Cry for me!

I have to get started on my order for 400 minis! I am not looking forward to it but I will take pics when I am done. I haven't ever made that many at once so it will be interesting. The flavors will be chocolate, vanilla, and coconut. I tried a new recipe for the coconut and I love it! Here is the recipe and a coconut cream filling recipe too. Since I am making minis I can't use the filling but it is fabulous together. Try it out! You will love it.

Coconut Cake
1 ¾ all purpose flour
1 ½ tsp baking powder
¼ tsp salt
¾ cup (1 ½ sticks) unsalted butter
1 1/3 cup sugar
1 tsp vanilla extract
1/2 tsp lemon zest
2 large eggs, room temp
2 large egg yolks
½ coconut milk
1 cup shredded coconut, finely chopped

Preheat oven to 350.
Stir together flour, baking powder, and salt in mixing bowl.
Cream butter and sugar on medium speed until it is light and fluffy. Beat in vanilla and lemon zest, then beat in eggs and yolk one at a time, beating well after each addition.
Reduce speed to low and add one third of flour mixture, then add half the coconut milk and scrape down sides of bowl. Now beat in the remaining flour mixture and fold in coconut. Pour into two 9 inch round prepared pans.
Bake about 30 to 35 minutes, until they are well risen and a toothpick inserted in the middle comes out clean. Cool in pans for 5 minutes and then finish cooling on racks.

Coconut Cream Filling
2 cups heavy whipping cream
½ cup coconut cream
1 tsp vanilla extract
1 cup chopped fresh pineapple
Whip the first three ingredients until fluffy. Fold in pineapple.

Cupcake pics

Here are the pics I promised. The top cupcake is the white chocolate mousse, the middle cupcake is the vanilla with lemon curd, and the bottom is my take on black forest cake, it has cherry filling and whipped buttercream. Thanks for looking!

More Cupcakes!

Well I have been working on cupcakes all day. I'll post pics later, I am still waiting for the lemon and cherry toppers to dry. I made three flavors. The first is a vanilla cupcake with a lemon curd filling topped with buttercream and a dried, sugared lemon slice. The next is my version of black forest cake. It is a dark chocolate cupcake with a cherry filling topped with a whipped buttercrean and maraschino cherry. The last is a classic white cupcake with white chocolate mousse filling topped with buttercream and sprinkles.

They are all very tasty and I will be sad to part with them!

Chinese Food Anyone?

A friend asked me today which one of my cakes was the most fun to make. Well, I had to think about it because I love most of my cakes. After thinking about it I decided my chinese take out cake was the most fun to make. I made it last year for a cub scout thing my son was doing. Everything was done using fondant. The base cake and board were hand painted (streaks were on purpose) and the pagoda was also hand painted. I used a fondant extruder to make the noodles.

I think I could go for some lo mein noodles about now, thanks for looking!

Baby Boy Angel Cake

I just finished this cake on Saturday for my son's baby blessing at church. I love how it turned out. The baby angel and border are made with fondant. The moon, stars, and initial plate are made with gum paste. Thanks for looking!