Cookie Monster Fondant Cupcake Topper Tutorial

“Me eat cookie!”                                                                                                                        

Cookie Monster fondant cupcake topper

I made these cute little toppers to decorate a batch of chocolate chip cupcakes; perfect flavour cupcake for the Cookie Monster! I'm donating some cupcakes to Cupcakes 4 Kids with Cancer on Saturday (27 September 2014). They are raising awareness and funds to help families in need of medical assistance by selling cupcakes at malls all over South Africa.

Click on the link find the participating malls in your area: www.cupcakesofhope.org 

Meanwhile, learn how to make your own fondant cupcake toppers by following the steps below.

Cookie Monster Fondant Cupcake Toppers                                                                      

WHAT YOU WILL NEED:

Tools and ingredients needed

Fondant (plastic icing) in 4 different colours: blue, black, white and orange

Corn flour

Piping nozzle or small round cutter

48 and 58 mm round cutters

Rolling pin

Small paint brush

Water

Black edible marker

Ruler   

Small, sharp knife

DIRECTIONS:

Dust work surface with corn flour

1.       Dust your work surface with a small amount of corn flour. This prevents the fondant from sticking. Continue to use the corn flour throughout the decorating process to prevent sticking.

2.       Prepare the different colours by kneading the fondant until it is pliable for rolling. Cover in plastic wrap to prevent the fondant from drying out.

Roll out the blue fondant

3.       Start with the blue fondant. Roll it out to a thickness of about 3 mm.

Cut out blue fondant disks

4.       Cut out blue disks using the 58 mm round cutter, and set aside. This is Cookie Monster’s blue, furry face.

Cut out black fondant semi-circles

5.       Roll out the black fondant and cut out disks using the 48 mm round cutter. Using the ruler and knife, cut off about a third of each disk. Set aside the larger semi-circle. This forms Cookie Monster’s big, cookie eating mouth.

Cut out small white fondant disks

6.       Roll out the white fondant and cut out some googly eyes for Cookie. Use the piping nozzle or small round cutter. Allow the fondant to harden and dry a little before drawing in black eyeballs using the edible marker. Set the eyes aside.

Cut out small orange fondant disks and
decorate with black edible marker

7.       Roll out the orange fondant and cut out some of Cookie monster’s favourite cookies. He just loves chocolate chip cookies! Use the same size cutter as for the eyes. Finish off the cookies by adding chocolate chips by drawing on black dots using the edible marker. Set the fondant cookies aside, ready for assembly.

Assemble using water and brush

8.       To assemble, use a small amount of water on the paint brush and wet the fondant very little. Place the mouth, eyes and cookie in place, and there you will have a Cookie Monster to decorate your cupcake!

Final Cookie Monster topper!

      

Coconut Cupcakes with Coconut Macaroons

Pretty in white

Triple Coconut Cupcakes

These pale pretties are packed with triple the coconut flavour. Coconut cake, coconut butter cream, and coconut macaroons! I really went cocoNUTS with this one. Please don’t be intimidated by the different components; the macaroons are super simple to make! For the coconut-ty flavours all you will need is a can of coconut milk and some desiccated coconut. Bake these treats for you and your loved ones, and in no time, your home will be filled with a sweet smelling air.   

Coconut Cupcakes with Coconut Macaroons                                                                                  

Makes 15 cupcakes

INGREDIENTS:

For the macaroons:

2 egg whites

50 g white sugar

1 teaspoon vanilla essence

150 g desiccated coconut

For the cupcakes:

80 g butter

¾ cup white sugar

2 egg yolks

1 egg

1 tablespoon vanilla essence

½ cup reduced coconut milk*

2 cups flour, sifted

½ tablespoon baking powder

1 cup milk

*Boil a can of coconut milk in a saucepan, on medium to high heat, for 30 minutes, until thick. Set aside and allow the mixture to cool. Refrigerate until ready to use.   

For the buttercream:

100 g butter, soft

2 cups icing sugar, sifted

3 tablespoons reduced coconut milk 

¼ cup desiccated coconut, for decorating

DIRECTIONS:

For the macaroons:

1.       Preheat the oven to 150°C and line a baking sheet with wax paper.

2.       Separate the eggs and place the whites in a large mixing bowl. Set the yolks aside. These will be used for the cupcakes.

3.       Add the sugar to the egg whites and beat until white and foamy.

4.       Stir in the vanilla, and gently fold in the coconut.

5.       Form balls with the coconut mixture and place on the baking sheet.

6.       Bake at 150°C for 20 min, or until the tops are brown.

7.       Remove from tray and allow macaroons to cool.

For the cupcakes:

1.       Preheat the oven to 150°C. Line a 12 hole muffin pan with baking cases.

2.       Cream together the butter and sugar until pale and creamy.

3.       Beat in the eggs, and stir in the vanilla and reduced coconut milk.

4.       Sift together the flour and baking powder, and fold into the above mixture, while alternating with the milk.

5.       Spoon the cupcake mixture into the lined muffin pan and bake for about 20 minutes, or until a toothpick inserted comes out clean.

6.       Allow the cupcakes to cool in the pan for 5 minutes before removing them to cool completely on a wire rack.

For the buttercream:

1.       Cream the butter in a mixing bowl until very light.

2.       Add the icing sugar a little at a time, alternating with the reduced coconut milk. Beat until smooth.

To assemble the cupcakes:

1.       Pipe a buttercream ring on top of each cupcake.

2.       Place desiccated coconut in a shallow bowl.

3.       Roll the piped buttercream part of the cupcake in the coconut, until evenly coated.

4.       Top the cupcake with a baked macaroon.  

I couldn't resist making some matching mini ones too! 

Mini Coconut Cupcakes

I’d love to hear about your baking adventures. So let me know what you've been doing in the kitchen. 

Happy baking (and eating, of course)!

Pinwheel Cookies Tutorial

Easy 'Slice and Bake' Cookies         

Slice and Bake Cookies: Pinwheels and
Chocolate Hazelnut and Vanilla

Also know as Refrigerator cookies, or Icebox cookies, these Slice and Bake cookies are a neat and easy way to make pretty cookies. Just roll the dough into a log, freeze, and then slice away as many as you need. With only two different flavours of dough, there are limitless possibilities. Make some checkerboard cookies, or even add some of your favourite nuts for a new flavour combination.

Here is my cookie dough recipe and instructions on how to form the pinwheels. I hope you have fun make these super cool looking cookies!                                      

Chocolate and Vanilla Pinwheel Cookies          

Makes 36 cookies 

Adapted from: www.sugarywinzy.com                                                     

WHAT YOU WILL NEED:

To form the pinwheels:

Wax paper

Rolling pin

Sharp knife

Scissors

Cling film

Cardboard roll from paper towels, optional

INGREDIENTS:

For the vanilla dough:

1 cup (227 g) butter, soft

1 cup sugar (207 g) white sugar

2 eggs (large)

4 teaspoons (16 g) vanilla essence

2 tablespoons (28 g) milk

3 cups (405 g) flour

2 tablespoons (20 g) Maizena

1 tablespoon (18 g) baking powder

For the chocolate dough:

(To be combined with a portion of the vanilla dough)

6 tablespoons (40 g) cocoa powder

2 tablespoons (28 g) butter, soft

2 tablespoons (28 g) milk

  

DIRECTIONS:

For the vanilla dough:

1.       Sift together the flour, Maizena and baking powder.

2.       Cream together the butter and sugar until pale and fluffy.

3.       Beat in the eggs, one at a time.

4.       Add the vanilla and milk.

5.       Fold in the flour mixture, a little at a time, until combined. A smooth dough should form.

6.       Remove about ¾ of the dough, cover in cling film and refrigerate. The remaining dough is used for the chocolate dough.

For the chocolate dough:

1.       Melt together the butter and milk in the microwave.

2.       Stir in the cocoa powder, until a thick paste forms.

3.       Mix together the cocoa paste with the vanilla dough, until the chocolate dough is formed.

4.       Refrigerate for at least half an hour. This will make the dough easier to roll.

To form the pinwheels:

1.       Divide the vanilla dough into two equal parts. Do the same for the chocolate dough. Use this to make two cookie dough logs.   

Chocolate and vanilla cookie dough

2.       On a sheet of wax paper, roll out the vanilla dough into a rectangle that is about 10 mm thick. Set aside and repeat with the chocolate dough. Keep the rectangles approximately the same size.

3.       Place the chocolate dough on top of the vanilla dough. Lightly roll over the chocolate dough, with the rolling pin, to press together the vanilla and chocolate dough.

4.       Using a knife, trim a straight edge along the longest side of the rolled dough. Along this same side, roll the dough tightly into a log, and cover in cling film.

5.       Cut the cardboard roll so that the cookie log fits into the roll. This ensures the cookie log does not form a flat edge. Place in the freezer for at least an hour.

Cookie dough log, ready to be sliced

6.       Slice off cookies about 10 mm thick. Bake on a lined cookie sheet, in a preheated oven, for 15 min at 180°C.

Pinwheel cookies ready for the oven

7.       Remove from the oven and allow the cookies to cool on a cooling rack.

For variation, make a chocolate and hazelnut dough by combining 40 g crushed hazelnuts into the chocolate dough. 

Chocolate Chip Cupcakes

Vanilla cupcakes choc-full of choc chips      

Choc Chip Cupcake topped with a
Choc Chip Cookie

      

I needed cupcakes to go with my cookies, and this is the result! I made mini choc chip cookies as toppers for these sweet treats. 

Click here for the cookie recipe.

And here’s the cupcake recipe for you to enjoy.

Chocolate Chip Cupcakes                                                                                                         

Makes 12 cupcakes

Adapted from: Recipes from the Royal Kitchen compiled by Heilie Pienaar

INGREDIENTS:

70 g butter, soft

½ cup white sugar

1 large egg

1 teaspoon vanilla essence

1½ cups flour

1½ teaspoons baking powder

1 cup milk

½ cup chocolate chips

DIRECTIONS:

1.       Preheat the oven to 180°C. Line a 12 hole muffin pan with baking cases.

2.       Cream the butter and sugar until pale and creamy.

3.       Beat in the egg, and add in the vanilla.

4.       Sift together the flour and baking powder and fold in to the above mixture, while alternating with the milk.

5.       Fold in the chocolate chips.

6.       Spoon the cupcake mixture into the lined muffin pan and bake for about 20 minutes, or until a toothpick inserted comes out clean.

7.       Allow the cupcakes to cool in the pan for 5 minutes before removing them to cool completely, on a wire rack.

Fresh out the oven

I decorated my cupcakes with some chocolate buttercream and mini chocolate chip cookies. Get creative with a different flavour buttercream or enjoy these cupcakes just as they are. Happy baking!

Chocolate Chip Cookies

Cookies packed with chocolate chip goodness

Freshly baked Choc Chip Cookies

These chocolate chip cookies are definitely worthy of the Cookie Monster. Packed with chocolate chips and slightly soft on the inside, they make a yummy cookie!

This is my version of Averie Sunshine's Choc Chip Cookies. I added half the amount of chocolate, but still used a combination of my favourite 70% dark chocolate and chocolate chips. I added the cornflour too, to make sure the insides were soft. 

When baking the cookies, I kept a close eye on them to make sure they didn't burn. Remember the cookies will continue to bake, on the tray, after removing them from the oven.     

Follow this recipe next time you're baking choc chip cookies. You won't be disappointed!

Chocolate Chip Cookies

Makes 24 cookies

Adapted from: www.averiecooks.com   

INGREDIENTS:

180 g butter, soft

¾ cup brown sugar

¼ cup white sugar

1 large egg

2 teaspoons vanilla essence

2 cups flour

2 teaspoons maizena (cornflour)

1 teaspoon baking powder

½ cup chocolate chips

½ cup (60 g) chocolate, 70% cocoa, chopped into small pieces

DIRECTIONS:

1.       Cream the butter until pale and fluffy.

2.       Add the sugars and continue creaming.

3.       Beat in the egg and add in the vanilla.

4.       Sift together the flour, maizena, and baking powder, and fold into the above mixture.

5.       Fold in the chocolate chips and pieces.

6.       Form the cookies by rolling about a ¼ cup of the dough into balls. Press the dough into discs about 1 cm thick.

7.       Refrigerate the cookies for at least 2 hours. This results in thicker cookies.

8.       Bake the cookies at 180°C, in a preheated oven, for 15 minutes. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack. 

Lindt Studio Master Class

Learning the Art of Classic Cake Making

Cakes we enjoyed at home after class.

Birthdays mean cake! And what better way to celebrate my birthday this year, than with a Lindt Studio Master Class. Thanks for the AWESOME birthday gift Big Sister, Nishtha. It was tons of fun spending the morning learning about cakes in the Lindt Studio kitchen.

We attended the Art of Classical Cakes class, where we learnt how to bake 5 different types of cakes: Black Forest Gateau, Helvetia Slice, Tiramisu, Paris-Brest and Sacher Torte. My favourite, by far was the Helvetia Slice. It was full of white chocolate and hazelnut delicious-ness!    

Here’s a description of each of the cakes:

Black Forest Gateau 

This dessert is made from a combination of chocolate cake, cherries and whipped cream. We made individual sized versions of this classic cake using silicone moulds. Chocolate cream was piped between thin layers of chocolate cake, finished with a layer of sprayed chocolate, a topping of Kirsch cream and a cherry.

Big Sister spraying the Black Forest 
Gateau with tempered chocolate. 

Helvetia Slice 

This version of the Swiss cake is made from almonds, white chocolate and sponge cake. The cake is assembled by alternating layers of the thin sponge and white chocolate almond ganache several times.

Tiramisu 

This popular dessert is made using coffee liqueur, boudoir biscuits, mascarpone, and white chocolate coffee ganache. Once the different components are layered, all that is needed to decorate is a generous dusting of cocoa powder.

Paris-Brest 

This ring of choux pastry represents the wheel of a bicycle. The dessert commemorates the Paris-Brest-Paris race in France. The choux pastry is baked with a sprinkling of almond slivers and filled with a rich hazelnut praline pastry cream. 

Paris-Brest ready to be filled.

Sacher Torte 

This sweet Austrian cake is made from an almond chocolate cake, apricot jam and covered with a dark chocolate ganache.

I enjoyed learning new techniques from the Lindt pastry chefs. Even though the class wasn’t very hands on I picked up some useful tips:

1.       A double boiler isn’t necessarily the best way to melt chocolate. A microwave is fine as long as you only heat the chocolate in 30 second intervals while stirring in between.

2.       Ganache is made by heating the cream first, then adding the chocolate. Not the other way around! (For you, Nishtha).

3.       Fresh cream whips the best straight from the fridge.

4.       The trick to using silicone moulds is to freeze whatever you’ve made first, then removing from the mould. This prevents any breaking of your special treats.

And finally, I discovered 2 more baking stores I can visit; Culinary Co. and the Chocolate Den. I will now not ONLY be found at Kadies and Baker’s Warehouse on the weekends!  

I really enjoyed attending this class. But most of all I enjoyed eating our treats at home. Don’t worry, we did share them! Tea and cake with friends is what my baking is all about. Give me a shout if you want to come over anytime. 

Chocolate! Can't get enough of it.

Chocolate Cupcakes

Chocolate cupcakes with chocolate buttercream

Chocolate Cupcake with
Chocolate Buttercream

It’s been all about the chocolate lately. First I experimented with chocolate fondant, now I baked some chocolate cupcakes, and this weekend I’m planning to make a Mother’s Day chocolate cake too.

So to celebrate all this chocolate baking, here’s a tip for baking with chocolate.

How to melt chocolate:

Be sure to use a double boiler, or bain-marie. It’s easy to make one of your own. All you need is a saucepan, and heat proof bowl. The bowl must fit into the saucepan without touching the bottom. Chop the chocolate to be melted into small pieces, and place it in a heat proof bowl. Allow a little water to simmer in the saucepan, and then place the bowl of chocolate over the heat. Keep mixing the chocolate until all is melted. This method will allow the chocolate to be gently heated, and won’t affect the chocolate’s appearance and texture.

Try out the Chocolate Fondant recipe with melted chocolate. Or keep it simple with the Chocolate Cupcakes below.

Happy baking and I hope you enjoy your chocolate treats! 

Chocolate Cupcakes

Makes 12 cupcakes

Adapted from: Recipes from the Royal Kitchen compiled by Heilie Pienaar

INGREDIENTS:

60 g butter, at room temperature

¼ cup castor sugar

1 large egg

1¼ cup cake flour, sifted

¼ cup cocoa powder, sifted

1½ teaspoons baking powder, sifted

¾ cup milk

1 teaspoon vanilla essence

DIRECTIONS:

1.       Preheat the oven to 180°C and line a 12 hole muffin tin with cupcake liners.

2.       Cream together the butter and sugar until pale.

3.       Beat in the egg.

4.       Mix in the vanilla essence.

5.       Fold in the flour, cocoa and baking powder, while alternating with the milk, until incorporated.

6.       Spoon the batter into the liners. Fill till about ²/₃ full.

7.       Bake for 15 minutes at 180°C.

8.       Remove from the oven and test for doneness; a toothpick comes out clean once inserted.

9.       Allow the cupcakes to cool, and then pipe the chocolate buttercream as desired.

There are so many ways to decorate your cupcakes. Get creative! I used different sprinkles and some chocolate balls. So much fun!

Decorated Chocolate Cupcakes