Play Station Controller Buttons Mini Desserts
Recipes
Chocolate German Buttercream
Marshmallow Fondant
Small Batch Royal Icing
Basic Sponge Cake
4egg whites
4egg yolks
1 1/3cups(200 grams all purpose flour
1cup (200 grams) granulated sugar
4tbl oil
4tbl warm water
1tsp baking powder
1/2tsp salt
1/2tsp vanilla extract
Preheat oven 350F
Spray a jelly roll pan with non stick spray, line the bottom with parchment paper.
Sift together flour, baking powder and salt, set aside.
In a clean bowl, whip egg whites with a pinch of salt, once soft peaks are formed, gradually add 1/2 of the sugar, beat until shiny and stiff peaks are formed. Don’t over beat you want the egg whites to retain moisture, turn the mixer off at once when stiff peaks are formed.
Scrape the meringue into another bowl. Set aside. Put all the egg yolks into the mixing bowl you just used for making the meringue. It is okay, it doesn’t have to be spotless. Add remaining sugar to the egg yolks, using wire whip attachment, mix the egg yolks, first at medium speed and then at high speed, once your egg yolks have doubled in volume and became pale in color, add oil, by tablespoon, mixing well after each addition, then add warm water, by tablespoon, mixing well after each addition. Add vanilla extract and beat until combined. Turn off the mixer.
FOLDING
The most important part about making the sponge cake is the process of combining egg yolk mixture, egg whites and flour.
Using fine mesh strainer sift about 1/3 of flour into the egg yolk mixture and carefully fold the flour in with a spatula, then add about 1/3 of meringue and fold in. Continue with rest of the flour and whipped egg whites, until no streaks are visible. Be gentle and don’t over mix. You are looking for a light and airy batter.
Pour the batter onto the prepared baking sheet, spread evenly with spatula.
Bake in the preheated oven, for 10-15 minutes, until golden around the edges, it won’t take too long.
Ganache Glaze about 1 1/2 cup 10 oz,(283grams)semisweet chocolate chips
2/3cup(160ml ) heavy cream
- Heat heavy cream until it is hot and bubbles are forming on the surface, pour over small pieces of chocolate, cover and let stand for 2-3 minutes. Whisk until smooth. Cool slightly to desired consistency. If it gets to thick, microwave in 5 second intervals. Store covered in the fridge.
Tools
Round cookie cutter
Mini accent cutters
Americolor food gel coloring(blue, red, pink, green, black)
Jelly roll pan
Parchment paper
Wax paper
Star or Round piping tip, by Ateco
Piping bag
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