Noah's Vader...

About a week ago a girlfriend of mine called and asked me to make her son's birthday cake. I said sure no problem! Well I had no idea what I was getting myself into but after it was all said and done I had the best time. This was the first time I had baked in a long while and boy o boy did it feel good to be back in the kitchen. With a little help from a fellow caker and my friend Natalie, Vader was a hit!

Here comes the bride...and her cake!

This past Saturday I completed my first wedding cake...I have to say for someone who has never stacked a cake before I did pretty well-THANK YOU EDNA FROM YOUTUBE!

Cake was chocolate, vanilla, and red velvet with traditional buttercream icing.

The torte (which for those of you who were once like me and clueless as to what "to torte" means, it just splitting the cake into its layers) and icing process began on Friday at about 2PM and concluded Saturday morning at 1:30AM. The final touches were completed Saturday between 6AM and 12PM before the 1PM wedding.

I had a few Opps moments during this process. The most memorable was realizing that my bottom tier was 2 inches too short. Industry standard for a wedding cake are a minimum of 4 inch tiers. I had almost two and one eighths with icing in the middle...So in the middle of everything I had to make another 14 inch round chocolate cake.

It all came together including the Monogrammed pearl cake topper that I make minutes before the wedding. All in all it was a success. The bride and groom were so happy which made every minute worth it.

Now all I need is a picture of the actual cake...my camera died as soon as I finished stacking the tiers.

Here's one that I took with my phone before the final touches!

Baby takes the cake!!!

I wanted to do something special for our friends Joanna & Jay in honor of their wedding and the coming of their unborn blueberry (AKA baby). Their gift basket included white onesies accented with green sanding sugar. Also included in the basket were three-tiered wedding cake sugar cookies that had piped ribbons on the top two tiers and their initials monogrammed o the bottom tiered also accented with clear sanding sugar crystals. The outer rim of the basket held 16 devils food chocolate cake pops with a vanilla shell and green squiggles to finish off the pops.

For Joanna, Jay, Jet, Elle, and the little blueberry who has yet to arrive.

Happy Birthday Sara!!

It is always a pleasure to make sweet treats for friends and family. This weekend I had the pleasure of baking for two special occasions. First, was Sara's 29th birthday dinner and the second was a bridal/baby shower.
The cat you see in the picture above was on the evite Sara sent out. I was asked to make the cookies on Tuesday and since the party didn't have a specific theme I was originally going to make three-tierd birthday cake cookies but it just didn't speak to my soul so I slept on it...the next morning at about 5:45AM while I was RSVPing to her dinner I saw the cat and the rest is history. I made my own cookie cutter that morning and the cookies were delivered first thing Friday morning!

I was unable to attend the dinner but late that evening I received the following text message "Thank u so much for the amazing COOKIES!!!!! They were a huge hit!!!! They not only looked incredible but they tasted amazing too!" -Sara

Your welcome Sara-Happy birthday!

Bridal Shower Mini-Dessert Bar

Congratulations to my friend, Meghan, who is getting married at the end of August. Meghan asked me to bake her dessert for her bridal shower. Meghan's mom gave me carte blanche to be as creative as I would like. I was honored and decided to take a stab at a mini dessert table inspired by AmyAtlas.

White chocolate and Milk Chocolate dipped pretzels with pink and blue squizzles to match the invitation.

Mini Dessert Bar Menu: Chocolate and vanilla cake pops coated with white and milk chocolate bark sprinkled with hot pink non-pareils or blue chocolate squiggles. Each cake pop was accented with an individual tag matching the front of the invitation. These beautiful cake pops were inspired by Bakerella's red velvet cake pops. Chocolate dipped pretzels as featured above. My no fail sugar cookie recipe adapted from Elisa Strauss' Confetti Cakes Cookbook with traditional royal icing in the shape of a wedding dress. At the last minute I added the time treasured rice crispy treats made Alexis' way with just a little extra marshmallow on top of each square and sprinkled with the hot pink non-pareils.

My humble beginnings with Fondant...

The purple boxes (my first fondant cakes) were made for one of my best friends 30th birthday dinner.

The purple bow cupcakes and purple Orchid cake were my 1st fondant covered cupcakes and my second fondant cake which I made for another best friend's 30th birthday. I also made the cupcake tower out of Styrofoam and ribbon.

My third fondant cake was the blue "Tiffany" like box which was made "just because" I wanted to test out my newly arrived can of Choco-pan. I had never used cocoa-pan fondant before and couldn't wait to test it out. I think I received it in the mail from my favorite online shop Global Sugar Art the night before I made the cake.

Finally the pink and brown cake was made for another one of my best friends' baby shower. The gal was made out of fondant and her dress was hand-painted to match the dress my friend actually wore the day of her shower.

This was too cute not to share.

Welcome New Ones!

I have been dying to try onesie sugar cookies and today I gave it a go. I used the sugar cookie recipe from Confetti Cakes (which I love) and Joy of Baking's royal icing recipe. In honor of Aidan born 9/08, Mari born 4/09, Chloe born 6/09, and Doran born 7/09... thank you for giving me a reason to bake today.

Thank you Amy for letting me borrow the onesie cookie cutter!




And a special congratulations on Mari's upcoming baptismal.

NOW that is a peach cobbler!!!

Teddy has been asking me to make peach cobbler for as long as I could remember so last Sunday I went to the Santa Monica Main street Farmer's Market and got the sweetest and Juiciest peaches I could find and adapted one of Paula Dean's Cobbler recipe's. What followed was a shower of compliments from a true cobbler connoisseur who called again this morning to tell me that "This is the BEST cobbler [he has] ever had"

Ingredients

* 5 Large fresh peeled and sliced peaches
* 1 1/2 cups white sugar,(set aside 1 Cup for later use)
* 1/2 cup light brown sugar
* 1/2 cup water
* 1/4 teaspoon nutmeg
* 6 tablespoons butter (1 1/2 sticks but I think 1 stick is fine)
* 1 1/2 cups self-rising flour
* 1 1/2 cups milk
* Dash or two of Cinnamon

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, 1/2 cup light brown sugar, nutmeg and water in a saucepan and mix well. Bring to a boil and simmer for 10-15 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk VERY slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 45-55 minutes.

Paula Deen meet Gluten Free

There is nothing like a July 4th BBQ with Fried Chicken and watermelon. This year I adapted Paula Deen's famous fried chicken recipe to make it Gluten Free so that I could enjoy it too. I have never made fried chicken before so this was an entirely new experience. I used coconut oil which is said to have many health benefits and Bob Mills Gluten Free Flour. The results-DELISH!!!!

Ingredients

* 2 eggs
* 1/4 cup water
* About 2 tablespoons hot red sauce
* 1 1/2 cups Gluten Free Flour
* 1 teaspoon pepper
* Pepper, salt, garlic poweder
* 1.4 lbs chicken skinless breasts
* Coconut Oil, for frying, 1/2 jar Spectrum brand

Directions

In pie plate, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In pie plate, combine the GF flour and pepper. In a seperate bowl season the chicken with salt, pepper and garlic powder (Be generous). Once the chicken is coated with salt, pepper, and garlic powder dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a medium sauce pan. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. For dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Thomas the Train Cookies

As a single lady without children I had no idea how popular Thomas the Train was until a friend ask me to make Thomas the train cookies for her daughter's 3rd birthday party. I had 4 days to get the job done while packing for my trip to Israel. I thought "No Problem" finding a train cookie cutter will be a snap-WRONG! I spent a day calling every store, shop, and friend that I thought might have a train cookie cutter large enough for cookie favors. I drove to the Valley and back and still no train cookie cutter. 3 days remaining and I have to get this done so what does every daughter of a retired contractor do? She makes her own. Using FDA approved wire from the home depot and tape I made Thomas the Train!

Thank you to KitchenGifts for the most unbelievable sugar cookie recipe

NO FAIL SUGAR COOKIES
This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below)

Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen 3” cookies.
HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Re roll leftover dough and repeat the process!
An added bonus is that you are not adding any additional flour to your cookies.