Is this unfair?...

To decorate the "2nd Grade Desert Island" cake (read below to understand that I am not suggesting we ship all second graders to a deserted island. Although.... ) I decided to play it a little safe. At the suggestion of a fellow blogger/baker/friend I found these great seashell candy molds at Michaels. They also had chocolate pop molds in pirate-themed shapes. The shells will go all around the bottom tier and in a little pile on the top of the island. The skull & treasure chest will be the cake toppers, surrounded by some royal icing grass. I'm skipping out on the palm trees I originally envisioned. Too much risk, too little reward (this time).
I love the seahsells! I think they'd make great little gifts for Hallmark Holidays.


Now, the coral and seahorses are another story... I free-handed the seahorses on waxed paper with a tiny parchment paper cone filled with melted yellow candy melts. They're so cute! For the coral I started with a plate full of corn starch (because I swear I've seen that technique used on Food Network). I dipped a sucker stick in the cornstarch to make little channels for the chocolate to sit in, then piped it in and dusted it with yellow sanding sugar. I can't wait to see how they look on the cake. I couldn't be happier with the way they turned out.

A Real Cake!

Well kids. It's now or never. I have my first Real Cake order. For someone else. To serve to other people. FORTY - 4.0. - other people. Yes, all of my nails have been bitten to the quick.

The occasion: 2nd grade tropical-theme class party.

The ideas: a million. I scoured the interwebs and, with my mom's help, found a million and seven ideas. Flip flop cakes, surfboard cakes, pirate ships, sharks, fish ponds, boats, Hawaiian shirt cakes (which I might have to do for Father's Day), and more. After a couple days of considering the options (and my extensively-limited skill set and complete lack of experience) I circled back around to my original idea - a deserted island. The idea just takes me to a beach with Captain Jack Sparrow, digging up his bottles and exclaiming, "Why's the rum ALWAYS gone?!?!" (My favorite movie line of all time.)

Here's the concept I drew up:


Two-tiers, 10" round bottom, 8" pyrex dome "island" on top. Bottom tier will be white & blue vanilla cake with blue vanilla buttercream. Top tier will be yellow cake with mini-chocolate chips and brown sugar butter cream "sand" icing. The decorations are almost all molded chocolate. I have some great pics of those that will come next.

Cross all your fingers & toes for me!

Cinco de Mayo!

Thanks to Cupcake Rehab I made these last week:
Orange-cinna-vanilla cupcakes with Mexican-hot-chocolate buttercream. I loved that icing so much I could shed a tear, or sweat a little from the heat of the cayenne pepper. Those little pics with the chile pepper and sombrero were a fun add, considering the cupcakes were for a party in our building. The red hots were a logical decoration, too, wouldn't ya say?! I will so SO so make these again ~ and hopefully sooner rather than later. If nothing else, just to have a bowl of that icing to eat with a spoon ;-) Recipe is here.

Swoon!

Two new fabulous blogs I stumbled upon today while searching for the perfect dessert to celebrate Cinco de Mayo, Bake it Pretty (for all kinds of baking schwag):

and Cupcake Rehab (where I should spend my whole summer, anyone want to join me?):

Happy Belated St. Patty's Day!

Top o'the Mornin'! Okay, so it's April. What can I say, I've been a tad busy. Anyhoo, better tardy than never, true? These..... darlin's

These chocolate-coffee-and-Bailey's-irish-buttercream cupcakes were a wicked way to celebrate the St. Patty's Day parade. Wicked, I tell 'ye because they were about 80-proof! Unfortunately I tried going low-fat with the cupcakes and used a WW secret "pop cake" shortcut and it was a bit of a Fail. The cake was too crumbly and fell apart out of the paper wrapper. The buttercream was too heavy for it, too. One shot was definitely enough! I'll rework the recipe and make them again, though. You betcha!

Bakesale!

Swiss meringue buttercream SUCCESS! I received my first offical "order" for cupcakes last week from R's future-daughter-in-law who was throwing a baby shower for a friend. FANTASTIC! I made white-white and double-chocolate cupcakes (dark chocolate with mini-chocolate chips) and a humungus vat of Smitten Kitchen's Swiss meringue buttercream. And after exercising super-human self-control (and not taking the mixing bowl to the couch with a spoon) piped some of the most elegant frosting I've ever seen.

The lemon filling was a homemade concoction of frozen lemonade, sugar & cornstarch cooked until thickened. Not bad, but I won't make it again. I'll probably use a jarred lemon curd next time. My mom suggested the lemon zest decorations and I think they were perfect.

The double-dark-chocolate cupcakes were awesome just as they came out of the oven, but to add insult to injury, I mixed some of the leftover buttercream with some cream cheese and folded in some chopped, frozen Oreos. Since there was no chance the lumpy stuff would come out of a piping bag, I just plopped it on in obscene quantities, almost like a scoop of ice cream. They were ridiculous! I will make them again for sure.

A new business is born: Legally Sweet - Kupcakes by Kristi. Call me!

Love in a Pan

Oh my ever-lovin' goodness. I am so ridiculously proud of myself this time I can't contain it. I made The Pioneer Woman's cinnamon rolls and orange marmalade rolls this weekend. Can I just brag for a minute about how "okay" I was with the crazy mess this made of my kitchen? You would be, too. It's the most delicious mess I've ever seen and it made me giddy.

And I think that picture was taken after R & I licked up half the sugary-orange-y-melted-butter off the island. See that streak up the middle? A finger swipe.

Because PW's recipe says to cut off the uneven ends, I did what she said. So would you if you followed her blog! And because I'm such a frugal gal, baked up those uneven, untidy, messy-looking, not-pretty-enough-to-serve-to-company pieces of rolls, and ate half of them meeself to test the recipe (gave R the other half - arent' I a saint?) Uh, Ree? You're my new BFF.

After greasing and sugaring them down, rolling and slicing them, they rose for about a half hour on the range, out grazing with Marlboro Man's Mustangs. Uh, sorry, mind wandered. And actually, the orange rolls didn't rise that much. Hm. Not exactly sure why. Was the dough too warm by then? The cinnamon rolls rose just fine, though. I made two pans of cinnamon and then one orange marmalade, and I thought I rolled the dough for the first pan of cinnamon too thick, and so then I rolled the dough for the orange ones too thin. Grrr. Over compensated. Since this is my first experience with actual yeast-raised homemade dough, I gave myself a little slack. Even after using a 1/2 cup too much flour and forgetting the salt. Jeez, when will I ever be able to follow a darn recipe?


But, not even the extra flour or missing salt could ruin this dough. It was amazing. I could hardly get my camera out while there were still rolls in the pans (one of the cinnamon roll pans was already empty, except for the delicious sticky yumminess in the bottom). Oh, and for those folks who have or will actually make this recipe, I reduced the temp to 375 per the advice of Ree's guest blogger, Deb from Smitten Kitchen, and baked them for a full 18 minutes, if not a bit longer. Soft, gooey, golden on top, and freakin scary awesome. It was a very good thing that we had ten hungry souls at home that morning to share them with. Or I'd be buying R & I (and our dog, Breezie) a whole new wardrobe. Breezie helped with the dishes, as you can see. She's such a sport. It was the maple syrup and coffee in the frosting that got her to help, I'm sure. Thank you, Ree, my new BFF. (HUGS from Michigan!)