August/20/2011 11:19 PM
So one of my best friends Kellen drove ALL the way to South Carolina for college, and for her going away party I made this Chipotle-inspired cake!
Backstory... when we first met we went on a Chipotle binge and ate there everyday for about a month straight. Unhealthy, I know. But it happened!
Everything on this cake is sweet, even though it looks savory.
The burrito “tortilla” is made of vanilla genoise cake, you can find the recipe here.
The cake batter is spread in a thin(about 3/4” thick) rectangle on parchment over almost the entire cookie sheet, then baked about 20 minutes. The secret here is that you don’t over mix when you add the flour, since there is no baking powder/soda in this recipe, the batter will fall flat easily.
Another tip, something I learned from my baking teacher back at school, once the cake is out and cooled for about 5-10 minutes, lay out a CLEAN kitchen towel the size of the cake. Dust with powdered sugar, then flip the cake onto it. Slowly peel back the parchment, then gently roll the cake up in the towel like a swiss roll. Doing this allows the cake to cool and form to the shape it will eventually be in later. Make sure you use enough powdered sugar, or else the cake will stick to the towel, and we don’t want that! If you cool it completely then try to roll it, it is more likely to break/crumble.
Once cool, unroll cake and spread thin layer of chocolate frosting(any kind will do!), staying about an inch away from the edges. Then slowly and gently roll your burrito back up, this part is probably the most challenging.
I’m so sorry, this probably sounds hard and I don’t have any pictures to help you out! I decided to make it last minute so I didn’t have enough time to stop and take pictures every step =[ I wish I would have!
The chips are made from store bought, already made pie dough! Just unroll, cut triangles, sprinkle with sugar, and bake until lightly toasted! The “guac” is simply whipped cream colored green!
The rice is sprinkles, lettuce is shredded coconut + green food coloring (put coconut and coloring in a plastic bag and shake!), and the cheese and tomatoes are made out of fondant.
Good luck at school Kellen, love ya!!
September/24/2010 05:05 PM
Friday was a very special day.
I had a simple and fun cupcake order. AND my business cards FINALLY came in the mail! My first ever business cards. So freakin’ excited. =]
My amazing and talented boyfriend designed the cards and I absolutely LOVE them!
What do you think? Cute, huh?
Anyways! Back to the cupcakes. Simply Vanilla.
I rolled out some pink fondant and used a mini flower cookie cutter! Then I brushed them with some luster dust. I actually used the end of the paintbrush to get the little indentations in the middles of the flowers.
Hm so it seems like every time I bake I end up forgetting to take pictures at a certain point. And this time it is the Swiss Meringue Buttercream. But I’ve made vanilla cupcakes and buttercream and documented it before! You guys should be fine...right?
I hope so. Well here’s the finished product...Not sure how I feel about this green background though, hmmm.
If anyone in the Orange County Area would like to order cupcakes, CALL ME! =]
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September/18/2010 08:42 PM
These cupcakes were so much fun to make. Especially the fondant purses and shoes...So freakin cute.
So this order was for a good friend’s sister, none other than her sweet 16! The theme being “night in the city” with cheetah and zebra print in hot pink and teal!
Here is how it all went down...
In the oven!
I spent a good amount of time cutting out circles, so worth it though =]
And this is the only pic I got of the stencils I used for the shoes and purses..
60 cupcakes total, plus extra for the fam to munch on.
Birthday toppers finished! J for Jenna and M for Maddie!
My new johnny cupcakes shirt matches the frosting! Love it.
The cupcake flavors were Chocolate and Vanilla, with Swiss Meringue Buttercream! This is probably my favorite chocolate cupcake recipe because it is SO good and super easy.
-makes about 24
3/4 cup unsweetened cocoa powder (I used half regular cocoa, half dark chocolate cocoa)
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1.Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt.
2.Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
3.Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
My vanilla cupcake recipe is featured a few posts back for the Surfboard Cupcakes, and the Swiss Meringue Buttercream recipe as well!
So I totally failed at taking pictures of the making of the fondant purses and shoes...I’m sorry!
But basically all I did was color the fondant, roll it out, printed a stencil (see a few pictures up). Then I cut out a shoe and a purse from each, and used an exacto knife to cut each one out of the fondant! I used an edible black marker to make the zebra stripes! I wish I would have taken pictures, I even had the brother of the birthday girl cutting out purses =] haha.
I also used hot pink and teal edible glitter on these cupcakes, but it is hard to see in photos!
Happy Sweet 16 Jenna!
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