Saturday, April 24, 2010

Nemo cupcakes

here's N-E-M-O...and his friends.

If your wondering why some of them say Mia? That's because its for a little girls birthday party! If you remember from a couple posts ago..this was my first real Cake order. YAY!
I hope little Mia likes them. Also I am a huge Ellen fan..So of course I had to put Dory in there in honor of Ellen.

Everything on these cupcakes (Chocolate Fudge by the way) and all the details you see here is 100% edible. All the icing is made of Marshmallow Fondant and just in case at the party if they don't like the taste of fondant then I put a layer of Vanilla Butter cream icing. But seriously this fondant icing is Very good!

Arn't these little guys so cute? Seriously how could you eat them, with them looking at you with those eyes?! LOL

Thursday, April 15, 2010

NO BAKE Chocolate Oatmeal Cookies

So, today is FINALLY warm weather. I was thinking of a recipe where I didn't have to turn on the oven for Summer time. And I had a Weird craving for Coconut. Strange craving I know...I swear I am not preggers again. I thought id change it up a little, I haven't really had much time to make any time consuming cupcakes so I thought I would go the easy route. ...COOKIES! I knew this recipe was tucked away somewhere. happy I found it. I try my best to not buy too much processed garbage snacks anymore, I would much rather bake something from scratch for my family. My sister (linds) who lived with us, knows best that my husband Allways had a stash of Twinkies and other strange things stashed away. Well I do the shopping now...(and the baking) and I think this is a better route to not buy the the yucky snacks and make some from scratch. So here it goes.....

So easy...

No Bake Chocolate Coconut Cookies:

Boil 2 cups sugar, 1\2 cup milk, 1\2 c. butter & 1\2 cup Cocoa together in a saucepan for about 3-4 min.

Then- Remove from heat & add 3 cups oatmeal, 1 cup coconut & 1 tsp Vanilla.
Drop by Tablespoons onto Waxed paper & allow it to set.

Could that be any Easier?!

I had a little helper...she couldnt Wait until she could eat one.

It makes to avoid eating a whole batch..which easily can be done I Freezer zip locked them away to pack in lunches. Enjoy!

Wednesday, April 14, 2010

My first cupcake order..

Yippee! I just want to share that my cake decorating hobby may have some good coming out of it! all my hard work in the kitchen crafting up some treats will be paying off! I didn't make this blog out of the intentions of making anything from it....BUT.......I just got my 1st Cupcake Order... for next weekend!!!
" One dozen, Chocolate fudge Finding Nemo cupcakes here I come!
" wish me luck!"

Monday, April 12, 2010

Summer Bug

I had so much fun making these cupcakes. I think it is the whole "miniature scene" kind of theme. Everything you see is completely edible. All made out of Fondant icing or buttercream icing. I was going to just make it a bumble bee & watermelon theme but I thought the that Mr. Bee looked lonely so I added some Lady bug friends to join him. I think I may have a hard time eating these guys cause they are way too cute.

Blossoms-& Chocolate cake recipe

Chocolate fudge Cupcake, with Buttercream Icing & spring blossoms!

Chocolate Fudge Cupcake Recipe
What you need:

1 cup semi-sweet chocolate chips divided
3/4 cup (1 1/2 sticks) butter
1 1/2 cups sugar
3 eggs
2 tsp pure vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups water
Makes: 12 standard cupcakes.

Preheat oven to 350°F.
Melt 1 cup chocolate chips and butter together either in microwave oven or on top of range over low heat. Stir until chocolate is completely melted. Pour into electric mixer bowl. Add sugar; beat until well blended. Beat in eggs, one at time. Add vanilla. Stir in 1/2 cup flour, baking soda and salt; mix well. Add remaining flour and water; mix until smooth. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack & remove and cool completely before decorating.

Friday, April 9, 2010

Fondant Recipe

This book has 150 different fun character designs and step-by-step guide & easy to follow charts to make your special character for your special occasion cake. I was hoping to make something out of it today, Fondant works just like play-dough so I was thinking of sitting with my daughter while she does play dough and I will try my attempt at some designs with fondant.
here is a great recipe for do- it- yourself fondant.

this will make a large batch-- you can cut the amount in half for a smaller batch.
you will need:
1 package (16 ounces) white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners' sugar
1/2 cup solid vegetable shortening
1. place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
2. Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired.
3. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working.
4. Grease your hands and counter & put the marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional icing sugar and re-greasing hands and counter so the fondant doesn't stick.
If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. When not working with fondant, make sure to keep it covered with plastic wrap or in a bag because it will dry out very quickly. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
good luck!

Fondant characters

Thursday, April 8, 2010

Spring Flowerpots

This is the continuation of my Sugar cookie post. Oh yes i did.....I made a completly edible potted flower & dirt. who didnt think dirt would taste good? Chocolate fudge cupcake with a 2nd cupcake sprinkled on top of it to resemble dirt and then placed with a beautiful sugar cookie Tulip.

So, After I followed my sugar cookie recipe... I made Poured fondant cookie icing & tinted it pink.
here is the recipe for the poured icing;

1 cup of confectioner sugar
2 tsp milk & 2 tsp of corn syrup.
first mix the milk & sugar together, then add the corn syrup and mix away. place your cookie, cupcake or cake over a wired rack so the excess can drip off. and let dry completely.

The green leaf is made of marshmallow fondant and I attached them all together onto a lollipop stick which I colored green with a food writer pen. The food writers are wonderful...they pretty much are used in the form of a marker, but is edible. put them all together and "Voila!"

These are a great Idea for, birthday parties, table center pieces or a nice mothers day gift. the camera doesn't show the closest details they are super cute!

Wednesday, April 7, 2010

Sugar Cookie Recipe

So I decided for fun to use a couple of my new cookie cutters, which I talked about in my last post. I'm feeling spring, its pouring rain outside this week and my tulips are growing in my garden. I got a little inspired with our soon to be flowers so I have a project in the making. My plan in motion is Lollipop- Sugar cookie cutout flowers. But wait it gets even better. the lollipop flower cookies are going to be put into a flower pot filled with chocolate cake (as the dirt)..
**Note: you probably wonder who eats all these goodies...i just have fun making them but i usually hand them over to my sweet toothed hubby or pass the goodies out to friends & family & neighbours.** I try to get it out of my house fast so we don't eat them. I just have fun making them.

what you need for Sugar cookies
1 pkg. (250 g) Brick Cream Cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
2 tsp. vanilla
2-1/4 cups flour
1/2 tsp.baking soda
beat cream cheese, butter,sugar & vanilla with a electric mixer until blended. Add flour and baking soda; mix well. Refrigerate for 30 min.

PREHEAT oven to 350°F. Roll dough to 1/8-inch thickness on lightly floured surface. Cut into shapes with cookie cutters. Place, 2 inches apart, on greased baking sheets or parchment paper.bake for- 10 to 12 min. or until edges begin to brown. Let stand on baking sheets 2 min.transfer to wire racks. Cool completely.
Stay tuned for my next post with directions and the outcome of my "Lolipop Cookies"

Tuesday, April 6, 2010

Cookie Swap(creative treats to try throughout the year)...By Julia. M Usher.
Im super excited to try out this book. I have gone a few times to our local book store and for some reason they are always sold out when I'm looking for it. must be good! It holds 8 different themed ideas for a cookie swap party. Never been to a cookie swap party...wouldnt it be fun? Also inside the book there are 50 different ideas for fun cookies to make on every occasion. Cant wait to try some!

I was given a gift from my 2 year old Daughter a while back of 101 different cookie cutters for EVERY occasion.Lucky me...:) looks like I have some serious work ahead of me. I have yet to use them. Im am going to make it my mission to use at least one of the cookie cutter in the next couple of weeks.
I am hoping this book will give me some inspiration to the perfect cookie! wish me luck.

Orange- Zest Carrot Cake cupcakes

With Easter just passing..I really wanted to do something that reminded me of Easter. Bunny's love why not some Carrot Cake?!
These were the cutest Cupcakes ever! they Tasted so yummy. I will definitly use this recipe for all my future Carrot cakes. The secret ingredient to the cream cheese icing was....wait for it...are you ready?.......

Orange Juice (I used juice fresh from a orange) & Orange zest. Deee-lish! It made the icing so fresh.
here is the recipe for the cake:
1 c. Flour
1 c.Sugar
1 tsp cinnamon
1 tsp baking soda
2 eggs
1\2 cup vegetable oil
2 cups fresh grated carrots
2\3 cups of additional nuts of your choice (chopped)

heat oven to 350 degrees.
Combine- Flour, sugar, cinnamon, baking soda in a large bowl.
In another bowl beat eggs VERY well until frothy and foamy and gradually add oil in a stream.
Then add the flour to the egg mixture, and flod in the carrots and nuts.
pour into muffin cups, filling to the top, and cook for about 20 Minutes.

Cream cheese-Icing recipe

1\2 cup (1 sticks) butter, softened
•1 packages (8 oz.) cream cheese, softened
•4 cups sifted confectioners' sugar (about 2 lbs.)
•1 tablespoons milk
•1 tablespoon orange juice
•1 teaspoon orange zest

In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.

NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.

I wanted to get a little festive. So... I couldnt resist adding mini Fondant Carrots as the topper for each cake. They were so much fun to make.

Do you Love it or what?! they are almost too cute to eat.

to do the swirl for the icing here is what I did...It only takes a minute to do a fancy swirl.For all you decorators out there...
I simply used tip# 1M. Hold tip 1\4" on a 90 degree angle and start your swirl from the outside working your way in to the center. then pipe a second spiral not as big on top of the other one. Easy as pie!

since it was Easter weekend I wanted to make them even more fun. So I went to Micheal "the Craft store" and bought little easter egg baskets for the cupcakes to go in. and for a added touch I had to sneak in a chocolate easter egg. I wish I had a picture of the final touches.


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