cupcake update

so, i found a version of buttercream that isn't quite so daunting, as it only requires that you make a tempered meringue and then add that to the butter. so i gave it a shot.

what i don't like about this frosting:

1) it might actually be TOO buttery. if that is possible. still not sure on that. will need a second or third opinion.

2) as you can see, the frosting is a really pale yellow. in the other frosting, the saffron made it really dark and bright. it's also not as strong tasting. i suppose both of these points can be overcome by using more saffron in the batch

3)like an idiot, i used salted butter. so its salty. yuck.



i also re-tried the cardamom flavored yogurt filling. this time mixing in some whipping cream to lighten it up a bit. obviously i need to work on my filling technique. the filling needs to be in the center, not right under the top. at any rate, i think the whipped cream and partially drained yogurt mix will work well for a filling.

in the end, i may just go back to the old icing recipe and just make it a little more buttery.

icing on the cake...

its only recently that i discovered that the yummy sweet icing made from butter and confectioners sugar is not buttercream frosting. i'm not sure what it is, but buttercream it is not.

i discovered this a few months ago when i decided i wanted to make the wedding cake myself (i have since altered my plans for the sake of my sanity, and have decided on cupcakes). the reasons being: 1) i love baking. this should not come as a surprise to anyone that knows me. 2) i wanted to try some crazy indian cuisine inspired flavors that no regular baker would do without charging me crazy extra for.

anyway, back to buttercream. apparently, buttercream is actually this nutso concoction of beaten egg whites, butter and sugar syrup cooked to hard-ball consistency that if not done properly, under rather tight time and coordination constraints, goes to crap. so, i decided that i could probably make my cakes with my old "fake" buttercream icing, and i did for the first two tries.

all that to say, i now think i may need to try and make "real" buttercream frosting if i want it to spread nicely and work well for decorating. i'm a little scared...

and, in case you were a little frightened about what crazy indian cuisine inspired flavors i'm trying, have no fear, the flavors are not actually crazy. so far i have had pretty good success with making a saffron flavored icing (test run by my lab mates) and cardamom flavored cake or cardamom flavored yogurt filling in white cake. the yogurt filling still needs some perfecting, but i think if done right will be good. if not i'll just stick with the flavored cakes.

either way, i'm gonna need some serious practice with the buttercream frosting making.