the first two rounds of voting have finished and the most popular flavors are chocolate with white chocolate frosting and the chocolate cheesecake cupcakes! round three is now up so please vote away :)
this weekend is going to be all about the mini cupcakes with my new mini pan and some fun spring/easter decorations xo
in preparation for lindsay's arrival on sunday i made two mini cakes for us to fondant, using the techniques i learned in my course yesterday. this picture is one of them following the 'crumb coat' step, before the final mask. this time i made two-layer vanilla mini cakes with chocolate swiss meringue butter cream filling and vanilla frosting.
once she arrived we started playing with fondant! see below...
it turns out that covering such small round cakes with fondant is more difficult than i thought it would be :) good thing i had a patient instructor! eventually the cakes looked like this...
i am finally posting about my amazing weekend :)
i had an amazing time at my baking and butter cream class at bonnie gordon. it is really nice to be supervised by a le cordon bleu trained pâtissier and told what you do wrong. i learned a lot about ingredient combination techniques that i was unaware of and my cake masking skills have definitely improved. the first picture is the final product of my whole day's work on saturday, a vanilla cake with a layer of mango swiss meringue butter cream and frosted in vanilla swiss meringue butter cream.
now that i had such a great time at bonnie gordon i can hardly wait to take another class but i know i need to pace myself. which class should i take next: preserves and fillings for cakes or cupcake bouquets??? decisions decisions!
this second picture is of my cake in action on saturday night alongside a fabulous tarte tatin, yum! xo
i hope that says what i think it does :) happy st. patrick's day everyone!
to celebrate i made some seriously drunken cupcakes. they are chocolate stout (guiness) cupcakes with bailey's chocolate ganache filling and bailey's butter cream frosting and you can taste the alcohol! haha
when you make filled cupcakes the centre of the cake must be removed before you can pipe in the filling and then you replace just enough to cover the top above the filling. once you have repeated this 24 times there is a bit of cake left over from the middle of each cupcake. in the spirit of not wasting anything that has been soaked in spirit ;) i made a few cake pops out of the left over cake. this is easy and delicious, just take some crumbled cake and mix it with frosting or in this case the extra ganache, and then roll into even sized pops. melt some chocolate or melting discs and dip the pops in and top with any sprinkles or decorations and put in the freezer for a few minutes just to solidify. and then you have delicious bite sized cake pops!
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