Cooking is a lot like art. You can experiment and substitute and adapt, and still get fantastic results. Baking, on the other hand, is a lot more like science.
Being a “scientist” myself, you’d think that this make me a pretty good baker. Unfortunately this wasn’t the case. It took me several months before I could bake an edible cupcake, and several more before they actually tasted good. I guess my creative, artistic side is more at home in the kitchen than my precise, analytic scientist side.
Photography is another art that can be boiled down to science. Our brains are wired to find certain pictures appealing, and others unattractive. This makes food photography even more difficult, because you have to find a way to tell a story and create a mood…while making the food look appetizing!
These brain cupcakes were a fun experiment (ha) in combining the art and science of both baking and photography, as part of my new desire to take better, more interesting pictures.
I remade my favorite biscoff cupcakes, but this time I added a chocolate ganache filling and a swiss meringue buttercream frosting to pipe the cute little cortex. I got the idea directly from Not So Humble Pie, a great blog that unfortunately isn’t updated much anymore, but has an awesome section dedicated to science-themed cookies and cakes.
As I type out this blog post, I am already rearranging my schedule around in my head so that I have time to make a double batch of these tonight. The first batch, which I made last week, disappeared far too quickly for me to savor them. Granted, the cupcakes were phenomenal. Simply the most successful cupcakes I’ve had since Ken and I made the chocolate and beer cupcakes with Baileys buttercream frosting.
I find that the further I push myself into becoming a better cook, the more my palate evolves. Where once I preferred my cupcakes as sweet as I could make them, I now gravitate towards more savory desserts. As soon as I bought my first jar of biscoff I knew I wanted to start baking with it right away, but I wasn’t sure how to make sure the sweetness didn’t overpower the dish.
Biscoff, for those of you who don’t know, is heaven in a jar. Made from Lotus biscoff cookies (you might have had them in Europe, or on planes), it’s similar in consistency to peanut butter, but deserves a spot on that high pedestal right next to nutella. It has a gingerbready flavor with a hint of cinnamon, and maybe even a little bit of toffee in there. It’s to die for, and you can use it in so many ways. Luckily, I found the prefect recipe to use the unique flavor of this spread without being too sweet. Continue reading
Merry Christmas everyone!
I…can’t think of anything else to say here. It’s too early in the morning, and I’m already all hopped up on sugar and peppermint. And ginger cookies of course. Breakfast of champions.
I made these cupcakes from my brand new cupcake cookbook that my sister gave me, and I’m so excited that they worked! We all know I’ve had cupcake troubles in the past, so I was thrilled that not only did they poof nicely, but they tasted pretty damn good too 😉
It’s a simple chocolate cupcake recipe paired with a fluffy white frosting with crushed peppermint candies in it and sprinkled on top! And a few candy canes, in case they weren’t minty enough. Continue reading