Archives for October 2010

Happy Halloween!

Our “wolf” pumpkin. I couldn’t seem to find an Edward or Jacob template! Happy Halloween! Have fun pillaging your kids candy bags for the good stuff! I know I will!

Operation Wedding Cake (with tips)

Ain’t she purtty? This is my first wedding cake. My bother in-law and sweet fiance asked me if I would make their cake, I said yes..I was honored. Then the nerves set in. The sweaty palms began. I have only make a handful of cakes for people..a cute Sponge Bob cake..a graveyard cake..a bugs and […]

White Chocolate Mocha Pie

Does anyone really know what goes on behind the doors of a closed refrigerator? Do you think the eggs and the milk just have a plutonic relationship? Or how about the left over salsa and the cheese..do you think they silently stare at each other from across the dark, cool shelves? I mean, does the […]

White Chocolate Mini Pies

Ok..Ok. So I have renamed myself “Leslie the Loser”. Yep, Leslie the Loser is my new name. How lame am I? Seriously!? I have had ZERO motivation to blog or even really turn on my computer for that matter. I think some little anti blogger elf came in my room in the middle of the […]

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Happy Halloween!

Our “wolf” pumpkin.
I couldn’t seem to find an Edward or Jacob template!

Happy Halloween!

Have fun pillaging your kids candy bags for the good stuff! I know I will!

Operation Wedding Cake (with tips)

sunflower_wedding_cakeAin’t she purtty? This is my first wedding cake. My bother in-law and sweet fiance asked me if I would make their cake, I said yes..I was honored. Then the nerves set in. The sweaty palms began.

I have only make a handful of cakes for people..a cute Sponge Bob cake..a graveyard cake..a bugs and butterfly cake..and a Little Mermaid Cake. I had never made a “Big” cake before, so the research began. You Tube and Cake Central are two great sites for all sorts of cake related information.
The cake was 2 tiers of chocolate with raspberry filling and 2 tiers of vanilla cake with strawberry filling, frosted with buttercream then covered in buttercream fondant. I was super pleased with the final product. I think I did a pretty damn good job, don’t you?
I took some photos along the way.

My sister-in-law, Megan loves lady bugs, so I placed just one lady bug on the cake. Too cute!

50 Carrot Cake cupcakes with Cream Cheese Frosting.

Me, looking oh so sexy. HA!

Above is how I level my cakes. Sure you can buy one of those fancy cake levelers, but honestly I get a better result with the toothpick method. Measure up the sides of your cake and figure out where your cake needs to be leveled off. Then place a toothpick in the spot. Then take the same measurement and place more toothpicks around the cake.

Then take your long serrated knife and cut he cake along the tops of the toothpicks. You will always get a perfectly level cake.

Ohhh yeah,my husbands favorite part..the scraps!!

This is my secret to moist cakes…Simple Syrup. It’s equal parts water and white sugar, melted in a saucepan until the sugar melts. You can add any flavorings you want, vanilla, almond, etc.

Brush it over your cakes, but not too much or it will be mushy.

To fill a cake, always make sure you make a dam with your frosting about 1/4 inch from the sides of the cake. Making the dam insures that you filling does not leak out the side of your cake.

mmmm.delicious raspberry filling! No way it’s sneaking out of the cake with that nice buttercream dam.

2 cakes meet for the first time. Love at first sight.

My MAC has other uses other than browsing food blogs. You see, when you do a larger cake with a filling and covered in fondant, sometimes there can be unsightly bulge on the side of the cake where the two cakes meet in the middle. So what I do to prevent this is, I assemble the cakes, and then place something a bit heavy on-top of them..to settle the cake and the frosting. I leave it there for an hour or so.


The crumb coat. Try to get your buttercream as smooth as possible. This honestly just takes practice. You need a nice big off-set spatula and a cup with warm water. After you get a thick coat of frosting on there, dip your spatula in the warm water and do your final smoothing on the buttercream. The warm spatula “melts” the buttercream, making it easier to smooth out.

Here is the naked cake assembled. I wish I could have taken some photos during the fondant process, but you see, me and fondant have a love- hate relationship. I love love love the clean look it gives cakes, but I hate working with it. It honestly stresses me out. It is soooo temperamental..like a woman with PMS, you never know how it is going to behave.

At 2 feet tall, the cake was quite tall. I was terrified about the delivery, however I purchased a fancy cake support system from Cake Stackers that was a true life saver. The cake support system is a crazy contraption of metal plates and rods that holds the cakes together. No more cutting dowels and no more lopsided cakes.

I made the sunflowers first, 102 of them(some were for the cupcakes). They are made of a mixture of 50% fondant and 50% gum paste and hand-painted with gold luster dust.

And I know some of you are going to ask..how long did it take to make??
About 24 total hours. Sounds like a long time, but I split it up over about 4 weeks. A little bit each night. It was totally worth it!!!


The happy couple, Travis and Megan. Thank you for giving me the honor of making your wedding cake!

White Chocolate Mocha Pie


Does anyone really know what goes on behind the doors of a closed refrigerator? Do you think the eggs and the milk just have a plutonic relationship? Or how about the left over salsa and the cheese..do you think they silently stare at each other from across the dark, cool shelves? I mean, does the light even go off? Hmmmm? Well, I am hear to tell you that it is not so inocent when we close the fridge doors.

One night, after I had closed up the kitchen for the night, I put the kids to bed and slipped into a slumber. The next morning I woke up and made my necessary pot of coffee. I opened the fridge to get my creamer out and noticed something different, something very different. A dessert I had not seen before was in-front of me. Knowing very well my husband does not cook/bake and my kids had certainly not become culinary geniuses at the young ages of 5 and 7, there was only one explanation…. my fridge had become a literal red light district, a sexual underground if you will when the doors closed. Money was exchanged. Unspeakables happened. I dare not think of the dirty deeds that were done. This dessert is proof. Remember my Mocha Tart and my Mini Pies? Two totally separate desserts. Well until last night that is. I think the mocha tart was Mr. Suave and the poor mini pies were the unsuspecting victims. The courting that must have went on is mind blowing. Well I am glad my two desserts made happy sweet dessert love together. The result was heavenly.

WHITE CHOCOLATE MOCHA PIE
1 Pre Made Chocolate Graham Cracker Pie Crust(or make your own)
4 Ounces of Philadelphia Cream Cheese, softened
3/4 cup Heavy Cream
1/4 cup Sugar
3/4 Tbsp Instant Espresso Powder
1 Bag Semi-Sweet Chocolate Chips
In a medium sauce pan over medium heat, melt cream cheese.
Whisk in the heavy cream and sugar.
Add in the instant espresso powder and mix until combined.
Bring mixture to just under a boil(bubbles will be forming around the edges)
Place the chocolate chips in a medium bowl.
Pour the hot cream mixture over the chocolate chips and let sit 5 minutes without stirring.
After 5 minutes, whisk the chocolate until smooth.
Pour into your pie crust and place in the refrigerator for a few hours or overnight until set.
This can be made several days in advance.
WHITE CHOCOLATE MOUSE TOPPING
1 cup heavy cream
4 oz cream cheese, mixed until smooth
3 Tbsp Sugar
4 oz White Chocolate, chopped
1 tsp vanilla
In a small saucepan, bring about 1 inch of water to a boil. Make a double boiler by placing a bowl on top on the saucepan with the boiling water so it fits snuggle over the top without touching the water.
Put the white chocolate in the bowl, and stir until completely melted. set aside.
In a medium bowl, combine the cream, sugar with an electric mixer and vanilla until it starts to thicken.
Add the softened cream cheese in 3 parts, mixing well in-between each addition.
Whip to a whip creamed consistency.
Fold in the melted chocolate.
Spoon onto the chilled pie and place in the refrigerator for 1 hour.

White Chocolate Mini Pies


Ok..Ok. So I have renamed myself “Leslie the Loser”. Yep, Leslie the Loser is my new name.

How lame am I? Seriously!? I have had ZERO motivation to blog or even really turn on my computer for that matter. I think some little anti blogger elf came in my room in the middle of the night and stole my blogging mojo. Little bastard. I have so many yummy recipes to share with you but have been too lazy to type them up. I have a pile of scrap papers with recipes scribbled on them that I need to type up anyway..so why not just blog about them? Cause I am a Loser..remember? A lazy looser at that! Wow, I am down on myself tonight aren’t I? I am sure some of you have abandoned me. And I am sure you feel like I have abandoned you. I am sorry, I really am. I do enjoy sharing my food and I enjoy reading all of my favorite blogs too, but just not lately. Forgive me? I will try to be a better blogger.
Can I make it up to you with this heavenly little dessert? Please tell me I can. Bribes are good.
This is another one of my Philly Cream Cheese recipes. With another cheesy video to go along with it. It’s funny at the end..remember along with being big fat looser, I am also a total dork.(the dorkness starts at about 6:49)
I am not sure to call these mini pies or tarts. But regardless, they are sooooooo good. And soooooo easy to make. Oh, and they are pretty as well. Just make sure you have plenty of people around to eat them up or you might eat 3 of them yourself. Trust me on this one. (cough-cough).

WHITE CHOCOLATE MINI PIES
6 pre-made mini graham cracker crusts
1 egg white, beaten
1 cup heavy cream
4 oz cream cheese, mixed until smooth
4 oz White Chocolate, chopped
1 tsp vanilla
6 Tbsp Nutella
Fresh Berries for garnish

Preheat oven to 375
Brush the graham cracker crusts with beaten egg white and bake for 5 minutes. Remove the
from oven and allow them to cool completely.
In a small saucepan, bring about 1 inch of water to a boil. Make a double boiler by placing a bowl on top on the saucepan with the boiling water so it fits snuggle over the top without touching the water.
Put the white chocolate in the bowl, and stir until completely melted. set aside.
In a medium bowl, combine the cream, sugar with an electric mixer and vanilla until it starts to thicken.
Add the softened cream cheese in 3 parts, mixing well in-between each addition.
Whip to a whip creamed consistency.
Fold in the melted chocolate.
Cover and place the chocolate, cream cheese mixture in the fridge for about one hour.
Place one tablespoon of the Nutella in each of the tarts.
Place the chocolate mixture in a zip lock bag, snip off the edge and pipe it into the mini pie shells.
Garnish with fresh berries.
Refrigerate until ready for serving.