Valentine Petit Fours Cheater Style!!

When you find out how easy these really are to make you will be amazed and delighted!  I have tried a few petit four recipes in my time and none were what I would call fast or easy.  With all purchased ingredients they come together in minutes (except for the chilling time) and after resting overnight they taste like you slaved all day making and cutting tiny cakes to dip in white frosting.  This recipe is adapted from Snackworks.com. 

First, I will apologized for the recipe amounts.  The amounts are close to what is needed but vary a little with how much you leave on and in the middle of the cakes.  I just kept dipping and adding jam and chocolate until they were all finished.  This is how I did it.

Valentine Petit Fours -Cheater Style!!

1 Box Vanilla Wafers (I used Nilla)
24 oz. White Almond Bark (White Chocolate would be even better!)
1/2 cup Raspberry Jam or Cake Filling
Valentine Decorating Hearts and Sprinkles

Decide whether you want to make double layer or triple layer cakes or a combination of each. Count out the number of bottom layers you can make and set them on a wax paper lined cookie sheet flat side down. 

Add a small amount of raspberry jam (I used cake filling I had on hand) to the flat side of each remaining wafer and set one or two (dbl or triple) on top of the cookies that are on the cookie sheet.   I did like the doubles because they were easier to eat.

     Set the cookie sheet in the fridge for 4 to 6 hours to chill until firm enough to dip.  I actually put mine in the freezer for a half hour and they were fine.  As they warmed up the last few started to slide so you may want to only take a few out at a time to dip. 

     Melt the Almond Bark as the directions direct.  Please watch carefully to make sure you don't get it too hot.  Stop heating as soon as or even a little before the chunks are completely melted.  Then stir until smooth.  Set the cookies on a fork and lower into the Almond Bark until fully covered.  Lift them out and tap gently on the side of the cup to loosen the extra candy off, then swipe the bottom of the fork across the cup and set the cake on the wax paper to set up.  After every other one is dipped, add your sprinkles or decorations before the candy sets up.

     I was disappointed when I tried one of these right after they set up because they were so crunchy and hard to cut and eat.  I took them to the other aides I work with at school the next day ready to tell them they were not that great.  As I ate one I was so happy to see that letting them sit overnight had softened the inside to a cake consistency and they were delicious!  The filling was fun too.  I do wish I would have added a little more filling so I will try it that way next time. 

 I think these would be great for not only Valentine's Day but Wedding Showers or other nice events!  Have fun with these and Please!!! drop a note or a picture if you try these and let me know how you liked them!  Thanks for dropping by!

This post was shared with these great sites!

Wednesday Roundup
Wonderful Wednesday Blog Hop
 A Dish of Daily Life      
The Country Cook 
Pretty Pintastic Party 
Inspire Me Monday 

Wedding Cake 101: The Basics Tutorial

So you think you want to make a wedding cake?  Ever since I started decorating cakes way back in high school, I think I dreamed of making a honest to goodness wedding cake.  They are so beautiful and the pictures in the decorating books make it look so easy.  A couple of years ago I finally got my chance when a neighbor was getting married and knew of my inexperience but trusted me anyway to make theirs.  They wanted it to be quite simple and were not high pressure so I decided to accept!  

The next 6 weeks leading up to the important occasion were filled with studying and practicing and sometimes tears.  I always thought Wedding Cakes were grossly over priced but after what I went through to make even a simple one I fully understood why they cost so much and mine wasn't even a cake with fondant or gorgeous piping on it.  (I do want to learn more about that!)

But when it was finished and looked so pretty sitting at the reception I was so relieved and proud and happy that it was all worth it!  That is why I want to share the things I learned with you.  Maybe it will help you to get from point A (how do I?) to point B (finished cake) faster and easier than it was for me.

I realize that I am a detail person.  I like to spell out every move to make. So just take what you want from the lists and I wish you much success!  

First, you need to check to make sure you have the right equipment.  Good quality pans, spatulas, and a decent turn table

are important.  You don't have to spend a fortune though.  I bought my Wilton pan set found here: pan set at Micheal's


Craft with a 50% off coupon very reasonably.  It was pretty much the same with all my other supplies.  An offset spatula and a Wilton turntable like this:Wilton Turntable  was all I needed.  there are much more expensive ones out there but this worked for me. The other supplies you will want to have on hand are:  offset spatula, Cardboard Cake Circles in all the sizes you need, wax paper and hot glue or double stick tape, piping bags and tips, fondant smoother (this is not a fondant cake but the smoother comes in handy, viva paper towels, cake board or heavy duty plate or stand.  

Let's get started!

First you need a great recipe to make the cake.  You want one that is Wedding Worthy.  There are many gourmet recipes  out there but unless you have a tried and true recipe or a lot of time on your hands to test new recipes, you may want to use the recipe that many professionals use.  This one is easy, reliable, and delicious.  It is called The White Almond Sour Cream Cake or the WASC cake for short.  Yes, it does contain a cake mix but in my opinion the added ingredients make it just the rich and denser texture you want in a wedding cake.

     As a side note, A few years ago all the cake mix companies decided to change their mixes at the same time.  they decreased the box size from 18.25 to 16.25 and changed the formula also.  It threw many cake makers into a frenzy wondering how this new cake mix formula would work in the WASC cake recipe.  I was in the midst of making my 1st wedding cake and had to drop everything to figure out what was going to work.  I began testing different brands and found that some fell and some were dry.  The brand that still did the best job for me was Duncan Hines Classic White.  It worked like a charm and so I always stick with that now.  (This works for my altitude and oven so you may want to test it out first for your situation).
     Making a wedding cake is best done on 3 different days.  You can spread it out more but less would be quite stressful and may not leave enough time to fix problems or allow the cake to cool properly.  

Here is Day 1 of my schedule:

     Make cakes. This is the WASC recipe link and below are some of my tips on how to help it come our perfectly.
Here is the link (different name same recipe): 

 White Almond Wedding Cake

1-  Prepare pans for batter by using this Pan Release recipe.  It works so beautifully.  Just make sure to completely cover the pan and don't leave any bare spots.

2.  Fill pans 1/2 full.  This helps you get an even flat topped cake.  I measure the side of the pan (i.e. 2 inches), then mark a toothpick at the 1/2 way mark (i.e. 1 inch).  then I pour the batter in until it looks 1/2 full.  Then test it with the toothpick.  If the mark on the toothpick goes into the batter, take some out.  Add some if you need more to reach the mark.

3. After the batter is in the pan, tap them several times on the counter to release the air bubbles trapped in the batter. They will begin rising to the top.
 
4.  Use bake even strips.  You can find them at most craft stores or online here.   
 They come in different sizes so make sure you have enough to cover your largest pan. Follow the directions they give you to soak them and remove a little water before placing them on the pan.

5.  For large size pans you need to use something in the center of the batter to help it cook.  If you don't the outside will be over done and the inside of your cake pan will be undercooked and fall.  You can buy something called a heating core found here.  

     You can also use a #7 cake decorators rose nail.  Insert it into the batter centered in the pan with the large end resting on the bottom of the pan.  In cakes larger than 12 inches I would use 3 of these nails in a triangle formation close to the center. 
     When these are placed in the center, the cake bakes evenly and then they can be removed when the cake is taken out of the pan soon after baking is finished.

6.  Take bake even strips off immediately after baking to allow pan to cool.

7.  When cake has cooled for only 15 minutes, place a sheet of plastic wrap over the top of the pan that is about 3x's more than the pan size in width.

Place a rack or plate over the wrap and invert the cake onto the plate/wrap.  This is where you will be glad you used the pan release.  The cake will slip out of the pan without any sticking.  Wrap the cake completely in plastic and then repeat the process with more plastic wrap.  The second time I use a cardboard cake round a little bigger than the cake to support it and then place the wrapped cake into a large bag (a store bag or a purchased turkey baking bag works well)  and place in fridge or freezer to "mature" over night.  Many bakers swear by the freezing method saying that it improves the flavor and moistness of the cake.  I personally have not tried it and I only have mine in the fridge overnight. If you freeze your cake be sure to allow time for it to defrost before icing it.

This ends the first days work. It feels good to see all of the cakes lined up, perfectly formed, wrapped, and in the fridge.  You're on your way!  

Next post will be day 2!
Please send me your questions below...
This post was shared with these fine blogs!
Create with Joy
Pint Sized Baker 
Lou Lou Girls 
Memories by the Mile 
Nap time Creations 
A Dish of Daily Life 
The Country Cook 

Apple Fritter Cake

Apple Fritter Cake

This apple fritter cake is so melt in your mouth delicious!  I wanted to restart my posts, (it has been a few months since I last posted...i.e. house remodel etc.) with a super wonderful treat.  This has it all!  If you ever crave an apple fritter but don't have time to take a whole day to make them, try this cake!  It is much easier and has the same cinnamony (I know, I know that isn't a word!), chunks of apples goodness you get in a fritter. 

This recipe seems to have a long list of ingredients but it really does work up pretty fast.  If you have a hand chopper like this one here , it really makes it easier to get your apple pieces small without a lot of work. 

I found this recipe on Cookies and Cups and loved it!  I only made a few changes to fit my style of cooking and taste so here it is!

First you start by making the filling.  Get out a medium size sauce pan and put in: 

• 2 cups chopped Apples, (Granny Smith have a stronger flavor that works well in this)
• 1/3 cup granulated sugar
• 1/2 tsp cinnamon
• pinch of nutmeg
• 2 Tbsp cornstarch
• 2 tsp water
• 1/2 cup dark brown sugar
• 1/2 tsp cinnamon

 Heat this on medium until the apples soften.  The other ingredients will "melt" into a liquid and bubble.  I had to add as much as 2 Tablespoons more water to keep the liquid from getting too thick before my apples softened.  It should just look thickened  but not gummy.  This takes 3 or 4 minutes.  Stir constantly.  Set this aside to cool.

Now make your cake:

Preheat oven to 350.  Prepare your 13 x 9 pan with cooking spray.

Add this in your mixer:

• 1/3 cup butter, softened but not melted
• 3/4 cup sugar

Beat until fluffy.  Then mix in:

• 1/2 cup applesauce
• 1 tsp vanilla
• 2 eggs            

 Now in another bowl mix your dry ingredients,

• 2 1/4 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon 

and measure out 

• 1 cup Greek Yogurt (I used Sour Cream)

 Now starting with the dry ingredients, alternate mixing the dry and wet into the bowl until it is just combined.

Spread 1/2 of this batter in the bottom of your pan. 

Now evenly drop teaspoons of your apple mixture over the top of the batter.

Mix together:

• 1/2 cup dark brown sugar
• 1/2 tsp cinnamon 

and sprinkle 2/3 of this over the top of the apple mixture.

Drop the remaining batter over the top of the pan in tablespoonfuls. 

Now it will be easy to spread it together to cover the top of the cake.  Sprinkle this batter with the remaining brown sugar mixture.

If you are using a glass pan as I did you will want to bake this at 325 degrees for 25 minutes and then check the center with a toothpick that comes out mostly clean.  Add more time if needed.  When it is done, remove from oven and poke with a butter knife every couple of inches to allow glaze into the cake.

While cake is baking mix glaze in a small bowl:

• 2 cups powdered sugar
• 1/3 cup milk
• 1 tsp vanilla

 Wisk together until smooth and pour over hot cake.

Let cake cool about 20 minutes.  
Now cut a piece of amazing apple heaven! 

If you love this like I do, please comment and let me know! 
This recipe was shared with the following sites!

 A Peek Into My Paradise
Foodie Fridays 
Inspire Me Monday
Pint Sized Baker
Yesterfood
Lou Lou Girls
Nap Time Creations

Self Frosted Chocolate Zucchini Cake

I promised you Dessert didn't I?   

This recipe is great because it has zucchini in it making it terrifically moist and it also has this crispy, chocolatey, crunchy topping that blows you away!  It is so good it actually makes you glad you have 28 zucchini in your garden ready to be picked!  I have had this recipe for many years and it never fails to delight me when I pull it from the oven.  Have fun sharing this one but make sure to save some for yourself!

Self Frosted Chocolate Zucchini Cake

1/3 cup margarine (softened)

1 3/4 cup sugar

1 teaspoon vanilla

1/2 cup vegetable oil

2 eggs

1/2 cup buttermilk (you can substitute regular milk and sour it by adding 1/2 tsp. baking soda

                               and 1/2 tsp. vinegar)

Cream these ingredients together with the mixer.  

Then in a separate bowl combine these ingredients:

1 teaspoon baking soda

1 teaspoon salt

2 1/2 cups flour

3/4 teaspoon baking powder

1/3 cup cocoa powder

Add these dry ingredients together with the creamed ingredients with the mixer. 

Remove bowl from mixer and fold in :

2 cups finely grated zucchini (I peel mine first but that is optional)

yep this is the same batter just a flash picture so you can see it better!

Spread this batter evenly into a greased and floured 9 x 13 pan.   Now sprinkle evenly on top:

3/4 cup milk chocolate chips

3/4 cup brown sugar

Bake at 350F Degrees for 40 to 45 minutes.

 Now go use those Zucchini!

This recipe was shared on these wonderful blogs! 

Make ahead meals for busy moms 

Jam Hands 

Skip to my Lou 

Flour Me With Love 

I Should be Mopping the Floor 

Anyonita Nibbles 

thank you honey blog

Anyonita's Nibbles 

The Country Cook

Mandy's Recipe Box

Pink Ombre Cake

   

  So you have seen these cakes all over on pinterest right?  Have you been just a little afraid to try?  That's how I felt.  I wasn't sure how they did it.  Wasn't sure mine would turn out.  But I needed an idea for my mom's 83rd birthday cake and I needed one fast.  I mean fast and fast to make.  I was helping make other food items for our family 4th of July dinner and so it couldn't take a long time and intense work.  I guess I have a devil may care attitude or something so I decided to try it.  After all I do have about 79 cake mixes in my food storage so if it failed I could just whip one out and make a good ole 13 x 9 pan cake and ice it with store frosting (also in food storage, I am a food storageaholic!) couldn't I?  It was soooo fun!  And it came together fast and easy.  You do have to make sure you have the icing tip and a few bags for the different colors and 8" or 9" round pans.  Here's how it went:

     I found instructions to make this one on this site: Country Cleaver .  I really like her pictures and explanations so you can look there for more info.  There are a few changes that I made to her process.  First, I started out with making a double WASC cake recipe.  This starts with a box mix and adds ingredients to make it moist and delicious.  If you don't have it let me know but any cake will work. 
       I found my mom's 8" cake pans that I (honest mom)  didn't remember I had them in the bottom of my oven storage drawer. (She's been looking for them for years...).  Divide the batter into 4 parts in separate bowls.  I used Americolor 132 Soft Pink to make the shades of pink in the icing and cake batter.  Americolor is very strong so use it very sparingly.  My first try to make the lightest color actually turned into my darkest pink with very little color added.  The color also intensifies after sitting for an hour or so. 

      I used my pan release on the pans- found here, (it is great stuff!)  then I poured batter in the pans until it was about 1/2 way full.  Use Bake Strips found here (you can get them at Micheal's or Jo Ann's too) to help them bake with a less rounded top.  Check cakes with a toothpick to check to see if they are done.  The WASC recipe takes a little longer than regular mixes because it is more moist and dense. 

     Cool cakes about 10 minutes and then take out to cool completely on a wire rack. Meanwhile, make your icing.  I liked the white chocolate icing Country Cleaver used but didn't have the ingredients on hand so I just tripled my recipe for American Buttercream.  I have more experience with it too so I knew it would work well.  Next time I would 4x it because I had to really scrape the bowl to have enough to finish my last rose on top!  Divide and color!  Try to match the cake levels of color. 

American Buttercream Icing

1 cup butter (salted)  ( I used 1/2 cup butter and 1/2 cup vegetable shortening to help stabilize it.       
                                It also keeps the icing white so when you add food   
                                                                 coloring it will be the true color you want.)
4 cups powdered sugar
1/2 teaspoon clear vanilla extract
1/2 teaspoon clear almond extract
2 Tablespoons milk

Cream butter in bowl for 1 to 2 minutes.  Add 1/2 of the powdered sugar slowly and beating thoroughly after each addition.  Add flavorings and half of the milk.  Add the remaining powdered sugar and beat until creamy.  Add the rest of the milk as needed for the consistency you want.
     This is a crusting buttercream so keep it covered with a wet cloth until you use it. 

To assemble and ice:

     Once cake layers are cool, take a long knife and level the tops to make a flat surface on 3 of them.  Place darkest layer on serving plate. Ice top with plain colored buttercream.  Place the next darkest layer cut top side down on the icing and ice the top of it.  Place the next and lightest pink layer on top, cut side down (this reduces the amount of crumbs you will have to deal with).  Ice it and place the last (non colored) layer on top with the dome facing up.   Ice the entire cake with a thin layer of white icing.  I didn't use an icing tip for this because honestly it was faster and easier to just use a offset spatula to apply and quickly smooth the icing around the cake.  This icing layer only needs to be quite thin as a background for the icing to come.  The rose circles will add plenty of icing for the cake. 
    
         If you are lucky enough to have 4 1M icing tips and 4 size 14 bags or larger you can now fill each with a different color of icing and you are ready to go.  I am not that lucky so I had to do mine one at a time. 
      Start with the darkest pink and (this is the fun part!!)  make a rose at the bottom of the cake.  All you do is hold the bag at a 90 degree angle (straight out) from the cake.  It is like making the letter O from the bottom and up and around it.  Start your O in the center, while pressing icing out, continue to the bottom of the O up the left side and around to the right side and then the bottom where you stop pressing.

Moving to your left around the O automatically makes it look like a rose.  See?  Easy peasy!  And you will look at it and be amazed that it looks so pretty!  Remember to make the 1st rose and each one after it as tall as the 1st layer of cake.  Using the layer as a guide helps it to come out even.  Also, as you start the subsequent rows of roses keep each one right above the one under it so the vertical rows will be even and pretty to look at too.  This part goes very fast.  The top is just more of the same but start on the outside circle of the top and work in to the last rose in the middle with the lightest color.  There you did it!  Congratulations! 

 In case you are wondering about this picture, it is my silly nephew, Blake.  You might not believe that he is actually a well respected teacher and community member!  He just has this SILLY side that has to come out!  Also, he was very excited about this cake!

Have FUN! 

Here is my cute mom!  I think she liked it!

This recipe has been shared on the following wonderful sites!
Mandy's Recipe Box 
The recipe critic 
anyonitasnibbles 
Chef in Training
kitchen fun with my 3 sons 
The Country Cook 
Chocolate Chocolate and More 
What's on the List 

Since I've Been Gone!

     I have to apologize for leaving you for so long!  I know it was not great but...I do have an explanation.  I was asked to make a wedding cake about a month ago and need I say more?  

     I am far from being an accomplished wedding cake maker but it has been a dream of mine for, well, about my whole life.  I bought pans, looked at sensational pictures and dreamed of the day when I would be good enough to make one like "that".  Well, the day came and I still wasn't prepared.  But I looked at the pictures of some simple cakes and thought "How hard could it be?"  I was about to find out....

    I wasn't concerned about finding a wonderful cake recipe because I have one that I have used many times on large one layer cakes.  It turns out beauuutifully.  Then I was told that due some manufacturer changes in ingredients that my recipe was failing.  And I was told that by some pretty wonderful accomplished wedding cake makers.  Oh dear!  So I spent a few sleepless nights wondering what to do.  And with some help from my niece, Hil and her sister who makes cakes a lot it all worked out.  

     There is a lot of good advice out there on the web and I believe I probably read about 13 million hours (I never exaggerate!) of it just to be sure that I was ready for any possibility.  You just can't take chances on someone's wonderful, most special day in the world can you?  It was a fun, nerve wracking, tiring, exciting and beautiful time all in one.  In the end I was just super relieved and proud that it all came together (and also that I didn't drop it or trip with it.) Here are some of the highlights in pictures of the process.  

     If you are interested in learning from my experiences about all the steps and neat tricks I learned, please comment below and I will do a complete tutorial on making a Wedding Cake.

       

 Here are some of pictures of the finished product!

Thanks for your patience.  I will be blogging again very soon!

Cinnamon Bun Cake

I first saw this recipe on Pinterest and when I decided to do a post with it I found that it has been popular with many bloggers.  The reference I first went to referred me to another and they directed me to yet another.  I believe I finally tracked it down to  the original post made by  Picky Palate .  It looked soooo delicious that I had to try it and it really didn't disappoint!  Simple to make and very buttery.  Hope you like it too!

Cinnamon Bun Cake

Cake Ingredients:

3 cups flour
1/4 teas. salt
1 cup sugar
4 teas. baking pdr.
1 1/2 cups milk
2 eggs
2 teas. vanilla
1/2 cup ( 1 stick butter) melted

Preheat oven to 350 degrees.  Mix first 7 cake ingredients until well blended with an electric mixer.  Slowly stir in melted butter then pour into a prepared (sprayed with cooking spray) 13 x 9 pan.

Topping Ingredients:

1 cup (2 sticks) butter, softened (I used margarine)
1 cup brown sugar
2 Tblspn. flour
1 Tblspn. cinnamon

Mix all together in a small bowl in an electric mixer until soft and creamy.  Crop evenly over the batter by spoonfuls.  Use a knife to marble the topping through the cake batter.  Bake at 350 for 35-40 min.

Glaze Ingredients

2 cups pdr sugar
5 Tblspn. milk
1 teas. vanilla

Mix together with a wisk.  Drizzle evenly over cake when it has cooled to just warm.  Serve warm or at room temperature.