Staging a Coup (Deux)

Just a quick little FYI, should you be inspired to bake a vegan cupcake, or fully indulge and purchase Vegan Cupcakes Take Over The World or far better you already have the cookbook and its binding its beat because you bake your face off!! …

Beware these gals haven’t quite had their say with dessert.

Its coming….

Order your copy in advance (and save $5.) here.

Add a comment August 14, 2009

Staging a Coup

VEGAN CUPCAKES TAKE OVER THE WORLD!

By Isa Chandra Moskowitz and Terry Hope Romero

This. Is. My. Favorite. Cookbook. EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!

I kind of thought it was a joke 2 years ago when I got it for my birthday.  My vegan friend Chrissy with her insatiable sweet tooth and not-so-hidden agenda: to make me a cruelty free baker.  She also sent me a super awesome retro apron– Chrissy makes great birthday packages…

Now, years later, there is a large rubber band that holds the book together and you can see the various stickies.  Its become such a staple,  its a rare day that I bake cake that isn’t vegan. Thats right this book kicks the poor unknowing bum of every Joy-of-Cooking-Martha-Stewart-Paula-Dean-Betty-Crocker dessert cook book you can find me.  So if in fact Vegan cupcakes were to stage a coup…I’m on their side.

TOP 5 Reasons this Book is Righteous:

1. AWESOME!! Every recipe I’ve tried has come out AWESOME.  There are 75 recipes–including ganache, different glazes, frostings, let alone tons of cake.  And you’d never know it was vegan if the cat wasn’t let out of the bag.

2. FO’ REAL! These recipes aren’t  just a bunch of “replace the egg with applesauce” kinds of lists.  Each cupcake was built from the ground up with super culinary prowess.  Yes its possible to reinvent the cake, and no it doesn’t need eggs or butter.  (psst!!  Soymilk is cheaper than eggs and butter–so its economical too!!)

3. CAKE IS NOT PREDJUDICE. Vegan isn’t just for the strict vegetarians. Vegan baking is ideal for those who are lactose intolerant, have egg allergies-(its more common that you think) and this book offers some low-fat, low-sugar, and gluten-free varieties as well.  In short this book proves EVERYONE can have cake and eat it too.

4. COLOR OUTSIDE THE LINES. This book will expand you’re culinary palate.  Green tea matcha powder, non- hydrogenated shortening, rosewater, chocolate extract…Most of these were not on my radar till this book came along.  Who knows what kind of great inspriration you’ll find using these flavorings!

5. PI? Every recipe works out  to exactly 12 cupcakes–How did they do it??

Recipes to try in no particular order:

• Hazelnut Creme Cupcakes.  Sooo good its unholy.
• Mucho Margarita Si! Its made with Tequila!
• Chocolate Stout. Tell any beer-enjoying gent you make cupcakes with Guiness in them, and he’ll be your main squeeze in no time…Just ask my boyfriend.
• Pumpkin Chocolate Chip is so good I want to dress up like one for Halloween.
• Apple Cider makes you wish Summer were over.

I could go on but I’d just continue to steal the thunder of this book.  Get at any major bookseller or click here

3 comments August 12, 2009

Purse Cakes

The almighty purse cake!!! Super popular.  As seen on Amazing Wedding Cakes via the Cake Girls of Chicago.  I can’t knock a girl who decides to have cake center pieces at her bridal shower.  As the former  MoH (Maid of Honor)  in my best friend’s wedding… I choose a far more complicated cake project for the shower…mini wedding cakes anyone?? a blog will follow.

Here’s my ode to the almighty arm bag.  These are Betsey Johnson replicas www.betseyjohnson.com (hey be sure to include that second ‘e’ or you might find a scarier picture www.betsyjohnson.com ahhhhhhhh!!!!! Those are some glasses!!!!!).

These cakes were inspired by my friend Rachel, who was the recieptient of this birthday cake.    Since becoming a total cake dork, I am now somewhat expected to show up to most engagements with a cake in hand.  When it comes to birthdays, I like my cake to be inspired by the personality of the friend I’m baking for.  Rachel is the proud owner of this one Betsey Johnson creation and a fashionista in her own right, and fabulous all around.

Check out the Student Work Page.  You’re bound to find some other niffty hand bag instpirations, if not some great up and coming Cake decorators.

Add a comment August 8, 2009

Haiwaiin Wedding Cake

I’ve been looking for a reason to post this reciepe, other then its just good summer cake.  And what better reason to post this cake than my friend Scott got married this past week!!!!!!!!   Their recent nuptials at City Hall will be followed by a big ceremony to come within the year.  In honor of my good friend Scott and his lovely bride Melanie, here is a personal favorite, Haiwaiin Wedding Cake.

This is one of the first cakes I ever learned how to make.  Its SUPER EASY.  And is perfect for a summer bbq.  And the assembly is quick so you’ll be out of the 350 degree kitchen in no time.   The no-nonsense version is as follows or you can scroll further and find a slightly more detailed recipe.

EASY PEASY

Make a yellow cake batter from any of your favorite store bought box brands. The cake should be baked in a long sheet pan(9×13) and allowed to cool.  Once cool, slather it with instant vanilla pudding, cool whip (ahhh the wonders of coolwhip), sprinkle with shredded coconut, 1 can of drained pineapple, and drained Marchino cherries, and chopped walnuts.  Cover with foil and your off to the BBQ where you can slice wide pieces grill-side.

Actually need to make it for a wedding??

Yellow Cake

I got this recipe from none other than Martha Stewart’s Wedding Cakes. I thought this was the most appropriate source.  This reciepe accomodated two 9″ round pans, it was a little over filled.  3 1/2 cups of batter would be enough to properly fill a 9″ pan.  Filling pans to 3/4 full the trick.   This reciepe yields almost 11 cups, so cake your face off!!

3 sticks of unsalted butter at room temp, plus more for greasing pans

4 c flour, plus more for pans

1 tb baking powder

3 c sugar

6 eggs at room temp, separated

1 1/2 c milk (I used 2%)

1/2 tsp salt

Preheat oven to 325 degrees.  Butter pans.  Place Parchment paper in pans, butter and flour paper in pans and set aside.

Sift flour and powder (Martha Says 3 times!!!! I think thats excessive– once should be fine). Set aside.

Cream butter and sugar till fluffy (with a paddle attachment if you have a KitchenAid mixer–which is a necessary investment if you are making wedding cakes). Add egg yolks one at a time.

Add 1/3 of the flour mixture then milk, alternating.  Start and end with flour.

In a clean (grease free) bowl mix egg whites with salt.  (chill the bowl and whisk attachment for 15 minutes first)  Once egg whites are stiff, but not dry, mix 1/4 of the egg whites into batter.  Once incorporated fold the remaining whites in.

Pour batter into pans and bake for 1 hour and 10 minutes or until golden brown and a knife inserted comes out clean.  (it only took me 35-40)

Cool in pans for 20 minutes before romving.  Place on wracks to continue cooling.  Martha suggests refridgerating for a day before using.  In the fridge the cakes are good for 2 days.

Cherry Filling:

2 cups fresh or frozen cherries

3tb- 4tb sugar

1 1/2 tb cornstarch or arrowroot

2tb- 3tb water (ifyou are using fresh– frozen cherries should be thawed, and moist enough)

In a sauce pan combine cherries and sugar and simmer with low heat.  Mix cornstarch and water (or you could use fruit juice like pineapple) and combine in pan.  Simmer, mixing continually till thickened.

Coconut Butter Cream:

3/4 c shortening

3/4 heavy whipping cream

1 1/2 tsp clear vanilla extract

1-2 tsp coconut extract

Combine till creamy creamy creamy.

4+ cups of confectioners sugar.  (please check my royal icing post for some successful mixing directions)

Icing will be a stiff consistency which is ideal for icing.

Icing pulling your cake apart??  Make sure to add a GENEROUS amount of icing to successfully cover you cake without crumbage.  Think of it this way:  Plopping, yeah I used that as a verb, big dollops of icing all over the top of your cake is a great way to start.  With a spatula play connect the dots with the icing.  After the cake is covered you can do some cleaning up with your spatula to straighten out the side and remove all that excess frosting.

Garnish:  Cover this cake like a pina coloda at a fancy resort.  Add large piece of fresh pineapple and cherries, as well as large chunks of dried coconut.

This cake smells great, tastes great, is as refreshing as young love.  Congrats Mr. and Mrs. Kipp!!!!!!!!!!!!!!!!!!!!!!!

2 comments August 8, 2009

I’ve Been Living Under a Rock!!!!! PART TWO

Dear Leslie Evans,

You are AWESOME!  This cake is AWESOME!!! Can we hang out?

-Ella

Add a comment August 3, 2009

I’ve Been Living Under A Rock!!!!!!!!! PART ONE.

Image From Rumplo.com

 One of my favorite favorite favorite (of all time) blogs is Cake Wrecks.  It doesn’t matter if you hate cake (but who hates cake?), have no interest in decorating, maybe you even think Duff Goldberg is a total dork (dude he puts fireworks in cake–how could anyone dislike?!?!) Cake Wrecks will still make you Pee your pants with laughter. 

At first I thought I might just have softspot for the blog as I’m interested in all things cakes, but then I showed my assistant (at my real job) and she wet herself too.   So should you be having a bad day please partake. www.cakewrecks.blogspot.com

Now the crazy thing is, I haven’t perused Cake Wrecks in over two weeks, and therefore I totally forfeited my opportunity to take part in this: http://www.threadcakes.com/

WHAT THE @!%&^*# !!!  A contest where you choose a hip illustration to be interpreted and executed  in the medium of CAKE!!!!!!!!!!!!!!!!!!!!!!  Then send in pictures and video and be judged in a contest WHATTTTTTTTTTTTTTT!!!!!

**To the person who thought of this idea: You are my soulmate. Please Advise.

As I mentioned before the deadline is in 45 minutes.  Had I even saw this a few days ago, I would have called in sick (to my “real” job) and would be Caking my face off as we speak.  Alas it was not meant to be…BUT I’m still going to choose a design and see what I can do just for fun.  Stay tuned.

Add a comment August 3, 2009

Fairy Houses

This is my friend Aela.  I love this picture of her, because she not nearly as bratty as it makes her look, although she regularly makes this face when I start mimicing everything she says and does.  (its the quickest way to annoy 5 year old and its my guilty pleasure)

I’m actually friends with Aela’s mom and was with her when she went into labor with Aela, so I think its safe to say we’ve had a bond since the very beginning.  In fact “Aela” almost was an “Ella.”

Aela is a huge cake fan–cupcakes mostly.  Infact she loves to decorate “cuppycakes” with “crosting” as much as she likes to eat them.  We started talking about what kind of cake I would make her for her birthday faaaaar in advance.  She liked being to imagine the design of the cake she’d get free reign on eating and pulling apart.

We started looking through the many picture and pop books she has.  And finally we came across How to Find Flower Fairies.

From this point on the cake became a good excuse to test out techniques I hadn’t had a reason to use previously.  To date this is the best work I’ve ever done.

In the end I didn’t actually put any fairies on the cake, though I think some Brian Froud-esque paintings on gum Paste would have been cool.  The center tree trunk part is 5 layers of chocolate (vegan at that) cake.  Between each layer I spread the left overs of dark, semisweet, bitter sweet, and white chocolate.  The bark is chocolate curls.  Beneath the tree trunk is 1/2 sheet of red velvet cake covered in tons of green buttercream. ( Yeah Yeah I know it should be cream cheese Frosting..)

I swirled different kinds of chocolate on top of the cake to try to achieve rings of the inside of a tree.  The Butterflies are made out of runny royal icing.  And some of my students might recognize many of the flowers as part of the Course Two and Three Curriculum.

The mushrooms on the cake came from Martha Stewart’s Wedding Cakes. They are made from meringue and are glued together with chocolate.

The best part of this cake, for me anyways, was watching everyone pick it apart.  I was like that scene in Charlie and the chocolate factory–you know right before Augustus falls in the chocolate river and ruins everything.  All the parts of the cake were edible, but not just frosting.  Even the adults were coming back and picking off pieces of chocolate and candy flowers.

2 comments August 2, 2009

Great Minds…

I’m not going to lie I thought I was a real one of a kind when I did this cake.  

After the Japanese Bridge it seems obvious to go after Starry Starry Night. Now before I render Degas’ Ballerinas, and really go for the trifecta, I think I should point out someone elses work.

This is a cupcake Cake by Karen Tack and Alan Richardson from their book Hello Cupcake.  I totally hate cupcake cakes…just not my thing.  Cupcake cakes and Barbie Cakes are where I draw the line, but in this scenario I’m willing to make an exception.   Their ideas and book are excellent, especially if you can get me to enjoy a cupcake cake.

Add a comment July 31, 2009

First Impressions

I like Claude Monet’s work.  Now I realize there aren’t alot of people who would really adamately state that they “HATE impressionism”.  Just about anyone can recognize that protrait of Sunflowers Van Gogh did, or the Japanese bridge Monet studied .  Unfornately I think impressionism is often regarded like music thats labeled “easy listening.” Its non-confrentational, pleasant… boring.

I find like Monet inspiring because in truth he was kind of a renegade.  He invented his own style of painting which he continued to develope for the rest of his life.  He studied particular scenes countless times. ( He painted the Japanese bridge at Giverny over 50 times.)    He continued to paint even after he could no longer see certain shades of purple and blue.   He  repainted many of his previous masterpieces even when he was loosing his vision. I am inspired by people who continue to this way.  I’m inspired by those who seek reinvention and improvment and have the persistance and drive to explore, and inquire.

As for this cake I encourage anyone with some food coloring, frosting and piping gel to go for it.  First of all its an impressionist painting so completely accuracy isn’t necessary.  The sheen of piping gel also helps to give the image a luminous layered quality. I filled parchment bags with various shades of frosting as well as just mixed piping gel right on the table with color.  A thin metal spatuala is a great tool to manipulate the color just as you would on a canvas.

Add a comment July 29, 2009