February 20, 2010

Purple flowers!

Igår gjordes chokladcupcakes med vit chokladfrosting gjord på Åsas recept som finns i nya numret av Cosmopolitan. Det var fantastiskt gott och konsistensen var underbar att spritsa. Tack för receptet Åsa!


Klicka för större bild!


In English:
Yesterday I made some chocolate cupcakes and a white chocolate frosting made from Åsas recipe, which I found in the magazine Cosmopolitan. It was delicious! Thanks for the recipe Åsa!

February 17, 2010

My first cake!

För ett par veckor sedan köpte jag min första bok om tårtor, "Dekorerade tårtor till fest" heter den på svenska. Jag blev så inspirerad till att börja göra tårtor och i helgen gjorde jag min allra första! Jag är faktiskt nöjd med resultatet även om jag behöver öva endel, men det här blir inte den sista kan jag lova.


Sockerkaksbotten, fylld med mörk chokladganache, hallonmousse, hallonsylt, spacklad med smörkräm och täckt med sugarpaste.


In English:
A couple of weeks ago I bought my first book on cake decorating. I was so inspired that I ended up making my very first cake this weekend! I'm actually pleased with the result even though I need some practice. This will definitely not be my last cake!

This cake is filled with dark chocolate ganache, raspberry mousse and raspberry jam. Covered with buttercream and fondant/sugarpaste.

February 14, 2010

Tiramisu cupcakes!

Jag fick Martha Stewarts cupcake-bok i julklapp och tyckte att det var på tiden att använda ett recept därifrån. Tiramisu cupcakesen såg ju så goda ut att jag var tvungen att testa! Jag kan säga att de var precis lika goda som de såg ut. Dessa kommer jag definitivt göra igen! Jag använde kahlua istället för marsalavin i kaffesirapen och det blev verkligen bra.



Tiramisu cupcakes
Ingredients
Makes 18


1 1/4 cups cake flour (not self-rising), sifted
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/4 cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
3 large whole eggs plus 3 egg yolks, room temperature
1 cup sugar
Coffee-Marsala Syrup
Mascarpone Frosting
Unsweetened cocoa powder, for dusting


Directions
1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.

2. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.

3. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

5. To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.



Coffee-marsala syrup
Ingredients
Makes enough for 18 cupcakes

1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
1 ounce marsala
1/4 cup sugar

Directions
Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.



Mascarpone frosting
Ingredients
Makes about 2 cups

1 cup heavy cream
8 ounces mascarpone cheese, room temperature
1/2 cup confectioners' sugar, sifted

Directions
With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.


In English:
Since I got Martha Stewarts book on cupcakes for christmas I felt it was about time to try one of the recipes out. The tiramisu cupcakes looked so delicious that I couldn't resist them! And they were just as tasty as they looked. I will definitely make these again! By the way, I used kahlua instead of marsala in the coffee syrup and it worked just fine.

February 6, 2010

Semlor!

Nu börjar ju fettisdagen närma sig, så då har man ju en bra ursäkt att baka semlor! Detta var min första gång, och det kändes som allt gick helt fel. Men skam den som ger sig, det blev ändå semlor till slut, och godare än jag trodde dessutom! Ett tips är att ha vaniljsocker och lite florsocker i grädden, då blir semlorna ännu godare enligt mig!






Receptet kommer från Leila Lindholms bok "A Piece of cake", men jag har gjort några små ändringar.


Vetebullar
Ingredienser
ca 18-24 bullar

-1 msk kardemumma
-3 dl mjölk
-50 g färsk jäst
-1 1/2 dl socker
-1/2 tsk salt
-150 g mjukt smör
-1 ägg
-11-12 dl vetemjöl

Fyllning
-400 g mandelmassa
-1 skvätt mjölk
-8 dl vispgrädde

1. Värm mjölken och kardemumman till 37 ° C.
2. Smula ner jästen i en bunke och lös den med mjölken, strösocker, salt, smör och ägg.
3. Tillsätt lite vetemjöl i taget och arbeta samman till en smidig deg.
4. Jäs degen under bakduk i 45-60 minuter.
5. Stjälp upp degen på ett mjölat bakbord och dela den i 18 bitar (eller fler om du vill göra mindre bullar). Forma till runda bullar.
6. Lägg bullarna på plåtar med bakplåtspapper. Sätt ugnen på 200° C. Jäs under bakduk i ca 40 minuter.
7. Pensla bullarna med uppvispat ägg. Grädda dem i mitten av ugnen i 6-7 min. Låt svalna
8. Skär av toppen på bullarna och gröp ur innanmätet.
9. Rör innanmätet krämigt med mandelmassan och en skvätt mjölk.
10. Fyll semlorna med mandelmasseröra, spritsa över vispad grädde och lägg på locket. Pudra med florsocker.




In English:
This was my first time making "semlor" and it felt like everything went wrong! I didn't give up though, and they turned out better than I could have wished for! A tip is to put vanilla sugar and some powdered sugar in the whipped cream for an even better taste!

The recipe is from Leila Lindholms book "A Piece of Cake", but I've made a few adjustments.

Wheat buns
Ingredients
Makes about 18-24 buns

-1 tablespoon cardamom
-3 deciliters milk
- 50 grams fresh yeast
-1 1/2 deciliter sugar
-1/2 teaspoon salt
-150 grams soft butter
-1 egg
-11-12 deciliters all purpose flour

Filling
-400 grams almond paste
-A dash of milk
-8 deciliters heavy whipping cream

1. Heat milk and cardamom until 37 ° C.
2. Crumble yeast into a bowl, pour the milk over and stir until dissolved. Add the butter, sugar, salt and egg.
3. Add the flour, and knead the dough until shiny and elastic.
4. Leave to rise under a cloth for about 45-60 minutes.
5. Turn out onto a floured board and knead in a little more flour. Shape dough into 18 (or more if you want smaller buns) smooth, round buns.
6. Preheat oven to 200° C. Put the buns on a baking sheet and leave them to rise under a cloth for about 40 minutes.
7. Brush the buns with a lightly beaten egg. Bake in the middle of the oven for about 6-7 minutes. Let cool.
8. Cut of the top of the bun and make a hole in each bun. Mix the inside bits of the buns with the almond paste and a dash of milk until smooth.
9. Fill each bun with the filling, pipe whipped cream over the filling and put the lid on. Dust with powdered sugar.