Dressing up cupcakes

As previously mentioned, while in Toronto, I managed to squeeze in a class on decorating cupcakes at Bonnie Gordon Cakes. For those of you who haven't heard of Bonnie Gordon, she is the genius behind all the wonderful creations featured on the Heather Locklear movie, The Perfect Man. (You can check out pictures of her creations by clicking on the link above)

Having thoroughly enjoyed the Designer Cookie class that I took with several days prior, I was very much looking forward to this particular class. In addition, since I had scheduled a private session, I was relishing the chance to ask all the stupid questions that I had about decorating that I didn't quite want to voice in front of other people.

My teacher this time was a lovely lady named Sarah who spent about 7 years as a pastry chef at a restaurant before deciding to move into cake decorating and chocolate making. She is the person responsible for all the lovely creations featured in the photo at the beginning of this post and below. (Sorry to disappoint those of you who thought I might have been the one who made these lovely cupcakes!)

During our two and a half hour class we covered the basics of decorating cupcakes such as the right buttercream consistency for cupcakes (used to create even mounds on top of cupcakes before layering on the fondant), creating thumb roses and ribbon roses from 50/50 (a 50-50 mix of fondant and gum paste), using cutters, embossers and veiners to create decorations for cupcakes, etc. We also spent time talking about the endless possibilities for coloring the decorations such as using gel pastes, lustre dusts and petal dusts. Before this session, I had no idea the sheer amount of tools that existed to aid in making baked goods look pretty. One can easily spend thousands, and I really mean thousands, on this equipment. Don't believe me? Just go to Yahoo or Google and search for cake decorating or sugarcraft equipment to see for yourself.

In the short time allocated for the class, it was hard to complete many of the more intricate designs that Sarah had done in advance since many of the decorations you see take about 24 hours to fully dry. Still, I was able to create some simple roses, bows and butterflies to make my own cupcakes. (see smaller pictures directly below) I know I've got a long way to go, but hey, you have to start somewhere! In any case, for those of you who are interested in cupcake decorating, I've reproduced the perfect buttercream recipe below. Enjoy!

Perfect Buttercream

1 cup sugar
5 pasteurized egg whites
2 cups butter, room temperature
2 tsp vanilla

Warm egg whites and sugar, whisking continuously over a pot of simmering water. When sugar has dissolved and egg whites are hot, whip meringue in a bowl of an electric mixer until cooled, thick and tripled in volume. Add butter in chunks mixing continuously. When butter if fully incorporated and the buttercream has a smooth silky look, whisk in any desired flavourings.

Fill a piping bag fitted with a round tip and pipe buttercream on tops of cooled cupcakes.

Kaiseki Sakura

As I've now mentioned twice on my blog now, my family and I dined at a wonderful Japanese restaurant last week in Toronto. The restaurant, Kaiseki Sakura, serves an omakase meal which I like to think of as a Japanese version of tapas. In reality, however, the only similarity really is that you get to eat a series of dishes in tasting portion size. Omakase literally means "Chef, in your hands" and when you order one of these, you don't get to choose what you eat. Instead, the chef will make whatever he feels like serving but at most good restaurants, this usually means he will create dishes that showcase his freshest ingredients or those that are in season.

At Kaiseki Sakura, diners get to choose if they want a 5, 6 or 7 course omakase meal. For some reason, however, these numbers do not equate to the number of plates you get served. For a 5 course meal, you get served 7 plates and so on and so forth. For smaller eaters, an a la carte menu is also available. Since there were quite a few women at our table, my family chose to have a 5 course meal, which was also titled Four Seasons.

To start, we were served an amuse-bouche of aubergine and fig puree topped with pomegranate seeds in a martini glass. Unfortunately, in my haste to eat, I forgot to take a picture. Hopefully, the next few pictures will help make up for this!

After this starter was our first real course, which we realized was meant to represent Spring. This was a dobinmushi served in the beautiful Japanese teapot that you see in the picture above. I must say that notwithstanding the quality of the food that we had, part of the fun of the meal was also in the exquisite presentation. For this dish, we were instructed to remove the top of the teapot, which also doubles as a tea cup, remove the lid to the pot and squeeze some lime into the soup within. The soup is then poured into the tea cup for drinking. Finally, the ingredients used to make the soup, including shrimp and mushrooms, can also be eaten.

It comes as no surprise that Summer follow Spring and just like in real life, this plate, in all its multi-hued splendour, did not disappoint. Since I accidentally threw away the piece of paper on which I wrote down the description of each meal, I'm afraid that I'll have to do the description from memory. As such, its likely that I'll miss out several of the ingredients that go towards making each dish so special. For Summer then, the plate consisted of two small servings of fish. The first was a seared salmon with garlic oil on a bed of heirloom tomatoes. The second was a sea bass topped with konbu (sea kelp). The decorative swirls that you see on the plate are made from various kinds of beet and the small leaves are made from deep fried sweet potato.


To go with this dish, we were also given a portion of fresh wasabi and a small grater on which to grate our own wasabi. Yes, even as a paying guest, you have to work for your food!


Before we knew it, Summer was over and Autumn was upon us. This dish, unlike the first few we had, was much more substantial in size and consisted of fewer than 7 different elements. There was a small shot glass of a tart soup that truth be told I can't remember much about except that it was the one thing that I did not like as much. There were also little clusters of edamame tempura, two pieces of unagi sushi, some sea urchin, a shrimp covered in seaweed powder, two meat balls and small pieces of sweet potato covered in crab roe powder. Again, you'll notice that the plate is garnished with some "leaves", again made of sweet potato and appropriately coloured to mirror the shades found in nature.

By this time, I was starting to get really full but I really couldn't pass up on Winter, which was a hearty stew of braised beef tongue served with bread from the famous Thuet bakery in Toronto. While I've had beef tongue before, prior to this, I never knew that it could be so tender. In fact, if you had told me it was just a regular cut of beef, I would have believed you.

Since the menu was titled Four Seasons, I was assuming that after winter we would be served dessert. Unfortunately for my already overbloated stomach, I was wrong. Before dessert, we were served ochazuke which I think of as great hangover food. Its essentially a Japanese style porridge which is usually served with savoury toppings such as furikake or nori. This version was served with a preserved plum paste and garnished with nori as you'll see below. I had to skip most of this dish since I was full almost to the point of bursting but my family thoroughly enjoyed this.

Finally, the course that I'd been waiting for dessert! Thankfully, dessert was on the small side but what it lacked in size, it made up for in satisfaction. The dessert plate was actually a composition of three treats - black sesame cookies, a green tea mousse and a red bean pancake. Just the way to cap a perfect meal.

The omakase menu at Kaiseki Sakura changes every month so you can be sure I'll be back the next time I'm in Toronto to check out what the chef has in store.

Kaiseki Sakura
556 Church Street
Toronto, ON M4Y 2E3
416.923.1010

A new arrival

I'm back from my trip to Toronto and I had an amazingly good time. For starters, it was one of the few times that my whole family got together for an entire week and after almost 11 years away from home, I must say that this was a rare treat indeed. I also got to do many cool things on this vacation including enjoying a fine omakase meal at a great Japanese restaurant and attending two cooking classes, one on decorating cookies and the other on decorating cupcakes. To top it all off, my sister gave birth to her first child. Yes, I am now officially an aunt!

Now, a momentous occasion like this most certainly calls for some sort of celebratory baking. T put my newly acquired skills to the test, I chose to make some baby-themed sugar cookies. Making sugar cookies are easy as pie but in order to create the perfect canvas for decorating it is important that your dough is well chilled so that minimal spread occurs during the baking process. I choose to refrigerate my dough after cutting them out into shapes for about 15 minutes before baking. It is also important not to over brown the cookies in the oven - they should be removed as soon as the edges start to pick up some colour.

Similarly, it is important to achieve the right consistency for the royal icing. The icing used to outline the cookies should be of soft-peak consistency whereas the icing for the floodwork (for the inside of the cookie) should be of a runny consistency. For my cookies, I used cutters in the shapes of a baby pram, a rubber duckie, a square and a flower, and decorated them with white and pink royal icing. I still need some practice to get my outline edges perfectly straight but overall, I was pretty happy with these given it was my first time making decorated cookies like these on my own.


For those of you who may be interested, here are also some pictures of the cookies that I made during the previously mentioned cooking class. If you've never tried making cookies like these, do give them a go. I have to warn you though that's its seriously addictive. The good thing though is that given the range of cookie cutter shapes available, there's always an excuse to make some.



Sugar Cookies

6 cups sifted all-purpose flour
1 tsp salt
3 tsp baking powder
2 cups unsalted butter
2 cups sugar
2 large eggs
2 tsp pure vanilla extract

In a large bowl, sift together flour, salt and baking powder. Set aside.

Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs. Add flour mixture and mix on low speed until thoroughly combined. Stir in vanilla extract. Wrap dough in plastic; chill for about 3o minutes.

On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to an ungreased baking sheet and refrigerate until firm about 15 minutes. Bake at 325F until edges just start to brown, about 8 to 10 minutes. Cool on wire racks. Cookies may be stored at room temperature in an airtight container for up to 2 weeks.

Makes a seriously huge amount of cookies

Royal icing

5 tbsp meringue powder
3 oz water
1 lb icing sugar

Measure all ingredients into a bowl and beat on the lowest speed of your mixer for 15 minutes for full peak royal icing. After mixing, the icing should be covered with a damp cloth if being used and well-covered when being stored.

Doh!

In my last post, I had said that I was on vacation this week and hoping to make up for my lack of posts the week before. Some of you may be wondering, therefore, why I haven't updated in a quite a few days now. Reason is, in packing for my trip to Toronto, I stupidly forgot to pack my camera's USB cable so I can't upload any of my pictures... Arrgh!

I do have a few things saved up for next week including a write-up on a wonderful omakase restaurant here in Toronto, pictures from a cookie decorating that I've taken and a recipe for a crepe cake that I made for my family. Until I get back home, however, I'm afraid that there won't be much happening on this blog. Stay tuned!

Yay! I'm a Daring Baker

For months before I started this blog, I had been following the adventures and escapades of a virtual group of like-minded baking enthusiasts called the Daring Bakers. Essentially, what happens every month is that a challenge recipe is selected and every member of the group is asked to make that recipe and post about it on the same day at the end of that month. Goodies that have been part of the challenge in the past include Gateau St Honore (hosted by Anita and Helene), Strawberry Mirror cake (hosted by Peabody), and Milk Chocolate and Caramel Tart (hosted by Veronica and Patricia).

Every single month, when I've read the posts of the varied members of this group, I've literally found myself starting to drool. This month's challenge, hosted by Marce is no less drool-worthy. In fact, this month is a double treat of sorts since the chosen recipe for the month was Cinnamon and Sticky Buns using a recipe from The Bread Baker's Apprentice. What that means is that the one base recipe can be used to make either cinnamon or sticky buns and members were given a choice as to which they wanted to make, or if they couldn't choose, to make both!

For my first challenge, I decided to make the cinnamon buns since M loves his kanelbullar (Swedish cinnamon buns). To try to recreate the taste of the buns found in Sweden, instead of just using cinnamon in the filling, I chose to use a mixture of cinnamon and cardamom - one of the allowed modifications for this month's challenge recipe.

To be honest, I was slightly nervous when commencing this recipe for a myriad of reasons but mostly because it was my debut challenge and I wanted to do a good job. Also, since I haven't worked all that much with yeasted doughs, I was worried as to how this would turn out. As it turns out, my fears were not completely unfounded. For one, I found that my dough was really really sticky and hard to roll out. I kept sprinkling flour on my surface and on top of the dough but was worried that this would make the buns hard and doughy. From what I've read, other members did not seem to have this problem so perhaps there was something in the way I whipped up the dough.

In any case, despite the slight executional challenges, the cinnamon buns were totally yummy and won M's approval even if they're not exactly the most picture perfect creations. Given how delicious these were, the sticky bun version will definitely go onto my must-try recipe list. To do justice to this fabulous recipe, please do check out other members' creations here.

PS: To commemorate my official joining of the Daring Baker's group, you'll find a new DB logo on my blog!

Cinnamon and Sticky Buns
From The Bread Baker's Apprentice

Days to Make: One (1)
Active/Resting/Baking Time: 15 minutes to mix, 3 1/2 hours fermentation/shaping/proofing, 20 - 40 minutes to bake
Recipe Quantity: Eight(1) - twelve (12) large rolls or twelve (12) - sixteen (16) small rolls

Making the Dough

Ingredients:

• 6 1/2 tablespoons (3.25 ounces) granulated sugar

• 1 teaspoon salt
• 5 1/2 tablespoons (2.75 ounces) shortening or unsalted butter or margarine
• 1 large egg, slightly beaten
• 1 teaspoon lemon extract OR 1 teaspoon grated zest of 1 lemon
• 3 1/2 cups (16 ounces) unbleached bread or all-purpose flour
• 2 teaspoons instant yeast*
• 1 1/8 to 1 1/4 cups whole milk or buttermilk, at room temperature OR 3 tablespoons powdered milk (DMS) and 1 cup water
• 1/2 cup cinnamon sugar (6 1/2 tablespoons granulated sugar plus 1 1/2 teaspoons ground cinnamon, or any other spices you want to use, cardamom, ginger, allspice, etc.)
• White fondant glaze for cinnamon buns or caramel glaze for sticky buns (at the end of the recipe.)
• Walnuts, pecans, or other nuts (for sticky buns.)
• Raisins or other dried fruit, such as dried cranberries or dried cherries (for sticky buns, optional.)

*Instant yeast contains about 25% more living cells per spoonful than active dry yeast, regardless of the brand. Instant yeast is also called rapid-rise or fast-rising.

Step 1 - Making the Dough: Cream together the sugar, salt, and shortening or butter on medium-high speed in an electric mixer with a paddle attachment (or use a large metal spoon and mixing bowl and do it by hand).

Note: if you are using powdered milk, cream the milk with the sugar, and add the water with the flour and yeast.

Whip in the egg and lemon extract/zest until smooth. Then add the flour, yeast, and milk. Mix on low speed (or stir by hand) until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

Step 2 - Fermentation: Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

Step 3 - Form the Buns: Mist the counter with spray oil and transfer the dough to the counter. Proceed as shown in the photo below for shaping the buns.

(Text from the photot: (A) Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Don´t roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump. (B)Sprinkle the cinnamon sugar over the surface of the dough and (C) roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.)

Step 4 - Prepare the Buns for Proofing:

• For cinnamon buns: line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart so that they aren´t touching but are close to one another.

• For sticky buns: coat the bottom of 1 or more baking dishes or baking pans with sides at least 1 1/2 inches high with a 1/4 inch layer of the caramel glaze. Sprinkle on the nuts and raisins (if you are using raisins or dried fruit.) You do not need a lot of nuts and raisins, only a sprinkling. Lay the pieces of dough on top of the caramel glaze, spacing them about 1/2 inch apart. Mist the dough with spray oil and cover loosely with plastic wrap or a food-grade plastic bag.

Step 5 - Proof the Buns: Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You may also retard the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.

Step 6 - Bake the Buns:

• Preheat the oven to 350°F (175°C) with the oven rack in the middle shelf for cinnamon buns but on the lowest shelf for sticky buns.

• Bake the cinnamon buns for 20 to 30 minutes or the sticky buns 30 to 40 minutes, or until golden brown. If you are baking sticky buns, remember that they are really upside down (regular cinnamon buns are baked right side up), so the heat has to penetrate through the pan and into the glaze to caramelize it. The tops will become the bottoms, so they may appear dark and done, but the real key is whether the underside is fully baked. It takes practice to know just when to pull the buns out of the oven.

Step 8 - Cool the buns:

• For cinnamon buns, cool the buns in the pan for about 10 minutes and then streak white fondant glaze across the tops, while the buns are warm but not too hot. Remove the buns from the pans and place them on a cooling rack. Wait for at least 20 minutes before serving.
  

• For the sticky buns, cool the buns in the pan for 5 to 10 minutes and then remove them by flipping them over into another pan. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving.

Toppings for the Buns:

White fondant glaze for cinnamon buns

Cinnamon buns are usually topped with a thick white glaze called fondant. There are many ways to make fondant glaze, but here is a delicious and simple version, enlivened by the addition of citrus flavor, either lemon or orange. You can also substitute vanilla extract or rum extract, or simply make the glaze without any flavorings.

Sift 4 cups of powdered sugar into a bowl. Add 1 teaspoon of lemon or orange extract and 6 tablespoons to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved. Add the milk slowly and only as much as is needed to make a thick, smooth paste.

When the buns have cooled but are still warm, streak the glaze over them by dipping the tines of a fork or a whisk into the glaze and waving the fork or whisk over the tops. Or, form the streaks by dipping your fingers in the glaze and letting it drip off as you wave them over the tops of the buns. (Remember to wear latex gloves.)

Caramel glaze for sticky buns

Caramel glaze is essentially some combination of sugar and fat, cooked until it caramelizes. The trick is catching it just when the sugar melts and lightly caramelizes to a golden amber. Then it will cool to a soft, creamy caramel. If you wait too long and the glaze turns dark brown, it will cool to a hard, crack-your-teeth consistency. Most sticky bun glazes contain other ingredients to influence flavor and texture, such as corn syrup to keep the sugar from crystallizing and flavor extracts or oils, such as vanilla or lemon. This version makes the best sticky bun glaze of any I´ve tried. It was developed by my wife, Susan, for Brother Juniper´s Cafe in Forestville, California.
NOTE: you can substitute the corn syrup for any neutral flavor syrup, like cane syrup or gold syrup.

1. In the bowl of an electric mixer, combine 1/2 cup granulated sugar, 1/2 cup firmly packed brown sugar, 1/2 teaspoon salt, and 1/2 pound unsalted butter, at room temperature.

2. Cream together for 2 minutes on high speed with the paddle attachment. Add 1/2 cup corn syrup and 1 teaspoon lemon, orange or vanilla extract. Continue to cream for about 5 minutes, or until light and fluffy.

3. Use as much of this as you need to cover the bottom of the pan with a 1/4-inch layer. Refrigerate and save any excess for future use; it will keep for months in a sealed container.