Monday, August 30, 2010

Butter Cream Frosting

One of the questions I am always asked is how do I make the butter cream icing that I put on my cakes. Therefore I decided that it is only best that I put the recipe on my blog. The recipe actually comes from Wilton and it is the one I always use when it comes to decorating cakes. If you want to have different colored frostings just add the frosting dye of your choice. To make chocolate frosting add 1/4 cup of cocoa powder to the frosting. If you want the brown to be a darker tint, then I add brown frosting dye until it is the color I like. Now if you want to make black frosting, then the best thing to do is make the chocolate frosting first and then add black dye to it. Well I hope these tips work for when you make your own butter cream frosting.

Butter Cream Frosting

½ cup butter, softened
½ cup shortening
1 teaspoon clear vanilla
4 cups powdered sugar
3 tablespoons milk

In a mixer, combine the butter and the shortening until mixed. Add the vanilla. Add the powdered sugar 1 cup at a time making sure to scrape the bowl. The frosting will look crumbly and that’s ok. Add the milk until the frosting is smooth. At this point add the colored dye or cocoa powder depending on what kind of frosting you want to make. Enjoy.
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Saturday, August 28, 2010

Les Paul Guitar Cake

This would be my latest cake creation. It is my attempt of making a Les Paul guitar in cake form. This cake was for my friend's Dad's surprise 50th birthday celebration. They wanted me to make a cake that looked just like her dad's Les Paul guitar. This is what the finished product came out looking, unfortunately the cake cracked in the process of delivering. I felt so bad about that. But we found out that if something is placed under the board it supports the cake up and the crack disappears. Even with the minor problem I hope that her dad liked it and had a great surprise birthday party. :)
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Friday, August 27, 2010

Custom Size Polo Shirt

This is a picture of the finished product
A couple years ago one of my friends gave me this Polo dress and ever since it has been sitting in my closet. I never liked how it looked on me and I didn't want to get rid of it because I thought that maybe one day I will change my mind and like it. A few days ago I was cleaning out my closet getting rid of the clothes I don't wear and I came across the dress again. So I tried it on, but unfortunately I still didn't like how it looked. Then I got the idea that I should turn it into a Polo shirt. So I pulled out my sewing machine and good scissors and cut the dress down and got to work. The shirt came out great. I am so proud of myself because you can't really tell that I did anything to the shirt. It looks like I bought the shirt that way. I am so happy because now I have a new shirt that I like. :)

Here is the dress before I messed with it. It looks exactly the same besides the fact that the dress is longer.
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Tuesday, August 24, 2010

Polka Dot Cake

This isn't considered one of my best cakes, but I still felt I should post it on my blog because it is something I made even though it is not the greatest. I made this cake a while back for my coworker Michelle. She was going to leave work for a short time so she can recover from a surgery she was going to undergo. She was surprised when I made it for her, she even gave me a gift in return, a bracelet that she made herself. She is a really sweet lady and I hope she has a great recovery and comes back to us soon. :)
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Saturday, August 21, 2010

Blueberry Turnovers

The reason for another blueberry recipe is because I got a very great deal on blueberries this past week. Since I had a chance to make breakfast for my boyfriend this week I decided that I wanted to make some kind of flaky blueberry pastry to go along with our breakfast. I came across this recipe on and went ahead and gave it a try. It involves only a few ingredients and is very simple to make. It was a little difficult to figure out how to fold the croissant dough at first, but it is easy to catch on. I hope you all enjoy this tasty pastry as much as we did.
Blueberry Turnovers
1 (8 ounce) package refrigerated crescent rolls
1/2 cup fresh blueberries
1/4 cup confectioners' sugar

Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.
Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.

1/4 cup confectioners sugar
3 tablespoons milk

Mix the ingredients together with a whisk. If too runny add more confectioners sugar. If too thick add a little more milk. Drizzle over turnovers. Enjoy :)
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Monday, August 16, 2010

Chocolate Covered Blueberries

I have always made chocolate covered strawberries and I have even done bananas however for some reason it never occurred to me to make chocolate covered blueberries. Maybe it had something to do with the size, but after eating one I don't understand why I haven't thought of making them sooner. Usually I don't even eat fresh blueberries because I prefer them cooked but these were actually pretty good. Maybe it was the chocolate, who knows :) but whatever it was I know I will make these again. :)
Chocolate Covered Blueberries
1-2 6oz packages fresh blueberries
1 package milk or semi-sweet dipping chocolate
1/4 package of white dipping chocolate (optional)
Wash and dry the fresh blueberries, set aside. In a microwave safe bowl melt the chocolate, stirring every thirty seconds. Melt until smooth making sure you do not over cook the chocolate. Remove the chocolate from the microwave and dump your desired amount of blueberries into the chocolate. Gently stir, making sure you don't break the blueberries. Drop by spoonfuls onto a wax papered lined cookie sheet. Let sit until chocolate sets. You can put it in the fridge to speed up the process. Enjoy :)
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Friday, August 13, 2010

Sunflower Bridal Shower Cake

This is my latest cake creation which I made for someones bridal shower. I have been working on it since I got off work today and I think that I did a pretty good job. This is actually the first time that I have made a cake with two different levels. Everything on it is edible besides the sunflowers as well as the ribbon. You cant really tell in the picture but I also placed individual edible pearl sprinkles on the rim of the ribbons. I thought it would be a nice little touch especially since the bridesmaids will be wearing pearls in the ceremony. Another nice thing about this cake that I hope the bride likes is the brown design. It is actually the design that she had on her wedding invites, which was tied closed with an orange ribbon. I hope she likes the cake as much as I do. :)
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Monday, August 9, 2010

Mini Banana Beignets

Once again I ran into the dilemma of what to do with my bananas once they start turning black and are overripe. Usually, I turn them into the Chocolate Chip Banana Bread (which I have shared with you previously before). Unfortunately, I had no chocolate chips in my pantry and not nuts either so I didn't know what I was going to do. So I started to do some research on what else I can do with old bananas. Well to my luck yesterday there was a recipe using bananas in the new issue of Food Network Magazine. I was so excited I couldn't wait to try it. I decided to make it this morning for breakfast. The recipe is pretty easy to follow, the only difficulty I had was frying them. The first ones came out a little doughy so I decided to cook them longer. I believe the reason for my problem is my fryer on heats to one setting and the recipe calls for the temperature to be at 375 degrees. So depending on how you fry them will depend on how long you should cook them. Otherwise I hope you enjoy them because we sure did.

Mini Banana Beignets

2 tablespoons vegetable oil, plus more for frying
11/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/3 cup plus 1/2 cup granulated sugar
1 large egg
1/2 cup whole milk1/2 cup mashed banana (about 1 overripe banana)
1/4 teaspoon banana extract (optional)

Heat about 2 inches vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
Meanwhile, whisk the flour, baking powder, salt, 1/4 teaspoon cinnamon and 1/3 cup granulated sugar in a large bowl.
Whisk the egg, milk, mashed banana and 2 tablespoons vegetable oil in another bowl. Add the banana extract, if desired. Combine the remaining 1/2 cup granulated sugar and 1 teaspoon cinnamon in a shallow bowl and set aside.
Whisk the banana mixture into the dry ingredients until just moistened. Working in batches, drop rounded teaspoonfuls of dough into the hot oil and fry until golden brown, about 15 seconds per side. Remove with a slotted spoon and drain on paper towels, then roll in the cinnamon sugar while still warm. Enjoy :)
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Tuesday, August 3, 2010

Easy Cherry Cobbler

Homemade cherry cobbler happens to be my boyfriends favorite dessert. He always request that I make this for him and when I do he gets really excited. I have made this cobbler using different types of fruit, each of them tasting wonderful, but the fruit my boyfriend and I prefer to use most is cherries. This recipe is very easy and takes no time at all to make. I originally got this recipe from my mom and over the years we decided that it needed more crumb topping, therefore we doubled the recipe. The recipe provided below is how I usually make it. Well I hope you enjoy this warm dessert as much as we do. :)
Easy Fruit Cobbler
4 cups fruit (your choice) or 2 cans of fruit pie filling
Cinnamon (optional)

1 cup sugar
1 cup flour
½ cup butter

Place fruit in a lightly greased 13x9 inch baking dish. Sprinkle with cinnamon if you desire. In a separate bowl mix sugar, flour, and butter until crumbly. Sprinkle over fruit mixture. Bake at 400ºF for 30-45 minutes or until topping is a nice golden brown. Enjoy :)

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