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Artistic Cakes

garcookies_med

Ingredients

  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough

Directions

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Myrna!!

fruitcake

Directions

Ah, the maligned fruitcake. Many store-bought varieties, stuffed with unrecognizable candied bits, deserve their bad reputation-but not these wonderful cakes, made with a generous serving of dried fruit and candied orange peel in a light batter. There’s only one trick: buy the best-quality, moist dried and candied fruit you can afford.

Ingredients

  • 1 1/2 cups fresh orange juice
  • 1 1/2 cups chopped candied orange peel (about 8 ounces)
  • 1 cup chopped dried cherries (about 6 ounces)
  • 1 cup chopped dried apricots (about 6 ounces)
  • 1 cup chopped dried pineapple (about 6 ounces)
  • 3/4 cup currants (about 4 ounces)
  • 1 cup all-purpose flour, divided
  • 3/4 cup whole-wheat pastry flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/4 cup mild extra-virgin olive oil or walnut oil
  • 2 tablespoons unsalted butter, at room temperature
  • 3 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 2 large egg whites, divided
  • 3 glaceed red cherries, cut in half, for garnish
  • 8 pecan halves for garnish

Position rack in center of oven; preheat to 275degreesF. Coat two 8 1/2-by-4 1/2-inch loaf pans or 3 mini loaf pans (6-by-3-inch) with cooking spray and lightly dust with flour.

Bring orange juice to a simmer in a small pan over medium-high heat. Mix orange peel, dried cherries, apricots, pineapple and currants in a large bowl; pour the warm juice over the fruit and let sit until most of the liquid is absorbed, about 10 minutes. Strain out excess juice; toss the fruit with 1/2 cup all-purpose flour until well coated. Set aside.

Whisk the remaining 1/2 cup all-purpose flour, whole-wheat flour, cinnamon, allspice, baking powder and salt in a medium bowl until blended.

Place sugar, oil and butter in a large bowl. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in molasses and vanilla, then add egg whites one at a time, scraping the sides of the bowl as necessary.

Stir in the dry ingredients. Pour the batter over the fruit and mix well. Divide the mixture among the prepared pans. Decorate the tops with glaceed cherries and pecans.

Bake the cakes until lightly browned and firm to the touch, about 1 hour and 40 minutes. A toothpick inserted in the center should come out clean. Let cool in the pans on wire racks for 10 minutes. Unmold and cool completely.

To “ripen” fruitcakes, wrap the cooled loaves in a piece of cheesecloth drizzled with 2 tablespoons bourbon or brandy, then seal tightly in plastic wrap and foil; refrigerate for up to 2 months, wetting the cloth every 2 weeks.

Candied orange peel is available from The Baker’s Catalogue, bakerscatalogue.com, (800) 827-6836.

Per slice: 202 calories; 4 g fat (1 g saturated fat, 2 g mono unsaturated fat); 3 mg cholesterol; 42 g carbohydrates; 2 g protein; 3 g fiber; 78 mg sodium; 269 mg potassium

Nutrtion Bonus: Vitamin C (15% daily value), Vitamin A (15% dv).

Exchanges: 1 fruit, 2 other carbohydrate, 1/2 fat

Myrna!!

CLX-spider-cake-recipe-1009-th2

Ingredients
1 box(es) Betty Crocker Super Moist German Chocolate cake mix, prepared
· 1/3 cup(s) grade-A dark maple syrup
· 1/2 cup(s) pumpkin pie filling
· 1 tub(s) Duncan Hines Classic Vanilla frosting
· Black sanding sugar, for decoration
·

Directions
1. Distribute prepared cake mix between two 8-inch pans coated with cooking spray. Bake for 30 to 35 minutes at 350°F, then cool 10 minutes in pans before turning out onto a wire rack.
2. Ice top of one cake layer with vanilla frosting and place second cake layer on top. Ice entire double-layered cake. Chill in fridge for 15 minutes.
3. Print spider template; cut as directed, and center stencil on cake. Sprinkle black sanding sugar to cover image, keeping rest of cake clean. Press sugar lightly with fingers to make sure it adheres. Brush off excess sugar and carefully remove stencil.

Halloween Cake

This Halloween cake was made of chocolate and chocolate icing. Most of the decors I made them out of gum paste, the bones I just piped them out of butter-cream icing, and the dirt was made out of crushed oreos.

I am very happy of the way this cake turned out!  Besides looking great, it tasted awesome! :silly:

Myrna  :rose:

spooktacular_pumpkin_cake

1 package yellow or white cake mix
1/2 cup vegetable oil
4 large eggs
1 cup canned pumpkin


3/4 cup granulated sugar
1 teaspoon ground cinnamon
Dash of nutmeg
1/4 cup water (add 2 tablespoons of water if eggs are small)

  1. Put cake mix in a large bowl. Make an indentation in the center and pour in the oil and one egg. Mix using mixer, then add the rest of the eggs one at a time, beating after each one.
  2. Add pumpkin, sugar, spices, and then water.
  3. Bake in greased and floured tube pan in 350°F (175°C) oven for 60 to 70 minutes (depending on oven calibration). Cool before removing from pan.
  4. Frost and decorate as desired.

Makes 12 to 16 servings.

 My Purse Cake

This cake is a 4 layer chocolate  cake with alternate filling of chocolate and butter cream icing,  it’s covered with marshmallow fondant.  The zebra stripes I hand painted them with food coloring.   The I-Pod, lipstick, pearl bracelet and the rose were made out of fondant.  I have to say that this cake turned out great!

Myrna  :rose:

sd1d13_gingerbread_cookie_projects_med

Ingredients

Gingerbread:

  • 8 ounces (2 sticks) unsalted butter, softened at room temperature
  • 3/4 cup packed light brown sugar
  • 1 egg
  • 1/2 cup dark molasses (not blackstrap)
  • 1/2 teaspoon pure vanilla extract
  • 3 1/4 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves

Royal Icing:

  • 2 cups or more confectioners’ sugar
  • 3 tablespoons milk
  • 1 teaspoon egg white*

Decorating:

  • Raisins, as needed
  • White chocolate chips, as needed
  • Various food coloring
  • Various colors of sanding sugar
  • Equipment: Pastry bag fitted with small, round tip; cookie cutters in the shape of gingerbread men and women, dreidels, Christmas tree ornaments, and snowflakes; wire, string or yarn for stringing

Directions

Make the Gingerbread: In a mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and mix. Add the eggs and mix. Add the molasses and vanilla and mix.

Sift the flour, baking soda, salt, cinnamon, ginger, and cloves together. Working in batches and mixing after each addition until just combined, add the dry ingredients to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.

Preheat the oven to 350 degrees F.

Grease 1 or 2 cookie sheets. On a lightly floured surface, roll the dough out 1/4-inch thick and cut out with desired cookie cutters.

To make the Royal Icing: In a mixer, blend the confectioners’ sugar, milk, and egg white together. Add more sugar to get a pipe-able consistency.

To make Gingerbread Men and Women: Use gingerbread man and woman cookie cutters and cut out the cookies, re-rolling the scraps as needed. Decorate them with raisins and white chocolate chips for eyes, nose, mouth, and buttons down the front. Bake until firm, 8 to 10 minutes, and let cool on the pan.

Meanwhile, add some festive colors to your icing with food coloring and lay out colored sugars in small glass bowls with spoons. Using a pastry bag fitted with the smallest plain tip, pipe a few colorful borders or white borders and coat with sanding sugar. When set, add more lines of icing in white.

To make snowflakes: Use a snowflake-shaped cookie cutter to cut out the cookies, re-rolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make holes in the cookies about 1/8-inch wide, keeping in mind that the holes will shrink as the cookies bake and puff up a bit. Bake until firm, 8 to 10 minutes, and let cool on the pan. Using only white icing and a pastry bag fitted with the smallest plain tip, pipe thin lines from the center of the cookie out to the points, like spokes of a wheel. Connect the spokes with thin lines between them, making a spiderweb effect to give it the look of a snowflake. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.

To make ornaments: Use any holiday-themed cookie cutter to cut out the cookies, re-rolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make holes in the cookies about 1/8-inch wide, keeping in mind that the holes will shrink as the cookies bake and puff up a bit. Bake until firm, 8 to 10 minutes, and let cool on the pan. Meanwhile, color some of your icing in festive colors with food coloring, or use colored sugars. Using a pastry bag fitted with the smallest plain tip, pipe a few colorful borders and decorations on the cookies. When set, add more lines of icing in white. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.

To make dreidel trios: Use a dreidel cookie cutter and cut out 3 cookies. Lay 1 on a greased sheet pan. Fanning out at an angle, with the handles overlapping at the top, lay 2 more dreidels next to the first one (it will look like a paper-doll effect). The handle is now 3 layers thick; press on it gently to thin it slightly and make it larger. Repeat with the remaining dough, re-rolling the scraps as needed.

If you plan to hang the cookies, use a toothpick to make a hole in the cookies about 1/8-inch wide, keeping in mind that the hole will shrink as the cookies bake and puff up a bit. Bake until firm, 8 to 10 minutes, and let cool on the pan. Color some of your icing blue with food coloring, or use blue colored sugar and white icing together. Using a pastry bag fitted with a small plain tip, pipe Hebrew letters or stars of David on the cookies’ faces. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.

Myrna!!

ginger

Ingredients

Gingerbread:

  • 16 ounces unsalted butter (2 sticks), softened
  • 1 1/2 cups packed light brown sugar
  • 2 eggs
  • 1 cup dark molasses (not blackstrap)
  • 1 teaspoon pure vanilla extract
  • 6 1/4 cups cake flour
  • 4 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • Gingerbread House Templates, recipe follows

Royal Icing:

  • 3 cups confectioners’ sugar, plus more as needed
  • 2 egg whites*

Assemble and Decorate the House:

  • Heavy cardboard base for the house
  • Pastry bag with a medium plain tip and a small plain tip
  • Frosted shredded mini-wheats for the roof, as needed
  • Mini tootsie rolls for a fence, as needed
  • White Hershey Kisses for roof top spikes, as needed
  • Small candy canes for a lamp post outside the door, as needed
  • Granulated sugar for snow drifts, as needed
  • Necco Wafers for a cobblestone path, as needed
  • 3 large marshmallows, for snow man
  • Pretzel sticks, for snowman arms, as needed
  • 2 whole cloves, for snowman eyes
  • Graham crackers to build a shed, as needed
  • Assorted candy such as gum drops, peppermint drops, M & M’s, white chocolate chips, red hots, non-pareils or snow caps, silver dragees, green mint jelly leaves, Life Savers, and Animal Crackers

Directions

In a mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and mix until light and fluffy. Add the eggs 1 at a time until incorporated. Add the molasses and vanilla and mix.

Sift together the flour, ginger, cinnamon, baking soda, cloves, and salt. Working in batches, and mixing after each addition just until combined, add the flour mixture to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.

Preheat the oven to 350 degrees F and grease 2 cookie sheets.

On a lightly floured surface, divide the dough in half and roll each piece out into a large 1/4-inch thick sheet. Transfer the dough sheets to the sheet pans; then cut out the required shapes with your templates (see Gingerbread House Templates below).

Bake until stiff and toast-y, about 10 to 15 minutes. Let cool completely.

Make the Royal Icing: In a standing mixer fitted with the whisk attachment, whip the confectioners’ sugar and egg whites together. Add more sugar, if necessary, to reach a spreadable consistency.

Assemble and Decorate the House: Glue the house walls together by setting them up on the cardboard base, and piping the royal icing at the joints with a medium plain tip from the inside. Prop the sides up with wine or soda bottles and let set for 30 minutes. Attach the roof pieces, using the icing in the same way

Using a spatula to apply the icing, glue the frosted mini-wheats on the roof to look like thatching. Attach the front door, with hinges made from icing (leave it open to be more inviting).

Decorate as you like, following the suggestions in the ingredient list, using the icing as glue, if needed. Use a small plain tip for any filigree style decorative line work, you may want.

*RAW EGG WARNING:

My Kitchen suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Gingerbread House Templates:

Brown paper bags, as needed

You’ll need to make 7 templates, by drawing the dimensions out on brown paper and cutting them out. Use the templates as a stencil to cut the dough into the required pieces. Here are the templates you’ll need:

Two front and rear walls: 5 inches high by 8 inches long. Cut out 2 windows from each wall, and 2 1/2 by 1 1/2-inch door in one.

Two side walls shaped like a house (triangle on a square): 5 inches high by 6 inches long, with a triangle 7 inches high on top (cut all in 1 piece). Cut 1 window out of each side.

Two overhanging roof pieces: 4 1/2 inches wide by 9 inches long.

One door: 2 1/2 inches high by 1 1/2 inches wide.

After its all assembled, Its time to  enjoy it as a decoration or just by eating it!

Myrna!!

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Reviews

My cake was a big hit. Not only did it look great but tasted great as well. Myrna done a great job.
Thank you,
Myrna

Jackie

Thank you myrna cake was a big hit.

Bob