Wednesday, December 28, 2011

New Year's Eve Cake Banner

Here is a cute and simple way to make a New Year's Eve cake...
Add a 2012 banner!

This was super easy and really dressed up this cake!
Another bonus was that I actually used some of my scrapbooking supplies
that I have been neglecting for about a decade...

What You Need:
Number stickers
Card stock circles in two sizes: 1 7/8 in. and 2 in.
Hole punch (rectangle shape)
Grosgrain ribbon
Wooden skewer

  I attached my numbers to the smaller circles, which I then glued to the larger circles. I punched out 2 rectangle shapes at the top of each circle, and threaded my ribbon through. I cut my skewer in half, and tied the ribbon to the ends. To finish, I placed the skewers in the cake at an angle.

Saturday, December 24, 2011

Christmas Wishes

Here is a Christmas wish from my family to yours.
We hope you have a beautiful Christmas,
filled with love, laughter and yummy treats! :0)

But most of all...
we hope your heart is filled with JOY
because of the birth of our Savior, Jesus Christ.
He is the best gift of all!

Merry Christmas!

Wednesday, December 21, 2011

Christmas Cupcake Carrier

I found this fabulous idea on Pinterest, and I just had to share it with you!
It is a cupcake carrier made out of a gift box...perfect for delivering my Christmas goodies.
I made a cupcake version of my Andes Mint Chocolate Cake.

First, get some boxes. I found a package of three small gift boxes for $1 at Dollar Tree!
On the top of your box, measure a 2 1/4 inch square for each cupcake and mark the corners with a pencil.
Use an Xacto knife to cut an X from corner to corner, and bend down each point. 
Decorate or write a message on your box.

Place your cupcakes in the carrier, and you are ready to deliver!
Hope you are having fun making lots of Christmas treats this week. :0)

 And speaking of Pinterest, don't you just love it?!
I added a button in the right column, so you can follow me there.
Go click on it!

Saturday, December 10, 2011

Red Velvet Bundt Cake


Every time I hear that word I imagine the family dinner from "My Big Fat Greek Wedding",
when the future in-laws arrive with a Bundt cake.

 "What is it?"
"It's a Bundt."
 (Look of dawning realization)
 "It's a cake!"

Red Velvet Bundt Cake
  • 2 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons cocoa powder
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup buttermilk (OR 1 c. milk + 1 T. vinegar)
  • 1 oz. red food coloring

Preheat oven to 325 degrees. Grease a Bundt pan really well. Place one cupcake liner in a cupcake tin. (You will use the cupcake for a garnish.) In a medium bowl, mix eggs with a wire whisk. Add oil, vinegar, vanilla, buttermilk and food coloring. Whisk together and set aside.

In a large mixing bowl, mix together all the dry ingredients. Add the wet ingredients and mix on medium high until combined. Fill cupcake liner half full with batter, then pour the rest of the batter into your Bundt pan. Bake the cupcake for 20-25 minutes, bake the cake for 50-55 minutes.

Cream Cheese Frosting
  • 8 oz. package cream cheese
  • 1/2 cup unsalted butter
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk*

Let cream cheese and butter sit in mixing bowl until softened. Mix together. Add sugar, vanilla and milk. Pour over cooled cake.
* I added milk to my favorite cream cheese frosting, to make the consistency pourable.

Crumble the cupcake and sprinkle over the top of your cake. Done!
This cake is really yummy...take it to your next Christmas party and impress everyone.

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Friday, December 2, 2011

Snowman Cake

I live in the Sunshine State, where it never snows.
We don't get to have snowball fights or make snowmen on the front lawn around here.
I suppose we could go to the beach and make a snowman out of sand,
but that wouldn't be quite the same, would it?

However, I'm not completely ignorant about snow.
I have spent 7 winters living in Idaho and Utah - LOTS of snow there.
It is so beautiful, seeing the world covered with a blanket of white.
But given the choice, I would still rather live in Florida...
and make snowmen out of white chocolate.

Want to make a snowman cake?
First, melt some white chocolate chips or candy melts and put them in a piping bag.
You can add some red food coloring to make scarves & earmuffs, and melt some semi-sweet chocolate chips for the hats. These snowmen would be quite easy to make freehand, but I always prefer to have some kind of guide. So I printed out this cute guy in a couple sizes for my template.

When your snowmen have set up, flip them over.

 Chocolate covered sunflower seeds make great snowman noses! (I bought these on clearance after Valentine's Day, just knowing I would use them for something.) I picked out the ones that were small and round.

 Attach the noses with a dab of melted chocolate. Pipe on some eyes, mouths and buttons. I made each of my snowpeople a little different to give them some personality. :0)

See the cute little guy on the right? My daughter thought his earmuffs were headphones. He does look like he is enjoying some good tunes, doesn't he?

Next, make a fluffy buttercream snowdrift (Wilton tip #12) for your snowmen to stand in and arrange them around your cake. They would also make cute cupcake toppers. Enjoy!

Thursday, November 17, 2011

Andes Mint Chocolate Cake with Ganache

I am very excited to share this Andes Mint Chocolate Cake with you today!
It is SO delicious!

My daughter even declared this one of her top 5 favorite cakes!
That is pretty impressive, considering how many cakes I have made.

Moist chocolate cake full of chopped Andes mints,
layered with mint buttercream frosting
and covered with chocolate ganache.

Oh, YEAH!!!

Andes Mint Chocolate Cake
by Bird On A Cake
Andes Mint Chocolate Cake
  • 1 cup boiling water
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup sour cream
  • 1/2 cup oil
  • 1 teaspoon vanilla extract
  • 1 cup chopped Andes Mints
Mint Buttercream Frosting
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • green food coloring
  • 1/2 cup milk (may use less)
Chocolate Ganache
  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
Andes Mint Chocolate Cake
Heat oven to 350 degrees. Line the bottoms of three 8 inch cake pans with wax paper and grease the sides. Bring a small saucepan of water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, sour cream, oil and vanilla. Beat with electric mixer until combined.
Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Place the chopped Andes Mints in a ziploc bag with a tablespoon of flour. Shake until the Andes Mints are coated, then fold them into the batter. Pour the batter into prepared pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean).

Mint Buttercream Frosting
In a large bowl, cream butter until light and fluffy. Add the sugar a few cups at a time and mix well. Mix in vanilla, peppermint and food coloring. Gradually add milk until you reach the desired consistency. Keep covered.

Chocolate Ganache
Place the chocolate chips in a small metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let sit for 1 or 2 minutes, then slowly stir the mixture. Continue to stir until all the chips have completely melted. Stir in the vanilla.

Allow the ganache to cool and thicken before you use it. Let it sit at room temperature for a couple hours, or put in the refrigerator if you want to speed things up. Start pouring the ganache over the center of your cake, and slowly move outward in circles. Cover unused portion and store refrigerated for up to 2 weeks.
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Please go make this cake! You will thank me. Your family will thank me. :0)


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Friday, November 11, 2011

Autumn Leaves Cake

Yes, I realize that the stores are full of Christmas stuff.
There was Christmas music playing as I did my grocery shopping yesterday.
 But I'm not giving in!

My Christmas decorations are not coming out until after Thanksgiving.
And today I made this autumn leaves cake in lots of yummy fall colors...

Here is how you make the leaves:
First, put several colors of candy melts in piping bags.
I used Wilton decorating tip #3.

Make a leaf template (or print this one). I found a leaves coloring page online, and my graphic designer hubby removed the stems and sized them for me.

Tape your template on to a piece of cardboard or the back of a cookie sheet.
Tape wax paper on top of the template.
Pipe the outline of each leaf on the wax paper.

Then go back and fill in each leaf with a contrasting color.
Pop them in the fridge so they can set up.

Carefully peel the wax paper off the leaves (they are a bit delicate) and arrange them on your cake. Then you could take your lovely cake outside for a photo shoot...

Happy Autumn!

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Wednesday, November 2, 2011

Cookie Monster Cupcakes

It is time to celebrate my favorite furry, blue monster.
November 2nd is Cookie Monster's Birthday!

You may wonder how I came to know this little nugget of information.
I do love to celebrate birthdays, and I am pretty good at remembering dates.
But, Sesame Street characters?
Let me show you something...

My daughter has written the birthdays of ALL the Sesame Street characters on my calendar.
(We now know that my oldest daughter shares her birthday with Ernie.)

This calls for some Cookie Monster Cupcakes!

What you will need to make them:

  • Famous Amos chocolate chip cookies (they are the perfect size!)
  • White Candy Melts
  • Blue buttercream frosting in a piping bag
  • Wilton #233 decorating tip
  • Chocolate chips
  • A batch of your favorite cupcakes

First, cut out a mouth for Cookie Monster.
Eat the cupcake scraps.

Place a cookie in the mouth.
Pipe frosting fur all over the cupcake.

Melt a few candy melts. Put a dab on the back of a chocolate chip, and stick it on the flat side of a candy melt. Put a dollop of frosting on the backs of 2 candy melts, and give Cookie Monster some eyes.

  Om, nom, nom, nom!!
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Monday, October 31, 2011

Thursday, October 27, 2011

Cornelli Lace & Chocolate Pumpkin Cake

When I picked up my son from school today, we had a little conversation.
(He is autistic and only says a few words at a time.)

He declared, "Go Home!"
We had to go pick up his big sister at her school, so I said...
"Ellany first, home second."
He replied with, "Home first, Ellany second!"
I laughed a little, but again repeated, "Ellany first, home second."
Then he said, "Cake third!"

He didn't know that I had made a cake while he was at school.
But this exchange clearly shows two things...
He is an excellent negotiator.
We have a lot of cake at our house.

And here is my latest one! I used to call this pattern "squiggles".
Now I know it is called Cornelli Lace.

Chocolate Pumpkin Cake
  • 1 1/2 c. flour
  • 2/3 c. cocoa powder
  • 2 t. baking powder
  • 1 t. baking soda
  • 1/2 t. salt
  • 1 t. cinnamon
  • 1/2 c. unsalted butter (softened)
  • 1 1/2 c. brown sugar
  • 3 eggs
  • 1/2 c. buttermilk (you can make your own by adding 1/2 T. vinegar to 1/2 c. milk)
  • 1 15 oz. can pumpkin puree, minus 1/4 cup reserved for frosting
  • 2 t. vanilla
Combine first 6 ingredients in a bowl, mix together and set aside. In a large mixing bowl, cream the butter and brown sugar together.  Beat in the eggs, one at a time. Add buttermilk, pumpkin and vanilla. Add the flour mixture a little at a time and mix well. Pour into two 8 inch cake pans, bottoms lined with wax paper. Bake at 350 degrees for 40 minutes.

Pumpkin Cream Cheese Frosting
  • 8 oz. cream cheese (softened)
  • 1/2 c. unsalted butter (softened)
  • 6 c. powdered sugar
  • 1/4 c. canned pumpkin
  • 1 t. vanilla extract
  • 1/4 t. ground cinnamon
  • 1/4 t. ground nutmeg
  • orange food coloring
Beat together the cream cheese and butter. Add powdered sugar a little at a time. Add pumpkin, vanilla, cinnamon, nutmeg and food coloring. Mix well. This frosting is very soft, so you may want to refrigerate it before you frost your cake.

The flavors of the cake and frosting really complement each other well. Yum! And the pumpkin makes the cake nice and moist. I hope you try it!

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