Sunday, March 29, 2015
Thursday, March 26, 2015
Jordan Shoe Box Cake
White Cake 10'' x 6''
Italian Meringue Buttercream
Black/Gray Fondant
Edible image
Tuesday, March 24, 2015
Italian Meringue Buttercream
Butter is to be at room temperature and softened to the same consistency as the shortening
Yield: 3 lbs
Ingredients
Egg Whites 7 large (210g)
Granulated Sugar 2 cups (400g)
Water 1cup (237ml)
Unsalted Butter 5 sticks (1lb 4oz) (566g)
Solid Vegetable Shortening 1 cup (198g)
Vanilla Extract 2 Tablespoons
Instructions
In a large heavy bottom sauce pot, combine the water and sugar and stir over high heat until the sugar is dissolved into the water.
Attach a candy thermometer to the side of the pot and continue boiling without stirring, until the sugar solution reaches 240° F
Meanwhile in the clean bowl of your kitchen aid mixer with the whisk attachment place the egg whites.
As soon as the sugar mixture reaches 240° F you can turn on the mixer to medium high speed to get the whites frothy and gaining volume.
Once the egg whites are starting to get white in color and frothy and gain some strength SLOWLY, as fine as a thread of hair, begin pouring the hot syrup into the whipping whites.
ALWAYS TAKE EXTRA PRECAUTIONS WHILE WORKING WITH HOT SUGAR SYRUPS!!!!
Try to avoid splashing the syrup onto the whisk attachment as it is whipping the whites, or you will be making spun sugar as it hits the sides of the metal bowl!
Continue whipping the whites until the mixture has COOLED COMPLETELY before you add the butter/shortening or you will have Butter Soup!
Once the Italian Meringue is COOL TO THE TOUCH you may add the butter/shortening that is at ROOM TEMPERATURE to the meringue while whipping on medium-high speed
Add the vanilla extract
Switch to the paddle attachment and mix on low- medium speed until smooth
Notes
THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer
If you decide to store it in the fridge/freeze, you will have to bring it back to room temperature before re using.
Take it out several hours before you need it, and let it get to room temp, then put it back on the mixer with the PADDLE attachment on low- medium and let it mix, it will look as if it is BROKEN, and curdled, don’t be alarmed this is NATURAL, it will come back together eventually, you can turn the speed up to med-high and it will mix out smooth
Yield: 3 lbs
Ingredients
Egg Whites 7 large (210g)
Granulated Sugar 2 cups (400g)
Water 1cup (237ml)
Unsalted Butter 5 sticks (1lb 4oz) (566g)
Solid Vegetable Shortening 1 cup (198g)
Vanilla Extract 2 Tablespoons
Instructions
In a large heavy bottom sauce pot, combine the water and sugar and stir over high heat until the sugar is dissolved into the water.
Attach a candy thermometer to the side of the pot and continue boiling without stirring, until the sugar solution reaches 240° F
Meanwhile in the clean bowl of your kitchen aid mixer with the whisk attachment place the egg whites.
As soon as the sugar mixture reaches 240° F you can turn on the mixer to medium high speed to get the whites frothy and gaining volume.
Once the egg whites are starting to get white in color and frothy and gain some strength SLOWLY, as fine as a thread of hair, begin pouring the hot syrup into the whipping whites.
ALWAYS TAKE EXTRA PRECAUTIONS WHILE WORKING WITH HOT SUGAR SYRUPS!!!!
Try to avoid splashing the syrup onto the whisk attachment as it is whipping the whites, or you will be making spun sugar as it hits the sides of the metal bowl!
Continue whipping the whites until the mixture has COOLED COMPLETELY before you add the butter/shortening or you will have Butter Soup!
Once the Italian Meringue is COOL TO THE TOUCH you may add the butter/shortening that is at ROOM TEMPERATURE to the meringue while whipping on medium-high speed
Add the vanilla extract
Switch to the paddle attachment and mix on low- medium speed until smooth
Notes
THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer
If you decide to store it in the fridge/freeze, you will have to bring it back to room temperature before re using.
Take it out several hours before you need it, and let it get to room temp, then put it back on the mixer with the PADDLE attachment on low- medium and let it mix, it will look as if it is BROKEN, and curdled, don’t be alarmed this is NATURAL, it will come back together eventually, you can turn the speed up to med-high and it will mix out smooth
Oreo Cheesecake Cake
Cheesecake:
2 (8 oz) packages cream cheese, room temperature
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. salt
2 large eggs
3/4 cup sour cream
7 coarsely crushed chocolate sandwich cookies
Cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup dutch processed cocoa powder (I used Hershey's Special Dark cocoa powder)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil (I used expeller pressed coconut oil)
2 teaspoons vanilla extract
1 cup boiling water
1 tsp. instant coffee granules (optional)
Frosting:
6 oz. white chocolate (I used Baker's Premium White Chocolate)
1 cup butter, room temperature
2 tsp. vanilla extract
6 cups powdered sugar
1/4-1/3 cup heavy cream or milk
6-8 additional crushed chocolate sandwich cookies, for assembly
Mini oreos for garnish, optional
DIRECTIONS:
Cheesecake:
Preheat oven to 325°. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Fold in crushed Oreos.
Cut parchment paper in a circle and line the bottom of a 9" springform pan. Pour batter into the pan, smoothing the top. Bake until just set in center, about 45 minutes. Let cool 20 minutes. Run a paring knife around edge; let cool completely. Remove outer ring of cheesecake pan, but leave metal bottom. Wrap in plastic wrap and freeze. (I just refrigerated - it worked fine)
Cake:
Heat oven to 350°F. Grease and flour two 9-inch round pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. If using coffee granules, dissolve them in the boiling water. Stir water or coffee into batter. (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Frosting:
Place white chocolate in double boiler over pot of simmering water just until it begins to melt. Stir to fully melt, remove from heat and set aside to cool slightly. Meanwhile, cream butter. Once chocolate has cooled, beat in with butter. Continue to mix at low to medium speed while adding vanilla. Gradually add in cream/milk and powdered sugar, alternating until frosting reaches desired consistency.
Assembly:
Place one layer of cake on cake stand. Frost top with a thin layer of frosting, and a sprinkle of crushed Oreos. Remove cheesecake from freezer, unwrap, and remove metal bottom of the pan, then peel off parchment paper. Place cheesecake layer on top of the cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 5-10 minutes for the cheesecake to soften, then trim it with a knife. Frost top with a thin layer of frosting, and a sprinkle of crushed Oreos. Place top layer of cake on top of the cheesecake, and coat entire cake with a layer frosting to act as the crumb coat. Be careful not to get any crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with mini Oreos, crushed Oreos, or any decoration of your choosing. Refrigerate until ready to serve.
2 (8 oz) packages cream cheese, room temperature
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. salt
2 large eggs
3/4 cup sour cream
7 coarsely crushed chocolate sandwich cookies
Cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup dutch processed cocoa powder (I used Hershey's Special Dark cocoa powder)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil (I used expeller pressed coconut oil)
2 teaspoons vanilla extract
1 cup boiling water
1 tsp. instant coffee granules (optional)
Frosting:
6 oz. white chocolate (I used Baker's Premium White Chocolate)
1 cup butter, room temperature
2 tsp. vanilla extract
6 cups powdered sugar
1/4-1/3 cup heavy cream or milk
6-8 additional crushed chocolate sandwich cookies, for assembly
Mini oreos for garnish, optional
DIRECTIONS:
Cheesecake:
Preheat oven to 325°. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Fold in crushed Oreos.
Cut parchment paper in a circle and line the bottom of a 9" springform pan. Pour batter into the pan, smoothing the top. Bake until just set in center, about 45 minutes. Let cool 20 minutes. Run a paring knife around edge; let cool completely. Remove outer ring of cheesecake pan, but leave metal bottom. Wrap in plastic wrap and freeze. (I just refrigerated - it worked fine)
Cake:
Heat oven to 350°F. Grease and flour two 9-inch round pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. If using coffee granules, dissolve them in the boiling water. Stir water or coffee into batter. (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Frosting:
Place white chocolate in double boiler over pot of simmering water just until it begins to melt. Stir to fully melt, remove from heat and set aside to cool slightly. Meanwhile, cream butter. Once chocolate has cooled, beat in with butter. Continue to mix at low to medium speed while adding vanilla. Gradually add in cream/milk and powdered sugar, alternating until frosting reaches desired consistency.
Assembly:
Place one layer of cake on cake stand. Frost top with a thin layer of frosting, and a sprinkle of crushed Oreos. Remove cheesecake from freezer, unwrap, and remove metal bottom of the pan, then peel off parchment paper. Place cheesecake layer on top of the cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 5-10 minutes for the cheesecake to soften, then trim it with a knife. Frost top with a thin layer of frosting, and a sprinkle of crushed Oreos. Place top layer of cake on top of the cheesecake, and coat entire cake with a layer frosting to act as the crumb coat. Be careful not to get any crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with mini Oreos, crushed Oreos, or any decoration of your choosing. Refrigerate until ready to serve.
Tuesday, March 17, 2015
Strawberry Chocolate Cake with White Chocolate Cappuccino Buttercream
# simple # rosette #cake
#homemade #baker #strawberry #chocolate #birthday #cake #whitechocolate #cappuccino #buttercream #rosette #cakesbyzana
#homemade #baker #strawberry #chocolate #birthday #cake #whitechocolate #cappuccino #buttercream #rosette #cakesbyzana
Sunday, March 8, 2015
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