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Elegant CakesElegant Cakes http://pin.photosyd.com Life Should Be Cake Tue, 25 Jul 2017 08:15:06 +0000 en-US hourly 1 http://wordpress.org/?v=3.8.21 Super Sweet Sharks http://pin.photosyd.com/uncategorized/super-sweet-sharks http://pin.photosyd.com/uncategorized/super-sweet-sharks#comments Tue, 25 Jul 2017 08:15:06 +0000 http://pin.photosyd.com/uncategorized/super-sweet-sharks

Look at these cute little sharkies. Did you know it’s Shark Week on the Discovery Channel and Shark Fest on National Geographic … and I finally made some cake pops to go along with it. I’ve been wanting to make these for more than a couple of years now, but I always think about it when Shark Week is over. Not this year though. I’m only a couple of days in to all the tv programming, so there’s still plenty of shark shows to go and I’ll be chomping on these over the next few days. : )

Want to make some, too?

Start out by making basic cake pops (instructions here) rolling the balls slightly larger than usual. Then use the directions below to decorate them.

Obviously, red velvet cake is the only way to go here.

I didn’t really have anything perfect on hand for the fins, so I improvised by cutting curved shapes out of candy wafers.

There are two different shapes here. The top left is made by cutting a curved section out of the wafer and then cutting it again kind of parallel to the first cut so you end up with a small dorsel fin (top) shape.

The bottom shapes are made by cutting a small curved piece away from a candy wafer and then cutting the wafer in half. These are for the pectoral fins (side) shapes. These pieces will be attached to the cake shape before dipping so that when the cake pop is removed from the melted coating, the attached pieces will help create the final shark.

Like so.

Okay let’s decorate this guy…

  • Take the round cake balls and shape into… well, I don’t know what I would call this… but, it’s curved and then rounded and plump on one end (the front) and pointed and thinner toward the back (tail).
  • I used these flat diamond shapes for the caudal fin in the back (yes, I totally looked that up.) But you can use whatever works. I just had these handy. Jumbo heart sprinkles could work too.
  • Attach all the fin shapes to the shaped cake ball using melted candy coating to glue. It’s okay if they look messy right here. Just make sure the candy coating is smoothed flat to the cake. If not, any bulk will change the shape of your sharks when you dip.
  • When chilled, not frozen, dip the end of a lollipop stick in coating and then into the bottom of the shark. Tilt the shark’s head up so when you insert the stick, you have more area for it to go into. These are on the heavy side and if you stick it straight into the middle, they will fall off. Having the heads tilt up also adds to the character of these I think.
  • When dipping, make sure the coating is melted and fluid. If it’s too thick, they will also fall off. For the gray coating, I added black candy coloring to white coating. But you can also make these a blue color and they’ll be super sassy.
    Let the sharks dry. Note: a couple of times, my caudal fins fell off in the coating. If that happens. just quickly remove them and then you can attach them separately after the shark is dry.
  • I used edible food paint to make the area underneath the shark white.
  • Let dry and then draw on big mouths using a black edible ink pen.

  • For the finishing touches, draw on eyes with the black edible ink pen and then dot them with white candy coating using a toothpick.
  • Use a clean toothpick to draw on teeth. Dot and pull to a point to make them look sharp.
  • Draw on gills using a toothpick and gray candy coating.

Look how happy these sweet little sharkies are.

But maybe we should make one a little more menacing.

Duunnn. Duunnnnnn. Yes. That’s more like it. And more iconic. BTW these are much easier to shape and dip if you’re thinking about making some.

  • Roll the balls on wax paper and begin to shape into a cone. Slide the bottom on the wax paper to make it flat. Continue shaping until the top is pointed. These are also angled to one side slightly.
  • Attach a dorsel fin to the back with melted candy coating and dip. Add pectoral fins if you like. They look cute both ways.
  • Dip and let any excess fall off. Let dry completely.
  • I also used edible food paint for the white undersides, but you can also dip these at an angle (almost flat) in melted white candy coating. Use a toothpick to coerce into a smooth line and let dry. The extra white coating will add some bulk to the look of your shark but that’s ok. You can also skip the white all together.
  • For the mouths, I used black edible food paint, but you can also use a black edible ink writing pen.

  • To finish the look for these, dot on gray candy coating and place a black sugar pearl in position for the eyes and draw on gils. Let dry.
  • Use a clean toothpick to draw on teeth the same as for the other shark design. These are just a bit bigger. Dot and pull to a point to make them look sharp.

Okay, tell me what you think here. I wanted to make them coming out of water, but didn’t want to add more colors of candy coating around the base of the shark. So I crumpled up light blue and white cupcake liners, poked a hole in the middle and slid up the lollipop stick. I think it kinda works. These would make a big splash at a kid’s party, too.

Umm… definitely my kind of shark bite!

Hope you enjoy.



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Pool Wars http://pin.photosyd.com/uncategorized/pool-wars http://pin.photosyd.com/uncategorized/pool-wars#comments Mon, 24 Jul 2017 19:15:09 +0000 http://pin.photosyd.com/uncategorized/pool-wars "If you only knew the POWER [squeak] of the Dark Side. JOIN ME [squeak] and we can [squeeeeak] RULE the... [squeaksqueaksqueakSPLASH!]

 

"I find your lack of balance...disturbing.

"Towel?"

 

Thanks to Angel K. for the splishin' and the splashin'.

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



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Churros Bites with Chocolate Dipping Sauce #SummerDessertWeek http://pin.photosyd.com/uncategorized/churros-bites-with-chocolate-dipping-sauce-summerdessertweek http://pin.photosyd.com/uncategorized/churros-bites-with-chocolate-dipping-sauce-summerdessertweek#comments Mon, 24 Jul 2017 10:15:09 +0000 http://pin.photosyd.com/uncategorized/churros-bites-with-chocolate-dipping-sauce-summerdessertweek
This is a sponsored conversation written by me on behalf of Adams Extract. The opinions and text are all mine.

Make dessert easy with these Churros Bites with Chocolate Dipping Sauce! Addictingly delicious!



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/churros-bites-with-chocolate-dipping-sauce-summerdessertweek/feed 0 Caramel Coconut Chocolate Chip Cookies http://pin.photosyd.com/uncategorized/caramel-coconut-chocolate-chip-cookies http://pin.photosyd.com/uncategorized/caramel-coconut-chocolate-chip-cookies#comments Sat, 22 Jul 2017 04:15:19 +0000 http://pin.photosyd.com/uncategorized/caramel-coconut-chocolate-chip-cookies Caramel Coconut Chocolate Chip Cookies are brimming with chocolate, caramel chips, coconut and pecans to create the most popular cookie I’ve ever made. People will be begging you for the recipe!

You guys, I’ve been keeping these Caramel Coconut Chocolate Chip Cookies from you for months. Not intentionally, but because everyone loves them so much, they disappear almost immediately.

I’ve been baking for years and I’ve made countless chocolate chip cookie recipes, but this particular recipe has received so much hype in my inner circle over the past few months, it’s kind of become my new signature dessert.

Do you have a signature recipe? You know, the recipe that everyone expects you to make and bring to everything and they’re super bummed if you show up with store bought fruit salad instead?

If you don’t, this one will quickly become that recipe for you.

(more…)

The post Caramel Coconut Chocolate Chip Cookies appeared first on My Baking Addiction.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/caramel-coconut-chocolate-chip-cookies/feed 0 The Weekend Dish: 7/22/2017 http://pin.photosyd.com/uncategorized/the-weekend-dish-7222017 http://pin.photosyd.com/uncategorized/the-weekend-dish-7222017#comments Sat, 22 Jul 2017 04:15:09 +0000 http://pin.photosyd.com/uncategorized/the-weekend-dish-7222017

Hellooooooo weekend!

Whew is it good to be on the other side of this week; it has totally kicked my butt. I basically feel like I survived this week versus accomplished much of anything – lots of run, run, running and putting out fires.

We had music class… a 4-hour allergist appointment… a very dire poop situation that required an immediate bath 5 minutes before we needed to walk out the door to said appointment (and I managed to only be 3 minutes late!)… a pediatrician checkup… our air conditioner broke on the hottest day of the year (but thanks to amazing service was fixed within 2 hours of placing a phone call to the AC repair folks!)… car inspection and oil change… two swim lessons… had someone here to restring our (broken) blinds in the family room… and three (count ’em, THREE) naps that Joseph decided he just wasn’t going to take this week. Phew!

I am completely and totally behind on every aspect of life, so I’m playing catchup this weekend. What are your plans?!

As always, you’ll find a recap of what was posted to the site this week, the most shared recipes, my Sunday dinner menu, and recipes I’ve bookmarked from other blogs. Enjoy!

On Brown Eyed Baker This Week

Boston Cream Cupcakes – Vanilla cupcakes filled with pastry cream and topped with chocolate ganache. If you love the flavors of Boston cream, you’ll love these!

Grandma’s Banana Bread – My grandma’s recipe for banana nut bread – a classic banana bread recipe packed full of mashed bananas and chopped walnuts.

Friday Things – More allergies slayed, new teeth, meal planning, dog heroes, sports, TV, and more…

This Week’s New Recipe Video!

This chocolate chip cookie dough dip is sweet, creamy, and has no raw eggs! Totally addicting and a great dessert alternative!

To see the full recipe, head over to the blog post >> CHOCOLATE CHIP COOKIE DOUGH DIP

Top 5 Most Popular Posts This Week:

1. Refrigerator Bread & Butter Pickles

2. No Bake Chocolate, Peanut Butter &
Oatmeal Cookies

3. Best Ever Potato Salad

4. Marshmallow Crunch Brownie Bars

5. Buffalo Chicken Dip

Sunday Dinner Menu

Slow cooker pork roast
Potato casserole
Vegetables TBD
Tossed salad
Biscuits

What I Bookmarked This Week

Recipes and posts from other blogs that I thought looked especially delicious and that I thought you would like, too:

It’s never too early to start my Christmas planning, so let’s talk about this chocolate eggnog fudge(!!)

This monster cookie cheesecake is everything.

Totally want to make churro funnel cakes for my mom!

Oreo Krispies because Oreos are never a bad idea.

YES! >> How To Make Stunning Caprese Salad Platter

Have a delicious weekend!

The post The Weekend Dish: 7/22/2017 appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/the-weekend-dish-7222017/feed 0 Mexican Bean Salad http://pin.photosyd.com/uncategorized/mexican-bean-salad http://pin.photosyd.com/uncategorized/mexican-bean-salad#comments Thu, 20 Jul 2017 20:15:08 +0000 http://pin.photosyd.com/uncategorized/mexican-bean-salad
This post is sponsored by Bush’s® Beans. I have been compensated for my work, but all opinions are my own. #MyBestWithBushBeans

This Mexican Bean Salad is full of protein-rich beans, colorful veggies, and a flavorful Mexican dressing! You'll love how versatile and delicious this dish is!



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/mexican-bean-salad/feed 0 Dirty-Minded Decorators http://pin.photosyd.com/uncategorized/dirty-minded-decorators http://pin.photosyd.com/uncategorized/dirty-minded-decorators#comments Thu, 20 Jul 2017 13:15:10 +0000 http://pin.photosyd.com/uncategorized/dirty-minded-decorators Aw, look at the sweet cake for Sarah-Maude's second birthday:

[squinting]

 

Although, those balloons look a little odd, don't they? Let's take a closer look...

[eyes bulging] Great Scott! Hide the children!!

And I KNOW you see what I see, people, so don't even try to accuse me of having my mind in the gutter. It's the Fireman cake all over again.

Eric N., thank goodness this was for a safely oblivious 2-year-old. Still, given how obvious those balloons are, I'm pretty sure I'd steer clear of this bakery in the future. Unless it was for a bachelorette party, of course.

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/dirty-minded-decorators/feed 0 Initial Discomfort http://pin.photosyd.com/uncategorized/initial-discomfort http://pin.photosyd.com/uncategorized/initial-discomfort#comments Thu, 20 Jul 2017 01:15:05 +0000 http://pin.photosyd.com/uncategorized/initial-discomfort Monograms can add that perfect crowning touch of elegance to your wedding cake.

 

Or, they can look like this:

Proof that sometimes it's better to quit before letting your five-year-old write on the cake.

 

Still, it could be worse.

The monogram could match the rest of the cake:

Hey, it's not easy to make tinfoil look this good.

 

If you do find a mistake in your cake's monogram, don't panic. There are plenty of seamless ways for your baker to fix the error.

This isn't one of them.

 

Now, I'm all for sharing new words, broadening folks' horizons, furthering education, etc, but if you have to explain to the baker of your wedding cake what a monogram is - a "T, J, and H" put together, for example - then maybe, just maybe, a few alarm bells should go off.

Or I suppose you could just take your chances.

After all, what could go wrong?

Heh.

Aheh.

Heh.

At least the quotes add a little something "extra."

 

Thanks to today's wedding wreckporters Anony M., Hilary R., Cyndi P., & Cyndee M., who think all bakers should be required to ask, "Can I quote you on that?"

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/initial-discomfort/feed 0 Homemade Waffle Cones http://pin.photosyd.com/uncategorized/homemade-waffle-cones http://pin.photosyd.com/uncategorized/homemade-waffle-cones#comments Wed, 19 Jul 2017 23:15:05 +0000 http://pin.photosyd.com/uncategorized/homemade-waffle-cones
This is a sponsored post for HemisFares™ brand that is available exclusively at Kroger family of stores. All opinions are honest and 100% my own.

Homemade Waffle Cones are so easy to make at home - let me show you how!



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/homemade-waffle-cones/feed 0 Grandma’s Banana Bread http://pin.photosyd.com/uncategorized/grandmas-banana-bread http://pin.photosyd.com/uncategorized/grandmas-banana-bread#comments Wed, 19 Jul 2017 13:15:14 +0000 http://pin.photosyd.com/uncategorized/grandmas-banana-bread My grandma’s recipe for banana nut bread – a classic banana bread recipe packed full of chopped walnuts that bakes up super moist and dense. A family favorite!

Growing up, there was never a lack of things to eat at my grandma’s house. There were tins filled with pizzelle and biscotti that were never empty. I mean, never. They were always sitting, filled to the brim, on the last step near the dining room.

My favorite days were the ones when I would walk in and see my grandma in the kitchen, surrounded by loaves upon loaves of pepperoni bread. My second favorite day was banana bread day. Smelling the air infused with bananas and warm bread was intoxicating. These also got churned out many at a time. And nothing could beat a thick slice slathered with soft butter. Divine.

This bread is super moist, packed full of banana flavor, and best of all – it’s my grandma’s recipe. Which makes it the best banana bread ever, naturally.

As you might be able to tell, this banana bread recipe doesn’t make a super-high loaf, but it’s one of the things I love most about it. It’s condensed, moist and packed full of flavor. It makes a perfect breakfast bread, and is also an amazing dessert to have with coffee.

Once the bread is cool, wrap it tight in plastic wrap and keep it at room temperature. I actually think that the bread is better the second day. And the third. And the fourth… If it lasts that long! It also freezes really well if you want to keep a stash for emergency situations.

I feel so fortunate that I was able to spend so much time with my grandma as I grew up, and that I have so many incredible memories tied to her house and to the food that she made.

Each time I make one of her recipes and have a simple smell bring me back to her kitchen, I know she is thrilled that I’ve carried on making so many of the recipes that our family has loved over the years, including this banana bread.

One year ago: Baking Basics: Common Baking Substitutions
Five years ago: Cheddar, Jalapeno and Chive Biscuits
Six years ago: Basic Pesto Recipe

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Grandma's Banana Bread

My grandma’s recipe for banana nut bread – a classic banana bread recipe packed full of mashed bananas and chopped walnuts. A family favorite!

Ingredients:

  • 2 cups (283 grams) all-purpose flour
  • 1½ teaspoons baking soda
  • Pinch of salt
  • 1 cup (198 grams) granulated sugar
  • ½ cup (99 grams) vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 medium ripe bananas, mashed (about 1⅓ cups or 303 grams)
  • 1 cup (113 grams) coarsely chopped walnuts

Directions:

  1. Preheat oven to 350 degrees F. Grease two 8×4-inch loaf pans; set aside.
  2. In a medium bowl, whisk together the flour, baking soda and salt; set aside. In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract. Add the bananas and stir gently to combine. Add the flour mixture and stir until completely blended. Using a rubber spatula, fold in the walnuts.
  3. Divide the mixture into the two loaf pans. Bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. If the loaves begin to get too dark before they are done in the middle, cover with foil. Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. The bread can be stored, wrapped tightly in plastic wrap, at room temperature for up to 5 days. To freeze, wrap in plastic wrap then in aluminum foil and freezer for up to 3 months.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

All images and text ©Brown Eyed Baker, LLC.

The post Grandma’s Banana Bread appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/grandmas-banana-bread/feed 0 As You Wish http://pin.photosyd.com/uncategorized/as-you-wish http://pin.photosyd.com/uncategorized/as-you-wish#comments Wed, 19 Jul 2017 00:15:05 +0000 http://pin.photosyd.com/uncategorized/as-you-wish "Okey dokey, let's just double check that order form."

Flavor: Chocolate

"Check!"

Decoration: Chocolate dipped strawberry, ganache swirl and chocolate shavings over buttercream.

"Check, check, and check!"

Inscription: Leave blank

"Check!"

 

Thanks to Ross E., the bakery manager who managed to catch this before the customer arrived. Great work, Ross!

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/as-you-wish/feed 0 Cinnamon Roll Blondies http://pin.photosyd.com/uncategorized/cinnamon-roll-blondies http://pin.photosyd.com/uncategorized/cinnamon-roll-blondies#comments Tue, 18 Jul 2017 11:15:07 +0000 http://pin.photosyd.com/uncategorized/cinnamon-roll-blondies Cinnamon Roll Blondies combine everything you love about cinnamon rolls with chewy blondies to create a two in one dessert that’s sure to become one of your new faves!

Today I want to chat about dining out at fancy-schmancy restaurants. Ya see, Eric and I don’t really venture into the high-end dining scene much anymore.

Mainly because he knows the way to my heart is a chicken salad from Chipotle with extra guac, or a burger bowl from Five Guys with double bacon. I’m pretty simple to please, ya’ll.

However, this past weekend, we got dressed up and went to one of our favorite spots in the Cleveland area. The restaurant is perched on a cliff that overlooks Lake Erie, so it offers one of the best views in the city.

Plus, it has one of Eric’s favorite menu items in all of Cleveland – Braised Beef Short Rib Pierogies. And yes, they are every bit as delicious as they sound.

(more…)

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Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/cinnamon-roll-blondies/feed 0 Boston Cream Cupcakes http://pin.photosyd.com/uncategorized/boston-cream-cupcakes http://pin.photosyd.com/uncategorized/boston-cream-cupcakes#comments Tue, 18 Jul 2017 04:15:04 +0000 http://pin.photosyd.com/uncategorized/boston-cream-cupcakes These buttery vanilla cupcakes are filled with pastry cream and topped with chocolate ganache. If you love the flavors of Boston cream, you’ll love these Boston cream cupcakes!

Growing up, I was the odd kid who was all sorts of indifferent about doughnuts. Actually, I leaned more toward dislike than indifference (that still holds to this day). Doughnuts never did much of anything for me. Count me out on the funnel cake train, as well. The one exception to my doughnut dislike was Boston cream. Now those doughnuts I would gobble up and look for seconds. Seriously, if you fill just about anything with pastry cream and top it with chocolate, chances are, I’m going to eat it. Quite a few years ago, I baked a Boston cream pie for my grandma to commemorate her 91st birthday (new, improved recipe here) and, needless to say, it was an enormous hit. I had no doubt that a cupcake version would be just as good, and I was right. You just can’t go wrong with pastry cream and chocolate!

I actually think that these Boston cream cupcakes are better than a traditional Boston cream pie. You know me and my preference for a large frosting to cake ratio in my cupcakes. Well, the same holds true when we’re talking about pastry cream inside of a cupcake. The higher the pastry cream to cake ratio, the happier my taste buds are.

These cupcakes start with a fabulous, buttery vanilla cake recipe. Once the cupcakes have cooled, the insides are hollowed out and filled to the brim with pastry cream, then the entire top of the cupcake is smothered in a chocolate ganache glaze. While these cupcakes involve three different components, they come together quite easily and are a cinch to assemble.

If you’re as big of a fan as I am of cupcakes, pastry cream and chocolate, you absolutely cannot go wrong with these babies.

Since I’m still not gaga over doughnuts, I’ll just eat a few more Boston cream cupcakes in the meantime!

One year ago: Symphony Bars
Four years ago: Toasted Coconut Dark Chocolate Ice Cream
Five years ago: Filled Raisin Cookies
Ten years ago: Egg Muffins

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Leave a review »
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Boston Cream Cupcakes

Vanilla cupcakes filled with pastry cream and topped with chocolate ganache. If you love the flavors of Boston cream, you’ll love these!

Ingredients:

For the Pastry Cream

  • 1⅓ cups (320 ml) heavy cream
  • 3 egg yolks
  • ⅓ cup (66 grams) granulated sugar
  • Pinch of salt
  • 4 teaspoons cornstarch
  • 2 tablespoons unsalted butter, chilled and cut into 2 pieces
  • 1½ teaspoons vanilla extract

For the Cupcakes

  • 1¾ cups (248 grams) all-purpose flour
  • 1 cup (198 grams) granulated sugar
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
  • 12 tablespoons (170 grams) unsalted butter, softened but still cool, cut into 12 pieces
  • 3 eggs
  • ¾ cup (180 ml) whole milk
  • 1½ teaspoons vanilla extract

For the Chocolate Glaze

  • ¾ cup (180 ml) heavy cream
  • ¼ cup (78 grams) light corn syrup
  • 8 ounces bittersweet chocolate, finely chopped
  • ½ teaspoon vanilla extract

Directions:

  1. Make the Pastry Cream: Heat the heavy cream in a medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk the egg yolks, sugar and salt together in a medium bowl. Add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds.
  2. When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy, 1 to 2 minutes. Remove the pan from the heat and whisk in the butter and vanilla extract until the butter is completely melted. Transfer the pastry cream to a small bowl and press plastic wrap directly on the surface. Refrigerate until set, at least 2 hours or up to 2 days.
  3. Make the Cupcakes: Preheat oven to 350 degrees F. Line two standard 12-cup muffin pans with paper liners and set aside.
  4. In the bowl of a stand mixer, combine the flour, sugar, baking powder and salt on low speed. Add the butter one piece at time and mix until the mixture resembles coarse sand. Add the eggs, one at a time, scraping down the sides and bottom of the bowl after each addition. Add the milk and vanilla extract, increase the speed to medium, and mix until light and fluffy and no lumps remain, about 3 minutes, stopping to scrape the sides and bottom of the bowl halfway through.
  5. Fill the muffin cups three-quarters full and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  6. Make the Glaze: Combine the heavy cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Set the glaze aside to cool and thicken at room temperature for 30 minutes.
  7. Assemble the Cupcakes: Using a paring knife, cut into the center of the cupcake at a 45-degree angle about ⅛-inch from the edge and cut all the way around. Remove the cone and cut away all but the top ¼ inch, leaving a small disk of cake.
  8. Fill the inside of each cupcake with pastry cream and top with the disk of cake. Spoon the chocolate glaze over top of each cupcake, covering the top completely. Refrigerate the cupcakes until the glaze is set, about 10 minutes. The cupcakes can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Cook’s Illustrated Fall Entertaining 2012)

All images and text ©Brown Eyed Baker, LLC.

This recipe was originally published on September 26, 2013. The only adjustment made was serving size; the original recipe listed 12 cupcakes and in subsequent testings, I’ve found that the batter yields closer to 18 cupcakes.

The post Boston Cream Cupcakes appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/boston-cream-cupcakes/feed 0 Sunday Sweets: Drama Queens http://pin.photosyd.com/uncategorized/sunday-sweets-drama-queens http://pin.photosyd.com/uncategorized/sunday-sweets-drama-queens#comments Sun, 16 Jul 2017 21:15:06 +0000 http://pin.photosyd.com/uncategorized/sunday-sweets-drama-queens In a world ...

where it seemed ...

that most cakes were chewed first and THEN sold ...

one cake dared ...

to stand alone.

 

This summer ...
Sunday Sweets presents ...
the story of an elite group of renegade cakes ...

...who could no longer bear to stand idly by and watch the unknowing public be content with things like CUPCAKE CAKES, or NAKED CAKES, and instead decided to show the world, once and for all ...

 

What a freaking amazing cake really looks like.

 

With an all-star cast led by Tiersten Dunst, Garnish Paltrow, and Jane Fondant, with a special appearance by Posh Spice,
it's ...

 

DRAMATICAKES.

Prepare to be amazed,
enthralled,
flabbergasted...

and hungry.

 

Hold on to your seats, as this visual thrill-ride takes you beyond the average world of poorly-piped productions, and into a snowy scene where silvery footprints lead you through a filigree-framed trompe l'oeil forest:

 

Where larger-than-life seahorses actually *gasp* look like seahorses.

 

Where you'll find yourself asking in disbelief more than once ...
'Are those real?'

(I'm talking about the flowers, of course).

 

See why critics are raving:

"Two enthusiastic forks up!"
"I was on the edge of my plate!"
"The taste good movie of the year!"

 

DRAMATICAKES.
Coming soon ...
To a bakery near you.

(If you're lucky).

 

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/sunday-sweets-drama-queens/feed 0 Friday Five http://pin.photosyd.com/uncategorized/friday-five http://pin.photosyd.com/uncategorized/friday-five#comments Sat, 15 Jul 2017 08:15:06 +0000 http://pin.photosyd.com/uncategorized/friday-five

Happy Friday! If you’re new around here, this post might look a little different than my typical recipe posts. And that’s because it is.

Today, I’m getting back sharing my favorite things with you. Why? Well, because I consider you guys my internet friends and I really love sharing things with my friends.

There are so many things in my life that I use, wear, read, watch, on a regular basis and I honestly just want to start chatting with you about all of those things.

From cookbooks and appliances to lip gloss and gym gear, I’m going to give you a mini review on the products I’m loving.

And if you’re just here for the recipes, don’t you worry because these posts will be in addition to my weekly recipes and will only occur a couple times a month.

(more…)

The post Friday Five appeared first on My Baking Addiction.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/friday-five/feed 0 The Weekend Dish: 7/15/2017 http://pin.photosyd.com/uncategorized/the-weekend-dish-7152017 http://pin.photosyd.com/uncategorized/the-weekend-dish-7152017#comments Sat, 15 Jul 2017 04:15:04 +0000 http://pin.photosyd.com/uncategorized/the-weekend-dish-7152017

Hello hello!

A very happy weekend to you! It has rained here nearly alllll week (which I totally don’t mind because I loathe super hot and humid summer weather!), but it’s going to be nice for the next couple of days, which will make for some fun outside time. I’ve already been rocking and rolling in the kitchen the last couple of days, and hope to do maybe one or two more recipes today. Are you baking anything this weekend? Let me know what you’re up to!

As always, you’ll find a recap of what was posted to the site this week, the most shared recipes, my Sunday dinner menu, and recipes I’ve bookmarked from other blogs. Enjoy!

On Brown Eyed Baker This Week

Marshmallow Crunch Brownie Bars – Super fudgy brownies topped with a layer of marshmallows and a chocolate, peanut butter and Rice Krispies mixture.

Banana-Chocolate Chip Snack Cake – This banana snack cake is fluffy and moist, loaded with chocolate chips, and topped with a simple cream cheese frosting.

Friday Things – The boys and Duke, the Stanley Cup, Pocket Rockers, getting more done in a day, and more…

This Week’s New Recipe Video!

Always a party hit, the pan completely disappears in no time flat!

To see the full recipe, head over to the blog post >> BUFFALO CHICKEN DIP

Top 5 Most Popular Posts This Week:

1. Refrigerator Bread and Butter Pickles

2. No Bake Chocolate, Peanut Butter & Oatmeal Cookies

3. Buffalo Chicken Dip

4. Garlic-Herb & Parmesan Roasted Red Potatoes

5. Best Ever Potato Salad

Sunday Dinner Menu

Cheesy baked ziti
Sausage
Vegetables TBD

What I Bookmarked This Week

Recipes and posts from other blogs that I thought looked especially delicious and that I thought you would like, too:

I’d like to stock my freezer full of tiramisu brownie ice cream sandwich bars.

Craving >> Chocolate Chip Cookie Ice Cream Cake.

For those gardens bursting with zucchini! >> Chocolate Zucchini Cake

Diving headfirst into Chocolate Chip Cookie Oreo Brownie Ice Cream Cake.

My summer needs peanut butter s’mores no bake brownies!

Have a delicious weekend!

The post The Weekend Dish: 7/15/2017 appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/the-weekend-dish-7152017/feed 0 Face, Meet Palm http://pin.photosyd.com/uncategorized/face-meet-palm http://pin.photosyd.com/uncategorized/face-meet-palm#comments Fri, 14 Jul 2017 17:15:04 +0000 http://pin.photosyd.com/uncategorized/face-meet-palm

 

 

 

 

 

 

 

 

 

 

Thanks to Ellen K., Kathryn E., Julie V., Louise H., Alexander O., Jessica D., and Lauren H. for today's self-confidence booster.

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/face-meet-palm/feed 0 Waffle Cherry Brownie Poke Cake http://pin.photosyd.com/uncategorized/waffle-cherry-brownie-poke-cake http://pin.photosyd.com/uncategorized/waffle-cherry-brownie-poke-cake#comments Fri, 14 Jul 2017 08:15:06 +0000 http://pin.photosyd.com/uncategorized/waffle-cherry-brownie-poke-cake
Indulge a little with this insanely delicious Waffle Cherry Brownie Poke Cake! Chocolate cake poked with more chocolate, then topped with whipped topping, cherries, brownies, crumbled waffle cones, and chocolate curls.