April 29, 2010

Bake Sale @ Dos Pueblos High School Cheer team

I was asked if I would make something for a bake sale at Dos Pueblos High School for the Cheer team.  I made 2 dozen vanilla cupcakes with fluffy vanilla buttercream frosting.     I hope the bake sale is a huge success! I've added a tutorial on how to make the 5 petal fondant or gumpaste flower.
Good Luck DP Girls!
You will need your roller, foam, cutter, baller, colored fondant, Gem daisy center, and cornstarch/confectioners' sugar pouch
Roll your fondant out to cut the flower
Cut out your flower
After removing cutter it should look like this
Dust the flower with your pouch so the baller won't stick to it
Flower after being dusted
Using the baller thin each petal
Using the other end of the baller, make "veins" in each petal
Using the Gem Daisy Center cut out your flower center
It will look like this after being cut out
Use gumpaste glue or vodka and put a dab on the fondant center
Stick the center in the middle of the flower. Apply a little pressure & the center will stick to the flower
Put the flower in a mini muffin tin until dry (usually about 24 hours)
Brush with shimmer dust once it's dry. The cornstarch powder will brush right off the dried fondant
Beautify any basic cupcake with just a few simple steps

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April 23, 2010

Alice in Wonderland Cupcakes

disclaimer: I did not make this cake..I only made the cupcakes!!
The cake was made by Jeannette Hardin

Disneyland is the place where magic happens...
and I love it and always look foward to the next visit.

I was asked what I thought a bakery would charge for Alice in Wonderland cupcakes, I don't even know if I answered the question..instead I got excited & offered to take on the challenge of making them.  It was so much fun creating the Mad Hatter's hat, the Cheshire Cat's grin, the mini mushrooms & all the cute little flowers out of fondant.  I couldn't wait to bake & put the pieces on top of cupcakes to see them completed.  Happy Birthday April

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April 18, 2010

Blueberry & Lemon Shortcake

I saw this recipe on Raspberri Cupcakes (Yes, she spells it this way on purpose) and made 1/2 a batch today to try the recipe & it came out perfect. I modified it slightly.



Blueberry & Lemon Shortcakes
(adapted from Raspberri Cupcakes: makes approx 8)

Shortcake:
2 cups plain flour
1 tbsp baking powder
2 tbsp sugar
1/4 tsp salt
1/2 cup cold unsalted butter, cubed
3/4 cup whipping cream
3 tbsp fresh lemon juice

Blueberries:
1 cup fresh or frozen blueberries
1 tbsp sugar
1 tbsp honey
4 tbsp fresh lemon juice
Extra cream for topping

Preheat oven to 425 degrees F. Sift flour, baking powder, sugar (2 tbsp) and salt together in a large mixing bowl. Add cold butter and use your fingertips to rub together until it is combined into a sandy mixture with some large lumps of butter. Using your hands or a butter knife to combine, gradually add the lemon juice & cream until most of the dry mixture is just moistened. Lightly knead the dough until it just comes together. Pat the dough into a round about 1.5-2cm thick then use a cutter to cut out your portions. I used a 6cm scone cutter. Place on a lined baking sheet and brush the tops of the cakes with some extra cream. Bake for approximately 12-14 minutes, or until the tops are lightly browned and the dough is set. Cool on a rack. While cakes are cooling, place blueberries, honey, sugar and the juice from the lemon in a small saucepan and cook on medium heat until the blueberries just start to burst open. Remove from the heat and allow to cool and thicken slightly. Slice shortcakes in half and then spoon the blueberry mixture over the top. Dollop some freshly whipped cream on top and serve with the other half of the shortcake on top.


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Ice Cream Cone Cupcakes

Ice Cream cones filled with white chocolate, pop rocks, a mini cupcake, chocolate buttercream, dipped in ganache & topped with sprinkles! These were a lot of fun to make. Next time I'll leave out the pop rocks. 

Recipe here: Raspberri Cupcakes Blog


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April 12, 2010

Springtime cupcakes

Lemon cupcake with Lemon Curd & Lemon Italian Meringue Buttercream...These seem to be my favorite lately.  We took 2 dozen cupcakes to our friends tonight.   I enjoy watching children savor every bite of cupcake.  I found Colton eating a cupcake in the corner... he was licking the frosting off & then decided to eat the cake.


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Spinach and Artichoke Bites

 30 wonton wrappers
 4 oz marinated artichokes, drained and chopped
 1 cup shredded mozzarella cheese
 1 package (8 ounces) cream cheese, softened
 10 oz box of frozen chopped spinach, thawed and drained
 1/3 cup mayo
 1/2 teaspoon black pepper
 dash of salt
 1 clove of garlic, minced (optional)
 freshly shredded Parmesan cheese, for garnish

Preheat oven to 350 degrees F. Lightly coat mini-muffin tins with cooking spray. Mix cream cheese, spinach, artichokes, shredded cheese, mayo, garlic, salt and pepper in a bowl.  Put mixture in a large ziploc bag.  Cut off the end of the bag so you can pipe the mixture into the wonton wrappers. Put wonton wrappers in prepared mini-muffin pan, lightly pressing into place to form a cup. Pipe mixture into the cup to the top. Bake for 8-10 minutes, until edges are browned and crisp and the filling is melted. Sprinkle parmesan cheese on top.
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