Yikes!I've been away from the blog all week.
And it has been one of those weeks you're eager to see done.
But it's Sunday morning, and I'm brewing a cup of coffee and planning my next recipe (another naturally sweetened cake....I'm on a roll).
But I thought I'd share a few pictures from a recent cake assignment.
These strawberry and vanilla cupcakes were topped with my FAVORITE buttercream. I've shared the recipe below in case you've been interested in abandoning those bags of powdered sugar.
These cupcakes were swirled with a M1 tip. And these little bees? I felt like I was in preschool again, shaping playdough. Adore.
And while full-fondant cakes look prettier, I always prefer a covering of buttercream frosting with fondant adornments. Especially when those adornments are Winnie the Pooh.
Vanilla Buttercream*From Cook's Illustrated
Makes enough buttercream for a 2 layer cake, or 24 cupcakes
6 large egg yolks
3/4 cups sugar
1/2 cup light corn syrup (this is not high-fructose corn syrup, never fear)
2 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 sticks unsalted butter, cut into chunks and softened.
1. Whip the egg yolks in a large bowl with an electric mixer of medium-high speed until slightly thickened and pale yellow, 4 to 6 minutes.
2. Meanwhile (and really, this has to be done concurrently for the recipe to work), bring the sugar and the corn syrup to a boil in a small saucepan over medium heat, stirring occasionally.
3. Then, while the sugar mixture is still hot, turn the mixer to low and slowly pour the the warm sugar syrup into the whipped egg yolks without hitting the sides of the bowl or the beaters (this is the hardest part...don't worry if it isn't perfect). Increase the mixer to high and whip the mixture until light and fluffy and the bowl is no longer warm to the touch.
4. Reduce the mixer to medium-low and add the vanilla and salt. Gradually add the butter, one piece at a time, until completely incorporated. Increase the mixer to medium-high and whip until the buttercream is smooth and silky, about two minutes. The buttercream can be refrigerated in an airtight container for 3 days. Let the buttercream stand at room temperature for 2 hours before rewhipping.
Always,
Monet
Anecdotes and Apple Cores
