DIY: Frozen Inspired Birthday Cake

Yikes, so much has been happening and this place got flat out neglected. Between computer changes, vacations, tantrums, and our new adventure into homeschooling, life has been kinda crazy.

 

Sorry about that.

 

Anyone out there anymore??

 

I have been getting many comments and messages asking if and when I will post about the cake I made for my daughter's Frozen party. Well...it's finally here!!

 

While I don't have step by step pictures, I will give links to recipes and techniques used. Hope that's good enough;)

 

First off...let me say that I am NOT a cake maker so I hope that is encouragement to anyone out there who wants to make pretty cakes (and doesn't want to shell out $50 or more for a birthday made by someone else).

 

Materials:

 

Wilton Romantic Castle Cake set

(I found mine on Craigslist for $5...score!)

 

Box cake mix or cake recipe of your choice

(I did three 8" layers)

 

Wilton buttercream icing recipe

(I doubled the recipe so that I had enough to crumb coat the cake and then frost it)

 

Wilton royal icing recipe

(tinted blue)

 

blue sugar sprinkles

 

clear crystal sprinkles

 

edible pearls

 

dowel rods

 

white chocolate melts

 

Glass hard candy recipe

(tinted blue with neon food coloring)

 

 

STEP 1: I baked the cake and leveled all the layers. I stacked them and applied a crumb coat with the buttercream. I placed it in the refrigerator.  

 

STEP 2: I made the royal icing and tinted it blue. I started on the plastic cones for the tops of the turrets. I used the petal method. I started at the base of the cone and went all the way around and then worked towards the point. I repeated the same method for the triangle piece for the center of the cake. I used a larger circle tip for them.

 

STEP 3: I used a small circle tip to outline the windows and door pieces with the same royal icing. I also topped them with the blue sprinkles and placed an edible pearl in the centers. I let all the pieces sit and dry (which doesn't take too long with royal icing).

 

STEP 4: I cut dowel rods the height of the cake (a little shorter) and melted the white chocolate melts. I dipped the rods into the melted chocolate and placed them on the bottom of the tower pieces and let them dry.

 

STEP 5: I pulled the cake out of the refrigerator and frosted it with the rest of the buttercream and put a dot border around it. I used more of the melted chocolate and dipped the bottom of the surrounding tower pieces (the ones I used around the cake) and placed them on the cake board and pressed them slightly into the side of the cake. I placed the triangle roof piece in the middle and then the three towers with the dowels into the top of the cake.

STEP 6: I dipped the cone pieces into the melted chocolate and placed them on top of the tower pieces. I then took more of the melted chocolate and drizzled it on top of the towers with a spoon to look like snow. I sprinkled some crystal sprinkles on top before it hardened and around the cake plate.

 



 

STEP 7: I made the glass hard candy and broke it into pieces and placed it around the top and base of the cake. This was the kids' favorite part of the cake! They thought it was so cool;)

 

STEP 8: My daughter had the Frozen play set from the Disney Store so I dipped the characters in the chocolate and placed them on the cake board.

 

DONE!

 

 

I hope that helped! I know my kids' birthday cakes haven't been and never will be "perfect" but I love the process of making them. And remember...your kid will think they rock no matter what;)

 

Happy Sunday!



RECIPE: Frosted Animal Crackers

I had a lovely baby shower to attend this weekend and I was in charge of the favor bags. After cruising the grocery aisles for a recipe idea to come to me, I decided to make frosted animal crackers. Aren't they cute? Plus, they taste a million times better than the waxy frosted crackers in the bag.

First, I grabbed a huge bag of animal crackers, picked out all the broken ones, and ate them by myself later while they kids were napping let the kids have them.

Next, I melted white chocolate candy melts and tinted them pink. I mixed in a little bit of vegetable oil to make the coating a little more runny. I also bought a tube of multicolored sprinkles. I dipped half of each cookie in the chocolate and let them harden on wax paper.

I will be making this snack again in the future. It was a fun project to do with my daughter (she is an expert with the sprinkles) and they have such a lovely handmade look!

Have a lovely day!

RECIPE: Baked Chocolate Donuts

 

 I love homemade donuts. To be honest, going to a donut shop would be much faster than making them, but there is something about Sunday morning breakfast from scratch that makes the time spent and dirty dishes worth it.

 

BAKED CHOCOLATE DONUTS

(by Photo a Day)

 

3/4 cup FLOUR
1/4 cup COCOA
1/2 cup GRANULATED SUGAR
1 tablespoon BAKING POWDER
1/4 teaspoon SALT
1 EGG
1/2 cup MILK
1 teaspoon VANILLA
4 tablespoons VEGETABLE OIL

 (original recipe says canola oil, but I didn't have it)

 

STEP 1: Preheat oven to 450 degrees and spray donut pan. Mix together flour, cocoa, sugar, baking powder and salt.

 

STEP 2: Mix in egg, milk, and vanilla for 1 minute.

 

STEP 3: Mix in oil until well combined and pour into measuring cup with a spout.

 

STEP 4: Fill donut pan 2/3 full and bake donuts for 7-9 minutes.

 

While donuts are cooling, roll some in powdered sugar. For glaze, combine 1 cup powdered sugar and 1 tbsp water or milk and mix together. Dip top of donuts into glaze and let set on cooling rack until glaze sets.

 



RECIPE: Simple Vanilla Cupcakes

 

I have had cake flour in my pantry for a while, waiting to try it out for the first time. The kids were restless the other night, so I plopped them on the counter to "help" me make some cupcakes!

 

These are simple and really yummy. I used a quick powdered sugar glaze for the frosting and it made for the perfect treat!

 

SIMPLE VANILLA CUPCAKES

(by Wilton)

 

3 c sifted CAKE FLOUR

 

2 1/2 tsp BAKING POWDER

 

1/2 tsp SALT

 

2/3 c BUTTER softened

 

1 3/4 c GRANULATED SUGAR

 

2 EGGS

 

1 1/2 tsp PURE VANILLA EXTRACT

 

1 1/4 c MILK

 

STEP 1: Preheat oven to 325 degrees.

 

STEP 2: Sift together flour, baking powder, and salt. Set aside.

 

STEP 3: In mixer, cream together butter and sugar until light and fluffy. Add in eggs and vanilla. Mix well.

 

STEP 4: Alternate adding flour and milk and beat another minute after all ingredients are in.

 

STEP 5: Bake 15-18 minutes or until center is set. Cool for a few minutes in pan and then move to cooling rack.

 

POWDERED SUGAR GLAZE

 

1 c POWDERED SUGAR

 

2 tbsp MILK

 

STEP 1: Mix together and dip tops of cupcakes into icing. For the heart cupcakes, I used a tiny heart shaped cookie cutter to cut out the center shape. I dusted them with powdered sugar and then filled the centers with the glaze.

 

 

Happy Tuesday:)

RECIPE: The Easiest (and Best Tasting!) Cake Pop

 

 I've admitted before that I can't make cake pops.

 

I started to wonder why I cared about making them so much when I didn't care for the way they tasted. Something about being a perfectionist and ticked off that I couldn't make one stupid little ball of cake stay on a stick.

 

Whatever.

 

Well, I was browsing through Target and saw a cake pop pan. I liked the idea of having a cake ball entirely of cake and not a weird cake/frosting mixture. It was on clearance for $4.89 so I had to give it a try, right?

 

They turned out super moist, super delicious, and super symmetrical to ease my perfectionist's heart.

 

Best part, I used a new recipe that uses Greek yogurt instead of oil! So, obviously you can eat them ALL.

 

You're welcome.

 

LIGHT VANILLA CAKE POPS

(recipe adapted from Skinnytaste)

 

VANILLA CAKE MIX (24 cupcake batch size)

 

6oz VANILLA GREEK YOGURT (I had Yoplait on hand)

 

1 cup WATER

 

2 large EGG WHITES

 

1/2 tsp VANILLA EXTRACT (optional depending on how much vanilla you like)

 

STEP 1: Preheat oven to 350 degrees. Lightly spray cake pop pans with baking spray.

 

STEP 2: Beat together ingredients until well combines. I also added a drop of pink food coloring because pink makes everything better. Spoon heaping tablespoons into bottom of cake pan (side withOUT holes).

 

You want to fill the cups so that they bake up into the top portion of the pain.

 

STEP 3: Place the top part of the pan on, secure, and bake for 13-15 minutes. Let them sit for 5 minutes and then remove from pan and place on wire rack to cool completely. Trim off edges with scissors. 

STEP 4: Place the cake in the refrigerator for about 30-45 minutes. While they are in there, melt coating of your choice. I used vanilla almond bark.

 

STEP 5: Dip the end of a sucker stick into the melted coating and press into center of the cake ball. Dip the whole cake ball into melted coating and shake off excess. Add sprinkles while coating is still wet. Press into foam board or shallow glass to harden.

My daughter already requested these for her upcoming birthday and I might bypass cupcakes all together. I am excited to try new flavors and recipes.

 

Enjoy!

RECIPE: Baked Pumpkin Spice Donuts

 

I finally got around to buying a donut pan last week. Having a 60% off coupon at Joann helped too:)

 

I know everyone is all ready for Christmas lights and peppermint flavored everything...but we can't forget about pumpkin yet! It's still November and I had to try a pumpkin spice donut.

 

BAKED PUMPKIN SPICE DONUTS

(by King Arthur Flour)

 

1/2 cup VEGETABLE OIL
3 EGGS
1 1/2 cups GRANULATED SUGAR
1 1/2 cups CANNED PUMPKIN
1 1/2 teaspoons PUMPKIN PIE SPICE
1 1/2 teaspoons SALT
1 1/2 teaspoons BAKING POWDER

1 3/4 cups + 2 tablespoons FLOUR

 

Preheat oven to 350 degrees.

 

STEP 1: Beat all ingredients (except flour) together until smooth.

 

STEP 2: Add flour and stir until smooth.

 

STEP 3: Fill greased donut pan 3/4 full with batter.

 

STEP 4: Bake 15-18 minutes or until inserted toothpick comes out clean. Let sit in pan for about 5 minutes, then move to cooling rack. While still warm, dip in mixture of cinnamon and sugar.

 

Happy a lovely day!

RECIPE: Vanilla Rasperry Cupcakes with White Chocolate Buttercream

 

 It seems I have been posting more recipes than crafts lately. I think it's because we are minimizing our "junk" and I am trying to craft with purpose more and decide if that project has a place in our home long term.

 

But, I won't ever let you down when it comes to baking!

 

This is the best cupcake recipe I have ever made. The richness of the white chocolate buttercream frosting and the tartness of the raspberry filling go wonderfully together.

 

RASPBERRY WHITE CHOCOLATE BUTTERCREAM CUPCAKES

(by Allrecipes)

 

1 (18.25 ounce) package VANILLA CAKE MIX

1 cup WATER

1/3 cup VEGETABLE OIL

3 EGGS

 

for filling:

8 oz FRESH RASPBERRIES

1 tbsp WATER

3 tbsp WHITE SUGAR

1 tbsp CORNSTARCH

1/4 cup WATER

 

for frosting:

2 cups WHITE CHOCOLATE CHIPS

1 cup BUTTER

5 cups POWDERED SUGAR

2 tbsp MILK, or more as needed

 

STEP 1: Preheat oven to 350 degrees. Line muffin pan with paper cups.

 

STEP 2: Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. Raise mixer speed to medium and beat until batter is smooth, 2 minutes.

 

STEP3: Spoon batter into prepared muffin cups, filling them about 2/3 full. Bake until lightly browned and toothpick inserted in the center comes out clean, 18-23 minutes. Cool cupcakes in pan for 5 minutes and then transfer to cooling rack.

 

STEP 4: Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds.

 

STEP 5: Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth.

 

STEP 6: Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.

 

STEP 7: Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter. Fill each cupcake with 2 tsp of the filling. (I used a cannoli form to get perfect circles in each one).

 

STEP 8: Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals until chips begin to melt, about 1 minute. Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. Stir until chocolate is smooth and no more lumps remain.

 

STEP 9: Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half the confectioners' sugar, melted white chocolate chips, and milk until mixture is smooth and creamy.

 

STEP 10: Slowly beat in remaining confectioners' sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time.

I spread frosting on some and topped them with coconut and the others I piped the frosting on. I used some leftover raspberries for garnish.

 

It looks like there was a lot involved with these cupcakes...but each step is easy to do while the cupcakes are baking so by the time they cool, it's time to decorate and enjoy:)

 



 

RECIPE: The Perfect Pumpkin Pie

 

 I wanted to make a pie the other day and found it serendipitous that I already had the ingredients for a pumpkin one! I also wanted to try out this braided crust idea that I saw on Pinterest.

 

HOMEMADE PUMPKIN PIE

(from Very Best Baking)

 

2 refrigerated PIE CRUSTS (or your favorite recipe)

 

3/4 cup GRANULATED SUGAR

 

1 tsp GROUND CINNAMON

 

1/2 tsp SALT

 

1/2 tsp GROUND GINGER

 

1/4 tsp GROUND CLOVES

 

2 large EGGS

 

1 can (15oz) PURE PUMPKIN

 

1 can (12oz) EVAPORATED MILK

 

STEP 1: Preheat the oven to 425 degrees

 

STEP 2: Fill pie pan with one crust and trim up edges. Take the the other crust and cut long 1/4" strips with a pizza cutter and ruler. Braid together the strips (you will need two braids). Apply a little water to the rim of the crust in the pan and lay the braid around the outside, pressing down slightly. Set aside.

 

STEP 2: Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

 

STEP 3: Bake in preheated oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

 

 I took the remaining pieces of the second pie crust and made some mini heart pie crust cookies. I thought they looked pretty adorable atop a slice of pie.

 

 This is the best pumpkin pie recipe I have ever made...and I have tried a lot of them. It bakes wonderfully and keeps a perfect shape. Oh, and it tastes amazing too!

 

 

Enjoy.

RECIPE: Chocolate Chip, Walnut, and Coconut Cookies

 

I had the most random craving this week (and no, I'm not pregnant!). I wanted a chocolate chip cookie...but with walnuts and coconut too.

 

Weird, right?

 

I had all the ingredients in the pantry and I turned to my favorite chocolate chip cookie recipe for help.

 

CHOCOLATE CHIP, WALNUT, and COCONUT COOKIES

 

1 cup BUTTER, softened

1 cup WHITE SUGAR

1 cup packed BROWN SUGAR

2 EGGS

2 teaspoons VANILLA

3 cups ALL-PURPOSE FLOUR

1 teaspoon BAKING SODA

2 teaspoons HOT WATER

1/2 teaspoon SALT

1 cup SEMI SWEET CHOCOLATE CHIPS

 

1/2 cup flake coconut

 

1/2 cup chopped walnuts

 

STEP 1: Preheat oven to 350 degrees.

 

STEP 2: Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, coconut, and walnuts. Drop by large spoonfuls onto ungreased pans. ( I used my cookie scoop)

 

STEP 3: Bake for 8-10 minutes or lightly brown. Let cool on cooling rack.

 

Enjoy:)

 



Mickey Mouse Pie Crust Cookies

I found this little Mickey Mouse cookie cutter on eBay a while back and I love it! I had a pie crust in the refrigerator that needed to be used up, so in 10 minutes flat we were enjoying some cookies!

PIE CRUST COOKIES

roll out pie crust

parchment paper or aluminum foil

STEP 1: Roll out pie crust onto cookie sheet lined with parchment paper. Spread a mixture of cinnamon and sugar over the top.

STEP 2: Cut out shapes with cookie cutters, peel away excess crust, and bake at 350 degrees for 8-10 minutes.

I will definitely be making these for our next trip to Disneyland! Such a fun and easy treat;)

Happy Friday!

The Petal Cake

I have been seeing petals cakes all over blogland lately and I love them. Frosting was on clearance for $.17 a can at Target this week...so all the more reason to give this a try!

To create this, just pipe large dots onto cake and use a flat angled spatula to press down and out. For the bottom row, I used a baby spoon since my spatula was too large.

For better instructions on this technique, check out this video over at The Hungry Housewife. She gives great step by step instructions.

Also, for the frosting, I comined two cans of pink lemonade canned frosting with 2 cups of powdered sugar with a hand mixer. This creates a stiffer texture that will hold a design.

(If you don't need that much frosting, the ratio is 1 cup of powdered sugar for every can of frosting)

Happy Saturday!


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Soft and Chewy Chocolate Chip Cookies

I made these cookies for our friends that just had a baby. They are so yummy and exactly what a chocolate chip cookie should taste like. Crispy shell on the outside, but soft and chewy on the inside.

CHOCOLATE CHIP COOKIES

(from Allrecipes)

1 cup BUTTER, softened

1 cup WHITE SUGAR

1 cup packed BROWN SUGAR

2 EGGS

 2 teaspoons VANILLA

3 cups ALL-PURPOSE FLOUR

1 teaspoon BAKING SODA

2 teaspoons HOT WATER

1/2 teaspoon SALT

2 cups SEMI SWEET CHOCOLATE CHIPS

STEP 1: Preheat oven to 350 degrees.

STEP 2: Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. ( I used my cookie scoop)

STEP 3: Bake for 8 to 10 minutes, or until edges are nicely browned.

Let cool for a minute on baking sheet, then move to cooling racks while still warm.

I have made these twice, and I prefer doubling the salt to 1 tsp for a better chocolate taste.

Enjoy!

White Chocolate Cranberry Oatmeal Cookies

A couple of months ago I was at a friends house and she offered me one of the yummiest cookies I ever had. She told me it was the oatmeal cookie recipe on the back of the oats can, but she also added white chocolate chips and cranberries.

She is a cookie genius.

So, this weekend I tried them out for myself...and these three cookies are all that remained from the night I made them, until the next mornng. By the way...the recipe makes 4 dozen, so I'll let you do the math on how many we ate within about 12 hours.

WHITE CHOCOLATE CHIP CRANBERRY OATMEAL COOKIES

(adapted from the Quaker Oats can)

1/2 cup plus 6 tbsp. BUTTER softened

3/4 cup firmly packed BROWN SUGAR

1/2 cup GRANULATED SUGAR

2 EGGS

1 tsp. VANILLA

1 and 1/2 cups all purpose FLOUR

1 tsp. BAKING SODA

1 tsp. GROUND CINNAMON

1/2 tsp. SALT (optional)

3 cups QUICK OATS (or old fashioned)

1/2 cup WHITE CHOCOLATE CHIPS

1/2 cup CRANBERRIES

STEP 1: Heat oven to 350 degrees. In large bowl, beat butter and sugars until creamy. Add eggs and vanilla, beat well.

STEP 2: Add combined flour, baking soda, cinnamon, and salt. Mix well.

STEP 3: Add oats, chocolate chips, and cranberries. Mix well.

STEP 4: Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until light golden brown. Cool 1 minute on cookie sheet then move to cooling rack to cool completely. Store tightly covered.

Then eat 45 cookies in under 12 hours.

Enjoy!

Marshmallow Cupcake Pops

I found the cutest cupcake shaped marshmallows at Walmart (in the baking aisle) and decided they needed a little something extra so I dipped the tops in melted vanilla and rolled them in sprinkles:

MARSHMALLOW CUPCAKE POPS

I package CUPCAKE MARSHMALLOWS

VANILLA ALMOND BARK

SPRINKLES

SUCKER STICKS

STEP 1: Place marshmallows on sucker sticks, pressing them in until they almost come out the top.

STEP 2: Melt almond bark per package directions and dip top of marshmallows. Immediately roll into sprinkles and place in a cup, right side up, to dry.

These took about 10 minutes to make and will definitely be on the list for my daughter's next birthday party!

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Dipped Graham Crackers

It never fails. Every time I melt chocolate for a recipe, I always have way too much left over. I'm too cheap to pour it down the drain, so this idea of dipped graham crackers came to me at the extra coating was starting to harden.

DIPPED GRAHAM CRACKERS

 

GRAHAM CRACKERS

MELTED ALMOND BARK

 

SPRINKLES

 

STEP 1: Just dip graham crackers in coating, roll in sprinkles, and place on cookie sheet lined with wax paper to harden.

 

Now, no wasted candy coating and I have a have a happy 4 year old who will gladly eat my new creation!

Simple Pineapple Cupcakes (two ingredients!)

These cupcakes are SO good! They are perfect for summer get togethers...or, you know, a Tuesday night.

I decided to top each one with a dollop of fat free whipped cream, but you could finish them off with whatever frosting you like. They are a light cupcake, so a whipped topping made them perfect for me!

SIMPLE PINEAPPLE CUPCAKES

(cupcake recipe by: Skinnytaste)

1 box YELLOW CAKE MIX

1 20oz can CRUSHED PINEAPPLE

WHIPPED CREAM

STEP 1: Blend together cake mix and pineapple. Bake per directions on the box or until a toothpick inserted in the center comes out clean.

STEP 2: Let cupcakes cool then top with whipped cream.

STEP 3 (optional...but it WILL happen): Eat all the cupcakes.

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