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

INGREDIENTS

• 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

DIRECTIONS

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

INGREDIENTS

• 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

DIRECTIONS

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.

 

ENJOY!

 

 

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 outside...so 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!

 

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

Jumbo

Standard



 Mini

      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.

 





 

 



 

Cupcakes

Not to long ago, cupcakes were treats just for kids. Cupcakes with colorful frostings and sprinkles were meant to enchant the kids eyes and the frosting was made to please the kids sweet tooth.  But…. Adults have begun to realize what they’ve been missing and cupcakes’ popularity has grown.

 

There are several theories about how cupcakes came to be called “cupcakes”.

1)      They got their name because they were baked in small cups or tea cups to create individually sized cakes.

2)      Cupcakes like pound cakes were named after the recipe that was used to make them: one cupa of each; butter,sugar,flour and eggs

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INGRIDIENTS IN A CUPCAKE

BUTTER-:Always use unsalted butter; it allows you to have full control over the amount of salt in your recipe. Unsalted butter is also known as sweet butter. Don’t use butter substitutes , it can affect the taste and texture of your cupcake


 

                     



                   VEGETABLE OIL  SPREAD                                        REAL BUTTER

 

 

 

 

·         FLOUR-: There are 2 types: All purpose flour and cake flour. All purpose flour has a higher protein content than cake flour and yields a firmer cake texture. When your recipe calls for cake flour and you don’t have any available,for every cup of cake flour needed, use 7/8 or ¾ cup plus 2 tablespoons of all purpose flour plus 2 tablespoons of cornstarch.

 

ALL PURPOSE FLOUR

 CAKE FLOUR

 

·         SUGAR-:Gives the sweetness to cupcakes, it tenderizes, adds moisture and promotes browning during baking. Granulated sugar is the most commonly used in baking because of it has neutral flavor.  Brown Sugar contains molasses, which makes it moist and gives it a caramel like flavor. Confectioners’ sugar is often used in glazes, frostings, and for dusting sweets just before serving.

 

                       

 

                                            

 

·         EGGS-: Mostly all the recipes were developed with large eggs. If the eggs need to be separated, it’s easier to do so when they’re cold and the yolks are firm. If you’ll be whipping the egg whites, they must be free of any yolk, so be careful when separating the eggs, and be sure that the bowl and beaters that  you use to whip the whites are clean.

                                

 

·         BAKING SODA  and BAKING POWDER -: both are leveling agents that help cupcakes rise during baking.  Baking soda is used when the batter contains an acidic ingredient like buttermilk or sour cream.  Baking powder  can be used in the presence or absence of an acidic ingredient. Old baking powder often does not provide proper lift so check the expiration date before using.

 

                                

 

 

 

 



 



 



 

 

 

 

 

 

 

 

 

 

Baking Products for the Artist in YOU! | Baking Supplies Houston

You don't have to own a bakery to be a baker. Come in to Fiesta Baking Supplies Serving Houston and let us help you get started making the most amazing baked goods. You'll soon be inspired by our large selection of supplies. Have fun browsing our isles to see the tools, fondant, colors, molds, pans, paper goods, cutters and so much more! We're excited to help you find the things you need to prepare for your next celebration.

 

If you want a little extra help, be sure to sign up for one of our fun and educational Baking Classes. At Fiesta Baking Supplies Serving Houston, our professionals offer decorating classes in English and in Spanish. We promise that you'll learn a lot and have a blast at the same time!

 

Take the short drive to see us at Fiesta Baking Supplies Serving Houston. We have an amazing selection of supplies and want to quickly change your title of customer to friend as we bake along side of you! See you soon!

Mothers' Day in United States

Mother's Day in the United States is annually held on the second Sunday of May. It celebrates motherhood and it is a time to appreciate mothers and mother figures. Many people give gifts, cards, flowers, candy, a meal in a restaurant or other treats to their mother and mother figures.

The origins of Mother's Day are attributed to different people. Many believe that two women, Julia Ward Howe and Anna Jarvis were important in establishing the tradition of Mother's Day in the United States. Other sources say that Juliet Calhoun Blakely initiated Mother’s Day in Albion, Michigan, in the late 1800s. Her sons paid tribute to her each year and urged others to honor their mothers.

Around 1870, Julia Ward Howe called for Mother's Day to be celebrated each year to encourage pacifism and disarmament amongst women. It continued to be held in Boston for about ten years under her sponsorship, but died out after that.

A cupcake bouquet is very popular for this day.  Here are some pictures that I found on the internet and thought they were really cute.

 

Enjoy this tutorial that I found on youtube  by Mad Hatter Cupcakery

https://www.youtube.com/watch?v=haoSabf4JSs

 

Wedding Cake Cookies

In Mexico we have a very popular recipe for wedding cookies. This recipe is a family recipe that I want to share with all of you:

Ingredients:  Makes 3 dz. aprox.

1 cup softened butter
1/2 cup powdered sugar
1 teaspoon MEXICAN vanilla
2 1/4 cups sifted flour
1/4 teaspoon salt
3/4 cup chopped pecans
Extra powdered sugar for rolling baked cookies in.

Directions:

1. Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
2. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
3. Chill dough if it seems too soft.
4. Roll dough and cut with cookie cutter of your preference  or roll 1.25" balls and place on parchment paper
5. Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.

We usually make cookie balls and bake them like that.  But there are many options when you use your imagination.

 

 

June is the most popular month for weddings so, bridal showers should be taking place right now. I found this picture on the internet and thought that this design will go perfect with a bridal shower or even at the wedding reception.  If you decide to go with this design, it will be better if you don't dip your cookies in powdered sugar.

Use 3 different size of round cutters and decorate with  royal Icing and make some beautiful mini roses  with the silicone molds that we carry at www.fiestabakingsupplies.com. You are going to love this mold and many more that you will find.
Have fun!