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Hockey Jersey Cake

24 Jan

First of all… HOCKEY IS FINALLY BACK! YAY!! My Sabres are off to a great start, 2-0!

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Anyways, it was my Brother-in-Law’s birthday the other day and being the hockey fans that we are, I figured I’d put my baking “skills” to the test and make a hockey jersey cake for his birthday and to welcome back hockey! I googled and googled and after a while I was feeling pretty good about being able to pull it off. Here’s a couple I found where I could just use a 9X13″ pan without buying one of those t-shirt pans (I don’t like buying things I’ll only use once).

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Leafs Jersey

And here’s the finished product:

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Being a Sabres fan, it pained me to make this particular cake… BUT it’s his favorite team/player so I figured I could bite my tongue just this once and suffer through it 😛 .

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Personal Pumpkin Pie’s

2 Jan

 

 

I don’t know why I’ve never thought of doing this before I saw it on Pinterest! Granted, it takes a little more time than a regular pie, but they’re so adorable! All you need is a cupcake tin, pie crust, and pie filling. You can do it with any type of pie you want. BE CREATIVE! I made these for Thanksgiving (I’m a little late I know!) but I’m dying to make mini cherry pie’s next.

Before you do anything, make your pie filling, then set it aside. To save time I just used the 2 pack of ready-to-bake pie crusts for a 9-inch pie. Unfold the crust and take a 4-inch cookie cutter or glass to cut your circles. I got 5 circles out of the crust and then re-rolled it to cut 2 more so I had a full 12. You’ll have some leftover crust, so I just used a mini leaf cutter to put on top of each pie for a little decoration.

 

 

Once you have your 12 crusts, place them into a cupcake tin and press the sides down. Take your pie filling and scoop it into the tins (I use an ice cream scoop so you get the same amount in each pie). You’ll have some leftover filling so you can the rest to make a smaller pie if you want. The pies actually took a while to cook. I can’t remember exactly how long, but it was somewhere around 35-40 minutes.

When the pies are a little more than halfway done, I added the leaves on top.

Continue to bake for about 15-20 minutes longer. Just keep watching the crust until it begins to brown a along the edges and the filling is set.

Enjoy!

 

Spiderman Cake

25 Oct

(The cake inside is BLUE!)

My inspiration for this cake came from this handsome man…

I made it for my nephew’s 4th birthday. He loves Spiderman so much. Like a lot. So I decided to try making him a free handed cake rather than buying the Spiderman cake tin.

Sorry I don’t have step-by-step pictures of the cake but it was super simple to make. I was a little pressed for time so I had to cave and use a boxed cake. I filled a 3 qt. pan with all the cake batter and baked according to the directions on the box. After the cake was done cooling, I wrapped it in plastic wrap and then put it in the freezer for about 15 minutes so I would be able to carve the shape of the face without crumbs going everywhere.

After you get the shape you want for the face, cover it in layer of buttercream. I used a very thin layer of Duff fondant to cover the cake because I really wanted that red Spiderman color. Whenever I try to make red buttercream it comes out pink so I didn’t want to take any chances, however if you don’t like fondant, just use buttercream instead. Then I cut out the shape of the eyes using black and white fondant. After those were made, I used black buttercream to create the webs across the face while looking at a picture of Spiderman so I could make it look as close as possible. Add a little bit of buttercream to the eyes to act as glue to keep them together, then attach them to the cake. I think I could have made the shape a lot better, but I’m by no means a professional! What do you think?

Halloween Treats

19 Oct

I love Halloween because there are so many goodies to make but so little time! I’ve found many recipes I’d love to try out this year other than my typical cut-outs and I can’t wait to find some time to make them!

Cut-outs are very time consuming, but they’re so pretty when they’re done! I’ve found a new trick to use when decorating cookies: a squeeze bottle. You can pick them up at a local craft store like Michaels for around $2. Piping bags are good to use too, but with the squeeze bottle you can set it down and not have to worry about the icing spilling out. Now I haven’t made any yet this year so here are my cut-outs from last year.

 

I like to use royal icing when I decorate my cookies. The icing hardens sort of fast so you have to work quickly when outlining and flooding. Here’s the recipe I use for royal icing. As far as the cookie recipe, I found this great blog called The Hungry Housewife. She’s amazing and I got most of my cookie inspiration from her. For her tips and recipe on cut-outs click here.

Here are some recipes I can’t wait to try. I’ll have some tutorials up soon once I make them!

 

My Deilght Cupcakery

 

 

 

Martha Stewart

 

 

Witches Fingers

 

Black Cat Paw Cookies


What will you be making for Halloween?