Decadent Carrot Cake

Sunday, April 27, 2014 | Labels:

 Home-made Carrot Cake

This week I made yummilicious carrot cakes for my friend and uncle.  It is a flavorful, spice,  rich and moist cake with the addition of crushed pineapple.  You may also use applesauce instead of crushed pineapple for added flavor and moisture.

Scrumptious Carrot Cake

To enhance the flavor I used not only one kind of nuts but six (6) kinds of nuts in this recipe ~ walnut, almond, pecan, pistachio, macadamia and cashew nuts.   With mix nuts,  wow ! This is special !

INGREDIENTS (Cake) :

2 1/2 cups grated carrots
2 cups all purpose flour (sifted)
1 1/2 cups granulated sugar
1 tsp. baking soda
1 1/2 t. baking powder
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 cup canola oil
4 eggs
2 tsp. vanilla extract
1 can (8 ounce) crushed pineapple
1 cup chopped mixed nuts (toasted)

FROSTING :

2 cups confectioners  sugar (sifted)
1 (8 ounce) can cream cheese
1/4 cup unsalted butter
1 tsp. vanilla extract

DIRECTIONS :

1.   Pre-heat the oven to 350 degrees fahrenheit. 
2.   Grease and flour a 9 x 3 inches cake pan.
3.   Grate the carrots.
4.   Toast the mixed nuts for about 8 minutes or until lightly brown.  Let it cool and chop coarsely.
5.   In a bowl, whisk together the flour, baking soda, baking powder, salt and ground cinnamon.
6.   In the bowl of the electric mixer,  beat the eggs for about 1 minute until frothy.
7.   Add the sugar gradually and beat until the batter is thick (3 - 4 minutes).
8.   Add the canola oil and beat in the vanilla extract
9.   Add the flour mixture and beat until incorporated
10. Fold in the grated carrots, crushed pineapple and chopped mixed nuts. 
      (Leave some chopped nuts for your garnishing)
11. Baked for 35 - 40 minutes or until the toothpick inserted in the center comes out clean.
12. Remove from the oven and let it cool in a wire rack.

      Cream Cheese Frosting :

1.   In the bowl of the electric mixer, beat the cream cheese and butter on low speed until it is fully blended and with no lumps.
2.   Add the confectioners sugar gradually and beat on low speed until incorporated.
3.   Add the vanilla extract.

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http://flowersblooms-elvierose.blogspot.com



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Bamboo Inspired Birthday Cake

Saturday, April 05, 2014 | Labels:

 Choco Vanilla Bamboo-Inspired Cake

 I was thinking of what to bake for my father's 70th birthday and came up with this idea... A three layer choco vanilla cake with peanut butter cream frosting topped with white and chocolate chips.

I decorated the cake with biscuit sticks that resembles like a bamboo fence.  

Photo from Chocolatemission.com
 I used Meiji Lucky Sticks both milk chocolate and cappuccino flavor.

Bamboo-Inspired Cake with a star birthday stick and candles

 
What's inside the cake ?
 Layers of the cake ~ Vanilla, Chocolate and Vanilla

 Vanilla Peach Cupcake
Aside from the bamboo inspired cake,  I also made some moist vanilla peach cupcakes with butter cream frosting topped with chocolate sprinkle candies and biscuit sticks.

The desserts area of the banquet table

Visit my other blog :
 http://flowersblooms-elvierose.blogspot.com

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A Birthday Cake With Swirls

Saturday, March 08, 2014 | Labels:

 A Heavenly Baked Birthday Cake

Last week was my birthday and I made my own birthday cake.  It is a two-layer vanilla cake with a classic buttercream frosting.  This cake is commonly referred to as the 1-2-3-4 cake.  It has a light and moist texture with a sweet buttery flavor.  It is actually an "easylicious" cake (easy to make and delicious). 


I mentioned earlier that it is known as the 1-2-3-4 cake.  The numbers 1-2-3-4 refer to the quantities of ingredients; 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs.  You will use the creaming method where at first  the butter and sugar are beaten together and then you add the eggs, the flour and the milk.  

After the cake layers are baked and have cooled down, we will frost and decorate the cake with confectioners' frosting or simply called buttercream frosting.  This frosting contains confectioners sugar, butter, vanilla extract and milk.  You need to beat these ingredients until it has a light and fluffy texture.  Make sure that the consistency is not too thick or too thin. To color the frosting,  I used pink and yellow food color gel pastes.

To decorate the cake, use the cake decorating tip no. 18. Pipe rosettes on top and star at the bottom of the cake. I lined-up small white and pink sugar flowers around the cake (middle portion)

VANILLA CAKE INGREDIENTS :

1  Cup unsalted butter (room temperature)
2  Cups granulated white sugar
3  Cups sifted all purpose flour
4  Large eggs (room temperature)
1  Tablespoon baking powder
1/2  Teaspoon salt
2  Teaspoons vanilla extract
1  Cup milk (room temperature)

CONFECTIONERS' FROSTING :

4  Cups sifted confectioners' sugar
1  Cup unsalted butter (room temperature)
1  Teaspoon vanilla extract
2 - 4 Tablespoon milk or light cream
Food color gel paste (if needed)

DIRECTIONS

      Vanilla Cake :

1.   Preheat oven to 350 degrees fahrenheit  (180 degrees C)
2.   In a bowl, combine the sifted flour, baking powder and salt
3.   Beat the butter until soft and creamy using an electric mixer (use the paddle).  You may use a hand mixer if you do not have the electric mixer
4.   Add the sugar gradually until fluffy
5.   Add the eggs one at a time and beat well
6.   Add vanilla extract
7.   Add the sifted flour and milk alternately  (make sure the mixer is on low speed when doing this) and beat until combined
8.   Divide the batter between the two pans  (use 8 x 2 inches round pan).  Apply vegetable shortening first on the pans before placing the batter. 
9.   Bake for 27 to 35 minutes or until tooth pick inserted into the center of the cake comes out clean
10. Place the cakes on a wire rack until completely cool before frosting

      Frosting :

1.   Beat the butter until smooth and creamy using an electric mixer or hand mixer
2.   Add the vanilla extract
3.   Gradually beat in the confectioners' sugar with the mixer on low speed
4.   Add two (2) tablespoons of milk and beat until combined
5.   With the mixer on high speed, beat the frosting until light and fluffy.  Make sure you get the right spreading consistency.
6.   Apply food color gel paste if desired for decorating the cake.

Please visit my other blog :
http://flowersblooms-elvierose.blogspot.com

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A Perfect Gift on Valentine's Day

Saturday, February 15, 2014 | Labels:

Satisfy your sweetheart's sweet tooth this love month with these Valentine's Day cupcakes your whole family will love

 A colorful valentine cupcakes to say Happy Valentine's Day to your special someone in your life

Frosted the cupcakes in three beautiful pastel colors - Pink, Blue and Yellow

 
Flower inspired valentine's cupcake to spoil your love ones 
This is a classic red velvet cupcake with a luscious butter cream yellow frosting


Sweet Love Valentine Teddy Bear Cupcake
A moist chocolate cupcake with pink butter cream frosting

Lovely Hearts Cupcakes
A white cupcake with a sweet and buttery flavor and  frosted with a lovely blue butter cream frosting


Thank you for ordering Heavenly Baked Cupcakes !

Please visit my other blog :
http://flowersblooms-elvierose.blogspot.com 

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Cupcake Decorating Workshop

Saturday, February 15, 2014 | Labels:

The Cupcake Decorating Workshop

I was buying some baking stuff in one of my favorite supplies store in our area and saw an ad on baking workshop. There were three modules offered but I was only interested on Module 2.  This module focused on marshmallow fondant, gum paste, royal icing and how to make basic figures.  I enjoyed the full day session with our instructor, Mia Poblete who took baking and pastry arts at the Heny Sison Culinary School.

GUM PASTE

 Gum paste is primarily used for hand modeling figures and can be rolled very thin for petal flowers, leaves and very detailed decorations.It is similar in texture to fondant but it dries very hard, gum paste is an edible product and taste very bland.  Ingredients in making the gum paste are unflavored gelatin, cold water, powdered or confectioners' sugar, shortening and glucose.

Mixture of  gelatin, glucose, shortening and water being melt over low fire until clear

 This is sifted powdered sugar combined with the mixture

Kneading until smooth

This is the finished gum paste after adding the food color

MARSHMALLOW FONDANT (MMF)

Marshmallow Fondant is an easy fondant made of marshmallows, powdered sugar and water. Food color and flavored extracts are optional ingredients.  It’s simple to make, and many prefer the taste over regular fondant, since it tastes like very sweet marshmallows. You can use marshmallow fondant as you would regular fondant, to cover cakes, form shapes, and make candy. Be warned that it tends to get sticky in moist places, so it does not hold up as well as regular fondant when placed over frosting and refrigerated for days. 

Marshmallows with two (2) tablespoon of water melted in the microwave oven for 2 minutes

Kneading the marshmallow fondant after applying food color

Making designs out of marshmallow fondants


 
Perfectly cut fondants to cover the cupcakes

Covering the cupcakes

Our projects during the workshop

My chubby bear

Mounted on a cupcake

Ms. Piggy on grass made of royal icing

ROYAL ICING is a hard white icing, made from softly beaten egg whites, powdered sugar, and sometimes lemon or lime juice. This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together. Royal icing is edible, but not recommended for icing cakes.

My cute hand bag

A cute little baby for baptismal event

Happy Valentine's Day !

A valentine cupcake

Lovely design using a plastic mold


A Christmas Tree

Frosted cupcake with a simple flower on top



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Cute Valentine Cupcakes

Saturday, February 08, 2014 | Labels:

 VALENTINE CUPCAKES

 Valentine's Day is fast approaching...celebrate cupid's holiday with these cute and yummy valentine's cupcakes. A box includes vanilla, chocolate and red velvet cupcakes with swirls of marshmallow or buttercream frostings and top with cute valentine toppers and colored sprinkles.

Valentine inspired cupcakes for your love ones and friends this Valentine's Day

Photo from all-images.org

Visit my other blog : 
http://flowersblooms-elvierose.blogspot.com 

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philippines Santa Rosa City, Philippines

Peach Vanilla Cupcake with Mango Marshmallows Frosting

Saturday, January 25, 2014 | Labels:

Peach Vanilla Cupcake with Mango Marshmallows Frosting

Recently,  I started this new blog "Heavenly Baked By Elvie" focusing on my baking escapades. If you noticed I transferred my baking posts from my first blog "Flowersblooms By Elvie to this new blog.   This is to consolidate all my baking-related posts into one blog.   I am new at baking and it has become an exciting adventure.  It brings out the best and creativity in me and I enjoy it a lot.  This hobby had become my therapeutic medium after a stressful day at work.

Well now, I would like to share my Peach Vanilla Cupcake with Mango Marshmallows Frosting.



Ingredients for Cupcakes :

2 cups all-purpose flour
1/2 cup butter
1/2 cup white granulated sugar
1/2 cup light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
2 tsp vanilla
1/2 cup canola oil
1/3 cup full cream milk
2 cups peaches (chopped into small cubes)

Ingredients for Mango Frosting :

1 cup confectioners' sugar
1 tsp vanilla extract
1 cup (1 pint) heavy or whipping cream
1/8 tsp salt
2 packs of mango marshmallow (500 g)

 Mango Marshmallows

Directions :

1.  Preheat oven to 350 fahrenheit.

2.  In an electric mixer, cream butter thoroughly.

3.  Add the white and light brown sugars and cream again.

4.  Mix in baking powder, baking soda and salt.

5.  Add canola oil, eggs, full cream milk and vanilla extract and cream thoroughly.

6. Add the all-purpose flour and combine thoroughly.  Scrape down sides of mixing bowl if necessary.

7.  Add the chopped peaches and mix thoroughly.

Note :  Your batter should look soft and fluffy.  Fluffy is good.

 This is my new electric mixer ~ Breville Scraper Mixer Pro...It makes mixing so easy

FROSTING :

1.  Place the marshmallows, cream,  confectioners' sugar, and salt in a large, deep saucepan. 

2.  Heat over medium-low heat and stir frequently until the marshmallows melt completely.

3.  Remove from the heat and add the vanilla.

4.  Pour the icing into a mixing bowl  and refrigerate until thoroughly chilled  preferably overnight.

5.  Remove the icing from the refrigerator. Beat it at high speed using an electric mixer.  Scrape the sides and bottom of the bowl to make sure you are incorporating all of the chilled icing. 

6.  Beat until the icing is smooth and glossy. The icing will thin out and become almost sauce-like. Once it is smooth, set the icing aside to rest at room temperature for 30 to 45 minutes.  It will stiffen as it sits, bringing it to spreadable consistency.

7.  Spread or pipe the icing atop cupcake


 Smooth and glossy icing

 I put cylinder sprinkles (multi-color) to decorate




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