Adventures of a Cake Diva

A Blog About Adventures in Baking and Cake Decorating

Sailboat Cake: A Neat Trick for Carving Cakes. 01/22/2013

Filed under: Cake Design,Decorating Techniques — acakediva @ 10:11 PM
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Sailboat Cake via Adventures of a Cake Diva

     I was terribly afraid that this sailboat cake would end up looking like, well, anything but a sailboat.  Carving a cake can be a little tricky.  Getting the shape right is more than half of the battle.

Sailboat Cake via Adventures of a Cake Diva   As I stood before the stack of four filled sheet cakes, I hemmed and hawed quite a bit.  At one point I remember thinking, “Just cut the freaking cake!”  But, I couldn’t bring myself to do it…

Making a template to carve cakes via Adventures of Cake Diva

   So, I drew a template of the boat’s shape onto a piece of paper.  To make sure the boat was symmetrical, I folded the paper in half, lengthwise.  Then, I cut out the template.

Using a template to carve cakes via Adventures of a Cake Diva   Next, I placed the paper template onto the cake.  Then, I used a long, sharp, serrated knife to cut the cake, using the template as a guide.

Initial shape of sailboat cake     Here’s how the cake looked after I carved the initial shape using the paper template.  Then, I used a smaller sharp, serrated knife to tweak the shape a bit.

Crumb coated sailboat cake     Before I covered the cake with rolled fondant, I covered it with a thin crumb coat of buttercream.  After I covered the cake with fondant, I added some decorative touches like the cabin on top and the gumpaste sail.  Then, I added a few fondant waves on the side of the boat, and I finished off the cake board with the “water” (presumably, Lake Michigan) using tinted royal icing.

Sailboat cake via Adventures of a Cake Diva

   I wish I would have taken a picture of my friend’s face when I presented her with this sailboat cake.  (Sheer delight.)  What made it even better was that, as soon as she saw the cake, she knew that it was a sailboat.  Whew!

 

Hopes + Cake Dreams 01/02/2013

Filed under: Baking,General,Inspiration,Reflections — acakediva @ 10:36 PM
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Wintery via Adventures of a Cake Diva

   I’ve never made a New Year’s resolution.  Ever.  The very idea just seems too limiting and narrow.  I’m a “bigger picture” kind of gal. Instead, January always has been a springboard to launch my highest of hopes and my biggest of dreams.

Snowy via Adventures of a Cake Diva

   This year, I’ve decided to be bold in the kitchen.  I’m going to be more daring.  I’m challenging myself to create beautiful baked things you have never seen.  And I’m developing unique cake recipes to ignite your taste buds.  In essence, I want to flex my creative muscles more than I ever have before.  I want to be the artist that I know I can become.

  Woodsy via Adventures of a Cake Diva

   I am so glad that I made my 39 List a few months ago.  I think these “bucket list” items are helping me to take some small, tangible steps toward these dreams.  And, in case you’re wondering, I’ve narrowed down #25 from my 39 List to the pictures in this post.  (Take one of my photos and get it made into a print.  Hang it up in my abode.)  I think it’s a good start for a year that is filled with endless possibilities.

   What are your hope and dreams for this new year?

 

Gingerbread Scones: They never stood a chance of seeing Christmas morning. 12/25/2012

Filed under: Baking,Recipes — acakediva @ 10:48 PM
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Gingerbread Scones via Adventures of a Cake Diva

   I went to my parents’ home in Ohio for Christmas.  For a little while, I was worried that I wouldn’t make it there.  My story of sitting in a Michigan auto shop waiting room on Christmas Eve is best told, I think, over a pitcher of (strong) margaritas.  So, I’ll save that one for another day.

Gingerbread Scones via Adventures of a Cake Diva

   I thought we would enjoy these Gingerbread Scones this morning, as we sipped coffee and exchanged gifts.  I thought wrong.

Gingerbread Scones via Adventures of a Cake Diva

   Instead, we polished them off last night as we sipped decaf (Is this a sign I’m getting older?) and played a highly competitive game of Kwizniac against my folks.  (My sis, brother-in-law, and I totally have bragging rights, by the way.)

   Hope you are having a very Merry Christmas!  What special treats did you bake for this morning?

Gingerbread Scones  

Adapted from: The Domestic Mama & The Village Cook

For the Scones:

2 cups all-purpose flour, sifted

4 tablespoons brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1 1/2 teaspoons ground ginger powder

1/4 teaspoon nutmeg

1 teaspoon pure vanilla extract

zest from one orange

1/4 cup (1/2 stick) unsalted butter, room temperature

1 egg yolk (reserve the white)

1/3 cup molasses

1/2 cup of milk

granulated sugar for sprinkling the tops of scones

   Pre-heat your oven to 400 degrees. In the bowl to your stand mixer, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.  Whisk to combine dry ingredients.  Then, in a separate bowl, mix the vanilla, orange zest, butter, egg yolk, molasses, and milk.  Slowly add the liquid mixture to the dry ingredients.  Mix on medium-low setting (4 on Kitchen Aid) until combined.  Do not over-mix.

   Remove the dough from your bowl.  Place on a sheet of parchment paper and flatten (or roll out with pin) into a circle, approximately one inch thick.  Using a bench/dough scraper or knife, cut the circle into eight triangle slices.  Arrange on a baking sheet lined with parchment paper, about one inch apart.  Brush with reserved egg white and sprinkle with granulated sugar.  Bake for 8-12 minutes; remove while slightly soft.  Cool completely before glazing.  Store in air-tight container.

For the Glaze:

2 cups powdered sugar, sifted

1/4 cup unsalted butter, melted

1 teaspoon pure vanilla extract

2-3 tablespoons milk

   Mix the sugar, butter, and vanilla.  Slowly add milk until you reach the desired consistency.  Top cooled scones with glaze by dipping them or drizzling with a spoon.  (I used a squeeze bottle.  That will work, too.)  Allow glaze to set before serving.

 

Holiday Gift Guide: 5 Cool Tools for Bakers and Cakers 12/14/2012

Filed under: Baking,Decorating Techniques,Science of Baking / Baking Tips — acakediva @ 12:53 AM
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   If you’re struggling to find a gift for the baker or cake decorator in your life, here are five cool tools to check out.  And, because I’m a budget conscious gal, the most expensive item is just under $50.

   Except for my last suggestion, I own all of these products, love them, and use them just about every time I’m in the kitchen.  The last item is on my Christmas wish list for this year.  (I sure hope Santa is reading this…)

Kitchen Scale

  1.  OXO Food Scale – This digital scale is my BFF.  To find out why, click HERE.  What I like most about this particular scale is that it has a tare feature, so you can weigh multiple ingredients in a single container.  Also, the display pulls away from the base for easy reading.  (You don’t have to crouch down to the scale to read the weight.  Score!)

Nielsen Massey Vanilla

2.  Nielsen-Massey Pure Madagascar Vanilla Extract – I first tried Nielsen-Massey’s vanilla extract a couple of years ago, at the suggestion of a baking buddy.  Since then, I won’t use anything else.  It really is that good.

Sliding Measuring Cup3.  Sliding Measuring Cup – I bought this measuring cup about 10 years ago.  It’s in great condition, even after a lot of use.  The measuring cup has an adjustable plunger that slides to cleanly eject solid ingredients.  I use it religiously to measure the shortening for my “Bakery Style” American Buttercream recipe.

Bench Scraper4.  Stainless Steel Bench Scraper – This is one product that I refuse to live without.  Sounds kind of dramatic, but it’s true.  For an awesome tutorial on how to use this tool to frost your cakes, click HERE.  Most bench scrapers have a handle that extends beyond the blade.  This one doesn’t, which makes it much, much easier to achieve a smooth, even finish on my cakes.

Culinary Torch5.  Culinary Blow Torch -  This baby is on my Christmas list for this year.  I’m super jazzed at all of the possibilities.  I’m also chomping at the bit to toast marshmallow frosting that’s piped atop some delish chocolate cupcakes.  (Please Santa, I’ve been good this year.  For the most part.)

   Hope these ideas help.  Have a wonderful holiday season!

 

Dark Chocolate Coconut Cupcakes 12/02/2012

Filed under: Baking,Cupcakes,Recipes — acakediva @ 9:25 PM
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Dark Chocolate Coconut Cupcakes

   Sometimes, I think food (much like art), imitates life.  Or, maybe it’s just that these Dark Chocolate Coconut Cupcakes seem to imitate my life at this moment.

Dark Chocolate Coconut Cupcake

   There are some things that, at first blush, might not make sense together.  Take, for example, dark chocolate and coconut.  These flavors aren’t paired together frequently. But, as I took a bite of one of these dreamy cupcakes, I wondered how dark chocolate has gotten along all this time without coconut by its side.  Yes, I’m still taking about cupcakes.

Trio of Dark Chocolate Coconut Cupcakes

   These rich, but not too rich, dark chocolate cupcakes are very moist.  They are perfectly paired with this creamy coconut buttercream.  I can’t decide what I love more about this frosting—the creamy depth of the coconut milk, or the earthy, crunchy bits of toasted coconut mixed with sweet shredded coconut. Each of these flavors stand on its own beautifully.  Yet, when you put them together, holy smokes.  They just make delicious sense.

Dark Chocolate Coconut Cupcakes

Dark Chocolate Cupcakes

Adapted from: Hershey’s “Perfectly Chocolate” Chocolate Cake

2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup dark cocoa (I used Hershey’s “Special Dark” Cocoa)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup sour cream

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup hot, freshly brewed coffee

   Pre-heat your oven to 350 degrees.  Line muffin tins with cupcake liners.  Whisk together in a large bowl the sugar, flour, dark cocoa, baking powder, baking soda and salt.  Then, add the eggs, sour cream, oil, and vanilla.  Beat the batter with your mixer on medium speed for about 2 minutes.  Lastly, stir in the hot coffee.  Fill each cupcake liner 2/3 full with batter.  (Do not over-fill.)  Bake the cupcakes for 20-22 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool completely before frosting the cupcakes.

Coconut Buttercream
 Adapted from: Baked Perfection

2 sticks of butter, room temperature

1/2 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

5 cups powdered sugar, sifted

6 tablespoons coconut milk

pinch of salt

   Beat the butter, vanilla, and almond extract until creamy.  Continue beating the mixture while adding the salt and coconut milk.  Then, add the powdered sugar, one cup at a time, scraping down the sides of the bowl with a rubber spatula after each addition.  Lastly, before using, take a rubber spatula and stir the frosting thoroughly to eliminate any air bubbles.

Coconut Garnish

3/4 cup of toasted coconut  (Click HERE to learn how.)

3/4 shredded coconut

   Place both types of coconut into a bowl and toss with your hands.  Place a generous amount on top of frosted cupcakes.  Enjoy!

 

Super Quick Tip: How to Toast Shredded Coconut

Filed under: Recipes,Science of Baking / Baking Tips — acakediva @ 9:01 PM
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Beautifully toasted coconut

   Don’t be like me.  Don’t avoid recipes with toasted coconut, because you think it’s too tricky or that you might burn your house down.  That’s just silly.  Instead, be brave,  Try something new.  Surprise yourself.  It’s not too tricky, and you won’t burn your house down.  (Where did those silly thoughts come from, anyway?)

   Here’s the run-down:  Pre-heat your oven to 350 degrees.  Line a baking sheet with parchment paper.  Take one cup of shredded coconut and spread it out on the sheet.  Place the sheet in the oven for 3 minutes.  Then, pull it out of the oven and stir it around, keeping it evenly spread on the sheet.  (It won’t have browned yet.  That’s okay.  You’ll get there.)

Stirring coconut while toasting   Put the sheet back into the oven for 3 more minutes.  Pull it out of the oven, and stir it around again.  (See how it’s starting to brown?)  Put it back into the oven, this time for 2 minutes.  Since oven temperatures slightly vary, it might be done now.  Or, you might need to stir it around again and put it back into your oven for another minute or so.  Watch it carefully, though.  Once the coconut starts to brown, it can quickly burn.  As long as you keep a close eye on it, you should be good to go.

   Isn’t it fun to try new things?  Have you ever shied away from baking something because you weren’t sure how to go about preparing one of the components, like toasted coconut?

 

Ginger Carrot Cupcakes with Orange Cream Cheese Frosting 11/23/2012

Filed under: Baking,Cupcakes,Recipes — acakediva @ 12:02 PM
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     A couple of years ago, I received a blank journal from my sister.  It’s become my cake journal, where I collect some of the ideas that are floating around in my head.  For a while, I’ve had penned in this book to take my favorite carrot cake recipe and add freshly grated ginger.  But, it wasn’t until this week that I knew it was time to give this a try.

    Sometimes, inspiration strikes in the most unlikely of places.  Earlier this week, I went for a run (jog, really) after work.  It was dark and turning fairly chilly outside.  Ugh.  As I trudged along my usual route, my mind began to drift.  Out of seemingly nowhere, the idea of orange cream cheese frosting popped into my head.  By the time I got home, I knew that I had a gem of an idea.  Ginger Carrot Cupcakes with Orange Cream Cheese Frosting.

     The beauty of this cupcake is that it’s a pure carrot cake with just a hint of ginger.  No nuts, raisins, or anything extraneous that might be found in a “classic” carrot cake recipe.  It doesn’t need any of that stuff.  (I promise.)  The orange zest and fresh juice add a slight tang to the rich and creamy frosting.  Yet, in every other way, this frosting remains the familiar favorite that is so well loved (and expected) with a carrot cake.  I’ve got to tell you, I love this slight twist to the traditional flavors.  This recipe is a keeper, for sure.

Ginger Carrot Cupcakes

Yield:  2 dozen cupcakes

Adapted from:  Mary Mary Quite Contrary

2 cups (11 ounces) all-purpose flour, sifted

2 cups (14 ounces) ultra-fine sugar

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons freshly grated ginger (or 3/4-1 teaspoon ground ginger)

1 cup applesauce

1/2 cup vegetable oil

1 teaspoon pure vanilla extract

6 egg whites (use large eggs)

3 cups peeled, grated carrots

   Preheat your oven to 350 degrees.  Line muffin tins with cupcake liners.  Add all of the dry ingredients to the bowl of your stand mixer.  Using a whisk, mix and combine the dry ingredients in the bowl.  Add the applesauce, oil, and vanilla.  Start your mixer on low speed.  Add the egg whites.  Stop the mixer and use a rubber spatula to scrape down the sides of the bowl.  Add the grated carrots.  Beat on medium speed for two (2) minutes.  Using your spatula, scrape down the sides of the bowl.  Divide the batter evenly into the cupcake liners/muffin tin.  Bake 18-22 minutes, until a toothpick inserted into the centers comes out clean.  Cool completely before frosting.

Orange Cream Cheese Frosting

Adapted from: Spinach Tiger

12 ounces cream cheese, room temperature

5 tablespoons unsalted butter, room temperature

orange zest from one orange

3 tablespoons orange juice , freshly squeezed

5 cups powdered sugar, sifted

2 teaspoons pure vanilla extract

   Mix the orange zest and powdered sugar in a mixing bowl.  Set aside.  Using the paddle attachment to your stand mixer, combine the cream cheese and butter until smooth.  Add the orange juice and vanilla.  Then, add the powdered sugar, one cup at a time, scraping down the sides of the bowl with a rubber spatula after each addition.  Lastly, before using, take a rubber spatula and stir the frosting thoroughly to eliminate any air bubbles.  Enjoy!

 

 
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