Tuesday, November 25, 2008
I wish the cake had a Thanksgiving theme since I am hosting T-day dinner this year for my family.
I love the daisies. There are 40 little daisies on this cake, 4 large and 4 medium size daisies. We made the trinket box in the class. It was part of the final lesson.
My next cake class will be course 2, flowers and borders.
Saturday, November 22, 2008
Aaron's birthday was yesterday, he's 32 years old. So think about the date of his birthday and think about his sign..... Scorpio, need I say more. He lives up to the sign. Aaron's lucky he is cute and I kind of like him.
Yes, those are pipe cleaners for the field goal post.
I am taking the cake to his family's Thanksgiving dinner tomorrow night. I hope they like, half is Strawberry and half chocolate. I haven't really used any special cake recipes, I'm afraid they won't turn out good enough to put icing on so I stick with Duncan Hines.
Wednesday, November 12, 2008
So, here is my first cake for fondant and gumpaste. We didn't get to be creative, we had to do certain task, a blanket type drape, a hankerchief and the ribbon border. I don't think the cake looks "put" together very well. Oh well, but here it is.
There is a whole lot of buttercream underneath that fondant!
Monday, November 3, 2008
The final class was all about roses and sweatpeas. The instructor gave me a picture to follow. In addition to making the roses it required making a ribbon, leaves, and piping stems. Here are the pictures:
Saturday, November 1, 2008
I am thankful for the 2 amazing heart surgeons, I will have my dad and my brother in my life for a very, very long time!
Tomorrow I am having a little dinner for my dad's 1 year heart anniversary. I decided to make a cake for the occasion. I have to keep practicing my skills right:)
I decided to go with a heart design (of course). I really wasn't sure what I was going to do with it, but I didn't wanted it to be Valentine's day colors. I wanted something a little different. I decided just a simple "We Love You" we would be perfect. I put everyone who will be at the dinner on the cake, plus my dad. The little face of him cracks me up, of course he has more hair than that, but I wanted to be funny:)
I hope I get better at faces, because I just love them.
Thursday, October 30, 2008
I used 2 bread loaf pans to make the cake (3 cups of cake mix per pan), one was for the hair and the other for the face. The cake mix is just a basic red velvet cake. I made sure there was plenty of icing between the 2 cakes as a 'paste'.
Monday, October 27, 2008
The summer of 1977 (the year I was born) my instructor was a clown for Ringling Brothers. How cool is that?
Here are the pictures from this week's class. I made an oreo cake this week. Vicki, from Healthy eats and Sinful treats made it for her clown cake as well. Oreo Cake recipe
Monday, October 20, 2008
I couldn't just send my cake to Aaron's work without more color.
Note: black is a very hard color to make.....
Writing and piping:
I learned how to copy over the practice writing, so you can see my freestyle is not very good at all. I hope I get better at free hand writing.
Sunday, October 19, 2008
1 packet active dry yeast
1/4 cup sugar, plus a pinch more
1 1/4 cups just barely warm while milk
1/2 stick butter, softened to room temperature
3/4 teaspoon salt
1 large egg
1/4 teaspoon vanilla extract
Zest of 1/2 orange (did not add)
Pinch of nutmeg (did not add)
3 3/4 to 4 cups flour
For the filling (this is what I just replaced with 2 Cream Cheese 8 oz packages)
1 tablespoon sugar
2 teaspoons cinnamon
2 teaspoons cocoa powder (unsweetened)
1 cup moist raisins (steamed and dried if necessary)
3 tablespoons butter softened so it's spreadable.
In a stand mixer with a paddle attachment, combine the rest of the 1 cup milk, the butter and the 1/4 cup sugar. Mix on low speed until combine, then add the salt, egg, vanilla, zest and nutmet and continue to stir on low for another minute. Add the yeast mixture and stir for one minute more.
With the mixer off, add 2 3/4 cups flour and begin mixing again on low speed until the flour is just worked in. Switch to the dough hook and with the mixer on speed setting 2 beat the dough for a few minutes. The dough should begin coming together off the sides of the bowl. If it doesn't add up to 1/4 cup flour on tablespoon at a time until it does. Kneed the dough for 3 minutes more until it is smooth and shiny. The dough should be very soft.
In a large buttered bowl, turn out the dough and cover tightly with cling wrap. In a warm place, allow the dough to double in size, about 1 1/2 hours. Once fully risen, turn the dough out onto a large piece of cling wrap and either refrigerate overnight,
or freeze for 30 minutes.
For the filling: Combine the sugar cinnamon and cocoa powder. Remove your dough from the refrigerator/freezer and on a lightly floured surface with a lightly floured rolling pin, roll the dough out to a 12/18 inch rectangle. Using your fingers, spread the butter on the bread, then sprinkle with the cinnamon/sugar mixture and finally spread the raisins in an even layer.
Butter a 9x5" loaf pan. (I did not use loaf pan) Roll the dough snugly, beginning with a short end. Place the dough seam-side down in the loaf pan and tuck the ends under. Cover with a sheet of parchment or wax paper, put in a warm place and allow to rise for another 45 minutes or so.
Preheat the oven to 375. Once the dough is risen, brush the final tablespoon of melted butter over the top, place on a baking sheet and put on the center rack in the oven. Bake for 20 minutes, then place a piece of tinfoil over the loaf and continue to bake for about another 25 minutes.
Allow to cool in the pan for 5 minutes, then transfer to a cooling rack and bring to room temperature.
Anywho, I just made my first cake and couldn't believe how easy it came out of the pans. Cake release is awesome. My instructor gave me the recipe. It's too good not to share.
equal parts: (you can make it with any amount-just make sure it is equal parts)
1 cup flour
1 cup crisco
1 cup oil
Instructor said to store it tightly covered in a glass jar. No need to put it in the fridge.
Mix with an eletric mixer and Ta-Da! I coated my pans evenly with it. When the cake was cooling in the pans you could just see the cake coming off the sides, just waiting for me to turn them over to put on the cooling trays!
Stay tuned for the cake decorated;)
Friday, October 10, 2008
The best invention ever, a quesadilla maker. I love mine! I finally got it back out after we moved. Why did I ever put it a way?
3 large mushrooms chopped
1/3 cup chopped onion
1 can of black beans
1/2 of a tomato chopped
Salt and pepper to taste
Mexican cheese mix
Heat Olive Oil (enough to cover the bottom of the pan) and saute onions until they are tender. Add Mushrooms and tomatos and saute for another 4-5 minutes. Sprinkle chili powder, garlic salt, salt and pepper. I just eyed what I would like of the chili powder and garlic salt (not set amount). Mix it in and let saute for another 2-3 minutes.
Heat black beans in a different pan.
On the tortilla, place cheese, then add black beans, and vegetable mix. (In any order)
(this was enough for 2 Quesadillas)
1 pound of chicken breast
Salt and pepper to taste
Cook chicken on a skillet (I add a little water to keep it tender). Sprinkle chili powder, garlic powder, salt and pepper.
On a tortilla add chicken and cheese.
Just add a margarita.... mmmmmm....
Thursday, October 9, 2008
2 pounds ground beef
Combine the first 8 ingredients in a medium bowl.
In a large bowl, combine milk ,eggs and Worcestershire sauce. Mix in beef mixture. Add bread crumbs.
Grease a large sheet of aluminum foil, place bacon on foil. Mold mixture over bacon. Refrigerate 2 hours, or over night. (I did not let it sit for 2 hours, I cooked it right away)
Preheat oven to 350°F.
Place meatloaf on a cookie sheet and bake for 1 hour.
Combine ketchup, brown sugar, salt, mustard and pepper. Open foil , drain any juice. Spoon ketchup mixture over meatloaf and bake, uncovered, an additional 30 minutes. Serve immediately.