Sunday, March 31, 2013

Happy Easter!

Wishing all a very Happy Easter

Heres another example of using chocolate ganache. You can pipe with it as long as it sits for a bit. 

Again heres a simple recipe;
2/1 ratio of chocolate to heavy cream
2 cups good dark chocolate chips or semi sweet chocolate 
1 cup heavy cream
heat cream in a sauce pan just below the boiling point.
Remove from heat and add chips.
Allow to sit for 5-8 minutes and give a stir until chocolate is incorporated well.
You can whip this and make a great filling or simple pour over your cake for a nice shiny frosting.


Sunday, March 17, 2013

Happy St. Patricks Day.



A little rainbow cake for desert tonight. My rainbow colors are a bit muted because I used a swiss meringue buttercream instead of the traditional american buttercream. All that butter changes the colors up a bit but I think it still looks pretty.

This cake is a simple pistachio cake made with a Duncan Hines cake mix and pistachio pudding. Simple but tasty.

1 box of yellow cake
1 pistachio pudding
4 eggs
1/2 cup oil
1/2 chopped pistachios
1 cup sour cream.

Grease and flour  2- 8 inch pans and pre heat oven to 350.
Mix all dry together. Mix all wet ingredients then combine with the dry.
Combine well.
Pour evenly into your pans and bake 50-60 minutes. I usually start checking at 40 minutes. All ovens vary always best to double check with a tooth pick inserted in the center. If it comes out clean you know they are done.

This cake is great on its own or even dusted with powdered sugar.
This one I happen to use swiss meringue buttercream because I like its light flavor and texture. But you could also use whip cream too. It's just a good tasting cake anyway you like it.


Friday, March 15, 2013

St. Patty's Day Cupcakes.-Re Share

I make these every year for my kids. Although I don't take pictures of them every year  I thought these would be nice to re share and to kick of this years St. Patricks Day Weekend.


Many Thanks to "My Cake for giving me the idea for these cupcakes.They were fun to make-wish they looked like yours ha! Practice Practice.

I have never used edible marker before. Definatley will have to try them on other projects.

The little pots of gold are made with molded chocolate.

Okay so I went a little crazy with the puffy clouds-:)
Happy Saint Patrick's Day to all.

Friday, March 8, 2013

Chocolate Ganache cakes

What is Ganache? Ganache is a mixture of cream and chocolate used for frosting cakes, dipping for pastries or making candies. It is usually a 2:1 ratio, chocolate to cream when using semi sweet or dark chocolate.  If you are using white chocolate or milk chocolate the ratio would be 3:1.

The process is simple; heat your cream either in a double boiler or heavy sauce pan. Allow the cream to come just under a low boil (not a rolling boil.) Remove from heat and pour your measured chocolate into. Allow to set for 5 min and give a good stir. It may seem at first that it isn't coming together but be patient-it will combine.  If Im using it for cakes allow to come almost to room temp. If you decide to put it into the refrigerator you can use it for truffles. Which are ver delish!

I love covering cakes with chocolate ganache. Not only does it give your cakes a super smooth look it's texture is silky and has great taste. 

When working with ganache I find it best to work quickly before it hardens. When you allow it to come to room temp it its great to use for piping. Once it hardens on your cake you can use a metal spatula heated in hot water to smooth out any imperfections.

I whipped my room temp ganache for this cake. It give a very light almost whip cream texture. Very silky.


1 cup heavy cream heated
2 cups of dark chocolate or semi sweet chocolate

If using white chocolate or milk chocolate use 3 cups to the 1 cup of cream.


Raspberry Cake

Raspberry Cake

Little Minis

Little Minis

Chocolate Valentine Cupcakes

Chocolate Valentine Cupcakes