Smells Like Cake!

Thursday, May 23, 2013

The Cutest Easter Chick Cupcakes EVER!

I saw this recipe on Pinterest and HAD to try it for my cupcake sales on Tuesday around Easter season.
I Originally got it from the Bird on a Cake and she had a tutorial on how to do it so I tried it.

Here's how they turned out:

Aren't they cute?

In MY opinion they were cuter than the original tutorial (maybe because I used regular sized choc. chips instead of the mini ones)

My sales table

One of my best customer's enjoying her cupcake.

If you go Here the tutorial is right there. I really suggest you try these, they are very easy, cute, AND delicious ;)

Monday, April 15, 2013

Gavins Bday cake

Sorry I know its been awhile. I finally got my mom to take the pictures of the camera
Anyways...
Here's a tip on what NOT to do to a birthday cake.

So Gavin's Birthday was March 20th, and he wanted a Lord of the Rings Cake. (Seriously?)
So I baked the cake and let it cool, then I asked my mom if I could use some pistachio pudding for the filling,
(Tip: don't ever make this mistake! I don't know if it was the brand or what! just trust me, DON'T DO IT!)
She said yes, and look what Happened:

Eww!

Pudding was oozing down the sides of the cake. Yuck! I couldn't frost it, it kept sliding off

Looks like boogers!

So in desperation, I decided to make a mountain. My brother had some LOTR toy figurines, so I used those, some frosting, sculptable frosting, and bits of cake to cover it up as best I could.

Here's how it turned out:

Merry and Pippin talking on a mountain

Yeah, I know its not the best but its not the worst either, there was only so much I could do with this cake

Yes, it still looked messy....

Moral of the story: NEVER BUY CHEAP CRAPPY PUDDING MIX AND PUT IT IN A CAKE! If you do, you will be sorry.

Friday, March 15, 2013

Green Ombre St. Patty's day cupcakes

So last week for TJLA (homeschool classes) I made a recipe that I found on pinterest (to sell) for cupcakes with Lucky Charms on them here, Cute idea right?

I also found another recipe for green ombre cupcakes here
Unfortunately, I over cooked them a little bit. But I sold them all! they were a HUGE success, even people in the neighbourhood came and bought some!
So here's the recipe:

Green Ombre St. Patty's day cupcakes:

1 box of White cake mix
Green food coloring
Lucky charms
Buttercream frosting (recipe below)
5 bowls
5 spoons

For the Ombre cupcakes:

Mix the white cake according to recipe on box.
Seporate into five bowls, then add green food coloring to each bowl and stir.

Layer 1 = 1 drop
Layer 2 = 4 drops
Layer 3 = 8 drops
Layer 4 = 12 drops
Layer 5 = 14 drops

Then fill each cupcake liner with a heaping teaspoon of each color. Bake at 350 degrees for about 15 minutes or until a toothpick inserted in the middle comes out clean.

For Buttercream frosting:

Cream together with an electric mixer:

1 cube of butter, softend

Milk

4-5 c. Powdered sugar

1 tsp. Vanilla

Taste to make sure its good ;)

When cupcakes are cool pipe frosting on, and and add three or four Lucky Charms and green colored sugar or sprinkles. Enjoy a cute and sweet treat for St. Patty's day!

Thursday, February 7, 2013

Banana Pudding Pie recipe

So a few weeks ago I was scrolling down one of my pinterst boards (Here) and my dad was sitting behide me and pointed to one of the pictures and said "Lets make that tomorrow!"

So we looked at the recipe to see what ingrediants we needed and then I printed of the recipe and my dad went and got the ingrediants.

This is what it looks like before it got Refrigerated. (Yuck!)

Banana Pudding Pie recipe

adapted from Lick The Bowl Good

Vanilla Wafer Crust (recipe below)
Vanilla Pudding (recipe below)
Whipped Cream (recipe below)
3-4 medium bananas, cut into slices
20 vanilla wafers plus more for decoration (see note)

Vanilla Wafer Crust:

2 1/2 cups (about 30) crushed vanilla wafers
1/2 cup butter, melted

Vanilla Pudding:

3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract

Whipped Cream:

1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp. vanilla

For the crust:
In a medium bowl, stir together crushed vanilla wafers and butter until blended. Firmly press on bottom and up the sides of a 9-inch pie plate.
Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.

For the pudding: Whisk together sugar, flour, eggs, yolks and milk in a heavy saucepan. Cook over medium-low heat, whisking constantly, 10-12 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted. It must be thick and slightly bubbly to set up properly!) Remove from heat, and stir in vanilla.
Transfer to a medium bowl and cover with plastic wrap, making sure to press the plastic directly on top of the custard so it doesn't get a "skin" on it. Refrigerate til completely cool. (Can be made up to a day in advance.)

Whipped Cream: In a medium bowl, whip cream on medium high speed til soft peaks form. Slowly add the sugar and vanilla and continue to beat til thick and stiff. Don't overbeat or you'll have butter! (Mine turned to butter)

Assembly: Arrange half of the banana slices evenly over bottom of cooled crust. Spread 1/3 of cooled pudding over bananas, then layer with 20 vanilla wafers. Spread 1/3 more pudding over vanilla wafers, then add the remainder of the banana slices and cover them with the last of the pudding. Spread the whipped cream over the entire pie and decorate with more vanilla wafers if desired.
The layers from the bottom up should be: vanilla wafer crust, bananas, pudding, vanilla wafers, pudding, bananas, pudding, whipped cream
Refrigerate at least for 4 hours. Overnight is best. Consume within 2 days.
(I was in a rush to get it done so we ate it without being refrigerated, and the banana's didn't really soake into the pudding. So it wasn't that good)

NOTE:It's best to prepare the pudding in advance to allow it to chill properly. If you prefer this pie be topped with a meringue then there's no need to refrigerate the filling. See the original recipe here.

When I made this I doubled the recipe and made two pies. the thing is I only used one box of vanilla waffers and only had enough for the crusts :(
So if you are doubling this recipe Get Two Boxes!

Sunday, January 6, 2013

Famous White Family Cinnamon Rolls Recipe

White Bread

2 c. warm water - put in a large bowl

2 T. dry yeast – sprinkle on water

2 T. sugar – sprinkle on yeast

When yeast is activated, add the following & mix well:

1/2 c. sugar

1/4 c. oil

2 tsp. salt

1 egg

Next add 6-7 cups of sifted flour. Mix the flour in until the dough is no longer sticky. Let rise to more than double in size. Shape into rolls, bread sticks, pizza, etc.

Cinnamon Rolls:

Roll the dough out. Spread on 6 T. melted butter. Sprinkle on 1 c. sugar. Sprinkle on a generous amount on cinnamon. Roll the dough up and cut into slices. Place on a greased baking pan. Let rise to more than double. Bake at 350 for 25-30 min. until browned on top. Spread frosting on top while warm.

Frosting:

1 lb. powdered sugar

1 cube butter

1 tsp. vanilla

Enough milk for desired consistency

Mix all ingredients in a mixer until

smooth and creamy.

This is my favorite recipe for cinnamon rolls from my best friends Heidi and Shannon!

Million Doller Fudge recipe

12 oz Chocolate chips
1 Giant Hershy choc. bar
1 Pint Marshmellow cream
4 1/2 c. Sugar
1/4 LB Butter
1 Can Evoporated milk

In a heavy sauce pan mix sgar, butter, and milk. Bring to a boil and boil rapidly for 7 1/2 minutes stirring constantly. Add chocolate chips and candy bar and stir, then add marshmallow cream. Stir enough to mix all ingredients well. Pour into buttered pan to cool.