Wednesday, April 30, 2014
Sunday, April 27, 2014
This is a "go-to" recipe for me and a true favorite among family and clients as well. It is a very mild Banana, in fact most people don't realize it's Banana at first, but a rich buttery Vanilla. I think what throws most people off is what I pair it with. I most often go for a Caramel Frosting Filling with a layer of Ganache of course! I like to turn it into a "fruit salad" Cake in the summer with a layer of sugared strawberries and a layer of cream cheese filling.....and often Ganache :) This one is great as a parfait cake too. Torte it into 3 layers and then fill with gorgeous fillinngs, let them drip out a little and then don't ice the outside, just let all that yummyness hang out and place some beautiful dollops of Icing or Whipcream on the top!
Monday, April 21, 2014
Saturday, April 19, 2014
|This is an Old School Design and Technique Made With Royal Icing. It's Quite Fragile but Very Easy To Make. It's A Very Pretty Accent or Cake Topper. It's Large but can be made for Pennies and Stored for Later. See the Whole Tutorial Here.|
Friday, April 18, 2014
The Perfect Design For Your Baseball Fan!
The Baseball on this cake is a cupcake sculpted and smoothed with Leah's famous "Ziploc Baggie" Techique. If you haven't seen it check out her You Tube Channel. Leah Larson.
The grass is made with grass tip and the ground is modeled with an airbrush.
Monday, April 14, 2014
Thursday, April 10, 2014
These colorful cookies are my families favorite special occasion cookie. They are a soft lightly sweet cookie. The sesame adds a unique and rich flavor. To see the video of how to make these Cookies Click Here :
4 cups Flour
1 cup Sugar
1/2 tsp Nutmeg
1 tbs baking powder
1 cup Butter
3 eggs slightly beaten
1/2 cup milk
1 cup Sesame Seeds
Blend dry ingredients together and cut in butter until a fine meal texture.
add eggs and milk until a firm dough
Roll in to a thick log about 1 1/2 TBS
Then Roll in Sprinkles, nuts, cinnamon sugar, or a combination.
Bake on Parchment Paper at 375 for 12 - 14 Minutes
Cookies will crack slightly but will not be brown.
Bake at 400 for a crisper, drier cookie