Christmas Cake with Snowman Macarons from Cookies Cupcakes and Cardio

Christmas Cake with Snowman Macarons from Cookies Cupcakes and Cardio

Read the blog post here: http://cookiescupcakesandcardio.com/?p=6065
Watch Sugarcoder’s video here: http://youtu.be/QtTVsFhhwi0
Learn how to make a fun Christmas cake snowman macarons on top in this video tutorial.

Ingredients:
• 8″ cake, buttercream covered
• Snowman macarons
• Peppermint sticks
• Mini candy canes
• White melted chocolate
• Silver cola balls
• Ice cream cones covered to look like trees (see tutorial here: http://youtu.be/alL8dabsoGY)
• White sanding sugar
• Red 1/4″ ribbon

Procedure:
1. Alternating between the peppermint sticks and mini candy canes, cover the side of the cake in a solid wall of candy. Line both up along the base of the cake, touching the cake board.
2. Using melted chocolate attach the cola balls to the top of the peppermint sticks.
3. Wrap ribbon around the top of the peppermint sticks, just above the candy canes. Tie in a bow.
4. On the top of the cake, place the trees and sprinkle a small amount of icing sugar on the branches to give it the look of being covered in snow.
5. Place the snowmen macarons around the outside edge of the cake, in front of the trees.
6. Sprinkle the sanding sugar on the top of the cake to complete it.
7. Serve when desired. You can store this cake in the fridge for 2-3 days.

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Christmas Cake with a Surprise Inside from Cookies Cupcakes and Cardio

Christmas Cake with a Surprise Inside from Cookies Cupcakes and Cardio

Read the blog post here: http://cookiescupcakesandcardio.com/?p=6048
Learn how to make surprise inside Christmas cake in this video tutorial.
Watch our Christmas playlist here: http://www.youtube.com/playlist?list=PL7F9HNhSDxR1-r-uHKSdc0NXh40hKa0ij

Cake Ingredients:
• 2 cups flour (240g)
• 2 teaspoons baking powder (10mL)
• 1 teaspoon salt (5mL)
• 8 eggs
• 2 cups granulated sugar (400g)
• 2 teaspoons lemon juice (10mL)
• 1/2 cup milk (hot) (120mL)

Cake Procedure:
1. Preheat the oven to 375F. Spray two jelly roll pans with non-stick spray and line with wax paper. Spray the paper as well.
2. Combine the flour, baking powder and salt in a small bowl. Mix and set aside.
3. In a stand mixer, whip the eggs, sugar and lemon juice until thick. Heat the milk and slowly add it to the egg mixture and whip until very thick.
4. Gently fold a third of the flour mixture into the egg mixture, until combined. Repeat flour additions, and continue to fold until there are no flour chunks remaining.
5. Divide batter between the two jelly roll pans, and bake in the oven for 10-12 minutes.
6. Allow cakes to cool once they are baked.

Assembly Ingredients
• Prepared green cake
• 4 cups whipping cream
• Prepared 8″ round cakes
• White buttercream
• Red and green gel paste
• Round peppermints
• Red and green gum drops

Assembly Procedure:
1. Prepare whipping cream and colour it red.
2. Cut cooled green cake slabs into 3 ¼” strips. Slicing both of the green cakes will give you six strips. You will need four of them.
3. Cover each of the four cake strips with red whipping cream.
4. To start to roll the cake, start at the end of one and tightly roll it up towards the opposite end. Line up the end of the rolled portion with the start of the next strip and continuing rolling. Repeat with the third and forth strip as well.
5. When the cake roll is completed, wrap it tightly in plastic wrap, and place in the freezer to solidify.
6. Place the 8” round cake on a cake board and attach it to the board with a swipe of buttercream. Cut the round cake in half, so you have two thin round cake halves. Cover the bottom round cake with buttercream.
7. Place the cake roll on top of the bottom round cake. Cover the top of the cake roll with buttercream and attach the second round cake to the top. Cover the rest of the cake with buttercream.
8. Using a piping bag fitted with a #104 tip, stripe the bag with green gel paste by brushing a line of gel paste from the bottom of the bag (lined up with the narrow part of the tip), to the middle, and fill with buttercream. Repeat with the red gel paste.
9. Apply ribbons of buttercream up the sides of the cake by placing the tip of the piping bag at the bottom of the cake, and zig zagging up the side of the cake about an inch in width. Alternate between red and green stripes.
10. To finish the cake off, place gum drops and peppermints at the top of the ribbons.
11. Keep cake in fridge until ready to serve. It is best used within 2-3 days.

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Starbucks Peppermint Mocha Cupcakes from Cookies Cupcakes and Cardio

Starbucks Peppermint Mocha Cupcakes from Cookies Cupcakes and Cardio

Read the blog post here: http://cookiescupcakesandcardio.com/?p=6017
Learn how to make Starbucks inspired peppermint mocha cupcakes in this video tutorial.

Ingredients:
• 1 1/3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 2 teaspoon espresso powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup strong brewed coffee
• 1 teaspoon pure peppermint extract
• 1/2 cup butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
Other:
• Vanilla buttercream
• Red and green gel paste
• Red and green peppermint candies

Procedure:
1. Preheat oven to 350F. Line cupcake pan with cupcake liners.
2. In a small bowl, combine flour, baking soda, baking powder, espresso powder and salt. Whisk until combined.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together until light and fluffy.
4. With mixer on low speed add egg and extract. Mix until smooth.
5. Combine milk and coffee in a small container.
6. Add half of the flour mixture to the butter mixture, and mix on low. While the mixer is turning, slowly add half of the milk mixture. Repeat, incorporating all the milk and flour mixtures.
7. Fill each cupcake liner 2/3 full with cupcake batter and bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
8. Place a 1M tip inside a piping bag. Using a food-only paintbrush, swipe one line of green gel paste from the top of the tip, up the inside of the bag. Repeat with the red gel paste opposite the green, again on the inside. Fill bag with white buttercream. Pipe a standard top to the cupcake and see the red and green swirl appear!
9. Top with a peppermint candy, or crushed candy cane pieces and serve when ready.
10. These are best eaten within 2-3 days.

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Grinch Christmas Cupcakes (Candy Melt Drawing) from Cookies Cupcakes and Cardio

Grinch Christmas Cupcakes (Candy Melt Drawing) from Cookies Cupcakes and Cardio

Read the blog post here: http://cookiescupcakesandcardio.com/?p=6000
Learn how to make Grinch cupcake toppers using a melting chocolate drawing technique.

Ingredients
• Melted chocolate- dark brown/black, white, yellow, red and lime green
• Cupcakes
• Buttercream- red and white
• Small red and white heart sprinkles
• Grinch cupcake topper template (download in blog post)

Procedure:
1. Place the Grinch cupcake topper template on baking tray and cover with a piece of wax paper or parchment paper.
2. Melt chocolate in piping bags, and trace the outline of the Grinch using the black chocolate. Allow to harden completely before moving on to the next colour.
3. Using the melted red chocolate, fill in the pupils, and the top of the hat. Allow to harden completely before moving on to the next colour.
4. Using the white melted chocolate, fill in the pompom at the bottom of the hat, and the brim of the hat. Allow to harden completely before moving on to the next colour.
5. Using the yellow chocolate, fill in the remaining area of the eyes. Allow to harden completely before moving on to the next colour.
6. Finally, using the lime green chocolate, fill in the rest of the Grinch’s face. Allow to harden completely before removing from the wax paper.
7. Pipe a standard topping to the cupcake using the red buttercream. Place the Grinch on top, and add a few white sprinkles around the icing surrounding the topper.
8. Repeat using the white buttercream, and adding the red hearts to complete.
9. These can be stored in a sealed container in the fridge for 2-3 days.

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