Let’s make whoopie! Pies that is.
Let’s make whoopie! Pies that is.
Valentine’s day has come and gone . . . once again! And I next year, I’m taking the day off so I can focus on our orders and clients! We are so FORTUNATE to have had so many people want to include us in their need to send their loved one something SWEET! My Fortunate Friday post is dedicated to all of you <3
I have posted some of our cupcake ideas and corresponding YouTube videos but here is a run down on them if you want to review . . . Heart Shaped Valentine’s Day Cake, Heart Shaped Cupcakes for Valentine’s Day Video, How to Make Valentine’s Day Cupcakes- Video.
My mom and dad happen to celebrate their anniversary on the 1st of February, so this year I made a personalized cake with a Valentine’s Day feel to it! Unbelievable, it is their 34th anniversary! I say unbelievably because that is more years than I have been alive . . . can you imagine being with someone for THIRTY FOUR years? Relationships are certainly worth working for <3.
My dad in secret asked me to make a cake to surprise my mom with. I totally took advantage of my dad saying, “Make whatever you want,” (LOVE the freedom of design) . . . so what better to make than a Heart Shaped, Valentine’s Day cake!
I saw this idea on Pinterest, which is slowly taking over the world!!! Hahaha . . . it might not be taking over the world, but it’s surely taking over my spare time, and what little I have of it! If you haven’t seen it yet (where have you been) make sure you go and request an invite (makes it seem like an exclusive club or something) and try it out! It has tons of ideas for everything! I use it for kindergarten ideas, along with cakes, cupcakes, and recipes galore!
All you need for this simple activity are some glass marbles, cupcake liners, and cupcake batter! [Read more...]
No, it is NOT too early to post about Valentine’s Day cupcakes! I went into good ’0le WalMart yesterday (sorry Dad if you’re reading this . . . pretend you didn’t hear that! . . . he doesn’t go to WalMart as they’re non-union) and the shelves are already FULL of pink, red and white chocolates, marshmallows and candies! If you want to argue with me about it being too soon, don’t bother, take it up with the huge box stores! I’m just a little minion, following in their wake
But in all seriousness, Valentine’s Day is extra special to us, as it is the first time we ever had orders come in for JJ’s Custom Cakery! You could say that Valentine’s Day is how it all got started. What were you expecting I say? It’s when Paul and I declared our LOVE for each other?? Hahaha! Nope! BUT, it WAS when the LOVE of our business sealed us together, forever! That has to be romantic on some level? [Read more...]
Yes, Valentine’s day was last week, but I have been so busy with the early success of Jenn’s Custom Cakery. A new website, with a photo gallery, order form, product listing, and of course a link back here to my blog is in the works. I can’t wait!
On to the post . . . and away from the excuses!
My parent’s have been married for 33 years! Their anniversary falls on February 1st . . . every year . . . duh. The funny thing about this is that the only person who remembered was my younger brother! Normally, he forgets everything and it’s me reminding him to call home. Kudos Steve
To make it up to them, (even though they both forgot too, I felt guilty) I made them a Valentine’s Day Cake. I’ve been dying to make a Tuxedo Cake, from a blog I follow (Annie Eat’s).
To give you a good idea of what goes into this chocolate, whipping cream and more chocolate creation, I have a step by step tutorial for you! I used 3 heart shaped cakes, which proved to be WAY too small for the amount of batter the original recipe calls for (3- 9″ layer cake pans). The math conversion proved to be too much work as well.
For the cake:
1 cup unsalted butter
2 cups water
1 cup canola oil
4 cups sugar
1 cup unsweetened cocoa powder
4 cups all-purpose flour
4 large eggs
1 cup buttermilk
1 tbsp. baking soda
½ tsp. salt
1 tbsp. vanilla extract
To make the cake layers, preheat the oven to 350˚ F. Line three 9-inch round cake pans (or two 10-inch round cake pans) with parchment paper. Butter and flour the inside edges of the pan, shaking out the excess flour. (I did not do the flour step
In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted. In a large mixing bowl, combine the sugar, cocoa powder, and flour; whisk to blend. Pour the melted butter mixture into the dry ingredients and whisk until smooth. Whisk in the eggs one at a time, then whisk in the buttermilk. Add the baking soda, salt and vanilla to the bowl and whisk just until incorporated. Divide the batter evenly between the prepared pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pans for 15 minutes. Run a knife around the edge of each cake layer and invert onto a wire cooling rack. Allow the cake layers to cool completely before frosting, at least 2 hours.
For the frosting:
4 cups chilled heavy whipping cream
1¼ cups confectioners’ sugar, sifted
To make the frosting, add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form. Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form.
Here is where you cover up the “oops”.
To assemble the cake, place one cake layer on a cake platter and spread a layer of the whipped cream frosting over the top. Top with a second cake layer, more frosting (and the third cake layer, if using). Frost the top and sides of the assembled cake. Refrigerate until the frosting has stabilized, at least 1 hour.
Slap that cream on, spread it out!
Until you get this! YUM! You could stop there, but don’t! The best is yet to come.
For the chocolate topping:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 tsp. vanilla extract
To make the chocolate glaze, place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until simmering. Pour the hot cream over the chocolate and let sit 1-2 minutes. Whisk until the mixture is smooth and homogenous. Blend in the corn syrup and vanilla. Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes. (Do not let the glaze cool longer or it may become difficult to pour over the cake.) Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides.
There is an important lesson to be learned at this stage! Just because chocolate is a food group reserved for greatness, does not mean that you should go overboard pouring it on this cake. Don’t make the same mistake that this chocoholic did! I used ALL of the ganache that the much bigger than needed recipe called for. I left it ended up without the beauty that you can see in the original post . . . dark on white . . . hence the tuxedo effect!
Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour. Slice with a long, sharp knife, wiping the blade clean between slices.
I should have stopped here!
Add some sugar roses . . .
And some sugar lilies . . .
And some sugar petunias!
Thank you Annie for making such a delicious cake and providing me with the inspiration to treat my parents! My dad who “doesn’t like sweets” (H. E. L. L. O! how am I his child?) phoned me the next day to say it was “to die for”. If you know my dad and his issues with “sweets” you know what high praise that is!
Yesterday I baked 106 mini cupcakes (hello, BEST teacher EVER . . . they’re for the upcoming celebration for 100 Day!), two dozen Cookies and Cream cupcakes, and two dozen Lemon Drop cupcakes.
Last week, I baked 15 dozen cupcakes. . . that’s 180 cupcakes in case you are wondering! I know because I used my calculator. I baked a 9×13 Rootbeer cake (I will post it soon!), and a heart shaped Buckeye Cake!
Two cakes and 328 cupcakes! Mother.
That’s a lot of baking for someone who couldn’t ever find the time to cook a box of Kraft Dinner.
My first batch of cupcakes had to be shipped out on Friday afternoon to Richmond. I’m scared to think about what they’re going to look like when they get there! Fingers crossed they survive!
I’m working on icing the rest of the 15 dozen orders today! I can’t wait to deliver them to everyone who ordered.
I hope you are having a great weekend!
This week in my cake decorating classes, we were to finish a cake! I had an order for a Montreal Canadiens birthday cake which was perfect for my Beginner class, and I wanted to make Paul something special for Valentine’s Day for my flower class. Both of the cakes turned out beautifully, and I’m really happy with what I have learned in my courses. Next week, I start a fondant and gum paste flower class, so I’m looking forward to that too!
Using the flowers and techniques that I learned in my course, I made a Buckeye (chocolate and peanut butter) Valentine’s Cake! The cake itself is delicious . . . we broke into it early The bottom layer is a heavy chewy brownie like cake, middle layer is smooth peanut butter cream, and it’s topped off with a chocolate ganache! Yum!
What are YOU doing for Valentine’s Day?