5 posts tagged “cake”
YAY! I made these sunflower cupcakes because I saw it on Katie's blog. Ugh. I wish I could take the credit for these cutie cuppy cakes, but my guilt complex prevents me from doing so!
Haha, this one looks like a freaky Van Gogh sunflower. Eh well...it was my first try!
I made these for my last day at work! Woo-hoo! They were devil's food cake topped with cocoa puffs and a M&M ladybug! The cocoa puffs adhere to double fudgey frosting! Mmmm!
I almost murdered my hubs for almost knocking them down when I tried to bring them out to my car. Word of warning: after watching your wife design cupcakes until 1 a.m. the previous morning, be ever-so-gentle when helping her transport them! :)
The one person who will miss me most, Professor Laura Zucconi. She was always a hungry and eager recipient of my many treats I would bring to the office. Here she has a "tearful" goodbye munch.
Ok, so I didn't make up the recipe...but I did decorate these cutie cupcakes!!
They're Barefoot Contessa's Carrot Cupcakes with cream cheese frosting. So they're healthy for you, right?
Ok, maybe not...but they're super delicious and I think they came out super cute!
Enjoy!
I finished my first Wilton course and got a certificate in fabulousity to prove it!! Here are some pics of my final cake and as foreshadowed, I designed my cake based on my favorite teacup! It's just a basic vanilla cake (box mix) with a fresh raspberry filling (recipe courtesy of WC Sis, Katie) and it turned out to truly taste as great as it looks (well, I think it looks great anyway!). I'm so proud of myself for sticking to this. Roses are freaking hard to make...and I'll never ever claim otherwise. But the pay-off was worth it in the end. Thanks to my instructor, Corinne for making the class a truly great experience and to my fellow classmates for the laughs. Can't wait to see you all in Wilton 2!!
p.s. Making black icing is INTENSE. That's all I gotta say.
I am not a perfectionist. I never make anything look the way it should in the magazines. I always felt that food (cake, in particular) had to be made out of plastic in order for it to look so beautiful OR the person decorating the cake was some sort of personification of perfection that I would never come close to achieving. It was for this reason (and a few others) that I decided I would take on the challenge of cake decorating and find out just how hard a task this could be. I actually found that it was quite the opposite of being a daunting, brain-exhausting task that would make me feel sub-par to others' capabilities...it was actually relaxing
The only thing you can keep your mind on while you are stuffing your pastry bag fullof delicious lard and sugar is how to hold your hand steady enough to make the perfect rose pedal or swirl flower. When I tell you that nothing in my life has given me more of a sense of accompishment than when my instructor complimented my shell border, I am not lying. This may seem a little pathetic, and in a way it is, but still it was quite satisfying indeed. I took this class in order to prove to myself a few things. That 1) I can be patient enough to learn something new and I don't have to be great at it, but I have to at least always give it my best effort and that 2) I can accomplish anything my teacher is willing to teach me.
As I squeezed out the icing to form my various shapes, all I could think of was all the various perfectionists that I have always strived to be like but never thought I could ever have the commitment and stamina to become. Like Martha Stewart or those children in China who kill themselves everyday trying to make everything perfect. Their mission in life is to make something be or look more perfect than what their classmate next to them made. This is why the suicide rate is so high in China. Well that and the conflict in Darfur...but I digress.
I felt as proud as a Chinese school kid after my class tonight. I hope you think these are swell too. Thanks, Tricia for providing the fabulous ATK Fluffy Yellow Cake recipe for me and to my instructor Corinne.
Wilton I classes are held at Michael's in Mays Landing. End of shameless plug.
This year I made these delicious coconut cupcakes that made The Barefoot Contessa rich and famous. All I got were a lot of full bellies!
These cupcakes were absolutely delcious (if I do say so myself) and let it be known that I am *not* a baker. They were perfectly moist and tasted like macaroon cupcakes!
Even the frosting was out of this world! However, don't read the ingredients for it...it might frighten you as too how much butter is used! My husband couldn't believe it...but they were so worth it! Enjoy!
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