Tag Archives: Buttercream

Mission Wedding Cake: Almond Cake Trial 1

22 Aug

Here it is, the inaugural cake trial! In our “consultation,” Austin felt partial to the almond cake and the Bavarian cream fillings, so that is what I attempted for this first trial. It’s white, it’s triple-layered, it’s sweet, and it’s completely bridal. But I grade it a C at 75%, and I’ll tell you why!

I used a modified double batch recipe from allrecipes.com to make a six-inch and eight-inch cake. Additionally, I used information from marthastewartweddings.com to judge how long to bake each cake, how much filling was needed for each tier, and how much frosting was needed to ice the outside of the cakes. It was very accurate, except that I needed double the amount of frosting!

I must say, the cake itself turned out better than I expected! I used almond flour instead of all-purpose, and I baked it in the 3-inch deep round pans whereas the recipe called for a sheet pan. With information from good old Martha, the cakes turned out perfectly well baked–it was rich, moist, and the perfect density to be really tasty but still have enough structure to hold up two more tiers. The consistency was perfect for torting (cutting the cake horizontally into layers), and the crumb was still cake-y enough for me as well. I think I am definitely going to stick with this modified recipe for the big day! We have a winner!

Double batch of Joe’s Bavarian Cream

On the other hand, the Bavarian cream needed some additional tuning, more or less. As you can observe from the photo, the cream was very firm, and not at all like custardy smooth cake filling to me. While this recipe would be perfect for custard molds and a spoon, it doesn’t quite serve the purpose of a cake filling very well. In my second run-through of Joe’s amazing recipe, I will definitely use less gelatin. Additionally, I also might have added more of this Amaretto deliciousness (featured below) for increased flavor. It was a little bland. When I taste-tested it in the middle of the process, it seemed like its light flavor would go well with the sweetness of the cake, but I was wrong. I know that it should have packed more punch, and a few people who ate the cake agreed.

BRING ON THE AMARETTO!

Additionally, my taste-testers and I thought that the cake needed some acid for contrast of flavor. Raspberry filling sounded awesome to me, and I think I will add that in my next trial. :) Should be pretty simple, right?

The icing, the doweling, and the stacking of the tiers went alright. I couldn’t get the buttercream frosting super smooth like the pro’s do, but I did my best, and Austin was still impressed with my sharp 90 degree edges. :) Unfortunately, I don’t have pics of the finished, uncut cake. Austin’s dad took some pictures, so perhaps I will be able to get those to you later… although I am not too proud of my icing job, so maybe I will keep those to myself, haha! My awesome future sister-in-law Emily (who you’ve read about in this post) has lent me her rotating cake stand for frosting purposes, and I am way excited to see what I can do with it!

There ya go! Lots of room for improvement, but also not a complete fail like I was half-expecting! Completion of the cake took around 6 hours. If I break up the stages, I just might be able to pull this off for the wedding! Wish me luck!

Next up: a ten-inch chocolate cake with mocha mousse filling, for the bottom-most layer of our 3-tiered cake. I am super thrilled to get started on this!

Thanks for following along with Mission Wedding Cake… Over and out!

-ATP

Secret Breakfast Cupcakes– Bourbon + Corn Flakes

2 Oct

Greetings, all! This lovely little experiment is what I would like to call the Secret Breakfast Cupcake, inspired by Humphry Slocombe’s famous Secret Breakfast ice cream flavor, just as promised.

And an amazing flavor it truly is! The San Francisco ice cream shop that I mentioned previously in this post creates this flavor with Jim Beam Kentucky bourbon and little bits of corn flakes scattered throughout, which makes complete sense. Of course you’d want a breakfast of bourbon + corn flakes to be secret! I am in no way condoning this type of nutrition or habit, but how very sassy of them! And what an interesting and novel flavor combination! This is among my favorite flavors at Humphry Slocombe, so I decided to make a cupcake out of it. Of course, if you’re not a fan of the cornflakes, just leave them out and you’ve still got scrumptious bourbon cupcakes! Hope you like bourbon. :)

It’s my first attempt at creating an original recipe, not borrowed or adapted from anywhere/anything, and I’ve gotta say, making your own recipe out of nothing was a long and arduous process! I did some research, I drafted and tried many recipes (I think 4 or 5 in total), and came out with many flops, finally arriving at this product. Throughout the whole thing, I was wondering, Do professional bakers do this? Do they make recipes up off the top of their head? What is their secret power?! Needless to say, after so many batches, I was quite frustrated, but when I tasted this version a few minutes out of the oven, I almost keeled over in surprise and triumph. It was SO good. I don’t typically like to toot my own horn, and I know I probably got a lot wrong in the traditional ingredient ratios and techniques involved in creating cupcakes, but gosh darnit!–these tasted delicious! But that is just my opinion. You’ve got to make these and judge for yourself :)

The cake I ended up with was very dense and moist, almost like pound cake or a quickbread. I tasted just the right amount of bourbon flavor, and the little vanilla seed specks throughout made the cake look oh-so-pretty! The buttercream frosting was very sweet and a little overpowering–I couldn’t really taste the corn flakes at the same intensity as I did in the ice cream flavor. However, after many trials and errors, adding the corn flakes on top of everything was the only way I could think of to not have them absorb moisture and lose all their crunchiness.

**As always, starred steps will have notes at the end.

Bourbon Cupcakes
Makes about 20 cupcakes

2 c. Cake flour
2 c. Sugar
1/2 tsp. Kosher salt
3 tsp. Baking powder
1 c. Unsalted butter, room temperature
2/3 c. Bourbon, like Jim Beam
4 eggs, room temperature
1 c. Buttermilk (I improv’ed with milk topped it off with white vinegar)
2 tsp. Vanilla extract
2/3 Vanilla bean pod

  1. Pour your buttermilk into a measuring cup. Split the vanilla bean in half length-wise with a sharp knife. Using the non-cutting edge of the knife, scrape the inside of both bean halves to remove all the tiny black seeds. Add the seeds to the buttermilk, along with the pod, and let that steep for about 30 minutes, or until it reaches room temperature.
  2. At this point, preheat your oven to 350. Heat the bourbon in a saucepan over medium heat until it just reaches boiling. Set this aside to cool.
  3. Sift the flour, salt, and baking powder together and set aside.
  4. Using a stand or hand-held mixer, cream the butter and the sugar together for 5 minutes until it has gained volume and turned a very light shade. Add the eggs, mixing well after each.* Add the vanilla extract.
  5. Once the bourbon has cooled, add it to the buttermilk. Take the vanilla pod out at this point, of course.
  6. Add 1/3 of the dry ingredients to the creamed butter. Mix slowly. Add 1/2 of the liquid ingredients, and mix slowly. Add another 1/3 of the dry ingredients and mix, then the last 1/2 of the liquid and mix, and then finally the last 1/3 of the dry ingredients.*
  7. Pour the batter into the wells of a muffin pan lined with paper liners, and bake for about 18 minutes. Remove and cool on a wire rack.

Notes:

  • Since these cupcakes came out quite dense, you can try this method to make them a little fluffier: In this step, only add the yolks to the creamed butter mixture. Save the whites and beat separately until they form soft peaks. Gently fold these whites into the batter after step 6.
  • This method of adding the dry and wet ingredients in a series of 3/2 prevents a lot of gluten from forming when batter is over-mixed. This keeps the cake tender instead of tough.

Bourbon Buttercream
Makes enough to frost about 20 cupcakes

1/2 c. (1 stick) Unsalted butter, at room temperature
3-4 c. confectioner’s (powdered) sugar
1/3 Vanilla bean pod
1 tsp. Vanilla extract
About 4 tbsp. Bourbon

  1. Cream the butter until light and fluffy.
  2. Incorporate about 1/2 of powdered sugar at a time, beating well after each addition.
  3. Cut the vanilla bean pod, scrape, and add the seeds.
  4. Gradually add the bourbon and mix well.
  5. Continue adding powdered sugar or bourbon until you reach the right consistency for piping. If you’ve reached your desired bourbon flavor, but the frosting is still too dry, you can add milk to avoid the overpowering bourbon taste.

You could frost these cupcakes with a knife, or pipe them like I did. I don’t have any piping tips, so I just mimicked this piped look by filling a ziplock bag with the frosting, cutting a 1/4-inch hole in the corner, and piping with that. I use a handy no-mess method to fill the baggie: open up the ziplock and place it in a glass, cuffing the open edges around the rim of the glass. Now you still have two hands to manage the bowl and your spatula :)

Of course, this recipe probably has  a lot of issues, especially coming from an amateur with very little baking experience. So if you’ve got suggestions for how to make this cupcake less dense, or how to incorporate the cornflakes so you can taste them better, leave me a comment in the space below! I’d love to hear your feedback!

I shared these cupcakes with my bf’s family! I hope you make them for a special person, or special occasion, or maybe just for Wednesday night dessert. Let me know if you tried them, and how you liked them!

“Irish Car Bomb” Cupcakes

25 Aug

While the name of these cupcakes is certainly politically incorrect, the taste is quite irresistible. The rich, full-bodied combination of chocolate and Guinness beer in the cake combined with the creamy sweetness of the frosting is downright wonderful. I hope you make these soon so you can taste their awesomeness! Make them for your Friday night get-together with your friends!

I made them for my friend Bryson on his birthday, per his request. Bryson was one of the first people I met in college, as he was suitemate to my boyfriend during our freshman year! In the four years since then, I’ve come to know Bryson as a kind, forgiving, fun-loving, faithful-till-the-end friend. He’s also very much the manly-man! Tha BF and I visited him at his home one summer, and found that his brother, his dad, and he had built a MAN-CAVE in their yard, complete with a motorcycle workshop, minifridge with frosty mugs, and a gun safe. Oh yes, I kid you not! So I agreed that these cupcakes, inspired by a guiness/bailey’s/jameson drink, would be perfect for his birthday. (SHOUTOUT, BRYSON!)

I got the recipe from the wonderful Annie of Annie’s Eats. Yeah, I gotta admit that I wanna be like her! She’s a loving wife, mother of 2 (gorgeous) kids, M.D., and blogger extraordinaire, and I can’t imagine her feeding her family anything not homemade. Check out her blog! You will love it!

“Irish Car Bomb” Cupcakes
Guinness/Chocolate Cupcakes
1 c. Guinness stout
2 sticks unsalted butter
3/4 c. unsweetened cocoa
2 c. all-purpose flour
2 c. granulated sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
2 eggs
2/3 c. sour cream (I used vanilla yogurt)

1.  While your oven preheats to 350, line two cupcake pans with paper liners.
2.  In a medium saucepan over medium heat, melt the butter with the stout. Whisk in the cocoa powder until smooth, then remove from heat to cool.
3. In a large mixing bowl whisk/sift the flour, sugar, bakingsoda, and salt together.
4. Beat the eggs and sour cream until well blended, then add in the stout and butter mixture.
5. Pour in the dry ingredients and mix gently until just incorporated.
6. Fill each cupcake liner with the batter until 2/3 full. Bake them in the oven for around 17 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.

Bailey’s Irish Cream Frosting
1 stick (1/2 c.) unsalted butter at RT (room temp)
3-4 c. powdered sugar
4-8 tbsp. Bailey’s Irish Cream

1. Cream the butter with your mixer until light and fluffy.
2. Gradually incorporate the powdered sugar
3. Mix in the Bailey’s. You can play around with the amount of Bailey’s and powdered sugar that you add, until it’s your desired consistency.
4. Frost your cupcakes!

Do these strike your fancy? Would you like to make these for someone one day so that you can have your own batch of rich chocolatey, Guinness-y, Bailey’s-y goodness?! Who would you make these for? Even if you’re the only one eating these, let me know in the comments below!

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