bash! cakes

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Sun, 13 Jan 2008 21:22:00 -0500

4th Class: Tarts, Pies, Cobblers and...

Sun, 13 Jan 2008 21:21:00 -0500

4th Class: Tarts, Pies, Cobblers and Crips…………

here is the lemon tart and the classic, apple pie!

Family Christmas Party cupcakes………

Sun, 13 Jan 2008 21:19:16 -0500

Family Christmas Party cupcakes………

Cheese Souffle! 3rd class: souffles, pate a choux and pastry...

Sun, 13 Jan 2008 21:15:54 -0500

Cheese Souffle! 3rd class: souffles, pate a choux and pastry cream

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Wed, 12 Dec 2007 22:08:37 -0500

2nd Class

Wed, 12 Dec 2007 22:07:12 -0500

On Sunday was my second pro baking class. It flew by with the muiltude of recipes we made, creme brulee, chocolate pudding and bread pudding (pictured above) Who knew there was so much to know about dairy and I’m sure I’ve only scratched the surface with my knew knowledge.

First day of Pro Baking!

Tue, 04 Dec 2007 19:07:00 -0500

First day of Pro Baking!

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Thu, 18 Oct 2007 00:06:23 -0400

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Sun, 14 Oct 2007 13:35:51 -0400

Cupcake Round-Up Submission

Sun, 14 Oct 2007 13:34:17 -0400

Here is my submission for the Cupcake Round-Up II which cupcake bakeshop (cupcakeblog.com) and vanillagarlic.blogspot.com have created. The theme is “re-invention” and with another school year just begun I thought of the classic peanut butter and jelly sandwhich, yum!!!

PB & J CUPCAKES

The Cupcake recipe comes from More from Magnolia:

1 1/2 C self-rising flour

1 1/4 C all-purpose flour

2 sticks unsalted butter, softened

2 C sugar

4 large eggs, room temp.

1 C milk

1 tsp. vanilla

Preheat oven 350. Line two 12 cup muffin tins with papers. In a small bowl combine flours. In a large bowl on medium speed, cream butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with milk and vanilla. With each addition beat until ingredients are incorporated but do not over mix. Carefully spoon the batter into cupcake liners, 3/4 full. Bake 20-25 minutes. Cool for 15 minutes. Remove from tins and cool completely on a wire rack.

Peanut Butter Filling recipe comes from Matha Stewart Baking Handbook

6 tablespoons unsalted butter, room temp.

3/4 C confectioners’ sugar

3/4 C smooth peanut butter

3 tablespoons heavy cream

Combine all ingredients in a medium bowl. Mix on medium-high for 5 minutes or until light and fluffy.

The Buttercream recipe is a variation of the vanilla buttercream recipe from More from Magnolia:

2 stick unsalted butter, softened

6-8 C confectioners’ sugar

1/2 C milk

1/4 C rhubarb strawberry jam (I used Mountain Fruit Co.)

Place butter, 4 cups of sugar, milk and jam in bowl and mix for 3-5 minutes. Gradually add more sugar until correct consistency.

Assemble

Once the cupcakes were cooled. I cut a small portion out of the top (saving the lid) and added a tablespoon of peanut butter filling. Replaced cupcake lid and topped it off with rhubarb & strawberry frosting!

little oranges of california

Sun, 20 May 2007 19:35:18 -0400

little oranges of california

chocolate & zucchini

Sun, 20 May 2007 19:33:38 -0400

chocolate & zucchini

design*sponge

Sun, 20 May 2007 19:32:31 -0400

design*sponge

"Life itself is the proper binge” - Julia Childs"

Sun, 20 May 2007 19:25:36 -0400

““Life itself is the proper binge” - Julia Childs”

Yummy

Sun, 20 May 2007 18:25:11 -0400

Yummy