What's the Big Deal Anyway?

They are all craze. I mean, c'mon they sell them at the Starbuck's inside Safeway. If that doesn't scream mainstream, I don't know what does. I thought I'd give them a try.



Haha. So I get it now. Easy to make. Easy to eat. Easy at the waist. Easy to transport. Easy to store. Great for kids and adults. What's not to love?

I went a little crazy and made another batch two days later..

Julnette's Big Day

8:30 am.

I woke up, hopped in the shower, straightened my hair and made my way out of the house to pick up some fresh gerber daisies for the cake. The florist on Quintara and 19th saved my life - he had exactly what I was looking for in stock. I came back to the house, bundled the cupcakes in batches of three dozen with rope. Packed my car with the cupcakes, cake, business cards, cupcake toppers, my spatula knife and extra frosting just in case, the bridesmaid dress, shoes, makeup, and curling iron.

11:30 pm.

I arrive at the wedding reception venue.

Noon.

The cake table is complete. Pop the bubbly...

My Ten Hour Baking Marathon

I have been preparing for this moment for the past six months. My internship at Satura Cakes, having completed that five week cake decorating class, and all those batches of red velvet cupcakes including the sixty-something cupcakes for Karla's bridal shower have me feeling confident.

Ingredients - check
Cupcake liners - check
Cupcake boxes - check
Piping bag and frosting tips - check
Old, beat up t-shirt - check (red velvet gets messy)

It is noon, let the bake-a-thon begin.

With one oven and four baking trays, my strategy was to rotate two at a time and mix the batter somewhere in between.









3:30 pm - I finished baking all 156 cupcakes and one two layer 8" round.

By 10 pm, the kitchen was clean, the cupcakes were frosted as well as the cake, beading and dowels included.

Time for bed.

Lightning Cocoa Cake

Bake, fill and frost a cake FROM SCRATCH in an hour.

Yes it is possible.

I just made one for Tish's birthday.

This recipe is perfect even for the first-time baker. It's 100% full proof.

I promise.

Quick Cocoa Cake
Adapted from the Joy of Cooking

2 8" round pans

1 1/2 cups cake flour or 1 1/4 cups all-purpose flour
1/4 cup dutch processed cocoa powder
1 cup sugar
1 1/2 tspns baking powder
1/2 tsp salt
2 large eggs
1/2 cup milk
1 tspn vanilla
1/2 cup (1 stick) unsalted butter, softened

1) Preheat oven to 375
2) Whisk flour, cocoa, sugar, baking powder and salt in a large bowl
3) Add and mix eggs, milk and vanilla to dry ingredients
4) Beat in butter for 1 minute on low speed. Scrape. Beat for 1 1/2 mins at medium-high speed. Scrape again. Beat for 30 seconds on low speed.
5) Pour batter into both pans and bake for about 20 minutes or until toothpick pulls clean from the center of each cake
6) Cool then fill and frost (*so obviously to make, fill and frost this cake in an hour flat, I didn't wait for the cake to fully cool. No worries! The frosting is chocolate based. See below)

European Chocolate Frosting
4 oz bittersweet chocolate, chopped
1 tbspn unsalted butter
1/3 cup heavy cream
1 cup confectioners sugar, sifted or to taste
1 tspn vanilla

1) In a double boiler, melt chocolate and butter
2) Remove from heat and beat in cream (*I added more cream, about 1/2 cup to 3/4 cup total)
3) Add sugar and vanilla (*I omitted both of these)
4) Drizzle and spread while warm

ta-DAAAAA

Your turn. Get off your lazy butt and have yourself some fun.

Stay tuned for photos...

week 5

I really have to buy some other gel colors..

why not?

Week 4 of cake class

With no disrespect to the art, I piped ruffles, roses and scallops in bright obnoxious colors on a short two-layer cake. Over-the-top and unnecessary on so many levels. But it was fun and that is what I am sticking to.




**I used about two pounds of vanilla buttercream. My older brother is getting sick just looking at it.

Mocha Sundays

"Do you do this for a living?", Serene asks.

"No, not yet."

These cupcakes are full, moist and rich. I couldn't be any happier with them. Devil's Food Cake Cockaigne topped with mocha buttercream.

YUMMM!!





Devil's Food Cake Cockaigne
Adapted from the Joy of Cooking

4 oz. Unsweetened chocolate
1/2 cup Milk
1 cup Light sugar; firmly packed
2 cup Cake flour, sifted
1 tsp. Baking soda
1 Egg yolk, room temp
1/2 tsp. Salt
1/2 cup butter, room temp
1 cup sugar
2 Eggs yolks, room temp
1/4 cup water
1/2 cup Milk
1 tsp. vanilla
2 Egg whites, room temp

1. Preheat oven to 350 degrees F
2. Prepare the following custard: Cook and stir in a double boiler over-not in- boiling water the unsweetened chocolate, milk, brown sugar, and 1 egg yolk. Remove from heat when thickened. Cool to room temperature
3. In a separate bowl, combine cake flour, baking soda and salt
4. In a small bowl, combine milk, water and vanilla
5. In another bowl, beat the butter until soft.
6. Gradually add sugar, then beat in the egg yolks on low speed, one at a time
7. Add the flour to the mixture in 3 parts alternating with a mixture of the water, ilk and vanilla. Mix on low until smooth
8. Stir in the chocolate custard
9. Whip the egg whites until stiff but not dry. Fold lightly into cake batter.
10. Scoop batter with a three tablespoon ice cream scoop into paper lined pans
11. Bake for about 18 minutes or until toothpick pulls clean
12. Cool completely and frost

Mocha Buttercream
Shortening, butter, confectioners sugar, vanilla extract, unsweetened powdered cocoa, water, and instant coffee

This recipe yields 2 dozen

Bakerella Cake Balls

Google 'Bakerella Cake Balls' and you will get about 118,000 search results. These cuties are all over the baking blogosphere, so it was only a matter of time before I gave them a try. Yes, I used boxed cake mix AND canned frosting. No, I am not ashamed.

The ones I made are strawberry-vanilla, but the flavor combinations are endless. Next I want to try carrot cake-cream cheese and banana-caramel.

p.s. I have a whole new respect for confectionists.

Sweet Cheeks

My second cake.

I used a crumb coat this time.

Tips 3, 7, 67 and 104. OOh and a parchment bag with no tip or coupling.

Gel colors - leaf green, deep pink and, violet.

That and a heart filled with love.

Valentine's Applesauce Cake

YESsssss! Another excuse to bake. Today also happens to be my dad's birthday. He doesn't care much for chocolates, buttercreams, cakes, tarts, cookies or pies. I'll be damned if my dad doesn't get to blow out candles on .. some type of baked good. Here goes nothing ...

Happy 21st birthday Dad!


*my genius of a brother didn't wait for the cake to cool before sticking in the candles. He didn't believe that the candle wax would melt in the cake that had yet to be cooled. We ended up wrapping the candles in foil..

The cake was delicious. Dense, but delicious.

Applesauce Cake
Adapted from the Joy of Cooking Cookbook

1 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground all spice*
1/4 teaspoon ground nutmeg*
1/2 cup (1 stick) unsalted butter
1 cup white or packed light brown sugar (I used 3/4 cup brown sugar to bring out the spice and 1/4 cup white sugar)
1 large egg
1 cup lightly sweetened or unsweetened thickened applesauce
1 cup finely chopped walnuts or pecans*
1 cup raisins or dried currants*

Topped with:
Quick Brown Butter Frosting
Butter, vanilla and sifted confectioners sugar

Make sure all ingredients are at room temperature
1. Preheat oven to 350 degrees F, line 8x8 cake pan with parchment or wax paper
2. Whisk together flour, baking soda, cinnamon, cloves, allspice, nutmeg and salt
3. In another bowl, beat butter until creamy, 30 seconds
4. Gradually beat in sugar on high speed until lightened in color
5. Beat in egg
6. On low speed, add flour mixture in three parts, alternating with applesauce. Make sure to scrape the sides
7. Stir in raisins and nuts
8. Scrape the batter into pan and spread evenly
9. Bake for 25-30 min or until toothpick pulls clear
10. Cool on rack and top with quick butter brown frosting

*optional

Birthday Cheesecake

I received the Joy of Cooking for Christmas and am finally testing a recipe out of this highly acclaimed cookbook. I'm hoping this will be my go-to book, unlike the others collecting dust on my shelf.

Happy Birthday, again, Jason!



The Joy of Cooking is celebrating their 75th anniversary for a reason. The cheesecake was wonderful - no cracks, creamy texture - just simple and classic. Enjoy.

Cheesecake Cockaigne
12 to 16 servings

Crumb Crust:
1 1/2 cups fine graham cracker, vanilla or chocolate wafer, or gingersnap crumbs
1/4 to 1/2 cup sugar, depending on sweetness of the cookies
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 teaspoon ground cinnamon*
Bake for 10 mins at 350 degrees F

1 1b (3 - 8oz packages) cream cheese
1 cup sugar
1 teaspoon vanilla or 1/4 teaspoon almond extract
3 large eggs

Topping:
1 cup sour cream
1/4 cup sugar
1 tablespoon vanilla
1/8 teaspoon salt

Make sure all ingredients are at room temperature (70 degrees F)
1. Preheat oven to 300 degrees F
2. In a medium bowl beat cream cheese until creamy, about 30 seconds
3. Gradually beat in sugar and vanilla extract
4. Beat in one egg at a time just until incorporated, scraping the sides of the bowl
5. Scrape batter into the crust and smooth the top. Place on a cookie sheet
6. Bake until center just barely jiggles when pan is tapped, 45 - 55 minutes
7. Cool in the pan on a rack for at least 1 hour
8. Spread topping over the cake
9. Cool cake in the pan completely before unmolding. Cover and refrigerate for at least 3 hours, preferably 24 hours before serving.

Serve with strawberries*

*Optional

My First Cheesecake

Yes my first time and no, I can't believe it either. As I searched for a recipe to try, there were so many comments about cracking and shrinking. For a full-proof run, I decided on Kraft's Philadelphia Classic Cheesecake.

1-1/2 cups Graham Cracker Crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs

1) Preheat oven to 325 F (or 300 F if your using a dark, non-stick pan)
2) Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
3) Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended.
4) Add eggs, 1 at a time, mixing on low speed after each just until blended.
5) Pour over crust.
6) Bake for 55 min. or until center is almost set.
7) Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.





Two thumbs up for the flavor. It came out a little dry, so one thumb up texture and one thumb down for little cracking. Chef Mags suggests I use a water bath next time - duly noted. Overall I'm extremely happy with how it came out. Not too shabby for my first time (brushing my shoulder off).

Take two...

Furit and Nut Oatcake

After a two and a half month hiatus, I'm back in action - doing the things that make me happy. I've heard so much about oatcakes, but have never had one myself. So here goes ... Thank you Denise Santoro Lincoln for sharing!

Ingredients:
- 1 serving of Trader Joes Maple Syrup Steel Cut Oatmeal (you can find this in the freezer section)
- 3/4 stick of Trader Joes Salted Butter
- 1 large egg
- 1 cup unbleached flour (sifted)
- 1/2 tsp baking soda
- 1/2 cup Trader Joes Simply Cashews, Almonds, Cranberry Trail Mix (chopped)

1. Preheat oven to 350F
2. Mix sugar and butter until fluffy
3. Beat in egg
4. Add cooked steel cut oatmeal
5. In a separate bowl combine flour and baking soda. Add to oatmeal batter.
6. Add in fruit and nuts (make sure to NOT overwork the batter)
7. Spread batter into an 8x8 pan and cook for 20 mins or until inserted toothpick comes out clean
8. Cool and serve

Voila - Enjoy!!!

**This recipe is great if you are wanting to serve oatcake that is more like cake than anything else. Stay tuned .. I'm wanting to make a batch of crunchy, hockey-puck oatcakes like those seen in a few local bakeries.

Easy Chocolate Lava Cake

1 box of Dr. Oetker's Chocalate Lava Cake Mix
2 scoops of Vanilla Bi-Rite Creamery Ice Cream
Fresh Strawberries

MMMmmmm. ENJOY!

ps. http://biritecreamery.com **Hands down the BEST ice cream in San Francisco**