Birthday Cupcakes

Star Cupcakes
Idea from Wilton Cupcake Fun book

I made these cupcakes for Chase's birthday. They turned out really cute and they were tasty. The kids loved them. I don't think Chase tried even one though. He doesn't like sweets. I think the cupcakes looked much better in person than in photos. I'm still getting used to my new camera.

Ingredients

1 recipe of your favorite cupcakes (24 cupcakes)
white frosting
1 recipe sugar cookies (I used the Wilton one below and here)
colored sprinkle sugar


Sugar Cookie Recipe

1 cup butter, softened
1 cup sugar
1 large egg
1 tsp vanilla
2 tsp baking powder
3 cups flour

Preheat oven to 400 degrees. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Sift baking powder with flour. Add flour mixture, 1 cup at a time, mixing well after each addition. The dough will be very stiff. Blend in the last of the flour by hand. Do not chill dough. Roll and cut out shapes. Bake 8-10 minutes or until cookies are lightly browned. remove cookies to cooling grid to cool completely. One recipe should yield 24 star cookies.

Bake 24 cupcakes and let cool. Frost cupcakes. Frost star cookies and sprinkle with sugar. Place cookies on top of cupcakes.

Wedding Cake

My co-worker asked me to make a cake for her wedding. I was honored. It was a small wedding. The colors were gold and white. She requested a single tiered white cake covered in fondant. I used the same fondant recipe from this post.

Reeses Cake

Reeses Cake
from Goodthingscatered.blogspot.com

I made this cake back in September 2009 for my mom's birthday but I'm just now getting around to posting it. I had a terrible time getting the frosting consistency right. It might be the difference in humidity. I had to play with the measurements quite a bit and I still don't think I got it right. The cake was still very tasty.

Ingredients:
1 recipe your favorite chocolate cake baked into 2-8inch rounds
1 stick butter, room temperature
1 c. creamy peanut butter
5 c. powdered sugar, sifted
1/4 – 1/3 c. milk, divided
6 full sized Reeses cups

Directions:
-Bake your favorite chocolate cake recipe according to instructions and let cool completely.
-Place Reeses cups into freezer for later use.
-In bowl of stand mixer, add butter, peanut butter and 1/8 c. milk.
-Mix on slowest setting to combine well.
-Slowly add powdered sugar, mixing on slowest setting.
-1 Tbsp at a time, add remaining milk, just until desired consistency is reached (you may not need all of it depending on climate and temperature).
-When cake layers are cooled completely, level off, and place one layer on serving plate.
-Scoop about 1 c. of frosting onto top of layer and spread out with off-set spatula.
-Place second, leveled, layer on top of frosting and frost cake fully, reserving about ½ c for decorating.
-Remove Resses cups from freezer, unwrap and quarter two cups.
-Unwrap remaining Reeses and chop.
-Pipe 8 frosting spirals around top of cake, topping each with a Resses quarter.
-Place chopped candies in middle of cake top.
-Place in fridge until meal time.
-Remove cake from fridge 1-2 hours before serving to let come to room temperature.

If you like this then you should also try Reeses Cupcakes.

Reeses Cupcakes

Reeses Cupcakes
Idea from The Food Network Magazine Jan/Feb Issue

Here is another cupcake idea from the Food Network Magazine with my own twist. Unfortunately the peanut butter sank to the bottom of the cupcakes during baking. If I were to make this recipe again I would probably fill the cupcakes with peanut butter after baking.

Ingredients
your favorite chocolate cake recipe for 24 cupcakes
1 cup creamy peanut butter
1/2 cup chocolate melts

Directions
Preheat oven to 350 degrees. Line cupcake pans with cupcake liners. Prepare your favorite chocolate cupcake recipe per recipe directions. Fill cupcake liners 1/3 full with cake mixture. Add 1 Tablespoon of peanut butter to the center of each cupcake. Fill cupcakes with additional cake mixture until 2/3 full. Bake at 350 degrees for 18 to 21 minutes. Allow cupcakes to cool completely. Frost each cupcake with creamy peanut butter. Heat chocolate melts in the microwave until melted (approximately 1 minute on high, stirring frequently). Spread a circle of chocolate over each cupcake. Place cupcakes in freezer for a few minutes or until chocolate hardens. Serve immediately.

Snickers Cupcakes

Snickers Cupcakes
Idea from The Food Network Magazine Jan/Feb 2010 Issue

I recently subscribed to the Food Network Magazine. The first issue I received was filled with great ideas. I adapted their recipe for what I had on had plus I wanted to use my own creative twist.

Ingredients
your favorite chocolate cake recipe for 24 cupcakes
1 cup roasted, salted peanuts
1/2 cup caramel topping
1/2 cup chocolate melts
1/2 cup marshmallow fluff

Directions
Preheat oven to 350 degrees. Line cupcake pans with cupcake liners. Prepare your favorite chocolate cupcake recipe per recipe directions. Fill cupcake liners 1/3 full with cake mixture. Sprinkle 6 to 10 peanuts over each cupcake. Drizzle caramel topping over peanuts. Fill cupcakes with additional cake mixture until 2/3 full. Bake at 350 degrees for 18 to 21 minutes. Allow cupcakes to cool completely. Mix remaining caramel topping with marshmallow fluff to resemble the nougat layer of a Snickers candy bar. Top each cupcake with "nougat". Sprinkle 6 to 10 peanuts over each cupcake. Heat chocolate melts in the microwave until melted (approximately 1 minute on high, stirring frequently). Drizzle chocolate over each cupcake. Place cupcakes in freezer for a few minutes or until chocolate hardens. Serve immediately.

S'mores Cupcakes

S'mores Cupcakes
adapted from: Annies-eats.com

I saw these cupcakes on Annies-eats.com and they looked so good. Mine didn't turn out nearly as cute but I really like the idea of using marshmallow fluff instead of an egg white meringue frosting. These cupcakes have a graham cracker crust base, chocolate cake, marshmallow fluff frosting, topped with a graham cracker or chocolate square garnish.

For the graham cracker crust:
1½ cups graham cracker crumbs
5 1/3 tbsp. unsalted butter, melted

For the chocolate cake:
your favorite chocolate cake recipe for 24 cupcakes

For the frosting:
2-10 oz containers of marshmallow fluff

Garnish:
graham cracker and/or chocolate pieces

Directions:
Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Blend graham cracker crumbs and melted butter in a food processor or by hand. Sccop 1 Tablespoon of the graham cracker mixture into each cupcake liner. Press mixture into bottom of each liner to form a crust. Prepare cake mixture according to your favorite recipe. Fill cupcake liners with the chocolate cake mixture until 2/3 full. Bake at 350 degrees for 18 to 21 minutes. Allow cupcakes to fully cool. It is very important to allow cupcakes to fully cool otherwise the marshmallow frosting will drip off. Top each cupcake with marshmallow fluff. Toast the marshmallow fluff with a creme brulee torch. Top with graham cracker pieces or chocolate pieces to garnish. Cupcakes should be served immediately.

Holiday Cupcakes

12 Days of Christmas Treats: Day 9

Holiday Cupcakes

24 prepared cupcakes
white, red, and green fondant
buttercream icing
3 inch round biscuit cutter
leaf cutter
fondant veining tool
rolling pin
mat
small red candies such as red hots

Roll out white fondant and cut out circles with biscuit cutter. Attach white circles to cupcakes with icing. Roll out green fondant and cut out leaves. Use the veining tool to create leaf veins. Arrange leaves on cupcakes and attach with icing. Attach red candies to leaves with a tiny dab of icing. Roll out red fondant and cut out circles with biscuit cutter. Divide circles into 6 wedges. Place 3 wedges on each cupcake and attach with icing. Roll red and white fondant into 4 inch long pieces. Wrap the pieces around each other. Form into a candy cane and attach to cupcake with icing.

Chocolate Peppermint Cupcakes

12 Days of Christmas Treats: Day 8

Chocolate Peppermint Cupcakes

Your favorite chocolate cake recipe (enough for 18-24 cupcakes)
Your favorite chocolate frosting (enough for 18-24 cupcakes)
5 regular size candy canes

Prepare and bake your favorite chocolate cupcake recipe. Allow cupcakes to cool completely. Prepare a pastry decorating bag with Wilton tip 1M and fill with your favorite chocolate frosting. Chop candy canes in a food processor. Frost cupcakes and immediately sprinkle with candy cane pieces.

Chocolate Fudge Jr Mint Centered Cupcakes

Chocolate Fudge Jr Mint Centered Cupcakes
adapted from picky-palate.com

1 box chocolate cake mix plus the ingredients to prepare per package directions
3-4 oz boxes Jr Mints
Favorite vanilla or chocolate frosting

Preheat oven to 350 degrees F. Prepare cake mix per package directions. Scoop into 24 lined muffin cups. Press 3 JR mints into the center of each cupcake. Bake for 22-25 minutes or until toothpick comes mostly clean from center. Let cool completely and frost with your favorite vanilla or chocolate frosting. Press a JR mint on top of each cupcake. Makes 24 cupcakes

Carrot Cake

Carrot Cake
Adapted from allrecipes.com

INGREDIENTS
4 eggs
3/4 cup vegetable oil
1/2 cup unsweetened apple sauce
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1/2 cup butter, softened
8 ounces cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with liners and spray each one with cooking spray. In a large bowl, beat together eggs, oil, apple sauce, white sugar, brown sugar, and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center cupcake comes out clean. Let cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cupcakes.

Banana Crumb Muffins

Banana Crumb Muffins
from allrecipes.com

INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

I followed the directions exactly as listed on allrecipes.com. The muffins were perfect. I wouldn't change a thing. This is a great way to use up bananas before they turn bad.

Bisquick Coffee Cake

Bisquick Coffee Cake
from recipezaar.com

Dough
2 cups Bisquick
2/3 cup water or milk
1 egg
2 tablespoons sugar

Topping
1/3 cup Bisquick
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter

Directions
Preheat oven to 400 degrees. Grease a deep pie plate, 8"x8" square pan, or 9"x9" square pan. Mix dough ingredients and put in baking dish. Mix topping ingredients with a fork or pastry mixer until crumbly. Spread topping mix over dough and drag a butter knife across like you were making a tic-tac-toe board several times. Bake for 25 minutes.

Graham Streusel Coffee Cake

Graham Streusel Coffee Cake

from: allrecipes.com

1 1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
3/4 cup chopped pecans
1 1/2 teaspoons ground cinnamon
2/3 cup butter or margarine, melted
1 (18.25 ounce) package yellow cake mix
1/2 cup confectioners' sugar
1 tablespoon milk

Combine the first five ingredients; set aside. Prepare cake mix according to package directions. Pour half of the batter into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with half of the graham cracker mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham cracker mixture. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine confectioners' sugar and milk; drizzle over cake.

Super Mario Brothers Cake

Here is the Super Mario Brothers cake I made for a 30th birthday party.

My 12 Days of Cookies - Day 9

Every year the Food Network features 12 Days of Cookies. If you sign up here you can receive a new cookie recipe in your inbox each day.

Some of them look pretty good and some of them are not my style. This year I decided to do my own version of 12 Days of Cookies. Feel feel to join me in this challenge and make your own 12 cookie recipes (one each day).

Today's recipe isn't really a cookie but what is Christmas without rum balls?

Rum Balls

method adapted from Bakerella Blog Cupcake Pops

1 pkg chocolate cake mix plus ingredients to make cake

1 container cream cheese frosting

4 shots rum

1 pkg chocolate bark

1/4 pkg white chocolate bark

1. Prepare cake according to package directions and allow to cool completely.

2. Break up cake into crumbles and throughly mix with frosting.

3. Add rum to cake/frosting mix and throughly combine.

4. Cover a large cookie sheet with wax paper.

5. Form cake mixture into 1 inch balls and set each ball on wax paper.

6. Freeze rum balls over night.

7. Melt chocolate bark in microwave on high for 30 seconds at a time until melted.

8. Remove rum balls from freezer.

9. Dip each ball in chocolate one at a time and allow excess to drip off. Set on wax paper to dry. *I found it easier to use bamboo skewers and place one ball on the skewer at a time. Use a spoon to cover the ball in chocolate and allow excess to drip off. Place skewers in a tall glass or vase until chocolate dries. If the rum balls become too soft place them back in the freezer until they are easier to work with.

10. Melt white chocolate in micorwave. Place in a small zipper sandwich bag and cut a tiny piece off one of the corners. Drizzle chocolate over each rum ball.

11. Enjoy!

12. Store in a cool, dry place or freeze them.

Edible Image Cake

I was asked to make a cake for a surprise 70th birthday party. When I asked questions to come up with a cake design here were the requirements:

-He likes sports, especially the Arizona Diamondbacks, Arizona Coyotes, and Arizona Cardinals, but his favorite team is the Brooklyn Dodgers
-He reads the newspaper everyday
-He has 2 grand daughters, and would like to have their pictures on the cake
-He likes white cake but the rest of the family likes chocolate
-He likes white frosting but rest of the family thinks it doesn't have much flavor. I suggested cream cheese frosting and they liked it.
-His favorite color is blue

I can do some simple cake decorating but I've never done a photo cake. I found this website http://tastyfotoart.com/ and thought I would give it a try. My first thought was that I would do separate images for each logo and photo but at $11.95 each that would get expensive fast. Instead I designed a layout with all the photos and logos incorporated.

This is a double layer cake with white cake bottom layer and chocolate cake top layer. It is frosted with cream cheese frosting.

Bunco Party

We had a bunco party last night at Erin's house to raise money for the 3 Day walk and Susan G. Komen Breast Cancer Foundation. We had over 20 people come and raised at least $500 (some donations are still coming in).

Here is a sample of what was on the menu:
Sweet & Spicy Meatballs*
Chicken Empanadas
Hummus, Pita Bread, & Veggies
Cheese Dip & Chips
Deviled Eggs
Buffalo Chicken Dip*
Chex Mix*
Gorp or White Trash or whatever you want to call it Chex mix*
Brownies
Dirt Cake
Strawberry Mirror Pink Ribbon Cake*
Margaritas*
Strawberry Daiquiris
Soda & Water*

(and my pink ribbon chocolate pops that I forgot to bring)*

*Items I made or brought



I wanted to do something a little different than the pink ribbon cake I took to Martie's bunco party earlier this month. I got the idea for a strawberry mirror cake from Peabody's blog:
http://www.culinaryconcoctionsbypeabody.com/2007/07/30/mirror-mirroron-the-wall/
but I changed the method a little. My pink ribbon cake pan isn't as nifty for molding gelatin as a spring form cake pan. Here is how I did it.

1. Bake cake and turn out of cake pan. Let cake cool in refrigerator for at least 2 hours.
2. Frost cake with a thin but not transparent layer of icing.
3. Create a barrier around the area to be filled with gelatin with a large star tip (I used tip 133).
4. Make strawberry gelatin according to the quick set directions on the package (boil 1 cup water, add package of gelatin, stir for 3 minutes, add ice cubes and continue to stir until the gelatin is thick but not set).
5. Fill the area you bordered with a very thin layer of gelatin.
6. Put cake back in the refrigerator for 2 hours or until gelatin is set.
7. Finish the sides of the cake with the star tip #133. This should cover any gelatin that ran over the border.

Breast Cancer Fundraiser Cake

Martie hosted a bunco party in early September to raise money for the 3 Day Walk and the Susan G. Komen Breast Cancer Foundation. I offered to make a cake since I found a ribbon cake pan on clearance and I really wanted to use it. This is a strawberry cake with strawberry icing.




The bunco party was so much fun and Martie was able to raise over $500 for for the 3 Day. Yeah! I decided to have bunco party too so I plan to get some more use out of this cake pan.

Flower Cake

I couldn't wait to use my new flower cake pan for Erin's birthday. I wanted to make a bright cake to brighten her day. This cake pan seems to be very versatile. You can use it to make different varieties of flowers depending on how you decorate it. You can also use it to make a "bread bowl" type presentation if you cook bread in it and scoop out the middle. You can put dips and other things in the center. I think it would make a nice presentation.

The most difficult part of decorating this cake was trying to get the bright pink color I wanted. When I added pink coloring to the frosting it kept turning a Peptobismal pink. I ended up adding some orange and the brightened it up a little. I still wasn't 100% pleased with the color but it wasn't too ugly.



This was a yellow cake with buttercream icing.

Baby Shower Cake

My sister is expecting twins (a girl and a boy) so I made this cake for her baby shower. The bottom cake is a 10" double layer chocolate cake covered with white fondant and light blue, medium blue, and dark blue various size dots. The top cake is a 6" double layer yellow cake covered with white fondant and light pink, medium pink, and dark pink dots with a pink fondant bow. I think this was a big hit at the shower. I don't think I will be making too many of these though. The decorating part took 5+ hours and the baking took another 3+ hours. I think it took so long because I had some trouble with the fondant. Climate definitely affected the consistency. I use a homemade fondant (you can find the recipe if you search my blog), but I am used to making it in hot, dry Phoenix, AZ. When I made it in humid Austin, TX it was very sticky and soft and hard to roll out. I added extra powdered sugar and that help a little. I think it turned out ok considering the trouble I had with it.