Photoset
August 27, 2012

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!

Photo
June 07, 2012
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.
Photo
June 07, 2012
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.
Photo
June 07, 2012
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
  • 1 (16-oz.) package powdered sugar
Photo
June 07, 2012
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.

Photoset
June 07, 2012

White Chocolate Raspberry Cheesecake with Chocolate wafer crust

Loved this cheesecake and was a huge hit- went over so well that I had people begging me to make it again! 

Heres the recipe- another great one from allrecipes.com with a few minor alterations 

Here are my suggestions:

- use fresh raspberries- always better

- preheat oven to 350 degrees and then turn the oven down to 325 and cook for 45 minutes- then open oven door, turn oven off and let cheesecake sit in there for another hour. This will help prevent surface cracking.

  • 1 cup chocolate cookie crumbs
  • 3 tablespoons white sugar
  • 1/4 cup butter, melted
  • 1 (10 ounce) package frozen raspberries
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

Directions

  1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
  2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
  4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Photoset
June 25, 2011

Personal carrot cake and matching cup cakes for my boyfriends birthday. Cream cheese frosting and pecans on top. See recipe listed below :)

tip on grating carrots: grate it in the same way you would cheese- not on its side but tip down.

Enjoy!

Photoset
June 15, 2011
3 notes

Baked my very popular blueberry/blackberry pie for some new friends and it was very successful. I think I have finally figured out pie crust! Tip: roll dough onto waxed paper and then flip paper upside down into pie pan- then peel away waxed paper! easy as pie… too cheesy?

Enjoy this awesome recipe!

crust:

  • 2/3 cup shortening (crisco in the can, stick crisco add a little more)
  • 2 cups all-purpose flour
    • 1 teaspoon salt
    • 5 tablespoons cold water

filling

  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 4 cups fresh blueberries
  • 1 1/2 cups fresh blackberries
  • 1 tablespoon lemon juice
  • 2 tablespoons butter (optional)

original recipe can be found on allrecipes.com….

  • Cut shortening into 2 cups flour and salt until particles are size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, and roll out onto a lightly floured board. Make two rounds. Place one crust in a 9 inch pie dish.
  • Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pan. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits in the top. Seal and flute. 
  • sprinkle cinnamon on top of crust if desired
  • Bake at 425 degrees F (220 degrees C) for 35 to 45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking.

    • Tags: pie baking blueberry blackberry sweets delicious recipe

    Photo
    April 03, 2011
    Made this Yankee themed baseball cake for a friend birthday- last minute decision so not my best work but turned out pretty well. Second time using my pyrex glass bowl to create a half-sphere cake (see monkey birthday cake) and this time was a little bit messier. I tested the middle with a knife before I took it out of the oven and it was pretty much clean so I waited 5 more minutes and then took it out (always undercook!)… I must have checked the wrong spot because when I flipped the bowl to remove the cake the middle fell out! Oops… I filled it with frosting and didn’t worry about it since it was just a quickie cake, but note to readers- when cooking with denser bowls or pans, make sure to have a rod in the center so that it cooks more evenly. Also my first attempt at free handing a letter :)

    Made this Yankee themed baseball cake for a friend birthday- last minute decision so not my best work but turned out pretty well.

    Second time using my pyrex glass bowl to create a half-sphere cake (see monkey birthday cake) and this time was a little bit messier. I tested the middle with a knife before I took it out of the oven and it was pretty much clean so I waited 5 more minutes and then took it out (always undercook!)… I must have checked the wrong spot because when I flipped the bowl to remove the cake the middle fell out! Oops… I filled it with frosting and didn’t worry about it since it was just a quickie cake, but note to readers- when cooking with denser bowls or pans, make sure to have a rod in the center so that it cooks more evenly.

    Also my first attempt at free handing a letter :)

    Photoset
    February 13, 2011

    Monkey Cake and personal cake I created for my niece’s first Birthday! She was adorable, and I loved how the cake turned out. Dark Chocolate cake with chocolate buttercream in the monkey and Yellow cake with almond buttercream frosting in the pink cake. Bananas were made with gumpaste in a silicone mold; bow for top of monkey head was made by rolling out gumpaste and folding into bow shape.

    On personal cake: Healthy whipped cream frosting and strawberry cake. Other healthy baby recipes can be found on wholesomebabyfoods.com