How to Train Your Dragon Cake

Hi there,

Last week I made this How to Train your Dragon cake, based on the popular film.  A simple celebration cake, although cute and sooo tasty. It was a 10 inch moist chocolate cake covered with grey buttercream and some piping on the edges.  I placed an edible image on the top, as well as some tiny cupcakes surrounding it.

I hand crafted a fondant dragon tail coming out through the cake to make it a bit more realistic.

If you’re looking for a simple yet effective How to Train Your Dragon cake, this could be your inspiration!

Have a nice weekend.

Sara

Christmas Bell Cake Pops. Step-By-Step Visual Tutorial

Hi there,

I love Christmas days. Decoration, illumination, atmosphere, coziness, family, love, food, sweets… I adore everything in that season!

I made a funny Santa’s cake to celebrate the Christmas day. Now we’re getting close to New Year’s. Time flies!

To celebrate New Year’s Eve, I bring you these sweet and cute Christmas bell cake pops.

In Spain we have a peculiar tradition known as “The Twelve Grapes”, which consists in eating a grape with each bell strike at midnight of December 31st. According to the tradition, that leads to a year of prosperity and luck.

I always have to peel the grapes first and remove their seeds, as my mouth is getting full and full with each bell strike and I can’t swallow them if I don’t do it this way! The trick is to try to not laugh while eating them and try to make others laugh in the meantime! So funny ;D

The day I was making these cake pops, I wanted to prepare something a bit different and, after a little bit of on-line research,  I found that Christmas bells were not the main element in most of Christmas sweets and desserts.

How To Make Christmas Bell Cake Pops

Step-By-Step Visual Tutorial

These were the steps I followed during my “experiment”:

To make the bell shape, I just made a ball with the cake pop mixture and then, I rolled my finger through the bottom to get an indentation.

I guess that if you just make  balls instead of bell shapes, you’re going to get bell-shaped cake pops anyway because when you leave them to dry on parchment paper, a “foot” of melted chocolate is formed, which helps to give that shape. I need to try again and check!! ;)

Happy New Year!

Sara

Macarons – Araña Para Halloween

Hi there!

If you’d like to read this post in English, go to the previous post “Halloween Spider Macarons”

…………………………………………………………………………

¡Hola!

Supongo que no sabiais que no me gustan nada las arañas, especialmente cuando me encuentro alguna en casa. Siempre grito de espanto al toparme con alguna, aunque sea pequeña como una lenteja. Con esto no quiero decir que mi casa esté invadida por estos terribles bichejos, que no cunda el pánico, jeje.

Pese a mi poca simpatía por las arañas, este año he decidido superar mis miedos, así que os traigo una divertida idea aprovechando que Halloween está a la vuelta de la esquina: ¡macarons con aspecto de araña!

Macaron Spiders

Macaron Spiders

Primero de todo, preparé macarons de chocolate. Me ceñí a mi receta de confianza, de Annie Rigg, pero introduje un pequeño cambio para chocolatearlos: añadí 2 cucharadas de cacao en polvo a la mezcla inicial de azúcar glass y almendra molida. Una vez horneados y enfriados, los rellené con buttercream de chocolate (más conocido en España como crema de mantequilla). También añadí una fina capa de buttercream  en la superficie de cada macaron para enganchar fácilmente los fideos de chocolate, que simulan el pelo de la araña. Finalmente, coloqué un par de ojos de fondant en cada araña mediante pegamento comestible. ¡Traté de ponerles miradas bien divertidas!

No les añadí demasiados detalles porque quería unas arañas fáciles y rápidas de hacer.

Macaron Spiders

Macaron Spiders

Elaboré la telaraña blanca con papel, después de doblarlo  y cortarlo sucesivamente (origami). Es realmente sencilla de hacer por uno mismo (¡lo prometo!). Os enseñaré cómo elaborar una en casa mediante un tutorial visual paso a paso.

Macaron Spiders

Espero que estas deliciosas arañitas os inspiren para celebrar y hacer aún más especial vuestra noche de Halloween.

¡Hasta la próxima!

Sara

Halloween Spider Macarons

Hi there,

I don’t really like spiders, specially when I find one at home. I always scream scared when occasionally seeing one, even if it’s tinny like a lentil, lol.

But this year I’ve decided to overcome my fears, so I bring you this funny idea for Halloween: spider macarons!

Macaron Spiders

Macaron Spiders

First of all, I prepared chocolate macarons. I stuck to this recipe, but I introduced a tiny change in order to make them chocolate flavoured: I added 2 tbsp of cocoa powder to the initial icing sugar and ground almond mixture. Once baked and cooled, I filled them with dark chocolate buttercream. I also applied a thin layer of buttercream on top of the macarons in order to attach the chocolate vermicelli (also known as chocolate strands), which works as the spiders’ hair (and it looks like, isn’t it?). Finally I attached a couple of sugarpaste eyes to each spider by means of edible glue.

I didn’t add too many details because I wanted them easy, simple and quick to make.

Macaron Spiders

The white spider web was made with paper, after folding and cutting it successively (origami). It’s really simple to make by oneself (I promise!). I’ll show you how to make one in a next step-by-step tutorial.

Macaron Spiders

Macaron Spiders

I know there’s almost a month left for Halloween, but it’s good to get inspired in advance to have plenty of time to organize (design, ingredients, material…). Trust me! ;)

Have a nice week.

Sara

Chocolate & Coconut Cookie Dough Balls… Delicious & Egg-free!

Hi there,

After a long month without posting (I’ve been really busy at work!),  today I bring you a mouth-watering easy and quick recipe, which doesn’t require of an oven.

These balls are known as cookie doughs,  since they’re just made of raw cookie dough: they’re not baked!

This recipe doesn’t contain egg, which prevents from food poisoning (remember, we’re handling raw dough!!). So it’s a great option for those people allergic to egg.

They’re such an intense, flavourful and wet bite that you should definitely give them a try!

Take note!

Coconut & Chocolate Cookie Dough Balls

Adapted from The Cookie Dough Lovers’ Cookbook, by Lindsay Landis.

Ingredients

 125 grs unsalted butter (room temperature)

♦  50 grs caster sugar

 100 grs light brown sugar

♦  150 grs flour

 1/2 tsp salt

♦  1/2 tsp vanilla extract

 2 tsp milk

♦  100 grs desiccated coconut

 200 grs baking dark chocolate

Process

1) Mix the butter with the sugar -both types- until pale and fluffy (around 3-5 minutes at medium speed).

2) Add the milk and the vanilla extract and mix until well incorporated.

3) Add the flour and the salt and mix at slow speed until just combined.

4) Fold the desiccated coconut into the dough.

5) Take all the cookie dough and make a ball, wrap it, and chill for 30 min.

6) Make small balls, place them on a tray and put them inside the freezer for 15 min.

7) Meanwhile, melt the dark chocolate.

8) Dip the cookie dough balls into the melted chocolate and place them onto a lined tray with parchment paper.

9) Sprinkle the top of each ball with dry coconut (I alternated with vermicelli).

10) Leave them to dry at room temperature or inside the fridge.

11) Optional: once dried, pipe a couple of drops of melted chocolate on the bottom of tiny paper liners and place the balls. This will ensure the balls keep completely attached.

Cookie Dough Balls

Cookie Dough Balls

Preservation: You can keep them inside an airtight container in the fridge  for a week. Bring them to room temperature before consuming.

By the way, I have a friend who LOVES cookie dough. When she’s making cookies, she eats some of the dough before baking. Marta, I dedicate this recipe to you! ;)

Enjoy!

Sara

Chocolate and Cream Cheese Muffins

Hi!

Today I bring a new recipe. And I bet you can’t believe me: it’s not a cupcakes one. There’s no icing anywhere. What’s wrong with you, Sara? You are mad about cupcakes! Then, where are they?

Actually I was looking for a new cupcake recipe with cream cheese as the main ingredient. Then I saw this muffin recipe in the meloguisomelocomoto blog. It seemed so appealing to me that I decided to give it a go! And you? Are you going to? If you do, you won’t regret!

Choco & Cheese Muffins

Choco & Cheese Muffins

Chocolate and Cream Cheese Muffins

Yield: 12 big muffins

Ingredients

(I changed some quantities from the original recipe)

♦  125 grs butter (room temperature)

♦  175 grs granulated sugar

♦  200 grs cream cheese

♦  3 eggs

♦  250 grs plain flour

♦  1 1/2 tsp baking powder

♦  1/2 tsp bicarbonate of soda

♦  1 tsp vanilla extract

♦  150 grs dark chocolate 

♦  125 grs chocolate chips

Process

1) Preheat the oven at 170º.

2) Melt the dark chocolate. Leave it to rest until cooled.

3) Sift the dry ingredients: flourbaking powder and bicarbonate of soda. Set aside in a separate bowl.

4) Cream the butter with the sugar. Mix for about 4-5 minutes.

5) Add the cream cheese and the vanilla extract. Keep mixing: you’ll get a really creamy and moist batter.

6) Add one egg at a time and mix until well incorporated.

7) Add the melted dark chocolate (already cooled) and keep mixing for some seconds.

8) Gradually add the dry ingredients (flour, baking powder and bicarbonate of soda) and mix gently (don’t overbeat).

9) Add the chocolate chips and combine by means of a spatula.

10) Place your muffin liners into a muffin pan and fill them 3/4 full of batter.

11) Bake them for about 20-22 minutes. The baking time will depend on your oven. Check the muffins with a skewer: if it comes out clean, they’ll be ready.

12) Let them cool on a cooling rack.

Choco & Cheese Muffins

Muffins are usually less sweet than cupcakes because they don’t have icing on top, although you can add, for example, chopped fruit, chocolate chips or nut chunks in the muffins batter to make them tastier. Finding some chocolate chunks inside your muffin is priceless! :)

Choco & Cheese Muffins

This is the “heart” of one of the muffins I ate: soft, light and tender. I admit I had seconds… I can’t avoid having a sweet tooth!

Choco & Cheese Muffins

Thanks for reading my post.

Hope you all have a nice (and sweet) weekend!

Sara

Party Animal Cakes

Hi there!

It’s been quite a long time since I wrote my last post. I was spending some days in Barcelona and France and I didn’t have enough time to post (you know: family, friends, visiting places and monuments non-stop…). But I’m eager to do it right now, as well as baking new recipes! I’m back full of energy!

I’d like to show you my last work. Some weeks ago a friend of mine placed an order for his two-year-old son’s birthday party. It would be an animal party in a farm, so I had to make both cupcakes and a cake with animal shapes. 

Animal Party Cakes

I was invited to that party. It was quite funny to see all those little kids looking surprised at the cakes. They were restlessly around the table waiting for eating them. However they had to wait until the birth boy blew out the candles. But when his parents were lighting them, the birth boy took a sheep cupcake with no permission and put it into his mouth, eating it in almost one bit. It was really funny because his face was completely full of icing… and happiness!!

Animal Cupcakes

As you can see, I made a lion cake , using several mini- cupcakes to make the mane. I also prepared sheep, pig, owl, chick, and lion cupcakes. I mainly used flavoured buttercream for the decoration (vanilla, chocolate and strawberry) and some rolled fondant for the details. I added different food colourings, depending on the part. 

Animal Cupcakes

Animal Cupcakes

Regarding to the nozzles I used for piping buttercream, they were:

♦ Lion’s mane (cake): #2D (closed star tip)

♦ Sheep: #30 (closed star tip)

♦ Lions’ mane  (cupcakes): #30 (closed star tip)

♦ Owls: #1A (round tip)

♦ Chicks:#233 (multi-opening tip)

Buttercream on lion’s face and pig cupcakes was applied by means of a palette knife.

Animal Cupcakes

A part from the “sheep moment”, there was another funny moment during the party: a curious dog came into the room (nobody knew who its owner was), jumped onto the table and, as bold as brass,  took a cupcake, which was devoured immediately and completely, even with the baking cup!! But it was not over…  The dog did the same after a while! Was he hungry? Did he like my cupcakes? I’ll never know it ;)

By the way, these animals can be eaten by vegetarian people as well. Inspire yourself with these pictures and try to make them!

Have a nice weekend.

M&M’s Pool. Everything’s Colorful!!

This has been my first summer without going to the beach. Neither beach nor swimming pool. So, as you can imagine, I’m very pale! But I’m going to spend some days in Barcelona and if it’s still hot, I’ll have the opportunity to go to both places! I’m eager to have a dip and feel the smell of the Mediterranean Sea. 

By the way, what would you say this is?

Cake

Cake

Some days ago I decided to make a M&M’s cake because we wanted to welcome a partner who loves them. As I’m lately thinking all the time in beaches and swimming pools, I tried to make a “pool” plenty of M&M’s. I got my inspiration from the blog Texas Monkey. I loved the idea! 

M&M's Pool Cake

M&M's Pool Cake

This eye-catching and tasty cake it’s really easy to make. You just need a sponge, some buttercream, several KitKats, M&M’s and a ribbon. Anyway, you can add all the garnishes you wish, as I did with the grass and the flowers.

I made a 5″ layer round cake with vanilla buttercream filling. I covered the whole cake (top and sides) with a thick layer of buttercream in order to attach the KitKats (walls) and the M&M’s (content), although some of them were loose on the surface to get a better effect. I gently tied an orange ribbon around the cake to press and hold the KitKats in place. As you can see, the ribbon also worked as a nice ornament!

As garnish, I piped some grass on the cake board, surrounding the borders of the cake. To pipe grass, you just need green buttercream and a specific nozzle (tip #233, multi-opening tip).

Tip #233

I added some cute marzipan flowers too. I used blossom plunger cutters to make them. The brown leaves attached to the ribbon were made of chocolate fondant Regalice. Yes, fondant with chocolate colour and flavour! 

A piece of advice: be careful if it’s too hot because your fingertips will probably mark on KitKats! 

M&M's Pool Cake

It’s a colour explosion, isn’t it? 

If you love M&M’s and/or KitKat, you must try it, definitely

M&M's Pool Cake

I hope you like it!

See you in the next post.

Sara

Orange & Dark Chocolate Cake… The perfect combination!

Hi everybody!

How are you?

I like posting, writing, fill my blog with new content. I also love taking pictures of each cake and show you the result, trying to inspire yourselves. One of my aims doing this is encourage you to bake and try you to discover the fascinating world of baking. 

Orange & Chocolate Cake

Orange & Chocolate Cake

I only have a small “problem” while choosing and inserting pictures in each post.  Actually it’s not a problem, but I can’t avoid it… When I see the pictures (I’m just talking about simple pictures!!), I feel the need of eating something sweet. Mmmm… Luckily, I usually wait until dessert time :)  

Orange & Dark Chocolate Cake

Orange & Dark Chocolate Cake

I made this orange and dark chocolate cake for my partner’s company. I’ve never tried it before, but a lot of people say that it’s one of the best combinations there are. They are two best friends flavours! 

If you would like to give it a try, this is the recipe I followed:

Dark Chocolate Buttercream

(click here to check this recipe, which I posted some days ago). 

Orange Sponge

Ingredients (5″ / 13 cm round cake tin)

♦  100 grs  (room temperature)

♦  100grs 

♦  100 grs self-rising

♦  2 EGGEGG

♦  1 zest (thinly grated)

Process

1) Pre-heat  OVEN (160º)

2) Line a 5″/13 cm  CAKE TINwith baking paper.

3)  MIX  >>   BUTTER +  SUGAR  +  zest until creamy and fluffy.

4) Add  EGG+EGG (1 at a time) and MIXinto a paste.

5) Add sifted FLOUR and  keep MIXINGfor a few seconds  (slow speed, no over beat).

6) Pour the mixture into the lined CAKE TIN.

7)  BAKE   Bake for  about 45-50 minutes. It will depend on your oven! Use a cake tester or screwer to prick the center of the cake and check it. If the cake is ready, the skewer will come out clean and dry.

8)  Leave the cake  to cool in theCAKE TIN.

 

9)  Once the cake completely cooled, turn it around (the top of the cake will be the base) and attach the bottom onto a cake board by adding one tbsp of buttercream. Anyway, if the cake is very domed, level it by cutting the dome with a sharp knife (the straighter and flatter the surface, the better).

 

10) Cover the cake with a first layer of  dark chocolate buttercream using a palette knife (this layer will help to fix the crumbs onto the sponge). Then, put the cake inside the fridge for 30 minutes.

 

11) Cover the cake with a second layer of dark chocolate buttercream. After that, pipe a wavy line onto the cake board, surrounding the border of the cake (I used the tip #22 for this purpose).

 

12) Before the buttercream dries, enhance your cake with some orange garnishes. I added four mini orange slices, some orange confetti sprinkles and three overlapped marzipan daisies on the center, which I previously coloured with edible orange concentrated paste.  I also stuck a brown “smartie” onto the top flower by placing a drop of buttercream on it.

 

As it wasn’t too hot, I kept the cake inside a cake container for 2 days, outside the fridge. 

Orange & Dark Chocolate Cake

Orange & Dark Chocolate Cake

Don’t forget to try this combination! I hope you like it! 

By the way, the elephant which appears in these pictures is a figure that my mother in law gave me long time ago. It was made of a special fragrant wood, which still smells good despite the passing years. A very special gift : ) 

Orange & Dark Chocolate Cake

Take care and see you soon!