Last night I took a Beginner’s Cake Decorating class at Kathy’s Kreative Kakes. We learned how to make perfect dots (harder than it sounds), how to pipe different borders on your cake, draw straight lines with frosting, as well as make roses!
See here for details from my Cupcake Decorating class.
Oh dear, it should be a crime to look so yummy!
I have come across yet another food blog that I love. Above is an image of banana bread crepe cake with butterscotch. I know. The title alone is enough to make drool fall onto my keyboard.
Enough said - I believe I will need to invest in this cookbook, written and photographed by Deb Perelman, the author of the blog.
Doing some stress relief in the kitchen! Cinnamon roll cake from my favorite food blog.
The Deli Garage Food Cooperative, based in Germany, has developed an edible spray paint for those times when, you know, your tomato needs some serious BLING.
What food would you spray paint?
Every cook, being human, errs, bungles, botches, and screws up in the kitchen once in a while. Here is a list of common cooking mistakes.
And here are a few I’m guilty of:
I over-soften butter. I’ll spontaneously decide to whip up a batch of cookies and then, oops, that stick of butter is supposed to be room temperature. Nothing a few seconds in the microwave can’t fix, right?
But it is better to let it stand at room temperature for 30 to 45 minutes to get the right consistency. You can speed the process significantly by cutting butter into tablespoon-sized portions and letting it stand at room temperature.
Properly softened butter should yield slightly to gentle pressure. Too-soft butter means your cookie dough will be more like batter, and it will spread too much as it bakes and lose shape. Butter that’s too soft also won’t cream properly with sugar, and creaming is essential to creating fluffy, tender cakes with a delicate crumb.
I’m too casual when measuring ingredients. The result could lead to dry, tough cakes, rubbery brownies, and a host of other textural mishaps.
Not knowing your oven’s quirks and idiosyncrasies can lead to food cooking too quickly, too slowly, or unevenly.
I think this is a brilliant idea. Easy to make, easy to eat, yummy, and can be decorated to fit any holiday or celebration. These would make a perfect Christmas party platter.
I can’t think of many things better than stuffed mushrooms! And with the holidays coming up, this is a dish people are sure to love - that is, if you don’t eat them all before the party!
Here is a mouthwatering recipe I found online.
This is such a brilliant idea! Take a fancy cupcake pan and place cookie dough on top. Bake as usual and then carefully pick up (after cooled). Now you have cookie cups that you can fill with cream, ice cream, pudding, or anything else! This is sure please a crowd!
Have a fun weekend!
My plans: Pumpkin carving, group exercise class, baking lots of Halloween goodness, rock climbing, a haircut, and a very special Skype date
What are your plans?
*Isn’t this little guy adorable? I couldn’t help but share!
This is me at my Petit Four baking class this morning! These creations are the most delicious little bites, but such a hassle to make!
Just made this today following the recipe on this blog. And guess what? You only need 2 ingredients and this will take you about 15 minutes tops!
Prep:
Line 8x8 pan with parchment paper.
Ingredients:
10oz Ghirardelli white chocolate chips
15 regular size Oreos, plus 3 for topping
Instructions:
Place chocolate in a double boiler over low heat and stir continuously, until chocolate is completely melted. Transfer chocolate to a heat proof bowl and cool for 5 minutes. Add chopped Oreos and stir to combine. Pour mixture into pan. Use a spatula to smooth out top.
Finely chop remaining Oreos and sprinkle on top. Chill for about 10 minutes until chocolate becomes solid.
Lift whole bark out of pan by holding onto parchment or wax overhang. Split bark into pieces with a fork.
Saltine cracker toffee… almost done!
