Archives for the Month of April, 2012

Dolphin Cake

Spring is here!

Just a few pictures from our walk and craft yesterday. It was a windy but we enjoyed the warm weather anyway!

Wedding Cake

I just received a few more pictures of my January wedding cake for Emma and Brian Maddy! I loved this wonderful journey I took. I couldn't have done it without my cousins Taylor and Jessa!

Rainbow of Colors!

Rainbow cake: (n) 6 layers of cake colored: Red, Orange, Yellow, Green, Blue and Purple. Buttercream filling. I thought this cake would be one of the easier cakes I have made. I was wrong. I had such a hard time making two 6 layer cakes look proportionate. I had to take the cakes apart layer by layer and cut off a half inch to 1 inch. It was very messy! I am looking forward to a picture showing the inside!  

Baby Bumble Bee

I am not sure this Bumble Bee will make it into the scrapbook with all the love it is getting! I'm bringing home a baby bumblebee,  Won't my mommy be so proud of me,  I'm bringing home a baby bumblebee,  Ouch! It stung me! 

Independence

Sometimes I have to remind myself that 5 year old independence is better than perfection.

Doll Cake Revisited

Last week, I bought a Wilton Wonder Mold. I knew it was time, I had 2 upcoming doll cake orders! The last time I made a "doll cake" was with my Mom. We made it for Holly's 1st Birthday (10 years ago). We used a Pampered Chef  Classic Batter Bowl and inserted an actual Barbie. I remember being so proud of us! Thanks Mom for helping me to be where I am today!

Twins Home Opener 2012

I wouldn't call us true baseball enthusiast but we do like to make it to one game every year. That said, a yummy treat was needed to celebrate the new season and what is better than mini donuts? Easy Baked Mini Donuts 1/3 cup Butter Crisco 1/2 cup Sugar 1 Egg 2 teaspoons Vanilla 1 1/2 cup Flour (I used whole wheat) 1 teaspoon Baking Soda 1/2 teaspoon Salt 1/4 teaspoon Nutmeg 1/4 teaspoon Cinnamon 1/2 cup Milk For Topping: 2 sticks Butter, melted Mix together: 1 cup Sugar 1 teaspoon Cinnamon Preheat oven to 350 degrees. Grease the mini muffin pan. With a paddle attachment, cream the Crisco and sugar. Incorporate the egg. Mix in the vanilla. In a second bowl, combine the dry ingredients. Alternate adding dry ingredients and the milk into the butter mixture, finishing with the dry ingredients. Drop 1 Tablespoon of the batter into each greased muffin compartment. Bake at 350 degrees for about 10 minutes. Roll each warm muffin in the melted butter followed by the cinnamon and sugar.

My Marshmallow Fondant

  My Marshmallow Fondant • 1/4 cup butter • 1 (16 ounce) package miniature marshmallows • 4 tablespoons water • 2 teaspoons vanilla extract • 2 pounds confectioners' sugar, divided Melt the butter and add the marshmallows: Melt. Add water and vanilla.....and coloring (if you are coloring the entire batch) Pour into Kitchen Aid .... Add confectioners' sugar 1 cup at a time. This will be stiff! Knead the fondant, roll into a ball and refrigerate overnight (or at least one hour) Bring to room temp....at this point I add a medium ball of Wilton Ready Made Fondant....this helps the fondant bind together and still taste awesome! Knead and use!