Unicorn Cake Class

Unicorn Cake Class

Want to learn how to make this adorable unicorn cake? 

Class dates: Saturday July 22nd or Sunday July 23rd at 10 am
In this class, you will learn the basics of cake decorating: toting, filling, basic buttercream uses such as swirls and flowers and basic fondant cutouts and uses.

Class cost: $70.00 (includes supplies and equipment for class use)
For details call or text Annie at (520) 437-5894 or email copcakecakery@gmail.com.

http://www.facebook.com/copcakecakery

Advertisements

Cotton Candy Cake

DSC_0131I am obsessed with all things cotton candy and sprinkles.  I love the smell of fresh cotton candy, the texture of the fluffy clouds made of nothing but flavored sugar.

After many  searches on Pintrest,  “Cotton candy cake” came up short.  So I decided to come up with my own cake recipes.   Many trials, errors and frustrations lead to this recipe, so I had to share:

I used my basic Vanilla Cake recipe and the Swiss Marange Buttercream (SMB).

Specialty supplies/ingredients needed:

Cotton Candy extract

Pink and blue food coloring (optional)

THE SECRET INGRIDIENT IS: Frozen Bean Cotton Candy Milkshake mix

DSC_0029 2

First, I substituted the buttermilk in the Vanilla Cake recipe for regular whole milk.  I used half of the Cotton Candy mixture and mixed in to the whole milk.   The package makes a 16oz milkshake, but I only used half for the cake portion. I then used the Cotton Candy and milk mixture as my wet ingredient (substitute for the buttermilk).

The cake batter will be a very light blue color, but still separate into 2 separate bowls.  One of the bowls with 2/3rds of the mixture and a second with the remainder.  Add a few blue drops to one  of the bowls and pink drops to the other.

Bake as usual.

TIP #1: if you have a convection oven bake at 325 degrees of 33 minutes.  The cake always comes out super moist and never burnt.

For the SMB make as directed. Once it is ready, add a table spoon of Cotton Candy powder and fully incorporate.  Color the buttercream as you desire, pink, blue or both.

For assembly just be as creative as possible because the possibilities are endless with this cake.

I used rock candy, cotton candy, gumballs and mini chocolate balls. For a little extra cotton candy flavor I sprinkled cotton candy sugar over the buttercream details.

 

TIP #2:

Leftover Cotton Candy cake? make it into a Cotton Candy milkshake.

Milkshake:

3 scoops of vanilla ice cream

1 slice of cotton candy cake

Milkshake cotton candy mix

Assembly: Same rules as the cake apply, just be creative.

I used cotton candy, whipped cream, rock candy, caned frosting and sprinkles.

Poor and enjoy.

YUMMM!!!

 

 

 

 

 

 

 

Chocolate, Marshmallow,cookies…ohh SMORE’s

How to make this amazing smore cake. 

What you will need:

Start by making your favorite chocolate cake
Crushes graham crackers

Chocolate syrup or chocolate fudge

Marshmallow fluff buttercream

Vanilla buttercream (your favorite one)

Giant marshmallows and chocolate (optional)

 

Whoopie pie marshmallow fluff recipe:

8oz marshmallow fluff

1/2 cup of crisco shortening

1/2 teaspoon of vanilla extract.

1 cup of powdered sugar

Instructions: In a stand mixer combine the marshmallow fluff and crisco. Mix on high to medium speed until the mi tire is well incorporated.

Add the powdered sugar and vanilla extract.

Mix until it’s light and fluffy.

 

Toasted marshmallows:

Place some aluminum foil over a cookie sheet. Place marshmallows on the cookie sheet.

Turn on the quick broiler on your kitchen oven. Place the cookie sheet with the marshmallows into the oven for no more than 3 minutes. (Keep an eye on this step, do not walk away from the oven because they will catch on fire quickly)

Cake assembly:

Fill the chocolate cake with the marshmallow fluff buttercream.

Drizzle the marshmallow fluff with graham cracker and chocolate syrup or fudge.

Top the filled cake with a second layer of chocolate cake.

Frost the cake with your choice of vanilla buttercream, I used IMB for my cake.

Top off with toasted marshmallows chocolates and chocolate drizzles.

 

ENJOY!!!

Boozy Kahlua Chocolate Cupcakes 

Ingredients:

175 Grams of flour

225 Grams of sugar

50 Grams of coco powder

1/2 Teaspoon of baking soda

1/2 Teaspoon of salt

6 Ounces of butter (room temperature)

6 Ounces of whole milk (room temperature)

4 Ounces of Kahlua (can be replaced with any other chocolate or coffee liquor)

2 Eggs

You will also need Liquor Chocolate Syrup to fill the cupcakes and one batch of Swish Meringue Buttercream. 

Instructions: 

Pre-heat the oven to 350 degrees.  Line cupcake pan with 24 cupcake liners.

Sift all the dry ingridients together in the mixer bowl.  With the paddle attatchment allow for all the dry ingridients to incorporate.

Add the butter to the dry ingridients and allow for all the dry ingridients to be fully coated in butter.

Place all the wet ingrifdients in a separate bowl and Wisk together.  Slowly poor the wisked wet ingridients into the flour mixture.  Once its all incorporated, remove from the mixture and finish misting by hand.

Place into the cupcake liners and bake for 15-17 minutes.

Let cool compleatly.

Assembly:

dsc_0021dsc_0025

Core the cupcakes and poor desired amount of Liquor chocolate syrup into the cupcake.

Top off the cupcake with chocolate Kahlua Swiss Merainge Buttercream (SMB).

Dip the top of the cupcake into the chocolate sprinkles or chocolate shavings.

Fill and insert your liquor filled pipet.

Be as creative as you want and decorate your cupcake.  For this cupcake I topped them off with gold sprayed doughnut holes.

dsc_0029

Liquor Chocolate Syrup.

Ingredients:

1/2 Cup of sugar

1/2 Cup of brown sugar

1/2 Coco powder

1/8 Teaspoon of salt

1 Teaspoon of vanilla extract

1/4 Cup plus 2 table spoons of mini chocolate chips (Regular can be used)

3/4 Cup of coffee liquor (Kahlua was used for this recipe)

Instructions: 

Place the sugar, brown sugar, coco powder and salt in a non stick sauce pan.  Add the liquor of choice and stir until all the ingredients are incorporated.  Turn on the heat to low/medium heat and stir for about 5 minutes.

Once the liquor mixture comes to a simmer add the vanilla extract and chocolate chips.  Stir until the chocolate chips are fully melted.

dsc_0031

Remove from the heat and allow for the syrup to cool.

dsc_0017

 

 

 

White Wine Jello Shots

dsc_0008Just in time for the New Year.  As the time gets closer for you to celebrate the end of 2016 and the start 2017.  Here is a little easy recipie that can help you celebrate the New Year in style.

Ingridients:

4 packs of unflavored gelatin

2 cups of boiling water

2 cups of a soda flavor of choice (cream soda was used with this recipie)

2 cups of white wine

Instructions:

Boil the water, once the water has reached boiling temperature add the 4 packs of gelatin.  Stir until the gelatin is compleatly desolved.

Add the 2 cups of soda (cream soda) and stir.

Add the 2 cups of wine and stir.

Place into desired container. A glass container will work best.

Allow 6-8 hours for the jello to set.  In this case, I cut the jello into squares and place into containers for serving.

 

Best Cookie EVER!!! Chocolate Chip and Walnut cookies.  

dsc_0071

Ingredients:

13.5 ounce of bread flour

1 teaspoon of baking powder

1/4 teaspoon of baking soda

1/2 teaspoon of salt

2 eggs at room temperature

6 ounces of butter cold and cut in cubes

6.5 ounces of brown sugar

1/2 cup of sugar

1 teaspoon of vanilla bean paste

8.5 ounces of mini chocolate chips

4.5 ounces of crushed walnuts

 

 

Instructions:

Pre-heat oven to 365 degrees and line 2 large cookie sheets with parchment paper.

Sift together the bread flour, baking powder, baking soda and salt together.
In a stand mixer on low beat the cold cut butter for about 2 minutes.  Scrape the bowl and add the two sugars and beat for about 2-3 minutes.  Scrape the bowl down and add the eggs, one at a time scraping down after each addition.

Place the mixer on low and add the dry ingridients one cup at a time. Once all the flour is in the bowl increase the speed to medium for about 15-20 seconds.  Stop the mixer and finish mixing by hand.

Fold the chocolate chips and walnuts into the cookie mixture.

Using a 2 ounce ice cream scoop, make 24 round cookie dough balls and place on the cookie sheets.  Chill the cookie dough for 30-40 minutes.

Bake the cookies for 13-15 minutes or until golden brown on the bottom edges.

Enjoy with milk yumm!!!

 

dsc_0074

 

Extra TIP!!!
These cookies will keep for 3-4 days at room temperature when stored in an air tight container or up to one month if frozen in an air tight container.

 

Over the holidays, I was asked to make these cookies for a customer.  They are based and adjusted from the brown eyed bakers recipe. I changed a few little things such as cooking time and added a little more chocolate chips.  It turned out to be an amazing cookie.

 

dsc_0080

 

3 Leches Bundt Cake

Ingridients:

3 cups of all purpose flour

1 teaspoon of baking soda

1/2 teaspoon of baking powder

1/2 teaspoon of salt

20 tablespoons of butter

1 3/4 cups sugar

2 teaspoons of vanilla bean paste

1 teaspoon of vanilla powder (Optional)

1 cup of buttermilk

3 whole large eggs

1 egg white


Process:

Pre-heat the oven to 350 degrees.

Fully coat the bundt cake pan with butter and flour.  Make sure all the small curves are fully coated otherwise the cake will stick to the pan.

Step 1: Wisk all dry ingridients together.

Step 2: Place the butter in the kitchen aid bowl and beat on low to medium speed for 1 min.  Slowly add the sugar to the butter and mix for 2-3 minutes or until light and fluffy.

Step 3: Add one egg at a time into the butter mix.  Allow each egg/ehh white to fully incorporate before each egg addition.

Step 4: Add 1/3 of the dry ingridients and 1/2 of the buttermilk.  Repeate this process ending with the dry ingridients.

Step 5: Place in the oven and bake for 55-60 minutes.

3 Leches bundt cake 8

Tres Leches Mixture:

3/4 cup of half and half

3/4 cup of evaporated milk

3/4 cups of sweetened condensed milk

Place all 3 milks into a bowl and Wisk together.  While the cake is warm, poke holes into the bundt cake.  Slowly poor the milk mixture into 1/3’s allow each addition to fully devolve into the cake before adding more milk mixture. Repeate the process until the milk is gone.

Place the cake in the refrigerator for 30 minutes in the bundt pan.

Flip the cake onto a desired dish.