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Monday, October 27, 2014

New Website + Blog.

We have moved! Please visit us at our new home at www.misobakes.com

Tuesday, July 10, 2012

Stripes.

Aside from the trend, my favorite color combination this summer is navy blue and orange!

I usually am more active and post more pictures of my cakes on Facebook, but due to a special request, here it is! Please follow me on Facebook for more frequent updates! : )


Navy blue stripes with orange sugarpaste ranunculus.


Happy Summer!

Monday, February 20, 2012

Button Cake Version 2.



The most popular post and cake on my blog is the Cute as a Button cake I created a few years back. Well, I've always wanted to recreated it as it was one of my first cakes out of culinary school and my skills were quite limited back then.

Earlier this month, I had the perfect opportunity to recreate it for a friend's daughter who turned 1!



I stuck to the ombre trend and gave the cake ruffles for a more feminine and cute appeal.


To learn how to make the vintage doily, please visit my post on Half Baked.

I've been getting quite a lot of emails regarding the buttons. I don't use a mold (I don't really favor them in general as I think they limit one's creativity). I use any shaped cutter I want and punch the holes out with a piping tip! Here's a brief picture tutorial!




Extremely simple! 

Happy button making! : ) If you do recreate this cake, please tag me on Facebook! I'd love to take a look at your button cakes! 

Thursday, March 17, 2011

Guinness Chocolate Cake with Bailey's Irish Cream Buttercream.

I do not know why, but this year, I am really struggling to get used to the time change. I know, it's only an hour, but really, it is getting to a point where I do not even think I had jetlag this bad before! Silly me.

This morning, I woke up to the sound of my mom muttering something while standing in front of my closet. I had just fallen asleep a few hours before, so I did not even bother to ask what she was doing there. "Do you have anything green I can possibly borrow?" She asked from what seemed like far, far away as I was drifting back to sleep. Her voice sounded so tiny.

She asked again, so I sat up in bed with my massive bed head and in a very irriated voice asked why she needed something green. "It's St. Patrick's Day! I don't want to get pinched!" I laughed and quickly jumped out of bed as I realized I did not have anything St. Patrick-y on my blog. I sat in front of my computer and looked for recipes and came across Nigella Lawson's Guinness Chocolate Cake recipe. Easy Peasy.

I quickly washed up and drove to the grocery store to buy a bottle of Guinness and a tub of sour cream. I must say that it is quite awkward bumping into a friend's mom at 9:30 in the morning with a bottle of alcohol in my arms. I found myself carefully turning the label around as I spoke to her, hoping she did not notice. Or if she did, hoping that she somehow magically knew I was going to bake a cake with it. Hopefully she made that connection. Just hopefully.

Anyways, an hour later, I had a cake baked and cooling, and icing made.

Instead of going forth with Nigella's cream cheese icing, I made Swiss Meringue Buttercream and spiked it with a bit Bailey's Irish Cream to continue on with the Irish theme.



Swiss Meringue Buttercream:
(This is half of a full recipe, as I only needed enough to cover the top of the cake. To make a full recipe, please double the ingredients.)

- 3 large egg whites
- 3/4 cup of granulated sugar
- 2 sticks (or 1/2 pound) of room temperature butter, cubed
- 4 capfuls of Bailey's
- 1 tablespoon coffee extract (optional)

1. In a stainless steel bowl, whisk egg whites and granulated sugar together.
2. Place the bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the simmering water, or your eggs will cook!)
3. Continue whisking the egg mixture until it is warm to touch and no granules of sugar can be felt.
4. Transfer mixture to a standmixer, and using a whisk, whip at medium-high speed until soft peaks form.
5.  When slightly cooled (about a minute), start throwing in the cubes of butter.
6. When buttercream comes together, add the liqueur and extract. You may adjust the amount of extract and alcohol to your own liking, but do so by adding a little at a time.
7. Whip at a lower speed for a few more seconds until well incorporated.

(Having problems with your buttercream? If your mixture turns very soupy after adding the butter, it means the mixture was too warm, or your butter too soft. To resolve, fill a ziploc bag with ice and tape it, or hold it, against the side of the mixing bowl, and your buttercream should come together. If your mixture looks like cottage cheese, it means the mixture was too cool, or your butter was too cold, when added. Just let the whisk run, and your buttercream should come together.)

Once the cake is completely cooled, schmear buttercream on top, and enjoy!

Happy St. Patrick's Day, everyone! : )

For those of you in a hurry, I think this recipe may work using a boxed cake mix. Just substitute the water for Guinness. If you try this method, please send me an email with your results.

I did not level the cake because
I felt it was a easy, laid-back type of cake.
However, if you would like to, feel free to do so!

Miso Bakes is now on Facebook!

Thursday, September 23, 2010

Coffee Jello.





After making the Stained Glass Jello (sgj), I got inspired to make jello out of my favorite beverage: coffee! I took the two components of sgj and played around with it! Fortunately, I was quite successful after my first attempt, some of you may need to play around with the recipe a bit as it all depends on how strong and how sweet you like your coffee.

I will also divide this recipe into two parts, however, you can make both parts at the same time! : )

Ingredients (list of both Part I and II combined):

- 4 envelopes of Knox unflavored gelatin
- 1/2 cup cold water
- 1/2 cup cold coffee
- 1 can sweetened condensed milk
- 4 1/2 cups hot coffee
- 1/3 cup sugar

Part I (Milk Coffee Mixture):

- 2 envelopes of Knox unflavored gelatin
- 1/2 cup cold water
- 1 can of sweetened condensed milk
- 1 1/2 cup of hot coffee (strength depends on preference)

1. Bloom the gelatin in the 1/2 cup of cold water.*
2. Pour hot coffee into the gelatin and mix until dissolved.
3. Add the sweetened condensed milk and stir until dissolved.
4. Set until it cools to room temperature.

(* You can bloom the gelatin in cold coffee, but I did not because I felt like the coffee will overpower the flavor the of scm.)

Part II (Black Coffee Mixture):

- 2 envelopes of Knox unflavored gelatin
- 1/2 cup cold coffee
- 3 cups hot coffee (strength depends on preference)
- 1/3 cup of sugar (sweetness depends on preference so you can add more or less)

1. Bloom the gelatin in 1/2 cup of cold coffee.
2. Add sugar into coffee until desired sweetness.
3. Pour coffee and sugar mixture into the gelatin and mix until dissolved.
4. Set until it cools to room temperature.

Assemble:

1. When both mixtures are cooled to room temperature, pour a cup (using a liquid measuring cup) of the black coffee mixture into a 9x13 pan and refrigerate it for at least 20 minutes.
2. When ready, pour in a cup of milk coffee mixture, and set in fridge.
3. Repeat this process until you have three layers of milk and three of black.
4. Combine what is left of both mixtures and pour over the top (mixture will be very thin) and refrigerate until ready to serve.
5. Cut into small blocks or into bite-sized cubes.

Note: If mixtures firm up during the waiting process, then put the bowl over a pot of hot water for a few seconds at a time until it comes back to liquid state.

Saturday, September 4, 2010

Buttons!


A long time back, while cleaning my room, I found an old candy tin full of colorful buttons that I unintentionally collected throughout highschool, college, and post college. Inspired to make a button cake for an expecting friend, I made about fifty edible buttons and used them for this cake. I did not use all fifty on this cake, but I think the rest will make cute cupcake toppers to accompany this cake.