Poppy Bakes

Sunday, September 30, 2012

Chocolate Buttercream Icing

Assalamualaikum!

The last time I made chocolate cake, it was my first time using buttermilk. I bought the whole carton. So since I have some left, I made pancakes and of course more chocolate cake. This time however, I tried using the same recipe to make cupcakes. If there were ever baking fairies, they’d sing me a song by now!

This is by far, the BEST recipe ever.

Head on to my previous post and get the chocolate cake recipe,here!

Additional steps

(makes 29-30 cupcakes)

Line the cupcake pan
Fill in ¾ of the cupcake liners
Bake for 15 minutes in 350 degree Fahrenheit.

Done!:)

Pure BLISS.

Chocolate Buttercream Icing

1 cup of shortening

1 cup of butter

3 cup of icing sugar

1 tablespoon of vanilla extract

¼ cup of cocoa powder

2 ½ oz of chocolate squares, melted

1-2 tablespoon of milk

Melt the chocolate squares using the double boiler method.
In another bowl, beat the shortening and butter until soft and creamy.
Mix in the sugar, cocoa and melted chocolate.
Add vanilla extract and continue mixing.
If the icing is too thick, add the milk, if not, omit.

Voila!You could easily freeze or refrigerate this icing ahead of time! The thing I like about this recipe is that it tastes great! Not too buttery, not extremely sweet (despite the whole bag of sugar used!).I’m still working on the texture. There are still rooms for improvements!

Aren't they lovely?:)

Sigh.back to studying...

Happy Sunday!

Wasalam

Till then,

Love,

Sofhan Hasni

Chocolate Rosette: Chocolate Cake with Strawberry Cheesecake Filling

Assalamualaikum!

Finally it’s the weekend,again. FINALLY!

This semester is crazyyyy!I have so many things to read, to write, to memorize..I really feel like dying my hair blonde. Right.

When I am stressed out, what do I doooo? Everyone say….BAKE!!!=)

Anyways,my current favorite show is Cake Boss. Noreen, if you’re reading this, you’ll have to bring me to New Jersey next time you head home.

We did a surprise birthday party for Trisha-lala and Justine two weeks ago. I had the cake planned in my head for a few months ahead. I planned to use fondant but it was such a hectic week and I really don’t have time to play around with it. Not to mention that I wanted to bake the night before and I couldn't find my electric mixer! When I looked at the recipe I realized I don’t need a mixer. A ha! Then I realized I don’t have enough chocolate. Oh my God! Not long after Fajr I texted Illya and headed to her place and borrow her mixer and then went to Provigo and bought me-self some baking chocolate and cocoa powder. I’m all set!Phew.

Since I don’t have time for fondant, I went online and looked for inspirations. I remembered once I saw rosette cakes on YouTube and I googled it again. Found a great blog while I was at it.

So here you go, my first Rosette Cake; Chocolate cake with Strawberry Cheesecake Filling covered in Chocolate Buttercream. To be honest, this is the recipe I love best.Easy peasy, airy and Dih-licious.

I got the recipe of Chocolate cake from here.

Chocolate Cake with Strawberry Cheesecake Filling

(Makes 2 8-inch layers)

1 1/2 cups unsweetened cocoa powder

1 1/2 teaspoons salt

3 cups all-purpose flour

1 tablespoon baking soda

3/4 cup vegetable oil

1 1/2 cups buttermilk

3 cups sugar

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons baking powder

3 large eggs, lightly beaten

1 1/2 cups hot water

Preheat oven to 350 degrees. Butter cake pans. Line bottoms with parchment paper, and butter paper.
Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl.
Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low.
Beat until smooth, about 2 minutes.
Pour batter into pans. Bake 45 to 55 minutes, or until a toothpick inserted into the centers comes out clean.