Patty cake, patty cake, bakers man

Since I spend so much time eating cupcakes, I figured I should also learn out to make them, outside of a box mix that is. The opportunity presented itself in the form of a private cupcake baking and decorating class offered via L.A. Foodies+! and taught by pastry chef/owner of Gormandise Desserts, Clemence Gossett.

We started the class with a chocolate cupcake recipe and while that was baking we moved on to a vanilla bean recipe. When they were both in the oven, we learned how to make a chocolate ganache and unbelievable meringue buttercream frosting. We filled both the chocolate and vanilla cupcakes with the ganache and learned how to apply the buttercream like a pro.

Tips that I learned:

• If your cake recipe comes out too dry, add an extra egg yolk next time for added moisture
• You don't have to mix a batter to death, in fact it's OK to have some lumps
• It actually matters when you add certain ingredients
  
• Keep all ingredients at room temperature
• When adding flour and milk, begin and end with the flour
• Also place a cookie sheet/pan underneath your cupcake trays so that the bottom of the cupcake's don't burn
  
  

Chocolate Cake Recipe (I'm usually a vanilla person but this was really good):

• Bring to simmer 1lb butter and 2 cups water. Cool and add 1 cup cold water and 1 cup cocoa powder
• In a large bowl, whisk together 3 1/2 cups flour, 3 3/4 cups sugar, 2 tsps baking soda and 1/2 tsp salt.
• Pour butter mixture onto dry ingredients and mix until smooth with a wooden spoon. Whisk in 4 eggs and 1 egg yolk. Add 1 cup sour cream.
• Bake at 350 until knife comes out clean.

Here's one of my decorated chocolate cupcakes with buttercream frosting:

Oh and I almost died laughing when Clemence asked the class, "Anyone ever bake a baked Alaska?" I almost responded, "No, but has anyone ever baked Tollhouse cookies?"

More photos from Abby