I helped a friend host a Baby Shower a couple of weeks ago, and had an absolute blast making cutesy pink baked goods. I’m not a girly girl, and certainly not girly in the kitchen, but it was nice to have an excuse to overdose on red food colouring! Everything turned out really well. First on the list –
Rose Flavoured Marshmallows.
I adapted the recipe from Joy of Baking
1/2 cup (1200 ml) cold water
1/2 cup (120ml) rose water
3 – 1/4 ounce envelopes (21 grams) unflavored gelatin
2 cups (400 grams) granulated white sugar
1 cup (240 ml) liquid glucose
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Garnish:
4-5 cups (460 – 575 grams) confectioners’ (powdered or icing) sugar, sifted
Method –
Lightly butter, or spray with a non stick vegetable spray, the bottom of a 13x9x2-inch (33x23x5-cm) baking pan. Line the bottom of the pan with parchment paper. Then sift about 3 tablespoons of icing sugar onto the bottom of the pan (this will help release the set marshmallow from the paper).
Place 1/2 cup (120 ml) of rose water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.
Meanwhile, in a heavy saucepan, place the sugar, liquid glucose, salt, and remaining 1/2 cup (120 ml) cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about three minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 115 degrees C, about 10 minutes. Remove from heat.
With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick creme of marshmallow). Add vanilla extract and beat to combine, about 30 seconds longer.
Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners’ sugar and let stand, uncovered, at room temperature until set, about 12 hours.
Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners’ sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with confectioners’ sugar. Cut the marshmallow into squares using a pizza roller or sharp knife. Dip the cut sides of the marshmallows in additional confectioners’ sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.
Makes about 24 – 2 1/2 inch marshmallows.
Next -
Jasmine Chocolate Cae with Pink Vanilla Butter Cream.
This was adapted from Taste
Ingredients -
60g margarine spread
1 cup brown sugar
1 teaspoon vanilla bean paste
2 eggs
1/2 cup cocoa powder
1 1/2 cups self-raising flour
1/2 teaspoon bicarbonate of soda
1 cup milk
2 teaspoons jasmine tea
Method -
Gently heat milk, being careful not to boil, and put jasmine tea in, and leave to seep and cool naturally. Strain and discard tea.
Preheat oven to 180°C. Grease and line a 22cm (base) cake pan. Use electric mixer to cream spread, sugar and vanilla. Add eggs, 1 at a time, beating well after each addition.
Sift cocoa, flour and bicarbonate of soda together. Fold dry ingredients and buttermilk into egg mixture.
Spoon into pan. Bake for 40 to 45 minutes or until a skewer inserted comes out clean. Stand for 10 minutes. Turn onto a wire rack.
Icing – vanilla buttercream with pink food dye – now, I don’t have to post a recipe for buttercream, do I?
Chai Cupcakes, Two Ways
- adapted from Dessert First – (SUCH a gorgeous blog!)
Chai Spice Mixture
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 1/2 teaspoons ground cardamon
Combine the spices together in a small bowl.
Vanilla Chai Cupcakes
Makes about 12 regular cupcakes or 30 mini cupcakes
1 ½ cups cake flour
1 ¼ teaspoons baking powder
½ teaspoon salt
2 teaspoons chai spice mixture
½ cup unsalted butter, room temperature
1 cup sugar
1 egg plus 2 egg whites
½ cup whole milk
Preheat oven to 180 degrees Celsius. Line a muffin tin with cupcake liners.
Sift the flour, baking powder, and salt together into a medium bowl. Stir in the chai spice mixture.
Cream the butter and sugar together in a stand mixer with paddle attachment on medium speed until soft and creamy.
Add in egg and egg whites, one at a time, beating thoroughly after each addition to combine before adding the next.
Add in the flour mixture and milk mixture in three alternating additions, starting and ending with the flour mixture. Beat just to combine each addition before adding the next.
Using an ice cream scoop or a spoon, fill each cupcake liner about ¾ full with batter. Bake in oven for 15 to 18 minutes, rotating the pan halfway through, until a toothpick inserted in the cupcakes comes out clean. Mini cupcakes will take about 15 minutes, so check sooner.
Let cupcakes cool in tin on a wire rack until cool before decorating.
Chocolate Chai Cupcakes
Makes about 12 regular cupcakes or 30 mini cupcakes
3 ounces bittersweet chocolate
½ cup all-purpose flour
½ cup cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon chai spice mixture
½ cup unsalted butter, room temperature
1/2 cup sugar
1/3 cup light brown sugar
2 eggs
½ cup buttermilk
Preheat oven to 180 degrees Celsius. Line a muffin tin with cupcake liners.
Place chocolate in a metal bowl and melt over a pot of simmering water. Set aside.
Sift the flours, baking soda, and salt together into a medium bowl. Stir in the chai spice mixture.
Cream the butter and both sugars together in a stand mixer with paddle attachment on medium speed until soft and creamy.
Add in the chocolate and mix to combine.
Add in eggs, one at a time, beating thoroughly after each addition to combine before adding the next.
Add in the flour mixture and buttermilk in three alternating additions, starting and ending with the flour mixture. Beat just to combine each addition before adding the next.
Using an ice cream scoop or a spoon, fill each cupcake liner about ¾ full with batter. Bake in oven for 15 to 18 minutes, rotating the pan halfway through, until a toothpick inserted in the cupcakes comes out clean. Mini cupcakes will take about 15 minutes, so check sooner.
Let cupcakes cool in tin on a wire rack until cool before decorating.
Icing – I ran out of time, so I just used chocolate ganache on the vanilla ones and vanilla buttercream on the chocolate ones. Boring, I know (but still yum, I promise!)
