Not yet Halloween, I know, I know…. Still I’m totally excited this year to start on working on Halloween themed cupcake decorations! In the meantime I thought I’ ll bring my cupcakes from last year maybe I can inspire someone 🙂
I will definitely make those black cats this year too because they are just super cute and of course my daughter loves them! I will also try to make a Witch, lets see if I can, I will definitely challenge myself 🙂
I used two kind of cream for frosting these cupcakes, the orange is made from Orange Chocolate Buttons (melted in heavy cream), the brown is Milk Chocolate in Heavy Cream.
I baked a batch of Apples and Spices cupcakes for a change, iced them with lemon flavour icing then placed the racing cars on top. I found the recipe on the net somewhere, but sadly I forgot to save it for later, so I can’t share it with you, but I’m sure you can easily find one too.
Anyway, you can use a plain vanilla recipe for this, but add to the flour mixture 2 tsp of spice mix or just cinnamon if you like. Peel 2 apples and chop them really small (use a grater), pour half the juice of a lemon to stop it from getting brown. When filling the cupcake cases with the batter, put only half of the amount in each case, then put a tsp of grated apple, then finish filling with the remaining cake batter (but overall must not be more then 3/4 full!)
Cars, cars, and more cars….. these are what Oliver likes the most!!! His very first word was CAR and he learned how to crawl around 4 months old when trying to reach Szonja’s big pink Barbie car. Ever since then he can be seen surrounded and hands full with cars even out and about. So I knew instantly that I’m going to make him a cars related birthday cake and cupcakes with little cars. And that’s the story 🙂
The cake is a classic sponge (based on my old Hungarian recipe book). You only need:
– 6 eggs
– 6 TBS of sugar
– 6 TBS of flour
– and a pinch of salt
I made a pale blue chocolate cream, ganache is what they call it. I used 2 bars of Swiss White Chocolate and a 600 ml pot of Heavy Cream, and to make it blue I used baby blue food colour.
The boy on the cake is my first attempt to make a figure, a person out of sugar paste, so it’s not quite perfect 🙂
Here is my happy little guy in the center of attention, something that he really enjoys 🙂
Oliver had a soft comforter toy which he used to sleep with. Used to….. unfortunately we just lost it a week ago 😦 I was very saddened by this and tried to find it but someone must have snatch it from to ground right away after we dropped it. It only took a few minutes and steps to realize we lost it, we followed back our way to find it but it was gone by then.
We called it Csicsi. I made a replica of Csicsi and meant to put it on his Birthday cake, but since we lost it and he (and I) was over the shock I didn’t put it on the cake after all, but packed it away as a souvenir.
Bye bye Csicsi…
I made these cake pops for my son’s 2nd birthday party -which was not a big party and not even held on his birthday but a good month later because of several reasons. So we had a small gathering with close friends only but it was really OK. We had cupcakes and a birthday cake too, which I’m going to post later over the weekend.
Two different cakes I used to make the balls, chocolate cake and red velvet. To be fair I didn’t’ bake them now for this occasion, they where left over cupcakes from previous baking which I packed away and put it in the freezer. You can keep them like this for several weeks and it’s just perfect to use it quickly to make some delicious cake pops like I did.
I used Wilton Candy Melts, a pack of red and a pack of yellow, but I must say I was disappointed a little. I found the melted candy chocolate too thick and couldn’t work with it as easily as previously with simple melted chocolate so I’m not sure I will ever use it again…The coating is not smoothly round on some of the cake balls and that’s because it was so thick that I had to use a knife to scrap the chocolate off! It gives an an-usual look, although looks kinda pretty I say, but it’s definitely NOT what I had in mind.
The final result was OK though 🙂
I wanted to make something new so I went to the shops and looked at the fruits but could only find the regulars so I ended at the isle where you can find the conserves. That’s how I found the Redcurrant Sauce and thought I’ll give it a try. I used one little jar and divided the sauce between the batter and the frosting too.
The frosting it’s made from whipped Double Cream + Mascarpone cream cheese + 1 tablespoon Redcurrant sauce + 1 tablespoon powder sugar (I also put few drops of red food colour to make the pink more intense).
I had half of the whipped cream put aside and when piping the frosting on the cupcakes I filled the piping bag half side white cream and other half side pink cream and this is how I got this two coloured swirls.
Ah, and I tried out a new technique (well, new for me only of course),but had to be really quick with that photo shoot because the dusting sugar disappeared almost instantly from the top…
The cupcakes are a simple vanilla cake recipe which I usually use as a base (my favourite is Laura Vitale’s recipe from Laura Vitale’s Kitchen: Raspberry Cupcakes -you just can’t go wrong with that!!!) – and I just stirred in the end 3/4 jar Redcurrant sauce -you can see the jar in the picture.
Hey Guys, I’m back! It’s been really wonderful to be away from home for a while and be around family for the summer. We had looooots of sunshine and NOT ONE drop of rain! Just the way I like it! Yuhuuuuu! Just before we left my daughter got the chickenpox and about the time it was over for her my son has got it too! This made thing a little difficult as Oliver couldn’t leave my Mum’s house for all those days we were visiting her but at least he didn’t really care although the poor thing was all covered with spots. Anyways it’s over now, chickenpox Goodbye forever! 🙂
School has started now for Szonja and preschool for Oliver, they are both happy about it. Now I have some time to get back to my blog and show you few pictures about my recently baked cupcakes.
This time I made a vanilla cupcakes with white chocolate chips and Mandarin cream frosting, and I put a butterfly shaped chocolate on top which was filled inside with smooth caramel. The mandarins were slightly bitter but I compensated it with little powder sugar and few drops of freshly squeezed lemon juice. The result was very good! As for the cupcake I made my usual vanilla recipe + added 100 gr of white chocolate chips to the batter. Really yummy!