Posts tagged vanilla

Creamy Vanilla Frosting

1- 8 oz. pkg. cream cheese

1 stick unsalted butter, softened

1 TBSP. clear vanilla extract (regular is fine but the frosting will have a brown tinge)

2 lb. pkg. powdered sugar*

Cream butter and cream cheese in a mixer. Add vanilla. While the mixer is going on low speed, gradually add the powdered sugar, about ¼ cup at a time. Taste it after you’ve added about 2/3 of the sugar, and keep going if you want sweeter, thicker frosting.

-For stiffer, decorator frosting you may add ¼ cup shortening at the creaming stage- and 1 TBP meringue powder (optional) for even greater stability. 

*The brand of powdered sugar you use matters. I always use C&H. It contains less cornstarch than less expensive brands, and gives frosting a silky, non-gooey texture.

I’ve seen cupcakes in teacups before, and think it looks so very dainty!. I found an inexpensive cup and saucer at Ross, and placed a vanilla cupcake inside. Then I started to experiment with different fruit garnishes… 

Next I tried some fresh hydrangeas… and then some fake hydrangeas

I love mini tiered cakes. Perhaps the thought of eating an ENTIRE cake myself is what makes them so appealing…

This little vanilla-bean cake is dipped in chocolate ganache, and wrapped in chocolate fondant…

This one is a chocolate cake with vanilla meringue frosting and fresh blueberries.

These would also be perfect for a shower or even a formal occasion. 

  Aunt Jill asked me to make a birthday cake for a sweet relative who will be 99 this weekend. I think it needs to be over the top… After all, 99 is major achievement!

So the birthday girl’s favorite flower is the African Violet. Unfortunately I couldn’t find any decent-looking real ones, and no fake ones. I did find this lovely dark purple hydrangea, and since her eyesight isn’t so good anymore…. she’ll at least appreciate the pretty color. Then I thought a baby picture of her would be a nice finishing touch, and give the creation some personality. Can’t wait until it’s done!

Here she is- the 3-tiered lavender cake! The largest cake is lemon with Pastry Pride/vanilla filling, and the middle is raspberry and vanilla swirl cake with the same vanilla pastry filling. I used buttercream for the frosting underneath the fondant. The photo is edible with a buttercream “frame”. The birthday girl cried when she saw it. It thrilled me to see how a beautiful cake could make her feel so loved and appreciated. 

I’m still experimenting with chocolate cake. This recipe has been my favorite version so far. It’s dense, moist and chocolatey! I have used it to make cupcakes, mini bundt cakes, and a 9” round cake. If you try it in a different pan successfully, please let me know!

1½ sticks soft unsalted butter

2¾ cups granulated sugar

5 eggs

1 TBSP good vanilla

1 cup buttermilk (or sour cream)

2 cups flour

¾ cup Dutch Cocoa*

1/3 cup hot water

½ tsp baking powder (less than 6 months old is best)

1 tsp salt

Preheat oven to 325 F. (For cupcakes 350 F is fine). Prepare your pan (I recommend Wilton cake release for best results). Sift together flour, baking powder, salt, set aside.

Mix hot water and cocoa, set aside.

Cream butter and sugar together well. Add eggs one at a time, mixing well after each addition. Add vanilla and cocoa liquid while mixer is going on low speed, then gradually start adding the flour mixture in small amounts - alternately with the buttermilk (or sour cream) until a creamy batter is formed. Make sure you scrape the sides of the mixing bowl frequently. Pour into prepared pan.

Bake times vary depending on what pan you are using. If using a 9” round or springform pan, it may take an hour or more to bake. Start checking it after 40 minutes. For cupcakes, fill cups 3/4 full as they do not rise as high as boxed cake mixes.

*Dutch-process cocoa is acid neutral. If you use something like Hershey’s cocoa the cake may not rise properly.

Orange extract and orange zest make these little cupcakes tango on your taste buds! The adorable orange polka-dot bake cups came from Fancy Flours.

These egg cups are the perfect size for holding mini cupcakes! The heart-shaped Gobstopper candies are left over from Valentine’s, and the leaves are made of fondant:

I pushed yellow hearts part way into the frosting to make the little chickies below. I think big yellow jellybeans would work well too. I made the beaks out of fondant, and used a food marker to make the eyes.

These would make cute desserts/decorations for each place setting at an Easter dinner. Or you could give them away as charming little party favors.

Of course, rabbits are always an option too:

Are you picturing cute mini cupcakes inside?

Happy Easter!

These minis were easy and fun to make. The cupcakes are vanilla pound cake, and the frosting is my favorite - creamy vanilla. I made the shamrocks using a chocolate mold.