Tuesday, December 7, 2010
Friday, November 19, 2010
What you'll need:
1\3 cup of butter
1\3 of vegetable shortening
3\4 cup peanut butter
1 Tsp of pure vanilla
4 cups of sifted confections sugar
4-6 tablespoons of milk
Cream together the softened butter & shortening.
then add the peanut butter and vanilla. add one cup at time of icing sugar. its will start to look very dry after a few cups but don't worry once you add the milk it will all be good. So then gradually add your milk.
you can refrigerate up to 2 weeks. make sure you cover up your unused portion so it does not dry out. If you put in the fridge to keep,make sure you re whip it before icing your cake.
Then topped with my favorite all time Candie...
Thursday, November 18, 2010
I don't get to bake everyday. But, I now have a blogging addiction I thought I would keep myself and my readers happy with a tip of the day. Hopefully you can find some things helpful and as for "me" is a great learning tool to pick up tips myself. Now my decorating brainstorms are written down So I can stay more organized instead of having little messy notes scribbled all over my fridge door.
Make a portfolio..Stay Organized
Cake decorating can be overwhelming. You have holidays coming up, customers requesting their dream cake designs, you get random ideas for your next cake pop in your head(which happens all the time for me). But then I forget because I never write down my idea.
You get a idea or request*** write it down, or sketch it on paper. So when it comes down to make and bake time your visual will become more clear, simple and stress free.
plan out everything! Flavour, filling, icing types, techniques you want to learn to try and sketch it out and print off researched instructions on how too's for new attempts.
after you have made your amazing creation, take pictures and put them in an album. It may only be cake or cookies to other non decorators, but to you... it is a accomplishment! nothing is more rewarding than looking back at your decorating attempts.
Thursday, November 11, 2010
how to puree:
Steam veggies to get them soft
then chopped up tiny and put in a blender or food processor to puree,
then off to the freezer in portions to slip in the next family meal.
Tip for mama's with babies** use a ice cube tray and fill with different puree's and thaw out and warm up for your babies next meals. Tastes way better than the canned stuff.
Last night I had a smirk on my face during supper time watching my family eat their entire plate of Beef skillet pasta. I snuck some pureed Carrots into the sauce and nobody noticed. Mission accomplished Now I can sleep tight knowing my plan worked and my little ones are filled with vitamins. Love this book!!
Wednesday, October 6, 2010
1 cup (250 mL) butter, softened
3/4 cup (175 mL) packed brown sugar
1/2 cup (125 mL) granulated sugar
1 teaspoon (5 mL) vanilla
1 2/3 cups (400 mL) all-purpose flour
1/3 cup (75 mL) cocoa
1 teaspoon (5 mL) baking soda
1/2 teaspoon (2 mL) salt
1 package (250 g) CHIPITS® Special Dark Chocolate Chips
1 1/4 cups (300 mL) coarsely chopped pecans