Thursday, February 11, 2016

Chocolate Snowballs with White Chocolate Snowflakes

While no two snowflakes are alike, using this easy-to-follow recipe will assure you a consistent result every time.

Reblogged from Barbara's Bakes 

Ingredients

Cake:
  • 12 ounces semisweet chocolate, chopped into 1/2-inch pieces
  • 1 cup hot water (original recipes used strong coffee)
  • 1 cup sugar
  • 3 sticks unsalted butter, softened
  • 6 eggs, lightly beaten
  • 1 teaspoon vanilla extract


Frosting:
  • 1 1/2 cups heavy cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • Snowflake Garnish
  • 1/2 cup white chocolate chips
  • White shimmering sanding sugar, optional


Directions

To make the cake:
  1. Preheat the oven to 350º. Line 8 custard cups with aluminum foil.
  2. Put the chocolate in a saucepan. Pour the hot water over the chocolate. Place over medium-low heat; add the sugar and stir with a wire whisk to dissolve the sugar and any unmelted chocolate. Add the butter gradually, a dollop at a time, whisking until the butter is incorporated before adding the next dollop. This should take about 10 minutes. Remove from the heat.
  3. Slowly whisk the beaten eggs into the chocolate mixture. Add vanilla. Pour through a strainer into the foil-lined bowls. Discard any bits of egg that remain in the strainer. Bake  20 - 25 minutes until the batter rises and a cracked top crust forms. The mixture will still juggle, like molded gelatin. Resist the urge to bake it a little more, the butter and chocolate set up when chilled.
  4. Let the cakes cool. Fold the foil over the tops and refrigerate at least 8 hours, keeping the cakes in the bowls.

To frost and serve:
  1. Gently remove the cakes from the foil. The cakes will have fallen in the center; if desired (I didn't) trim the cake to make a flat even surface. Invert on to a serving plate or small piece of parchment.
  2. In a large mixing bowl, whip the cream with the sugar and the vanilla until the cream comes to soft peaks that hold their shape. Put the cream into a pastry bag fitted with a large star tip. Pipe stars, covering the dome completely. Garnish with white chocolate snowflake.
  3. Snowflake Garnish:
  4. Melt white chocolate in a microwave safe bowl on 50% power for a few seconds at a time, stirring frequently until chocolate is melted. Put melted chocolate into a piping bag with a#1 or #2 tip.
  5. On a flat baking tray, put printed template beneath a sheet of parchment paper and pipe melted chocolate on to the parchment in the snowflake shapes, moving the template as needed. Sprinkle with shimmering sanding sugar if desired.
  6. Allow snowflakes to set up at room temperature, then chill in refrigerator until needed.

Yield: 8 Servings

Sunday, August 2, 2015

The cool colors of summer

Juicy stripesicles, perfect for a Bollywood
or Bohemian soiree
Nothing refreshes in the sweltering heat like a cold, juicy popsicle, and these striped beauties from GirliChef.com fit the bill in every way.
  • Use assorted fruit juices: you can use fresh, canned, frozen or bottled
  • It helps if your juices are cold to begin with. Start by putting a small amount of one juice in the bottom of each of your popsicle molds. You can do a thick or a thin layer, or some of each, it's up to you. Put the mold in the freezer and freeze until firm, about 30 minutes. 
  • Take a different juice for each subsequent layer. Pour the layer and then freeze again until solid. 
  • When you are about 1/3 of the way filled, take the frozen mold out of the freezer and insert the stick. I make a little incision in the ice with a small sharp knife dipped in boiling water. Make a slit just big enough to insert your stick so it won't tip. Once you have all your sticks in place, add another layer, and keep going as above, until the popsicle mold is full. 
  • To unmold your pops, briefly dip the mold in a sink of hot water, just up to, but not over the top. Pull out the pops. If they don't wiggle out easily, dip the mold again for a few more seconds. 
  • To store your pops, wrap them in waxed paper.




Friday, July 31, 2015

Your part in the party

Do you absolutely adore theme parties and love any excuse to throw them? Do you love seeing others light up when you entertain? Could you use a little mad money? Side employment as a Mistress of Soirees may be just the opportunity you've always dreamed of. We have oodles of genres from which to choose, along with detailed training to help you make your soiree extraordinary. Visit our Certification page to learn how you can be a part of parties with purpose.

Wednesday, July 29, 2015

Lavish lollies

Soiree party favor idea #107:
Suckers made elegant with edible flowers

Saturday, September 20, 2014

Get ready to make dreams come true!

Our first Siren Soiree Producer training session, GENIE DREAMS, takes place next weekend via group videochat.  If you've ever wanted to start a fun and creative sideline business of your own, now's your chance!  Your product is literally "fun" and the people you share it with are pretty darn fun themselves.

Group Videochat: Sun, Sept 28, 2-6p PDT / 5-9p EDT

Come learn what siren life is all about and how you can parlay your passion into a paycheck.

Genie Genre Certification options


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If you're ready to start presenting parties, get your Annual Siren Soiree Producer &/or Fantasy Fitness Instructor License - $99

 

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