Oct 20, 2012 |
I’ve been having this craving for weeks now. Something sweet. Something other than chocolate. Something that lends itself to the Fall feeling that’s going around. Plus, I needed a reason to use my Wilton Harvest Mini Cutter Set.
Wilton Harvest Mini Cutters
This will go in my Semi-Homemade Recipe Box. These fun little shapes are flakey, sugary, and just the right amount of sweet.
After preheating the oven to 400, I rolled out one box of room-temperature premade pie crust (two rolls) onto wax paper. Setting them as close together as possible, I continued to use the Cutters to fill up the entire crust with shapes.
Close Cutters
When there was no more room for cutting, I gently lifted the extra crust from around the shapes. This can easily be balled and rolled for more cutting!
Crust Trimmings
The crust held itself together quite nicely as I transferred the shapes from the wax paper to my cookie sheets. Because these aren’t like cookies that spread, I again could place them close to each other.
Before Basting
In just a few minutes, I had them basted with melted butter and sprinkled with sugar and cinnamon. It took just seven minutes in the oven to crisp them, and five minutes to cool before they were ready.
Baked Goodies
And the clean up? How hard is it to throw away wax paper and clean a cookie sheet? Super easy, just in case you doubted yourself.
They may be tiny, but each bite is more than satisfying. Paired with my favorite cup of coffee, and it’s a most wonderful snack.
Snack Time
Goes Well With Coffee
This is a fun snack to make and nibble. I’m looking forward to using colored sprinkles on other shapes for Christmas. What kinds of shapes would you use?
And Frankly, My Dear… that’s all she wrote!
Jul 31, 2012 |
Well, we did it. We finished our Wilton Cake Decorating Course. As has been the standard for the last four weeks, Dot’s cake, well, took the cake. She always has the other students and the instructor oohing and ahhing over her gifted artistry.
In the four-week course, we learned
How to properly bake a cake and how to level a cake
How to fill cupcakes and how to fill a layer cake
How to make out own icing in stiff, medium, and thin consistencies and when to use each one. We learned how to color icing
How to ice a cake and how to later smooth it
And we learned how to decorate. Did you see me smile when you read that? Try again:
We learned how to decorate!
We learned tips and icing bags and angled spatulas and piping gel and color and consistencies and flowers and leaves and pom poms and writing and roses and more.
And these are our Final Projects.
Dot had a plan, but when we got to class she scrapped it and went freestyle. Have I mentioned how gifted she is? I couldn’t toss out a plan and come up with something this gorgeous on the spur of the moment!
I thought up a Summer Garden. I’m disappointed that I didn’t color enough icing for the cake; it’s a bit thin in places. But I forgave myself: I’m a beginner. And it turned out well for a beginner.
Dot’s cake was German Chocolate with a coconut-pecan filling
Mine was a lemon cake with a raspberry preserve filling
And we’re not sorry we cut into them.
Not.
One.
Bite.
And Frankly, My Dear… that’s all she wrote!
Jul 17, 2012 |
As some of you know, Dot and I are in the middle of the Wilton Cake Decorating Basics Class.
Last week we learned how to level a cake, and how to cut, fill, and frost it.
You’ll recall that for as much as I love being in the kitchen, I’d never baked a cake until a few months ago. It turned out all right for my first attempt.
This week, our homework was to bake and ice a cake before coming to class. My first two cake attempts failed miserably. I neglected to let the first cake cool before trying to remove it from the pan. I think needing the hot pads before turning it over onto the cooling rack should have been a clue. The second cake decided it wanted to stay in the pan as well… or at least, half of it did.
Finally, with Cake Round No. 3, I was greeted with near-perfect, 8-inch, round French Vanilla cakes. We iced them the day before and took them to class with us.
After a little instruction and demonstration from the instructor, we were basically told to do our own thing.
The icing colorant I brought was unusable. Apparently, when the directions say “use a clean toothpick each time” to pull the gel from the tiny jar, they mean it! Also apparently, the last time I used my reds and greens, I didn’t pay attention. Because my colorant was unusable. So I was relegated to using the coloring that Dot chose.
I’m proud of my efforts:
I intentionally left part of the outline transfer showing. I liked the red gel underneath. I also intentionally blended the blue and white icings to look like a Frost-ee or Icee.
I’ve no intentions of eating the cake; as we have enough in the house with just Dot’s cake. So I promised this one to my friend’s son whom I affectionately refer to as my Un-Son Number One. His sister is taking the class with us. When we took her home, we showed the family all our cakes, and USNO said he liked mine so I told him after I show it to my family, he can have it. Hey, at least I know it won’t go to waste!
Dot has never decorated a cake before (other than the cupcakes we practiced on last year). The instructor was ah-mazed! Dot has a gift for artistry. Instead of family photos in my house, I hang some of her artwork. So it was no surprise when, at the end of class, everyone ~ and yes, I do mean everyone ~ gaped and gasped and questioned whether she’d actually taken a decorating class before.
Her cake, as you see, was the Piece de Resistance.
Which is just one more reason I’m so proud of her. This Girl’s Got Talent!
And Frankly, My Dear… that’s all she wrote!
Jun 16, 2012 |
My friend Mary lives in Canada. Which is prob’ly a good thing.
We’re both Chocoholics, and if she lived any closer to me we’d most likely be at each others’ door every day sharing the dark sweets in its various forms.
That doesn’t stop us from still encouraging one another to indulge without the other one present. Thank goodness we know our limits. So we’re actually more apt to post pictures on each others’ Facebook wall. Most of the time.
Beautiful, lovely, delicious looking chocolate pictures.
My friend Del introduced me to this website, Foodimentary.com. It’s a fun blog that tells you what foods to celebrate each day. Each. Day.
Seriously, Del?! I owe you the biggest plate of baked goods evvver.
So. Yeah. I finally checked out the blog and discovered that June 16th is National Fudge Day. How awesome is that?
I’m betting you can guess what I’ll be doing after the morning housecleaning, right?! Yup. I’m gonna try my hand at making fudge.
I’m so happy I could cry chocolate tears.
Now, I don’t have any photos of fudge since I haven’t made it yet, but I do have some great photos of my past delicious chocolate goodies.
I hope they inspire you to try your own hand at making some wonderful treats. Enjoy!
The Tiramisu at Bella Trattoria, Mission Inn in Riverside, CA. The coffee was also delectably delicious.
My date with Bocelli.
These donuts will be great when dipped in my ganache.
I made this batch when I wrote my blog review of “Julie & Julia.”
Homemade donuts. Yum!
I didn’t make this great Cheesecake, but it was the finishing touch to my Bunco at Tiffany’s party.
Authentic NYC Junior’s Cheesecake
This is some of the best baking chocolate ever.
Direct from New York!
My Scharffen Berger Prize Package
And it makes a really great holiday drink.
Chocolate Martini made with Scharffen Berger Chocolate.
I use my Wilton Cake Decorating Kit
for more than just icing.
Best Cake Kit
This great ganache was used as a topping
and also a soft chocolate candy.
Making Ganache
These chocolate-covered pretzels are my current
favorite
homemade treat.
Chocolate Covered Pretzels
I hope by now you’re drooling and making out your grocery list. Go on, now! It’s time to make some fudge!
And Frankly, My Dear… that’s all she wrote!
Apr 22, 2012 |
I made my first ever cake today. My first ever real cake. I’ve done the Easy-Bake oven thing as a kid. And in my not terribly distant past, I tried the microwave/stoneware concoction. That was not a cake. That was a moist mush.
So today, I made my first ever cake.
And not just any cake, but a Lamb-shaped cake.
And it was incredibly easy. With Wilton step-by-step instructions and a little creativity, the hardest part was washing the dishes.
It. Was. Cute.
It was almost too cute to eat. Almost. Yeah… we felt really bad eating that cute, adorable lamby-pie cake. Really, really bad.
But that didn’t stop us from doing it.
And you know what? I’d do it again!
And Frankly, My Dear… that’s all she wrote!
