If you follow Casual Confections on social media, you’ve seen a lot of chatter leading up to the Muggles Market and Geek Gala which both took place last Saturday. Both events were a huge success!
Want to try your hand at making any of the goodies Casual Confections sold or donated to the events? Go for it! These are the recipes I started with and tweaked to end up with the current versions on my menu:
Topping – same fluff recipe as above, just add ground freeze dried strawberries, strawberry flavor oil, or strawberry Jell-O mix in place of the vanilla extract. Start with a small amount and add more to taste. Sprinkle with ground freeze dried strawberries.
In 2019, I’m taking on some baking challenges with two other bakers in different states. The challenge for January is a pull apart cupcake cake. I opted for a fun but simple design for this, my first cupcake cake. To still make it a challenge, though, I tried my hand at making Italian meringue buttercream (IMBC). I’ve made American (ABC) and Swiss Meringue (SMBC) buttercreams before but not Italian.
The design I selected for the cake was taken from bluprint (formerly Craftsy). My version ended up utilizing 9 regular sized cupcakes and 20 mini cupcakes, all yellow cake. The nice thing about such a simple design is that you end up with plenty of extra cupcakes to snack on. One mistake I made was with the mini cupcakes.
The recipe for the Italian meringue buttercream is by Yolanda Gampps on HowToCakeIt.com. She has an excellent video up if you’re interested in seeing her techniques. Her recipe is easy to follow and should have you whipping up some IMBC in no time. If you haven’t tried IMBC before or aren’t sure if you have, it is less sweet than American buttercream (one of the most common types of buttercream in the U.S.) and a little less buttery than Swiss meringue. It’s a really smooth and light flavor as a base. It also takes coloring and flavorings really well. I added some raspberry extract to the purple portion and it was very good.
After making the buttercream and arranging your cakes, use a piping bag with a wide tip to pipe the outline of your design. Then fill in the shape with more buttercream and smooth it out with an offset spatula. This helps to keep some of the definition in your shape and prevents you from pushing cupcakes around while trying to dollop icing on them.
Lessons learned from my first go at a pull apart cake:
I need to be better about portioning out my buttercream colors. I ended up with far too much leftover blue buttercream and not near enough white buttercream to touch up the tentacles.
I need to bake my mini cupcakes longer. I under-baked them slightly, resulting in them being too moist and the wrappers pulling awkwardly away from the cakes after sitting overnight.
I forgot to put icing on the bottom of the large cupcakes before decorating them. Adding a dot of icing under each cupcake makes it harder for them to slide across the board and helps to hold them in place.
This was only my second time piping anything (the first being the teeth on the sarlacc cake). You can tell I was playing around with one of the piping tips due to the variation in the design of the purple icing on the tentacles.
Overall, the experiment was a success. The expectation of a yummy pull apart cake that resembled a jellyfish was met and now we have a taste for IMBC!
1 3/4 cups granulated sugar
8 large egg whites, at room temperature
2 cups (4 sticks) unsalted butter, cut into Tbsp-sized pieces, at room temperature
1 tsp vanilla extract
In a small saucepan, combine the sugar and 1/2 cup water. Place over medium-high heat and bring to a boil. Clip a candy thermometer to the side of the pan.
While the sugar syrup is heating, put the egg whites in the bowl of a stand mixer fitted with the whisk attachment.
When the syrup reaches 230°F on the candy thermometer, begin to whip the egg whites on medium/high speed. Whip until the egg whites are stiff.
When the syrup reaches 240°F, immediately remove the pan from the heat and, with the mixer still running, pour the syrup into the egg whites in a very thin stream. Pour the syrup between the sides of the bowl and the whisk.
Whip the meringue at high speed until thick and glossy and the bowl is no longer warm on the outside, about 8-12 mins.
With the mixer running, add the butter, a piece at a time, whipping until each piece is fully incorporated before adding the next. Scrape down the sides of the bowl with a spatula occasionally.
After all of the butter has been added, continue to whip the buttercream until it’s thick and smooth, 3-5 mins.
Beat in the vanilla.
Divide the buttercream into different bowls to fold in different colors and flavors.
Some days more than one experiment fails. This trial saw two fails in one day! The idea behind this bake was to try my first recipe for my long venture down the road to figuring out my ideal cannoli dip/filling. Unfortunately, the recipe I tried turned out really runny and had way too much almond extract. I hoped the filling would firm up in the fridge but no luck. I still tried to salvage it by scrambling and throwing together a chocolate ganache to maybe lock in the filling, but I ended up only adding half the amount of chocolate necessary so that, too, turned out too runny. Instead of ending up with a tasty cake experiment, I ended up with a few lessons learned. #weKeepItMessy
Cannoli dip from Cookstr.
1 cup whole milk ricotta cheese (I used Polly-O which did not require straining)
1/4 cup powdered sugar
2 Tbsp milk or heavy cream
1/4 tsp vanilla extract
1/4 tsp almond extract
Mini chocolate chips (I used semi-sweet)
Combine ingredients and place in the fridge to set.
1/2 cup heavy cream
4 oz chocolate (I used only 2 oz of semi-sweet chips)
Place chocolate into a heat-safe bowl. Heat cream in a small pan and bring to a boil on medium heat. Pour hot cream directly onto the chocolate. Let sit for 2 mins to let the chocolate melt. Stir until smooth. Pour onto cake.