Sallyโ€™s Baking Addiction: October, 2019 Challenge: Homemade Caramel Apples ๐ŸŽ

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It’s October, the month of Pumpkin spice ๐ŸŽƒ, Halloween ๐Ÿ‘ป and falling leaves ย ๐Ÿ

It’s also time for another baking challenge from Sally’s Baking Addiction, and she set us the task of making homemade caramel apples.๐Ÿ

This turned out to be quite easy, and the best part is this caramel sauce, which is great on EVERYTHING ๐Ÿ˜‹

To make the caramel sauce: First add the heavy cream, light corn syrup, brown sugar, butter and salt in a heavy bottom sauce pan

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Stir over medium high heat until all the components are mixed and the butter is melted

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At this point stop stirring, insert a candy thermometer and heat until 235F. The caramel will bubble up the sides of the pot, using a pastry brush and cold water, brush down the sides of the pot, every so often, to prevent sugar crystals from forming in the sauce.

It can take a bit for the caramel to get to 235F (also known as the soft ball stage) so be patient! Don’t walk away or turn up the heat.

The following images are the progression of the sauce as it made its way to 235F

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It is ready!

While the sauce cooled and thickened, the apples were prepped. For me, this was the hard part๐Ÿ˜‚ย Getting those sticks in the apples was a little harder than I thought it would be!

Apples purchased in the store usually have a wax coating which needs to be removed to help the caramel stick to the surface. Even so, after they were washed, scrubbed and dried, there were still slippage issues! I ended up double dipping them in the sauce.

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Cleaned and scrubbed

 

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I finally got the sticks in ๐Ÿ๐ŸŽ๐Ÿ

Time to dip!

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This is a pretty messy process, so I made sure to wear one of the aprons sent to me by my blog buddies!!

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Check out their fabulous designs in their online shop, Fashioned by Nature!

 

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This was the end of the challenge, and the apples tasted pretty great. But, I decided to go another step further and dip them in chocolate ๐Ÿซ

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This was messy but quite tasty๐Ÿ˜‹

Looking forward to the holidays and whatever Sally has in store for us!!!

Sally’s Baking Addiction, October Challenge, Pumpkin Roll Cake

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This month Sally challenged us to make a pumpkin roll cake. We had a roll cake challenge back in May. At that time I talked about how my roll cakes always crack and I have to cover it up with icing or flowers or some type of decoration.

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This time I thought I would really challenge myself and put a pattern in my pumpkin sponge cake. I saw this, for the first time, on The Great British Baking Show. Since this was a pumpkin sponge I wanted a pumpkin patch pattern but couldn’t find anything I liked or could put on the cake, so I made my own template using stickers from a craft store. Sally recommends a 10 inch x 15 inch jelly roll pan, so I made my template that size. I cut a paper to the same size and measured to find the exact center. I knew I would be rolling the cake from the short side so made my pattern such that it would repeat in that direction. I also knew that the edges would most likely be trimmed away so I left a good sized border along both sides. I used a pencil to draw in, roughly, where the vines would connect the pumpkins.

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I then layer a parchment paper over the template, securing it with tape, so I would be able to pipe the batter onto the parchment.

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Now I needed to mix up a cake batter that would be denser than the pumpkin sponge so that the pattern would not mix into the cake batter and disappear. I used this mixture:

50g butter, room temperature

50g powdered sugar (or icing sugar)

50g egg whites

50g flour, all purpose

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Using a hand mixer, combine the sugar and butter until smooth, then add the egg whites and finally the flour and stir to make a strong paste. You want this pretty thick, you need to be able to pipe it but still want it to hold a firm shape. I needed two colors, orange and leaf green.

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I used gel food colors and a number 1 piping tip to make the pumpkins

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Another portion was colored green, and using a number 3 tip, I piped the vines.

 

This went into the freezer for, at least 30 minutes, while I prepared the Pumpkin sponge cake as per Sally’s recipe. Once the mixture was ready I had to remove the template from the pan and replace the frozen pattern. Then I spread the pumpkin batter, carefully, over the design.

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Sally’s recipe stated that the baking time would be ~17 minutes, but mine was done in 10 minutes. It is important to not over bake the cake or it will crack when it is rolled (I should know, this is my big problem with roll cakes!). I had to flip my cake twice when it was done. The first time I turned the cake out onto a sheet pan covered with powdered sugar and removed the parchment paper-carefully, so the design would stay intact.

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The prepared pan

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The cake after I removed the paper. It worked!

To my surprise the patten was intact! From here I followed Sally’s instructions and flipped the cake onto a tea towel that had been generously sprinkled with more powdered sugar. Now the pattern side was down and I could roll the cake up, while it was still warm, to allow it to cool in the final shape. I was so busy doing all this while the cake was still warm that I did not get a picture of it this time. Here is what the process looked like from May, when I did the last roll cake.

 

The rolled cake needs to chill for about 2 hours in the refrigerator before adding the filling.

The cream cheese icing was also from Sally’s recipe. I did make one small change and added 30g of finely chopped crystallized ginger for some extra flavor and texture.

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The cake is unrolled, the filling spread out leaving a 1/2 inch border, then tightly rolled back up

This was the first time that my cake did not crack! And, the pattern is pretty good. There is some powdered sugar still on the cake, but that does disappear after a little time has passed.

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The cake and filling are delicious! Sally has another winner recipe on her hands!

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I had fun working this out and challenging myself a little bit. It is a great cake for Halloween and I am really looking forward to what Sally comes up with next month!

 

 

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Sally’s Baking Addiction, September Challenge: Sunflower cupcakes

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I made sunflower cupcakes for the first time a couple years ago, in culinary school. The are so sweet and adorable! I was excited to see that Sally had chosen these for the September challenge because I had been looking for a reason to make them again. This time I combined the two versions of the recipes that I had to, hopefully, put together the best part of each process.

I started by baking spice cupcakes from Sally’s recipes. After baking and cooling the cupcakes, I made the vanilla frosting recipe that she recommended for the piping of the sunflower pedals and leaves. I colored one small batch leaf green, and the larger portion lemon yellow, using gel colors in order to maintain the overall consistency of the frosting. I always save some white portion of the frosting, just in case I need more of one color later on. My original recipe called for Oreo cookies for the center of the flower and red candies, which could be made into lady bugs. Sally used frosting and chocolate sprinkles to make her center (you can see how she did it and how she piped the flower pedals in the video embedded in the vanilla frosting link from above).

I took a short cut with the lady bugs by purchasing black gel icing. This worked ok, but royal icing is really better. I should have taken the time to make some, next time I will!

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I pulled everything together and loaded up two disposable piping bags, each with a #352 leaf tip.

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The first step was to lightly frost the top of the cupcakes to provide a base for the Oreo to sit, and for the pedals to have something to adhere to.

 

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There are two options for the Oreo. You can use a whole cookie which will make a tall sunflower with a fair amount of icing or you can split the cookie to make a shorter flower. I made some of each just for variety.

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A whole cookie from the side,

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And from the top view

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From here I just added some leaves in various spots to fill in the flower. I used the black gel icing to draw a line and spots on the red candies to create the bugs.

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It appears to be quite the infestation! The finished cupcakes will stay fresh in the fridge for up to five days, according to Sally’s recipe.

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These were really simple to make. Once you get the hang of the piping tip it goes quite fast. Perfect for a fall dessert table, especially for the kids. I have a feeling Sally’s next challenge may have something to do with pumpkin! Cant wait ๐Ÿ™‚