Star Wars BB-8 Cupcake Cake

This is made with 29 chocolate cupcakes.  2 batches of Swiss Meringue Buttercream.

Steps

1. Bake the cupcakes and arrange them in a full sheet cake board.

2. Frost the cake to get even surface.

3. Pipe the frosting.

Chocolate Cupcake

Rich, extra-chocolaty, soft classic cupcake.

Ingredients

All purpose flour - 2/3 cup   (2 cup)
Unsweetened cocoa powder - 2.5 TBSP (1/2 cup)
Baking powder - 3/4 tsp (2 and 1/4 tsp)
Salt - 1/4 tsp  (3/4 tsp)
Semi-sweet chocolate chips - 3 oz (9 oz)
Butter - 1/2 cup + 3 TBSP (2 cup + 1 TBSP)
Sugar - 3/4 cup + 2 TBSP ( 2.5 cup + 2 TBSP)
Large eggs - 3, at room temperature (9 eggs)
Vanilla extract - 1 tsp (3 tsp)

Makes 12 cupcakes (or 36 cupcakes)

Steps

1. Preheat oven to 350°F.
2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In another bowl, melt chocolate chips and butter over double boiler. Then let it cool to room temperature.

4. Stir sugar into chocolate mixture until combined.
5. Stir in the eggs to the chocolate mixture one at a time, beating until combined after each addition, then beat in the vanilla.
6. Fold in the flour mixture until no traces of flours remain; do not overmix.

4. Divide the batter evenly among prepared muffin cups.

5. Bake until a toothpick inserted in the center of the cupcake comes out clean, 22-24 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes ti the wire rack and let cool completely, about 1 hour.

6. Optional: Frost the cupcakes and serve. The frosted cupcakes can be refrigerated in an airtight container for up to 3 days.

Cheese and Green Onion Bun(香葱芝士面包)

This is the Simple Soft Bun with cheese and green onion topping.

Ingredients

Bread Flour - 2 and 3/4 cup (400 g)
Sugar - 5 TBSP (80 g)
Salt - 1 tsp (4 g)
Active Dry Yeast - 1.5 TBSP (15 g)
Milk - 1 cup and 1 TBSP (260g)
Egg - 1 (40 g) - 1/4 cup apple sauce
Butter - 3 TBSP (40 g)
For toppings:
Shredded cheese
Green onion
Yield 12 buns for one baking sheet

Steps

1. Put all ingredients in bread machine and set to "Dough" setting.

2. After bread machine cycle is complete, take out dough and divide into 12 portions. Let them rest for 10-15 minutes.

3. Shape into stick shape ad put on baking sheet to let it rise again.

4. After the bread volume double, sprinkle shredded cheese .

5. Preheat oven to 360°F, and bake bread for 15 minutes until cheese is melted and golden.

6. Cool bread on cookie cooling rake and store in sealed bag or container.

Strawberry Mousse Cake (egg free, no bake)

Ingredients

【Crust】
Oreo cookies or Graham crackers - 7 oz (200 g)
Butter - 4 TBSP, melted
【Mousse】
Fresh strawberries - 24 oz
Sugar - 2/3 cup
Heavy whipping cream, chilled - 2 cup
Gelatin powder  - 2 packs (14 g)
Cold water - 4 TBSP

Steps

1. Prepare the crust. Place the Oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened. Press the mixture into the bottom of mousse cake ring using the back of a spoon. Refrigerate until the first layer of mousse is prepared.

2. Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
3. Cut the strawberries in quarters and add to a sauce pot with sugar; Simmer until the sugar is fully melted.

4. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted strawberry sauce. Use a blender to puree the strawberry sauce.
4. Whip the remaining 2 cup chilled whipping cream until stiff peaks form. Add strawberry sauce and mix until well combined.
5. Pour the strawberry mousse over the crust and refrigerate the cake for at least 4 hours or overnight to set.

6. Run a knife around the edges of the cake to remove the mousse cake ring.

7. Decorate and keep refrigerated until ready to serve.

Running Club Cake

This is the red velvet cake made for a potluck at the local running club called "BURN".

Red Velvet Unicorn Cake

My friend requested a red velvet cake. So I looked for recipes online and settled on following the one from Sally's Baking Addiction. I cut the red food color by half so my cake is not so brightly red, but hopefully healthier. The recipe is good for a 2-3 layers 8-9" cake, depends on the height desired. I actually doubled the recipe and split it into a 4 layer 8" round cake and a 2 layer 9" round cake.

Ingredients

Cake flour - 3 cups
Baking soda - 1 tsp
Unsweetened cocoa powder - 2 TBSP
Salt - 1/2 tsp
Unsalted butter - 1/2 cup, softened to room temperature
Sugar - 2 cups
Oil - 1 cup
Large eggs - 4, room temperature and separated
Pure vanilla extract - 1 and 1/2 TBSP
Distilled white vinegar - 1 tsp
Buttermilk - 1 cup, room temperature (can DIY by mixing 1 TBSP fresh lemon juice with 1 cup milk, and let it sit for 5 minutes)
liquid red food coloring - 0.5 to 1 oz, or use gel red color
Cream Cheese Frosting for icing
Swiss Meringue Buttercream for flower decoration because cream cheese frosting seems too soft to pipe details

Steps

1. Preheat oven to 350°F. Spray or lightly butter cake pans, could be 2-3 8" or 9" cake pans, depends on how many layer and how tall the cake will be.
2. Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy. Add the oil and beat on high for 2 minutes.
4. Add egg yolks and the vanilla. (Set the egg whites aside.) Beat on medium high speed until combined. Beat in the vinegar and the food coloring until you reach your desired color.

5. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk.
6. Vigorously whisk or beat the 4 egg whites until thick and foamy, about 3 minutes. Fold into cake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick.

7. Pour batter into cake pans filling 2/3 or less full. Bake for 20-35 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean.

8. Remove from the oven and allow cakes to cool completely in the pans set on a wire rack.

9. For the unicorn cake, I have made the horn and ears with fondant two days ahead. The horn is made from white fondant, and painted with golden edible glitter.  The ears are painted pink inside with diluted pink gel color.

10. Stack up the layers and decorate. The cream cheese frosting is soft at room temperature and the layers slips, so I inserted a wooden dowel in the middle.

Make ahead tip:
The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let it sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Carrot Cupcake with Cream Cheese Frosting

A classic cupcake that is very moist and lightly spiced.

Ingredients

All purpose flour - 1.5 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Ground cinnamon - 1/2 tsp
Finely grated carrots - 1.5 cups (about 3 carrots)
Sugar - 1 cup
Vegetable oil - 3/4 cup
Large eggs - 2, at room temperature
Buttermilk - 1/4 cup
Vanilla extract - 1/2 tsp
Cream cheese frosting

Steps

1. Preheat oven to 350°F.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together carrots, sugar, egg, buttermilk, and oil. Then fold in the flour mixture.
4. Divide the batter evenly among prepared muffin cups.

5. Bake until golden brown or a toothpick inserted in the center of the cupcake comes out clean, 20-25 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes ti the wire rack and let cool completely, about 1 hour.

6. Frost the cupcakes with the cream cheese frosting. The frosted cupcakes can be refrigerated in an airtight container for up to 5 days.