Thursday, June 11, 2015

National German Chocolate Cake Day

June 11th. is National German Chocolate Day.  In  1852 an American  named Sam German made a type of dark baking chocolate for the American Baker’s Chocolate Company.  Baker’s German’s Sweet Chocolate’s brand was named in honor of Sam German.

More than 100 years later in 1957, a recipe for “German’s Chocolate Cake” appeared as the “Recipe of the Day in the Dallas Morning Star.  This recipe,  was created by Mrs. George Clay, she then used Baker’s German’s Sweet Chocolate and it became quite popular.  During this time, General Foods owned the Baker’s brand  and distributed Mrs. Clay’s recipe to other newspapers around the country.  This is why this delicious cake is called GERMAN CHOCOLATE CAKE.

Some cakes only have the coconut-pecan frosting as frosting and filling and some others are iced with chocolate frosting and filled with the coconut-pecan frosting.


I have tried many recipes, and Martha Stewart's recipe is one of my favorites; that's why I want to share it with you this time.  I have to confess that I care a lot more for the topping than for the cake and I can eat it by itself; but still  German chocolate cake and topping are the perfect combination for coconut & pecans lovers like myself.


German Chocolate Cupcakes


  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins
  • 2 cups cake flour (not self-rising), sifted, plus more for tins
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/3 cups sugar
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup buttermilk
  • 5 ounces semisweet chocolate, melted and cooled


  1. Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with cake flour, tapping out excess. Whisk together cake flour, baking soda, and salt.
  2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in chocolate until combined.
  3. Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 20 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around the edges to loosen; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
  4. To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally. Spread a heaping tablespoon of frosting on top of each bottom half; replace top halves. Spread more frosting on top of each cupcake. Serve immediately.


Coconut-Pecan Frosting


  • 3 large egg yolks

  • 1 can (12 ounces) evaporated milk

  • 1 1/4 cups packed light-brown sugar

  • 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and brought to room temperature

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon salt

  • 2 2/3 cups (7 ounces) sweetened flaked coconut

  • 1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped


  1. Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
  2. Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.

I hope you celebrate today with some cupcakes or cake. These cupcakes can be refrigerated for up to 4 days in an airtight container. Before serving bring to  room temperature.



Tuesday, June 9, 2015

Summertime = Baking time! | Houston Baking Supplies

Now that the kids are home from school and the craziness of the school year is officially behind you, why don't you take the time to find the joy in baking!? If the new hobby is for you or your kids (or both!), let us at Fiesta Baking Supplies in Houston, Texas help you get started. We have an amazing selection of baking supplies to make your new hobby fun and easy. Come in to our stocked shop and let us show you how to use icing, fondant, gum paste, molds, cutters, brushes, glitter and a long list of other tools. You can even sign up for a decorating class or purchase books and DVD's to make the learning process even more fun.

So, what are you waiting for? It's too hot to be let's get in the kitchen together. Come and see us at Fiesta Baking Supplies in Houston and let's tie on our aprons together. We can't wait to help you create many amazing baked items for those you love! Your little summertime project just won over the hearts of everyone in your family! See you soon!

Monday, June 1, 2015

Equipment/Tools needed to make cupcakes

If you are going serious into the baking business, my advice is to buy the best quality of tools that you can afford.

There are 5 must have tools/equipment that you need when making cupcakes.
  1. ELECTRIC MIXER- This is a kitchen workhorse for bakers! Many batters can be made without one but for most types of frosting a mixer is very important. A standing mixer is more efficient that a hand one because it leaves our hands free to do other things, and  it has a motor that can power through heavy batters and frostings.
          There are many sizes and brands. Be sure to make your research before deciding which one
          you will be getting.

       2.  CUPCAKE LINERS-These are available in solid colors, pastel or bold tones, prints,  and are
       made of shiny foils, or grease proof paper. If you well grease the muffin pan , it's not  necessary
       to use liners, I rather use liners, easier to remove from muffin pan, make it easy to handle
       cupcakes when frosting them and they look cute if we use a liner that will match the party theme.

       3. MUFFIN PANS
  • STANDARD: Have twelve cavities, each with a 1/2 cup capacity.
  • JUMBO: Have six cavities of 3/4 cup capacity
  • MINI: have twenty-four tiny cavities that hold about 3 tablespoons a piece

      4. ICE CREAM SCOOP- To get even sized cupcakes an ice cream scoop comes in handy,  
       especially when batters are thick and heavy.
     Ice cream scoops come in many different sizes, so choose the right measuring size for Jumbo,
     Standard & Mini cupcakes.
     5.SILICONE SPATULA- Indispensable kitchen tools!  With a wide, flexible silicone spatula you can scrape every last bit from the bowl and easily smooth over the batter's surface. I prefer to use silicone spatulas because they are hear resistant and do not pick up food odors.  These also come in many different sizes. To begin with you should have a small, medium and large silicone spatula.
Don't forget the FOOD COLORING: standard good coloring from supermarket come in basic colors and they can thin your batter or icing since they are all water based. The best are the gels sold in specialty stores which come in a variety of colors and sizes.