Wednesday, May 25, 2011

My first dessert table...

I have more images and recipes coming soon but I wanted to share this first batch with everyone. This was for my friends baby shower. They are having a little boy and they wanted green brown and white. No theme - just elegant baby...

the color palate

S'more marshmallows and white chocolate lemon truffles

Popcorn and Lemon Coconut 4 layer cake

I ordered these adorable green and white straws online to go
with Skinny Girl Margaritas to carry out the green theme

Red velvet cake balls

Lemon blueberry poppy seed bread with lemon glaze

Yellow cupcakes with chocolate cream cheese frosting

Here are some more amazing photo's from the Dad - they turned out
great and you can really see the little labels I made... thanks Aaron!

I used a little green food coloring to get a green gradient in the cake, everyone loved this

Monday, May 16, 2011

Chocolate Chambord Ganache

I have never made a frosting this easy and that tastes this good. If you like chocolate you will like this recipe, and if you like booze you will love this recipe. I have always been afraid of making a ganache icing out of fear that it would just be a runny mess when the time comes to frost the cake or cupcakes. That is not the case. After a few hours of setting up this frosting is as smooth and thick as any traditional frosting and honestly a lot easier to make. I used it on a traditional chocolate cupcake for my friend Jills birthday party but this would be equally good on a classic yellow or white cake. Enjoy!

  • 18 ounces of good quality semi-sweet chocolate chips
  • 1 1/2 cups heavy cream
  • 4 tablespoons of Chambord

  1. Place chocolate in a large heat safe bowl and set aside.
  2. In a medium saucepan, heat cream over medium heat until it just begins to boil. I don't recommend walking away from the stove during this process. Boiled cream can be a mess.
  3. Immediately pour hot cream over chocolate and let it sit for about 4-5 minutes.
  4. Begin to stir the cream with a wooden spoon or whisk starting in the center of the bowl and working your way out. As you stir, you will see the cream and chocolate come together.
  5. Let the chocolate mixture cool for about 15 min before stirring in the Chambord.
  6. Allow the ganache to cool completely and set up. On the counter it takes about 2 hours, or you can put it in the fridge for a little bit to speed up the process but watch it to make sure it doesn't get too hard.
original recipe from Bakers Royale

Wednesday, May 4, 2011

Graham Cracker Whoopie Pies with Key Lime Buttercream

It was one of the worlds best people birthday on Monday and I was so excited to bake something yummy for her. Jill is another Art Director at The Richards Group with me and along with being an amazing art director she also helps keep me sane in what can be a crazy business, and is always there when I need a friend.
I asked Jill what she wanted me to make this weekend and she had asked for a key lime pie. I was ready to oblige until the weather took a crazy turn for February in May and we were facing 45 degree temps. Key lime pie to me is a summer treat so I had to warm it up a bit. I came up with a graham cracker whoopie with key lime buttercream filling. Of course me being me, I couldn't stop there so I dipped them in chocolate once they were all assembled... its a birthday might as well go all out. These got great reviews, the birthday girl herself even said they are one of the best things I have ever baked! If you like tart + sweet combined this is your dessert. Happy Birthday Jill!

You might remember the graham cracker whoopie recipe from the S'more whoopie pies I made last year, also I have used this same glaze on the Whoopie Pies for Elvis post so check them out for some extra photos and fun recipes.

Graham Cracker Whoopie

  • 1 1/2 c graham flour - if you can't find this then use wheat flour
  • 3/4 c all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp. unsalted butter and room temperature
  • 4 tbsp vegetable shortening
  • 1 c packed dark brown sugar
  • 2 large eggs
  • 1/2 c. buttermilk
  • 2 tbsp. milk
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1 tsp vanilla extract

  1. Place rack in the center of the oven and prehead to 375. Line a baking sheet with parchment.
  2. In a medium bowl, stir together both flours, baking powder, and salt.
  3. In a stand mixer (if you have one) fitted with a paddle attachment, beat butter, shortening, and brown sugar until light and cream, about 3 min. Add eggs and buttermilk and beat until combined.
  4. In a measuring cup, combine milk, baking soda, and vinegar. Add this mixture slowly to the batter along with the flour mixture and beat on low speed until completely combined.
  5. Using a spoon or put your batter into a pastry bag fitted with a large round tip or even a ziplock with the tip cut off would work, drop about 1 tablespoon of batter onto your baking sheet, repeat spacing them at least 2 inches apart.
  6. Bake for about 10 min until the cakes begin to brown.
  7. Remove from the oven and let the cakes cool on the sheet for 3-5 min before transferring them to a rack to cool completely. Otherwise they are likely to break if you try and move them when they are too warm.
  8. Spread with marshmallow cream and chocolate ganache, but if you are in a hurry a dollop of marshmallow fluff and a square of chocolate would work fine also.

Makes about 40 two-inch cakes, about 20 assembled whoopie pies.

Key Lime Buttercream:

  • 1/2 cup butter, softened
  • 1 1/2 teaspoons Key lime zest
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 (16 oz) package powdered sugar
  • 3 tablespoons key lime juice
  • 1 - 2 tsp heavy whipping cream or milk
  1. Beat the first 4 ingredients at a medium speed in a stand mixer fitted with the paddle attachment until creamy.
  2. Gradually add powdered sugar alternately with key lime juice. 1 tbsp at a time. and 1 tbsp of milk, beating at low speed until blended and smooth after each addition. beat in up to 1 tbsp of additional milk for desired consistency.
Makes about 2 3/4 cups of buttercream. I would recommend doubling if you are using this for a cake.

Chocolate glaze:
  • 1 1/2 cups semisweet chocolate chips
  • 1 cup heavy whipping cream
  • 1 tablespoon unsalted butter at room temperature
Put the chocolate in a heatproof bowl. Heat the cream in a small, heavy saucepan over medium heat just until it bubbles. Pour the hot cream over the chocolate in the bowl and stir until smooth. add the butter and stir to blend.
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