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When Andy and I were planning our wedding, one of the things we surprisingly didn’t agree on was the cake. I thought a cupcake tower would be a fun idea, but Andy had a rare diva moment and proclaimed that cupcakes weren’t an acceptable option, he wanted a cake, a three tier cake to be specific. I let him have his way, largely because I didn’t care about the cake, but I had one stipulation, I did not want something covered in that ever popular substance, fondant. It makes for some truly gorgeous cakes, but it doesn’t taste good and flavor is infinitely more important to me than style, which ended up being a good thing since (I think) our cake turned out hideous, but it tasted great. One of the excuses the baking staff gave for the monstrosity was that the floral accents we’d selected were simply impossible to create with mere frosting. Well, I am calling bullshit on that. I saw this article on Bored Panda about artist Atelier Soo and the gorgeous buttercream creations coming out of the Seoul based bakery.
Insane, right? I’ve seen some sugar paste blossoms that couldn’t even come close to this! I’m not even sure it should be legal to eat these creations. They’re so painstakingly crafted and meticulously detailed, it breaks my heart that their one clumsy fork swipe away from being destroyed.
I apologize for all the pictures; there were just so many beautiful creations, and I had the damnedest time narrowing them down. Now I am not saying that the bakery here in Tally dropped the ball, or that I’d expect this level of mastery for your average cake decorator, but I am saying if I ever find myself in that situation again I am going to be a lot less accommodating when they try to sell the “gum paste stamp” idea to me again. And for the record, dogwood blossom and cherry blossoms do not look exactly the same. Clearly, I’m not bitter about this at all, right?
Images from here.
This weekend I finally got around to downloading all of the pictures on my camera. I think the last time this happened was July 2013, so there were quite a few images. Half way through, I found some shots I’d taken of the chocolate peanut butter cupcakes I’d sent to work with Andy back in November. I thought I had posted about these cupcakes already, but since they were no where to be found in the archives, I obviously forgot. The cake recipe is Awesome Chocolate Cake that I use as a base for almost all of my chocolate cupcakes, but the star of these cupcakes is the Peanut Butter Buttercream.
- 4oz full fat or 1/3 fat cream cheese
- 1 stick of butter (soften)
- 1/2 – 3/4 cup creamy peanut butter (do not use organic)
- 2-3 cups of powdered sugar
- 1 tsp vanilla extract
Cream together cream cheese, butter, peanut putter and vanilla extract until smooth.
Slowly add powdered sugar a little at a time until the frosting reaches the desired consistency.
*I didn’t make this recipe up myself, I tweaked one I found online, but when I looked through the notebook I keep all my favorite recipes in, all I could find was the recipe card I wrote the ingredients down on. (Sorry to the original author!)
So to recreate the complete cupcake:
- Make cupcake using the recipe link above. Let the cupcakes completely cool before frosting.
- Make a batch of peanut butter buttercream and frost cooled cupcakes
- Garnish with Reese Pieces.
- Find someone to share with so you don’t eat all the cupcakes yourself.(very important)