Recipes
Journal
Shoppingthis week
Honey butter recipe (make & serve with muffins): 1/4 cup softened butter, 2 TB honey, pinch of salt
24 weeks ago
(Used marshmallow crème recipe below for in between the cake layers)
- -------------------------------------------------------------
MARSHMALLOW CRÈME RECIPE
Yields: ~2 cups of creme (enough for a thin layer of filling between 3 layers of 6” cake rounds)
- -------------------------------------------------------------
* 3 TB (44g) cold water
* 2.5 tsp (8g) gelatin (Knox powdered)
* 1/2 cup (121g) fresh egg whites
* 1 cup (200g) white granulated sugar
* 1/8 tsp cream of tartar
* 1 tsp vanilla
* 1/4 tsp salt
- ------------------------------------------------
Tips:
1. For a firmer filling (like if you have a taller cake or wanted a filling with more height) you can use 1 TB of gelatin that is hydrated in 3.5 TB of water.
2. Try to use the cream while it's still soft (before it sets) to get the smoothest result.
3. For extra protection, apply buttercream frosting on the cake layers first, then pipe the dam, then add the fluff, and top with a thin layer of buttercream frosting before adding the next cake layer. This prevents any excess moisture from the cake layers to migrate into the marshmallow crème.
4. Allow the crumb-coated cake with the crème filling to set for at least 4-6 hours in the fridge, but overnight would be best.
- -------------------------------------------------------------
MARSHMALLOW CRÈME RECIPE
Yields: ~2 cups of creme (enough for a thin layer of filling between 3 layers of 6” cake rounds)
- -------------------------------------------------------------
* 3 TB (44g) cold water
* 2.5 tsp (8g) gelatin (Knox powdered)
* 1/2 cup (121g) fresh egg whites
* 1 cup (200g) white granulated sugar
* 1/8 tsp cream of tartar
* 1 tsp vanilla
* 1/4 tsp salt
- ------------------------------------------------
Tips:
1. For a firmer filling (like if you have a taller cake or wanted a filling with more height) you can use 1 TB of gelatin that is hydrated in 3.5 TB of water.
2. Try to use the cream while it's still soft (before it sets) to get the smoothest result.
3. For extra protection, apply buttercream frosting on the cake layers first, then pipe the dam, then add the fluff, and top with a thin layer of buttercream frosting before adding the next cake layer. This prevents any excess moisture from the cake layers to migrate into the marshmallow crème.
4. Allow the crumb-coated cake with the crème filling to set for at least 4-6 hours in the fridge, but overnight would be best.
24 weeks ago
MARSHMALLOW CRÈME RECIPE
Yields: ~2 cups of creme (enough for a thin layer of filling between 3 layers of 6” cake rounds)
- ------------------------------------------------
* 3 TB (44g) cold water
* 2.5 tsp (8g) gelatin (Knox powdered)
* 1/2 cup (121g) fresh egg whites
* 1 cup (200g) white granulated sugar
* 1/8 tsp cream of tartar
* 1 tsp vanilla
* 1/4 tsp salt
- ------------------------------------------------
Tips:
1. For a firmer filling (like if you have a taller cake or wanted a filling with more height) you can use 1 TB of gelatin that is hydrated in 3.5 TB of water.
2. Try to use the cream while it's still soft (before it sets) to get the smoothest result.
3. For extra protection, apply buttercream frosting on the cake layers first, then pipe the dam, then add the fluff, and top with a thin layer of buttercream frosting before adding the next cake layer. This prevents any excess moisture from the cake layers to migrate into the marshmallow crème.
4. Allow the crumb-coated cake with the crème filling to set for at least 4-6 hours in the fridge, but overnight would be best.
Yields: ~2 cups of creme (enough for a thin layer of filling between 3 layers of 6” cake rounds)
- ------------------------------------------------
* 3 TB (44g) cold water
* 2.5 tsp (8g) gelatin (Knox powdered)
* 1/2 cup (121g) fresh egg whites
* 1 cup (200g) white granulated sugar
* 1/8 tsp cream of tartar
* 1 tsp vanilla
* 1/4 tsp salt
- ------------------------------------------------
Tips:
1. For a firmer filling (like if you have a taller cake or wanted a filling with more height) you can use 1 TB of gelatin that is hydrated in 3.5 TB of water.
2. Try to use the cream while it's still soft (before it sets) to get the smoothest result.
3. For extra protection, apply buttercream frosting on the cake layers first, then pipe the dam, then add the fluff, and top with a thin layer of buttercream frosting before adding the next cake layer. This prevents any excess moisture from the cake layers to migrate into the marshmallow crème.
4. Allow the crumb-coated cake with the crème filling to set for at least 4-6 hours in the fridge, but overnight would be best.
24 weeks ago
Used this recipe to make the cake and the PreppyKitchen.com recipe (https://preppykitchen.com/chantilly-cake/#recipe) for the berry filling and chantilly cream. (Cake made for Hayley’s 34th birthday)
Decorated cake with fresh rosemary and edible flowers from the produce section at Whole Foods. Had to put cake in freezer before decorating it since it was too soft and moist to hold a shape, but the taste was good.
Decorated cake with fresh rosemary and edible flowers from the produce section at Whole Foods. Had to put cake in freezer before decorating it since it was too soft and moist to hold a shape, but the taste was good.
24 weeks ago
Used white sugar infused with lavender (mix sugar with dried lavender in food processor) for this recipe to add lavender flavor. Also sprinkled white sanding sugar on top of muffins in oven when they were ~90% baked.
Put glaze into a ziplock bag and trim a super small edge of bag to drizzle the glaze.
(Add dried lavender to top of muffins along with more white sanding sugar and lemon zest when baking these the next time.)
Put glaze into a ziplock bag and trim a super small edge of bag to drizzle the glaze.
(Add dried lavender to top of muffins along with more white sanding sugar and lemon zest when baking these the next time.)