#344_Dressing Up Ms. Barbie with Fondant

Barbie Doll cake

I dressed up this doll cake with homemade marshmallow fondant.

#339_Ruffled Birthday Cake

I made this cake for a G'daughter who will be turning 12 in a couple of days.

The ruffles are made out of fondant.The white carnation flowers on top are also made out of fondant, but I've made them at my cake decorating class last year and so I thought I'd throw those in there since they also have frills.

Update: 2-19-12
For my friends on Facebook who asked me how to make the ruffles on the cake, I will try my best to explain how I did it with the help of accompanying pictures.

My sister sent me a picture of the ruffled cake a while back and I recently found the same picture on Pinterest. It took me awhile to figure out how it was done and then I finally came up with the idea on how to go about it using the technique on frilled carnation flowers which I learned in the fondant/gumpaste Cake Decorating class. Click here for a video on how to make carnation flowers.

First of all you need a fondant-covered cake ready and fondant for the ruffles.You can use the ready-to-use fondant, but I used the home made marshmallow fondant.

You also need all these tools pictured above: non-stick rolling pin, scallop cutter, brush, veining tool, sponge and dusting pouch pouch. (Gum Paste and Fondant class helps)

Roll out a piece of fondant very thinly and cut out strips using the scallop cutter. I cut the strips narrower than the size of cutter.

I cut the irregular-cut ends with pizza cutter or you can also use a pair of scissors to do that.

With the veining tool, make the frills on the scalloped edges just like you would with the carnation flowers by holding the small end of the veining tool like a pencil, press heel down at the scalloped edges and pull out to form frills. (Here's a video on how to make carnation flower, click here.)

Using a brush, wet the unruffled side with water, I attached the ruffles around the side of cake starting from the bottom then made my way to the top edge of cake.

The ruffled cakes I saw on Pinterest, the ruffles were either facing upward or drooping. I like mine to be straight out so I used these toothpicks to prop up the ruffles to stay straight out and then I removed the toothpicks when the fondant dried up and hardened. But I'm sure there's got to be an easier way to do this without using all these tooth picks tho and professional cake decorators for sure have an easier way to tackle this design.
If you find another way of doing this, please share it with me. Thanx!!

Thomas theTrain Birthday Cake

#322_ Apple Cake II

I already posted a recipe for an Apple Cake that is so good, click here, but I have
another one that I have always wanted to test to see if it is as good because the picture of the cake that accompanied the recipe looks so temptingly good. The recipe is from Red Book magazine that I clipped a couple of years ago. So when a friend shared with me some of her fresh apples from her tree a week ago, I knew what I was going to do with them....try that recipe.

Here's the recipe that I adapted from Red Book magazine. I don't know why, but I ended up slightly tweaking the recipe (indicated by red asterisk).
1 cup walnuts, roasted and chopped*
1/4 cup brown sugar*
2 tsp. ground cinnamon
dash ground cloves*
2 Tb flour
5 large baking apples, peeled, cored and sliced*
3 cups less 2 Tb, all purpose flour*
1 Tb baking powder
1 tsp. salt
1-3/4 cups white sugar*
1/2 cup canola oil
1 stick unsalted butter, melted
4 large eggs
1/2 cup golden raisins*
1/4 cup orange juice
2 tsp. vanilla extract
Butterscotch Caramel topping*

Baking Direction:
1) heat oven to 350 degrees. Spray a 10-inch removable bottom tube pan with cooking spray. Sprinkle nuts evenly on bottom of pan.
2) In a bowl, mix 2 TB flour, brown sugar, cinnamon and cloves. Add apples and toss to combine.
3) In another bowl, mix all purpose flour, baking powder and salt. Set aside.
4) In large bowl, cream together white sugar, oil and butter. Beat in the eggs one at a time. Stir in the orange juice, vanilla then the flour mixture. Beat until the batter is smooth. Fold in the raisins.
5) Pour half of the batter into prepared pan. Arrange half of the apple mixture on top of batter. Spoon remaining batter over the apples and top with the remaining apples.
6) Bake 1 hour and 20 minutes or until a tooth pick inserted in center of the cake comes out clean. Let cake cool in the pan on a wire rack for 3 minutes. Run a knife around the sides of cake and turn the cake out onto a wire rack. Invert cake onto another rack to cool.
7) Drizzle caramel sauce on the entire cake or on each slice.

Slice apples thinly or into small chunks

The batter should be like that of a banana bread

Sprinkle nuts evenly in the tube pan

Let cake cool on a wire rack for about 30 minutes before slicing.

This is the bottom of the cake

The finished product is very similar to the other recipe from Cooking Light magazine.
The main difference is the cream cheese and the method of preparation.

Hope you give this recipe or the other one a try...they are both good!!

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Update 10-11-11
The original recipe link:

A friend on facebook requested that I post the link for the original recipe. What I have is the recipe I clipped from the Red Book magazine, but I googled it anyway to see if they have it on their site. So here's the recipe found on their website, click here. It is exactly the same recipe as it appeared in their magazine.

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Addendum 10-11-11

I made this Apple Cake today in a 9"x13" but replaced the orange juice with 1/2 cup of plain yogurt because I ran out of orange juice, then I mixed everything together like the procedure in making banana bread, combining wet and dry ingredients together. It only took 45 minutes to bake it. It is very easy to prepare and it turned out real good, in fact it is better than the original recipe and I think this is my favorite. Next time I will make some muffins with this recipe.

#289_Hummingbird Cake

Hummingbird Cake
I'd simply call this Banana Pineapple Cake

This cake is very similar to the Carrot Cake recipe #237, click here,
the main difference is that the Carrot Cake has of course, carrots
while the Hummingbird Cake....no, it does not have hummingbirds in it,
but has pineapple and bananas! Amazing!
Then why is this cake called Hummingbird cake
if it's not made with the bird?
To read about the legend of this cake go to this link below:
http://ezinearticles.com/?Legend-of-the-Hummingbird-Cake&id=1119079

A bite of this cake will make you want to sing/hum
like a Hummingbird (^..*)

I usually don't brag about the outcome
of my cooking or baking adventures,
but I can't help to tell my readers here that this one came out so good.
Yes, so good that my dear hubby was so delighted with it that
he was the one who bragged how good it was
to the family and guests at our Easter dinner.
Now, he has listed this dessert on his top 3 favorites.
His other favorites are No-Bake Cheese Cake and the Carrot Cake.

I adapted this recipe from from Oprah.com.
with a little bit of plus and minus in the ingredients.
In other words, I modified the recipe
and made it a little like a spice cake. It's really an easy recipe to make,
basically combining the wet and dry ingredients together.

Toasting the Nuts
Spread 2 cups of nuts (pecans or walnuts) on a baking sheet and
bake in a 350 degrees pre heated oven until they become fragrant,
about 8-10 minutes. Let cool, then roughly chop. Set aside.

Preparing the pans:

Grease bottom of two 9" round pans with shortening,
then line with parchment paper. Grease the papers.

Dry ingredients:
3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 Tbsp. ground cinnamon
1 tsp salt
Combine all of the ingredients in a bowl,
then stir using a wire whisk (or sift them together)
to blend the ingredients together. Set aside.

Wet Ingredients:
1 cup canola oil
1 cup brown sugar
1 cup white sugar
3 large eggs
1 tsp vanilla extract
1/2 can pineapple tidbits, drained,
then reserve 1/2 cup of the juice
2 large bananas, chopped

Procedure:
In a bowl, combine the bananas and pineapples. Set aside.

In another bowl, cream together canola oil and the sugars,
then beat in the eggs, one at a time.
Stir in the reserved pineapple juice and the vanilla extract.
Mix in the dry ingredients and 1 cup nuts.
Stir until everything is just blended together.
Blend in the pineapple/bananas.
Do not over mix.

Pour batter evenly between the prepared pans.
Bake in a pre-heated 350 degrees oven for 35-40 minutes.
Let cool completely before frosting the cakes.

Cream Cheese Frosting:
1 stick butter, room temperature
1-8oz. cream cheese, room temp.
4 cups powdered sugar
Zest of 1 lemon
2-3 Tbsp milk
1 tsp. vanilla extract
(add more milk if necessary to achieve a spreading consistency)

Beat butter and cream cheese until smooth. Beat in powdered sugar and gradually add milk and vanilla. Continue to beat until creamy and spreadable.

To assemble the cake:

Place one cake, top side down, onto a serving platter. Spread with about 1/3 of the frosting. Place the other cake layer onto the frosted cake and spread the rest of the frosting over top and sides of the cake. Garnish with the rest of nuts. Chill for a few hours before slicing the cake.

ENJOY!!!

Note from MaMely:
I want to make sure there's not more than 1/2 cup of pineapple juice used in the mixture, so I thought draining the pineapple then saving 1/2 cup would be playing safe.

#279_A Cake with a Heart in Every Slice

Here's a cake with a HEART to share with everyone.

a heart in every slice...

For the cake, I used the Chiffon Cake recipe #210
http://pinoyamericanrecipes.blogspot.com/2009/12/207chiffon-cake.html

For the inside heart, I used boxed red velvet cake mix,
then filled each cake layer with raspberry jam.

The red hearts are made of candy melts,
melted then formed into heart shapes.
For frosting, I used the old-fashioned Buttercream Frosting
which is powdered sugar+butter+milk,
then garnished with some sweet coconut flakes.

I made this cake especially for my friends Fidel and Lisa
for their 22nd Wedding Anniversary.

I saw this cake from our local tv show, Studio 5 on KSL where the baker
showed how she assembled the cake.
Here's the link>>>>
http://studio5.ksl.com/?nid=71&sid=14177038

#277_A Cake for Aurionna

#257_Very Moist Apple Cake

When neighbors give you apples.....
make this moist and delicious
Apple Cake

I adapted this recipe from Cooking Light, but I tweaked it a little bit by adding some ground cloves and walnuts and used butter instead of margarine. I also increased the amount of ground cinnamon and glazed the cake with apricot jam after taking it out of the oven. This recipe is a must try.

Here's my modified version....

Ingredients:
1-1/2 cups brown sugar
1/2 cup stick butter, softened
1 tsp vanilla extract
6 oz. cream cheese, softened
2 large eggs
1-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves

1/4 cup brown sugar
1 tsp ground cinnamon
3 cups peeled, cored and chopped apples (about 2 large)
1/2 cup walnuts, chopped and toasted

Cooking spray

Preheat oven to 350°
Beat 1-1/2 cups sugar, butter, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, ground cloves, 1 tsp ground cinnamon and salt. Add flour mixture to creamed mixture, beating at low speed until blended.

Combine 1/4 cup sugar and 1 tsp. ground cinnamon. Take 2 tbsp cinnamon mixture and combine it with the apple in a bowl, and stir this (apple) mixture and nuts into the batter. Pour batter into an 8-inch spring form pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.

Bake at 350° for 1 hour or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.

Note: You can also make this cake in a 9-inch square cake pan or a 9-inch spring form pan and adjust baking time.

#256_My First Ever "Special Occasion" Cake to Make

Since my sisters in New Zealand have been making beautiful cakes
for birthdays, anniversaries, special events, etc.
I've always wanted to try my hands at making one
just like their cakes too,
but there have not been any special occasion
for me to make one until early this month,
then I finally had the opportunity to make one for my
friend's daughter for her engagement party.

The cake is a Carrot Cake (recipe # 137).
Bottom cake is 12 inches and has two layers,
while top tier is 8 inches and has 3 layers,
frosted with cream cheese frosting.