Coconut White Chocolate Cupcakes

Cupcakes by Zakia

NYC Cake Decorators love to decorate cupcakes. These are especially delicious with milk or coffee.

Chocolate-Coconut-Cherry Cupcake
1 stick butter, softened
1/2 teaspoon coconut extract
2/3 cup sugar
2 eggs
1/3 cup milk
1/2 cup unsweetened shredded coconut
1/3 cup red candied cherries, chopped coarsely
2 ounces dark chocolate, chopped coarsely
1 cup self-rising flour, sifted
1/4 cup all-purpose flour, sifted

White Chocolate Ganache
1/4 cup cream
3 1/2 ounces white chocolate, chopped coarsely

1. Preheat oven to 350F. Line a muffin pan with paper baking cups.
2. Beat butter, coconut extract, sugar and eggs in small bowl with electric mixer until combined.
3. Stir in milk, coconut, cherries and chocolate, then sifted flours. Divide mixture among baking cups; smooth surface.
4. Bake about 25 minutes. Turn cupcakes onto a wire rack to cool.
5. Make chocolate ganache by bringing cream to a boil and pouring over chocolate and stir until smooth. Cover and let stand at room temperature until you are able to pipe a swirl.
6. Top with a cherry.
   

Pettit Fours Class with Chef Jean-Rony Fougere

I think these yummy pictures speak for themselves. Chef Jean Fougere demonstrated pistachio and raspberry pettit fours, and lemon curd tartlets. Everyone enjoyed tasting his sample pettit fours and took goodie bags home. I must say that the lemon curd tartlet was my favorite:

Chef Fougere's Lemon Curd Recipe

3 whole eggs
Zest of 2 lemons
Sugar 104 grams
Freshly squeezed lemon juice 118 grams
Butter 225 grams

Place sugar, eggs, lemon juice and lemon zest in an aluminum bowl over a double boiler. Whisk until thickened and remove from heat. Cut butter into pieces and then whisk with lemon mixture until all the butter is completed melted. Strain lemon curd on a sheet pan, cover with plastic wrap and refrigerate for an hour before use.

Lemon curd can be used in pettit fours tartlets and also as a cake filling.

Enjoy!

Dina
Organizer

Gumpaste Moth Orchid Class

Lynn proudly holds her stunning moth orchid spray.

Members made beautiful orchids in a 2-Day Gumpaste Moth Orchid class held on March 6, 2009 and March 7, 2009. For more information on upcoming classes and demos, contact Dina, Organizer, NYC Cake Decorators Meetup.

Going Green? Take a look at those Cake Mixes

This blue bird cake was created by Dina, Sugar Designs NYC

In the never ending debate about cake mixes vs. baking from scratch, the inevitable question arises as to whether cake mixes save time. Cake mixes can save time depending on the complexity of the scratch recipe, however, there are many scratch recipes that are just as easy to make.

The more important question might be the consumption of artificial ingredients vs. fresh ingredients. Take a look at the ingredients listed on any box mix: propylene glycol monoesters and distilled monoglycerides (to name just a few ingredients) help give box cakes that soft crumb by articificially constructing the cake's texture, but these chemicals also maintain the shelf life of the product. Makes you want to go hmmmmmmm! Think about this the next time you want to save time by preparing a cake mix for your family, friends, and clients.

Passover Sponge Cake
courtesy Susan G. Purdy, A Piece of Cake

Ingredients
Grated zest of 1 orange
1/4 cup freshly squeezed orange juice
Grated zest of 1 lemon
2 tablespoons lemon juice
5 large eggs, separated
1 cup granulated sugar, sifted (200 grams)
3/4 cup matzoh meal, sifted (90 grams)
1/2 cup potato flour, sifted ( 85 grams)
1/2 teaspoon salt
1/2 cups light vegetable oil, such as corn or safflower oil

1. Preheat oven to 350 degrees F.
2. Combine grated zest and juice of orange and lemon in one bowl. Add egg yolks. Whisk well to combine ingredients. Set bowl aside.
3. In the large bowl of an electric mixer, whip the egg whites until fluffy. Gradually add 1/2 cups granulated sugar, whipping the whites until stiff but not dry. Set whites aside.
4. In a small bowl, combine matzoh meal and potato flour, and set them aside. In a large mixing bowl, combine remaining 1/2 cup of sugar and the salt. Stir to blend, then make a hole in the middle of thes dry ingredients and pour in the yolk-juice mixture. Add the oil. Whisk well to blend.
5. Whisk about 1 cup of whipped whites into the yolk mixture to lighten it. Then, little by little, fold the matzoh meal-flour mixture into the whipped batter in 1/4-cup increments. Use a light touch to maintain batter volume.
6. Turn batter into ungreased tube pan. Bake in the preheated oven for 50 to 60 minutes, or until a cake tester inserted in the center comes out clean.
7. As soon as the cake is done, invert it onto the feet of its pan or hang it upside down over a tall bottle or funnel. Leave the cake in this position for several hours or overnight, until completely cold.
8. To remove the cake from its pan, slide a knife blade between the cake sides and the pan. Then top the cake with a plate, invert, and tap the pan bottom. Lift off pan. If pan sticks, again work the knife blade between the cake and pan to loosen crumbs. The colder the cake, the more easily it will come out of the pan. Serve the cake plain, or sift on a light coating of confectioner's sugar.
   

Before You Bake That Cake...

This stunning cake was created by Patricia R., NYC Cake Decorators Meetup

You must be absolutely clear of your client's expectations before you bake that cake. Here are some suggestions of topics that should be covered during this important meeting:

• How many people will the cake need to serve?
• Where will the event take place? (If you have never been to the venue you also need to have information on the decor, ceiling height, cake table, venue contact name & telephone number).
• Will the reception take place indoors or outdoors?
• Is there air conditioning at the venue (for summer weddings)?
  
• Are there any special dietary needs to consider, i.e. religious, food allergies, gluten intolerance, diabetes.
• Theme of the event?
• Cake and filling flavors?
• Does the cake need to travel far?
• What style of cake does the client want?
• Will the client pick up the cake or will you deliver?
• Is the client willing to rent certain equipment i.e., elaborate cake stands and/or pillars?
• Is the client willing to accept your payment policy and cancellation policy?
  

Sylvia Weinstock's Classic Yellow Cake
from Sweet Celebrations

Ingredients

• 2 1/4 cups sifted cake flour
• 2 tsps baking powder
• 1/2 tsp salt
• 1/2 pound sweet butter at room temperature
• 2 cups sugar
• 4 large egg yolks
• 2 tsps vanilla
• 1 cup sour cream
• 4 large egg whites

1. Preheat the oven to 350 degrees. Butter and line the baking pans with parchment paper.
2. Sift together the flour, baking powder, and salt. Set aside.
3. Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light.
4. Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla.
5. Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl and beat for 1 minute.
6. In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula.
7. Pour the batter into the prepared pans and smooth with a rubber spatula.

Bake in the preheated oven, 60 minutes for a 12-inch square pan, or 45 to 50 minutes for an 8-inch pan. The top of the cake should be nicely browned. Test for doneness with a skewer or a toothpick-the tester should come out dry and clean.

Enjoy!

Tips on Your Sugar Flower Sprays

This lovely cake was created by member Natalie, owner A World of Cakes.

There are many different ways to arrange your gumpaste flowers: teardrop shape, hogarth curve, and crescent shape are three kinds of arrangements.

When placing gumpaste flower sprays or sugar ornaments on cakes, never insert wires into the cake. Insert a posy holder into the top, side or corner of the cake for the spray to sit in. The holder should protrude slightly above the level of the icing, so that it can be removed easily before cutting. As an alternative, you can attach a long toothpick to the shortened wired spray with floral tape and insert the toothpick into the cake.

March 2009 Cake of the Month

Wall Street Bull Cake created by member, Kimmy, Kimmy's Kakes

Kimmy began her sweet journey in sugar art when she enrolled in a Wilton Method cake decorating class. She eventually developed her passion for cake decorating into her business, Kimmy's Kakes. Kimmy specializes in 3D cakes like the showstopping Wall Street Bull cake shown above.

Sugar Phalaenopis Orchid (Moth Orchid) Plant

Sugar Orchids were created by Dina, Sugar Designs NYC

Dina, Organizer, NYC Cake Decorator's Meetup, created this beautiful orchid "plant". The sugar art is made from gumpaste and is potted in a real clay pot. It would make a stunning centerpiece for a garden party. The concept is also easily adaptable to a "flower pot cake" where the cake is actually in the shape of a flower pot, or orchids arranged singly or in a spray. The moth orchid is the perfect flower for a wedding cake or any special occasion.

Dina will be conducting several hands-on classes in gumpaste flowers in March and April. For more information, contact Dina at the New York City Cake Decorators Meetup website.

Gumpaste Recipe
courtesy of Kerry Vincent, Romantic Wedding Cakes

Ingredients

• 1 egg white at room temperature
• 185-250g sifted confectioner's sugar
• 3 tsp Tylose powder/CMC (J)
• 2 tsp firm white vegetable shortening

Remove any embryonic tail from the egg white. Put the egg white in a glass bowl and break it up with a wooden spoon. Add the sugar one tsp at a time, incorporating it thoroughly each time. Only when the egg white readily accepts the sugar can the amount of sugar added be increased.

When the sugar reaches the soft peak stage, add the tylose powder and mix until the gumpaste is no longer sticky. Warm the shortening in the palms of your hands and knead into the gumpaste. Double wrap and store in the refrigerator or freezer until ready to use.

Topsy-Turvy Class

Members beam with pride as they show off their whimsical cakes.

Isa (wearing the pink cap), taught her first whimsical cake group class for NYC Cake Decorators on February 22nd with great results! Members learned how to carve the bottom and tricky top tier, cover with fondant, and dowel. Although top cake designers say that topsy-turvy cakes requests are decreasing, it's still a fascinating technique to learn for all occasion cakes. For more information about upcoming classes with Isa, contact Dina at the NYC Cake Decorators Meetup website.

Member to Compete Against Pink Cake Box and Cakediva in Virginia ICES Cake Show March 2009!

Dianna Lopez and partner Vanessa Greeley with the 2008 winning cake at MACS live challenge.

The 2009 National Capital Area Cake Show in Virginia will feature a main live challenge and two smaller challenges. The main challenge was to consist of only seasoned Food Network Cake Challenge competitors but with the last minute cancellation of Jason Ellis, member Dianna Lopez, the 2008 winner of the cake challenge, was invited to compete. Dianna accepted the challenge and will compete against Courtney Clark, Anne Heap, owner Pink Cake Box, and Charmaine Jones, owner Cakediva.

The Art of the Wedding Cake with Chef Toba

Lynn and LaTasha were thrilled to see Chef Toba demo The Art of the Wedding Cake at the Institute of Culinary Education (ICE) on February 11th! Chef Toba shared her wealth of experience with creating breathtaking wedding cakes for retail sale. She also demonstrated a unique stencil technique and shared tips of the trade. Lynn's ticket was provided compliments of the NYC Cake Decorators.

Chocolate Class with Chef Jean-Rony Fougere

Chocolate Box, truffles, and assorted caramel filled chocolates were made by Dina, Organizer

What's Valentine's Day without chocolate, and with Valentine's Day right around the corner, members were excited to learn several chocolate techniques with Chef Jean-Rony Fougere at the DRM Incubator Kitchen in NYC. The Chef took us step by step through the process of tempering chocolate. Guess What? We learned how to temper chocolate using our senses of sight, touch, and smell--no thermometer. Amazing!

The tempered chocolate was utilized to make the lovely chocolate heart and assorted chocolates seen in the above photo. We learned a trick to making caramel which filled the assorted chocolates, created a decadent chocolate ganache, and learned how to duplicate a custom heart design with a food safe silk screen and tempered chocolate. Members sampled the chocolate throughout the class (the best ever!), munched on chocolate covered strawberries, and brought a bunch of goodies back home. Members are looking forward to more classes with Chef Fougere.

Chef stated that when you work creatively with chocolate you may sometimes make a mistake. This is particularly frustrating if you don't know where you went wrong. Here's a hint from Chef: If your chocolate is difficult to remove from the mold it could be that (1) the couveture chocolate was incorrectly tempered; (2) couverture chocolate coating is too thin, or (2) cooling temperature is too low. Here's a tip: one of Chef's favorite shops to purchase custom chocolate molds is the Custom Chocolate Shop in Canadensis, PA.

Chef Fougere's Ganache Recipe (for Tuffles)

500 grams Dark Chocolate
300 grams Cream (Heavy Cream)
50 grams Corn Syrup or Glucose

Start by placing cream and glucose in a saucepan. Bring mixture to a boil over medium heat. Have the chocolate ready in a bowl and pour hot cream over the chocolate. Fold mixture with a rubber spatula. Place parchment paper in a square cake pan. Pour mixture into the pan and let set.

Enjoy!

Dina

Mandarin Orange Cake

This stunning fondant-covered cake was designed and decorated by Aldana, member The NYC Cake Decorators Meetup

Many cake decorators who sell their cakes prefer to make their cakes from scratch using the freshest of ingredients. However, there are times when box cake mixes come in handy. For example, cake decorator instructors often catch the cake box mix sales and use the box mixes to create their demo cakes for the class. When on sale at $1.00 or less a box, the mixes can be a cost effective way of creating a cake to show a class how to tort, fill, and decorate. After the class concludes, these cakes are often donated.

Adding ingredients to the box mix, will make the end product semi-homemade. For additional information on how to make a cake box recipe your own, visit the Cake Mix Doctor Blog or peruse a copy of Cake Mix Doctor at your local bookstore.

The following cake mix box recipe is courtesy of The New Jersey Confectionary Arts Guild, P.O. Box 339, Garwood, New Jersey 0339:

Mandarin Orange Cake

The Cake
1 Box Duncan Hines Butter Cake Mix
1/2 Cup Oil
3 Eggs
1 can (11oz) Mandarin Oranges

Add ingredients to the cake mix and bake according to the cake mix instructions.

The Frosting
16 oz Cool Whip
4 oz (1 pkg) vanilla pudding
20oz (1 can) crushed pineapples (well- drained)

Mix pineapples and dry pudding mix together then fold into cool whip. Frost your cooled cake with the mixture.