January 12, 2012

Final Baby Shower Cupcake Toppers

Ok! Here are the final cupcake toppers for the baby shower tonight. I did them yesterday, and they were pretty fast, once I had the modeling chocolate made and made up my mind which style looked best. I ended up using a rubber stamp of a baby carriage and a small, round cutter, and then brushed them with pearl dust so they would shimmer. Hope they all like them!

Now I'm off to make some chocolate cupcakes for the girls at a medical office and for a new friend :) - oh, and also for a friend's mom who is turning 70 this weekend!

January 9, 2012

Chocolate Chip Cookies!

Made these last night - YUM! Thought I'd try a new recipe I found on PINTEREST. It says the New York Times voted this the best recipe. I found them amazing, but a wee bit too sweet, so next time I will take out a bit of the sugar. Other than that, they were WONDERFUL! I used both milk and semi-sweet chocolate - heavier on the milk chocolate, and I did not refrigerate them for the "24-36 hours" - ha, ha! Who can wait that long??????? Anyway, here is the recipe:

New York Times Chocolate Chip Cookies

2 cups minus 2 tablespoons (8 1/2 ounces) cake
flour

1 2/3 cups (8 1/2 ounces) bread flour

*You CAN use just all purpose flour, but I did use cake flour & bread flour.

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated
sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips

*I used milk and semi sweet chocolate

Sift flours, baking soda, baking powder and salt into a bowl and set aside.

Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla.

Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips.

Refrigerate dough for 24-36 hours.

When ready to bake, preheat oven to 350.

Drop spoonfuls of dough
onto baking sheet. Bake for 10-12 minutes. (DON'T over-bake).

ENJOY!!!

Back to Blogging :)


I may not be able to do cakes full time right now, but I'm going to start blogging more - hey, I have a great blog site already set up, so why not?

This week I'm helping a friend make some cupcake toppers for a baby shower. The theme uses baby carriages, so we are making mini carriages for mini cupcakes. S asked me to cut them out of fondant, but I'm thinking modeling chocolate (blue) would taste better. I planned to use my cricut cake to cut them out, but then remembered that I had a small mold I had made from a carriage-shaped button, using "Amazing Mold Putty". Love that stuff! It's soooo easy to use, and you can make a mold out of practically anything! It comes in two separate parts, which you squish together when you are ready to make your mold. It takes only 20 minutes, and then you have a great silicone mold which you can use for fondant, chocolate or even baking!

I used some fondant I had on hand to test these out, but will use the modeling chocolate if S thinks they are cute enough. I still have to ask S if she would prefer the molded carriages, or cut-outs, and either will be fine, but here is a picture of the molded ones so far, brushed with pearl dust.

December 15, 2010

Business Closed - for the most part :)

Well, I am extremely GRIEVED to say that I will have to put business on hold again until further notice. Due to family circumstances beyond my control, I have decided to stop "cakeing" for a while. If you have a special request for an "extreme" cake, please go ahead and run it by me - but other-wise, I'll have to just decline any new orders.

I am going to start teaching some classes - so keep posted here and I will let you know the schedule for 2011 before the end of this month. I will also be more actively using this blog to post pictures of my non-commercial baking/noshing experiences.

Thank you to all for your fabulous support and encouragement. I am still dreaming of the day when I will have the family and financial support that I am currently lacking to make this business a success.

Love you all!


November 21, 2010

Baby Shower Cake


Last night's cake. I've done this one before, but this time it turned out a lot better! I was very happy with the results - just wish I could've done a better job taking the picture. I need to have a quick background I can use when I finish a cake, I guess. It would also help if my camera wasn't set to "video"! My kids had used it to take a million videos of our new kitten, and I didn't realize it was on that setting till the cake was gone - thankfully, Sarah knew how to save a still from the video!

November 12, 2010

WILD Animal Cupcakes!






Wow - I'm slow - but here are some fun animal cupcakes I made for my friend's daughter's 7th birthday - They were vanilla cupcakes with "princess (yes, that's what it's called)" flavored buttercream. I made the animals out of gumpaste, which I cut with my fabulous Cricket Cake machine, and then hand-painted with food-coloring. So fun to do!

October 23, 2010

New Orders

Hi - Just to let everyone know that in an attempt to stop trying to "run faster than I have strength", I am going to limit new orders to cake orders over $5oo, and to gourmet cupcakes. While I LOVE doing all the fun, creative things for the small birthday, shower and anniversary cakes, it is almost wiping me out to do so much work on my own. Please do contact me if you want a large cake, or an "extreme cake" of any kind. Also, I will most likely be ramping up the cupcakes. I just purchased 4 cupcakes from another business a couple days ago, and I have to say, they were pretty much horrid. I do still love some of the other people's cupcakes, but these were just nasty. I know I can do better than that! I hope to let you all know the plan soon.
Thanks for all your support.

July 26, 2010

OVERLOAD!

Well! "Be careful what you wish for!" I'm feeling very overwhelmed with the amount of requests coming in!
We will not be taking any more orders for July/August - as my schedule is full with cake and family.
I will be "re-grouping" and developing a new business plan - hopefully involving some cake "elves" to come & help produce mass amounts of sweetness, and a cake "angel" to invest in us!
My family has many needs right now, and those need to come first, so keep posted as to the ultimate out-come of my business plans.
Thank you to everyone for your business!

April 28, 2010

Thanks everyone that came to the Tasting Open House at Preservation Kitchen! It was a lovely setting and the people there were so nice! I'm really wanting to go try dinner or brunch there sometime. I've had lunch there and it was great.

Anyway, I am hours away from my final decision about renting the commercial kitchen in Redmond. I'll post here as soon as it's final.

April 20, 2010

TASTING OPEN HOUSE - SPREAD THE WORD!!!


The PERFECT opportunity for you to come & taste our delicious cakes!!!

SATURDAY, APRIL 24TH 10AM-1PM
PRESERVATION KITCHEN
17121 BOTHELL WAY NE
(IT'S A LOVELY RESTAURANT, NEXT TO YAKIMA FRUIT MARKET)

We will have an abundance of flavors of cakes, fillings and frostings for you to sample. Why? Because you KNOW you will be needing a cake or (cupcakes) SOMETIME, so why not choose your favorites now???

PLEASE PLEASE forward this information to everyone you can think of, as it is indeed a last-minute announcement! Brides - this is a great time to pick your cake!

Preservation Kitchen serves a wonderful brunch on Saturdays from 9am-1pm, so come & have brunch AND taste some cake!
OR, you can come for just the cake - either way, we'd love to see you!

We are asking for a minimum donation of $5 per person, to cover our costs only, but please come even if you can't manage that!

Thank you, and see you Saturday!!