If Cupcakes Had Babies...

You would get baby cupcakes of course!! Aren't these the cutest things on the planet?? I am catering a ladies tea in 2 weeks and needed something sweet and small.

I used my mini muffin tin and baked the cake in heaping tablespoon fulls.I used a yellow cake, I think I will go with a white cake next time. I filled them with a mixture of fresh strawberry curd and vanilla butter cream. I piped plain vanilla butter cream on the tops.

Then we made the little strawberries out of fondant dyed green and red. Perfect for a tea party, or just to pop in your mouth!

A Tale of Two Cakes

Friday was a crazy mixed up day. It was the day that I was going to make a "gift box" cake for a client. She really wanted a cake made of fondant like she had seen on "Ace of Cakes," but she was unaware that fondant can taste nasty and is usually taken off before the cake is eaten. I found a recipe for marshmallow fondant that tasted great --- we made it on Thursday afternoon and colored it in the evening. Everything was in place to bake and decorate a fantastic cake...

Friday morning the cake layers were baked off and the raspberry creme filling was made. I filled the cake and crumb iced it---freezing it for just a bit to firm it up. After applying the fondant we noticed that the cake was starting to fall and lean a bit. We tried to firm it up in the freezer, but fondant and freezers don't play well together. It was a "cake wreck" a true disaster. So we started again...buttercream this time.

The cake turned out fantastic, the only fondant on it was the bow and ribbons---the rest of the cake is iced and decorated in colored buttercream. I prefer buttercream over fondant at this point...maybe someday I will try again!

Nests of Milk Chocolate

I needed a an Easter cupcake for a client. She wanted something for her grandchildren, but also wanted to keep them from looking like "mega mart" cupcakes. We found this idea on the web.

I took it a step further and filled the milk chocolate cupcake with a smooth milk chocolate filling, topping it with a white chocolate cream cheese icing. I shaved the "twigs" off of a large brick of milk chocolate. The birds eggs were Cadberry Mini Eggs--they have wonderful pastel colors and a matte finish.

We were very happy with the outcome!

Who Needs Starbucks!!!

Triple Chocolate Coffee cupcakes with Mocha Creme Filling and Chocolate Buttercream Icing---honestly who needs the drive thru??

I wanted a cupcake that tasted like Mocha Chip Ice Cream, or better yet a Frappachino. I started with a Betty Crocker triple chocolate cake mix, substituted cold coffee for the water. I filled the cupcake papers with 1/4 cup batter each. Once they had cooled, I took out the centers with of all things my microplane nutmeg grater . Filled them with buttercream filling that had been laced with instant coffee powder. I made a deep chocolate buttercream, piped that on with a large star tip, grated white chocolate and coffee beans over the top and added a chocolate dipped coffee bean.

Serious buzz off these---and they look amazing!

A Seussical Birthday Indeed!!

About a year ago I stumbled upon this cake at "Zoe Bakes" a baking blog I read frequently. Zoe had made it for a friend. My daughter's birthday had already passed, but she wanted the exact same cake for her 17th birthday.

I had never worked with rolled fondant before, so at Zoe's recommendation I used Wilton premade fondant. The 17 was made of gum paste with the dragees "glued" to it with royal icing. We made the flowers of gum paste that was colored to match the dots. There were a few mis-steps along the way. Next time I use fondant I will make my own --- it will be edible that way. Wilton fondant does not have a great flavor, and we ended up peeling it off.

The concept behind a fondant covered cake is pretty cool actually, you get a smooth and seamless look on the outside. When in actuality the cake is covered in a wonderful butter cream icing underneath...you peel away the fondant and you are good to go.

It was also my first time with a tiered cake, I learned a few things, would change it up next time..all in all it worked out and she was happy.

And that was the most important thing.

Cupcakes, Crowns and One Awesome Dentist!

I have an amazing dentist, he is kind, gentle, courteous and gosh darned fun to be around. I also have genetically horrible teeth, which in turn makes me a regular to root canals, crowns and the other major dental procedures that make the regular person shudder. The gals at the office know me, and understand my quirky sense of humor. In general we all have a great time. Today I went in for a crown after having a root canal 2 weeks ago. The procedure was quick and painless.

To thank the office, I came home and whipped them up a batch of cupcakes. White cake filled with homemade lemon curd and iced with a cream cheese butter cream. I garnished them with lemon zest, grated white chocolate and edible glitter.

Just my way of saying thank you to a marvelous dentist and his awesome team.

Thanks guys...see you in a few weeks!!

Bread Rising Baskets

Ever since reading the Bread Bible and Breads from the LaBrea Bakery, I wanted bread rising baskets. These baskets are not necessary in making artisan bread. I have had wonderful breads that were risen the more traditional way. For some reason---I just had to have them. Unfortunately, their cost was prohibitive---I think they were in the $30 range---each. So I made due with what I had.

The idea behind them is simple: on the dough's final rise, you place it in a well floured basket and cover it with a cloth. The baskets are made from willow branches that have their bark removed. The loose construction allows air to circulate and give the dough a better rise.

Once the dough reaches the top, you then dust it with cornmeal and carefully invert the dough onto a pizza peel. You then bake your bread on a pizza stone until done. I have used simple recipes from the bread machine, to very complex ones that take 3 days to "build".

Last summer I gave in and purchased my bread rising baskets at SurLaTable in Carmel, California. We were on a quick vacation and I splurged. I am so very glad I finally did.

One thing is for certain, no matter what the recipe, the bread rising basket makes a very beautiful loaf of bread.