Easy Peasy Five Minute Cake Pops

Pin It

A few weekends ago Reggie and I had Kel’s Itty Bitty Basketball Team over for a fun afternoon! I planned on making some yummy cake pops the night but I FORGOT! I FORGOT  to make cake pops!

Instead I took a shortcut. I used donut holes instead! I can’t get enough of the donut hole. They can be very dangerous;0)

Luckly I had some on hand that Saturday. Here’s what I did……

 

How bout that! The glaze ones were the easiest to dip, but they all tasted really good! Different from cake pops though! Either way they will give you the same result….YUMMY TREAT!

Sprinkle Heaven Cupcakes

Pin It

Every year for the past 6 years or so I have been making Christmas Cupcakes to share with family and friends. One of my FAVORITE cupcake decorating techniques is rolling a frosted cupcake in fine colored sugar! I just makes for a really clean and easy to eat cupcake! So here is what you need to frost the EASIEST cupcake in the world……

Yes, sprinkleies…I made it up…lol

   

I got my Christmas color inspiration from Alivya’ss Christmas outfit this year….how fun:0)

Day Three! DONE!

Pin It Here are some pictures of the Project I Do!!

It was my very first wedding cake ever! Setting up the table and everything! It was a great experience, BUT still not wanting to do this full time....maybe once or twice a year! TOPS!!!:0) I just love being a mommy:0)

Day Two: What the heck was I thinking..!!!:0)

Pin It So I am back and Project I do is now OVER! After about 14+hours in the kitchen...I have completed my first wedding cake!!! Yeah!!!



So Day Two was suppose to be baking the cakes...but I realized that that post wasn't going to happen, because I was about to fall asleep in a bowl of red velvet!!! I don't think I have ever seen that much cake before in my life!!!



I mangaged to snap a few shots, but it isn't step by step like last time. But I still think you will enjoy it!!

mmmm...Red Velvet

Before I put the batter in I preped the cake pan with shortening and flour. That way the edges don't harden up. They stay nice and soft. I also lined all my pans with parchment paper at the bottom.

These are cool little baking strips that keep my cakes level. Put these around your pans and you won't get the strange looking volcano thing rising up on your cakes!

Next I leveled my cake with a knife and filled them with that yummy buttercream! Then I put in the freezer for an hour so I could shape it even more.

These were sooooo good. I think the only thing I ate Friday were red velvet cake scraps!

After I filled and leveled it I did a thin crumb coat. Us bakers use this coat to control the amount of crumbs that get on the final project. After I crumb coat. I put it back in the freezer for 5 minutes and apply my sticky coat, which I will use as my "glue" so that the fondant will stick.

Kneed the fondant until its nice and soft, and NOT dry. If it is then you will have some major problems attaching it to the cake. I used some of the shortening to loosen it up when I felt some dry spots. Then apply the cornstarch to the countertop. Next get the rollie thingy and roll it out about 4 inches wider than the measurements of the cake. (Both sides and the top)

Then I got that rollie thingy and I slowly rolled the fondant back onto the pin.

Then I rolled it slowly over the cake and used my hands to press the fondant onto the cake. I started with one side and then did a corner. I then cut of all the extra and rolled it back into a ball.

Next time I do a cake, I will have an assistant-(hubby) and a tripod so you can acutally see what I am doing! Hope you enjoyed it!!!

Project: I DO! Day 1, Swiss Meringue Buttercream w/Cream Chesse

Pin It



To start off this big ole project I started by looking in my very own library and pulled out these two fabulous books, Wedding Cakes you Can Make by Wilson and Confetti Cakes by Elisa S.. Both I recieved along with some other baking books last year for Mother's Day! Wedding Cakes UCM, has the best timelines and shows you how to calculate how much of everything your going to need. Confetti Cakes, I used for all the recipes and the have some great pictures. All of her cakes have fondant so she has some great how to's in there as well!



Swiss Meringue Buttercream



5 sticks of butter
2 3/4 cup of sugar
1/4 cup of vanilla
1 1/4 cup of egg whites about 10 oz or 8 large eggs

8 oz of cream cheese
Makes about 9 cups!

All my ingredents bunch together along with a lemon to clean my untensils..Hey, that's what Elisa said to do....so thats what I'll do. Make sure all your ingredients are room temp....go play with the babies or take a bath:0)

The butter is freshly made by hand, by me. The sugar is organic and so is the cream cheese.

Kidding. I am a green bee wanna be. Unless is grows in the backyard it all comes from..Fry's:0)
....including the butter..LAND O LAKES:0)
But you can see that I have a little obsession with Pyrex...I love those bowls! Mostly because the all have lids and you can use them in the oven!! They have superpowers and make everything come out perfect! lol



First thing I did was put on my whip attachment and whipped the sugar and egg whites...for about 45 seconds...




Until they looked like this! It kinda had the consitancy of goop/guck/ that stuff that sticks to the wall...you can buy it in the quarter machine, you know what I am talking about.
Yeah that stuff.




Next part was a little intimidating at first but after the 50th batch you get use to it and its not a big deal! I removed the kitchen aid bowl from the mixer and I put it over a pot of boiling water. This is so that the egg whites are nice and hot..NOT COOKED...were not making scrambled eggs here girls!



The recipe says that I need to heat it up until the sugar was dissolved and I could feel no sugar when I rubbed the mixture in between my fingers..so I did that BUT.....




I also stuck a themomter in there making sure it was above 140degrees. That way I knew for sure it was cooked...I mean HOT enough. (not quite there yet)
Also make sure you scrap down the bowl to get any remaining crystals.....
and what ever you do, don't leave the bowl to go check on the baby....I am just saying...:0)



Now the fun part.....whip on high high super high I think it might break speed for 10 minutes! Until it forms a STIFF peak...that means when you pull it up the peak doesen't hunch over like it's dead.
Then you have this beautiful outcome.....mmm I just want one lick....please....pretty please.




Now go ahead and lick...I mean scrap the whip attachment so as much as possible is back in the bowl. Then switch it to the paddle attachment....the one we use like 90% of the time....and turn the mixer back on to low speed and slowly add the butter...Mix until fluffly.




Add the vanilla...not like this..... use a measuring cup. I'm just a really good estimater..I got it like that.


*NOW...your most likley looking at a liquidy substance! I know, it sure dosen't look like any type of frosting. But I promise it will get there. Crank her up again...high and row row row your boat

still not right? Keep going!


GOOOO!

Ok after about 15 mintues it should be good!
But if it's still soupy, put it in the fridge until it's fimer and beat it again until you get this:





At this point you can now add the cream cheese or any other varations you choose....

Repaddle again!

Mmm...Nice. Perfect and stable Buttercream!

Why this recipe???

The reason why Iam using this recipe instead of my usual sugar filled decrators icing...is because,
1. Its alot more fancier for the ocassion. If the wedding cake was going to be outside I would have used something else, but it's going to be in a cool air-conditioned room so I won't have to worry about it melting like the wicked witch of the west. See....not all wedding cake are created equal. 2.This frosting TASTE 10 x better!!!


Now only 2 more batches!!! :0)


Stay tune for Day 2: Baking the Cakes!!!!

Project: I Do!

Pin It Guess what girls!! This weekend I will be doing my first wedding cake!!! yahhhh whooh!


I am so excited! Desiree and Glen( Reggies's friend who was in our wedding) are tying the knot this Saturday!!! We are so excited for them, mostly because we have another married couple to hang out with and of course because they are AWESOME and so darn cute!





So these are the facts so far...


Type of Cake- She wants a three tier square offset stacked cake...lol....picture it......you got it? good.


Flavor- Red Velvet with Swiss Meringue Cream Cheese Buttercream filling and a Vanilla Fondant Covering...man all this sure sounds fancy!


She's going for a real simple cake, which actually is the hardest because you can't hide your mistakes with mounds of frosting and decorated scrolls!:0) Around each tier will be a satin ribbon accented with roses.





So I have decided to take you guys along for the ride!!! You ready! Lets go!!!!