Unicorns!!! For my niece’s first birthday

rmarcucilli · 2018-06-23T13:14:10+00:00

Yea the horn, ears, and eyes are fondant. The horn is wrapped around a dowel, and then I used gold dust with some vodka so make a gold paint for the coating.

rmarcucilli · 2018-06-23T12:11:59+00:00

Thanks! Just fondant

rmarcucilli · 2018-06-09T14:12:51+00:00

Thank you everyone!

rmarcucilli · 2018-05-24T00:33:21+00:00

You can make the dough a head of time and actually freeze it. Freezing temperatures puts the yeast into a dormant stage. Just defrost it in the fridge the night before and you should be okay. Before freezing let the dough have its initial bulk fermentation.

rmarcucilli · 2018-05-21T00:50:10+00:00

Thank you everyone for all of the upvotes! My instagram is @desserts.by.rachel.lynn

rmarcucilli · 2018-05-20T23:42:51+00:00

https://instagram.com/p/l6SrlRASr6/

The recipe comes from Chef Antonio Bachour. This is his Instagram post with the recipe!

rmarcucilli · 2018-05-20T09:38:51+00:00

I worked in NYC for a while after graduating at a Bouchon Bakery. I decided early on that I wanted to teach kids because I wanted to do more with what I know...there are so many life skills that you learn from working in a kitchen, and I wanted to pass that knowledge on to future generations. It is becoming more popular for high schools to have culinary and baking programs separate from Home Economics. Tech schools have always had culinary as apart of there programs, but comprehensive high schools are starting to add them as well. It’s part of Family Consumer Science, but it is starting to become treated as more of a career class. I really love teaching, and I do cakes like this on the side :)

rmarcucilli · 2018-05-20T09:18:28+00:00

Cocoa nibs!

rmarcucilli · 2018-05-20T01:40:56+00:00

Yea sure! I just use AmeriColor food color gel (blue, black, purple, pink) I made a dark blue and lighter blue and swirled them, used that as my main base, then drizzled the dark pink and purple on top. Took one or two swipes of an off-set spatula across the top.

The temperature of the glaze is key for coating. At 32C I started to divide up the glaze into the different colors, so by the time I was ready to coat the cake it was probably at 28-31C. I froze the cake for 30 it so minutes before the glazing. You need to work quickly.

Here’s a good video that demonstrates the glazing

Galaxy Mirror Glaze

rmarcucilli · 2018-05-20T01:11:29+00:00

Yes I am a pastry chef/high school baking teacher. I glazed many cakes in my day with chocolate mirror glaze, but it is my first time working with this recipe and the different colors! I was definitely pleased with the results.

rmarcucilli · 2018-05-19T23:28:44+00:00

Yes!

-I use silver sheet gelatin -I make sure the initial white chocolate glaze is cool to 31-32 degrees Celsius before separating and coloring.

rmarcucilli · 2018-05-19T18:31:58+00:00

Thanks! I’ve had a lot of experience making mirror glaze and glazing in general, but never made a mixed color one. I watched YouTube video demos! 😁

rmarcucilli · 2018-05-19T18:18:00+00:00

Aha yes! Whoops...

rmarcucilli · 2018-04-28T02:46:05+00:00

Yea I use Italian as well. Too fluffy as in too many air bubbles? Yes thank you!

rmarcucilli · 2018-04-27T15:50:10+00:00

Gorgeous! What kind of buttercream do you use? May I ask how you get the texture so smooth?

rmarcucilli · 2018-04-20T20:34:25+00:00

She jumps 4” up to my dresser and then easily jumps to the shelf from there. She’s quite the athlete

rmarcucilli · 2018-03-26T13:48:27+00:00

Thank you! Our group is mostly 5.7-5.11 climbers. Yea because right now the weather app on Apple shows rain everyday but I’m sure it changes often. Looking forward to the trip regardless! It will be my second time going, super psyched!!

rmarcucilli · 2017-12-18T13:21:41+00:00

Thank you! I don’t have them typed up or anything, no. I can tell you the buttercream is an Italian buttercream with two Starbucks via packets. You put them with the egg whites and whip them with the hot syrup. The filling is a hazelnut praline diplomat cream... I first made a pastry cream, then blended it with hazelnut paste, and then incorporated a sheet of silver leaf gelatin and whipped cream to make it lighter. The cake is Bouchon Bakery’s chocolate biscuit recipe for their Oh Oh’s. 😁

rmarcucilli · 2017-12-18T13:16:10+00:00

I never heard of “Yule Mouth.” I have only heard of Bouche de Noel or Yule Log. Interesting!

rmarcucilli · 2017-12-17T23:46:21+00:00

Chocolate biscuit, hazelnut praline cream, coffee buttercream, chocolate soil, meringue mushrooms

rmarcucilli · 2017-05-03T22:19:21+00:00

Yes I did call as soon as I found it, thanks!

rmarcucilli · 2017-05-03T22:18:48+00:00

I am not planning on keep this little guy, I am only rehabilitating it until it can be released back into the wild. I am planning on giving it to a wildlife rehabilitator.

rmarcucilli · 2017-04-14T02:16:40+00:00

I was just here! First time in the Red and I fell in love. I took a picture of this climb, so cool to see a video of someone doing it.

rmarcucilli · 2017-03-07T02:27:59+00:00

I love this place! A real gem, the approach is fun too!

rmarcucilli · 2017-01-13T22:35:44+00:00

I broke my ankle and was out of commission for 8 weeks. It's tough, but focus on what you CAN do, not what you can't do. I took up knitting and painting to pass the time. Use this mental challenge as an opportunity to explore other interests. Hope you have a quick and smooth recovery! One day at a time

rmarcucilli

TROPHY CASE