So I finally got that oven. Part deux

1 year of cake decorating classes and these are what I came up with... lol
In my defense and for the reputation  of  ICE,  I'm just out of practice and short on the materials.

Here I made marble cake filled with dulce de leche topped with cream cheese ganache.
And simple vanilla and chocolate cupcakes topped with the ganache and fondant.













Ganache recipe

2 cups of semi-sweet chocolate shaves or chocolate chips
1 1/2 cups of cream cheese
2 spoons of Countreaul or any orange liquor
4 TBS of confectioners sugar
2 TSP of vanilla extract

How to:

Start by mixing the sugar, liquor and vanilla
Melt the chocolate in low heat
in a large bowl, mix the cream cheese with the sugar mixture and fold in the melted chocolate
until well combined.

Now we are ready to decorate!


You will need a cake

 Cut for layers of filling

 Stack and spread

Yeah... It could be better right?! :DDD



So here is where the madness begins...

That's all folks!!!

Keep posted for my next recipe.  Hope you liked my super post. And I hope you try these recipes.
Until next time.
Xoxo
Tati

1 Year of the Baking Sake blog.

One year has passed since my first post. I know that I haven't really been committed to posting on the regular, but I've done pretty well for my first year!
And for my new year resolution, I promise to post more frequently.
Now here are some of my favorites posts this year:

 My first post of course. It took me some time to get this one right and I'm proud I got it.  French Macarons

 

Out of Season Corn cake. aka Canned Corn Cake

 I'm bringing autumn back!!!
This cake is creamy and it pairs well with tea for winter time or iced tea at summer.
Oh summer... How I miss thee!













Ingredients:

• 1 can of golden corn
• 1 can of sweet condensed milk
• 4 eggs
• 1 cup of dry shredded coconut
• 3 TBS of flour

Lemon Curd White Chocolate Cake

 Well, I got to say that I'm cheating with this one. I only used half of the batter for the cup cakes I did last Sunday and used the other half to make this mini cake (8") So I could've posted this last Sunday too but I was so proud of he cupcakes that I wanted them to have the spot light all on their own!
But here is another one of my favorites. Perfect cake, good white chocolate and fresh lemon curd I bought from the farmer's market in NYC, a perfect combination of flavors that was also appealing to the eyes.
For the baking sake this is a must try!






Ingredients:
Cake:

2 cups of all purpose flour

2 tsp of baking powder

1 tsp of salt

3 eggs

1 cup of sugar

1 cup of butter (one stick)

1 cup of milk 

1 tsp of good vanilla

1 tsp of lemon zest (optional)

Ingredients:
Fillings:

1 Cup of good white chocolate melted
1 jar of good lemon curd


How to cake:

First separate the yolks form the egg whites,
beat the egg whites till foamy (not too stiff) and set aside
In a small bowl mix first 3 dry ingredients and set aside
Then in a bigger bowl, beat together the butter, sugar and egg yolks
Add the vanilla and lemon zest (if using)
Add the milk and fold in the flour mixture
Then when totally combined fold in the egg whites



Use a well greased and floured pan ***I used an 8" but this recipe makes a bigger cake. You can use the regular size pan.
Bake @350 for 35-40 min or until a tooth pick comes out clean

Let it cool down and cut it in half using a knife or some thread.


Use 3 or more spoons of the lemon curd to fill the bottom part of the cake and place the other half of the cake on top


spread a thin layer of the curd all over the cake



Now use the melted chocolate and add 1 spoon of the lemon curd mixing it vigorously ( it will curd the white chocolate) until all becomes a solid lump like a pastry dough



Between 2 cut outs of wax paper roll the mixture into a thin layer



Remove the top wax paper and use the bottom to place the rolled out chocolate on top of the cake. Press down gently to cover all the cake. Using a knife cut out all the excess chocolate and smooth down the "dough" covering and fixing any broken parts.



Use some personal touch to decorate **chocolate shavings, lemon zest, nuts or anything you think of**

Best to consume the next day when the curd has sunken into the cake and the chocolate has harden it again.



**Next Sunday, asparagus quiche***

"Tie Dye" Mini Vanilla Cupcakes

These cupcakes were inspired by Olivia, this 10 year old I babysit. She loves anything tie dye. We even have a tie dye a t-shirt day every summer.
So on that note I brought the idea into my kitchen.
At first I didn't even know what I was doing but soon enough I was a girl with a plan!

Dividing the icing into small portions, adding food coloring and "tie dying" my vanilla cupcakes!!!
I had a lot of fun making this cupcakes and it came out great!!!  Hope you try this recipe!







Ingredients:

Cupcakes:

2 cups of all purpose flour

2 tsp of baking powder

1 tsp of salt

3 eggs
1 cup of sugar

1 cup of butter (one stick)
1 cup of milk 

1 tsp of good vanilla

1 tsp of lemon zest (optional)

Icing:

2 cups of unsalted butter
2 cups of confectioners sugar
1 tbsp of clear vanilla
2 tbsp of milk
3 or more different food coloring (I use powder)

How to:
Cupcakes

First separate the yolks form the egg whites,
beat the egg whites till foamy (not too stiff) and set aside
In a small bowl mix first 3 dry ingredients and set aside
Then in a bigger bowl, beat together the butter, sugar and egg yolks 

Add the vanilla and lemon zest (if using)
Add the milk and fold in the flour mixture
Then when totally combined fold in the egg whites


Spoon into cupcakes tin lined with cupcake baking paper


Bake for 20 min or until golden
remove from tin immediately and let it cool in a rack


Golden fluffiness aka perfect!



How to:
Icing

Beat the sugar and the butter until creamy
Add vanilla and milk beat just to combine (be careful not to over beat)
Spoon the icing into smaller bowls and add the food coloring beating a bit more to combine.


(My purple came out weird because I added too much blue into my red icing but gave a fun look to the cakes!)

Using a small spoon top the cupcakes with a small amount of each color of the icing side by side


Get a clean cupcake and sandwich the icing pressing and rotating the 2 cupcakes to mix the colors so it looks tie dye
Then run a knife over the icing to make it look pretty.
add some colored sprinkles (optional) and enjoy!

Rain Drop Cake "Bolinho de Chuva"

  A raining Sunday... Perfect for my childhood favorite raining day treat! "Bolinho de Chuva" or "Rain Drop Cakes"! It's similar to the funnel cake here in the U.S. It's basically deep fried cake batter covered with powder sugar and Cinnamon.

 It's called rain drops not only because it looks like water drops, (well mine looks like something was dropped, But everybody else should get something that at least resembles a rain drop) but it's also mostly like to be made in the rainy season in Brazil. When we get rained in, we go looking for comfort food, and if you don't have a house full of junk food, you will have to come up with something yourself. There will always be flour, eggs, sugar and milk in our pantry. With only these few ingredients we will have as comforting as comfort treat gets!



Ingredients:

2 Eggs

2 TBSP of sugar

Some lemon zest ** I just got these Meyer lemon, so I'm zesting everything.

1 cup of milk

2 cups of flour

1 TBSP of baking powder

Powder sugar and Cinnamon to cover

*honey *Optional but totally recomended**

How to:

Mix well the eggs, sugar, milk and lemon zest.


Add the flour and baking powder and mix everything. Then you ready to fry them.


Preheat oil in a small pot. Let it get really hot then lower the heat so you cakes cooks through.


Drop one spoon of batter into the hot oil **Tip, if you use enough oil and the batter was made correctly, the drops will turn by it self when the side it's cooked.

Let them golden on both sides and transfer to a plate covered with paper towel.

Let it cool a little. then you can sprinkle the sugar and cinnamon. And if you using the honey, drizzle it all over it and enjoy!


**Note: I use 1 cup less of flour in most of my baking. All other recipes for this cake asks for 3 cups of flour. But this is something that not even my sister will convince me to do. If you want a less runny batter you may add the 3rd cup of flour. Other wise just use enough oil to fry them. that way they will have more room to be dropped and expand and have better shape.  

Carrot Cake & ganache

  Unlikely the usual carrot cake,  I replaced the cream cheese frosting with a easy to make delicious to eat chocolate frosting,
and dismissed all the spices that goes into the batter, to get a lighter and delicate cake.
 It's a good option for birthdays, breakfast or about any time. And it's easy enough to make. I absolutely love this cake!
But that's only me...



Ingredients:

• 3 Large Carrots peeled and sliced
• 3 Large eggs
• 1 Cup of oil
• 1 1/2 cup of sugar
• 2 cups of flour
• 1 TBS of baking powder

Frosting:

• 1 cup of semi-sweet dark chocolate
• 1 Can of ***Table Cream** You can find it in most supermarkets now a days in the Spanish isle. It's called **La crema** Picture inserted** or you may use heavy cream.

How to cake:

In a blender mix together the sliced carrots, the eggs and the oil.



Transfer mix to a large bowl add the sugar and mix well. Mix in the flour and baking powder and mix all till smooth.



Pour into a greased and floured cake pan and bake for 40 min on a 350 degree oven.



How to ganache: 
*****Do not do the frosting until the cake is cooled down**



Mix the chocolate and the cream table together on a pot and bring to a low heat mixing till all the chocolate is melted.



Cover the cake with the ganache and enjoy.



****Note: Since I made this cake for a friend's birthday, I added a little deco to it.****