Tag Archives: Decorating
Whew! And here we are – this baking/blogging marathon is nearing its end after quite a busy month!
Before I share this month’s final recipe of the Blogging A to Z Challenge with you, I do want to thank each and every one of you for visiting this blog; for liking and sharing and commenting on the posts.
I am so grateful for having had the opportunity to visit your blogs and websites – what amazing talents you possess and share with all of us. Thank you!
And now for the recipe …
1 bowl prepared batter of your favorite chocolate cake
1 bowl prepared batter of your favorite vanilla cake
Preheat oven to 350* and place paper liners in each of 24 cupcake tins.
Using only one flavor at a time, place one tablespoon of cake batter in each muffin tin, being sure the batter is even and reaches the edges.
When done, carefully place one tablespoon of the second flavor in each tin, again making an effort to spread the batter evenly and to the edges.
Repeat as often as you are able, filling each tin 2/3 full.
Bake until done, according to cake recipe directions.
Allow cupcakes to cool, then decorate with white frosting drizzled with chocolate – or the other way around!
Devour and enjoy!
As you might imagine, the completion of this Challenge is just the beginning of a fresh, new year for this and my other two blogs
and like you, I am impatient to get underway and looking forward to many more shared culinary adventures!
But it isn’t always possible to get to the bakery before work, and those days-old prepackaged wonders at the convenience store only make the idea of a fresh-baked, still-warm pastry even more tempting.
So, here is an easy and quick substitute until a trip to a proper bakery can be arranged.
1 box Duncan Hines Yellow Cake Mix (or any flavor you might like)
1 cup water or milk
1/4 cup vegetable oil
1 teaspoon vanilla
- Combine all ingredients and mix until combined, but do not over-beat.
- Preheat mini doughnut maker according to manufacturer’s directions.
- Pour mixture into doughnut wells, and cook per instructions, or until golden brown. Using wooden tongs to remove the cooked doughnuts is very convenient.
- Frost or generously dust with powdered sugar.
A note about cake-mix doughnuts: I did not know what to expect when I made this, my very first batch of cake-mix-doughnut-maker …rings. Well, these are not exactly the consistency of cake doughnuts, but they are not just ring-shaped cupcakes, either.
I was surprised to find that after 24 hours, the frosting, and/or the powdered sugar melds with the cake to create a much improved and fairly reasonable doughnut facsimile.
Because I discovered a brand new mini-doughnut maker at a thrift store for under $10.00, I was happy to give this recipe a try, but I don’t know that it would have been worth four times that much just to conduct this experiment that resulted in good, but not amazing, quasi-doughnuts.
As part of the Indiana Bicentennial, many communities throughout the state are making quilts, hosting quilt shows, and offering classes to those unfamiliar with quilting.
Knowing that Scout groups, teachers, civic clubs and families often look for kid-friendly ways to incorporate history and the arts into their meetings or lesson plans, I thought it might be fun to make edible quilts. A tasty lesson is no less a lesson!
Although the same idea can be applied to cupcakes, sheet or round cakes, this ‘recipe’ is for cookies. And considering how … challenging … the implementation of these great ideas can become when working with younger children, this particular approach is very easy and pretty cheap.
Before starting, you will need:
Store brand sugar cookies – try to buy at least three times as many cookies as there are children in order to offset nibbling, breakage, disasters, etc. And it might be helpful to use larger cookies so they will have more space with which to work.
Assorted colors of frosting – the pre-made/packaged tubes are convenient, but can get pricey when dealing with a larger group.
One option is to divide your favorite frosting recipe into as many colors as you have time, children, and imagination. Fill individual sandwich bags with each color, then snip the tip off, making a small opening for the frosting.
Working with cookies flipped top side down to use the flatter, smoother side of the cookie, draw a grid or pattern with one color frosting.
Allow to set, then fill with colored frosting.
TahDah – it is now time to eat your quilt!
Mini ice cream cones!
I just discovered these very small cones at the grocery store and have all kinds of ideas for using them.
Turned upside down, they might be great chocolate covered bells, or the merlons on a castle cake, or part of a tasty rocket …
Hmmm, for weeks, I’ve needed to find a use for edible Easter grass, and wonder if these small cones would work well as tasty flower pots, or candy filled buckets with braided edible grass handles, or as a decoration for a quilt-themed cake as spools of thread …
But today, they will become –
Mini Ice Cream Cone Cakes
You will need:
- Two boxes of Mini Ice Cream Cones
- Mini cupcake tins
- Mini cupcake liners (optional)
- A batch of your favorite cake batter
- Frosting, piping bag, decorations
Preheat oven to 350*
Place mini cones in the wells of a mini cupcake tin. I like to use liners , but that probably isn’t necessary.
Using an iced tea spoon, or other small spoon, fill each mini cone no more than 2/3 full with your favorite cake batter.
This is the trickiest part of the entire process. Fill too much and you will achieve a melted ice cream look, which can be fun. Fill too little, and the happy recipient will end up eating far more frosting than cake – not always a bad thing, come to think of it.
Carefully place mini cone filled tins in oven. Bake for 20 – 25 minutes. This is an approximate amount of time since the amount of batter in the mini cones determines the actual time needed.
When a wooden toothpick inserted into the cake comes out clean, remove from oven and allow to cool thoroughly.
Frost and decorate! This can be as quick as piping a pile of frosting on top of each mini cone similar to soft-serve ice cream, or the process can include dipping the rounded tops of the cake mini cones in melted chocolate and sprinkling with edible glitter.
Your final creation is only limited by your imagination! Have fun!
Daffodils are some of the prettiest flowers to herald the arrival of spring.
I would like to believe that with such a wide variety of these cheerful blooms, there is a certain amount of artistic license given to less experienced (or even first time at 1:00am), daffodils-in-frosting decorators.
A very generous amount of artistic license and creative leeway.
But don’t be alarmed – to provide actual guidance in successful edible daffodil creation, I’ve included a link below.
Well, here goes …
Daffodil Mini Cupcakes
Mix up your favorite plain cake recipe, then divide the batter into two, or even three, different colors. I opted for a pale yellow and a medium orange, adding just a touch of orange extract to the latter.
Using small teaspoons (iced tea spoons work well), fill each lined cupcake tin approximately 2/3 full, alternating colors.
Bake according to recipe directions. Allow cupcake to cool completely before decorating.
Fill a parchment or other piping bag with the frosting of your choice. I used bright yellow, but more subtle and varied color choices would be very nice.
As you will see, I did not frost the cupcakes first, knowing that these cupcakes were merely for practice – and to share with my fellow, and very forgiving, writers at our next meeting.
Using a cake decorating petal tip, make each petal with the wider end of the tip closest to the surface, then repeat all around the top of the cupcake.
Then placing the tip close to the completed petals, rotate the cupcake to make the cup, or corona, of the flower.
I obviously need to work on my technique (yes, I roll my eyes at that choice of word), but to learn how to do this properly, please visit:
Have fun, feel free to experiment – and forgive yourself the blunders of every beginner.