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The Best Pistachio Cake from Scratch with Pistachio Buttercream

Fri, 02 Apr 2021 14:31:18 +0000

Do you like pistachio ice cream? I do, it’s one of my favorite flavors. That’s what this pistachio cake reminds me of. A delicious bowl of pistachio ice cream. You will love this pistachio cake, it is made from scratch using real pistachios, no pudding, and has a hint of almond. This is by far one of the best cakes I have made to date. It is delicious, nutty, and moist. I couldn’t stop eating it. But, don’t take my word for it… You have to try it for yourself. The cake definitely takes you to a different place, the real star is the combination of the pistachio and the almond flavor. Normally, I wouldn’t use almond extract it is so strong and I am conscious of allergies. However, since this is a nutty cake already (see what I did there) adding the almond extract just elevates the flavor. Pistachio and almond pairs very well together. Therefore, I would suggest not leaving it out. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. How do you get Real Pistachio Flavor? To get real pistachio flavor in the cake I used raw pistachios that I grounded up in the food processor. In addition, I made a pistachio paste to use in the buttercream. The grounded pistachio gives the cake a really great crunch. Then, once it is combined with the pistachio buttercream the taste is out of this world. As a fair warning, while this is a delicious and decadent cake, it is not a cheap cake by any means because raw pistachios are a bit pricey. However, it is worth every penny. How to Make the Pistachio Cake Green? Most pistachio cake calls for pistachio pudding which has more green added and has almonds in the ingredients. However, a real pistachio cake is a lighter green, it gets the color from raw pistachios, not the roasted version. The roasted version gives it a brownish-green hue, probably not what you are going for. If the color is not bright enough for you, you can add a touch of leaf green gel color. Ingredients to Make the Pistachio Cake Recipe To make this cake, I used my delicious white cake recipe, which I also used to make this Lavender Cake and Coconut cake. Raw pistachio– Remember to remove the skin from the raw pistachio. I used the shelled version because it saved some time, but you may get the raw version with shells and shell them yourselves. Cake flour– Cake flour produces a lighter cake texture. I used Swan cake flour, but you may use King Arthurs unbleached cake flour if available. Egg whites–Adds lightness to the cake. Buttermilk–Makes the cake moist. Almond extract– Pairs perfectly with the pistachio. Vanilla extract– Real extract adds great flavor. Butter/Oil–I love using butter/oil combination, the butter gives it flavor, and the oil keeps the cake moist. Food Processor– I used a very old food processor to grind the pistachio for the cake and to make the pistachio paste. Stand Mixer– You will need one to make the buttercream. How to Make the Pistachio Cake Preheat oven to 350 degrees. Spray three 8-inch pans with nonstick spray. Line the bottom with parchment paper; spray the paper, and dust with flour, tapping out any excess. Set aside. Ground pistachio in a food processor and measure 1 ¼ cups. Set aside ¼ cup to decorate the cake. Sift together flour, baking powder, and salt into a medium bowl, and set aside. Combine milk, almond extract, and vanilla in another bowl, and set aside. Beat butter with a hand mixer or an electric mixture fitted with the paddle attachment until pale and creamy, then add sugar. Continue beating then add oil, until light and fluffy, continue to beat for about 3 minutes. Add egg whites. You may also whip the egg whites to stiff peaks and fold in later on. I didn’t want to take the extra step and the cake came out great. Then add the dry ingredients in 3 batches. Alternating with the buttermilk mixture and starting and ending with the dry ingredients. Be careful to avoid overbeating. Fold in the ground pistachio. As an option, you may add a little bit of green to the batter using a toothpick. Pour batter into prepared pan, and smooth top with a spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, 20 to 25 minutes. Transfer to wire rack; cool 15 minutes before unmolding. Loosen the cakes with a paring knife, and invert the cake onto the rack on a piece of parchment paper. Cool completely before frosting. Pistachio Cake Frosting The pistachio frosting is a Swiss Meringue buttercream. For additional buttercream recipes see the buttercream guide. Combine the egg whites and sugar in a heat-proof bowl, add set bowl over simmering water. Mix with a whisk, until the sugar is dissolved or the mixture reaches 140 degrees F or it passes the finger test, you cannot feel any sugar between your fingers. Remove from the stove and turn the mixer on high and mix until the meringue is cool to the touch and increased in volume. Add the butter a piece at a time. Mix until combined, add the vanilla and almond extract. Then add the pistachio paste. I wanted butter but had to settle for the paste because my old food processor sounded like it was going to die so I had to stop it short. Then one final mix for the pistachio buttercream. Decorating the Cake Place some buttercream on an 8-inch cake board or a plate. Then place the first cake on top. Add some buttercream to a piping bag, then pipe a ring, add frosting to the middle, smooth out, and level with a spatula. Place the second cake on top. Place the last layer and make sure it is leveled. Add buttercream to the top and use a spatula to spread the buttercream on the sides. Use a spatula or a spoon to decorate the sides and the top. Sprinkle the remaining ground pistachio on the top and add to the side of the cake. Optional, place flowers on top. I suggest adding wax paper to the cake before adding fresh flowers. For more information on how to frost a cake, I have two methods see here and here. That’s it delicious pistachio cake with pistachio buttercream all made from scratch. Enjoy. If you love this recipe, remember to share the love, and don’t forget to give a rating below. Until next time happy caking. Delicious homemade pistachio cake made with real pistachios and paired with pistachio buttercream.

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Easter Cupcakes|Bunny Ears Cupcakes

Fri, 26 Mar 2021 16:14:51 +0000

How cute are these Easter cupcakes? This Easter I wanted to create something different than the traditional bunny ear cupcakes. So, I made bunny ears cupcakes shaped like shopping bags. It is a great combination, shopping, and sweets. I had so much fun making these cupcakes, I couldn’t wait to share the tutorial with you. These bunny ears shopping bag cupcakes were inspired by these paper shopping bags I saw on Papermart’s website (see photo below). They were the perfect twist to the normal cupcakes and I was all in. These are not your typical cupcakes in every sense, especially since they are square. Now, I know what you are saying, but trust me it works really well. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. What Materials Do I Need? Wilton Bar cake pan or brownie pan– I used the Wilton bar baking pan, but you can you the 8-inch brownie pan that has the insert to cut brownies. If you use the second option you will have larger cakes. Square Cupcakes-To make the bunny ears cupcakes you will need to bake four square cupcakes using any flavor. I used a box mix for this but you can use vanilla, chocolate, or peach cupcake recipe. Buttercream– I used American buttercream, but you can use any recipe from the buttercream guide. Gel colors-You will need sky blue, rose, leaf green, and orange gel colors. White fondant-I used Wilton fondant, however, you can make your own fondant see the recipe here. Blue fondant- Color some white fondant with sky blue gel food coloring. Pink fondant-Color some white fondant with rose gel food coloring. Shredded Coconut – Color shredded coconut orange and green. Toothpick- You will need toothpicks for the bunny ears and the handles. Spatula-You will need a small spatula. Fondant Smoother- Fondant smoother to smooth the side of the cupcake. Use two to get a sharper corner. Wilton comb set– I bought the comb set a few years ago, the sharp edge was perfect to make the top of the bag. Square board- I used one large square board and trimmed around the base of each cupcake. For best result trim before adding the fondant to the cupcake. Edible Pen– I love this pen. It comes with two size tips a fine tip and a larger tip. I used the larger tip to color the eyes and nose, and the fine tip to draw the whiskers and the mouth. How to Make Bunny Ears Cupcake/Shopping Bag Cupcakes There are a few things to keep in mind when making these cupcakes: (1) the square cake pan takes more batter than the normal cupcake pan, so be prepared for that, and (2) they take a bit longer to bake, than the traditional cupcakes. Step-by-Step Easter Cupcakes Remove the cupcakes from the wrapper. Trim the sides and the top of the cupcakes and place them to the side. Place some buttercream on the board and place the first layer of the cupcake. Then add the second layer on top. Place a cake pop stick to keep it stable. Then slather the cupcake with frosting. Smooth with a spatula and place in the refrigerator to firm up. Remove the cake pop stick and smooth as much as you can. Roll out some white fondant about 1/8 of an inch thick. Wrap the fondant around the cupcake. Trim the fondant in the back. Use Wilton comb and remove the top edges of the fondant. Roll two pieces of fondant into a small spaghetti shape. Then add toothpicks to the back. Secure them with a small piece of fondant. Let it sit to become firm. Make this ahead of time. Place shortening on a mat. Roll out some white fondant, then the blue and pink fondant. Cut out the bunny ears using the white fondant. Then cut out the middle using the blue and pink fondant. Place water or shortening on the blue and pink fondant then add to the white fondant. Break a toothpick and add some water and place under the blue and pink fondant. Color the shredded coconut green and orange. Add to the top of each cupcake. Then add the handle. Then add the ears, add pink to the orange and the blue to the green. Use an edible pen to add the eyes, nose, and whiskers. Can you make this another way? Absolutely, you can bake a regular square cake and cut each one using a square cutter. Then assembly using the instruction above. Another option is the brownie pan with the cutters, this gives you perfect squares as well. That’s it, another cute Easter cupcake idea. If you love this tutorial don’t forget to share the love. Until next time. Happy caking.

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Peach Cupcake with Peach Swiss Meringue Buttercream

Mon, 22 Mar 2021 22:03:48 +0000

This peach cupcake is for sure one of the best recipes I have made to date. I have attempted seven times to achieve a good consistency and peach flavor. Yes, you read that correctly, ‘seven times.’ Since seven means perfection and I am not the type to throw in the towel I kept trying. Even if I’m not even sure what peaches taste like anymore. The result, a delicious peach cupcake paired with a peach Swiss Meringue Buttercream. My battle with the peaches started more than a month ago. I thought I would make a peach puree, keep little bite sizes of peach in so that you can taste them in the batter. The first few tries you could not taste the peach at all. I then upped the peach puree and oh boy that’s when it went downhill. I had peach flavor, but a weird consistency. Finally, I tried it with buttermilk, the flavor was great, but I felt as if I was cheating a bit. So, I went back to the drawing board. After playing around with the recipe some more, I ditched the buttermilk, added peach puree, peach jam, and used oil and butter. The result, a delicious peach cupcake. The peach cupcake is light and has just the right amount of peach flavor. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Peach cupcake with Peach Swiss Meringue Buttercream The secret to this peach buttercream is the peach puree and the peach jam that is added to the batter. You may use a store-bought brand, I suggest using one with all-natural ingredients and a natural sweetener. This past weekend I bought a jar of peach jam from a local vendor at our town fair and I really loved the freshness of it. Of course, you can make your own peach jam. What I love about the peach jam is the small chunks of peaches in it. You can definitely taste them in the cupcakes. Really, it’s like heaven in your mouth. Also, if you look closely at the buttercream you will notice specks of peaches. OMG. I couldn’t wait for this batch of the peach cupcake to cool, I tried it as soon as it came out of the oven (don’t try this at home). I was singing Hallelujah, I finally have a peach cupcake that’s perfect. Ingredients/Supplies to Make the Cupcakes: Self-Rising Cake Flour– I like using White Lily Self-Rising Flour or the Presto brand. If you don’t have any at home, make your own self-rising flour by combining one cup of cake flour, with ½ teaspoon baking powder, and ¼ teaspoon salt. Peach Jam–I like incorporating jams in recipes whenever possible. This recipe calls for a 1/4 cup of peach jam in the cupcake and 1/4 cup in the buttercream. I used my easy homemade peach jam recipe, you can make the jam ahead of time to save time. Fresh Peaches–The fresh peaches replaced the milk in the recipe, it adds to the flavor and the moistness of the cupcake. You will need three (3) medium peaches for this recipe. Cupcake liners-Not all cupcake liners are created equal. In the past, I used two cupcake liners to make cupcakes because they look awful without the second liner. I found these greaseproof cupcake liners on Amazon and I absolutely love using them for cupcakes. Nutribullet– I used the Nutribullet to make the peach puree, but you can make it using a food processor. How to Make the Peach Cupcakes Preheat oven to 350°F. Add the cupcake liners to a muffin pan. Measure the self-rising flour and set it aside. Remove the skin and the seed from about 3 peaches and blend in a food processor or Nutribullet to make the peach puree. In a large bowl, beat butter, oil, and sugar with an electric mixer or stand mixer until light and fluffy. Add eggs, one at a time, and mix well. Add vanilla or peach extract (this is optional). Then add the peach jam. Alternate the flour with the peach puree, beating well after each addition. Continue beating one minute. Use a cookie scoop to pour into the cupcake liners. Bake 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool in the muffin pan, then move them to a cooling rack for 10 minutes. Peach Swiss Meringue Buttercream The peach Swiss Meringue buttercream is the basic recipe found here with the addition of the peach extract and peach jam. While the peach extract is great, it is very strong, therefore you only need a small amount. I opted to put the extract in the buttercream as opposed to the batter for that reason. Mix the buttercream well until the peach jam is combined. I used Swiss Meringue buttercream, but you can use Italian Meringue buttercream. The lightness of these buttercream makes them a perfect pairing with the peach which is a bit tart. Love, love, love the combination, as Oprah would say “Oh it’s good.” This recipe was updated with new photos and republished. Other recipes you might love: From Scratch Strawberry Cake with Strawberry Buttercream Lemon Blackberry Cake with Lemon Blackberry Buttercream Lavender Cake with Vanilla Buttercream This delicious from scratch peach cupcake is made using fresh peaches, peach jam and paired with peach buttercream. It has the right amount of peach flavor with every bite. Finally, my taste testers loved this recipe and it is one of my favorite recipes. I know it will be a favorite of yours too. If you love this recipe, please share the love by giving it a star rating and pin for later. Until next time, Happy Caking.

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Chocolate Cupcake with Nutella Buttercream Frosting

Sat, 20 Mar 2021 12:02:09 +0000

My niece ‘young baker in trainer‘ requested that I add more cupcake recipes to the blog. Lately, she has a newfound passion for baking and I am ecstatic about this. You see she is my number one fan and reads all my blog posts from Germany. Even though we are in different time zones, I aim to please. One of her requests is a chocolate cupcake with Nutella buttercream frosting and filled with Nutella. This is right up my alley, chocolate lover, check, Nutella lover check, the perfect combination. This a very easy recipe. Everything is mixed in one bowl, no creaming of butter and sugar necessary. The moist and delicious chocolate cake is a perfect pairing with the Nutella buttercream frosting. Warning for all my Italian Meringue buttercream (IMBC) fans, I used an American buttercream for this recipe. Why, because kids love this stuff and it is very easy to make. If you read my buttercream guide, you know how I feel about American buttercream, but don’t let that stop you, this is creamy, delicious, and sweet. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. How to make a chocolate cupcake with Nutella Buttercream Frosting Like I said before this is a one-bowl recipe. It will be very hard to resist the urge to lick the Nutella from the spoon. Originally I was going to add the Nutella to the chocolate batter and at the last minute decided to add it as a filling to the cupcake. I scaled the recipe down for cupcakes because Lord knows it is too dangerous to have chocolate cupcakes just hanging around all willy nilly. Materials: Nutella Powdered sugar Unsweetened Cocoa Powder I use Hershey’s Instant espresso powder Mixing bowl Measuring Cup and Spoon (liquid and dry ingredients) Wilton Cookie scoop Stand Mixer, Hand Mixer Cupcake liners Wilton Tip 4B or any other star tip Piping Bag Sprinkles (optional) Steps: How to make the chocolate cupcake Add the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, espresso powder, and salt in a mixing bowl. Mix all the dry ingredients until combined with a whisk. Then mix the buttermilk, oil, eggs, together add them to the dry ingredients. Add the hot water last and mix well. This will be a runny batter. Add exactly 2 cookie scoops to each cupcake wrapper or until it is 1/2 way full. Bake for about 10-12 minutes. Steps for Making the Nutella Buttercream Frosting While the cupcakes are baking, in a stand mixer or hand mixer, beat the butter until pale in color. Nutella buttercream comes together more effortlessly than any other buttercream. The creaminess of the Nutella has something to do with it I believe. Then add the Nutella and mix for about 2 minutes. Add the powdered sugar and mix on low. The mixture will be very thick, add the heavy cream one tablespoon at a time until it is smooth. This produces a thick, rich, and fluffy frosting that pipes really well. That’s it a delicious frosting in about 4 minutes. Decorating the Chocolate Cupcake with Nutella Buttercream Add tip 1M or whatever tip you have to a piping bag. Then fill halfway with the Nutella buttercream. Use a filler piping tip to remove the middle of the cupcake and add some Nutella. Push the filling down. Hold the piping bag at a 90-degree angle. Squeeze medium pressure to add a small amount of buttercream to the center. Then pipe around the circle to create a tall buttercream frosting. When you get to the top release pressure. The final result should look like this. Optional: Add some sprinkles to give it a pop of color and before the buttercream crusts over. Look how beautiful and yummy that looks. Absolutely delicious. Easy one-bowl chocolate recipe. A moist and decadent chocolate cupcake with Nutella Buttercream frosting.

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Vanilla Chai Cupcakes with Chai Brown Sugar Buttercream

Fri, 19 Mar 2021 13:30:27 +0000

Are you a chai latte fan? I love spices, so of course, I couldn’t wait to make these vanilla chai cupcakes. They are a blend of warm spices such as cardamom, nutmeg, ginger, and cinnamon. These cupcakes have just the right amount of sweetness and spice, similar to the drink, except these are much better. These chai cupcakes are filled with chai flavor in every bite. It is like classic comfort food because it makes you want to curl up on the couch with a cuppa. It is light and fluffy and is tea in the form of a cupcake. Pairing it with brown sugar Italian Meringue buttercream with a dash of chai spice puts it over the top with flavor. The buttercream is not too sweet, yet it hits all the right notes. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Chai Spice Cupcakes and Main Ingredients To make these chai cupcakes, I adjusted my vanilla cupcake recipe and added the chai spice with a chai spice-infused buttermilk. I used the same method to make Earl Grey cupcakes and loved how they came out. So, I decided to try it again and the result was fabulous. The aroma of the spices makes it feel like fall, except it’s not and it’s like 30 degrees outside (yup, it’s winter over here). When I was finished making these cupcakes my mom stopped by (instant taste tester) and I immediately gave her a cupcake to try. She absolutely loved it. While I couldn’t get her to try the frosting, I was happy she had a cupcake. Since COVID I lost all my taste testers from work. So, I have been bribing my son to try my goodies. Chai Spice Mix–Mix ground cinnamon, ginger, cardamom, nutmeg, and allspice together to create the warm chai spice. It will not only smell delicious but will have a nice kick to it. Cake flour–I know my vanilla cupcake recipe uses self-rising cake flour, but I wanted to change it up a bit. Instead, I used cake flour, I believe they both yield the same texture so there is no real change. The only difference, self-rising cake flour has leavening and salt added which makes it much easier. If you don’t have cake flour measure a cup of all-purpose flour and remove two tablespoons, then add two tablespoons of cornstarch and sift together. Buttermilk–I like using buttermilk because it makes the cake moist and tender. Butter and Oil– Whenever possible I like combining butter and oil. The combination makes you get the flavor of the butter (delish) and oil for a moist cupcake. Chai teabag– I used Tazo chai teabag to infuse the buttermilk because that’s what I had on hand and I like their teas. However, you can use any chai teabag. Cupcake liners–I used these greaseproof cupcake liners on Amazon that I absolutely love. There is no grease and they don’t stick to the cupcakes, win-win. How to Make Vanilla Chai Cupcakes Preheat oven to 350°F. Add the cupcake liners to a muffin pan. Mix the spices together to make the chai spice and set it aside. In a medium bowl, measure the cake flour, baking powder, baking soda, salt, and chai spice, then set them aside. In a measuring cup, pour the buttermilk and add the two bags of chai spice tea bags. Let it sit for 20-30 minutes. Remove the tea bags and squeeze out the excess buttermilk. In a large bowl, beat butter, oil, and sugar with an electric mixer until light and fluffy. Add the vanilla Then the eggs, one at a time, and mix well. Then, add flour alternately with buttermilk Beat well after each addition. Continue beating for one minute or until combined. Then use a cookie scoop to pour into the cupcake liners. You will need about two scoops. Bake 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool in the muffin pan, then move them to a cooling rack for 10 minutes. The Frosting: Brown Sugar Italian Meringue Buttercream I used my delicious brown sugar Italian meringue buttercream for the frosting with a pinch of chai spice. This time around, I did not infuse the sugar syrup with chai tea, as I did with the Earl Grey cupcakes, because of the deep flavor of the brown sugar. Look at that beautiful buttercream. I know that Italian meringue buttercream takes some effort to make, but it is delicious. Therefore, I suggest making it ahead of time. An alternative is to use vanilla Italian meringue buttercream or this easy buttercream recipe with a teaspoon or more chai spice. Decorating the Cupcakes To decorate the cupcakes I fitted a piping bag (I used these) with a Wilton 1M tip and filled it about half-way with buttercream. I piped a small amount of buttercream in the center, and piped around it, then released pressure once I got to the top. You can find more tips for decorating cupcakes in this tutorial. That’s it for today, super yummy vanilla chai latte cupcakes. If you like this recipe don’t forget to share and give a star rating. As always until next time happy caking. Delicious vanilla cupcakes with warm chai spices.

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Easter Egg Nest Cupcakes

Fri, 12 Mar 2021 14:25:30 +0000

These adorable Easter egg nest cupcakes are fun, easy, and too cute to eat. They are a great Easter treat to make with the kids, with no decorating skills needed. Each cupcake is topped with shredded coconut and a chocolate “nest” which is filled with mini pastel-colored chocolate eggs. Yum!!! While I was searching for the edible rainbow (Airheads) a few weeks I found these cute mini Robin eggs in the store for $1. I bought two boxes but wasn’t sure what to do with them. Since Easter is around the corner, I thought why not use them to make nest cupcakes. This is a huge deviation from plastic ones I am used to filling with dinosaurs. So, this year for Easter, I am kicking things up a notch and am adding these chocolate”nest” cupcakes to the menu. Ok, I admit, I love anything chocolate, but the “nest” is super delicious. It is sweet, salty, and crunchy. Today I am going to show you how to decorate these adorable cupcakes. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. What will you Need to Make the Cupcakes? These cute cupcakes are one of the easiest treats you can make. However, there are a few steps you have to take before it is ready to be served. First, you need to make the cupcakes, then the frosting, and lastly the decorations i.e. chocolate “nest” and edible grass. To make this much easier here are the ingredients/tools you are going to need. Ingredients/Tools: Cupcake recipe – To make these chocolate nest egg cupcakes you can use your favorite cake recipe, but I recommend either my chocolate or vanilla cupcake recipe. If you like more coconut flavor, try my delicious coconut cake recipe. Frosting recipe– I recommend using a chocolate frosting recipe for a speck of speck dirt, I have a few recipes in this buttercream guide to choose from. However, if you choose to use frosting for grass, then you can eliminate the chocolate and use vanilla buttercream instead. Potato sticks– I used Utz potato stixs for this, they are cut really small and are the key to making it look like a real nest. Chocolate candy melt or regular chocolate chips– I used Ghiradelli chocolate candy wafers to make the nests because they are easy to melt and were readily available. However, you can use melted chocolate chips instead. Shredded coconut/green sprinkles–Colored shredded coconut can be used for grass, however, you can use green sprinkles or green frosting with a grass piping tip. Leaf green gel food coloring–You will only need a small amount of leaf green gel food coloring to make grass either with coconut or frosting. Mini egg easter candy– I used the Easter Whopper mini Robin eggs because they are speckled and Cadbury mini eggs which are pastel-colored but not speckled. Muffin pan or small silicone mold– I used the muffin pan to shape the chocolate “nest,” since it is the same size as the cupcake. But, you can use a silicone mold that’s small than the cupcake to make them as well. Spoon/fork– The spoon is used to add the chocolate-covered potatoes to the muffin pan and the fork was used to help remove them from the pan. Spatula–Use the spatula to help coat the potatoes. How to Make the Chocolate Egg Nest First, spray the muffin pan. This step is crucial, or you won’t be able to remove the chocolate from the pan. Don’t ask me how I know. Needless to say, I broke a few pieces in the process of making these nests. To make the chocolate egg nest melt one cup of chocolate candy melt in 30-second intervals on fifty percent power. Make sure there are no lumps. If you are having difficulty melting the candy melts here are some tips and tricks. Measure out two cups of potato sticks and place them in a bowl. Pour the melted candy melts over the potato sticks. Then coat the potato sticks very well until they are all brown in color. Then, use a spoon to add the mixture to the muffin pan or silicone mold. Push down in the middle of the nest to make room for the Robin or Cadbury eggs. Place into the refrigerator for 10-15 minutes until they are completely set. I was able to get four large nests and a smaller nest, however, you can get more if you make them a bit smaller. How to Make Edible Grass There are a few ways to make edible grass: (1) using light green sprinkles (2) frosting with a grass tip (in this tutorial I show you how to pipe grass), and (3) shredded coconut. I used shredded coconut because that’s what I had in the house, but you can use any of the three. To color the coconut, add a small amount of leaf green edible gel to about half a cup of shredded coconut and mix well. Remember a little bit of gel color goes a long way. Place into a container until you are ready to assemble cupcakes. Assembling the Egg Nest Cupcakes Start by adding frosting to the cupcake. You may use a spatula or piping tip. Pipe the frosting around the edge of the cupcake. Dip or add the edible grass to the side of the cupcake. Place the chocolate egg nest in the center of the cupcake. Then add the Robin or Cadbury mini egg candy to the nest. If you traveling with the cupcake you can use a bit of candy melt to the nest to secure the eggs. Finally, I used a combination of the speckled mini egg and the plain eggs in the chocolate nest and I think they turned out really cute. That’s it for today. If you like this tutorial let me know by commenting below and don’t forget to share the love. Until next time happy caking.

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St. Patrick’s Day Pot of Gold Cupcake

Fri, 05 Mar 2021 14:30:50 +0000

Top o’ the mornin’ to ya. I have been wanting to say that ever since I decided to make this pot of gold cupcake tutorial. St. Patrick’s Day is around the corner and it dawned on me that I don’t have any St. Patrick’s Day cake or cupcake on the blog. Zip, zilch, nada. So, today I am changing that; I am going to show you how to make a 3D pot of gold cupcake using buttercream. When I was planning this post, I was torn between buttercream or fondant. However, while I was smoothing out the buttercream, I realized it didn’t need fondant. Nevertheless, I did use fondant to make the gold coins because I couldn’t find edible gold coins anywhere. To make the pot of gold cupcake, we are deconstructing the cupcake and essentially making a mini cake. Wait, what…Why? It was the only way to make a 3D pot of gold. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Materials for Making the Pot of Gold Cupcake For this project, I used regular American buttercream (ABC). Now, I know I usually use Italian Meringue buttercream, but ABC is the best way to go for this project. Plus, it is easier to color American buttercream, than Italian Meringue and it forms a crust. I used a chocolate cupcake and filled it with buttercream and caramel. Yum! Materials you are going to need: Black buttercream–You are going to need a medium consistency buttercream, see recipe below and step-by-step here. To make black buttercream you will need black cocoa. I have only used King Arthur’s brand for this, but I am sure they would all work the same way. Chocolate cupcake–I used my delicious chocolate recipe, see the step-by-by step here. Caramel sauce filling– I like using homemade and usually make my own, you can find the caramel sauce recipe and tutorial here Gold fondant–Satin Ice makes a gold sparkling fondant, but you use marshmallow fondant and paint it gold. Piping bags (2)-You will need a large piping bag to use the Wilton quick icer (which is optional) and a tipless bag for the handles, legs, and hanger. Paintbrush– The paintbrush is used to mark the neck of the cauldron. A small paintbrush is best because of the size of the cupcake. Wilton tip 789 (optional)-TheWilton quick icer (Wilton tip 789) adds just the right amount of buttercream without the need for a crumb coat. However, if you didn’t want that much icing on the cupcake you can add the amount that you need a little at a time. Spatula–Any small spatula or palette knife will do. Flexible smoothers or acetate–To smooth the buttercream you will need either a flexible smoother or acetate. You can also use a Viva paper towel. I didn’t have any in the house, so I used both the acetate and the flex smoother. Small circle cutter–I used the smallest cutter from the Ateco set to make the edible gold. Small rolling pin–You will need a small rolling pin to roll out the gold fondant. Mat–You will need a small mat to roll and cut out the fondant. Rainbow airheads How to make the Pot of Gold Cupcake Now that you have gathered the five thousand materials, it is time to make the 3D pot of gold. Because we are building a cauldron, we are going to need a make a curve in the cupcake. To do this, add enough icing to the outside to get the right shape. Roll out the gold fondant and use the small circle cutter to cut as many circles as possible. Cut the cupcake in half. Place some buttercream on a small cake circle or a plate. I added the buttercream on parchment paper to make it easier to move for easy clean (at least so I thought). Then add the first layer of cake. Add the buttercream and the caramel sauce. I totally forgot to take a picture of the caramel. Then add the next layer on top. Fill the large piping bag with the black buttercream and frost the top and the side of the cupcake. Use a spatula to smooth the buttercream, then switch to the acetate or flex smoother. Couldn’t avoid the mess no matter how hard I tried. You will have a lip at the top, leave it, we will need that later to hold our gold coins. Place it into the refrigerator for about 20 minutes. Remove from the refrigerator and smooth the sides some more. This time from the bottom to the top to shape the pot. Use the paintbrush to place the indentation for the neck of the pot. Now use a knife to remove the rough edges at the top of the pot/cauldron. Use the paintbrush to make some definition of the edge on the inside. Continue to smooth until you are satisfied. Fill a tipless bag and pipe the two handles, and the hanger in the front. Then pipe the feet. If you notice, the top isn’t smooth, it doesn’t need to be because it will be covered. Just make sure there is enough space for the gold coins. Place a toothpick in the rainbow airhead and insert it into the pot. At this point, it is very flexible. My mom pointed out that it will harden if you leave it out. I strongly suggest placing it in the shape you like before adding it to the cupcake. Keep adding the gold coin, until you have filled it all the way to the top. Place a small amount of water to make them stick together. This was my test to see how many gold coins I needed to use. I did this before the step above. At some point, I cut the airhead, but, realized afterward I shouldn’t have. Don’t you love when that happens? I decided last minute to add a Leprechaun (sorry the tutorial is already long so I didn’t add how to make him) and marshmallow clouds. Consequently, I had to move my rainbow to accommodate him. He has got his hands stuck in the pot. The perfect treat for your St. Patrick’s day virtual party. This from-scratch chocolate cupcake recipe is to die for. Adapted from Hershey's recipe, it is rich, moist, and delicious. Everything made in one bowl. It is every chocolate lover's dream.

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Easy Homemade Caramel Sauce

Mon, 01 Mar 2021 14:30:31 +0000

Skip the store-bought caramel sauce. This homemade caramel sauce is so easy. Made with only six ingredients, it is delicious and comes together in less than 15-minutes. Caramel sauce can be used as a cake/cupcake filling, drizzle over ice cream or cake, or to flavor buttercream. Caramel to me is like chocolate. It’s so good you have to try everything humanly possible not to drink it with a spoon. I learned how to make homemade caramel sauce many years ago. Moreover, to my surprise, it was so easy. Of course, no crazy ingredients are included. You know the ones that you can’t pronounce. Also, no high fructose corn syrup. After making your own, you won’t go back to the other stuff. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Ingredients needed to make Caramel sauce Caramel/liquid gold needs only six ingredients: sugar, butter, corn syrup, water, vanilla extract, and heavy cream. While it is tempting to eliminate an ingredient, don’t do it. Each ingredient is essential to making the best caramel sauce. Granulated sugar– granulated sugar is the base of the sauce. When combined with water makes the most beautiful amber color sauce. Water-Water is used to melt the sugar. Butter– Everything is better with butter right? Butter helps stop the browning and makes the caramel pourable. Light Corn Syrup– Corn syrup makes the sauce nice and smooth. Also, it helps prevent graininess that can arise from crystalized sugar or overcooking the sauce. Heavy cream– heavy cream makes the caramel creamy and stops the caramelization process. Vanilla extract– vanilla adds flavor to the caramel, use only the best vanilla. Deep pot– any pot will do, but the best is a pot with a heavy base to make the sugar melt evenly. How to Make Caramel Sauce There are few things you need to keep in mind when making caramel sauce. One, use a deep pot, this prevents the caramel from spilling all over the place. Two, it is essential not to move away from the stove at any time. This prevents the sugar from over-browning (bitter) and burning (extremely bad). Three, the heavy cream will cause a reaction, remove the pot from the stove and place it in the sink to handle any spill. Four, do not try to make too much sauce at once. If you are, make sure the pot is large enough, for the reasons mentioned above. Now that’s out the way, here is the step by step: Heat the sugar and water over medium heat in a deep pot. I used a small pot, but you can see how much room is in the pot. Once the sugar reaches an amber color, add the butter. The heat from the sugar should melt the butter. Once the butter is melted, remove the pot from the stove and add the heavy cream slowly. Stir to incorporate the cream. Then, add the vanilla and the corn syrup. Let the caramel sauce cool in the pan. As it sits, it will darken and thicken. The whole process should take about 10 minutes or so. Store in the refrigerator for up to 10 days. Once in the refrigerator, it will harden a bit, place in the microwave for 30-second intervals until it is melted again. Stir between each interval to see if it is at the right consistency. Now you are ready to use it any way you like. See if you can resist licking the back of the spoon. How to Fix Grainy Caramel Sauce The best way is to use corn syrup. Add a teaspoon of corn syrup at a time to the sauce fix any graininess. Can I Substitute Brown Sugar for White Sugar to Make Caramel? Yes, you can, brown sugar gives it a great flavor. That was easy right? If you like this recipe, don’t forget share and to pin it for later. Other Useful Cake Fillings Pineapple Jam Orange Jam Peach Jam Until next time happy caking. Make your very own homemade caramel sauce in a just few minutes using only five ingredients.

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Orange Cupcakes with Orange Italian Meringue Buttercream

Fri, 15 Jan 2021 11:54:17 +0000

These orange cupcakes will surely brighten your day. If you are still sheltering in place for like the umteenth month (I lost count now), these are the perfect cupcakes for you. They are bursting with orange flavor from the orange buttercream and the orange curd filling. To say that they are delicious is an understatement, you really can’t have one bite. The real story behind these cupcakes is kind of funny. I bought a bag of oranges and they were not sweet at all. Since I couldn’t eat them and I didn’t want to discard them, I spent a few days racking my brain about what I should do with them. My first thought was orange jam, but, after that, I still had a lot. That’s when I thought how about making them into cupcakes. Normally, when I make cupcakes it’s just the cupcake and the buttercream, but I wanted to add more orange flavor to the cupcake. Actually, I still had more oranges, so, I decided to add the orange curd (yum). You are probably wondering how many oranges did I really have? Ahem, a lot. I know this recipe has a few components to it, but trust me it is worth it. The result is a light orange cupcake with orange flavor in every bite. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. What you will Need to Make the Orange Cupcakes: Eggs- The recipe uses room temperature eggs, if your eggs are too cold place them in warm water for a few minutes to bring to room temperature. Butter – I use unsalted butter at room temperature. Oil– I like adding oil and butter because it makes the cupcake moist and you still get the flavor of the butter. Buttermilk– I used buttercream because of the lightness it adds to the recipe, but you can use milk. Self-rising Cake Flour– I like using self-rising cake flour because it is so much easier and I don’t have to worry about leavening and salt. I use Presto self-rising cake flour because it is available locally, but White Lilly is also a great choice. If you don’t have self-rising cake flour, add 1/2 teaspoon baking powder and 1/4 teaspoon salt to every cup of cake flour. So for this recipe, you would need 1 teaspoon baking powder and 1/2 teaspoon salt. Granulated sugar Orange Juice– I used freshly squeezed orange juice. Orange Zest– I zested two oranges and used them to make the orange juice. Orange Jam– The orange jam was used in the buttercream. Recipe to follow. Vanilla extract/Orange Extract- For more flavor add real vanilla extract and if you have orange extract add some as well. Orange extract is optional because there is already so much orange flavor in the cupcake. Italian Meringue Buttercream–The recipe can be found here in the buttercream guide. What you will Need to Make the Orange Curd: Orange curd should be made ahead of the cupcakes. It needs time to thicken up, either overnight or a few hours. So plan accordingly. Unfortunately, I forgot to take process photos of me making the orange curd. Orange zest –Zest of one orange Egg yolks– I used the yolks from Italian Meringue buttercream Granulated sugar Butter– Cut the butter into pieces, so that it is easier to melt. Salt Optional: you can add lemon zest and lemon juice. How to Make the Orange Cupcakes Cream the butter and sugar together. Then add the oil. Mix until nice and fluffy. After you cream the butter, oil and sugar add the orange zest and the vanilla. Add the eggs one at a time, mix until incorporated. Then add the flour and buttermilk, mix until fully incorporated. Do not overmix. Use a cookie scoop and fill the cupcake liner two-thirds full. Shake them to level and place in the oven for 15 minutes or a toothpick comes out clean. How to Make the Orange Italian Meringue Buttercream To make the Orange Italian Meringue Buttercream add the 1/2 cup of orange jam to the buttercream and mix until combined. You can also use orange extract instead of vanilla extract, however, the jam is enough to flavor the buttercream. How to add the Orange Curd Filling After the cupcakes are cooled, use a knife to remove the middle of the cupcake. Then cut off a piece, you only need a small piece to cover the top. Fill the cupcake with the orange curd. Then place the small piece on the top of the cupcake. Now, add the orange buttercream frosting to the top of the cupcake and enjoy. For more cupcake decorating help, see the cupcake decorating guide. Delicious Orange cupcakes, filled with orange curd and Orange Italian Meringue Buttercream frosting. These cupcakes are light and full of orange flavor in every bite.

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How to Thin Candy Melts Three Ways for Dipping Cake Pops

Wed, 06 Jan 2021 14:00:05 +0000

Have you ever melted candy melts and it became a goopy mess? Totally undippable chocolate. I had the same issue. My very first time making cake pops, I decided to use real chocolate. Oh my, what a challenge that was… I had so much difficulty thinning out the chocolate. I cringe each time I think about it, but, the experience has been permanently singed into my brain. After that debacle, I decided to try the Wilton candy melts since it was available locally. I had the same issue it was way too thick (it was a goopy mess), after several attempts I knew I had to figure out how to thin the candy melts. Do you see the goop? All of that goop is fixable. Guess what, I am going to show you three ways to thin candy melts for the perfect consistency. No more goop or thick candy melts. The right consistency to make it is easier to dip, drizzle and coat cake pops, pretzels sticks or whatever your heart desires. Before we begin, lets talk a bit of about candy melts. What are Candy Melts? Candy melts are candy coating or wafers used to cover cake pops and other treats. They are not real chocolate. Unlike real chocolate, it does not contain cocoa butter. Instead, some have cocoa powder listed as an ingredient (not to be confused with cocoa butter) which is a cocoa solid i.e. what is left after the oil is removed. Other ingredients of candy melts are hydrogenated palm kernel oil and soy lecithin (more about that later). These two ingredients are the key to how we are able to thin candy melts. Nevertheless, there are some candy melts that doesn’t need to be thinned out, one that comes to mind is Ghirardelli White Melting Wafers (which are delicious by the way). The downside, they are expensive and are only available in dark and white wafers. Which means that you would have to color your own. As a side note, only color with oil based colors or the candy melts will seize. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. How to Thin Candy Melts Three Ways There are three ways I like to thin candy melts and they are listed below. In the photo above, I show the results using three different methods. The shortening and the vegetable oil were very similar in texture. Therefore, they are worth considering if you need a quick solution. For this project, I used one pack of yellow candy melts and two packs of blue candy melts. Each package was 12 ounces each, even though some candy melts come in 10-ounce packages. Vegetable Shortening Vegetable Oil Wilton EZ Thins/Paramount crystals How to Thin out Candy Melts with Vegetable Shortening Vegetable shortening is my go-to method when I run out of EZ Thins. If I had to place this list in order, shortening would come in at number two. I like it because it is something I always have on hand. It dries very well and I have not noticed any change in taste. To thin candy melt using vegetable shortening, I use 1-2 tablespoons of vegetable shortening for each 12 ounces bag of candy melt. The package says two teaspoons, however, I find that is not to be enough and usually use more to get the right consistency. The key is to make sure to add at the right temperature and add a bit at a time. Of course, the temperature and age of the candy melt do affect the amount used. Directions using Shortening: Melt the candy melt in the microwave according to the directions on the bag, which is one minute at 50 percent power, then 30-second intervals thereafter. Then, melt the vegetable shortening in the microwave in 30-second intervals until fully melted. This is different from the package as well, but, it incorporates so much better. Remember to test the temperature, if it is too hot let it cool down before using. Don’t let it get too cold or it will solidify again. Add a tablespoon at a time and stir to incorporate. Continue to add the second tablespoon and stir, at this point the candy melt should be thin. You can add a little bit more if it is not thin enough. Keep in mind the thinner you make it, the faster it dries and that is a factor when you are adding sprinkle and other decorations. How to Thin Candy Melts with Oil Of all the ways to thin candy melts, this is my least favorite. However, oil works the same way as vegetable shortening. I used canola oil. Use up to one tablespoon of vegetable/canola oil to a cup of candy melts. In the project, I used four teaspoons which is equivalent to one tablespoon, plus one teaspoon. However, it could have used another teaspoon, but I didn’t want to risk affecting the consistency and the amount of time it takes to dry the candy coating. Adding oil did not affect how hard the candy dried. However, it does affect real chocolate. One thing to note, it did dry faster than the shortening. There is no noticeable change in taste. However, I don’t believe that an additional tablespoon would likely affect the taste either. You also cannot see make any distinction between the oil and the shortening. At least I didn’t notice one. EZ Thins/Paramount Crystals I saved the best for last. My absolute favorite method to thin candy melts is using Wilton EZ-Thins. It is a game-changer. EZ Thins and Paramount crystals are the same things, they are sold under different brands. Both are made up of two ingredients, you guessed it: hydrogenated palm kernel oil and soy lecithin (remember the reference above), similar to the candy melts. Use two tablespoons of EZ Thin or Paramount Crystals for every twelve ounces of candy melts. Directions for using EZ-Thins or Paramount Crystals: Melt the candy melts according to the instructions on the package. Melt the EZ-Thins/Paramount Crystals in a microwave-safe bowl. Then add to the melted candy melts (this is the secret). Of course, you may add unmelted EZ-Thins, however, I find that sometimes it doesn’t melt all the way and might not be as smooth. So, to avoid that I melt it every time. That’s it, now you know my secret for getting a perfect candy melt consistency the next time you get ready to make cake pops. For additional troubleshooting methods see 7 tips and tricks to make perfect cake pops. For even more tips check out my book, the ultimate cake pop guide. It is loaded with tips and tricks and even a few projects.

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