I love to feed people. Maybe it’s the Italian in me. The look on someone’s face when they bite into a dark chocolate Nutella filled cupcake with buttercream frosting is priceless (and quite specific? Ha). I created Majesty Bakes Cakes to share my love of baking, my triumphs, sometimes failures and hopefully some laughs.I’d love to gain your knowledge and tips, and share my recipes that have been in my family for years! Baking is my favorite hobby, aside from what I do for a living – working in the cosmetics industry. If you are a makeup addict too, check out my other site - Makeup Majesty. Happy baking! xoxo
Tuesday, April 23, 2013
Monday, April 1, 2013
Hi All! Hope everyone had a wonderful Easter! I made cake pops as my Easter dessert – I was so happy with the way they came out! Let’s begin.
I went to Michael’s to get some Wilton Candy Melts. I have worked with the pink vanilla melt before, and loved the results. Imagine my surprise when I see Limited Edition Candy Melts in Marshmellow, Orange Crème and Key Lime Pie! I have only seen chocolate and vanilla, so I grabbed the Orange Crème and Vanilla candy melts to offer some variety. The Orange Crème was interesting – it was a little too sweet for me but my fiancé and others liked it. I thought it was a nice change from the usual vanilla or chocolate, and thought the orange was very spring! I also picked up Disco Dust from Michael’s – it’s very fine glittery sugar. I topped the orange pops off with the disco dust, and used my edible candy hearts for the pink. I was surprised at how good the candy melt held the glitters, and thought it dressed up the pops for Easter =)
I used my BabyCakes Cake Pop maker, and made the vanilla recipe that came with the device. I’ve found that it’s very trial and error using the cake pop maker – if you underfill them, you don’t get a nice round pop (kind of looks like a football) and if you overfill, you end up having to trim the excess burnt cake off the pop. The good thing is – this recipe makes 4 dozen cake pops. So if you mess up the first batch like I did, you still have a lot left to work with. I read a helpful tip online – after the cake pops are cooled, freeze them for 15-20 minutes. This worked well when dipping them in the candy melt – often times the pop slips off the stick because the cake is too soft. Freezing them hardens up the cake so it stays more firmly on the stick. I still had a few that were close calls but not nearly as many as before. Thought I’d share!
I also took a different approach to dipping the pops into the candy melts. Instead of using the microwave method, my wonderful fiancé made a make shift double broiler on our stove top and helped me heat up the melts that way. This worked well, and kept the melts at just the right consistency. It took a few tries to get the right temperature, but once we did it was smooth sailing from there. When you use the microwave method, the candy melts thicken up too quickly and you have to keep reheating it. NOT fun. I will the double broiler method going forward, more convenient and better results! Greg also helped to decorate the cake pops, and boasts that the ones he did are the best, HA!
Hope everyone had a Happy Easter! xoxo
Thursday, March 28, 2013
Tuesday, March 19, 2013
I made these heart shaped vanilla donuts for St. Patrick's Day with the full intention of making a green glaze. However, I didn't take into account that cinnamon is…brown. After making the cinnamon glaze (super easy – powdered sugar, a few teaspoons of milk and 2 teaspoons of cinnamon) it was too dark to dye green. But hey, they came out pretty awesome anyway!
After preparing the batter, these adorable treats take only about 5 minutes to bake! You can be eating donuts in the comfort of your own home (or apartment…or condo…or wherever you live) and god are they good. I love experimenting with different molds and shapes – and of course, decorations. Even though they weren’t green, at least we had them with a Guinness. That makes them Irish, right? Hope you guys enjoyed!
Anyone have any donut recipes they’d like to share? =)
Monday, February 25, 2013
What could be more perfect than champagne cupcakes?! For all you fun lovers out there, this recipe is definitely worth trying. Here's what you'll need:
1/2 cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup sparkling wine
Champagne Buttercream Frosting:
3-3 1/2 cups powdered sugar
1 cup unsalted butter, softened
1/2 teaspoon vanilla extract
3-4 tablespoons sparkling wine
Preheat oven to 350°F. Line cupcake pan with paper or foil liners
Friday, February 15, 2013
How awesome are these?! I got this fantastic recipe from the blog Baked from a Box (click here for the original recipe).The best way to describe these, is an upgraded Rice Krispie treat that’s softer in texture but still has that nice crunch. The recipe is a slight twist on how you would normally make Rice Krispie treats, only you are using a mini muffin pan vs. baking sheet, and you add some cake mix and vanilla. And icing, let’s not forget the icing. OK, here we go with the step by step!
Pop these in the fridge for 30min. Now on to the icing!