Horse Cake

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One of my friends got a horse. Though I am not really into horses and such, this was the perfect opportunity to make the cute horse cake that I learned how to make. I brought this cake to school and it was so cute! And it was really easy, too. You could use any cake recipe, really. Here’s a link to a video tutorial and templets:

http://www.bettycrocker.com/videos/videolibrary/birthday-cakes/how-to-make-a-pony-cake

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Football Cake

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OK, since this is my second football dessert, you probably all think that I am really into football. You are wrong. I would be happy if my state’s team won, but I don’t usually watch more then 25% of the game, if that. And almost 0% of the time do I actually know what’s going on. The football cake pops that I did were for a super bowl party, and this cake was because my brother decided that I was going to make him a birthday cake for school (even though his birthday’s in the summer). I think it turned out very football-like, and it was really easy (I didn’t even use a templet). Here’s how you do it:

http://www.youtube.com/watch?v=qloP3URAgFU

Stenciled Lace Cake

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My friend requested that I do a lace cake for her birthday, I looked up how to do this online and decided to just buy a lace stencil. It was like $30, but I figured that if the cake turned out nice I would do it again. The first cake I made completely fell apart. I tried to save it, but it was too late. That left me with only 1 hour and 20 minutes to bake a cake. Considering the amount of time I had to bake the cake, I think it turned out pretty well. It was a bit messy, but I think that’s because I didn’t chill the cake for long enough. It still looked pretty good with the addition of edible pearls and pearl dust. I’ll have to try this lace thing again and let you know how it goes. I don’t have a recipe for you, but here’s a very helpful lace cake tutorial:

http://www.youtube.com/watch?v=URr0z9GMbk0

Olive Garden Zuppa Toscana

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This soup is amazing! It seriously may be my favorite soup! The sausage makes it perfectly spicy and salty, the collard greens give it a wonderful presentation. The longer you let it simmer, the better (though you may need to add more stock). The potatoes become almost part of the broth and gives it a wonderful, thick texture. This soup is amazing! Just make it, it’s really easy and won’t disappoint you! Here’s the recipe for this really good soup:

For the soup:

  • 2 3/4 cups chicken stock
  • 1/4 cup heavy cream
  • 1 medium russet potato
  • 2 cups chopped collard green leaves
  • 1/2 lb. Italian sausage
  • 1/4 tsp. salt
  • 1/4 tsp. crushed red pepper flakes

1. Stir the chicken stock and cream it a saucepan over medium heat. 2. Cube the unpeeled potato into bite-sized pieces and add them to the soup with the collard greens. 3. Cook the sausage and add it to the soup. 4. Add the salt and red pepper flakes and simmer the soup for two hours (if you’re in a hurry, you don’t have to).

Triple-Chocolate Cupcakes

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I got to make six dozen cupcakes for my school’s cast party. It was a lot of work, but so worth it. Everyone loved them! I knew that I couldn’t just make regular cupcakes (that would be boring). I did a cupcake version of my chocolate cake with mocha mousse. These were so rich and chocolaty! A death-by-chocolate type cupcake (at least I’d die happy). My dad took some of the extra cupcakes to work and one person sent me the picture above. That’s how good these are. Here’s the recipe:

For the cupcakes (makes about 24):

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp. vanilla extract
  • 1 cup boiling water

1. Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin tins with paper liners. 2. In a medium bowl combine the sugar, flour, baking powder, baking soda, cocoa powder, and salt. Add the eggs, milk, oil and vanilla and beat with an electric mixer for three minutes. Mix in the boiling water. Pour the batter into the prepared cupcake tins. 3. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool.

For the mocha mousse:

  • 3/4 cup whipping cream
  • 2 Tbsp. sugar
  • 1/3 cup coffee liqueur
  • 1 cup semisweet chocolate chips
  • 2 tsp. vanilla

1. In a 2-quart saucepan, mix 1/4 cup of the whipping cream with the sugar and coffee liqueur. Cook over medium heat, stirring constantly, until dissolved and then remove from heat and whisk  in the chocolate chips until melted and then stir in the vanilla. Pour the mixture into a large bowl and cool for about 1o minutes. 2.In a chilled small bowl, beat 1/2 cup whipping cream with an electric mixer on high speed until stiff peaks form. Fold the whipped cream into the chocolate mixture. 4. Fill the cupcakes: using a cupcake corer or just a spoon, remove the centers of the cupcakes. Fill with mousse and refrigerate.

For the chocolate frosting:

  • 1 1/2 sticks of butter, softened
  • 2-3 cups of powdered sugar
  • 1-2 Tbs. milk
  • 1/3 cup cocoa powder

1. Beat the butter and powdered sugar until well combined. Beat in the milk until the desired consistency is reached. Beat in the cocoa powder. 2. Frost the cupcakes. Enjoy!

Basic Chocolate Cake Pops

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I just love cake pops. They are like amazing, fabulous, delicious, adorable, (and SO MUCH MORE) all packed into one!!! So when I was asked if I wanted to make cake pops for a spa at my church, of course I said yes. I decided just to do chocolate: chocolate cake, frosting, and candy melts, then I drizzled some white candy melts on there, too. By the way, I suggest using candy melts instead of chocolate. They come in a chocolate flavor if you want, or you can get many other colors that are also yummy. Why are they so much better then chocolate? Because they melt and dry VERY quickly. Your first dipped cake pop will be dry by the time you dip your last one. These turned out so great, and everyone loved them… except for one person who didn’t like frosting (I know what you’re thinking: who doesn’t like frosting!?!?!?). Here’s the amazing recipe:

For the chocolate cake:

  • 8 Tbs. cocoa powder
  • 1 cup boiling water
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 2/3 cups self-rising flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 2 eggs

Mix the cocoa and boiling water in a bowl. Set aside. Preheat the oven to 375 degrees F. Grease and flour a 8-10 in. cake pan. Whisk the flour baking powder, baking soda, and salt. Beat the butter and sugar until well combined. Mix in the vanilla and eggs. Gently beat in the dry ingredients until combined. Fold in the cooled cocoa powder mixture until even. Pour the batter into the prepared pans and bake for 45-60 minutes, or until a knife inserted into the center of the cake comes out clean.

For the frosting:

  • 1/2 cup butter
  • 2 cups powdered sugar
  • 1/3 cup cocoa powder

Beat the ingredients until light and fluffy. Add 1-2 tablespoons of milk if desired.

Assembling the cake pops:

  • 1 (8-10 in.) cake, cooled
  • frosting (amounts vary)
  • candy melts
  • lollipop sticks
  • styrofoam block or cake pop stand

1.For the cake pop batter, crumble the cake as thoroughly as you can with you hands, until the cake has no large pieces. Mix in frosting, a little at a time, until the cake pop batter can be formed into a large ball that doesn’t crumble and doesn’t loose it’s shape. 2.Roll into balls. Refrigerate for about half an hour (or pop them into the freezer for about 10 minutes), or until firm. 3.Melt the chocolate or candy melts and dip the lollypop sticks into the melted chocolate or candy melts about 1/2-1 in. and insert them immediately halfway into the chilled cake balls. Refrigerate until the candy has hardened. 4. Dip the cake pops into the melted candy making sure that the candy reaches the candy where the stick meets the pop, creating a chocolate seal. Tap the cake pop on the bowl to remove any extra candy. Stick the stick in the styrofoam block or cake pop stand and allow the candy melts or chocolate to cool completely. Drizzle with white candy melts if desired.

Red Velvet Cupcakes w/ Strawberry Cream Cheese Frosting

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When my friend asked me if I could do red velvet cupcakes with strawberry frosting I was really surprised, I didn’t even know such things existed! I wasn’t sure if they would turn out OK. It was very important for these next red velvet cupcakes to turn out because some that I made the year before were gross. Everything turned out fine because the cupcakes turned out great. People liked them and they were SO pretty. I sprinkled a little pearl dust on each one (found it a Jo-Anne Fabrics), these might just be the cutest cupcakes ever. They were seriously princess cupcakes!!!! Perfect for Valentine’s Day. Beautiful. There was no one in my house but me when I finished them so I obsessed about how pretty they were to my little yorkie-poo:) Here’s the recipe for these little cuties:           

For the cupcakes:                                                                                                                                                                                       

  • 2½ cups cake flour
  • 1½ cups sugar
  • 1 tsp baking soda
  • 1 Tbs cocoa powder
  • 1 tsp salt
  • 2 large eggs
  • 1½ cups vegetable oil
  • 1 cup buttermilk
  • 2 Tbs (1 oz.) liquid red food coloring
  • 1 tsp vanilla extract
  • 1 tsp distilled white vinegar
1.Preheat the oven to 350 degrees and line two cupcake pans with paper liners.
2.In a large mixing bowl, whisk together the cake flour, sugar, baking soda, cocoa powder, and salt.  Set aside.
3.Beat the eggs vegetable oil, buttermilk, food coloring, vanilla, and vinegar until well combined, about 1-2 minutes.  With the beater on low speed, slowly add the dry ingredients, and mix until just combined and smooth.
4.Divide the batter evenly among the liners.  Bake 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.  Cool for about 5 minutes in the pan, then transfer to a cooling rack to cool completely.
For the strawberry cream cheese frosting:
  • 1 stick of butter (1/2 cup), softened
  • 4 oz. cream cheese, softened
  • about 3 cups powdered sugar
  • 1 tsp. vanilla
  • 1-2 Tbs. milk
  • 1 tsp. strawberry gelatin

1. Beat the butter and the cream cheese until combined. Add the vanilla and then add the powdered sugar, a little at a time, until the desired consistency is reached. Add some milk and then beat until the frosting is light and fluffy. Frost the cupcakes.