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

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

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).


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.