More Than Just A Cupcake

All Across the Universe...

2012-01-27T22:53:00.001-08:00

I've had some decisions to make lately. So many decisions. Most of them I can make by just putting in some work, one I just keep going back and forth, so I thought I'd try something new. I decided to let the universe decide for me. I don't know how I feel about that whole thing, about "letting the universe decide." I believe that everything happens for a reason, but the universe being the decider?

Anyway, I decided to let it decide yes or no. I would go with whatever the universe wanted. I said if this is supposed to be yes all the stop lights on my way home will be green. What better way? Besides, the universe is in charge of those things, right? I figured there were enough lights that there would be no way I could misread the results. All greens would be a sure sign. I passed through the first light with no problem. I could see the next light change from red to green and I thought, "Here it goes. This is it. This is going to work."

Turns out of the six lights on my drive home, only one was green. 1 in 6. That's only 16%. There is no way to make that into a positive. No way to rationalize a win out if that. And as I was sitting at the last light, stopped (because it was red of course), I decided something. I don't believe that you can leave it all to the universe; that you can give up responsibility and hope for the best. There has to be some truth the saying, "Nothing in this world worth having comes easy."

I guess I've made up my mind. I mean sometimes the lack of a decision is a decision in and of itself, right? Now if only I could get rid of those pesky consequences...

On a side note, I found this post-it that a customer left for me yesterday. I have to say--it totally made my day. Probably my week.

Stumped Inspiration

2012-01-09T13:02:00.000-08:00

Do you ever have those days where you feel completely stumped but motivated at the same time? Yes? Please say yes. If you have, I think I'm going to start a club so you can join it.

I've been stumped as to what my next step for the bakery should be. I just....don't know. I don't know where to go from here and I hate it.

It shouldn't be a surprise to anyone when I say that I love Pinterest. I mean L-O-V-E. If it had ears I would sing it that song, just like Alfalfa. So knowing my intense feelings toward Pinterest it should also come as no surprise that I find a lot of inspiration from it. Be it cupcakes, cheesecake, fancy cakes, clothes, tablescapes (which blogger isn't recognizing as a word, but you understand it right?), decorating, gardening, porches...the list goes on and on. I have been on the hunt for some great new cupcake recipes as I told you last time, and believe me I have not been disappointed. I cannot get over the talent people posses. Seriously. I feel like a kindergartener with finger paint compared to these culinary Picasso's. Still the recipes leave me wanting to try them. And try them I shall.

Here's one that I'm working on: Chocolate Hazelnut Cupcake with Chocolate Hazelnut Cream Frosting.
I think it needs a little bit more hazelnuttieness (which blogger also isn't recognizing as a word, but it so is). I'm thinking toasted chopped nuts in the cake. We'll see.

Say what?

2012-01-01T20:44:00.001-08:00

This week I did something I rarely do. I burned cupcakes. Not once, but twice. Twice! Seriously. How does that happen? Two whole batches. I can't remember the last time I burned cupcakes. Let alone two times in a row.

Something good did happen though. I bought some Meyer lemons at Costco. It's super lame here and I can only get them every now and then and only at Costco. Meyer lemons are my favorite. Well, Meyer lemons and blood oranges.

For those of you out there wondering, they are a cross between a regular lemon and a mandarin or regular orange. Word on the street is they were brought to the States from China in the early 1900s by a man named Frank Nicholas Meyer, and thus their name was born. I prefer them to regular lemons because they're juice is sweeter and really when it comes down to it, their coloring is just beautiful. Don't try to google them to see, most pictures aren't actually Meyers. Here's one though. Just so you can appreciate how pretty they are.

The plan (before I burned the cupcakes) was a lemon cupcake with lemon curd (that actually turned out really well) and a seven minute frosting (I didn't even make the frosting because why would I frost burned cupcakes?). Instead I made an experimental chocolate orange truffle recipe. They turned out well, but as you've heard before, they're not perfect. I'll get there though.

I think it was Christmas...

2011-12-23T21:40:00.001-08:00

I don't know where this Holiday season went. One minute it was all around us, now it's nearly over. One minute it was my first day selling cupcakes, now it's many more days in and the safety net that the kiosk has provided is being yanked out from under me. I don't know how it happened. I blinked and it flew by. Truth be told, I'm terrified. I don't deal well with the unknown. I like the security of knowing when my next paycheck will come and exactly how much it will be. I like knowing that I will have work tomorrow...and the next day...and the day after that. If I think about it too long, the not knowing part makes me a little sick to my stomach, BUT I've come to far to give up now. I've dreamed about this for too long to give up so soon. I've worked too hard to give up so easily.

Thinking back to those early mornings in the kitchen, all alone with the radio turned up and powdered sugar everywhere, I knew that this is what I want to do. I could bake all day and be perfectly happy. The current conditions aren't ideal. I'd love to have my own kitchen with all my own appliances and space for my ingredients to stay unpacked all the time, but the kitchen I'm in now is nice. It's clean, the people are friendly and, let's face it, it's close to a grocery store so I don't have to drive far on those mornings when I forget that I ran out of flour the day before. The kiosk wasn't in the best location for cupcake sales, but I got my name out there. I met great people who left me inspired to be better. I just have to find ways to continue to be inspired and motivated. I read a quote by Zig Ziglar once that I think is very true, “People often say that motivation doesn't last. Well, neither does bathing - that's why we recommend it daily." I am working of finding a new motivation everyday. Some is motivation is monetary, some is superficial, and those days when I can't seem to find anything, I think to myself that when this all works out I'll be one of the lucky ones. One of the few people who can say, "I have my dream job."
I'm working on some new flavors, you know, post-holiday but its still winter flavors. I'll let you know when they're ready. I have a show lined up for the first part of February and our favorite ranchers asked us to set up another mini kiosk for Valentine's Day. I have lots of ideas and I good things are on the horizon, I can just feel it.

The first day is always....

2011-11-22T21:42:00.000-08:00

So anyone who is reading right now probably knows about the holiday kiosk that I'm baking for. I mean, I have posted about it for, well...forever. Today was day one. Day one of the rest of my life and it didn't go quite as planned. I tell you what, it was like amateur hour in the kitchen this morning.

It was so strange being in a new kitchen. Strange to use a different oven, stove top, even sink. It was all strange and jarring. I've never used a gas stove to cook with. My medium heat at home is not the same as the "medium heat" of the gas stove. When made at home, my chocolate cupcakes take 14 minutes, at the certified kitchen they take 25. Everything is different and its throwing me off.

I'm keeping a positive attitude about it though. I was all alone in the kitchen this morning, so no one saw me accidentally scramble the eggs in my german chocolate filling. I was able to redo it (with the appropriate amount of heat) and it turned out just fine. I'll get into a routine, just like at home, and it'll be great.

Chocolate curls, cupcakes and chilly weather.

2011-10-30T19:14:00.000-07:00

The forecast is calling for lows of 25 degrees this week. I know that is higher than lots of places in the country and truth be told I have been saying for quite some time that I was ready for colder weather, but I am really not ready.

Right now I am sitting on the sofa snuggled in a blanket. If I had a cup of piping hot chocolate the scene would be picturesque. Movie worthy. But, and there always is a but, I can't stay this way. I have to be across the river in 40 minutes. I am trying to muster up the energy and gumption to leave the warmth of my blanket, bundle up and head out into the cold.

It's been one of those days. Driving 20 minutes really isn't a big deal. I have gas in my car, the heater works well and I have more scarves than one person really needs, but it all seems overwhelming. Please tell me that someone else has those days--you know the kind I'm talking about.

I suppose I can take solace in the fact that this week I have perfected my German Chocolate cupcakes for the kiosk and I am so very close to doing the same with chocolate curls. Just a smidge more practice on the curls and I will be a pro. I'll post a picture of the curls tomorrow--here are the German Chocolates.

As American as...

2011-10-16T19:43:00.000-07:00

I've been watching a lot of baseball lately, much to everyone's surprise apparently. I didn't realize so many people didn't realize I liked baseball. I'm not saying I'm a fanatic. I don't have one team that I am utterly loyal to. I can't quote endless players stats or name the head coaches of very many teams.

I can tell you the difference between a curveball and a change-up though. I like the way one good double play can change the outcome of an entire game. I love the sound a home run ball makes when the bat hits it.

The first game of the World Series is this week and I'm excited. Do I really care who is there? No. Will I find someone to root for? Yes. Does that make me any less of a baseball fan? No way. I think old saying rings true--there's nothing as American as baseball and apple pie. I bet if one of those people had tried these cupcakes the saying would go a little differently though...

Ok. As American as baseball and eggnog cupcakes isn't really that catchy, the cupcakes are still good though.

I was a both excited and a little scared when I read the recipe. Excited because it used a lot of eggnog (1 1/4 cup). I really hate when a recipe says "Eggnog Cupcakes" but in reality it only uses a tablespoon. Lame. I was scared because it didn't use butter OR eggs, instead it called for oil and apple cider vinegar. I resisted the urge to be my mother and add an egg because I thought it needed one. Although, I'm still not entirely convinced it didn't--that may just be me wanting to think that I'm a pro and not an actual fact.

Overall, as a liker (not lover or hater) of eggnog , I think they're pretty tasty. They'll be on my kiosk menu if that means anything.

Eggnog Cupcakes with Eggnog Buttercream

For the cupcakes:
1 1/3 cups all-purpose flour
¼ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
¼ tsp. freshly ground nutmeg
1 1/4 cup eggnog
¼ cup vegetable or canola oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
1 cup sugar

Preheat the oven to 350˚ F and line pans. In a bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine. In a mixer, combine the eggnog, vegetable oil, vinegar, vanilla extract, and sugar. Beat on medium-low speed until well blended. Add in the dry ingredients and mix on low speed just incorporated, scraping the bowl as you go.

Fill liners 2/3 full and bake approx. 15 minutes. Cool in the pans for 5 minutes, then transfer to a wire rake to cool completely.

For the buttercream:
1 1/4 sticks (20 Tbsp) butter, room temperature
2 1/2 cups powdered sugar
pinch of salt
pinch of nutmeg
3 1/2 Tbsp eggnog

In a mixer with the whisk attachment, whisk butter about 30 seconds. Add the powdered sugar, salt, and nutmeg and whisk until smooth about a minute. Scrape sides of the bowl as you go. Add eggnog and whisk until fluffy about 4 minutes.

I'd rather be baking.

2011-10-11T18:53:00.000-07:00

I've been trying to downsize lately. I've come to realize I have more stuff than one person needs. I spent a good chunk of today sorting. Although, I don't really know where that gets me. I mean now that stuff that was so neatly (and conveniently) hidden in boxes is now in piles. So far they are in five categories: Keep, Toss, Donate, Box Up, and What in the World Do I Do With This.

The keep pile is mostly stuff that just needs to be put away or organized. Books that go on the shelf, clothes that get hung up, movies that need to go into the correct cases. The donate pile is pretty simple too. Clothes that I don't wear anymore or fabric I bought but will never use. The boxing up part is really just summer clothes or decorations that I've bought and saved for a theoretical "future house or apartment." Those are pretty straight forward.

The difficult part is the Toss and the What in the World (or That's so Random) piles. How do you decide what to throw away? The fan that doesn't work? The hundreds of pens and markers that suddenly disappear when you need one, but all of a sudden are EVERYWHERE when you are sorting? Those extra buttons pinned inside new shirts? Then there is the Random pile. The clothes that are too small but you can't bear to get rid of, papers and test from school, trinkets from travels, gifts you received and will never use or gifts you bought and never gave. Where do you put those things? I guess until I find an answer I'll do what I always do. Leave it there. In a pile. On the floor. Yup, that is why I never actually have a clean bedroom. I never know what to do with all that random stuff. I just put it off for later and think of something better like these...

Chocolate Cupcake with Chocolate Buttercream

Yes, those are cheetah print liners. Be jealous.

The recipe if you want it is this:

1 stick of butter, room temp
1 cup powdered sugar
1/4-1/2 cup cocoa powder, depending on your taste
1 teaspoon vanilla

Beat the butter for 2 mins. Add powdered sugar and blend until smooth. Add cocoa powder. Blend again. Add vanilla and beat until smooth. Scrape the sides of the bowl along the way. I like to have thick frosting, but if you like yours thinner add some milk or heavy cream until its the texture you prefer.

Cupcake #2--Gingerbread

2011-10-10T17:00:00.000-07:00

I have three things to share. Something strange, something funny, and something wonderful.

Something strange--You know in recipes when it tells you approximately how many cupcakes, cookies, servings, you should get? I never actually get that number. Take this gingerbread cupcake recipe for example. It says 1 1/2 dozen. I get two.

Something funny--Granted this will only be funny to me, but my oven bakes things at super speeds. Really. This gingerbread recipe says bake 25 minutes. Mine bake in 12. It's like that for every recipe. I have an oven thermometer and it is spot on. I just have a superhero oven, I guess.

Something wonderful--These Gingerbread cupcakes. For real, they're wonderful. They are the second official addition to the kiosk menu.

That means so far there are:
-Pumpkin Cupcakes with Clove Frosting
-Gingerbread Cupcakes with Cream Cheese Frosting

Gingerbread Cupcakes

2 1/2 cups all-purpose flour
2 tsp. ground ginger
2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. salt
1/4 cup butter, softened
1/4 cup canola oil
1 cup sugar
1/2 cup dark molasses
2 large eggs
2 tsp. baking soda
3/4 c. boiling water

Here is how the original recipe reads, plus my additions.
Preheat the oven to 350°F.

In a small bowl, stir together the flour, ginger, cinnamon, allspice and salt. In a large bowl beat together the butter, oil, and sugar until pale yellow (mine looked really white, not yellow) and fluffy. Beat in the molasses and eggs until smooth. Put the baking soda into a small bowl or liquid (you’ll need extra room – it bubbles up) measuring cup, and add 3/4 cup boiling water.

Add a third of the dry ingredients to the butter-sugar mixture, beating on low speed just until blended. Add half the water mixture in the same way, then another third of the dry ingredients, the rest of the water mixture and the rest of the dry ingredients, blending just until combined. Fill paper-lined muffin tins 3/4 full and bake for 25 minutes (12-13 minutes for me. Watch very carefully, these cupcakes dry out really fast), or until tops are springy to the touch. Makes 1 1/2 dozen cupcakes (or 24).
If you are worried about the cupcakes being dry, I have found if you add an additional 2-3 tablespoon of vegetable oil it keeps the cupcakes just right.

Things I Learned Today

2011-10-10T09:26:00.001-07:00

I learned its best not to watch a very scary movie the night before you have to get up early.

I learned when someone gets back from being out of town and they ask, "Did you miss me?" you should always say yes, even if the answer in your head is really no.

I learned why it is important to wear real shoes and not sandals when working with lots of 2X4s. I might have a slight limp for the next couple of days.

I learned its best not to sit down in the same place that you cut wood because slivers do not respect personal space. They will poke your bum without hesitation.

I learned if you feel like you are missing a pair of shoes or a sweater it is a wise choice to clean out your car. Hidden treasures, I tell ya.

I learned that Armour All wipes can work miracles on the dash of your car.

I learned that bugs and spiders are NOT more scared of me than I am of them. Why do they insist on crawling by me? I'm wearing tennis shoes and holding a saw. The odds are against them.

I learned that no amount of spray paint will cover unfinished wood. Seriously.

I learned why people invest in electric sanders. I could have saved lots of time and my fingers would have far fewer splinters.

I learned that even though when you buy a hunk of meat it looks like a lot, but when it spends all day in a crock pot it doesn't really make that much. That doesn't shrink the price though. You'd think that I bought a pot roast laced with gold.

Overall, I think it was a pretty informative day.

These pumpkin cupcakes are the next experimental stage in "my process." They are actually adapted from Martha Stewart and Williams Sonoma recipes. Or as we lovingly called them "Christmas trees" and "penguins."

Williams Sonoma aka The Penguins

Even though the taste tests came out close (4-3) the Martha Stewart cupcakes won out. Here is the recipe. These are really easy to make and taste delicious. Top them with some clove frosting and you've got yourself the official pumpkin cupcake of this years kiosk. I'll give you the recipe, but only if you promise to come and buy one from me first...

Martha Stewart aka Christmas Trees

Pumpkin Cupcakes #2

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Can I offer you a cupcake?

2011-10-03T06:42:00.000-07:00

If you remember, a few months ago I made a goal to make my blog more personal. I know when I read blogs I love when there is a story in addition to a great recipe. I have been on quite the decorating kick lately and lucky for me I have a house that is basically a blank slate and lots of friends/cousins who are willing to help. Here is the new entry way. I'm thinking of maybe doing a little banner across the window frame.

Here are two experimental frosting flavors I am working on for the kiosk. I've decided I am going to post the recipes after each trial--this will help me keep track--and show the changes I make along the way.

My plan is to do a White Chocolate Cupcake with Peppermint Cream Cheese Frosting. I'm trying to decide if I should go fancy and dip the cupcake in a white chocolate ganache before the frosting. We'll see. I suppose it all depends on how they test.

Peppermint Cream Cheese

Peppermint Cream Cheese Frosting

8 oz. cream cheese, room temperature
1/2 c. butter, softened
2 c. powdered sugar
1/2 tea. peppermint extract

Beat cream cheese and butter until light and fluffy, approx. 5 minutes. Slowly add powdered sugar--testing the sweetness along the way. Add peppermint extract and beat again until incorporated.

These are going to be Chocolate Malt Cupcakes and with Choc. Malt Buttercream. The problem I'm having now is the frosting is too gritty. The malt powder isn't dissolving the way I want it to.

Chocolate Malt

Chocolate Malt Buttercream

1 c. unsalted butter, room temperature
1 c. vegetable shortening, room temperature
1/2 c. malted milk powder
4 T. cocoa powder
5 c. powdered sugar

Whip butter and shortening for several minutes, until very light and fluffy, about minutes. Sprinkle in malted milk powder and cocoa powder. Whip for 1 minute. Slowly add powdered sugar, a few spoonfuls at a time, letting it incorporate until the frosting becomes thick and stiff.

Vanilla Spice with Clove Frosting

2011-09-30T12:04:00.000-07:00

I've been feeling a bit lost lately. It seems that without the structure of a strict 40+ hours a week job, I tell myself, "I'll get to that tomorrow." This story is going exactly where you think it is, tomorrow never manifests itself and I find those tasks still on my to do list.

The past few days though, I have felt different. A good different. I am ready to tackle that pesky list. I am ready to work.

The kiosk starts in about six weeks and since I'll be selling cupcakes there I have lots of experimenting to do. These cupcakes are a second attempt to create something great. Vanilla Spice Cake with Clove Frosting. I'm thinking that I may separate the cake and frosting and sub in something else. Maybe a pumpkin cupcake with clove frosting or a vanilla spice cake with, well, who knows what. I'll figure it out though and I'll post the recipe when I've got it down.

I have learned something already. When going through these experimenting phases, its best to cut recipes in half. Unless of course, you want to eat large portions of not quite right cupcakes. Every. Single. Day. Believe me, it's not as glamorous as it seems.

If only I could dance like Vector...

2011-08-31T18:25:00.000-07:00

I've had these pictures ready for a few days but I haven't been able to think of anything to blog about with them. Truth be told, I still don't. At least not really. I could ramble on and on and considering the fact that I it already 1:00 am I'm pretty sure rambling is unavoidable.

Vanilla Bean Dulce de Leche Cupcakes

I spent some time with two of my greatest friends this week. We were at World Market, I was buying vanilla beans (Oh, yeahhhh!) since they are pretty good and really inexpensive and I saw a jar of dulce de leche and I just couldn't pass it up. I'm not sure what makes dulce de leche different that regular old caramel. All I know is that these were delightful. The cake--if you're careful to not overfill the liners--bakes up all pretty like and the buttercream comes together easily.

I could keep talking about nothing of great importance, but I really should get to bed. I gots-ta lot to do tomorrow!

Vanilla Bean Cupcakes
makes approx 24

2 1/4 cup flour
1 tea. baking powder
1/2 tea. salt
3 large eggs
1 1/2 c. vanilla sugar
3/4 c. butter--room temp--
2 T vanilla extract
seeds from 2 vanilla beans
2/3 c. sour cream

Preheat oven to 350 degrees and line cupcake pans.
In a mixer, beat the butter and sugar together until light and fluffy--about 3 minutes.
Add eggs, vanilla bean seeds, and vanilla extract. Mix until well incorporated.
Slowly incorporate the dry ingredients until well blended.
Fold in sour cream until smooth.

Fill the liners about half full and bake approx. 15 minutes. Cool on a wire rack.

When completely cool, cut out the center and fill with dulce de leche.

Dulce de Leche Buttercream

1 c. butter--room temp--
3 T. heavy cream
1 T. vanilla
4 c powdered sugar
3/4 c dulce de leche
pinch of salt

Cream together butter and dulce de leche on low in a mixer. Add cream and vanilla. Beat on medium speed until smooth. Add powdered sugar and beat to incorporate. Frost as desired.

Run to the store? How's about I drive.

2011-08-25T09:13:00.000-07:00

There's nothing worse than wanting to make a recipe and finding out, whether at the beginning or halfway through, that you have to run to the store because you're out of a key ingredient. For real, it's the worst. I am totally loving all the fruit inspired cakes and cupcakes right now, but unlucky for me, I am not a keeper of fresh fruits. Don't get me wrong, I eat fruit, but that's exactly my point. I really don't like to throw produce away so I don't buy much at a time. Sounds good, right? Wrong. It's a good theory, until I want to make peach cupcakes with the two peaches I already consumed this week. Or the key lime coconut cake that I want to make with the limes I used for the chicken last night.

I could just bake something with the ingredients I have on hand, but since this is a reoccurring problem it wouldn't be new. Or exciting. Or spectacular. Perhaps I can scrounge something up. But who wants to eat scrounged up cupcakes?

There is a zucchini on the counter. I suppose these will have to do. Chocolate chip zucchini cupcakes with cream cheese roses.

...and after all of my doubting they really aren't too bad. Plus I got to practice my cream cheese frosting roses...

...and yes, those are Fourth of July liners, in case you were wondering.

I got the original recipe from a fun blog, and tweaked a few things. For instance, I am not a fan of cinnamon, so I cut the amount almost in half and she said to bake them for 35 minutes. Mine only took 13. You can see the original recipe here if you'd like, but this is my version.

Chocolate Zucchini Cupcakes

1 1/2 cups brown sugar
1/4 cup melted butter
3/4 cup vegetable oil
3 eggs
1 tsp vanilla
1/2 cup buttermilk
2 cups grated zucchini
4-1 oz squares semi sweet baking chocolate, chopped roughly
2 cups flour
1 cup cocoa, sifted
1/2 tsp salt
2 tsp baking soda
3/4 tsp allspice
1 tsp cinnamon

Preheat oven to 350 degrees F. Line pan with muffin cups.

In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chunks.

In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into muffin pans. Bake for about 13-18 minutes. Cool on a wire rack for 5 minutes, then remove from pans and let cool completely.

The original recipe said it yields 20 regular size cupcakes, but I got 30.

An Alice and Wonderland Complex

2011-08-23T09:06:00.000-07:00

It's funny how I always feel like I am in a hurry. Always in a rush to do something and never enough time to do it in. Sometimes I feel like the rabbit from Alice and Wonderland, "I'm late, I'm late, I'm late." I don't know why. I am voluntarily unemployed, you know. Still it seems life is passing by too quickly and my Things To Do list is only getting longer.

Speaking of lists getting longer, I think I have about ONE MILLION recipes I want to try and even when I make one the list doesn't get any shorter because I want to make sure that every recipe is perfect. Like these, Chocolate Malt/Toasted Marshmallow cupcakes. Good, not great. Fine, not perfect. Satisfactory, not stunning.

I first saw this recipe on my new favorite website, Pinterest, and I couldn't wait to try it. Someday I'll make it in layered cake form. Someday it will be perfect. Someday I'll make it so it looks as beautiful as the pictures on her blog. Someday...(insert a giant sigh here).

I'm not sure how to fix time's warp speed, maybe I just need to have more than one list...

A tiny recap.

2011-08-23T08:39:00.000-07:00

Here are a couple of birthday cakes that I did in the last little while. Mickey Mouse and what
could only be called strawberry shortcake turned up a notch.

I'm not sure why, but I couldn't get this picture to upload to my editing program. So it looks like it was a cloudy day when it was really bright and sunshine-y, either way this is the little Mickey cake that I made. P.S. Does anyone know how difficult it is to find Mickey cake decorations that aren't lame? Really difficult.

Here's a picture of the whole deliciousness. Amy is the party planner extraordinaire, Rach made the yellow cupcakes and I had some extra cake batter so I made the mini chocolates. I made another Mickey cake the next week, but I forgot to take pictures. Imagine a cake with two red ribbons instead of one big black ribbon and you will have the mental picture.

I have been wanting to try this cake since I saw the recipe for it (yes, in Martha Stewart Baking). I finally found just the occasion--you know, one where you want cake, but are going swimming afterwards so you don't want to have chocolate and feel like a chunko--yes, an occasion just like that. I wasn't counting on it being a thousand degrees outside and the whipped cream getting a bit melty. Oh well, it tasted good.

Insert inspiring music here...

2011-07-15T17:53:00.000-07:00

Sometimes I wish my life were like a movie. I don't mean like a great romantic love story--although sometimes that would be nice--I'm talking mostly about having someone there to add background music. It really is amazing how music dictates how we feel about a situation. Think about it. You're in a theater watching a movie, the scene is dark and scary, you can hear a storm outside. The wind is blowing and the rain is beating against the windows. There is a girl slowly creeping down the hallway of a house. You know what's going to happen. The murderer is going to come out from behind her with a really big knife. She'll scream. He may or may not kill her. Oh sure, that's a little scary, but you add some creepy music and the experience is so much scarier. A sudden burst of music timed to match the very moment the audience sees the murderer will make me jump every time, even though I already knew it was coming because the creepy music told me so. This is what life needs. Musical cues as to what is going to happen. Think about how many lives would be saved if the music from Jaws started playing when there were sharks around while you were playing in the ocean. As soon as you heard it you could swim right back to shore, all safe and sound.

--I don't think anyone can be scared of Salted Caramel Chocolate Cupcakes--

Even if I can't have someone making a soundtrack for my life I guess I can appreciate the music I do have. I love when a song I haven't heard in years comes on the radio and I can still sing every word. I love that hearing song can bring back some of my most precious memories. I love that a song can pick me up when I'm feeling down. I am thankful to have had such great music (and musicians) surrounding me my entire life. I suppose when you think about it, perhaps I have had a soundtrack to my life I just hadn't noticed until now.

This is the view I had from our driveway the other night. My dad used to sing me a song about rainbows being sent from heaven. I always think of him when I see one. I guess we don't always realize when our lives are inspired by music.

Racing and Refreshments

2011-07-09T12:52:00.000-07:00

I've agreed to do something that I don't know if I can do. I've started running AND entering races. Strange, I know. I haven't had much experience at all with the whole exercising thing. As a general rule I try to stay away from it. That is until lately.

I completed my first official 5K today and although I didn't complete it in my goal time, I did shave a couple minutes from my last time test. Next time (hopefully), my time will be even lower. I'm not going to quit.

--Chocolate Peanut Butter Pretzel Cupcakes--

Just like these cupcakes, I am so close to perfecting these. Just a tiny tweak and they'll be perfect.

In a nutshell.

2011-06-17T18:15:00.000-07:00

I check my e-mail daily, although no one but Martha Stewart Cookie of the Day ever e-mails me.

I love reading, but I hate starting a book because it is all consuming for me. I can't stop thinking about it until I've finished it.

Everday my goal is to be productive. I rarely am.

If I love something, I don't just love it, I obsess over it.

Sometimes if I can't find a matching pair of socks I just wear whichever ones are closest. My days usually go better when I am wearing those mis-matched socks.

I've worked in a cafe for five years and I don't drink coffee. When some people hear this they look at me like I just told them I spent time in jail. Or I hate puppies.

I wish I was good at a lot more things than I am actually good at.

And I like making jam. And biscuits. Rhubarb jam and biscuits.

Strawberry Rhubarb Jam

2011-06-15T20:38:00.000-07:00

There are a few things in life that I am obsessed with. At any given time you can find me thinking about dessert cookbooks, turquoise, and Georgia. Right now though it seems that I only have three things on my mind-- jam, desserts made with rhubarb and running. Two of those things I am good at and one I hope to be good at someday. I just about jumped for joy when I was grocery shopping and I saw that there was a giant box of beautiful red rhubarb. I left the store 5 lbs. of rhubarb richer. One point for me! I came home and started the process for grapefruit rhubarb jam that I saw on one of my favorite blogs. Even though it turned out to be a bit on the bitter side, it is still delicious. I'm thinking I may marinate some chicken in it. Another point for me.

One jam recipe down--four pounds of rhubarb to go. I made strawberry rhubarb jam next. I am serious when I say no one has ever had a better breakfast than this jam on some buttered toast. Seriously. +1.

I didn't follow the directions very well so it didn't set up as well as I'd liked it to, but I am ok with it. -.5

I still have 3 lbs. of rhubarb waiting patiently in the fridge. On the agenda for this week: raspberry rhubarb cobbler and because we don't often think rhubarb as a stand alone ingredient, rhubarb jam. AND because I get to award the points. One million points to me. That puts my total at one million three and a half points. Not a bad week if you ask me.

Kim was helping me with my jam photoshoot. This is the kind of picture that she thought I should take. Well, this was the first picture that wasn't inappropriate that she came up with. :) What would we do without her?

2011-05-10T07:07:00.000-07:00

One of my favorite people has a goal to blog everyday for a year. I think that this is a comendable goal. Really. I have always been big on journaling, I just haven't ever been very good at it. I have at least 20 journals with fewer than 10 pages written on and those with more than one entry most often have months (or years) in between. So to write everyday for a whole year is exciting.

This blog is kind of like journaling for me, while it has always (and will continue to) included a baking adventure of some sort, I am going to write it with the intent of letting my readers -all six of you-get to know me a little better. Here goes nothing.

I'm feeling disappointed today. Disappointed that I didn't plan well. I should have set my alarm for 10 minutes earlier. I should have filled up my gas tank yesterday when I was out running errands. I should have paid attention to roads signs and not taken the wrong exit. All those things would have put me ahead of schedule instead of 4 minutes behind and I wouldn't have missed the check-in cutoff for my flight. Instead, I am going to spend a total of 10 hours sitting in airports today. Yes, you read that right. 10 hours SITTING. To give you a little comparison, I will be in the air 4 1/2 hours. That's less than half of my sitting time. Blast. Disappointed isn't even severe enough of a word to describe how I'm feeling. What's annoying is that I could almost drive to Denver from here and still make my flight for this evening. The good news is that the place I rented my car from isn't going to charge me an extra fee for picking it up 6 hours later that I reserved it for. One point for me.

Plus, when I was going through security, lucky me, I got pulled aside to get my bag checked. I wanted to say, "Check for what?" Seriously? Me in my pink socks and french braid? Yes, call me out and make everyone behind me in line not want to sit by me on the plane. Oh wait I forgot, no one that is on my plane is here yet because IT DOESN'T LEAVE FOR FIVE HOURS! This was not a great start to my day. I'm hoping that all this drama is going to cancel out any that would have happened later. That's how it works, right?

On a better note, I've been reading this new cookbook from Martha.

Spring is in the air--finally!!!

2011-04-27T21:54:00.000-07:00

I think I can say that spring is officially here and thank goodness, I thought it would never arrive. What's not to love about spring--gardens that are just beginning to sprout, flowers blooming, birds chirping--the whole season is beautiful.

There are just some flavor combinations that I can't help but crave this time of year and lemon/raspberry is one of them for sure.

I plan on perfecting these. They are really close, but not quite.

I was looking at some garnishes online and I loved the idea of candying lemon peel. Seriously, how much cuter can little lemon peel hearts be?

On a completly random note, I watched the show Extreme Coupons tonight. Barf. I hated it. I love coupons, but that show is what give all couponers a bad name. Why does someone need 44 boxes of cake mix? Or 300 cans of soda? Seriously.

Too much of a good thing...

2011-04-11T00:30:00.000-07:00

Someone once said, "Too much of a good thing can be wonderful." I would have to agree...usually. As a general rule, I think that powdered sugar is a good thing. In the world of baking, powdered sugar and butter are best friends. So butter automatically gets a place in my heart as a wonderful thing. That is until I tried a new frosting recipe this morning. Worst. Frosting. Ever.

I don't understand how a simple mixture of butter, powdered sugar, and flavoring can be bad, but after trying it I wanted to puke. And throw up.

After some tweaking (read--adding copious amounts of cream cheese), it was finally a frosting that I could at least stand to take a picture of.

Then this happened..

Oh, nerts. So much for the Cherry Almond Cupcakes....

What's in a name?

2011-04-07T23:42:00.000-07:00

I've never been one who likes to be the center of attention, so it still surprises me that I auditioned for a role in my school's production of Snow White. Ok, so I was only in the fifth grade, but still it was a big step for me. I, of course, wanted to be the beautiful Snow White. I didn't get it. I was cast as an equally important, though less appreciated, Wicked Witch.

I practiced and practiced to get her evil laugh just right and you better believe that I sounded spot on. By the end of the play--well, before the witch stumbles to her death--I had the audience believing they too wanted to eat some of the poison apple.

I have since retired from my acting career. I just never thought I could top the performance that my 10 year old self gave. I will however contribute to making other little girls feel like princesses, especially on their birthdays.

I love this picture. Seriously, Amy, I think it could be in a magazine. Or if not a magazine, a really fancy blog.

Here are just some cupcakes. I experimented with the frosting a little more this time around. I wanted it to be cream cheesy, but hold its shape well. The key is butter. Lots and lots (and lots) of butter. I am still going to keep researching. I believe that the perfect cupcake exsists out there.

This is the mini cake that I made for the Birthday Girl. When I say mini I actually mean it. There was a six inch and a three inch tier. I wish that I had some mini carns instead of the full sized blooms, I think it would have looked much more adorable. Either way, I'll take a kinda cute on the outside cake, but delicious on the inside cake any day.

The moral of the story. The Birthday Girl turned four which means that I have had my cell phone and car for that long too. Now thats crazy.

P.S. Does Snow White have a real name? Is her first name Snow and last name White? Or is it a nickname like Sleeping Beauty's name is really Aurora? Weird.

Samantha's Wedding Cake

2011-04-03T06:41:00.000-07:00

As I promised, here are more pictures of the beach cake. I'm not really sure of what else to say about it. Mostly because this will be my third post about one cake.

I could say that the wedding was beautiful. It was in a little park overlooking the ocean and although it was a little chilly (I mean really, California? Really?) it was really nice.

It's kind of a strange thing to say, but the reception was really well thought out. From the tables, the dinner, the drinks, the favors. It was fun. It stinks that I have the ears of an old lady and can't handle the volume of the dancing music. What are you going to do though, right?

I'm sitting at the airport in Santa Ana now...waiting and waiting and waiting. It's crazy to think how much of our lives we are waiting. I need to figure out something productive to do with all my wasted waiting time. If you have any suggestions I'd be more than happy to listen.

Sorry my editing skills leave something to be desired. I'm working on that.

Hey Rach, I'm ready for your full comment now.

Sneak peek--Beach Cake--

2011-04-02T22:40:00.000-07:00

I made the cake for my cousin Samantha's wedding this weekend. Here is a sneak peak at how it turned out. I'll post more pictures tomorrow. It's late and I have to wake up at 4:30 am to catch my flight home. I'm sure you can understand why I am keeping this short. I loved this cake. I am so glad she decided to go this way. It turned out great.

It must be in the water...

2011-03-28T20:56:00.000-07:00

Babies. I love them. Without a doubt, they are the best. Don't get me wrong, I understand those who aren't super excited with all they bring to the table--the throwing up, the dirty diapers, the crying. Overall though, pretty great. The good thing about my really liking the little darlings, but having none of my own, is that I can count 6 people who are or have recently had one. Score for me. My cousin, Jessica, had a baby shower this weekend. I really that they went with purple and brown instead of the traditional pink. I loved the way this cake turned out. I have been reading a lot of food blogs as of late and I love the way some of these writers don't just talk about food, they tell a story. Someday I hope to be just like them. Today is not that day. I'm feeling a little too....something. Purple, green and brown. I love the way it looks. I got the tulips with the hopes of using them on the cake, but it turns out tulips don't work so well on cake. Too droopy. I brought them to the shower anyway and they looked beautiful. I know you've seen them here before, but red velvet is always a crowd pleaser. And when they look this cute, how could you not like them? Does anyone else hate how blogger doesn't let you copy and paste? Seriously. Plus, the spacing is never right. Lame. I have been baking for some time now, but I usually stick pretty close to recipes. My thought is that someone else spent a lot of time working out the kinks so why should I mess with it. I have used this chocolate cupcake recipe tons of times, but last week I decided to try something new, chocolate coconut cupcakes with toasted coconut cream cheese frosting. I'm usually not one to say my recipes are super exciting. This one though, after my changes, has to be one of my all time favorites. I'll share the recipe if anyone wants it. Just let me know.

When I see this picture I think it looks like a red velvet gang closing in on a lone chocolate coconut cupcake, ready to attack.

A very important thanks goes out to Aunt Patty for taking these pictures for me (since I forgot my camera) then my great cousin, Danielle, edited them for me. Thanks, ladies.

This post is getting long and random and now Dancing with the Stars is on. Thanks for reading, everone.

Notebook savings and wedding cake...

2011-03-19T12:57:00.000-07:00

It should come as no surprise that I own a lot of cookbooks. Not thousands, or course, but more than the average person. When I first started getting serious about baking I was using these cookbooks daily. So it also shouldn't be a surprise that some of my pages we getting pretty worn and well, sticky. For awhile I thought that this gave my treasured cookbook some character. Proof that they are well loved and well used. I thought this way for a long time, until that is, I started having trouble turning the pages.

Since then, I have taken to writing the recipe I am going to use on regular notebook paper. Since I started doing this I have learned that this is actually a really good idea. It gives you a chance to read through the recipe making sure you have all the ingredients on hand. Plus, you have to slow down and read the directions, the order the ingredients need to be added, cooking times, etc.

After looking at this paper, you can see that it was a much needed change. If only to save me from having to buy new cookbooks because all the pages were stuck together.

I made another wedding cake this weekend. My original plan was looked a little different, but in the end I think it turned out just fine.

The red, brown, and white complimented each other well. I thought it was fun that the bride and groom wanted red velvet cake, with chocolate mousse and raspberry filling. That way when you slice the cake, you will still see the wedding colors. Nice, right?

Sally sells seashells.

2011-03-17T20:58:00.000-07:00

I am making a cake for my cousins wedding. She is having a beach themed wedding because (lucky her) she lives in sunny California. Here is a little sample of what the big picture will be. She has a cake topper that is super cute for her real cake, this is the only topper I had right now.

I'm going to have her decide which fence she likes best. I just can't decide....

St. Patrick's Day wedding cake

2011-03-17T17:53:00.000-07:00

Just a quick post to show the cake I made for a St. Patrick's Day themed wedding. It's was a small cake (only feeding 25) but I thought it was pretty cute.

Quilting and Coconut Cheesecake

2011-03-06T13:20:00.000-08:00

Do you ever have a thought that just won't leave you alone? I get this a lot, which is usually why I have to write a Things To Do list before I go to bed. That way I can get all those "things" to stop running around while I'm trying to sleep. Or work. Or drive. You name it. This is one of the cheesecakes that has been on my mind for the past few weeks. I'm not sure why but the mixture of sweet coconut, graham cracker, almonds and chocolate was something that I couldn't stop thinking about.

-Almond Joy Cheesecake and yes, it was as good as it sounds-

The cake is supposed to have toasted almond slices in it, but for some reason I kept burning them in the oven. Oh well, the texture was, I imagine, better without them.

Don't mind Sister #2's hand. She was apparently trying to give the slice some bunny ears. Believe me, this picture was better than the one where she was licking it. :)

Oh, and ps, just for fun I'm showing you the quilt that I am working on. I am already in love with it!

Until next year, Holidays!

2011-01-11T13:52:00.001-08:00

Every year I look forward to the holidays. As I've said before, I love Christmas time. It always goes by too quickly for me. Don't get me wrong. I don't think I could handle working longer during the holidays, but the outside of work/enjoying the holidays/ding dong ditching cookies/singing Christmas carols is what I wish could be longer. It seems like before I know it people have moved on from the joys of the season. By the time I'm ready for peppermint, most people have already had their fill. So this is my toast to the end of the season. It was one I won't soon forget, that much is certain. Chocolate-Mint Cookies.

And yes, that is Santa in the middle. I even put them on my new Cookies for Santa plate. It's so darn cute!

Who needs sheep when you can count cheesecake?

2011-01-10T00:14:00.000-08:00

You know those nights when you lay in bed staring at the clock? Yeah, you know what I'm talking about. You say to yourself, "If I fall asleep now I'll have five good hours." "I can survive on four hours." "Well, three and a half is better than nothing." That is me right now. If I fall asleep this minute I will have 4 hours and 39 mins. I'm not holding out hope for much sleep tonight. I have too much on my mind. Sure, there are always those looming "What am I doing with my life?" thoughts, or the "Shoot. I was supposed to get that table display set up, but I totally forgot." moments. Tonight its mostly thoughts about cheesecake. Not eating cheesecake. Making cheesecake.

4 hours 30 mins

Part One
There are times when I wonder if I have chosen the right path for my life. When things don't turn out right. When the cookies burn and the cupcakes are dry. I think that is when our guardian angels give us hints that we are going to be ok. I have a go-to chocolate malt cookie recipe. I found it in Martha Stewarts cookie book a couple years ago. If I'm asked to bring a dessert somewhere, this is the recipe that comes to my mind first.

4 hours 19 mins

Part Two
Recently I was going through a box of my school papers. As I'm shuffling through the old spelling test and multiplication tables I stumble upon my senior project. It's not much to look at, just a plastic box with loads of recipe cards in it. My project was to put together a collection of well loved (and those I wanted to try) recipes from people I knew. There are some I've made since then, most of them I haven't, but tucked in the very back, folded more times than you can count was a page torn from a magazine. Unfolded it reveals these cookies, once featured as Martha's recipe of the month. In that moment it all makes sense, just for a second, and I feel comforted knowing that I am becoming the person my 16 year old self wanted to be.

4 hours 8 mins

Back to cheesecake, there is a recipe that I read today that I haven't been able to get out of my mind. One because its cheesecake and two because it calls for blood oranges. I'm not sure why, but I think that they are so beautiful. I used some this summer in some frosting and it was delightful. I haven't seen any lately, but as soon as I do you can bet that there will be some blood orange cheesecake with a spiced graham cracker almond crust baking in my oven. Until then, I'll leave you with a picture.

3 hours 59 mins

The possibilites are endless...

2010-12-16T22:23:00.000-08:00

We just had employee appreciation days at work and since I decided that saving money is silly I bought some new cookbooks. Check them out!

You don't have to hide your excitement! I'm sure not trying to!

Groundhog day? Yes, please.

2010-12-14T20:06:00.000-08:00

I love family traditions. When I was a kid it was always a tradition to go huckleberry picking. Every year we'd pack a lunch and my dad would drive our family into the mountains for a day of adventure. I'm not sure how it all started, but those memories are some of my most cherished.

This trip always marked the end of summer, but I didn't care. We'd rig "berry baskets" out of milk cartons that looped into your belt so you could have both hands free to pick with. I loved finding the ultimate berry bush. You know the one I'm talking about. The bush laden down with the largest, sweetest berries. There was nothing better than finding a whole patch of those bushes. I'm not sure how anyone else measured the amount of berries we picked, my goal was always to get enough to make huckleberry pancakes and at least one pie. For me it was a day that I never wanted to end. When we got home, we would wash the berries and I would help my mom make a huckleberry pie. After such a long day, I can only imagine that she wanted us just to go to bed, but she would always let us stay up to have a piece of warm pie with some vanilla ice cream. Which, to this day is one of my very favorite desserts. I was always trusted with the lattice work for the top and believe me it was a task that I took very seriously. I made sure every ribbon of dough was cut and placed just right.

-Mini blueberry scones. Not quite the same, but

still rather delicious.-

We tried to recreate these memories a couple of years ago by, once again, piling into the car with our sack lunches and driving to the mountains, but without my dad we couldn't find our secret spot.

I think about our old tradition every now and then. Mainly when I am called upon to make some sort of berry pastry. Or when I have a hankering for pie. We'll look for our spot again next year. Maybe we'll find it, maybe we won't. But until then, I'll make due with regular old blueberries. They're pretty good. They are full of anti-oxidants, you know...

TGIF

2010-12-04T10:59:00.000-08:00

I've worked in retail for quite some time now. Long enough to say I am a seasoned veteran of the retail holiday season. Don't get me wrong, I still love the holidays. People think that I am crazy, but there really is something magical about this time of year. The lights, the smells, the undeniable need to break out suddenly in a Christmas song. I really do love nearly everything about this time of year. The thing I don't love is the weekend. Every "normal" person puts in their 40 hours from Monday to Friday and then gets a weekend. Two straight days of uninterrupted personal time. Time that apparently they think is best spent at the mall which translates into a frantic three days for all of us who work at the previously mentioned mall. Weekends throughout the year are busy. That's just the rule. But throw in the extended holiday store hours, the desperate need to find the perfect presents and the average Americans addiction to caffeine and it can create some pretty hairy situations.

Retail workers all find a way to get through these times. Whether it's doing all your shopping online, wearing loads of holiday pins on your sweater, or the daily margarita/s (this is the most common among my co-workers). Mine is baking.

So while all of you are enjoying that perfectly hand-crafted latte thinking, "Thank goodness its Friday" know that I will be thinking of these. Carrot Cake Cupcakes with Cinnamon-Brown Sugar Cream Cheese Frosting.

Oh, and ps, tip your barista. They appreciate it!

I guess it's a Southern thing...

2010-12-01T14:31:00.000-08:00

-Some things are just better with Martha's help-

Red velvet has always intrugued me. It is the most mysterious of all the cakes. Well, red velvet and Lady Baltimore, but I digress. I have tasted it a few times and it left me with more questions than answers. It seems that I am not the only one who is wondering about it. We had some red velvet cupcake at work and I was surprised by the number of people who had never heard of it before. Really? Have they never seen Steel Magnolias? The armadillo cake is a classic. But nonetheless, I found myself explaining it many, many times. "Yes, its food coloring." "No, it doesn't taste like chemicals." "Yes, there is chocolate in it."

I also think that it is a cake that can be intimidating to home bakers. It always makes me nervous when a science experiment (baking soda and vinegar) is required for recipe to turn out well. I must admit I found myself skeptical when I saw the recipe called for 2 oz. of red food coloring. It does make the cake so pretty though.

-How could you hate anything so beautiful?-

One thing that everyone can agree on when it comes to red velvet is the frosting. It has to be cream cheese. No question. I do have to say that on this one I will be a follower. There would be something missing without the rich, tangy sweetness that cream cheese brings.

I'm not sure where red velvet started. I'm sure a quick google search would give me some anwers, but for now I am content when people ask about it to say, "I guess its a Southern thing" and leave it at that. Besides, couldn't we all use a little more delicious mystery?

Open to the public

2010-11-28T18:49:00.000-08:00

I made my first quinceneara cake this weekend. I've never made cake for an event that was so public before and I was pretty excited to get the opportunity, especially since the "birthday girl" is so great. She was pretty specific in what she wanted-carrot and red velvet cake, cream cheese frosting, three tiers, fresh flowers-and I was comfortable with all of those things. I hadn't been super successful at making red velvet cake, but I knew that I could practice and come up with something really great.

My first attempt at RV was not good, the second not great, but the third (thanks to a friend and baker extrodinaire) was great. I am thankful he shared his recipe and I will be adding it to my repitoire of go-to cakes. The carrot cake was another great recipe from my aunt. There's nothing quite like a simple carrot cake. You know, one without all the frills of coconut or applesauce or walnuts. Just some flour, sugar and carrots. Well, a couple of other ingredients, but basically just the basics.

I had so many concerns that in the end were unwarranted. The cake was moist. It held together well. The frosting was the right consistensy. But most important of all, it didn't topple over. I was nervous for awhile, but in the end it was just fine.

This cake was a lot of work, but a great experience. I am looking forward to getting making something even better next time!

If I can leave with a word of advice. If you want good recipes don't go to a cookbook, go to your friends and family. Those tried and true recipes will become your most cherished.

A little bit country....

2010-11-20T23:51:00.001-08:00

I have decided to start my New Year's Resolutions a bit early this year. I figure if I start now I will have some time to practice before they technically go into effect January 1st. So, being faithful to my blog is on my list of top five resolutions for 2011 and faithful I will be! Plus, what else is there to do when its really late and you can't sleep, but still have to get up really early for work in the morning?

Entry number one in my resolution--Sam's Thomas the Train Cake. One of my co-workers asked me to make this cake for his son's birthday. I have to admit I was really at a loss on how to do a Thomas cake. I figured it could go two ways. 1) A cake in the actual shape of a train (too much carving for me) or 2) a landscape that Thomas would see while on his route (more my caliber). And with one quick web search, it seemed that other people had the same train (pun intended) of thought. Just picture Thomas with a couple of his boxcar friends on the tracks and you'll be great.

Anyway you look at it the cake turned out pretty cute.

I have to say, without a doubt, my favorite part was making the barnyard animals. Seriously, I love making them. They just might be my calling in life. Do you think there is a job somewhere that lets me make pigs, horses and sheep all day?

I am still a little scatter-brained when it comes to making several layers and getting down how much frosting those layers will take to frost. I feel like I may be getting better at judging, but the jury is still out on that one.

Overall, I would have to say this cake was a success. It was fun to create even if I did get a little carried away with the size. It was supposed to feed 10 and ended up being able to feed 25. And by 25, I mean good-size-birthday-party-I-want-seconds kind of slices. My sister did help me with some of the decor, so I really shouldn't take all the credit. She is a master at making grass out of fondant and it really pulled everything together in the end.

Better than marshmallow fluff...

2010-02-26T10:49:00.000-08:00

Staying true to the frosting theme, and my apparent need for perfection, I thought it would be best if I attempted seven-minute frosting again. As you recall, last time I tried to make this frosting it just ended up like melted marshmallow fluff. Melted marshmallow is good for a s'more, not so great for a cupcake.

This time was much better--I think I'm hitting my stride--it turned out pretty well. It's fluffy and kind of gooey and I love the way it pipes onto a cupcake. The only problem is that it doesn't have much of a taste. I'm not sure what I was expecting, I knew it was similar to marshmallows, I was just expecting it to be, you know, better. Next time I'll add a flavor. An extract maybe.

Oh, and those crumbs on the paper were microscopic. I didn't even notice them until I looked at the pictures. Just thought I'd say I love my camera!

2010-02-12T13:57:00.000-08:00

Since Feb. is such a short month, and since bread deserves a few more days, I decided to extend frosting month. I still haven't mastered Martha's fluffy vanilla, or seven minute, or the all ellusive buttercream.

I was asked to donate some cupcakes for a school drive (pictured above) so I decided to try a buttercream recipe I found. The cupcakes turned out well (chocolate) and --insert drum roll here-- so did the buttercream. In fact the buttercream turned out sooo well. I loved it. I have to say, I can no longer call those people to claim to be lovers of buttercream crazy. I loved this one. The only problem is that the recipe didn't make very much. Maybe 3/4 cup. Enough for almost a dozen, but not enough for what I needed to frost. The school drive cupcakes ended up getting basic cream cheese frosting, but I wish I could have done my new fav. I frosted the extra cupcakes with the buttercream though.
I've tried this flower look before with cream cheese frosting and it just doesn't turn out as well as this. The buttercream really holds it shape much better. Rachael and I are thinking about doing something like this for Addy's birthday, which will be super cute. Perfect for a first birthday!

And the name I dub thee....

2010-02-03T18:56:00.000-08:00

I've chosen it. A name. Now I don't know if everyone will like it, my sisters didn't. But I like it. No, I love it. Are you ready for it?

The Cake Stand

It's simple, I know. You can take it two ways, you know, as a cake stand. The thing that you put a cake on OR the stand at a craft show that sells cake. It might be The Cake Stand Bake Shop. We'll see. It all depends on how it looks on a business card...I guess that I should get to the real point of this. The prizes! That is what you are reading for, right? So you folks who live close can be expecting a treat. I'm ordering some fun boxes and when they get here I will deliver those treats in them. I have an idea for those who live far away. So, thanks to everyone for giving me so many ideas, I really appreciated them!

A contest, for real this time!!!

2010-01-26T14:00:00.000-08:00

So, I realize last summer when I had a contest I was totally lame and never really finished what I started. You now, not really ending the contest, not really choosing a winner of said contest. But I need your help, beloved readers, I am now in need of a business name. For real. I have some plans in the near future for a little cupcake venture and I could use some of everyones creativity. PLUS this time I will be sure to reward the winner (or each of the participants if the names are super great)!!! I think I want to stay away from my blog name as the title, I would rather have that as my "company motto." So once again, put on your thinking caps and lets see what we come up with! I'll officially close this contest Feb. 2 at midnight. That gives you all one week! Ready. Set. Go!

Buttercream....

2010-01-24T08:42:00.000-08:00

I've come to realize that great food photography takes time. Time, as it turns out, is usually something I am running low on. Which is the reason why this Carmel Buttercream picture looks a little silly. So sometime today when I make mint buttercream, I will spend more time on trying to make it look as yummy as I am hoping it will taste. After all we eat first with our eyes, then with our mouths, right?

The jury is still out on buttercream. I'm just not so sure I like the idea of frosting tasting so much like butter. Call me crazy. This is the first time that I have made caramel successfullythough, which is a plus. No burning of the pan, no throwing it away and starting over, no scalding caramel burns. Just smooth amber colored deliciousness! I would have preferred using a round tip than the star when decorating the cupcakes. Cosmetically, I think it would have looked nicer. I will keep working on buttercream, mint as I said earlier, is going to be next. Mint is one of my favorite flavors so I am crossing my fingers that all goes well!

A month of frosting!

2010-01-17T16:56:00.000-08:00

I have a some new years resolutions involving my baking this year. Each month I am going to focus on a different aspect of baking. This month is frosting., next month bread, I'm still undecided about March, but I'll let you know when I know. Anyway, be prepared to see a lot of cupcakes that look pretty similar. I apologize in advance if you get super bored with them, chocolate cupcakes (because they are so easy to make) with a frosting start to look all the same after awhile, I'm sure. I made a couple kinds without taking pictures (vanilla bean and peanut butter), mainly because my time management skills are not the best and I run out of time before having to be at work or other events.
I've been looking forever but I haven't been able to find vanilla beans very many places around here and if I do they cost me an arm and a leg, so a couple weeks ago when I found some at Costco at a fairly affordable price I scooped them up. I was a touch excited, to say the least. There may or may not have been a victory dance in the isle with the giant tubs of mayo. They still have a faint chemical smell (the beans, not the mayo) that I'm thinking wouldn't be there if they were "real" beans. That is $10 a piece vanilla beans. We'll see. Someday when I make it big and can afford the best in all ingredients I'll find out for sure. Either way this orange-vanilla bean cream cheese frosting disappeared without complaint.
P.S. This is the first official cupcake picture taken with my new camera!

The other day while I was pondering the meaning of life and what kind of frosting to make next I thought to myself, "I bet brown sugar frosting would be good." Not really being in the experimenting mood, I decided to play a rousing game of bejewled instead and that was the last I thought about brown sugar frosting for a while. Then one morning I was thumbing through my Martha Stewart cupcake book (you know, doing a little light reading) and low and behold...what did she have!?! None other than a brown sugar frosting recipe!

I have to say that it was better after the flavors had time to meld together. Next time I'll make it and then let it sit overnight. It almost had a coffee taste which was different than I expected. My favorite part would probably be the color though. For some reason I really liked the color of the brown sugar and cream cheese. Call me crazy. Either way, I'll be using this again for sure. You can't beat super yummy and super simple!

I think that I am going to be brave and try buttercream again. Last time it wasn't so great, but its been awhile and I've learned a lot since then. So keep an eye out for that!

Back in Business!

2009-11-28T14:39:00.000-08:00

So, it's official. Today I bought a camera. A cool one. A totally, unbelievably, wonderfully cool one. Now I can run my blog all on my own. Not that I haven't appreciated the help that my photgraphers have given me, its just now I will be able to do it all in one swoop. Bake. Shoot. Post. And just like that I'm back in business.

My, oh my!

2009-07-31T10:42:00.000-07:00

How time flies! It seems like forever since I last posted anything! Maybe because it has been forever! I don't have any pictures right now so I'm just going to make this a "coming soon" post. So, coming soon....

Carson's birthday party

and

jam, jam, jam

Keep an eye out for this new post in the next couple of days! I guarantee it will be entertaining.....

It's contest time, folks!!!

2009-06-30T22:26:00.000-07:00

Due to the lack of response in my previous post, I am wary to start this contest. But....I wouldn't want to disappoint all two of my commentors, so here it goes.

I need a business name! I'm tossing around ideas for a couple of events I want to participate in, but I need a title! So. I will reward the person who comes up with some great names. Which, of course, you will lose all rights to should yours be the name I choose! Hah! I know its not the most exciting contest, but humor me! If you're asking whats in it for you, keep reading...

What is the payoff for participating in the event, you ask? Well, as you might have guessed it will be some kind of baked good. Your choice. Whatever you like, perfected and hand delivered to your door! I'll decide on one, lets say, a week from now. Saturday, July 11th. So, its time to get those creative juices flowing, put on your thinking cap and let those business names just come to you!

A contest perhaps?

2009-06-27T00:40:00.000-07:00

So, it seems that the new and exciting thing in the blogging world is to have a contest of sorts. I'm thinking about following the crowd and setting up a little contest of my own. I'm not really sure what the rules will be or even what kind of reward will be given. I'll think of something. Any suggestions?

Oh, so many cherries!

2009-06-25T17:17:00.000-07:00

Pie. A simple word. Just three little letters, but the meaning of the word invokes a much larger response in people. The other day, for instance, someone at work brought up strawberry rhubarb pie (and no, it wasn't me). It didn't take long for others to say, "Ooh! I love that pie!" or "I have the best crust recipe!" If people didn't love pie, why would there be so many cookbooks devoted to this heart warming dessert? I'm sure you have realized be now that I rarely bake without some kind of "reasoning" in mind. Today's creation is no exception. There are a few reasons I wanted to make a pie. One, I want to get better at pie. I have two cookbooks with just pies and I haven't made very many recipes from them. Two, I've run out of "practice" cupcake liners and so I have to take a break from them until I find more in bulk! The last reason, probably the most important one, is that this past weekend I went cherry picking with some friends. I was pretty excited to begin with, but when I found out they were only 50 cents a pound I couldn't resist. So, some therapeutic picking and 26 lbs. later I had to find something to do with all those cherries! And whats better than cherry pie? Umm...nothing.

It's kind of hard to take an appetizing picture of a cherry pie. It just never looks as good as in real life. Just know it tasted really good with some vanilla ice cream.

I'd never seen a pie recipe using sweet cherries, but good ol' Martha didn't disappoint! I made one Wed. and then another one Thurs. Wednesday's was better than Thursday's. The crust wasn't as chewy and the actual pie set up better. Either way, both pies were consumed without much issue.

I still have a million pounds of cherries that are rapidly going downhill, so it would be a safe assumption to expect another cherry post...or maybe two.

At last, a use for rhubarb!

2009-06-18T20:51:00.000-07:00

I have fond memories of our local farmers market. There are lots of pictures of me helping my grandpa sell produce that he grew on his farm there. Because of that I have a soft spot in my heart for those old farmers who wear overalls and sell fruit from the back of their dusty old pickup trucks. Which is why every year when I pass rhubarb while shopping at the farmers market I pick some up. Partly because I want to support these farmers and partly because I am fascinated by it. I've never really made anything with it, but when I saw a recipe for rhubarb cupcake I knew I had my chance.

I thought the cupcakes were going to be tart, but surprisingly they weren't. I mean, maybe a little bit, but who can't use a little tart every once in awhile? The first batch I made I used just a regular whipped cream for the topping, the second time I added some almond extract and I think it added that extra little something.
And now for a random side note. One year for her birthday, my sister, Kim got this plastic cartoon-like moose. It goes outside in your garden or on your porch, like a lawn gnome, I guess. Phelps is the name that she came up with for this new addition to our family. Anyway, this morning I asked her if she would take some pictures of the rhubarb cupcakes for this post. This is the picture that she is most proud of.

A pictureless post? How sad!

2009-06-10T17:37:00.000-07:00

I've been a baking fool lately! So much so that my creations have been swiftly eaten even before I could take some pictures for my posts! This means that for now I will write about them and then when I make them again (which I will be doing) I'll post pictures.

I made the first batch, banana pecan with cream cheese frosting, for two reasons. One being that I had bananas that needed to be used bad! The second was so that my new "official taste tester" Alex could have something to officially taste test. I might add that he took this job very seriously, first tasting one with frosting and then one without just to compare the two. Way to take one for the team, right? Me not being a huge fan of banana bread-ish creations, I was glad to have an objective opinion. At least I hope it was an objective opinion.

The second batch I've wanted to make for a couple of weeks and I am really glad that I finally did. Mint chocolate brownie cakes. And yes they tasted as good as they sound. A peppermint patty is the mint part and it works well with the texture of the brownie. Plus, who doesn't like peppermint pattys? Weirdos, that's who.

The last batch that I made was kind of a spur of the moment thing. Rachelle, from work, told me that she really wanted some blueberries and cream cupcakes from my latest and greatest cookbook. So, when I was at the grocery store last night --buying the affore mentioned peppermint pattys-- I noticed that blueberries finally were priced lower than gold. I, of course, scooped some up and made the cupcakes for her this morning. They were kinda flat, but seemed to taste fine once topped with whipped cream and more berries. They disappeared pretty quickly at work today. I'm hoping they were eaten and not just thrown away to save other peoples stomachs!

All in all, its been a pretty busy couple of baking days. Good days though. I'm thinking that I've kinda hit my stride. Quite a few recipes have gone by without me having to throw whole batches away, which is a pretty good feeling. For my ego and my wallet.

Good luck and Graduations

2009-06-08T09:00:00.000-07:00

Katie graduated on Saturday and we had a little get together for her. I was in charge of desserts, which is a job that I took very seriously, of course! It took me awhile to decide what to make, but this is how it turned out.
I got some cupcake stands last Christmas that I was going to use, but when I pulled them out they looked like mini cupcake stands! So Amy and I put together this set up. I have to say I think it turned out pretty well.

The cookies, chocolate malt (my first post) and snickerdoodles, were good. The malt ones are always a hit and I should have made more because they were eaten pretty quickly.

There were two kinds of cupcakes, chocolate toffee and strawberry shortcake, in two sizes.

The strawberry ones turned out much better that I expected. My family liked them and they got some compliments at the party. Real strawberries are mixed in right before baking. I tried to put strawberries in the whipped cream but I should have used the magic bullet instead.The pieces kept getting stuck in the frosting tip, so I just used whipped cream and put some coloring in it. I used my new liners and I was super excited with the fact that the flowers showed so well! Its the small things in life, right?

I've made these chocolate ones before, but every other time I used a different cake recipe. I used my default chocolate one for these and they turned out better than normal. After the cupcakes cool, I cut out the center and filled it with carmel sauce, condensed milk and toffee bits. I know it sounds odd, but it is sooo good. I made them the day before so they were in the fridge overnight which only made them better. Right before they are served, whipped cream and some toffee bits complete the whole ensemble!

Overall I was really pleased with them. I have to admit, not very often does everything turn out when I bake, but this was my lucky day. Four out of four? I can handle those odds.

Cookies and Creme Cheesecakes

2009-06-01T16:34:00.000-07:00

So, I know that what I am about to say is going to be blasphemous. I have found a fault in the Martha Stewart cupcake cookbook. I know, I know. You're shocked, but its true. Here's the thing. I made these cheesecakes. Granted the recipe called for 2 pounds of cream cheese, but it specifically stated that it batter would make 30 regular sized cupcakes. I started doubting this statement after making 24 mini cupcakes and 43 regular sized ones! I know, right! That's a lot more than I bargained for!

They turned out well though. I liked them, it helps of course that I am a big fan of Oreos! The little cheesecakes kinda crinkled in the liners so they didn't look as cute as Martha's, but I'll take taste for now. Some whipped cream and a mini Oreo did the trick for a while, but whipped cream and a hot day do not an easy photo shoot make!

Up next, Black Forest Cupcakes!

Snickerdoodle Cupcakes

2009-06-01T15:25:00.000-07:00

This is the first recipe that I made out of my new, totally awesome cookbook. I think you know the one that am referring to! It just so happens that I was looking for a snickerdoodle cupcake recipe the other day and lo and behold, Martha comes out with one! Fate, I tell ya! Anyway, I think that these cupcakes turned out well. They were really moist (sorry Jena) which I was excited about because lately I have been baking my cakes too long and they come out dry. The recipe pairs these cupcakes with seven minute frosting, which I attempted. I whipped the egg whites then slowly poured the boiled sugar and water. After beating for the required seven minutes, then another seven minutes, the overall effect wasn't whipped frosting. It was more like....melted marshmallow creme. So I just made whipped cream instead, which worked out well in the end. Have no fear, I am going to master the seven minute frosting! It will not get the best of me!

I bakes these in one of my new liners that I bought from etsy. Cute, right?

In all seriousness, I am excited to use this book to improve (hopefully) my baking abilities. So be expecting all sorts of cupcakes for awhile. Up next, cookies and creme cheesecakes!

It's here! IT'S HERE!!!!

2009-05-29T09:10:00.000-07:00

It's official! The new Martha Stewart Cupcake book is here! I am the proud owner of a copy! Here, bask in the goodness!

Malt on my Mind...

2009-05-11T21:17:00.000-07:00

Since I made those chocolate malt cookies, I have had malt on the brain. I made these last night from my favorite chocolate cake recipe with chocolate malt frosting. They turned out well, nobody complained about them. Not to my face, at least. I was excited to use my Martha Stewart liners that I got on sale for a penny each. I think I got myself a pretty good deal...

Ooh! I almost forgot the liners that I bought from the etsy shop Bake It Pretty came in yesterday. It was a bright spot in my day for sure! Keep an eye out for some cupcakes in them!

Kimberly's Birthday Cake

2009-05-11T21:15:00.000-07:00

This is the cake that I made for Kim's birthday. I was pleased with the end result, the flowers really brought it together, which I was thankful for. I haven't made many cakes with fondant and this cake gave me more challenges than I had before. It might be because each tier had three layers instead of two like the others so the fondant had to be rolled out more than I was used to. There were quite a few flaws with the whole thing, which is another reason the flowers were a good thing.

The cakes were vanilla and chocolate, the chocolate layers were better than the vanilla, for some reason my vanilla cakes are always dry. Another thing I need to work on. Overall, this was my best cake yet.

Awesome, Chaz!!!

2009-05-07T14:19:00.000-07:00

I just bought these baking cups from a super cute etsy shop, bakeitpretty. I can't wait to get them!!! I love them so much I don't want to use them!

In addition to those lovelies, I also purchased some yellow striped liners and mini zebra printed ones too!

Chocolate Madeleine Photo Shoot

2009-04-23T22:51:00.000-07:00

Everyone, this is my new madeleine pan. Madeleine pan, this is everyone. Ok, that was my lame attempt at humor, but really this is my new pan and I am super excited about it.

And this is what the pan is supposed to do...

I wish the shape came out more like the lemon ones, but alas, it did not. These are more cakey than the lemons, which are like sponge cake, so they don't look as nice. Although, the picture turned out great! Thanks Amy.....and Jason, I suppose. Hah! We couldn't have done it without his toilet paper light diffuser!

The second batch of these chocolate ones (pictured) didn't turn out as fudgy as the first, I'm not sure why. I don't think I'll be making them again soon though, the recipe calls for the butter to be cooked on the stove top and I found out that I can't stand the smell of butter in that state. And so ends my chocolate madeleine phase, on to bigger and better things!

Lemon Madeleines

2009-04-23T08:10:00.000-07:00

Here's a quick look at some lemon madeleines. I now realize I was a little overzealous on the powdered sugar, at least for the pictures. In my defense they did taste super delicious ;) that way. The plan as of now is to make both chocolate and lemon after work today, then maybe you'll get to see them look really wonderful. According to Martha (yes, we are in fact on a first name basis) these are tea cookies, meant for dunking, if you will. What is the dainty word for that? Dipping? Anyway, that is why they aren't as moist as I thought they were going to be. Or that is what I am telling myself. Either way, I didn't have too many complaints. Some were not quite done, but I'll know more for next time.

The real reason I posted this is to show the cute boxes that I finally found. They, too, are a little spendy but they come with an insert that hold cupcakes! Yay! I tell you, Martha thinks of everything. I found them in her section at Macy's and could barley control my excitement. I'm sure the security men got a chuckle out of my victory dance!

Fondant Cakes

2009-04-21T17:53:00.000-07:00

So, just for fun I'm posting pictures of the cakes that I've tried to make. With the help of my assistants, of course.

They aren't the greatest, but I am pretty proud of them.These are my first attempts at working with fondant and as you can see they could use some improvement. Since fondant is a bit pricey, I can't afford to practice too often. So, if anyone knows where I can get large amount of fondant for a small amount of money it would be helpful! The cakes inside were really good though (chocolate for the blue one and then one tier chocolate and one tier vanilla on the other) since the fondant holds in the moisture so well.

I made chocolate madeleines yesterday, I'm going to try lemon ones today. Maybe chocolate ones again too, just for good measure. Pictures soon, that is if I can bribe Amy into taking some for me. I bet I'll be able to.

The Greatest Recipe Book Ever!!!

2009-04-13T18:25:00.001-07:00

I found this book at work awhile ago and since i'm pretty much in love with cupcakes I can't wait for it to be out. Only two more months to go!

Hello and Chocolate Malt Sandwiches

2009-04-12T18:54:00.000-07:00

Yay! I have a blog! I've been wanting to do this for a while and I think it'll be fun. I'm not expecting a mess of loyal readers, but if you happen upon this I hope you will have fun reading about the baking disasters that are surely inevitable, although I hope that I have more successes than failures!

I guess I'll get right to it. Martha Stewart calls these chocolate malt sandwiches (you'll come to notice she is where much of my baking inspiration, or shall we say adoration, comes from).

Thanks to Amy for unknowingly providing me with the first official picture for my blog and for showcasing the cookie so wonderfully! I'd have to say they turned out well, but she can tell you herself. It's usually a good sign if people cry when the cookies are gone. :) I made these again a couple days ago and baked them for 10 mins instead of 12 and they were much softer.The recipe calls for you to make the filling and the chill it for half an hour, when it's done in the fridge its super thick, but then you beat it for two minutes and it gets all fluffy. Sometimes the science of baking is pretty amazing. All in all, I'll be making these again for sure!

I suppose that wraps up post number one! They'll be another one coming soon from the cookbook that is my current fav!