Beautiful Textured Buttercream with Chalkboard Plaque- Video

Beautiful Textured Buttercream with Fondant Plaque- Member Video- MyCakeSchool.comThis cake video features a couple of techniques that I really think that you will love! First, as you may have noticed, experimenting with textured buttercream is one of our favorite things. ;0) Our cake features a textured design that is similar to a buttercream "petal cake", but the method is faster & has a wonderful vintage feel! In the tutorial, we also demonstrate how to create a Chalkboard-like plaque from fondant and edible "paint...


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Category: Bridal Showers, Buttercream Techniques, Fondant Techniques, Gum Paste & Fondant, Showers, Slider, Themes and Occasions, Video Tutorials, Wedding & Elegant
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Lemon Cake {A Scratch Recipe}

Delicious Lemon Cake Recipe by MyCakeSchool.com!Lemon Cake

This moist & delicious scratch lemon cake recipe has become one of our family favorites!  Lemon pairs wonderfully with so many flavors for filling (raspberry, blueberry, coconut…) but we’ve included a lemon cream cheese and lemon curd filling which we think are just perfect! {Recipe holds up to fondant also.}

*Preheat the oven to 350 degrees
Grease and flour two 8 x 2 inch round pans

*I use the reverse creaming method for this recipe.

In the bowl of your mixer combine:

2 1/2 cups (285g) cake flour
1 1/2 cups (300g) granulated sugar
1/2 teaspoon (3g) salt
2 1/2 teaspoons baking powder
Whisk to blend

Added during the mixing process:

1 1/2 sticks (12 T) (169g) unsalted butter, softened ( do not soften in the microwave) you can cut into 1/4 inch slices onto waxed paper to soften more quickly

In a separate bowl combine:

4 large eggs, room temperature
1 1/4 cup (302g) milk
2 Tablespoons (18g) vegetable oil
2 teaspoons (8g) lemon extract
zest of 2 lemons – best done with a microplane, just the yellow of the lemon
Blend together with a fork

Whisk the dry ingredients for 30 seconds to combine. With your mixer on low to medium speed, slowly add the pieces of softened butter, a few piece at a time. Beat approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter. Scrape the sides and bottom of the bowl to make sure there is no dry flour. Gradually add approximately 1/2 of the egg mixture to the dry ingredients and beat at medium speed for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the bowl and add the remaining egg mixture in 2 additions, scraping the bowl and beating for 20 seconds after each addition.

Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out.

Make 6 1/2 cups batter

Works well for cupcakes.  For cakes, we love the lemon cream cheese frosting and lemon curd recipes below.

Lemon Cream Cheese Frosting

3 (8 ounces)(678g) cream cheese …..I used full fat cream cheese
1/2 cup (66g) lemon curd (link below to the recipe for lemon curd)
3 cups (345g) powdered sugar…….measure then sift

In a large mixing bowl, mix  the cream cheese at low to medium speed just until smooth. (*Overmixing may cause the frosting to break & become overly soft.) Blend in the lemon curd and gradually add the powdered sugar and mix. Decorate your cake or refrigerate until ready to use. Cream cheese frosting is perishable.

Makes 4 1/2 cups

 

Lemon Curd

3/4 cup sugar

1/4 cup cornstarch

1 cup water

2 large egg yolks, lightly beaten

2 Tablespoons butter

1 Tablespooon grated lemon zest

4 Tablespoons fresh lemon juice

Combine sugar and cornstarch in a saucepan over medium heat. Pour in water. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes). Boil, stirring, for 1 minute more.. Remove the pan from the heat. Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while turning the egg mixture into the saucepan. Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest.– Cool.

 

To assemble:

The lemon cake layers will have a layer of lemon cream cheese frosting & lemon curd between them.  Starting with the bottom layer of cake, pipe a dam of cream cheese frosting about 1/4 inch from the edge of the layer before filling it with a thin layer of lemon curd, and follow with another layer of lemon cream cheese frosting before adding the next layer of cake. (Repeat for as many layers as you’ve made.  We only made 2 layers.).  Frost with lemon cream cheese frosting and refrigerate any leftovers.  Enjoy!

 

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Category: Blog Tutorials, Cakes and Cupcakes, Recipes, Slider

Rollin’ with my Peeps!~ Carrot Car Cake Topper Tutorial

Rollin' with my PEEPS~ Carrot Car topper tutorial by MyCakeSchool.com

 

Hi everyone! Today’s cake decorating adventure is a fun one for Easter & springtime themes!

I don’t know how we’ve made it through five Easters of cake tutorials without ever including marshmallow Peeps bunnies! How is that possible? Well, this is the year for our Peeps friends to finally have their moment.  A fabulous carrot car is happening today!

First, we shaped four (22g) rice cereal treats into a carrot shape.  Press the cereal treats tightly together so that the shape will be nice and strong.  I wouldn’t go larger than a 5.5″-6″ length without adding internal support.  Mine was just under 6 inches.

"Rolling with My Peeps!" Cake topper tutorial by MyCakeSchool.com

Next, I lightly greased the carrot with a little vegetable shortening, and covered with a piece of orange fondant. (The shortening helps the fondant to adhere.)

"Rolling with My Peeps!" Cake topper tutorial by MyCakeSchool.com

Here, I’m using the handle of a spatula to create two “seats”.  Really, I could have shaped my cereal treat this way before covering with fondant…but I didn’t think of it at the time ;0)

"Rolling with My Peeps!" Cake topper tutorial by MyCakeSchool.com While the fondant is still soft, go ahead and add a few ridges and lines with a toothpick or gum paste tool.  Then, allow the fondant covered carrot to set up a bit. Preferably a few hours so that it can firm up a bit before you mount it to the wheels.

"Rolling with My Peeps!" Cake topper tutorial by MyCakeSchool.com

Peeps!  Here’s our driver.  In his natural fresh-from-the-box state, he’s a bit too tall.

"Rolling with My Peeps!" Cake topper tutorial by MyCakeSchool.com …so I shortened him!  Snip, snip just below the shoulders.  I really could have stopped right here, but I got fancy and decided my bunnies would have their heads turned.

"Rolling with My Peeps!" Cake topper tutorial by MyCakeSchool.com

So….snip snip again, right under the head.  Now I just stuck the head right back onto the shoulders again, just slightly turned. As a side note, don’t do this step if you have brightly colored Peeps.  Their white marshmallowy insides will show! ;0)

"Rolling with My Peeps!" Cake topper tutorial by MyCakeSchool.com Aren’t they cute?!  I am a bit obsessed with my creatures having rosy cheeks.  So, these bunnies received the blush treatment with my pink petal dust (dry brush).  I dusted their ears with a little pink too because I couldn’t help myself!

"Rolling with My Peeps!" Cake topper tutorial by MyCakeSchool.com

When it comes to the carrot car’s wheels, there is more than one way to go about this.  You could simply attach wheels to the sides of the carrot…or you could use a few narrow pieces of cake board or foam core to raise the carrot & then attach wheels… but I went with option 3.

I punched holes through the centers of 4 chocolate cookies, then threaded them together with shortened lollipop sticks. I also cut out 4 fondant daisies just for decoration.

"Rolling with My Peeps!" Cake topper tutorial by MyCakeSchool.com

Now it’s just a matter of laying the carrot between the wheels.  Once in place, I attached each of the wheels to the carrot with a tiny ball of lightly dampened fondant just for extra support.

"Rolling with My Peeps!" Cake topper tutorial by MyCakeSchool.com I gave our carrot a stem by wrapping green fondant around a shortened lollipop stick & pushed it into the back.  I also added a little color to the center of the wheels with yellow fondant accented with yellow sugar pearls.

 

"Rolling with My Peeps!" Cake topper tutorial by MyCakeSchool.com As a completely optional step, I added some color variation to the carrot with “paint” of coloring gel mixed with a small amount of vodka.

"Rolling with My Peeps!" Cake topper tutorial by MyCakeSchool.com Then, I decided to give our bunnies vanilla buttercream arms ;0)

"Rolling with My Peeps!" Cake topper tutorial by MyCakeSchool.com Aren’t they the cutest!!  I decorated my 8″ buttercream-frosted cake with edible Easter grass and candy.  Since they are such a fun focal point, you really don’t need to do much additional decorating!  —

Since the topper does have a little weight to it, I would either add this to your cake close to the time of the event, OR add a drinking straw (cut down to the height of the cake) beneath each wheel.

We hope that you enjoyed our sweet little carrot car tutorial!  I think our Peeps are very happy with their newfound freedom.

 

"Rolling with My Peeps!" Cake topper tutorial by MyCakeSchool.com

Thanks for stopping by today, come back again soon! xo

Rollin' with my PEEPS~ Carrot Car topper tutorial by MyCakeSchool.com

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Category: Animals/Animal Print, Blog Tutorials, Custom Toppers & Figure Modeling, Seasonal & Holiday, Spring
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Elephant and Wagon Cake with Buttercream Ruffles!- Video

Elephant and Wagon Tutorial by MyCakeSchool.comIn this two part cake decorating video, you will learn to create an adorable cake topper of an elephant in a wagon, along with a fabulous ruffled buttercream technique! Whether you're interested in learning how to create the perfect topper for baby showers and young birthdays, OR how to pipe a unique vintage style buttercream ruffle, this video has something for everyone!


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Category: Animals, Baby Showers, Buttercream Techniques, Custom Toppers & Figure Modeling, Gum Paste & Fondant, Showers, Slider, Themes and Occasions, Video Tutorials

Rainbow Cake in Buttercream~ Video

Rainbow Cake in Buttercream by MyCakeSchool.com- Member Video TutorialWhat could be more cheerful than a cake frosted with every color of the rainbow?! ;0) This brightly colored buttercream frosted cake is sure to bring smiles! Our rainbow design is not only perfect for kids' parties, but also for St. Patrick's Day. The technique is surprisingly simple, and with so many colors, it has that festive "wow factor" too! Enjoy the video!


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Category: Buttercream Techniques, Kids, Miscellaneous Kids Themes, Seasonal & Holiday, Spring, Themes and Occasions, Video Tutorials

Pink Champagne Cake {Scratch Recipe}

Pink Champagne Cake Recipe by MyCakeSchool.com!

 

 

Hi everyone!  Today we are happy to share a sophisticated and flavorful recipe with you for Pink Champagne Cake.

This elegant dessert, with it’s moist champagne infused layers & delicious buttercream is perfect for weddings, engagement parties, anniversaries, or any occasion that calls for something special.  If you love champagne, you will love this cake!

Pink Champagne Cake

Preheat the oven to 350 degrees, grease and flour 3 (8 inch) pans

3 cups (342 g) cake flour
1 Tablespoon (15 g) baking powder
1/2 teaspoon (2g) salt
6 egg whites (194g)
1 cup (242g) pink champagne, I used Andre Blush Champagne
2 teaspoons (8 g) vanilla
2 Tablespoons vegetable oil (18 g)
2 cups (400 g) granulated sugar
1 cup (2 sticks) (226 g) unsalted butter
Small amount of pink food color, I used AmeriColor Deep Pink but any pink would be fine. I added the color with a toothpick, just a small amount will give you blush pink

1. In a medium size bowl whisk together the flour, baking powder and salt. Set aside

2. In another bowl combine the egg whites, champagne, vanilla and vegetable oil. Whisk until blended and set aside.

3. In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended. Slowly add 1/2 of the liquid ingredients and mix until blended. Continue alternating dry and wet ingredients ending with dry and mix until blended. Add the pink color at this time.*Makes 7 1/2 cups of batter.

4. Pour into prepared pans and bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.
Pink Champagne Buttercream

2 cups (4 sticks) (452 g) unsalted butter, softened
8 cups (960 g) confectioners’ sugar
5 to 6 Tablespoons ( 50g to 60g) champagne, enough to achieve spreading consistency
1 teaspoon (4g) vanilla
small amount of pink food coloring

Beat the butter until smooth, add vanilla. Slowly add the confectioners sugar and champagne and beat several minutes on medium speed until spreading consistency. Slow mixer down the last couple of minutes to achieve a smoother frosting.

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Category: Cakes and Cupcakes, Frostings and Glazes, Recipes

Braided Buttercream Cake with Ruffled Heart Topper~ Video

Braided Buttercream & Ruffled Heart Topper~ Tutorial by MyCakeSchool.comHello! In this short cake video tutorial, you will learn a beautiful piped buttercream technique for a braided/woven effect, and also how to pipe a romantic ruffled heart cake topper. I hope that you enjoy it!


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Category: Bridal Showers, Buttercream Techniques, Custom Toppers & Figure Modeling, Other, Other Special Occasions, Showers, Themes and Occasions, Video Tutorials, Wedding & Elegant

Candy Cake~ A Gravity Defying Cake Video Tutorial

Candy Cake Video Tutorial for Members by MyCakeSchool.com!In this gravity defying cake video tutorial, I'm going to show you how easy it is to create a sturdy support system for cakes that feature something suspended that is lightweight. In this case, we're suspending a gift bag with candy spilling from it, but there are endless options..


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Category: Carved/3D, Everything Else, Kids, Seasonal & Holiday, Themes and Occasions, Video Tutorials, Winter
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