Category Archives: cake decorating
I am quite fond of this soft pillow-ey Italian cookie. I made them last Christmas and decided to make them again this year, but when I started out to make the recipe I did not have enough baking powder. This recipe calls for a wopping (no pun intended) 6 tbls of baking powder!! So instead, I found another recipe as a substitute. Not as good!! So I am going to share with you my favorite recipe for angeletti. I believe the transaltion is “little angels”.
4 cups flour
1 cup sugar
1/2 cup milk
2 eggs, large
6 tbls baking powder
3/4 cup oil
1 1/2 tbls anise extract
1 tsp anise extract (and hot water as needed) to 1 cup confectioners sugar to make icing smooth.
yield: 40 cookies or so
Mix together dry ingredients in a large bowl. Make a well in the center and add the oil milk anise and eggs Mix together with a wooden spoon. With oiled hands roll into 1″ balls and slightly flatten top. Bake at 375 for 8 minutes. Dip cookies into icing while still warm. Buon Natale!
I have always wanted to make a bouche de noel and every christmas my mom and I agree to make one, and then chicken out. so this year I decided I would give it a go. I think I did ok. I made a few mistakes that I will share with you. First, it really helps to watch a few videos (youtube has many). I watched several. I chose to use a recipe from marthastewart.com compliments of Johnny Iuzzini from Jean Georges in NY. http://www.marthastewart.com/recipes/buche-de-noel
I changed it a little..I did not make the chestnut cream filling, I used chocolate mousse instead. Johnny’s genoise recipe is great and easy to roll, the ganache is great too. You might want to double the ganache recipe, it makes it easier to have extra. OK, so here is where I screwed up, my mousse was too soft and oozed out a bit, next time I will pop it in the freezer to really thicken it. Also, after filling and rolling do the following :
1) pop it in the FREEZER for 1 hour.
2) then slice the ends…
3) pour ganache over cake-roll over a sheet pan with rack,
4) adhere stump ends
5) more ganache over cake-roll over a sheet pan with rack,
5) then decorate on serving platter with meringue mushrooms.
I also did not use his swiss meringue recipe. I whipped up 6 egg whites in an electric mixer (whisk attachment!!) added 1 cup sugar and about 4 tbls of meringue powder…whipped until stiff peaks form. Use a piping bag and tip #12 to make mushroom caps and stems. Bake on parchment at 200 for 1 hour.
I love Mrs Millmans recipe for chocolate ganache or frosting:
This will last in the fridge for about 5-6 days in a plastic container. I had some leftover so I decided to inject my vanilla cupcakes with it. I used my piping bag. Use a tip that you can easily pierce through the cupcake with. You want a decent size tip opening to allow the ganache to flow… don’t go too small, it will take you forever. I used a #21 star tip. They do make a tip for this very purpose(# 230).
Makes 6 cups
- 24 ounces semisweet chocolate morsels
- 4 cups heavy cream
- 1 teaspoon light corn syrup
- Put chocolate and cream into a medium saucepan. Cook over medium-low heat; stirring constantly with a heatproof rubber spatula, until thick, 30 to 35 minutes. Remove from heat. Stir in corn syrup. Transfer to a large, wide metal bowl. Refrigerate until frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes. Use immediately
i made martha stewart’s pumpkin cupcake recipe this morning to bring to my daughters class party. they are very light and tasty. i made minis. i just find that the mini cupcakes are better for the little ones. they can have just one, or 2 if they like. one batch made about 48 minis AND one small loaf pan of pumpkin bread. i was going to use my mom’s banana bread recipe (which i LOVE and the kids just adore!!) just substitute the bananas with pumpkin (or zucchini, sweet potato…whatever) but I thought i would try Martha’s new recipe… it’s definitely good. and maybe it would have been better with cream cheese frosting. but I do think i like my moms better. much better. my best, and most sincere recipe taster, my 6 year old agreed that grandma’s “pumpkin bread” is better!! again, Martha’s is not a bad recipe, by any stretch…my husband and myself have had about 5 so far and it’s only 2:00 pm
these pink little princess cakes were made for, well.. a little princess! again, vanilla/vanilla…sorry but it is really my favorite and most commonly enjoyed, so i feel it is a safe bet for kids…
with each batch of cupcakes I make, i learn something new…this time, I learned that i like to fill the cupcake papers a little bit less…i do not care for a big popover on my cupcake, it looks so much more delicate when the cake rises just to about the top of the paper. this time I filled the liners by using an ice-cream scoop, i usually pipe the batter into the papers, it’s more time consuming but much more accurate and very neat. i think that i prefer the latter method…
I am making another batch (2 dozen) bright and early tomorrow morning for another friend…