Chocolate Poppyseed cake

Well these is simply amazing, I made it yesterday and it was a huge hit, not even the cheff could tell it had come from a cake mix.


Poppyseed cake 
Ingredients:

• 1 box of Betty Crocker yellow butter cake   
• 1/4 cup of melted unsalted butter
•  1 cup of whole milk 
• 4 eggs
• 3 oz of poppy seeds
• 1 tsp of vanilla 

Directions:

1. Mix butter and eggs for about 30 seconds on low speed
2. Start alternating cake mix and milk(flavored w/vanilla)
3. Beat on low for 20 min.
4. Incorporate seeds
5. Por into greased pan 
6.  bake for 48 min aprox  in a prehetad oven at 350F.
7. Remove from pan
8. Let it cool
9. Level it 
10. Fill with ganache (Recipe below)
11. Cover w/ ganache 
12. Let ganache hardened a little in order to pipe it with and 18 or 16 tip. 
13. Make a spider web w/dulce de leche and pipe your desired decoration. 

Ganache

12 oz of usweetened chocolate

2-5 tbsp of heavy whipping cream

Amazing Poppyseed cake 2 ways...........

Well I've been really away from my blogg....:( .............but I was In finals, asi I will shOw yOu in my nxt post, but first Im in lOve with these crazy recipe I came up with....It was actually an emergency because the recipe the cheff gave fail.... sO when something gOes wrOng....I have a superheroe....


Poppyseed cake 
Ingredients:

• 1 box of Betty Crocker yellow butter cake   
• 1/4 cup of melted unsalted butter
•  1 cup of whole milk 
• 4 eggs
• 3 oz of poppy seeds
• 1 tsp of vanilla 

Directions:

1. Mix butter and eggs for about 30 seconds on low speed
2. Start alternating cake mix and milk(flavored w/vanilla)
3. Beat on low for 20 min.
4. Incorporate seeds
5. Por into greased pan 
6.  bake for 48 min aprox  in a prehetad oven at 350F.
7. Remove from pan

Now you will have one 18 size cake....wich I will show 2  different ways that are equally deliscious. 

Level cake and fill w/ dulce de leche for the fondant cake and w/ganache for the chocolate torte.

Resaneted Cake

Dulce de Leche

Cake crumbs

water drops

When decorating a cake it's important to cover all hole and these can be achieved by mixing ingridients above until a paste consistence and applying to cake. 

White Fondant cake 

Recipe for fondant :

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.
4. Roll the fondant, and use a special rolling pin w/ patterns. 
5. Apply on resanated cake (Instructions above)
6. Make balls or laces to decorate
7. Apply some pearl dust
8. Decoration is endless, but these is a little pretty cake.

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.