i am baker

Neapolitan Rose Cake

May 9, 2012

I am obsessed with Neapolitan lately. And if you are friends with me on Instagram you already know this.

I shared this picture yesterday. As well as another picture of the pre-frosted cakes the day before.

And I even made another Neapolitan Rose cake last week that was for the amazing staff of volunteers and teachers at my kids’ AWANA program.

But I digress.

I love Neapolitan. I adore the ease and look of my Rose Cake technique.

When I first did the Rose Cake back in Feb. of 2011, I had no idea it would take off like it did. Its now being taught in Wilton course’s and being sold in bakeries across the world.

To say I am humbled by it all is putting it mildly!

So to be able to do something new (and delicious!) with the sweet buttercream roses is so exciting.

For me, this was a match made in heaven.

Not only is the buttercream Neapolitan, but the cake flavors are as well. I made a chocolate cake, a strawberry cake, and a white cake in 8in pans. I only used one 8in layer of each flavor for this cake, so I popped the extra layers into the freezer.

I am going to whip up another one of these easy cakes to bring to a Mothers Day celebration this weekend!

I used a basic buttercream for the white and strawberry layers, but added 1 scant teaspoon of strawberry extract to the pink buttercream. (which I tinted with AmeriColor Soft Pink, quite possible my favorite ever brand)

I have been trying to use as many different frosting’s as possible with the rosette technique to determine if they will hold up. I found this specific buttercream to be very durable as well as obnoxiously sweet.

Which is awesome.

Back to Basics Buttercream

Ingredients

1 cup butter
1 two pound bag powder sugar (about 7-8 cups)
1 tablespoon good quality vanilla
4 tablespoons milk
dash salt

Instructions

Put room temperature butter, vanilla, and salt into mixer. Add in powder sugar one cup at a time, alternating with the milk until you have used it all.
If your frosting is too thick you can certainly add more milk. I found that this is the perfect consistency for me to pipe roses using the 1M or 2D tip.

http://iambaker.net/neapolitan-rose-cake-rosette-cake

I made a batch up chocolate buttercream as well! (had to halve this recipe)

You really cant go wrong with a rose covered Neapolitan cake for mom!

Or you. Just make it for you. Its totally worth it.

Categories: i am baker - Tags: American buttercream, basic buttercream, chocolate cake, classic buttercream, Neapolitan cake, Neapolitan rose cake, rose cake, rose cake tutorial, rosette cake, strawberry cake, vanilla cake

{ 160 Comments }

Daffodil Cake Tutorial

May 2, 2012

Did you want to know how you can make this fun cake?

I put together a tutorial for you! But instead of on a cake I put them on cupcakes.

I hope you are able to translate the look into any medium that you want!

Make your favorite flavor cupcakes. Then make a batch of crusting buttercream frosting. I halved this recipe. I then tinted 2/3 of it yellow and the remaining 1/3 orange.

For the petals I used #127 tip, but you can also use a #104 tip. For the center and the little stamens, I used a #10 and a #3 tip.

To make the base of your flower, start by piping out a petal. With the smallest edge of your tip facing out, apply light pressure to the bag and allow to tip to form the petal. Try to let some of the petal tips hang over the edge of your cupcake.

Repeat five times. Then move on to next cupcake and repeat process again.

If you look at a real daffodil, their petals are pointed. Since I was unable to get the point I wanted from the #127 tip, I decided to just go back and do it by hand. (I also tried a leaf tip and was not successful at that either)

So to get the point I dipped my fingers in powder sugar and just pressed in. Easy peasy. To do a dozen cupcakes took about 10 minutes.

Now get out the orange frosting and the #10 open round tip. I just piped out a center that was about an inch high.

Do this to all your cupcakes.

Place them in the freezer for five minutes or fridge for half an hour.

Now switch from the #10 tip to a #3 tip. (#2, #4, and #5 all work just as well!) Starting at the bottom, bring your tip to the top of the center portion and quickly pull away. This should leave a nice little bit of frosting extending just above the center.

Pick up your yellow frosting and #127 tip again. With the smallest edge pointing up and starting at the center start piping around.

I found it easiest to pick up the cupcake and turn it around in my hand as I was piping. If you want you can go back in and (gently) press the top edge down and out. This helps to better replicate a real daffodil.

After having made a cake already, it took me about 30 minutes to do two dozen cupcakes.

After posting my Daffodil Cake here, on facebook, and Pinterest, I was able to learn about so many ways that we use the Daffodil in charitable organizations and as a message of hope. Thank you for sharing what Daffodils mean to you!

Categories: Cupcakes, i am baker, Tutorial - Tags: cake tutorial, daffodil buttercream flowers, daffodil cake, daffodil cupcake

{ 48 Comments }

Daffodil Cake

April 27, 2012

UPDATE: Tutorial here!

So last week I saw on twitter that someone was getting ready to celebrate Daffodil Day on April 27th.

Whats this you say? I love daffodils!! I just knew I had to make a cake.

Well. Come to find out that Daffodil Day is actually a Canadian thing and more specifically, something created by the Canadian Cancer Society. (I love their suggestions BTW!)

As I am a resident of the United States, this technically doesn’t apply to me.

But, (and more importantly) as I am a person in the human race and love other persons and don’t want anyone to suffer no matter what their nationality, I decided that I would be silly to not celebrate!

I thought this cake might also work for mothers day.

I know I am a mom and I like flowers and I like cake and I cant be that different from other moms right?

I just made a white cake with tinted buttercream. Then piped some stuff. And licked my fingers. And piped some more.

I am still in the thick of planning on what kind of treats to make for my mom for mothers day.

Since I have to travel four hours I might not bring a cake, but maybe cupcakes? Or maybe I will make her a cake and dedicate it to her but then just eat it.

Its the thought that counts right?

Anyway, I made a 100 daffodils trying to make this cake and around flower #99 I think I figured out how to do it. I will have to see if I can replicate that and do a tutorial for you soon! (If you don’t want one tell me now, cause I am a lazy bones and I just want to sit around watching TV and reading the dozens of magazines I have piled up that look so good. But ya know, I could bake too.)

Categories: Cakes, i am baker - Tags: daffodil buttercream flowers, daffodil cake

{ 72 Comments }

Chocolate Cupcakes {contest closed}

April 24, 2012

This was the most fun post to do. I get to make something delicious and talk about one of my favorite people!

I dont know if you heard, but today Amy Atlas’s book Sweet Designs, is available to purchase!! Its fabulous.

She has so many tips and tricks, I think she can turn anyone into a professional stylist! Its easy to read, the pictures are stunning, and the ideas are SO creative!

I wanted to make her Chipper Chocolate Cupcakes. (They are in her ‘Perfectly Preppy’ chapter… my favorite!!)

And I am so glad I did! Amy offers up a unique version of chocolate cake that is delectable. (You have got to get the book just for that recipe… I have made LOTS of chocolate cake in my day, but never one like this!)

The cupcakes in her book are covered with and surrounded by the funnest pretty pink sprinkles.

I totally did not have pretty pink sprinkles on hand.

So I just made some!