Monday, May 31, 2010

Oreo Cupcakes

A few weeks ago my son comes home from school and says, "Hey, the teacher said that it's OK if I bring cupcakes for my birthday." 

What?!?!? 

His birthday was in two days and it hadn't even crossed my mind to make cupcakes for his class.  So on the way home from school we stop by the store to pick up a few things.  He decided that he wanted chocolate Oreo cake cupcakes.  I had made Oreo cake and chocolate cake but never chocolate Oreo cake.  This would be interesting.

I started by crushing 15 Oreo cookies.  I put these into the batter for my chocolate cake.

Bake in cupcake pan at 325 for approximately 20-25 minutes.  As always I rely on the way they look or test with a toothpick to know if they are done.

I piped a swirl of frosting on each cupcake with a 2D Wilton tip and stuck an Oreo in the middle.  Make sure you put the Oreos on at the latest possible time.  If the Oreos are left for an extended time in the frosting they absorb the moisture from the icing and get soggy. 

The cupcakes turned out to be very moist and delicious.  The crushed Oreo added a different spin to the chocolate cake that was very good.

Here is a whole fleet of cupcakes ready to take to my son's class.  The simplicity of these cupcakes makes them very eye catching.  The kids absolutely loved them and they took very little time to make.  Perfect for a last minute birthday celebration.  These would also be great for a back yard barbecue.
Try these little treats out!  I think you will enjoy them.



--Frostine



Thursday, May 27, 2010

Shark Cookies

My older son's soccer team was called the sharks.  I decided to make chubby sharks since they make a better cookie.

Sunday, May 23, 2010

Turtle Cookies - Part 2

Now that your cookies are all baked you're ready for the really fun part...decorating.  For these cookies I used two shades of green icing and a little black for the eyes.

Start by piping the outline for the shell, legs, tail, and head.

Friday, May 21, 2010

Glace` Icing

This is the icing I use to decorate cookies.  Unlike royal icing, glace` is shiny when dry and is not crunchy.  Cookies decorated with glace` take longer to dry but it is well worth the wait.  The recipe is ridiculously simple.  I started using this recipe before I even knew that it was called glace`.  I learned that years later when I bought a cookie book by Toba Garrett.  Low and behold, she uses a very similar recipe.  Here it is:

Glace` Icing

1 cup powdered sugar
2 tsp. milk
2 tsp. light corn syrup



Told you it was simple!

Put all the ingredients into a bowl.

Stir with a spoon until it is smooth...no clumps.

Tuesday, May 18, 2010

Turtle Cookies - Part 1

These are the little turtle cookies I made for my son's first and second grade soccer team.  Their jerseys were green and they named themselves the snapping turtles.  How cute is that!?  I always like to have something for the players at the end of the season.  My husband is the coach so it's nice to present them with something along with their trophy.  After all you can't eat a trophy.  In the past I have tried cake and cupcakes.  Both require plates and utensils and preferably a table.  Way too much hassle.  I found cookies to be the perfect thing to pass out.  Every year is a different design.  One year I made soccer balls with the players names in sparkly orange(these are in the slide show at the top left of the site).  This year I couldn't pass up the cute turtle idea.  I also liked the idea of making their shell as soccer balls.

Friday, May 14, 2010

My Turntable Alternative

Turntables are wonderful.  I use mine every time I make a cake.  In fact, using a turntable greatly improved my frosting application.  If you go looking for a cake turntable, you will find that they can be rather expensive.  You can purchase a small turntable for about $11.00.  Well, that's not very expensive, but in this price range they are pretty flimsy.  I wouldn't want to put a heavy three tiers or more on one of these.  Then the price jumps to $55 and up.  I'm sure that in the $55 and up range they are very sturdy and should last a long time.  I just didn't want to spend that much for a sturdy turntable.  This is my solution.


Monday, May 10, 2010

Flowering Tree

On this shower cake most of the design elements, although indicative of "baby", were not very girly.  This shower was for a little girl.  So I decided to make the tree for the little owls be a flowering tree.  What is better than little pink flowers to say, "precious baby girl."  And, of course, some pink ribbon on the cake board.


Here is how I did it.

Thursday, May 6, 2010

Fondant Ribbon


I just love the look of a fondant ribbon on a cake.  On this ribbon for my woodland shower cake, I found it a little challenging.  This is the first time I've put the ribbon centered on the tier instead of at the bottom.  When the ribbon is placed on the bottom of the tier, there is no difficulty in getting it perfectly level since the bottom is your guide.  I'll tell y'all right up front that this one did not go on perfectly straight.  It did, however,  go on straight enough that I was the only one that ever noticed.


I started by rolling out the brown fondant into a long snake.  I used a little geometry and figured that I needed approximately 18" of ribbon to make it all the way around the cake. Here's a high school geometry

Monday, May 3, 2010

Stacking a Tiered Cake

A tiered cake is a perfect way to celebrate a special occassion.  There is something grand about the classic design.  Achieving this look is not difficult.  Once stacking is mastered, the design possibilities are endless.  There are tall stacks, short stacks, wide stacks, and thin stacks.  Any cake can go as far as your imagination can take it. 

If you have smoothly frosted each tier on its own cake board, you are ready to begin.  In the following example, I am stacking a 5" round tier onto an 8" round tier.  I use the cake pan for the smaller tier to mark the lower, larger tier.


Carefully place the 5" pan on the top of your frosted 8" tier.  Center the pan so that it is evenly spaced from all sides.  Gently press down on the pan.