Chocolate Cake | eastwestbakery.com

Posts Tagged ‘Chocolate Cake’

Cake Pop[sicles]

Jul 13, 2011 Uncategorized

Cake pops/cake balls/cake truffles/whatever you want to call cake crumbs and frosting mashed together are an ingenius fad! Because bakeries can charge money for cute balls of cake scraps and leftover frosting- really, smarter than the cupcake thing, the frozen yogurt thing, the food truck thing, and the next food fad thing.

After trimming and frosting the mermaid/underwater cake in the previous post below, I had loads of leftover pink cake, chocolate cake, cream filling and buttercream. The solution? Cake popsicles! Because that frozen mush of cake crumbs and frosting really does taste amazing frozen and is funner to eat on a popsicle stick

These were made the exact same way as cake pops/cake truffles- by turning the cake scraps into crumbs (I used a food processor) and adding frosting a bit at a time until it became solid enough to mold. I shaped the cake into popsicle shapes, stuck a large popsicle stick through them and let them chill out in the freezer on a wax paper lined cookie sheet. After a couple hours they were solid enough to dip into chocolate, sprinkles, nuts, and anything else that you can think of.

Store these in the freezer and try them cold- after all, they are popsicles

Tags: Bakeries, Cake Chocolate, Cake Crumbs, Cake Frosting, Chocolate Cake, Cookie Sheet, Couple Hours, Food Fad, Food Processor, Food Truck, Freezer, Mermaid, Mush, Pink Cake, Pop Sicles, Popsicle Stick, Popsicles, Scraps, Shapes, Wax Paper

Tiramisu

May 12, 2011 Cupcakes Bakery

Last week it was a colleague’s birthday and for the third time, I was asked to bake cupcakes! These are the cupcakes of my third baking gig! I have now figured out my prices and will make a special page for orders later this week. Since the colleague in question is Italian, I was asked to make Italian themed cupcakes with possibly three coloured icing with the colours of the Italian flag. I researched traditional Italian desserts and came down to tiramisu as the easiest one to adapt in cupcake form. I made chocolate cake as the base, filled it with tiramisu cream and toped it with expresso icing. I used the tiramisu recipe from the Larousse des dessert by Pierre Herme, but you can use any recipe you like.

Having done 2 flavoured icing earlier the same week, I was ready to tackle a three coloured icing. The trick to getting more than one flavour or colour in one swirl is to put each icing in its own pastry bag and tape them together. Usually, you put the piping tip inside the bag before filing it with icing, but in the situation, you want to put it on the exterior of the bag and tape it. This way all the different icing goes through one piping tip together. As you pipe the icing on the cupcakes, it’s very important to apply even pressure on all the bags or you might end up with only one or uneven colours. I suggest to pipe a bit of icing on a separate plate first until you get all the colours even. This is how it looks.

Here is the recipe for 16 cupcakes.

cake:
- 50g dark chocolate
- 3/4 cup of butter
- 1 1/4 cup sugar
- 2 eggs
- 2 cups of flour
- 2 tsp of baking powder
- pinch of salt
- 1/2 cup of cream
- 1/2 cup of milk

method:
- preheat the oven to 350
- melt the chocolate in a double boiler and set aside
- beat the butter until it is light and fluffy
- add the sugar and beat thoroughly
- add the eggs one at a time and beat in between each addition, then beat on high for 30 seconds
- sift the flour, baking powder and salt together and combine with the butter/sugar mix
- add the cream and milk and combine until smooth
- line a cupcake pan with paper cups
- bake for 20 minutes

icing:
- 3 egg whites
- 140g of sugar
- 1 1/4 cup of butter cut in 1 inch cubes
- 1 tsp of expresso powder

method:
- combine the egg whites and sugar in a double boiler
- whisk a little until all the sugar is melted away
- take off the double boiler and beat on high until cooled and turned into a firm meringue, touch the bottom of the bowl to make sure its at least body temperature
- add the butter one cube at a time while beating on a lower speed
- beat on high until you get a nice fluffy texture (it will turn to a cottage cheese kind of texture about half way through, just keep beating)
- add the expresso powder

Enjoy

Tags: 2 Eggs, Baking Powder, Chocolate Cake, Colleague, Coloured Icing, Cup Sugar, Dark Chocolate, Double Boiler, Flavour, Flour, Italian Flag, Larousse, Pastry Bag, Pierre Herme, pierre herme tiramisu, Pinch Of Salt, Piping, Third Time, Tiramisu Recipe, Traditional Italian Desserts, Tsp

Chocolate Party Cake Recipe

Mar 5, 2011 General

Ingredients:
1 stick butter
1 c. sugar
1 c. self-rising flour
1 (16 oz.) can chocolate syrup
14 oz. jar marshmallow creme
4 eggs
1 tbsp. vanilla
1 c. chopped nuts
Cream butter and sugar, then add eggs, one at a time. Blend in flour, chocolate syrup, nuts and vanilla. Put into 10×15 inch pan. Bake 35 to 40 minutes in 350 degree oven. Leave cake in pan. While still warm -not hot – spread with marshmallow creme. Spread frosting over marshmallow topping.FROSTING:
1 stick butter
2 c. sugar
1/2 c. cocoa
1/2 c. milk

Directions:
Cook over medium heat until mixture comes to a full boil. Boil 1 minute. Beat with electric mixer 9 minutes. Spread over marshmallow topping.