Sample Plate Cupcakes: Character Death by Chocolate, The Dean, Wedding Bells, Wow-Zow Red Velvet, Marble and Vanilla Chocolate Chip.
Not a Nerdy Cake, but Lady did some beautiful photography work here.
Drunk Pikachu Cake
This is already one of my favorite cakes this month ok. A drunk Pikachu cake made for a Pokemon loving bartender!
Pikachu is our Evil Chocolate cake, filled with whipped ganache filling, mini chocolate chips and creamy chocolate drizzle.
That’s one way to evolve.
butterbeer cupcakes
(makes around 18)for the cupcakes:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 tablespoon butterscotch schnapps
1/2 cup buttermilk
1/2 cup cream sodaFor the filling:
5 1/2 ounces butterscotch chips (half an 11 ounce package or a little less than a cup)
1/2 cup heavy creamFor the frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch filling
1 tablespoon butterscotch schnapps
1/8 teaspoon salt
3 1/2 to 4 cups powdered sugar
Splash of cream soda (as needed)directions:
1. to make the cupcakes, preheat oven to 350º and line cupcake pans with liners.
2. in a medium bowl, whisk together the flour, baking soda, baking powder and salt and set aside.
3. in the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. add both sugars and continue beating until well combined. on low speed, add eggs one at a time, beating well after each addition.
4. combine the schnapps and buttermilk. add the dry ingredients in three batches, alternating with the cream soda and buttermilk.
5. mix until just combined, scraping the sides and bottom of the bowl as needed. fill each cupcake liner about 3/4 full, then bake for 15-17 minutes until a toothpick inserted in the center comes out clean. cool completely on a wire rack.
6. while the cupcakes are cooling, make the filling by combining the butterscotch chips and heavy cream in a glass bowl set over a pot of simmering water. stir occasionally until combined.
7. remove from heat and allow to cool to room temperature. transfer to a squeeze bottle and fill each cupcake just until the filling comes to the top.
8. to make the frosting, cream the butter on medium speed until light and fluffy. Add the butterscotch filling, schnapps and salt and beat until well combined.
9. on low speed, beat in the powdered sugar one cup at a time until desired consistency is reached. Add cream soda as needed to thin the frosting.
10. frost cupcakes and drizzle with remaining syrup.enjoy!
12 Days of Nerd-Mas: Team Red Rules Red Velvet Cookies with Cream Cheese Bits
You know what rules? Team Red. You know what also rules? RED VELVET COOKIES. What happens when the two meet? You get the best cookie the world has ever seen.
I have yet to find a place to sell red velvet cookies with cream cheese. So I decided to cut those nerds out and make my own.
Feel very, very lucky because Ant gives you precious recipes that have been in her family since last Tuesday.
What You’ll Need:
- 1 1/2 cups all-purpose flour
- 2 1/2 Tbsp cocoa powder
- 1 tsp cornstarch
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 tsp distilled white vinegar
- 1 large egg
- 1/2 Bar Frozen Cream Cheese
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp red food coloring
What To Do, Son:
- Preheat oven to 375 degrees. Which is only slightly hotter than I am.
- In a mixing bowl whisk together flour, cocoa powder, cornstarch, baking powder and salt, set aside.
- With electric mixer, or the strength of hercules and a wooden spoon, whip together butter, sugar and vinegar until pale and fluffy, about 3 - 4 minutes. Add egg. Add vanilla and red food coloring and mix until blended.
- With mixer set on low speed, slowly add in dry ingredients and mix just until combine.
- This is important, so listen up. Or read twice. Cut up frozen/cold cream cheese into tiny bites. When rolling your dough by spoonfuls, (About 1/4 of a cup.) add bits to desired spots OR press into tops of cookies after baking. Whichevers you like.
- Bake 9 - 11 minutes. Allow to cool on cookie sheet before transferring to a wire rack to cool. Or eat them hot as hell because you a strong independent baker who don’t need no safety regulations MmmmHmmm.
This is seriously one of my favorite cookies. It’s super soft and cake-like with a crackly top and I think I ate 14 of them just by myself. I regret nothing. Except not eating more cookies.
And yes, that is superhero themed wrapping paper that I had my team hunt for. Yes.
Twisted Fairy Tales Cake!
So I got this email that said a group of (Amazing) people were throwing a twisted fairy tales themed birthday party and they needed a cake. Only problem? They needed the cake in 2 days. And it was in Philadelphia. Okay, I can work with that.
So 2 sleepless days and nights and a 4 hour car ride later, they had their cake and I had crossed ‘Book cake’ off my cake bucket list.My love of airbrushing is back and I got to scream “THE SKULL IS BOUNCING AROUND A LOT, CRICKET!” on the drive over.We also got to fun through the way too flat streets as fireworks exploded above our heads. Let’s go back to Jersey.
