March Wedding for 400 anyone?

Congratulations Clint and Amy!

So it had taken me a couple of weeks to recover and write this post, but here it is--the wedding cake for 400 people!

Some fun facts about the cake:

• Flavor: Vanilla Cream Cake with Strawberry Filling and Vanilla Buttercream
• Servings: 420
• Assembled cakes weighed as much as a 10 year old
• 35 lbs of buttercream were used
• 18 total sheets of cake were used.
• The largest tier was 16 inches square and fed 122 people

The bride and groom tried something different for the serving of the cake.  The wedding party helped cut the cakes and then served it to the guests.  I thought this was a great idea and the wedding party really got into it.  Everyone was served in just a few minutes and there was plenty of cake to go around.  I even caught a few guests wrapping up extra pieces and stuffing them in their purses--the cake was worth stealing!

The groom's cake was a breeze compared to the bride's cakes.  The University of Kentucky cake was the same flavor per the bride's request.

Phew!  These cake took days in preparation but I am so happy with the way they turned out.  And I would have never been able to do it without the help of Sara who kept me sane, even at 5 o'clock in the morning the day of.  There will be a new post soon with more cakes to come, but this one (hopefully) will be the biggest of the year!

As always, happy baking!

February Cakes :: Take 2

February was a busy month for cakes--so busy I forgot to take pictures of them all!  But there are still many to see....

First, the "Two Peas in a Pod" was made for Miss Colleen's Baby Bash: 

And check out the beautiful mother-to-be!  Kid you now she was wearing non-pregnant lady skinny jeans and a regular top.  Aaaand she is 6+ months pregnant....with twins!  Unbelievable!

Second was another baby shower cake with a butterfly theme!  Also, a variation on the ever so popular "Bum Cake":

Then there were rose cupcakes assembled last minute that turned out remarkably well--love them!  Both the cake and buttercream was champagne flavored.  The flavor was such a hit, I used it for the last cake--the engagement party.

This last cake was made for an engagement party this past weekend.  In preparation for the inclement weather Nashville expected, I moved the baking to the basement and decorated the cake as tornado sirens went off and hail was coming down.  The decorating never stops!  The colors were made to match the colors of the event and here it is:

So that's it for now--as always, happy baking!

February Cakes :: Take 1

February is a busy month for cakes.  Fortunately I have a baking buddy that doesn't make fun of me given innumerable opportunities to.  You see, I can get super jazzed about a fondant fish....I can also get super psycho if the buttercream isn't thick enough.  So it goes without saying that Sara's patience and kindness is much appreciated.

We have made several cakes so far this month.  The first of which is the fishing cake:

Next up is a karate cake, designed by Sara:

And finally, one of my favorite cakes ever--Lightening McQueen:

This cake went off without a hitch and I think I have figured out the key to successful cake baking--80's music.  This all makes perfect sense seeing as my first cake was the 80s themed cake!

Several cakes are yet to come this month so stay tuned.  And as always...happy baking!

Stay Calm and Bake On!

New year--no time to stop!  January has been such a fun month and it's time to catch up on the cake-happenings.

First of all, how cute is this little bug?!? 

Miss Evelyn May

Miss Evelyn May turned one this year and I had the honor of making her very first birthday cake.  While I think the picture above is way cuter than the actual cake--this is what the cake looked like before:

This is one of my all time favorite cakes.  Pink and brown are some of my favorite colors and strawberry is one of my favorite flavors.  Couldn't ask for a better combo.

Next up are pea-pod cupcakes for a twin baby shower.  I helped a friend with these and I think they turned out great!  The strawberry and blueberry cake she made (one boy/one girl) was AMAZING!  I am going to be using those recipes for some cakes in February.

Next up are some quick carrot cake cupcakes for a sweet friend's birthday.  <3 them:

Miss Whitney

And we're down to the final two! I love getting requests for unique cakes.  Sometimes I really have to think about how to make an idea come together.  Perfect example, "Hey! Can you make me a rhino cake that incorporates Brazilian Jiu-Jitsu?"

Sure!

Black Belt Rhino

Or how about, "Hey! Can you make me a baby shower cake that is green, blue, and cream with plaid, buttons, and a dinosaur?"

Sure!

That pretty much sums up the month of January!  Lots of wonderful things are on the books for February so keep a lookout.  And as always....

Happy Baking!

Week 52 :: A Year of Sweets!

Sorry this post is a few days late--my Grandmother has already e-mailed me to inform me I am behind!  

First--I can't believe 52 weeks have passed since beginning this adventure!  A lot has happened this year, and obviously I won't stop baking now--if anything my love for baking has multiplied. 

I began this year with a Cookie Recipe--so I thought I would end with one as well.  My favorite (and simple) White Chocolate Macadamia Nut Cookie.  FYI--these are some expensive nuts!  So stock up if you find a good deal.

Ghiradelli Macadamia White Chip Cookies

Prep time :: 15 minutes

Bake time :: 12-14 minutes/batch
Yields :: 5 dozen cookies

::Ingredients::

• 1 cup butter, softened
• 1 1/2 cups granulated sugar
• 1 cup packed brown sugar
• 2 eggs, room temperature
• 1 1/2 tsp. vanilla extract
• 3 cups all purpose flour
• 1/2 tsp. baking soda
• 1 tsp. salt
• 2 cups (one 11 oz bag) Ghiradelli Classic White Chips
• 1 1/2 cups chopped Macadamia nuts

::Directions::

1. Preheat oven to 350 degrees.
2. Cream together butter and sugars until fluffy.  Add vanilla and eggs one at a time.  Beat well.
3. Blend in flour, baking soda, and salt.  Fold in chips and nuts.  Drop tablespoonfuls onto an ungreased cookie sheet.
4. Bake 12-14 minutes.
   
   

   

I also thought it would be fun to sum up this year and the blog. I haven't looked in to the site's statistics until now, and it was kind of fun to wait.  So here are some stats:

• There have been more than 7,000 visits to the site (not all me, I promise)
• Different countries include Netherland Antilles, Saudi Arabia, South Africa, Russia, Italy, Romania, Phillipines, Mexico, the United Kingdom and Canada (Hi Grandma!)--among many others.  A big "hello!" to all those visitors.  It's amazing how quickly one can circle the world with a cake.
• The most popular cake is actually my first cake--the 80s Themed Cake!
• The most popular cookie is the McQueen Cookie
• The most popular recipe is the Royal Icing Recipe

I can't believe this year is over, I have had a lot of fun baking all these treats.  Right now I am not sure what 2012 brings, but I will keep posting and hopefully you will keep reading!

And finally, for the 52nd time, Happy Baking!  

Week 51 :: Holiday Cupcakes!

This week I was able to make three sets of cupcakes.  My dear friend Sara helped me create these wonderful treats and I was lucky to have her assistance.  

First, some holiday cupcakes for Reagan's (Sara's daughter) school party.  And the snowman cupcake was born!

Then there were Christmas Cupcakes for work....

...the Christmas Tree Cupcake, complete with golden stars, ornaments and presents.  Sara is truly a natural at decorating!

Lastly, were baby gender surprise cupcakes:

This was such a special job.  A sweet co-worker of mine is pregnant with twins and the next ultrasound was to reveal the gender!  The results are going to be kept secret and handed to the sister who is planning a reveal surprise--which involves cupcakes!  I made two boy and two girl cupcakes for the sister, so she will be the only one to know before Mom and Dad.  Externally the cupcakes are all the same, but filled with pink and blue buttercream--when Mom and Dad bite in to the cupcakes they will find out the gender of the little-ones-to-be!  SO very excited to see how this turns out!

Just one more week to go!  Eeek! 

In the mean time...Merry Christmas and Happy Baking!! 

Week 50 :: Christmas Treats

I have always loved home made treats at Christmas time.  There is just something about the time and love that goes in to making Christmas treats that makes them that much sweeter (pun intended!)

Linzer Cookies

Over the past year many of you that live nearby have been able to try my sweets.  Many of my loved ones that live far away haven't been able to, so I thought--perfect opportunity!

Completed Tin

I was fortunate in that my Mom was easily recruited for the task.  She is full of great baking ideas and has quite a bit of experience herself.  After much deliberation and a carefully planned grocery list we ended up with Linzer Cookies, Macaroons, Gingerbread Men, Mint Fudge (below), Peppermint Bark, Sugar Cookies, Pfeffernusse Cookies and Peanut Butter Balls.  Phew!

Peppermint Bark

Many of the recipes we used are linked above.  Here is the recipes for the Mint Fudge (super easy):

Mint Fudge

Mint Fudge

Prep time :: 10 minutes

Chill time :: 1+ hours
Yields :: 2-3 dozen fudge squares

::Ingredients::

• 1 lb. milk chocolate
• 1 lb. semisweet chocolate
• 1 Tbsp. butter
• 1 (14 oz) can sweetened condensed milk
• 1 tsp. peppermint extract
• 1 tsp. vanilla extract

::Directions::

1. Melt chocolate and butter in a saucepan on low heat stirring constantly.
2. Once chocolate is fully melted and smooth, remove from heat.  Immediately add sweetened condensed milk and extracts.  Mix well.
3. Spread mixture on a wax paper lined 11x7 inch baking dish.  Allow to set in the refrigerator for at least one hour before cutting.
   
   
   Note :: For perfect fudge squares, let fudge sit a room temperature for 20 minutes before cutting.  Run a sharp knife under hot water and wipe dry before each cut.

We tasted everything (a few times to be sure) and I am really happy with how everything came out. Somehow I missed taking pictures of the Pfefferneuse Cookies and the Peanut Butter Balls before everything disappeared.  It was my Mom's idea to do Pfeffernusse Cookies and I am so glad we did.  There were by far my favorite and they have pepper in them--go figure!  Until next time...

Gingerbread People

Happy Christmas Baking!