Tag Archives: baking

Colorful Cupcakes

Pea #2 had a birthday party last Saturday to celebrate her ninth birthday. 🙂  It is hard to believe my youngest  is already nine.

Her party was a simple one at our home.  She requested pizza for lunch, cupcakes and ice cream for dessert.   She didn’t know what kind of cupcakes she wanted, so I showed her these lovely colored cupcakes I found at Skip to my Lou.  The Pea loved them and so I got to work.

The colors of choice were purple, blue, and red.    I bought the colors at Hobby Lobby; brand name is Wilton. I am not a big cake baker, so I don’t have a lot of this stuff at home.  After seeing the stars on the red, white, and blue cupcakes, she wanted roses, in blue candy for the tops.  I got the mold and candy at Michael’s.

I followed Vanilla Cupcakes from the book Hello Cupcake  and oh was it so good!  I did exactly what Skip to my Lou did and separated the batter into three bowls and added color to each one.

Vivid Colors

Next I spooned each color into each of the 24 liners.  I think I should have made only 20 cupcakes, because after baking they were not as high as I would have liked.

Ready for the oven.

I baked them for so many minutes and did a test with a skewer.  Then decided they needed just a little more baking, which turned a to be just a little too much. 😦    They browned too much and they were too dry.  Not to worry; I had a plan.

Dirty looking cupcakes.

My plan was to add extra icing. 😀  I made the recipe found on Skip to my Lou’s post.  Oh, it was really good!  I don’t have an icing tip thingie, so I just loaded the icing into a zip-lock bag and snipped a corner off.  Then applied a heaping mound of icing on each cupcake.  Then I sprinkled crystal sugar on top.

OOooooo- Ahhhhhh

The extra icing on the cupcakes did the trick.  The kids loved the cupcakes and loved seeing the colors on the inside.  I plan on doing this again, but not the over-baking part.

Mmmmm....

Did you notice there wasn’t a blue rose on each cupcake?  There is a reason for that.  I followed the instructions on the bag of melting candy and poured the liquid candy in each rose mold.  Then I tapped the mold to get rid of any bubbles and then I waited for it to harden.  I popped out each rose and part of each rose stayed in the mold and each rose had holes in it.  They were not pretty.   The blue color, in my opinion, was awful.  lol   The smell, ewwwww!  I don’t know how people can call that candy!  I couldn’t even wash the sweet icky smell off my hands.  But, my daughter wanted roses so I made them.  After showing her what they looked like, she wanted to taste one.  Her disgusting facial expression said it all.  We promptly threw the whole thing in the garbage.  LOL   A lesson learned.  🙂

Let them eat cake!

My youngest is turning seven tomorrow.  Last year for her birthday party, she requested a Little Mermaid Princess party.  I paid a hefty price for a sheet cake with a few Little Mermaid toys thrown on top.  This year, I figured I could either buy her a cake for her birthday present or bake her a cake and buy her a bike with the money I save. 

I found this cake at Family Fun.  Well, that looks easy enough.  So, I set out and bought three boxes of cake mix, because the recipe calls for five 8″ square cakes and seven cups (you heard me) of white icing. 

After baking two of the boxes, I discovered another layer to the cake would be ridiculously high.  So, the final cake will be three layers high, with two layers for the tower on top.  A friend told me to ice the cake with a layer of icing and let it set for one hour.  This is called the crumb layer. After that ice the cake and you won’t have any crumbs showing.

As you can see, it didn’t work well for me.  I may have gotten the wrong information about the “crumb layer”, so I won’t tell you Chocolatechic who shared this with me.

I finally got all the layers together and even after fighting all the crumbs, that were not suppose to show, I got the tower put on too.  Icing the sugar cones became a chore and I found out after the first cone, that it was easier to spread the icing with my fingers after I licked my fingers.  😀  Just kidding; spread icing with clean fingers.  Then I sprinkled the pink sugar all over.  Below is the final cake.   Try not to notice the crumbs that CC said would not be there.  

I did not use the toothpicks with the flags on the end for a couple of reasons.   I didn’t have any toothpicks, all tape to attach flags to toothpicks had been consumed by my second daughter, and I was sick of working on the cake.

It turns out that my daughter loved the cake and helped me put the Good&Plenty candies on.  She didn’t even mind that there were crumbs, that CC said would not be there.

I am pretty sure that if I was asked to make this cake again, I would say, “Let’s not and say we did.”

Sir William’s Whole Wheat Waffles

Full recipe is here. 😀

Grind 2 1/4 cups of wheat berries.

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Separate the eggs and yolks. Place the yolks, vanilla, and buttermilk in one bowl. Egg whites in another and flour mixture in another.

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Now this next step is the big secret to good fluffy waffles. Beat the egg whites until they are white and fluffy. While beating move the beaters up and down slowly. This allows air into the egg whites and fluffs them up more. (out of the mouth of my engineer husband)

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Next blend the buttermilk mixture with the flour mixer.

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Then fold in the egg whites.

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Let the waffle dough sit while you heat up the Rumor Weeds.

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What are Rumor Weeds? You don’t have a Rumor Weed!? Well, here is a picture of our Rumor Weed.

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After the lips have warmed up, add 2/3 cups of dough.

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Bake until the lips tell you to take the luscious golden waffle out.

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Now serve hot with Sir Williams Blueberry Syrup and you’ll have a great day.

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No Knead Bread

As I was reading the blog C’est la vie and found some yummy looking bread called No Knead Bread. I decided to give it a try.

I made the dough with just the three ingredients needed.

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
11/4 teaspoons salt
1 1/2 cups water

It looks a little watery to me, but since I had never done this before, I decided to go with it.
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Here is the dough after letting it rise for 14 hours. 🙂
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And here is the last photo of the loaf sliced. It didn’t rise as well as I hoped and it was a little over baked. I baked this loaf in a 6 qt cast iron dutch oven at 450 degrees.
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The next time I make this bread, I will be using half whole wheat and half white unbleaced flour. I will use a different pan and possibly lower the temp. Anyhoo, it was a lot of fun to make.

Hmmm, I just read some other information on this bread and it looks like my dough was not “shaggy” enough. 😆