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Sunday, February 20, 2011

Who knows how to bake Upelkuchen?

Few days ago I was watching Alice in Wonderland. ♥
My 4 years old brother came to me and wanted to watch it once more with me. I think he found himself in Wonderland.
Now is this movie his favourite one and he is still bothering me and screaming: Hey sister let me watch Alice in Wonderland. :D And because I am really kind and loving sister I let him to watch the movie in my bed on my TV.
I think that everyone knows that I am big fan of Tim Burton and I love this kind of movies... It means I am always watching this movie with my brother. :D Today he told me: Annie, bake me an Uplekuchen I want to be bigger. :D
So I am looking for some recipe to bake this cake. Do you know about some? :D ♥


xoxo
Annie

1 comment:

  1. Upelkuchen
    1)
    2 cups dragon dandruff (AP flour)
    ½ cup euphoria (granulated sugar)
    3 ½ tsp powdered hens’ teeth (baking powder)
    1 tsp dried turtle sweat (salt)
    ½ cup hog fat (shortening)
    1 cup tree nymph’s blood (milk)
    1 tsp sweet dreams (vanilla)
    ½ cup porpoise mucus (4 egg whites)
    9 cups pixie dust (powdered sugar)
    ½ cup bean sídhe tears (water)
    ½ cup faerie nectar (light corn syrup)
    1 tsp sweet dreams (vanilla)
    ½ tsp mouse bile (lemon extract)
    Heat oven to 350 degrees.
    Measure flour, sugar, baking powder, salt, shortening, milk and vanilla into large mixer bowl and blend. After everything is combined, add egg whites and beat for 2 minutes on high.
    Pour into a thoroughly greased 15½x10½x1 inch pan and bake for 25 minutes. Cool. Cut cake into small squares.
    Prepare icing. Combine all ingredients in the top of a double boiler and heat over boiling water just to lukewarm. Remove from heat, leaving icing over hot water to keep it thin.
    Glaze cake pieces by placing upside-down on a wire rack over a baking dish and pouring glaze over. Glaze caught by the baking dish can be heated up and reused.
    Decorate with decorator’s icing to lure in girls who really should know better. ( http://pairofmadcooks.livejournal.com/5825.html )

    2)
    So here’s how I made it !

    Source: http://allrecipes.com/Recipe/Simple-White-Cake/Detail.aspx

    Ingredients

    1 cup white sugar
    1/2 cup butter
    2 eggs
    2 teaspoons vanilla extract
    1 1/2 cups all-purpose flour
    1 3/4 teaspoons baking powder
    1/2 cup milk
    Directions

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
    In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
    Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

    Now, while the cake was in the oven, I whipped up some buttercream icing (:

    Here’s the source : http://allrecipes.com/Recipe/Quick-and-Almost-Professional-Buttercream-Icing/Detail.aspx

    Ingredients

    1/2 cup unsalted butter, softened
    1 1/2 teaspoons vanilla extract
    2 cups confectioners' sugar, sifted
    2 tablespoons milk
    3 drops food coloring, or as needed (optional)
    Directions

    Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
    Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.


    Now, the last bit is a little trickier. I used fondant. You can search for that recipe on that on Google or Allrecipes.com, but I used pre-made fondant .

    Pre-made fondant can be bought at any bakery shop (:

    As for the chocolate handwriting, I used cooking chocolate.

    I simply melt the chocolate with a little butter using the double-boiler method. The amount of butter is up to your liking. Too much butter, and the chocolate would not harden and be too soft when iced. Too little butter and the chocolate would tense up quickly under room temperature.

    I usually melt it according to grade of the chocolate. I let the chocolate melt and then adjust the amount of butter added. Just as long as you get a creamy texture, it's good!

    after the cake was cooled, I cut them into rectangular slices.

    Here are the assembly steps :

    1. I covered each of those slices with a thin layer of the buttercream icing.
    2. Rolled out the fondant and covered it.
    3. Piped the buttercream for the frame.
    4. Melted chocolate then piped the words ‘ EAT ME ‘

    VIOLA! An ‘EAT ME’ Cake! ( http://tomatoeraincow.blogspot.com/2010/03/alice-in-wonderlands-eat-me-cake-recipe.html )

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