So all day Thursday and Friday I baked with my friend Anna (who wants to be a pastry chief too). On Thursday I was at Anna's house and we made cake pops (recipe below), Butter cream (again see below), and Chocolate Ganache. I needed the last two for my cake decorating class that I have been taking at Hobby Lobby. The cake balls were really good and the Ganache was perfect in my chocolate chili cupcakes which I forgot to blog about. Then on Friday we made 2 recipes of Butter cream, a lemon cake for my friends mom's birthday, a raspberry butter cream to fill the lemon cake, a Apple and Blackberry Pie for my Papos Birthday. The raspberry butter cream was perfect not to sweet, not to tart, and it tasted like raspberries. I was not able to taste the lemon cake so I will let you know how it turned out taste wise. On Saturday I went to my friend Karlyn's house to decorate the cake. Unfortunately the cake sunk in the middle so I cut it in half put the raspberry butter cream in the middle and put the other half on top. The middle sunk! The cake was like sloping in the middle. It was terrible but with ALOT of help from Karlyn we turned it in to an amazingly unique cake. I will get pictures up as soon as I get them.
White Butter cream
You will need the following ingredients
500g (4 cups) of icing sugar (confectioners sugar / powdered sugar)
250g (2 sticks + 2 tablespoons) of Butter (You can't make quality if you don't buy quality ingredients, go for Real Butter, Organic butter etc)
2 Tablespoons of Boiled - Cooled water. (Water that has been boiled then left to cool)
Use a beater tool in your mixer to beat all of the butter with a little icing sugar,
Continue to add the rest of the icing sugar while still beating, and add the water to soften.
Beat for approximately 5 minutes until light and fluffy.
Hint the longer you beat it the whiter it gets.
Cake Pops
Start by baking you favorite cake. It can be any flavor you want. Then when the cake is cooled crumble it up into a bowl then mix it with your favorite icing just enough to form it. (If you are using store bought icing then use a whole container) Freeze the cake mixture until it is cold to the touch. Roll them into a ball and stick a Wilton candy stick or other small stick. Freeze them again because the icing will melt when you roll it. While it freezes and firms up melt some chocolate again any kind you want. It would be best if it was candy melts from the craft store because it sets better. When the cake pops are firm dip them in the chocolate and set them up right to set. You can drizzle caramel on top or sprinkle some colorful sprinkles the possibilities are endless, just use your imagination.
