Girls Only Party

The following sweets are brought to you by Rachel's Lingerie Shower. I have to admit, because I'm still working on my piping skills, this was the most difficult cake I've ever made. It turned out to be a BIG learning experience for me, having never done anything like this before. I also made cookies, and I'm quite proud of them, especially since we didn't have a cookie cutter and so cut them out by hand, (the hubby helped.)

Vanilla Cake with Vanilla Buttercream

And here are the cookies...

A selection of my favorites

More cookies!

The cookie recipe comes from Nigella Lawson, (who doesn't just adore her?) I used Wilton's Royal Icing recipe instead, only because I was more familiar with it.

Nigella's Cut-Out Cookies

Yield: 25-30 cookies

Ingredients
Cookies:
6 tablespoons soft unsalted butter
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Icing:
2 to 3 tablespoons just-boiled water
1 cup confectioners' sugar, sifted
Food coloring, preferably pastes
Special equipment: cookie cutters

Directions
Preheat the oven to 350 degrees F.

Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.

Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.

Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.

Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing.

Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.

Iron Cupcake: Earth-- Herbs, part two

Thanks to Iron Cupcake, I had an excuse to bake with another herb that I've never used before: lavender. Lavender holds a special place in my heart. Every time I smell lavender, it brings back memories of my wedding. Lavender buds were what the Flower Girls sprinkled down the aisle, and what guests pelted at us as we left the reception, (by the way, thanks Aunt Sarah for somehow stuffing it down the front of my dress.)

If you're going to cook with lavender, it's important to make sure pesticides were not used when growing. There are plenty of online dealers that sell culinary lavender, but you may find some in your own area as well. One place to look is The Fresh Market.

Anyway, on to the cupcakes!

Lavender Lemon Cupcakes

Makes 18-24 cupcakes

2 1/4 cups all-purpose cake flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

grated lemon peel and juice from 4 lemons

1 cup plus two tbsp plain nonfat yogurt

5 tbsp plus 1tsp (1/3 cup) unsalted butter, softened

1 1/3 cups granulated lavender sugar (recipe to follow)

2 large eggs plus 1 egg white

3 cups lavender confectioner's sugar (recipe to follow)

1 1/2 tsps dried lavender buds plus more as needed

To make lavender sugar, for each 1/2 cup of sugar use 1 tbsp of dried lavender buds. Make a sachet using cheesecloth or other similar material and place in an airtight container with the sugar. Give it a shake every day or so for two weeks. Use this for both granulated and confectioner's sugar.

Preheat oven to 325 degrees.

Mix flour, baking powder, baking soda, 1 1/2 tsps lavender and salt in a large bowl. In a small bowl, mix the juice from 3 lemons with 1 cup of yogurt. Set both bowls aside.

Beat the peel from 3 lemons and the butter in a large bowl with mixer on medium speed until creamy. Beat in granulated sugar, then eggs and egg white until incorporated. On low speed, beat in yogurt mixture, then flour mixture slowly just until blended. Scoop the batter into cupcake liners. Bake 20-25 minutes, or until golden brown on top. Let cool completely.

Whisk confectioner's sugar, two tsps lemon juice, 1/2 of the remaining peel and 2 tbsps yogurt in a small bowl until smooth. If needed, thin glaze with water. Possible glaze techniques: dip the tops of the cupcakes in the glaze and then let ooze down the side, can be done with or without liner; spoon glaze over the top of the cupcake and spread smooth; drizzle glaze over cupcakes. Garnish with remaining lemon peel and sprinkle with lavender.

Click here for the Printable Recipe at Tasty Kitchen.

Voting starts July 28th, 8PM and runs until August 5th, 12 PM at NO ONE PUTS CUPCAKE IN A CORNER, http://www.ironcupcakemilwaukee.com/. If you'd like to take part in the challenge, check out all the details at Iron Cupcake: Earth and join the fun.

I am competing to win the following prizes made by wonderful contributors:Our June ETSY PRIZE-PACK is from artists:A sweet cupcake ID bracelet by INSANEJELLYFISH, http://www.etsy.com/shop.php?user_id=5021935A delicious treat from CIRCLEMONKEY http://www.etsy.com/shop.php?user_id=5335273a sweet surprise from Sweet Cuppin' Cakes Cupcakery, http://www.acupcakery.com/PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com/, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com/, JESSIE STEELE APRONS http://www.jessiesteele.com/; TASTE OF HOME books, http://www.tasteofhome.com/; a t-shirt from UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com/ .

Iron Cupcake: Earth-- Herbs, part one

This month is my first time to compete in Iron Cupcake: Earth. IC:E is a contest where each month we are given an ingredient and challenged to create a cupcake showcasing that ingredient. This month's ingredient is Herbs.

I went to Greenlife Grocery where there were a lot of herbs from which to choose.

My choice was Elderflower. During one of my trips to the U.K., I was served Elderflower Presse and really enjoyed it. I knew that World Market carried it, but just had never bought it, so I wanted to try to incorporate that in my recipe as well.

Special ingredients from left to right: Gooseberry Jam, Dried Elderflowers, Elderflower Presse, Gooseberries

In my research about Elderflowers, I learned that Gooseberries and Elderflowers pair well together. I really like Gooseberries, but they are not American. You can find Hartley's Gooseberries in online stores specializing in British foods, but I knew I could find them at The English Rose in downtown Chattanooga. World Market also had some Gooseberry Jam, so I picked up some of that as well when I bought the Elderflower Presse.

Elderflower and Gooseberry Cupcakes

Elderflower Cupcakes with Gooseberry Jam Filling and Whipped Cream Icing with Elderflower Presse and a Sugared Gooseberry on top

Makes appx. 3 dozen

Cupcakes
Ingredients:
1 1/2 cups butter
3 cups sugar
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon dried elderflowers, (or two teaspoons fresh elderflowers)
5 eggs
3 cups all-purpose flour
1 cup Elderflower Presse

Preheat oven to 325 degrees.

Cream butter and sugar together in a large bowl. Add extracts and elderflowers. Mix in eggs one at a time. Add flour and elderflower presse a little at a time, alternating between the two. Use a large scoop to measure the batter and place into a lined muffin pan. Bake for 30 minutes or until golden brown on top. Let cool 15 minutes before moving cupcakes to a cooling rack and continue to cool.

Filling Instructions:
Warm the jam in the microwave until you are able to stir the jam easily. With a paring knife, carve a circle in the top of the cupcake. The point of the knife should be towards the center with the handle angled outwards. It is similar to the way you would carve the top off a pumpkin. You will be left with a sort of cupcake cone. Remove the cone and fill the remaining space with approximately 1/2 teaspoon of jam. Place the cone back on the cupcake.

Icing
Ingredients:
2 cup heavy whipping cream
2 teaspoon Elderflower Presse
2 tablespoon sugar
canned gooseberries
sugar as needed

In a large mixing bowl place the whipping cream, Elderflower Presse, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.

If you were to taste the icing alone, you may find that it does not have as much flavor as you would expect. The sweetness of the cake does not need to be overwhelmed by the icing. However, feel free to add a few drops of lemon and/or vanilla extract to taste.

To sugar the gooseberries, drain from can. While they are still slightly damp from the syrup, roll them gently in sugar. Let dry completely before transporting to the cupcake.

Click here for the Printable Recipe at Tasty Kitchen.

Voting starts July 28th, 8PM and runs until August 5th, 12 PM at NO ONE PUTS CUPCAKE IN A CORNER, http://www.ironcupcakemilwaukee.com/. If you'd like to take part in the challenge, check out all the details at Iron Cupcake: Earth and join the fun.

I am competing to win the following prizes made by wonderful contributors:
Our June ETSY PRIZE-PACK is from artists:
A sweet cupcake ID bracelet by INSANEJELLYFISH, http://www.etsy.com/shop.php?user_id=5021935
A delicious treat from CIRCLEMONKEY http://www.etsy.com/shop.php?user_id=5335273
a sweet surprise from Sweet Cuppin' Cakes Cupcakery, http://www.acupcakery.com/
PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com/, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com/, JESSIE STEELE APRONS http://www.jessiesteele.com/; TASTE OF HOME books, http://www.tasteofhome.com/; a t-shirt from UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com/ .

A Corny Story

Yesterday was my birthday, which reminded me of a way my family sometimes celebrates special occasions. Allow me to tell you a story...

Once upon a time it was Mother's Day. My Dad came to my Mom and admitted that he had forgotten Mother's Day and didn't have a gift for her. She said, "Well, can you at least take me out to lunch?" My Dad replied, "I don't really have the money right now." So Mom said, "Well, can you at least make me lunch?" Which my Dad did. He opened a can of corn. Yeah, that was it. And yeah, she hasn't let him live it down.

Now our family has a tradition. If you really want to celebrate, you better serve corn! Which brings me to today's recipe. I promise, you're gonna want to make this for dinner. This recipe comes from Paula Deen's book, The Lady and Sons, Too!

Corn Casserole

serves 6-8

One 15 1/4-ounce can whole kernel corn, drained

One 14 3/4-ounce cream-style corn

One 8-ounce package Jiffy corn muffin mix

1 cup sour cream

1/2 cup (1 stick) melted butter

In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350 degrees for 45 to 60 minutes, or until golden brown.

Here is the before picture…

And the after...

 

Trust me, make this for dinner tonight! 'Cause we're still celebrating my birthday, and we can't do that without corn.

Baby Cakes

This weekend I made a baby shower cake for Baby Braden. Here is the picture I was given for inspiration:

And here is the cake I made:


At first I thought I could search the internet for a Baby Booties cake topper, but didn't find anything that would work. So I had to make my own...with rice krispy treats, yum!

First I used a 2 inch biscuit cutter to cut a round out of the treat.


Then, using the cutter as a guide I traced a pattern for the shape of the booties. Then I used a sharp knife to cut the second layer.

Then you stack the layers and use scraps to fill in sharp angles. I also made a small crater in the top to look more like the opening of a shoe. I used a tart shaper, but the back of a spoon might work too.

Slather some icing on and cover with fondant, then add details, (I used royal icing.) And voila! Cutie Booties!

Sounds of the Sea

This month I have a lot of fun projects going on. One is that I have entered a cake contest over at Threadcakes. First I had to pick a design from Threadless.com, a community based t-shirt company. Then I made a cake representing it. Here is the design I chose:

Sounds of the Sea

And here is the cake I made...

I chose Sounds of the Sea because I have a very musical family, and I thought it was appropriate. I initially planned on making a 2D cake, but then thought I'd give 3D a try. I spread the process over 3 days, doing a little at a time, so I wasn't overwhelmed. I started out with a chocolate cake batter baked in a mixing bowl to go ahead and give it some shape. Then I stacked it up on a six inch round. I did some carving and made the front of the cake flat to represent the piano part of the whale, and added a semicircle of extra cake for the tail and to round off the top. I then iced and covered with fondant. I trimed the fondant to be shaped like the fin and tail. I used Wilton's Color Mist in black, so that the fondant would be edible. Then I used leftover white fondant to cut out the keys/teeth and eye. Then I used a little bit of black food color paste to paint the eye. For the spout I used the dowl that I would insert for stability. I melted white chocolate and piped the water onto parchment paper and then added the dowel and continued piping till covered. The music note was made with fondant and sprayed with the color mist and glued to the top with the white chocolate. Everyone thought the cake was cute and yummy too! Go check out my entry to see more pics.

Ahab would be pleased.