cooking

Rainbow Cupcakes, Rainbow Cupcakes, I Loved You

Ooh, pretty colors. Lots of people admire bright prismatic hues, especially in desserts. I am no different. That above is a multi-colored cupcake I baked from scratch.

How did I do it? I used a vanilla chiffon cake recipe, divided the batters into different bowls, dyed them various colors, piled them up in the muffin cups, and then placed them in the oven. I added green frosting to some (not pictured) and consumed those. They were delicious!

That was…just for a few days. Unfortunately, they warmed in the container and went bad. So, I had to throw them away. Bummer! And that recipe had succeeded with me before.

Excellent vanilla cake recipes from scratch are hard to find. Not kidding. In the past, I’ve often preferred boxed cake mixes when it came to the vanilla flavor. However, I have a friend with a peanut allergy and she’s been to many of my parties. Since there aren’t a lot of nut-free bakeries in my area (there are only a few, and several minutes away from my house), when the friend with the nut allergy comes, I have to make the cakes from scratch. They’ve come out good before at every party I’ve had.

Anyway, regardless of the previous success with that recipe, if I choose to make vanilla cake or cupcakes again, I will likely find another formula to follow.

cooking

Cake-Decorating Techniques I’m Glad I Learned

Image from Pixabay

I’ve been baking and cooking since I was 12. I’ve also learned to decorate cakes and other baked goods around that age. Of course, I struggled several times, especially in the early days.

However, I’ve been making a lot of my own occasion cakes in recent years, because one of my friends is allergic to peanuts. Unfortunately, many bakeries aren’t nut-free, including near where I live. In fact, although I reside outside New York City, allergy-friendly bakeries are rare.

Nevertheless, I still enjoy my homemade cakes and cupcakes. The interest worked out very, very well. So, without further ado, here are the techniques I am thankful for learning.

1: Crumb-coating

This is when you put a plain layer of buttercream all over the cake and put it in the refrigerator to cool. That way, you don’t end up with crumbs in your icing. That is when you put the next layer over it and you can be free to do what you want. This might not work for whipped cream frosting, though.

2: Whipped buttercream technique

You do the usual for making buttercream icing, but add extra milk (a little at a time), and whip with an electric mixer for as many as seven minutes or so. That way, your buttercream can turn out similarly to whipped cream icing. There are a few reasons it might work. One, colors tend to come out bolder in butter cream than whipped cream. Two, writing on a cake is easier with better with buttercream than whipped cream. Three, there is a special trick to whipped cream icing that keeps it from sinking into the cake. That is adding unflavored gelatin to hot water, letting it cool, and then incorporating it into the whipped cream. It’s fine, but a little more work, depending on your needs or desires.

3: Less can be more

Good cake designs don’t always have to have lots of decorations. In fact, a minimal amount can be just as beautiful, if not, more. That’s what happened when I prepared for my 26th birthday party in November 2019. I had a lot of cooking to do, so I just made simple flower-like borders around the cake’s exterior (not attached), wrote “Happy Birthday, Sunayna” with buttercream on a piece of white chocolate, and that was it. It still looked great.

So, there you have it. I hope this helps.

art, cooking

It’s Fun to Draw Cakes

Although it’s unlikely typical for people to want to draw designs for their cakes, no matter the reasons, I enjoyed it in my youth and still do now.

As a creative and artistic person, I’ve constantly come up with various ideas and specific envisions for just about anything.  With cakes, I’ve drawn how I wanted them to look. Sometimes I’ve had my own drawings scanned onto them. During that time, I also discovered that copyrighted images could not be scanned onto cakes. So, I had to stick with my own ideas.

I would also illustrate a few different ideas of one cake. I did that for my sweet 16 cake, and used every possible point-of-view (except the bottom, obviously). The bakery used one of the designs and that pleased me.

Recent years, though, I’ve designed cake appearances for me to bake from scratch. One of my college friends is allergic to peanuts, and unfortunately, there aren’t many commercial options near me that are 100 percent safe for those with nut allergies. It sounds strange, especially since I live close to New York City. But even there, I had trouble finding a place I could trust to be fully nut-free. There are some, but they’re also dairy-free, gluten-free, and so on.

Even though I’ve been cooking since I was 12, some of the cake designs I’ve envisioned were a little too advanced for me, like the ones below.

The gradient technique is called an ombre. It looks beautiful, but I’m not sure if I know how to do it properly (in spite of researching it). And some of the flowers are probably best for elite and highly talented bakers. Here’s another cake image I drew that I felt was too hard to actually do in real life.

It most likely would be easier than the one with the ombre and detailed flowers. However, this would have involved a lot of work.

So, at times, less can be more with designing and decorating cakes, especially if it’s a casual party at your house with a group of friends. I learned that cake appearances can still look dazzling, even with few decorations. That is what I did for my 26th birthday November 2019.

Okay, maybe me looking away from the camera might be kind of distracting. But if you look carefully at the cake I’m cutting, you see only two colors, one type of decorative design, and the writing on a white chocolate bar in the center. That was good enough for me, especially with all the cooking and other preparations I had to do.

So, there you have it.