Pumpkin Spice Cake - STEP BY STEP VIDEO TUTORIAL
2 cups granulated sugar
1/2 cup brown sugar
3cups all purpose flour
3 whole eggs
1 cup oil
Coffee Sugar Syrup
1/2 cup sugar
2tbl espresso powder
Boil the sugar and water, until sugar is dissolved, boil for 5 minutes. Remove from the heat, add coffee, stir, let cool.
Whipped Cream Cheese Filling/frosting
1 package of cream cheese, at room temperature
2 cup heavy whipping cream
3/4 cup powdered sugar
1tsp vanilla extract
Beat cream cheese, gradually add whipping cream, beating well, until stiff peaks are formed, use a wire beater to make this filling. Beat in sugar and vanilla.
Filling can be stored in the fridge for 2-3 days.
Stabilized Whipped Cream
2cups heavy whipping cream
2/3 cup powdered sugar
2tbl cold water
1tsp vanilla extract.
Stir gelatin and cold water, let sit/bloom for 5 minutes. Microwave for 8 seconds until gelatin is completely dissolved and no longer grainy when mixture is rubbed between fingers. Let cool to room temperature.
Beat heavy cream until soft peaks are formed, gradually, beating on high speed, pour in dissolved and cooled gelatin. Then add sugar and a vanilla.
Fill the piping bag with the cream and decorate the cupcake.
Cake can be made up to 3 days ahead, stored in the refrigerator. Let it sit at room temperature for 30 minutes before serving. Enjoy.
you need : edible image sheet with the Starbucks logo, fondant, round cutter, small brush
you need : drinking straw, green fondant, brush and little bit of water, corn suryp
Follow video instructions on how to create these decorations.
Tools you need:
Cupcake baking mold
Piping Tip Wilton 8B