Thursday, October 31, 2013

Sweet Potato Cupcakes with Toasted Marshmallow Frosting



"Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale.”
     
 -Lauren DeStefano - Wither



It's fall! Thanksgiving will be here before we know it. Where does the time go?


My mashed sweet potatoes
 
As a child, one of my favorite foods at Thanksgiving was the sweet potato casserole. You know the kind. Mashed up sweet potatoes loaded with brown sugar and butter, smothered with those little marshmallows.
 


My dry ingredients on the right, waiting to be mixed with in with everything else.

These cupcakes are my homage to that classic dish.


Before going in the oven - I used mini panettone cups instead of cupcake cups, whatever cups you use, greaseproof is best.

Moist and fluffy cupcakes are loaded with sweet potatoes, filled with yummy, warm, fall spices. The cake tastes like a cross between pumpkin cake and spice cake. The sweet potatoes in the cupcakes aren't used just for flavor, they happen to add to the cakes lightness and moisture level. White potatoes are often used to give baked goods these qualities. I even made a delicious Chocolate Farmhouse Cake that is filled with white potatoes.


The frosting recipe calls for cream of tartar, it helps the meringue become meringue. If you can't find it, it's o.k. to leave it out.
 
The frosting is a fluffy, light and sticky marshmallow frosting, that is broiled for a toasty marshmallow flavor. This kind of frosting is sometimes called a 7 minute frosting.
 

To make the frosting you need to have the bowl of your stand mixer sit over a saucepan filled with a few inches of water.


Seven minute frosting gets it's name because it takes about 7 minutes to whip egg whites into meringue, basically what the frosting is. I really like this frosting. It's actually something I use often since I always have the ingredients on hand, basically just egg whites, sugar and vanilla.


 

I used my handy point and shoot thermometer to make sure I got my mixture to the correct temperature, you don't need a thermometer for this recipe, you just cook it until it's hot. But I love using this thing, I highly recommend getting one if you do a lot of cooking. It's a breeze to take the temperature when making a caramel, or when frying to get the oil to the correct temperature.


I also like it because it can be whipped up quickly, and it compliments most cake recipes.


Beat the meringue until glossy, stiff peaks form - Note - this picture is showing a half recipe of frosting, a full recipe will fill the bowl.

It doesn't need to be toasted, but for this recipe, I highly recommend it. The toasted sticky marshmallow frosting and this cupcake just go amazingly together.



You don't even really need to toast these if you don't want to. If you leave them as is, they will be a fluffy marshmallow frosting or sometimes called a 7 minute frosting, because it takes about 7 minutes to beat.


These would sure compliment a Thanksgiving dessert table nicely. The classic combination of nostalgic flavors will make your guests smile.



Nice and toasty right from the oven.



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Beige vintage fall leaves tablecloth, Anchor Hocking amber cake stand circa 1960, Paragon "Melanie Rose"fine china vintage plates, tan damask vintage dinner napkins, Fenton Silver Crest milk glass candle holders, and Noritake M "The Vitry" teacups circa 1918, available at my Etsy shop, House of Lucien.


Take 20% off anything at House of Lucien by using coupon code, ALCHEMY at checkout!




Sweet Potato Cupcakes with Toasted
Marshmallow Frosting

Makes about 24 cupcakes

An original recipe by me, Melissa aka The Alchemist

** Note** These cupcakes after being frosted need to be served the same day. This type of frosting doesn't keep well. Serving them within a 3-4 hours is best, so plan accordingly. The cupcakes, unfrosted can last longer, as I noted below in the recipe.

Also you may need to double the frosting recipe to get as much frosting as I have on each cupcake. But! You can only make one batch at a time, because that is how much frosting can fit in the bowl of a stand mixer. Just be prepared and know you may need to make a second batch. If you use less frosting this amount may be enough.

Ingredients for Cupcakes

32 oz. sweet potatoes or yams (to equal 2 cups (536 g.) mashed after cooking)

2 3/4 cups (377 g.) all purpose flour

4 tsp. ground cinnamon

2 tsp. ground ginger

1/4 tsp. ground cloves

1 tsp. ground allspice

1/2 tsp. freshly ground nutmeg

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup (190 g.) white sugar

1 cup packed (185 g.) brown sugar

1 cup (237 ml) vegetable oil

1 cup (216 g.) yogurt - I used Greek yogurt, full fat or low fat is fine, don't use nonfat

4 eggs

3 tsp. vanilla extract


Ingredients for Frosting

10 large egg whites

2 cups (380 g.) white granulated sugar

1/2 tsp. cream of tartar - This helps with the stability and volume of meringue, if you don't have this, or can't find it, it's o.k. to leave it out, but I do recommend it, especially if you are new to making a meringue.

1/8 tsp. salt

2 tsp. vanilla extract


Directions for Cupcakes

First cook the sweet potatoes. You can do this step a day or up to 3 days in advance. Preheat the oven to 400 degrees Fahrenheit, 200 degrees Celsius, or Gas Mark 6. Wash and scrub the sweet potatoes and pierce them a few times with a fork or a knife. Bake them in the preheated oven until they are soft, about 1 hour. Alternately, you can cook them in the microwave. Wash them and pierce them, and cook them for 8-10 minutes or until tender, turning them over once during cooking. Let them cool, then peel and mash them to equal 2 cups mashed or 536 g.

Start on the cupcakes - Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.

In a large bowl, whisk together the dry ingredients, the flour, cinnamon, ginger, cloves, allspice, nutmeg, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer, or in another large bowl with a hand mixer, mix together the 2 cups of mashed sweet potatoes, the oil and the white sugar and brown sugar, beat it until smooth. Add the eggs, one at a time, beating in between each addition. Scrape down the bowl and add the vanilla and the yogurt and beat it until everything is incorporated. Add the dry ingredients and beat until it is mixed together well, without over beating.

Fill cupcake cups 2/3 - 3/4 of the way full. I used miniature panettone cups I bought at Sur La Table. Whatever type you use, the greaseless cupcake liners are best, since all of my recipes have a high liquid and high oil content, if you use regular cupcake papers they may be greasy or oily on the bottoms, if you use the greaseless kind, that becomes a non issue.

Bake for 22-28 minutes, or until a toothpick comes out clean.

Cool the cupcakes before frosting them.

Cupcakes can be stored unfrosted for 2 days in an airtight container in the fridge. Or freeze them by wrapping them in plastic wrap then placed in a ziptop bag that is airtight. They can be frozen for 6 months at least, if wrapped well.


Directions for Frosting

Place the broiler on your oven on high and arrange a rack in the middle of the oven. Or alternately, you can use a kitchen torch, if you are using a torch, obviously don't preheat your broiler.

Fill a medium saucepan with a few inches of water and bring to a simmer. The saucepan needs to be a size that hold the bowl of your stand mixer on top of it, like a double boiler. (I have this pictured above.) When it starts to boil turn it down to medium. Put the egg whites, sugar, cream of tartar and salt in a clean bowl (the bowl needs to be very clean, there can't be any bit of grease in it or your meringue won't work) of a stand mixer and whisk by hand to combine. Place the bowl over the saucepan (make sure the water doesn't touch the bowl) and cook, whisking constantly until the sugar has dissolved and it is hot to the touch (about 120 degrees Fahrenheit, 48 degrees Celsius) on an instant read thermometer, about 5 minutes.

Transfer the bowl to the stand mixer fitted with the whisk attachment. Beat on medium for 2 minutes then turn up the mixer to medium high and beat until stiff, glossy peaks form, about 5 minutes more. You need to beat it on medium first, if you were to just beat it on high for the entire time the meringue can become dry, so it's best to gradually bring it up to the medium high speed and not just beat it on high the entire time. Add the vanilla and whisk until it's incorporated.

Transfer the frosting to a piping bag fitted with a large star tip. Pipe the frosting on the cupcakes.

Broil the tops to make them toasted. If using a kitchen torch, torch the tops until they are slightly brown and toasted. If using the oven, place the frosted cupcakes onto a cookie sheet or jelly roll pan. Place it on the middle rack of the oven. Broil them for 20-30 seconds, or just until they get brown and toasty. *** THIS IS IMPORTANT*** These can go from being done to burnt in what seems like a second. so don't walk away. Just stand there, even if you hold open the door to the oven slightly, to see what's going on, or you can set a timer for 20 seconds, then check them and see if they are toasted. Toast them until the tops are toasted lightly. It's better to keep checking them, than having them burn and have to start over.

Serve them within 3-4 hours of making them. If you must store a few cupcakes overnight, do so at room temperature in an airtight container. The trouble with storing them is, if you trap a moist cupcake in an airtight environment it's going to make the meringue which needs to be kept dry, wet. So overnight or the next day, the meringue will start to "sweat" or weep, get moist and start to fall off the cupcakes. Or if you were to keep them out in the open with air circulation, the cupcakes will dry out.


I hope you love this recipe as much as I do! Happy Baking!

Happy Halloween and 1-2-3 Vamonos!

Hola Amigos! Happy Halloween to all! I hope this day is full of sweet candy, happy faces and smiles!
It has been a year since I started my journey into blogging and it has been one of the most challenging but rewarding experiences in my life!
I've met a lot of great people from all over the world. each one of them with their own stories told through their blog's posts in the case of my bloggy friends and through the emails and comments I received from my readers.

I can say with all confidence today I have a great group of friends thanks to this blog.

I have challenged myself trying to come up with new and creative ideas for you, sometimes I was successful and sometimes it was a total disaster, but that is life, we just pick up and we keep on going, right?

Today I want to thank all those who read my posts, those who took their time to leave a comment, those who tried my recipes and those of you who have become my friends!

I've  also realized that after writing for a year I need a little bit of a break to regroup my thoughts, get my energy back and come up with new recipes and easy crafts worthy of all of you! I'm really not ready to tackle Christmas yet, lol!


But enough of me! This blog is and has been about you! So Happy Halloween, enjoy and again THANK YOU!!!

Besitos,
Lizy


Wednesday, October 30, 2013

this is halloween


My kids get reallllllly into their Halloween costumes. 

I found that out last year when I took some creepily haunting photos of them in a cemetary. 

I had no plans of a photo session this year.....but when I finally got their costumes done (you know, the day before Halloween) they put them on and asked for some "scary pictures". 

ok.



My little vampire bat. 

Just a few pictures of her

Pumpkin Shrimp and Scallop Curry Recipe

Pumpkin Shrimp and Scallop Curry Recipe, The ideal #comfortfood just the right hint of spice, flavorful pumpkin and shrimp, Save a Turkey, eat shrimp
Hola Amigos! I'm sharing with you today, my family's October 30th tradition. It's started 6 years when we were trying to have dinner on Halloween night  after my oldest was done with the candy collecting palooza around  the neighborhood. Dinner kept getting interrupted by kids ringing the doorbell for more candy even when bowls were left on the porch for them to grab. They just wanted to keep going collecting with my son which was O.K but I like my food hot! lol ...So we decided to have our Halloween dinner the night before Halloween.
Pumpkin Shrimp and Scallop Curry Recipe, Savory Pumpkin curry is the perfect addition to your Fall #comfortfood line up. Shirmp and scallops bring a nice exotic but affordable touch to this dish. #Fall #curry

We also carve our pumpkins,well just my husband and little one now since I'm busy with dinner, eat Skull Sugar cookies, Pan de Muerto we get at Mexican Town in the city and watch a scary kid friendly movie afterwards.

The main dish always consists of some sort of seafood dish. To me anything seafood means abundance. I grew up with tons of it and we have it at home at least once or twice a week, so why not for Halloween to match the abundance of candy and fun!

This year I've incorporated some pumpkin on this dish to please my husband who unlike me, loves pumpkin. I had to do some research since I'm not familiar with the use of pumpkin in dishes,  found this recipe online here and  tweaked it my way, leaving a few things out and adding some in.

It's delicious and rich! Just the way I like my curry! and to me the most important thing...I can't taste the pumpkin! I know it's there but i can't taste it! that is a win win to me! Will make it again for sure!
It's a bit spicy and with a beautiful orange color, making it perfect for those cold Fall nights!
Pumpkin Shrimp and Scallop Curry Recipe. Because there is so much to pumpkins than pie! This savory dish rich in flavors and textures is the perfect comfort food for Fall cold days! Warm yourself up from the inside out with this colorful and delicious dish, #comfortfood #Fall #curry

Do you have any traditions for Halloween? Are you planning on starting a new one this year? If so, I would love to hear about it. Thank You so much for visiting the blog today my friends. and remember that everything, even in the spookiest nights of the year, tastes better with a Pinch of Love!

Besitos,
Lizy

Pumpkin Shrimp and Scallop Curry Recipe
Adapted recipe from Epicurious
Ingredients:
1 (15 oz) can Pumpkin Puree
1 lb Uncooked Shrimp, clean and deveined
1 lb Uncooked Scallops
1 Medium Onion, chopped
1 TBSP Ginger, minced
1 (14.5 oz) can Tomatoes chopped, drain the liquid
2 Garlic Cloves, minced
1 Cup Vegetable broth
1 (13.5 oz) can Coconut Milk 
1 1/2 Tbsp Curry Powder 
1 tsp Seafood Seasoning
1 tsp Lemon juice
Salt, Pepper to taste
Oil for sauteing veggies
Lemon slices
Green Onions 
Directions:
In a large saucepan, add enough oil saute some veggies, like 1 TBSP, over medium heat add onions and ginger. Cook until onions are soft, around 5-8 minutes. Add tomatoes and garlic cooked and mix until everything is integrated to the onion and ginger mix. Add pumpkin puree. Cook covered for 10 minutes stirring often for the mix not to stick to the pan. Once the time has elapsed, add broth, coconut milk, curry, seafood seasoning salt and pepper to taste. Cook this for 15-20 minutes. Finally add the shrimp, scallops and lemon juice and cook until seafood is cooked, Like 7-8 minutes. Remove from heat. Serve with white rice or rice noodles and garnish with a slice of lemon and green onions. Enjoy.

Prep Time: 10 minutes                                  Cook Time: 35 minutes                   Serves 6


Sharing Halloween traditions at these Fa-BOO-lous parties:


A Handful of Everything,Lamberts LatelyThe Brambleberry CottageCreative GeekeryLive Laugh RoweThe Crafty Blog StalkerSaving 4 SixPink Recipe BoxThe Mandatory MoochSweet HauteWhat's Cooking Love?52 MantelsTbe 36th AvenueCraftionaryThe Best Blog RecipesHome Maid SimpleTidy MomDiana Rambles504 MainJust Us FourPractically FunctionalTownsend HouseCraft DictatorLiving Better TogetherThe Jenny EvolutionShaken TogetherToday's Creative BlogYour Home Based MomCozy Little HouseThe Blackberry VineHuckleberry Love,Homemade GingerMemories by The MileMandy's Recipe BoxOur Table for SevenNot Just a HousewifeThe Well Crafted HomeDucks n' a RowLady Behind the CurtainThe Style SistersGinger Sanp CraftsSmart School HouseMade to b a MommaWhite Lights on WednesdayMy Girlish WhimsThe Shaddy PorchSomeday CraftsLove Bakes Good CakesCrafty AllieDear CreativesCheerios and LattesLove and LaundryThe Plaid and Paisley KitchenI Should be Mopping The FloorsCreate With JoyWill Cook For SmilesRain on a Tin RoofThe Chicken ChickWatch Out MarthaJam HandsFeeding BigA Southern FairytaleMad in CraftsPint Sized BakerThe Gunny SackNap Time CreationsHome Stories A to ZAll She CooksThe View from 510Hi! It's JillyFluster BusterRattlebridge FarmFoodie Friends FridayMy Mixing SpoonsThis Gal Cooks






Tuesday, October 29, 2013

I'm co-hosting a Party at Fluster Buster


Welcome to week 44 of Fluster's Creative Muster Linky Party!
Linky Party
Linky Party

I can't wait to try this Candy Apple Punch from Cynthia at Feeding Big, it sounds perfect for our Halloween block party. I usually do a hot mulled punch but it's suppose to be warm this year so I think this will be a lot better choice. Besides anything that has those little cinnamon Red Hot candies in it has to be delicious. 

Creative Muster #44
(begins every Tuesday at 6pm EST and ends Sunday at midnight)
Linky Party
By linking to this party, you are giving Fluster Buster and the co-host permission to use your photos in featured posts and on social media.
Host
Linky Party

Co-Host

Linky Party

Monday, October 28, 2013

the weekly juice


I dusted off my juicer! I didn't juice very much this summer--we ate fruit and veggies with almost every meal (and snack) all summer.....and I never really felt the desire to juice.

Have you noticed lately that there is all this

"Juicing VS Blending" 

stuff floating around the internet?

People taking sides and battling out which is better.....it gets heated, let me tell you. 

What a dumb

Sunday, October 27, 2013

GhostBusters Halloween Brownies Recipe

Hola Amigos! This is my last Halloween recipe for the season! and how appropriate to end this season of spook with a sweet note to start our week! The first dessert recipe I posted when I started blogging was one for Christmas Brownies, today to close my 1st year of blogging I'm posting another brownie one.
Ghost Busters Halloween Brownies Recipe, Who are you going to call when it comes time to share these delicious and gooey brownie balls? Your friends and family are going to love them and would be "singing" for more! #halloween #halloweentrets #brownies

This particular brownies were supposed to be a dirt cake, but I changed my mind at the last minute and made something a little more practical for the kids and hubs to take to work, so they are little bonbon  like brownies dusted in sugar, to give them that ghostly appearance! BOO!

You will get at least 2 dozen of these tasty ghost busters and they are soft gooey with a hint of saltiness inside! It's hard to have just one.


This is a super easy recipe and in no time  you would be enjoying your own. I like the fact that they are not your usual 'out of the box" brownies! An extra personal touch always makes food taste batter.
Ghost Busters Halloween Brownies Recipe, Named after an all time favorite movie, these old time treats will delight everybody in your family! They will be "calling" for more! #Halloween #halloweentreats #brownies

Thank you for visiting the blog today! I hope you had a fun season with treats, drinks, main dishes and a few tricks as well to bring magic to your home!

Remember my friends, everything tastes better with a Pinch of Love! Have a healthy and productive week!

Besitos,
Lizy

Ghostbusters Halloween Brownies
Ingredients:
1 Bag (10.25 oz) Brownie Mix
1 Cup Instant Oatmeal ( I used Brown Sugar and Maple)
1/2 Stick Butter Melted
3/4 Cup Condensed Milk
1/2 tbsp  Pumpkin Pie Spice
1/4 Cup Salted Peanuts
M&M's or Reeses Pieces
Chocolate Chips
Powder Sugar
Directions:
Heat Oven at 350 degrees,
Grease an 8x8 baking pan. In a separate container mix oatmeal and butter. Add and spread this mix at the bottom of your pan, covering it entirely, Pour condensed milk on top of the oatmeal followed by M&M's and peanuts. Prepare you brownie mix according to instructions and add 1/2 tbsp  of pumpkin pie spice to give it a little seasonal flavor. 
Pour the mix on the prepared pan and top the brownie mix with chocolate chips.
Bake according to instructions , right around 18-20 minutes or until a toothpick comes semi-clean. Remove from oven and let it cool down a little. At this point you could make a dirt cake or take ice cream scoop amounts out and make balls with your hands. Finish them with a touch of powdered sugar if you want. Enjoy!

Prep Time 10 minutes                                Bake Time 18-20                 Serves 24 little balls

Calling all my Friends at these Fa-Boo-Lous Parties:
Frugal Foodie MamaSL Under the table and DreamingHuckleberry LoveSumo's Sweet StuffWatch Out MarthaCarrie This HomeBoogie Board CottageDIY Home Sweet HomeAlderberry HillNavy Wifey PetersThe Chicken ChickLines AcrossSay Not Sweet AnneThe Plaid and Paisley KitchenJam HandsTiti CraftySuburbs MamaFlamingo ToesBetween Naps on the PorchCoastal CharmFeeding BigA Southern FairytaleGolden ReflectionsPint Sized BakerThe Gunny SackSugar Bee CaftsChef in TrainingThe Blackberry VineNap Time CreationsHun what's fro dinner?Our Table for SevenHome Stories A to ZKathe with an ELove Bakes Good CakesThe Lady Behind the CurtainCozy Little HouseSmart School HouseGinger Snap CraftsMade to be a MommaMy Girlish WhimsThe Shady PorchAll She CooksDucks' n a Row.The Well Crafted HomeA Handful of EverythingLamberts LatelyThe Brambleberry CottageLive Laugh RoweThe Crafty Blog StalkerSaving 4 SixPink Recipe BoxThe Mandatory MoochSweet HauteWhat's Cooking Love?52 MantelsThe 36th AvenueCraftionaryThe Best Blog RecipesHome Maid SimpleTidy MomDiana Rambles504 MainJust Us FourPractically FunctionalTownsend HouseCraft DictatorLiving Better TogetherThe Jenny EvolutionShaken TogetherToday's Creative Blog

Saturday, October 26, 2013

An ode to cake (and a recipe)



In case you've missed it, I'm very fond of cakes. So fond that I've made a book entirely dedicated to them. And in case you didn't know, that book is being translated into English, German and French as we speak (and it already exists in Dutch and Finnish, and Swedish of course). I'm so excited! I can't believe all of this is actually happening.



Anyway, I thought I'd dedicate this post entirely to cakes too. They're beautiful, versatile, fun and delicious (well, most of them!) and they have a special place in my heart.
Here are some of the cakes I've made throughout the years (note that none of these cakes are from my book!). I'm not going to let you go empty handed though. Of course not. I've posted the recipe for my favorite chocolate cake (which IS from my book). Yay!



Chocolate cake with dulce de leche and sea salt

This recipe comes from my book Lomelinos tårtor (aka Lomelino's cakes), with the addition of dulce de leche and sea salt (which you can omit if you want to, of course!). My advice is that you buy ready made dulce de leche to save yourself a few hours of baking. I've made this recipe probably 50 times or more so I can guarantee that it works. It really is my go-to recipe and it's such a crowd pleaser (literally, since this is the cake I always bring when going to book fairs and exhibitions, people love it)! I hope you'll love it too!

Chocolate cake
75 g butter
450 ml all purpose flour (270 grams)
150 ml cocoa powder (60 grams)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
375 ml granulated sugar (360 grams)
2 medium eggs
225 ml milk (a little less than 1 cup)
150 ml strong coffee, espresso or boiling water (2.5/4 cup)


Chocolate espresso frosting
200 g dark chocolate (70 %), chopped

300 g softened butter
150 ml cocoa powder (60 grams)
1/2 tsp vanilla powder or seeds from 1 vanilla pod, or 2 tsp vanilla extract
4 tbsp espresso, strong coffee or 4 tbsp cream (for those of you who hate coffee!)
350 – 400 ml powdered sugar (210-270 grams)

Filling
150 ml dulce de leche (2.5/4 cup)
Sea salt


Instructions
Chocolate cake

Heat oven to 175°C/350°F.
Butter and flour two 15cm/6 inch baking pan. Melt the butter and let it cool.
Sift flour, cocoa powder, baking powder and baking soda into a large bowl. Add remaining ingredients and beat until batter is smooth.
Divide evenly between the two pans. Bake for 30-35 minutes or until a cake tester comes out clean. Let cool in pan for 15 minutes, then invert onto a wire cooling rack until completely cool.

Chocolate espresso frosting
Melt chocolate in a double boiler or in a microwave oven. Let cool to room temperature. Meanwhile, beat butter until light and fluffy. Add powdered sugar and cocoa powder, little by little, and beat until frosting is smooth. Beat in melted chocolate and vanilla. Add espresso, coffee or cream and beat until smooth and shiny.


Assembly

If cakes are rounded on top, even out with a knife. Cut both cake layers in half using a sharp serrated knife (you'll end up with four thinner layers). Put the first layer on a cake board or a cake stand. Spread dulce de leche on the first layer, then spread a layer of frosting on top. Sprinkle with some sea salt. Add the next layer and repeat until you've used all layers.
Spread a thin layer of frosting (this is the crumb coating layer, to hold all the crumbs in place) using an off set spatula. Put the cake in the fridge for about 20 minutes or until the first layer of frosting has firmed up a bit (leave the bowl of frosting in room temperature). Spread the remaining frosting on the cakes until fairly even. It doesn't have to be perfect since we're making a pattern in this cake.

Making the swirly pattern
Put the cake on a spinning cake decorating stand if you have one. If not, put it on a smooth surface so you are able to spin the cake easily. Spin the stand while you hold a spatula or a spoon against the frosting (don't put too much pressure on it!). Sprinkle some sea salt on top.