Sunday, 21 October 2012

Like Sewing?

I love a challenge, and for me there is no better challenge that somebody ask me for exactly something, due to my tendency to start a project with an idea and finish it with something completely different. 
Sonia wanted a cake with sewing material. Buttons, spools of thread, and above all, a pincushion, for his mom, who is a dressmaker.


As a cake is made, first of all, to be eaten, and Sonia's mom loves whipped cream, there would be no fondant for this cake, It was going to be covered with whipped cream.

The afternoon before assembling the cake, typically me, I started to look for tips to make a really firm whipped cream (with the ingredients we have in Spain, and believe, there's no much to choose). The fact is that I found out that the best way to do it is with a cream with, at least 35.1% fat. Not 35. 35 POINT 1. And the one I had in the fridge was only 33%, no way. So, I came out at 20:30 looking for my 35 POINT 1 fat. But that cake was not suitable for experiments. Cream had to be really firm. And it was :)

I think in other countries you can find double cream, which is great for this things, but here in Spain ther's no way to find it.


Whipping the cream was the easiest thing for this cake. I made lot of buttons with a silicone mould and learn how to use my new fondant gun to make the threads. The pincushion was a fondant covered cupcake, I made the pins with small fondant balls and white floral wire and the thimble was really easy to make, just deforming a little a cylinder and painting it with metallic food colouring.


For the cake, I made a vanilla & whipped cream cake, filled with chocolate ganache. If you wanna try, here's the recipe.

VANILLA, CHOCOLATE & WHIPPED CREAM CAKE

Ingredients

  • 200 gr flour
  • 50 gr corn starch
  • 3 eggs
  • 200 sugar
  • 285 whipped cream
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
For the ganache
  • 100 ml heavy cream
  • 100 gr  bitter chocolate, chopped
For the "icing"
  • 250 ml heavy/double cream
  • icing sugar, as desired
Preheat oven to 175ºC (350ºF). Grease a 8" (20cm) pan.

Whipped the cream and reserve. Beat the eggs and add the sugar, little by little. Add the vanilla extract and continue beating until it's totally combined. Sift the flour, corn starch and baking powder and beat well. Then add the whipped cream and remove with a spatula.

Put the mix in the greased pan and bake for about 35-40 minutes, until a toothpick inserted comes out clean. Let cold in a rack.

To prepare the ganache, heat the cream about 1 minute in the microwave. Add the chocolate and stir with a whisk until you have a homogeneous mixture. Let cool completely before using.


Using a cake leveler, cut the cake in two layers, and fill it with the ganache.

Start whipping the cream. Add the sugar and continue whipping until it's firm. Cover the cake and add the decorations. You can use chocolate shavings or chips instead for an easy decoration.


Thursday, 11 October 2012

I Was Born This Way (Lady Gaga Cupcakes )

An image is worth a thousand words...


The fact is last Saturday I went to Lady Gaga's show in Barcelona, and to build up energy, nothing better than Gaga inspired cupcakes. So I bake a few vanilla cupcakes, swiss meringue buttercream for frosting (vanilla and chocolate for the black ones) and I started playing with the decoration. 

This first one it's easy, "Telephone", and I though making the telephone would be difficult, but it finally became very easy.

Telephone Lady Gaga Cupcakes

This second one is more recherche, it's based on the Versace dress Gaga wears in "The edge of Glory" video, although it must be any dress, as she always wears black dresses with tacks.

Edge of Glory Lady Gaga Cupcakes

For the third, "Bad Romance", based on the the red lace dresses on the video (although I changed the lace for embroidery). I really like the brush embroidery in red!

Bad Romance Lady Gaga Cupcakes

 And to finish, "Judas" with the cross which appears in the single cover...

Judas Lady Gaga Cupcakes

As you can see, those are really "freak" cupcakes, very different than the ones we usually do, but, here's the fun, isn't?

PS: The con, I'm not going to tell you how our mouths ended after eating the black ones ; )

Friday, 5 October 2012

Red Velvet... and welcome to the English site

Fisrt of all... welcome! Today I launch this new site, which is the English version of my blog. Some friends have encouraged me to do this, so I'm going to try

This is the first entry of the blog which is published also in English. Furthermore, I've translated other entries and I'm going to continue translating all the entries until this one is completed with all the entries of the Spanish one. As you can see in the side bar, English is not my mother tongue, so I'll try to do my best (at least, better than Google's automatic translator). So... let's start!


One year bloggin' about cupcakes, and I never had done Red Velvets!! And I don't know why, because those ones are extraordinary!!

They are perfect, because they have that point of chocolate without being 100% chocolate, and, of course, as the name suggests, are soft as velvet. Now, notice, are addictive. Terribly addictive.

For this Red Velvet's recipe, I have relied on the Fucsia Velvet Recipe from the first issue of Sugartremens Magazine, and it's delicious!!



RED VELVET CUPCAKES

Ingredients (for 8-10 cupcakes)

For the cupcakes:

  • 150 gr flour, sifted
  • 150 gr sugar
  • 1 tablespoon cocoa powder
  • 5 gr baking powder
  • pinch of salt
  • 1 egg, large
  • 60 ml olive oil (not extra virgin)
  • 100 ml buttermilk
  • 1teaspoon vanilla extract
  • Extra red food colouring
For the cream cheese icing:
  • 200 gr cream cheese
  • 400 gr icing sugar
  • 80 gr butter
Preheat oven to 170ºC (340ºF).

Mix flour, cocoa powder, baking powder and salt in a bowl and reserve. In a glass, mix the buttermilk with food colouring, making sure that it is red, not pink.

Beat the egg and sugar until blended. Add the oil and beat. Incorporate 1/3 of the flour mixture, and beat for 20 seconds. Then add half of the buttermilk and beat again (always in 20 seconds batches). Add another third of the flour, beat, and add the rest of the buttermilk. Another batch of beating and finally, add the remaining flour mixture. Add the vanilla extract.

Fill liners 2/3 full of batter and bake for about 20 minutes. Cool 5 minutes in pan and then remove and let cupcakes completely cool in a rack.

For the cream cheese frosting, sift the sugar and beat it with the butter until you have a cream. Then add the cream cheese and beat (not too much) until you have a smooth cream. Decorate the cupcakes.