Rolled buttercream icing(fondant)

Ingredients

• 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)

Directions

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

Ingredients

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

Directions

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

Strawberry was filled with chocolate ganche and the chocolate cake was filled with strawberry

covered with wilton ready to use fondant added clear vanilla flavor



Checking to make sure it was centered..should have done that before i put the fondant roses on it..but i lucked out..




buttercream roses all around and i got lucky again with matching the colors. also buttercream leafs.



Whipped icing...i love this mix

Try Wilton Whipped Icing Mix for all your cakes and desserts. Each package makes 5 cups of icing, enough to ice and decorate one 2-layer 9 in. round cake or 7 x 11 in. sheet cake. This easy-to-make icing holds its shape like no other mix, so you can decorate cakes and other desserts beautifully. It's specially formulated for a smooth whipped texture and a delicate, delicious taste. Store covered in the refrigerator. You'll use Wilton Whipped Icing Mix to top pies, puddings, tarts, and much more.
Chocolate Whipped Icing
Chocolate can be made with our vanilla whipped icing by adding a 1/2 cup of unsweetened cocoa to the ice water and mix. Mix following package instructions. May add more liquid if too dry.

Butter cream icing too Sweet?

If your butter cream is too sweet...add a pinch of salt. That is all you have to do..and it is less sweet tasting...

Chocolate chip oatmeal loaf

This is a very moist bread, the texture is like a fudgy cake but slices like a bread.


Ingredients

• 1-3/4 c. hot coffee
• 1 cup oatmeal (quick cooking)
• 1 c. brown sugar
• 1 c. white sugar
• 1-1/4 sticks butter
• 2 large eggs (beaten)
• 1-3/4 c. all-purpose flour
• 1 tsp. baking soda
• 1 T. cocoa powder (unsweetened)
• 1 c. semi-sweet chocolate chips
• 1/2 c. walnuts (chopped)
• 1/2 c. semi-sweet chocolate chips
• 1/2 c. walnuts (chopped)

Directions
Pour hot coffee over oatmeal in small bowl.  Let stand for 10 minutes.  Add brown sugar, white sugar, butter and eggs.  Stir until butter melts.  Add flour, baking soda, cocoa powder, 1 c. chocolate chips and walnuts.  Mix well, pour into 3 well-greased and floured 9” x 5” loaf pan or 2 smaller size loaf pans (not mini size).  Sprinkle with rest of chocolate chips and walnuts.  Bake at 350 degrees for 40 minutes.  Remove and let cool completely before slicing.
Suggestion:  Use mini loaf pans, let cool completely.  Wrap in clear plastic, add a bow and give as presents to co-workers, friends.  Include a card with the recipe if you desire

Peek-A-Boo Cupcakes

Peek-A-Boo cupcakes are a wonderful way of sharing the news your having a boy or a girl. The idea is to make one cupcake for each guest/family..one cupcake is filled with blue(boy) or pink(girl) buttercream icing.. Then when your guests/family member who gets the color filled cupcake yells boy or girl. 
Most mothers to be will tell there doc/tech before the ultrasound they would like the sex keep secret..Ask the doc/tech to write down the sex and place it an envelope (sealed). Then mom give envelope to her baker. The fun part is no one know but the baker and the doc/tech. So everyone finds out at the same time...


I would suggest you speak with your baker before to make sure they understand what you want...as well as have a plan on when you would like to tell your loved ones...small dinner  the night of the ultrasound is most popular...most people want to know asap..lol

Caterpiler cake

This is the finshed cake

cooling i had to make more big party

in progress

Dragon hatchling

This is cake and rice treats covered on fondant witl some pearl dust

Modeling Chocolate

Modeling chocolate
Ingredients
8 ounces semisweet chocolate chips
1/4 cup plus 1 tablespoon light corn syrup Directions
Melt the chocolate in a metal bowl set over a pan of hot but not boiling water. Stir the chocolate with a wooden spoon until smooth, then stir in the corn syrup; the chocolate will stiffen almost immediately. Stir until completely combined. Transfer the chocolate to a sturdy plastic bag and refrigerate until firm.
Work the Modeling Chocolate with your hands until pliable. Hand-shape the Modeling Chocolate into flowers, braids or ropes. Or pat it into a disk and roll it out to the desired thickness by hand or in a manual pasta machine and use it to make ribbons or for cutting out shapes.

Homemade Whipped Cream

Homemade Whipped Cream
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
Whip cream until thick and stiff.
Add sugar and vanilla.
Continue beating until it holds peaks.

Eli's Chocolate chip cheesecake

Eli's Chocolate Chip Cheesecake

Crust:

1 package (8.5 oz.) of chocolate wafer cookies crushed very fine

1/4 C. sugar

1/3 C. melted butter

Mix crust ingredients together in a bowl. Press into a 9 inch springform pan. Refrigerate while making filling.

Filling:

3 eggs

1 C. sugar

24 oz. cream cheese

1 C. sour cream

1/4 t. salt

1 t. vanilla

12 oz. chocolate mini chips

Beat cream cheese and sugar together at medium speed. Add eggs and beat until smooth. Mix in sour cream, vanilla and salt. Stir in chocolate chips.

Pour filling into crust. Bake at 350°F.  in a water bath for 45 minutes, or until set in center.

Turn oven off and Allow to rest in the oven for 1 hour with the door cracked.

Chill in fridge for 1 hour. Remove from pan and plate.

It is coming along. I hope to have more done tomorrow. but I have a birthday cake due out friday..so we will see.lol....I will be posting pics on said birthday cake.

pictures

Texas cowboy cake



Snow Flake cake 8 in round



side view

gumpaste baby/fondant flowers

Gumpaste/fondant baby

Twilight cake 8 in round

Cupcake bouquet

American Flag cake.9 in round

flourless chocolate fudge cake

watermelon cake

baking

When ever I am baking a cake cupcakes etc...I ALWAYS bake at 320...it takes longer but your cake bakes more evenly with less of a crown(raised middle)..It makes leveling your cakes much easier.

Chocolate-Glazed Fudge Cake recipe

Chocolate-Glazed fudge cake
Cake:
1 cup butter ( real)
16 oz semisweet chocolate chopped ( you can use chips but the better the chocolate the better it will taste.)
2 teaspoons vanilla
6 eggs, lightly beaten
Glaze:
1/4 cup whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla
3 oz semisweet chocolate ,chopped
Garnish:
2 tablespoons chopped toasted hazelnuts ( filberts) optional

1) heat oven to 350 F. Grease 8 in round cake pan. In medium saucepan, melt butter and 16 oz chocolate over medium-low heat, stirring until smooth, Remove from heat. Stir in 2 teaspoons vanilla, Gently stir in lightly beaten eggs until well combined. Pour into greased pan. Place cake pan in 13x9 inch pan add warm water until 1 in deep. Also called a water bath ( I also line the cake pan with wax paper makes it easier to come out of pan.)
2) Bake at 350 for 35-40 min or until center is set. Remove cake pan from water bath; place pan on wire rack..cool 40 min
3) Carefully run knife around edge of pan..Invert cake onto serving platter. cool an additional 20 min.
4) when cooled ..in small sauce pan , combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to boil over medium heat, stirring occasionally , Remove from heat add 3 oz of chocolate; stir until melted and smooth... slowly pour glaze over top of cake..when glaze is set about 15 min add hazelnuts and store in the refrigerator.

Can be frozen for up to 2 months in air tight container. 

Hello fellow cake Lovers

Well I have had requests to start a blog..So here we go. I am hoping this blog will help other cake decorators. I am new at this so please bare with me.. I plan on doing some how to videos just as soon as I figure it out..lol.. As well as load my cake pics, tips and idea's.

If you like this blog please follow and tell all your friends. =)