Sunday, 27 November 2011

Buttercream Bakery Cupcake Catch Up


My blog has been somewhat lacking in cupcakes the last few weeks.  I have of course still been whipping up cupcakes day and night at the bakery, I just haven't had time to post any!

To be honest I have a huge back log of post to get through and since I'm losing track of them all I decided it was best I get my butt into gear and start posting.

There have been also sorts of cupcakes on order in the last couple of weeks, decedent chocolate cupcakes, graduation cupcakes, cocktail cupcakes, voodoo cupcakes and even some Pink Floyd cupcakes!

Cocktail cupcakes are awesome and these Mojito cupcakes are particularly glorious, I do love a Mojito.


Red Velvet Cupcakes with Creamy Vanilla Frosting and Oreos.


I can literally hear these cupcakes screaming 'Eat Me!' through the computer screen.


We love mini cupcakes at Buttercream Bakery and for some reason I find these ones particularly adorable.


Perfectly darling little wedding favours.


I made these Red Velvet Graduation Cupcakes for a gorgeous friend who just graduated with a swanky degree in Fashion Photography no less!



I'm very proud! Her gown was purple so I added purple ribbon to the little scrolls, with cute little gold tassels.

Next up something a little darker, Voodoo cupcakes.

I am ridiculously in love with this little voodoo doll!


I don't think voodoo dolls are supposed to be this cute but I love his little pudgy belly and cute button eye.


The Voodoo batch also included scary voodoo skulls...


...and voodoo spells...


The symbols I have used were taken from a voodoo conjure box.

Next up Pink Floyd Cupcakes!


These are so cool! A selection of Pink Floyd album covers for a serious fan's birthday.  The toppers frustrated me a little at times but I was really happy with them in the end, great theme!

Something simpler but oh so yummy...

Classic Chocolate Cupcakes


and Glorious Chocolate Chocolate Bar Cupcakes with lashings of chocolate drizzle....


Yum!

Red Velvet Cupcakes with Caramel Chocolate Bar Chunk.


More cocktail cupcakes, delicious Margarita cupcake with sugared lime.


Looking at this cupcake makes me thirsty! 

I will leave it there for now, I hope you have all had a brilliant weekend, I have been manically making gingerbread cookie decorations for the amazing Christmas Tea Party at H Bar next Friday afternoon.  I will also be filling the gorgeous venue with an unbelievable array of goodies so get there if you can!

Now I have to sleep, my eyes and fingers hurt like hell! You will understand when you see the gingerbread cookie decorations, they're crazy!

x x x


Sunday, 20 November 2011

Movember Baking - Moustache Chocolate Cookies

I have become slightly obsessed with Movember baking, I loved the mini Movember moustache cupcakes I made at the bakery so much I decided to feature them in an awesome Christmas tea party I'm catering for next month.  I'm rather tempted to include these awesome chocolate moustache cookies too! 


The moustache cookie cutters/stamps are awesome! You can find them here.  They worked beautifully with just a light dusting of cocoa powder on the stamp before pressing it into the cookie.




The set comes with 5 different, rather fetching moustache cutters that also double up as cookie stamps.

This chocolate cookie recipe I have used is perfect for shaped cookies, it holds it's shape beautifully once baked, spreading very little, if at all and the imprint came out really well.  These are relatively plain cookies, one I would generally ice but I added a tsp of caramel popcorn seasoning to spice them up a little and they turned out to be rather tasty and perfect for dunking in a cuppa.


Rolled Chocolate Cookies


Makes:

 around 30 -  2 1/2 inch cookies
around 16 - 3 1/2 inch cookies
around 12 - 4 1/2 inch cookies

2 1/2 cups all purpose flour
1/2 cup cocoa powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup vanilla sugar or caster sugar
1 large egg
1 tsp vanilla paste

Sift the flour, cocoa powder and salt into a medium bowl and set aside.

Using your mixer, cream the butter and sugar until the mixture is light and fluffy.  Add the egg and vanilla paste and mix well.

With the mixer on low, add the flour to the butter mixture gradually, until the two are thoroughly blended.

Turn the dough onto the work surface and divide it into two or three equal portions. 

Working with one portion at a time roll the dough out between two sheets of greaseproof paper dusted lightly with cocoa powder.  Roll the dough to roughly 1/4 thickness before stamping out your cookies and removing the excess dough.

Emboss cookies if necessary, remembering to dust the embosser lightly with cocoa powder before each use.   Repeat the rolling and stamping process until all of your dough is used up.

 Place the unbaked cookies onto greaseproof lined baking sheets and refrigerate for 30 minutes.

Preheat oven to 170 C.

Bake the cookies in the centre of your oven for 10-16 minutes depending on their size. The cookies should still seam quite soft but the edges will have darkened somewhat.  Remove the cookies from the oven and leave them to cool on the baking tray for a few minutes before removing with a palette knife and placing on a wire rack to cool completely.


I can now highly recommend moustache cookie cutters, they are so fun and although  they are totally novelty I actually think I will use them quite often. 

Also Cookie Craft is still in my opinion the best sugar cookie book on the market and if your interested in making gorgeous iced cookies then this is the book for you. Even if like me your are no cookie master the recipes and tips in this book make any sugar cookies project seem much less daunting, I may even make some iced sugar cookie moustaches next...

 Cookie Craft a great book for the Christmas list and I even think there is a Christmas Cookie version...


x x x

Monday, 14 November 2011

Buttercream Bakery Miniature Winter Wonderland Christmas Cakes



It is no secret that I absolutely love Christmas and designing this years range of Christmas cakes was pure joy for me.

Buttercream Bakery's signature Christmas cake range was inspired by dolls house miniatures, which I am slightly obsessed with and beautiful winter wonderland scenes.


14cm Miniature Gingerbread House Christmas Cake.


The tiny gingerbread house is as detailed as any fairytale gingerbread house you ever read about in story books.  The windows have wooden shutters, the snow covered roof is dotted with chocolate bars, candy canes, Christmas puddings, lollipops, Holly leaves and wrapped sweets.

The house is entirely surrounded by candy too, it's like a Christmas dream! ; )


Next up is a favourite of mine...

10cm Miniature Bears In The Wood Christmas Cake


Three little bears walking in the woods, on their way to post a letter to Santa, stop to throw snow balls among the snowy peaked Christmas trees.  Ah isn't it the sweetest!

This one really is my miniature masterpiece, each bear is around 1-2cm tall and the entire cake is a perfectly individually sized 10cm.


At Buttercream Bakery our tiny bears are just as detailed as our cupcake bears, these little guys even have cute Santa hats.

14cm Christmas Dessert Table Christmas Cake


Finally our adorable miniature Christmas dessert table cakes come complete will all of your favourite Christmas desserts, Christmas Pudding, Christmas Cake, Christmas Cupcakes and a Chocolate Log.


The table is decorated with bows, Christmas crackers & candy canes.

I hope looking at our Christmas cakes makes you all feel as Christmasy as I do right now! I literally cannot wait and already have some Christmas bakes to post. x

Buttercream Bakery Mini Pastry Chef Cake


I have been making more and more mini cakes at the bakery recently. 

This year I have launched a range of signature miniature Christmas Cakes (pictures coming soon) & I have been taking orders for mini cakes for a few months now.  I'm really enjoying diversifying from our usual cupcakes and I have had some awesome orders!

I love this little pastry chef cake in particular but then I would, it is a cake for a cupcake baker after all.



At Buttercream Bakery our miniature cakes come in two sizes, 14cm square and 10cm square, I have given myself slightly more space to work on than with a cupcake topper but not too much.  As you have probably noticed I am all about the miniature and I don't like to make things to easy for myself.

 This adorable mini pastry chef cake is 14cm square and the rather dashing, moustached pastry chef is only 7cm tall.


I have a few more mini cakes to post, including our Christmas range, which I cannot wait to show you!  


I love a boy who bakes, particularly a boy who bakes cupcakes, so huge birthday love from Buttercream Bakery to the uber cool recipient of this cake.

x x x

Friday, 11 November 2011

Buttercream Bakery Movember Mini Moustache Cupcakes


Movember, the month formerly known as November, is a charity run month long event during which men all over the world grown rather fetching moustaches in an effort to raise awareness about men's health specifically prostate cancer and other cancers that affect men.

Guys can register on Movember 1st, with a clean-shave face and then for the rest of the month, these selfless and generous men, known as Mo Bros, groom, trim and wax their way into the annals of fine moustachery. Mo Sistas are the women who register to support the men in their lives, raising funds by seeking sponsorship for their Mo-growing efforts.


You can find out more at Movember U.K.


Movember this year appears to be bigger than ever before and I am hearing about it everywhere I go, this of course is fantastic and raising awareness for men's health in such a fun way is quite frankly genius.

I was delighted to have Buttercream Bakery's very first Movember cupcakes on order at the beginning of the month and I have to say I absolutely adore them!



Each Mini Chocolate Cupcake is topped with a tiny, rather dashing little moustache.


Buttercream Bakery is delighted to be baking for an amazing Christmas tea party on the 2nd of December and I think I may have to include these little moustache cupcakes.


I'm hoping to see lots of Movember bakes about and I have a little something else up my sleeve too.

x x x

Thursday, 3 November 2011

Bounty Macaron Recipe


Never has the difference between Macaron and Macaroon been more relevant than today, you see these are Coconut Macarons, certainly not to be confused with Coconut Macaroons, an entirely different thing all together.

If you are not familiar with a Bounty, it is a chocolate bar manufactured by Mars, it has a coconut filling enrobed with milk chocolate and is sold in a blue wrapper.  They have a special place in my heart as a Bounty was always my Mums chocolate bar of choice when I was little.

My Bounty Macaron shells are flavoured with coconut essence, sandwiched together with milk chocolate ganache and sprinkled liberally with desiccated coconut. 

My Bounty Macarons certainly didn't disappoint, they taste just like a Bounty, maybe even better!


 Mr. P's sister has decide that these are her favourite ever macarons, they managed to overtake both chocolate and Ferrero Rocher macarons in her affections and Mr. P. who first refused to try one, insisting that he hated coconut, ate on the next day and exclaimed, 'those Bounty macarons are amazing'! Yes Mr. P. they certainly are.

Chocolate & Coconut 'Bounty' Macarons

200g (7oz) icing sugar

190g (7oz) ground almonds
80ml (2 3/4 fl oz) water
200g caster sugar
2 x 80g (2 3/4 oz) egg whites
1/4 tsp coconut essence

For the Chocolate Ganache:

90ml double cream
150 grams milk chocolate, chopped
45 grams unsalted butter

For the glaze:

3 tbsp confectioners' sugar
1-2 tsp water

To Decorate:

100g desiccated coconut

To make the macarons:

Line two baking trays with greaseproof paper.

Sieve together the icing sugar and almonds into a large bowl. Mix 80g of the egg whites (unbeaten) with the sieved icing sugar and almond mixture until you have a thick paste.

In a clean bowl whip the remaining 80g of egg whites until they form soft peaks.

In a saucepan, bring the water and the caster sugar to the boil. Use a thermometer to ensure that the temperature of the syrup does not exceed 110C (230F). This is very important.

Whisking constantly at a slow speed, pour the sugar syrup over the egg whites in a thin stream. Be sure to avoid the whisk.

Add the coconut essence and continue whisking until the mixture has cooled and the meringue is thick and glossy.

Fold the meringue into the almond paste mixture using a rubber spatula. The batter is ready when it falls from the spatula in a ribbon, this ribbon should disappear back into the batter after about 30 seconds. Use a piping bag fitted with a plain round tip to pipe rounds onto the prepared baking sheets. Lightly tap the bottom of the tray on the work surface to remove any small air bubbles. Put the tray aside for between 30 minutes and 1 hour to allow the macarons to dry, you should be able to touch the macaron and come away with a clean finger, the macarons will be noticeably firmer.

Preheat oven to 145C (125F).

Bake the macaron shells for between 13 - 15 minutes. Remove from the oven and immediately slide the greaseproof paper onto a clean work surface. Leave to cool completely before removing from the sheets
 

To Make the Chocolate Ganache:

Melt all the ingredients for the ganache together in a small saucepan. When the chocolate has fully melted remove from the heat and whisk until thick. When cool spread or pipe on the underside of one macaron and sandwich it with another.

To Decorate:

Mix together the confectioners' sugar and water together to make a glaze.

Using a teaspoon or piping bag spoon a small amount of glaze onto the top of each macaron and sprinkle with desiccated coconut.  Once dry if you wish turn the macarons over and repeat the process.
 

x x x