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NEW FLAVOR

Apple cider cupcakes made with real cider and fresh picked apples are now on the menu!

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Seasons' Greetings

Get 25% off of your holiday orders placed between now until Dec. 3rd.

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A Tastemade in heaven!

MCC is now partnered with the largest culinary network on YouTube! What an awesome team. Be sure to check out Tastemade's channel for amazing culinary vids.

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Sugar N' Spice

Need some baking inspiration this season? Check the entries below for great recipes.

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Blow out the Candles

What a better way to say happy birthday than surprising that special someone with a couture cake! With over 25 flavors, I'm sure we can oblige.

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Yule Log It!

Enjoy a classic Christmas with a red velvet Yule Log cake!

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Jan 23, 2015

Gluten Free Vanilla Cake w/ Dairy Free Chocolate Ganache



Who doesn't love ending the perfect meal with a delicious slice of cake. But, in my family there can sometimes be a bump in the road when it comes to traditional desserts and gluten free is a must. 

The best thing about eating healthier is that little alterations can make a big difference. Most of us tend to think that in order to cut calories you have to cut out flavor and luckily this isn't always true. Being that it's a new year, most of us are on a search for a healthier lifestyle. I was inspired by Aloha's natural healthy recipes and wonderful approach at clean eating by using wholesome, rustic ingredients to prepare something spectacular to enjoy with friends and family. 




Some would argue that the best cake is a classic yellow cake with chocolate frosting. So, with that in mind I decided to make a cake that is just as beautiful on the inside, as it is on the outside. A gluten-free vanilla cake covered in chocolate ganache. Now chocolate ganache can be fattening when prepared with heavy cream so instead, we're using coconut milk! One can of coconut milk is only 9 grams of fat and we're using 3/4 of that. So not only is this cake gluten free but it's also low in fat and cholesterol. To take it a step further try making it dairy free and sugar free. This gf cake mocks the texture of a sponge cake and has a delicate flavor. My mom actually fell in love with this cake and had to ask me twice if it was gluten free, so it's definitely mother approved. Click below to view the video.



Gluten Free (GF) Vanilla Cake w/ Chocolate Ganache


Ingredients:

2 3/4 c. gluten free a.p flour
1 3/4 c. granulated sugar
1 tbsp. gf baking powder
3/4 tsp. salt
8 tbsp. salted butter (room temp. cut in chunks) or a dairy free substitute 
1/2 c. vegetable oil
8 egg whites
1 1/4 c. skim milk (substitutions: almond, soy or rice milk)
2 tsp. vanilla
1/2 tsp. almond extract (optional)

Chocolate Ganache:

3/4 of a 13.5 oz. can coconut milk
1 1/2 c. semi-sweet chocolate morsels

Directions:

1. Preheat oven to 350 degrees. In a bowl, whisk the dry ingredients together (flour, sugar, baking powder, and salt) to break up the clumps.

2. Add oil and butter. Beat with a mixer until all ingredients are fully incorporated.

3. Add the egg whites, mixing after each egg. Then, add milk and extracts. There's no such thing as over-mixing with gluten free because there's no gluten to over work.

4. Grease and flour two 9" pans or three 8" pans. Fill the pans 3/4 of the way with batter and bake for 20 minutes or until a knife inserted in the center comes out clean. When done, allow to cool completely.

5. Pour the 3/4 of the coconut milk into a microwave safe bowl and microwave for 2 minutes and 30 seconds. Or, cook over a double boiler until it reaches a simmer.

6. Stir in the chocolate until all morsels are melted and ganache reaches a smooth buttery consistency. Cover and refrigerate for at least 2 hrs. or over night. When cooled the consistency should be thick enough to spread.

7. If desired, level the cakes and fill with a thin layer of ganache. I prefer to flip the top layer upside down for a flat top. Spread a small layer of ganache on the top of the cake to fill in any small crevasses.

8. Melt the ganache in the microwave for 30 seconds or just until pour-able. For an easy pour, place the prepared cake on a rack with a sheet tray underneath to cake any chocolate. Position the bowl over the center of the cake and carefully pour the ganache allowing it to spread evenly to the edge. If needed, using a spatula or knife, spread the ganache around of the sides of the cake.

9. Top with fresh berries, orange segments, white chocolate, chocolate shavings or nuts. You can wait for the chocolate ganache to set or you can dig right in. Enjoy!






If you're interested in Aloha's products or a free trial click here.

 Couture in a Gluten Free Vanilla Cake!

Jan 5, 2015

NEW YEARS RESOLUTIONS FOR US CAKERS & FOODIES


2015 will be our year of new beginnings, new relationships, fun, happiness and creating fabulous foods. At the end of the year I like to look back and remember all of the things that I wanted to accomplish. ::Stares off:: Cakes that I never got around to baking (angel chiffon), and dreams with visions of 5 layered deliciousness that I never got to turn into an edible reality. Well, 2015 will be that year for all of us epicureans who live for creating a piece of artwork from only a few pantry ingredients. With a heartfelt introduction, here are a few wonderful Culinary & Pastry New Years Resolutions.  

HOMEMADE BREADS

Once you've had a roll or slice of warm bread fresh out of the oven, a little flavor "omg" switch goes off in your heart and head. It's telling you that 1. You just had some of the best bread you've ever tasted in your life, and 2. You need the recipe because you're never going back to buying bread again. Unfortunately, the thought of bread making is a task in itself. One wrong move and you've got little rocks that are only good for chucking. Honestly, having a good mixer with a dough hook is half the battle. So, here's an easy and delicious bread that I've had the pleasure of baking a few times. It's fairly simple and bakes up beautifully.Quick Potato Rolls
Resolution: We will bake our own breads and leave the preservatives and extra sugars behind in the store aisles.

SPONGE CAKES

Sponge cakes (like the chiffon one I've been meaning to make) are such a beautiful lighter alternative to the classic yellow cake that most of us are used to. Contrary to what most may believe, they're actually very easy to make. If you can make a birthday cake from scratch, you can most definitely make a sponge cake. The trick to keeping your sponge cake light and fluffy is folding instead of mixing - a gentle hand is all you need. So, bring out your softer side and let's make this delicious lemon chiffon cake. Lemon Chiffon Cake
Resolution: We will take on the sponge!

SUGAR & SPICE MAKES EVERYTHING NICE

One of my favorite Chef instructors made all of his students taste each and every herb and spice that came into the kitchen. Not just taste it but actually hold it in your mouth for a while. No doubt this was hard to do, especially when it came to the spices. But with doing that I am now able to detect most if not all spices and herbs used in a dish. There are no rules when it comes to cooking, so add some cinnamon to your pot roast and a dash of chili powder to your chocolate cake. The sky is the limit!
Resolution: We will not let the break up of the "Spice Girls" be in vain. 

NATURE'S BESTIE


Nature provides the best cake toppers, fillers and dyes. We will incorporate more fresh fruits and veggies into our baked goods. I don't mean just for flavor, here's an example: The red dye used to color our beloved Red Velvet cake mixes are commonly extracted from a ....red beetle...yes you read correctly. Why use...Beetlejuice (sorry I had to) when beets can easily be used as a red dye. They not only carry a beautiful beet red, but are virtually tasteless when added to cakes. Pomegranates would also be a great alternative. Just something to think about next time you want to add a little bit of color to your cakes. Check out this delicious Red Velvet Cake recipe using beet puree.
Resolution: We will be nature's bestie!


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MAKE FRIENDS

Whatever your passion, find others who love to indulge as much as you do. There are plenty of cake decorating/baking and culinary boards for you to ask questions, converse in and share your wonderful creations. Reach out to others by sharing your journey on a blog or joining a group where others can connect. With the internet being a part of most of our everyday lives, connecting now is easier than ever. Just look at the women in the pic, don't they look happy?
Resolution: We will be bold and make new friends. 


EXPLORE NEW GROUNDS

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If you're like me you have dozens of cookbooks that you've gathered throughout the years. Either they were passed down or you went perusing through the bookstore with an appetite. Now, when was the last time you looked through those old cookbooks? Yup, I thought so - it's been a while. Let's get back to the basics shall we? Here's a challenge for all us: Let's pick up the oldest thickest cookbook that we have, and at least twice a month, make a new recipe from the book. It must be something that we've never tried before. I bought those cookbooks for a reason and it wasn't to one day hop on the internet to find the quickest way to cook a pack of ground turkey. So this new year, we'll try new things and before you know it it's December and you've made 24 recipes!
Resolution: Pick up a book, drop the nook (tablets, cells, laptops and anything else electronic).


You don't have to have a resolution. Just promise yourself to laugh more, love more, learn more and be yourself. 


~Couture in a Cupcake~

Share your New Years Resolutions below!

Nov 27, 2014

Happy Thanksgiving

I'm thankful for my wonderful family and friends that I've had the pleasure of communicating with all over the world (you of course). Thank you for supporting me, subscribing, watching the videos, following, commenting, reading, and just being a part of my wonderful journey. It's been four awesome years since starting this blog, and you all have become my personal pen pals and family. I'm here for you just like you're here for me. If you're traveling today please venture safely, eat hearty and be blessed.

Love, Marisha

Nov 5, 2014

MOM'S APPLE COBBLER RECIPE




This rustic apple dessert is sure to be your new fall must have. Its' crunchy buttery crust and tender juicy apples will make you fall in love! Share this recipe with the ones you love and they will love you back.
Click below to watch the full tutorial.

Mom's Cinnamon Apple Cobbler Recipe


Ingredients

Filling:

8 Large Apples unpeeled, cut in 1/2 in. cubes
3/4 C Sugar
1 1/2 Tsp. Cinnamon
1/2 Tsp. Allspice
1 Tsp. Lemon Juice

Topping:

2 C Flour
2 C Sugar
1 Tbsp. Cinnamon
2 Eggs
1 Stick Butter
2 Tsp. Baking Powder
1/4 Tsp. Salt
1 Tsp. Vanilla


Directions:

1. Preheat oven to 350 degrees. Dice the apples leaving the skin on (optional). Add all filling ingredients and stir to coat the apples. Lay the apples into a large baking dish.



2. In a mixing bowl: Add flour, sugar, cinnamon, eggs, baking powder, salt and vanilla. Use a mixer or stir by hand for about 4 minutes to fully incorporate the ingredients. The consistency will be very crumbly. Make sure to scrap up all sides of the bowl.

3. Carefully pile the topping onto the apples covering the entire surface. Make sure not to pat the topping down too much.



4. Next, carefully drizzle the melted butter over the cobbler and place onto a sheet tray to bake at 350 degrees for 45-50 minutes.


5. Serve warm with whipped cream or vanilla ice cream and enjoy!






Remember to Like the video and Subscribe!
~Couture in a Cupcake~



Nov 2, 2014

10 Tasty Ways To Use Leftover Halloween Candy

Happy Halloween!! 


Right about now you're sitting beside a bag of candy trying to decide if you should eat more than you've already had or walk away from the bag and go to bed. You may not have gotten as many trick-or-treaters as you hoped for and are now stuck with sweet and chocolaty temptation. If this sounds like you, here are a few delicious things to do with those leftover candies!


1. Cupcakes

Candies: Anything consisting of- Chocolate, Marshmallow, Nougat, a Creamy Center

 
Fill up your cupcake tin with your favorite vanilla or chocolate batter. Submerge a piece of candy into the center of each cupcake OR chop up pieces of candy and mix into the batter. Bake for 17 minutes at 350 degrees and serve warm. This is perfect for candies like Snickers, Turtles, Payday and Babe Ruth.

2. Chocolate Bark

Candies: Chocolates, Pretzels, Caramels, Candy Corn, Nuts, Peanut Butter Cups


Bark is one of those lovely creations that allow you to create your own recipe as you go. Start off with melted chocolate (melt dark, white or milk chocolate over a double boiler). Lay a piece of parchment paper over a sheet tray or large pan. Carefully spread your chocolate out onto the pan. Generously sprinkle any candies you'd like over the chocolate. Allow to set and harden for at least an hour. Place in the refrigerator. When fully hardened, break into pieces and enjoy. 
You can also purchase treat bags (or sandwich bags) and leave them out for guests to enjoy.


3. Kit Kat Cake

Candies: Twix, Kit Kat, Butterfingers, Reese's Pieces, M&M's


Start off by baking a two or three layered cake. Stack and fill the cake as you normally would with a frosting of your choice. Laying a few pieces of small candy between each layer wouldn't hurt. Next, cover the cake in a layer of frosting. If using kit kat's, break off two at a time and place around the perimeter of the cake. The frosting will act as a glue. Keep doing this until you've met back with the first two Kit Kat's. None of the frosting should be showing through the kit kat's. Refrigerate for at least 15 minutes to let them set. When ready, cover the top of the cake with M&M's or Reese's Pieces. A more elegant option would be to pipe swirls on the top of the cake using a star tip. 
The same directions would apply to any other log shaped candies and cookies such as Butterfingers, Twix or Lady Fingers.

4. Chocolate covered Banana Pops

Candies: Chocolate Bars, Peanut Butter Cups

Here is a frozen treat that will remind you of your favorite ice cream pop. Cut a few banana's in half and insert a Popsicle into the cut end. Freeze the banana's for 30 minutes. Melt the chocolate of your choice and place in a large mug. Chop up a few peanut butter cups and set aside. Remove your banana's from the freezer and dip them one by one into the chocolate then immediately sprinkle with the peanut butter cup. The half frozen banana's will allow the chocolate to set faster and hold its' shape. Place on a piece of parchment paper and freeze for 1 hour. When ready, take a bite and fall in love. For a complete healthy treat, use dark chocolate to dip and raisins instead of peanut butter cups.

5. Mud Pudding

Candies: Gummy worms, Oreo cookies, Chocolates


Yes Halloween is considered to be over but that doesn't mean you can't make a spooky treat out of remembrance. Start by crushing up a few Oreo or chocolate cookies. I like to use a sandwich bag and rolling pin for this step. Grab a few clear plastic cups and cover the bottom with the cookie crumbs. Fill the cup with chocolate pudding (boxed or homemade) and top with the rest of the cookie crumbs. Lay a few gummy worms on top and voila! Wrap the cups in plastic wrap and tie at the top to turn into party favors.


6. SweeTarts Milkshake 

Candies: SweeTarts, Hard colorful candies


In a blender start with 2 large scoops of vanilla ice cream and a splash of milk. Before blending add 1/4 cup of SweeTarts. The milk measurement will depend on how thick or thin you prefer for your milkshake to be. Blend for 2 minutes or until completely smooth. Pour into a cold glass and garnish with two SweeTarts. 





7. Trail Mix

Candies: Chocolate Bars, Reese's Pieces, M&M's, Chocolate covered Pretzels, Nuts, Dried Fruits, Caramels

A homemade trail mix is almost a guaranteed ticket to tasty town. You can't go wrong as long as you've got what you like. By no means am I saying to add the kitchen sink. But, this one is quick and easy. In a large bowl add dried fruit, nuts, chopped pretzels, broken pieces of chocolate bars or chocolate chips and candy corn. Take it a step further by adding a classic: Spread a cup of Chex Cereal onto a sheet tray and bake for 10 minutes at 350 degrees. Drizzle with honey or melted caramel and toss with the other ingredients. 


8. Watermelon Tea

Candies: Watermelon Jolly Ranchers


I think most of you can agree with me that the best Jolly Rancher flavors are watermelon and green apple. Imagine being able to drink those flavors. Ugh so good. Okay, here's what you'll need: Boil about 4 Cups of water and add 5 watermelon Jolly Ranchers (or flavor of your choice). Remove the pot from the heat and add 3 tea bags (black tea). Allow for the tea to steep and the candy to melt for about 15 minutes. Slowly stir in your desired amount of sugar (or leave only sweetened by the candy) and refrigerate for 2 hours or until cold.


9. Peppermint Brownies

Candies: Peppermint Patty, Chocolate bars


There comes a time (usually when it's not cold out) that I enjoy the classic chocolate covered mint combo. These brownies are sure to make you melt and open your nasal passages at the same time. LOL, I CAN'T! Okay, start off with a box of your favorite brownie mix or be a super baker and make the batter from scratch. Simply spread half of the batter onto your greased pan and lay the peppermint patties over the batter leaving about an inch of space between each one. Cover with the rest of the brownie batter and drizzle with melted chocolate. Add about 5 minutes to your baking time, cool and slice. Aaahhhh that chocolaty winter chill. 

10. The Classic Leftover Candy Bowl**

Candies: All of them


When in doubt...go the other route. Grab a bowl, grab your candy and be prepared to smile. When you get to work kindly place your bowl in the corner of your desk or work space with an "Eat Me" sign. Before you know it that candy will be gone and the temptation of indulging in the entire bag will go away with it.             

Happy Halloween Cakenista

Oct 22, 2014

Trick or Treat Cupcakes

Halloween is right around the corner and whether you plan on giving out treats, throwing a party or just want to trick someone with something sweet, this post is for you!
Presenting...



Oct 20, 2014

Raspberry Custard Tart

Hey Cake LOVERS and lovers of all things cake! 
The last baking tutorial was on a scrumptious raspberry custard tart utilizing the fresh raspberries I picked from the orchard. I knew what I had a taste for, so I got to researching a found a pretty good recipe. I did want to make a few adjustments as stated in the video. The croissant dough made a quick and easy shell but I can imagine that the shortbread or even a vanilla cookie crust would be a 10 out of 10 on the flavor meter. So, Please feel free to do what you love and experiment!

RASPBERRY CUSTARD TART




PASTRY

  1. Pillsbury Crescent Roll Dough
  2. Other Options:
  3. Shortbread Dough
  4. Vanilla Cookie Dough

FILLING

  1. 2 C fresh raspberries, plus more for serving
  2. 1 1/2 C heavy cream
  3. 4 large egg yolks
  4. 1/2 C sugar
  5. 1 tsp. vanilla
  6. 1 tsp. almond extract
  7. On a lightly floured surface, roll the dough 1/8 inch thick and fit in a 9 in. pie or tart pan. Freeze 15 minutes, or until firm
  8. Preheat the oven to 350°. Line the dough with foil and fill with pie weights or dried beans. Bake the tart shell for 25 minutes, then remove the foil and weights and bake for 5 minutes longer, or until the pastry is lightly browned on the bottom. Cover the shell loosely with foil if the sides begin to brown too quickly. Let cool completely on a rack.
  9. Arrange the raspberries in concentric circles over the bottom of the tart shell. In a small bowl, whisk the cream with the egg yolks, sugar and scraped vanilla seeds. Pour the custard into the tart shell. Bake in the middle of the oven for 50 to 55 minutes, or until the custard is set. Let the tart cool on a wire rack for at least 30 minutes. Serve with fresh raspberries and the raspberry-caramel sauce.






  1. Couture in a Cupcake

Oct 16, 2014

Fall fun at the Orchard

One of my favorite Fall activities is visiting the Orchard to pick fruits and fish. I was so excited to see that Milburn Orchards had U-Pick raspberries available! My mom and I had to hop on the opportunity before they went out of season. The weather was my kind of perfect (hoodie weather), so we decided to make a day of it.

The price of picking raspberries were about the same as some markets BUT, I'd pay to pick my own produce any day. It's well worth the price and you're sure to get a better tasting berry. We took a hay ride (without the hay) over to the apple orchards where we picked Red Delicious, Jonagold and my favorite, Golden Delicious apples. I decided to find a custard tart recipe for the raspberries and my mom wanted to make apple cobbler which sounded amazing! Click below to view the Orchard video.











Check back for the raspberry and apple cobbler recipes!
Happy Fall
~Couture in a Cupcake~