My friend and co-worker has a golden named Rosie. Lindsay loves to make a big deal about Rosie's birthday (it was her 2nd this year), and we had a mini-party planned for lunch break on a Thursday to celebrate. I, of course, was in charge of the cake (which was for the PEOPLE to eat, we gave the dogs home made treats I can't take credit for). So I decided to tackle my first tier cake. I should have made the tiers different flavors, but didn't think of it until i already had 3 chocolate-chocolate chip cakes baked. Fail. Noted for next time though. I am SO happy with how this cake turned out! My Wilton decorating classes are really starting to make me feel like I am doing a pretty darn good job with my skillz. =) I didn't have a plan drawn out for what I was going to do for this one, I just thought it up while I went along. Here's how it turned out!! =)
If you ever need a cake made for a special occasion, give me a buzz! Katiebenn81@yahoo.com
So after my horse recently tried to KILL the large animal veterinarian, I figured it would be in my (and her) good interest to make some "i'm sorry my horse had murder on her agenda" cupcakes to help make up for her vaccination disaster. Sweets fix everything, right? In addition to my famous 'Crazy Cookies n' Cream' cupcakes, I tried a new idea of mine-and from the sounds of it they turned out pretty well.
Vanilla Almond Cupcakes with Raspberry filling and Vanilla Buttercream frosting
You will need:
For Cake: 1 Box white cake mix (and ingrediants called on box for the 'egg white' recipe) 1/4 cup flour 1/2 tsp Wilton's almond extract
For Filling: Solo Raspberry cake Filling (yeah, it's a cheat. Totally from a can, but it's sooooo good it does not matter!) Note: it should be in baking isle with pie fillings
For Frosting: (This is the Wilton Buttercream Recipe, its a bit stiffer than regular buttercream) 1 cup vegetable shortening 1tsp Wilton clear vanilla extract 1 pound powdered sugar 3 tablespoons milk 1 tablespoon Wiltons Meringue powder
To Make Cupcakes: Use Directions on cake mix package for the egg white recipe Add 1/4 cup flower Add 1/2 Wilton's Almond extract
Blend well, and fill cupcake cups Cook as directed on package for cupcakes
Make frosting while cupcakes are baking: Add vegetable shortening, Wilton Flavoring, and milk. Blend on low until well incorporated Slowly stir in powdered sugar and meringue powder Mix very well until it is fluffy and creamy. You can add more milk to make it thinner if you would like
When Cupcakes are Cool: Insert the end of a wooden spoon directly into center of cupcake, wiggling it around a little bit to make a hole in center of cupcake place raspberry filling into a plastic baggie, and snip tip off. Fill cupcakes. Using a Wilton 1M tip, Frost with buttercream, and place a fresh raspberry on top for garnish
Hopefully next time Roxie is bad, Dr. Matt will just think 'Well, I guess it's ok, this means there will be cupcakes' =)
Recently my family and I discovered this little paint-your-own pottery shop in downtown Bay City. It's an adorable little place that you can pick out a piece of blank pottery, and melt the hours of the day away painting it. They glaze and fire it for you, and then call you when your project is ready to be picked up. I LOVE THIS PLACE! We went as a family for Easter, and I returned a few weeks later to make a new dish for Janie.
So with Janie by my side, I sat for a few hours and painted her dish. Pink (of course) with black specks, lettering, paw prints, and bones.
As I was painting, there was a kid's birthday parting going on in the next room. Half of the kids kept coming in to the painting room to pet and play with Janie. Tired of having to keep calling the kids back to the party, one of the parents asked if Janie and I could join the party for a minute or two. So we spent a while playing and talking with some kids, and I put her through her tricks. The way this dog interacts with children melts my heart.
After a while of the party, we sat back down, me painting, Janie chewing on her bone. The final touch of paint was Janie's actual paw-print right in the center of the dish. She didn't understand the whole 'paint on the paw' deal, and we left a few paw prints on the art studios floor (oops).
I LOVE the way this dish turned out. I brought it home after they were done firing and glazing it, and thought it needed 'something more'. I figured you can't ever go wrong with bling, so I glued on little rhinestones. It's adorable!
I brought it home to show Jonathan, his first reaction was "Where's the one for Baxter?" (Jonathan loves his cat) Guess I have another trip to the studio in the near future!
Gotta love those Oreos! I'm a big fan of these little cookies, even the vanilla version. They are super fun to bake with, because they have so much flavor. I made this recipe both as cake and cupcakes, and both versions were AMAZING. The cupcake version had a white buttercream filling and whole oreo on bottom of each cupcake. WAY YUMMY. (Both versions I took into work. Bless my co-workers for always trying out my experiments!) Here is the cake version, as I neglected to take pics of the cupcakes when I made 'em, and lord knows there HAVE to be pictures =) You will need:
For Cake: * 1 box of chocolate cake mix * 1 cup sour cream * 30 oreo cookies, crushed (NOTE: Double stuffed Oreos do not work as well. Major bummer.) * 1/2 cup mini semi sweet chocolate chips * 1/2 cup vegetable oil * 3 large eggs * 1 teaspoon vanilla extract
For Frosting (this is a double batch, due to frosting in between layers of cake): * 2 sticks margarine at room temp. * 6 cups powdered sugar * 6 to 8 Tablespoons milk * 2 tablespoons vanilla extract * 30 MORE crushed Oreos! (You can't get enough of a good thing!) TO MAKE:
*Pre-heat oven to 350
Cake: * In a large bowl combine cake mix, sour cream, eggs, oil, and vanilla. Blend on low for about 1 minute. Fold in crushed oreos and mix well. * Pour batter into 2 round cake pans that have been sprayed with non-stick baking spray. Cook on 350 for as long as cake mix box says for the round cake pans. * After they are done, set aside to cool completely. (Frosting the cake while its still warm will (duh) melt the frosting that is made out of BUTTER. Had to learn this the hard way. Go figure, I am a blonde after all.)
* Split the quantities in half, making two separate batches. This way it will be sure to come out nice and fluffy. * Beat the margarine on high until fluffy. * Reduce mixer speed to low, and add in Vanilla * Slowly add in powdered sugar * Add in 3-4 tablespoons of milk. (Adding more milk will make frosting more light and fluffy) * Hint: you can't over beat butter cream frosting. The longer it mixes, the fluffier it gets! Let 'er mix like crazy! * Fold in crushed Oreos
To Assemble: * Take first cake out of pan and place bottom side down onto cake plate. Frost top LIBERALLY with frosting * Take second cake out of pan and place bottom side down on top of first cake. Frost top and sides of cake LIBERALLY =) * Decorate with Oreos that have been cut in half around the top and base of cake, using one whole oreo in centerof cake. Sprinkle mini chocolate chips on top of cake.
It was recently my friend Lindsay's birthday, so I made cupcakes to take in to work to celebrate. She loves wine, so I thought up this 'Wine and Cheese' cupcake recipe. I know it sounds kinda like 'how could that be good?' But trust me, its sinful. The only challenge I had while making them was not drinking all of the Champagne. Here is what it intales..
Pink Champagne Vanilla Cupcake with Cream Cheese and White Chocolate centers and Champagne Butter cream Frosting It's ridiculous. They are so amazingly sweet (not to mention cute when you decorate them with little sugar 'bubbles' and clear sparkles to simulate the bubbles of the Champagne.
Here's the Recipe:
You will need: For the Cupcakes: * 1 box white cake mix * 1 1/4 cups champagne (any kind will do, even the cheap stuff) * 1/3 cup vegetable oil * 3 egg whites * 4 or 5 drops red food coloring For the Filling: * 6 oz cream cheese (softened) * 1 egg * 1/3 cup sugar * 1 tsp Vanilla * 1/4 cup White Chocolate Chips For the Frosting: * 1/2 cup butter or margarine (softened) * 4 cups powdered sugar * 1/4 cup Champagne * 1 teaspoon vanilla (try to use clear vanilla extract to keep frosting white)
Directions: * Pre-heat oven to 350 * Mix dry cake mix and champagne. Add oil, eggs, and food coloring. Use as many drops of food coloring to achieve 'pink' color. * Beat with electric mixer for about 2 minutes on medium speed. * Fill muffin cups (I find that using the silver cupcake liners are really cute for these cupcakes) * Set aside and prepare filling
* In a seperate bowl, beat cream cheese, sugar, vanilla, and 1 egg, until smooth. Fold in white chocolate chips. * Place one heaping tablespoon of mixture ontop of each filled cupcake cup. The filling will sink into the cupcake while it is baking. (amazing)
* Bake cupcakes for 17-22 minutes until tops are light-golden color. Let cool.
* Prepare the champagne butter cream frosting. * Beat 1/2 cup butter or margarine (I always use margarine, it tastes just as good) * Add in 1 tsp. vanilla, and slowly add in 4 cups powdered sugar, and 1/4 cup champagne. (I add these little bits at a time, changing from champagne to powdered sugar and back again.)
Once the cupcakes are cooled, use Wilton 1M frosting tip and pipe out frosting onto cupcakes. Decorate with Wilton's edible pink pearls and clear decorator sugar crystals.
The final product is so cute, not only from the outside, but from the inside as well. The white frosting, pink cake, and white center is adorable after you take the first bite and see the inside.