Archive for the ‘buttercream’ Category

Have you ever…

Sunday, July 3rd, 2011

Wanted to make something, you weren’t sure what so you looked around the kitchen/pantry/fridge until you found some things that miiight work well together? Well that was me tonight. What did i find? Butter, peaches and basil. Each ingredient had a reason behind it… butter, well that’s a given, it makes everything better! Peaches, I had high hopes for them but they just weren’t ripe enough for me to want to eat, cooking was the only option. Basil… starting to dry out just a bit.

Now what can I turn these into?! Cupcakes obviously…

Butter cake, not just any butter cake though, butter cake with some white chocolate subbed for butter. It’s amazing creamy dreamy goodness melts much faster than butter thus giving the cake a texture unlike any other. Thank you Rose Beranbaum for teaching me this! For the frosting? Peach basil buttercream… Confession I broke one of my own rules tonight and used half butter, half shortening. I just didn’t want to overwhelm the texture and flavor of the cake with a pure butter buttercream.  I decided to cook the peaches in some honey to give the frosting that tangy slightly acidic pop that many buttercreams are missing. WORTH IT!!  Finally I minced some basil and added that to frosting at the very end, so as not to crush it and turn the frosting some odd shade of green.

The result?!

So cute and tasty!

Happy Birthday

Friday, February 18th, 2011

Anyone who knows me even a little knows that I LOVE birthdays. Given that food is such a big part of my life I try to share that with other people by making them things for their special day. This time around it was M’s mom. She loves coffee flavored desserts, this makes my life pretty easy as coffee is super simple to incorporate into dessert. I hadn’t decorated a cake just for fun in awhile so that’s what I decided to make for her, vanilla cake with coffee buttercream. 🙂

When I need an awesome, no fail, cake recipe I always turn to The Cake Bible by Rose Levy Beranbaum, her cakes are so delicious and recipes easy to read and understand. I chose the All Occasion Downy Yellow Butter cake. Yes, that’s right butter cake, who could possibly turn that down? This isn’t a super light airy cake, it’s a slightly dense, full of buttery goodness, vanilla cake. Now for the frosting… I should add here that I am not a fan of frosting, it’s always too sweet, too grainy, too something… I have learned how to make a really simple butter cream that I like and everyone else always likes but it just seemed a little too simple for what I was trying to accomplish here. I wanted a rich frosting with a melt in your mouth texture that can only be accomplished by egg yolks and boiling sugar 🙂 Rose Beranbaum’s technique for Neo-classic buttercream makes the process really easy and allows for up for a 1/2 cup of liquid to be added!

I’ll spare you the rest of details as they aren’t all that interesting and just show you the finished product!



I’m really happy with how it turned out, M’s mom and the rest of his family ooo-ed and aahh-ed over it, which is always nice. I love making people smile with treats!