A Question, The Cake Boss, and Chocolate Ganache!

Sometimes I wonder, why can't I just post a recipe without having to write some story or personal account? That way, I could post more recipes in less time, and also save you from having to scroll down to get to the recipe. I mean, how many of you actually read what I write here? I wouldn't really blame you if you don't; the recipes are the true purpose of this blog.

However, cardinal blogging rules state that it must be so. I must yap on for at least 200 words, otherwise, I will face the wrath of the blogging Gods.

Here it goes...

I love watching Cake Boss. The cakes they produce are truly amazing. What amazes me the most, however, is Buddy Valastro's quick rise to fame. He truly turned his father's small bakery into a multimedia franchise, with national cake deliveries, multiple bakeries, and two (now I hear a third will be starting) t.v. shows. Wow.

And here I am. Just starting a blog with only four posts and very few viewers. But I am sure the first few months were not easy for the 'Cake Boss' either.

Buddy is an inspiration for me. That is why, for my birthday last year, I requested my parents for his new cookbook, "Baking with the Cake Boss: 100 of Buddy's Best Recipes and Decorating Secrets".

Ever since, I have been trying out the dozens of recipes in the book. From pastries to cookies to cakes, he has included it all!

Unfortunately, not all the recipes in the book are 'amazing'. There are some great recipes, such as his red velvet cake, chocolate ganache, and cream cheese frosting, but then there are also many not-so-great recipes.

Which brings me to the recipe I will be sharing today. I have tried out some unique cupcake flavors in the past, so I thought I would go a bit simple this time. Thus, I decided upon vanilla cupcakes with chocolate ganache, and a simple vanilla buttercream frosting.

Out of the same batter, I also made a Mother's Day cake for my mom.

The cake was not entirely inedible. It was decent, but not spectacular. The frosting, nonetheless, was horrible. Far to heavy, sweet, and just, not appetizing. The ganache, on the hand, was DELICIOUS. Simple to make, it sure does deliver. My family simply plopped the frosting off to the side and ate the rest of the cupcake.

I will continue to search for a better vanilla cake recipe and attempt to perfect Cake Boss's (if you all have any recommendations, please let me know!). Until then, I share with you a modified (better) recipe for chocolate ganache!

**Recipe adapted from Buddy Valastro's "Baking with the Cake Boss: 100 of Buddy's Best Recipes and Decorating Secrets". Copyright 2011: Discovery Communications, TLC, and Cake Boss.

A Grainy, Unappetizing, Sad Mess

It hasn't been too long since I entered the world of the KitchenAid stand mixer--and I'm already spoiled.

For many years, I would rely upon my handy hand mixer. I never had--and still don't have--the money for the ever-so impressive, holy, and magnificent stand mixer. It was always a dream. Then about four months ago, as an early birthday gift, my parents made it a reality.

I had even more reasons to bake now (not that I needed them). If my parents spent so much money on it, why let it just sit there? If it will mix on its own, while I prepare for the next step, why not use it? If it will mix my batters and frostings to a consistency that my hand mixer could never achieve, why not give it a run? If it is just so darn beautiful to stare at and marvel upon, why not concoct and test a new recipe?

But now I am in DC for the summer, away from home (once again), away from my kitchen, and worst of all, far, far away from my stand mixer.

No worries though, I brought my basic baking supplies along with me: cupcake trays, pastry bags and tips, flour, sugar, and....my lonely hand mixer. I tried to bring the stand mixer, but its heavy, and carrying it on the bus from NYC to DC would have been... well, disastrous.

Nonetheless, here I am in my new (shared) 'home' in DC. My first time in the professional world. My first week at work is complete, and its on to the next. So how do I celebrate?

Cupcakes! And not just any cupcakes, but chocolate cupcakes with cookie dough filling and peanut butter fudge frosting.

I thought I'd introduce my co-workers to my baking adventures with a bang. And boy was it! A grainy, unappetizing, sad...bang.

I've made this cake/cupcake many, many times in my life. It's a proven, go-to crowd pleaser.

That morning, I walked into work, holding my container full of cupcakes, with a huge smirk on my face. I was so ready to wow everyone. I sent out an email, talked up the cupcakes to everyone, and watched as my co-workers and boss (oh no!) swarmed into the kitchen.

Step-by-Step Replay:

THE FIRST BITE: "Oh my god this is delicious!" "The frosting is to die for!" "The cake is so moist!" "I love chocolate!" "I love peanut butter! How did you know?" "I am soo impressed! These are sooo good!"

THE SECOND BITE: ......................... (not a word)

What happened? In the first bite, most of my co-workers (and boss) got a taste of the cake and the frosting. But in the second bite, they all bit into the cookie dough filling.

Thanks to my 'handy' hand mixer, the butter and sugar base of the filling did not combine well, leaving a very grainy and sand-like cookie dough filling. And as you may remember from a previous post, I never eat or taste what I bake (I know, I know, I always get the look your giving me right now), so I had absolutely no idea. It was thanks to a very 'loquacious' co-worker who, without hesitation, proclaimed: "Man, what is this in here? I feel like I'm chewing on sand".

My heart dropped. I just made a fool out of myself in front of all my co-workers and (ahhh!) boss. Out of all the times I made this cake/cupcake, out...of...all...the...times, this had to happen now.

Thankfully, I knew the cake and frosting were absolutely divine, so it slightly--very slightly--made up for the cookie dough filing.

With all that said and done, I share this--my most favorite--recipe with you, in hopes that you will remember to mix that butter and sugar well, or else face the wrath of utter embarrassment.

The pictures in this post are from the cake I made for Father's Day just a few weeks before the horrendous outcome of what can't even be called cupcakes.

A few notes about the cake:

• The frosting is by far one of the best frostings ever! I would recommend making only the frosting if you don't want to make the entire cake just to give it a taste.
• Before removing the cake from its pan, give it full time to cool (I know how hard it is). Trust me, otherwise the cake is most likely to fall apart in your hands or half of it may remain stuck to the cake pan.
• While it should not be a problem, if you plan on stacking this cake very tall or using it for sculpting, test it out first. The cake is quite light and moist, but giving it time to cool should allow for more easy handling.
• Keep in mind that this cookie dough will not yield great cookies if baked.
• And finally, make sure you mix the butter and sugar for the cookie dough really, really well!

      **Recipe adapted from Cupcake Wars.

      **Recipe adapted from Cupcake Wars.

Mango Cakes with Mango Chutney Filling and Sweetened Condensed Milk Frosting

My first post. I must say, I'm a bit nervous.... But the fact that I am kicking off this blog with a rockingly delicious cupcake eases me a bit.

I am Indian. Indians love mangos. My family isn't into fancy stuff. Just give them a plain old yellow cake with fake vanilla frosting from the local grocery store and they will be happy. But I like to explore. I like to have an adventure when I'm baking.

Sometimes, my endeavors don't turn out so great, sometimes they end up AMAZING. Its just a luck of the draw I guess... Or my stupidity.

It's funny. I really got into baking about a year and half ago with these cupcakes. Prior to that, I THOUGHT I was into baking. I thought I was a pro.

I mean, I could take a box of Betty Crocker cake mix, jar of frosting, and make an almost successful cake. Granted it would usually break or my parents would throw it outside (when they thought I wasn't looking of course) hoping the deer will eat it, granted all that...I thought highly of my baking skills.

But you have to remember, I was about 12 years old. You can't expect much less.

But now. Now all my recipes are from scratch. I haven't touched any cake mixes. I know I'm no pro. I just want to learn.

Back to Indians and mangos. I love mangos. My family loves mangos. And this recipe was actually the recipe that kicked off my transition from a pro-cake-mix-baker to an average, learning baker. This cupcake came out so great that I started to believe that maybe I had some hope.

In fact, I got so over my head that I started planning business models, logos, catering plans, and business cards. I even started looking up bakery equipment and vacant shops....

You have to understand. I was only 16 when I made those cupcakes. I would get in over my head very often.

But now I am 18. Since the time I made these cupcakes, I think I have tried out enough recipes to share them with other aspiring, learning bakers like me. Hence this blog!

And since the time I made these cupcakes, a lot has happened. Many of the recipes I will share with you will have many funny, sad, educational, and inspiring stories attached to them. I hope that through this blog, you not only enjoy baking delicious treats, but also enjoy a good read.

The day that you see a recipe for German Chocolate Cake on this blog will signify the day I began this blog and the culmination of the story of my past.

Hopefully by then, I will have learned a great deal more to share with you all!

BTW, I really look forward to that day and you should as well, because the German Chocolate Cake was DIVINE!

But back to the past. This mango cupcake is really a pound cake. A really tasty and moist pound cake. But even better than the tropical flavor of the cupcake and filling is the light, airy, and sweet frosting. It is a perfect complement to the cake and many other cupcakes! You will fall in love....

The original recipe asked for coriander powder. But I found that you couldn't even taste it, and really, I didn't care much for it. If you want the coriander taste I would recommend bumping it up from 3 tsp. to about 4-5 tsp. However, if you simply want the mango flavor, you can skip the coriander altogether.

Another note, this recipe calls for mango pulp. This is not an ingredient commonly found in grocery stores. If you know of an Indian retail/grocery market nearby, they will most definitely carry it. If not, ask them where you could find it nearby (they should know). Finally, if you still can't find it, Amazon sells it as well. I usually go for the Kesar brand, however, any other brand should work just fine.

Nonetheless, if all of these attempts to find mango pulp fails, you can go with mango juice concentrate or reduced mango juice. However, I have not tried making these cupcakes without the pulp. Let me know how it goes if you feel adventurous!

The images in this post are from a cake I made recently using this recipe.

                     Recipe adapted from Food Network's Cupcake Wars contestant Lily Fischer, 2011

For the filling, make sure you continue to whisk the egg yolks in the double-boiler to prevent them from cooking. In addition, the original recipe for Food Network called for way too much filling, so I have cut this recipe down in half.

Finally, I couldn't find an Alphonso or Champagne mango at my local grocery store. However, the Indian grocery store I got the mango pulp from also had a can of Alphonso mangos, already cut and peeled! If they don't carry it, any ripe mango will do. I also bought the mango chutney from the same store as well. There was a spicy chutney and a 'sweet and spicy' chutney. I went with the latter and it worked just fine. The spicy chutney may add a nice kick to the cupcakes, so feel free to try it and let me know!

Recipe adapted from Food Network's Cupcake Wars contestant Lily Fischer, 2011

                         **Recipe adapted from Food Network's Cupcake Wars contestant Lily Fischer, 2011

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