Blue Ridge Mustangs Reception 1/2 sheet cakes. The Mustangs were made with color flow with royal icing blue roses in the school’s color.
Mustangs Sheet Cake
Posted by in Cakes, Uncategorized
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Spooky Treats
Posted by in Holiday Cakes
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HAPPY HALLOWEEN!
Spooky Cupcakes for a Fall/Halloween Gathering.
My son loved helping make these cupcakes,
and even more loved eating them.
I made chocolate cupcakes with chocolate cookie dough
centers. A nice surprise in every bite.
Cute Ghost!
Chocolate/Vanilla swirl cake with butter cream frosting.
Made this cake for a family gathering for pumpkin carving and painting.
What a fun and delicious day!
Fall Harvest Cake
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Red velvet beet cake with cream cheese frosting.
Fall harvest pumpkins.
Monkey Face Cake
Posted by in Birthday Cakes
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Two year old birthday cake for Leo. Monkey face with swirls. Chocolate cake with butter cream icing.
Chocolate Chip Granola Bars
Posted by in Treats
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My Son likes to have snacks in his school lunch that taste good and I like him to have something that is a little more healthy, so we tried making our own granola bars this weekend. Pretty tasty but I may try adding some peanut butter next time to help bind a little better and add a little more flavor. They were kind of crumbly when cut and a little more dry than I would desire but my son liked them.
Ingredients:
3/4 cup butter (1 1/2 sticks), softened
1/2 cup honey
1/3 cup (packed) brown sugar
1 tsp vanilla extract
1 cup whole wheat flour
1 tsp baking soda
4 1/2 cups rolled oats
1 cup semi-sweet chocolate chips
(I added a little flax seed to the dry ingredients to increase the fiber content)
Preheat oven to 325 degrees. In a medium bowl with electric mixer, cream together the butter, honey, brown sugar and vanilla. In a separate bowl mix together flour, baking soda and oats (flax seed). Mix wet and dry ingredients together till combined, will be crumbly (It is much easier to mix together with your hands). Lightly grease a 9×13 inch baking dish and press mixture into bottom of pan. Bake in center of oven 18-22 min or until golden at edges. After cooled slightly, press bars firmly with bottom of flat measuring cup. Once fully cooled, cup into bars and store in air-tight container.
Can replace chocolate chips with other tasty goodies like coconut, dried fruit or nuts.
Banana Muffins
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I make these banana muffins sometimes on Sunday mornings and both my kids love them. I make them with a mixture of both whole wheat and all purpose flour and they are so moist and delicious. Here is the recipe just in case anyone would like a delicious breakfast treat.
Ingredients:
1 1/2 cups flour ( I do a combination of whole wheat and all purpose)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large bananas mashed
3/4 cup white sugar
1 egg
1/2 cup melted butter
Preheat the oven to 350 degrees F. Prepare a muffin pan with paper muffin cups. Sift the dry ingredients into a medium mixing bowl. In another bowl, mix bananas, sugar, egg and melted butter. Add the dry ingredients and mix till smooth. Scoop batter into prepared muffin cups about 3/4 full. Bake for about 25-30 min or until golden brown.
Makes about 12-15 muffins.
Wild Flower Wedding
Posted by in Wedding Creations
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These cupcake were made about 1 1/2 years ago for my brother-in-law and his now wife’s wedding. They had an outdoor wedding and reception with wildflowers on all the tables. It was a beautiful location and I was honored when they asked me to do the cupcakes for the reception. She said she wanted something pretty, so we all got together and worked most of a day on making sugar flowers. I did a combination of chocolate frosting and butter cream frostingand then added several flowers to each cupcake with butter cream leaves. It turned out very simple but pretty. Cupcakes were a great idea because they could easily send home what was left with quests.
R2D2 Cake
Posted by in 3D Cakes, Birthday Cakes
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This cake was for my son’s 5th birthday party. He was big into Star Wars so we had a Jedi Training Camp with Jedi Robes, Light sabers and the R2D2 Cake. We even had chocolate dipped light saber pretzel sticks and a death star pinata.The birthday was time consuming but well worth it.
To build the R2D2 cake, I used a 6 in round cake pan to stack up the center part of the structure with a bowl cake on top. The side pieces were carved from a sheet cake. The entire cake was frosted with butter cream and the accessories were made with homemade marshmallow fondant (recipe on the Lego Cake post).
May The Force Be With You!
Triceratops Cake
Posted by in 3D Cakes
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This is the biggest, most thought out cake I have made yet. I made this Triceratops cake for my son’s third birthday party. When he saw it for the first time his eye got so big (almost as big as the triceratops eyes). It took about 4 – 8in round cakes and several other odd shaped cakes (mini bundt for the feet and snout and 6 in round for the tapering face). I used three sugar cones for the horns and fondant for the eyes. The entire thing was frosted in butter cream using a star tip ( a little time consuming, but I mostly prefer the butter cream if possible). I regret that I do not have the specific sizes of the cakes and how I constructed it but it was a few years ago. If I recreated it again, I would just have to determine the sizes that would work well together. That is part of the fun of baking 3D cakes.
My son loved dinosaurs at that time and I will never forget how excited he was to see that cake. Seeing his face was like a present for me on his birthday.
Lego Cake
Posted by in Birthday Cakes
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I just recently did this cake for my son’s best friend’s birthday. He was turning 5 and both him and my son love Legos, Starwars and Batman. So we just kind of put them all into one cake. The Rainbow cake was just a suggestion from the birthday boy’s mom but was a great suprise at the birthday party. My son is turning 6 in May and I have a feeling I will be trying out the lego cakes again.
To make the cakes, I used a rectangle loaf pan. I made marshmallow fondant to cover the cakes as well as to make the circular lego connectors on the tops. If you have never used homemade marshmallow fondant, it is very easy to make as well as work with and color. Here is the recipe if you would like it:
Ingredients: 21 ounces mini white marshmallows (2 -10.5 ounce bags), 1/2 cup butter, 2 pounds confectioner sugar and 1-3 tbsp water.
I usually heat the butter on the stove top till melted and then add the marshmallows like making rice crispy treats (make sure to keep stirring or the mixture will burn). Then I add half the confectioner sugar to the bottom of an electric mixing bowl. Pour the melted mixture over the sugar and add the remaining confectioner sugar on top. Start the mixer slowly (to avoid a snow storm in your kitchen) and increase the speed as needed adding the water one Tbsp at a time till desired consistency reached.
*I like to make a half a batch at a time and once the marshmallows are all melted this is when I color or add flavoring (the color and flavoring are more consistently spread). You can do a whole batch with the coloring and flavoring if you are needing to cover a large cake or making several things that color.
*I have found that is also helpful to use some a flavored gelatin to start the coloring process and to add flavor to the fondant. For the red fondant on the Lego cakes, I added strawberry gelatin to the melted marshmallow mixture with a small amount of red food dye. The color was rich and it was very tasty.
This was a fun cake to make and the kids really loved it.