Howdy! so, as you can recall, I told you the other day that I would be making a cake this week. It is a tasting wedding cake for my Event Planning and Management class for which we are pitching a wedding plan for a fake couple this coming Thursday. That sounds confusing, I know but that's what we're doing! planning a fake wedding. The cake is vanilla sponge with chocolate buttercream and fresh strawberries filling and vanilla buttercream icing (this is the buttercream I made last weekend).
I made the sponge yesterday and the recipe was courtesy of my dearest Martha Stewart. The cake came out sooooo spongy, soft and smooth. Then I cut it to the size I wanted it (a little less than 6 inches in diameter), I waited until the chocolate filling thawed and started filling. I've learned from the many hours spent watching shows like Cake Boss, that you have to pipe a dam on your bottom layer so that your filling stays in place and it doesn't drip out of the sides. This is really important because the filling is darker than the icing so you want to keep the chocolate in check!
Then I filled the dam and put slices of fresh strawberries on top of the buttercream. After that, I just placed the other layer on top and the cake was almost done! I haven't iced it yet because the vanilla cream was not thawed yet.
I promise to post pictures of the finished cake tomorrow!
Showing posts with label buttercream filling. Show all posts
Showing posts with label buttercream filling. Show all posts
June 8, 2010
June 5, 2010
Buttercream: check!
The title of the post reminds me of the episode of Friends when they leave for London for Ross' wedding and Monica is talking to herself while packing! Guess we're both nuts!
But aaaanyways.... I finished both buttercreams: the vanilla and the chocolate. It's the first time I've ever done this so I was a little scared at first but it turns out it is really really easy!! After I added the butter I thought I'd messed up because it wasn't thickening but it is just so magical how it just becomes this thick cream out of nowhere, not to mention a delicious cream!
The recipe said to add 3 ounces of semisweet chocolate but when I did it was still too light so I added almost an ounce and a half more to make a more chocolaty color. It turn our the tiniest little bit of chocolate goes a long way.
Does anybody have any ideas on what other flavors I can make?
Chocolate Buttercream (for vanilla don't add the chocolate, instead add about a teaspoon of vanilla extract)
Makes 2 1/2 cups
3/4 cup sugar
3 large egg whites
1 cup (2 sticks) plus 6 tablespoons unsalted butter, room temperature
3 ounces semisweet chocolate, melted and cooled
Directions
Combine sugar and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, about 3 minutes. Transfer bowl to mixer stand, and beat on high speed until cooled, 7 to 10 minutes.
Replace whisk with paddle attachment, and set mixer on medium-high speed; add butter, 1 to 2 tablespoons at a time, until incorporated. Beat in chocolate. If not using immediately, refrigerate buttercream in an airtight container for up to a week. Bring to room temperature, and rebeat or stir vigorously before using.
But aaaanyways.... I finished both buttercreams: the vanilla and the chocolate. It's the first time I've ever done this so I was a little scared at first but it turns out it is really really easy!! After I added the butter I thought I'd messed up because it wasn't thickening but it is just so magical how it just becomes this thick cream out of nowhere, not to mention a delicious cream!
The recipe said to add 3 ounces of semisweet chocolate but when I did it was still too light so I added almost an ounce and a half more to make a more chocolaty color. It turn our the tiniest little bit of chocolate goes a long way.
Does anybody have any ideas on what other flavors I can make?
Chocolate Buttercream (for vanilla don't add the chocolate, instead add about a teaspoon of vanilla extract)
Makes 2 1/2 cups
3/4 cup sugar
3 large egg whites
1 cup (2 sticks) plus 6 tablespoons unsalted butter, room temperature
3 ounces semisweet chocolate, melted and cooled
Directions
Combine sugar and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, about 3 minutes. Transfer bowl to mixer stand, and beat on high speed until cooled, 7 to 10 minutes.
Replace whisk with paddle attachment, and set mixer on medium-high speed; add butter, 1 to 2 tablespoons at a time, until incorporated. Beat in chocolate. If not using immediately, refrigerate buttercream in an airtight container for up to a week. Bring to room temperature, and rebeat or stir vigorously before using.
Buttercream
Ciao! Welcome to my experimental kitchen, where I will bake my favorite treats, new treats, and Venezuelan treats! See, I'm from Venezuela and there are traditional dishes and desserts that I want to learn to make. This blog will be my outlet to make some notes on the recipes, share my experiences with you and get your feedback on recipes and techniques.
My first real post will be later this afternoon and I'll be making vanilla and chocolate buttercream filling for a cake I'll be making later this week. I already melted the bittersweet chocolate and I'm letting it cool. Hope you enjoy my posts!
Type you in a bit ;)
My first real post will be later this afternoon and I'll be making vanilla and chocolate buttercream filling for a cake I'll be making later this week. I already melted the bittersweet chocolate and I'm letting it cool. Hope you enjoy my posts!
Type you in a bit ;)
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