clarabelle posted:

How did you colour it? Any time I try to colour chocolate, the texture gets messed up to the point where I can't pipe it or do any intricate work at all

cocoavalley posted:

I dipped a fork in Wilton gel color and stirred it into the melted wafers. Oddly, the purple didn't blend as well as the pink and particles could be seen in the chocolate, but the texture was fine. I also used decorator bottles instead of piping bags, they seemed to keep the chocolate from cooling as fast while I was using it.

clarabelle posted:

So was it pure chocolate or did you add any icing sugar? I'm interested to try making some of my own, but I've had trouble piping melted chocolate before, it all comes out too fast

clarabelle posted:

So was it pure chocolate or did you add any icing sugar? I'm interested to try making some of my own, but I've had trouble piping melted chocolate before, it all comes out too fast

Kitsch! posted:

For any of you in the Seattle area, apparently there's a "Cupcake Camp" coming up in April. I'm not a baker by any means, I'm just impressed by all of the different flavor and display combinations that people come up with (like in this thread). There's also a contest with several different categories.

http://cupcakecampseattle.com/

PezMaster posted:

I'm very tempted to cross the border with a toyota full of cupcakes for this one. I love Ballard (especially their amazing vegan cupcakes) and I'm sure it would be a hoot. Anyone in the area have some extra fridge space we could take up?

PezMaster posted:

I'm very tempted to cross the border with a toyota full of cupcakes for this one. I love Ballard (especially their amazing vegan cupcakes) and I'm sure it would be a hoot. Anyone in the area have some extra fridge space we could take up?

I baked a Valentine's Cake last weekend for some Iranian friends. Pistachio and rosewater with a hint of lime, cumin, and allspice. Very luxurious.

BigHead posted:

Holy poo poo. Hooollly poo poo.

May I please have that recipe pretty please?

Iranian Pistachio-Rosewater Cake

1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon ground cumin
1/4 teaspoon ground allspice sugar
1 cup unsalted butter, softened
1 cup granulated sugar
1/4 cup honey
1 tablespoon rosewater
1 1/2 teaspoon lime juice
6 eggs, separated
1 cup of pistachios, toasted and coarsely chopped

1) Preheat the oven to 350F. Oil a 9-inch round cake pan. Combine flour, baking powder, salt, cumin, and allspice in a medium bowl and whisk until combined. Set aside.

2) In a larger bowl, cream the butter and sugar into light and creamy. Add the honey, rosewater, and lime juice and mix well. Blend in your egg yolks, adding them one at a time until everything is even. With a wooden spoon, slowly mix the flour mixture into the butter mixture, until fully incorporated.

3) In a large bowl, beat the egg whites (with a pinch of cream of tartar if needed) until they hold stiff peaks. Scoop in a bit of the whites into the thick batter and stir in order to lighten the batter a bit. With a spatula, slowly and carefully fold the whites into the batter so that the colour is all even. Fold in the pistachios right afterwards.

4) Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until your cake tester comes out nice and clean. Sit out to cool, then remove it from the pan when it's able.

Rosewater Icing
2 1/2 confectioners sugar
2 Tablespoons milk
1 3/4 Tablespoons rosewater
2 teaspoons lime juice
1/2 cup pistachios, half finely chopped and half whole

1) Combine the confectioners sugar, milk, rosewater, and lime juice, and whisk well so that everything is nice and smooth. Add more milk or sugar until you get a nice thick - but spreadable - icing.

2) If you wish, take a 2-inch round cookie cutter and cut out the center of your cake. Spread the icing on so it covers the top and the sides of the cake. Let it drip into the middle hole, and sprinkle the whole pistachios in the center as well. Take the finely chopped pistachios and sprinkle all over the top. Wait for the icing to set, then serve to the ones you love.

H110Hawk posted:

Robo Olga posted:

Man that looks great, any chance you would be able to get the recipe from your girlfriend? I don't make a lot of cakes but I would love to try this one.

PezMaster posted:

Chocolate-Sauerkraut Cupcakes with Peanut Butter Frosting. I call it "The Cthulhu".

PezMaster posted:

Chocolate-Sauerkraut Cupcakes with Peanut Butter Frosting. I call it "The Cthulhu".

Staryberry posted:

Hello! I am the girlfriend. I combined a couple of different recipes for this cake. The cake itself is the (awesome) recipe from the back of the Hersheys Cocoa Powder box:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Split each layer, so that you have four layers.

Filling (from a Kraft recipe for Oreo Cake):

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/3 c. cool whip
12 chopped oreos

1. Whip whipping cream and set aside
2. Whip together cream cheese and sugar
3. Stir in cool whip and oreos into cream cheese

This didn't end up being enough filling. I would suggest doubling it. I ended up adding in more oreos and some buttercream frosting to make it stretch.

Ganache Frosting (From Martha Stewart):

1 pound good-quality bittersweet chocolate, finely chopped
2 1/3 cups heavy cream
1/4 cup corn syrup (I know that this is technically blasphemy but it gives the cake that great shine)

1. Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
2. Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
3. Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).

Oh For gently caress posted:

I'm increasingly of the opinion that she drunk bakes.

A LOT.

Elaieva posted:

Actually (regarding the chocolate-sauerkraut cake) I'm betting the sauerkraut made them really moist and tender and added a little interesting texture. I may have to try these, if PezMaster would share the recipe?

Cthulhu Cupcakes: Chocolate-Kraut Cake with Nutty Frosting
Makes about 2 dozen cupcakes
3/4 cup of chopped sauerkraut, washed and drained
2 cups of flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of cocoa powder
1-1/2 cups of sugar
1/2 cup of butter
3 eggs
1 teaspoon of vanilla
1/2 cup of water + 1/2 cup of milk
3/4 cup dark chocolate chips

1) Preheat the oven to 350F. Place the sauerkraut in a sieve and rinse with cold water. Let it drain in the sink until you're ready to use it. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.

2) In a large bowl, whip together the butter and sugar until light and fluffy. Add the eggs, one at a time, and then vanilla, mixing well after every addition.

3) Add the dry ingredients and the milk/water mixture, alternating between the two and stirring with a wooden spoon until everything is incorporated. Add the sauerkraut and the chocolate chips into the batter, until it is evenly distributed.

4) Spoon into cupcake liners to bake. Leave in the oven for about 15 to 18 minutes, or until your cake tester comes out clean. Set out to cool before icing.

Nutty Frosting
2 cup confectioners’ sugar
1 1/2 cup creamy peanut butter
10 tablespoons unsalted butter, at room temperature
1 1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
2/3 cup heavy cream
green colour gel, optional

1) Beat the heavy cream until it's reached soft peaks. Set aside.

2) Place the peanut butter, butter, vanilla, and salt together in a large bowl. Whip with an electric mixer until everything is evenly distributed. Add the confectioners sugar, a little at a time, until completely mixed in.

3) Fold the peanut butter mixture into the whipped cream with a wooden spoon until fully combined. If you wish, separate 1/3 of the frosting and dye it green. Then, place the icing in a piping bag and pipe over cooled cupcakes. Enjoy the horror.

PezMaster posted:

Chocolate Kraut cake recipe that I am totally trying

PezMaster posted:

So those Blueberry-Pomegranate Cupcakes . . .

PezMaster posted:

Chocolate-Sauerkraut Cupcakes with Peanut Butter Frosting. I call it "The Cthulhu".

eternalbuffalo posted:

It's a friend's birthday tomorrow, and I have volunteered to make her a cake. She has requested a cherry chocolate cake of some kind, like a Black Forest cake but that's too "normal" for me and if I were doing that, I'd just buy a Black Forest at the grocery store.

This recipe posted earlier has tickled my fancy: http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/

My question is, can I replace the peanut butter frosting with cherry??? I was thinking I could just do this -

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup cherry pie filling, preferably a commercial brand (because oil doesn’t separate out)

Do you guys think it'd turn out horrible?? Theoretically, it'd just be a cherry ganache, correct?

Help, goons! I don't bake very often but this chick totally saved my rear end a few months ago and she deserves an awesome cake.
Advice????

scr0llwheel posted:

I've been secretly following this thread for a while and finally found some time to make something, which was...


And they were, as you stated, "loving delicious."

Quick question (for anyone): The bottom and sides of the cupcakes are a little soggy. Could it be because I didn't use cupcake cups/liners but simply sprayed my muffin pan with PAM and poured in the batter? This usually works great with muffins because it slightly crisps the outside.

His Divine Shadow posted:

Just made this. I thought maybe it was a cake, or a pie in english but apparently it's called a crumble. Made with lingonberries (picked & turned into jam by us), my mom used to make these and I got the recipe from her, first attempt. Slightly overdone.