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August 2016 By i sugar coat it! 15 Comments

Whipped Dulcey Ganache Chocolate Wrapped Cake

Whipped Dulcey Ganache Chocolate Wrapped Cake is six layers of pure decadence wrapped in a thin layer of dark chocolate.

OK, before we delve into this tall, dark mass of decadence I call Whipped Dulcey Ganache Chocolate Wrapped Cake, I need your help. I suck at naming my recipes. How does one go about naming culinary creations?

I don't base my posts on what is trending online, I'm just not that savvy, I suppose. Giving name to what comes out of my kitchen has never been a strategic exercise in focus keywords. Both of which may explain my sub-par SEO. Still, I find myself fussing over recipe names, more than a person of sound mind should. Why can't they just roll off the tongue and stick like a Ben & Jerry's flavour? Is that asking too much?

Let's start with the fact that it's a cake. Check. I filled said cake with a ganache I made from my favourite blond chocolate, which I whipped into submission. Check. I layered said cake and whipped ganache and then wrapped the six layers in a thin sheet of dark chocolate. Check. There are also a couple layers of praline and chocolate flakes on the top, but adding those would make for a really cumbersome title. So my options:

Dulcey and the Amazing Technicolor Dream Cake
Whip Me Baby One More Time
(Not so) Blurred Lines
Dangerously In Line
Watch Me Whip, Watch Me Layer

I settled on the less than exciting, but fitting Whipped Dulcey Ganache Chocolate Wrapped Cake. Not as catchy as Cherry Garcia, but hey.

As indicated in the title, this cake is wrapped in chocolate. You might recognize the transfer pattern from my Chocolate Cones. I actually made the cake first and decided to use up the small cuts to create ice cream cones. There is no waste on my watch.

This isn't the first time I've used chocolate transfer on a cake, however. This Think Pink cake for Breast Cancer Awareness month was one of my earliest forays into using chocolate transfer in caking. I've also used transfers on a number of smaller chocolate treats on the blog. It's an easy, completely edible way to add a little interest.

Another area that stumps me every time is finishing a cake. Do I add flowers? Should I pipe buttercream rosettes around the top? Candles? Sparklers? I really suck at telling a story through my photos. Don't even get me started on styling, props, camera angles and settings - I turn into one of Woody Allen's characters, off meds.

All that matters, really, is that this cake tastes like a million bucks (anyone who has ever actually tasted a million bucks, feel free to back me up in the comments below). The cake recipe is adapted from one we used in school and has made many appearances on the blog. It's filled with Rodelle Baking Cocoa and Reserve Vanilla. What I love most about it is that it's a one-bowl affair - mixers need not apply.

The Ganache? Well, I can sit here and tell you how it tastes like a piece of buttery, biscuit caramelized heaven, but you really need to experience it. Go get your hands on some Valrhona Dulcey chocolate, you deserve it!

To wrap things up, pun intended, be sure that your ganache (or buttercream) is applied smooth and evenly. This will make wrapping the sheet of chocolate a cinch! If you have never wrapped a cake in chocolate, consider practicing on a smaller cake first.

So what do you think about my Whipped Dulcey Ganache Chocolate Wrapped Cake? To my fellow bloggers - How do you go about naming your recipes? To my fellow non-blogging sweet fiends - What would have been your choice of name for this cake? I am dying to hear.

Whipped Dulcey Ganache Chocolate Wrapped Cake is six layers of pure decadence.

Print Recipe

4.34 from 3 votes

Whipped Dulcey Ganache Chocolate Wrapped Cake

Whipped Dulcey Ganache Chocolate Wrapped Cake is six layers of pure, unadulterated decadence.

Cook Time30

Total Time30

Course: Dessert

Cuisine: Cake

Servings: 6 "-6 layer cake

Author: I Sugar Coat It

Ingredients

Cake

360 grams granulated sugar
100 grams bread flour
100 grams cake/pastry flour
73 grams Rodelle Baking Cocoa
7 grams baking powder
6 grams baking soda
2.5 grams salt
2 eggs
185 ml coconut milk
93 ml coconut oil
8 grams Rodelle Reserve Vanilla
188 ml freshly brewed coffee or espresso warm

Ganache

400 grams Dulcey Blond chocolate
200 grams 35% whipping cream or coconut cream
25 grams glucose optional

Chocolate Transfer Wrap

200 grams chocolate I used Guanaja 70%
Transfer sheet design of your preference

Instructions

Preheat oven to 350ºF.
Grease three 6-inch pans, line with parchment rounds and place on a cookie sheet. Set aside.
Sift all the dry ingredients into a large bowl and make a well in the centre.
In a separate bowl, lightly whisk together all the wet ingredients, except coffee.
Add the wet mixture to the dry ingredients and use a whisk to stir the batter. It will be thick.
Add the warm coffee and continue to stir with the whisk until fully combined.
Divide the batter evenly into prepared cake pans. (I place each pan on a scale for even distribution - anal, I know...)
Bake for 25-30 minutes on the cookie sheet on the middle rack of the oven. Rotate cookie sheet halfway through baking.
Remove from oven and allow to cool in pan for ten minutes before turning them out onto a cooling rack.
Once completely cooled, level and torte cakes.

To make the ganache:

Place chocolate in a medium bowl and set over a bain-marie to melt partially.
Add the glucose to a small pot and then add the cream. Bring to a light boil, stirring occasionally.
Pour the boiling cream mixture over the melted chocolate in three additions, stirring with a whisk until fully combined after each addition.
Allow to set at room temperature for a few hours until a spreadable consistency that closely resembles peanut butter is achieved.
Add ganache to the bowl of a stand mixer fitted with the paddle attachment and whip on low, until light and fluffy.
Fill and frost the cake, adding praline grains in two of the layers. Place in the refrigerator until ready to wrap.

Chocolate transfer wrap:

Temper the chocolate.
Cut a sheet of transfer to the hight and circumference of the cake.
Lay the transfer, printed side up, onto a flat, clean surface.
Pour chocolate onto the transfer sheet and use a large offset spatula to spread an even, thin layer. Allow to set for a couple minutes, depending on the temperature conditions in your home.

Assembly

Remove the cake from the refrigerator and set it on a flat, even surface.
Lift the chocolate covered transfer sheet by the corners and with one edge flush with the base of the cake, wrap the cake.
Be careful not to rub the transfer sheet with your hands, use a smoother to help the wrap adhere to the cake. The heat from your hands can melt and smudge the design.
Allow to set completely then peel away the plastic backing from the chocolate.
Trim the to edge with a sharp knife, if needed and top with chocolate flakes.
Best enjoyed at room temperature and within a week.

This post contains affiliate links. Each purchase you make using these links may result in a small commission for my I Sugar Coat It, without additional cost to you. Thank you for your support in making I Sugar Coat It a little sweeter!

July 2016 By i sugar coat it! 12 Comments

Blueberry Coconut Popsicles

Blueberry Coconut Popsicles are a delightful blend of berries, coconut yogurt and milk dipped in decadent white chocolate and toasted coconut and freeze-dried berries.

HEY YOU! Yes, I'm still kicking around - in case you were wondering. I've been busy making up for last summer and that has meant less blogging and social media. Soaking up the rays and frolicking in the lake has its downside, apparently. It's called heat stroke. So no trek to the cottage this long weekend, which provides the perfect opportunity to catch up and chill with you guys!

Let's do it with these mini Blueberry Coconut Popsicles!

Blueberries are in season and make an appearance in just about everything we make lately, from salads to smoothies, crumbles, pancakes and popsicles. That they are a known source of Vitamin C and fibre makes them all the more attractive, beyond their rich, jewel tone.

What I love about this time of year is the abundance of local produce. Better, you can head just a couple hours outside the city to pick your own between mid-July and late September. We grow tomatoes, cucumbers and other vegetables and herbs in our backyard, but no fruits (although, tomatoes are technically a fruit). That's why it is such a treat to return home with a bucket, or three, filled with fresh, locally grown berries.

Some of our haul, naturally end up in the freezer for smoothies. Here are a few things to keep in mind when storing and using blueberries:

They cook and bake well, which makes them a good candidate for both sweet and savoury dishes. Add some to a bean salad, or pair a balsamic blueberry sauce with a little salmon.
When using in cakes, dredge the berries (toss in flour) before adding to the batter. This prevents them from sinking to the bottom of the batter and helps to minimize bleeding. I show a little video of this in my Blueberry Maple Bundt post.
Freeze berries at their peak. I stem, and gently rinse my blueberries in a colander set in a bowl of cool water (same as I would with raspberries). I've heard that one should not wash blueberries prior to freezing, as the berries develop a tough skin. For the convenience of using them straight from frozen, I wash first. My Vitamix will pulverize that tough skin into yummy Blueberry Roasted Hazelnut Milk Popsicles or Blueberry Chia Smoothie.

These mini Blueberry Coconut Popsicles are a delightful way to enjoy some blueberries this season. They are basically three ingredients and are easy on the eyes, even if you choose not to dip and decorate them. Here's a little video I shot and edited rather amateurishly from my phone.

I've talked about my love for this brand of popsicle mold in a number of older posts. I love that you can use them for baking, as well as freezing. I particularly like this one for it's size - it's the perfect portion size for popsicles of a more decadent persuasion. I also adore the chocolate bar shape that I used for my Malted Matcha Pistachio Popsicles and Cherry Coconut Popsicles and this version that I used for my Banana Hazelnut Espresso Popsicles.

Whip up a batch, or ten, of these Blueberry Coconut Popsicles for your next summer get-together. Have some fun and make a party out of it by creating a build your own popsicle station. How fun!!

Blueberry Coconut Popsicles are a delightful blend of berries, coconut yogurt and milk dipped in decadent white chocolate and toasted coconut and freeze-dried berries.

Print Recipe

5 from 3 votes

Blueberry Coconut Popsicles

Blueberry Coconut Popsicles are a delightful blend of berries, coconut yogurt and milk dipped in decadent white chocolate and toasted coconut and freeze-dried berries.

Prep Time4

Total Time4

Course: Dessert

Servings: 6

Author: I Sugar Coat It

Ingredients

Popsicles:

1 cup blueberries or mixed berries, fresh or frozen
½ cup coconut yogurt
½ cup coconut milk
½ vanilla bean or ½ teaspoon vanilla bean paste, scraped
1 banana optional, frozen

Chocolate Shell:

½ cup white chocolate or purchased coating chocolate, melted
1 tablespoon coconut oil

Garnish:

freeze-dried blueberries
freeze-dried raspberries or strawberries
coconut flakes unsweetened, toasted

Instructions

To make the popsicles:

Place all ingredients in a high-powered blender and blend until well combined.
Pour into molds and freeze for at least 4 hours.

To make the chocolate shell:

Melt the chocolate in 30 second intervals in the microwave (I did mine twice - 60 seconds). Remove and stir to melt any remaining pieces of chocolate.
Add the coconut oil and stir to fully combine. Allow to cool for about 10 minutes.

To make the garnish:

Add about a tablespoon each of the freeze-dried berries and a handful of coconut flakes to a coffee grinder. Pulse 2-3 times and empty onto a plate.

Assembly:

Place the chocolate mixture in a cup wide and deep enough to accommodate the size of the popsicles. These popsicles were about 3 x 1.5 inches, so I used a short dessert cup.
Remove frozen popsicles from mold and dip into the cup filled with chocolate, ensuring full coverage.
You can choose to leave as is, or drizzle with chocolate or cover with the berry coconut blend.
Store in an airtight container in the freezer until ready to enjoy!

Notes

This chocolate coating sets very quickly, so work quickly so that the fruits and coconut will adhere to the shell before it sets.

July 2016 By i sugar coat it! 19 Comments

Caramelized Banana Hazelnut Ice Cream Chocolate Cones

Rich, creamy, banana ice cream with roasted hazelnuts, stuffed in handmade chocolate cones make these Caramelized Banana Hazelnut Ice Cream Chocolate Cones a summer must!

Caramelized Banana Hazelnut Ice Cream Chocolate Cones

Happy FriYAY, ya'll! As promised, I am back with my decadent, handmade chocolate cones from my last post. Only this time they are stuffed with a dreamy, creamy and slightly boozy Caramelized Banana Hazelnut Ice Cream!

Hey, I dislike being in the kitchen during the hot summer months, as much as the other guy. But with my central air on full blast and a newly developed insatiable craving to eat all the ice cream, that is exactly where I found myself a few weekends ago. I made, not one, but three flavours over the course of the weekend, including these Caramelized Banana Hazelnut Ice Cream Chocolate Cones.

Like popsicles, ice cream is synonymous with summer and my childhood. I remember Sunday afternoon walks to the neighbourhood ice cream shop, where we got to pile a few of our chosen flavours high onto a waffle cone. Then the fun began on the walk back as we kids would compete to see who could finish theirs without having a scoop hit the pavement. I can still hear the laughter, cries and slurping of what eventually turned into a sweet drippy mess of a glove that covered our little hands and most of our forearms.

With the recent loss of my grandpa, these and many other fond memories have been at the forefront of my mind for the last few weeks. His seventy-eight years were well-lived, loved and will always be remembered. I am not one to grieve publicly, so this is as much as I am wiling to share for now.

[Tweet "Deliciously, dairy-free Caramelized Banana Hazelnut Ice Cream + Handmade Chocolate Cones!"]

Inspiration for the ice cream portion of these Caramelized Banana Hazelnut Ice Cream Chocolate Cones comes from Bi-Rite Creamery's Sweet Cream & Sugar Cones book. My version is non-dairy (my tummy thanks me) with the addition of hazelnuts, vanilla bean paste and my decadent handmade chocolate cones!

Both the ice cream and cones were a real hit - like Bananas-Foster on a cone. Encore requests are already flooding in. For a more kid-friendly version, simply skip the liqueur. Folding in crushed banana chips and chocolate chunks, in place of the hazelnuts would also make for an amazing treat.

Make it. Mix it up. Enjoy!!

Rich, creamy, banana ice cream with roasted hazelnuts, stuffed in handmade chocolate cones make these Caramelized Banana Hazelnut Ice Cream Chocolate Cones a summer must!

Print Recipe

5 from 2 votes

Caramelized Banana Hazelnut Ice Cream + Chocolate Cones

Creamy, banana ice cream with roasted hazelnuts in handmade chocolate cones make these Caramelized Banana Hazelnut Ice Cream Chocolate Cones a summer must!

Prep Time1

Cook Time10

Total Time1 10

Course: Dessert

Cuisine: Ice Cream

Servings: 10

Author: i sugar coat it!

Ingredients

2 medium bananas very ripe
110 grams muscovado sugar ½ cup
5 large egg yolks
412 grams coconut cream 1 ¾ cups
183 grams coconut milk ¾ cup
1 gram sea salt ¼ teaspoon
30 grams Frangelico liqueur or dark rum 2 tablespoons
6 grams vanilla bean paste 1 teaspoon
75 grams hazelnuts ½ cup, roasted and finely chopped
Chocolate cones

Instructions

If using a Kitchen Aid ice cream attachment, place it in the freezer to chill for at least 24 before using.

Prepare the nuts:

Preheat a toaster oven or oven to 350ºF, spread the hazelnuts on a shallow baking sheet and bake for 5-8 minutes.
Remove from oven, allow to cool slightly then rub between a clean towel to remove most of the skins.
Pulse in a food processor or blender into fine pieces, not powder. Set aside.

Caramelize the bananas:

Peel and slice the bananas, place in a saucepan with the sugar and cook over medium heat, stirring frequently, until it reaches a golden caramel in colour.
Let cool briefly, then puree while still in the saucepan, using an immersion blender. Set aside

Prepare ice bath:

Fill a large stainless steel bowl halfway with ice (cubes or crushed). Set aside in the freezer.

Prepare ice cream base:

In a medium heatproof bowl, lightly whisk the egg yolks just enough to break them up. Set aside.
Add the coconut cream, coconut milk and salt to a saucepan, stir and bring to a light simmer over medium-high heat. Reduce the heat to medium.
Grab the bowl with your egg yolks and whisking them constantly, pour a ½ cup of the coconut milk mixture into the bowl with the egg yolks. Continue whisking the egg yolk mixture while adding another ½ cup of the coconut milk mixture.
Use a rubber spatula to stir the remaining milk mixture that is left in the saucepan, while slowly pouring the egg yolk mixture into the saucepan.
Stirring constantly, cook the mixture carefully over medium heat until it thickens enough to coat the spatula. Test by running your finger across the spatula. The mixture is ready if when you run your finger across the spatula, it leaves a clear path on the spatula.
Remove from the heat and strain into a clean, shallow stainless steel bowl. Add the caramelized banana, liqueur and hazelnuts and stir until well combined.
Remove the bowl of ice from the freezer, add some water to the bowl and set on the counter.
Place the smaller bowl that holds the ice cream mixture into the ice bath and using a clean spatula, continue to stir the base occasionally to help cool down the mixture.
Once cool, remove from the ice bath, cover with plastic wrap, ensuring the plastic is in contact with the surface of the ice cream mixture and refrigerate for four hours, or overnight.
Remove from the fridge and stir in the liqueur and vanilla paste until combined.

Freeze the ice cream:

Freeze in your ice cream maker according to the manufacturer's instructions.
For a soft serve texture, enjoy immediately, or add to an airtight container and freeze for at least three hours.
Scoop into chocolate cones and enjoy!!

Notes

Best when consumed within one week.

This post contains affiliate links. Each purchase you make using these links may result in a small commission for my blog, without additional cost to you. Thank you for your support in making I Sugar Coat It a little sweeter!

July 2016 By i sugar coat it! 12 Comments

How To Make Chocolate Cones with Chocolate Transfer

Plan to eat all the ice cream this summer? Let me show you How To Make Chocolate Cones with Chocolate Transfer to enjoy them in!

These last few weeks have been mostly bad news, so to cope I found myself either communing with nature, or with my kitchen. While the former generally ended in scrapes and bug bites, the latter yielded sweet distractions from what has been a rough summer, so far.

If you're like me, your summer eating plan involves loads of frozen treats. Popsicles are usually my jam, but ice cream seems to bring me comfort these days. I needed a vessel to pretty up my quest to eat all the ice cream, naturally that involved chocolate. Waffles cones are great and all and you can even coat them in chocolate. I opted for a full on, bittersweet, one hundred percent chocolate cone.

Here's How To Make Chocolate Cones with Chocolate Transfer:

Start with a chocolate transfer design of your liking. If you do not have access to transfer sheets, you can go the naked chocolate route and embellish with sprinkles and the like.
I used a six-inch cake board as my template to cut the sheets into rounds.
Using a cone-shaped object, I wrapped the sheets, printed side in, to form cones and then secured the edges and tip with non-toxic tape. You may simply wrap the sheets and tape them on their own, but I like the extra structure and support the bamboo cone provided. Another option would be to make a cornet (paper piping bag), as seen in the photo above.

Temper 300 grams of chocolate. If you are not a fan of tempering, you can use coating chocolate or make magic shell (1 tablespoon of coconut oil to a cup of chocolate). Tempering the chocolate worked best for me and produced a sturdier product.
Pour some chocolate into the cone shaped transfer sheet, enough to fill it halfway, and swirl it around so that it coats the entire sheet. You can also brush it on, but that sometimes distorts the pattern. When it looks well-coated, pour the remaining chocolate back into the container. Using the bamboo cone, or even a waffle cone to hold the sheet as you do this step is really useful, especially if you have warm hands. It removes direct contact between your hands and the transfer sheet.

[Tweet "Plan to eat all the ice cream this summer? Let me show you How To Make Chocolate Cones using chocolate transfers to enjoy them in!"]

Allow the chocolate to set at room temperature for about five minutes, then set it in the fridge for ten minutes.
Remove from the fridge and peel away the transfer sheet form the chocolate. If you have tempered your chocolate correctly, the sheet will peel away effortlessly, leaving the cocoa butter design on the chocolate. I use cotton gloves in this step to handle the chocolate to help lessen smudges and finger prints.
I was feeling pretty crafty and decided to make little cone tips using mini cupcake wrappers. Simple wrap around the tip of your cones, add a piece of double sided tape where the paper overlaps and VOILA!

Depending on your ice cream flavour, you can further embellish the cones with chocolate flakes, nuts etc. The edges of the brightly striped cones were dipped in the remaining tempered chocolate, rolled in chocolate flakes and filled with scoops of decadent caramelized banana ice cream (coming your way Friday!).

I added Pistachio Bresilienne (lightly roasted and crystallized pistachios) to the cones with the green leaves design and used them for a batch of pistachio ice cream (coming soon!)

Plan to eat all the ice cream this summer? Let me show you How To Make Chocolate Cones with Chocolate Transfer to enjoy them in!

Print Recipe

5 from 1 vote

How To Make Chocolate Transfer Ice Cream Cones

Prep Time30

Total Time30

Course: Dessert

Servings: 6 cones

Author: I Sugar Coat It

Ingredients

300 grams your favourite dark chocolate 70%, tempered
chocolate transfer sheets
chocolate flakes and chopped roasted nuts to decorate

Instructions

Temper 300 grams of chocolate. If you are not a fan of tempering, you can use coating chocolate or make magic shell (1 tablespoon of coconut oil to a cup of chocolate). Tempering the chocolate worked best for me and produced a sturdier product.
Pour some chocolate into the cone shaped transfer sheet, enough to fill it halfway, and swirl it around so that it coats the entire sheet. You can also brush it on, but that sometimes distorts the pattern. When it looks well-coated, pour the remaining chocolate back into the container. Using the bamboo cone, or even a waffle cone to hold the sheet as you do this step is really useful, especially if you have warm hands. It removes direct contact between your hands and the transfer sheet.
Allow the chocolate to set at room temperature for about five minutes, then set it in the fridge for ten minutes.
Remove from the fridge and peel away the transfer sheet form the chocolate. If you have tempered your chocolate correctly, the sheet will peel away effortlessly, leaving the cocoa butter design on the chocolate. I use cotton gloves in this step to handle the chocolate to help lessen smudges and finger prints.
I was feeling pretty crafty and decided to make little cone tips using mini cupcake wrappers. Simple wrap around the tip of your cones, add a piece of double sided tape where the paper overlaps and VOILA!
Depending on your ice cream flavour, you can further embellish the cones with chocolate flakes, nuts etc.

Notes

Extra cones can be stored in an airtight container in a cool, dry location.

July 2016 By i sugar coat it! 15 Comments

Key Lime Curd Meringue Popsicles

Celebrating #PopsicleWeek with Creamy, tart and sweet Key Lime Curd Meringue Popsicles clad in lightly toasted meringue - basically, a mini pie on a stick!

It's a long weekend here in 'the six' and although one needs no excuse to eat all the popsicles, this would be a perfect one. Three sun-drenched days of impromptu dips in the lake, fiercely competitive board games, sundown walks in the woods accompanied by scary stories and an array of melty, drippy popsicles to cool things down. Don't you just LOVE summer? How about these Key Lime Curd Meringue Popsicles?

You know how much I love popsicles, right!!!

A few weeks back, I made a variety of curds and compotes, key lime being among the mix. I had a bit left over the recipe I was working on and decided to make these Key Lime Curd Meringue Popsicles. Boy, were they ever GOOD! A perfect balance of creamy, tart and sweet. The Dude and I shared one and after his first bite, declared that they tasted EXACTLY like key lime pie. And you know what goes splendidly well with key lime pie? YUP! Meringue.

The experience of toasting a layer of meringue separated from a popsicle by a mere couple millimetres, is exactly why I have yet to try making baked Alaska. Didn't help that it was a hot-as-hell day either. Oh, the drama! I made six popsicles and had only two to photograph, in the end.

Normally, when I photograph popsicles, I chill the surface on which the pops will be photographed. If that surface can't be chilled, then I chill a marble slab, or a metal baking sheet and place it under the surface. That technique has always worked for me. Not so much this time, however.

Victim number one was held upright, so that I could cover both sides with the meringue. So far, so good. Before I could finish toasting the meringue, I had to enlist the Dude to help me lick my forearm clean of the sweet, sticky citrus sludge. Don't judge, but we rather enjoyed that. 😉

The third and fourth pops, the two that appear in the video, slid off the sticks shortly after being lifted. Those were scraped into a bowl, chilled and enjoyed later. For the final two Key Lime Curd Meringue Popsicles, I left them on the chilling tray in the freezer and toasted them while still in the freezer. Worked beautifully and yes, I am THAT idiot.

You know what? They were so worth the trouble! If it's cooler where you are, you have got to try them with the toasted meringue. If you can't be bothered, add the meringue without toasting, or skip the meringue altogether. It does not diminish the pie on a stick experience these Key Lime Curd Meringue Popsicles deliver.

Be sure to check out our host, Wit & Vinegar, for hundreds of ideas to get your summer poppin'!

Creamy, tart and sweet Key Lime Curd Meringue Popsicles clad in lightly toasted meringue - basically, a pie on a stick!

Print Recipe

5 from 2 votes

Key Lime Curd Meringue Popsicles

Creamy, tart and sweet Key Lime Curd Meringue Popsicles clad in lightly toasted meringue - basically, a mini pie on a stick!

Prep Time15

Total Time15

Course: Dessert

Author: I Sugar Coat It

Ingredients

Popsicle:

1 cup lime curd preferably, homemade
250 grams coconut cream
80 grams coconut milk
43 grams confectioner's sugar

Meringue:

150 grams liquid egg whites
250 grams sugar
1 vanilla bean scraped

Instructions

To make the popsicles:

Place all ingredients in a bowl and use a hand whisk to combine until smooth.
Pour into popsicle molds and freeze for 8-10 hours, or overnight.

To make the meringue:

Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
Add egg whites and sugar to your stand mixer's bowl and place on top of the pot, ensuring the bottom of the bowl is not in contact with the water in the pot.
Gently whisk the sugar and egg white mixture constantly, until temperature reaches 160°F.
Once at the correct temperature, remove from heat, wipe away the water from the underside of the bowl and transfer to your stand mixer.
With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch.

Assembly:

Keep the popsicles on a chilled surface and slather with meringue, using an offset spatula or spoon.
Lightly torch the meringue and sprinkle with lime zest.
Eat immediately, or return to the freezer until ready to enjoy.

This post contains affiliate links. Each purchase you make using these links may result in a small commission for my blog, without additional cost to you. Thank you for supporting the brands that make I Sugar Coat It a little sweeter!

June 2016 By i sugar coat it! 11 Comments

Sugar Stamp Meringue Kisses

Kick your kiss game up a notch with Sugar Stamp Meringue Kisses. Sweet, light kisses dressed in adorable sugar stamps.

What do you call a meringue with a tramp stamp? Egg whites gone wild! Am I the only one cracking up here? Admittedly, that was really lame and there is certainly nothing trampy about these adorable Sugar Stamp Meringue Kisses. Still, it's the first thing that came to mind while I made these.

If chocolate is food of the gods, meringues were made for angels. I adore meringues - they are incredibly easy to make, require only two ingredients and are magical when introduced to ones mouth. They are perfectly perfect at their simplest and are breakfast-approved in many households. FACT! You know, on account of the egg whites. 🙂

Simple is great and all, but every so often a gal needs to slip inot her freakum dress and drink some lemonade. 😉 Meringues are no different. They like to be dipped in chocolate, spooned, swirled, squiggled and on the rare occasion, stamped. Simply ADORABLE, don't you think? And so very very easy!

The folks at Sugar Stamps sent along a couple samples for me to try a while back - no strings attached (not even this post). I finally got around to using them a couple weeks ago and was surprisingly pleased with the results - enough to write this post.

To whip up these Sugar Stamp Meringue Kisses, I used my favourite meringue recipe, but one was also provided with the sugar stamps, popped them in the oven for two hours on low heat and immediately removed them from the sheet once out of the oven. I thought it would be messy and the images would be distorted - far from it. Moreover, they don't alter the taste or texture of the meringue.

They remind me of chocolate transfer sheets, without the tempering. Had you ever heard of sugar stamps? I think these Sugar Stamp Meringue Kisses would make great party favours. Don't you?

Sugar Stamp Meringue Kisses. Sweet, light kisses dressed in adorable sugar stamps.

Print Recipe

5 from 1 vote

Sugar Stamp Meringue Kisses

Prep Time10

Cook Time2

Total Time2 10

Course: Dessert

Author: I Sugar Coat It

Ingredients

115 g pasteurized egg whites
2 g cream of tartar
225 g superfine sugar
6 g vanilla bean paste

Instructions

Preheat oven to 170ºF.
Place a sheet of the sugar stamps onto a cookie sheet.
Using the wire whisk on your stand mixer, whisk the egg whites on low speed until foamy/frothy.
Add the cream of tartar and continue to beat until soft peaks form.
Turn mixer up to medium speed and gradually add the sugar. Once all the sugar is added, turn mixer to high and whip to stiff peaks.
Add the vanilla paste and beat for an additional 5-10 seconds.
Fit a large piping bag with a Wilton 8B tip before adding the meringue to the bag.
Hold the bag at right angle to the sugar stamp template images and pipe while slowly lifting the tip away from the tray, releasing pressure on the bag as you lift.
Bake meringues for 25-30 minutes. Turn the oven off and allow meringues to cool in the oven for approximately 1-2 hours.
Remove meringues from sugar stamp sheets immediately out of the oven.
Enjoy!!

June 2016 By i sugar coat it! 16 Comments

Milk Chocolate Passion Fruit Ganache Tarts

These Milk Chocolate Passion Fruit Ganache Tarts topped with mounds of fluffy, toasted meringue, satisfy your sweet, tart and chocolate cravings all in a single bite!

I stared at the screen for, ummm... let's say fifteen minutes (likely much longer, as I have a very warped sense of time) trying to figure out what to write about these Milk Chocolate Passion Fruit Ganache Tarts. Personally, I think they speak for themselves, but then I scrolled down to the SEO analysis tool and saw a bunch of red and orange dots staring at me in judgement.

With that, my plans to write - 'these tarts are righteously rad, make them. The End!' - quickly flew out the window.

[Tweet "Satisfy your sweet, tart and chocolate cravings with Milk Chocolate Passion Fruit Ganache Tarts."]

So, I started typing like a good robot about how I made the ganache and the pastry and blahblahblah... anything to turn those SEO dots green. The post was complete and I was on my way to pressing the schedule button, when I felt a pang of disappointment and disgust wash over me. Is this what blogging had become - turning red and orange dots green to please the SEO gods?

I deleted the post and went for a stroll along the lake.

There is nothing wrong with writing about the food, this is a food blog, after all. But that gets a little tiresome, especially on the days that I knock out multiple posts (rare occurrence, but I have my days, ok DAY 🙂 ). As I walked, I thought about why I blog - a question that has been plaguing me of late.

I don't depend on my blog for a living - whatever I make as a result of blogging goes directly back into the blog for hosting, ingredients, props, equipment, giveaways, etc. etc. I am not seeking fame, or world domination, or even to be the popular kid on the block. So why?

I started thinking about when I started my blog how crappy the photos were, but how thrilled I felt after I pressed the publish button. I didn't have ads, SEO had not yet wormed its way into my blogging vocabulary and I hardly shared my posts on social media, yet I was my happiest blogging self.

I thoroughly enjoy the time spent building recipes - working, reworking, developing, baking, tempering, casting, experimenting, torching, burning, tasting, testing, shooting, sharing - I get an immense high from letting my creative juices flow. I especially love the sharing - usually with family, friends, colleagues and neighbours - it keeps me from weighing a tonne. More importantly, it gives me a sense of accomplishment in an area I always thought I lacked skills.

There are so many things we do in life simply because we are told to, or society expects it of us, or we are too afraid of that other unknown thing. My aim in life is to always do things for the right reason.

As I neared the end of my walk and approached the perfectly arranged sailboats and yachts mindlessly dancing to the waves' rhythm, I had my answer. I'd spent so much time cataloguing the 'why nots', I completely missed the 'why'. It must simply be love!

I love every minute spent playing and experimenting with food. I love that I do it because I want to, not because I have to.. I love the science of it - the victories and the failures included. I love that I am constantly learning and growing. I love the reactions I receive from those who feast on my makings. I love that I get to share what I've learned - it's why I started blogging and why I continue. Love!

I felt energized and ready to embrace my blog again. Bottle of wine in one hand and my laptop perched on my lap, I kissed my teeth at the glaring red and orange dots that warned of low 'keyword density' and unmet 'flesch reading ease' and pressed the 'publish' button with the ease and carefree of my early blogging days.

THE END!

p.s. - These tarts are phenomenal. You simply must make them!

Milk Chocolate Passion Fruit Ganache Tarts

Print Recipe

4.67 from 6 votes

Milk Chocolate Passion Fruit Ganache Tarts

These Milk Chocolate Passion Fruit Ganache Tarts topped with toasted meringue satisfy your sweet, tart and chocolate cravings all in a single bite!

Course: Dessert

Servings: 6

Author: I Sugar Coat It

Ingredients

Pâte Sucrée: (see my post here for doubled recipe)

150 grams sugar
227 grams butter soft but cool
4 grams salt
1 vanilla bean I use Rodelle Vanilla, scraped
50 grams egg 1
60 millilitres milk
437.5 grams pastry flour
2.5 grams baking powder

Ganache:

400 grams milk chocolate I used Valrhona Jivara
200 grams passion fruit puree
80 grams butter room temperature

Meringue:

150 grams liquid egg whites
250 grams sugar
1 vanilla bean scraped

Instructions

Pate Sucree:

Cream butter then add sugar, salt and vanilla until light and fluffy.
Add egg until fully incorporated. Scrape down sides, if needed.
Sift together flour and baking powder, add to butter mixture.
Add milk and blend until smooth.
Work dough on a floured table. Chill until needed - about 1-2 hours.
Roll out chilled dough to about ¼ inch, use a small round pastry cutter to cut out the bases and sharp knife or pizza cutter to cut strips for the sides. Press evenly into tart rings and place on a baking sheet lined with a silicone mat.
Use a fork to punch holes in the bottom of the shell.
Place in the refrigerator to chill for an additional hour.
Preheat oven to 350ºF.
Weight the dough with pie weights or beans and bake until golden brown - about 15 - 20 minutes depending on your oven.
Remove from oven and brush with a thin layer of white chocolate and allow to cool. If your edges are uneven, use a microplane to shave away and smooth the edges.

Ganache:

Place a little water in a saucepan and bring it to simmer over medium heat.
Add the chocolate to a bowl and place it over the pot of simmering water (bain marie). Do not allow the bottom of the bowl to come into contact with the water.
Melt the chocolate and remove the bowl from the heat.
Use a hand whisk to combine the fruit puree with the melted chocolate.
Allow to cool to room temperature, then whisk in the butter.
Fill each pastry shell to just below the top edge and allow to set at room temperature.

Meringue:

Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
Add egg whites and sugar to your stand mixer's bowl and place on top of the pot, ensuring the bottom of the bowl is not in contact with the water in the pot.
Whisk the sugar and egg white mixture constantly, but gently, until temperature reaches 160°F.
Once at the correct temperature, remove from heat, wipe away the water from the underside of the bowl and transfer to your stand mixer.
With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch.

Assembly:

Once your ganache has set, fit a piping tube in a bag, fill with meringue and pipe a desired design onto your tarts.
Use a kitchen torch to lightly toast the meringue and top with passion fruit.
Enjoy!!

Notes

Sweet Tips:
Always start with clean, grease-free bowls and utensils when working with meringue. I use a fresh lemon, lemon juice or vinegar and warm water to clean everything before using.
Also, be sure not to get any yolks in with your egg whites. I use liquid egg whites purchased in the carton, on most occasions.
If using fresh eggs, those leftover yolks are a perfect opportunity to make a batch of your favourite curd or creme brulee!

June 2016 By i sugar coat it! 21 Comments

Passion Fruit Raspberry Naked Birthday Cake

Passion Fruit Raspberry Naked Birthday Cake. Six layers of vanilla bean passion fruit cake filled with raspberry compote and brown butter buttercream.

Guess what?? I am a year older! EEEEEKKKK...To prove I am totally cool with this aging thing, I'm celebrating in the buff. Alright, stop cringing...the only thing naked on the blog today is my Passion Fruit Raspberry Naked Birthday Cake. It's ridiculously tall and mostly naked, with a few strategically placed macarons, chocolate drips and fresh fruit. Totally PG. 😉

Tall cakes, to me, are like big butts, I like them and I cannot lie!! Sir Mix-a-Lot quotes are so not beneath me. Plus, I really do love me a tall cake - more so when stripped down to its birthday suit.

I have a number of tall boys in my cake repertoire, but none quite this tall, naked, or as over-the-top as this. Instagram and Pinterest are teeming with photos and videos of this type of cake, and although I generally don't jump on trend-wagons, I was sufficiently intrigued to briefly hop aboard to make one for my birthday.

I actually preferred the cake just as it appears above - six passion fruit-raspberry-browned butter buttercream filled layers of mouthwatering simplicity. But being gemini, I yielded to my polar-opposite twinsie, who is clearly farther along on the expressive spectrum than I. Ummm... macarons, fresh fruit, sprinkles, drippy chocolate AND an out-of-place chocolate sculpture thingy...all together on one cake?? I soon began to have serious doubts. Plus, it's not a chocolate cake. I ALWAYS do chocolate on my birthday!

I am still not completely pleased with how it looks, but I must confess, this was the most fun I have had decorating a cake! Like a ten year old set loose on a Willy Wonka playground. I reckon I'll be doing it again real soon.

First off, brown butter Italian meringue buttercream...OUT.OF.THIS.WORLD!!! Even more so, when paired with the passion fruit soaked vanilla cake and raspberry compote. Although the completed cake was quite tall (just over 8-inches), the cakes were baked in three 5 x 2-inch pans. However, I forgot to adjust the baking time to accommodate the smaller pans and so they were a little on the dry side. That's cause for a toss and do-over, but I had birthday travel plans from which I was not about to be kept. I remedied that by doubling up my passion fruit syrup soaking efforts. Two layers were also filled with raspberry compote to help the situation. The cake itself isn't overly sweet, so a little additional syrup didn't put it in crawling up the wall status.

[Tweet "SWEET TIP: Push a bubble straw down the middle of tall cakes for stability and straight edges! #isugarcoatit "]

Layered cakes can get a little tricky once you get past three layers, particularly for smaller cakes. Here are a few sweet tip reminders I've used and shared with you over the years to avoid the leaning tower of pisa syndrome:

It's super anal, but I weigh everything - batter, filling the works - it's my way of achieving more even, uniformed layers.
Another way I achieve even layers is with my Agbay. I know my strengths and torting cakes with a knife by sight just isn't one of them.
I find it easier to work with cakes that have been chilled. I chill them once they're stacked and crumb-coated and depending on the technique/design, a few more times throughout the decorating process. I picked up a number of my decorating tips from Inspired By Michelle and Royal Bakery, in my early blogging days.
For large cakes and tall cakes, I skip buttercream and use dark chocolate as my anchor. Smear an even layer on the cake board and firmly plant that first layer dead centre on your board. It ain't going nowhere.
Bubble straws aren't just for slurping tea. I slip one down the centre of all my cakes with three or more layers and use them as support in tiered cakes.

There are a number of things I wish I'd done differently with this cake. The first would be to torte each cake in three instead of two, to better balance the cake to buttercream experience. No stress - there is always next time!

I had so much fun making this Passion Fruit Raspberry Naked Birthday Cake and then eating it and eating it and eating it. Didn't you know birthday calories don't count?

What are some of your favourite baking/decorating tips and tricks? Would love to know - drop me a note below!

Passion Fruit Raspberry Naked Birthday Cake. Six layers of vanilla bean passion fruit cake filled with raspberry compote and brown butter buttercream.

Print Recipe

5 from 4 votes

Passion Fruit Raspberry Naked Birthday Cake

Passion Fruit Raspberry Naked Birthday Cake. Six layers of vanilla bean passion fruit cake filled with raspberry compote and brown butter buttercream.

Prep Time30

Total Time30

Course: Dessert

Servings: 1 very tall cake

Author: I Sugar Coat It

Ingredients

Cake:

225 grams granulated sugar
115 grams butter unsalted
2 vanilla beans scraped
2 large eggs
185 grams unbleached all-purpose flour
7 grams baking powder
3 grams baking soda
3.5 grams salt
250 grams sour cream full fat

Buttercream:

125 grams water
340 grams granulated sugar
250 grams egg whites
114 grams sugar
400 grams brown butter
275 grams unsalted butter
1 vanilla bean

Syrup:

200 grams granulated sugar
200 grams water
50 grams passion fruit puree

Chocolate drip:

100 grams white chocolate
1-2 drops of yellow food colour

Instructions

To make the cake:

Preheat oven to 350ºF. Prepare three 5x2" pans, by brushing or spraying non-stick, and place them on a baking sheet.
In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter, then add the sugar and cream until fully combined.
Scrape the beans of two vanilla pods into the eggs and lightly whisk. Add the vanilla-egg mixture to the creamed butter in two additions, beating well after each addition. Scrape down the sides of the bowl and continue to beat until light and fluffy.
Sift the flour, baking powder and baking soda together and stir in the salt.
Turn the mixer to low and add the flour mixture to the butter mixture in three additions, alternating with the sour cream and starting and ending with the flour mixture. Scrape down the sides of the bowl, as needed.
Transfer the batter to each pan in even amounts, filling pans about two-thirds.
Return pans to baking sheet pan and bake on the middle rack for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.
Remove cakes from oven and allow to cool for a few minutes on a cooling rack before turning out. Cool completely before decorating.

To make the buttercream:

In a medium saucepan, add the water and the first measure of sugar and cook without stirring until the mixture reaches (116ºC/240ºF), or what is labelled as 'soft ball' on your thermometer.
While the sugar is cooking, add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and set aside.
Once the sugar syrup reaches 110C/230F, start whipping the eggs on medium speed. When the egg whites begin to appear foam, sprinkle in the second measure of sugar while whipping.
The egg whites should be at soft peaks by the time the sugar reaches 116C/240F/soft ball.
With the egg whites whipping on medium speed, rest the lip of the pot on the lip of the mixing bowl and pour the syrup into the whipping egg whites in a slow, steady stream down the side of of the bowl.
Continue to whip until the mixture has cooled to room temperature and the meringue is full and billowy.
On medium speed, add the butter in small chunks and the vanilla beans, continuing to whip until the smooth and light.

To make the syrup:

heat sugar and water in a small saucepan, until sugar dissolves.
Remove from heat and stir in passion fruit puree.

Chocolate drip:

Melt chocolate in 20 second intervals in a microwave and stir until smooth.
Add colour and stir until uniform and transfer to a piping bag or plastic bottle fitted with a cone nozzle.

Assembly:

Assemble as below and go to town with decorating it to your liking. It's the best part!

May 2016 By i sugar coat it! 30 Comments

Lemon Ginger Cupcakes

Lemon Ginger Cupcakes are a refreshing duo of citrus and fresh ginger baked into flavour-packed cupcakes and topped with silky lemon curd Italian meringue buttercream.

I know you want to get to these Lemon Ginger Cupcakes, but indulge me for a moment...

"ID, please." I'd never been so thrilled to hear two words directed at me. Of course, I would not have said that when I was trying to get in da club, back in the day. I was asked for ID a LOT through my twenties, but it's been a rough few years and I have been feeling rather downtrodden, aged and resigned lately. So, when the liquor store attendant asked for my ID, I found myself giggling like a school girl.

It didn't help that my cart was stockpiled with miniature liquor, you know the ones they stock right beside the checkout. I always get strange looks, or perhaps it's all in my head and what do I care what they think. Still, I always find myself explaining to anyone in earshot that I use them for recipes. Wink-wink-nudge-nudge. Seriously, they ARE for recipes - but I digress.

The liquor store carding coupled with the incident a couple months prior, where the convenience store attendant questioned my age before selling me a lottery ticket (which, I rarely buy BTW), are allowing me to move into this upcoming birthday with less anxiety. So are these Lemon Ginger Cupcakes!

I mentioned a few posts ago that I added some leftover lemon curd to some buttercream... WHOMP, here it is! Those pops of yellow peeking out from the Italian meringue buttercream rose buds are there for more than looks, my friends. The lemon curd buttercream provided an additional citrus kick to these Lemon Ginger Cupcakes. But if you don't care for curd, a drop of yellow gel colour will do the trick.

The rose buds were stupid easy to make, with the help of the increasingly popular Russian piping tips (see link below in case you can't live without them). Such a time saver! Granted, it takes a little practice to get the pressure and release just right, but the fun is in experimenting. No lessons needed, just some trial and error and of course there is always YouTube.

I have tried the tips with Swiss and Italian buttercreams and have been messing around with ganache. I have found that chilling the buttercream in the fridge for just a few minutes, after I added it to the piping bag, helped a great deal, especially now that the weather has warmed up. The IMBC recipe I use is one I adapted from culinary school, it's my go-to and no-fail, in my opinion. To help them stick, spread a thin layer onto the tops of the cupcakes before piping the flowers and BOOM, pre-birthday Lemon Ginger Cupcakes!! Let the gob-stuffing begin!

So, have you recently, or are you about to celebrate a birthday? Do you freak out about birthdays like I do? AND what's your favourite birthday cake/treat? Spill the beans below...

Print Recipe

4.91 from 10 votes

Lemon Ginger Cupcakes

Lemon Ginger Cupcakes are a refreshing duo of citrus and fresh ginger baked into flavour-packed cupcakes and topped with silky lemon curd Italian meringue buttercream.

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: Cupcakes

Servings: 8 cupcakes

Author: i sugar coat it!

Ingredients

Cupcakes:

172 grams unsalted butter ¾ cup, room temperature
300 grams granulated sugar 1 ½ cups
2 large eggs room temperature
1 vanilla bean scraped
zest from 1 large lemon
knob of fresh ginger, grated approx. 1 tablespoon
225 grams cake flour 2 ½ cups
7 grams baking powder 2 teaspoons
2.5 grams salt ½ teaspoon
juice from one large lemon
250 ml milk 1 cup

Buttercream:

125 grams water ½ cup
340 grams sugar about 1 ¾ cups
250 grams egg whites 1 cup
114 grams sugar ⅔ cups
675 grams butter 3 cups
1 vanilla bean
30-60 grams lemon curd, optional 1-2 tablespoons

Instructions

Preheat oven to 350º F. Place baking cups on a baking sheet. If you are using paper cups like I did, no need to spray of grease.
Add the lemon juice to the milk and set aside.
Cream butter and sugar using the paddle attachment of stand mixer.
Gradually beat in sugar until light and fluffy.
Lightly whisk the eggs with the vanilla beans, lemon zest and ginger and add to the creamed butter. Mix on low until fully combined.
Blend flour, salt and balking powder and add to the butter mixture in three additions, alternating with the milk mixture. Beat until smooth.
Divide batter evenly among the cups - I weigh mine to be certain.
Bake for 20-25 minutes. Test with a cake tester to toothpick to be sure.
Cool completely before decorating.

To make the buttercream:

In a medium saucepan, add the water and the first measure of sugar and cook without stirring until the mixture reaches (116ºC/240ºF), or what is labelled as 'soft ball' on your thermometer.
While the sugar is cooking, add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and set aside.
Once the sugar syrup reaches 110C/230F, start whipping the eggs on medium speed. When the egg whites begin to appear foam, sprinkle in the second measure of sugar while whipping.
The egg whites should be at soft peaks by the time the sugar reaches 116C/240F/soft ball.
With the egg whites whipping on medium speed, rest the lip of the pot on the lip of the mixing bowl and pour the syrup into the whipping egg whites in a slow, steady stream down the side of of the bowl.
Continue to whip until the mixture has cooled to room temperature and the meringue is full and billowy.
On medium speed, add the butter in small chunks and the vanilla beans, continuing to whip until the smooth and light.

To make roses:

Separate and colour/flavour a small amount of buttercream, as desired.
Spread a thin layer of buttercream over the cupcakes.
Spread a layer of the plain buttercream on a sheet of plastic wrap, or directly in the piping bag. Add the second colour down the centre and pipe a few test roses before piping directly onto the cupcakes.
Colour a small amount of buttercream green and pipe some leaves using the leaf piping tip.
Enjoy!

Notes

SWEET TIPS:
I have found that chilling the buttercream in the fridge for just a few minutes, yields a better structured flower.
Always start with clean, grease-free bowls and utensils when making meringue. It's the only way to get those billowy clouds of egg whites.