Vanilla Cupcake

Hello Kitty is always been an all-time-favorite. These was made for my godchild's birthday who is turning Three in September and just like Hello Kitty she is just  so adorable and cute. I would like to make more cupcakes for her in the future.

For the cupcake making, the batter expand just the way I wanted it to be. I filled 1/2 of the cupcake container with the batter in contrast to the usual 3/4, as I want give enough room for the frosting. I used whipping cream for frosting, light and not too sweet and topped with Hello Kitty fondant. 

You can make or buy fondant icing at your favorite baking supplies. I have used white fondant and just colored a small portion with black, yellow, and pink for the eyes, nose, and ribbon. I have attached a video bellow on how to make it. A little tip, you need to put a dusted corn starch or powdered sugar at the wooden, glass or stone surface that you are going to work with as it may stick into the surface as you roll the dough. It took me quite a while to make the Hello Kitty as I do not have enough equipment in fondant making. I still enjoy it though. Enjoy Baking.

Adapted barely from Allysa Torey and Jennifer Appel's The Complete Magnolia Bakery Cookbook, Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen.
Yields about 24 cupcakes

You will need:

1 1/2  cups self-rising flour  (1+ cup self-rising flour = 1 cup sifted all purpose flour + 1 1/2 teaspoons baking powder  + 1/2 teaspoon salt)
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups granulated / castor sugar
4 large eggs at room temperature
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon pure vanilla paste (optional)

Procedures:

1. Prepare two standard 12-cup muffin tins with cupcake liners.
2. In a small bowl, combine the flour and set aside.  In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.  Add the sugar gradually and beat until fluffy, about 3 minutes. 
3. Add in the eggs one at a time, beating well after each addition. 
4. Add the dry ingredients in three parts, alternating with milk, vanilla extract and vanilla paste. With each addition, beat until the ingredients are incorporated, taking care not to over beat. Using a rubber spatula, scrape down the batter in the mixing bowl to make sure all the ingredients are well blended. 
5. Carefully spoon the batter into the cupcake lines, filling them about three-quarters full. ( I filled mine slightly less to give a room for more frosting).
6. Bake for 20-25 minutes or until cake tester inserted into the center of the cupcake comes out clean,  Cool the cupcakes in the tins for 10-15 minutes.  Remove from the tins and cool completely on a wire rack before icing.

Note:  If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30 to 40 minutes.

Tips: Cupcakes can be made up to 2 days before, store covered between layers of parchment at room temperature.

How to make Hello Kitty Fondant

Triple Chocolate Mousse Cake

Trice the chocolate, who wouldn't want that?  This was my younger sister's  birthday cake. She loves chocolate and she asked if I can make a mousse cake for her. Though I was thinking of a vanilla cake spongebob theme as I know she likes spongebob but anyway she's grown old for that thing now and it is still better if I ask the celebrant what does she prefer.

She loves the cake and everyone loves it, seriously. It is really a big deal to have a good recipe and proper baking directions. One thing you need to consider is over beating the heavy cream as it will turn into butter and can not be able to use. It is time consuming, you need a lot of hard work, a little delicate but it is really worth the effort. It is like baking three cakes in three batches as you need to wait for one layer to settle before you can add the other layer. Also, there is no flour needed and that what makes this cake very light, you do not get a heavy feeling, just do not eat this cake as a main course because you may end up finishing all of it.

The baking pan that I used is a springform pan which you can also used for cheese can. the bottom is detachable. This pan that i used 9x3 inches it is quite big. It doubles the size of an ordinary mousse cake which you can buy in your favorite bakeshop.

I garnished it with bittersweet chocolate shavings and yes, done!

Recipe was taken from Cookies Cupcakes and Cardio, it was my first time to try its recipe because of the positive reviews and it came out very good.

You will need:

Bottom Layer
7 oz bittersweet chocolate
3 oz butter (6 tbsp)
3/4 tsp espresso powder
pinch of salt
4 eggs, separated
1/3 cup brown sugar

Middle Layer
2 tbsp cocoa powder
5 tbsp hot water
7 oz bittersweet chocolate
1 1/2 cups cold heavy cream (whipping cream)
1 tbsp granulated sugar
1/4 tsp salt

Top Layer
3/4 tsp unflavored gelatin
1 tbsp water
6 oz white chocolate
1 1/2 cups cold heavy cream (whipping cream)

Directions:

Bottom Layer

1. Combine Chocolate, espresso powder and butter in a heat proof bowl. Melt in the microwave for 60 second intervals on 50% power. Mix until combined and melted. Allow to cool for 5 minutes. 
2. Separate eggs into two different bowls. Into the yolks, add the vanilla and whisk until combined. Add yolk mixture to chocolate mixture and stir to combine.
3. Into a stand mixer fitted with the whisk attachment, combine the egg whites and salt and whisk until frothy (about 30s). Add half of the brown sugar and whisk for about 30s. Add the remaining brown sugar and continue to whisk until soft peaks form.
4. Take 1/3 of the egg white mixture and fold with a spatula until no white streaks remain.
5. Place into  greased  9"x 3" springform pan and bake at 325F for 30-40 minutes. Set aside to cool completely.

Middle Layer

1. Mix the cocoa and water together and set aside.
2. Melt the chocolate in a heatproof bowl and stir until smooth.
3. Whip the cream, sugar and salt together until soft peaks form.
4. Mix the cocoa powder mixture into the melted chocolate until smooth. Add 1/3 of the whipped cream into the chocolate and stir until lightened. Add the remaining amount of whipped cream and fold into the spatula until no white streaks remain. Spoon mixture onto the cooled bottom layer and place into the refrigerator until set (about 30 minutes).

Top Layer

1. Mix the gelatin and water in a bowl and set aside for 5 minutes. Bring 1/2 cup of cream to a boil and pour over top of white chocolate. Add gelatin and mix until chocolate is smooth.
2. Whip cream in stand mixer until soft peaks have formed. Add 1/3 of the whipped cream into the chocolate and stir until lightened. Add the remaining amount of whipped cream and fold with a spatula until no white streaks remain.  Spoon mixture onto the cooled bottom layer and place into the refrigerator until set about two to three hours.

Garnish as desired.

Slice the chocolate mousse cake with a hot knife and serve immediately.