Keep Calm and Bake Cupcakes

It was a sunny and quiet Sunday morning, two lovely teen girls (actually it’s one of the girls’ mom) booked a private class with me for baking another Sweet Petite K’s signature – Earl Grey cupcake with rose water buttercream.

在一個星期天的早上,兩位青春少女跟我一起學習焗製Sweet Petite K 另一招牌甜點 – 伯爵茶配玫瑰杯子蛋糕(其實是其中一位的媽媽安排的啦)。

Everything was set up and looking neat and nice.

所有材料都準備好了﹗

One of the girls does a bit baking regularly at home and I could definitely tell from her beating and mixing skills. Their Earl Grey cupcakes just came out perfectly (- which I see slightly dome shaped, spring-to-touch cupcakes which look fluffy and not dried up).

蛋糕出爐了﹗是近乎完美(根本就是完美﹗)- 微微的圓拱形狀、輕輕按下而有回彈而不是實崩崩收乾水的質感哦﹗其實做杯子蛋糕不難,但做得好才是關鍵啦﹗

And now it’s time to make some Italian meringue buttercream. Although we do have two stand mixers here at Sweet Petite K, I always want my students to experience how they can make things with more “hand works” so that (probably) they can appreciate more what bakers do (or at least what they have created from scratch on their own in the class)

這個奶油忌廉不是用糖霜打出來,而是採用了意式蛋白霜的做法,所以完成的忌廉是特別的細滑,特別的不太甜膩。雖然這裏有兩部座枱攪拌廚師機,但我總希望來上課的學生做多一點「手藝功夫」,感受一下烘焙師日常的用心,至少可以領略到親手做甜點是不容易啊。

 

Learning how to pipe a rose-swirl on your cupcakes is another fun part in this workshop! And of course the girls loved it! Lastly garnish the frosting with some dried rose petals and whoa-la into the box (or into your mouth?!)

最後,就要把奶油忌廉在杯子蛋糕上唧出玫瑰花形,再灑上玫瑰乾花瓣。

I know it’s hard to resist the silky smooth and not-so-sweet rose buttercream so even her mom was licking fingers not to waste any bit of buttercream. Both of them took home with 12 homemade cupcakes and share with their families and classmates the next day! Yay, another cupcake party 🙂

順滑而不甜膩的玫瑰奶油忌廉簡直令人難以抗拒,我在旁偷看到媽媽悄悄地偷吃忌廉,舔手指哦﹗♥

每位都帶走了12個杯子蛋糕,當然,獨食難肥,她們跟家人分享後,第二天帶回學校跟老師、同學分享喔﹗

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