I’ve been getting quite a few cookie orders these past few weeks. As much as I dread the winter months, it’s nice to be moving on beyond Christmas. I can’t deny that by the time Christmas rolled around I was ready to throw down the bags of red and green icing and ditch the gingerbread. So I have been appreciating all of these new orders that allow a broader range of colours, shapes, and experimentation. Especially when hearts are involved.
I absolutely love flowers. The technique used to make these silver flowers is one of my favourites. Although it takes quite a bit of time to do, it results in a very classy looking cookie. The coral pink was done at the request of the client, but I think it adds a pop of excitement and fun to the cookies.
I’m so happy to be able to do orders like these that allow a little bit of creative freedom. That’s just what I need at such a boring and drab time of year.
Have a great week, everyone!
This past weekend I had a huge baking order. Probably my largest yet. Thankfully, the order allowed me to choose all the flavors and decorations of the cupcakes and cookies, as long as they were pink. These are the cupcakes I came up with…totally pink and very flowery!
From left to right, the flavors were Strawberry Shortcake (Vanilla Cupcakes with Strawberry Filling and Vanilla Buttercream), White Chocolate Raspberry (Vanilla Cupcakes with White Chocolate Ganache Filling and White Chocolate Raspberry Buttercream), London Fog (Earl Grey Vanilla Cupcakes with Vanilla Buttercream), and Chocolate (Chocolate Cupcakes with Vanilla Buttercream).
Happy Friday, friends!
Chocolate. We all love it. Some of us like it plain. Some of us like it paired with delicious flavours like mint or peanut butter. Some of us like it baked into rich cheesecakes or brownies or cookies or anything, really. Some of us like it sprinkled over our warm cup of coffee, while some of us like it chilled into creamy ice cream. Some of us just like all of the above.
We all have our own preferences for how we like our chocolate. One of my good friends adores white chocolate, whereas my mom swears by the bitter (but delicious) flavour of dark chocolate. If you’re anything like me, you like it white, you like it dark, and you like it all the ways in between. I decided to bake up a batch of cupcakes that satisfied the palates of many. If you can’t choose, why not just devour all three?
I started by mixing up my favourite chocolate cupcake recipe. This particular recipe involves dissolving the cocoa in hot coffee before it is added to the other ingredients. Coffee naturally has a chocolatey flavour, so it complements the cupcakes quite nicely. The cupcakes bake up so incredibly moist. They almost dissolve in your mouth.
While the cupcakes were in the oven (producing a rich aroma that spread throughout my entire house), I made a 70% dark cocoa chocolate ganache filling. When they were finished cooling, I cut a small hole into the top of each cupcake and filled each with a teaspoon of the ganache. It seeped into the cupcakes, giving them more moisture and a touch of bitterness. I personally think this was needed to balance out the overwhelming sweetness of the white chocolate buttercream.
I made my favourite buttercream recipe and added in two heaping tablespoons of melted white chocolate. After filling my piping bag, I gave each cupcake a few little swirls to make a flower design. I then sprinkled each with a small pile of edible pearl sprinkles. And voila!
Although triple chocolate may seem a bit decadent for some of you, the various flavours of chocolate actually balance each other out quite nicely. It’s a delicious (and classic) combination of the flavour we all love to love: chocolate!
What’s your favourite type of chocolate?