Did you know that Lavender Hill Event Design & Planning also does small order gourmet cupcakes? Well, I do…in fact a menu page will be added to the website very soon. This past week I had the distinct pleasure of working with Whole Pet Veterinary Clinic to help them with their end of year Thank You’s to area business & allied partners. One of their principal veterinarians, who help support a cupcake fundraiser of mine early in 2011 to benefit the 8th grade french class at Sherman Middle School (Madison Wi), called me up and said she wanted to do something new and different. We sat down and came up with a great way to say Thanks! that was yummy and fun. Check it out!
Pumpkin Spice Cupcake with White Chocolate Ganache Topped with a Chocolate Kitty
36 cupcakes going to the Dane County Humane Society: a 1/2 & 1/2 box of Chocolate Eggnog Cupcakes & Pumpkin Spice Cupcakes. YUM!
6 packs of cupcakes are available too!
Recipe: Molding Chocolate Puppies & Kitties
3 1/2 oz of light corn syrup
Adorable Little Critter Cookie Cutters ( I bought mine here in town at Vanilla Bean)
1. Melt 8 ounces of your chocolate in double boiler to prevent it from burning. Don’t have a double boiler ? Make your own with a small sauce pan and metal bowl that fits inside without touching the bottom. Fill the pot up about half way up with water, place the bowl of chopped up chocolate on top of that, put it over medium high heat and once it starts to boil you will see steam come up around the sides of bowl stir with a spatula until your chocolate is fully melted. Don’t get water into your chocolate or it will seize up on you.
2. Set your bowl of melted chocolate aside to let it cool down.
3. Bring 3 1/2 ounces of corn syrup to a small boil (it’s just the beginning boil) and pour in a small stream into your cooled down chocolate, stirring as you go. Tip: you have to measure your corn syrup – to make sure it doesn’t stick to you measuring cup, give the measuring cup a quick and light spray on non-stick cooking spray (unflavored of course)
4. Stir your new mixture of corn syrup and melted chocolate and it will create a paste like consistency.
5. Pour out onto your plastic wrap, fold it up, and stick it in the fridge to chill for at least 1 hour.
6. Once chilled it will be a hard slab of chocolate, let it sit at room temperature for about an hour. Common knowledge says knead it until it’s pliable (but that is really hard work), I say nuke it for about 10-12 seconds on wax paper in 3 second bouts , flipping it each time. After that treat it like a pizza dough, and working from the edges let it stretch, drape and loosen up.
7. Once loosened up like pizza pie dough, lay it out on wax paper and roll it out until it is about 1/8″ thick. Cut out with your favorite cookie cutters and you are good to go!
In the end it should be similar to fondant, chewy, kinda funny tasting…but great to work with and great to decorate with.