Tag Archives: Chef Karen Padilla

Chef Karen’s Coconut (CocoLoco) Mousse Recipe

coconutmousse

If you’re looking for a light and creamy dessert, look no further than Chef Karen‘s Coconut Mousse recipe. This fluffy sweet treat is easy to make and guaranteed to satisfy. Get the recipe below!

Ingredients

  • 250 grams (8.8 ounces) Mascarpone cheese

  • 100 ml. (1/2 cup) coconut milk 

  • 250 ml. (1 cup) heavy whipping cream

  • 2 egg whites

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon coconut extract

  • 6 tablespoons icing sugar

  • 150 grams (6 ounces) whole wheat graham cracker crumbs

  • 50 grams (2 ounces) melted butter

  • 50 grams (2 ounces) fresh coconut flakes

Directions

First of all, you need to prepare your coconut flakes.

  1. Using a sharp tool, carefully poke a hole in each of the three spots on the top of the coconut. Flip the coconut over onto a cup or bowl and allow draining.
  2. Preheat your oven to 180 C (356 F) and place your coconut on a baking pan. Bake for 10 minutes or until you see a crack developing. Separate the white meat from the shell using a knife.
  3. After you have the white meat cleaned and cut into pieces, you could either shred it using a hand shredder or a food processor.
  4. Mix the graham crumbs with the butter and the coconut flakes. Place the crumbs in every serving cup and press until a crust layer forms.
  5. Mix the Mascarpone cheese, coconut milk and coconut extract in a large bowl, using either a rubber spatula or your food processor.
  6. Mix the heavy whipping cream with 3 tablespoons of sugar and vanilla extract, using a hand mixer or a stationary mixer. Place the whipped cream in the refrigerator until you need it.
  7. In another bowl, combine egg whites and the rest of the sugar and mix on highest speed of your electric mixer until stiff, dry peaks form.
  8. Add the whipping cream to the Mascarpone mixture and carefully mix, using a rubber spatula. Then add the egg whites.
  9. Be careful not to over mix & pour the mixture in the serving cups. Serve cold.

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Chef Karen’s Marble Cupcakes Recipe

marble

Here’s a recipe you can “marble” at. Our May Chef of the Month has shared her Marble Cupcakes recipe- you’ll never have to choose between chocolate or vanilla.

Now you can have your cupcake…and eat it, too!

Ingredients

  • 1 3/4 cup cake flour, sifted
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup milk, room temp
  • 1/3 cup heavy cream, room temp
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar, sifted
  • 3 large eggs, room temp
  • 1/2 tsp pure Dominican vanilla extract
  • 1/2 pure Mexican vanilla extract
  • 1/3 cup unsweetened dutch-process cocoa powder
  • 1/4 cup boiling water
  • Cream cheese frosting or confectioners sugar to put on tops of cupcakes

Directions

  1. Preheat oven to 350. Line muffin tins with paper liners. sift cake flour, baking powder, and salt in bowl.
  2. Combine milk and cream in separate bowl. With an electric mixer on medium speed, cream butter and sugar until pale and fluffy.
  3. Add eggs one at a time, beating until each is incorporated. Beat in vanillas.
  4. Add flour mixture in 3 batches, alternating with 2 additions of the milk mixture. Beat until combined.
  5. To make chocolate batter: measure out one cup of batter, transfer to other bowl. Combine cocoa and boiling water in a bowl. Stir into reserved 1 cup batter.

  6. Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each 3/4 full.
  7. Run toothpick through batter in figure-eight pattern to make swirls. bake, rotating half-way through, until tops are golden and cake tester comes out clean, about 20 minutes.
  8. Transfer to wire racks to cool completely. Decorate with Buttercream or powdered sugar.

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Instagram: @sweetville_cake_shoppe

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Chef Karen’s Limoncello Buttercream Recipe

buttercream

Add zesty, creamy Limoncello Buttercream to your next culinary masterpiece courtesy of our May Chef of the Month, Chef Karen. This frosting is perfect for cake fillings or frosting toppers (or eat it alone, we don’t judge). Chef Karen’s perfected recipe can be found below.

Ingredients

  • 1 cup Butter – Softened (we used Salted Sweet Cream Butter)

  • 5 cups of Powdered Sugar

  • 1 teaspoon clear vanilla extract 

  • 1 tablespoon of Lemon Zest

  • 1/4 cup of freshly squeezed Lemon Juice

Directions

  1. In a mixer, add the butter and the lemon juice.
  2. Mix together on low speed until they are completely combined.
  3. Add the powdered sugar one cup at a time and continue to beat on medium speed until the frosting is creamy.
  4. Add the lemon zest and 1 small drop of yellow food coloring (if desired)
  5. Add clear vanilla extract
  6. Continue to mix.
  7. If the frosting is too runny, add 1/2 cup additional powdered sugar.
  8. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.

Connect with our May 2020 Chef of the Month

Instagram: @sweetville_cake_shoppe

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May 2020 Chef of the Month- Karen Padilla

3We’re happy to introduce our May Chef of the Month, Karen Padilla! Chef Karen was born in lovely Puerto Rico and now resides in New York as a cake artist and luxury cake designer. Her craft was inspired by her mother, who first began a small side business making cakes that then developed into a prestigious company. Chef Karen’s impressive cakes are a result of talent, passion and a love of the arts. Read more about our creative chef below and shop her look!

 

1. Where were you born? 

I was born in San Juan, Puerto Rico

2. Where do you work and where are you based? 

I currently work in Maritime Parc, Jersey City.

I’m based in Staten Island, New York.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

I Love using the Hobart Mixer, but my favorite tools to create my masterpieces are my hands.

4. What is your sharpest sense out of all the 5 senses?

My sense of taste which allows me to make sure my cakes not only look amazing, but taste amazing as well.

5. What advice would you offer for aspiring chefs?

My best advice is to be organized, clean and to be very creative and enjoy what they do! My husband always tells me the phrase “I think therefore I am”, It reminds me to always think positive, because your mindset gives you the ability to always do more.

6. What is one culinary tip every chef should know and perfect?

Always use the best ingredients and do it with lots of love.

7. What does good food mean to you?

A good food is the one that nourishes my soul.

8. What features are important to you when selecting your chef outfit?

To be stylish and comfortable.

9. Favorite ingredient to work with? 

Love to work with fondant!

10. Favorite City to dine out in? 

Definitely San Juan, the best food ever.

11. Best Dish you have ever made? 

My decadent and signature Vanilla Cake infused with Brandy.

12. What you like to eat most often on your days off? 

A good filet mignon with steamed vegetables, a good wine, followed by a tasty Crème brûlée.

13. Person you would most like to cook for? 

My clients and of course, my dear husband.

14. What made you decide to become a chef?

My mother’s determination to overcome obstacles. She raised 4 kids while working as a teacher, and decided to run a small side business making cakes. This side business eventually became a prestigious company where its unique taste and skills set itself apart. This led me to study arts such as painting, sculpting and even graphic arts.

Thanks to her, I was able to learn from her experience and combined it with my love for traveling around the world, appreciate different cultures and sceneries. Also, my love for art and creativity helped me to become the cake artist I am today.

Connect with our May 2020 Chef of the Month

Instagram: @sweetville_cake_shoppe

Facebook: Sweetville Cake Shoppe

 

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