Saturday, August 28, 2010

Le Cordon Bleu


WOWW!! I need to start my post with WOWWWW!!! Oh my gosh, the class was wonderful! The Chef McNabb who teach us is a lovely person and very funny too. The 3 hour class seamed to be like a 3 minute class. It was so good!! I have to say that everything that they use there are from scratch. And it's delicious!


In the beginning of class the Chef taught us to make a chocolate chiffon cake (which by the way is GREAT!!), buttercream, ganache and marzipan. Then she began teaching us how to make the buttercream rose.


I got so happy because I had this fear about making flowers. But it's not that complicated, we just need to practice. 




I was trying to film when she was making the roses but I don't know what happened to my camera and the image is not so good but I guess we can take something out of it....

video


And I really think that I did well (please people, give me a break here, ok?! hahahaha... it was the first time that I did the roses... :D). And then we lear how to make flowers, fruits and people out of marzipan. here's a picture of my cake (please don't judge me too much... hahahaha).



I loved the class and Kinda make me want to take their "Baking and Patisserie" Course but now it's impossible (besides being very expensive... ). But in October I'll take the cookie class and in February the chocolate class...hmmmm....


Oh, I almost forgot to tell you... when we were learning to make the flowers they brought us some snack... handmade focaccia and at the end of class they baked us fresh pizza (all done by the culinary students)!!! Wasn't nice?? I loved it!!! Well... it's Cordon Bleu we are talking about, right?! :D


So, did you already vote in my pool this week?? Vote!! I'm dying to know what I'll bake next week!!! :)


Happy Baking!!!

Thursday, August 26, 2010

Vote!!!!



I decided to try something different on my blog! Now you are the boss!! And you get to decided what you want for me to bake. This week choose between heart-shaped cake, cupcake, mini cake, brownie and cookie! Vote! Share with your friends! Let's make this together! :D
Voting ends on 09/03/2010


Happy Baking!!

Sunday, August 22, 2010

Cupcake Delicious

What would I be without my friend Flavia from Cupcake Delicious? Nothing! : D 
Flavia and I are friend for a long time and she was the one who created my beautiful logo, isn't it? Besides being a super talented designer she bakes wonderful and yummy cupcakes!! Take a look at her  blog: http://cupcakedelicious.blogspot.com/ and her website:http://www.cupcakedelicious.com/   



Happy Baking!!!

Rose Flower Cake


I always read about recipes that people uses lavender essence or rose water and because I'm super curious I decided to try to bake one cake like that. I made a Sponge Cake or Génoise (that I adapted from Rose's Heavenly Cakes from Rose Beranbaum) but instead of adding vanilla I added the rose water (suitable for cooking). Because I adapted the recipe skip some steps but the result was delicious!! I also tried another recipe for buttercream, Swiss Merengue Buttercream which I thought  was better than the Italian one! : D 
I'll post the recipes here for you. Here we go: 

Génoise (Sponge Cake - adapted from the book: Rose's Heavenly Cakes from Rose Beranbaum ) 

Ingredients: 

- 1/4 cup unsalted butter 
- 1 teaspoon vanilla / rose water .... (Well, here you can use your creativity as well) 
- 5 large eggs 
- 1 / 2 cup plus 1 tablespoon of flour 
- 1 / 2 cup cornstarch 

Preparation: 

- Preheat the oven to 350F/175C for 20 minutes or more before baking the cake. 
- Prepare the butter: In a bowl suitable for microwave or even in a small saucepan, heat the butter until it gets warm, almost hot. Place the essence of your choice, stir, and cover to keep warm.. 
- Beat the eggs with the sugar in the mixer with the wire whisk until they are mixed. Place this bowl over a pan of simmering water and heat until mixture is warm to the touch. Stir constantly.After this step beat the mixture at high speed for at least 5 minutes (in the hand mixer you must beat at least 10 minutes). The mixture will quadruple it size and will be very dense and fluffy. 
- Mix the flour and cornstarch  in a separate bowl.
- Remove about 1 cup of the beaten eggs and mix well with melted butter mix. 
- Place half the flour mixture in the egg mixture left in a large bowl and mix by hand with a spatula or spoon to have no trace of flour.Repeat the same with the rest of the flour. 
- Place the butter mixture in bowl and mix until well incorporated. 
- Place on baking pan and bake for 20-30 minutes or until cake is golden. 
- Let cool in pan, then unmold to cool completely. 

And now.. just decorate and use your creativity! 

For the recipe of Swiss Meringue go to: SMBC - from the website How to Eat a Cupcake http://www.howtoeatacupcake.net/2008/02/face-your-smbc-fears.html (this site is GREAT!!!!)

That's it folks! I decorated using fondant and I filled with strawberry jam and Swiss meringue. 
My husband did not let me take a picture with natural light, he was dying to eat cake ... :D 
Then I had to sliced last night .... 

1 minute later .... :D 
Where's the cake today??? :D
Happy Baking!!

We are here!!

Hey you guys!!!! Shout to the world: The Sweet fairy cake blog is now in english!!


Send suggestions, share with your friends and enjoy!!


Happy Baking!!

Friday, August 20, 2010

Coming Soon

Coming Soon.... The Sweet Fairy Cake in English