Haniela's

Wednesday, January 27, 2016

Chocolate Locket Hearts with a Surprise Inside


Give a gift of Chocolate Heart Locket filled with candies, dried fruit, nuts. They are easy to make, delicious to eat.
Although I made these for Valentine's day these little chocolate hearts would be perfect for so many occasions.





To make Chocolate Locket you need:

Wilton Fondant Tool, used in the video
Chocolate Merkens Chips - Dark
Chocolate Merkens Chips - Milk 
Heart Chocolate Mold 
Chocolate Pearls 
Chocolate Crisp Pearls 
Multicolor  Crisp Pearls


Sunday, January 17, 2016

Bee Mine Valentine's Day Cake Roll


I made beautiful cake roll! This time I got a little more creative. I made fondant bees for decoration.
You can learn how to make it in my step by step video tutorial.



BEE MINE CAKE ROLL RECIPE

PATTERN BATTER

1/4 cup all purpose flour
3-4 tbl powdered sugar
1 tbl room temperature butter
1egg whites at room temperature
splash of tsp vanilla extract

Cream butter, add powdered sugar, beat until creamy, add egg whites and beat until incorporated, add vanilla extract and on low speed add flour.

CAKE BATTER
5tbl butter, melted, cooled
6eggs, separated, at room temperature + leftover egg yolk from the pattern batter
1cup granulated sugar
1cup all purpose flour
1/2tsp baking powder
1/4tsp baking soda
pinch of salt
2tsp vanilla extract

In a clean bowl beat egg whites with pinch of salt until soft peaks are formed, add about 1/2 of the granulated sugar, beat until stiff and glossy peaks are formed.
Beat egg yolks with remaining sugar until pale in color and doubled in volume. Add vanilla extract and gradually add melted and cooled butter. Beat well. Color egg yolk mixture with orange food color.
Into the egg mixture gradually, alternating fold in sifted flour and meringue.
Bake at 350F for 12-15 minutes, don't over bake. Invert baked cake onto a wax paper dusted with powdered sugar, invert the cake again so the leopard pattern is on the bottom. Roll the cake into a log and let cool completely.
Unroll the cake and fill it with cream cheese marshmallow filling. Cover with plastic wrap and chill for couple of hours. Serve.

CREAM CHEESE FILLING
1 1/2 block cream cheese(about 226grams per block), room temperature
1/2 cup room temperature unsalted butter
1 1/4 cup powdered sugar, use little more as desired
2-3 tbl cream or heavy cream
2tsp vanilla extract
Beat cream cheese and butter until smooth and creamy, gradually add powdered sugar alternating with cream, beat well. add vanilla extract. Color filling with red food coloring.

Tools you need:

Honeycomb stencil
Small Spatula to spread the pattern batter
Baking Sheet 
Parchment Paper




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