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Photo reblogged from
over nice. :)) pillow-ish look, looks over good. :D over. :)) check out other pretty cakes by chedzcakes. :))
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Photo reblogged from Kat's Cupcakery
Coconut Chocolate Macaroon Recipe
30 Cookies
From Ready for Dessert (Ten Speed)
4 large egg whites
1¼ cups sugar
¼ teaspoon salt
1 tablespoon honey
2½ cups unsweetened coconut (see note)
¼ cup flour
½ teaspoon vanilla extract
2 ounces bittersweet or semisweet chocolate, chopped
In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour.
Heat over low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir.
When the mixture just begins to scorch at the bottom, remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature.(At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)
When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350 degrees F.
Form the dough into 1 1/2-inch mounds with your fingers evenly spaced on the baking sheet. Bake for 18-20 minutes, until deep golden brown. Cool completely.
To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with plastic wrap. Dip the bottoms of each cookie in the chocolate and set the cookies on the baking sheet. Refrigerate 5-10 minutes, until the chocolate is set.
Note: Unsweetened coconut is available in most natural-food shops or you can purchase it online.
It goes under various names, such as coconut powder, medium shredded coconut, and coconut flakes. All will work well in this recipe. -
Link reblogged from Kat's Cupcakery
Makes 12 cupcakes
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) butter, softened
2 large eggs
1/2 tsp vanilla extract
3/4 cup milk
1. Preheat oven to 325 degrees. Grease a standard 12-cup muffin pan or insert paper liners.
2. In a medium bowl, whisk the flour, baking powder and salt. Set aside.
3. In the bowl of an electric mixer, cream together the sugars and butter. Add the eggs and vanilla until combined. Alternate the flour mixture with the milk until you get a smooth batter. Spoon into the muffin pan wells equally, about 2/3 full.
4. Bake for 18-20 minutes, or until a testter comes out clean. Cool completely before frosting.
Dulce de Leche Buttercream
Adapted from Joy the Baker
1 1/2 cups unsalted butter, softened
3 Tablespoons heavy cream
1 teaspoon vanilla
4 cups powdered sugar
pinch of salt
3/4 cup dulce de leche
Cream together softened butter and powdered sugar on low using an electric mixer. Add cream, salt, and vanilla and beat on medium speed until smooth and no lumps appear. Scrape down the sides of the bowl. Add the prepared dulce de leche and beat to incorporate. Frost cooled cupcakes using a knife or a pastry bag and tip. -
Photo reblogged from Kat's Cupcakery
Tattoo inspired cupcakes. The designs were taken from the clients actual tattoos
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Oh hai,
I am the Cake Judge,
just to explain what live and kicking on this tumblr.
basicially i would love cupcake/cakes lovers following me and cake decorators as well showing me all your wonderful work,
feel free to ask me any questions & hopefully i can answer them,
so basicially send any interest of cupcakes/ cakes or anything you make and i judge them, so i be like a cake boss but not a boss,
what my personal opinion is on these cakes, i’ll mark them out of ten and let you know what i think!
i will reblog absolute anything cupcake tattoo’s, cute cupcakes, accessories, jewellery, absolute anything that spring to mind!
so let see how it goes,
best of luck to this tumblr!
ekk
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TT (’s friend Jonathan) EATS: Blue Velvet Cake from MILK, Los Angeles; This cake is so good. Like, it puts red velvet to shame. I think that as a kid, I would have loved this cake, like LOVED. It’s also interesting because they stuff blueberries in the middle of the cake :)
