Valentine’s Treats

The weekend before Valentine’s day, I baked some NFSC, and then decorated some of them on Monday.  I also made a few cake balls, and took some of the cookies and the cake balls to work on Tuesday.

I invited my family and a couple friends over for Sunday the 13th to sample some Valentine’s treats, so on Saturday I went to work making the cakes.  One was simple, just a 6″ candy barrel cake.

The other was a little more challenging.  I got the idea from Bakerella, and mine didn’t turn out nearly as nice as hers.  It was her Red Velvet Cake Ball Cake.  I think it’s going to taste good though.  I did red velvet cake, and I used Duff’s red fondant.  I’m not a fan of Duff’s stuff at Michael’s, but I had a coupon for 40% off, and I hate color mixing red fondant… it’s hard to get a good red!  I was surprised though, the Duff fondant tasted pretty good, way better than the Wilton fondant!  So I covered it with fondant, and made different shapes of cake balls for the chocolates in the box.  I used the leftover red velvet cake for some, and some left over devil’s food cake from the candy barrel cake for the others.  I also tried to make a lid, by just covering a piece of cardboard with fondant.  It did work, but the sides on the box weren’t high enough for the lid to make it look closed lol  so it was really just for looks.

I used some of the leftover red fondant to cover the rest of the cookies

Then I got out the rest of the ones I did earlier with the royal icing.

Everyone should be here in about 15 minutes.  I hope they enjoy the treats!


February 13, 2011. Cake, Cake Pops, Cookies, Holiday. 1 comment.

Spaghetti Cake

So my brother was having a Murder Mystery night on Friday, and making his awesome lasagna.  I offered to make dessert, and I was thinking just some simple cake balls or something.  On Wednesday night I told him I was gonna bring cake balls and he said “Italian cake balls?”  And I thought Italian… cake balls… meatballs?  Maybe I could make a cake that looked like spaghetti and make cake ball meatballs… I looked at some ideas on Cake Central and went for it Thursday night.  I just baked an 8″ devil’s food cake, then torted it and put the bottom layer on a plate, filled it with raspberry filling, and put the top back on without leveling.  I wanted the mounded look.  Then I iced it in cream cheese frosting.  Then I put on tip 7 and just started squirting out noodles with the cream cheese frosting.

Then I made the cake ball meat balls.  I had left over batter from the single 8″, so I threw it in a 6″ and baked it at the same time.  I crumbled that up to make the meatballs.  Then dipped them in chocolate and tried to give them a rough, meatball look!

Then I mixed some raspberry filling with a little chocolate icing so it would be thicker, like pasta sauce.  I put that on the noodles, and rolled the meatballs in it and placed them on too.  I made one look like it was falling off.

And there you have it, a spaghetti cake!  It tasted really good too!!

February 13, 2011. Cake. Leave a comment.

Valentine’s Project

I bought some things at Michael’s today for a project I want to do for Valentine’s day. I think I might invite family and friends over the weekend before Valentine’s day for yummy treats. That way I can make all kinds of things and have lots of people to eat them! I’m going to try one of Bakerella’s ideas. I hope it works out! I also have an idea for a smaller candy barrel cake for valentines day, and some cake balls! Too bad I have to wait a couple more weeks until I can make everything!

January 22, 2011. Cake. Leave a comment.

Odds and Ends from 2010

It’s been a long time since I posted!  Here’s a few odds and ends from last year.  Then I’ll post about my little project from today!

I posted about some of my Halloween treats, but not the ones I took the Clint’s Halloween party.  This year I tried to make gross sweets instead of cute sweets.  Here’s what I came up with:

These were those pretzel rods put into skeleton finger molds with white almond bark….

Nasty looking finger cookies.  They tasted lots better than they looked…

And eyeball cake balls!

It was a creepy looking trio, but tasty!

For Christmas this year, I didn’t go all out on the cookies and candy like I usually do.  And I hardly took any pictures either.  Here’s what I have though:

This shows an assortment of what I made.  I had NFSC with Antonia74’s Royal Icing, Dark chocolate/mint chip cookies, Homemade Marshmallows, peanut butter balls, Oreo truffle balls, dipped peanut butter sandwich cookies, dipped Oreos… I think that’s it.

Here’s a closer view.  This is actually the plate of goodies I took to work the week before Christmas.

I also made a Christmas Candy Barrel cake, and it turned out so cute!  I posted it on cake central, and ended up being on the front page as one of the “Most Saved Cakes of the Day”.  I was really excited about that!  Here’s the cake…

My old work was having a potluck the week before Christmas, so I made some simple cupcakes to drop off there on my way to my new work!

I also made some raspberry cake balls for Christmas with some leftover cake I had…

I think that’s all I did at the end of the year.  I did make a friend some Dukes of Hazzard cupcakes for his birthday on Christmas, but I didn’t get any good pictures of them, just a couple on my phone.

Now…. on to the next project!

January 15, 2011. Cake, Cake Pops, Candy, Cookies, Cupcakes, Holiday. Leave a comment.

Mom’s 60th birthday

We threw a big party for my Mom’s 60th birthday.  We needed lots of cake!  I baked 3 cakes for the party, all with things on them that reminded me of my Mom.  The weekend before the party I started making some of the decorations that would last.  I made a whole bunch of old fashioned buttons out of chocolate and candy melts.  Some were made in plastic molds, but the fancy ones were made in “First Impression” silicon molds.

I also made a teacup out of gum paste, using this tutorial

And some brooches made out of gum paste, sugar pearls and sugar gems.  The cameos are chocolate made from a silicon mold.

On Thursday night I baked the 10″ cake.  It was one layer of devil’s food, one layer of vanilla and devil’s food marbled.  On Friday, I baked the 8″ which was lemon with raspberry filling, and the 6″ which was raspberry with raspberry filling.  In between, I started frosting the cakes.  I finished the 10″ first.  I frosted it with vanilla butter cream in a pale green color.  I used an impression mat to make a diamond pattern on the sides.  I put sugar pearls on as accents, and large sugar pearls around the bottom.  I put a lip on the top edge with butter cream, then covered the top with the chocolate buttons.  It was supposed to look like a button tin, like Mom used to have.

Next I finished the 8″ cake.  I frosted it with lemon butter cream in pink, then rolled out some white fondant and made it look like a doily, and put it on top.  The teacup went on top of that, with the bouquet of gum paste flowers inside.

The 6″ cake I frosted with white vanilla butter cream, and attached the gum paste brooches around the sides.  I made a “60” to go on top.

Overall they turned out pretty good.

I also made some cake balls…  Please visit Bakerella if you want instructions on how to make those tasty treats.  Or check out her new book, which is awesome!

Here’s the whole cake table spread…

I think everyone enjoyed it, and I know Mom did, so that’s what’s important!  Happy 60th Birthday Mom!  I love you!

November 15, 2010. Birthday Cakes, Cake, Fondant. 4 comments.

No tricks, all treats!

We decided to do our annual pumpkin carving at my house this year because I wanted to make a bunch of treats and I needed someone to share them with!  So Clint, Piper, the kids, Dad and Jennifer all came over for White Chili, Mummy dogs, and lots of Halloween goodies on Sunday!  So here’s what I came up with… A couple weeks ago I made a Candy Barrel cake for a BBQ at Sam and Jenny’s.  I had always wanted to make one and this was my first attempt:

It’s 2 layers of devil’s food, with a layer of peanut butter cookie between.  Filled with chocolate chocolate chip icing, then covered in chocolate icing.  Then you line the outside with Kit Kats broken into 2’s, and fill the top with Reese’s pieces!   Tie a ribbon around it and you’re done.  The easiest cake to make ever, and it looks so cute!  It’s VERY rich though.

So I wanted to make another Candy Barrel cake, because the kids didn’t get to taste that one, and I wanted Mom and Carl to get to try it too.  So I made the same thing, only tied off with a Halloween Ribbon this time.

And sitting on one of the cute new cake plates I got!  They were each tied with coordinating Halloween ribbon.  How fun!

I also made some giant cupcakes, because I got these cool cupcake wrappers from Sam and Jenny for my birthday a couple years ago and wanted to try them out!  They are real sturdy, you don’t have to put them in a cupcake pan, you just put the batter in and set them on a cookie sheet and they bake right up!  As soon as I saw these papers, I thought of Candy Corn, so I made cupcakes that were layered yellow, orange and white cake inside.  Then tried to do the same with the icing but it was pretty sloppy.  They were cute anyway and tasted good!

I also tried my hand at making some sugar cookies.  I tried the NFSC (No Fail Sugar Cookie) recipe for the first time last weekend and wasn’t happy with the results, so I tried again this weekend and they turned out much better.  This was only my second time trying to work with Royal Icing too.  It was a royal pain… But they turned out pretty cute… after 4 hours of icing them Friday night!!!

I used the leftover cake from trimming the Candy Barrel Cake to make some cake balls.  They were ugly but tasted great!

So here’s what the whole spread looked like together…

I had enough for the pumpkin carving party, sent leftovers home with everyone, took some to work for Heather, and took some to Dallas for Mom and Carl to try.

Happy Halloween everyone!

October 25, 2010. Cake, Cake Pops, Cookies, Cupcakes. 2 comments.

Last Cake Class!

So Thursday we had our final cake class for the Wilton Decorating Basics Course that Jenny and I took at Michael’s.   Jenny came over the night before and we got our cakes ready.  We had to bring a cake to class already iced in buttercream.  I had an 8″ double layer peanutbutter cake with chocolate pudding and mini chocolate chip filling.  Jenny had a 9″ chocolate cake with homemade raspberry jam filling!  Yum!  We both decided to ice our cakes in white buttercream because of the designs we had chosen to do for our final project.

I wanted to do the “Ribbon Rose Rendezvous Cake”  and Jenny wanted to do a variation of the one of the cakes in our course book.  We made up all the butter cream we would need for the next day, and colored it too.  Then we laughed at Cake Wrecks for a while before she went home.  (Absolutely hilarious… check it out if you haven’t!)

On Thursday we rushed over to class and were surprised that there were only 4 of us in class!  I guess some people weren’t able to make class that night.  It was great though, because instead of Jenny and I both being squished into one table, we each had our own table!  woohoo!  Our instructor showed us how to do writing on cakes, and showed us the ribbon rose again.  Then we started practicing.  Once we practiced for a while, she said we could start decorating our cake.  I decided to use my practice roses for me cake.  Good thing too because we barely got done in time as it was!

So I started off making a mound of frosting on my cake, then placed the roses on it.  I ended up having to make a few more roses to get the design symmetrical.  Then I made little clusters of white dots on the cake.

Next I added some leaves to cover the white mound under the roses.  I wish I would have made the leaves a little bigger.  They look tiny compared to the roses!  Then I piped a quick shell boarder around the bottom and covered it with the white rosette border.

Here’s Jenny piping on her rosette border.  It looks red in the picture but her roses were actually light pink, dark pink and yellow.

Her yellow and pink rose turned out so cool!  This picture doesn’t do it justice!

Here’s her finished cake.

We both had fun with the class, and are planning on taking the other 2 classes sometime in the fall or winter when things aren’t so hectic!!

August 1, 2010. Cake, Wilton Class. 1 comment.

When are you opening a cakery??

Ok everyone keeps asking me when I’m going to open my own cake decorating business.  I guess there’s a couple ways you could go about doing that.  One would be opening an actual store front bakery.  I don’t have the money to do something like that.  Plus I can’t afford to walk away from my job into something where I don’t know how much or even if I would make any money!  So a store front bakery is out.

The other option would be to make cakes out of my home, which in Oregon they call a domestic bakery.  (More explanation of a Domestic Bakery here) You have to get a license, and your kitchen has to comply with these rules:

Domestic Kitchens


Establishments Utilizing Domestic Kitchen Facilities

(1) In addition to the provisions of OAR 603-025-0020 a food establishment in an area which is part of a domestic kitchen shall comply with the provisions of section (2) of this rule.

(2)(a) All domestic kitchen doors or openings to other rooms of the building or structure shall be kept closed during the processing, preparing, packaging, or handling of commercial foods;  My kitchen is open to the the rest of the house, there is no way to close it off from the living room, etc.

(b) No person other than the food establishment licensee, or one under the direct supervision of such licensee, shall directly engage in the processing, preparing, packaging, or handling of commercial foods and no other person shall be allowed in the domestic kitchen during such periods of operation;

(c) No infants or small children shall be allowed in the domestic kitchen during the processing, preparing, packaging, or handling of commercial foods;

(d) No pets shall be allowed in the structure or building in which the domestic kitchen is located; I have 2 indoor cats…

(e) No processing, preparing, packaging, or handling of commercial foods shall be carried on in a domestic kitchen while other domestic activities are being carried on in such domestic kitchen, including, but not limited to, family meal preparation, serving, eating, dishwashing, clothes washing and ironing, cleaning of floors, walls, cabinets and appliances, or entertaining guests;

(f) Each domestic kitchen shall include and be provided with the following:

(A) A separate closed storage space for ingredients, finished product containers, and labels for commercial foods; A separate cabinet for all my supplies… no room for that

(B) Separate refrigerated facilities for storage of perishable products or ingredients utilized in the processing, preparing, or handling of commercial foods; A separate refridgerator.. no room for that

(C) A separate storage area for household cleaning materials and other chemicals or toxic substances.

(g) Medical supplies or equipment shall not be stored or allowed in the domestic kitchen;

(h) All domestic kitchens shall be available for inspection by the department between the week-day hours of 8 a.m. to 5 p.m., and the department shall, if it deems it advisable or necessary, inspect such premises on Saturdays or holidays or other times commercial foods are being processed, prepared, packaged, or handled.

Stat. Auth.: ORS 561.190 & ORS 616.700
Stats. Implemented: ORS 616.700
Hist.: AD 978(11-72), f. 8-28-72, ef. 9-15-72; Renumbered from 603-023-0396; AD 2-1987, f. & ef. 1-30-87

So in the house I’m currently living, my kitchen will not conform to their rules, and I don’t see any way to make it that way.  Since we are just renting, I can’t really put in a separate kitchen downstairs, as it’s not our house!  Plus the expense to put in a second kitchen, even with used cabinets and appliances, would be alot, I imagine.

So at this time, there is no possible way for me to make and sell my cakes to the general public.  As it is now, I just make them and give them away to family for birthdays, baby showers, etc.  It’s fun for me to make them, and it’s fun for family and friends to receive them.  So for now, that’s all there is to my cake decorating.  Maybe if we could someday buy a house I might start selling cakes on the side while working, but I can’t see any legal way to do it at this point.  So thank you to everyone for encouraging me to start a business, but it’s just not in the cards right now.  If only I could win the lottery…  😉

July 18, 2010. Cake, Info. 4 comments.

Fletch’s Bacon cake

I wanted to make a bacon cake for Fletch’s birthday… because he likes bacon and everything is better with bacon!  Right?!?  So I had to decide… make a cake that looks like bacon, or make a cake that tastes like bacon.  I did find some recipes for maple cupcakes with bacon on top that actually sounded good, but I decided to go with making a cake that looked like bacon.  I wanted to make it look like a package of “Fletcher’s bacon” because his last name is Fletcher!  I was thinking I could to a frozen buttercream transfer to make the label, and make the bacon from fondant.  It did work pretty well, but I think the FBCT’s work best if they are placed on buttercream.

I made a 13×9 devil’s food cake and leveled it off  a couple days before.  The night of the party I iced the label using the FBCT method.  While it was in the freezer, I iced the cake with vanilla frosting and went to work on the fondant.  I mixed some reddish fondant with some white fondant and while I was mixing it, it got a marbled look, which seemed similar to a slab of bacon in the package.  So I rolled it out and put it on the cake.

I wanted an actual strip on bacon on each side, like you can see in the package of bacon.  So I made 2 strips and attached to each side.

Then I got the transfer out of the freeze and put it on the bacon.  Before I did that, I should have tried to score the fondant so it looked like slices, but I didn’t.  I tried it do it afterward and it was kind of hard! I piped a border of dots around the edge of the transfer.

At this point I should have piped on some more details to the label, like the real label has, but I was out of time, the party was already starting.  We took it over to the BBQ and Fletch loved it.  It was kind of creepy and gross looking, but it actually tasted really good and everyone got a good laugh out of it.

July 18, 2010. Birthday Cakes, Cake. Leave a comment.

Wilton Class #2

For the second class we had to bring in a 1 layer 8 inch cake, we had to make a couple batches of frosting, and all our supplies, in order to decorate the cake.  Jenny and I had so much stuff!  Luckily we got a table together again.  We started out by leveling our cake and torting it.  Then put in a dam and added filling.  Things were going good up until this point, then I realized I hadn’t taken the top layer off my cake, I had put the filling on the top layer!  Jenny was able to help me use the cake lifter to lift the top off, put it on the cake board, then flip the bottom layer onto the top!  Crisis averted!

Next we filled our icing bag so we could ice the cake.  While trying to fill it, I dropped a big glop of icing on my lap!  I was wearing my apron though, so it was ok!  And really funny!  Then we iced our cakes.  Jenny and I had made a light violet color.

Next we had to practice making zigzags and dots on our practice board.

Today we were trying a piping gel transfer.  We put wax paper over a picture of a cupcake and traced it with piping gel.  Then we put the gel side of the wax paper on our cake and pressed down…

Then you remove the wax paper, and voila!  The image is on the cake for you to till in with icing…

We filled in the image, and added some cute decorations.  Then piped a zigzag border around the bottom.  The finished product…

And Jenny’s cake.  They both turned out really cute!

It was a little hot and crowded in the room, but all in all it was fun.  I think Jenny is starting to see why I like decorating!  We’re even talking about taking the next class! Woohoo!

July 9, 2010. Cake, Wilton Class. 2 comments.

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