Sunday, June 1, 2008

Wilton Course IV Class 4 Fondant & Gum Paste

I just completed all four Wilton Method courses offered at Joann's. This is my final cake. It is a chocolate cake covered in vanilla icing and almond flavored fondant. For our final cake we were allowed to choose any cake from the Course 4 workbook or we could create our own fondant cake. Almost all of the cakes in the book had flowers and I really didn't want to make a flower cake. I decided to make the cake from the cover of the Fun with Fondant book. It was fun to make and I think it turned out pretty well.

Happy Memorial Day

This post is a little late but better late than never. We celebrated Memorial Day last Monday with a BBQ. It was delicious! We had Dr Pepper ribs, strawberry banana smoothies, watermelon, and broccoli salad.

The Dr Pepper ribs were so tender and juicy. They came out perfect. Here's the method:

Dr Pepper Ribs
By Me

12 oz can Dr Pepper
1 full rack of ribs (about 2.5 lbs)
Montreal steak seasoning
hot sauce of your choice
Kraft Honey BBQ Sauce
ice cubes

Sprinkle Montreal seasoning on ribs. Divide the ribs into 2 half racks. Add ribs to a baking pan that is at least 2" deep. Add 2 tsp of hot sauce to the ribs (more or less to taste). Pour 1 can of Dr Pepper over the ribs. Marinate for 1 hour. Start a fire in the grill with charcoal. Place the ribs in foil packets after they marinate. Add ice cubes to the foil packets (about 10 ice cubes). Place the foil packets over the grill and cook for 1 hour. Turn the packets over and cook for 1 more hour. Take the ribs out of the foil and place directly on the grill. Cover the ribs with BBQ sauce. Grill for 10 minutes. Turn the ribs over and coat with another layer of BBQ sauce. Grill of 10 more minutes. Remove from the grill. Let rest for about 10 minutes and serve.