My first Cake ..lOve Cake ...HELP MEE WIIN !!!

Well I did it for a contest....and It was a whOle challenge....:( I kind of like but let me tell yOu my fOndant ..nOt sO much 

I still made it and it turned out  delicious. 
If yOu liked the cake please help me win by giving like to this stOrehttp://www.facebook.com/TiendaLolita and later to my photo http://www.facebook.com/photo.php?fbid=1723195521639&set=o.167018323330842&type=1&theater


Here´s the recipes I used


Yellow Cake

Ingredients

• 1 cup butter
• 1 1/2 cups white sugar
• 8 egg yolks
• 3/4 cup milk
• 1 1/2 teaspoons vanilla extract
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
3. Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.

Ganache 

Ingredients

• 2 cups heavy whipping cream
• 1 1/4 pounds bittersweet chocolate
• 
  
• Directions

1. Chop the chocolate into small pieces and place it in a large stainless steel bowl.
2. In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil. At this point, the cream will want to boil over, so keep an eye on it! Immediately remove from heat and pour over chopped chocolate.
3. Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.

Fondant 

Ingredients:

• 1 1/2 t plain gelatin
• 1/8 c water
• 4 c powdered sugar
• 1/4 c light corn syrup
• 1 1/2 t glycerine
• Vegetable oil, for oiling hands and spatula

Directions

1. Sprinkle gelatin over water in small saucepan. Let sit for 5 minutes, then over low heat stirring frequently, stir to dissolve gelatin. Cover saucepan to keep warm.
2. Place the sugar in a large bowl and make a well in the center. Add corn syrup and glycerine; do not mix in. Pour the warmed, dissolved gelatin into the well over the top and mix in with a lightly oiled rubber spatula or wooden spoon.
3. Mix until the dough is too stiff to stir. Because the dough will be very sticky, oil hands with a small amount of oil. Knead dough until of the sugar is incorporated.
4. Transfer to a lightly oiled surface and continue to knead until smooth and satiny. This will be the texture of clay. If the fondant is too dry, add in a few drops of water and if it is too dry, add in a bit of powdered sugar.
5. Shape the fondant into a ball, flatten slightly and wrap well in plastic wrap. Let rest for 20 minutes before rolling and using.

Decoration 

• Mini Chocolate and vanilla cupcakes 
• Red Cupcakes 
• Little Bear Made Out of fOndant 
• Sugar Cookies Coverede with Ganache 

Cupcake Cupcakes

I've saw these on Confession of a Cookbook queen and I had tO giive it a try 

In my country reese's are really expensive like 3 dollars a little bag so , that for us is a lOt for candy's sO I've made my own chOcolate caps....:D

I use these chocolate recipe 

Chocolate Cupcakes:

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

gs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth. Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. These cupcakes are best the day they are made, but can be covered and stored for a few days. Makes about 16 cupcakes.

And my usual frosting

Buttercream

•  2 sticks of butter
•  2 tablespoons milk
•  1 teaspoon vanilla 
•  4 cups powdered sugar. 
• 1 tbs of light corn syrup

1. Beat butter, milk and vanilla on low speed until well blended. 
2. Add powdered sugar and beat on medium for about 3 minutes. 
3. Add enough corn syrup to achieve desired consistency and beat about 2 minutes, adding more syrup as needed.(More syrup makes a more spreadable consistence) 
4. Frost cupcakes or pipe frosting on with a large piping tip.    

I pipe a little on the cupcakes and topped it with sprinkles. 

Cupcake Bouquet

Sorry I havn't posted a lOt but I've been wOrkiing like crazy.....:D


I finally gOt my first jOb ....making all presents for mOther's day of my mom's office....(I've know that helped..:))


I,ve made tOns of propossal and here,s the first...


Cupcake Bouquet....I've knOw is simple...:)


Recipe 


4 cupcakes and 2 minis
Buttercream 
Basket 
Ribbon
Sticks....


I'm gonna put the link I've used tO learn hOw to assemble and the recipe I've used for my cupcakes. 
http://www.youtube.com/watch?v=ch19X7OW4yg


Poppy Seeds Cupcakes 
Ingredients:

• Cupcakes:shopping list

• 225g unsalted butter, soften

• 225g castor sugar
• 225g self-raising flour
• 4 eggs
• 1stp vanilla essence
• 1 tbsp poppy seeds
• 1 tbsp grated lemon zest

Directions;

1. Preheat oven to 175C and place 18 casings in muffin trays.
2. Combine butter, sugar, flour, and eggs in a mixing bowl and beat with electric whisk until smooth, about 2-3 mins. (You'll noticed that majority of the recipes have the same ingredients and steps up till here. So you can actually make a few types of cupcakes by using the basic ingredients.)
3. Stir in vanilla essence, poppy seeds and lemon zest until well combined. Spoon batter into cases and bake for about 20 mins. Remove tins from oven and cool for 5 mins before removing the cupcakes and cool on rack.

For the Buttercream my nO fail recipe 


Buttercream

•  2 sticks of butter
•  2 tablespoons milk
•  1 teaspoon vanilla 
•  4 cups powdered sugar. 
• 1 tbs of light corn syrup

1. Beat butter, milk and vanilla on low speed until well blended. 
2. Add powdered sugar and beat on medium for about 3 minutes. 
3. Add enough corn syrup to achieve desired consistency and beat about 2 minutes, adding more syrup as needed.(More syrup makes a more spreadable consistence) 
4. Frost cupcakes or pipe frosting on with a large piping tip. (I used 1M)

Barca Cupcakes

I`m a hugeeee sOccer lover...I must admitt....sO last wenesday my team pass to the finals of the Campions League sO I decided tO celebrete that wiith cupcakes :) 


For the cupcakes I decided to use a red velvet recipe and a simple buttercream for the frosting. 


Barca Cupcakes 

Red Velvet cupcakes 

• 2 tablespoons unsweetened cocoa powder
• 2 ounces red food coloring
• 1 cup buttermilk
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup of butter 
• 1 1/2 cups white sugar
• 2 eggs
• 2 1/2 cups all-purpose flour, sifted
• 1 1/2 teaspoons baking soda
• 1 teaspoon white vinegar

Directions

1. Line cupcake tins . Preheat oven to 350 degrees F (175 degrees C). 
2. Make a paste of cocoa and food coloring. Set aside.
3. Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the butter  and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
4. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow to cool completely before frosting. 

Buttercream 

• Put 2 sticks of butter
•  2 tablespoons milk
•  1 teaspoon vanilla 
•  4 cups powdered sugar. 
• 1 tbs of light corn syrup

1. Beat butter, milk and vanilla on low speed until well blended. 
2. Add powdered sugar and beat on medium for about 3 minutes. 
3. Add enough corn syrup to achieve desired consistency and beat about 2 minutes, adding more syrup as needed.(More syrup makes a more spreadable consistence) 
4. Divide the frosting and colored them with red, yellow and blue colorant. 
5. Frost cupcakes or pipe frosting on with a large piping tip. 
6. Add Sugar sprinkles and top with a soccer ball made of chocolate. 

Finally Im the mOmmma of the pipe ....:) Gummi Bear Cupcakes

A few weeks ago I brOke up with my boyfriend :( .....but there`s a really cute guy in my administration  class who made me I bet I wouldnt came back with my ex.....I didnt had any mOney sO I bet some  cupcakes.......
He only eats gummis ....(kind of weird I know but...hes so cute  hat who cares xD) 


I made a tOn of different cuocakes with just a box of yellow butter mix (I was in a hurry and they are really convenient)


Gummi Bear Cupcakes 

• Half a yellow butter or any cake mix batter
• Color Sprinkles
• Vanilla and Almond Flavor
• Gummy Bears
• Colored Sugar 
• Buttercream Frosting 

1. Make the cake mix according to package... (I added some almond and vanilla extract)
2. Divide batter in 2 (Save half for the psychO cupcakes)
3. Use half of the batter and add color sprinkles to taste
4. Line Cupcakes 
5. Bake in preheated oven at 350 F for about 20 minutes , depending on size.

Buttercream 

Put 2 sticks of butter

 2 tablespoons milk

 1 teaspoon vanilla 

 4 cups powdered sugar. 

1 tbs of light corn syrup

I used half the recipe and the other half for psycho cupcakes 

1. Beat butter, milk and vanilla on low speed until well blended. 
2. Add powdered sugar and beat on medium for about 3 minutes. 
3. Add enough corn syrup to achieve desired consistency and beat about 2 minutes, adding more syrup as needed.(More syrup makes a more spreadable consistence) 
4. Frost cupcakes or pipe frosting on with a large piping tip. (I used 1M)

I hope I win the  guy with these cute cupcakes ;) 

I've also made some a little different with some hearth sprinkles

Now let's go to the psycho Cupcakes 

Psycho Cupcakes 

Ingredients

• Half a yellow butter or any cake mix batter
• Colorants 
• Sugar Sprinkles
• Colored Sugar
• Half a Recipe of  buttercream

1. Divide the batter and add the colorant yo've chosen
2. Line Cupcakes tins 
3. Add a tsp of each color if you are making a mini or a tbs if you are doing a regular
4. Bake for 20 min (depending on size) in a preheated oven at 350F

I've hope yOu enjOy these ppost I'm really proud of thes cuppies ;)

Bakiing Frenzy...

I swear that I must have bake like 10 hours today or something like that, but I´m happy as hell...:)


I made Focaccia today, a bread from my country that we call galleta, or "Cracker bread" wich I swear is amaing with basicly anythiing...:) and some "Pirujos de Leche " here are the recipes. 


When I came home I bakes tons of cupcakes that I'll show you tomorrow. 


Focaccia Recipe


Ingredients: 

• 2 3/4 bread flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 tablespoon active dry yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 pinch ground black pepper
• 1 tablespoon olive oil
• 1 cup water
• 2 tablespoons olive oil
• 1 tablespoon grated Parmesan cheese
• 1 cup mozzarella

1. In a large bowl, stir together the flour, salt, sugar, yeast, . Mix in 1 Tbs  olive oil and water.
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.(about 8  minutes) Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
3. make 12 little focaccias or a large one and let them rise until they have doubled their size.
4. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
5. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Cracker Bread

• 1.25 lb of bread flour
• 1 oz of butter
• 1 oz of sugar
• .45 oz of active yeast 
• 10.5 oz of water
• .36 oz of salt
• 1 oz of powder milk
• egg

1. Weight ingredients
2. Make a well with dry ingredients (flour, salt and milk)
3. In the center dissolve sugar, water and yeast. 
4. Mix well and slowly star adding flour.
5. When there's no liquid add the butter and knead for about 10 min. 
6. Let the dough rise for 20 min
7. Roll the dough in shape of a square, and with a pizza cutter cut long strips of dough. 
8. Divide each strip in 5 and poke holes with a fork . 
9. Let them rise until they doble therir size and bake
10. Brush them with egg
11. Bake at 380 F for 15 minutes

Cumple de mii tiia ...Kahlúa Cupcakes....Kahlua truffles y más Sugar cOokiies..

For my tiaa Bday I decided to nake some Kahlúa cupcakes...siince she's kind of a drink lOver...:) 


It was really different from what i have bakes before...but they turned out amazing...here's the recipe i used. 

Kahlúa Cupcakes

·         12 tablespoons of unsalted butter (I use salted and ommited the salt from the recipe)

·         1/2 cup cocoa powder

·         1 1/2 cups granulated sugar

·         1 tablespoon vanilla extract

·         3 large eggs, separated, at room temperature

·         1/2 cup cold water

·         1/2 cup Kahlúa

·         2 1/4 cups all-purpose flour

·         3 teaspoons baking soda

·         1/2 teaspoon salt

Ingredients:
1. Preheat the oven to 350°F. Insert 24 liners into a medium cupcake pan.
2. In a large bowl cream together the butter, cocoa, sugar, and vanilla with an electric mixer on medium speed until light and creamy, 3-5 minutes. Add egg yolks and beat for 4 minutes.
3. In a small bowl mix water and Kahlúa.
4. In another large bowl combine the flour, baking soda, and salt.
5. Add the dry ingredients to the creamed mixture alternating with the Kahlua mixture. Mix on medium speed until ingredients are completely combined.
6. With clean beaters and a large bowl, beat the egg whites on high speed until they form soft peaks. Gradually beat in the remaining sugar to make a meringue. With a rubber spatula, fold the meringue into the batter.
7. Fill the cupcake liners 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcake 
comes out clean. Cool cupcakes in the pan.






For the buttercream...I was kind of unsered e¡wich one to use so I used this from Annie's Eats:

For the frosting:

• 12 tbsp. unsalted butter, at room temperature
• 4 cups confectioners’ sugar, sifted
• 7-8 tbsp. Kahlua liqueur
• 2 tbsp. heavy cream

1. Beat the butter in the bowl of an electric mixer until smooth and fluffy, about 2 minutes.  Mix in the confectioners’ sugar until incorporated.  
2. Add in the Kahlua and beat on medium speed until well blended.  
3. Add in the heavy cream and beat on medium-high speed for about 4 minutes, until light and fluffy. 
4.  Frost cooled cupcakes as desired.

Let me tell yOu...Im nOt so good with the piping yet..and this buttercream was a little soft..sO if yOu want it mOre stiff ...use mOre cOnfectioners' sugar. 

I had mini cupcakes from all the batter so I made ganache with hazelnut and cover some mini muffin and some cake balls from leftovers from the cupcakes and the frosting. 

Ganache: Adapted from my book Hello, Cupcake!

5 oz of chocolate pieces (unsweetened preferes)

3/4 heave Cream

1.5 tbs of Light corn syrup

Hazelnut pieces (I added them to make some kind of Fererro Rocher ball)

Directions

Bring the light corn syrup and heavy cream to a boil. Add the chocolate pieces and hazelnut and stir. 

Cover with plastic  for 5 minutes.

Stir before dipping the mini cupcakes and cake balls al let it set.