I did. I finally made it. Hi Hat Cupcakes cupcake consumed my thoughts since I saw their height chocolate covered tops online after I started blogging. But I must say, I was nervous to do them. They scare me. I knew for sure I saw them and end up with a melted mess.
But this weekend, I've tried. Mainly because I tasted my first few weeks ago. Seeing them in person fueled my fascination.
I decided to use the only recipe I remembered seeing. It is Martha Stewart.com and it did not disappoint
> Update :. I just realized this recipe is from the book, Cupcakes! by Elinor Klivas - Confused with the book of Martha small cake in its online description. Why I did not already have one, I do not know. <
chopped chocolate. A perfect way to start. I really liked this little cake recipe. He is tall topless, too.
But even better with icing. I used a disposable pastry bag with a # 807 tip Ateco. Basically, one with a huge opening round.
If I had paid attention to the direction of advance, I do not know if I would have been so eager to start.
12 minutes later and a candy thermometer in check to make sure the icing formed stiff peaks at the right temperature. Yikes.
In fact, it never just the right temperature, but after 12 ... I'm holding the hand blender.
So I took a leap of faith that it would work and channeled on cupcakes ... as big as I could.
cupcakes went in the freezer while I was preparing for the scary part. Soaking. One might think that this part would be smooth sailing. But I'm skeptical. I mean look at all that thick white frosting. It will definitely melt when I cover it in chocolate. Melted chocolate heavy. Right ?!
A semi-sweet chocolate bag. I used the mini-chips.
And melt in the microwave with three tablespoons of vegetable oil.
Tasty.
Melt low-medium in 30-second intervals and stir until melted and smooth between.
Then, wait a few minutes to make sure that chocolate is not hot.
now, take a deep breath and enter one of the cakes from the freezer.
Turn upside down and slowly plunge the entire top into the melted chocolate.
Ok, here goes ...
A little more ......
more ...
Continue ...
I close my eyes.
now ... take a deep breath and lift.
little saints cakes ... it worked.
it totally worked completely.
And it is beautiful.
Use a toothpick to touch up spots at the base of the cake that may not have been covered ... control your excitement ...
And then go again.
And yet ...
And again.
We are amusing now.
If you use a small deep bowl, it will soak easier. The one I used was a remaining cup of egg decorating Easter.
Mini hats hello everyone?
Aside from the obvious first printing * wink wink * ... are amazing.
Place the biscuits soaked in the freezer for a few minutes for the chocolate to harden and then refrigerate until ready to eat.
You want to see inside do.
I did too.
Oh my.
I'm always amazed.
not afraid to do a little.