Baking made fun

I've had the honor of baking cupcakes for various different events. Some for friends, family and others were clients. There are many people like me, who enjoy baking and decorating cakes/cupcakes for different occasions. With the amazing variety of decor available today for topping your baked goods, it just makes the whole process that much more fun. And if you're up for being even more creative, you can even make the toppings or toppers on your own. They don't always have to be edible. The image below is from a baby shower where i used rubber duckies as the toppers and filled the base of the ducks with some blue edible gel. It adds color and the they look like a puddle of water. Second image is from a bridal shower where i made black fondant flowers and used them as topper for a black and white theme shower.

I have had play dates in the past with friends and their kids where we have baked. You would be amazed at how much fun kids have baking with you. It's a great learning adventure for them and a bonding time for you. It doesn't need to be perfect because all you need is some FUN! Another fun thing to bakes with kids is crayons. Yes, you read it right. Who ever thought you can bake crayons! I'm sure those of you with kids have broken pieces of crayons. And if not, get a box of crayons. They don't need to be anything fancy, just a cheap box of crayons. Start pealing them and break them into little pieces. Place them in a shaped cookie tray and bake in the oven at 275 until they melt completely. Remove, let them chill and the crayons will pop right out of the tray. Super fun and easy! This is the one time you'll tell your child to peel away the crayons and break them all they want :). Here are some pictures of the crayons we baked, and the sugar cookies we made from scratch for a play date.

One of the events that i had fun putting the cupcakes together was for an Annaprashan. This is an event in the South Asian culture where a ceremony is held for a baby for his/her first feeding of solid food. My client provided me with the toppers she wanted which consisted of chocolate coins, ring pops, chocolate crayons, story book flags and fruit which i used fresh blueberries. On the menu were marble cupcakes with chocolate frosting, red velvet cupcakes with cream cheese and blueberries and cream cupcakes with whipped cream frosting. Here are some pictures.

Last but not least, there are edible sugar toppers that come in different shapes, theme and colors. They are quick and easy to place and they look great. Using items like cookies, chocolate, fresh fruits is also another way to make your cupcakes and cakes look amazing. Here are some pictures.

Hope this will give you some idea's on how to be creative and fun with baking!

Sophia's 2nd Birthday

There's something all kids love about Mickey Mouse Club House. It's like a kid on crack! My little Sophia wanted a Mickey Mouse theme cake and so i made an attempt to make it. Could have been better but the time and love mommy dear put into it is what matters most.

I got a white chocolate fondant for the cake and that was my biggest mistake. Chocolate fondants are more for sculpting since it's soft. It's so delicate that covering the cake was stressful. Lesson learned and I'll never use it again.  i used candles as the topper and made some Mickey Mouse theme cupcakes for the kids. Cupcake rings are a great way to top off a cupcake and the kids get to keep the ring for later.

 I made Chocolate and Strawberry cupcakes, both topped off with a strawberry swiss meringue frosting. Using fresh ingredients while baking or cooking makes such a difference. Everything taste that much better. Seeing everyone enjoy the cake and cupcake gave me a sense of satisfaction. And of course, seeing the huge smile on Sophia's face was the highlight of my day.

 Can't wait to bake more fun cakes and cupcakes for Sophia and my other 2 kids. Practice makes everything better. And when you put your mind and heart at it, anything can be done:)

It's been 2 yrs!

Has it really been 2 years? As i sat today looking through my blog, i realized it has been a long time since i last posted a blog about my cooking and baking adventures. So where have i been? Well, I've had my hands pretty full with my kids. I had my son Aiden on New Years of 2011 and had my baby girl Alisha, December of 2011. Yes, 2 in one year! Not to forget my oldest Sophia who has never failed to keep entertaining us with her personality.

But apart from being busy with the kids, i also ventured out on my cupcake business. Baking for people besides my family has been a great pleasure. Getting great feed back from your clients is such a great feeling. A sense of achievement.

So what did i bake for? Baby showers, birthday's and my biggest success was having a huge order for a wedding. I've obviously stopped taking orders for now and hope to be back at it soon. But in the mean time, here are some pictures of my creativity. Till my next blog, enjoy:)

Marble cupcakes with Halloween decoration

I know I'm a little behind on my blogs and Halloween is long gone. But better late then never! With my daughter going to day care now, i got to sign up for something to bring for their class party. Of course there had to be cupcakes, and no one had signed up for them! I did and this is what i came up with. They had to be Halloween themed, but i also wanted to keep them fun for the kids. So i made pumpkins with some orange colored fondant, and drew in the faces with edible markers. How cute are they?? Super easy to make them and great for decorating cakes and other food. As for the frosting, i used Class Butter cream icing and kept it at a medium consistency and pipped some grass using the grass tip. I have to say, i had a great time putting these together and the kids loved it. Now to the cupcakes. They were marble cupcakes from Martha Stewart's 175 cupcakes recipe book. Really easy to make them and they were just delicious. Which kid doesn't like cupcakes with both vanilla and chocolate!

Cupcakes can just be so much fun. They are easy to eat, and you can be as creative as you want and personalize them in your own way. Here's the recipe for the cupcakes and butter cream:)

Marble Cupcakes
Makes 16 cupcakes

1 3/4 cups cake flour (not self-rising), sifted
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk, room temperature
1/3 cup heavy cream, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/3 cup unsweetened Dutch-process cocoa powder
1/4 cup boiling water
Confectioners’ sugar, for dusting

1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Stir together cake flour, baking powder, and salt. Combine milk and cream.

2. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk mixture, and beating until combined.

3. To make chocolate batter, measure out 1 cup batter, and transfer to another bowl. Combine cocoa and the boiling water in a bowl. Stir into reserved 1 cup batter.

4. Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full. Run the tip of a paring knife or wooden skewer through batter in a figure-eight motion to make swirls. Bake, rotating tins halfway through, until tops are golden and a cake tester (i.e. toothpick) inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

5. To finish dust with confectioners’ sugar just before serving. Or personalize in your own way!


Class Butter cream

4 cups confectioner's sugar sifted
1 tablespoon meringue powder
1 cup shortening
2 table water
1 teaspoon vanilla extract
a pinch of salt

Using a whisk attachment, whip together the shortening and liquids. Add the sugar and meringue powder and whip until ingredients come together. Whip on medium speed for 1 min. This recipe makes thick consistency so you have to thin it out to a medium consistency after it's whipped up. Color frosting as needed. Frosting can be refrigerated up to 2 weeks in an air tight container.

Blueberries and cream cupcakes

Last weekend, my friends and i decided to have a cupcake tea party which has been pending for the last 3 months. It finally happened and we all got to eat some yummy home made cupcakes. Since berries are in season, i decided to try out the Blueberries and cream cupcakes from my Martha Stewart's cupcake book. The fresh blueberries gives you a nice burst of sweet and tangy in each bite. These cupcakes are just amazing. They are not too sweet and the home made whipped cream gives it a nice finish to the cupcakes. They are light, spongy and another one of my favorites so far. Here's the recipe:)

BLUEBERRIES-AND-CREAM CUPCAKES
Makes 30 standard or 60 mini cupcakes

For the cupcakes:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups milk, room temperature
2 cups fresh blueberries, plus more for garnish

For the whipped cream:
2 cups heavy cream
1/4 cup powdered sugar, sifted

Heat the oven to 350 F. Line standard or mini muffin tins with paper liners.

In a medium bowl, whisk together both flours, the baking powder and salt.

In a large bowl, use an electric mixer on medium-high to cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Beat in the vanilla.

Reduce mixer speed to low. Add the flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in the blueberries by hand. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake, rotating the pans halfway through, until pale golden, about 25 minutes for standard and 15 minutes for mini.

Transfer the pans to wire racks to cool completely before removing the cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

To make the whipped cream, in a large bowl whisk the heavy cream until soft peaks form. Add the powdered sugar, then whisk until combined. If not using immediately, whipped cream can be refrigerated, covered tightly, for up to 3 hours.

Strawberry cupcakes with Strawberry swiss meringue frosting

Since i enjoy baking so much, and absolutely love cupcakes, i decided to get the Martha Stewart's 175 cupcakes book. I've tried making cupcakes from recipes i find online and have had some great results and some not so great results. I hate having to waste and so decided I'm going to stick with Martha's recipes. Can't really go wrong and everything I've tried so far from her recipes have been a hit. So when my book came in the mail, i was super excited and couldn't wait to bake. I had some strawberries and i came across this recipe. It was also my husbands business partner's birthday. What more excuse do i need? Baking with fresh ingredients always make a huge difference. The cupcake itself was soft and moist with strawberry chunks and the frosting, just oh so good! Light, fluffy and smooth, with a little bit of sweetness. Can't wait to try out more recipes and share them with you. Here's the recipe:)

Martha Stewart’s Strawberry Cupcakes with Strawberry Meringue Buttercream
frosting (makes 34 cupcake)

2 ¾ cups all-purpose flour
½ cup cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 ¼ cups sugar
1 ½ teaspoons pure vanilla extract
3 large whole eggs plus 1 egg white
1 cup milk
2 cups finely chopped fresh strawberries (about 20), plus about 10 more for garnish

1. Preheat oven to 350°F. Line standard muffin pans with paper liners. Sift together both
flours, baking powder, and salt.

2. With an electric mixer on medium-high speed, cream butter, sugar, and vanilla until pale and fluffy. Add whole eggs and the white, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with the milk, and beating until well combined. Fold in chopped strawberries by hand.

3. Divide batter evenly among lined cups, filling each about three-quarters full. Bake, rotating tins halfway through, until golden brown and toothpick inserted in centers comes out clean, 25 to 30 minutes. Transfer tins to wire racks and cool 15 minutes; turn out cupcakes onto rack and let cool completely. Cupcakes can be stored up to 1 day at room temperature in airtight containers.

4. To finish, fill a pastry bag fitted with a large open-star (Ateco #826 or Wilton #8B) with buttercream. Pipe butter cream onto each cupcake, swirling tip and releasing as you pull up to form peak. Just before serving, thinly slice strawberries, and tuck a few pieces into the butter cream.

Strawberry Meringue Buttercream Frosting

1 ½ cups fresh strawberries (8 ounces), rinsed, hulled, and coarsely chopped.
4 large egg whites
1 ¼ cups sugar
1 ½ cups (three sticks) unsalted butter, cut into tablespoons, room temperature

1. Puree strawberries in a food processor. Combine egg whites and sugar in the heatproof bowl of a standing electric mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips.)

2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

3. With mixer in medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all the butter has been added, scrape down sides of bowl with a flexible spatula and switch to the paddle attachment; continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Add strawberries and beat until well combined. Stir with a flexible spatula until the frosting is smooth.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Red Velvet Cupcakes

As i mentioned in my previous, I've been taking a cake decorating class and we get to bake a cake every week for class. This decorating class is offered through Michael's and have 3 different courses. I finished my 1st one and am waiting to start the 2nd in a couple of weeks. So for our 3rd class, we had the option of making cupcakes and i decided on making red velvet cupcakes. Most people i know just love red velvet cupcakes and these came up moist and soft and airy which equals to PERFECT!! The rich red color with the chocolate flavor makes it great for any occasion. Red velvet cupcakes are usually either filled with or frosted and filled with cream cheese. The tartness of the cream cheese just goes so well with the sweetness of the cake. Here's the recipe.
http://pinchmysalt.com/2009/02/04/red-velvet-cupcakes-with-cream-cheese-frosting-recipe/

Red Velvet Cupcakes

2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.

2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full). You may not fill all the cups, I ended up with 20 cupcakes. Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t over bake!

5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting. Frost cupcakes with cream cheese icing (recipe below) and decorate with red sprinkles if desired. The cupcakes above were decorated using the Wilton Cupcake Decorating Kit and Valentine’s Sprinkles. They can usually be found at craft stores like Michaels or Joann.

*pictures courtesy of Jigar Champaneria*

Key Lime Cupcakes with Cream Cheese Frosting

Lately, I've been on a baking marathon. I've been taking a cake decorating class at my neighborhood Michael's and it's been so much fun. The only thing is that i have to bake a cake every week. There's only my husband and i at home and to eat all that cake, a big NO NO! So I've been sending it to my husbands work and i leave some for my play dates. Anyways, a dear friend had some yummy key lime cupcakes not to long ago and that got me tempted to try it out. I searched online for a good recipe and came across this one that i used. This recipe was used by so many people with great reviews, i figured it's got to be good. And guess what, it was great! I just loved it. The refreshing taste of the key lime just leaves you wanting for more. The cupcakes itself are moist and airy. And to make them look pretty, top it off with a lice of lime.My cupcakes are probably more green than they should be, but i like the brightness.You can always add less of the food color if you like something lighter. Here's the recipe :)

Key Lime Cupcakes
Adapted from Buttersweet Bakery courtesy of Bon Appetit
http://www.bonappetit.com/magazine/2008/09/key_lime_cupcakes

Cupcakes:
1 cup all-purpose flour
3/4 cup self-rising flour (make your own--add 1-1/2 tsp. baking powder & 1/2 tsp. salt to 1 cup all-purpose flour)
1/2 cup unsalted butter, room temperature
1-1/4 cups sugar
2 large eggs
2-1/2 Tablespoons key lime juice (about 10 key limes) or regular lime juice
1 Tablespoon key lime zest (about 10 key limes) or regular lime zest
1/4 teaspoon neon green food coloring ( i used the gel color in kelly green)
3/4 cup buttermilk

Frosting:
1 8 - ounce package cream cheese, room temperature
1-1/2 cups powdered sugar
1/2 cup unsalted butter, room temperature
1 Tablespoon key lime zest (about 10 key limes) or regular lime zest
1/2 teaspoon vanilla extract

Sift and whisk all-purpose flour and self-rising flour in a medium bowl. Don't have self-rising flour? You can make your own by adding 1-1/2 teaspoons baking powder and 1/2 teaspoon salt to 1 cup all-purpose flour, mixing well.

Beat butter until smooth, about 2 minutes. Add sugar and beat to blend. Beat in eggs, one at a time. Add lime juice, lime zest and food coloring. Continue mixing until all ingredients are well combined.

Beat in flour mixture in 3 additions alternating with buttermilk in 2 additions.

Spoon equal proportions of batter into a standard 12 cup muffin pan lined with paper liners. Place in a preheated 350 degree oven for 20 to 25 minutes.

Remove the cupcakes immediately from the pan, letting them cool on a rack.

While waiting for them to cool down, make the frosting.

Beat cream cheese, powdered sugar, butter, lime zest and vanilla extract on medium until smooth.

*pictures courtesy of Jigar Champaneria*