Tag Archives: butter

Chocolate Cake

Some things in life just never get old. Chocolate cake’s one of them.

No matter what the occasion, chocolate cake is always a winner – whether it’s a crowd or in my case two people. It’s just about impossible to get it wrong, and it’s quick – which is always a bonus when you’re craving instant sweet. There wasn’t a particular occasion this weekend, just an excuse to try and brighten the day with some sweetness , which was again, rubbish, weather-wise.

The acctual recipe I used here wasn’t exactly the best or what I was looking for. I think because I only used the cake, and didnt use the fudge icing, which would have added moisture – because the cake was fairly dry (you can find it here http://titlisbusykitchen.com/archives/chocolate-fudge-cake). I simply wanted a dense cake. With that being said, the icing I did use, and the decoration made up for it. It’s so easy to throw together some bits and pieces from the pantry and you’ve got something pretty spiffy going on. As you can probably tell, I like a pretty bake.

Have a wonderful weekend everyone! Happy baking!

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Pink Velvet Roulade Log

This week’s bake was certainly a whole heap more successful than last – in fact more successful than ever.

I’ve been wanting, and attempting, to make a ‘log’ or ‘roll’ cake since forever. I’ve searched high and low for a perfect recipe, but despite my time and effort, most of my attempts had ended up as a wasted carton of eggs, and a very messy table cloth filled with sponge.

However just by accident I came across this recipe through the week, and I decided to have yet another go. It’s not exactly a traditional ‘swiss roll’, but it’s a sweet alternative.

It turned out perfect! And with no hassel at all! Plus, it tasted like the traditional swiss rolls we used to get when I was little. This recipe is definitely a keeper. It’s a little more hands on than other cakes, but the result is worth it. It would be the perfect accompaniment to a tea party, the colour is so pretty!

This week was also the first time I’ve made swiss buttercream – which was also very nice. I don’t know if I would use it as icing on a cake like my mock cream recipe – simply because it lives up to it’s name by being very creamy, and very buttery, rather than suggary.

It was just a shame the weather was so bad today and I really didn’t get any decent photographs of it with a nice background. This is one of those bakes that I would have really liked to get a good shot of. Oh well. The other half of the roll is in the freezer now. I’m not sure how well it will turn out once defrosted – but with a good 1/2 a block of butter and 4 eggs, it’s probably for the best that I didn’t finish it off.

And just to finish off – I’ve just been offered a job as a waitress/kitchen hand at the vineyard cafe just around the corner from where I live. At last!

Have a fantastic week – and happy baking.

Pink Velvet Roulade Cake (taken from Sprinklebakes.com, I advise you to check out her video if you’re worried about assembly http://www.sprinklebakes.com/2011/05/pink-velvet-roulade.html)

Cake: 
4 eggs
3/4 cup extra fine granulated sugar
1 tbsp oil
2 tbsp buttermilk
1 tsp cider vinegar
1 tsp vanilla extract
1 drop or small dab of Wilton rose gel food coloring (Americolor pink would also work)
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt

Preheat oven to 350 degrees.  Grease a 9×13 jelly-roll pan with white vegetable shortening and line with parchment; grease parchment paper.

In a large bowl, beat eggs with a hand mixer for 5 full minutes – set a timer if you need to!  Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter.

With the mixer still running, slowly add sugar and oil to the whipped eggs.  Next, add buttermilk, vinegar, vanilla extract and food coloring (add food coloring a little at a time until desired color is achieved).

Sift together flour, baking powder and salt.  Slowly add to the liquid ingredients.  Mix until well combined.

Pour batter into prepared pan and tilt pan to distribute batter evenly.

Sprinkle a cotton tea towel with powdered sugar and rub sugar into the towel with your hands.  Terry-cloth towels and towels with texture (such as waffle pattern) are NOT ideal for making cake rolls.

Bake for 12-15 minutes. Check at 12 minutes. Cake is done when it springs back when pressed with fingers. 

When cake is baked turn it out onto the tea towel – do this without delay! Peel off parchment and immediately roll cake into the tea towel, beginning at the narrow end.  Roll tightly and as evenly as possible.  Place rolled cake on a wire rack seam-side down and let cool completely.

Swiss buttercream filling:
1/4 cup sugar
1 large egg white (use two whites if your eggs are small)
12 tbsp unsalted butter (1 1/2 US sticks)
1/2 tsp vanilla extract

Whisk egg white(s) and sugar together in a large heat-proof bowl over a pot of simmering water.  Whisk constantly until the sugar melts into the egg white. Check consistency by rubbing a bit between two fingers.  If sugar granules remain, keep heating/whisking.

When sugar and egg white are blended, transfer to a stand mixer.  Whip until the mixtures doubles in size.  Add vanilla extract, and then whip in softened butter a little at a time until mixture has thickened to buttercream icing consistency.

Assembly:
Carefully unwrap/unroll velvet cake, allowing the most tightly rolled end to curl slightly (see video).  Frost inside with Swiss buttercream and roll cake tightly.  Cut into pieces with a serrated knife and serve.

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Chocolate Dipped Whipped Shortbread

I’m back! Finally, a little later than expected, and with – unfortunatly – no baking to share other than my own. Nevermind.

My trip away was great – except for the part where I came down with a nasty case of the chicken pox ): That kind of put a hold on the fun. Anyway, I’m pretty much recovered now – well, to a standard of being able to feel partially normal again. And while I acctually didn’t get to bake anything with my Aunty, I was able to eat up all of her genorosity all the same.  I also got to share photo’s of my baking (the one’s I share on here) with her and some of her elderly friends – so that was nice 🙂

What else is new with me? Well, as of last week I’ve applied for two jobs. One is food preparation early Saturday and Sunday morning’s at the local shop, the other (please please please may I get this one) is at a European bakery. If I get either I’ll be incredibly happy.

School starts again on Wednesday – I guess it had to happen sometime, right?

As for me baking, it’s been practically non existent for the past few weeks. It was mum’s birthday on Friday, which ment we had shop bought cake (read: YUM.) plus apple pie, plus a whole jar of lollies and chocolates from when we went away. There is literally no room in our kitchen for me now. Haha.

With that being said – I still made space for these delicious delights – chocolate dipped whipped shortbread – what a mouthful! The secret is simply, whip, whip, whip! If you whip effectivly, you are guaranteed a delicious light, buttery, melting yet dense mouthful everytime. There is deffinatly room for these in every kitchen – and tummy!

Have a great week everyone – happy baking!

Whipped Shortbread (from A Culinary Education)

(makes about 60 cookies)

1 lb(500 g) of butter, at room temperature
1 cup sifted icing sugar
1/2 cup corn starch
2 tsp vanilla
3 cups all purpose flour

(1) Preheat oven to 325 degrees
(2) Line baking sheet(s) with parchment paper
(3) With an electric mixer on medium speed, cream butter and icing sugar until very fluffy (this is what gives the cookie that light and airy texture…it takes about 5 minutes)
(4) Mix in corn starch and vanilla until combined
(5) Turn electric mixer to low and mix in flour 
(6) Turn electric mixer back to medium speed and continue to mix until dough has that light and fluffy texture (about 3-4 minutes)
(7) (time to get the cookies onto your baking sheets) Drop by teaspoonfuls or use a cookie press or pipe cookies onto the parchment lined baking sheets. 
(9) Bake 20-25 minutes, until edges are a golden brown

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Magnificant Melting Moments

It’s always heartbreaking and frustrating when I recipe dosent turn out just the way you wanted. And although I must admit these melting moments do look scrumptious – they’re not what I wanted.

You see, this recipe is not a first for me. It’s one of the few recipes which I attained from an acctual cookbook. I frequently return to it because it turns out somewhat right everytime, and always tastes good.

Last Weekend, I had a sudden urge for a delicious, gob-stopping, buttery biscuit crammed with icing – I immediatly turned to these cookies. I halved the recipe, and produced five – perfect –  lovely plump creamy biscuits, the combination of custard powder and flower caked my mouth as I munched. Enough to satisfy my craving after I devoured three of them. There was still something missing though. The lemon icing simply wasn’t enough, so I decided to make the cookies again, this time adding lemon zest to both the biscuit dough and the icing. This produced a lovely lemony treat – but my cookies were not what I had in mind.

My mum looked at me like I was mad as I stood infront of the oven telling the cookies how much of a fail they were – rightly so I suppose, because they looked alright, and they tasted fine too. But they werent the replica of what I had made the previous week, and my craving for those lovely plump melting moments went un-satisfied, dispite still eating two of them.

You – like my mum – are probably struggling to see what I mean, but if you had experienced the cookies, you would understand. I think maybe the cookies were slightly too buttery this week, which caused a flatter, more buttery cookie -or maybe it was a result of the lemon zest. I don’t really know, but they werent what I wanted.

However, I will not abandon the recipe. Sooner or later the inkling for a melting moment will return, and I shall keep you posted on the results.

Biscuits: (recipe from the Biscuit and Slice Bible)

190g softened butter, 1/3 cup sugar, 1 cup plain flour, 1 cup custard powder, pinch of salt, 1/2 teaspoon vanilla extract (and I added about 2 tablespoons of lemon zest).

Preheat oven to 180 degrees (celcius). Lightly grease a baking tray.

Cream butter and icing sugar untill light and fluffy. In another bowl, sift flour, custard powder and salt. Add to creamed mixture with vanilla to form a soft dough.

Bake for 15-20minutes, untill lightly golden.

Once cold sandwich biscuits together with lemon flavoured butter icing.

Butter icing (lemon variation)

125g softened butter, 2 cups icing sugar, 1 -2 tablespoons warm lemon juice, 2 teaspoons lemon zest (optional).

Cream the butter in a bowl. Gradually add the icing sugar, alternating with the lemon juice, untill soft and creamy. Beat in the lemon zest if using.

 

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Benedict Bar

There is nothing better than waking up early in the morning, fetching some toast and then spending a good half hour pondering around food blogs. The only problem is it always makes me wish I was eating something better than toast.

Hello and welcome to my blog, Sixteen Cupcakes. Finally, after being an avid food blog browser for years, I finally have a place to call my very own on here. A little about me to start off with, my name is Savannah (hello!) and I am 16 years old (hence Sixteen Cupcakes). I live in the south island of New Zealand in the down-under corner of the globe – and I’m a passionate baker and food addict. Nothing gets me going more than food, cooking and baking – so, I have decided to share my baking creations with the rest of the online food community, and hopefully give back a slice of what it has given me.

As my first post, I decided to share these Benedict Bars, which I found here, http://lisaiscooking.blogspot.com/2009/04/benedict-bars.html – Lisa is cooking’s blog . It is, one of the many recipe’s that have made me drool while on one of my morning blog browse sessions – I had to make it. Let me say I’m so glad I did. The shortbread crust melted into the tang of wildberry jam and the sweet crunch of the almond topping –  I think you know where I’m going with this. It was perfect.

Do yourself a favour and do try these, you will be so glad you did. Until next time – happy baking  ! 

 

Benedict Bar

First prepare the shortbread crust:
150 g unsalted butter
225 g plain flour (All purpose flour)
4 T corn flour
1/2 t baking powder
125 caster sugar (granulated sugar) + more for sprinkling into pan
1/4 t sea salt
1 t vanilla extract

-spray a 24 x 20cm (I used an eight inch square pan, but slightly larger would also work) with cooking spray and sprinkle with sugar
-dice the butter straight from the refrigerator into a mixing bowl and leave to soften for 30 minutes; sift the flour, cornflour, and baking powder on top, then add the sugar, salt, and vanilla; rub together between your fingertips until the mixtures begins to cohere (Or, place in the bowl of a stand mixer and mix with the paddle attachment until it resembles breadcrumbs.)
-press into the prepared pan and chill in the refrigerator while making the topping

Bars:
100g unsalted butter
60g caster sugar (granulated sugar)
1 t vanilla extract
200g flaked almonds
3 T milk
raspberry jam (or blackcurrant jelly or whatever jam or jelly you have)

-preheat oven to 180 degrees C or 350 degrees F [Here’s a handy conversion tool: http://www.metric-conversions.org/temperature/celsius-to-fahrenheit.htm]
– put butter, sugar, vanilla, almonds, and milk in a small saucepan over low heat, and warm until the butter melts; remove from heat and allow to cool
-remove shortbread from refrigerator and spread a layer of jam on top; pour cooled, melted butter mixture over top; bake for 25 to 30 minutes and then allow to cool on a rack; chill in the refrigerator for one hour to make cutting easier

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