dulcis serenus

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The weekend in review October 14, 2013

This weekend’s special orders (The princess and mermaid cake was designed by the birthday girl. Every time her family orders cakes, she brings me an elaborate drawing of what she wants. It’s super cute.)

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Simple cakes October 11, 2013

Filed under: birthday cakes,cake decorating — dulcisserenus @ 12:36 am
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…and, yet, all carrot cake. I guess it’s that time of year.

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Are those pumpkin cake balls? October 9, 2013

Filed under: cake balls,cake decorating,sugar cookies — dulcisserenus @ 1:57 am
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Why, yes! Yes, they are! And some lollipop sugar cookies, as well.

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Sporting Cakes October 7, 2013

Filed under: birthday cakes — dulcisserenus @ 10:22 pm
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Today’s cakes. Not too bad for a Monday, and strangely both sports-themed.

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Absenteeism

So…it’s been a while. I could make about a million excuses, but I won’t. The truth is, I could have kept up with this blog if I weren’t quite, so lazy. As you know, I used to teach English; so when I write, I spend forever writing and rewriting, then editing my posts. (I just rewrote that sentence about four times, and it’s still not perfectly, grammatically correct.) Every time I’ve sat down to write a post in the last year and a half, I’ve thought of just how long it would take and decided I’d rather be doing something else. About a month ago, a friend of mine suggested that I become a photo blogger because we always spend at least a half and hour looking at the cake photos on my phone every time we get together. I was reluctant at first, but now think it’s a great idea. So, that’s what this blog will hopefully become, starting today. Here are a few pictures of the desserts I made this weekend (just a few, mind you):

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Adventures in Pastry School January 26, 2012

So, I’ve been slacking a bit on this whole blog thing, but I have a really good reason: last October I started pastry school!  I am currently enrolled in a six month program at Escoffier School of Culinary Arts, and it is amazing.  I’m having so much fun and learning all sorts of new tricks.  There are days when I get frustrated with my abilities, or lack there of, but most days it’s a blast.  I can’t wait to go to class each day and see what I’m going to learn.  I don’t really have a lot of free time to write posts most days, so I’ve been saving up pictures of all of my finished products to share with you now.  Enjoy!

 

First Birthday Celebration October 20, 2011

The The Peanuts’ first birthday was last month and there mom has covered pretty much everything from the party onher blog, except for the cupcake recipes.  That was my job, and quite honestly, I’ve been slacking.  I posted right before the party about the Caramel Corn that I made, but never made it around to telling you about the amazing cupcakes.  We decided that we wanted to make three different cupcake toppers for the party: one with pictures of Ellisa, one with pictures of Hudson, and one with one of the first pictures taken of them together.  Since we were being so ambitious with the toppers, we decided that we needed three different cupcakes to go with them: Peanut Butter Cup with White Chocolate Peanut Butter frosting, a peanut butter cup tucked in the center, and chocolate jimmies on top; Double Chocolate with Cream Cheese Chocolate Ganache and white pearl sprinkles; and Orange with Cream Cheese frosting and circus peanuts.  The Double Chocolate and Orange are modified versions of my favorite cake recipe, but the Peanut Butter Cup was one that I tried for the first time, and I have to say that I was impressed.  It was like eating a giant peanut butter cookie.

Peanut Butter Cup Cupcakes

Here’s what you need:

cupcakes:

1/3 cup butter or margarine, softened

1/2 cup peanut butter

1 1/4 cups packed brown sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

3/4 cup milk

18 full-sized peanut butter cups

frosting:

1 cup powdered sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup heavy cream

1/2 cup white chocolate chips, melted

Here’s what you do:

cupcakes:

In a mixing bowl, cream the butter, peanut butter and brown sugar. Beat in egg and vanilla.

Combine the dry ingredients; add to creamed mixture alternately with milk.

Fill 18 paper-lined muffin cups about half  full.  Place one peanut butter cup on top of the batter, pressing it in slightly.  Cover with more batter filling the cups about 3/4 full.

Bake at 350 degrees F for 26-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

frosting:

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl and mix on medium-low speed until creamy, scraping down the bowl as you work.

Add the cream and beat on high speed until the mixture is light and smooth.

Slowly add in the white chocolate.

Double Chocolate Cupcakes

Here’s what you need:

cupcakes:

8 Tbls butter

3/4 cup sugar

1 cup flour

1/4 cup cocoa

1 pkg instant chocolate pudding mix

1 tsp baking powder

1/8 tsp salt

1/2 cup milk

1 Tbls vanilla

2 eggs

frosting:

8 oz cream cheese, room temperature

8 Tbls butter, room temperature

3 cups powdered sugar

8 oz milk chocolate chips

3 Tbls heavy cream

Here’s what you do:

cupcakes:

In a large bowl, cream together butter and sugar.  In another bowl, combine dry ingredients.  In a liquid measuring cup, combine wet ingredients. Mix wet and dry ingredients alternately into the creamed mixture beginning and ending with the dry. Fill 12 paper-lined muffin cups and bake at 350 for 25 to 30 minutes.

frosting:

In a double boiler, combine chocolate chips and cream.  Heat on medium heat until melted, stirring occasionally.

In a large bowl cream the cream cheese and butter until smooth.  Slowly add in the powdered sugar until evenly combined.

With the mixer on low, slowly pour in the melted chocolate.

Orange Cupcakes

Here’s what you need:

cupcakes:

8 Tbls butter

3/4 cup sugar

1/3 cup orange juice

zest of two oranges

1 1/4 cups flour

1 pkg instant vanilla pudding mix

1 tsp baking powder

1/8 tsp salt

1/4 cup milk

1 Tbls vanilla

2 eggs

frosting:

1 cup powdered sugar

6 oz cream cheese, room temperature

4 Tbls butter, room temperature

1/2 tsp vanilla

Here’s what you do:

cupcakes:

In a large bowl, cream together butter, sugar, and orange zest.  In another bowl, combine dry ingredients.  In a liquid measuring cup, combine wet ingredients. Mix wet and dry ingredients alternately into the creamed mixture beginning and ending with the dry. Fill 12 paper-lined muffin cups and bake at 350 for 25 to 30 minutes.

frosting:

In a large bowl cream the cream cheese and butter until smooth.  Add vanilla.  Slowly add in the powdered sugar until evenly combined.

 

 
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