Monday, September 27, 2010

Berry Mousse

There is something about the term mousse, it sounds so decadent.  It's really rather simple to  make.  This particular recipe is quite versatile.  I have made it with raspberries, strawberries, and now mixed berries.  Each time it was delicious!
Start by combining 1/3 cup of sugar, 2 tablespoons of water, 1 teaspoon of cornstarch, and 2 cups of frozen berries of your choice, in a saucepan. 

Friday, September 24, 2010

Mini-Mousse

A growing trend these days is dessert buffets.  I've seen them at wedding receptions instead of, or in addition to, a cake.  These buffets are filled with miniature morsels of deliciousness.  Seeing these miniature sweets made me think.  It made me think about these.
Aren't they cute?  These are miniature chocolate cups filled with white chocolate, berry mousse.  Yum!

Let's start by making the chocolate cups.

Thursday, September 23, 2010

And The Winner Is....

Good morning!  It's time to announce the winner of the $35 gift card with CSN Stores.  The winner was chosen at random early this morning.  Drum roll please..........

Alma Wimsatt
          "Love your blog and your baking ideas are an inspiration. My favorite cake has to be Devil's Food."

Congratulations!  You will recieve an email from me with information regarding your prize.

Thank you to all of you who participated.  Thank you also to those of you that commented even though you couldn't participate.  Reading all your comments made me hungry.  I wish I had more than one to give away.

--Frostine

Monday, September 20, 2010

Giveaway!

You read that correctly!  Today I am having a giveaway on my blog!  This is a first on That Really Frosts Me.  When this opportunity came to me I couldn't resist.  Consider this a thank you for all your visits.

Here's the skinny.  The winner will receive a $35 gift card* to use in purchasing anything from bistro sets to beverage dispensers.  This giveaway is sponsored by CSN Stores.  They have over 200 online stores to choose from. 


Who is eligible?  Residents of the US, Canada, and the UK can enter to win.  If you live in the UK, the gift card is only good on their UK stores.  I know I have some readers in un-eligible countries.  I'm sorry you are not eligible for this giveaway.  I will keep my eyes pealed for opportunities that you can participate in too.

How do you enter?

Wednesday, September 15, 2010

Caramel Frosting

When I made the apple cupcakes from my last post I decided to frost them with caramel frosting.  Who can resist a caramel apple? 

Start by making a salted caramel sauce.  I found the recipe for this sauce on mytartlett.com

Combine 1/3 cup of water and 1 1/4 cups of sugar in a saucepan.

Monday, September 13, 2010

Apple Cupcakes

Hope everyone had a great weekend.  The weather here was fabulous!  I love the crisp air and cooler temperatures of fall.  This weekend we went to a local apple orchard and picked apples!  We had a great time.

I came home with a whole peck of these beauties.

I waited all of an hour after getting home before heading to the kitchen to bake.  I had to turn these lovely apples in to these...

Apple Cupcakes

Wednesday, September 8, 2010

Heavy Duty Cake Boards

"What should I use for a heavy duty cake board?"  I've run across this question a lot lately.  When you are making a special cake, especially a large cake, you just don't want to risk any instability due to your cake board.  I have used multiple layers of card board before for cakes up to three tiers.  However, for larger cakes or for occasions that call for something more substantial, what should you use?  There are lots of options out there.  I choose to make my own heavy duty cake boards out of 3/4" plywood.  Why? 

First, it is extremely sturdy.  If you can use it as a subfloor in your house to walk on, it can certainly hold a very large cake. 

Second, it is relatively inexpensive.  You can buy a whole sheet for around $10 or go even cheaper and buy scrap at the home improvement store.  I haven't tried it yet but I'm sure you could also use MDF which is even cheaper. 

Third, it can be cut into any shape or size that you desire.

I currently have two such cake boards that I use quite often, one rectangle, and one circle.
You can see the round one here.  It is approximately 16" in diameter.  In this photo the cake is set on a pedestal cake plate to give it some added height.  I also have feet on the bottom of the board for times when it is used alone.  More on that in a minute.

Here you can see the rectangle board.  It is 13" x 17".  As you can see I like to edge the boards with ribbon to dress them up some.  You can also cover them in fondant if you like.

Let's take a closer look.
Here is the rectangle board all stripped down.  To make this board I marked the dimensions on the sheet of plywood and cut it out with a jigsaw.(If you are not familiar with a jigsaw, see the picture below.)  I love that tool.  I think I use it more than my husband does.  If you have access to a table saw for this step consider yourself envied.  Man, I want one of those.  Next, sand the board to get rid of any rough edges.  I used an electric palm sander.  If you don't have one you can certainly sand it by hand.  Now you are ready to cover with contact paper.

Here is my round board.  I know, the contact paper cover is all marked up and yucky.  That happened in the move.  I went ahead and took the picture this way to make a point.  All I need to do is peal off the yucky contact paper and re-cover and it is as good as new.  I made this board the same way as the rectangle.  My trick on marking a perfect circle on the plywood is this:  Hammer a nail part way into the plywood to mark the center of your circle(part of the nail should be sticking up).  Measure a piece of string the length of the radius(half the diameter).  Tie a loop on each end of the string.  Hook one loop over the nail.  Put a pencil through the other loop.  Pulling the string tight with the pencil, mark all the way around the circle, like a big compass.  Using this method, you can make any size circle you want.  Proceed with the jigsaw.

 Here is a picture of the underneath side of the board.  I cover these using the same method as for the cardboard cake boards.  You can read about that here.

Remember those feet I mentioned earlier?  Those four circular things are the feet.
They are just tall enough to give a finger space under the board.  This comes in especially handy when the cake is very heavy.  That space makes it easy to pick up the cake to move it and to set it down without jostling the cake too much.
Here is a close up of one foot.  It is actually a left over plastic piece from a support structure I used.  You could also use a small piece of plywood.  If you attach them in from the edge enough, they will never be seen.  I attached mine with hot glue.

I just love these cake boards.  These boards will not bend or flex under your cake and cause the frosting to crack.  I never worry about the strength of the cake board when I use one of these babies. 



--Frostine


Short disclaimer:  When using power tools, please follow all safety instructions indicated in the owners manual.

Wednesday, September 1, 2010

Back to School

Like many of you, my children are now starting back to school.  I have mixed feelings.  On the one hand, I am nervous for them.  If you have been following this blog then you know that we moved this summer.  So they are going to a new school in a new state.  (deep breath)

On the other hand....I will now have more time.  I'll have time to paint the rooms in my house.  I'll have time to go get a hair cut.  I'll have time to play in the kitchen and blog about it.  For all of you that have stuck with me through this crazy summer, I thank you.  I hope you'll join me in the kitchen in the coming days to play.  I can't wait to get started! 

See you soon!



--Frostine