Wednesday, December 31, 2014

Learn to Decorate Cakes in 2015!

Happy New Year! How about a fun New Year's Resolution you'll enjoy?! Learn to Decorate Cakes this year. I just happen to have many, many classes that will help you to do just that!


You can join me any month at the Hobby Lobby in Woodbury for Wilton Cake Decorating classes.
Wilton classes are taught all over the country, and are really a great place to start if you are a home decorator. You learn all of the basics of cake decorating, cupcake decorating, icing and more!

Upcoming Class Dates:
Tuesday evenings in January - Jan. 6, 13, 20, 27
Wednesday evenings in February - Feb. 4, 11, 18, 25
Thursday evenings in March - Mar. 5, 12, 19, 26
Sign Up at the Hobby Lobby Store (9895 Hudson Road Woodbury, MN 55125)


If you don't have four weeknights in a row, I also teach one-time cake and cupcake classes through Community Education. If you click the date/school, it will take you to the registration page for that class.

Wednesday, December 17, 2014

Pan Goop - Copycat 'Cake Release'

This is the best, easiest, quickest, cheapest gift for the baker in your life.
It's called "pan goop." I found it on another baking blog when I ran out of my favorite, Wilton's Cake Release, and I needed something to grease my cake pans with.

This stuff is a-maz-ing! It works perfectly, and it's SO easy and cheap to make.

What You Need:
1 cup shortening
1 cup vegetable oil
1 cup flour

Homemade Hot Cocoa Mix {Recipe}

My boys and I made these homemade hot cocoa gifts for their teachers this year. Just because I thought they needed it, I also threw in a mini bottle of schnapps to flavor their cocoa. They work with second graders all day. They deserve it!

What You Need:
1 cup Hershey's Cocoa Powder
1 cup Hershey's Special Dark Cocoa Powder
2 1/2 cups granulated sugar
2 Tbsp. corn starch
1/2 cup mini chocolate chips
Pinch of salt
1/4 tsp vanilla extract

* Note: You could use all of the original Hershey's unsweetened cocoa, and you may cut back about 1/2 cup of the sugar.

Friday, November 21, 2014

Pumpkin Treat Roundup

Looking to 'spice up' the Thanksgiving table with something other than the traditional pumpkin pie?
Here's a collection of pumpkin-inspired recipes and ideas that you can make to impress your holiday guests.

Pumpkin Cheesecake Cake

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Thursday, October 30, 2014

Easy Halloween Eyeballs Cake

A super quick post to show you a super quick Halloween cake idea that's easy on the eyes... get it?!?

What You Need:
Round Cutters (or Icing tips)

Simply cut out the white and black fondant in various round sizes. Layer them, using vanilla to help them stick to one another.
Voila! Spooky Eyeball Cake.

For an Easy Fondant-Free Halloween Cake...

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Tuesday, October 28, 2014

Spy or Secret Agent Birthday Cake

My boys turned eight (eight?!) over the weekend. Their birthday party had a spy (or secret agent) theme.
I made this super simple magnifying glass cake for the party. All you need is white and black frosting, and two or three round icing tips. It couldn't be any easier!

What You Need:
Cookies & Cream Cake Recipe
  (I used the exact recipe as you will find on my link above. However, since the cake was a large 9x13, I doubled the cakes, and made 1 1/2 times the icing recipe.)
Black Decorating Icing
  (You could even purchase 2 or 3 tubes of black icing to make it more simple.)
Crushed Oreo or other cookies
Piping Bag and Icing Tips #3, 7 & 12

Tuesday, October 7, 2014

Pumpkin Streusel Cheesecake Bars {Recipe}

I love cheesecake bars. I've made Strawberry-Rhubarb Cheesecake Bars, Caramel Apple Cheesecake Bars, Cranberry-Gingerbread Cheesecake Bars. And now, Pumpkin Streusel Cheesecake Bars

What You Need:
For the Crust & Topping:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup chopped, toasted pecans
1 tsp. salt (if using unsalted butter)
1/2 tsp. ground cinnamon
1 cup unsalted butter, chilled

For the Filling:
2- 8 oz. block cream cheese (at room temperature)
1 cup canned pumpkin (not pumpkin pie filling)
1 cup brown sugar
2 eggs
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg

Note: I think I would like to have more filling, but my husband and children insist this is enough. If I double it, and like it, I'll report back.

Tuesday, September 23, 2014

Rose-Covered Cake Tutorial

This cake is a new favorite. It's beautiful, and it's not hard to do. BUT... it does take a ton of icing.
I first saw a cake like this on the blog of another Minnesota baker,

What You Need:
Cake ;-) (I used 2 layers of 6" round cake.)
   - How to Make Cake Mix Taste Homemade
6 cups (or more) Buttercream Icing
  - Recipe for Decorator's Buttercream Icing
Piping Bag and Tip #1M

Friday, September 19, 2014

Simple, Special Cakes

Click this link to see the video on the Fox9 Website.

I visited my friends at Fox 9 this morning to do some fun, simple decorating... and to promote some of my upcoming classes.
Below you will find the links to register for the classes and for the techniques I showed and talked about on the show.

Simple, Special Cakes Classes
(Click each link to register for that class)
Monday, Sept. 29 6-9pm Roseville Area High School
Tuesday, Sept. 30 6-9pm Henry Sibley High School (West St. Paul)
Saturday, Oct. 4 9:30-11:30am Northfield Middle School
Tuesday, Oct. 6 6:30-8:30pm North Dale Rec. Center (St. Paul)

Monday, September 15, 2014

Carrot Cake Cupcakes with Fluffy Cream Cheese Icing {Recipe}

My boys harvested a truckload of carrots from our garden over the weekend. They immediately began planning for their "three-story" Carrot Cake. We compromised and made these cupcakes, instead.

What You Need:
For the Cake:
2 cups peeled, grated carrots (about 4-6 carrots)
3/4 cup buttermilk (at room temperature)
1/4 cup applesauce
1 (8-ounce) can crushed pineapple, drained
1 Tbsp. vanilla
2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/2 cup butter (at room temperature)
1 cup brown sugar
1 cup (granulated) sugar
3 eggs (at room temperature)
1/2 cup flaked coconut, toasted
1/2 cup chopped pecans, toasted

For The Icing:
1 8 oz. brick of cream cheese (at room temperature)
1/2 cup butter (at room temperature)
2 tsp. vanilla
4 cups powdered sugar

Yield: 24-30 cupcakes