Monday, October 28, 2013

Baking happies


I spent Sunday morning baking chocolate cake, Sunday afternoon making a raspberrry Swiss-meringue buttercream (it's easy, just follow this video), then filling said cake and covering it in fondant. This morning was spent painting, followed by making raspberry-filled muffins, icing them and figuring out what to do with the leftover meringue buttercream. I had been eating it by the spoon, and I am sure the boy would have been happy to continue, but I remembered ever-creative Marcela once made cupcakes out of a failed swiss-meringue buttercream and I decided to make some. It must be healthier than directly eating the frosting right?


All of this reminded me how much I enjoy baking. It's just too sad that it would be unhealthy to bake and eat all-the-baked-goods on a daily basis. Let me take a moment to say how much I love my KitchenAid. Oh yes. You see, I made the buttercream yesterday and it turned out all silky, beautiful, smooth and perfect. I put it in the fridge for the night, planning to use it today and frost the muffins. I took it out,  let it gradually come to room temperature. All good. Except, when I started beating it, disaster, I watched it curdle before my eyes. I found a few tutorials, all saying to: "take about 1/4 of the frosting out of the bowl and transfer it to a microwave safe bowl. Pop it in the microwave for 10-15 seconds and then stream it back into the bowl while the mixer is running on low. Increase the speed and whip it into a big bowl of fluffy magicalness". Well, I don't have a microwave and I did not want to risk melting the buttercream on the stove, even au-bain-marie. So what did I do? I beat the heck out of it. I patiently waited, and after a while my dear stand mixer did its magic and it all came back together again. It did take a few minutes, but I trusted it was going to happen, as with Swiss Meringue Buttercream the trick is to beat and beat and beat until getting it together. (Maybe play this classic while you're at it).


On a related random note, on Saturday we went to the local market and we got some fresh biological eggs. Well, out of a box of 10, I have opened 4 and they ALL have been double-yolks.

Normally, an "egg is 'assembled' in the hen's oviduct, a process in which the ovum, which consists of the hen's genes plus the yolk, is surrounded by the egg white and the shell.  The process is controlled by a series of hormones that tell the hen's body when to make the parts of the egg and in which order.
Double-yolk eggs result from an error in this process, caused by yolk production becoming unsynchronised with that of the rest of the egg.  Double-yolked eggs are often laid by young hens, whose hormones are not yet fully 'in tune'.  A double-yolked egg results when two ova are released at the same time." (source).


There are all kinds of superstitions surrounding double-yolk eggs, our ancestors thought they were an omen that could predict pregnancies, specially twin pregnancies, marriages and lots of good fortune. Anyhow, as in a given flock, hens are normally of the same age, and since this seems to be an age-related phenomenon, and knowing that eggs are classified per size, I guess it is not that weird of a finding. And still, I am in a bit of a shock. I have tried to figure out if genetic selection and breeding has resulted in producing a particular line of hens that lay only two-yolked eggs, but I haven't found a consistent answer to that, and even if twins do run in families, I am not sure it is a trait that could easily be selected for. Or were these hens, supposedly biologically-bred, on hormones? I don't think so, as it wouldn't be legal, specially for organic products, but I could not help but think of Gonal-F (welcome to my brain, this is just a sample of what fertility struggles and a veterinary degree can do to your grey matter). 

How were your weekends? What have you been up to?

The cupcakes I made with leftover Swiss-meringue buttercream. .

14 comments:

  1. This all looks so good! You're so talented for sure! =) Those boxes are so cute. I've been trying to find some I like but so far no luck so for now I'm sticking to white ones...

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    1. Thanks so so much. I normally use white boxes as well, with a little card on top, but this time I needed a box for 12 cupcakes (the one I had was for 16), and they had this one, which I thought was pretty. It is from a brand called "Fun cakes", if you like I could send you some (box full of boxes :) )

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  2. Oh wow, these pictures made me want to crawl through the screen and into your kitchen. I agree with Tania, you are really talented! Baking is a combination of science and art and those who are good at it impress me. I can cook, but not bake. Also, this post made me miss a good friend of mine who just moved away. She is also a great baker and was always bringing me some of her concoctions. When I talked to her on the phone yesterday she was making coconut cream tarts. *sigh*

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    1. You are welcome over here any time :) And thanks! I do love the science-y side of baking.
      Oh cocconut cream tarts sound so good. I kind of miss the office because I could bake more and just bring the stuff over (after trying a couple slices at home).

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  3. Those moments of just needing to trust the KitchenAid - they are hard. Glad to see yours gave you success. Sounds like there are delicious goings on near you!

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    1. Yeah, I was wondering if I was going to have to start from scratch, but luckily it worked. I read this buttercream is very forgiving, and I think it is just a matter of getting all the ingredients at a similar temperature so they can form a proper emulsion, but that's just a guess.

      This cake + cupcakes were an order from a friend who was taking them to her office, I hope people will enjoy them!

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  4. All those cakes look yummy. You're very talented.

    The double yolk thing is interesting to ponder. I've never seen one before.

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    1. Thanks so much :) I know, I keep thinking about the double yolks, still think it's kind of weird.
      By the way I have been trying to comment on your blog (as I have done before) but for some reason, Disqus won't let me if I don't create some kind of account, even if I try to use google?? So know that I have been reading you.

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  5. Que precioso te quedo todo! Y que tal salieron los cupcakes de swiss meringue?te gustaron?

    Los de los huevos es para pensarlo...o quizas solo quiere decir que despues de Lucia vendran mellizos ;)

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    1. Gracias ! Los cupcakes salieron deliciosos, los últimos dos nos los comimos al desayuno! Super ingeniosa la receta.

      Y sí, sigo pensando en la historia de los huevos, a ver que pasa :)

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  6. Everything is so pretty and looks delicious, I want to try them all! I am with you, I also think it is kind of sad that we cannot eat baked goodies everyday.

    Very interesting to learn about the double yolked eggs. It reminds me that the other day Matt and I were talking about how cool it would be to have our own pet hens, maybe one day! x

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    1. Yeah, it would be nice to raise hens. Though, what I secretly dream of is a bunch of miniature goats.

      Thanks!!

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  7. You surely make me want to eat baked goods every day! They look delicious. And here's hoping all those double yolks are a prelude to something very happy indeed :)

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    1. Thank you :) I am still intrigued by those egg yolks, it's kind of fascinating.

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