Those are butterflies, baby!

It's hard to believe, but one of the girls who graduated with my son is having a baby.  Her mom called me up and asked me to make cupcakes.  She asked me for purple and butterflies.  When I initially asked her how many, she said about 30.  That's totally doable.

I scoured through Pinterest for some inspiration and came up with a plan.  I bought my butterfly fondant cutters and all my food coloring.  I stocked up on all my ingredients.  I called Mom again to finalize the numbers.  She quite sheepishly said more people were coming than originally thought....like 78-80!  AAGHHH!  OK, breathe, I can do this.  I said "No problem, piece of cake." On the inside, I was still trembling.

I am a true procrastinator by default.  No matter how I try, I procrastinate.  I drive myself a little batty.  I was determined with this big of an order I was not going to do that.  I cut out all of the butterflies mid week (order was due Saturday) so they would have plenty of time to dry.  I baked all the cupcakes on Friday.  Saturday morning, I frosted all of them.  WOOO, not procrastinating!  I get everything done right away on Saturday morning and I still have lots of time left.  I decide cupcakes are not enough so I make a mini 6-inch cake.  I thought that would be a nice touch and something they could take home after the shower.

I must be crazy.  Why do I do this to myself?  Ugh...here we go.  I make the cake.  While it's baking, I decide the cake will be opposite from the cupcakes.  The cupcakes are frosted with purple and have white butterflies.  That means I have to add food coloring to my leftover fondant to make it purple.  SMH.  Where are the little baking elves to help me?  OK, I colored my remaining fondant purple.  CRAP, I need fondant for the cake.  I make a small batch of fondant to cover the cake.  The cake is cooling, the fondant is resting, the purple butterflies are drying...almost done.  The Heavens were smiling on me because the cake went together beautifully.  By smiling, I think they were just taking pity on me just this once.

I take the cake and cupcakes to the venue with plenty of time to spare, a small miracle again.  I set everything up and take my picture.  Mom is happy, momma-to-be is happy, guests are happy.  I am just too relieved to have any other emotions.

Now that I have had some time to reflect on the way things turned out, I think I'm pretty happy too.

Lion cake

I have a friend, whom I have known for a very long time.  She now happens to live on the same street as me.  She has a total of 4 children.  He baby, the only boy, had a birthday recently.  Mom asked me to do the cake, which of course I said yes.  She asked me if I could do a lion.  Ummm...sure.  I'll try anything once.  She then showed me a picture of this child's favorite stuffed toy, a lion, and asked me to get as close to it as I could.  No pressure!

I asked her the usual questions about flavor, filling, etc.  I was really thankful she did not want a three-dimensional cake.

I used my tried and true, go-to chocolate cake recipe:

2 C flour
2 C sugar
6 Tbsp cocoa
2 tsp baking soda
1 tsp salt
2 C warm water
2/3 C oil
2 Tbsp vinegar
2 tsp vanilla (or 1/2 tsp mint) extract

As she was expecting a fairly big crowd, I actually made two cakes, one recipe in a 16 in. round pan.  I used standard buttercream between the layers and to crumb coat the cake.  I then cheated, went to Wal-Mart and got one of their flesh tone pre-made fondant kits.  I only put the fondant on the top of the cake because I needed to make a lion's mane around the outside anyway.  

The only thing I was really disappointed about was that mane.  I tried my "hair/grass" tip.  No go.  I have hot hand syndrome (don't laugh, it's a thing) so after the first few bits, the buttercream was coming out in a big blob.  PLUS...did I mention it was a 16 inch round cake?  That's a LOT of piping with the hair tip.  Soooo...take 2 was a star tip.  I got the entire mane piped on, allowed it to chill again in the fridge.  Then, I took the tines of a fork to make it look like the stuffed animal with a mane that had seen better days.  

Anyway, here is the end result.  Mom loved it, the little boy loved it.  I was less than 100% pleased, but I'm not the one who mattered...

Happy Birthday Mario!

I can't believe, I won't believe it!  My grandson is 3 years old already!

When my daughter called to tell me the party details, I asked her what she wanted for a cake.  She asked my grandson, who screamed MARIO!!!!!!

I did some digging and found a few ideas for cakes.  My daughter had told me there would be several of the neighborhood kids at the party, so I thought cupcakes for little hands might be better.  I decided to do a combination of cupcakes and a smaller cake.

I used my go-to chocolate cake recipe for 1 layer of the cake and half the cupcakes:

2 C flour
2 C sugar
6 Tbsp cocoa
2 tsp baking soda
1 tsp salt
2 C warm water
2/3 C oil
2 Tbsp vinegar
2 tsp vanilla (or 1/2 tsp mint) extract

I then went to work trying to find a white cake to match the moisture of the chocolate.  I have tried and tried with little result.  However, this particular cake came close:

Ingredients

• 1¼ cups sifted all purpose flour
• 1½ cups sifted cake flour
• ½ teaspoon baking soda
• 1½ tsp baking powder
• 1 teaspoon salt
• 1½ cups sugar
• ⅔ cup vegetable oil
• ⅓ cup vegetable shortening at room temperature
• 3 tablespoons good quality vanilla extract (if you want pure white use clear vanilla extract)
• 3 large eggs
• 1½ cups buttermilk

Instructions

1. Sift together both flours, baking soda, baking powder, salt and sugar. Set aside.
2. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper.
3. In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
4. Beat the eggs in one at a time.
5. Fold in the dry ingredients alternately with the buttermilk.
6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

Now I went to work...I made a standard 8-inch, 2-layer cake and a total of 20 cupcakes.  I decorated the cupcakes like the little mushroom people in the video games.  I then made the actual cake to look like a scene from the video game.  Here's the problem!  My grandson's birthday was in late March, and we were still in the middle of very cold weather for the date.  However, my husband insisted that the cake would be destroyed during the trip unless I held it (umm...think I know how to transport cakes, but whatever).  I wanted to leave for the party without incident, so I gave in.  Big mistake!  It was a rare sunny day that day, and the sun beating in the car started to melt the cake!  My green hills were becoming green puddles.  Luckily, I cheated and used a Mario toy for the top of the cake.  I shudder to think of what poor Mario would have looked like after the trip.

When we got to my daughter's house, I put the cake in the fridge for a few minutes and then did my best to reconstruct my scene.  Everyone loved it, but I was still stewing about my poor judgment listening to my husband.  LOL.  I won't make that mistake again!  

At the end of the day, the most important part was the fact that my grandson jumped up and down yelling Mario cake, Mario cake, thank you Mimi! the whole afternoon.  Some day maybe I can learn to look past the imperfections...

Bridal Shower Cupcakes

When my daughter was in high school, she had this little group of girls she would hang around with.  There were 2 of them that were especially close to her.  Now that they are in their mid 20's, they are still very close.  The third amigo is getting married at the end of summer, and the other two were throwing her a bridal shower.  The colors for the wedding are yellow and blue.  Her wedding dress is almost all lace, so I wanted to reflect that in the cupcake theme.

I made both chocolate and vanilla cupcakes, put pale yellow buttercream frosting on them all and then decorated them with a blue flower and some pearl dragees.  The girls had given me an idea for a bridal dress on the top of the cupcake tower, so I made a cake using a Pyrex bowl.  I then covered that with white fondant and pressed my lace mold over the bottom of the dress to mimic the lace in the actual gown.

I heard rave reviews from the bride-to-be, as well as the two girls throwing the party.  I don't think I have ever been more nervous or more proud of something I've created.

Here is the final product...

Snickerdoodle cake with cream cheese frosting

It was my dear husband's birthday last week.  In my house, when it's your birthday, you get to choose the flavor and the design of the cake.  I knew he would never, ever ask for anything...it's just the way he is.  I happen to know that his very favorites are cream cheese and cinnamon.  Armed with this knowledge, I went to work finding an easy cake recipe that would combine the two.

Along came the snickerdoodle cake with cream cheese frosting.  I knew he would love it.

From http://caribbeanmissionarywife.blogspot.com/

preheat oven to 325 deg fahrenheit and butter and flour 2 round pans
  (I use 9 inch but 8 inch would be just dandy)

 Whisk together

3 cups all-purpose flour

1 Tablespoon baking powder

1/2 teaspoon salt

1 Tablespoon ground cinnamon

 In a separate bowl cream together  till they are nice and fluffy

2 sticks (softened) butter

1 3/4 cups fine sugar

1 cup sour cream

Add  to cream mixture one-at-a-time

4 large eggs at room temperature

1 Tablespoon Vanilla

1 1/4 cups whole milk (room temperature) 

Don't let this confuse you, 

 add 1/3 cup of flour mixture to cream mixture....a little milk and stir....

1/3 cup of flour mixture.....a little milk and stir.....

etc, until all the flour and milk are added

Bake until a toothpick comes clean.  Mine took a little under 30 minutes.
Cool before slicing again and frosting.

For the frosting, I used this recipe loosely and added cream cheese and cinnamon:

1/3 cup butter

4 1/2 cups powdered sugar

1/4 cup milk

1 1/2 teaspoon vanilla

cream cheese (I used 8 oz due to my husband's love of the stuff)

cinnamon (I used enough to sort of thinly coat the top of the bowl  - again due to my husband's love of cinnamon)

He loved the cake.  He made that OMG face and everything.  I think he had a happy birthday.  Mission accomplished.

Happy Valentine's Day...You Make My Heart Sing!

So...today is Valentine's Day.  My husband used to work in the floral industry many years ago.  Valentine's Days were spent in the office.  Because of that, we have never really celebrated it.  However, he gave up that profession and has now moved on to bigger and better things, but we still don't celebrate Valentine's Day....until this year.  I woke up this morning to find a card, a necklace and earrings.  ?????  Don't get me wrong, I love them, but it was totally unexpected and left me totally hanging in the wind.  I did not get him anything.

Well...I got to work doing what I do best, and I came up with this cake.  Music is an integral part of our lives.  It's the reason we met, so I wanted to tie that in somewhere.

Presenting.....Happy Valentine's Day - You Make My Heart Sing!

Inside is a chocolate layer and a yellow layer with peanut butter frosting in between the layers.  These are covered with a basic buttercream.  The flowers are made out of marshmallow fondant I made and tinted myself.  The music notes and staff are black candy melts.  The red hearts are chocolate chips melted and tinted with red gel food coloring.  

It took me most of the evening, but it's done, and I'm pretty excited about how it turned out.  

Coconut creme cupcakes

I like to take other desserts and turn them into cupcakes. I did it with bananas foster (which I will post later) and I just did it with coconut creme pie.

My husband loves his mother's coconut creme pie. I'm not going to try to compete with that. It's a no win for me...or for my husband.  Who do you tell that the other's was better?  All I will say about that is he LIVES with me.

Ok...back to the cupcakes.




Step 1:  line a baking sheet with parchment paper or Silpat. Spread a layer do coconut on the sheet and toast it up.  I did about 250 degrees Fahrenheit just until it turns brown and...we'll toasty.

Step 2:  Make the creme filling. I cheated when I made this and used instant vanilla pudding. I'm sure using the creme designed for the coconut creme pie would make it even better.  At any rate, I added a handful of untasted coconut to the pudding.

Step3:  Make your cupcakes. Again, I'm such a cheater. I was just experimenting so I used a regular vanilla box cake mix. I do boost my box cakes by adding an additional egg, substitute butter for the vegetable oil and substitute milk for the water. It makes a big difference in the taste.

Step 4:  Once your cupcakes are completely cool, dig out the center of each cupcake and fill with the pudding.

Step 5:  Add a buttercream frosting (any white buttercream will do). Then, sprinkle the toasted coconut on the top.

As hard as it is to believe...I do not like coconut. Do you remember the Whitman candy sampler? The one without the little guide?  Yep...nothing was a bigger disappointment in my young life than biting down on what I thought was a peanut butter filled candy and finding coconut.  Ugh!  Anyway, since I don't have any way of confirming that these are good personally, I had to enlist the help of my dear husband. He could not stop eating them. He didn't try to compare them to his mother's pie, but he obviously thought they were good. He gets to stay!