Tuesday, February 28, 2012

Where is the Cakerator? What's Been Going On!

I know, I have been super MIA lately, but after that last post I got really sick for two and a half weeks with some mysterious virus. Mysterious virus because $10,000 later the doctors still can't tell me what made me so sick, but i still gotta pay the bill for finding nothing. I swear even the grim reaper was checking in on me. But I'm back and better, and have a very busy month ahead of me, tutorials, new cakes, and all kinds of busyness. 
Oh! concerning that last post, that scrumalicious chocolate cake was actually entered into a  best tasting dessert contest for the 2nd annual "Cooks for Books" fundraiser in Garner NC. The winner got a trophy, blue ribbon, $100, and the recipe gets published in a cookbook. There were 25 dessert entries and guess who won? ME! ME! ME! Well my son's school won, since I did it on their behalf, but it still counts since I made it, so I get the bragging rights, and that's enough for me. Proof that my cakes are scrumy yummy.

Here is the Trophy sitting in the office at my son's school

Nice huh, I did not expect the trophy to be so dang big!

You wanna hear a secret, it was the first time I tried this flavor combo, and I still don't know what bit taste like, but I have been craving it since I made, and I have to make it for myself now!

And in other news... we are moving! I finally broke down and decided to move to WordPress, so in the next couple of week expect some changes. It was a nice run on Blogger but it is time to move on to bigger and better things... 

I know I know yall want the recipe of the buttercream right? Will it won me the blue ribbon, if I were you I would too, so here you go, enjoy!

Vanilla Bean Swiss Meringue Buttercream Crunch
2 3/4 Cups plus 3 tablspoons Granulated Sugar
1 1/4 Cups Egg Whites (10 Ounces)
2 1/2 Cups Unsalted, Butter Cubed & Softened (5 Sticks)
2 Tablespoons of Vanilla Bean Paste 

About 2 Cups of Chopped Twix Cookies 

  1.  In the bowl of a standing mixer, thoroughly whisk together sugar and egg whites.
  2. Set the bowl over a pot of boiling water. Whisking constantly, heat the mxture until all the sugar crystals have dissolved and the mixture is hot. Get it as hot as you can, but be careful not to cook the eggs.
  3. Put the bowl back in the mixer fitted with a whip attachment. Beat on high speed until the mixture forms a stiff meringue and the bottom of the bowl comes to room temperature, about 10 minutes.
  4. Stop the mixer and replace the whip attachment with the paddle attachment.
  5. Set the mixer to the low speed and add the butter, a few cubes at a time. When all the butter is incorporatedm turn the mixer to medium speed and beat until fluffy.
  6. Set the mixer to low speed and add the vanilla and vanilla bean paste. Once the vanilla is incorporated, scrape the bowl and continue to mix on medium speed until you have a smooth, creamy texture. If the buttercream is too liquid, refrigerate until completely cool and stiff, then re-whip.
  7. You can use the buttercream immediately, store it in an airtight container at room temperature for up to two days, or refrigerate it in an airtight container for 10 days
  8. Add the Crushed Twix Cookies on top of each layer of Swiss Meringue buttercream filling.

Until next time, KEEP CAKING!

1 comment:

  1. I'm so glad you are feeling better. Must be so frustrating that you don't know what it is. You were missed and look forward to your new posts!



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