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.

Friday, January 14, 2011

Rolled buttercream icing(fondant)


  • 1 1/4 cup (s) light corn syrup
  • 1 cup shortening ( high ratio)
  • 1/2 teaspoon salt
  • 1 teaspoon clear vanilla extract
  • 2 pounds confectioners' sugar
  • gel colors (opt)


  1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
  2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
I have not tried this yet just had a request for it...please let me know if you try it..
chocolate cake with rasspberry filling almond/chocolate buttercream

My wonderful 3yrs son moved the turn table on me while writing....lol
Good Morning. I will be finishing up a birthday cake for a friend/neighbor today. Pictures to come soon.
So I would like to take this time and ask  What would you like to see on this blog? Feel free to leave a comment, ask questions or if you have an idea I would love to hear it.
Thanks again for supporting this blog..I will be checking in off and on all day..Enjoy

Chocolate pound cake


  1. 2 1/4 cups self-rising cake flour
  2. 3/4 cup unsweetened cocoa
  3. 3/4 teaspoon baking soda
  4. 2 sticks ( 1/2 pound) unsalted butter, softened
  5. 2 cups sugar
  6. 3 large eggs
  7. 1 teaspoon pure vanilla extract
  8. 1 cup sour cream
  9. 2 ounces bittersweet or semisweet chocolate, cut into 1/4 -inch pieces
  10. 1/2 cup water


  1. Preheat the oven to 325°. Lightly butter a 10-inch loaf pan and line the bottom with parchment or wax paper; butter the paper.
  2. In a medium bowl, whisk together the flour, cocoa and baking soda. In a large bowl, using an electric mixer, beat the butter with 1 cup of the sugar at medium speed until blended. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla. On low speed, alternately beat in the sour cream and the dry ingredients in 3 batches. Add the chocolate pieces and beat just until combined. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Let the cake cool on a rack for 15 minutes, then unmold and let cool right side up.
  3. In a small saucepan, combine the remaining 1 cup of sugar with the water and simmer for 5 minutes, stirring to dissolve the sugar. Brush a thin layer of the glaze over the cake and let set. Brush the cake with the glaze 2 more times, allowing it to dry between glazings.

Make Ahead

The cake can be wrapped well and kept at room temperature for 1 day