Sunday, January 18, 2015
Buttercream Bettie Pinup Model: I wanted to share a recipe I did for Misspoppywear...
Buttercream Bettie Pinup Model: I wanted to share a recipe I did for Misspoppywear...: I wanted to share a recipe I did for Misspoppywear! You can find her at http://www.misspoppywear.be/ I love my beautiful Mocha Polka Dot...
I wanted to share a recipe I did for Misspoppywear! You can find her at http://www.misspoppywear.be/
I love my beautiful Mocha Polka Dot Dress from her!
Cake:
3 cups cake flour
1 3/4 cups sugar
4½ tsp baking powder
½ tsp salt
3 tbsp poppy seeds
2 sticks (8 ounces) unsalted butter
Zest of 1 large lemon
1¼ cups buttermilk
5 egg whites
Lemon Syrup:
1/3 cup water
1/4 cup sugar
Juice of 1 large lemon
Frosting:
8 ounces cream cheese
2 sticks (8 ounces) unsalted butter
5 cups confectioners sugar
finely grated zest of 1 lemon
Cake: Preheat the oven to 350F. Grease three 8 inch cake pans and line the bases with parchment paper. Combine the flour, 1¾ cups sugar, baking powder, poppy seeds and salt in a mixing bowl. Mix gently to combine.
Add the butter, lemon zest and 1 cup of buttermilk to the flour. Beat on low until completely mixed. Raise the speed to medium and beat for 1-2 minutes until lighter in color.
In a medium bowl, combine the egg whites with the remaining ¼ cup buttermilk, whisk to blend thoroughly. Add the egg white mixture to the batter in 2-3 additions, scraping down the sides of the bowl and beating only enough to incorporate the mix. Divide the batter between the three pans.
Bake for 25 to 30 minutes until the cakes are golden brown, spring back when touched lightly in the center, and a cake tester comes out clean. Leave to cool in the pans for 10 minutes before turning out.
While the cake layers are cooling, make a lemon syrup.
Syrup: In a small pan combine the remaining ¼ cup sugar, water and lemon juice. Bring to the boil, stirring to dissolve the sugar.
Generously brush the cakes with the lemon syrup while they are still warm. Then allow the cakes to cool completely.
Frosting: In a large mixing bowl beat the cream cheese and butter with an electric mixer until light and fluffy. Gradually add the confectioners sugar, 1 cup at a time, beating well between each addition. Add the lemon zest and then continue to beat well for 3-4 minutes until light and fluffy.
Place one layer, top side down, on a cake plate and spread about a fifth of the frosting over the cake to cover evenly. Repeat with the second layer and place the third layer on top. Frost the top and sides of the cake with the remaining frosting.
**Makes 1 x 8 inch triple layer cake or 30 cupcakes.
Monday, January 12, 2015
Southern Comfort Eggnog Cheesecake
While the holidays have passed, this is still a very comforting winter treat!
As seen in Grease Inc. Magzine
https://www.facebook.com/greaseincmagazine?fref=nf
Photos by: Brooklyn Brat Images
https://www.facebook.com/BrooklynBratImages
Dresses by: Lindy Bop
https://www.facebook.com/lindybopdresses
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Southern Comfort Eggnog Cheesecake:
Gingersnap Crust:
12 ounces purchased gingersnap cookies (about 48 cookies), finely ground to make about 2½ cups
¼ cup granulated sugar
¼ cup (1/2 stick) unsalted butter, melted
Eggnog Filling:
2 cups confectioners’ (powdered) sugar
2 tablespoons all-purpose flour
4 (8 ounce) packages cream cheese, room temperature
1½ cups Southern Comfort Eggnog
4 large eggs, room temperature
Instructions:
Preheat oven to 325 degrees F. Prepare one 10 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with about 1 tablespoon of melted butter. Wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
Gingersnap Crust:
In a small mixing bowl, combine gingersnap crumbs, sugar, and melted butter. Mix well and press firmly onto bottom of prepared pan and about ½ inch up the sides. Set aside while you make the filling.
Eggnog Filling:
In a medium mixing bowl, combine confectioners’ sugar and flour. Whisk together to mix. Set aside.
In a large bowl, add the cream cheese; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Add the powdered sugar mixture; continue beating on medium low speed until thoroughly combined, 1 to 2 minutes. Add the eggnog; continue beating on medium low speed until thoroughly combined, about 1 minute.
Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
Pour the cheesecake filling into the gingersnap crust.
As seen in Grease Inc. Magzine
https://www.facebook.com/greaseincmagazine?fref=nf
Photos by: Brooklyn Brat Images
https://www.facebook.com/BrooklynBratImages
Dresses by: Lindy Bop
https://www.facebook.com/lindybopdresses
Southern Comfort Eggnog Cheesecake:
Gingersnap Crust:
12 ounces purchased gingersnap cookies (about 48 cookies), finely ground to make about 2½ cups
¼ cup granulated sugar
¼ cup (1/2 stick) unsalted butter, melted
Eggnog Filling:
2 cups confectioners’ (powdered) sugar
2 tablespoons all-purpose flour
4 (8 ounce) packages cream cheese, room temperature
1½ cups Southern Comfort Eggnog
4 large eggs, room temperature
Instructions:
Preheat oven to 325 degrees F. Prepare one 10 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with about 1 tablespoon of melted butter. Wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
Gingersnap Crust:
In a small mixing bowl, combine gingersnap crumbs, sugar, and melted butter. Mix well and press firmly onto bottom of prepared pan and about ½ inch up the sides. Set aside while you make the filling.
Eggnog Filling:
In a medium mixing bowl, combine confectioners’ sugar and flour. Whisk together to mix. Set aside.
In a large bowl, add the cream cheese; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Add the powdered sugar mixture; continue beating on medium low speed until thoroughly combined, 1 to 2 minutes. Add the eggnog; continue beating on medium low speed until thoroughly combined, about 1 minute.
Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
Pour the cheesecake filling into the gingersnap crust.
Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 70 to 80 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving.
Top with caramel sauce
Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving.
Top with caramel sauce
Sunday, January 11, 2015
Lindy Bop Love
I am a baker and vintage pinup model based out of Atlanta, GA. Please check back soon as I am very new to this!
I would like to start off with Lindy Bop, one my absolute favorite companies that I have the pleasure of working with. You can find just about anything for any occasion, in many sizes and colors with Lindy Bop. The 'Ophelia' is the dress I have chosen this time. I absolutely love the fit of this style. It's fitted bodice and ruched bust are very flattering and comfortable. It even has hidden side seam pockets! Add a petticoat from Lindy Bop too to get that really finished look. The 'Ophelia' is a great choice in my opinion, available in tons of patterns and colors at http://www.lindybop.co.uk/
I have also paired my dress with a beautiful headpiece from Jazzafine. pieces full of verve. They are handmade headpieces that are just gorgeous! You can order online or even have a custom piece made if you want. Order at http://www.jazzafine.de/
Feel free to message me for any questions or if you like to have a product featured.
Buttercream Bettie
Photographer: Brooklyn Brat Images
https://www.facebook.com/BrooklynBratImages 
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