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14 février 2011 1 14 /02 /février /2011 23:24

Bonsoir à tout le monde,

 

tout d'abord: Bonne Saint Valentin!

(et pour les célibataires qui détestent cette fête "commerciale"....;) : bonne NON-Saint-Valentin)

 

Pour ma première participation à un concours, j'ai décidé de participer au concours organiser par Les Petites Marmites (www.lespetitesmarmites.over-blog.com) : VALENTINE'S DAY CUPCAKES.

 

L'ojectif du concours: présenter un cupcake sur le thème de la Saint-Valentin.

 

Pour moi, il n'y a pas de Saint-Valentin sans chocolat.

Je suis donc partit sur cette idée. Mais je voulais y ajouter un twist, un ingrédient "secret" qui donnerai un "kick" au goût intense du chocolat: BAILEYS!!!

 

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Un cupcake au chocolat, avec un coeur de Bailleys Buttercream et couvert d'une Ganache Baileys / Chocolat. 

 

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Le coeur est un cookie couvert de pâte à sucre. Les ailes sont elles aussi faites en pâte à sucre. 

 

 

Voici les recettes:

 

Cupcakes Chocolat: 

 

Pour 16 cupcakes (ou 48 mini-cupakes)

 

115 g de chocolat noir de très bonne qualité

85 g de beurre doux

175 g de sucre de cannes

2 gros oeufs (les jaunes séparés des blancs)

185 g de farine

3/4 tsp de levure

3/4 tsp de bicarbonate de soute

1 pincée de sel

250 ml de lait demi-écrémé

1 tsp d'extrait naturel de vanille

 

Préchauffer le four à thermostat 5 (190°) et préparer les caissettes dans les moules à cupcakes.

 

Faire fondre le chocolat au bain-marie. Le laisser ensuite refroidir légèrement.

Mixer le beurre et le sucre jusqu'à l'obtention d'une pâte claire. 

Mixer les jaunes d'oeufs légèrement. Les ajouter ensuite à la précédente mixture (beuure + sucre).

Y ajouter ensuite le chocolat fondu.

 

Dans un bol, mélanger la farine, la levure, le bicarbonate et le sel.

Dans un autre bol: mélanger l'extrait de vanille et le lait.

 

Ajouter 1/3 de la farine à la mixture au chocolat: mixer.

Ajouter 1/3 du lait à la mixture au chocolat.

Continuer ainsi de suite jusqu'à ce qu'il n'y ait plus de farine et de lait.

 

Dans un bol: battre les blancs en neige légèrement et les ajouter ensuite à la mixture très délicatement.

 

Remplir au 2/3 les caisettes à cupcakes.

Les enfourner pendant 25 à 30 minutes.

 

Baileys Chocolate Ganache:

 

500 g de chocolat noir

500 ml de crème entière (Elle & Vire)

50 g de beurre

50 g de Glucose

2 Tbsp de Baileys

 

Faire fondre le chocolat au bain-Marie.

Faire bouillir la crème et le glucose.

Laisser légèrement refroidir avant de mélanger la crème et le chocolat.

Y ajouter ensuite le beurre.

Ajouter 2 Tbsp de Baileys (selon goût souhaiter)

Laisser refroidir pendant au minimum 2 heures ou toute une nuit.

 

 

Baileys Buttercream:

 

beurre

sucre glace

1 TBSP de Baileys.

 

Malheureusement, je n'ai pas de recette: j'ai fait au piffe sans réfléchir:

C'est au goût vraiment!

 

 Et voilà! le tour est joué! plus qu'à assembler avec les décorations et à prendre une centaine de photos avec différents fonds avant de décider quelle photo envoyée!:

 

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6 février 2011 7 06 /02 /février /2011 13:44

Last week, I was lucky to be able to spend few days in England for a course at the Squires Kitchen's International Cookery School. 

I followed an intensive Professional Chocolate Wedding Cake course with Master Chocolatier: Mark Tilling.

 

The course was amazing! We learned SO much!

As well as learning great recipes for cakes, ganaches, glaze...we learned a lot about cacao and cocoa itself: from the moment it grows to the moment you can buy it as chocolate drops.

 

We also learned all the basics of using chocolate: from tempering, to making cigarillos (which I really CAN'T make!), using chocolate transfers, making chocolate roses........

 

We had to finally use everything we had learned to make a professional looking chocolate wedding cake!

 

CHOCOLATE WEDDING CAKE:

 

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The bottom tier is an 8-in Chocolate Genoese Sponge and the top layer is a 6-in Chocolate Guinness Cake.

They are filled and covered with Chocolate Ganache. Sugar syrup was added on each layer before the choclate ganache.

 

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We then stacked both tiers and then covered them in a mix of Cocoaform and Sugarpaste.

Finally, when all the decorations were ready, we poured Chocolate Glaze over the entire cake.

 

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  I decided to top my cake with a bunch of Roses made with Cocoaform.

 

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I covered both tiers with white and dark chocolate slates decorated using Chocolate transfers.

And finally, as i failed really badly at making gigarillos, I just made miniature ones to put between both tiers.

 

The course taught me SO much that I have decided to go back as soon as possible to follow the Intensive Professional Wedding Cake Course. This course is always fully booked few months in advance so, I will have to wait at least July or August!

 

If you want to follow a course somewhere (and have the money to do so), I would really recommand attending the Squires Kitchen's International Cookery School: http://www.squires-school.co.uk/

The school is situated in Farnham, Surrey.

 

 

 

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6 février 2011 7 06 /02 /février /2011 12:59

Hello there,

 

After over a month of complicated and extremely busy time, I can finally concentrate on my cakes!

 

I had an order this week: three elements to include: a little boat, a dog and an island.

 

Barque:

 

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The main element had to be the boat.

The boat was made with sugarpaste and the dog and the base of the tree with cocoaform/sugarpaste.

The rest grass and leaves were made with vegan buttercream.

 

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This cake was a bit of a challenge but not for the same reasons as usual. The difficult part was the inside of the cake itself.

It had to be a "charlotte poire-chocolat". This is made with chocolate mousse, pears and soacked biscuits.

Not really ideal as a structure! and it had to be vegan....

It was an exciting challenge.

 

I found a great little recipe for a Vegan Chocolate Mouse.

 

Vegan Chocolate Mousse Recipe:

2 x 12 ounces boxes silken firm tofu (2 x 340g)

10 oz finely chopped bittersweet chocolate (280 g)

2 tbsp agave (or maple) syrup

1 tsp vanilla extract

 

 

Melt the chocolate over a double boiler.

Drain the water from the tofu.

Place of the ingredients in a Mixer and mix until smooth and combined.

Refrigerate for at least an hour.

 

It really tasted great. I wasn't sure about this recipe to start with as it is based using TOFU, which can easily overpower the rest of the ingredients and taste slightly strange, even more for people not use to eat it.

 

I actually added more vanilla extract than indicated. More like a TBSP instead of a TSP.....and obviously by accident!

  

To make the whole cake: I took the biscuits, soaked them in Pear syrup, then i placed them at the bottom of the tin and on the sides. then, I added one layer of chocolate mousse, one layer of pears (oven baked) and one layer of soaked buiscuits and then the same again.

I left it in the fridge for few hours for it to set properly before covering it. 

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26 décembre 2010 7 26 /12 /décembre /2010 16:00

 With this Xmas cake I made for a lovely woman & her daughter, I wish you all a MERRY CHRISTMAS!!!

 

The theme: a Yule Log.

It is the traditional French Christmas cake.

 

YULE LOG CAKE

 

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This was made with Coffee cake layers filled with a salted butter caramel buttercream. 

 

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The idea: Santa taking a nap under the snwo, after cutting some wood.

 

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 This was a really simple little cake but I really enjoyed making it.

 

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26 décembre 2010 7 26 /12 /décembre /2010 12:52

For the 23rd of december, I had to make a birthday cake for a little boy named YAEL.

 

The theme: TOY STORY & CARS.

 

I had to think a lot about how to make these two themes work together on the same cake. I didn't want to just make two cake toppers and put them on top.

 

The idea: BUZZ lightyear getting Cars figurines and a race track for his birthday.

 

BUZZ & Cars CAKE

 

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This was made with chocolate cake & chocolate chips layers filled with chocolate ganache.

 

As you can see, we have the name and age made in the same way as TOY STORY, the cake itself represent the desert and Route 66 from cars and finally the toppers:    

 

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 We have the birthday present filled with pieces of a race track and the PISTON Cup and BUZZ Lightyear playing with Lightning MCQUEEN and the other two race cars from the movie (I have forgotten their names now!)

 

I really wish I had more time to make this cake.

I thought my idea was great but poorly executed.

The main character didn't look great and the rest of the cake looked empty.

But I did not have enough time to remake it all and I had to deliver a cake.

 

I think Yael was happy anyway (i HOPE so...).

You live and learn, don't you...

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20 décembre 2010 1 20 /12 /décembre /2010 20:21

I work SO hard on preparing this market that I was expecting a lot from it!

But, as always, it just did not work out as I expected.....

 

After important snow falls during the night leading to the day of the market, we could not get out with our car!

We tried to call so many times the organizer to see if the market was still happening and to let them know that we were going to be late. But NO answers!

When we finally got out, we went to the place where the Xmas market was meant to be but.......NOTHING.....there was nothing at all, so we went back home, thinking that it had been cancelled.

 

Few hours later, after learning that it might have been moved somewhere else, I finally managed to get hold of another phone number for the organizer.

They had moved the market but did not call anyone.

 

By the time I got there (after "fighting" on the phone to get a space), we were jammed in a corner at the entrance where everyone was stuck trying to get in or out and they did not really look at what we were showing and selling. And we could not put up anything to explain what the products were, .... Most people did not realise that they were cakes...

 

SO DISAPOINTING!!!

 

the positive thing: few people seemed really interested and took a business card.

 

Anyway, let's not dwell on it and let me show you my little creations:

 

First,

 

The Xmas Cake

  

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This was a simple vanilla cake filled with vanilla buttercream and covered with sugarpaste.

 

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The idea behind the cake was: White Xmas. At first, I was going to make a plain white cake with a snow-covered tree and white royal icing designs.

 

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Then, the first night, I don't really know why, I just made a snowman, then a reindeer and finally Santa.

 

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They looked really cute! 

 

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 then I added the presies and I pipped some "snow" everywhere.

 

Next,

 

THE REINDEER CAKE

 

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This was also a simple vanilla sponge cake filled with vanilla buttercream.

 

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The head was made like a cake pop: I mixed cakes crumbs with vanilla buttercream, left it overnight in the fridge and covered it with sugarpaste.

 

 

The rest, his nose, his ears and his antlirs, were all made with sugarpaste.

 

 

 

 

 

 

 

 

 

Finally, a little picture of one of the chocolates bags with my new LOGO!

 

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This week, I have to make few chocolate boxes and two Xmas cakes and a Birthday cake (CARS + TOY STORY)

 

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12 décembre 2010 7 12 /12 /décembre /2010 21:30

The Xmas market for my son's school is over!

 

I don't know how many chocolates I have made in the past few days but It must have been over 100!

And there was barely any left at the end of the Xmas Market!

This has been great time for me: I voluntered to help today and I had a great time. I met some really nice people and I had a lot of fun.

And, best of all, I now know exactly how to make my chocolates for my Xmas MARKET next week end!

 

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At first, we made only dark chocolate ones, but, as these were mainly for kids, we went ofr white & milk chocolates.

 

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The chocolates all wrapped-up and ready to be sold and eaten!!! 

 

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  People were able to buy chocolate lollipops or little bags filled with different types of chocolates

 

 

 

 

 

 

 

 

 

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11 décembre 2010 6 11 /12 /décembre /2010 11:00

As pormoised yesterday, here are some pictures of some of the chocolate lollipops I made for the school's Xmas Market:

 

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  SANTA

 

 

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 SNOW FLAKES

 

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It took me a while to make them looking good (not AMAZING but good!)

The first thing that I have learn with those: follow the instructions on the moulds! DO NOT ADD ANYTHING TO THE CHOCOLATE! Or they will never come out of the moulds....!

I used milk chocolote, dark chocolate and white chocolate.

 

I will be posting some photos of the others chocolates I made later on today.

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10 décembre 2010 5 10 /12 /décembre /2010 19:59

This week, I had to redo the Spiderman Birthday Cake I made two weeks ago (I did not take any monre pictures as the first version of the cake was better than the second one!) and I also had to make a CINDERELLA birthday cake for a 5 years-old little girl: Mathilde.

 

CINDERELLA BIRTHDAY CAKE

 

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   I really tried to make her look like CINDERELLA. Not a perfect replica but not far!

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 This Birthday Cake is made with three layers of Vanilla yogurt cake filled with vanilla buttercream and organic strawberry jam.

 

 

 

This week-end is the Xmas market on my son's School.

I have been making Xmas Chocolates with the help of my neighbour.

I did not even think of taking any pictures! But I am making some more tonight so I will post some photos tomorrow! 

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5 décembre 2010 7 05 /12 /décembre /2010 10:45

Hi there,

 

I had two cakes to make for yesterday.

One for a little girl, Thylane: the theme was Angelina Ballerina.

And one for a boy, Estevan: the theme was Mr & Little Miss.

 

Let's start with the first one:

 

ANGELINA BALLERINA

 

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This is made with three chocolate cakes: two really dense chocolate cakes and a lighter chocolate yogurt cake with chocolate chips (white & black) in the middle.

then filled with white chocolate cream and finally vanilla buttercream to cover it all.

As i have been stuck in my house for three days because of the snow, I did not have the necessary ingredients to do the recipe I am used to do for the chocolate cakes.

Trying new recipes is great, but not when you are making a cake for a client! This was scary as I really wanted them to taste great! But from a message I got: they seemed really happy with the cake!

 

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I had to make stars and little flowers. The colour scheme was really simple: white, pink and dark pink.

And I made Angelina Ballerina with metal structure.

 

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The letters are made with Funky alphabet cutters, which are great for children's cakes.

 

 

For the second cake, I was given the following theme: Mr & Little Miss.

I already made in the past a Mr & Little Miss cake so I wanted to make a different one.

I decided to make the cake in the shape of Mr TICKLE.

 

MR TICKLE

 

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I had a lot of fun making this cake.

The cake is made out of three vanilla yogurt cakes filled with a milk chocolate cream and covered with vanilla buttercream.

 

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I used the Funky alphabet for the name and the number.

 

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The kids seemed to have loved it!

 

I am really happy because all the orders I am getting are for children's cakes and they are all different.

I was worried that people would only ask me for the same designs but not at all.

 

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