Carrot Cake w/ Mazapan Cover

Well let me tell yOu I think this is definitly the best cake EVEEEER !!! is sO moist delicious and the cover is to die for I'm alsO very proud of the decoration I made with this cake I really lOved it. 

Carrot Cake 

I knOw there are many recipes out there, but this is really one worth trying it. 

Ingredients:

• 9 oz of vegetable oil
• 12 oz of sugat
• 7 eggs 
• 14 oz of AP flour
• 2 tsp of salt
• .25 oz of baking powder
• .25 oz of baking soda
• 10 oz of grated carrot
• 4 oz of raisins
• 3 oz of nuts
• 6 oz of orange juice
• 1/2 tbsp pd oranhe peel
• 2 tsp of nutmeg
• 2tsp pf cinnamon (I actually used a tbsp)

Directions:

1. Cream oil and peel for 5 min. 
2. Add  and sugar and yolks
3. Add dry ingredients(sifted) alterneting with the juice
4. Incorporate the carrot, raisins and nuts. 
5. Aside mi beat the whites until peaks form, incorporate to the mix in wrapping way
6. Put in a greased pan 
7. Bake in preheated oven  to 360 F for 60_80 minutes
8. Let it cool 5 minutes and trasnfer from pan to a wire rack. 

Mazapan Cover

• 1  Can of condensed milk
• 2 pound of confectioner`s sugar
• 2 cups of powdered milk 
• 1/2 oz of melted butter
• 1 cup of fine ground almonds. 

Directions: 

1. Mixing milk and 3 cups of confetioner's sugar
2. Add condensed milk, melted butter and some vanilla flavoring. , mix very w/ a wooden spoon 
3. Transfer to a table and work w/ the rest of the sugar until it`s smooth and doesn't stick to the table. 
4. For making the decorations add the leftover of the rolled mazapan and add the almonds. 

Prune Cake, Fondant and Gum Paste

Well I made this cake on monday, but with festival thing I haven't had the time to blogg a lot...but when I can Im gOnna shOw every amazaing recipe we've been working on .......sO fOr monday is this awesome cake...


Prune Cake


Ingredients:

• 16 oz of butter or margarine
• 1 cup pf prune macerated and processed with 3/4 of a cup of wine
• 12 oz of sugar
• 10 oz of milk 
• 7 medium eggs
• .5 oz of baking powder
• 4 cups of AP flour
• 1 tsp of vanila
• .24 oz of salt 

Directions:

1. Cream butter and sugar
2. Add yolks one by one (don't stop mixing)
3. Add dry ingredients(sifted) alterneting with the milk 
4. Incorporate the processed prunes
5. Aside mi beat the whites until sof peaks form(like snow), incorporate to the mix in wrapping way
6. Put in a greased pan 
7. Bake in preheated oven  to 350 F for 60_80 minutes
8. Let it cool 5 minutes and trasnfer from pan to a wire rack. 

I bake the cake on sunday's afternoon in order to be coompletly cool for monday at midday. 

Filling: 

• You can use any jam , but I used a prune and raisins.                    

Resanate a Cake: 

This is pretty simple it's just mixing cakem, muffins, cookie crumbs with some dulce de leche, jam or buttercream with a few drops of water and applying to any imperfections a cake could have with a decorators spatula. 

Fondant Cover: 

Ingredients

• 1 (.25 ounce) package unflavored gelatin
• 1/4 cup cold water
• 1/2 cup glucose syrup
• 1 tablespoon glycerin
• 2 tablespoons shortening
• 1 teaspoon vanilla extract
• 8 cups sifted confectioners' sugar

• 
  

1. Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
2. Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
3. Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft. (here you can use any color you wish)
4. Roll the fondant, and use a special rolling pin w/ patterns. 
5. Apply on resanated cake (Instructions above)

Gum Paste: 

We use this for the ruffles , we combined them with 1 part of cgum paste by 2 parts of fondant. 

And we roll it really thin and use a rend to make the patter. 

Recipe: 

• 1 egg white
• 1 tbsp of C.M.C
• 8 cups of sifted's confectioner`s sugar
• 1 tbsp of shortening

1. Foam the egg white
2. Ad sugar and mix
3. In the second sugar addition and the c.m.c
4. Use a little bit of shortening in your hands and work the dough until's is smooth and elastic and doesn't stick in the table or hands
5. Add more sugar until you make a paste

Bom Bon Cake

Well for monday decorating class I had to bring a recipe for the bon bon cake, wich I have never try before. Let me tell yOu it ROCKS !!!

I used this batter for the  cake and some baby cupcakes (way too tired to take the pic)
Well , below it all I used for both cake and decoration.

Bom bOn cake

Ingredients:

• 5 cups of AP flour
• 1 oz of salt
• 1/2 of baking powder
• 13 oz of butter
• 21 oz of sugar
• 10 oz of sugar
• 6 eggs
• 12 oz of white chocolate
• 13 oz of milk
• 12 oz of chopped nuts
• 3 oz of honey
• 12 oz of dulce de leche

Directions:

1. Warm milk with 3 oz of white chocolate, just until melted, let it cool and set aside.
2. Combine dry ingridients
3. Cream butter and sugar until creamy and fluffy
4. Add eggs one by one
5. Combine dulce de leche and honey 
6. Incorporate with butter and mix a little 
7. Star mixing alternating dry ingredients with milk.
8. Incorporate the rest of the white cholate and chopped nuts.
9. Bake at 350F for about an hour (It was a large cake)
10. Let it cool

Swiss Meringue 

6 egg whites

13 oz of sugar

1 tsp of vanilla (optional)

Directions:

Heat egg whites and sugar watching it very closely not to coagulate. Heat just until sugar is dissolved.

Add vanilla

Beat until stiff peeks form.

Royal Icing:

• 1 egg whites
• 2 cups sifted confectioners' sugar
• 1/2  teaspoon lemon extract

1. Beat egg whites in clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened. NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during shipping/handling.
2. Colore as desired

Assembly of cake

1. Choose a drawing and put in in a edible sheet (rice paper)
2. Cover cake with meringe 
3. Color your royal icing
4. Outline the drawing
5. with a tip #13 do little kisses to fill the drawing.
6. Enjoy 

It's actually a pretti easy and it looks great !

Cream Cheese Cake w/ Chocolate Buttercream

Like I mentioned yesterday, in both of my posts, I use my new cream cheese cake recipe for way too many thing(I alsO made cake pOps..xD).....well I made this beutiful chocolate cake in classes yesterday, It was a little difficult at first because I was really esstresed, hungry and many more feelings (I swear it was a frustrating class), but anyway I finished it and got an average grade(nOt something that I like, bt hey yOu can`t always win)

Chocolate cream cheese cake


Ingredients: 

• Ingredients for a Cream Cheese Cake
• Dulce de Leche for the filling, I use the same that I had left from my Dulce de leche buttercream
• Chocolate Buttercream (Recipe Below)

Dirtections:

1. Bake the cake and let it cool completely.
2. With a serrated knife cut the middle and fill it with dulce de leche
3. Frost it w/ buttercream.
4. Fill a pastry bag for decoration, with tips of your choice.
5. In this ocassion I use: 

• Tip 18: for the arch of the basquet and for the waves in the bottom.
• Tip 47: For the basket pattern.
• Tip 59-60 for the flowers. 

Chocolate buttercream 

Ingredients:

• 4 sticks of unsalted butter
• 2 oz of cocoa powder
• 1 pound of confectioner's sugar(or more if yours becocmes too soft)
• 8 oz of semi sweet chocolated melted.

Directions:

 

1. In large bowl, cream butter with electric mixer
2. Gradually add sugar, one cup at a time, beating well on medium speed.
3. Add cocoa and mix a little
4. Add melted chcolate
5.  Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.  
6. Beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use.
7.  Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Cream Cheese Cake....3 ways...

Well , latey I've been really depressed...and I dOn't know if thats even affecting my cooking because trust me ....I've been making some rooky mastakes lately....anyway yesterday that was the case....I try a cream cheese cakes recipe 2 and bOth timees was a complete fiascO...:(

Anyway I knew I had to come out with something because I had to bring the cake to school next day fOr decOrating class. So I started modifying recipes for pound cake and the cake the chef gave ....and they came out great....:)

Here`s the recipe the cheff gave me :

Cheff's Recipe

• 3.5 cups of AP flour
• 1.5 cups of butter or margarine 
• 6 oz of confectioner`s sugar 
• 6 oz of cream cheese
• 6 eggs (yolks separeted)
• 1 tsp of vanilla extract
• 1/2 a tsp of salt
• 1.5 tbsp of baking poder
• 3 oz of milk
• 3/4 cup of sugar

Directions:

1. In a separete bowl cream the butter and confectioner's sugar.  Gradually star adding yolks one at a time and at last the cream cheese
2.  In another bowl make a meringue with the egg whites and granulated sugar. 
3. When all of this together, star adding flour(combined with baking powder and salt), meringue, milk and vainila, alternating constantly. 
4. Bake in preheted oven at 350 for 40 min. (TOTAL LIEEE, mine was ther like 1.5 hours and was still uncooked and sinked)

MY Cream Cheese Cake 

• 3 cups of flour
• 8 ox of cream cheese
• 1.5 cups of butter
• 2.5 cups of sugar
• 1 tbs of vanilla
• 1.5 tbsp of baking powder
• 6 eggs
• 2 oz of milk 

Directions: 

1. In a  bowl cream the butter,  sugar and cream cheese when butter is already a little creamted. Gradually star adding eggs one at a time. 
2. When all of this together, star adding flour(combined with baking powder and salt), milk and vainila, alternating constantly. 
3. Bake in preheted oven at 350 for 1. 20 hours.  the cake. 

This cake was a hibrid between a pound cake and a cake, the only difference with the one with the cheff, was that her's was a little more moist, but nOt much. :) 

Actually they both taste amazing, but the last one got me out of troubles. 

With these recipe I made 3 different things that I will shOw yOu in next posts.