About Me

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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.

Tuesday, March 29, 2011

Kirby cake(video game)

These are the little Kirbys.

This is the big Kirby. Stawberry cake with fresh strawberry filling. It is vanilla butter cream .There is no fondant. I use the wilton sports ball pan. with a large straw for support.

Sunday, March 27, 2011

Spinach Artichoke baked egg souffle....yum

Spinach Artichoke Baked Egg Souffle

Panera Bread's Baked Egg Souffles are delicious little gourmet Hot Pockets. Encased in buttery crescent dough is this top secret version of the egg, cheese, spinach and artichoke filling for a nice morning munchie that will impress everyone. And they're easier to make than they look, since we use pre-made Pillsbury Crescent dough.
Just make sure when you unroll the dough that you don't separate it into triangles. Instead you'll pinch the dough together along the diagonal perforations to make four rectangles. When the dough is rolled out, you can line four buttered ramekins with it, and then fill each one with the secret egg mixture.
This recipe clones the spinach artichoke souffle, but if you're a fan of the spinach and bacon version, check out the Tidbits below for that easy variation.
3 tablespoons frozen spinach, thawed
3 tablespoons minced artichoke hearts
2 teaspoons minced onion
1 teaspoon minced red bell pepper
5 eggs
2 tablespoons milk
2 tablespoons heavy cream
¼ cup shredded cheddar cheese
¼ cup shredded Monterey Jack cheese
1 tablespoon shredded Parmesan cheese
¼ teaspoon salt
1 8-ounce tube Pillsbury Crescent butter flake dough
 melted butter
¼ cup shredded Asiago cheese
Preheat oven to 375 degrees F.
Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes.
Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper.
Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won't sink into the eggs when it's folded over.
Unroll and separate the crescent dough into four rectangles. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.
Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture.
Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.
Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the souffl├ęs from each ramekin and serve hot.
*Serves 4
Tidbits: You can make the spinach and bacon version of this dish by substituting 4 pieces of cooked and crumbled bacon for the artichoke hearts. Simply leave the artichoke out of the recipe above, and then add the bacon to the egg mixture before you microwave it.
If you'd like to make bigger souffles, double up on all the filling ingredients, and bake the souffles in 6-inch ramekins. You will also have to extend the baking time by 5 minutes.

Friday, March 25, 2011

Coconut-Orange Cupcakes

these flavorful treats don't need icing, they "ice" themselves as they bake! Great for Easter!
Coconut-Orange Cupcakes-

1 cup sugar

2/3 cup vegetable oil
2 eggs 
1 cup orange juice
3 cups all-purpose flour
1 tablespoon baking powderorange cupcakes
1 teaspoon baking soda
3/4 teaspoon salt
1 (11 ounce) can mandarin oranges, drained
1 cup vanilla or white chips
1 cup flaked coconut
1/3 cup sugar
2 tablespoons butter, melted
1.In a mixing bowl, combine the sugar, oil, eggs and orange juice; mix well. Combine dry ingredients; stir into orange juice mixture just until moistened. Fold in oranges and chips. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over cupcakes. Bake at 375 degrees F for 15-20 minutes or until golden brown.   

Thursday, March 24, 2011

this is 2  cakes 1/2 sheets..then carved to look like and egg..then covered in fondant with fondant legs. the feathers are butter cream..Place cakes in freezer after you fill and crumb coat them..let chill in freezer for about 40 min..before carving..Once you have the shape you want put a nice layer of butter cream on it before covering it with fondant.

Wednesday, March 23, 2011

spongebob cake

This is a chocolate cake 1/2 sheet.  I used a melon baller to scoop out some spots to make him more sponge like then covered in fondant. With fondant arms and legs etc. The color is painted on using wilton colors and vodka.The cake board is also panted no fondant...

Saturday, March 19, 2011

Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes
Yield: about 21 cupcakes

For the cake:
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. lemon zest
12 tbsp. unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
3/4 cup milk
2 cups fresh strawberries, chopped

For the lemonade syrup:
1 cup lemonade concentrate, thawed
3/4 cup confectioners’ sugar

For the frosting:
1 cup fresh strawberries, roughly chopped
12 oz. cream cheese, at room temperature
18 tbsp. unsalted butter, at room temperature
2 2/3 cups confectioners’ sugar, sifted
3 tsp. lemon juice
1 tsp. vanilla extract

For garnish:
Fresh strawberries
Lemon slices

To make the cupcakes, preheat the oven to 325 degrees F.  Line muffin pans with paper liners.  In a bowl, combine the flour, baking powder, salt and lemon zest.  Stir together with a fork and set aside.  In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy.  Add the sugar and beat until well combined.  Beat in the eggs one at a time, scraping down the bowl after each addition.  Add half of the flour mixture to the bowl and beat on low speed until just incorporated.  Add in the milk and mix until smooth.  Add in the remaining flour mixture and mix on low speed until just blended.  Fold in the fresh strawberries with a spatula.

Divide the batter evenly between the paper liners, filling them about 3/4 full.  Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
Once the cupcakes have cooled, whisk together the lemonade concentrate and confectioners’ sugar in a small bowl to make the lemonade syrup.  Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in.  (Place wax paper underneath your cooling rack so you don’t make a mess!)
To make the frosting, puree the strawberries in a food processor or blender.  Strain the puree through a mesh sieve to remove the seeds, and set aside.  Beat the cream cheese and butter in the bowl of an electric mixer on medium speed until smooth and very fluffy, about 5 minutes.  Add the powdered sugar and mix until smooth.  Add the lemon juice and vanilla extract and mix until incorporated.  Mix in strawberry puree, a tablespoon at a time, until you achieve your desired texture and flavor of frosting (I added about 7 tablespoons of puree).  Frost cupcakes as desired and garnish with fresh strawberries and lemon slices. 

Friday, March 11, 2011

Chocolate mud cake

Chocolate Mud Cake (aka Brownie cake)

1. 12 oz / 350 grams Dark chocolate pieces
2. 8oz/225 grams butter
3. 2 ½ cups /600 ml water
4.  3 whole eggs
5. 2 cups/400 grams sugar
6. 2 cups/400 grams Self rising flour*( recipe at bottom)
                Grease and line a 9in/23cm round cake pan. Don’t skip lining your pan. This cake is very fudgy and likes to stick even in a well grease and floured pan..I know I skipped this step the first time I did it…Learn from my mistake….lol…. Preheat oven to 325f /170c.
In a med size saucepan over low heat melt butter, chocolate, water until smooth..Remove from heat. LET THIS COOL. Or you will COOK your eggs.  And you don’t want to do that….again made that mistake.
In a large bowl lightly beat eggs then add the sugar mix well. Add cooled chocolate mixture.
Whisk in flour until smooth. This cake batter is very runny…so don’t use a spring form pan!
Pour batter into prepared pan. Bake for 45 min or until skewer inserted into center of cake comes out clean. Let cool 10 min in pan then turn out on to a wire cooling rack.
Let this cake cool at least 2 hours and take care moving it to much…it is very similar to brownies..
I would not torte this cake. It will not work, but you can but filling between the layers.
·         Self rising flour.  If all you have is All Purpose just add 2 ¾ teaspoons of baking powder and ¾ teaspoon of salt…Now you have self rising flour…this is for 2 cup of flour.
This cake is  chocolate mud cake and dark chocolate fudge cake on the bottom 12 in round.The top is strawberry 8 in rounds.Covered in fondant with fondant cutouts and butter cream boarder.
The birthday girl wanted a 60's peace cake.
close up of some of the cut outs and butter cream boarder.In the center of the flowers (2D tip) is a silver dragee.
Hope she likes it..(she is my daughter so she better =P)

Wednesday, March 9, 2011

Replacing eggs on your baking

If you have someone with egg allergies that you cook for often, then you would have heard about doing this. You can definitely use banana, applesauce, pureed apricot or even soft tofu to replace an egg. Use 1 very ripe banana smashed or 1/4 cup of applesauce for 1 egg. Banana has a stronger flavor, and you may taste it so be sure the flavor of your baked goods go well with it. I would use applesauce over bananas. Also add an extra 1/2 tsp baking powder to the recipe to help with rising.

Swiss Meringue Buttercream

This Icing is great but know that it is not great in warmer weather.

  • 12 oz (336 g) egg whites (10 large egg whites or about 1 1/2 cups)
  • 3 cups (680 g) granulated sugar
  • 3 lbs (1.36 kg) unsalted butter, room temperature
  • 2 Tbsp lemon extract, almond extract, orange extract, or pure vanilla extract or up to 3 fl oz (90 ml) light rum, framboise, ETC


1. Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).
2. Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on HIGH speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be room temp not microwaved.I set my butter out the night before.)
3. On your mixer, remove the whip and attach the paddle. Add half the butter (1 1/2 lbs or 680 g) into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter (1 1/2 lbs or 680 g) and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.
4. Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.
5. Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.
Note: In hot weather, use 2 lbs 10 ounces (1.19 kg) of butter and 6 ounces (710 g) of hi-ratio shortening. Hi-ratio shortening is emulsified and contains water.
Storage: Store the icing in an airtight container and freeze for up to 3 months.
Yield: 2 1/2 quarts (2.37 L)

Sunday, March 6, 2011

St Patty's Day cake

My little helper.

Made white cake batter...split it into 5 different bowls and added a different color to each bowl. My helper picked the colors.. yellow, green,blue,purple,red.. Poured each color into the pan slowly as to not mix them.

This is what it looks like once baked.
This what the cake looks like after I torted it...

This is the marbled green I used...

This is the finished cake..
Happy St. Patty's Day!!!