Posts tagged ‘birthday’
Cakes for Geeks
I’ve been thinking about what kind of birthday cake I want to make for my boyfriend’s 23rd birthday this weekend.
In my research, I came across this blog about cake ideas for geeks: Geekcake. I was laughing hysterically reading about how to make an “xkcd” cake (if you’re not familiar with the hilarious webcomic xkcd you should check it out). Another of my favorites is this, the dice cake. As the author of Geekcake writes, a geek will always have plenty of dice on-hand for whatever opportunity presents itself. If you are a geek or are dating a geek, you know this is true!
This blog definitely has some great ideas about different themed cakes. Try to make one for yourself or the geek in your life. I will keep you posted about what I decide to make this weekend!
Best Chocolate Frosting. Ever.
Yes, I am bragging about the chocolate frosting I made last week. I made these cupcakes in honor of my dear friend Jenny’s 22nd birthday. Happy birthday JCam!
The frosting was sweet and creamy without being so sweet that it hurt to eat. Yes, believe it or not, I think some frostings are too sweet to be enjoyed. To decorate, I put a generous amount of frosting on each cupcake and spread it out to the edges. From here, just play around with rainbow sprinkles however you desire. My favorite decor involves rolling the edge of the cupcake in the sprinkles. Enjoy, decorating is the best part! Well, besides eating of course.
Best Chocolate Frosting:
Adapted from Martha Stewart’s Everyday Food, June 2009.
Makes enough to frost ~24 cupcakes.
- 2 cups confectioners’ sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp. salt
- 1 cup butter (2 sticks), room temperature
- 4 tbsp. whole milk
- 1 tsp. pure vanilla extract
1. Whisk together confectioners’ sugar, cocoa, and salt.
2. In a large bowl, using an electric mixer, beat butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary.
3. Gradually beat in milk and vanilla. Beat frosting until light and fluffy, about 30 seconds.
4. If you prefer a thicker frosting, continue to add confectioners’ sugar to your liking. Add more milk if you prefer a thinner frosting.
For the cake, I made Martha Stewart’s Yellow Buttermilk cupcakes. They were also good but the frosting completely overshadowed the cake this time. Warning: Be very careful not to overcook these or they will be dry…and nobody likes a dry cupcake!
Yellow Buttermilk Cupcakes
Adapted from Martha Stewart Cupcakes
Yield: According to Martha, it makes 36. I got about 30 regular-sized cupcakes.
- 3 cups cake flour (not self-rising)
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
- 2 1/4 cups sugar
- 5 large whole eggs plus 3 egg yolks, room temperature
- 2 cups buttermilk, room temperature
- 2 teaspoons pure vanilla extract
1) Preheat oven to 350 degrees. Line cupcake pans with paper liners. Sift together both flours, baking soda, baking powder, and salt.
2) Using an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Reduce speed to medium and add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
3) Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla. Be careful not to over-mix or the cupcakes will be tough and bread-like instead of light and airy.
4) Fill each cupcake liner 3/4 full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and toothpicks inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature (or frozen up to 2 months) in airtight containers.