hi everyone, long time no see.blame it on my asian genes >> clutter tendencies >> lost camera battery >> no pictures for blog! thank goodness for brothers and boyfriends who have extra cameras to borrow haha.
i recently took an order for 50 cupcakes for a baby christening. little baby zane - he's a cutie! his mom requested lemon cake with lemon buttercream & chocolate with chocolate ganache.
the lemon was pretty easy, just the magnolia vanilla recipe with 2 lemons grated into the batter and one lemon grated into the buttercream. it turned out nice and light, although next time i think it could use a little lemon exract for some punch.
chocolate ganache makes me nervous because that last time i attempted it for the 50 baby shower cupcakes, i had to throw away two batches. why? because 1) i didn't let the cupcakes cool long enough and 2) when you pour the boiled cream into the chocolate, you have to let it sit for a minute before you stir. rushing on either of these two steps will result in a chocolatey goo that won't stick to your cake - it will just drip right off.
here's the recipe for chocolate ganache. it seems intimidating, but personally i think it's alot easier to frost cupcakes with chocolate ganache then buttercream!
Chocolate Ganache
1/2 c whipping cram
4 oz chocolate
Place chopped chocolate in a heat proof bowl. Bring cream just to the boil and pour over chopped chocolate. Allow to sit for 1 minute before mixing until smooth. Can be reheated as needed. If the ganache splits, looks grainy or oily, stir in milk in teaspoons to restore.
it was my first time working with fondant, and I also made some fondant cutouts, which decorated with brushstrokes & edible glitter (which you paint on with vodka!) i wish i had more time, i would have made more cutouts and angels.
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