PezMaster posted:

So those Blueberry-Pomegranate Cupcakes . . .

C&C Cakery posted:

Blue Pom-Pom Cupcakes
Makes 16 Cupcakes

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, room temperature
2 large eggs
1/2 cup Blueberry-Pomegranate juice
2 teaspoons grated lime zest
1/2 cup plain Greek-style yogurt
1 quart fresh blueberries (about 1 1/2 cups)

1)Start preheating the oven to 350F. Sift the flour, baking powder, and salt together in a small bowl.

2)In a seperate bowl, beat the sugar and butter together with an electric mixer until light and fluffy. Add the eggs, one at a time. Mix in the zest and the pomegranate juice. Then incorporate the flour mixture and the yogurt mixture, alternating between the two, until everything is just mixed in. Mix in the blueberries until evenly distributed.

3)Pour batter into cupcake liners, and put them in the oven for about 25 minutes (or until your cake tester comes out clean). Let the little cakes cool before icing/glazing it.


Ricotta Frosting
Makes enough to cover your 16 cupcakes (plus a little extra, because you're going to eat this stuff by the spoonful)

400g of ricotta cheese
5 Tbsp icing sugar (you may need more, depending on how sweet you want your icing)
2 tsp of vanilla extract
4 Tbsp cream

1) Incorporate everything in a food processor or blender until smooth. Place it into the fridge until you are ready to ice the cupcakes.

Blueberry Glaze

3/4 cup blueberries
1 Tbsp blueberry-pomegranate juice
2 tsp sugar
a small squeeze of lime juice
1/2 tsp cornstarch

1)Pour the blueberries, juices, and sugar in a small saucepan and heat up. Using the back of your spoon, squish down all the berries so that all the fruit is separated from the skins. After the sugar has be fully incorporated (meaning that there are no grains in the mixture), put the contents of the pan in a small strainer so that the berry skins can be separated from the rest of the mixture. Put the skins on some ice cream and consume (yum!). Put the blueberry juice back in the saucepan and whisk in the cornstarch. After there are no cornstarch bitties left in the sauce, let the glaze cool off completely before you drizzle it over the cupcakes and frosting.

d3rt posted:

Awesome cakes

Flash Gordon Ramsay posted:

That's really impressive work. Duff can suck a dick.

d3rt posted:

She's trying to start a small business in the Bay Area, CA. Would it be a faux pas to share her email address?

d3rt posted:

My wife really likes his line of fondant though...

filo posted:

Does she know it's just Fondarific fondant marketed with Duff's ugly mug on it? It's way way cheaper to simply order Fondarific online; 2 lbs. of Duff's fondant is $19.99 at Michael's, 2 lbs. of Fondarific is $12.49.

Her work is excellent!

Pooptron2003 posted:

wait wait wait a minute here.

Does this stuff actually TASTE good????? Do tell.

d3rt posted:

This was made today for her sister's birthday.

Chajara posted:

Well, my fiancee wanted to bake me a cake for my birthday tomorrow. Too bad the recipe, which said it was enough for a 2 layer cake using 9 inch cake pans, produced layers about a half inch thick that don't even taste all that great. Should have read the reviews before I gave it to him.

He did so good, too, bless his heart. Even if he dropped half a bottle of vanilla extract into the butter for the frosting and salvaged it by pouring most of the extract out into the garbage and then continuing on

I tried not to look to disappointed but I know he feels bad even though it's totally not his fault. Should have had him make a recipe I already knew was good.

d3rt posted:

This was made today for her sister's birthday.

Tuesday Morning posted:

email address eeemail address eeeeeeeeeeemail address please!

Wroughtirony posted:

Seriously, that looks delicious.

filo posted:

Does she know it's just Fondarific fondant marketed with Duff's ugly mug on it? It's way way cheaper to simply order Fondarific online; 2 lbs. of Duff's fondant is $19.99 at Michael's, 2 lbs. of Fondarific is $12.49.

Hobo Camp posted:

Absolutely!

New York Style Cheesecake with Nutella Topping

* 1 cup graham cracker crumbs
* 2 1/2 tablespoons unsalted butter
* 1 1/2 tablespoons sugar
* 2 1/2 pounds cream cheese, softened
* 1 1/2 cups sugar
* 1 lemon, zested
* 1 orange, zested
* 1/2 teaspoon vanilla extract
* 3 tablespoons all-purpose flour
* 5 eggs
* 2 egg yolks
* 1/2 cup sour cream
* 1 jar of Nutella

Directions

Preheat oven to 375 degrees F.

Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Increase oven temperature to 500 degrees F.

In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and pour Nutella over the top. Refrigerate before serving.

---

Mine actually took longer than an hour to cook, so this part was kinda tricky. I just kept checking it and when I finally inserted a knife in the middle and it came out with creamy chunks, I turned the oven off and let the cheesecake sit there for a while. You don't want the knife to come out completely clean because then the cheesecake will be dry. I also didn't use a whole lemon and orange zest, just a little bit of each to give it some twang. A lot of people leave the zests out, though.

frankdiabetes posted:

Made a cat cake with flower cookie pops for a birthday. I hate how the cat turned out, he looks very silly to me but I had a great deal of trouble with him so gently caress it.

PezMaster posted:

Also, if I was to start up a similar cookie-type thread, would people be into it? I finished fooling around with an amazing recipe, but I don't think it would be right to share it among so many super neat cakes.

Timo posted:

The cakes and cupcakes here blow me away (especially d3rt's wife and Hauki's pic). Please start a cookie thread. I make them all the time. Just like any other heterosexual male would on a Saturday night.

frankdiabetes posted:

Made a cat cake with flower cookie pops for a birthday. I hate how the cat turned out, he looks very silly to me but I had a great deal of trouble with him so gently caress it.

cocteau posted:

Speaking of cupcakes, did anyone catch Cupcake Wars on the Food Network last night? I particularly liked the one woman who thought she could win with a red velvet, a vanilla cupcake and a lemon cupcake, all decorated like they came from a (low-end) grocery store.

The winner's cupcakes sounded awesome though, and makes me want to make some new ones!

PezMaster, you need to get on that show!

PezMaster posted:

It wasn't on (Food network Canada up here, so I think they do things differently). I think I caught that pilot episode a while back (maybe on ABC? It's the one where they have to make cupcakes for the Alma Awards) and was a bit too hokey for me - I thought it was going to be more of a "Iron Chef" sort of thing where they have a secret ingredient, and then have to make multiple cupcakes out of said ingredient. I was a little disappointed when presentation won over taste \/\/ That said, our little bakery would do it in a heart beat, if only to fail specularly.

Cupcake Buddy Natalie Slater, the judge from Bake & Destroy, posted a tell-all about the experience if you're interested.

Oven news: I baked a batch little blueberry cheesecake bites in our test kitchen last night - they are extremely ugly, but still tasty. I've got two more batches of cupcakes to do this week - one batch of "Chocolate Cubed" and one of "Hostess with the Mostess". I'll post up pictures and recipes later on.

Hobo Camp posted:

I made a Nutella cheesecake for Memorial Day.



It was the best thing I've ever put in my mouth.

d3rt posted:

PezMaster posted:

Here's a little cake porn for everyone:



Chocolate yogurt cake with Bittersweet Cocoa Buttercream and Semi-Sweet Chips (which are both in and on top of the cake). Aw Yeah.

Nagelfar posted:

Bittersweet Cocoa Buttercream: recipe please. I love to do cupcakes but I haven't found a really good cream topping yet, perhaps this is the one.

quote:

Homemade Hostess Cupcakes
More pictures and story here.

Makes 10 Cupcakes (just enough for you and your family - and a couple extra for Dad!)

Cupcakes
1/2 cups + 2 Tablespoons unbleached, all-purpose flour
1 teaspoons baking soda
1 teaspoons baking powder
1/8 teaspoon coarse salt
1/2 cups + 2 Tablespoons cups granulated sugar
2 ounces unsweetened chocolate, chopped
1/4 cups unsalted butter, cut into pieces
1 teaspoons pure vanilla extract
1 large egg, lightly beaten

Filling
2 tablespoons unsalted butter, at room temperature
1/2 cup powdered sugar
1 teaspoons pure vanilla extract
1 1/2 tablespoons heavy cream
1/2 cup marshmallow creme (I actually just melted marshmallows in with a Tablespoon of water)

Ganache
3 ounces bittersweet chocolate, chopped
1/4 cup heavy cream
1/2 tablespoon unsalted butter

Icing
1/2 stick unsalted butter
1/2 tablespoons milk
1 cups powdered sugar

Cupcakes
1) Mix together the flour, baking soda, baking powder and salt in a medium bowl

2) In a saucepan, pour in sugar and 1/2 cup of water in. Bring to a boil and stir until the sugar dissolves. Add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.

3)Beat the egg into the chocolate with a whisk, then pour the mixture into the dry mixture. Stir until all lumps are out (I use a whisk for this as well).

4)Pour the batter into the cupcake liners (~1/4 cup batter per cupcake) and bake in a 350F oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool in the pans, then let them cool completely before filling them with the marshmallow creme.

Filling
1) Using a mixer, cream the butter until light and fluffy. Beat in 1/4 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream and beat until smooth. After everything is mixed in, beat in the remaining confectioners’ sugar and heavy cream. Beat in the marshmallow until smooth and leave in the refrigerator until the cupcakes are completely cool and ready to fill.

Ganache
1)Place the chocolate (chopped up) in a stainless-steel bowl. Heat the cream and 1/2 tablespoon butter in a saucepan until almost boiling, then pour over the chocolate. Whisk until smooth and let stand until cool but still glossy and liquid.

To Assemble
1)Fill a pastry bag with the marshmallow creme filling and fit it with a medium star tip. Insert the tip into the center of each cupcake top and fill until the cupcake it poofs up slightly (careful not to overfill).

2)Spoon a little ganache on each cupcake and lightly spread with a knife. Chill until the ganache has fully set

3)Prepare the icing while the ganache is in the fridge. Using a mixer, beat the butter, milk and confectioners’ sugar until smooth, (adding more milk or sugar if needed). Spoon into a pastry bag with a small tip. Pipe swirls onto the cupcakes to decorate.

The Pillowman posted:

my Australian themed cookie cutters!!!