Monthly Archives: April 2011

Fresh Strawberry Angel Cake

I decided to make my mom a (late) birthday cake. Her birthday fell on Easter this year and with everything going on I didn’t have the time to make her anything, so better late than never!

I will admit, I bought the angel food cake. They are like $4 at the grocery store so I didn’t want to spend all the time making it myself. I cut it in half horizontally so that I could slip a layer of strawberries in the middle.

Filling recipe:

2 cups chopped fresh strawberries

3 tbsp pureed fresh strawberries

Then I put the lid on and made fresh strawberry butter cream (YUM!)

I had some trouble with the butter cream… needless to say, it’s pretty heavy for an angel food cake. I hadn’t really thought that one through. My problem was when it came to frosting the outside where the filling is. I put quite a tall pile of filling in there, so there was a wide section to frost with just strawberries. They started coming out a little and getting stuck in my frosting. I ended up putting half of the butter cream in a ziploc and piping a flat blob across the filling section and smoothing it upwards to “stick” it to the cake part. Here is the finished frosted product:

I started getting low on butter cream as I was trying to figure out how to frost the inside of the angel food cake.. so I just kinda blobbed it in as best I could. Didn’t have enough frosting to make it all the way down to the bottom but no one will notice, right? ūüôā

I started cleaning up and forgot to put the cake straight in the fridge. I started drooping a little on the sides so I fixed it up quick and stuck it in the fridge to harden up.

When I decided a few weeks back that I wanted to make a strawberry butter cream, I started looking online for recipes and didn’t really find anything that suited what I was looking to do… So I used my own vanilla buttercream recipe and adapted it a bit. Here is what I ended up with:

1 stick butter, softened

1 16oz box powdered sugar

3 tbsp + 1 tsp fresh strawberry puree

1 tsp vanilla extract

1/2 tsp milk

I just mix everything together at once, and probably a little longer than I should. It’s easier to frost the cake when the butter cream is a little airy and “whipped.”

Let me tell you – this butter cream is AMAZING. I will be bringing the cake to my mom in a little bit and we won’t eat it until later. I will try to get a pic of it cut to put in here later with an update on how good it tastes all together!

**Strawberry disclaimer:  by fresh I mean I drove out to the strawberry fields and bought  strawberries that were picked this morning! Being in N. California I am spoiled and have easy access to the best strawberries! I mean look how red they are!

UPDATE-

The cake was amazing, of course. I love the buttercream, I will definitely be using this recipe again! I probably won’t use it on angel food cake though, it was very sweet, and I’m not a huge fan of super super sweet or super super rich things. Here is the inside of the cake photo, as promised:

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New Cookie Cutters

Found this site:

www.cheapcookiecutters.com 

I just ordered 6 new cutter for myself and 4 for a coworker who wants to place an “order” with me for a batch of cookies! Is Carrie in business??

Stay tuned for the appearance of new shapes…

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Easter Treats!

After doing a lot of online searches for cookie ideas, I decided to try a new approach with my cookies.¬†In the past I have covered the cookies with butter knives in my icing (similar to Royal Icing, but it was actually my grandmother’s recipe – and way yummier!) and then doing buttercream outlining and details (I picked this up from my aunt). I read a bunch of bloggers how-to’s on sugar cookie decorating with Royal Icing, and decided to try the “flooding” technique with my icing. It worked pretty well and the cookies look great. Unfortunately I did it one color at a time because of the thicker-outlining/thin-it-out-for-flooding part. This led to uneven amounts of cookies in different colors, and no use of sprinkles (I usually do about 1/3 – 1/2 solid colored with sprinkles. Next time I will think it out again to decide which way to go.

I did still do my buttercream for the details because I didn’t want to deal with thickening icing again and the buttercream is SOO easy and hardens just as nicely.

There ended up being about 70ish cookies: I did the names on eggs/butterflies for coworkers. One tray of cookies is going with my mother in law for Easter, and the rest are coming with me to my family’s Easter. (Since I took over making them – my gma used to do it – my family is obsessed with them and looks forward to every holiday.)

So here they are.. I really need to work on my cookie picture taking skills!

So I also chocolate dipped some peeps! I was inspired by this post and since one of my coworkers is OBSESSED with peeps I thought it would be fun to try. Here are the finished peeps waiting to dry:

And to end with a story…

I was baking my cookies and realized I didn’t have enough so I went to the store to buy more cookie dough stuff… While I was waiting for the dough to chill I started out on my icing. The finished ones went on a tray in my back bedroom to be out of my way. I shut the door so that the pets can’t get in there. So then I started in on my baking (music ¬†blasting as always) and finished up right before my husband got home. As he walked around the corner he noticed the back room door was open… my puppy got the door open, knocked down the tray of cookies and was nearly done eating them all! Final count at the end was a loss of 22 cookies! Needless to say I was beyond¬†pissed. And the puppy was on a sugar high till 2am that night!

Take 2 steps forward and 1 step back! 

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Caitlin’s 1st Birthday Cupcake

I was asked to make the smash cake for a coworker’s daughter’s 1st birthday. She wanted a giant cupcake, very girly. Here is the end product!

Giant Cupcake

It’s just yellow cake, with vanilla buttercream frosting. Very yummy! I borrowed the big top cupcake¬†mold from another coworker, and made regular cupcakes to match with the leftover batter.

Matching Cupcakes

Up next: Easter cookies! …..

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I Have a Blog!

I recently discovered how much I love making – creating – things.

I have been making sugar cookies since I was little, but I have been getting more and more fancy with it over the last couple years. My small addiction to buying cookie cutters has helped expand my cookie creating possibilities.

I have also experimented lately with other cookies, cakes, and candy. I decided to create this blog to show off some of my special creations!

Hope you enjoy…

P.S. here are some of my recent creations to kick off the show!

St. Patrick's Day Cookies 2011

Valentine's Day Cookies 2011

Chocolately Chipless Chocolate Chip Cookies

Giant Cupcake

Chocolate Dipped Strawberries

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