Monday, October 31, 2011
New Blog!
I have made a few changes and future posts will be on the new blog. Please visit at us there!
Monday, September 19, 2011
The Icing on the Cake
Over the years I've noticed that when it comes to cake there are two kinds of people: Cake People and Frosting People (Yes, I realize there is a third type that doesn't like cake at all, or even dessert for that matter, but frankly I just don't get you.) Personally, I am a cake person. I will eat the icing, but often leave most of it on the plate. Especially when said icing is too sweet. Super sugary icing can ruin a cake. This is often the problem with store-bought cakes and can frosting. I'm all for using box cake mix, but when you go to frost it leave the can on the shelf and make your own! It's so simple. Here are a couple of icing recipes with a few helpful tips:
Basic White Icing
*This recipe will frost an entire 2 layer 8 inch round cake.
1 lb butter (or 4 sticks)
1 lb shortening (same as one small can of Crisco)
2 lb bag of powdered sugar
1. Put room temperature butter in mixer and whip on high until pale in color. (If you don't have a stand mixer you can do this with a hand mixer, it will just take a little longer.)
2. Scrape down sides.
3. Add shortening and whip to combine.
4. Scrape down sides.
5. Turn mixer to its lowest setting and very slowly add powdered sugar.
6. Mix on low until smooth and slightly shiny. This could take up to 15 minutes, your patience will be rewarded.
Tips:
-If you can find it, use European style butter. It contains less water than American butter, so your icing will have a stiffer consistency which is better for decorating.
-Use gel or powder food coloring as it will not change the consistency of your icing. It is also more potent so you can use less.
-Extra icing should be stored in air-tight containers in the refrigerator. When you need to use it again, simply place it back in the mixer and whip for a few seconds.
Cream Cheese Icing
8 oz cream cheese
2 sticks or 1 cup of butter
2 cups powdered sugar
1. Add room temperature butter and cream cheese to mixer and whip on high.
2. Scrape down sides.
3. Slowly add powdered sugar.
4. Mix until well blended.
Tips:
-It is unnecessary to use European butter for this recipe.
-Cream Cheese Icing will not absorb food coloring the same as the Basic White Icing. Keep this in mind when using it to decorate.
Variations:
-Use strawberry cream cheese for a great flavor addition to an ordinary box cake.
-Fold in homemade whipped cream or Cool Whip for a lighter texture.
Suggested Recipes:
Strawberry Delight
Basic White Icing
*This recipe will frost an entire 2 layer 8 inch round cake.
1 lb butter (or 4 sticks)
1 lb shortening (same as one small can of Crisco)
2 lb bag of powdered sugar
1. Put room temperature butter in mixer and whip on high until pale in color. (If you don't have a stand mixer you can do this with a hand mixer, it will just take a little longer.)
2. Scrape down sides.
3. Add shortening and whip to combine.
4. Scrape down sides.
5. Turn mixer to its lowest setting and very slowly add powdered sugar.
6. Mix on low until smooth and slightly shiny. This could take up to 15 minutes, your patience will be rewarded.
Tips:
-If you can find it, use European style butter. It contains less water than American butter, so your icing will have a stiffer consistency which is better for decorating.
-Use gel or powder food coloring as it will not change the consistency of your icing. It is also more potent so you can use less.
-Extra icing should be stored in air-tight containers in the refrigerator. When you need to use it again, simply place it back in the mixer and whip for a few seconds.
Cream Cheese Icing
8 oz cream cheese
2 sticks or 1 cup of butter
2 cups powdered sugar
1. Add room temperature butter and cream cheese to mixer and whip on high.
2. Scrape down sides.
3. Slowly add powdered sugar.
4. Mix until well blended.
Tips:
-It is unnecessary to use European butter for this recipe.
-Cream Cheese Icing will not absorb food coloring the same as the Basic White Icing. Keep this in mind when using it to decorate.
Variations:
-Use strawberry cream cheese for a great flavor addition to an ordinary box cake.
-Fold in homemade whipped cream or Cool Whip for a lighter texture.
Suggested Recipes:
Strawberry Delight
Monday, September 12, 2011
Quick Chocolate Fix
As a new mom, I'm stuck with the same daunting task as every other new mom: losing the baby weight. I was not one of those lucky few that magically bounced back. One of the ways I've tried to help keep the weight loss on track is eliminating dessert. The key word here is "tried".
The other day I was having a weak moment and a serious craving for chocolate. There were chocolate chips in the pantry, but I didn't want them just plain out of the bag. I wasn't that desperate (yet). We didn't have any butter or eggs, so I was trying to figure out what I could make when I came up with this recipe*:
Chocolate Peanut Bark
12 oz bag of chocolate chips (I use semisweet, but any chocolate chips will work)
1 cup salted peanuts (could use salted almonds, cashews, hazelnuts, pretty much anything)
-Place a piece of wax paper on a cookie sheet, and set aside.
-Slowly melt the chocolate chips. You can do this either in a double boiler** or in the microwave, which is what I did. If you use the microwave I would suggest 10 to 20 seconds at a time, stirring between each. It seems tedious, but you don't want to burn the chocolate.
-Stir peanuts into the melted chocolate. The salted peanuts create that perfect salty/sweet balance.
-Immediately pour onto wax paper and spread as flat as possible.
-Refrigerate for about two hours, or until chocolate has hardened.
-Break chocolate into pieces however large or small you would like.
-Store in an air-tight container in the refrigerator.
I would post a picture of the final product on here, but....its all gone.
*I use that term loosely as there are only two ingredients.
**Heat-proof bowl set over a sauce pan with about 1 inch of simmering water.
The other day I was having a weak moment and a serious craving for chocolate. There were chocolate chips in the pantry, but I didn't want them just plain out of the bag. I wasn't that desperate (yet). We didn't have any butter or eggs, so I was trying to figure out what I could make when I came up with this recipe*:
Chocolate Peanut Bark
12 oz bag of chocolate chips (I use semisweet, but any chocolate chips will work)
1 cup salted peanuts (could use salted almonds, cashews, hazelnuts, pretty much anything)
-Place a piece of wax paper on a cookie sheet, and set aside.
-Slowly melt the chocolate chips. You can do this either in a double boiler** or in the microwave, which is what I did. If you use the microwave I would suggest 10 to 20 seconds at a time, stirring between each. It seems tedious, but you don't want to burn the chocolate.
-Stir peanuts into the melted chocolate. The salted peanuts create that perfect salty/sweet balance.
-Immediately pour onto wax paper and spread as flat as possible.
-Refrigerate for about two hours, or until chocolate has hardened.
-Break chocolate into pieces however large or small you would like.
-Store in an air-tight container in the refrigerator.
I would post a picture of the final product on here, but....its all gone.
*I use that term loosely as there are only two ingredients.
**Heat-proof bowl set over a sauce pan with about 1 inch of simmering water.
Monday, September 5, 2011
Back From Oblivion
So you may have noticed I haven't posted in awhile. Some stuff happened: had a baby, bought a house. I've been a little busy. I figured since everything else in my life has changed, might as well change the blog too.
I am leaving the menus up, but will slow down on orders. Instead, the focus of this site will lean more toward sharing recipes, tutorials on cake decorating and any other crafty projects I might have going on.
That's all for now, I need some dessert.
I am leaving the menus up, but will slow down on orders. Instead, the focus of this site will lean more toward sharing recipes, tutorials on cake decorating and any other crafty projects I might have going on.
That's all for now, I need some dessert.
Monday, February 28, 2011
Happy Birthday Pirate Boy!
This cake was for the son of one of my "regulars" (strange to think I have a regular customer, but I do!). The plastic can be ordered online and comes with instructions on how to create the cake and assemble everything. This is something I believe anyone could tackle if you follow a few basic, helpful hints:
1. If you don't already have one, get a flat icing spatula.
2. Be generous with the icing when starting out. You can always take some off, its much more frustrating to try and add icing.
3. Freeze the cake. Bake that evening, let it cool, wrap with plastic wrap and freeze it over night, that's enough time. You just want the cake to be easy to cut into the desired shape. It also helps minimize crumbs while icing. Trust me, the short freezing time will not ruin the flavor or texture of your cake.
4. And last, don't be afraid of a piping bag. It doesn't have to be perfect, this is food...its going to be eaten. And since this particular cake is for kids, its a great idea to get the basic cake frosted and then let the kids decorate the ship!
Monday, February 14, 2011
Wednesday, January 19, 2011
Let Them Eat Cake is...
...having a baby! I was getting pretty good at the cake thing so I figured I'd change it up a little.
I have been terrible about keeping this blog up to do date. I am hoping to do better in the next months. We are still taking orders, but that could be subject to change in the next few months as my hands will be full with a tiny new person.
In the meantime I have decided to continue the blog, but topics might expand a bit beyond cake.
I have been terrible about keeping this blog up to do date. I am hoping to do better in the next months. We are still taking orders, but that could be subject to change in the next few months as my hands will be full with a tiny new person.
In the meantime I have decided to continue the blog, but topics might expand a bit beyond cake.
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