Chocolate Ganache Glaze
The icing on the cake is the finishing touch. It’s the final addition, the presentation. A good icing can make or break a tasty cake. Don’t be caught with a “not-so-delicious” icing. Go with what works and then reap the benefits.
One thing that definitely does work is my recipe for a chocolate ganache glaze. One word—wow. This chocolate ganache glaze is a fun and different way to frost nearly any cake! Don’t be limited by what Betty Crocker says. Make your own rules… and your own icing! With this chocolate ganache recipe, it won’t even be hard. [singlepic=121,320,240,,right]
Yield: Enough to cover 9” double layer cake or 12 cupcakes
Ingredients:
- 4 oz. semisweet, bittersweet or milk chocolate, chopped fine
- 4 oz. heavy cream
Directions:
1) Place chopped chocolate pieces in a bowl.
2) In a saucepan, heat cream to simmering. Pour simmering cream over chopped chocolate and stir until smooth.
3) Let sit until it cools to room temperature. Use a ladle to pour ganache over cake cupcakes.
See, now wasn’t that simple. This easy chocolate ganache recipe is so fast, hardly has any ingredients at all! One word of caution; beware. This isn’t frosting you’re dealing with. Be sure not to flip a big dollop on because it (obviously) will go sliding right off your cake. Be careful and your reward will be great… a tasty chocolate ganache glaze to cover any fantastic cake!
Devil's Food Cake: Cupcake Recipe
It’s hard to get that picky eater to suck down a couple carrots, but offer up a devil’s food cake cupcake and the full stomach suddenly has “just enough room”.
I know that trick. No… I’ve done that trick.
With this devil food cake recipe, you won’t have to worry about being unhealthy. While, there is still sugar and such, you may find that this chocolate cake isn’t too much of a diet-buster.
Using unsweetened cocoa powder, low-fat yogurt and wheat flour, are all great ways to make this devil’s food cake a little less of a guilty pleasure so go ahead… have two cupcakes instead of just one. [singlepic=118,320,240,,right]
Yield: Two 9-inch or three 8-inch rounds, 16 servings each,
2 dozen cupcakes or one 9 x 13-inch sheet cake, 24 servings
Ingredients:
- 3/4 cup (1-1/2 sticks, 6 ounces) unsalted butter
- 1 cup (7-1/2 ounces) packed light or dark brown sugar
- 3/4 cup (5-1/4 ounces) superfine or granulated sugar
- 1/2 teaspoon salt
- 1-1/2 cups (5 ounces) whole wheat pastry flour
- 1 cup (4-1/4 ounces) unbleached all-purpose flour
- 1 cup (3 ounces) unsweetened natural cocoa powder
- 1-1/2 teaspoons baking soda
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (8 ounces) plain low-fat or whole-milk yogurt
- 3/4 cup (6 ounces) water
Directions:
1) Preheat the oven to 350 degrees F. Grease and flour the pan or pans of your choice or line with parchment paper. For cupcakes, lightly grease two muffin tins or line with papers and coat the papers with non-stick spray.
2) Cream together the butter, sugars and salt in a large mixing bowl till fluffy and light, at least five minutes. Stop to scrape the sides and bottom of the bowl at least once during that time. In a separate bowl, whisk together the flours, cocoa and baking soda. If lumps remain, sift or strain the mixture.
3) Add the eggs to the butter mixture one at a time, beating well (at least a full minute) after each addition, and stopping to scrape the sides and bottom of the bowl before adding the next egg. Mix in the vanilla. Add half the flour mixture and mix until evenly combined. Add the yogurt and water, and mix again. Add the remaining flour, mix, and stop to scrape the sides and bottom of the bowl once more, to make sure the batter is evenly moistened. Pour the batter into the prepared pan(s).
4) Bake the cakes; 30-35 for layered cakes and 35-40 for a sheet cake… even less for cupcakes! The cake is done when it begins to pull away from the side of the pan, and a cake tester inserted into the center comes out clean. Remove from the oven and cool for 15 minutes before removing from the pan. Place on a rack to cool completely before frosting.
These tasty devil’s food cupcakes are great for parties, or any other occasion really. For a frosting, I love to top these delicious cupcakes with a smooth cream cheese frosting. For an added twist, try torting your cupcakes. (That means to put a dollop of cream cheese frosting in the middle of your cupcake!) No matter how you ice it, this devil’s food cake recipe is devilishly delicious!
A Cake's Crumb Coat
So, you’ve taken your cake out of the over and it has cooled. What now? You’re ready to frost it! Woah, Speedy Gonzalez! Put down the butter knife and the rubber spatula. We’re not there yet.
So for smoothing a cake well, you first need to cover the cake with a thin layer of frosting called the “crumb coat”. Many people don’t understand the importance of the crumb coat, but it is critical to any successful cake. The crumb coat is the same icing you’ll use to cover the top of the cake, only it is thinner. Usually, about the consistency of sour cream is just right.
All you need to do is spoon out a dollop or two of the icing you’re using for the rest of the cake into a small bowl. Add a tad of water to the frosting to thin it out. Cover your cake with a thin layer of the crumb coat and then set it aside to stiffen up or create what is called an “air crust”. Some people choose to put it in the refrigerator or freezer to speed up the process, but I think the wait is best spent at room temperature. [singlepic=20,320,240,,right]
The addition of a crumb coat is crucial to a good cake. First, a crumb coat (obviously) contains the crumbs. These crumbs came from leveling the cake, after it was cooled. The leveler helps you to create a more even and balanced finished product.
The second purpose of the crumb coat is to seal in the freshness! When the air crust forms, you are sealing in the goodness and then it is coated with a second layer of icing! That’s double the freshness! The second layer of icing on a cake is like the paint and the crumb coat is just the primer. It doesn’t have to be beautiful, but it has to cover the cake (lightly) and be efficient.
I’d recommend for your first time experimenting with a crumb coat, go lighter than heavier. If a crumb coat is too heavy, you may not have enough icing to frost the rest of your cake with the regular icing. It’s easier to realize if you didn’t’ have enough crumb coating and to add more next time. Also it’s not the end of the world if a crumb ends up on the outside of your cake. Just stick a tooth pick at it and scoop it up.
I know at my house, my cakes don’t have to stay fresh for too long before they’ve been all gobbled up, but without the crumb coat—I’d have some serious problems!
Cupcake Decorating Tips (Part 2)
Well now that you understand all about a cupcake decorating tip, the little metal ones, lets move onto some hints that will help you create the best cupcake ever!
1. Start out with a good recipe
Sure those mixes in the box are tasty but if you’ve got the time, then splurge for the homemade cupcake recipe version. You’ll be glad you did. Also try to set aside the time to make your own cupcake frosting. Homemade frostings are rich, tasty and most definitely worth the effort. [singlepic=72,320,240,,right]
2. Bake your cupcakes in paper cup liners…and muffin pans
The pan keeps the cupcakes shape while the liners keep them from sticking. It also gives them a protective cover when its time to serve; helping to keep fingers clean.
3. Make sure you have the right equipment
You should use rubber spatulas for spreading the frosting onto the cupcakes. They’re gentler than knives or metal spatulas and you’re less likely to cut the tops of your cupcake. After all you want your cupcakes to look as good as they taste.
4. Frost a cupcake, top-down
It’s best to place a dollop in the center of the cupcake and work your way around by going in a circular motion, a little further out with every turn. By using this method your cupcake will have a smoother top and not have frosting falling of the edges.
5. Select the right decorating tip; one that’s proportional to your cupcake
By using this cupcake decorating tip your result will be much more professional looking. If you use a huge decorating tip on such a little cupcake, it will become overwhelmed with frosting. So when in doubt, leave it out. Cupcakes kept simple with little features, and less of them, will stand out more than so many things on one tiny cake.
I really hope that these tips helped your cupcakes. Just remember, less is better; homemade beats store-made; and most importantly keep even proportions. By following even one cupcake decorating tip your cupcake will be good; follow all the tips and it’ll be amazing! Happy cupcake baking and decorating!
Chocolate Frosting Recipe
So you have got your super delicious, decadent cake and now what about that super delicious rich chocolate frosting that you need to finish this perfect delight?
This chocolate frosting recipe is not only delicious but it is easy too!
Anyone can use frosting from the can, but it takes a true baker to make their own.
Suddenly, you will be the star of that neighborhood block party when you bring out your delicious cake covered with this decadent rich chocolate frosting that you have made from scratch.
Yield: 4 cups; enough to frost one 9-inch 2 layer cake or one 8-inch three layer cake [singlepic=37,320,240,,right]
Ingredients:
- 16 ounces semi-sweet chocolate, chopped fine
- 1 ½ cups heavy cream
- 1/3 cup light corn syrup
- 1 teaspoon vanilla extract
Directions:
1) Place the chocolate in a heatproof bowl. Bring the heavy cream to a simmer in a small saucepan over medium-high heat. Pour over the chocolate. Add the corn syrup and let it stand for three minutes.
2) Whisk gently until smooth. Stir in the vanilla. Refrigerate 90 minutes- stirring every 15 minutes, until the frosting reaches a consistency that makes it easy to spread, a little thinner than the consistency of cream cheese).
3) Once the frosting is ready, spread it onto the cake, using a light ‘crumb layer’ of frosting to prevent excess crumbs lodged in your frosting. (This ‘crumb layer’ should be a lighter consitency… about the consitency of sour cream. You can add water to the frosting to thin it down.)
This frosting is perfect for a chocolate cake, a yellow cake, or even a white cake. With something so versatile, it is no wonder that it is delicious as well!
So instead of grabbing for that can of frosting that has been sitting on the grocery store shelf for longer than you would like to know, make a different decision and instead make a rich chocolate frosting all by yourself. Believe me it is well worth the effort!
Chocolate Cupcake Recipe
The chocolate cupcake; defined as a small chocolate cake, the size of an individual portion, baked in a cup-shaped mold.
Sounds all fancy doesn’t it!
The cupcake is a convenient way to enjoy the deliciousness of chocolate cake, without the guilt of a “far too big” portion.
These chocolate cupcakes are great for parties, gatherings, or just for the fun of baking them!
Keep reading and give one of my favorite chocolate cupcake recipes a try.
Yield:16 cupcakes
Ingredients:
- 1 1/3 cups all-purpose flour
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 3 tablespoons butter, softened
- 1 ½ cups white sugar
- 2 eggs
- ¾ teaspoon vanilla extract
- 1 cup milk
Directions:
1) Preheat the oven to 350 degrees. Prepare a muffin pan with foil or paper liners. Depending on the time of year, you can really have fun with this step because many liners come animated (flowers for spring, pumpkins for fall, snow flakes for winter, etc). Of course you could also just use a bold color to spice up the look of these little cakes or a muted color for a more formal occasion. After all the cups are lined, set the pan aside. Sift together flour, baking powder, baking soda, cocoa, and salt in a medium bowl and set aside.
2) Cream together butter and sugar in a large bowl until the batter is light and fluffy. Add the eggs, slowly, one at a time and then stir in the vanilla. Add in the flour mixture, alternating with the milk; beating well.
3) Fill the muffin cups ¾ full. If you’ve got any extra cupcake molds left over in the pan, then simply remove the prepared liner and fill the mold with a little bit of water, to prevent the pan from buring. You can store the liner away and use it again some other time.
4) Put the chocolate cupcakes in the oven. Bake the chocolate cakes for 15-17 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely and then set aside.
(Optional) After your cupcakes are completely cooled you can use a purchased can of frosting or some of your own homemade frosting and lightly frost the cupcakes.
Depending on your specific tastes you can alter the type of frosting you use. For those chocoholics out there, use a delectable chocolate frosting or if you want a lighter taste I would recommend a complimenting white frosting.
Either way, these cakes turn out delicious but each frosting offers a completely different taste! So have fun with it, save this recipe, enjoy these chocolate cupcakes, and maybe even share a few!
Vanilla Buttercream Frosting Recipe
So you have your perfect cake… but where is your vanilla buttercream frosting? A cake without frosting is like a Sunday afternoon without a nap- think about it for just a moment, it is just not natural.
This vanilla buttercream frosting recipe is perfect for a vanilla or white cake that seems a little plain Jane or even for a chocolate cake that seems a little too sweet. Any way you spread it, this vanilla buttercream frosting takes the cake.
Yield: 4 cups; enough to frost one 9-inch 2 layer cake or one 8-inch three layer cake
Ingredients:
- 4 large eggs
- 1 cup sugar
- 2 teaspoons vanilla extract
- a pinch salt
- 1 pound (4 sticks) unsalted butter, softened, each stick cut into quarters
Directions:
1) Combine the eggs, sugar, vanilla, and salt in the bowl of a standing mixer. Place the bowl over a pan of simmering water. (Do not let the bottom of the bowl touch the water.) Whisking gently but constantly, heat the mixture until it is thin and foamy and registers 160° on an instant-read thermometer.
2) Beat the egg mixture at medium-high speed until light, airy, and cooled to room temperature which usually takes about 5 minutes. Reduce the speed to medium and add the butter, one piece at a time.
3) After adding ½ the butter, the buttercream may look curdled; but no worries, it will smooth out with additional butter. Once all the butter is added, increase the speed to high and beat 1 minute, until light, fluffy, and thoroughly combined.
4) Once you’ve thoroughly combined all the ingredients, your rich vanilla buttercream frosting is ready. So once your cake is completely cooled frost it and serve up a slice.
Any leftover frosting that you may have can be covered and refrigerated for up to 5 days.
The perfect thing about having leftovers is that it gives you an excuse to make another cake with that delicious vanilla buttercream frosting.
Lather the frosting on your favorite cake and enjoy!