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2/19/09

Thursday Tips



Gumpaste or Fondant
(That is the Question)





I have read a lot of other peoples opinions and this is what most of them think. GUMPASTE ~ It's stronger, lasts longer, and rolls out better than fondant. The trick is adding a little white vegetable fat when kneading, that helps prevent some of the cracking. Make sure you add the color and knead it in before adding the vegetable fat. I got this tip from Kylie Lambert and I trust anything she says about GUMPASTE. She also suggests storing them correctly so they last longer. A dry place not humid. Some people have had problem with the color taking when they add vegetable fat but Kylie hasn't experienced this problem.
If you love cupcakes you know Kylie Lambert of Australia. She has inspired so many people and her cakes/cupcake will continue to inspire people for years to come. Her cupcakes are fun, beautiful, elegant, playful, cute, original, creative, amazing and the list goes on. She is always willing to help and share with other cupcake designers. So, A BIG thanks to Kylie for letting me start off my new "Thursday Tips," with advice from her. You have to check out Kylie's flickr site, if you want to see STUNNING cupcakes.


Farm Cake

2/16/09

French Crepe Suzette from Bisquick







I love crepes and I love bisquick so I had to try this recipe. I will definately make it again real soon. I accidently made the first 2 crepes too thick and they were great.
On a scale of 1 to 10 for EASY ~ 10
On a scale of 1 to 10 for TASTE ~ 10


Original Bisquick®
1 cup bisquick mix
3/4 cup milk
2 eggs

1/4 cup butter or margarine
1 teaspoon grated orange peel
1/4 cup orange juice
1/3 cup sugar
1/4 cup orange-flavored liqueur
bout Concordance

I didn't have orange-liqueur so I just substituted it for Orange Juice, I also added 2 tablespoons of blueberries.™ I loved it!!!

1. Beat Bisquick mix, milk and eggs in small bowl with fork or wire whisk until blended. Lightly butter 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered.

2. Heat 1/4 cup butter, the orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Heat liqueur in 1-quart saucepan, but do not boil.

3. Fold crepes into fourths; place in hot orange sauce in skillet and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into center of skillet and carefully ignite. After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes.

recipe from Bettycrocker.com
O.K., I really enjoyed this recipe and it got me thinking. So, I went to Betty Crocker's website to see if they will give me a couple gift certificates to give to my viewers. In the process I stumbled upon these free samples for "Warm Delights." You do have to sign up and will get emails from Betty Crocker. Well, I ordered mine and will post pictures has soon as I try them.

2/15/09

Bakerella's Cupcake Pops

I love Bakerella's Cupcake Pops. I played around with the recipe yesterday and really liked it.
I added 1/2 cup peanut butter to chocolate cake batter. It was really good. Then instead of cream cheese frosting, I used 1 3/4 Cup chocolate frosting and 1/4 Cup peanut butter.
http://www.marthastewart.com/recipe/cupcake-pops








Oreo~Balls another great recipe
Ingredients
1 package regular size Oreo cookies,crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark
Directions
1 Using a blender or hand held mixer, mix Oreos and cream cheese together.
2Roll into walnut size balls.
3 Chill for an hour.
4 Melt approximately 3/4 package of white almond bark.
5 Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
6 Allow to harden on wax paper.
7 Takes about 15 min.
8 While waiting, melt about 1/4 package of chocolate almond bark.
9 When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
10 I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

Bakerella's Cupcake Popshttp://www.marthastewart.com/recipe/cupcake-pops

I love Bakerella's Cupcake Pops. I played around with the recipe yesterday and really liked it.
I added 1/2 cup peanut butter to chocolate cake batter. It was really good. Then instead of cream cheese frosting, I used 1 3/4 Cup chocolate frosting and 1/4 Cup peanut butter.
http://www.marthastewart.com/recipe/cupcake-pops








Oreo~Balls another great recipe
Ingredients
1 package regular size Oreo cookies,crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark
Directions
1 Using a blender or hand held mixer, mix Oreos and cream cheese together.
2Roll into walnut size balls.
3 Chill for an hour.
4 Melt approximately 3/4 package of white almond bark.
5 Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
6 Allow to harden on wax paper.
7 Takes about 15 min.
8 While waiting, melt about 1/4 package of chocolate almond bark.
9 When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
10 I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

Chocolate

Crafts

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