Saturday, 29 September 2012

Bearcub Jacky (and lots of chocolate...)

A few months ago, the girls of  Sugartremens Magazine proposed in their habitual contest  "The Challenge of Tristan"  create any kind of sweet based on cartoons characters.I did not take part, but it made me think... if I had to create a cartoon cake, what would it be? And thinking and thinking, also came the for David's (my husband) birthday cake. The decision was easy: Bearcub Jacky, one their favorite childhood cartoons (here in Spain was called Jackie & Nuca)

As the modelling fondant is something that I panic (although I am slowly taking the fear out), I found converting the two main characters into cookies will the be easiest and also, use the cookies for making some trees. And, if Buddy "Cake Boss" can place pools in cakes, I can place a lake. And... Yes, I can!! It's as simple as two words: Pipping Gel.

The good thing of planning a project during two months is you got everything under control at the end (something strange in me, always improvising during the project).The cake was to be chocolate. Chocolate cake filled and covered with chocolate ganache. No fondant this time. Well, almost, just a little to make the base of the lake, but nothing more ...

I took the recipe for the chocolate cake from the first issue of Sugartremens. It's delicious. Just note this cake recipe makes not very firm cake, so you have to be very careful while filling and covering the cake in order it doesn't fall apart (the original cake is covered with whipped cream, which is more light and soft).



For the cake:
  • 50 gr corn starch
  • 3 tbsp cocoa powder
  • 100 gr white sugar
  • 100 gr brown sugar
  • 60 gr olive oil (not extra virgin)
  • 75 gr butter
  • 225 water
  • 125 gr bitter chocolate, chopped
  • 2 eggs
  • 125 gr flour
  • 2 1/2 tsp baking powder
  • 2 vanilla extract
For the ganache:
  • 300 gr bitter chocolate, chopped
  • 150 ml heavy cream

Preheat oven to 170ºC (340ºF)
Sift the flour and the baking powder. In a saucepan, mix with a whisk water, cocoa, sugars and corn starch. Put the saucepan on the stove and heat over a medium fire, stirring all the time until it start to boil. Then remove from the stove. Add butter and chocolate while stirring until dissolved completely. Add one of the two eggs, vanilla and oil whisking constantly until we see that all ingredients have been incorporated into the mixture. Add the other egg as the first .Now incorporate flour and baking powder and mix well. Put in pan (greased or lined) and bake about 40 minutes, until a toothpick comes out clean. Let it cold in a rack before demold.

To prepare the ganache, heat the cream about 2 minutes in the microwave. Add the chocolate and stir with a whisk until you have a homogeneous mixture. Let cool completely before using.

Wednesday, 19 September 2012

Chocolate Chip Cookies

Yuuummmm!! This cookies are delicious, and the best, super easy to make.

I've got lot of recipies of  cookies, but, neither one that was the basic chocolate chip cookie recipe. Well, doesn't matter, just a few clicks in google gives you a quick solution. There are thousands in the net, but I found this one in "All Recipies" which seemed to be great. The best is you can change measure system and  number of servings with a simple click. The one I've used is for 12/16 cookies. And believe me, it's not easy to resist the temptation to eat them all. Don't say I didn't warm you.


  • 115 gr butter
  • 100 gr white sugar
  • 110 gr brown sugar
  • 1 egg
  • 5 ml vanilla extract
  • 190 gr flour
  • 2 gr baking soda
  • 5 ml hot water
  • 2 gr salt
  • 170 gr chocolate chips
Pre heat oven to 180º C (350º F) Beat  butter with white & brown  sugars until you have a soft cream. Add the egg and beat again until it's totally combined, and then add the vanilla extract. Dissolve baking soda in hot water and add it to the mixture. Stir in flour and salt and mix until all ingredients are combined. Then add the chocolate chips and mix it with a spatula. Make dought balls and flatten a little. Put them on a tray covered with wax paper and bake them about 10-12 minutes, until edges come browned.
Let them cold in a rack and enjoy!!