Just had to post these

I got to be at the birthday party and had to post pictures of these beautiful 1 year old

Harlee posing with her cake.  I love that little outfit.

                                               She was sucking on the fondant.  LOL 

                                            She is so beautiful !!!!!  Happy 1st Birthday Harlee

Strawberry Short Cake Theme

This is for a very special little one year old !!!!!  Happy Birthday Harlee Grace.  This is a French Vanilla Cake with vanilla buttercream filling, covered and decorated in Satin Ice Fondant.

Yummy Chocolate and Peanut butter

Okay so what could be better than Chocolate Cake????   putting a peanut butter filling inside it and then coating the outside in peanut butter too thennnnnn.......covering it in a chocolate gaunche  Only the best icing ever.  This was for a lady for her thanksgiving dinner.  Though she was thinking that one slice would not be missed.  :)  Now lets get our christmas cakes ordered.......only three weeks left to place an order.

Buckeye's

I was going thru some articals the other day and came across this one.  Now that the holidays are apon us it is time to get the candy making tools out and get to work.  Hope you enjoy this recipe

Buckeyes


Adapted, just a little, from Baked Explorations



Yield: 36 to 42 tablespoon-sized candies; I made 64 with a #70 (1/2-ounce) scoop and got 64



The classic recipes for buckeyes I’ve found on the web use up to twice the amount of powdered sugar (yes, 6 cups) and two full sticks of butter for the same amount of peanut butter. This variation is less aggressively sweet, with a little tang from cream cheese and warm flavors from the graham crumbs. The only thing I wished it had was salt — perhaps a quarter teaspoon? Maybe a half teaspoon of something light and flaky? I think that salt really brings out the flavor in a peanut butter candy (try just the peanut butter portion of a Reese’s peanut butter cup alone if you don’t believe me), especially against a chocolate coating.



1/4 cup (2 ounces) cream cheese, softened

1 1/2 cups peanut butter (smooth, but you can use chunky if you are looking for more texture)

1 cup graham cracker crumbs (from about 14 graham crackers)

Salt (optional, see note up top)

3 cups confectioners’ (powdered) sugar

10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled

12 ounces dark chocolate (60 to 72%), coarsely chopped



Make the filling: In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds. Add the sugar and butter, and mix on the lowest speed until it stops floating off everywhere, then increase the speed until the ingredients are combined. Scrape down the whole bowl well, then mix again. The mixture will be quite sturdy and a little dry — perfect for shaping. Set it aside while you prepare the coating.



Make the coating: Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth. Let it cool to tepid (about 100 degrees, though I’d go a little cooler next time for a thicker coating; I had a few ounces of chocolate leftover) while you shape the peanut butter centers. [Alternately, you can temper the chocolate (fairly simply instructions here) for a perfect showy finish.]



Assemble the candies: Line a sheet pan with parchment paper. Scoop out slightly more than one tablespoon’s worth of filling (their suggestion; I used a scoop that made them a little smaller) and use your hands to form it into a ball. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped. They can sit close to each other but make sure they are not touching.



Using a fork or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated. Play around with a few practice pieces; I found it easiest to stick the skewer in the side, angle the bowl I was using towards it and make sure it became submerged as I rolled the candy around. But don’t fuss too much; even the “ugly” ones won’t go to waste.



Chill the buckeyes until they are set, about 30 minutes.



Do ahead: Buckeyes will keep in the fridge for what the book says is 3 days, but I’d say at least a week, should you keep them in a lockbox and hide the key.

Let the Games Begin !!!!

Who's going to win !!!!!!

Who has the better team????

Well guess we will find that out in a few weeks.  But for now.....I have completed all the cookies for the Ladies night at the church.  These are Cinnamon Sugar Cookies ........... 85 Cinnamon Sugar Cookies all for the love of game. 

One last thing  ROLL TIDE ROLL!  :)

COOKIES !!!!

Okay baking done and 85 cookies later..........

Now time to decorate.... :)

While we wait !

While waiting on my sugar cookies to set in the frig for a couple of hours, I found a great recipe for some Buttercream Icing I wanted to share.....enjoy

Swiss Mocha Buttercream


This used to be made with fresh egg whites that were heated with the sugar, but I have found the powdered egg whites work equally as well without the danger of raw eggs. This is not a low-calorie icing but it's creamy texture and wonderful flavor are excellent in pastries.

4 Tablespoons Powdered Egg Whites

3/4 Cup very hot water ( or stong coffee for Mocha Buttercream)

2 teaspoons Almond Extract or Vanilla

2 cups superfine sugar

2 cups butter-room temperature

1-1/2 cups shortening

2-2/3 cups sifted confectionary sugar

Dissolve powdered egg whites in very hot water for at least 5 minutes. Add sugar & flavoring and mix thoroughly. Place on mixer using a whip and whip until stiff peaks form. Slowly add the butter and shortening until very light and creamy. Add confectioners sugar and beat on medium speed until creamy and light.

For Chocolate Swiss Buttercream, simply add 2 ounces of melted unsweetened chocolate to the finished icing. It will keep well in the freezer in a sealed container.

Let the Cookie making begin.

okay so I have 75 cookies to make and decorate.  Lets get started

Get all the stuff together

Best Vanilla ever !!!!!

Yummy....cinnamon sugar cookie dough

Now time to get it wrapped and into the frig for a couple of hours. 

Hydrangia's and Hummingbird

This cake is a Red Velvet Cake with creamcheese filling.  The cake is covered and decorated with Satin Ice fondant.  This is for a lady turning 80 years old. 

Lets get baking

Well lets getting baking.....

Red velvet cake just waiting to be filled and decorated

and here is one waiting to go into the oven

and for a little added treat....... for me !!!

Perfect Picture

I just had to post the most beautiful pictures ever.  As I had said I aways pray over my cakes and the people I am making them for.......what I did not know was what the baby was wearing for her birthday.....I prayed and started decorating....now take a look at the baby's dress and Minnie ears with the bow.  LOL  God is so good. 

Minnie Mouse 1st birthday cake

I love doing a Baby's first birthday cake.  This is a Minnie Mouse themed party with 50 cupcakes and a Minnie smash cake for the beautiful little 1 year old girl.  The cake is a Vanilla Cake with vanilla buttercream filling and iced.  Cupcakes are White almond cake with the vanilla buttercream icing.  All minnie's are done in fondant.

Minnie's everywhere

These are the parts for a beautiful 1 year old birthday party this weekend.  50 little Minnie heads for the cupcakes and the big ears and bow for the smash cake.  I love designing and decorating cakes.  I have had so many great designers inspire and tutor me in this venture but my greatest inspiration is God.  I pray over ever cake and ask for designs and the ability to create what the person wants.  The biggest blessing is to see the smiles when they see their cakes.  I guess I get my creativity from my Father who created the whole universe.  Well off to finish these little heads and get ready for some BAKING!!!!!

Bama Girl 30

It's great to be 30.  This cake was for a lady turning 30 years old. This is a Strawberry Cake with a Strawberry buttercream filling.  Covered and decorated in Satin Ice Fondant.  This is called my Strawberry's and Cream Flavor

Zebra Stripes

Zebra stripes for a sweet 16 birthday girl.  This is a French Vanilla cake with vanilla buttercream filling and covered in Fondant..  Bottom layer little round pillow cake with a slight topise turvey on the top 2 layers

Train cake for Baby shower

This was a french vanilla cake crumbcoated and filled with buttercream and covered in Satin Ice fondant. 

 Granny's pool party
This was a french vanilla cake with buttercream filling and iced in buttercream.  All parts were made of fondant. 

Hydrangia Bridel shower cake
This is a white almond cake with a whipped ganache filling.  It is crumbcoated in whipped ganache and covered in Satin Ice fondant.  All flower petels and stems are done in fondant.

Welcome Home cake

This cake is a white almond cake with butter cream filling and covered in butter cream.  The boat is covered in Chocolate fondant and the sea shells and coral is made out of white chocolate.  Sea weed and people and fishing worms are made of fondant

Alabama football themed brides cake "roll tide" :)

This is a Alabama themed wedding cake.  The cake is a french Vanilla with a buttercream filling and covered in Satin Ice fondant.  The cake topper is made out of fondant and all the A's are and lettering is made of  Gumpaste.

Houndstooth Hat grooms cake

This is a French Vanilla Cake with a buttercream filling and covered with Satin Ice Fondant.  Figures made out of Fondant

Mod Turtle baby shower cake

This is a butter cake with a buttercream filling, coverd in Satin Ice.  The them is Mod turtle.  I finished off the cake by airbrushing a pearl finish to give it that shimmer

May the Force be with you

This is a butter cake coverd in buttercream.  I airbrusted the blue on then used fondant for the Star Wars plaque and lightsabers.  I finised with airbrushing a pearl finish for the shine.

Allie Grace turns 8

This cake was for an little girl turning 8 years old.  It is a butter cake with buttercream filling, covered in Satin Ice Fondant.