From our wedding- donuts, cake, pie and cheese cake!

Wedding Desserts

So I thought I should make a post about my own wedding, and the dessert table we shared with our guests. Although I would’ve loved to make all of the dessert myself, I quickly realized that it would be smart to call on the help of some talented vendors in the Denver area.

The pies were made by good friends of mine at My Mom’s Pie in Niwot, Colorado. I actually worked at this bakery for a while, and let me tell you the owners and other bakers are are a sweet as the pie they pull out of the oven. My husband and I are so fond of them that we asked my two bosses to be a part of the wedding- Kini (the “mom” in my mom’s pie) actually married us and her talented husband (co owner of the pie shoppe) played the ceremony music. The pies they made for the event were 150 3” pecan pies, (used for the guest favors), one 9” chocolate cream pie, one 9” coconut cream pie, one 9” blackberry raspberry pie, and one 9” apple.

Another great vendor we had was Glazed and Confuzed Doughnuts, also in Denver. They are a new vendor to the area, but make extremely creative and delicious gormet donuts. They made us coffee donuts, maple bacon, cherry limeaide, root beer float and raspberry moose.

The desserts I made were white chocolate raspberry cheese cake bites, red velvet cupcakes with cream cheese frosting and our wedding cake which was simply white cake with buttercream frosting. 

Posting pictures in next post!

White Rosette, two tier wedding Cake

This was my first rosette cake, and I must say- it is probably one of my favorite wedding cakes and made me want to stop using fondant all together. 

The cake itself is vanilla with almond buttercream. I used the wilton 2D tip to make the rosettes. 

I also made four different types of cupcakes-

White cake with vanilla buttercream frosting, strawberry cake with cream cheese frosting and a sliced strawberry on top, dark chocolate cake with dark chocolate buttercream and dark chocolate morsels sprinkeled on top and Red Velvet cake with cream cheese frosting. 

Here is the end result:

Tres Chocolate Cake

Luckily I was able to convince my co-workers to let me be the assigned “office birthday cake baker” at my new job, so I am again able to post new recipes and pictures of tasty cakes!

This co-worker requested a chocolate cake, which I was pretty excited about because I actually don’t have too many requests for chocolate.

So I found a recipe for a chocolate cake, but the thing the drew me to this recipe was the different textures and flavors of chocolate. The cake itself was devils food, but the frosting was chocolate buttercream, and all covered by a dark chocolate ganache. I added added raspberries, raw sliced almonds and buttercream “stars” to the top to make it a little prettier. Here is the end result, see below for recipe!

Pink Ombre Rosette Cake, Minnie Mouse theme

Recently I had the pleasure of making a friends 2 year old daughter’s birthday cake. She loves minnie mouse, so low and behold I made her the cutest minnie mouse cake and matching cupcakes. I have been wanting to try a rosette ombre cake for a while after I made a rosette cake for a friends wedding, and I am very excited about the result. I might be addicted to making rosette cakes!

Cupcakes were make of strawberry Cake and french vanilla with buttercream frosting. The rosette cake was strawberry cake as well, with buttercream frosting. For the ears on the cupcakes I used mini oreos- scraped the frosting out of the middle and the bow was made from fondant. The ears and bow on the rosette cake were both made with fondant- I unfortunately could not find a big enough cookie to replace the fondant. Here is the end result, enjoy!

Here’s the latest! Last week I was fortunate enough to get to design and bake a wedding cake for a bohemian/mexican themed wedding. Last picture is of their invitation, which I used for inspiration. I was pretty excited about it and very happy with the result!

Cake is a strawberry cake with a buttercream filling. Covered in fondant and decorated with hand done frosting decorations- also buttercream. First attempt at a stencil and if I might say so myself, it came out pretty good!

Toasted Coconut and Raspberry cheesecake
Another great cheesecake, with a very subtle coconut and raspberry flavor.
I was recently directed to an amazing site: punchfork.com  The great thing about this website is that it collects recipes from databases all over the internet- which is very resourceful. The thing I prefer about allrecipes.com is that you have access to many reviews that can help a beginning baker to a successful result.
Here is the recipe- with a few of my own variations: found on punchfork from doughmesstic.com 
4 - 8-ounce packages cream cheese at room temperature
1 3/4 cups sugar
1/4 tsp Sea Salt
1/4 cup cornstarch
1 tablespoon Vanilla extract
1/4 teaspoon Coconut extract
3 large eggs
1/3 cup heavy whipping cream
1/2 cup sour cream
Preheat the oven to 335 F and grease or butter an 8-inch cake pan. Place a round of parchment paper on the bottom. Spray the pan and the parchment. If you are wanting a crust, now is the time to make it.
Place one 8-ounce package of the cream cheese, 1/2 cup of the sugar, and the cornstarch in the bowl of a stand mixer. Beat on low speed until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.
Increase the mixer speed to high and beat in the remaining 1 1/4 cups of the sugar, then beat in the vanilla, coconut extract, and salt. Blend in the eggs one at a time, beating only until completely blended. Be careful not to overmix the batter. Slowly mix in the cream and sour cream until just combined.
Pour the batter into the prepared pan. Place the pan in a large shallow pan containing hot water that comes about halfway up the sides of the pan. Bake the cheesecake until the top is lightly browned, about 1 hour and 25 minutes, or until the top is lightly browned and center is set. Allow to cool in the oven with the door propped open.
Cover the cake with plastic wrap and refrigerate until it’s completely cold, at least 4 hours or overnight.
Press the toasted coconut into the sides of the cheesecake. Spread raspberry gelee to within 1/2 inch of the edge of the cheesecake. Place fresh raspberries in a circular pattern around the top.
Raspberry gelee – 1 cup fresh raspberries, 3/4 cup sugar. Reduce in small pot over medium heat until thickened. Allow to cool.
Toasted Coconut – 2 cups coconut flake. Spread onto baking sheet and toast in 325 oven until lightly browned, stirring every 5 minutes.

Toasted Coconut and Raspberry cheesecake

Another great cheesecake, with a very subtle coconut and raspberry flavor.

I was recently directed to an amazing site: punchfork.com  The great thing about this website is that it collects recipes from databases all over the internet- which is very resourceful. The thing I prefer about allrecipes.com is that you have access to many reviews that can help a beginning baker to a successful result.

Here is the recipe- with a few of my own variations: found on punchfork from doughmesstic.com 

  • 4 - 8-ounce packages cream cheese at room temperature
  • 1 3/4 cups sugar
  • 1/4 tsp Sea Salt
  • 1/4 cup cornstarch
  • 1 tablespoon Vanilla extract
  • 1/4 teaspoon Coconut extract
  • 3 large eggs
  • 1/3 cup heavy whipping cream
  • 1/2 cup sour cream
  1. Preheat the oven to 335 F and grease or butter an 8-inch cake pan. Place a round of parchment paper on the bottom. Spray the pan and the parchment. If you are wanting a crust, now is the time to make it.
  2. Place one 8-ounce package of the cream cheese, 1/2 cup of the sugar, and the cornstarch in the bowl of a stand mixer. Beat on low speed until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.
  3. Increase the mixer speed to high and beat in the remaining 1 1/4 cups of the sugar, then beat in the vanilla, coconut extract, and salt. Blend in the eggs one at a time, beating only until completely blended. Be careful not to overmix the batter. Slowly mix in the cream and sour cream until just combined.
  4. Pour the batter into the prepared pan. Place the pan in a large shallow pan containing hot water that comes about halfway up the sides of the pan. Bake the cheesecake until the top is lightly browned, about 1 hour and 25 minutes, or until the top is lightly browned and center is set. Allow to cool in the oven with the door propped open.
  5. Cover the cake with plastic wrap and refrigerate until it’s completely cold, at least 4 hours or overnight.
  6. Press the toasted coconut into the sides of the cheesecake. Spread raspberry gelee to within 1/2 inch of the edge of the cheesecake. Place fresh raspberries in a circular pattern around the top.
  7. Raspberry gelee – 1 cup fresh raspberries, 3/4 cup sugar. Reduce in small pot over medium heat until thickened. Allow to cool.
  8. Toasted Coconut – 2 cups coconut flake. Spread onto baking sheet and toast in 325 oven until lightly browned, stirring every 5 minutes.
Tiramisu Layer Cake
Wow this cake was really amazing! One of the more challenging and expensive cakes I have made to date, but definitely worth it. Tons of possibilities- add more coffee, reduce coffee taste, change up the layers, etc. Most reviews added coffee and liqueur, which I will say definitely helped punch up the flavor. I also made the cake three layers rather than 6- I torted the coffee cake and put the plain cake layer in the middle. A lot simpler and saves time in baking.
Another flexible ingredient is the mascarpone cheese- some substituted for cream cheese which is cheaper and easier to find.
Here is the original recipe- allrecipes.com

Ingredients
CAKE:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur
 
FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners sugar
2 tablespoons coffee flavored liqueur
 
FROSTING:
2 cups heavy cream
1/4 cup confectioners’ sugar
2 tablespoons coffee flavored liqueur
 
GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate



Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners’ sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners’ sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Tiramisu Layer Cake

Wow this cake was really amazing! One of the more challenging and expensive cakes I have made to date, but definitely worth it. Tons of possibilities- add more coffee, reduce coffee taste, change up the layers, etc. Most reviews added coffee and liqueur, which I will say definitely helped punch up the flavor. I also made the cake three layers rather than 6- I torted the coffee cake and put the plain cake layer in the middle. A lot simpler and saves time in baking.

Another flexible ingredient is the mascarpone cheese- some substituted for cream cheese which is cheaper and easier to find.

Here is the original recipe- allrecipes.com

Ingredients

  • CAKE:
  • 1 (18.25 ounce) package moist white cake mix
  • 1 teaspoon instant coffee powder
  • 1/4 cup coffee
  • 1 tablespoon coffee flavored liqueur
  •  
  • FILLING:
  • 1 (8 ounce) container mascarpone cheese
  • 1/2 cup confectioners sugar
  • 2 tablespoons coffee flavored liqueur
  •  
  • FROSTING:
  • 2 cups heavy cream
  • 1/4 cup confectioners’ sugar
  • 2 tablespoons coffee flavored liqueur
  •  
  • GARNISH:
  • 2 tablespoons unsweetened cocoa powder
  • 1 (1 ounce) square semisweet chocolate

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
  2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
  4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners’ sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
  5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners’ sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
  6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
  7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Dallas Cowboys Helmet cake- themed for thanksgiving dinner 
This cake was via request of my crazed cowboy fans relatives for a thanksgiving dinner. The cake was a lemon flavor with raspberry buttercream frosting. 
To create this cake I printed out a template of a football helmet and then free-handed the rest of the dallas cowboy helmet design.
tip: Large cakes are much more difficult to cook evening- try using baking strips or a heating core.
Raspberry buttercream frosting recipe
1/2 cup butter, softened
1/2 cup fresh raspberries 
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16-oz.) package powdered sugar

Dallas Cowboys Helmet cake- themed for thanksgiving dinner 

This cake was via request of my crazed cowboy fans relatives for a thanksgiving dinner. The cake was a lemon flavor with raspberry buttercream frosting. 

To create this cake I printed out a template of a football helmet and then free-handed the rest of the dallas cowboy helmet design.

tip: Large cakes are much more difficult to cook evening- try using baking strips or a heating core.

Raspberry buttercream frosting recipe

1/2 cup butter, softened

  • 1/2 cup fresh raspberries 
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • (16-oz.) package powdered sugar
Iowa vs. Iowa State cookies- made for big face off 2011
As an Iowa State Alumni and passionate baker I thought these cookies would be appropriate for the big game. My fiance, Mike, is a University of Iowa Alumni so I thought it would be fair to represent both teams. 
I took the cookies to a bar in California, sponsored by the University of Iowa and well known for hosting the Iowa games and their crazy fans. Unfortunately for them, after a very painful game- the cyclones pulled of the win and they went home very very bitter! But hey! it was our year and its been a few :)
With that said- I handed out cookies to fans standing in line and they were very well accepted.
Recipe: Sugar cookies with buttercream icing.

Iowa vs. Iowa State cookies- made for big face off 2011

As an Iowa State Alumni and passionate baker I thought these cookies would be appropriate for the big game. My fiance, Mike, is a University of Iowa Alumni so I thought it would be fair to represent both teams. 

I took the cookies to a bar in California, sponsored by the University of Iowa and well known for hosting the Iowa games and their crazy fans. Unfortunately for them, after a very painful game- the cyclones pulled of the win and they went home very very bitter! But hey! it was our year and its been a few :)

With that said- I handed out cookies to fans standing in line and they were very well accepted.

Recipe: Sugar cookies with buttercream icing.