My style of dress is quite simple, classic even, generally with a pop of color or something ultra modern in the form of a shoe, handbag, or maybe even jewelry. My closet is full of clothes I could wear today, or even ten years from now and still look fresh and 'in style'. Fussy--no room for it in my wardrobe. Over the top--no thank you; it's just not my style. However, when it comes to food and sweet goodies, bring on the fuss! I like a brownie full of nuts, with ice 
cream and caramel syrup. A cake? Chocoloate with chocolate chips and chocolate icing- I want more, more, more. So it was a bit odd to me when I was drawn to a vanilla cake recipe. I really just don't do vanilla, but something in my giddy little taste buds kept saying 'bake it, eat it, love it!' The approach was much like the classic style of dress with a pop at the shoe, giving birth to vanilla cupcakes filled with almond flavored ganache, and topped with buttercream icing and fondant accent. Check out Confetti Cakes for t
he vanilla cake recipe (I made it with four whole, large eggs vs. 7 egg whites). For the ganache: one part heavy cream to one part chocolate (I used plain old nestle chocolate chips), with two teaspoons almond extract--or however much your tastebuds desire. I love the way the cake turned out, extremely soft and light considering I included the egg yolks. I especially had fun with the stamps to make imprints on the fondant accents. The stamps can probably be found pretty much anywhere, but I bought mine at Target--and while your there, why not swing by the jewelry section and buy a lovely pop of color for summer?
cream and caramel syrup. A cake? Chocoloate with chocolate chips and chocolate icing- I want more, more, more. So it was a bit odd to me when I was drawn to a vanilla cake recipe. I really just don't do vanilla, but something in my giddy little taste buds kept saying 'bake it, eat it, love it!' The approach was much like the classic style of dress with a pop at the shoe, giving birth to vanilla cupcakes filled with almond flavored ganache, and topped with buttercream icing and fondant accent. Check out Confetti Cakes for t
he vanilla cake recipe (I made it with four whole, large eggs vs. 7 egg whites). For the ganache: one part heavy cream to one part chocolate (I used plain old nestle chocolate chips), with two teaspoons almond extract--or however much your tastebuds desire. I love the way the cake turned out, extremely soft and light considering I included the egg yolks. I especially had fun with the stamps to make imprints on the fondant accents. The stamps can probably be found pretty much anywhere, but I bought mine at Target--and while your there, why not swing by the jewelry section and buy a lovely pop of color for summer? 
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1 comment:
Very tasty looking cupcakes.....Jane
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