Baked Goods | Cake | Wedding | Weddings

Buttercream Dreams: Choose the Right Frosting to Avoid Disaster

By on 2 June, 2021

It’s probably no surprise at this point if you’ve been following along with this series, but I am not a huge fan of Frosting. I find many frostings are overly sweet (even though I have an enormous sweet tooth). When it comes to Frosting, 9/10 I make American Buttercream. The flavor of butter really helps balance out the sweetness of the Confectioner’s Sugar (aka Powdered Sugar).

American Buttercream

American Buttercream is a very simple Frosting to make. It is primarily 2 parts Sugar to 1 part Butter (by weight). (I’m also a huge fan of weighing ingredients when possible. You get more consistent results, and once practiced, it is faster than measuring). Other than the Confectioner’s Sugar and butter, the only other additions are Cream or Milk and any additional flavorings. (I use Salted Butter, you should add a little Salt if you aren’t using Salted Butter. The Salt balances out the sweetness).

You can color the Buttercream, you can flavor it to suit your needs, and one of its best qualities is that it crusts. A crusting icing is excellent, IMO, because if you inadvertently touch it a little bit, it remains undisturbed.

The limitation of American Buttercream is it is not fond of the heat. The melting point of the Butter is 90-95°F and softens above 65°F. If you have an outdoor wedding, this can be quite concerning. The Cake may melt before the Cake is cut! (CAKE-TASTROPHE).

Swiss Meringue Buttercream

Swiss Meringue Buttercream is a bit more challenging to make, but the extra effort creates more structure in the frosting. Swiss Meringue uses heated Egg Whites mixed and beaten with Sugar and then the Butter, Color, and Flavorings are added.

This is a silky frosting. It doesn’t crust and feels light and flavorful on the tongue. The Egg Whites can seem intimidating, but don’t let them get in your way! I adore the slight sheen to this icing.

Italian Meringue Buttercream

Italian Meringue Buttercream is the most advanced of the buttercreams. It is a boiled sugar syrup gently streamed and whipped into room temperature Egg Whites. I think what intimidates most bakers is making the sugar syrup. And to that, I recommend getting an instant-read thermometer. It takes the guesswork out. Plus, you can use it for more than candy making. (steaks, roasts, etc). I don’t recommend the candy thermometers that you clip on the edge. They are harder to read and I find that they are less accurate. (I make a lot of marshmallows and my instant-read thermometer is my BFF!!).

Once the correct sugar syrup is achieved the next more unnerving part of making Italian Meringue Buttercream is that it seems like it is falling while you are very slowly adding the butter to the Meringue mixture. You have to believe in it and persevere.

The benefit of Italian Meringue, beyond its lovely texture and lighter flavor, is it the sugar syrup creates a stronger structure for the frosting. This also makes it a bit more stable for warmer temperatures.

Other Types of Buttercream

There are of course other types of buttercream. I am simply highlighting the most common types. French, German, and Korean Glossy (also known as GG Glossy) are the other Buttercreams I am familiar with.

French Buttercream

French Buttercream is made the same way as Italian Meringue Buttercream, except it’s made with egg yolks instead of whites. It’s naturally more yellow-hued and has a more custard-like flavor. It tastes similar to Pastry Cream.

German Buttercream

German buttercream is custard-based. It starts the same as when you make pastry cream (Whole Eggs, Cornstarch, Sugar cooked until thickened, then warm cream is added). Once it is made, the custard is beaten into butter. It is very buttery and doesn’t hold up well in the heat. It is even softer than American Buttercream.

Korean Buttercream

The other names for Korean Buttercream are GLossy Buttercream or G.G. Glossy Buttercream. (G.G. More from G.G. Cakraft developed this style. Korean Buttercream is made exactly like Italian Meringue Buttercream, except it uses chilled butter. This gives it its shiny (glossy) finish. It withstands heat really well. It is excellent for piping beautiful designs and making buttercream flowers.

Flavors

Of course, you can add any liquid flavorings (extracts, emulsions, etc.). For example, the “Wedding Cake” flavor includes 1teaspoon of Vanilla and 1/2 tsp of almond extract. You can also include up to 1 Cup (8-oz) of Chocolate (melted and cooled), Lemon Curd, or Seedless Preserves. These examples are for a recipe of approximately 16-Ounces of Confectioner’s Sugar and 8-Ounces of Butter.

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Behind the Scenes | Updates

The Story of the Ocelots

By on 26 February, 2020

I am often asked, “why, Ocelots”? Is it because of my love of cats? Is it because I have Bengals? Or, on other occasions, I am asked, “what’s an Ocelot”? 

In honor of National Tell a Fairy Tale Day, I thought I would share the behind the scenes of how the Ocelots came to be. It isn’t technically a fairy tale, per se, but it did get its start in Germany. 

Daniel and I met while we were in the Army and stationed in Germany. I was on a small post near Schwetzingen, the Spargel (White Asparagus) Capital of the World, while Daniel was in Heidelberg, the nearest large city. 

I was assigned the additional responsibility of being in charge of my barracks building. Mostly, everyone was well behaved, and all it meant was, I made a cleaning roster, performed shared space inspections, and when Soldiers got locked out of their rooms, I had the master key card to let them back into their rooms. 

Before the end of a week, I realized the master key wasn’t working, but our housing office was unable to program a new key card until the following Tuesday. I made a big announcement at our safety briefing before we were released for the weekend, cautioning everyone not to lock themselves out of their rooms because I didn’t have a key. The only option was to call the fire department, and I informed them I listed the information on the bulletin board near my barracks room. 

On Sunday morning, Daniel was visiting for a lovely homecooked breakfast. I was excited about making some pancakes and showing off my culinary excellence (in my tiny kitchenette that I worked tirelessly to turn into a kitchen because we didn’t have a Dining Facility on my post). 

Knock Knock

I opened the door to find a distressed Soldier who locked herself out of her room. She had placed something in the door to prevent it from locking when she went to do some laundry, so I don’t even remember if she had a phone to call the fire department. 

Well, it also wasn’t just any other Soldier. She was my soldier. She was in my charge and a dear friend. And as a compassionate but mildly annoyed at not heeding my instructions Non-Commissioned Officer, I gave her a little bit of side-eye and a smile before inviting her to join us for breakfast.

Daniel looked at me a little uneasy. “Do you want me to go to the store to get some more food?” Little did he know, I ALWAYS have an incredibly well-stocked pantry. I could easily make more pancakes and eggs. 

“But do you have any orange juice or anything? I think I’d like some orange juice.”

Alas, I didn’t have any orange juice, I didn’t want him to drive the 10 miles to the grocery store and interrupt our morning plan, but he was bent on going shopping. Instead, he asked one more time if there was anything else I needed while he was out. As I thought about it, I knew some meat would be a nice compliment to the breakfast, so I asked him to pick up some Smokey Links. 

“Smoked Lynx? I don’t know where to get smoked Lynx.”

My hearing didn’t discern his meaning, and I tried to explain to him the nature of these smoked sausages that are kind of like hot dogs but even more delicious. I wondered if they weren’t a popular item in Virginia. I hadn’t spent enough time there to know. 

“I don’t know about smoked Lynx, but what about smoked Kodkod?”

Kodkod? I’m not sure what that is, but he really must not understand me. Perhaps it’s a dialect thing. “No, Smokey Links silly, the sausages!” 

“How about some smoked Caracal? Or some Colocolo, he said.” 

“No… Smokey Links,” I repeated for the 12th time. At this point, I was starting to get frustrated. What doesn’t this dude get about it? Go to the store, pick up the meat. It’s probably near the hot dogs or the bacon. It depends on the store. I had only suggested the smokey links because they are tasty, meaty, aren’t spicey, and it’s an easy cleanup. 

“What about some Jaguar?” he said. “Or even some Ocelot?” 

At the point, he mentioned Jaguars it clicked. The lightbulb turned on, and I realized he was messing with me in an extremely dorky but also endearing way. “Ooo! Some smoked Ocelot! That is what I REALLY want. That would be fantastic!” I gave him a kiss and a pat on the butt, and he was out the door and on the way to the store. 

While Daniel was out to the store, I got to work on the pancakes, set the table, and watched a little bit of Anastasia with Alicia. A full hour later, there is another knock at the door. 

Daniel is panting heavily. 

“Oh my goodness, honey, are you okay‽ What happend‽ I asked.”

“Ocelots. Are. Fast.”

Dead. I was laughing so hard. In the hour it took Daniel to make a 30-minute trip, I had forgotten entirely about the “Smoked Ocelot.”

He then proceeded to tell me this long-winded story about how he was surprised he was able to find the Ocelot in the commissary. Then he got it into his car, but when he got onto the Autobahn, he decided to put the top of the convertible down, and the Ocelot escaped. ‘Ocelots are fast.’

From that day forward, I have called him Mr. Ocelot. A week or so, he called me Mrs. Ocelot (all the pitter patters of feelings), and a couple of weeks later, he proposed. 

To be completely honest, we’re kind of weirdos about it. By which I mean, we are committed to it 😂. When we talk to each other, our hands are paws, and if we talk about children, they are cubs. Before we got engaged, we discussed it. He said a condition in getting married was that our first girl would be named Katherine because it is a family tradition. And I agreed as long as we can call her Kitty.

Another example is I used to say, “get your paws out of the food!” If Daniel tried to sneak bits before I have finished preparing a meal or treat. So maybe it’s not as weird as I led on, but we continue to keep the tradition alive.  

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Baked Goods | Birthdays | Cake | Cookies | Holiday

A Magical Birthday

By on 20 January, 2020

One of my sweet nephews turned seven recently. He has just started reading “Harry Potter” and was able to watch “The Chamber of Secrets” this week! I have been waiting on pins and needles for one of my nieces and/ or nephews to get hooked so that I can share the magic with them.

I asked him before Christmas what kind of cake he would like. I had planned on making fun sorting hat cupcakes. He was precise with his request, and it quickly changed my course. ‘I’d like a vanilla cake, I guess, with strawberries. So it tastes fresh. Sometimes (I think) cake is just so sweet.’

While I had my heart initially set on the sorting hat cupcakes, it was much better to prepare something exactly as he wanted it. I would find something else to create a magical element. (Besides, he’s only seven, he isn’t old enough to be sorted yet. #hufflepuffforlife). I even practiced by attempting to mold a tootsie roll into a sorting hat at lunch one day. Some of my friends and family immediately knew it was the sorting hat. Not everyone was convinced. They may or may not have thought it looked like Poo. So I made a poop Emoji out of another tootsie roll.

When I recovered from the fixation on the cupcakes, I realized I needed to make this as a whole cake instead. I wanted to bake my nephew some custom cookies in a wizard-like font to top his extraordinary cake.

I designed five cookie-cutters to spell out his name and capture his new age! There were some trials and errors in the designs. I cursed myself several times because I kept forgetting that you have to mirror numbers and letters to have them cut properly. It doesn’t matter for symmetrical letters, but in strange fonts, even a capital “A” is noticeable when printed backward. (Oops!)

Next came the cake itself. When I think of Vanilla cake and strawberries, I immediately imagine strawberry shortcakes. Especially the shortcakes in the grocery store that look like little fruit cups. (I have a basket weave shortcake pan, but I wasn’t sure that was the right call for a seventh birthday party). Instead, I baked a cake that would taste similar, and I planned to layer in the strawberries like a giant shortcake.

I baked the cake in two layers. (I should have baked it in three-layers instead of cutting the cake, it would have baked faster, but I only have two pans 10-inch pans). Due to the birthday boy’s aversion to overly sweet cake, I opted to use a thick whipped cream in lieu of a traditional frosting. I sliced and macerated the strawberries with some fresh lemon juice and a light dusting of sugar. I let the berries hang out while I sliced the cake and whipped the cream. Waiting allowed the juices to come out of the fruit and make a lovely light syrup for the cake.

With a cool cake, sliced and ready, I piped a dam of whipped cream around the edge of the cake. Next, I used a silicone basting brush and spread some of the excess strawberry syrup on the cake, followed by filling in the whipped cream and topping it with the sliced strawberries. I repeated this X3.

At the top of the cake, I used a large star tip to pipe the thick cream over the whole surface. I reserved 7 of the most beautiful strawberries to adorn the top of the cake. I hulled them and filled the void with some more whipped cream.

Earlier in the morning, I baked the sugar cookies for the cake. When they were cool, I sprayed them with edible gold paint and inserted some toothpicks in their base.

The birthday boy was coming over for a seafood feast (at his request), so I made a few other treats to compliment the cake and bring more magic into the day. I used a frog mold to make some fruit gummies and some chocolate frogs. The gummy frogs turned out great. (They felt like frogs). The chocolate frogs had very delicate front legs. Only one survived, but they were still tasty, and everyone enjoyed them.

We also had some divination butterbeer. (Add a drop of food color in the bottom of a glass under some ice and pour over your beverage for a colorful surprise).

I also sent them home with a dozen cookies I stamped with some cookies presses I got for Christmas. The impressions weren’t as crisp as I had anticipated (because of the fine details). It was a completely magical afternoon!

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Baked Goods | Birthdays | Cake

How to bake a Cake for a Lover of Macabre

By on 14 April, 2018

Nevermore

It’s my Sister-in-Law’s birthday this month! She loves Crows and Ravens (and birds in general). I wanted to make her a special petite cake to honor her.

I rolled out some black fondant and went to town cutting out feathers. I embossed and shaped each one by hand. After I applied them to the cake I gave them a simple paint job using black shimmery luster dust.

I also dusted the white buttercream once it had crusted. I liked that it gave the appearance of birch bark.

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Birthdays | Comfort Food | Holiday | Treats | Uncategorized

It’s Time to Celebrate: A Very Preppy Tailgate

By on 22 October, 2017

It’s Mr. Ocelot’s Birthday today! To honor him, we invited some friends that are also alums of his alma mater to tailgate with us yesterday at a home game! Later in the evening, we invited a couple more friends to join the group at our home for a simple dinner and a bonfire.

When I planned the menu, I wanted easy to eat finger foods that I knew Daniel would love. I also added a few autumnal flavors.

Since I moved to the south, I don’t think I have found a food more southern than Country Ham. It is salty and a very distinct flavor. Paired with Mini Homemade Biscuits and a Honey-Dijon spread, everyone was in for a treat! I also know how much Daniel enjoys Buffalo Chicken, so I made some bite-sized morsels!

I was enjoying the evening meal so much that I forgot to snap any photos! There is probably only one way that Mr. Ocelot isn’t traditional. He doesn’t want a birthday cake. Instead, he prefers pie, more specifically Derby Pie. If you aren’t familiar with Derby Pie, it is a Pecan Pie with Chocolate Chips and Bourbon. It also happens to be the only Pecan Pie I have ever enjoyed.

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