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Princess Vanellope Von Schweetz!
A cake I’ve been wanting to do the minute I saw this scene in the movie, and we finally got an order for her! Pink, glittery and a wonderful break from the gory cakes I had this month.
Vanellope’s skirts are all Character Death by Chocolate cake, with Vanilla Buttercream, while her torso, head and arms are sculpted Fondant. This was just a super fun cake to do and even a bit challenging.
Read more about her details on our Facebook here, or see process photos on our Instagram @NerdacheCakes!
Source: nerdachecakes.com
It’s a teeny sugar party and you’re inviiiited!
Fandom Flavors [Halloween Edition]: The Pumpkin King (Nightmare Before Christmas inspired cupcake)
Pumpkin cake loaded with chocolate chips, filled with dark chocolate ganache’ and topped with a creamy maple-nutmeg buttercream. Finished with a fondant Jack Skellington bow-tie.
Ingredients: (Makes about 16)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon salt
- ½ cup vegetable oil
- ½ cup Mini chocolate chips (I used dark chocolate but use what you like!)
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin (NOT Pumpkin pie filling. Seriously.)
- Heat the oven to 350º and line a 12-cup muffin tin with bake cups. Black is pretty right for this. Or if this is 2spooky use pink. Everyone will be like wait, what?
- In a large mixing bowl, stir together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Toss in your mini chocolate chips. (This will kepp them from just sinking into the bottom of your batter. Cool, huh?) Set the mixture aside. Maybe sing it a song.
- In a separate mixing bowl, stir together the oil and sugar. Whisk in the eggs and stir in the vanilla extract. Tell oil that it should stop calling milk. They would never work!
- Pour the wet ingredients over the dry ingredients and gently stir the mixture until well combined. Don’t over-mix or you could get a dry cake.
- Stir the pumpkin into the batter until it is thoroughly combined. Spoon the batter into the lined muffin tins about 2/4 of the way or so. I always use an ice cream scoop so they come out uniformly domed. Bake for 20 minutes or until a knife inserted in the middle of one cupcake comes out clean. Let the cupcakes sit for 10 minutes and then remove to a rack to cool thoroughly. Or convince yourself that cupcakes should be eaten hot and burn yourself on the rack. Oops.
The Buttercream:
This buttercream. Oh my god this buttercream. I love it so much can I put it on pancakes. Please.
- 1 cup (2 sticks) unsalted softened Butter
- 3 Cups Powdered Sugar
- 1 Tbsp Ground Nutmeg
- 1 1/2 Tsp Maple Extract (NOT maple syrup)
- 1 Egg White
- ½ Cup Heavy Whipping cream
- Cream your butter on medium high speed. Add your powdered sugar in measured doses on low speed.
- Add your egg white, whipping on medium-high speed again. Slowly add your nutmeg and your maple extract.
- Mix on High for 3-5 minutes. Add your heavy cream slowly. Continue beating for 2-3 minutes. This suckah’ will get so amazingly light. Oh so yummy.
For the bow-tie, I just cut out a cool shape twice out of black fondant (for both ends of the bow-tie) and then curled the edges. I then rolled itsy bitsy lines of light and ‘glued’ them with a bit of water. For the bat middle, I just free handed a bad face and then added some rolled white fondant eyes. Glue the whole thing together with some more water and let dry before adding to your cupcake!
These cupcakes are so delicious, I think I’ve eaten about 5 today alone. Easily one of my favorite fandom flavors so far. I even sculpted some creepy Burton-esque trees for the set! (More on that in a later post.)
Look for a Fandom Flavor’s Special this week!
Source: nerdache-cakes
Fandom Flavors: The John Watson (BBC Sherlock inspired cupcake)
Earl grey tea cake, filled with a refreshing mint cream, topped with creamy Ginger-Almond buttercream and finished with a simple fondant cable knit jumper.
Ingredients: (Makes 2 Dozen)
- 1 cup (1/2 lb) unsalted butter (Room Temperature)
- 2 cups sugar
- 4 eggs
- 3 cups self-rising flour
- 1 cup milk
- 2 bags or 2 tablespoons earl grey tea
- Preheat the oven to 350 F. Fill 2 cupcake pans with paper liners. Something pretty! Or just use brown. I won’t stop you.
- In a bowl (or with a stand mixer), beat the butter until creamy. Add the sugar and cream the butter with the sugar until it is light and fluffy. Like, super fluffy man.
- Add the eggs one at a time, beating each egg very well so that it is thoroughly combined before adding the next egg. Beat in half of the flour along with the tea. I know this may seem iffy, but what happens is that while the oven bakes your batter, it also makes a sort of moisture that creates great tea flavor!
- Add the milk and the remaining flour, stirring until just combined. Note: I added a teeny drop of black food coloring, to give it a cool grey color. Shuddap, I wanted grey cake.
- Fill the cupcake pans 2/3 full. This cake rises a lot. You don’t want that suckah to overflow! Bake 20-25 minutes, rotating the pans halfway through to ensure even baking.
The Buttercream:
I love the flavor combination almonds and ginger. You could make this buttercream with a bit of ground almonds too, for crunch if you like!
- 1 cup (2 sticks) unsalted softened Butter
- 3 Cups Powdered Sugar
- 1 Tbsp Freshly Ground Candied Ginger
- 1 1/2 Tsp Almond Extract
- 1 Egg White
- ½ Cup Heavy Whipping cream
- Cream your butter on medium high speed. Add your powdered sugar in measured doses on low speed.
- Add your egg white, whipping on medium-high speed again. Slowly add your almond extract and your ground ginger.
- Mix on High for 3-5 minutes. Add your heavy cream slowly. Continue beating for 2-3 minutes.
For John’s jumper, I rolled out fondant ¼ inch thick and etched some lines into it using a sculpting tool. Following your lines, indent smaller hatched lines going in opposite directions continuing all the way down your piece of rolled fondant. Using a small knife or cutting tool, cut out a jumper shape. Then, roll out 3 thin peices of fondant, about 3 inches long. Braid them together and gently roll them in your palm. Do this 3 times to create a the collar and wrist holes. ‘Glue’ together with a bit of water applied with a paintbrush.
This cake is light and fluffy, but the ginger frosting gives it a bit of a kick. John is no push over, ok? He was in the war. He needs a frosting with some jolt. The filling is minty and oh so british. He is one tasty cake.
Who’s up for another Fandom Flavor?
Source: nerdache-cakes
Fandom Flavors [Halloween Edition]: The Pumpkin King (Nightmare Before Christmas inspired cupcake)
Pumpkin cake loaded with chocolate chips, filled with dark chocolate ganache’ and topped with a creamy maple-nutmeg buttercream. Finished with a fondant Jack Skellington bow-tie.
Ingredients: (Makes about 16)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon salt
- ½ cup vegetable oil
- ½ cup Mini chocolate chips (I used dark chocolate but use what you like!)
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin (NOT Pumpkin pie filling. Seriously.)
- Heat the oven to 350º and line a 12-cup muffin tin with bake cups. Black is pretty right for this. Or if this is 2spooky use pink. Everyone will be like wait, what?
- In a large mixing bowl, stir together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Toss in your mini chocolate chips. (This will kepp them from just sinking into the bottom of your batter. Cool, huh?) Set the mixture aside. Maybe sing it a song.
- In a separate mixing bowl, stir together the oil and sugar. Whisk in the eggs and stir in the vanilla extract. Tell oil that it should stop calling milk. They would never work!
- Pour the wet ingredients over the dry ingredients and gently stir the mixture until well combined. Don’t over-mix or you could get a dry cake.
- Stir the pumpkin into the batter until it is thoroughly combined. Spoon the batter into the lined muffin tins about 2/4 of the way or so. I always use an ice cream scoop so they come out uniformly domed. Bake for 20 minutes or until a knife inserted in the middle of one cupcake comes out clean. Let the cupcakes sit for 10 minutes and then remove to a rack to cool thoroughly. Or convince yourself that cupcakes should be eaten hot and burn yourself on the rack. Oops.
The Buttercream:
This buttercream. Oh my god this buttercream. I love it so much can I put it on pancakes. Please.
- 1 cup (2 sticks) unsalted softened Butter
- 3 Cups Powdered Sugar
- 1 Tbsp Ground Nutmeg
- 1 1/2 Tsp Maple Extract (NOT maple syrup)
- 1 Egg White
- ½ Cup Heavy Whipping cream
- Cream your butter on medium high speed. Add your powdered sugar in measured doses on low speed.
- Add your egg white, whipping on medium-high speed again. Slowly add your nutmeg and your maple extract.
- Mix on High for 3-5 minutes. Add your heavy cream slowly. Continue beating for 2-3 minutes. This suckah’ will get so amazingly light. Oh so yummy.
For the bow-tie, I just cut out a cool shape twice out of black fondant (for both ends of the bow-tie) and then curled the edges. I then rolled itsy bitsy lines of light and ‘glued’ them with a bit of water. For the bat middle, I just free handed a bad face and then added some rolled white fondant eyes. Glue the whole thing together with some more water and let dry before adding to your cupcake!
These cupcakes are so delicious, I think I’ve eaten about 5 today alone. Easily one of my favorite fandom flavors so far. I even sculpted some creepy Burton-esque trees for the set! (More on that in a later post.)
Look for a Fandom Flavor’s Special this week!
Source: nerdache-cakes