it’s all about what I have on hand…

okay, so another baking-with-what-I-have-on-hand-post post. This time, I am waiting for a chocolate, chocolate chip bundt cake to come out of the oven. (yes, somehow, I always have some chocolate on-hand.) This recipe is slightly changed from the “Mocha Chocolate Chip Bundt Cake” recipe from Gourmet that I saved. Since I didn’t have instant espresso powder on hand, and I didn’t feel like making icing, this cake isn’t mocha, and it doesn’t have icing. If you look closely at the ingredients, and then at the directions, you will notice the changes I made. I also had regular-sized chocolate chips at home, so that’s what I used.
Here is the full recipe:

so, as you can see, to imitate the cake that I made, you just take out the butter, 1/2 cup of brown sugar, and the espresso powder used to make the icing and the flavor mocha. Also, I just used a whisk, and my (wo)man power to mix all of the ingredients together. I think it turned out okay. There will, of course, be pictures of the cake posted later.

*EDIT* I just added the photos, sorry for the very long delay.*

decorating

Since I haven’t worked in a bakery, or have done any cake decorating since I graduated school, I decided it was time to practice my piping skills again. So, I made some cupcakes to give me a nice “canvas” for my decorating skills.

I only had a large pastry bag, so I was only able to use the star tip and the bigger size of the straight tip that I have, but still, some practice is better than none. I used a combination of the “shell” design and the “pearl” design for these cupcakes.

Next time, I will have another bag that I can use with my smaller tips, and I will practice making buttercream roses, and other flowers. I will also get some food coloring, so there will be no boring, really ugly, brownish chocolate frosting.

Also, now that I have a piping bag, I can make other desserts that require piping, such as eclairs, and macaroons. I also just bought some new cake and tart pans that I can’t wait to try!