First Wedding Cake

I made my first wedding cake 2 weeks ago... it was really fun, but also really stressful. The bride was very laid-back, but I wanted to make sure it was absolutely perfect for her special day!

I made a 4-tier cake: 12", 10", 8" and 6". The 12", 8" and 6" cakes were all a Chocolate WASC, filled with Vanilla Bean Cream Cheese Mousse (without the vanilla bean- I make my own vanilla so it already has the vanilla bean seeds in it), and iced using a Crusting Buttercream that was perfect for the Viva Paper Towel smoothing method.  I'm still working on getting my icing smooth, so I'm trying different techniques along the way to see what works best for me!

The 10" tier was a regular WASC and had a strawberry jam filling (from Trader Joe's) and the same Crusting Buttercream recipe as the other tiers.

This is the 12" tier with its initial crumb coat.

This is the top tier- used a shell border with lavender dot accents. A lavender mesh ribbon was used to accent the cake on the bottom border of each layer.

This is the cake as I was assembling it at the church kitchen- it was a hot day and there was no way I could transport the whole thing assembled- let alone carry it, lol!

 

Annnddd the final product with the cake topper and flowers.In the end, she was happy and that meant the world to me.  Congratulations Barbara! Many happy years of love and prosperity to you both :) Thank you for asking me to be a part of such a special day- it was a true honor!

Baby Shower Cakes

These are the cakes I made for my Aunt and Uncle's Baby Shower.  The cake on the left is a Cherry filled Cherry Chip Cake (using the WASC recipe with Cherry Chip box mix) with Chocolate Cherry Ganache frosting and filing. The design is a communicator badge from Star Trek Deep Space Nine (DS9). 

The cake on the right is a 6-layer WASC cake with a Vanilla Cream Cheese icing and filling with fresh strawberries between each layer and covered with vanilla flavored Fondant. The design is a Hunny Pot in the theme of Winnie the Pooh.

The Chocolate Cherry Ganache Recipe

Ingredients:

2 C Heavy Whipping Cream

16 oz coarsely chopped dark chocolate

5 drops concentrated Cherry flavored extract

Steps:

1) Microwave the whipping cream a large microwave-safe bowl for 3 minutes (bowl should be twice the volume of the cream to avoid boiling over).

2) While whipping cream is in the microwave, coarsely chop chocolate and place in a large food processor or blender.

3) Pour the heated whipping cream over the chocolate and allow it to sit for 2 minutes. At the end of the 2 minutes, add in the concentrated extract then pulse or blend the mixture until there are no chunks of chocolate left.

4) Allow the mixture to cool to room temperature (about 2 hours). Pour over cake for a thin icing, or blend for about 5 minutes with a hand mixer for a thicker frosting. 

5) If the icing does not thicken enough to use as a frosting after 5 minutes of mixing, place in the fridge for about 20 minutes. When you take the bowl out of the fridge, mix for 2-3 minutes until the frosting is fluffy and spreadable.

Sugar Cookie Cake

This cake is a new experiment of mine. I saw a version of this on CakeCentral.com; however, reviews of the recipe listed weren't very favorable. So I created my own version mixing a bit of WASC with the Sugar Cookie Vanilla Cake recipe on  CC.  I replaced milk with sour cream, modified the amount of Baking Powder and Flour, and eliminated Cake Flour to make it more of a pantry-friendly recipe.  I make some small test cakes and a 10" round and the cake turned out amazing! Easy to carve, dense enough for stacking, but still moist and fluffy! I hope you enjoy! (Here are the cakes right out of the oven- notice how evenly it baked!)

Ingredients:

1 C room temp butter

2 tsp Vanilla

3 C Sugar

1/3 C Sour Cream

6 Lg Egg Whties (about a cup) 

3 2/3 C All purpose Flour

1 ¾ tsp Baking Powder

½ tsp Salt

*Pre-heat oven to 325

**Grease a pan with cake release

Recipe Steps:

Step 1: Cream together butter, vanilla, sugar and sour cream until smooth.

Step 2: Slowly mix in the egg whites (about 1/3 at a time)- keep the mixer on low for about 5 minutes as you mix in the egg whites. After 5 minutes, turn the mixer on medium for an additional 3 minutes- This step is CRUCIAL. Don’t under-beat or the cake might crumble after cooking.

Step 3: Mix together the remaining dry ingredients.

Step 4: Mix the dry ingredients into the wet ingredients about  1 C at a time until entire mixture has combined.  Continue to mix for an additional 2 minutes until smooth.

Step 5: Bake at 325 F for approximately 25-30 minutes in a 10” round pan or 9x9 square pan. 

Everything Cookie

I threw together a couple of recipes to get this wonderful concoction- the true test taste was my husband's! When he reacted to his first bite, I knew I had something yummy!

Ingredients:
1 1/4 C Butter Flavored Crisco or Regular Shortening
3/4 C Brown Sugar
1/2 C Granulated Sugar or Honey
2 Medium Ripe Bananas
1 Lg. Egg
1 tsp. Vanilla Extract
3 C Quick Oats
1 1/2 C Flour
1 tsp. Baking Soda
1 1/2 tsp. Cinnamon
1/3 C Rice Krispies
1/2 C Semi-Sweet Chocolate Chips
1/2 C Mini Reeses Pieces Baking Chips
1/3 C Coconut
1/2 C Chopped Pecans or Walnuts

Steps:
1) Preheat the oven to 375F.
2) Blend the Shortening, Brown Sugar, Granulated Sugar, Bananas, Egg and Vanilla until creamy.
3) On medium speed, blend the Quick Oats, Flour, Baking Soda and Cinnamon.
4) Slowly blend in the Rice Krispies, Reeses Pieces, Coconut and nuts.
5) On an ungreased cookie sheet, use a medium-sized cookie scoop (approximately 2 Tbsp) and place cookie dough about 3" apart. Flatten slightly using your palm or a cup. Bake from 8-12 minutes.
6) Remove cookie sheets from the oven and allow to cool ~1 minute before removing cookies to a cooling rack.

Yields approximately 3-4 dozen cookies.

Chocolate Mousse Cake Filling

This is the recipe I used for the filling on my Chocolate Cake. I just lost my mind and forgot to post the recipe!: )

8 ounces semisweet or bittersweet chocolate, or a mixture, chopped

2 Tbsp Butter
2 C Heavy Whipping Cream
3 Lg Egg whites
1/3 cup sugar
2 Lg egg yolks
Pinch salt

Instructions:
1) Put the chocolate and butter in a medium saucepan.
2) Melt over low to medium heat, stirring the chocolate occasionally until melted and smooth.
3) While melting the chocolate, whip the cream in a medium bowl until it holds soft peaks. Do not overwhip the cream.
4) Beat the egg yolks, pinch of salt, and sugar until foamy and light, about 30 seconds. whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs get very fluffy.
5) Whip the Egg Whites and sugar until light and fluffy.
6) Fold about a quarter of the egg yolk mixture into the chocolate to lighten it, then fold in the rest of the egg.
7) Alternate folding in the whipped cream and Egg White mixture 1/3 of each at a time.  
8) Allow to chill for at least one hour, but overnight is preferred.  Chilling overnight will allow the mousse to be piped with a pastry bag fitted with only a coupler (no tip).
9) If you plan to put the mousse on a cake, you can use the cake pan, lined with plastic wrap, and create an even layer of mousse.  Chill overnight, then turn out onto the appropriate sized cake.

Honey Lavender Ice Cream with Fresh Vanilla Bean

After watching the movie "It's Complicated" starring Merryl Streep, Alec Baldwin and Steve Martin, I was inspired to make a Honey Lavender Ice Cream.  I have loved the taste of lavender since I was a child- when my Aunt Brigitte brought me a container of lavender candy from her native country Switzerland.  Lavender has a very refreshing and interesting taste.

Here is the recipe I used- I modified it a bit for my own purposes- and it turned out yummy! However, I wish I would have doubled the recipe- I had more than enough room in the ice cream maker for a second batch of it- and for the amount of effort to make it, doubling the recipe is a good idea.

Ingredients:
2 C Heavy Whipping Cream
1 C Evaporated Milk
1/2 C Honey
1 Tbsp edible lavender flowers, dried
2 Lg Eggs
1/8 tsp Salt
1 Vanilla Bean (slit lengthwise)

Steps:
1) Using a 2-Quart heavy saucepan over medium heat, stirring occasionally, bring Cream, Evaporated Milk, Honey, Lavender and Vanilla Bean until it just starts to boil.
2) Remove pan from heat. Cover and let steep for 15 minutes.
3) Pour cream mixture through a fine-mesh sieve into a bowl.
4) Scrape Vanilla bean and discard the Vanilla Bean pod and lavendar.
5) Return the custard mixture to a clean saucepan and heat over medium heat until hot.
6) Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking.
7) Pour into remaining hot cream mixture (already in saucepan) and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon (approximately 170 to 175°F on a candy thermometer), for about 5 minutes (do not let boil).
8) Pour custard through clean sieve into cleaned bowl (you may need to press the wooden spoon against the sieve to help the custard push through).
9) Cool custard completely, stirring occasionally, then chill, covered, until cold, at least 3 hours.
10) Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

Notes:
1) To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. 2) Custard can chill up to 1 day before placing into the icecream maker.
3) Ice cream can last 1 week in the freezer.

Original Recipe found on Epicurious.com. This recipe was modified based on my own personal taste and love of the Vanilla bean. Some modifications were made due to availability of ingredients.

Gone Fishin' with Dad

I made this cake for my cousin Derrick's son, Derrick Jr. (aka Lil' D)- he wanted a fishing cake- so here it is. It had a Chocolate Mousse filling and a Chocolate Buttercream Frosting with Fondant lake, rice krispie boat, and fondant people :)

 

I am naming the actual cake recipe in honor of my grandmother- Catalina Rathbone. She always had recipes she liked to "doctor up" so here is my attempt at achieving such a feat! Tonight I went on the hunt for the ultimate chocolate cake recipe- well, the ultimate "doctored up" cake recipe... and on the Internet, I found nothing that really stood out. Sooooo I modified a couple of recipes I use regularly and made up my own chocolate cake recipe! I am so excited- it actually held together AND my test cake tastes delish! So here it is- fresh from my oven! I hope you enjoy! Please let me know if you make it, and what you thought. Also- please note, this recipe is easily halved.

Dry Ingredients:
1 box White cake mix
1 box Chocolate cake mix
1.5 C Granulated sugar
1 tsp baking powder
1.5 C Flour (all-purpose is fine, or you can use cake flour)
3/4 C Cocoa powder

Wet Ingredients:
2 8oz packages Cream Cheese or sour cream (I use whipped cream cheese for easier blending)
6 eggs
1/2 C Prune Puree or Applesauce (OR 2/3 cup of vegetable or canola oil)
1 Tbsp Butter Flavoring or 2 tsp Almond Extract
3 C Water

Optional:
1C Chocolate Chips (optional)

DIRECTIONS
1) Blend the wet ingredients together (except half of the water)- first cream together the cream cheese / sour cream and eggs. Once mixed, add in the Prune Puree/Applesauce/Oil and Butter Flavoring. Blend in 1/2 of the water.
2) Add in the boxed cake mixes and mix slowly until blended.
3) Mix the Cocoa Powder, Sugar and Flour slowly until well blended.
4) Blend in the Baking Powder and additional water until thoroughly mixed.
5) If the batter seems too thick, add in an additional 1/2 C of water.
6) Pour batter into a greased pan (I typically use Wilton Cake Release or make my own cake release. In a pinch I use butter flavored Crisco shortening).
7) Sprinkle the chocolate chips (I prefer to use mini-chocolate chips chips)- sprinkling on top help keeps the chocolate from sticking to the bottom of your pan while cooking- which helps with easy removal of the cake from the pan. 
8) Bake in a 350F preheated oven. Baking times will vary depending on pan size. 

This will make a 16" round 2" deep cake and a small 6" x 2" round or two 8" x 2" cakes.  
a 16" round will take approximately 45minutes - 1 hour to bake depending on oven consistency.  Make sure a toothpick can be inserted and removed without having residual batter on the toothpick. 

Christmas Cookies

Christmas Cookies!  Here are the recipes I used for my cookies- Thanks to the Cake Cottage's wonderful instructors, I have some amazingly simple yet YUMMY recipes- I made a couple of modifications (I included the recipes below with my changes) and they turned out super yummy and cute :)

I used a 1/3" depth for my cookies and they turned out great- the more thin cuts tended to brown more easily on the edges- but the bigger cookies avoided that fate! This was my first attempt at sugar cookies outside the classroom setting (I took my first cooking class last month- and it was sugar cookie decorating!). Here are a few pictures of my first Christmas Cookie Creations- enjoy!

[b]Cut-out Sugar Cookies:[/b]

Cream Together:
1 C Room Temperature Butter
1 C Sugar
1 Large Egg
1 tsp Vanilla
OPTIONAL: 1/2 tsp any extract flavor (typically lemon or almond)

Whisk or Sift together:
3 C Flour
2 tsp Baking Powder

Add Flour mixture to creamed ingredients, 1 C at a time, mixing well. Dough will be stiff. Do not chill dough- it is ready for roll out! Line a cookie sheet with parchment paper, and roll out the dough directly on the paper, then cut the shapes out on the sheet- peel away the excess dough and cook the cookies right on the parchment paper (keeps you from having to transfer them- makes it much easier!)

Bake at 350F for 6-10 minutes.
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Gingerbread version:

Blend together:
5 C Flour
1 tsp baking soda
1 tsp salt
2 tsp ginger
2 tsp cinnamon (ground)
1 tsp nutmeg
1 tsp cloves

Melt in a saucepan:
1 C solid white vegetable shortening (like crisco)
Add:
1 C sugar
1 1/4 C Molasses (dark or light)
2 beaten eggs

Cool melted mixture slightly and add 4 C of the dry blended ingredients. Then add the final cup. Roll out the gingerbread just like the sugar cookie recipe, but bake at 350F for 10-18 minutes.
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Chocolate version (Super yummy! But don't overbake!)

Cream Together:
1/2 C Room Temperature Butter
3/4 C Sugar
1 Large Egg
1 tsp Vanilla

Whisk together:
1 1/2 C Flour
1/3 C Baking Cocoa
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt

Add flour mixture to creamed ingredients. Knead on a cutting board with an extra 1/2 C flour and make sure to use all of the flour until the dough is no longer sticky. Roll out just like the sugar cookie recipe, but bake at 325F for 7-10 minutes.
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Royal Icing Recipe:
3 level TBSP Meringue Powder
4 C Confectioner's Sugar (Powdered Sugar)
6 TBSP Warm Water
OPTIONAL: Add any additional extracts- I like Lemon or Almond- about 1/2 tsp per 1 batch frosting

Beat all ingredients on low speed for 7-10 minutes with a stand mixer or 10-12 minutes with a hand held mixer until icing peaks form and the icing is no longer shiny. Icing can be colored with cake decorating colors after mixed.

*Make sure all utensils are grease free or it will not properly
*Make sure to keep royal icing covered in a bowl- it hardens quickly!
*Use full strength royal icing for outlining your cookies- then make flow-in by adding water a few drops at a time. You know flow in is ready if you drop a spoon full of icing back into the bowl and the traces of the icing disappears within 10 seconds.

Allow your cookies to dry for 2-4 hours before adding additional decorations or stacking.

Homemade Marshmallows!

I was sick for about 3 weeks- hence the lack of posting- plus that whole Thanksgiving thing... needless to say, life has been pretty busy!

Tonight I begin my baking adventures with homemade marshmallows.  Thanks to Martha Stewart I found an extremely easy recipe!

Ingredients included:
Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar
My Tweak to Martha's Recipe: Flavored Concentrated Extracts- Eggnong and Cinnamon Roll

Steps:
1.Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.


2.Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees.on a candy thermometer, about 9 minutes.

3.Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

4.Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.

5.Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.
 
6. My addition to Martha's Recipe: Cut the marshmallows with various miniature holiday-shaped cookie cutters. Scatter sprinkles, drizzle chocolate or use any type of holiday-themed decoration you want to add a festive look and taste to your homemade marshmallows!

Birthday Presents!!!

So- my 30th birthday party has passed (today is the actual day, and I feel much better about the whole 30 thing). I received SO many different pans and gifts for baking I'm going to have to start baking more posting a LOT of new recipes! I received several cooking tools including: 2 Bundt pans, 2 Shortcake pans, a set of 3 Springform pans (all nestled in each other- yay for cheescake!), a square Springform pan (it is so cool!), a Heart baking pan (too cute!), a Tagine (for cooking Moroccan food!) with a Moroccan cookbook, and an Airbrush and compressor for my cakes! :) I will post pics of all of these wonderful tools very soon- but just wanted to say THANK YOU to everybody who supports me in my endeavors... it means the world to me!

PS. I got lots of great non-cooking birthday gifts, but seeing that this is my cooking blog, I'm only listing the food-related gifts here :)  But all of my gifts were wonderful and very unexpected- and I thank everybody for wanting to celebrate this wonderful day with me! Much love to all of you!!!

*Here are just a few of the pictures- I have several more to post- but I have to get on a plane pretty soon ;)