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| Photo: Corinna Schmitz from Cocography |
As Ive promised in my
last post, heres the part 2 that will show you what weve made, how weve made it
and what recipes weve used.
MACARONS
Raspberry macarons
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| Photo: Corinna Schmitz from Cocography |
For the basic recipe
for the macarons Ive chosen the book “Everyone can make macarons!” by BIRKMANN.
For our candy bar Ive chosen twice the amount of ingredients and that’s how our
list looked like:
Ingredients
140 g pealed, finely
ground almonds (there shouldn’t be any husks in the package)
200g powdered sugar
100g egg white
1 pinch of salt
Pink food color (e.g.
paste color by SugarFlair)
I've separated the eggs
a day before and placed the egg white in the fridge. Make sure to take it out
in time though to have it warmed up to room temperature before using.
Preparation
Start by mixing the
almonds with 100g powdered sugar and sieve it.
Beat the egg white
with the salt at high speed. Add the other 100g of powdered sugar and keep
beating until the mixture turns shiny.
At this point you
wanna add the pink color until you get the desired shade of color.
Then carefully fold
the almond-powdered sugar mixture into the beaten egg whites until the mixture
becomes uniform and pasty. This consistency decides on how smooth your macaron
husks will be later on. If it's too runny still, they will not hold their shape,
if it's too stiff, the surface will will not smooth out and keep its roughness.
It doesn't always work for me either and sometimes the husks don’t look perfect.
It's actually what happened here. You can see that on the picture below. At this
point I was still hoping for them to smooth out =)
Fill the mixture into
a piping bag and dispense on your macaron mat or parchment paper. Try and get
evenly big circles so the husks can fit together later on.
To help smooth out the
surface and let air bubbles escape, lift the baking pan up and knock it a few
times onto your working surface. But don’t exaggerate ;) The macarons then need
to form some kind of a skin, so let them sit for about 20 minutes (in the
meantime you can start working on the filling).
Preheat the oven to
140 C (284 F) and “dry” the macarons in it for about 15 minutes until they've formed their typical “feet”.
Take the mat or the
paper off your baking pan and let dry completely before taking them off.
The filling
Ingredients
150g Raspberries
(deep-frozen works too, but take them out of the freezer in time)
120g Raspberry jam
180g soft butter
2 tblsp powdered sugar
Preparation
Puree the raspberries
and the jam and press through a sieve. Youll need 140g of this mixture.
Beat the butter and
powdered sugar until creamy and mix in the raspberry mush.
Fill a piping bag with
your mixture to help you apply it on the macaron husks. Add the second half of
the macaron. Before I fill the macarons, I line up all the husks and match the
sizes so I don't end up having a big bottom and small top for example.
MINI CUPCAKES
Mini chocolate
cupcakes with a white ganache topping.
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| Photo: Corinna Schmitz from Cocography |
Ingredients for 72
mini cupcakes
250g butter
250g sugar
6 eggs
75g baking cocoa
75g flour
1 tsp baking soda
Preparation
Beat the butter and
sugar until creamy. One by one, add the eggs and continue mixing.
Combine cocoa powder,
flour and baking soda and sieve. Add to the butter and egg mixture.
Preheat the oven to
160 C (320 F). Bake for about 15-20 minutes and don’t forget the toothpick
test.
Ingredients for the
topping
400g white ganache
200g cream
Preparation
Chop up the chocolate.
Heat up the cream in a pan and once boiling, add the chocolate chips. Mix until
completely smooth. You can put the pan back on the stove on low temperature to
help dissolve the chips quicker. Let the ganache cool completely before filling
up a piping bag and spreading the ganache onto your cupcakes. We used small
pink butterflies to finish off the cupcakes.
How to make the
decorations
Take some gum paste
and color with pink food color. Roll out thin and use the smallest butterfly
cutter to cut out approximately 80 of them. Fold them slightly along the middle
and let dry in this position so that they will stay in their position once on
the cupcakes. it makes them look a lot more alive. You can simply use an oven
grid for this.
Take a brush and
apply some sugar glue on a few of them. Then spread some edible glitter on
them.
BIG CUPCAKES
Lemon cupcakes with
cream cheese frosting from the book “Cupcakes & Muffins” from Butlers
(German shop).
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| Photo: Corinna Schmitz from Cocography |
Ingredients for 24
cupcakes
200g soft butter
200g cream cheese
260g sugar
Lemon zest of 1
untreated lemon
4 eggs
250g flour
2 tsp baking powder
1 tsp baking soda
Preparation
Beat the butter, cream
cheese, sugar, lemon zest and eggs until smooth and creamy.
Combine the flour,
baking powder and baking soda, sieve it and fold into the butter and egg
mixture.
Preheat the oven and
bake for about 25 minutes. Baby-sit your oven and make the toothpick test.
Ingredients for the
topping
80g soft butter
160g cream cheese
300g sieved powdered
sugar (you may also use a little less)
Lemon zest of 1
untreated lemon
Preparation
It's so easy! Mix all
ingredients together and place in the fridge for about 10 minutes. If it's still
too runny by then, leave it in a little longer. Then spread onto your cupcakes.
How to make the
decorations
I've decided to use
round fondant disks which I decorated with white royal icing and stencils. To
prevent the color of the fondant running off into the icing, make the disks 1-2
weeks in advance and let dry completely.
Make a few extra just in case one breaks or the stencil didn’t turn out
the way you wanted it to be. You can also use gum paste for the disks, but they
might be a little harder to eat than fondant =) Also, it's more expensive.
CAKE POPS
For the bride: sponge
cake mixed with frosting
Groom: chocolate
sponge cake mixed with frosting
For the cake pops just
use your favorite recipe for a cake. But since your using white candy melts for
the brides cake pops I suggest using a normal sponge cake, otherwise the dark
cake might shine through.
Ingredients for the
cake pops
400-500g crumbled up
cake (dark and bright)
60g soft butter
70g powdered sugar
140g cream cheese
Beat the butter,
powdered sugar and cream cheese for about 3 minutes. Add the crumbled cake and
mix until combined. Don’t add all the cream cheese mixture at once, go step by
step, each time adding more and combining. If you add everything in one go you
might end up with too much moisture and wont be able to roll your cake pops.
You might end up having too much cream cheese, but that’s alright. It depends
on the moisture of you cake and the actual cake itself.
I always weigh each
cake pop individually (yes, it takes time) to get them evenly big, 19g each. Once
i've weighted all, I roll them into smooth balls. Because these cake pops will
stand on their own later on you will need one flat spot. That one appears
automatically though when you let them sit. Use parchment paper because they
wont stick to it.
Now melt the white
candy melts, stick the lolly stick in there to about 1/3 inch and insert into
your cake pop from the top. We used a board underneath the parchment paper to
easily carry them to and from the fridge. Let sit in the fridge for about 30
minutes.
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| Photo: Corinna Schmitz from Cocography |
On the blog from Niner Bakes you will find nice instructions on how to make the brides and grooms cake
pops. If you still have questions, feel free to ask.
SWIRL CAKE
Sponge cake with
vanilla butter cream
Bake a cake of your
choice. As a little surprise you might want to color each layer in a different
shade of pink to get an ombre look. For that you add your edible colors (e.g.
paste colors by SugarFlair) at the beginning of mixing the dough, usually when
beating the eggs or butter. If you do that at a later stage, your cake might
become too thick and solid.
We filled our cake
with a vanilla butter cream and used the same for the swirls.
I put the cake in the
fridge overnight to give it more stability. The next morning we crumb-coated it
and put it back in the fridge before starting with the swirls.
Divide your butter
cream into 4 bowls and color each one in a different shade of pink.
Use a piping bag with
a star-shaped tip to ge the swirls on the cake. Start at the bottom with the
darkest shade and work your way up, using three shades along the sides of the
cake. At the top, use the lightest shade of pink. Last, place some butterflies
on your cake.
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| Photo: Corinna Schmitz from Cocography |
So when they cut the
cake they’ll see the nice ombre effect. You can also see here that it might be
worth trimming the edges of the cake to get rid of any darker spots and have
them evenly thick.
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| Photo: Corinna Schmitz from Cocography |
I hope I could help
you with this tutorial on how to make some nice treats for a candy bar and that
your eager now to make one yourself and try out some of the recipes.
If you have made your
own candy bar already, share your results, I'd love to see them. What colors did
you use, what theme did you have?
A big THANK YOU to
Corinna for the lovely pictures.
by Christina
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