Croquembouche....Oui! Oui!

Croquembouche

 

What a Centerpiece for any table!!  Croquembouche is not only a beautiful adornment for a Holiday gathering or a Wedding, but is amazingly delicious as well!  It can be a little intimidating at first to create on your own, but is well worth the effort for the incredible taste!


What is Croquembouche you ask?  It is a French Pastry used mostly in Weddings and is also known as Croque-en-bouche which means "crunch in the mouth".  The pastry puffs are known also as "choux" and are hollow and filled with vanilla cream or custard.  Typically they are held together by toffee or chocolate and then decorated with caramelized spun sugar. 

Tradition has it that the challenge in French Weddings was for these "pastry puffs" to be stacked as high as possible between the bride and groom and that they were to kiss each other without disturbing the tall cake tower.  If they achieved a kiss, the marriage was said to bring prosperity to them.  Imagine the disappointment if they brought the tower down! Traditionally, as well, the Croquembouche was to be hit by a sword, silver mallet or a champagne bottle as it was believed to be bad luck to use a knife.  In modern day, however, the bride and groom pose for a picture and the Croquembouche is then served to the guests.

Chocolate Croquembouche

Croqumbouche is not only served at Weddings but is great for any get together where a dessert or centerpiece is needed.  It is always a crowd pleaser and the center of attention!  Penelope's Perfections offers Croquembouche in miniature and regular size!

Traditional Croquembouche

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15 Hot Wedding Cake Trends

https://www.theknot.com/content/wedding-cake-trends


Penelope's Perfections Wedding Cakes / Newport Beach Wedding Cakes / Costa Mesa Wedding Cakes @Perfe1Penelopes

Halloween Cake and Cupcake Ideas

 It is almost HALLOWEEN again and is time to make some SCARY cakes and cupcakes!  Here are some of Penelope's Perfections favorite cakes, cupcakes and cake pop ideas.  They can be made easily with just about any cake recipe. 

 The ghost cake that Penelope's Perfections loves is a chocolate cake recipe with vanilla buttercream icing.  It is assembled with vanilla icing between the cake layers and is then iced with a #18 star piping tip vertically until the cake is covered on the sides.  Chill for 30 minutes.  Next, dark bittersweet chocolate ganache is poured on the top of the cake.  Be careful when pouring the ganache so it stays on top of the cake and does not run down the sides!  Chill again till ganache is firm.  Last, make the ghosts.  You can use a chocolate truffle that is smooth or a ball of vanilla fondant for the base of the ghost.  Roll out vanilla fondant somewhat thin and ruffle the edges with a ball tool.  Cover the truffle with the fondant and place the ghost on the cake!  The ghost eyes were piped with ganache.  The eyes can be buttercream or chocolate chips as well! 

These cute cake pop mummies are so easy and fun to make!  Any cake pop recipe will work.  Take the cake pop and dip it into melted white chocolate or white candy melts.  Let dry on cake pop stand or wax paper.  Next, using a small round piping tip, #2 , add some piped lines with the candy melts or white chocolate.  The eyes can be added with colored buttercream, piping gel, or ganache.


Here are a few more favorites for Halloween! 

Penelope's Perfections Wedding Cakes / Newport Beach Wedding Cakes  /  Costa Mesa Wedding Cakes
@Perfe1Penelopes 

How to Add Gold to Buttercream Wedding Cakes

Art Deco Wedding Cake

As a Buttercream Wedding Cake baker, I get lots of requests to add gold and silver to make the wedding cakes shine!  Buttercream Wedding Cakes can be tricky, to say the least, when it comes to adding certain elements.  It does take some practice and patience to get the desired outcome...but besides, why should fondant cakes have all the fun?

Two main ways to achieve that sparkling and shimmering appearance of gold is to use luster dust and gold leaf.  Gold leaf is definitely the preferred choice because it is real, edible gold.  It comes in booklets on loose or transfer paper sheets.  The transfer paper is much easier to work with and can be applied easily to any tier of a buttercream cake.  The buttercream must have crusted and needs to be firm to the touch, so chill it well!  It is best to apply the gold leaf onto the cake tier before assembling the cake so that the base of the cake can be completely covered.  When applying the gold leaf, press lightly onto the icing and then remove the transfer paper.  Continue until the cake has been covered.  That easy!  Refrigerating the gold leafing on a buttercream cake really has no effect on the shine.  It will form condensation when removed from the refrigerator and back to room temperature, but it still looks great!

The other way to get a metallic gold or silver accent on a Wedding Cake is to use gold luster dusts.  There are approved edible metallic luster dusts that can be used.  Old Gold Luster Dust is a great choice.  It can be used dry or wet.  Use luster dust dry and brush it on fondant, white chocolate molds, etc.  If you want to color white sugar pearls gold,  use the luster dust plus vodka or lemon extract.  Simple!

Why not add sparkle to a Wedding Cake?








Penelope's Perfections Wedding Cakes    Newport Beach Wedding Cakes.  Costa Mesa, Orange County
@Perfe1Penelopes

Chocolate Ganache

Chocolate Ganache Glaze

Chocolate Ganache!!  How heavenly of a flavor you have!!  If you are a chocolate lover, ganache is for you!!  It is versatile, beautiful on any cake, and the taste is out of this world!  What is Chocolate Ganache?  It is the French word for heated cream and chocolate mixed together. Simple enough?  It is commonly used in truffles, fillings for layered cakes, and used as a glaze on top of almost anything.

How is Ganache made?  Ganache is made by heating heavy cream in a sauce pan until the cream begins to barely simmer.  When the cream has tiny bubbles around the edges of the pan, it is ready.  Overcooking the cream will result in a scorched flavor to the ganache.  As soon as the cream is ready, turn off the heat and add the chocolate.  The chocolate can be bittersweet, semisweet, or white.  The chocolate should be broken into very small pieces for it to melt easier into the cream.  Once the chocolate has been added, do not stir for two minutes.  This allows the cream and chocolate to assimilate.  Once two minutes has passed, gently stir with a whisk in one direction until the chocolate is completely smooth and shiny.  Stirring in one direction keeps the ganache from getting air bubbles.

The chocolate to cream ratios do vary a bit when making different types of Ganache.  If the chocolate is being used for truffles it is customary to use a 2:1 ratio of chocolate to cream.  If it is being used as a glaze or whipped filling for a cake it should be a 1:1 ratio of chocolate to cream.

Once the chocolate ganache is stirred and is shiny it should be placed in a bowl to cool.  If it is being used as a glaze to be poured over a cake or dessert it can be used when the temperature is between 86-91 degrees F or a tepid temperature.  For truffles the ganache will need to be covered and refrigerated until it is firm, whereas, if it is being used for a cake filling it can be chilled slightly and then whipped like cream in a chilled mixing bowl. 

With all the varieties of Chocolate Ganache, it is always a crowd pleaser!!


Penelope's Perfections caters Newport Beach, Costa Mesa, and Orange County areas

Wafer Paper Flowers

Take cake decorating to an all new level with wafer paper flowers and wafer sheets!!  Decorating a buttercream cake doesn't have to be limited to just using piped buttercream.

So what are wafer paper flowers?  Wafer paper flowers are made from wafer sheets.  These sheets are made from potato starch, water, and vegetable oil. They have little to no flavor which makes them perfect to use so they do not interfere with how the cake tastes!  Wafer paper comes in packs of 8 x 11 sheets and are white in color.  They can be used white or can be colored with food coloring on an edible printer.  The sky is the limit on the colors and designs that can be printed and used to make flowers!

So why use wafer paper flowers?  If flowers are part of the cake design, there are three choices: real flowers, sugar flowers, or wafer paper flowers.  Real flowers are always a great choice but can be expensive.  While nothing compares to Mother Nature, sugar flowers and wafer paper flowers can be created to look strikingly realistic.  Sugar flowers are made from a paste called gumpaste and fondant and is predominantly made of sugar.  They can be colored and dusted to look just like a real flower.  They work well on fondant and buttercream cakes but can be a bit heavy on buttercream cakes especially when using a large number of them.  Sugar flowers need to be anchored to the cake with floral wire or foam of a sort.  Wafer paper flowers are very light, hence the name, and can be attached to a buttercream cake with a dot of buttercream or piping gel.  They hold up well on buttercream and fondant icings.  Wafer paper flowers are quickly and easily made with no drying time compared to sugar flowers and cost much less than real and sugar flowers.

So when flowers are called for on a buttercream cake, why not try the hottest trend in floral decor, Wafer Paper Flowers!

Bleached Flour vs Unbleached Flour

Have you ever wondered when buying flour what the difference is between unbleached flour and bleached flour?  Is it the same?  There actually is a difference and each type should be used for certain baked goods.

Peony Wedding Cake

1. BLEACHED FLOUR

 Bleaching the flour -- the chemical method of adding potassium bromate, chlorine dioxide, benzoyl peroxide or chlorine gas during milling hastens the aging process. Aging the flour develops a stronger gluten that enhances the final product.  Besides quickly aging the flour, bleaching also changes its protein molecules, which isn't necessarily a bad thing. The lower protein of bleached flour results in baked goods that are lighter and more tender. For example, many bakers use bleached flour for cakes, pie crusts, pancakes and pastries. Bleached flour is also often used in baked goods where whiteness is a priority, such as angel food cake.  Cake flour is an example of a bleached flour.  Another benefit of bleached flour is the ability of the flour to retain more liquid than it normally would.  This is called a high-ratio cake flour.  If a recipe has a ratio of liquid ingredients that is higher than the ratio of flour, the bleached molecule component of the flour actually bonds with the liquid ingredients and "holds" its form. 

2. UNBLEACHED FLOUR

 Unbleached flour is aged naturally by exposing it to air up to several weeks after milling. It contains higher levels of gluten, and its off-white appearance is a result of the absence of the oxidizing chemical additives. Unbleached flour can be substituted in equal parts for its bleached counterpart; however, the higher protein levels will change the consistency of the product. For example, while cakes and pastries baked with unbleached flour may suffer with a texture that is denser and heavier, unbleached flour is recommended for yeast breads. Cookies also generally fare well when baked with unbleached flour.  Bread is made with unbleached flour and has a higher protein and gluten content.

Choosing the right kind of flour can make a difference when making cakes, cookies, breads, and pastries!