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Yummy Links: From Mini-Cupcakes to Giada's Baby

YumSugar — Tue, 01 Apr 2008 08:31:51 -0700

One of our fave baking blogs is going to be a guest on Martha Stewart! Congrats! - Bakerella
Meet Jaden Carda, the three-year-old Mini Minimalist. - The Food Section
What's the difference between Marzipan and Almond Paste? - The Kitchn
Discover the 10 things celebrity chefs won't tell you. - Smart Money
If this sign is any proof, then Tyler Florence's new restaurant will open this summer! - Eater SF
Don't forget, it's all about a sweet presentation. - Hostess with the Mostess
And in case you missed it, Giada had a baby girl! Now you can see the adorable pics of them together. - LilSugar

Valentine's Day Gift Guide: Treat Them with Treats

YumSugar — Thu, 01 Feb 2007 11:30:19 -0800

Valentine's Day is quickly approaching and we've all got sweeties, best pals or family members who deserve that little something special. To help you figure out what to get everyone, we've put together a bunch of Valentine's Day gift guides. Today I thought we'd start things off with a little non-traditional, non-chocolate food idea! I mean everyone gives chocolate, why not give something else?

For starters I found these adorable marzipan frogs. They're hand-sculpted by renowned New York pastry artist Rebecca Russell. A set of three cute edible frogs is available for $32.00.

Three more edible gift ideas, so read more

My gal DearSugar found these cute hand-decorated heart-shaped cookies. Available individually or in packs of 6 or 12, these cute creations almost seem too delectable to eat. The standard greeting is "I'm all hearts for you," but you can also purchase a customized single cookie. Costs range from $5.50-$60.

Staying away from chocolate on Valentine's Day is harder than it seems. I tried, but couldn't resist these beautiful chocolate covered oreos. Each one is hand painted with its own pink heart or "Happy Valentine's Day" design. I know many a lady (and gentlemen) who would swoon over these tempting bites. A box of six chocolate covered valentine oreos will set you back $18.50.

Finally a gift that most couldn't refuse: a heart-shaped strawberry cheesecake. Made in Wisconsin this scrumptious creation contains no preservatives, salt, emulsifiers or commercial additives. That means it's practically healthy, right?!? Order one now for $19.95.

For The Princess In All Of Us...

partysugar — Tue, 16 Jan 2007 16:46:56 -0800

On Saturday night I had an amazing dinner with my family for my aunt's 50th birthday. The party was a traveling one, we started with drinks at one house, dinner at a restaurant, and finished with dessert at another house. By far the best part of the night, was the final chapter, the dessert. I'm not saying this because I have a huge sweet tooth and a weakness for desserts, I'm saying it because it was a dessert I had never heard of before, something that I didn't even know existed, something so fabulously wonderful I had to share it with all of you, something called a princess cake. With a name like that, naturally a overly delicious dessert comes to mind. Princess cakes are a traditional Norwegian dessert, a sponge cake with raspberry jam, pastry cream, whipped cream, and marzipan dome frosting. I can't wait to try out this recipe at home and make my very own princess cake! For a cake so good you feel like a princess when you eat it, read more

Princess Cake
From Diana Baker Woodall

8 eggs, separated
1 cup sugar
1/2 teaspoon salt
2 1/2 cups flour, sifted
1/2 teaspoon baking powder
3 ounces melted butter
Cream filling, recipe follows
Whipped cream, recipe follows
Simple syrup, recipe follows
8 ounces raspberry jam
Marzipan Dome, recipe follows

Whip the egg yolks until they are pale yellow and doubled in volume. In another bowl, whip the egg whites until frothy, gradually adding the sugar until the foam becomes stiff. Fold half of the whipped egg whites into the yolks. Fold in the remaining egg whites thoroughly, until uniform in color. In 4 batches, fold in the sifted flour and the baking powder then the butter.
Immediately pour the batter into 2 (10-inch) greased cake pans and bake in a preheated 350 degree oven F for about 30 minutes or until a toothpick inserted in the middle comes out clean. Allow the cakes to cool on a rack. After they've cooled, run the tip of a knife around the edge of the cakes to loosen them from the pans and remove. Using a long serrated knife, slice both cakes into 1/2-inch thick disks. Only 3 will be needed, reserve the rest for future use.
Place a 10-inch springform pan without a bottom on a 12-inch cakeboard. Place 1 layer of the sponge cake on the bottom, and generously brush with the syrup. Spread the jam evenly over the syrup and place a second layer of sponge cake on top of the jam. Brush with syrup and spread the prepared cream on this layer. Top with a third layer of sponge cake and again, brush with the syrup. Using your hands, press lightly on the cake to ensure cake is level. Refrigerate for 1 hour.
Remove the springform mold from the cake and generously frost the sides with the reserved whipped cream. Pour the remaining whipped cream directly on the center of the top of the cake and using a spatula, make a mound, working from the center out. The height of the whipped cream should be approximately 1 1/2-inches in the center and about 1/2-inch on the edges.
Dust a work surface again with confectioners' sugar and roll the light green marzipan to a 1/10-inch thick circle, using as much confectioners' sugar as necessary during rolling to prevent the marzipan from sticking to the work surface. When you're finished rolling, marzipan should be stretched enough to cover the entire cake and sides. Roll marzipan on rolling pin and gently lay it down on top of the cake, smoothing out the dome and lightly pressing on the bottom edges of the cake to form a perfect dome. Decorate with leftover marzipan, making a braided border on the edge of the cake or simply dust the entire cake with confectioners' sugar.

Cream Filling:
2 cups milk
1 split vanilla bean
2 eggs
5 tablespoons cornstarch
1/2 cup sugar
Pinch salt

Bring the milk and vanilla bean to a simmer in a medium saucepan. Remove from heat and let sit for 10 minutes to infuse.
Remove vanilla bean. Whisk the eggs, cornstarch, sugar, and salt in a bowl until smooth.
Add half of the milk into the bowl containing the eggs, whisking constantly, then return the mixture to the saucepan containing the remaining milk, whisking over moderate heat.
Continue whisking until the mixture is thickened and begins to simmer.
Allow cream filling to simmer, whisking for an additional 2 minutes. Transfer into another bowl, cover and allow to cool completely.

Whipped Cream:
5 cups heavy cream
10 tablespoons sugar

Whisk heavy cream with sugar until it is firm and holds its shape, being careful not to over whip.
Fold one-fifth of the cream into the cooled pastry cream and refrigerate, covered, until chilled (approximately 1 hour). Reserve the remaining whipped cream in the refrigerator, covered.

Simple Syrup:
1 cup water
1 cup sugar

Bring water and sugar to a boil in a medium saucepan, remove from heat and allow to cool.

Marzipan Dome:
1 1/2 pounds marzipan
Green food coloring
Confectioners' sugar for rolling

Color a walnut size piece of marzipan with the green food coloring until the marzipan is deep green. Reserve. Using a sifter or a fine mesh strainer, dust a scrupulously clean work surface with confectioners' sugar.
Tear off a pea-sized piece of green marzipan and knead it with the remaining marzipan until it is uniform in color. Add additional pieces from the green marzipan until it achieves a light green color (it should be the color of a Granny Smith apple). Discard the leftover deep green marzipan.

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National Marzipan Day

YumSugar — Fri, 12 Jan 2007 01:14:09 -0800

One of my good friend's is absolutely crazy for marzipan. In fact, he believes that a cake is not worth eating unless it's completely smothered in the stuff. So when I found out that today is National Marzipan Day, I immediately thought of him.

Marzipan, for those of you that don't know, is a sweet creation primarily consisting of sugar and ground almonds. Predominantly used by pasty chefs as coating on cakes, it is also widely available as small edible sweets.

To celebrate National Marzipan Day, make your own batch and go wild sculpting. You can even eat it plain, dipped in chocolate or covered in nuts. read more

Basic Marzipan
From Your Guide to Candy

2 cups granulated sugar
1/8 tsp cream of tartar
4 cups ground almonds (or almond meal)
2 egg whites
Powdered sugar for dusting

1. Prepare a workspace by sprinkling powdered sugar over a marble slab, wooden cutting board, or large baking sheet. Fill your sink or a large bowl with cold water.

2. Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves.

Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.

4. Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.

5. Place the bottom of the saucepan in the cold water you’ve prepared, stirring the sugar mixture constantly until it becomes thick and creamy.

6. Stir in the ground almonds and the egg whites, the place back over low heat and stir for 2 minutes more until the mixture is thick.

7. Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch.

8. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant.

9. Your marzipan can now be used immediately or stored by wrapping it in plastic wrap and keeping it in an airtight container.

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Must Read: Field Guide to Candy

YumSugar — Fri, 30 Oct 2009 10:30:04 -0700

With tomorrow being Halloween, we've unofficially opened the Pandora's Box that is Fall sweets season. That's why the Field Guide to Candy ($16) couldn't have come at a better time. Pastry chef Anita Chu, who authored the Field Guide to Cookies, has come out with a second book, which promises to teach you "how to identify and make virtually every candy imaginable." Does it live up to its promise? To find out, keep reading.

Come Party With Me: Vampire Party - Desserts

partysugar — Wed, 21 Oct 2009 11:45:41 -0700

Since vampires are so hot right now, I'm jumping on the bandwagon and throwing a fangtastic Halloween party. The savory menu consists of fun finger foods, so to ensure that no extra plates and utensils are necessary, I'm serving a portable, pop-in-your mouth dessert. No vampire travels without a coffin - unless he has a special ring like the Salvatore Brothers - that's why these almond brownie coffins fit the theme perfectly. The brownies are chocolate with chunks of dark chocolate covered almonds with a marzipan coffin topping. To check out the recipe, read more.

Almond Brownie Coffins
From Martha Stewart

Ingredients

1/2 cup plus 2 tablespoons all-purpose flour, plus more for pan
1 teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1/2 cup unsweetened Dutch-process cocoa powder, plus more for marbling
1 teaspoon pure vanilla extract
2 large eggs, room temperature
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
8 ounces dark-chocolate-covered almonds, chopped
3 ounces marzipan
Royal Icing and Fleurs-de-lis

Directions

Preheat oven to 325 degrees. Butter an 8-inch square pan, and line it with parchment, leaving a 2-inch overhang on 2 sides. Butter and flour parchment, tapping out excess.
Combine flour and salt in a small bowl.
Melt butter in a medium saucepan over medium heat. Sift cocoa powder on top of butter, and whisk to combine. Let cool 3 minutes.
Gently whisk in vanilla and eggs, then stir in sugars and flour mixture until just combined. Fold in almonds, then spread batter evenly in prepared pan.
Bake until the top is firm and set, about 30 minutes. Transfer pan to a wire rack, and let cool for 20 minutes. Remove brownies from pan using parchment overhang, and let cool on wire rack. (Brownies will keep at room temperature for up to 3 days.)
Using the large coffin template, cut out brownies.
Dust marzipan lightly with cocoa powder, and mix until marbled dark brown. Roll out marzipan to 1/4-inch thickness. Using the small coffin template, cut out 1 marzipan coffin for each brownie. Gently press a coffin on top of each brownie.
Fill a pastry bag fitted with the smallest plain round tip with royal icing. Decorate marzipan with small dots around the edges, and apply 1 fleur-de-lis to each coffin with a small offset spatula, securing each with a dot of royal icing.

Makes 12 coffins.

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Ben & Jerry's Celebrates 31 Years With Free Cones

YumSugar — Mon, 20 Apr 2009 11:30:23 -0700

If your weather's been unseasonably hot like it is here in San Francisco, you might be looking for ways to stay cool. Look no further than Ben & Jerry's, where tomorrow stores will be giving away free ice cream cones in honor of the chain's 31st birthday.

There's no coupon required: Simply walk into your closest B&J's anytime between noon and 8 p.m., scope out a choice flavor, and be on your merry way.

Now onto important decisions: Shall I stick with the classic Phish Food, or check out the newfangled Mission to Marzipan? What free flavor will you be hitting up?

Source

Sweet Sight: Sushi Cookies

YumSugar — Wed, 02 Jan 2008 07:11:10 -0800

If you think this sushi looks absolutely delicious, I suggest you look again. It's actually not a savory sight, it's a sweet one! TeamSugar member treu shared these sushi-shaped cookies with us in the Savory Sights Group. These cookies were made by her sister and use rice krispies, marzipan, chocolate, gummi drops and marshmallow to portray a full sushi spread. They look so realistic, I want to host a sushi party just so I can make these for dessert!

Have you taken photos of any delicious food recently? If so, then post them to our Savory Sights Group. I'll post my favorite ones here on YumSugar, so what are you waiting for?!

Feed Your Almond Craving With Almond Cookies

partysugar — Sat, 06 Oct 2007 10:03:33 -0700

I love sweets made with almonds. Marzipan is one of my all time favorite treats, but I have yet to work up the courage to make the shapable garnish. When I'm in need of baking a treat that will tide over my almond fix, I make these delicious little almond butter cookies. Almond extract, almond paste, and chopped almonds give these cookies an excellent almond flavor. They complement a glass of afternoon tea or a happy hour flute of bubbly. Want the recipe? Just read more

Almond Butter Cookies
From Sunset magazine
Image Source

3/4 cup (3/8 lb.) butter, at room temperature
8 ounces almond paste (about 1 cup)
2/3 cup sugar
2 large eggs
2 teaspoons almond extract
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup finely chopped almonds

In a bowl, with an electric mixer on medium speed, beat butter, almond paste, and sugar until very smooth. Beat in eggs and almond extract until well blended, scraping down sides of bowl as needed.
In another bowl, stir together flour, baking powder, and salt. Stir or beat into butter mixture until well blended.
Place almonds in a shallow dish. Shape dough into 1-inch balls and roll in almonds to coat. Place balls 1 inch apart on buttered or cooking parchment-lined baking sheets. With a lightly floured fork, flatten balls into 1 1/4-inch rounds.
Bake cookies in a 350° oven until lightly browned, 10 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool.

Makes 80 cookies.

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Get Ready for Apple Season!

YumSugar — Tue, 11 Sep 2007 06:48:19 -0700

In preparation for Fall, New York institution Dean & Deluca has added an adorable Apple Crate Cake to their menu. Molded marzipan apples sit atop chocolate straw in this $185 cake.

If $185 is too much to spend to get ready for Fall, then take our quiz instead! It's all about apples and it's absolutely free! Ready to discover how much you know about apples?

Take the quiz