Tag Archives: bakerella

Blog Love: October 2014

Hi there! We’re still around… We know, it’s been very quiet around here, but fret not, we are coming back. Between work, end of year school from our little souschef and a very cool and sweet surprise for those in Guate (around mid December), we’ve been busy bees. To start off, we are sharing our favorite Halloween posts from Pizzazzerie, A Beautiful Mess, Bake at 350, Celebrations at Home Blog, Birds Party, Simple Recipes and Bakerella.

Since we have been slow on our Halloween recipes this year, what’s better than to make our Blog Love a Halloween Edition. First, we have Simple Recipe’s Cinnamon Sugar Bats and some Spooky S’mores Bars from Bake at 350, then two recipes from Pizzazzerie: Silly Monster Halloween Cupcakes and Monster Eye Asparagus Gruyere Tart. After that, we head out to A Beautiful Mess for some Edible Chocolate Bowls, and Bakarella’s Mini mummies. They are adorable. And last but not least, some sweet DYI: Ghost Drink Stirrers from Celebrations at Home and Free Printable Trick or Treat Party Boxes from Bird’s Party. Definitely a full pack of themed goodies for your Halloween gathering.

We hope you enjoyed it and we promise we are back to our regular schedule posting this week! Do you have a favorite blog you want us to feature and share with the rest of our readers? Let us know on the comments or through our Contact Page.

Helga & Kitty

2014-10 Blog Love

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Red Velvet Cake

Meet my nemesis. The Red Velvet Cake. I have tried endless recipes, and last year I found this recipe by Bakerella and I loved it. Specially because it uses all-purpose flour. The cake is moist, crumbly… perfect to pair with cream cheese frosting. My only issue? I couldn’t get a nice and proper red dye to make it red. If you look at the post linked above, you’ll see that the cupcakes ended up being fuchsia, not red. And that was the red dye I could get here. Fast forward a couple of months, and I brought back from a trip to the US a couple of red dye bottles. Yay!

Last week I was itching to bake. It was late at night, but I didn’t care. I thought at some point, of making a chocolate stout cake, but then.. I couldn’t help myself and I grabbed all the ingredients, and whipped the cake pretty quick. No heavy machinery needed. A whisk and a bowl. Nothing simpler than that. And, I’ve found that I can bake the recipe in 3 pans, that way I can do a three-tiered cake. All cakes with three tiers look more impressive, and are more tasty. Maybe it’s because you take a longer time to eat it? I don’t know, but definitely takes someone’s breath away.

At some point I will try to make a Velvety cake with natural food dye, however, in my previous tests, adding juice instead of dye color to a recipe alters it completely, as you can see online, there are some cupcakes or beet cakes that sink a bit in the middle… But, we will try. I have my eye on this Red Velvet Cake With Beets by the amazing Beth Kirby from Local Milk. Anyway, a little dye in a cake once a year, never hurt anybody! You can replace the color as you wish, maybe a bright blue or a green maybe? There are no limits to the imagination!

Kitty

Red Velvet Cake

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Blog Love: Halloween Baking

We couldn’t let Halloween pass by without sharing the amazing recipes from the blogs we follow, so for Blog Love (Part II) we give you Halloween Baking! With recipes from Sweet Sugar Belle, I am Baker, Bake at 350 and Bakerella. There are literally hundreds of Halloween recipes available, but these not only look beautiful, they are perfect for a fun Halloween celebration at home! We hope you enjoy!

Make Perfect Jack o’ Lantern Cookies by Sweet Sugar Belle

Black Velvet Whoopie Pies by I am Baker

Halloween Cookie Ideas by Bake at 350

Boo! Ghost Cakepops by Bakerella

Funny Frankenstein Cookies by Sweet Sugar Belle

Bride of Frankenstein Cookies by Bake at 350

Black Velvet Spider Cupcakes by Pastry Affair

Chocolate Cake Balls

This is the best chocolate dessert I have tried in a while. Really. I had already tried to make brownie balls before, which are extremely delicious and chocolatey.  But this… This is just too much. You sink your teeth into the hard chocolate covering to find a rich, moist and decadent chocolate cake filling.

I need to make more of these, with variations like… boozing them up.

If you want to give these out as Valentine’s Day gifts, remember you have to store them in a cool place so the chocolate covering doesn’t melt.  Use mini cupcake liners to set them up and placing them in a nice box would be the best wrapping choice.   Or, make them for yourself and enjoy them with a nice glass of Zinfandel.

Chocolate Cake Balls

Chocolate  Cake Balls

Makes about 45-50
Recipe from Bakerella

1 box chocolate cake mix (cook as directed on box for 13 X 9 cake)
1 can chocolate frosting (16 oz.)
8 oz semisweet chocolate for baking (such as Baker’s, Ghirardelli baking chips)
wax paper

Procedure:

  1. After cake is cooked and cooled completely, crumble into large bowl.
  2. Mix thoroughly with 1 can chocolate frosting. I used a spoon to mix it all in.
  3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50)
  4. Chill for several hours. (You can speed this up by putting in the freezer.)
  5. Melt chocolate by placing a pot over (not on) hot simmering water.  Stir until it is completely melted and smooth.
  6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Tips:

  • To successfully dip the chocolate balls, just drop them into the melted chocolate. Then use a spoon to cover the top of the ball with chocolate to get it evenly coated.  Don’t double dip, or you might get crumbles into your chocolate.
  • Once it is well coated, lift with your spoon and tap off the extra chocolate against the border of the pot.
  • With a firm move, let it slide off the spoon into the wax paper.
  • Keep the chocolate balls in the refrigerator, and dip them by batches. Remove 4-5 at a time from the fridge to cover them in chocolate, that will make them easier to handle.
  • If you think your chocolate is starting to get a little hard, but it back on your double boiler for a few minutes to keep it completely melted and smooth.
  • When you finish coating all of them, you can use leftover chocolate to drizzle on top as decoration. (put it inside a sandwich bag and open a small hole to let the chocolate out)
  • If you want to use sprinkles as decoration, use them as soon as you have dipped so the chocolate doesn’t set.

Chocolate Cake Balls

Chocolate Cake Balls

Chocolate Cake Balls

Chocolate Cake Balls

Chocolate Cake Balls

Chocolate Cake Balls

Chocolate Cake Balls