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I am married and a mother of 3. I started baking cakes about 10 years ago.I love seeing the look on a person's face when they see what I have created out of sugar.

Thursday, February 24, 2011

Buttercream Recipe Recommended for use on Frozen Buttercream Transfers

Buttercream Recipe Recommended for use on Frozen Buttercream Transfers

1 stick of butter, softened
...12 ounces of solid vegetable shortening
Cream together and add 1 teaspoon Vanilla

2 pounds of confectioners’ sugar
3/4 to 1 cup of liquid (water or milk)

Beat until mixed together and fluffy.

Wednesday, February 23, 2011

Chocolate fudge cake

  • 2 2/3 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon granulated sugar
  • 1/3 cup light brown sugar
  • 1/4 cup best-quality dark coco powder 
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup plus 2 tablespoons sour cream
  • 1 tablespoon vanilla extract
  • 3/4 cup unsalted butter, melted and cooled
  • 1/2 cup corn oil
  • 1 1/3 cups chilled water


Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and oil until just blended (you'll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the stand mixer a comforting presence in itself.
Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.

How to make a Dark Chocolate peanut butter cup barrel cake

You will need about 20 peanut butter cups, about 50 kit kat sticks..they come in pairs so about 25 pairs, and this is for an 8 in  two layer cake. you will need more for bigger cakes.

And your cake! This is dark chocolate fudge but you can use whatever you like. Baked, cooled and leveled.
(Recipe is under the recipe tab)

Place about 10 peanut cups in a zip lock bag

and crush...

put in your peanut butter butter cream and mix well

this is my taste tester.!!!

Once your candies are mixed in the icing spread on bottom layer then on top layer..

I then use plain butter cream to ice the sides then start adding you kit kats. I sometimes have to add a little more butter cream to the backs of the kit kats to make them stick..it is a bit dry in my house.

once you have all you cake covered in kit kats ...crush the rest of your peanut butter cups and place on top clean up your board and you may want to add a bow around the barrel ...if you are taking it some where I would advise putting a bow on it at least until you make it where your going..

and with the left over butter cream and the cake that was cut off when leveling I make cake balls.

Tuesday, February 22, 2011

cake paste...?

Cake paste???? Well cake paste is what you make when doing cake pops..cake leftovers and butter cream. When making this cake paste make sure it is not to wet or too dry...then you can use it like clay and shape it for things like tails, heads, legs..and you let it dry a bit and cover with icing and or fondant. I love using it for shaping legs and tails etc.. It sticks well to other cake parts or for building up parts of your cake...

Friday, February 18, 2011

mickey mouse club house cake

The base is cake as well as the head and body. I used the sports ball (wilton)pan for the body(in red) and the head.The ears are chocolate waffer cookies. The hand and shoe and neck are rice treats all covered in butter cream with fondant accents..Dowel through the head neck body and base.. painted lines on the windows and gold candy beads for center of flowers.

Wednesday, February 16, 2011

Caramel-Toffee Cheesecake

Caramel-Toffee Cheesecake

Makes: 16 servings
Prep: 45 minutesChill: overnight + 2 to 6 hoursBake: 1 1/2 hoursCool: 2 hours

Caramel-Toffee Cheesecake


  • 1-1/2  cups  finely crushed gingersnap cookies
  • 2  tablespoons  granulated sugar
  • 1/4  cup  butter, melted
  • 5  8-ounce  packages cream cheese, softened
  • 1-1/3  cups  packed brown sugar
  • 3  tablespoons  all purpose flour
  • 5    eggs
  • 2    egg yolks
  • 2  teaspoons  vanilla
  •     Caramel Topping*
  • 2  1.4-ounce bars  chocolate-covered English toffee, coarsely chopped


1. Preheat oven to 350 degrees F. Lightly grease the bottom of a 9-inch springform pan. Wrap a double layer of foil around the bottom and side of pan to form a watertight seal; set aside. For crust: In a medium bowl, stir together crushed gingersnaps and the 2 tablespoons granulated sugar. Stir in melted butter. Press mixture onto the bottom of the foil-wrapped pan. Bake about 14 minutes or until crust starts to brown. Cool on a wire rack.
2. In a very large bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Add brown sugar and flour; beat until smooth. Add eggs and egg yolks one at a time, beating after each addition just until combined. Beat in vanilla. Pour over crust, spreading evenly. Place the foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of springform pan.
3. Bake about 1 1/4 hours or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken. Remove springform pan from water. Cool in pan on wire rack for 15 minutes. Using a small sharp knife, loosen edge of cheesecake from side of pan; cool completely (about 1 3/4 hours). Remove foil. Cover and chill overnight.
4. Prepare Caramel Topping. Remove side of springform pan; transfer cheesecake to a serving plate.
5. Spoon topping onto cheesecake, spreading to cover top. Garnish with chopped English toffee. Cover loosely and chill for 2 to 6 hours.
*Caramel Topping: In a large saucepan, combine 1 1/2 cups granulated sugar, 1/4 cup water, and 1/2 teaspoon lemon juice. Cook over medium heat, stirring to dissolve sugar. Bring to boiling; reduce heat. Without stirring, boil gently, uncovered, for 9 to 12 minutes or until mixture turns a deep amber color, occasionally swirling pan and brushing down the side with a wet pastry brush. Add 1 cup whipping cream (mixture will bubble); reduce heat to medium-low. Simmer, uncovered, for 12 to 15 minutes or until reduced to 1 1/3 cups, stirring occasionally. Chill about 30 minutes or until thickened but still pourable.

Tuesday, February 15, 2011

marshmallow flower cupcakes

My 9 yr old bakes strawberry cucpcakes..leaving them a little low in the cups..works better without a crown.
    When cooled..we put colored sugar in bowls. The cut mini marshmallow on a slant, dropping the cut marshmallow right into the color you want to use.
    Put a nice layer of buttercream on your cupcake.. then start placing the sugared marshmallows on your cupcake starting on the outside edge. Then work your way to the center.
    Mix and Match or do one solid color...I like the multi color ones myself.

Thursday, February 10, 2011

Kit Kat barrell cake

This is a chocolate devils food cake with chocolate ganache filling and peanut butter cup butter cream icing.

Monday, February 7, 2011

Honey Bun Cake

Honey Bun Cake
This rich cake is a cross between a cinnamon roll and a honey bun.
Difficulty: Moderately Easy


Things You'll Need: 

  • Cake 
  • 1 pkg Plain Yellow Cake Mix
  • 1 c Sour Cream
  • 3/4 c Vegetable Oil
  • 4 lg eggs
  • 1/3 c Honey
  • 1/2 c light Brown Sugar
  • 1/2 c chopped pecans (chop finely)
  • 2 c Confectioners' sugar, sifted
  • 1/3 c Milk
  • 1 tsp Pure Vanilla Extract
  • also cooking spray for pan
  1. Preheat oven to 350 degrees. Spray a 13X9 inch pan and set aside.
  2. Mix the cake mix, sour cream, oil and eggs in a mixing bowl and blend for 1 minute with an electric mixer. Stop and scrape the sides and beat an additional 2 minutes on medium speed. The batter will be thick. Pour into the pan and smooth it out with a rubber spatula.
  3. Add the filling to the top of the batter. Drizzle the honey, sprinkle the brown sugar and pecans. With a butter knife, swirl the ingredients lightly in the batter, do not mix it in.
  4. Bake for 38 to 40 minutes or until golden brown. Mix the ingredients for the glaze and spread over the cake while it is hot. Allow cake to cool for 20 minutes before cutting.

no chocolate brownies

Blondie Brownies
"This quick and easy no-chocolate brownie recipe takes 15 minutes to prepare and 20 minutes to bake."

Original Recipe Yield 16 squares

  • 1/2 cup shortening
  • 1 tablespoon milk
  • 1 cup packed brown sugar
  • 1 egg, beaten
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
1.     Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch pan.
2.     Combine shortening and milk in large saucepan. Place over low heat until shortening melts. Remove from heat, add the brown sugar and egg. Stir until well blended.
3.     Combine the flour, baking powder and salt; stir into sugar mixture. Stir in vanilla and nuts. Spread evenly into prepared pan.
4.     Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until toothpick inserted in middle comes out clean. Cool and cut into 2x2 inch squares.

Sunday, February 6, 2011

Chocolate Ganache recipe

If you love baked goods, I’m sure you’ve already been introduced to the blanket of velvety goodness that is chocolate ganache. Ganache has been used to cover nearly every sort of baked creation you can think of, because it has a luxurious sensuality that leaves people a little out of breath.
Ganache doesn’t harden like traditional frostings. It stay soft and supple, even after a stint in the fridge (which will indeed cause it to firm up, but not become brittle). When warm it pours easily, also unlike frosting, and can be used to create an organic-looking flow of icing that you can’t accomplish with anything else.
The thing that most baking civilians don’t realize is that – shhhhhhh! – a chocolate ganache recipe is probably one of the easiest frostings you can make, nearly as simple as the whipped cream recipe
 It’s painfully simple to make, but as with anything else, there are a few caveats when it comes to actually  using it.
For now, here’s the basic ganache recipe. Scroll down for details on how to use the stuff.
Super Easy Chocolate Ganache RecipeMakes about 2 cups of ganache.
 , eclairs, and even taken the lowly donut to new heights.  . I’ve screwed up my fair share of cooked icings, and let me tell you – even I can’t mess up ganache., chopped finely (or use chips) . to mix until completely smooth. , you’ve made ganache. And if you’ve never made , I will do those soon. 
12 ounces chocolate.
1/2 pint of heavy whipping cream
2 tablespoons unsalted butter
1/4 teaspoon vanilla
1 tablespoon of flavoring, such as espresso or bourbon (optional)
Pour chopped chocolate (or chocolate chips) into a metal mixing bowl
Stirring constantly, heat whipping cream, butter and vanilla in a small saucepan to just about boiling, but don’t let it actually come to a boil. You should see bubbles forming around the edges of the pot. If you’re using a thermometer, heat it to about 180 degrees.
Immediately pour hot cream mixture over chocolate and use a small wisk
Add flavorings, if you’re using them.
That’s it! I told you ganache was easy, didn’t I? You don’t even have to directly heat the chocolate, so there’s no chance of scorching or seizing it. In fact, if you’re ever made truffles
When frosting a cake – with any type of frosting – you’ll want to create a crumb coat, which will prevent random crumbs from ruining the smooth coating on your cake:
Place cake on a wire rack, which is placed over a piece of parchment to catch any falling ganache.
Brush away any loose crumbs.
With a cake spatula, spread a few tablespoons of ganache over the top and sides of cake, then refrigerate for a few minutes to set the coating.
To finish frosting your cake, pour the rest of the ganache in the center of your cake and quickly spread with a spatula. Use sweeping strokes to push the ganache over the sides and create an even layer over the whole thing. Cover any bare spots with extra icing.
Refrigerate any leftover ganache for future use, but seal it well and use it quickly as it will capture bizarre flavors in your refrigerator!

                  To make a glaze or coating: use one part cream to three parts chocolate.  
                 To make a truffle filling: use one part cream to two parts chocolate.
To make a light filling: use one part cream to one part chocolate.
Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.
When warm, it can be poured over whatever you like to make a smooth, shiny glaze.
When chilled it can be spread like regular frosting.
If covering a cake with ganache that is to be refrigerated, make sure the cake is cold before frosting. This will ensure that the ganache

Friday, February 4, 2011

Duncan Hines new Amazing Glaze and Orange cake mix.

Okay we had a nasty winter storm and I am now back to the blog!!!
While I was away, I tried the new Duncan Hines Orange cake with the Chocolate Amazing Glaze. My review is not good. I love Duncan Hines,but with that being said the orange flavor was awful. It tasted like a baby aspirin. As for the Chocolate Amazing Glaze. I liked the ease of just opening the bottle and putting it in the microwave. Once warm it poured well over the cake. And with that being said that taste was awful as well. This is not just my opinion. I had 5 people taste it..and all 5 said about the same thing. So I will not be using the orange cake mix or the chocolate glaze by Duncan Hines again.