One of the things I do miss about working in an office is sharing food. Whenever there is left over cake or sweets from a party, the office kitchen is a magical nexus where things disappear in a blink of an eye. Over the past year, I have been taking advantage of my husband's office. They have been the recipients of all sorts of random treats. I started getting a reputation as the cake-lady which eventually led to a tiny baking gig: a baby shower cake.
They didn't want anything fancy. For the parents-to-be, I made a tiny cake to take home and share with their son so he would feel included as the big brother. It was requested that we kept things neutral - no wild pinks for baby girl! I kept it simple with buttercream rossettes made with a 1M piping tip and rustic edges.
For the rest of the office, I ended up making two flavors of cupcakes: coconut cupcakes and chocolate with caramel buttercream cupcakes. I thought both of these turned out fantastic - my husband was all about the coconut filling. My only comment, as I do not have a super sweet tooth, is that chocolate ones were too rich for my blood. His office-mates crushed them so it's a matter of preference. Know your audience!
And of course, the real fun was making little stork tipper. It wasn't requested but I wanted to add something cute. The body is made of plain, white fondant with an orange bill and pink knapsack. The eyes were done with a little food coloring pen gently pressed. The cheeks are a light brushing of edible, pink food dust. Lastly, the legs are plain lollipop sticks. I halved a third lollipop stick to attach the stork's head to the body. It's not difficult but takes some patience. Try as I might, the stork's texture did not come out entirely smooth but that's okay!
One of his co-workers was kind enough to snap of photo of the stork actually on the cake at the party! Forgive the funky fluorescent office-lighting that we all know and love. I'm just happy to see it held up!
Chocolate Cupcakes with Caramel Frosting
from Table for Two
Note: the cake is based on a Devil's Food Cake box-mix. It actually came out surprisingly good! The use of sour cream really ups the moisture. If you're fiercely anti-cake-mix, use your favorite chocolate recipe (i.e.
The heart shaped caramel toppers were made by hand out left-over soft, caramel candies. I love making little toppers this way! These candies can take a beating and very forgiving. Simply pinch off little pieces, roll into balls, slightly flatten, and use the edge of a blunt knife to create a small devit for the top of the heart. Smooth over gently.
Coconut Cupcakes with Coconut Frosting and Filling
from America's Test Kitchen
Coconut Cupcakes
1 large egg plus 3 large whites
1/3 cup cream of coconut
2 tablespoons water
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup + 2 tablespoons (4.5 ounces) cake flour
1/2 cup (3.5 ounces) granulated sugar
1/2 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into pieces and softened
Adjust oven rack to middle position and heat oven to 325 degrees. Line tins with 12 cupcake wrappers.
Whisk egg and whites, cream of coconut, water, vanilla, and coconut extract together in 2-cup liquid measuring cup. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined, about 5 seconds. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute.
Add half of egg mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining egg mixture, and beat until incorporated, about 30 seconds. Using rubber spatula, give batter final stir by hand.
Fill about 3/4s of the cupcake tins and smooth tops with rubber spatula. Bake until tops are light golden and toothpick inserted in centers comes out clean, 12 to 15 minutes, rotating pans halfway through baking. Let cupcakes cool in pans on wire rack for 10 minutes. Remove from pans and let cool completely on rack, about 2 hours.
Coconut Filling
8 tablespoons unsalted butter, softened
1/8 teaspoon salt
1/2 cup (2 ounces) confectioners' sugar
4 ounces (3/4 cups) Fluff brand marshmallow crème
1/2 teaspoon coconut extract
1/2 cups (2 ounces) sweetened shredded coconut, toasted
Using stand mixer fitted with whisk attachment, whip butter and salt on medium speed until smooth, about 1 minute. Reduce speed to low and slowly add sugar. Increase speed to medium and whip until smooth, about 2 minutes, scraping down bowl as needed. Add marshmallow crème and coconut extract, increase speed to medium-high, and whip until light and fluffy, 3 to 5 minutes. Using rubber spatula, fold in coconut until thoroughly combined.
Coconut Swiss Buttercream Frosting
from Smitten Kitchen
1 1/2 cups sugar
6 large egg whites
39 tablespoons unsalted butter, softened (4 sticks plus 6 tablespoons)
1/2-1 teaspoon coconut extract
Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.
Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)
Add the coconut extract.
Finally, add the butter a stick at a time and whip until smooth.
