I’ve been dreaming on these cupcakes for so long…
First, I introduce you to salmiakki. It’s this traditional finnish salty (or sweet) candy, that you (or we) either hate or love. And I love it. It’s not liquorish, it’s basically liquorish with ammonium chloride (and you do turn grey if you eat too much of these!).
Anyway, I ordered online salmiakki syrup and added it to the frosting (I think I could eat the syrup just as it is, it tastes so good!) and some Turkish pepper salmiakki crush in the dough. The recipe is the basic recipe.
I also ordered some ready to roll icing (from Renshaw), though it was easier to handle than marshmallow fondant, it doesn’t taste nearly as good, so I guess I’ll be still doing my own fondant… Though for quick decorations it was good, in addition to easy to mold, it dried really fast.
I’ve started to bake for work every friday (I do collect few coins from people so that it’s not totally free for them, I use the money then to buy ingredients for more baking) and on the first no-more-free baking, I tried a lemon-white chocolate baking chocolate that I saw in the grocery store. For the frosting I spiced the basic frosting with lemon juice and added some marsmallow fondant decorations.
The chocolate was good! Yum! Oh, and as usual, I used the basic cupcake recipe for these, just added 100g of lemon white chocolate to the dough.
One day our son insisted on having a green cake. Green?!
So we made one. I thought mint would be a good flavor for green, but I didn’t have any in my hands. But I had peppermint so I used it. With that chocolate goes well so I used it as the filling, and did a basic cream cheese frosting dyed orange.
Quite Halloween, though not so beautiful, but I was actually really surprised how good the cake tasted!
PEPPERMINT-CHOCOLATE CAKE (small cake)
75 g butter
0,75 dl sugar
2,5 dl flour
2 tsp baking powder
2 tsp peppermint aroma
green food color
- Preheat the oven to 180 C
- Mix the butter and sugar until foamy
- Add the eggs one at a time
- Add the flour and baking powder (through a shifter)
- Add the aroma and food color
- Bake the cake for 30 min
- Let cool down and cut in three layers
2 dl double cream
3 tbsp cocoa (70 %)
2 gelatine leaves
1 dl milk (3%)
2 tbs dark cocoa (o’boy)
- Soak the gelatine leaves in cold water for 10 min
- Mix the cocoa powder and double cream and whip
- Melt the gelatine leaves in a small amount of water and add to the whipped cream, mix well
- Moisturize the cake layers with milk chocolate and add the whipped cream in between the layers
- Let settle down in a fridge for few hours
100 g butter
100 g mascarpone
200 g powdered sugar
orange food color (or yellow and red)
- Mix all the ingredients and frost the cake, decorate as you wish
My relatives from Germany came for a visit and I wanted to bake something fresh and traditional taste for them. I had some rhubarbs in the freezer. Previously I did these from fresh rhubarbs and I wasn’t sure how they’d work when frozen. Nothing to worry about, they were really good!
I wanted to do some decoration so I added the red marshmallow fondant pieces I did few months back. The tasted strawberry so they were perfect for these!
(And my son wanted to show the cupcake for the camera.)