Caramel Spirals and Toffee Shards

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I received a few email queries last night, two of which I'm answering today. The first from Karen of Pascoe Vale Victoria asking if was there any way to make mini toffee or caramel spirals without having to make the toffee. 

Yes, you can Karen by using purchased candy. Using the same method as the fruit chews post, place an unwrapped chewable toffee or caramel on a microwave safe plate and zap on low for ten seconds. You can then pull pieces off the toffee & with even movement wrap it around an oiled toothpick or oiled skewer. 

toffee wrapped around a toothpick

Let each spiral sit for a minute and then gently slide off your toothpick, lay the finished spirals on a non-stick surface. You may need to reheat your toffee, just give it a couple seconds at a time.

One toffee will make 36 spirals on tooth picks. Unlike the fruit chews, these only keep for a couple of hours in a covered container, make them shortly before you need them for the best result.

The second email is from 'sweetsuccess', who asked about how to make toffee shards for cupcakes.

These are easy sweetsuccess & look impressive, you'll need...

1 cup of *castor sugar

1/2 cup of water

1. Brush a baking tray with oil & line with non-stick baking paper. Place sugar and water in a saucepan over low heat and cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Boil, without stirring, brushing down the side of the pan with a pastry brush dipped in water, for 12 minutes or until golden. Set aside until the bubbles subside.

2. Use an oven mitt to hold the lined tray. Carefully pour over the toffee. Holding the baking paper securely in place on the tray, carefully tilt the tray to evenly coat. Set aside for 10 minutes or until set. Break into shards.

break into shards

Ooops, I used a silpat to make the shards on; whilst perfect for making toffee for praline, not so good for shards as you can see the imprint of the silpat weave on the shard. A baking tray lined with a smooth silicone baking mat solves that or you can use baking paper though watch out for coated papers as they can leave "a film" on your shards.

imprint on shards

You don't want to break anyone's teeth so keep your shards thin!

thin shards

Wearing oiled plastic gloves prevents fingerprinting when handling the shards. Shards keep for 3-4 hours with low humidity, 1-2 hours in a humid climate so it's best make them close to serving time, place shards into your frosted cupcakes just before serving.

*castor sugar can be replaced with granulated sugar, just make sure the sugar is all dissolved before toffee comes to the boil.

Thanks for the great questions :)

You might also be interested in:

How to clean toffee out of your pot.

and there is also "Sugar Bark" for those that want a shard effect with less effort

Sugar Bark

Australian Women's Weekly Cupcakes

choc-mint mousse cupcake

If your an Australian or from the UK you know the Australian Women's Weekly cookbooks with 100's of titles being published over the years & more than likely you own at least one. The prolific publisher produces title after title, some great and some just okay, there are several cupcake books published by AWW but today we are looking at my favourite Australian Women's Weekly Cupcakes.

Australian Women's Weekly Cupcakes 128 page softcover

Australian Women's Weekly Cupcakes book, is certainly a mixed bag of tricks, you'll find a recipe for Toffee Tumbles that has you piping 300 (truly!) tiny choux pastry puffs & then a few pages later a recipe with only 4 ingredients for No-bake chocolate cakes.

Toffee Tumbles, get out your piping bag for these!

No-bake chocolate cakes, Dan has made these & everyone loved them!

The book also covers using, embossing and painting fondant (RTR) icing, plus frosting, ganache, toffee & meringue. Recipes flavours range from Banana Caramel Cakes, Fig & Toffee Crowns to Choc-Mint Mousse cupcakes. Some recipes are inexpensive to produce like Lamington Angels, others will cost you more like the Coconut Kisses where you will need 450g (15oz) of Ferrero Raffaelo Balls.

Christmas snowflakes, embossed & painted fondant

Whilst there is cakes for the kids, the book does have a lot of what I'd call "dinner party & dessert" cupcakes. Weddings, Christmas and occasions are covered too. With a section on techniques to help you along & a handy conversion chart the small format book packs a lot in within it's pages.

I like the book for inspiration, I started by making the choc-mint cupcakes page 19 (pictured top), which by the way my husband thinks is the best cupcake I've ever made. I've since taken the technique used & applied it to make my own recipe for frangelico choc-hazelnut mousse cupcakes.

Recipes can be either be made with cup and spoon or metric weights. As Australian's we do use SR Flour (self raising/rising flour) in recipes, the book tells you how to make your own if you can't get it. Instructions throughout the book are clear and concise. 

All in all, a different little book from others on the market and well worth getting if you are looking for inspiration, enjoy baking all sorts of cupcakes or an avid cookbook collector!

Available in Oz from Dymocks, The Bookshelf of Oz

Amazon US have new and used copies from other merchants here...  Cupcakes   

Want to see something go terribly wrong from the book?

Lol, my fault not the books, "When Good Cakes Go Bad!!"

Acetate Cubes

                       small, medium & large acetate cubes

Clear acetate cubes or boxes are a lovely way to present a decorated cupcake, perhaps just one for a single thank you gift, or 100 for Wedding favours. 

They aren't without problems, namely your cupcake moves, falls, slips & slides within the box. 

There are a few different solutions to the problem; you could use scrunched tissue or glassine paper in the base as a make shift "cupcake holder", clear shredded cellophane packing material works the same way. You could also make a card cupcake holder for the base of the cube; cut a square of card, fold two of the edges inward and then cut a circle from the centre so the cupcake fits within the hole.

Heart set on a clear cube? The problem can be solved with a dab of royal icing underneath the cupcake to secure it to the base. Allow the royal icing to dry before moving. This also works in keeping you cookie towers in place. Whatever method you use, transport your cupcakes carefully!!

            a small takes a fall... there are two problems with mini's

There isn't enough weight in a mini cupcake to push the folded base into place, so you will need to secure the base with tape or glue as well as securing the cupcake it's self with royal icing.

Worth the trouble? I think so, they do look beautiful once in place! Of course they can also be used to hold lollies & candy, cookie towers & a variety of small gifts too.

Acetate boxes are available from stationery suppliers, craft stores and baking supply stores. In Australia I got mine online from Little Betsy Baker 

Musk Sticks

     Musk cupcakes, with musk frosting & topped with musk mini's

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Ahhhh, difficult to describe the flavour of musk lollies if your not from Australian or New Zealand. A popular pink lolly in it's most common form a 12cm (4.72in) "stick".

Texture

The sticks are extruded, firm, yet are soft & melt in your mouth. The mini's are crunchy and lifesavers chalky, all have that distinct one of kind musk flavour. 

Flavour

As for the flavour, well it certainly is a conundrum, let's see, they are not related to the cosmetic musk perfume, yet  I would describe them as having a strong "perfume". With a hint of rose water &... well, I don't know really. I've heard them described as "tasting like the smell of old ladies at the bus stop & yet kind of nice" (bet that makes you want to try them!), I like the flavour with it's floral undertones. Popular wedding cupcake choice with the pretty pink colour & sweet flavour. 

Shot

Like to live on the wild side?? Then try making yourself some musk vodka!

Ingredients

6 packs of musk lifesavers 

I bottle of vodka

Method

Crush the lifesavers in a mortar and pestle, add to vodka bottle, wait 48 hours. You'll now have pink musk vodka. Drink in shot glasses or as mixed with soda.

Concentrate the formula and you have your own musk extract/essence or I found musk oil for baking and confectionary making online in Oz at Inspired by Chocolate

Baking questions? Contact me on facebook.

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Raspberry Marshmallows

Cupcakes: Luscious bakeshop favorites from your home kitchen

Off the shelf

baking book reviews

Cupcakes: Luscious bakeshop favorites from your home kitchen

Shelly Kaldunski

127 Pages (Hardcover)

Shelly Kaldunski was one of the main contributors to Martha Stewart's Baking Handbook and has worked as a food editor for Martha Stewart Living, so it didn't take much persuasion to click on that "buy now" button.

This small format hardback book is divided into five categories: Basic Cupcakes, Fruit & Nut, Chocolate, Special-Occasion and Frostings, Fillings & Finishes. Also included are small sections on presenting your cupcakes, creative cupcaking, hints and tips, plus the photography scattered throughout the book is gorgeous. 

Now for the good part, the recipes; the first cupcakes I baked from the book were the 'Salted Caramel Cupcakes' pictured above... fantastic, I loved them. Then on to German Chocolate Cupcakes, Rocky Road Cupcakes, Mini Strawberry Cheesecakes, Tangerine Cupcakes (I used Tangelo's instead), Chai and Honey and Rum Raisin. 

The Rocky Road Cupcake Incident; I explained to my husband Mark that when he asks "which one can I take?" referring to the freshly decorated Rocky Road Cupcakes and I reply "you choose", it does NOT mean you can choose to eat all of them! Step-son Daniel, voted the Mini Strawberry Cheesecakes "epic", which apparently in teen speak is "good" and the Chai and Honey nudged out the Salted Caramel to become my favourite.

The butter cream frostings and variations are great, try the Chocolate Malt variety it is sooo good.

On my ever expanding "I want to bake" list are Lemon Blueberry Crunch & Mini Sticky Toffee Pudding Cupcakes.

Full of interesting recipes & ideas, it's a great book and one of my new "favourites".

Rognures = Pie Cupcakes

Rognures
French for puff pastry scraps or trimmings

Spent the day making puff pastry or sourced a good butter puff and don't want to waste your scraps? You could make cookies, but how about "pie cupcakes?" Crisp, buttery, sugared pastry tops fruit filling in your favourite cupcake base. 

American as Apple Pie cupcake Vanilla buttermilk cupcake, cinnamon apple filling, whipped cream and crisp sugared pastry triangle. 

Strawberry Pie cupcake Yellow butter cupcake, fresh strawberry jam & sugared puff pastry heart cut outs. 

Blueberry Pie cupcake Sponge cake base, blueberry pie filling, topped with star cut out patterned pastry top.

Cupcake Cases, Liners, Papers & Wrappers

November's Pick

                                      Cupcake liners can match your theme, act as an inspiration, or sometimes just be "pretty" such as these Donna Hay cupcake papers. Each box contains 100 papers in four co-ordinating colours  available online from Little Betsy Baker  

Martha Stewart's Cupcakes

Off the shelf  
baking book reviews

This weeks off the shelf is 'Martha Stewart's Cupcakes'  175 Inspired Ideas for Everyone's Favorite Treat (Paperback)

Okay, I admit it, I am a Martha fan. I do get a bit "Martha, Martha, Martha" and that can drive the male members of the household a little crazy. This of course does not stop them eating and asking for more whenever I have a day of "Martha baking". 

I've baked many of the recipes in 'Martha Stewart's Cupcakes' a 352 page beautifully formatted book full of cupcake recipes, frostings, fillings, plus ways to decorate and package your cupcakes. All done with Martha's impeccable style.

I made the mocha cupcake (pictured top)... flavourful, choc/coffee experience, everyone loved them. Though watch out for those chocolate coated coffee beans, I ate too many of them when setting up the photo and ended up with lots of shaky shots!

The book contains two of my all time favourite cupcake recipes, a one-bowl chocolate cupcake page 152 and 'Yellow Buttermilk Cupcakes' page 26, in my opinion the "perfect yellow cake". From basic vanilla, a range of chocolates, to Amaretto and Pineapple cupcakes, Roasted Banana cupcakes, Lemon Meringue and a host of other flavours.

Filled with cupcake recipes, to die for frostings, gorgeous photos & inspirational tips you will find yourself turning to 'Martha Stewarts Cupcakes' over and over again.

"Got myself a gun" tiramisu cupcakes

You woke up this morning. Got yourself a gun.
Mama always said you'd be the Chosen One. 
A3 (Alabama 3)

 

I woke up that morning with plans to make chocolate buttermilk cupcakes with chocolate Swiss meringue butter cream frosting & apple toffee tower cupcakes. 

Started by putting a tray of cupcakes in the oven, I then began whisking egg white in a bowl on the stovetop for the frosting, I also had sugar melting for toffee in another pot and chocolate melting in the microwave. At about the point that I was thinking, "how good am I" it all went wrong. 

The iPod got stuck on repeating the first song on the playlist, the theme song to the Sopranos, A3's 'Woke up this morning'... Got yourself a gun. Distracted I check out the iPod settings rather than whisking the egg white. Scrambled egg white wasn't the aim and I had to start that again, whilst separating more eggs I smell "something"... the toffee was burnt. 

The iPod is still playing Got yourself a gun; do I turn off the iPod? No, I decided to reset the iPod and get more sugar on the stove for toffee. iPod reset, but I now have more scrambled egg white. I start to panic (always helpful) and rush to separate more eggs. The reset ipod is still playing Got yourself a gun. 

Ever pushed the microwave button for a second time and it’s not on the setting you started with? Well, I wouldn’t recommend microwaving chocolate on “high”, an eruption of chocolate coincided with the toffee burning yet again and the egg whites scrambling. 

When I realised I had forgotten about the cupcakes in the oven I decided to sit down in the corner of the kitchen and cry, but it wouldn’t have been complete without Got yourself a gun blaring from the iPod. At that point I actually needed a gun! First to go the iPod!

 Tiramisu from the Italian phrase tira mi sù ‘pick me up'

With only time left in the day for a quick recipe, here is the result “Got yourself a gun” tiramisu cupcakes.

Preheat oven to 180C/350F 

Line two 12 cup trays with paper liners (the small patty/fairy cake size)

Cake batter

125g butter (4.4oz)
1 teaspoon vanilla extract
2/3 cup (150g) castor sugar (superfine)
3 eggs
1½ cups (225g) self-raising flour
¼ cup milk (60ml)

Beat butter, extract, sugar, eggs, sifted flour & milk on low speed with an electric mixer until ingredients are just combined. Increase speed to medium & beat for 3 minutes until smooth and pale in colour.

Drop spoonfuls of mixture into the paper liners. Bake about 20 minutes. Allow to cool in tins for 5 minutes removing to a wire rack to cool.

Coffee syrup

1/2 cup of expresso freshly brewed strong coffee
1/4 cup sugar 
1 tablespoon of Tia Maria (you can use Marsala if you prefer)

Stir together until sugar is dissolved. 

Mascarpone topping

1 cup heavy cream
250g mascarpone cheese, room temperature
1/2 cup sifted icing sugar

Mix mascarpone and icing sugar together, in a separate bowl mix cream until soft peaks form. Fold cream into mascarpone mixture.

Pierce holes into the cooled cupcakes with a medium skewer, brush with coffee syrup, top with mascarpone topping and dust with cocoa powder. 

Refrigerate at least two hours before serving.

 

Happy Birthday Emma!

Emma made her own tower of "froggy" cupcakes for her birthday. Fantastic job Emma! Happy Birthday :-)