Night Two of Cake Decorating

For our second night of spectacular cake decorating we had to actually make a cake to bring to class. Since I love trying new things, mom and I decided to make a Mocha Dream cake. The batter smelled so good! The coffee! The chocolate! It doesn't get a whole lot better than those two scents mingling together. Mm! All went well until mom realized that she had not used these fancy strips that go around the pan while the cakes are baking. You dip them in cold water, ring it out, and then stick them around the pan. This emits magic powers, and your cake will turn out smooth on top -- no mound! It makes it bake evenly through. When the edges are baking faster than the center the batter pushes up creating a mound on top of the cake. Well, this way mom and I could practice the technique to chop off this mound in case the strips are not used. 

Mocha Dream cake is being assembled!

Since I take things literally, which I often shouldn't, the cakes were kept in the freezer until it was time to leave (she said the colder the better when it comes to decorating!). Mom wanted to take them out, but I said no! She said cold! Well. Even knives have a hard time sawing through boulders. Not only did we have to cut off the mound on top of the cake, but we also had to cut our cakes in half -- length wise. I bought this fancy cake slicer thing, and even with two of us sawing together it took a good ten minutes to get our cakes apart. And they looked a hot mess. Mine had a hole in the bottom, and mom's cut went from horizontal to straight into the board. It was kind of funny once we thought about it. I chuckle now when thinking back. Lesson learned! The fridge will suffice when it comes to products being cold! Anyway, once that was all done we have to fill our lovely cakes with the most wonderfully fragrant raspberry filling. The smell was intoxicating! So I made my well of frosting and filled it in with raspberry deliciousness. Next we had to put the tops back on, and then pipe the frosting on the top and then on the sides. I learned great techniques on how to frost without getting speckles of cake in the frosting. You just throw a giant amount of frosting on, and do not let your spatula touch the cake, or lift the spatula with frosting attached to it. Just keep smearing it around until you can safely lift off. Frosting the sides is about the same. I learned how to control my pressure to make the frosting even and fancy. Then! Once the frosting is dry you put a piece of parchment paper over the cake and gently smooth it out with your hands. This takes away all spatula marks. Genius! (This technique will come in handy when I am making Sue's wedding cakes!)

Once the cake is properly set and looks completely professional (they really did!), we learned a new decorating technique. The kit came with an outline of a cupcake. We traced this cupcake with piping gel and put the image on the cake. Then all you have to do is fill in the outline....and it looks like you put in painstaking hours to make it look so perfect. It was easy. Except that my filling ended up looking a bit like intestines instead of fluffy cupcake frosting. Next time they will look stellar, I'm sure.

Mom working hard on her cupcake

Her final product. Pretty good!

My cupcake!

This class was a lot of fun, and I anticipate next class will be even better. We learn how to make flowers and leaves from frosting. This should be interesting. :)

Mom and her cake!

When we got home I dove into the cake. The flavors were quite interesting! We had made two different kinds of frosting, mom wanted almond and I wanted vanilla. Our frosting was too thick, so we ended up thinning out one of the batches, and left the other thick. This meant we mixed and matched the frostings.... I have to say that all those flavors mixing together was kind of gross...in the sickly sweet sense. It doesn't help that the frosting we are supposed to make is made with crisco instead of butter (WHHAAAA??!!!!) Crisco-cream is gross. Butter-cream will always be my frosting of choice even if it makes the frosting a touch more yellow. It's definitely worth it, I tell you!

Me and mine!

This really hasn't stopped me from eating the cake though :)

It was really pretty when I cut into the cake..so many colors! Easy on the eyes, but a bit busy for the taste buds. I am definitely going to try making this cake again without all the extra flavors. I bet it's extraordinary.

It's so pretty!

My slice

Night One of Cake Decorating

This past weekend mom and I signed up for a cake decorating class that is on Thursday nights for two hours during the month of April. Last night we had our first class, and it was simply amazing! Mom and I were the second pair to arrive, and the class consisted of only five of us. We established a rapport with everyone rather quickly -- we were all so excited to learn more about decorating cakes! After brief introductions, what is your name and why do you want to take this class, the instructor demonstrated how to properly prepare a cake: cut off the mound, cut it through the center to give two separate layers, how to fill the cake, and frost it. This was just your basic cake preparation and frosting, and we learned such valuable information! Bottom side is always up because it is flat. When filling a cake make a dam with frosting around the outside so the filling (strawberry for her) doesn't ooze out the sides. Then when the top is put back on you fill in the middle with more frosting so that when you frost the sides there are not any gaps between the two layers of cake. Then we learned how to frost quickly with different utensils. Her cake turned out so nicely, and she did it really fast! I can't wait to try out my own cake (I'll get to do it next Thursday!).

After learning about how to assemble a cake, we used our tools to create stars. The kit we had to buy has these great practice boards and examples that you can put under plastic so you can practice. Here's what I came up with!

I was a little nervous about making these stars at first -- they don't seem hard, and they really weren't, but I had never done them before. Turns out, I'm not so bad at it! :) I had a lot of fun trying to make the perfect little stars. It was relatively simple right up until the point where you have to stick all the stars together so that there is no cake showing. This is done for character cakes. Mine are pretty spacey. It was fun anyway.

This is the first cookie I decorated after our practice session. I need to work on spacing, but the stars are pretty! And it's a lot of fun. I could make little stars all day long.

Hard at work getting those stars right! The others were all busy making all kinds of shapes -- lopsided hearts and stars, snowflakes. I stuck to just getting them out there and practicing the technique. It was a blast. And then everyone would ask to see your work, and then they would show you what they did. It was a lot of fun. Here's what mom was working on: 

She tried all the fancy-pants patterns, and they turned out really well! When we got home that night mom and I went back to work finishing the rest of the cookies she had made earlier in the day. Here are a few that we made:

I made a spider!

And a heart.

Mom made smiley faces and swirls.

And she made a really good star!

The class was so much fun! Both mom and I can't wait to get back there next Thursday to replicate the cake putting-together process! She made it seem so easy, and I wonder if it will be so.... Next week shall tell!

Today I ate of the delicious cookies that mom made. It was heavenly!

My First Attempt at Artisan Bread

I got this amazing artisan bread cookbook for Christmas, and I have been wanting to make something from it ever since I got my hands on my new treasure! A couple of weeks ago I finally decided to make the Focaccia bread that looked sooo incredibly delicious. The recipe was much more involved than anything I had made before (bread-wise), but it looked like fun and a challenge I was ready to take on! So one Saturday evening I made a poolish for the first time ever. I got the flour, water, and pinch of yeast together and let it ferment overnight (the recipe called for 16 hours). I was so excited when I checked in on it the next morning! It was a big, juicy, bubbly, goo-like substance -- and the smell was strong!

Poolish!

It's actually a recipe for Ciabatta dough.

I added the rest of the ingredients to the poolish, which happened to just be more of what I had put in the night before. Then I had to stir it for approximately one hundred hours. Well, that's not entirely true. The recipe called to put it in a mixer and let it go for 6 minutes on medium speed. Well, the only mixer I have is my own arm power. And when my fingers are cramping up, the speed is slow. Anyone who thinks six minutes flies by should go grab a spoon and stir an almost solid flour mixture for that much time. One minute can seem like five hours! Well, I did it, and promptly did no more (which is what the recipe called for). Thank god. 

Ready to sit

 Then you let it ferment for thirty minutes, fold it in all sorts of directions (the book came with a video on how to properly do this! It was fantastic), and repeat the process three more times. Once it's all done you spread it out on a baking sheet and act like you're playing the piano whilst dimpling the dough. Let it sit some more. Add whatever your heart desires to the surface of the dough. Mine desired onion and garlic powder, basil and parsley, sauteed onions and garlic, and later on it was topped with feta.

Folding was fun!

 

Piano fingers

 

I love the bubbles!

Baking away...

It was soo good! The bread was incredible. Not only was it delicious, but it was so pretty with all the holes and seasonings on top! Will definitely make this bread again.

The Finished Product!

Chocolate Cake, Emergency Room, Lemon Cake, & Rolo Brownie Ice Cream

My Uncle Dave and his girlfriend Lori both celebrated their birthdays this month. Unfortunately, they had to celebrate separately because Uncle Dave was in the south training for his new, very exciting job on the trains. After six long weeks, he finally returned home on Saturday. They decided to have a Happy to Be Home/Birthday Party, and asked mom if we would make the cake! She said why yes, of course, and then offered to make two cakes -- there are two birthdays, here. And then she said that perhaps we should make ice cream, too. After scouring the cookbooks for the perfect birthday cakes we landed on a Devil's Food Chocolate cake with Ganache frosting, a Lemon Mascarpone Layer cake, and Rolo-Brownie ice cream.

Friday night mom made the first batch of ice cream (our tiny ice cream maker only churns a small amount at a time), and we were feeling good. On Saturday we would make the second batch of ice cream, and then both of the cakes.

Saturday morning mom and I woke up raring to go -- well, she did, it took me a while to wake up, but I got there eventually. We're baking up a storm -- the chocolate cake is completely mixed, melts into the baking pans, and then is put in the oven to turn into gooey deliciousness.

I quartered Rolos for the brownies that had to be made for the ice cream:

Oh, the decadence! The smell of chocolate and caramel were in the air...and the taste was in my mouth. I am a compulsive beater licker, and scrap-of-whatever-I'm-making eater. The Rolos were delicious. So creamy. So smooth. Anyway, the Roloed brownies were also made. So we had two things almost done (the cake was still in the oven) when it happened. I was taking tiny bites off a hunk of sharp cheddar cheese so I could savor every bite, and mom was cleaning up the kitchen when we heard a crash. After approximately fifty "fucks" used in a variety of ways in under two seconds, mom and I realized that the crash was Shawn falling off the ladder he was straddling whilst scraping snow and ice off the roof. Yeah. While I would rather dig a hole and make my way to China, I thought it might be a good idea to call for an ambulance, and try to help mom not have her own coronary. I really don't know what my RD was thinking when she told me that I am good in emergency situations, because I really do not feel that this is the case. I panic. I call emergency personnel because I do not want to be the one out there dealing with pain and whatever gore may or may not be there. Thank god mom was alright with being the one to fly out the door. I can man the phone. All the while I'm hastily scribbling down every last drug Shawn has in the cupboard, and the damn timer for the chocolate cake is very angrily screeching at me to check and see if it's done. I figured the drugs were more important to have for the EMTs when they got here, so the cake had to just chill until I was done (Unfortunately, I think that made the cake a little overdone. What are we to do?). Crikey. After a whole bunch of drama, and five hours sitting in the hospital lobby -- waaaaaaaaay to much gore for me to be around *shivers* -- Shawn is told he has a broken rib (we found out today that it was not the case, he only pulled whatever muscle is on your side and runs from your ass to your shoulder).

Lovely.


We were able to take him home that night, and mom and I were so exhausted but wired that I finished making the ice cream and she finished the lemon cake.

Rolo brownie chunks!

The end product was incredible!

After that I was about beat. Mom was not, and decided to start and finish making the lemon cake -- I went to bed, and therefore have no pictures to document. I do have pictures of the gorgeous finished product though.

The filling is a lemon curd, also layered with mascarpone cheese.

The chocolate cake was a touch crumbly.....

Uncle Dave's magic coffee -- better than Timmy Ho's! "Do you want whipped cream?" Ummmmmmm......yeah!

Mom and I had quite the baking experience on Saturday, and a completely wonderful day on Sunday. Thank god for family and food!

Tiramisu

For my birthday this year I was given an excellent cookbook called The Boozy Baker from my wonderful friend Lauren. This cookbook turned out to be more than perfect since I have lately been intrigued by adding various forms of alcohol to my desserts. For Christmas my gramma made a grasshopper pie and it turned out sooooo good! I love that just a bit of alcohol gives you a friendly kick, but does not overpower or overwhelm the overall flavors of the cake.

So this cookbook came in handy when I decided I wanted to try out more boozy recipes. A family friend invited my family over for dinner last night, and she knows that I love to bake. As such, I was instructed to bring something magnificent for dessert. Finger pads touch finger pads in contemplation: what to bring, what to bring?! Something boozy, of course! I broke out the cookbook from Lauren and perused its decadent contents and landed on Hazelnut Tiramisu. I recently bought a bottle of Frangelico and had only used a touch of it, so the fates were on my side!

Thank god for monks.....or hermits

The cake ended up being so simple to make, too. Mascarpone, nutella, frangelico, heavy cream, coffee, and ladyfingers. And then toasted hazelnuts and chocolate shavings for garnish. The mascarpone, nutella, and whipped cream make the most wonderful fluffy and light filling for the cake.

Heaven in fluff form

Once the coffee is brewed you add the liqueur to it, and then dunk each ladyfinger in the concoction. I wish I could post what the coffee and frangelico smelled like -- hazelnut and coffee -- it was incredible. I was in heaven mixing the nutella and mascarpone! So once the ladyfingers are dunked in coffee/liqueur deliciousness you stick them in a bread pan -- only one layer. Then you add a layer of fluff, rinse and repeat until there are only ladyfingers as the top layer. Throw some saran wrap over it and stick it in the fridge....it looked like this:

Then when you are ready to take it out for eats, you invert it onto a serving plate and add the remainder of the fluff as the top layer. Sprinkle toasted hazelnuts and chocolate shavings on top, and you have a decadent dessert!

Now I have never actually tasted Tiramisu before -- I like to make things I have never had before. That said, I'm not sure if this is really what Tiramisu looks like or tastes like. The flavors are excellent, but I do have to say that I am not a fan of soggy cake. When I have cake and ice cream they are on separate dishes -- *shudders.* Because these ladyfingers were immersed in liquid heaven, there is the soggy aspect. Since most people don't seem to have a problem with soggy cake, and actually seem to enjoy it, I'm sure everyone else didn't mind -- they sure didn't seem to mind since everyone ended with a clean plate. 

Wedding Cake Tasting!

Not only did my lovely friend Sue ask me to be a bridesmaid in her wedding, but she also asked me to make her wedding cake! She's had a few of my delicacies, and they must have left a good impression because she wants more. I was a bit dumbfounded when she asked me -- what an immense responsibility! After talking about it though I became really excited to make her cakes because she is somewhat unconventional -- there will be no white cake for her! And that works perfectly for me. While a vanilla cake can be absolutely delicious it is not nearly as much fun and spectacular as some of the concoctions I have made and wish to make in the future. She also does not want the traditional tiered cake, and has requested three cakes on three separate pedestals to create the illusion of a tiered cake. I think this is going to be spectacular, and a wedding event that everyone will remember!

Anyway, since she has decided on three cakes I decided that for her cake tasting I would make six small versions of cakes she is interested in having for her wedding. The day before the cake tasting mom and I made  red velvet, carrot, spicy chocolate, dulce de leche, ginger, and hazelnut mini cakes.

We both got up at the crack of dawn (9am for me), and got to work by 10am as I am useless sans my morning cup of coffee. Once I was sufficiently caffeinated I got down to business and made a carrot cake, which turned out perfectly! I was a touch worried that it was getting too done around the edges, and might not be baked evenly through. Turns out that it was perfect and I had absolutely nothing to worry about.  

Even though these cakes turned out so nicely I was still worried that they might not be cooked evenly through -- the sides might be crunchy, and the middle might be under-baked. So I decided on giving the next cake a water bath. Turns out that was a very, very bad idea. It looked pretty.....

but it just did. not. work. Must be that water baths are strictly for humans and cheesecake. After this lovely bath, my vanilla cake for the dulce de leche cake was a hot soggy mess. The bottoms refused to be released from their pans, and they came out all wonky and completely unpresentable. Since we had some extra of the dulce de leche filling (condensed milk baked for an hour that turns into the most scrumptious, gooey caramel) we smeared a layer on one of the unfortunate cakes, and made a very sorry looking cake.

So we made a new cake, and all the others ended up turning out perfectly! Ten hours later mom and I had ourselves a fridge full of the most adorable looking miniature cakes..and very sore feet.

Even though it was a long day, it was completely enjoyable and satisfying to bake all day. And I have to say that I was incredibly pleased with the outcome of the cakes. I will say though that after eating six slices of cake I have absolutely NO desire to eat cake for a very, very, very long time.