A Learning Chef's Journey: Rose Cakes and a Monster Cupcake

Hi guys!!!

Welcome back!!! We've been experiencing bouts of heavy downpours in the past week. The gray skies promise some early rain this chilly morning. Despite the thermometer reading 23 degrees, I find myself wrapping the scarf around my neck. The coffee is helping me warm up slowly. The daily dose of caffeine is bound to wake me up shortly. 

My roses have most definitely improved :)

Last week, cake orders were scarce, however, I welcomed the free time graciously. Tuesday,  night, I baked the vanilla layers for the rose cake I was to make. While they filled the kitchen with a delicious aroma, I quickly whipped up a passion fruit vanilla curd. It was to die for!!! I finished the cake Wednesday afternoon, fixing up a batch of white chocolate buttercream!!! I managed an ombre effect on the roses. I was much more content with my roses this time, as I finally acquired the 1M Wilton tip I needed. It made the rosettes appear more real.

They do need more practice; I'll get there eventually. Keep reading for the recipe. 

Cookie Monster, a traditional swirl, a lovely sunflower
a rather distressed rosette, dad's shirt and a weird flower

This Saturday I was thrilled to continue my on-going learning on cupcakes. I made my way to the workshop where we learned different ways to decorate a cupcake. There are hundreds upon thousands of ways to decorate cupcakes. All the more reason to keep practicing, right? Of the six different ways we tried (rose, flower, sunflower, swirls, fondant covered, character) my absolute favorite was making a Cookie Monster!!!

Simply whip up your favorite buttercream recipe, tint it Cookie Monster blue and fix a pastry bag with Ateco's #133 nozzle. There are other tips similar to this one, however, this one leaves thin and messy trails, the ones you need to create this lovable character's furry coat.

COOKIIIIEEEE!!!

I apologize for my rather short post. I'll make sure to make a huge mess of my kitchen this week so I have more to tell you!!!

Until next time.
xx

Vanilla Ombre Rose Cake

Adapted from Sweetapolita & Beantown Baker

Beautiful and delicious!!!

Ingredients:

Vanilla Cake:

2 1/2 C (275 g) sifted cake flour

1 T. (15 g) baking powder

1/2 t. (5 g) salt

1 C (237 ml) whole milk, at room temperature

2 large egg whites (60 g), at room temperature

1 whole egg, at room temperature

1/4 t. (1.75 ml) Pure Vanilla Extract (or 1 t. –5 ml–, if you aren’t using vanilla sugar)

1/4 t. (1.75 ml) Pure Almond Extract

1 1/2 C. (300 g) vanilla sugar (or regular sugar)

1 stick (115 g)(8 tablespoons) unsalted butter, at room temperature

1/2 C. (119 ml) whipping cream or heavy cream, cold

Passion Fruit Curd:

3/4 C. sugar
1/4 C. cornstarch
1 cup passion fruit nectar or puree**
4 egg yolks
1 vanilla bean - split, seeds scraped
1 stick unsalted butter, cut into tablespoons

White Chocolate Buttercream:

2 C. unsalted butter, softened
5 C. powdered sugar (depending on desired consistency)
Pinch of salt
12 oz. good quality white chocolate, chopped (not white chocolate chips or candy melts!)
1/2 C. heavy whipping cream
1/2 tsp vanilla
Food coloring of your choice

Preparation:

Cake:

Preheat the oven to 350°F and center the oven rack. Grease and line 2 9" pans.

Sift the flour, baking powder and salt into a medium-sized bowl. Whisk together the milk, eggs, vanilla extract and almond extract in a medium bowl or large glass measuring cup.

In an electric mixer fitted with the whisk or paddle attachment (I used the whisk), cream the butter and sugar on medium speed until very pale and creamy, about 5 minutes.

With the mixer still on medium speed, alternate additions of the flour mixture and milk-egg mixture, beginning and ending with the flour mixture (3 dry additions, 2 wet), beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes.

Chill a clean stainless mixer bowl in the freezer for 5 minutes, and then beat whipping cream until soft peaks form (don't beat until stiff). This is where a second mixer bowl comes in handy, as you can simply wash the whisk and use the stand mixer to whip the cream. If you don't have a second mixer bowl, you can use a hand mixer or even transfer the batter to another bowl, wash the bowl and whisk then whip the cream with your stand mixer. Fold whipped cream into cake batter.

Divide batter evenly among the pans--and bake until a toothpick comes out with a few crumbs only, about 27 minutes. Let cool on wire racks. 

Passion Fruit Curd:

In a saucepan, whisk the sugar and cornstarch. Whisk in the passion fruit nectar, egg yolks and vanilla seeds and cook over moderate heat, stirring constantly, until thick, 6 minutes. 

Remove from the heat; whisk in the butter, 1 tablespoon at a time, until incorporated. Scrape the filling into a glass bowl, press a sheet of plastic wrap on the surface and refrigerate until chilled, about 2 hours.

White Chocolate Buttercream:

Put the chopped white chocolate into a small bowl. Heat the chocolate in 30 second increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.

Once white chocolate has cooled, sift the salt and powdered sugar over the butter, in a large bowl. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.

Measure the whipping cream into a cup, and stir in the vanilla extract. With the mixer running on low speed, gradually pour the cream mixture the bowl. Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) white chocolate until incorporated. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.