Cupshoot.

So I was practicing my cupcakes for a girl's birthday on Friday and as always I ended up with a bunch of cakes. So I had the bright idea to call up some friends and have them drive by and get it out of my house (before it went all in my tummy)
One of those friends has a professional photographer for a husband. So he took some pics of the cupcake I gave them.

And for today's recipe:::

White chocolate buttercream on lemon cupcakes.











Ingredients:
6 oz of good white chocolate
2 sticks (one cup) of unsalted butter
2 cups of confectioners sugar
3 to 4 spoons of half and half

How to:
Melt the chocolate and let it cool
beat the sugar and butter till creamy
add melted chocolate
and add the cream spoon by spoon till you get right consistence.
You're ready to pipe!

I used lemon cake mix.
Also for filing, I made lime mouse (the same one I used on the pie last week) But this is for another post. The mini cake I'm working at right now.

I just wanted to show off the pics of the cupcake. Came out great. Thank you Betty and Jaymz!

Look forward to have more of my cakes and creations photographed by him again!

So there you have it! Working on my mini cake (to top the cupcake tower) :)))



This post was featured on:

She said the nicest thing about the post.  <3 <3 <3

and here too:

 

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***