Posts made in July, 2011

Classic Pool Table Cake

Posted by on Jul 31, 2011 in Designer Cakes | 10 comments

    I have to say, that this is my favorite Shakar Bakery cake to date! This cake challenged me in so many ways, and really put engineering skills to the test! This cake was commissioned for a 50th anniversary party. The e-mail asked for a classic pool table cake, and the customer specifically requested that the pockets have some sort of netting to them since she didn’t want me to build legs on the table cake. The other special request was to make some part of the cake diabetic friendly, since the customers husband was diabetic. I decided to make the cue balls out of mini-cupcakes, and experimented in the kitchen to come up with a diabetic friendly recipe. I also made a special diabetic friendly buttercream. The rest of the cake was a normal chocolate cake, and I made a Godiva liquor buttercream (for 21+ only!!). So once we had our measurements, we started working on the cue balls first. I have to say, I never thought they would take so long to decorate, but we are very detail oriented people, and I wanted to make this cake look as real as possible.   I was really happy with the turn out!! I had to keep referring to the google images of the pool tables to make sure I was putting the numbers on the correct colors, solids and stripes, so there was quite a bit of back and forth. Over all, this was one bad-ass cake. I hope you enjoyed the blog!      ...

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Diabetic Friendly Chocolate Cupcake Recipe

Posted by on Jul 26, 2011 in Recipes | 2 comments

This week I have a cake order for an anniversary in the form of a pool table. The husband is diabetic, but the wife is not, so she asked me to bake a regular cake for the pool table, and to make the pool table balls (cue balls) diabetic friendly. I decided to make mini-cupcakes for the cake. Always curious to find new recipes, I searched online until I found the one I’m about to paste. I also went to Whole Foods market in search of a sugar substitute. I found the usual xylitol and stevia, but I have to be honest…every time I have sugar substitutes I get massive headaches. I can tell you if anything has a sugar substitute thanks to my headaches! Even gum gives me that effect if I chew it more than 10 minutes. Anyway, next to all these, I found something called “Coconut Secret– Raw Coconut Crystals: Low Glycemic Sugar Alternative.” Check out the website for more information. Being a chemist, and a science nerd, I wanted to know more about this “sugar” before I baked with it. My nutritionist friend was very resourceful and helped break down the facts for me- which facilitated experimenting. Turns out this coconut crystal has half the amount of sugar regular granulated sugar has (on a 1:1 ratio … except this is calculated by tablespoon and gram ratios). This did worry me a bit, because I wondered if the gram ratio would imply that the coconut crystals would be less sweet. I did a taste test where I literally ingested a tablespoon of each sugar to compare. Let me tell you, my brain woke up really fast!!! 🙂 needless to say, the coconut crystals got a thumbs up from me. Ok, so here is the recipe I found online: Mini Chocolate Cupcakes 1 1/2 cups all purpose flour 1/2 cup cocoa powder 2 tsp instant coffee powder (optional) 1 cup sugar 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 cup milk (low fat is ok) 1/2 cup vegetable oil 1 tsp vanilla extract 2 tsp apple cider vinegar Preheat oven to 350F. Line 48 mini muffin cups with paper liners. In a large bowl, sift together flour, cocoa power, instant coffee powder, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together milk, vegetable oil, vanilla extract and vinegar. Pour into dry ingredients and stir until just combined and no streaks of flour remain. Distribute batter evenly into prepared muffin cups, filling each about 3/4 full. Bake for 10-12 minutes, until a tester inserted into the center comes out clean. Turn cupcakes out onto a wire rack to cool completely before frosting. Shakar Bakery says: ummmm no. these cupcakes definitely do NOT look like the ones pictured. The surface of the cupcakes came out really bumpy, and the batter was super dry. Now see my modifications below: Shakar Bakery Recipe: I highlighted the changes in red. Mini Chocolate Cupcakes 1 1/2 cups all purpose flour 1/2 cup Ghiradelli Pure Cocoa Powder (SUGAR FREE) 1 cup Coconut Crystals 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 cup almond milk (regular milk is ok) 1/2 cup vegetable oil 1 tsp vanilla extract 2 tsp apple cider vinegar 2 eggs Preheat oven to 350F. Line 48 mini muffin cups with paper liners. In a large bowl, sift together flour, cocoa power, instant coffee powder, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together milk, vegetable oil, vanilla extract and vinegar. Pour into dry ingredients and stir until just combined and no streaks of flour remain. Don’t use an electric mixture, you will overwork the batter. Distribute batter evenly into prepared muffin cups, filling each about 3/4 full. Bake for 10-12 minutes, until a tester inserted into the center comes out clean. Turn cupcakes out onto a wire rack to cool completely before frosting. To the left is the cupcake I made using the online recipe. To the right is the cupcake after I modified the...

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