Re: Imagine that you had one bakery showcase to fi... - Page 3

FunkyHulaGirl · ‎06-25-2011

Pretty cake, Margie - did you use fondant? Also, can you share your Neapolitan biscotti recipe, please?

FunkyHulaGirl · ‎06-25-2011

BLUEBERRY PANCAKE CUPCAKES WITH MAPLE BUTTERCREAM

Blueberry Pancake Cupcakes:

1 cup butter, softened
1 ½ cup sugar
3 eggs
2 egg whites
3 1/3 cup flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
½ teaspoon nutmeg
1 cup sour cream
1/3 cup milk
1 tablespoon vanilla
1 ½ cups fresh or frozen blueberries

Maple Buttercream:
½ cup butter, softened
8 ounces cream cheese
2 teaspoons Mapleine (maple flavoring)
4 cups powdered sugar
Milk, as needed
Cinnamon sugar and fresh blueberries to decorate

Directions
1. Preheat oven to 350 degrees and line pans with cupcake liners (yields 24)
2. Beat butter and sugar until light and fluffy.
3. On low speed, add eggs and egg whites one at a time until each in fully incorporated.
4. In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together.
5. Add dry ingredients to the butter mixture in thirds, alternating with the wet (milk, vanilla extract and sour cream). Let each ingredient fully mix in before adding another, still be careful not to over mix.
6. Fold in blueberries. Fill cupcake liners ¾ full and bake for about 18 minutes, or until an inserted knife comes out clean. Maple Buttercream: Beat butter and cream cheese until light and fluffy. Add maple flavoring and powdered sugar and let beat again. If needed, add 1 tablespoon of milk to loosen.
7. Pipe buttercream onto cooled cupcakes and top with cinnamon sugar and berries.

FunkyHulaGirl · ‎06-25-2011

S'mores cupcakes were a hit....

Banana chocolate chip cupcakes with chocolate cream cheese frosting

Death by Chocolate (with a chocolate mousse filling)

Mini Mojito bites

Chocolate clouds

Raspberry & peach Danish with cheese filling

MargieRJ · ‎01-08-2014

On 4/12/2014 FunkyHulaGirl said:
Pretty cake, Margie - did you use fondant? Also, can you share your Neapolitan biscotti recipe, please?

Thank you. Yes, that's a tinted fondant on the outside. It was decorated with royal icing dots and threads, silk ribbon and small fondant flowers in addition to the large fresh flowers.

Here's the biscotti recipe. I've made them many times and they are delicious.

<h1>Neapolitan Biscotti</h1>

yield
Makes About 4 Dozen

These not-too-sweet cookies are based on an old recipe seldom seen these days. Although the combination of almonds, honey and cinnamon is still a typical one, contemporary Neapolitan biscotti tend to be less aggressively flavored.

<h2>Ingredients</h2>

1 1/2 cups whole almonds
2 cups all purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/3 cup honey
1/4 cup vegetable oil
1 large egg
1 large egg yolk
1 teaspoon finely grated orange peel

<h2>Preparation</h2>

Position rack in center of oven and preheat to 350°F. Line large baking sheet with foil. Butter foil. Finely grind 3/4 cup almonds in processor. Transfer to large bowl. Add flour, sugar, baking powder, baking soda and cinnamon. Whisk honey, oil, egg, yolk and orange peel in small bowl to blend. Add to dry ingredients and stir until dough just begins to hold together (if dough seems firm and dry, let stand 10 minutes to soften).

Turn out dough onto lightly floured work surface. Add remaining 3/4 cup almonds and knead to distribute evenly. Divide dough in half. Roll each half into 12-inch-long, 2-inch-wide log. Place logs on prepared sheet, spacing 4 inches apart. Bake until firm to touch and dark brown (logs may crack), about 40 minutes.

Cool logs on sheet on rack 15 minutes. Transfer logs to work surface. Using serrated knife, cut logs diagonally into 1/2-inch-thick slices. Place cut side down on same foil-lined sheet and bake until light brown and dry, about 12 minutes. Cool on sheet on rack. (Can be made 1 week ahead. Store airtight at room temperature.)