I’m not dead!
August 14, 2011 § 3 Comments
I know that this comes as a shock, but I’m still alive! I’ve been very busy and working some overtime, though, so my craft projects and baking have been on the back burner. Just to prove that I’m still here, though, I wanted to show you my last two baking projects! I don’t have any in-progress pictures for you, but I still want to tell you all about them and give you links to the recipes I used, because they are delicious.
These are chocolate cupcakes with Caramel Swiss Meringue Buttercream, which I made for lunch at my parents’ church this weekend. They are (I’m going to do it!) divine. Swiss Meringue Buttercream is my new favorite thing in the world–light and fluffy and smooth and delicious without being kick-you-in-the-face, I-feel-a-tooth-ache-coming-on super-sweet. I’m looking forward to doing a whole cake with this frosting! I bet it goes on like a dream.
To make the SMB (Swiss Meringue Buttercream) I followed the recipe for Salted Caramel Swiss Buttercream that’s used as the filling for this amazing cake from Sweetapolita (probably the prettiest baking blog that I follow!). The recipe calls for caramel sauce. I had never made caramel before, and I was completely terrified, but it went perfectly. Actually it probably helped that I was terrified and paranoid, because I didn’t leave my cooking sugar alone for a minute and I watched it like a hawk (I did do things like put ingredients away, rinse bowls, wipe the counter, and so on, but I always had one eye on the stove and I was back to swirl it gently every thirty seconds or so, as per instructions). With the caramel left to cool I moved on to the rest of the recipe (note: it really look a long time to cool, because I left it in the pan and didn’t think to move it to another bowl until later. I ended up putting it in the fridge to help the cooling process along before adding it to the frosting).
I continued following Sweetapolita’s instructions for the SMB, referring not only to the recipe for the Caramel SMB but also to her awesome post Swiss Meringue Buttercream Demystified and to DyannBakes’ tutorial video on 1:2:3 Swiss Meringue Buttercream–between all three I felt really confident that I knew what I was doing! And everything went smoothly and perfectly until I thoughtlessly put my finishing buttercream in the fridge before icing the cupcakes and left it there long enough to harden. Oops. I had to wait for it to come back to room temperature and whip it again (using the whisk on the stand mixer–with just the paddle it was separating a little and not coming back to full fluffiness).
Guys, the buttercream is stupendous.
Unfortunately, eating frosting with a spoon is generally frowned upon and I needed a socially acceptable vehicle for my buttercream. I made chocolate cupcakes, using the recipe found on the back of the Hershey’s cocoa box. I have several chocolate cake recipes bookmarked and saved in my recipe folder, and I keep promising to try them out soon…but when it comes down to it I always seem to make this one. It’s chocolatey, moist, quick, easy, and I have a system for making it with minimal dirtying-of-dishes-or-utensils (one bowl, one 1.5 tsp measuring spoon, one 3/4c measuring cup, one 4c measuring cup, and the beaters for the handheld mixer–that’s it).
Aren’t they pretty? This is one of my favorite ways to ice a cupcake, and because it has a low profile it’s perfect for my cupcake carrier (which isn’t tall enough for lofty swirls of frosting, my other favorite style). You’ve probably seen tutorials for this elsewhere on the internet (once I discovered it I realized that I was seeing it everywhere!), but in case you haven’t it’s really easy–just use an Open Star (Wilton 1M) icing tip, start in the center of your cupcake, and make a swirl. It’s that simple. And if you’re a visual learner like I am, then you can watch this video over at Glorious Treats!
My other recent baking experiment was an Oreo cake for my mom’s birthday–she loves Oreos, so I crammed 2.5 packages of Oreos into this cake. No joke. It was intense.
It was a chocolate cake full of Oreos–an entire package of Oreos, chopped into fourths (alternatively, you could hit the package with a rolling pin a few times before you open it!) and split between two 9in cake pans. Then I poured the batter over the cookies. Guess what chocolate cake recipe it was? It was Hershey’s. Surprise!
I baked the cake in advance and froze it, something that I’m doing more and more frequently–I love to bake cakes, and I love to ice cakes, but once I bake a cake I’m kind of done for the day, I don’t want to come back after the cake has chilled and do more things. It’s a lot more fun when it’s split over more than one day! So later I made this Oreo buttercream from My Baking Addiction, and this Oreo filling from Beantown Baker, except that I didn’t have all of the ingredients and I may have, ahem, ad libbed a bit.
It was all delicious, but all of it at once was…well…completely and totally overwhelming. My family loves sugar and loves chocolate and we have a special talent for clearing our dessert plates, but no one was able to finish an entire piece of this cake! It actually lasted almost two days–remarkable, in this house!
I loved the Oreos in the chocolate cake, though, and honestly I think that would have been enough–next time I’ll just make Oreo-filled chocolate cake, layer it with fresh whipped cream, dust it with crumbled Oreo, and call it a day!