Decorating adds a little dazzle to cupcakes
Since one of my New Year’s Resolutions was to take a class
sometime this year
– and I feel like I do enough thinking at work and didn’t want
to do something academic – I took a cupcake decorating class a
couple weeks ago.
I’ve never really decorated a cupcake, or any kind of baked good
before. I’ve put a whipped cream border on a cheesecake before,
sloppily frosted a few cakes and written happy birthday with
decorating gel from the grocery store. But when it comes to
creating flowers out of icing, I certainly had no experience with
that.
Decorating adds a little dazzle to cupcakes
Since one of my New Year’s Resolutions was to take a class sometime this year – and I feel like I do enough thinking at work and didn’t want to do something academic – I took a cupcake decorating class a couple weeks ago.
I’ve never really decorated a cupcake, or any kind of baked good before. I’ve put a whipped cream border on a cheesecake before, sloppily frosted a few cakes and written happy birthday with decorating gel from the grocery store. But when it comes to creating flowers out of icing, I certainly had no experience with that.
The class was a three-hour program offered through Gavilan College – registration is open now for the fall sessions.
Penny Perluss, of Pennycakes in Gilroy, taught the class and she kept it pretty simple. Each student received six cupcakes and a bag of supplies. They included three piping bags full of frosting with three different tips and some fondant. We first learned to use a tip that can be used to make stars, borders or petals. Then we practiced with a leaf tip, which was a bit more difficult to manage. My leaves were too squiggly or too short. The last tip was a small one that we used to make dots, and it was a chore to squeeze the frosting through the tiny tip.
Most of the supplies we used can be found at arts and crafts stores such as Michael’s, including the tips and piping bags. I happened to have a cake decorating kit I bought last year, though piping bags are a little easier to control.
I don’t plan to decorate a lot of desserts, especially since I don’t bake a lot, but I did use the new techniques to put a border on a Kahlua chocolate cake my mom made for a party this weekend. It made it look just a little bit nicer.
Below are some recipes for frosting and royal icing for anyone interested in trying a little decorating at home, as well the recipe for the Kahlua chocolate cake.
Kahlua chocolate cake
Recipe courtesy of Kahlua
3 eggs, separated
¾ c. granulated sugar
¼ c. butter
1 c. light brown sugar
1 ¼ c. all-purpose flour
½ c. unsweetened cocoa powder
1 ½ tsp. baking soda
¾ c. strong, cold coffee
¾ c. Kahlua
Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. Beat egg whites until frothy, then beat in sugar until stiff peaks form. Set aside.
Cream butter and brown sugar until fluffy. Beat in egg yolks, one at a time. Sift flour, cocoa and baking soda together. Add to creamed mixture alternately with coffee and Kahlua. Blend well. Fold egg whites into batter. Pour into prepared pans.
Baked 30 to 35 minutes or until done. Cool 10 minutes. Invert on wire rack and remove pans.
Kahlua frosting
6 tbsp. butter
1 lb. sifted powdered sugar
3 tbsp. unsweetened cocoa powder
3 tbsp. Kahlua
2-3 tbsp. hot coffee
In a large bowl, cream the butter and sifted powder sugar. Add the cocoa powder, Kahlua and hot coffee. Beat until smooth. When cake cools, frost it.
Note: I would recommend making a double batch of the frosting as one batch was not enough to frost the entire cake and fill the middle.
Chocolate buttercream frosting
Recipe courtesy of Ina Garten
24 oz. semisweet chocolate chips
1 1/2 c. heavy cream
2 tbsp. light corn syrup
1/2 tsp. pure vanilla extract
4 tbsp. (1/2 stick) unsalted butter, at room temperature
Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it’s thickened.
Vanilla buttercream
Recipe courtesy Lynn Kearney for Food Network Kitchens
6 tbsp. butter
3 c. confectioners’ sugar
1 tsp. vanilla extract
3 to 8 tbsp. milk
In a double boiler over hot water melt the butter. Remove from heat and allow to cool for 5 minutes. In an electric standing mixer add butter and confectioners’ sugar. Beat until mixture resembles chalky beads. Add the vanilla and the milk, 1 tablespoon at a time, until it is a spreadable consistency. Beat again until fluffy – adding more milk if necessary. A small amount of food coloring can be added to frosting to change colors.
Royal Icing
Recipe courtesy of Alton Brown
3 oz. pasteurized egg whites
1 tsp. vanilla extract
4 c. confectioners’ sugar
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
