The Giant Cupcake ๐Ÿ™Œ๐Ÿฝ

After a long and super busy break at home, Iโ€™m finally back to resume my baking๐Ÿ˜Œ

whats better than a cupcake? A mega sized cupcake of course!๐Ÿ˜‚
This is also the cake featured on my logo!
When I saw the giant cupcake tin at the shop, I seriously couldnโ€™t resist getting one (even though I remember my mom clearly telling me to stop piling up things while Iโ€™m still a student because Iโ€™ll have a hard time shifting everything). But this had to be bought!!

I used the Classic Chocolate Cake with Nutella Buttercream recipe. you can use the Nutella buttercream for the inside filling of the cake and for the rest of it i used the Pink Buttercream Frosting ๐Ÿ’Ÿ( if you don’t want  to make two separate frostings, put a layer of simple buttercream inside it and layer it up with some Nutella spread) I covered the lower part of the cake with fondant (not my best attempt at fondant, but practice will make it perfect one day ๐Ÿ˜‰ )โ€‹

โ€‹This was made for my cousin more like sister’s birthday which is why it had to be pink ๐Ÿ’Ÿ
you can go for any colouring in the buttercream you like๐Ÿ™ƒ

Happy Baking
xx

#makecakesnotwar #amarbakes

 

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Vanilla Cupcakes๐Ÿ’›

If you like all things vanilla, you need to try this then! They turn out simple, moist and addictive!ย I made these color themed for my cousinโ€™s bridal shower. ๐Ÿ’Ÿ๐Ÿ’ We wrapped white lace cupcake liners around them and decorated them onto a two tiered cupcake stand. The candle stand right next to it complemented it perfectly ๐Ÿ˜


Vanilla Cupcakes:

Ingredients:

  • 113 grams (1 stick) of Unsalted Butter
  • 1 cup granulated sugar
  • 2 eggs (room temperature)
  • 2 tsp Vanilla Extract
  • 2 tsp Baking powder
  • Pinch of salt (around 1/8 tsp)
  • 1 1/3 cups of All Purpose Flour
  • 1/3 cup whole milk

Directions:

1) Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line your cupcake tray with liners and set aside

2) In a bowl, whisk together the flour, baking powder and salt. Set aside

3) In another bowl, using an electric or hand mixer, beat the butter until soft and creamy. Add in the sugar. Whisk together until the sugar is nicely dissolved with butter and is light and fluffy (about 3-4 minutes)

5) Add the eggs one at a time and beat well after each addition. Scrape down from the sides of the bowl as you go along

6) Add in the Vanilla extract

7) Put the mixer on a slow speed and add in the flour mixture (in three additions) and milk (in two additions). Start and end with the flour. Do not overmix

8) Fill your cupcake liners with the batter (fill them ยพ of the way up as you need to leave some space for them to rise). Bake in your preheated oven for around 20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Let them cool completely before frosting

Pink Buttercream Frosting:

The recipe can be found on one of my previous cake posts. Here is the link:

https://amarbakes.wordpress.com/2016/07/11/vanilla-cake-with-pink-buttercream-frosting/


Do share your feedback x

#happybaking #amarbakes

Recipe adapted from: Laura Vitale

Vanilla Cake with Pink Buttercream Frosting ๐Ÿ’Ÿ

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I’d been away for 10 days and its about time I updated my blog with one of the classic cake recipe suited for almost any occasion! Vanilla Cake is one of the easiest cakes to prepare with the simplest of cake ingredients and a fairly straight forward method!
I love using simple yet scrumptious recipes and experimenting with the presentation every time! I made this cake for a friend’s birthday along with another friend (Samar) Not only does her name resembles mine but she is also as much into baking as I am! I’m sure you’ll see her blog coming up sometime in the future!
It was my second time experimenting with a chocolate lace border! (the first time I tried it for a marble chiffon cake. You’ll see it on my blog soon!)

 

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VANILLA CAKE:

Ingredients:

  • 1 cup (226 grams) unsalted butter (room temperature)
  • 1 3/4 cups (350 grams) granulated white sugar
  • 4 medium to large Eggs (room temperature)
  • 3 cups (345 grams) all purpose flour (sifted)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) milk (room temperature)

 

Directions:

1) Preheat the oven to 350 degrees Fahrenheit (177 degrees Celcius) . Grease 2 โ€“ 9โ€cake pans, line the bottom with parchment paper and set aside.

2) In a bowl, whisk together the flour, baking powder and salt. Set aside

3) In another bowl, using an electric or hand mixer, beat the butter until soft and creamy

4) slowly add in the sugar. whisk together until the sugar is nicely dissolved with butter and is light and fluffy (about 3-4 minutes)

5) Add the eggs one at a time and beat well after each addition. Scrape down from the sides of the bowl as you go along

6) Add in the Vanilla extract

7) Put the mixer on a slow speed and add in the flour mixture (in three additions)  and milk (in two additions). Start and end with the flour.

8) Divide the cake batter evenly between the 2 greased/lined cake pans. Bake in your preheated oven for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean.

6) Allow the cakes to cool completely before frosting it (at least 40 mins)

 

PINK BUTTERCREAM FROSTING

Ingredients:

  • 1 cup (226 grams) unsalted butter
  • 4 cups Icing sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoon of milk or cream
  • Food colouring (red or pink)

 

Directions:

1) In a medium bowl, with an electric hand mixer, beat the butter until smooth and creamy

2) Add in the vanilla extract, Icing sugar and about 2 tbsp milk/cream. Mix on low speed until all sugar is incorporated.

3) Color the frosting with food coloring (gel or liquid). I used a little red food colouring which gave me the pink shade in my frosting.

3) Turn mixer to medium-high speed and beat the frosting for about two minutes or until the frosting turns out to be smooth, creamy and thick! Add in more milk/cream or sugar to reach your desired consistency.

4) Spread a good amount of frosting between the two cake layers before covering the whole cake!

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Chocolate Lace collar:

I promise it’s not as hard as people might think and you end up having fun while making this while at the same time, using your artistic skills. All you need is

  • Semi sweet or dark chocolate (melted)
  • parchment or baking paper
  • a piping bag

Make sure you ice your cake nicely so you can take accurate measurements for the template you’ll use to create the chocolate wrap. To know exactly how long you should cut out the length of your paper, take a scale or a measuring tape and measure the diameter of the cake.
The length of your paper should be = cake diameter x 3.142 (pi) , plus add a couple of inches just to be on the safe side {there is always a little bit of math everywhere! }

Measure the height of you cake as well (its a two layers cake so it should be around 3.8-4 inches tall. add in around 1/2 inch for the height so that the chocolate collar goes a little higher than the cake!

Cut out the paper according to the measurements.

Now comes the fun bit! take the melted chocolate, fill up a piping bag and cut the front edge of it. Pipe out the chocolate in whatever manner and design you wish to do it! Just make sure you’re moving fast all along! leave out some top corner edges so you can hold it to wrap around the cake later.
Once you’re done with your artsy design, pop the template in the refrigerator to partially set for a minute or so. You can also leave it outside and wait till it starts to set.
Once your chocolate is not runny anymore but still pliable you can carefully start to wrap around the cake. You need to be very patient here! there might be some overlap when you reach the end of the cake, which is fine as you don’t have to press in the extra bit to the cake (it was just to be sure that you don’t run short of the border). Then, pop your cake in the fridge with the paper folded around it and let the chocolate set completely.

Once it has, you can nicely take out the paper and TADAAAAA you’ll see your cake covered in a pretty chocolate collar around it!

(there are some very useful youtube videos on how to create a chocolate wrap! so definitely give it a look!)

It might take some practice to perfect the chocolate border, but once you get comfortable working with melted chocolate you can do wonders to your cakes!

I went on with topping my cake with some fresh washed flowers and macaroons!

Hope you enjoy it! x
#happybaking #amarbakes

Recipe adapted from: http://joyofbaking.com/VanillaCake.html