Gifts from the Heart and your Oven

Merry Christmas everyone!

Christmas is almost here and once again I seemed to have made it and ready to celebrate! As you know last year I made several cookies and decorated boxes and also made chocolate caramels and coconut macaroons. 

This year I wanted to stand out. I made Merry Berry Pie in a Jar. I saw this blog post for great homemade wedding guest gifts. Check it out here. The important thing to remember is that you can make these with store bought pie dough and canned pie filling. It's up to you what you make of it.  Here is my version:

Alex Wenton Photography

Foolproof Pie Dough
From America's Test Kitchen 
Makes 1 9-inch pie 
Will make 4-6 4 oz mason jar pies. Double the recipe if making 4-5 16 oz mason jar pies.

Ingredients

• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
• 1 teaspoon table salt
• 2 tablespoons sugar
• 12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
• 1/2 cup chilled solid vegetable shortening , cut into 4 pieces
• 1/4 cup vodka , cold
• 1/4 cup cold water

Instructions

• 1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
• 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. (Note: the dough for me was very wet but still turned out great.) Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Alex Wenton Photography

Cherry Pie filling:
Recipe by Sandra Lee
Will make 4-6 4 oz mason jar pies. Double the recipe if making 4-5 16 oz mason jar pies.

Ingredients

• 1 can cherry pie filling
• 12 ounces frozen mixed berries, drained
• 1 tablespoon Kirsch (or amaretto liquor)
• 1 tablespoon sugar 
• (I added dried cranberries, candied ginger pieces and cinnamon to taste)

Instructions

• Preheat oven to 325 degrees F. In a large bowl, combine cherry pie filling, mixed berries and Kirsch or desired liquor. Set aside. 

  Further directions from GreenWedding.com: 

• Press the unrolled dough bit by bit into the jars a bit at a time (not too thick!) until the jars are lined with the dough up to the rims. Reserve some dough for toppers. Next, fill jars nearly to the top with filling of choice.

Alex Wenton Photography

• Roll out reserved dough to roughly 1/8 inch thick and cut out 6-8 of your shape of choice. Place the filled jars on a sturdy cookie sheet and place into oven.

• Bake at 325 degrees for roughly 30-35 minutes (for the smaller jars) and 50-55 minutes (for larger jars) or until dough becomes a light golden color. 

• At that time, arrange the dough shapes on the pies, brush the hearts with the egg wash and sprinkle with sugar. Bake an additional 10-15 minutes until dough is golden brown all the way around the jars. If needed, place foil over the tops of the jars to keep the hearts from burning.

• Remove and let jars cool on a rack. Decorate with ribbon, tags, or labels on lids as desired! Have fun with it!

Alex Wenton Photography

Happy Christmas and bake on!
~Sarah

A French twist on your holiday dessert

We made it through Thanksgiving and I am already craving turkey dinner again! Here is a great dessert idea for your holiday dinner table and it will look great next to mouth watering prime rib.

I have to admit, I prefer tart crust over pie crust only because it seems hard to screw up. A tart crust puts a great twist on the American pumpkin pie dessert, simple yet elegant. This recipe for Pumpkin Pie Tart was everything perfect - far from a soggy mess.  

Tart Shell:

Recipe by Deborah Madison, Vegetarian Cooking for Everyone  

Makes 1 9-inch tart shell

• 1 cup plus 2 tablespoons flour
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup butter at room temperature, cut into small pieces
• A mixture of 1/2 teaspoon vanilla extract and 3 tablespoons water

Prepare Tart Shell:

Stir the flour, salt, and sugar together in a bowl, then work in the butter with two knives, your fingers, or a mixer until it makes fine crumbs.  Don't let it become completely smooth, though.  Stir in enough vanilla-water to pull the dough together.  Wrap in plastic wrap and let rest in the refrigerator for 15 minutes. - You can also do this step ahead and store in the freezer until you are ready to bake. Defrost fully in refrigerator.

To line the pan, roll the dough out into a 9-inch circle then set it in the pan.  Using the heel of your palm, press the dough up the side.  If some pieces are too long, break them off and add them, as needed, to areas that are too short.  The sides should be about 1/4 inch thick, rise 1/4 inch above the rim, and be slightly thinner at the base of the pan.  This way, when the dough slumps during the baking, this shallow space will be filled evenly instead of being overly thick and under baked.  Carefully set the tart shell in the freezer to harden.

Bake Tart Shell:

Tart shells are nearly always pre-baked before filling.  To pre-bake a tart shell, preheat the oven to 400.  Place the frozen shell on a sheet pan and bake until set and lightly browned, about 25 minutes - 15 min worked fine for me.  Check it several times for swells and prick any large bubbles with the tip of a knife. - If tart begins to brown too quickly put a piece of foil over shell and continue to bake checking regularly.

Pumpkin filling:

Recipe by Epicurious.com  

• 1 1/2 cups pure pumpkin (from a 15-ounce can; not pie filling)
• 3/4 cup sugar
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 3/4 teaspoon grated nutmeg
• Pinch of ground cloves
• 1/4 teaspoon salt
• 3 large eggs, lightly beaten
• 1 1/3 cups heavy cream  

Fill and bake tart: 

Whisk together pumpkin, sugar, spices, and salt in large bowl. Whisk in eggs, then cream. Pour filling into cooled tart shell and bake until puffed about 1 1/2 inches from edge and center is just set, 40 to 45 minutes. (Cover edge of tart with foil if browning too quickly.) Cool in pan, about 2 hours. (Tart will continue to set as it cools.) 

Remember, have fun baking this holiday season. 
Bon Apettit!

http://www.epicurious.com/recipes/food/views/350585?mbid=ipapp 

Some Cheesecake to go with that Turkey?

The holidays are here and I am ready to go! Well, I was ready late September but some say that's a bit early to be dreaming about pies, turkey and eggnog.  I disagree.

This is just my house but lets face it, sometimes the pumpkin pie resembles a soggy mess and tastes like pumpkin puree straight out of the can. Good thing Mom brought her famous apple pie.

My solution this year, to make something different! My favorite recipe for a holiday cheesecake would be Pumpkin Cheesecake with Marshmallow Topping. Everyone loves a good cheesecake with a good graham crust. No one likes a soggy mess!

Dont worry about dark spots or cracks because this will be covered with fluff in no time. 

You can even take a torch to the fluff to give it a nice caramelization.

Top with a nice garnish. Here I did a piece of candied ginger since there is ginger in the crust.

Happy holiday baking to you all! I hope this season brings you tasty treats and time with family!

Know any graveyard cake diggers?

Halloween is my favorite holiday for two reasons, the spooks and the treats. Why else? Now, as an adult as much as I would love to put on a costume and go trick'r treating, bringing home a pillow case full of candy that would be absolutely (totally awesome) against any kind of Halloween rules there are. Kids do have all the fun and it wont be until I have some kiddies of my own that I, or they will be able to go candy crazy!

For Halloween I made a spooky graveyard cake with sugar cookie headstones and iced sugar cookies. The graveyard cake is deliciously moist pumpkin cake with chocolate ganache frosting. Both, are very easy, I promise. I used this Martha Stewart recipe here. I was going to make my favorite sugar cookies anyways so I made the headstones with that recipe rather than the shortbread cookies offered. You can do either one though. The sugar cookies recipe is listed below.

This sugar cookie recipe will serve as your go-to sugar cookie recipe for any holiday cookie shapes you want to use. The recipe is from a friend of mine, she uses a cream cheese frosting that is absolutely delicious, so its best to spread a thin layer on if you want it to dry all of the way. Otherwise you can cover each layer with parchment paper to keep them pretty.  

Seasonal Sugar Cookies

from Kelley M.

time 12-18 min
yield Makes 2 batches for 1 frosting 

Ingredients
Cookies:
1/2 cup Butter
1 cup Sugar
1 Egg
1/2 tsp Vanilla
2 - 2 1/4 cup Flour
2 tsp Baking powder
1/2 tsp Salt

Frosting:
8 oz Cream Cheese, cold
1 stick Butter, room temp
1/8 tsp salt
3 3/4 cup confectioner's sugar
1/2 tsp Vanilla

directions
1. Preheat oven to 350 and line baking sheets with parchment.  
2. Cream butter and sugar.
3. Blend in egg and vanilla.
4. Sift and add flour (add additional 1/4 cup depending on consistency), baking powder and salt.
5. Roll into ball and chill.
6. Roll out to 1/8 inch thick and cut out shapes. Keep cool as you go.
7. Bake for 12-18 min until light golden and cool completely on rack before frosting.
8. To make the icing, mix all ingredients in mixer fitted with paddle attachment and separate into bowls and add coloring. 

Happy Halloweeeeeen! 

My Favorite Little Cakes - Friands!

America has the cupcake, France has the fancier and Australia has the friand. I love, love, love bite size cakes. The almond meal makes these afternoon cakes moist, flavorful and perfect with espresso. These can easily be baked in mini cupcake tins or muffin tins. I have a special friand tin that gives them the oval shape. I hope you give these berry friands a shot for your next brunch. recipe is below. Bake On!

Friands
from Modern Classics Book 2 by Donna Hay

125g butter
1 cup almond meal
1 2/3 cups icing sugar, sifted
3/4 cup plain flour, sifted

1/2 teaspoon baking powder

5 egg whites
1/3 cup fresh raspberries, blueberries or sliced strawberries


Preheat the oven to 180C (350). Place the butter in a saucepan over low heat and cook until melted and a very light golden color. Set aside.

Place the almond meal, icing sugar, flour and baking powder in a bowl and stir to combine. Add the egg whites and stir to combine. Add the butter and stir to combine.

Grease 10 x 1/2 cup capacity muffin tins [of course, if you have friand tins, you might as well use them]. Spoon 2 tablespoons of the mixture into each tin and sprinkle the berries over the top. Bake for 15-20 minutes or until golden and springy to touch but moist in the center.

B is for Boy, C is for Cupcake!

Hi Everyone, 

I wanted to share this quick update with you on how amazing my "future sister-in-law" baby shower was! Leanna and Barry are expecting their first baby, a baby boy, mid-November! We made our way down to Venture with a diaper cake and cupcakes ready for the festivities! 

Now here is the digs, this recipe is amazing! If you love lemon and love cake you will love this one! You know I try a lot of recipes and change things up to my liking. This one is for sure a keeper. For Mommy and Daddy to be, I made their favorite, Meyer Lemon Cupcakes. The recipe follows my so-so pics.

Meyer Lemon Cupcakes

Makes 2 dozen cupcakes or 3 9in layer cakes

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large room temp eggs

1 1/4 self-rising flour

1 1/2 AP flour

1/2 cup whole milk

1/2 cup fresh Meyer lemon juice

1 tbs grated lemon zest

1. Preheat oven to 350. Line 2 dozen cupcake tins with papers. If you decide to make the cake version go ahead and grease and lightly duest with flour a 9 inch cake pan then line with parchment.

2. In a large bowl cream the butter in an electric mixer until smooth and pale. Add the sugar gradually until mixture is fluffy. Spend time on this step, it make a big difference in the texture of your cake.

3. Add the eggs one at a time until just incorporated. Add the flours in one bowl then add to mixture in four parts alternating with milk then lemon juice and zest. Mix well after each addition just until incorporated. Divide batter amongst cupcake tins or 3 9x2 round cake pans. 

4. Bake for 20-25 minutes or until a cake tester inserted info center of cake comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool on wire rack.

Meyer Lemon Buttercream Frosting

1 cup (2 sticks) unsalted butter, softened

8 cups confectioners' sugar, sifted

1/2 cup fresh Meyer lemon juice

1 tsp vanilla extract

1 tsp grated lemon zest

Add butter, 4 cups sugar then juice and zest in a large mixing bowl. Beat until sugar granulars are smooth and icing is creamy. Add sugar 1 cup at a time until the icing reaches its flavor and thickness desired. I usually use all 8 cups. You want the frosting to be spreadable but not melting over the sides of the cakes. This is when I add any coloring. Start of with a little drop then add. Remember, you can always add but cant take away. 

Let me know what you think! Bon Appetite!

Wedding Reception: Oh so pretty cupcakes

Early April friends of mine exchanged vows amongst close family. I was honored to make their wedding cake for their special day. Late August they celebrated their nuptials with a reception. For the special occasion I whipped up a classic, some chocolate cupcakes with vanilla buttercream topped with candy flowers I got from one of my favorite confectioners, Miette. Ill have a post later this fall on gum paste decorations. To get the lavender color frosting I used just a dab of Wilton violet gel coloring. Bon Appetit!

Classic Chocolate Cupcakes with Vanilla Buttercream

Baking from the Farmers Market: Strawberries

Chocolate and Strawberry Buttercream Cake. Delicious! I love this cake because the light and fruity strawberry puree buttercream frosting compliments the richness of the dark chocolate cake. I have also been moving toward a more rustic approach to decorating that you will see more of. 

Chocolate Cake with Strawberry Puree Buttercream

 Another treat I swoon for is the combo of a biscuits and fruit. To die for! Here I have whipped up Strawberry Shortcake Cookies and man they were perfect! I love strawberry shortcake but what I want to to get all the flavors in one bite. Here is it. Bake this one up before its gets chilly outside. 

Strawberry Shortcake Cookies

 You can get just about anything at your local farmers market these days and I highly stepping out of the chain grocery store and hitting the streets for true, organic, local farming. Both recipes highlight farmers market fresh organic strawberries and organic cage free eggs.

Enjoy the rest of summer! Bake on!

Going once, going twice, SOLD!

My company raised funds to donate for the American Heart Association Heart Walk and for the cause I donated two 6 inch cakes to our silent auction. The grand coconut cake sold for $20 and was devoured by my friend and her mother that are both controlled by two things in this word, coconut and their wild sweet tooth's. The dark chocolate raspberry cake sold for $25 and gobbled up by our lucky CEO.

I love baking for a cause and hope I have the option to do more of it in the future.

Dark Chocolate Raspberry Cake

Grand Coconut Cake

Fourth of July: All American Tart

Yes, we all have a special place in our heart for S'mores. A treat that brings us back to childhood summer camping trips cuddled around the campfire. When I was invited to a family 4th of July/BBQ/fireworks dinner party I wanted to bring something nostalgic with fresh spin. So, from scratch I created my very first recipe (pat on the back) Individual S'more Tarts! This recipe, although simplistic (what is a s'more anyway?) nails the graham crust, chocolate ganache center and a nice cool marshmallow topping that's totally bite size!

A Wedding Cake for a Friend

Things happen for a reason. Two lovers meet and fall in love. Throughout their time spent together most celebrations are accompanied by cake. This is were I come in. I am no cupid but I like to think that two lovers smile a little brighter sharing a big bite of cake, it brings the kid out in all of us.

Recently, I was honored to provide that smile for a friend of mine and her hubby. The bride enjoys the simple things in life; being outdoors, nature, her family and...chocolate. Her cake reflected her special day, although it wasn't a chocolate cake as I thought it might, it was a cake perfect for their occasion.

We did cake tastings about 3 weeks before the wedding. Every couple should enjoy that part of the wedding planning (see Babycakes for photos) no matter how intimate the wedding. I made small 4-6 inch cakes of Red Velvet Wedding Cake, two versions of Lemon Raspberry and a Lemon Merange.  Although wedding cakes covered in fondant look clean and elegant the bride preferred the cake to be decorated with buttercream with a few small details.

Wild flowers from her bouquet was the star of their wedding cake. They enjoyed a lavish two tier Lemon Raspberry Cake with Lemon Buttercream Frosting. I made a 9 inch two layer cake for the bottom tier and a 6 inch two layer cake for the top tier that they will enjoy on their 1st anniversary. The cake was approachable yet delicate, simple yet fully decorated and of course tasted just as good, hopefully better, than it looked. 

The best part of making the cake was the connection I got to have with the bride and groom.  I loved every second of making this cake and would do it again in a heartbeat. Here are a few pictures of the assembly of the cake and two gorgeous pictures of the final masterpiece.

Frosting the layers and setting the dowels

Stacking the layers

Beaded buttercream around both layers

Photo taken my Bethany Kazmar

Babycakes

My mom always called us girls babycakes. I have two sisters, an older sister and a twin sister. We all just happen to be really creative. One thing I love about my sisters is that we always share. Don't get me wrong, as kids we hated sharing. Today, we can take one look at each other in a restaurant, although thinking we should order something healthy like the a pear and Gorgonzola salad (with the dressing on the side), we're really craving something like a blue cheese burger and fries. It only takes one glance at each other and we know we'll be nibbling off each others plates, our guys wouldn't even know what hit'em, they hate sharing dishes anyways. Same thing with beer and desserts. We just share. I think my mom would be proud. Her babycakes are sharing. 

These babycakes or "cakes for two" as I call them are perfect for sharing or fulfilling the craving of one very big sweet tooth. What can you say, they are just really cute and these flavors are perfect for spring. Here is my collection of "cakes for two." Enjoy!

4 inch two layer Red Velvet Cake with Cream Cheese Frosting

This cake was very rich and dark red. The cake was moist and the frosting was just enough. Perfect or two lovers. 

 4 inch Chocolate layer cake

Double chocolate birthday cake, cant go wrong with that.

4 inch two layer Lemon Cake with Salted Caramel Frosting

Surprisingly the combination of lemon and caramel tasted great together. I had some extra caramel frosting from the beer cupcakes that I stored in the freezer that I just whipped up real quick and it was perfect for a little variety. It looks the silkiest out of all the cake frosting. A little lemon rind garnishes the top of the cake. 

 Four inch Strawberry Puree Buttercream Cake

This cake is made with fresh strawberries pureed into the buttercream with a nice buttermilk vanilla cake. Very fresh and perfect for spring. 

6 inch two layer Lemon Raspberry Cake with Buttercream Frosting

This cake is spring time in a bite and is perfect for four. Mixed berry preserves fills the inside layer of the cake. One trick is to line the outer circumference of the first layer with buttercream then spread the filling, in this case the preserves, in the center. The result is a nice white cake without berries seeping out the sides.   

 Rustic Chocolate cake 

This cake is rich on its own. I baked these cakes in four inch Spanish tera cotta ramekins. Chocolate ganache spread between the layers and ontop. Perfect with a fine espresso.

Red Velvet No-cup Cakes

I like making cupcakes without the liners and that's what I mean by no-cup cakes. I think it makes it easier to eat and makes it a bit fancy.

Bake on, 

Sarah

A Flight of Dark Chocolate Beer Cupcakes

We all like a little variety and when it comes to food and beverage I like small plates. I like to taste many things and compare and contrast. My beer cupcakes last weekend were inspired by two things.

First, the Winter Brew Festival at Linden Street Brewery in late January. The festival was great. They showcased many beers, all of my local favorites and a lot of medal winners. We started at the dark beer section and made our way to the home brews. 

Second, the concept of ordering a "flight" or sampler when going out. You can usually find me ordering from the starter menu and trying a few different wines. I am totally fine having those two concepts marry which is the subject/experiment for this update - A Flight of Dark Chocolate Beer Cupcakes!

Beer #1: Alaska Brewing Company, 2009 Smoked Porter
Beer #2: Anchor Steam Brewery, Porter
Beer #3: Lagunitas, Cappuccino Stout
Beer #4: New Belgium, 1554 Black Ale
Beer #5: Marin Brewing Company, Blueberry Ale

I tried two differed recipes with four different beers and here were my results. 

My favorites were Lagunitas Cap Stout (very pleasing dark flavor with hints of espresso) and New Belgium black Ale (mild, darker beer with sweet notes) mostly because of the recipe used. The recipe called for chocolate that was melted and worked into the wet ingredients. I also folded the egg whites into the ingredients at the end before piping into the cake pan. The cake was moist and had hints of espresso. It went very well with the chocolate ganache frosting glazed on top.

Lagunitas Chocolate Cupcake with Salted Caramel Buttercream Frosting

 

New Belgium 1554 Black Ale small cakes with Chocolate Ganache Frosting

The Anchor Steam (deep, creamy and smooth with slight coffee flavor) and Alaska Porter (strong smoked flavor, full and dark, very mild after taste) cakes had great flavor but the recipe made a crumbly cake. It also called for cocoa powder instead of melted chocolate which I do not prefer. The beer was delicious and went really well with the salted caramel buttercream frosting piped on top.

 Anchor Steam Porter Chocolate Cupcake with Salted Caramel Buttercream Frosting

Alaska 2009 Smoked Porter Jumbo Cupcake with Chocolate Ganache Frosting

And last but not least...Marin Blueberry Ale (lighter ale with a strong blueberry essence). This would make a great vanilla beer cupcake. Unfortunately, the beer was too light for the chocolaty goodness I was going for

Overall, once you find a dark, robust beer, whether it be smoked or espresso flavored, I don't think you can go wrong. Next would be finding the perfect cake recipe to compliment the beer :) and I think I found mine. Tips: Try melted chocolate instead cocoa powder and folding in the egg whites at the end as it does help make for a fluffy cake. 

Flight of Dark Chocolate Beer Cupcakes ready for delivery!

 

Bake on,
Sarah

Happy Birthday Honey B Cake

Beehive cakes are absolutely adorable and very fitting especially if the birthday girl is named B. I call her honey bee which I am sure her parents thought of first. Darling, Beatrice Piper was born to parents Tim and Jenn, the hippest, happiest, healthiest parents on the block.

The cake was made with organic ingredients and clover honey that we picked up at our local farmers market. The cake was delicious, B absolutely loved it and I would make it again in a heart beat. Maybe suitable for Easter or B's 2nd birthday?

Tips: I know this recipe may seem like a lot but if you have all your ingredients in a row as I like to say, its not at complicated as it may seem. I would say this is level intermediate. You might want to keep some extra icing to serve with sliced cake.

This recipe requires a Nordicware Bee Cake pan. Make sure to greese it well and flour it before putting the batter in.

Honey Lemon Beehive:
16 Servings

Ingredients:

For the cake:

• 2 3/4 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 16 Tbs. (2 sticks) unsalted butter softened
• 1 1/4 cups granulated sugar 
• 1/3 cup honey
• 4 eggs, lightly beaten
• 1/2 tsp. vanilla 
• 3/4 cup milk
• 2 tbs fresh lemon juice

For the honey icing drizzled on top:

• 1 1/2 cups powdered sugar
• 1 tbs honey
• 1-3 tbs milk

For the buttercream frosting for the cake center:

• 1/3 stick unsalted butter softened
• 1 1/2 cups confectioners' sugar, sifted
• 1-2 tbs milk
• 1/4 tsp vanilla

For the royal icing for the bees:

• 1 tbs dried egg white powder or meringue powder
• 1 1/4 cups powdered sugar
• 2 tbs water
• Yellow and black food coloring

Directions:

Have all the ingredients at room temperature.

Heat oven to 300°F. Grease and flour a beehive cake pan; tap out excess flour.

To make the cake, sift together the flour, baking powder and salt; set aside.

In a large bowl or stand mixer, beat together butter, sugar and honey, scraping bowl often.  Add eggs one at a time, blending well after each addition. Stir in vanilla. Reduce speed to low and gradually add flour mixture, alternating with milk, mixing just until blended. Blend in lemon juice. Divide batter evenly among halves of pan, spreading the batter so the sides are higher than the center. Bake at 300 degrees for 50-60 minutes, until toothpick inserted comes out clean. Cool 15 minutes in pan. Invert onto cooling rack and cool completely. 

To make the buttercream, in a medium bowl, using a handheld mixer, beat the butter on medium speed until smooth and creamy, about 1 minute. Add the confectioners' sugar, milk, vanilla and salt and continue beating until light and fluffy, 2 to 3 minutes more. 

To make the honey bees: In a small bowl combine egg white powder, powdered sugar and water. Beat on medium speed, 5 minutes, until icing forms stiff peaks. Divide icing into thirds; leave one-third of icing white; color one-third black and the remaining one-third yellow. Fill a piping bag fitted with a #3 tip with black icing. Pipe bodies and heads of honeybees onto parchment or waxed paper; let set 10 minutes. Fill a piping bag fitted with a #1 tip with yellow icing; pipe stripes onto bodies of bees. Fill piping bag fitted with a #3 tip with white icing; pipe wings onto pees. Let stand at least 2 hours, until hardened - this is very important! 

To make honey icing: In a medium bowl, combine all honey icing ingredients; bland well, adding milk until icing is consistency of very thick cream.

To assemble the cake: Stand one-half of cake upright; using a serrated knife, level off the flat side of cake by trimming off rounded dome; repeat with other half of cake. Spread buttercream frosting over cut side of cake; gently press cake halves together to secure. Place cake on serving plate. Spoon honey icing over cake, covering side seams. Decorate with honeybees.

Bake on, 
Sarah

Queen of Hearts

What do you do to show the one you love just how much you love them? I certainly don't wait until Valentines day, one specific day of the year to show the ones I love just that I do. And how do I do that you might ask? Baked goods baby!

This Valentines I was inspired most by two things, the upcoming opening of Tim Burton's Alice in Wonderland and the 2006 Summer issue of Donna Hay Magazine. This issue inspired me to bake when I was studying abroad in Australia in 2006 and still is the most inspirational magazine for the baker in me. Everything from the recipes, the themes and most importantly the food photography. Check it out sometime. Now you ask what these two have in common? Well, I did my best to recreate it and hopefully I did Donna Hay justice. Let the pictures roll.

Caramel Paddies made with puff pastry

Chocolate Heart Cookies with Royal Icing

Blueberry, Pear Heart Pies

Tea Time Brownies dusted with powdered sugar

Lovely Citrus Cupcakes with Cointreau Icing

  

 

 

Will you be my Valentine? 

Love, Sarah