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Cupcakes

Posts Tagged ‘sour cream’

Dinosaur Birthday Cake, Raaaaar!

For Michael’s (Steve’s Brothers) birthday I decided to make a cake around something he loves – dinosaurs! I didn’t want to make a shaped cake but instead little dinosaurs like the ones that I found on http://www.abakedcreation.com/2009/06/dinosaur-birthday-cupcakes.html.

To make these I used a packed of white icing / fondant from the supermarket. Broke it up into batches, then dyed them different colours for each type of dinosaur.

This was my first time making fondant models. I found that once I kneaded in the colours in it had softened way too much from the heat of my hands so I popped them back in the freezer for a few mins so they could harden up so they were more clay like to play with.

Here’s the t-rex…

dinosaur head mould

dinosaur mould parts

dinosaur model

Here’s the spikey dinosaur…

dinosaur mould body

dinosaur mould spikes

here’s the spotty dinosaur…

dinosaur spots model

& here they all are…

dinosaur fondant models

With the left over fondant I made some dinosaur eggs that also worked as candle holders – cute!

dinosaur egg candles

On top of making something that looks real cool, I still wanted to make something that tasted yum so I made the same cake I made for his dad last year – a Lemon Sour Cream Cake from the Edmond’s cook book. I’ve made this a few times now and I knew I wanted it to be bigger so I doubled the following recipe.

lemon sour cream cake

Ingredients

  • 125g butter, softened
  • 2 tsp grated lemon rind
  • 1 C sugar
  • 3 eggs
  • 1 C plain flour
  • 2 tsp baking powder
  • ½ C sour cream

Method

  1. Preheat oven to 160°C
  2. Cream butter, lemon rind, sugar and eggs until light and fluffy
  3. Sift flour and baking powder together
  4. Fold sifted mixture into egg mixture alternatively with sour cream, mixing until smooth
  5. Spoon mixture evenly into a greased and lined 20cm round cake tin
  6. Bake for 45 mins, or until the cake springs back when lightly touched
  7. Leave in tin for 5-10 mins then transfer to a wire tack to cool down before decorating

 

As I doubled the recipe I cooked the cake longer, it took approx. 1 hour and checked on it every 5 mins till ready. I think next time I’ll cook each batch separately and do this as a double layer cake as it wasn’t as light as it usually turns out – but in saying that it was still SO delicious.

If you ever want to use this recipe, instead of icing it, it’s really nice just squeeze some lemon juice over the top while it’s still warm. Then once cooled just sprinkle over a light dusting of icing sugar, mmmmmmm!!!! BUT for this time, I iced it with a lemon butter icing.

lemon butter icing

Ingredients

  • 100g butter
  • 2 T lemon juice
  • 1 ½ C icing sugar
  • 2 T water

 

  1. Cream butter and lemon juice
  2. Add icing sugar and water and beat until you get the consistency that you desire

I dyed the lemon butter icing green so it was like ‘grass’ that the dinosaurs were walking around on. Before placing the dinosaurs on the cake i brushed them with edible glitter (it’s called rainbow dust) just to give them an extra touch – and because I just ordered a pack of the edible glitter and i REALLY wanted to use it.

So here it is, my (well Michael’s) dinosaur cake!! Rar!

I popped the candels by the ’28′ when it came time to serve…

Lemon Sour Cream Cupcakes

I had made this recipe for a birthday cake earlier this year so I decided to make Meaghan cupcakes with this mixture for her birthday. It’s a really yummy mixture – so moist and white choc ganache on the top goes so well!

Ingredients

  • 125g butter, softened
  • 2 tsp grated lemon rind
  • 1 C sugar
  • 3 eggs
  • 1 C plain flour
  • 2 tsp baking powder
  • ½ C sour cream

Method

  1. Preheat oven to 160°C
  2. Cream butter, lemon rind, sugar and eggs until light and fluffy
  3. Sift flour and baking powder together
  4. Fold sifted mixture into egg mixture alternatively with sour cream, mixing until smooth
  5. Spoon mixture evenly into the prepared muffin pan that has been lined with paper cases
  6. The cake mixture says to bake for 45 mins, so I put the time on for about 25 mins then kept an eye on the cupcakes till they were golden brown and sprung back when lightly touched
  7. Leave in tray for 5-10 mins then transfer to a wire tack to cool down before decorating

 

I recently got a piping syringe (like the pic below) so I wanted to try it out for the decorating. I chose the small round tip then swirled white choc ganache on top of each cupcake.

White Choc Ganache

Ingredients

  • 250g white choc
  • 1/3 C cream

 

  1. Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat.
  2. Set aside at room temperature to cool, stirring occasionally, until ganache is thick and spreadable.