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Monthly Archives: April 2012

Cake Pop Stand

I’ve been wanting a cake pop stand for a while now. They look easy enough to make, I mean, it’s a few holes drilled in a piece of wood. How hard could it be to make?! Well apparently the manfriend had the same thought, so he made a Home Depot run and spent a few hours in the sun while I baked.

IT’S SO BEAUTIFUL!!

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He already has plans for another one! He got a lovely oval piece with bark around the edges, and I’m super stoked to see how it turns out!

Biker Jim’s Gourmet…Desserts!

I’ve decided that since I can’t find a baking job anywhere I’ll just create one!!

I’ve been working at Biker Jim’s Gourmet Dogs for a little over a month now and have been bringing my managers treats whenever I bake. Well, they’ve taken a liking to them and last week asked me if I’d make a few samples for possible new menu items! As you can imagine, I was over the fucking moon excited. I really wanted to wow them, and I knew Jim likes cheesecake and s’mores, so I made chocolate covered peanut butter cheesecake bites, red velvet cupcakes & cake pops, s’mores cupcakes & cake pops, peanut butter chocolate Colorado Rockies cake pops, and mini irish cheddar apple pies. HOLY SHEIT. It was a lot of baking.

And the verdict??

You’re lookin at the new baker at Biker Jim’s!! woo hoo!! Image

Black Forest Cupcakes

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I whipped these guys up yesterday after a morning of craving sweet cherry chocolatey goodness. Thanks Whisk Kid for the yummy chocolate cake recipe! I’ve recently moved from the mini apple to the mile high city and have been struggling lately with adjusting all of my recipes for elevation baking, but this recipe worked wonderfully!!

Cake
makes 24 cuppeycakes

2 2/3 c (333 g) all-purpose flour
3/4 c (65 g) baking cocoa
1 Tbls baking soda
1/2 tsp salt
1 c (237 g) butter, softened
3 c (426 g) packed brown sugar
4 separated eggs, room temp
2 tsp vanilla extract
1 1/3 c (315 ml) sour cream
1 1/3 c (315 ml) boiling water
1 can cherry pie filling

Preheat oven to 350F (175C). Line cupcake pan with baking cups or lightly spray pan.

Sift together the flour, cocoa, soda and salt in a large bowl and set aside.

Cream the butter and add the sugar, then whip until lightened. Add the egg yolks, one at a time, followed by the vanilla. Add in about a third of the dry ingredients, then half of the sour cream. Repeat, ending with the dry ingredients. Briefly stir in the boiling water. Fold in egg whites and scoop into cups and bake 20 minutes.

Once they’ve cooled, take a knife and carve a hole in the top of each cupcake. Try to keep your boyfriend’s paws out of the discards bowl…if you’re successful, save them for a small batch of cake pops!!  Proceed to fill each dented cupcake with a scoop of cherry pie filling and then top with whipped cream.

Whipped Cream
makes 2 cups

1 cup whipping cream
1 tbsp powdered sugar
1-2 tsp vanilla

Whip cream and sugar together until soft and fluffy, add in vanilla and beat for another minute or so. Voila! Homemade whipped cream!

Enjoy suckas!