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Stabilized Summer American Buttercream

Stabilized Summer American Buttercream

Stabilized Summer American Buttercream

Hey guys! I have had several request for my summer buttercream. The Stabalized Summer American Buttercream. I have finally gotten around to it today! Yay! The secret to this is the gelatin. It helps give the buttercream added stability in the summer heat and humidity.

Keep in mind though, NO buttercream is heat proof! It is buttercream! This will help and buy you some extra time.

This is a crusting buttercream and works great with a viva paper towel smoothing method. It also works well with a regular spatula for smoothing.

It pipes beautifully and holds amazing flowers and shapes! The crust and set up perfect. It is definitely a must ty for summer!

It can be modified for other flavors as well. You can add chocolate to this and create a wonderful chocolate stabilized buttercream.

Stabilized Summer American Buttercream
Stabilized Summer American Buttercream

Watch the video below for the full tutorial.



For the recipe above we used 2 pounds and 5 ounce of sweetex cake and icing shortening. I definitely recommend using a commercial brand shortening if you have access to it. It absorbs liquid better and holds up better than the shortening you find in the local grocery store.

We used 1 and 1/2 cups of half and half. You can also use your favorite coffee creamer, heavy cream, milk, or non dairy liquid. I divided it up. 1 cup in the measuring cup and the remaining 1/2 of a cup I reserved for the gelatin.

We used 1/4 of a cup of cold water and 1 packet of gelatin.

I use about 1/2 tsp of salt in my buttercream since when I do use butter it is unsalted.

I also add my vanilla and any other flavorings to the cup of cream.

This is made in a 5 quart mixer and fills the entire bowl. That is what you want! Do not use the whip attachment! Only use the paddle. You do NOT want to beat air into the buttercream.

This buttercream is so so smooth and flawless! It goes on so smooth it makes icing the cake so easy!

Check out our regular buttercream recipe and tutorial here as well.

Space Case Airless Buttercream

Need an amazing cake to try it on??? Well we have that to!

Not So Vanilla – Vanilla Cake Tutorial



Meringue Kisses Recipe

Meringue kisses

Meringue Kisses Recipe

Cream Tart Pâté Sablée
Cream Tart Pâté Sablée

Print Recipe
 Meringue Kisses Recipe
Meringue kisses perfect for every special dessert!
Meringue kisses
Servings
Ingredients
Servings
Ingredients
Meringue kisses
Instructions
  1. Place sugar on a parchment lined cookie sheet and bake at 400 degrees for 5 minutes or until edges are lightly brown.
  2. While sugar is baking, gag egg white to mixer and whisk on low till foamy. Then on high until stiff peaks form.
  3. Once sugar is done and stiff peaks are formed, pour hot sugar into egg whites.
  4. Turn mixer on high and beat for 7 minutes until smooth and glossy.
  5. Meringue is now ready to pipe!! Pipe onto parchment lined baking sheets. Bake at 200 degrees for 30-40 minutes or until bottom remove from paper completely clean. Bottoms should not separate when lifted off paper.

Pâte Sablée

Cream Tart Pâté Sablée
Cream Tart Pâté Sablée
Cream Tart Pâté Sablée

Cream Tart Páte Sablée


Print Recipe
 Páte Sablée
A light buttery and flaky dessert dough that can be made into a pie crust, cookie or other pastry treat!
Cream Tart Pâté Sablée
Servings
Ingredients
Servings
Ingredients
Cream Tart Pâté Sablée
Instructions
  1. Pour flour, confectioners sugar and salt into mixer, a bowl, blender or food processor and mix together.
  2. Add egg yolk
  3. Add butter and mix until just incorporated
  4. Knead just a few times to incorporate then wrap in Saran Wrap and place in the refrigerator for a few hours or overnight.
  5. When ready to use remove from the refrigerator and knead to soften.
  6. Dough will be crumble at first and quickly come together
  7. Roll out on parchment paper and cut into shapes. You can use a small amount of flour on your rolling pin if needed or restick any pieces that come up back down by hand.
  8. Transfer parchment paper to a cookie sheet and bake at 350 degrees for 10-15 minutes depending on size and thickness of your dessert. Check regularly. You what it to be just golden in color.
Recipe Notes

Cream Tart Pâté Sablée
Cream Tart Pâté Sablée

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Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream

Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream




Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream
Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream

Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream ahh!

Remember the day you were born. Two world collided. The Not So Vanilla – Vanilla Cake and all my favorite flavors of life. And they will never tear us apart!

Ohhh the flavors! If you love brown sugar and cinnamon, THIS IS YOUR CAKE!

Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream
Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream

It quickly become a favorite of brides at my bakery and became a best seller for weddings as well. Once they tried it they were done! I️ had one bride order her entire cake, all 4 tiers, in Cinnamon Roll.

It’s just that good!

It is all the is good and right in this world. IT IS LIFE!

Ok well maybe that last part is a stretch but once you try it, you will kinda no where I️ was going with that.

Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream
Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream



Cinnamon, nutmeg, brown sugar, apple pie spice, cream cheese….. Ya I think you get the picture. We iced this in our Space Case Buttercream but filled it with our Brown Sugar Cream Cheese Buttercream. THIS IS WHAT MAKES IT!!! I could eat this by the spoon! (Notice I said could not have. I would never ever do that! 😂😂) But it would be amazing iced in it as well! Check out this cake comb by Evil Cake Genius. So easy to use and makes a easy and quickproffesional design on your cake.

Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream
Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream

This goes perfectly anytime of year. However fall is always a great time for spices and special treats. This would go great on your thanksgiving table!

Cinnamon roll cake with brown sugar cream cheese buttercream
Cinnamon roll cake with brown sugar cream cheese buttercream

The leaves and pumpkins are fondant and dusted with a little color dust to give them a little extra pop. For a few I mixed the colors and rolled it out to make them multicolored. They came out so pretty! I️ have airbrushed these before and they look gorgeous as well. This was just a simple little leaf cutter. You can find them in your local craft stores this time of year.

Cinnamon roll cake with brown sugar cream cheese buttercream
Cinnamon roll cake with brown sugar cream cheese buttercream

The fox is made using satin ice fondant. We have a link to free video tutorial on him here as well! COMING SOON

Cinnamon roll cake with brown sugar cream cheese buttercream
Cinnamon roll cake with brown sugar cream cheese buttercream

I️ will definitely be making this again for my thanksgiving dessert! Maybe a cinnamon roll cupcake with a pile high swirl of brown sugar cream chees buttercream to share with neighbors as well!!



This recipe is based off our Not So Vanilla – Vanilla Cake recipe which is amazing! If you are looking for a perfect vanilla white Cake start here!! http://ediblesugarart.com/recipe/not-so-vanilla-vanilla-cake-perfect/

So so yummy!

What are you waiting for??? Go bake this magnificent beauty today! Get the full recipe BELOW!

Malted Milk Ball Whopper Cupcakes with Milk Dud Ganache

Malted Milk Ball Cupcake with Milk Dud Ganache


Print Recipe
 Malted Milk Ball Whopper Cupcakes with Milk Dud Ganache
Malted Milk Ball Cupcake with Milk Dud Ganache
Prep Time 20
Cook Time 20
Servings
Ingredients
Milk Chocolate Milk Dud Ganache
Prep Time 20
Cook Time 20
Servings
Ingredients
Milk Chocolate Milk Dud Ganache
Malted Milk Ball Cupcake with Milk Dud Ganache
Instructions
Malted Milk Ball Whopper Cupcakes
  1. Preheat your oven to 350*F. Place cupcake liners in your cupcake pan.
  2. Place Butter, oil, and sugar in your mixer and turn onto low. You want to mix just enough to incorporate it together. About 30 seconds.
  3. Add you egg whites. Mix on low until the butter mixture has just adsorbed the egg whites.
  4. Next sprinkle in your dry ingredients. Once they are all in, turn the mixer on low, pulsating if needed so you don't throw the flour back out. mix until it is just incorporated. About another 30 seconds.
  5. Next add in the cup of milk.it is important that the milk is not cold. you don't want your butter to curdle back up. Once the milk is incorporated, turn the mixere up to medium and let it mix for 1 minute. scraping down the bowl midway.
  6. Next unwrap the Whopper candy and place them in a blender. Ground them into a fine powder. A few lumps is ok. Pour them into the batter and mix until incorporated.
  7. Poor evenly into the prepared cupcake liners and pans and bake for 15-20. Remove when centers are firm and toothpick comes out clean
Milk Dud Ganache
  1. Pour the bag of chocolate into a microwave safe bowl. Heat milk on stove until it comes to a boil. Immediately remove from heat and pour over the chips. Give the bowl a little shake to settle the chips down into the cream. Let rest 2 minutes.
  2. Whisk with a wire whisk starting in the middle until it starts to come together. If it in not dissolving the chips, place in the microwave for 30 second intervals and re whisk.
  3. Place milk duds in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 second intervals stirring in between each until melted.
  4. Pour milk duds immediately into milk chocolate ganache and whisk. Once together let rest until cool and firm. Leave until ready to frost cupcakes.
  5. Once it has set up and you are ready to frost your cupcakes use your mixer to whip it for 1 minute. Use immediately. Cover any unused and refrigerate. Bring back to room temp and then rewhip to reuse.
Recipe Notes

Watch closely! As always DO NOT OVER BAKE! Cakes do not like that! Don't put so much work into a recipe and walk a way at the end. Stay close by. Keep an eye out. Check them often. Every oven can be different. Take them out before they turn too golden. These are so YUMMY!!!

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Not So Vanilla – Vanilla Cake Tutorial

Not So Vanilla - Vanilla Cake

Wait … WHAT??? So is it vanilla or is it … not vanilla? Well … It is. Or it can be. Or it can not be. It’s really your call. But really no one ever know if it is ….. or if isn’t. Are you confused yet? I know. I’m sorry! Lol. Ok, so here’s the deal. If you bake cakes often then enough you have seen the cost of vanilla skyrocket!!! A bottle from Costco is like $38 right now!!! Holy Cow Batman! Crazy right!!! So for a long time I have been making mine own. But then I decided to try something. See I always added a special ingredient to my vanilla cakes anyhow. One that made them stand out. One that took my cakes over the top. It added more depth and flavor without being overly noticeable. It gave them a flavor people noticed was special but not so much that it made it stand on its own. What to know what it is? Cream Sherry.



Not so vanilla vanilla cake
Not so vanilla vanilla cake

 

This magical little bottle. So when the cost of vanilla kept going up I started to experiment a little more. Finally I found the prefect combination. It involved this second lovely bottle.

Madeira Wine.

Not so vanilla vanilla cake
Not so vanilla – vanilla cake

Oh my heart skipped a beat. These two pair together to give your cake almost the same classic nutty and floral notes of vanilla. To increase the flavor even more you can even add a small drop of vanilla to it as well. I always weigh my recipes. Kitchen scales are cheap and a great investment. You can get them at the grocery store, Walmart, Amazon…. pick one up!! If you want consistent results you have to learn to weigh your recipes. First place your bowl that you will be using for your dry ingredients on the scale empty and zero it out so that it reads zero. Then set it to the unit you are measuring in. Usually ounces or grams. Then measure each dry ingredient in a separate bowl. Do not mix the flour and sugars together for this recipe.

Not so vanilla vanilla cake
Not so vanilla – vanilla cake

 

Not so vanilla vanilla cake
Not so vanilla – vanilla cake

Use a liquid measuring cup as shown to measure your liquid ingredients. Dry measuring cups measure differently. Make sure you are using a liquid cup like this one shown or similar. Microwave the milk for 60 seconds.



Not so vanilla vanilla cake
Not so vanilla – vanilla cake

Look at all this! So pretty. Ready to become a cake! Make sure all your ingredients are room temperature. Your butter should be soft and the milk lukewarm.

Not so vanilla vanilla cake
Not so vanilla – vanilla cake

Place the sugar, oil and butter in the mixing bowl and mix until incorporated. This only takes about 30 seconds.

Not so vanilla vanilla cake
Not so vanilla – vanilla cake

Add in your Sherry and Madeira wine.

Not So Vanilla Vanilla Cake
Not So Vanilla – Vanilla Cake

Next pour in your flours and other dry ingredients. Mix for about 30 seconds.

Not so vanilla vanilla cake
Not so vanilla – vanilla cake

Pour in your warm milk. Pulse the mixer on low to prevent splashing until it starts to become absorbed. Then turn to medium and mix for one minute

Not So Vanilla – Vanilla Cake

Next pour into you prepared pans. Always use parchment paper! I alway use baking strips with vanilla cakes. It makes a huge difference. I suggest these as well. These are strips you wet and wrap around the pans and pin on. I filled 3 8” Rounds and to minis for a smash cake.

Not so vanilla vanilla cake
Not so vanilla – vanilla cake

Look how amazing these baked up!!

Not so vanilla vanilla cake
Not so vanilla – vanilla cake

Soooo Beautiful!!! Seriously! Look at the perfect bottom and sides of this cake! No trimming! Perfectly golden. Perfectly moist. So flavorful!

Not so vanilla vanilla cake
Not so vanilla – vanilla cake

Now just wrap them up in Saran wrap and wrap to lock in the heat and moisture and place them directly in the freezer until ready to use. This is what locks in the moisture. It does not dry them out. Trust me! The flavor is amazing! The cost is unbeatable. And if you ask me even when vanilla comes back down in price, these two ingredients will never leave my vanilla cake again! Don’t be afraid to try other liquors or flavoring in your cakes. They make for great flavor enhancers. People have relied on the one flavor of vanilla for way to long! Get out of the box!!! Don’t be afraid. Try something new. It just might be your next favorite!

Not So Vanilla - Vanilla Cake
Not So Vanilla – Vanilla Cake

Find the full recipe BELOW!

Not So Vanilla – Vanilla Cake

Ultimate Rich Chocolate Cake

Ultimate Rich Chocolate Cake

Ultimate rich chocolate cake. Find the full tutorial and article HERE: https://ediblesugarart.com/?p=518&preview=true

Ultimate Rich Chocolate Cake
Ultimate Rich Chocolate Cake

Hershey’s Special Dark Cocoa, 8-Ounce Container (Pack of 2)

Print Recipe
 Ultimate Rich Chocolate Cake
The last chocolate cake recipe you will ever need! This cake is so moist and flavorful you will never make another cake again! Plus it is so easy to prepare and with weight based measurements you get consistent results every time!
Ultimate Rich Chocolate Cake
Prep Time 15 Minutes
Cook Time 25-30 Minutes
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 25-30 Minutes
Servings
Ingredients
Ultimate Rich Chocolate Cake
Instructions
  1. Preheat oven to 350*F. Grease bottom of 3 8'' round cake pans. (2 '' rounds can be used). Place parchment rounds in each.
  2. Add all dry ingredients to the bowls. Gently turn on mixer to incorporate dry ingredients together. Turn off mixer.
  3. Prepare 1 cup of hot strong coffee. Set aside.
  4. In a measuring cup, measure out milk and oil. Pour directly into the bowl and mix on low. Add eggs and mix on low just to incorporate. About 30 seconds. Add your sherry or Madeira wine. mix to incorporate.
  5. With mixer on lowest setting, slowly pour hot coffee into the batter. SLOWLY!! Be careful not to splash or hit the blade or beater. You want to pour down the side of the bowl. This step can also be done by hand. Add a little coffee at a time and stir until all the coffee is absorbed by the batter.
  6. Pour equally into prepared pans.
  7. Bake 25-30 minutes or until tooth pick comes out clean.
Recipe Notes

Note: This batter will be thin. This is totally normal and what we want!!

This batter does rise well in the pan. Don't worry that you pan is not full and don't fill your pans to far up with this batter.

This makes a very moist cake. It can be difficult to work with if you are a wedding cake baker straight from the oven but is excellent after a night in the freezer!

This cocoa powder is what makes this cake!!!! Make sure you are using this or a similar dark high quality cocoa powder! You will not regret it! Yum!