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

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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!!!

 

 

 

 

 

 

 

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:

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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.

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Mix anything into your cake

So now that you have the GO TO  vanilla cake recipe and the Swiss Marague Buttercream recipe, let’s create awesome flavor combinations.

I was surfing Facebook the other day and saw a post of a 3 layer cake.  One of the cake layers was chocolate, one Oreo and the other chocolate chip cookie.  I decided to give it a try using the basic vanilla recipie and let me tell you it turned out amazing. I made a few minor changes to the original recipie, but I was perfect.

 

For the cake:

Divide the vanilla cake batter into 3 separate bowls.   Prepare 3-8″ cake pans.

Layer #1 Oreo: For the Oreo layer you will need 10 crushed Oreos.  I used the food processor and got the Oreos to a fine sand constancy.

Layer #2 Chocolate: For the chocolate cake you will need 1/4 cup of rich unsweetened coco powder.

Layer #3 Chocolate Chip Cookie: For the chocolate chip cookie layer you will need 10 crushed chocolate chip cookies. I used the food processor and got the chocolate chip cookies to a fine sand constancy.  You will also need 1/4 cup of mini chocolate chips.

Bowl #1: Take the vanilla cake batter and place aproximently 6 of the 10 crushed Oreos into the batter.  Mix until well incorporated by hand with a spatula.

Bowl #2: Take the vanilla cake batter and add the 1/4 cup of rich coco powder.  Mix until well incorporated by hand with a spatula.

Bowl #3: Take the vanilla cake batter and incorporate aproximently 6 of the 10 chocolate chip cookies into the cake batter along with the 1/4 cup of mini chocolate chips.  Mix until well incorporated by hand with a spatula.

Place the 3 cake mixtures into the prepared cake pans. Place all 3 cake pans into the oven and bake for 30-35 minutes or until a toothpick comes out clean.

Once baked allow the cakes to cool compleatly.


Chocolate Ganache: You will need 1/4 cup of mini chocolate chips (60% coco or higher) and 1/2 cup of heavy whipping cream. Place the heavy cream into a microwave safe bowl and microwave for 2-3 minutes.  Once you start to see bubbles it’s safe to pull the cream out of the microwave. Place the hot cream over the chocolate chips and mix until well incorporated.

Assembly: Stack and fill the cakes using the Swiss Marangue butter cream (SMB). I used the left over crushed cookies to give the filling buttercream some texture.  So when I stacked and filled the cakes, I just mixed the cookies into about cup of the SMB and used it as the filling on top of the cake it corresponded too.

ENJOY!!!

Red, White and Blue 

This simple and beautiful 4th of July cake was so much fun to make.  My husband serves in the US Air Force, so it was only fitting he take the cake into work.



What you will need:

3-8″ round vanilla cakes (one red, one blue and one white)

2 batches of Swiss Marangue Buttercream (SMB)

One batch of ganache or candy melts

Chocolate or candy melt starts (Optional)

Blue and red colored sprinkles (Optional)

Instructions: 

I used a simple vanilla cake  recipe and made a double batch.  I split the batter into 3 bowls and tainted 2 of them, 1 red and one blue.  I baked the cake according to the recipe directions.  After allowing the cake to cool, I prepared a double batch of Swiss Marangue Buttercream (SMB).  I took 2 cups of buttercream and separated the 2 cups into 2 small bowls.  I tainted one cup blue and the other red.

Using a candy melt molds make some red, white and blue stars and set aside.

Assembly:

Stack, fill and frost the cake with the white buttercream.  Using a small spatula take small amounts of blue/red colored buttercream and place randomly around the cake.  Using a bench scraper remove the excess buttercream off the cake.  Once you have the desired look place the cake in the fridge and chill for 30 minutes.

Placed the candy stars on top of the cake along with the red and blue colored sprinkles.

ENJOY!!!

The End of 2015-The Start of 2016

Last year around this time, I was packing my bags and getting ready to travel to Canada and attend the Bonnie Gordon School of Confectionary Arts.  This year I am thankful for the experience and the new friends I made while I was there.  I have some goals for 2016, some of which include sharing what I learned with all of you here in this blog. For now I will share a few photos of my experience in Canada and I hope to see you all soon.