Since I needed a good way to use up the sprinkles that were given to me after the holiday cookie party my friend had about a week ago, I decided to make a Funfetti cake. I used a basic yellow cake/vanilla cake recipe and added the sprinkles typically found in the cake batter-the “crunchy” bigger ones…if you do know Funfetti cakes…you know what I’m talking about…if you don’t know…go to your local grocery store and pick up a box. Now, I would not normally say that Pillsbury makes good products, or that you should make cake from a box, but I see it as the Kraft Mac ‘n Cheese of cake. (Not that I would advise to buy/eat that either) but my point is that it is a cake that I grew up knowing from attending various birthday parties. It’s all about the nostalgia for this overly sugared cake.
Anyway, I made the frosting from scratch as well, and used blue (smaller, sugary) sprinkles to help “dye” it green because it is the holidays after all. Then I frosted and added the final layer of sprinkles. Like I said before, a sugary cake (typically made for kids). Continue reading →
I think the most challenging thing for me this month was finding time to complete it! Otherwise, the pound cake and ice cream were pretty simple. It is just a basic recipe for each. The only different (challenging) parts were browning the butter (since I’ve only done it a few times), and freezing the ice cream, since I do not have an ice cream machine (yet!).
Since I made the ice cream (custard) and just let it freeze over night (no stirring involved) and I took it out the next morning and paddled it on the electric mixer for a few minutes to aerate it and help to somewhat melt out the ice crystals that formed. This help make it look more like vanilla ice cream. Before it “churned” it was just yellow and the vanilla bean had all sunk to the bottom of the container. Literally, just frozen custard. After, it was white and the little “dots” of vanilla were disbursed throughout. It was more creamy, and less icy, but still not perfect. I think the smooth, non-icy texture can only be achieved with a real way of churning it while it freezes. Not bad though, for homemade ice cream without any sort of ice cream machine.
The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.
I made the petit fours (but did not make/use the chocolate glaze). I think they’re good just as they are!
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!