Friday, December 30, 2011
Tuesday, December 6, 2011
Its cookie swap time of year! As I was preparing for this year's Christmas baking and cookie swap, I came across this recipe I had made the year before.
Tuesday, November 29, 2011
Monday, September 26, 2011
Monday, June 20, 2011
Tuesday, March 29, 2011
Friday, March 4, 2011
I think anyone who loves cake has looked at one that was professionally made, and said to themselves 'Gee - I wish I could do something like that!'
Ok, so maybe you didn't say 'Gee' - but the point is, there is a curiosity about fancy cakes that has spread world wide. The internet makes it very easy to type in what design of cake you are looking for, along with countless "how-to" videos and blogs. For some people born with an artistic side, attempting to duplicate one of these fondant masterpieces can sometimes be a piece of cake. (ha ha) For those people that are less talented in the artsy department, they need to rely on videos and images to show them the way.
As a self-proclaimed cake decorator, I have had my share of successes and failures, and I know how difficult it can be to end up with a product you would actually show in public. When I asked some of my fellow cake lovers (who are artistically challenged) what they would want to read on a blog about cake, they said "start from the beginning!" and "show me the way!"
That sounded like a reasonable request.
I know how annoying is it to compare your own work to a fancy cake photo, only to be left disappointed with the final result. For this lesson, we are going to avoid any comparisons and will to do this pre-internet way. The written way. Now go put on your apron and proceed to step one.
Step 1: Go to the kitchen and bake a 9" round cake. Find a recipe, any recipe, and bake the cake.
Step 2: Let the cake cool (ALL THE WAY - don't get ahead of yourself or all hell will break loose)
Step 3: get some icing from the store, pref. vanilla. Any kind will do, but chocolate will be messy.
Step 4: use a knife, or dental floss wrapped around your fingers, and cut that cake in half. simple.
Step 5: flip the cake over, so the bottom becomes the top and you have a flat surface to work with.
Step 6: put something in between the layers: fruit, more icing, chocolate bars, icing & chocolate bars...
Step 7: brush off any crumbs with your hands, then cover the whole cake in icing. just slop it on.
Step 8: take a piece of cardboard, cut into a square that is as tall as your cake. Wipe the excess icing off with the cardboard, first from the top, then from around the side.
Step 9: put your cake in the fridge for 1-2 hours. This is the crumb coat. LET THIS HARDEN.
Step 10: take cake out. repeat step six (minus the brushing of the crumbs because there shouldn't be any)
Step 11: get a ball of fondant the size of a grapefruit. Dye it whatever colour you want. Wear rubber gloves.
Step 12: roll out the fondant on a counter, using icing sugar or flour so it doesn't stick.1/4" thick. flip often.
Step 13: pick up your giant piece of rolled out fondant and plop it onto the centre of your cake. use your hands to flatten the top and then come around the sides, stretching the fondant wherever it is folding.
Step 14: trim off the excess fondant that will be hanging off the bottom, and discard.
Step 15: take some more fondant, whatever colour you want, and roll it into little gumball sized balls.
Step 16: put balls around the bottom of the cake so you hide any bumps, and at the same time, it looks fancy.
Step 17: use a shaped cookie cutter and cut out some shapes in more colours of fondant.
Step 18: mix icing sugar with some water, and use this to attach the shapes to the cake, anywhere you want.
Step 19: DON'T PUT IT IN THE FRIDGE - fondant sweats in the fridge, and this can be all sorts of trouble.
It should look something like this:
Well - at least you tried and that's what really counts! Now sit back, drink wine and move onto the next step..
Step 20: email Tanya@LeGateauBakeShop.com and let her worry about it. That's what she's there for. Le Gateau Bake Shop will make sure your cake looks like the photo, and no one says you have to tell anyone that it didn't come from your kitchen ;)
Monday, February 21, 2011
Friday, January 28, 2011
makes 30 cupcakes / 350 degree oven
1 pound carrots
2 tablespoons Earth Balance (or vegan margarine)
1/2 cup water
1 cup Coconut milk
1 teaspoon cardamom seeds
1/2 cup sugar
1 tbsp egg replacer powder- mixed with 3 tbsp water
1 teaspoon vanilla
1-1/2 cups sugar
3/4 cup vegetable oil
1/2 cup coconut milk
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoon cardamom seed, crushed
1 cup cashews, chopped
1. Peel, rinse, and grate the carrots with a fine grater.
2. Sauté the carrots in earthblance for 3 minutes. Add the water, bring to boil, cover and simmer for 3 minutes.
3. Remove the lid. Stir to cook off any remaining water.
4. Boil the coconut milk with the cardamom seeds Allow to steep for 3 min.Add to carrot mx and simmer for 15 minutes stirring occasionally.
5. Add 1/2 cup of sugar and stir to dissolve. Simmer for 5 more minutes.
6. Remove of the heat and allow to cool to room temperature.
7. In a large bowl, mix together the cooled, cooked carrot mixture, egg replacer, vanilla, 1-1/2 cups sugar, vegetable oil, and coconut milk.
8. In another bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.
9. Stir the flour mixture into the carrot mixture. Continue to stir until combined.
10. Add the chopped cashews and stir to combine.
11. Scoop out into cupcake papers about 3/4s full.
12. Bake at 350 degree oven for ~25 minutes or until toothpick comes out clean.
Cream Cheese Icing:
1/4C Earth Balance (room temperature)
1 8oz container or Tofutti Vegan Cream Cheese (room temperature)
4 1/2 C Icing sugar- sifted
1. Beat earth balance until smooth. Add Tofutti and whip until lump free. Scrap the bowl down and mix again. Add icing sugar.