These Cocoa Chip cupcakes along with others got a makeover. Order these beauties for your next event.
What a better way to say happy birthday than surprising that special someone with a couture cake!
Last summer I surprised you guys (and myself) by pulling an Oreo Ice Cream Cake out the hat! This year I'm doing it again, with a huge twist. The couture cake o meter was on 10 this week when I made this Dulce De Leche Ice Cream Layer Cake FROM SCRATCH. Yes my cakenista, that's including the creamy caramel ice cream. Click below to watch the tutorial.
I made my Grandmother's birthday cake and had an extra layer of vanilla cake which I wrapped and stored for my next random creation, then it happened. My initial thought was to make a cake with pure ice cream, then I remembered I had the vanilla layer which would be perfect. The best part about this is, most of us have our own fave vanilla cake recipes or enjoy the convenience of a boxed cake. So, whatever you prefer is what you'll use.
The ice cream base is a simple, quick and delicious method that Gemma from Bigger Bolder Baking has pretty much made famous. It involves NO ICE CREAM MAKER AT ALL just a simple hand or standing mixer! I had to try it out myself and oh my goodness it is ten times better than I'd imagined. You can see my reaction to the first bite at the end of the video. If you guys decide to try this cake, tag me on Instagram @Marishas_Couture and let me know if you'd like to be featured in a video! I want to start sharing your wonderful creations. So let's get to it...
1 14 oz. can condensed milk
1 pt. Heavy Cream
1 tsp. Vanilla extract
Kosher salt (pinch)
1 8" or 9" inch vanilla cake layer
7" Spring-form pan
(For whatever size spring-form pan you have, make sure you're using a bigger layer of cake. Ex: if using a 9" spring-form pan, use a 10" cake layer"
Standing or handheld mixer with whisk attachment
Decorated spatula or butter knife
Start off by removing the label from the condensed milk can and placing in a sauce pot filled with water. Make sure that the entire can is submerged in water. Simmer on the stove from 2 hours. When done, remove the can and place in the refrigerator until completely cooled.
Ice cream base:
To your mixing bowl & whisk attachment- Add 1 pint of heavy whipping cream and begin to whip on medium speed. Add vanilla extract and kosher salt. Whip until peaks begin to form. Then, add the cooled condensed milk (now caramel) to the ice cream base and whip until stiff peak stage. Set aside.
Remove the bottom of the spring-form pan and place over the cooled layer of vanilla cake. With a knife, use the pan bottom as a stencil and carve around the cake. Enjoy those scraps for later! After trimming the cake, you should be left with a completely edge-less cake layer.
With a long serrated knife, cut through the cake separating into two layers.
Add one layer of cake to the spring-form pan and drizzle with caramel syrup - this can be leftover sauce that you made. Spread the caramel on the cake then fill with ice cream base. Use a spatula to level the ice cream base off completely at the top making sure to tap the pan and settle any holes. Freeze for at least 3 hours.
Remove from the freezer and drizzle a layer of caramel on top of the somewhat frozen ice cream. Carefully add the second layer and drizzle with caramel sauce as well, making sure to use a spatula to rub that in. Freeze for AT LEAST 4 hours or over night.
Refrigerate the leftover ice cream base until the cake is fully frozen.
Optional: In the video I decorated the cake before removing the spring-form ring. This was my choice, but some of you might find it more convenient to remove the spring-form pan first then decorate last. If so, come back to this step after you've finished the next one.
After the cake has completely frozen, re-whip the last bit of ice cream base if needed and pile a large dollop onto the cake. Create a smooth layer then drizzle with caramel sauce. Put the rest of the ice cream base into a piping bag with a large star tip and pipe stars around the top of the cake. Freeze for at least 2 hours to partially set the top or serve immediately if you want it left as whipped cream.
To remove the spring-form pan ring, simply put a towel in hot water and wrap around the cake. Hold it there for about 30 seconds on each side. Do this once or twice, then carefully unlatch and remove the pan. You can clean up the sides of the cake with a cake scraper or knife.
Slice, serve and enjoy!
If you re-create this cake share it with me on instagram @MarishasCouture or on the Fan page> Facebook.com/MarishasCoutureCakes
9:24 PM No comments
Takeout Lo Mein Cakes & Fortune Cookies
These realistic take out container lo mein cakes are incredibly easy and fun to make. They'd be perfect for a fun Chinese Takeout party or for anyone who loves cake creations that look like other foods. I made this a test kitchen video as well to find out if these containers would be good for baking. Turns out that the flaps will brown. However, baking the cakes in the container and transferring them to a new container after baking meant that I wouldn't have to do any carving or shaping to fit the container. So next time, I'd line the container with foil and bake the cakes in the container then transfer.
For this video (posted above), I used my Favorite Chocolate Cupcake Recipe and a Quick Vanilla Buttercream which made for a perfect consistency for the noodles.
If you decide to recreate these lo mein cakes and would like to share with me on social media, tag me on instagram @Marishas_Couture and use the hashtag #CakenistaCreations
2 6 oz. takeout containers
Gel dyes: yellow, brown, green
Candy: Green & red sour straws, green laffy taffy, soft caramels
Green Dragees (If you can't find green, they can be dyed green)
2 Sandwich bags
Knife & Cutting Board
Step 1: Baking the cakes
For this video, I tested how well the containers would hold up in the oven. While they changed color, they made the perfect cakes which I was able to cut out and transfer to another container. When filled half way they baked at 350 for 25 minutes or until a knife inserted in the center comes out clean.
If you don't have extra containers to bake in: Bake a small sheet tray of cake in a 350 degree oven for about 20 minutes or until a knife inserted in the center comes out clean. After the cake is baked and cooled, measure the size of the takeout container and cut cake according to measurements. This is a great way to create a layer cake in the container. Add as many layers to the container as you'd like.
Step 2: Candy Toppers & Fortune Cookies
Just as you might a green onion, carefully slice the green candy straws on a bias and set aside. Make small slices of the red straws to look similar to red peppers.
You can use any soft caramel candies that you'd like for the fortune cookies. If using cream filled, just remove the cream centers. Use the warmth of your fingers and palms to roll the caramels into a ball. With a rolling pin, roll the caramels out until they are like thin wafers. A bit of powdered sugar on the surface will help with stickiness.
Once rolled out into a flat circle, gently bring one edge to another - folding in half only to seal the edges. Indent the middle of the flat side to help bring the outward pieces backwards and together. Set aside.
Step 3: Broccoli
Put small amount of green frosting into a sandwich bag and cut a small corner to pipe a dot onto both ends of the broccoli. Dip the frosted ends into the green dragees and cover completely.
Side Note: I only had gold dragees but was able to color them green by spraying with edible green spray paint and coating with green petal dust.
Step 4: Finishing Touches
Color frosting: To achieve this color, I added 2 drops of yellow gel dye and 2 drops of brown to about 1 cup of frosting. Mix thoroughly and put into a sandwich bag. Cut one small corner of the bag to create a piping bag.
Pipe the "noodles" onto the cake making sure to cover completely. Let the noodles drop randomly and try not to overthink this step. Finish by adding the candy toppings and piping a a couple more strands of noodles on top.
Finish with a pair of chopsticks and the caramel fortune cookie :)
Subscribe to my channel to join me on YouTube and make loads of couture creations!
Hey cakenistas. These past few week has been rainy and grey. Rainy days can have a tendency of pulling the laziness out of us and usually call for relaxation and a movie. I finally had a break in the middle of finals week and took the opportunity to lounge around and play a few games.
Of course, I was also in the mood for something sweet but who wants to bake when they're trying to relax?
Not me. So, I created the ultimate combo: one of my favorite drinks - hot chocolate with a dash of cinnamon (if you haven't tried it, you're missing out) and chocolate cake. Why not kill 2 tasks with 1 stone. I made a couple of hot chocolate mug cakes that not only tasted like decadent hot chocolate, but looked like it also.
This 3-ingredient chocolate cake is topped with chocolate ganache, chocolate whipped cream and a chocolate smoke cloud. I hope you like chocolate ^_^
Hot Chocolate Mug Cake
Double the recipe for large mugs
2 tbsp. cocoa powder
4 tbsp powdered sugar
1 large egg
1/3 c heavy cream
1/2 tsp cocoa powder
1 tbsp powdered sugar
1/4 c heavy cream
1/4 c chocolate chips
white candy melt
piping bag & star tip
Step 1: Cake
Step 2: Chocolate Whipped Cream
Combine the whipped cream ingredients (cream, cocoa, sugar) to a bowl and whip for a couple of minutes until stiff peak stage. Once they hold stiff peaks, stop whipping. If you do over whip and the cream begins to break, add a small amount of cream and whip again to bring it back to life.
Put the whipped cream in a piping bag with a star tip and allow to refrigerate until your ready to pipe.
Step 3: Chocolate Smoke
This is what's going to create that perfect little touch to your hot chocolate mug cake.
Completely melt down the white chocolate or white candy melt in a small bowl. I microwave my candy melt in a bowl for 1 minute 30 seconds while stirring everything 30 seconds. Carefully place candy melt in a sandwich bag and cut off a corner.
On a sheet of parchment, create a smoke wave by piping a question mark shape and following through with a smaller wave and long tail (similar to a snake). Set this aside for about 5 minutes to harden.
Step 4: Chocolate Ganache
In a small saucepan (or microwave) combine the chocolate and cream. If using the stove, heat on low heat and stir slowly until completely melted. It's a small enough batch to do without a double boiler, but be careful not to scorch the sauce.
Spoon the chocolate ganache over the cake and tap the mug a few times to allow for the ganache to settle into any crevasses and create a smooth surface.
Step 5: Putting it together
Pipe a swirl of chocolate whipped cream on top of the ganache.
Finish with a swirl of white chocolate smoke.
Dig in and enjoy :)
While I don't eat them too often, I love a good glazed doughnut. I've always wanted to make them at home but usually don't have the time to roll out a dough, cut the doughnuts and allow them to rest. I also typically don't like to deep fry too many foods so I purchased a mini doughnut pan perfect for cake batter.
This maple bacon doughnut recipe is made with a quick one bowl batter recipe that is simple and absolutely delish. The crispy salty bacon and the sweet maple glaze is to die for. The video tutorial above shows everything start to finish along with my taste test (my fav part). I hope you give these a try and subscribe to my YouTube channel for more :)
1 1/2 c flour
1/2 tsp baking soda
1/4 tsp salt
3/4 c sugar
1/2 tsp cinnamon
1 lg egg
1 tbsp unsalted butter
3/4 c whole milk (I used soy)
1 tbsp salted butter
1/4 powdered sugar
3 strips pork bacon
Measuring cups & spoons
Large Bowl & Whisk
Step 1: Doughnut BatterPreheat oven to 350 degrees. In a large bowl, combine the dry ingredients (sugar, flour, baking powder, salt, cinnamon) and whisk together until fully incorporated. This helps to make the batter light without having to sift.
Make a small well in the center of the flour mix and add all wet ingredients (milk, egg, vanilla, butter). Stir until just combined.
I then used a measuring cup to pour my batter into the mini doughnut pan.
Bake for 10 minutes of until springy to the touch.
Step 2: Bacon
Use as much bacon as you'd like here, after all they're your doughnuts!
Cut the raw bacon into small pieces and cook on low heat to slowly render the fat. Once your bacon is done, remove from the heat and drain on paper towel. Set aside.
Step 3: Maple Glaze
The glaze is very easy. You'll make as little or as much as you need for your doughnuts. The consistency is also up to you. Start with melted butter, then stir in powdered sugar. Add the maple syrup a couple tablespoons at a time until it reaches the consistency you'd like.
Step 4: Dip and Top
By now the doughnuts should have slightly cooled, the bacon is ready to go and the glaze is perfect. Now dip those babies in the maple glaze and immediately top with bacon pieces before it sets.
Like all doughnuts, these are best warm so eat up and enjoy!