Category Archives: baking

My Grandson turned two!

12 Wednesday Dec 2012

Posted by in baking, birthday, family, food

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I’m not quite mobile yet so my 19 year old son made the awesome birthday cake and my oldest son, Everett’s dad, took photos.  We used our own recipes for the Vanilla and Devil’s Food Cake layers but followed this site for the construction of the diagonal layers. Totally cool cake for a little boy!

When he first saw the cake, two year old Everett placed his elbows on the table and just stared at the cake dreamily.

When he first saw the cake, two year old Everett placed his elbows on the table and just stared at the cake dreamily.

2 Everett Birthday

Checking out the awesome construction toys on the cake.

3 Everetts Birthday

Getting more excited!

4 Everetts Birthday

Moving in close enough to smell all the chocolatey goodness of the Swiss Meringue Buttercream and Oreos.

5 Everetts Birthday

As soon as he realized he could eat the cake, he ran to the kitchen asking for a fork even before we lit the candles and sang. He paused his careful tasting long enough to blow out the two little candles.

7 Everetts Birthday

Cutting the chocolate and vanilla layers to construct the diagonal stripes was challenging and took precision. I had never made a cake like this before so my son was on his own to figure it all out. He custom chose the recipes that he thought would work best. He did a terrific job!

9 Construction Zone cake with diagonal layers.

Construction Zone cake with diagonal layers.

6 Everetts Birthday 8 Everetts Birthday

Thanks to Lauren for her excellent tutorial!

Lemon Meringue Pie with Beads of Amber

28 Saturday Jul 2012

Posted by in baking, food

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According to baking tradition, having any kind of liquid appear on the top of baked meringue is a total Meringue Fail. The beauty in meringue is supposed to be in its height, its glossy whiteness between peaks of crisp golden brown, its smooth surface completely devoid of any type of liquid whatsoever.

We followed the recipe in Williams Sonoma’s Essentials of Baking, but added an extra teaspoon of grated lemon peel to the filling. We poured the hot filling into the room-temp crust and topped it with the fluffy meringue mixture. We baked it, cooled it and then chilled it. When we removed the pie from its cold storage container, we were surprised and delighted.

Let it be known, that We, the Three Bakers of This Pie, are declaring this day, July 28th, in the year 2012, that Baking Tradition has given mankind an undue burden by requiring a perfect meringue-topped pie to have a glossy surface of white and crisp, pale brown peaks, unspoilt by any liquid.

Furthermore, We, the Three Bakers of This Pie, do declare that a perfect Lemon Meringue Pie shall have a beautiful white and golden surface, festooned with garlands of glorious amber beads that magically appear on the chilled pie.

Moreover, We, the Three Bakers of This Pie, do declare that these stunning, light-refracting beads of rare nectar, should be in some places randomly scattered over the meringue and pale yellow in color, while other darker gold-flecked beads be arrayed as a brilliant strand of the most valuable natural Baltic Amber, nestled in the velvet cleavage of meringue rings.

Therefore, We, the Three Bakers of This Pie, do declare this Lemon Meringue Pie to be perfect.

Lemon Meringue Pie

Lemon Meringue Pie

Lemon Meringue Pie – festooned with garlands of glorious golden nectar, strung with strands of rare topaz and gold-flecked amber.

So be it.

Dessert Buffet

30 Saturday Jun 2012

Posted by in baking, food, party

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Several weeks ago I catered a wedding rehearsal event – Individual size Southern-style desserts for 85. I was quite busy with the preparation so these are all the photos I took. It was my first non-wedding cake event. I will say, making individual size servings of seven different desserts for 85 people is much more complicated than making a wedding cake for 250! Whew! I was thrilled that it turned out so well. Three of my sons did a fantastic job helping the day of the event. So very thankful for their help.

I prepared 24 separate recipes for all the components. I didn’t have time to make the Silk Buttercream for the Pecan Tarts so I had to use a simple buttercream instead but everything else went according to plan. Not seen well in the photos: bowls of Peanut Brittle, Spiced Pecans, Fresh Strawberries. Also: Pink Lemonade, Strawberry and Orange stick candy.

Dessert Buffet

Dessert Buffet

One of the beautiful bouquets from the buffet table, given to me by my dear friend after the event. I was not able to get a photo of the table with the bouquets but it looked lovely!

Banana Puddings, garnished with a mini Banana Spice Cookie with Lemon Frosting.

Banana Pudding

Half-size Toasted Coconut Cupcakes, garnished with unsweetened Toasted Coconut and large Coconut Flakes.

Coconut Cupcake

Key Lime Pie Bars, garnished with a thin slice of Key lime.

Key Lime Pie Bars

Peach Melba Shortcake, served with Fresh Raspberry Mousse, a Cinnamon Biscuit and Vanilla Bean Cream.

Pecan Tarts – one sweet bite of Pecan Pie.

Petit Fours – Lemon Sponge Cake with raspberry jam and Almond Poured Fondant.

Petit Fours

Strawberry Trifle – layers of sherry-soaked Vanilla Bean cake with Italian Custard and strawberries.

Ballerina Cake Pops!

09 Saturday Jun 2012

Posted by in baking, birthday, crafts, family, food, party, projects, tutorial

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Here are more photos from my granddaughter’s 4th birthday party. This is a long post with many photos. Please click on a photo to see a larger version if you wish. I made Ballerina Cake Pops for her in her favorite colors, purple and pink.

Ballerina Cake Pops

I drew little ballerinas on white plastic cut from clean buttermilk jugs. Then I carefully cut them out using embroidery scissors. The cake balls were made and chilled and then I inserted the ballerina into the cake ball. You can see the feet of the ballerinas sticking out of the bottom of several of the cake balls. It would have been easier to just make picks but I wanted my Granddaughter to have a little plastic ballerina to play with when she was done eating the cake pop, so of course they had to have legs.

Since there was a ballerina in the cake pop, I could not dip it as usual. I spread the melted white chocolate around the ball with an offset spatula. These were placed in styrofoam and then placed in the refrigerator to chill.

The prepared cake pops were allowed to come to room temperature before piping rows of sugar ruffles using a small rose tip.

All the cake pops were placed on a stage made of styrofoam around which I pinned crepe paper streamers and gilded trim.

She loved the Ballerina Cake Pops. I was so happy!

 

I made a banner of ballerinas but forgot to take a photo of them hanging at the party. Here are photos of the construction.

Honeycomb Ballerina Banner

The ballerinas were drawn in Photoshop, based on a similar project in Marie Claire Idees magazine. I had to modify the Marie Claire version since it was flat, not with a full honeycomb skirt. Here you can see the honeycomb bridal shower garland from which I cut the skirts.

The ballerinas are drying after I applied glue and glitter to the shoes, bodices and tiaras.

The ballerinas are prepared for hanging. A single thin wire will be attached through a pinhole at the top of each ballerina and strung with crystal beads.

The ballerinas are hung temporarily in my dining room as I work on the hanging wires on each one They looked lovely at the party and I’m sorry I forgot to get a photo.

I just adore my granddaughter and there is no project too tedious or complicated that I wouldn’t do for her.


Rum Raisin Scone – for ONE

27 Friday Apr 2012

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It all started with the Sloppy Joes last night. He needed molasses to make a homemade sauce but we were out.
"Use a little Rum," I suggested. He considered but changed his mind. I googled rum sloppy joes but there wasn't a single recipe. So I poured a shot anyway.

There was some left so I plopped in raisins for no reason at all. When I woke this morning, I saw those plump little raisins and thought Rum Raisin Scone. Serving size: One. Not for sharing.
Keep it simple.

Single Serving Rum Raisin Scone - 1/8 cup all purpose flour, 1 Tbsp whole wheat flour, 1/2 tsp brown sugar, 1/4 tsp baking powder, 1 Tbsp unsalted butter, about 1/3 shot half n half or cream, 1/2 shot of rum raisins, little shredded orange rind. - Click photo for larger image -


Dry ingredients mixed together, along with the orange rind. Soft butter squished in with a fork. Raisins spooned in. I didn't use all the raisins.


Raisins and some of the cream stirred in with a fork. I used a little more flour, perhaps a teaspoon or so to make a dryer scone that I could shape by hand.


Dough shaped into one scone and placed in sizzling butter in the skillet.

The glowing red burner light reminded me that something good was happening under the old scratched lid. I forgot to look at the clock because the conversation went something like this...
-You're saying there is just one. As in Only one. No others. That's cruel!-
-No, cruel would be a single oatmeal raisin cookie.-
-That wouldn't be cruel, that would be Malevolent Overlord Boss.-
-Well this is just a Rum Raisin Scone with a touch of orange.-
-It's still cruel...-


And finally it was done - hot, steaming, melt-in-your mouth texture, barely sweet with the dark rum raisins and a touch of orange. It was flipped twice and took about 15 minutes on lowest heat.

I broke it with the intent of sharing anyway. But they declined. So I enjoyed my Rum Raisin Scone for ONE.
Unfortunately, there was one victim of this cruelty... Me. After I ate every buttery crumb, I craved another. But there was none.

Bunny Tea

04 Wednesday Apr 2012

Posted by in baking, Easter, food

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Today was the first time I ever made eye contact with a cupcake. @_@ These little bunnies sure were sweet with my afternoon tea. The tea was Calendula, by Teaposy. I prefer a sweeter tea with sweets but the jasmine tones complimented the buttery, unsweetened coconut-dusted cupcakes very well.

Mini bunny cupcakes with Teaposy Calendula tea.

Easter Cupcakes

03 Tuesday Apr 2012

Posted by in baking, candy, Easter, food, tutorial

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These cupcakes are a sweet two-bite size, baked in a mini muffin pan.

Ingredients are simple: Mini homemade vanilla cupcakes, homemade frosting, pink sugar, jellybeans, mini marshmallows, candy “eyes” and a little bit of coconut.

To make the bunny ears, I cut mini marshmallows on the diagonal and then pressed the sticky cut side into pink sugar.

To make bunny ears, cut a mini marshmallow diagonally as shown. This works even better if the mini marshmallow is already a little skewed.

By cutting the mini marshmallow on the diagonal, one side will be fat, tapering to a point. Press the sticky cut side into pink sugar.

Mini Easter cupcakes – Bunnies, chicks and eggs in grass. The bunny eyes and nose are mini jelly beans cut in half. The orange chick beak is a mini jelly bean cut in half diagonally.

Mini Easter cupcakes – bunny, chick and eggs in grass. These tiny cupcakes disappeared fast in two sweet bites!

The last of the Valentine Gingerbread

03 Saturday Mar 2012

Posted by in baking, Valentine's Day

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One day we made the Gingerbread Hearts.

Cutting out the Gingerbread hearts.

Another day, we decorated the gingerbread.

Decorating the Gingerbread Hearts.

And then came the day to eat the last of the Gingerbread Hearts.
She did NOT want her picture taken and was very insistent about it. She turned away, she pouted. She just wanted to enjoy the tea, without having to hold still, without having to wait, without looking up to see a big black lens where Grandma’s face should be. I agreed. But I managed to take a couple.

Waiting for the sugar lump to dissolve in the tiny cup of Peppermint Tea.

We talked. We stirred our tea. We savored the spicy gingerbread.

Sipping Peppermint Tea.

Eating the last of the Valentine Gingerbread.

Sharing hearts and eating the last of the Valentine Gingerbread.

Gingerbread Valentine – Gold & Yellow

20 Monday Feb 2012

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I live 500 miles away from my hometown and miss my dear sister, Donna. Boo hoo. I was delighted to find a teacup in her favorite shade of yellow at the local thrift store last week. So of course I had to decorate some Gingerbread cookies in yellow and gold to go with the teacup. The water for tea is in the kettle. All that is missing is my sister. The next time she visits, she will drink from this cup.

To my sister, Donna: a pale yellow teacup and Gingerbread await you!

Ok, I’ll be honest, I almost ate my sister’s gingerbread! But I stopped in time to wrap it up well in plastic wrap and then foil and then freeze it. It will last well that way at least 6 months. In the meantime, I’ll eat one of the pink decorated hearts.

Click for recipe.
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Orange & Date Scones Recipe

21 Saturday Jan 2012

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These are without a doubt my most favorite scones ever! I don’t remember where the recipe came from. I have it hand-written in a 20 year old notebook. If anyone knows the source, I would be glad to give credit.

I managed to convince myself these scones are healthy because there are only two tablespoons of brown sugar in the recipe, plenty of whole wheat and good fruit. This way I justify the 1 cup of butter and 2/3 cup buttermilk completely.

These are best served warm. However they taste just as delicious warmed in the microwave the next day.

Orange Date Scones

Combine in a large bowl:

  • 1 cup flour
  • 1/2 cup whole wheat flour
  • 2 Tbsp. brown sugar
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt

Cut in:

  • 1/2 cup unsalted butter

In a small bowl, combine:

  • 2/3 cup buttermilk
  • 1/2 cup chopped dates
  • 1 tsp grated orange rind

Add the buttermilk/date mixture to the flour mixture and stir with a fork just until evenly moistened.  Turn out on a floured surface; dough will be soft. Pat to an 8″ circle. Cut into 8 wedges.

Orange Date Scones - This photo shows a double recipe here with half the dough being cut into 8 wedges.

Heat oven to 450.

Melt 1/4 cup butter in heavy 9 x 13″ baking dish in oven. This takes just a couple minutes so watch the dish.  Remove from oven.

Place wedges in the melted butter and return to oven.  Bake 15 minutes.

While scones are baking, in a pan on medium heat, melt 2 tbsp butter with 3 tbsp orange marmalade.  Brush over hot scones when they are done baking.

Serve immediately. Makes 8

Orange Date Scones