Tuesday, November 26, 2013

~Tutorial~ Chocolate Cupcakes!

Soooooo..... let's put it this way. First, I was going to make Gayle's Triple Chocolate cookies for Thanksgiving. (I know, very un-Thanksgiving-y) 

And then, since my sister was dying to help (I never let her help me bake since the disastrous time I made, ironically, chocolate cupcakes when I was about 5 or 6 and we ended up pelting each other with chocolate batter in anger) we decided to bake it today or Wednesday.

So I decided to make Caramel Corn on Thanksgiving. Only because my mom said that whatever I made, I should be more, and I quote, "Thanksgiving-ish!" in a Chinese accent and with (no offense) bad grammar, as you can see. :) Because, as I explained, apparently the Native Americans and Pilgrims ate popcorn. Why do I care!?!?! 

But then, my mom suggested I make the cookies with my friend, Erin, but she was busy until Sunday. So I was all like, "Okay. whatever."

But then my mom happens to really, really (and I mean REALLY) like popcorn. Which we had bought, from Trader Joe's, salty-sweet, for the caramel corn. 

So then I was like, fine. Have your popcorn. Maybe we'll eat caramel sauce with apple pie. (Which my mom forced me to buy. well, not me. but like she wouldn't let me make apple pie, or tart. i prefer tart. and i hate trader joes apple pie. not that you care.)

So now you're probably like, "OMG! get 2 the point! what does this have to do with chocolate cupcakes!"

Well, then I said I REALLY, REALLY, REALLY x 1 million needed to bake something. NOW.

So here I am, with 12 - 2(that i ate) chocolate cupcakes + 24 mini cupcakes. WHY AM I TALKING ABOUT MATH?!?! I HATE MATH!!! my mom likes bugging me about math during dinner and breakfast. sigh.

So, anywayz, here's how to make these cupcakes:

1) Melt 1 cup (2 sticks) butter with 4 oz (a little bit more than 1/2 cup if you're using chocolate chips. or shreds. or pearls. or callets, if you're lucky, because callebaut's chocolate is AWESOME. okay, enough with my babbling. about 30 secs. in microwave, stir, than 22 secs, stir. or stove top. or double boiler/bain marie. this is what it should look like when you're done (more or less):
(sorry the pics r bad and not in the right direction. i took them with my ipod touch.)

2) Whisk together 4 eggs, 1cup white sugar, and 1/2 cup brown sugar (light or dark). In a bowl by hand, or on a stand mixer with the whisk attach ment. in the recipe, there's no difference. (by hand is only a LITTLE bit more tiring) any speed from 2-6. i like the higher speed, only because its very fun to see something get whipped. at least in my crazy opinion.


more whisking...

consistency (about) afterwards.

3) Then, add the melted chocolate/butter mixture, and whisk. Be sure that the mixture is warm/lukewarm/cooled. NOT HOT. preferably even COLD. because you do NOT want bits of scrambled egg in your cupcake, cuz THT would b GROSS.
(sorry i forgot to take a pic of this, and the next step.)

4)Whisk (in a separate bowl. duh.) 1 1/2 cups all-purpose flour, 1 cup natural un-sweetened cocoa powder, 1 tsp. baking soda, 1 1/2 tsp. baking powder, and a pinch of salt. Do me 2 favors. please? 
1. do not use hershey's cocoa. if i tried to explain to you why, you'd just kill me. so just don't use it.
2. baking powder and baking soda IS DIFFERENT. trust the internet and sophia (that has a hobby of researching random baking things for 2+ hours on the internet) on this one.

5) Add about half of the dry mixture into the eggs mixture, and whisk until combined. warning: batter will be thick.
i know this photo isn't really clear.

Then, add half the buttermilk*.

Then, add the rest of the dry ingredients. (this is really getting repetitive, isn't it?)
ignore the fact that the dry ingredients are WAY lighter than they r supposed 2 b. i didn't mix them evenly. bad sophia. bad!

Then,  add the rest of the buttermilk.


THEN, you can either be done, or you can be like me and go to whisking heaven for a while. But still don't overmix! Or undermix, for that matter.

Batter when it's done:
be aware that the batter color is very inaccurate- it's WAY darker, as you can see in the next pic.

By this time, you can preheat the oven @ 350 degrees F. Don't you hate it when recipes tell you to preheat the oven at the beginning?! unless i just have a weird oven, and almost every other oven in the world takes the whole time you take to make the batter/dough to preheat?.... that would b kinda weird.

Scoop batter into cupcake tins. This recipe is supposed to make 24 cupcakes, sometimes when I make it it makes a little bit less. This time, I opted for 12 cupcakes + 24 minis, so in my case, 36 cupcakes. 

Also, I only had 3 regular regular cupcake liners, (that's awkward. mayb i shud change it to 3 white regular cupcake liners... whatevs.) so joy! holiday cupcake liners it is:

Split the batter evenly (for some reason today, I had perfectly poofy cupcakes) among the pans, and bake the regular ones for 18 mins, and the minis for 12 mins. Remember, this is for MY OVEN. ALL OVEN ARE DIFFERENT!!!!!!!!!!!!!!! always set the timer a little lower, than check, and adjust accordingly. 

Oh, and before you do that, dip a spoon into the batter and eat it. you'll thank me. and maybe want to marry the batter. okay, now that i think about it, that just sounds wrong. :)
(mini cupcake un-baked)
(large cupcakes)
my favorite way of eating a cupcake is eating it hot & fresh!image.jpeg
Even better way: hot & fresh with whipped cream!!
image.jpeg that pic is ugly. ugh.


Note: this recipe was based on a recipe from Sally's Baking Addiction.

Thursday, October 3, 2013

Random sundae


I just made a sundae.

Weeeelll, my really annoying sister's really annoying friends came over for a sleepover. (on a school night. how come none of MY friends can?!?!?) i used it as an excuse to make sundaes, a.k.a. use up leftover chocolate and cream, a.k.a. eat chocolate ganache. :)

I don't even know y im posting, since obviously anyone could think this up and do it, but anywayz....

1) make the chocolate ganache. heat a little over 1/4 cream in the stovetop or microwave until hot/barely simmering. put the chopped chocolate or chocolate chips in a bowl. (chopped choco preferred... wax from choco chips into ganache not appreciated... ;)(roughly 3 oz? i forgot, just randomly used some and got lucky...)  pour cream into chocolate. let sit for 3 min. stir until combined. it can sit there until ur ready.

2) crush oreos. just put in a plastic bag (duh) and use your hands or a rolling pin to crush. i still dont know why i am saying obvious things. maybe cuz im bored...

3) Scoop ice cream.

4. top with generous spoonfuls of ganache and a bit of oreo crumbles.

heres the pic (srry it looks weird cuz i thought of picture halfway through eating)

image.jpeg whatever.


Saturday, June 1, 2013

Awesome cupcakes (not)

Hi ppl!

I made these random cupcakes at a Wilton decorating class I did for fun. 
I'll tell you how each is done:

image.jpeg Use tip 1M to pipe the purple swirl on the cupcake. To get the marble/blended/ombre kind of look, use a spatula to smear random parts of the bag fitted with the 1M tip with white frosting, especially extra in the bottom half. Fill the rest of the bag with lavender (or whatever color desired, I used a bit of violet gel icing colors) tinted frosting. Better to not use canned frosting from the grocery store such as Betty Crocker, especially avoid the "Whipped" frosting types. But hey, they worked when I was little, so I'm they will work. Just not as good. Use star tip 18 or sixteen to pipe the rosette at an random spot, it usually looks best somewhat at the top, and when arranging cupcakes, set the side with the flower at an off-center. Use tip 67, 352, or 366 to pip two leaves on either sides of the rosette.

image.jpeg Frost the cupcake with desired color of frosting with one continuous swipe. add a bit more frosting in the center and swipe around continuously for one smaller circle, as you can see on the cupcake. I used tip 21 for the shell border. (once you learn the shell, you can use any size tip to your liking depending on the project. well technically I don't think you need to "learn" it, its very easy just your first time its probably going to be messy like mine, but my instructor said "learn". whatever. ) Use tip 2D to pipe the Swirl Drop Flower in the center. Mine looked more like a star drop flower, which is much easier.

image.jpeg frost cupcake with white frosting. pipe 3 pink rosettes on the cupcake. Then use leaf green frosting and tip 352 to pipe three leaves.

image.jpeg I also made this pompom flower, but I forgot to get a pic of it on a frosted cupcake. (It needed to dry overnight before I could use scissors or a flower lifter to put it on a frosted cupcake.

Soooo.... that's it for today.
At least for now.


P.S. I know nobody wants to know how to do this, and everybody knows how to do this stuff, but I just felt like posting it.

Monday, May 27, 2013

Adorable little cakes

So, I got this TOTALLY AWESOME mini springform pan. If you don't know what they are, they're those cake pans where you can remove the sides of the cake pan. People usually use it for cheesecake, because of its delicate nature, but I use it for any cake. You DO still need to invert it, though, unless you butter and flour the pan really well, cuz then some of ur cake will be stuck on the pan.  

So I got this adorable little pan at Sur la Table. I LUV that store! They have, like, everything. I was just staring at the gigantic array of colorful whisks and rubber spatulas yesterday. Okay ya, that sounds stupid, but that seriously what I did. They even had this brobdingnagian rainbow whisk decoration. (for like 100 dollars. LOL) And the awesome sample of delicious fresh-made chocolate mousse gelato with a fresh-made piece of waffle cone. AND looking at the endless supply of stuff i love. So yea. And the last time I visited it, I got the pan. (That was a while ago) If you want the pan, here's the link online:
Kaiser® Nonstick Mini Springform Pan, 4½"


Pic of it I found online. mine looks a tiny bit different.

The recipe I used for the cake was the yellow cake recipe I use most of the time. I

I frosted it with Wilton Decorator Icing, because I had leftovers from my Wilton cake decorating classes. I tinted it (stupidly, i admit) with red CANDY coloring. which totally explains the un-bright colors with the brobdingnagian amount of un-gel like coloring.  So, the finished cake: (minus the emergency dot border on the bottom, that was the last minute idea.)

photo.JPG in the end i topped it with some pink and purple sugar. Nonpareils would be good too, but I'm pretty sure they're illegal in California. and i know the background looks weird. Our table was very messy and there was no time to clean it. And yes, that is a hairbrush. idk y.


Friday, May 24, 2013

lace cookies

Hi guys,
I finally found the lace cookies! (no, it did NOT take that long. I was just busy. This came out a few months ago. I THINK. about a week or two after the announcement)

photo.JPG a pic i edited with Aviary, the photo-editing app.
image.jpeg fresh out of the oven. see the two curved ones? i used a rolling pin to shape them. If you make them bigger, use a small bowl to make cookie bowls!! you could put chocolate (i made a sandwich of it) or ice cream. the only problem is because of the holes (hence "lace")  stuff leaks. Whatever.

image.jpeg this is the winning batter. It was mostly in the pan on a stove.
I also made a faliure batter, but it was completely made up by me, but it still tasted good! This one is recipe i found online, but I changed like half of it.

Friday, April 19, 2013


For like the past week. I've been researching and experimenting cookies. 2:

1. a paper-thin, crispy, lacy cookie

2. a fluffy, chewy, soft, puffy fat  cakey cookie

and also a maybe:

3. an ultra puffy & soft cookie, with a slightly crispy thin coating, kind of like a doughnut.

soo... yea. 

Sunday, March 31, 2013

Boring Cake

Today, I made a cake.
I suppose that should be obvious considering the title.

It was awesome! (just kidding. reeeaaaaly ugly and boring.

Basically, it's a white frosted cake. (which took me forever to frost, by the way) With pink swirly things.
I mixed a pink color in my frosting, and used Wilton tip 1M to pipe swirly things.

photo.JPG Something like this... (testing it out)

one on the cake...

The finished cake.

photo.JPG photo.JPG

Yum. I get to eat it on Tuesday.

Monday, March 25, 2013

Mini ice cream sundae

Sorry, no pics but:

1. get a drinking glass
2. put two small scoops of ice cream in it. (I used Trader Joe's French Vanilla Ice Cream) You can increase or decrease the amount of ice cream according to how much you want to (or are allowed to) have, and how much fits in the glass, or how much looks good in the glass.
3. drizzle with chocolate. (melted, chips/chunks, or ganache)
4. Add two doughnut holes. (My sister happened to beg my mom for Krispy Kreme doughnut holes) I like to warm them in the microwave for a couple of seconds.
5. Add a strawberry. Or diced strawberries. Or sliced strawberries, for that matter. You could skip the strawberries altogether, although I like it. (well, alongside the fact that my mom said that my sister had to eat fruit. my sister doesn't like it)


Friday, March 15, 2013

Delicious Apple Tart


Delicious French apple tart!!
For my Julia Child presentation at school, I made one of her French Apple tarts! Apples cooked with cinnamon, butter, vanilla, and a hint of apricot, baked in a thin, buttery, flaky shell, topped with a pretty pattern of sliced apples, and finished with some apricot glaze!

Check it out:
(sorry i forgot to take pics until the end so u can only see the finished tart.)



okay, yeah the crust looks messy. whatever.

Saturday, February 9, 2013

Wilton Cake Decorating Class

I recently started taking one of those Wilton Cake Decorating lessons, u know, at Michaels. It's the first one,   Decorating Basics. It's really fun!

 one of the cakes I will make. 

 the box of cake-decorating supplies.