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Sunday, March 17, 2013

Chocolate Covered Oreos using Spinning Leaf Cookie Molds


If you love chocolate covered Oreos (who doesn't), and you have not yet discovered Spinning Leaf, you are really missing out. They offer a variety of cookie molds (seasonal, sports, baby ... you name it) that are designed to accommodate Double Stuff Oreos .

I have used other molds that barely allow for coverage of a regular Oreo. But the molds from Spinning Leaf are strong, sturdy, and deep enough that the cookie can be completely covered with chocolate or with candy melts.

I find the candy melts work best as the real chocolate has to be tempered. If it isn't tempered, it will only look good when it first comes out of the mold, but will soon look dull and pitted. The candy melts come in a great variety of colours and can be bought at either a bulk food store or at a craft store like Michael's or Hobby Lobby. I often mix two different colours to get the exact shade I want. They pop out of the mold with a nice shiny finish. 

Easter Egg Cookies with a little Pearl Lustre Spray for a little extra sparkle.

Most of the molds come with 6 cavities. Since people often wonder how much chocolate/candy melt they need, I did calculate it for the Easter Egg mold cookies (as shown). I used 6 double stuffed Oreos that weighed 92 grams. The 6 cookies, when finished, weighed 264 grams, so that means I used 172 grams, or a little over 1/3 of a pound of candy melts and chocolate for each half-dozen. (I knew that arithmetic would come in handy one day!)

There is a great tutorial on the Spinning Leaf website. I urge you to check it out.



Thursday, March 14, 2013

Easter Cadbury Creme Egg Cupcakes


Inspired by the many different pins on Pinterest, but not liking the sound of a regular vanilla buttercream, I came up with this version. I wanted a frosting to be a little more in keeping with the centre of a Cadbury Egg. It has been a hit here!

So, we have a Chocolate Cupcake with an Easter Creme Egg baked inside, topped with a fluffy Marshmallow Frosting. The dollop of yellow frosting on top is a sweet, buttery, vanilla custard flavour similar to the centre layer of a Nanaimo Bar. 

Makes 12 Cupcakes


Ingredients:

1/2 box chocolate cake mix plus applicable ingredients (i.e: 1/2  the amount of oil, 1/2 the eggs, etc.) (or use your own favourite chocolate cupcake recipe)
24 Cadbury Easter Creme Eggs

Marshmallow Frosting

1 cup butter (room temperature)
1 7 oz jar of marshmallow creme (Fluff)
2 cups confectioners' sugar
1 tsp vanilla

Nanaimo Frosting

1 cup butter (room temperature)
3 Tbsp milk
2 Tbsp vanilla custard powder (Harry Horne's or Bird's)
2 cups confectioners' sugar

Directions:

Unwrap and freeze 12 of the Easter Creme Eggs. Unwrap the other 12 and set aside.

Cupcake – Mix ingredients for cupcakes and fill cupcake wrappers just under 2/3 full. Bake as per instructions, but at the halfway point, pull the cupcakes out of the oven and place a frozen egg on each one, pushing down gently. The egg doesn’t need to be covered at this point, as the cupcake will continue to rise and bake around it. Place cupcakes back in the oven until finished baking. Remove, cool in pan for 5 minutes and then place on a rack to cool. (Make sure they are completely cool before decorating)

Marshmallow Frosting – Whip butter with mixer until soft. Add marshmallow creme and vanilla. Whip for about 2 minutes. Add confectioners’ sugar and mix on medium speed for about 2 minutes or until all sugar is incorporated. Cover and set aside.

Nanaimo Frosting – Whip butter until soft. Meanwhile, mix custard powder with milk. Add to butter. Whip until blended. I find it never completely mixes together (or maybe I’m just impatient) but that’s okay. Add confectioners’ sugar and mix on medium speed for about 2 minutes. Cover and set aside.

To Decorate – Using a piping bag fitted with a #809 tip (or other round tip), pipe marshmallow frosting on cooled cupcakes. Then using the same tip, pipe a smaller circle of Nanaimo frosting in the centre of the cupcake. Place an unwrapped Easter Creme Egg on top. Keep the cupcakes cool until the frostings set. (I placed mine in the fridge for about 20 minutes)