Earlier this month I began the four week Wilton Cake Decorating class at Michaels. Last week we learned how to make clowns! It's been a lot of fun and I'm sorry that this week is the last one for this class. I'm actually learning how to use all those decorating tips I have...as well as how to frost a cake...hint: there is an easy way...Our class is very small and relaxed...In fact, a couple of weeks ago we had a lot of snow and Catherine and I were the only ones that made it. We had like a private lesson! It was kind of eerie because the entire store was pretty empty because of the snow.
I love the way the clowns began to take on a little personality. I just sort of pushed them right or left or backward and they began to look...well, I hate to say it...but, human. What do cupcake clowns talk about anyway? However, I did all these while trying to avoid lisening to the Terps play UNC...I'm always very nervous that we will lose, so I have to stay what we call...focused! And, then I was standing in front of the tv with my frosting bag in one hand and a cupcake in the other to watch the very ending of that game. Oh Man! Right down to the buzzer it could have gone either way! Sorry, Davy (he's at UNC)...not really, you big baby! And then, the TERPS won!
Okay, I'm more sane now. Deep breath...I may take the second class, but I'm just not sure yet. The next one has to do with making candy flowers. I mean you actually learn how to make all those tiny little things that cost so much money. Well, maybe I'll do it. I just can't decide yet!
These cupcakes are very moist and yummy. I love chocolate on top of chocolate and this frosting is very bold chocolate. I used the cake receipe below and just made cupcakes with it.
More clown cupcake photos up at my flickr account: http://www.flickr.com/photos/cupcakequeen/
Here is the recipe:
Martha Stewart's Moist Devil's Food Cake
Makes 1 eight-inch-round layer cake
"Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for afternoon snacks or a Sunday supper. It keeps well for several days stored on the counter: Cover with plastic wrap or a glass dome to keep the cake from drying out."
1 1/2 cups (3 sticks) unsalted butter, plus more for pans
3/4 cup Dutch-process cocoa powder, plus more for pans
1/2 cup boiling water
2 1/4 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, lightly beaten
3 cups sifted cake flour(not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1. Heat oven to 350°; arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in 1/2 cup boiling water. Set aside to cool.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
3. In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
4. Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
5. Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.
Mrs. Milman's Chocolate Frosting
Makes 6 cups
While this frosting is cooling, you'll need to stir it as instructed; otherwise, the frosting around the edge of the bowl will harden and the frosting at the center will remain liquid. The finished frosting should have a consistent texture. Lois Milman, the creator of the frosting, always uses Nestlé morsels and makes only one batch at a time. Spread the icing on Moist Devil's Food Cake as soon as it is sufficiently chilled; it holds its shape well on the cake.
24 ounces Nestlé semisweet chocolate morsels
4 cups whipping cream
1 teaspoon light corn syrup
1. Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
2. Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.