Coconut Cupcakes

When I took classes at The Cambridge School of Culinary Arts they gave us a recipe packet for each day of Baking Basics. During the Cake class, I was assigned Coconut Cupcakes.



The recipe is an adaptation of Ina Garten's. The original can be found here. It claims that it makes 18-20 cupcakes but I made an even 24.

If you're looking for a moist, buttery, flavorful coconut experience, this is it. I've also made a 2 layer 9-inch cake using this recipe and the recipient claimed it was the best coconut cake she's ever had- and she's from the South!


Some chopped almonds to cover the top in addition to the coconut would make a delicous Almond Joy-style treat.

Wilton Class: Fondant & Gumpaste

TWD: Dimply Plum Cake

I actually took Dorie's advice on this one and ate a piece for breakfast the day after I baked it. This is one delicious cake. If you're looking for something not too heavy or sweet, with that tangy plum taste that comes with fall, you will love this cake. I used prune plums and also used the cardamom. The plums wouldn't completely suck back in their juices while it was cooling, but that's ok; they weren't to dribbly anyways.

Mom's Birthday Cake

Chocolate cake with chocolate mousse frosting and strawberries.

The Finale: Wilton Cake Decorating Course I

Basically, this cake was a vehicle for my rose-making skills. This was the cake I made for the last class of Course 1, and although all the other cakes I made were 2-layers, this one was far more impressive decoration-wise.

TWD: Chocolate-Banded Ice Cream Torte

I use butter pecan ice cream - if I did this again I would use something with a stronger flavor. Really good but time consuming. Sorry about the short post; school starts tomorrow and I've been busy all day doing last-minute summer lounging.

TWD: Black and White Banana Loaf

Sorry I waited until the last minute to post - I was in New York visiting my grandparents.
Anyways, this loaf was simple and smells delicious. It's cooling as I type; I'll make sure to post about how good it is when we get around to dessert. That might not be til around 9 though, so hold your horses!
I used the "drop by teaspoons" marbling method, after reading the other ones on p. 229, figuring that would be the most obsessive-compulsive friendly :)I have my first Wilton Cake decorating class tonight at 6:30, and I started the Baking series at Cambridge Culinary yesterday. We made cream puffs, except I forgot the flour for the cream so...it broke when Chef Marcos tried to add it afterwards. It's ok though - I went home and immediately made another batch, which ended up being perfect.