tag:blogger.com,1999:blog-72773715238865024652024-03-12T19:56:38.444-07:00CAKE HAPPENS"A party without cake is just a meeting." -Julia ChildsAnonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.comBlogger201125tag:blogger.com,1999:blog-7277371523886502465.post-62697999768468571852017-01-13T20:32:00.001-08:002017-01-13T20:36:42.824-08:00A Buttercream Birthday! Buttercream Flowers and SUCCULENTS!!<div style="text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace;">I had the privilege of making a cake for my sweet friend, Brooke Walker. Her daughter turned 1 and she wanted to celebrate with CAKE of course! I had so much fun playing with buttercream flowers and creating these new, fun designs. I am now officially obsessed with buttercream succulents! For a full tutorial on how to make these flowers, visit my YouTube channel <a href="https://www.youtube.com/watch?v=mX15CtdvFrU" target="_blank">HERE</a>! Happy baking!</span></div>
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<span style="text-align: center;"><span style="font-family: "courier new" , "courier" , monospace;">SMASH CAKE!!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifyNDSkd-8rlhoCxyurYJHge70MXZgu3XKww2p7dscmftKMVPELjFn1JPvDTVLdx1rY3fVmSD8MiDMnhdrIh84mGEP1Ys1c2IJ52m1Zh1Rm30PD9awkZAurWt87EApl_pNau6J79hdI8M/s1600/DSC_6385.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifyNDSkd-8rlhoCxyurYJHge70MXZgu3XKww2p7dscmftKMVPELjFn1JPvDTVLdx1rY3fVmSD8MiDMnhdrIh84mGEP1Ys1c2IJ52m1Zh1Rm30PD9awkZAurWt87EApl_pNau6J79hdI8M/s640/DSC_6385.jpg" width="478" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRK1opBvoUPGDH2qZxq7U2SwXBn2BgBu3mp69K4ZvTjtrNjBvpLKXpj7ODrupbfcBnzSI6l_JOkCofDmRyrGh8nYg3N3gnnC7bC9whQeKH6zV0To4PKTidxrUFxT0zMhE1AOz6eOL3Aw/s1600/DSC_6384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRK1opBvoUPGDH2qZxq7U2SwXBn2BgBu3mp69K4ZvTjtrNjBvpLKXpj7ODrupbfcBnzSI6l_JOkCofDmRyrGh8nYg3N3gnnC7bC9whQeKH6zV0To4PKTidxrUFxT0zMhE1AOz6eOL3Aw/s640/DSC_6384.jpg" width="426" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com3tag:blogger.com,1999:blog-7277371523886502465.post-31148082808736440672016-10-04T11:00:00.002-07:002016-10-04T11:00:19.108-07:00New Youtube channel coming!! <span style="font-family: Courier New, Courier, monospace;">As hard as I tried, I just could not finish all the editing on this cake in one night. :) I am going to break it down into manageable videos and get it out as soon as possible! Make sure to Subscribe so that you will be informed when the videos do become available! </span><br />
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<span style="font-family: Courier New, Courier, monospace;">I promise that I will give you all the info on how to make THIS dramatic diva! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbhAEQMRYxPZjTodyu9J6KV4t_QlwheYO5jWcGUinR-gC7VtE6Ul3Hjt_kdOz4LPmDvsHFjymLLC0CI_VOkKxw88YJLPO7dy7pkaI7kDcEzKHr6bqu0XatCACv7v2mrzdzDmwVj7ycKnc/s1600/DSC_8207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbhAEQMRYxPZjTodyu9J6KV4t_QlwheYO5jWcGUinR-gC7VtE6Ul3Hjt_kdOz4LPmDvsHFjymLLC0CI_VOkKxw88YJLPO7dy7pkaI7kDcEzKHr6bqu0XatCACv7v2mrzdzDmwVj7ycKnc/s640/DSC_8207.JPG" width="426" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com1tag:blogger.com,1999:blog-7277371523886502465.post-1186382377262887652016-03-17T12:53:00.001-07:002016-03-17T18:26:17.880-07:00Traditional Irish Soda Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLkFgVGq0S08c8SnPsZwH15BQEXiPtUU82xGRoYNu0ViYYb6e3FcBzLe3G17j0Mf7lJlcsjEvHjQa50aWExjPZRrL43eMXPSBEd2tvA_0zj3ovUfJp3COZhpoTXews_saaonAP_5C3GYw/s1600/DSC_5764.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLkFgVGq0S08c8SnPsZwH15BQEXiPtUU82xGRoYNu0ViYYb6e3FcBzLe3G17j0Mf7lJlcsjEvHjQa50aWExjPZRrL43eMXPSBEd2tvA_0zj3ovUfJp3COZhpoTXews_saaonAP_5C3GYw/s640/DSC_5764.jpg" width="438" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Since my roots come from Ireland, let's make this super easy, Traditional Irish Soda Bread</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">to go with our Irish Stew for dinner!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexKoLA1DueZ-CMNdJ4znSH6xXKz8wSXonSvmVSFmPKfrMci6FgYAUeCAf-lBdQlLg4q6Gjc7YzGyULGrSRtWZ6jk4GtX40GAz28As3Ue2vNE8sqroSDjTJf1tcswc5dpfJiFXZH9UUMs/s1600/Irish+Stew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexKoLA1DueZ-CMNdJ4znSH6xXKz8wSXonSvmVSFmPKfrMci6FgYAUeCAf-lBdQlLg4q6Gjc7YzGyULGrSRtWZ6jk4GtX40GAz28As3Ue2vNE8sqroSDjTJf1tcswc5dpfJiFXZH9UUMs/s640/Irish+Stew.jpg" width="640" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Irish Soda Bread is a rustic, dense bread with a crusty exterior. It's basically a large biscuit...sans the copious amounts of butter. Butter was more of a luxury back then in famine-stricken Ireland. But not to worry, when you slather it on the bread after it is cut, it is amazing!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; color: #222222; line-height: 19.2px;">Irish Soda Bread</span><span style="background-color: white; color: #222222; line-height: 19.2px;"> was traditionally made with only the most basic of ingredients: flour, baking </span><span style="background-color: white; color: #222222; line-height: 19.2px;">soda</span><span style="background-color: white; color: #222222; line-height: 19.2px;"> (used as a leavening agent instead of yeast), soured milk (or Buttermilk) to moisten and activate the </span><span style="background-color: white; color: #222222; line-height: 19.2px;">soda</span><span style="background-color: white; color: #222222; line-height: 19.2px;">, and salt. </span>This is more of a peasant bread. Let us save a space on our dinner tables tonight for this humble bread and be thankful for all that we have today. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Traditional Irish Soda Bread</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">4 C. Flour</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 Tbs. Baking Powder <span style="font-size: x-small;">(Not super traditional but it's GREAT for levening!)</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 tsp. Baking Soda</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 1/2 tsp. Kosher Salt</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 C. Buttermilk or Sour Milk* </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 egg (mixed with a splash of water for egg wash)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Preheat the oven to 375 degrees</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Place a sheet of parchment paper on a baking sheet.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Add flour, salt, baking soda, and baking powder to a large bowl and mix well.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Make a well for the buttermilk. Pour in the buttermild and mix until the flour is moistened and partially comes together. If necessary, add a little more buttermilk if your dough is too dry.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pour this mixture out onto a lightly floured surface and gently knead until the dough forms a nice ball and holds together. DO NOT knead it too much or your bread will be tough.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Shape the dough into approximately an 8-inch disk and place on your prepared baking sheet.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Using a knife cut an X about 1 inch deep on the top. Not only does this make it look beautiful and rustic, but this helps it cook in the middle.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Brush the top of the loaf with an egg wash and sprinkle some flour on top for a more rustic look.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Bake for about 35 minutes or until the bread is golden brown and sounds hollow when you tap on it.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Transfer to a rack to cool. Serve warm with butter. Leftover bread, if you have any, is wonderful the next day sliced and toasted and topped with butter and jam.</span></div>
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<span style="font-family: 'courier new', courier, monospace;">*To make sour milk, combine 1 Tbs. Lemon juice with 1 C. Milk</span></div>
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Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com0tag:blogger.com,1999:blog-7277371523886502465.post-30489788886071175572016-03-10T10:55:00.001-08:002017-12-15T19:16:38.263-08:00Ruffles are everything...<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwVKOFIVT0eM0uJwohy9xyj5f8wkX9wbkcE2XVIY9a02dNwg8IRy92o7x3TKLzrC9AU_rjxQji5LQ-0XqWTkwVV2YMjCFiLFIwCbKTb_rKjHMv6kU2WnahWMTf_yRas4OYhzjKOJTXaU/s1600/DSC_5730.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwVKOFIVT0eM0uJwohy9xyj5f8wkX9wbkcE2XVIY9a02dNwg8IRy92o7x3TKLzrC9AU_rjxQji5LQ-0XqWTkwVV2YMjCFiLFIwCbKTb_rKjHMv6kU2WnahWMTf_yRas4OYhzjKOJTXaU/s640/DSC_5730.jpg" width="344" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Today we are talking RUFFLES!! This cake is so versatile depending on how you dress it up. Here is the tutorial!! </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">P.S. <a href="http://hubcitywoodcraft.com/" target="_blank">Here</a> is the link to the most AMAZING rolling pins that I used on the show! You will never see a higher quality and more beautiful rolling pin! They are the only rolling pin that I will ever use and they are heirloom quality pieces that can be handed down from generation to generation. I got a custom rolling pin with BEEHIVE handles!! Eeek! I heart the Beehive State. :) <a href="http://hubcitywoodcraft.com/">hubcitywoodcraft.com</a></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Here's a quick shot of the pins on the set with me: </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3Z1vIU9Yjt2wh4Jxz8O3LB-ViDv31q0JNzkxI-7LTGmfQLzVFfe1n_mS_J8XobUzmCsg28pTQy9C9KIeiuOYP-afXbIW84jkJFmYI042sJfdDMq0yaikm3NkwgZDkKqkNUgYAX0BSo8/s1600/With+rolling+pins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3Z1vIU9Yjt2wh4Jxz8O3LB-ViDv31q0JNzkxI-7LTGmfQLzVFfe1n_mS_J8XobUzmCsg28pTQy9C9KIeiuOYP-afXbIW84jkJFmYI042sJfdDMq0yaikm3NkwgZDkKqkNUgYAX0BSo8/s640/With+rolling+pins.jpg" width="426" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">K, back to the tutorial:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Here's what you need:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I LOVE this set by Wilton. I used the ball tool for this technique but I'm really excited about the cutting tool that has the needle tool on the end for Sugar Cookie Decorating!!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1. Prep your surface with cornstarch.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"> 2. Roll out your fondant. Seriously, my favorite rolling pin will get it to the thickness that you need! <a href="http://hubcitywoodcraft.com/" target="_blank">CLICK HERE for some rolling pin eye candy!</a></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3. Make sure it's really thin!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">4. Cut out your large circle out: </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">5. Now cut your small circle out. Just eye-ball it. ;)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">6. Make sure to keep them in a ziplock bag until you are ready to use them. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Start at the top!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Keep layering until THIS happens. ;)</span></div>
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Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com0tag:blogger.com,1999:blog-7277371523886502465.post-28400793893573048722016-01-22T09:10:00.001-08:002016-01-22T09:24:33.534-08:00ALL the Meringues!<div style="text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;">Today's post is all about Meringues and all of the wonderful things you can do with them! I did not have time to do a tutorial for you but I will include some great links that will help you get the PERFECT meringues.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;">But first...There is a new trend in the cake world and I am LOVING it! It is called the "drippy cake". It is a tall, buttercream cake, with a glaze or ganache dripping down the side and then piled high with ALL THE THINGS! I am obsessed with it. The Australian Baker, Katherine Sabbath, does this style very well. <a href="http://www.delish.com/kitchen-tools/a42545/drip-cakes-katherine-sabbath/" target="_blank">HERE</a> is a great article about her and her drippy cakes.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;"><a href="http://www.delish.com/kitchen-tools/a42545/drip-cakes-katherine-sabbath/">http://www.delish.com/kitchen-tools/a42545/drip-cakes-katherine-sabbath/</a> </span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;">I. am. inspired. There really are no rules when it comes to piling anything and everything onto these cakes. My own version that I created for <a href="http://studio5.ksl.com/" target="_blank">Studio 5</a> is more of a Marie Antoinette style and it has a million meringues on it. Also, the doughnut and the croissant put it over the top! And the gold leaf? Get out! I literally had to restrain myself from putting it all over everything. I <strike>would not</strike> could not stop. You can find Edible Gold foil on <a href="http://www.ebay.com/" target="_blank">Ebay</a> or <a href="http://www.amazon.com/" target="_blank">Amazon</a>.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;">To create the verticality on this cake, I used huge meringues as my base then built around them. There are many different types of meringues. I have used the French Meringue recipe foreverbut I have recently switched to the Swiss Meringue recipe and I found that I liked it more than the French Meringue. In a Swiss Meringue, you heat the sugar and eggs together and the heat stabilizes the mixture a bit more and helps it to hold it's shape a lot better.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;"><a href="http://cococakeland.com/recipes/lean-smooch-make-meringue-kisses-recipe/" target="_blank">HERE</a> is the link for the recipe that I got from Cocoa Cake Land. She does such a great job at explaining all the tricks to making the perfect meringue. </span><br />
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<a href="http://cococakeland.com/recipes/lean-smooch-make-meringue-kisses-recipe/"><span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;">http://cococakeland.com/recipes/lean-smooch-make-meringue-kisses-recipe/</span></a><br />
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<span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;">Here is a French Meringue recipe that I modified from <a href="http://www.foodnetwork.com/recipes/ina-garten/mixed-berry-pavlova-recipe.html" target="_blank">Ina Garten's Pavlova recipe. </a></span><br />
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<u><span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;">French Meringue base for Meringue cookies, Meringue sandwiches, Meringue kisses, or Mini Pavlovas:</span></u></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;">4 egg whites, room temp<br />Pinch of Kosher salt<br />1 C. Granulated sugar (preferably super-fine sugar)<br />4 tsp. Cornstarch<br />1 tsp. White vinegar<br />1 tsp pure vanilla extract</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;">Directions:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;">Preheat the oven to 180 degrees F.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;">Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 3 minutes. With the mixer still on high, slowly add the sugar and beat until it makes stiff, shiny peaks, about 3 minutes.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;">Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Use mixture IMMEDIATELY. It will start to break down and separate after just a hour or so. Carefully place mixture into a piping bag with your choice of tip size. Pipe your various shapes onto your parchment paper. Bake for 45 min. If you are making small meringue kisses and up to an hour if you are making large cookies or pavlovas. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;">Here are some fun things that I did with my Meringues and you will see on the Studio 5 episode that I also dipped them in chocolate, nuts, and sprinkles. Those were my fav.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com3tag:blogger.com,1999:blog-7277371523886502465.post-91191270845883109892015-10-20T11:40:00.000-07:002015-10-23T21:24:06.207-07:00Harajuku / Kawaii Style Cake Slice...and a little Gwen Stephani!<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">Eeeeek!! You guys...I got to do the FUNNEST thing! I got to make a cake for a photo shoot for Gwen Stephani's new Harajuku Lover's Party Collection!! My sweet friend, <a href="http://www.loraleelewis.com/store/pc/home.asp" target="_blank">Loralee Lewis </a> designed the adorable collection and you can find the whole collection on Chasing Fireflies Online Shop <a href="http://www.chasing-fireflies.com/harajuku-lovers-c2ae-party/party/birthday-parties/200229" target="_blank">HERE</a>!! These photos of the photo shoot are AMAZING and they are brought to you by the fabulously talented Lindsay Salazar at <a href="http://www.lindsaysalazar.com/">www.lindsaysalazar.com</a>. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">We are going to do a simplified version of this cake that you can do in your very own kitchen, I PROMISE! :) But first, the Gwen Stephani Harajuku Lover's Collection Photos!!!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">And there is my cute daughter on the lower right in the polka dots tights.</span> </div>
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<span style="font-family: Courier New, Courier, monospace;">Ok, NOW, the simplified version that we are going to do together! :)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">SO, there's a lot of elements to this cake even thought it looks very simple. Don't worry, I will hold your hand through them all. (*wink) At the end of this post, I have a link to the Studio 5 segment so that you can actually see the demonstration because sometimes seeing it demonstrated helps you more than a photo tutorial.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">First step: Prepping your cake</span></div>
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<span style="font-family: Courier New, Courier, monospace;">You HAVE to have a clean cake for this. It has to be straight and very smooth because fondant does tend to show all your flaws. Buttercream hides flaws, Fondant will show them.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Being a "carved cake", once you have torted and filled your cake, </span><span style="font-family: 'Courier New', Courier, monospace;">you will need to CHILL, chill, CHILL! At least 30 min in the freezer.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now that your cake is prepped, the biggest key to this cake is to make templates.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Simply place some Parchment paper up against the side of your cake and crease along the edges of the cake. (Remember, it's super chilled so it should be sturdy enough to do that.)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now, roll out some bubblegum pink fondant and lay your templates on top. T</span><span style="font-family: 'Courier New', Courier, monospace;">hen cut with a mini pizza cutter.</span></div>
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Then, just place the fondant panels on the cake! It's that easy. Make sure you paint your chilled cake with the LIGHTEST layer of water so that the fondant will stick. :)</div>
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If your panels are too high, just trim with a pair of clean kitchen scissors.</div>
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Gently pinch together seams.</div>
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Smooth seams together with your fingers.</div>
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Then smooth them with your fondant paddle.</div>
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Next, let's make the "drippy icing"! It's so easy. Just lay your triangle template on top of some white rolled fondant and use a new, very sharp exact-o knife to free-hand the "drips".</div>
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<span style="font-family: Courier New, Courier, monospace;">Now, pipe on a large, oversized shell border on the top and bottom of the cake with a large star tip like Wilton's 3M tip</span>. <span style="font-family: Courier New, Courier, monospace;">You also want a big dollop swirl right on top for your fondant cherry. ;)Also, Those adorable pastel candies at the border of the cake are just sixlets that you can find in the Wilton isle of your local Walmart or craft store like JoAnne's or Michael's. Just tack them on with some royal icing or piping gel! Seriously, they were like,zero effort. ;)</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Now...SPRINKLES! Super easy. I used a little cutter that I found in my mini letter set. I think it's an i or an L or something. Maybe it's an exclamation mark?? Anyway, it worked perfectly. You can also use the Wilton 12 tip for the sprinkles too for round sprinkles and they will be perfect.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The cherry on top!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Just roll a piece of red-ish fondant with a into a ball.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-1MIZLu3o-eGetldRMQX_JRWpK4_EjrMsNlBmcwws-Y6F_HLzmOWwM8vi3T467kS_G3SHN1aSNGS8m4fgCc6G3aRQWQZJbgTstoi4MS99bH4PbCmaK6IpmjNYdctC8_-C3aynp1fS0Y/s1600/DSC_4736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-1MIZLu3o-eGetldRMQX_JRWpK4_EjrMsNlBmcwws-Y6F_HLzmOWwM8vi3T467kS_G3SHN1aSNGS8m4fgCc6G3aRQWQZJbgTstoi4MS99bH4PbCmaK6IpmjNYdctC8_-C3aynp1fS0Y/s640/DSC_4736.jpg" width="521" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Use a skewer or the end of your kitchen paint brush to make a hole in the top of your fondant ball.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBrgiHP9xkJ-A4rP8U7cz4k8ZGItdKAvfSqJmScgZ38MkxrAmQeyfgZp8BYqkPixlIEww3_ikHfavfwxrob4Atpak00Hg_g37an1218QSVIJkDY13IlYFxdjz059WrNJXpZAIbERuV8c/s1600/DSC_4737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBrgiHP9xkJ-A4rP8U7cz4k8ZGItdKAvfSqJmScgZ38MkxrAmQeyfgZp8BYqkPixlIEww3_ikHfavfwxrob4Atpak00Hg_g37an1218QSVIJkDY13IlYFxdjz059WrNJXpZAIbERuV8c/s640/DSC_4737.jpg" width="548" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Roll a tiny rope of pastel green fondant for your stem.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZ164kWZoM5_3hjsb8jUobWz-d7tr-yTIlzKH4rSQpQZ0IaG3OebeomPwuOLqNces4WiSriMnDZAVOrckMT90oJgs6JYP08en3F_rmdjcVQSKmtgM5xvADmecOSC2SlYE-m3FyvZ7gPI/s1600/DSC_4739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="579" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZ164kWZoM5_3hjsb8jUobWz-d7tr-yTIlzKH4rSQpQZ0IaG3OebeomPwuOLqNces4WiSriMnDZAVOrckMT90oJgs6JYP08en3F_rmdjcVQSKmtgM5xvADmecOSC2SlYE-m3FyvZ7gPI/s640/DSC_4739.jpg" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Use piping gel or royal icing to secure your stem after it's dried out just a little bit so that it holds it's shape. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguv1gjlmXq_Zd0eaXXb8D0nky2K2CYQAhf47MjDTOLAFsxoPssDFwjlskia8U1LtrWu7PVN0hZPi-p2FIoiU07q-_EPwuMGlPWSDitnfVJ5l3fGg0zSz3LgnftKq-uk6dk6fXWUlzzUko/s1600/DSC_4740.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguv1gjlmXq_Zd0eaXXb8D0nky2K2CYQAhf47MjDTOLAFsxoPssDFwjlskia8U1LtrWu7PVN0hZPi-p2FIoiU07q-_EPwuMGlPWSDitnfVJ5l3fGg0zSz3LgnftKq-uk6dk6fXWUlzzUko/s640/DSC_4740.jpg" width="492" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">The highlight here is SUPER important. It's these little details that MAKE the cake. Harajuku and Kawaii style is dink of defined by these little highlights.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNElajTDAGG3ZvkNbI-4U8mVzHSNQffRQqz82bAg6RTFr2tFoljrBr3nhi3yb2ZIba_HRSUWkiqpAW5ruG2sdiKC2mDamdWaTm2IxEsqkz1gLAJBsp_twDx1IbF8tIUNBOBTPb8Sp7IGk/s1600/DSC_4742.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNElajTDAGG3ZvkNbI-4U8mVzHSNQffRQqz82bAg6RTFr2tFoljrBr3nhi3yb2ZIba_HRSUWkiqpAW5ruG2sdiKC2mDamdWaTm2IxEsqkz1gLAJBsp_twDx1IbF8tIUNBOBTPb8Sp7IGk/s640/DSC_4742.jpg" width="452" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">I used a Wilton 12 tip to cut out the highlights on the cherry and the large highlight on the eyes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qvEkhlNzKTBFp6ZQDuHqRM5HIaxsH5e5foMvM4XP9TGiT6taTzwdKTWCGpZXYsvw5Po43lBpXNl6li8dJxYwtCTREuXjbLLmcuVTFRRbjNt2x3-yQ5rGgtntzv6_f4QPz4pB1V3L19c/s1600/DSC_4713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qvEkhlNzKTBFp6ZQDuHqRM5HIaxsH5e5foMvM4XP9TGiT6taTzwdKTWCGpZXYsvw5Po43lBpXNl6li8dJxYwtCTREuXjbLLmcuVTFRRbjNt2x3-yQ5rGgtntzv6_f4QPz4pB1V3L19c/s640/DSC_4713.jpg" width="611" /></a><br />
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<span style="font-family: Courier New, Courier, monospace;">Eyes! These eyes are what define Harajuku. Wide set, highlights, with a thin smile in the center of them.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrpoRzvkrp-950Uk9U5U9iPh6xamqLILrbojfz16P-8PRlwZXEtvT-khI4z5MtV9KBtyOcwdoVUFNI9Zd_u6mpvYhilDVFXe3zHvSXIeSC6BBh1xO5pJfzA15vdiXR-9G6QAlU-0AQds/s1600/DSC_4745.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrpoRzvkrp-950Uk9U5U9iPh6xamqLILrbojfz16P-8PRlwZXEtvT-khI4z5MtV9KBtyOcwdoVUFNI9Zd_u6mpvYhilDVFXe3zHvSXIeSC6BBh1xO5pJfzA15vdiXR-9G6QAlU-0AQds/s640/DSC_4745.jpg" width="600" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">You can use a circular cutter if you have one the right size but I didn't have one so the shape of my Americolor food color was the perfect size so I just used that.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYqKZCHj5SAkwfNl_q7HBajD0qcj8V6Ag5Kf6ak4bZpKypQ8CGKlZYEUCJICJUCD4Y7_nzu0KQN1xjhLAniEjf1c0TzwOr5-OEJsYw-q_AjhcYv0MTLceWwwUtXuTHId6D8W_S9CVHLY/s1600/DSC_4746.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYqKZCHj5SAkwfNl_q7HBajD0qcj8V6Ag5Kf6ak4bZpKypQ8CGKlZYEUCJICJUCD4Y7_nzu0KQN1xjhLAniEjf1c0TzwOr5-OEJsYw-q_AjhcYv0MTLceWwwUtXuTHId6D8W_S9CVHLY/s640/DSC_4746.jpg" width="569" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Add your highlights!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0zaRC9EcYtTYTRo-jK21W770aJ9G2xUyMYb5LlsDfchcYiSe8yzq28RbnMDmn8O4oOXbY309GhJVrZU7LJ0iwjTtse8Gw0GqR8gh_PtodBaIZaZbPYajsIW6OGXDxX7BijZQtD_0pW3E/s1600/DSC_4749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0zaRC9EcYtTYTRo-jK21W770aJ9G2xUyMYb5LlsDfchcYiSe8yzq28RbnMDmn8O4oOXbY309GhJVrZU7LJ0iwjTtse8Gw0GqR8gh_PtodBaIZaZbPYajsIW6OGXDxX7BijZQtD_0pW3E/s640/DSC_4749.jpg" width="427" /></a></div>
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Add the little "blushies" under the eyes for a true Kawaii look. You can cut these out free-hand or I just used the same cutter that I used for the sprinkles.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb51VrXHGwthmMjwgmUYzB43FF0iSDabgU_NHsnnAsr7pepMpWL8zU1C-VaVZnod0LXSzNDJOY3rz5EQCquAbcscEvB3nY4uhNqrouDx0XNZ1PT71IJhAgfr94_8mpmcPAVaSaoODLaOM/s1600/DSC_4756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb51VrXHGwthmMjwgmUYzB43FF0iSDabgU_NHsnnAsr7pepMpWL8zU1C-VaVZnod0LXSzNDJOY3rz5EQCquAbcscEvB3nY4uhNqrouDx0XNZ1PT71IJhAgfr94_8mpmcPAVaSaoODLaOM/s640/DSC_4756.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0uRFl7nbmIdZtxET1B8T-7RIk2SHvPFZp-u_pOO64lUIVZUKDpXeTkKgD9Ar09nvRXAI94R-VIWTg_FfgdeduR7lyfVvvK_tDLqbZu2L5Ws4xMqFowChsdvbmZBZE4cZYGXtwuh3_FI/s1600/DSC_4758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0uRFl7nbmIdZtxET1B8T-7RIk2SHvPFZp-u_pOO64lUIVZUKDpXeTkKgD9Ar09nvRXAI94R-VIWTg_FfgdeduR7lyfVvvK_tDLqbZu2L5Ws4xMqFowChsdvbmZBZE4cZYGXtwuh3_FI/s640/DSC_4758.jpg" width="499" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">The smile: The smile is super easy to make, it's just hard to apply and I don't have any tips on how to do it other than be careful and make it more of a "u" shape than you think you will need. I usually get it slightly wet so that it's tacky, then put it on carefully because the black fondant will make anything it touches black so you kind of have one shot. If it's stressing you out, take a black edible marker and just draw it on!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKdov4eEn42HNHXzEr-OGSP2KscZ-6R-ahX9vbcmV8o2TMp6zd_SclExdF1FOywJD8GopVV4-Qhh_D9x49TdYzaH6u62cX3rNZlP4LAv1PfpuIbfFkHU2cBN3n2CM4nUDBmSMmooG4bE/s1600/DSC_4751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKdov4eEn42HNHXzEr-OGSP2KscZ-6R-ahX9vbcmV8o2TMp6zd_SclExdF1FOywJD8GopVV4-Qhh_D9x49TdYzaH6u62cX3rNZlP4LAv1PfpuIbfFkHU2cBN3n2CM4nUDBmSMmooG4bE/s640/DSC_4751.jpg" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Now...can we just talk about that ridiculously adorable bow that puts the whole cake over the top?</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I will probably never use the rest of that blue disco dust that I bought for the bow but it was worth the $5 just for this one use.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I just kind of free-handed this little template so just create the same shape out of an exact-o knife.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwn2xzuyDraun9oerJ4xfOHrcb4MkTbqRy8Nyt59BkSWOBvjcO_1m_XsMayeSLayT6R5SwbqJFEmNqHhcsnBVVOqXsB_Lqo1aNflBaUfjbmOgchzoIjAKTXsTWtaG5GQRDzFOjNhyJnEc/s1600/DSC_4724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwn2xzuyDraun9oerJ4xfOHrcb4MkTbqRy8Nyt59BkSWOBvjcO_1m_XsMayeSLayT6R5SwbqJFEmNqHhcsnBVVOqXsB_Lqo1aNflBaUfjbmOgchzoIjAKTXsTWtaG5GQRDzFOjNhyJnEc/s640/DSC_4724.jpg" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Piping gel to secure the ends of the bow in the middle.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJGKDzf49l3-fTLAggksjqyJfeIcmnVGCh-FAJQ1Mw5Ye-pCILSCLerqoctEkqVPt-lp6PWiBTIgc8zfvqN0kzCxDpNB-QTHZfCkFCdMRi_xui2G2EGfiVkkwb2ixsQQ12LVUVObAPek/s1600/DSC_4726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJGKDzf49l3-fTLAggksjqyJfeIcmnVGCh-FAJQ1Mw5Ye-pCILSCLerqoctEkqVPt-lp6PWiBTIgc8zfvqN0kzCxDpNB-QTHZfCkFCdMRi_xui2G2EGfiVkkwb2ixsQQ12LVUVObAPek/s640/DSC_4726.jpg" width="425" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Fold over the ends to meet in the middle.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSZvigET7OKhFmdiADkhuDFD3PMBu-UgPCs48XH2Ouw05yjx9qh3RX3K-s0s-X7RsUJcUbd4OU2cpKsRRpQ7Cq1YZLEMbq30hHRnuohk1jtxMzkPxwracZidgaDPt3O1w0MZuvO5jJpo/s1600/DSC_4728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSZvigET7OKhFmdiADkhuDFD3PMBu-UgPCs48XH2Ouw05yjx9qh3RX3K-s0s-X7RsUJcUbd4OU2cpKsRRpQ7Cq1YZLEMbq30hHRnuohk1jtxMzkPxwracZidgaDPt3O1w0MZuvO5jJpo/s640/DSC_4728.jpg" width="564" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1CGLB5PJ8PS4xfX75NLtgyLXn7a6XNNdtf9dvUby9w7x3Uu41V8ozk_7vKUSWaUuuJSSRrQnUaiv33VH9uOuk0VbXbuE1Wn5SU_gfgkj7tvrvDIWlYQggS0qgE9eKlnhi0VGLxZ8x4U/s1600/DSC_4729.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1CGLB5PJ8PS4xfX75NLtgyLXn7a6XNNdtf9dvUby9w7x3Uu41V8ozk_7vKUSWaUuuJSSRrQnUaiv33VH9uOuk0VbXbuE1Wn5SU_gfgkj7tvrvDIWlYQggS0qgE9eKlnhi0VGLxZ8x4U/s640/DSC_4729.jpg" width="537" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">More piping gel to secure the middle strip...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Flip bow over carefully to wrap the strip around the back.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Place some tissue paper rolled up into logs in the bows so that it doesn't flatten as it dries.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I like to stand the bow on it's end as it dried OVERNIGHT so that all sides dry completely.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">After your bow has dried overnight, paint it with Piping Gel and sprinkle some disco dust all over the front of it!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ta-Da!!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now place that adorable thing on your cake with some royal icing Make sure to hold it there until the icing sets. It's a heavy bow.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">And there you have it. You can do it! I want to see all of your variations and creations!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy caking everyone!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Here is a link to the Studio 5 segment as promised at the beginning of this tutorial:</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><a href="http://studio5.ksl.com/index.php?nid=61&sid=37015139">http://studio5.ksl.com/index.php?nid=61&sid=37015139</a></span></div>
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Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com7tag:blogger.com,1999:blog-7277371523886502465.post-78712280776488071392015-01-29T21:28:00.001-08:002015-01-30T17:29:03.176-08:00Wafer Paper Flowers...and Love notes. <div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">Wafer Paper is just so fun.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">It is really making a scene in the cake-world right now and people doing some really beautiful things with it. If you can paper craft, you can do this.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Use any cake-canvas that you want because these pretties will dress it up to the professional level.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I used Valentine's Day as the inspiration for this cake. Nothing says Valentine's like love notes and flowers.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I chose a simple black and white color scheme with a pop of soft pink.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik7Ejd6F5AJQMPYXjKO3-Z8F7cbXf5fevm4ZoFtSfqVLRejr6EyMNMcauTY1IRMu7cInWbV6uVClFZ87YU0NkjK24twfQ_u-KM8meOCyHtNe1645GszJNZvnB7ihFz8JWbA6xL3QJbhyE/s1600/Wafer+Paper+Flower+Valentines+Day+Cake+Studio+5+069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik7Ejd6F5AJQMPYXjKO3-Z8F7cbXf5fevm4ZoFtSfqVLRejr6EyMNMcauTY1IRMu7cInWbV6uVClFZ87YU0NkjK24twfQ_u-KM8meOCyHtNe1645GszJNZvnB7ihFz8JWbA6xL3QJbhyE/s1600/Wafer+Paper+Flower+Valentines+Day+Cake+Studio+5+069.jpg" height="640" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEBROdOH7C3iXhHZLl6JziaNUAupB4MdJsowBE3Zw1VLZtEf8q0nyU_Lt-Ntb9wbKEWD25Dvqu73YPmSm6LGI-VaLc_Ys2nbYHGOwqTfUR_zHtshlwBMzZQ5pmxXuV32ZZLlaNsWqCvU/s1600/Wafer+Paper+Flower+Valentines+Day+Cake+Studio+5+073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEBROdOH7C3iXhHZLl6JziaNUAupB4MdJsowBE3Zw1VLZtEf8q0nyU_Lt-Ntb9wbKEWD25Dvqu73YPmSm6LGI-VaLc_Ys2nbYHGOwqTfUR_zHtshlwBMzZQ5pmxXuV32ZZLlaNsWqCvU/s1600/Wafer+Paper+Flower+Valentines+Day+Cake+Studio+5+073.jpg" height="640" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilStLB2RAdCTuGfp8DccbziIcMa2H77avLb9-IAQVCWbHNqqpoRH7w-KBntM7IKFSlS1XC2VowfgQ46kVe2JjcXHHmSAdiAwxEzNn5vWMDWcPtsaZjiBMdiZnWJAsreYv06OlU69YUU4M/s1600/Wafer+Paper+Flower+Valentines+Day+Cake+Studio+5+075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilStLB2RAdCTuGfp8DccbziIcMa2H77avLb9-IAQVCWbHNqqpoRH7w-KBntM7IKFSlS1XC2VowfgQ46kVe2JjcXHHmSAdiAwxEzNn5vWMDWcPtsaZjiBMdiZnWJAsreYv06OlU69YUU4M/s1600/Wafer+Paper+Flower+Valentines+Day+Cake+Studio+5+075.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">And because this medium creates such beautiful, soft movement, I took inspiration from feathers. Feathers are so on trend right now and I was so excited to use them for this cake that I created for the </span><span style="font-family: 'Courier New', Courier, monospace;">Thanksgiving Point Wedding Expo. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihRmPr44Rx2M9RdfDuN-DPxOzFamIduy0rvHAh20nJKxNN65bsR4Tu95vlp__PTmI11fRHMYa_4rqWnxjpjx3C5cbntNMDfNqqazL8rkggSoax5kyO2auLWa5W_WtW6iDWVw98-jlyBPM/s1600/Thanksgiving+Point+Weding+expo+pics+093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihRmPr44Rx2M9RdfDuN-DPxOzFamIduy0rvHAh20nJKxNN65bsR4Tu95vlp__PTmI11fRHMYa_4rqWnxjpjx3C5cbntNMDfNqqazL8rkggSoax5kyO2auLWa5W_WtW6iDWVw98-jlyBPM/s1600/Thanksgiving+Point+Weding+expo+pics+093.jpg" height="640" width="408" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2PUmhoG6EvpMUrDT7TyBbSdsGDfMmXOW-IMrq3YBQWrslsW5dkvM2O9svwehQcgMe386gCc98Yk5JbQOEkTH6_yVO-YoF5-FkLrlHzRfk1Qd1SBMPVC761Rie9WTQq3cvN-q5bxGfp-I/s1600/Thanksgiving+Point+Weding+expo+pics+098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2PUmhoG6EvpMUrDT7TyBbSdsGDfMmXOW-IMrq3YBQWrslsW5dkvM2O9svwehQcgMe386gCc98Yk5JbQOEkTH6_yVO-YoF5-FkLrlHzRfk1Qd1SBMPVC761Rie9WTQq3cvN-q5bxGfp-I/s1600/Thanksgiving+Point+Weding+expo+pics+098.jpg" height="640" width="424" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Now onto tutorials!!</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>To make the Heart Love Notes:</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Simply cut out a heart shape, then write whatever you want on it with an edible food marker.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBaNQLD_gzhpZkVZAtnk-MJbmKcnxmcaM4QGMv0GA-pYEhOoGjqi07_FrNs1dyIkJrO5vIIc4mHOQUp4yPpqRUSKArVrFstoih7-JbL2abE-E0DPFDewVEL9DIAwo1WYaym4GA5FNr6Y/s1600/wafer+paper+flower+tutorial+062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBaNQLD_gzhpZkVZAtnk-MJbmKcnxmcaM4QGMv0GA-pYEhOoGjqi07_FrNs1dyIkJrO5vIIc4mHOQUp4yPpqRUSKArVrFstoih7-JbL2abE-E0DPFDewVEL9DIAwo1WYaym4GA5FNr6Y/s1600/wafer+paper+flower+tutorial+062.jpg" height="456" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLABvlto9UMx5bxjqZmeZcwqva_pMFIU72jp9303cD3MlilZr2a4NMjoZEfiF6pwyub8Zz0VOMJOhbvaEf479tEUX7TNxacRwFUZcYaqwCJ-RbmpzPiPfPALjRlb_WYIiuzuI_Asp_Qk/s1600/wafer+paper+flower+tutorial+063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLABvlto9UMx5bxjqZmeZcwqva_pMFIU72jp9303cD3MlilZr2a4NMjoZEfiF6pwyub8Zz0VOMJOhbvaEf479tEUX7TNxacRwFUZcYaqwCJ-RbmpzPiPfPALjRlb_WYIiuzuI_Asp_Qk/s1600/wafer+paper+flower+tutorial+063.jpg" height="456" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Easy, right??</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Rose Tutorial:</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Really, you can use any template that you find online. Here is the one that I used from the Martha Stewart website:I cut out each petal twice to get a nice full rose.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><a href="http://www.marthastewart.com/sites/files/marthastewart.com/ecl/images/content/web/pdfs/pdf3/coffeefilterrose.pdf">http://www.marthastewart.com/sites/files/marthastewart.com/ecl/images/content/web/pdfs/pdf3/coffeefilterrose.pdf</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">I want to try this one too!</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><a href="http://www.marthastewart.com/269341/crepe-paper-roses">http://www.marthastewart.com/269341/crepe-paper-roses</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1. Cut out all of your petals...TWICE if you want a nice, full rose. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. Using a Q-tip, rub your choice of luster dust or petal dust around the edges. If you want to color the entire petal, go for it.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">This is my absolute new FAVORITE Luster Dust Color:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNzXibb8d9VEzNkcXS4z0uxcGnIJ4mdcoR2vV1LZycB2zeNmS3Mp_yRmYkfhnh9w_pXv2jkNUXVE_gbobEsZ9Wk5nXYpNdQ0bhcC52ond8OiOG9TDq975EMADmG5tO0DugScfwutsh4w/s1600/Shell+Pink.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNzXibb8d9VEzNkcXS4z0uxcGnIJ4mdcoR2vV1LZycB2zeNmS3Mp_yRmYkfhnh9w_pXv2jkNUXVE_gbobEsZ9Wk5nXYpNdQ0bhcC52ond8OiOG9TDq975EMADmG5tO0DugScfwutsh4w/s1600/Shell+Pink.jpg" height="500" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">3. Water is your glue here. Be very sparing with it so that it doesn't completely disintegrate the wafer paper.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWSzPiBon2NqVEXhQdOQNrqbmKP2z4ruvD9O35x5zAp01E9oH1fuXUzUwN7zpeSmZu3qJr9V-F9W7biDC6TYKqP-O0bKJFtH3fYyHrkG2WXfXymPwwCR6CE4xclVbvYAYwxpKkwu-g0c4/s1600/Wafer+Paper+Flower+Valentines+Day+Cake+Studio+5+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWSzPiBon2NqVEXhQdOQNrqbmKP2z4ruvD9O35x5zAp01E9oH1fuXUzUwN7zpeSmZu3qJr9V-F9W7biDC6TYKqP-O0bKJFtH3fYyHrkG2WXfXymPwwCR6CE4xclVbvYAYwxpKkwu-g0c4/s1600/Wafer+Paper+Flower+Valentines+Day+Cake+Studio+5+004.jpg" height="456" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">4. Lightly brush it on the petal about 2/3 of the way up from the bottom.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZ-VMcDixtiIpog961e-5h3Nuy8EJeWDp7sObh9wFQcPUhIVqt6hxZRiTAIkBV5wf2ZGwmkDV0ltmNxrGk-iECs5EgznH2bXBNnEM367gRV61NusyApG7Z2tytKQq6jxKnUKmX1xG-HQ/s1600/Wafer+Paper+Flower+Valentines+Day+Cake+Studio+5+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZ-VMcDixtiIpog961e-5h3Nuy8EJeWDp7sObh9wFQcPUhIVqt6hxZRiTAIkBV5wf2ZGwmkDV0ltmNxrGk-iECs5EgznH2bXBNnEM367gRV61NusyApG7Z2tytKQq6jxKnUKmX1xG-HQ/s1600/Wafer+Paper+Flower+Valentines+Day+Cake+Studio+5+005.jpg" height="640" width="456" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">5. Start to wrap your first petal around your popsicle stick or skewer.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">6. Layer on those petals, baby from smallest to largest. There is no exact science to it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3cL1GWNRafVnKlYiJK61mQLkUYM4ds5uh-cfy0qF2guoF4CAaQJ5-TQm_c1S1cmOG8X_VO4YTaCIZMBxrumSNlNcV3f_WGLPS6mHGkl1afFtM1v6lfSUQ-xR6Wube7Vi08EFdHdUG5g/s1600/Wafer+Paper+Flower+Valentines+Day+Cake+Studio+5+035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3cL1GWNRafVnKlYiJK61mQLkUYM4ds5uh-cfy0qF2guoF4CAaQJ5-TQm_c1S1cmOG8X_VO4YTaCIZMBxrumSNlNcV3f_WGLPS6mHGkl1afFtM1v6lfSUQ-xR6Wube7Vi08EFdHdUG5g/s1600/Wafer+Paper+Flower+Valentines+Day+Cake+Studio+5+035.jpg" height="640" width="456" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">I actually cut my petals in half to make it easier to place where I wanted them to be.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Keep going...</span><br />
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DONE!</div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Now onto the Peony ( My Favorite!)</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1. You will need a base for this one. Start with a ball of gumpaste or Fondant. Place a lolipop stick into the ball and dry overnight.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. Again with the luster dust...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Viola!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">And there you have it. There are so many possibilities. Have FUN!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtmHpzNi8aClFXgtUpbJ2Be0-wAxRcdCyvuY9q-FqogtC4W1L-vu1LZwy2FB9KDMSLWo7BnXmR9vABtLl-BRJ3f9dEqCTPjJAzh642txnp_rTx26Rg7oezWqZGOTuq9PCSYFWjKN51dmc/s1600/Wafer+Paper+Flower+Valentines+Day+Cake+Studio+5+069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtmHpzNi8aClFXgtUpbJ2Be0-wAxRcdCyvuY9q-FqogtC4W1L-vu1LZwy2FB9KDMSLWo7BnXmR9vABtLl-BRJ3f9dEqCTPjJAzh642txnp_rTx26Rg7oezWqZGOTuq9PCSYFWjKN51dmc/s1600/Wafer+Paper+Flower+Valentines+Day+Cake+Studio+5+069.jpg" height="640" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1QF2lxQ8TIjRM97ixiUTbMaQ2xh2zZRuBUKpVnS-5-_KuX8-pxnK206JaypmPmkagcTqaW0n9ImUsqG3uLVOoy2cr7yIgbRoRtAQ0_oJAql6ml6TZMuOFrC6w0h5U42fE9r0Q3vSayTk/s1600/Wafer+Paper+Flower+Valentines+Day+Cake+Studio+5+073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1QF2lxQ8TIjRM97ixiUTbMaQ2xh2zZRuBUKpVnS-5-_KuX8-pxnK206JaypmPmkagcTqaW0n9ImUsqG3uLVOoy2cr7yIgbRoRtAQ0_oJAql6ml6TZMuOFrC6w0h5U42fE9r0Q3vSayTk/s1600/Wafer+Paper+Flower+Valentines+Day+Cake+Studio+5+073.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Coloring Wafer Paper:</u></span><br />
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<span style="font-family: Courier New, Courier, monospace;">Here is a great link on how to color Wafer Paper. This blogger does a great job of being very thorough</span>.<br />
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<a href="https://thevioletcakeshop.wordpress.com/2014/08/08/colouring-tip-for-wafer-paper-how-to-get-even-rich-tones-without-special-colours-or-an-edible-printer/">https://thevioletcakeshop.wordpress.com/2014/08/08/colouring-tip-for-wafer-paper-how-to-get-even-rich-tones-without-special-colours-or-an-edible-printer/</a><br />
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<span style="font-family: Courier New, Courier, monospace;">Happy Caking!</span><br />
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Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com7tag:blogger.com,1999:blog-7277371523886502465.post-55796913845238725032014-12-09T07:52:00.002-08:002014-12-09T21:32:53.824-08:00Metallic Gold Sequins Cake...and Sprinkles Cake!<div style="text-align: center;">
<span style="font-family: 'Courier New', Courier, monospace;">I LOOOOOVE Glitter. And Gold. They are right up there with cake, actually. So when I saw this lovely, textured guilded beauty floating around on Pinterest, I HAD to create my own version. I happened upon these beautiful, deep purple flowers at the florist and I squealed with delight because they would be the PERFECT contrast to my gold cake. (Yes, I really do squeal and get THAT excited about cake). Oh, and I usally always throw some beautiful seeded eucalyptus on there as well. It's just the perfect filler.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">If you wanna see this demonstrated LIVE on <b><span style="font-size: large;"><a href="http://studio5.ksl.com/?nid=71&sid=32664795" target="_blank">Studio 5</a></span></b>, just Click</span><br />
<span style="font-family: Courier New, Courier, monospace;"><a href="http://studio5.ksl.com/?nid=71&sid=32664795" target="_blank">HERE</a></span><br />
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<span style="font-family: Courier New, Courier, monospace;">So here it is: My version of </span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The Metallic Gold Sequins Cake!</span></b></div>
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<a href="http://studio5.ksl.com/?nid=71&sid=32664795" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXjrcc88eur_gBPFlEmmBTHeIV5eSL3jxbQld8-CTKRHfWLeKLJH-ApJEsD1Pn_F8iQUHV_LsP05TyUTHRbHu24KZq8VUN7-F6CVo_1LON5SGRklAs8u4lGHgb0wuGKZ2578y4BWQaaak/s1600/Gold+Sequins+Cake+001.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">But that's not all! (I said, in my best info-mercial voice.)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">This is one technique that you can use to make TWO totally different looks!!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Here is the other look:</span></div>
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<a href="http://studio5.ksl.com/?nid=71&sid=32664795" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSpgw1LLuMA02nr1-cuhj9J38wsG0CJQ1WOcfrJtrdZ6MViqI6brV0JW5QibOuzwtBruEHy6Ez4p7oq_WGGjRPn1GLqOZOPevjBdz2EsFcMJFPV9jFNVTfHKD-cLwnaZhRs7wAPnTiLlI/s1600/Sprinkle+Cake.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">I didn't have time to do a tutorial but there are so many wonderful tutorials out there.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I would try <a href="http://thecakeblog.com/2014/06/diy-gold-sequin-cake.html" target="_blank">here</a> because <a href="http://thecakeblog.com/2014/06/diy-gold-sequin-cake.html" target="_blank">The Cake Blog</a> NEVER disappoints. You MUST follow them!</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">It's the best tutorial that I've found and it is by Jenna Rae Cakes. She's incredible.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Here's the link:</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><a href="http://thecakeblog.com/2014/06/diy-gold-sequin-cake.html">http://thecakeblog.com/2014/06/diy-gold-sequin-cake.html</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy Caking everyone!!</span></div>
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Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com0tag:blogger.com,1999:blog-7277371523886502465.post-89319633021803230592014-11-04T12:12:00.000-08:002014-11-04T14:06:53.369-08:00Gelatin Bubbles!!<div style="text-align: center;">
Did you ever imagine that you could look like a Rock-Star-Status Sugar-Artist? Well guess what? You totally can! Instead of buying all the equipment and then burning your fingers, let's just use gelatin to achieve a similar look, okay? Okay. </div>
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Of course, I found this idea on Pinterest, where we find all the great things in life. And I have to be honest here, I didn't even <i>attempt</i> a tutorial because the one that I found is just about perfect. </div>
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You MUST head over to <a href="http://www.sprinklebakes.com/2014/04/bubble-gum-frosting-cupcakes-with.html" target="_blank">'Sprinkle Bakes'</a> and take a peek!</div>
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<a href="http://www.sprinklebakes.com/2014/04/bubble-gum-frosting-cupcakes-with.html">http://www.sprinklebakes.com/2014/04/bubble-gum-frosting-cupcakes-with.html</a></div>
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I was inspired by her perfect little pink cupcakes and decided to turn it into cake form.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2_g-ON9MQ6uKgAxi_hEX2FNueM4rbBBmFxUAiMlJVhazic4zqu5AGWny3mCmo9xujXNN_epdoOorClnuvPhoolYjICdA99EsDuKMmOc78I0HdZFTk_9VSIMvuaiaCKTtxYzuX3ga0Ho/s1600/Bubble+Cake+Pink.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2_g-ON9MQ6uKgAxi_hEX2FNueM4rbBBmFxUAiMlJVhazic4zqu5AGWny3mCmo9xujXNN_epdoOorClnuvPhoolYjICdA99EsDuKMmOc78I0HdZFTk_9VSIMvuaiaCKTtxYzuX3ga0Ho/s1600/Bubble+Cake+Pink.jpg" height="640" width="424" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWAnn63UYo-GoRN5h0DtcpduO9TNbbiDUftFQZwCHNdnMqY7v6h2QIT5Y3wU9Xyn7d3XXovQPLaSvgIKadtNv7X6dFF3y8GNfttu5d2wh_3nB2F-PGuP1do-0A-Nk6dPEL7chczGxLGo/s1600/Bubble+Cake+Gold.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWAnn63UYo-GoRN5h0DtcpduO9TNbbiDUftFQZwCHNdnMqY7v6h2QIT5Y3wU9Xyn7d3XXovQPLaSvgIKadtNv7X6dFF3y8GNfttu5d2wh_3nB2F-PGuP1do-0A-Nk6dPEL7chczGxLGo/s1600/Bubble+Cake+Gold.jpg" height="640" width="424" /></a></div>
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There are so many other themes that you can use this technique with as well. Mermaid Pearls, Under the Sea Bubbles, Rainbow cloud bubbles, Glenda the Good Witch Bubbles...the ideas go on and on.<br />
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For my two cakes, I decided on a bubble gum theme where the bubbles looked like you were blowing a bubble gum bubble. ;) I mixed in some pink gumballs as well to give it extra depth.<br />
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My Gold cake could easily be used for a Golden Anniversary or, my favorite, a New Years Eve Party!!<br />
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To see this demonstrated live on Studio 5, Click <a href="http://studio5.ksl.com/?nid=61&sid=32204919" target="_blank">HERE</a>.<br />
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<a href="http://studio5.ksl.com/?nid=61&sid=32204919" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnOrw5EUNyehsEhEvW_M9GptmTHq9bytHtu7QF3fwogfM9o9pgWgh37DeT_syIAhGWeKvhUzLiVscyggQXRXtWcrEImunr1MJOOO1BOjI0HUbK1NRuO-EHUPgs72EDAXoDrzMksQriVc/s1600/Studio+5+November+2014.jpg" height="266" width="400" /></a></div>
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Thank you 'Sprinkle Bakes'!! You are fabulous!</div>
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Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com0tag:blogger.com,1999:blog-7277371523886502465.post-49237066978587937812014-09-30T16:50:00.000-07:002014-10-26T21:21:25.115-07:00Crumb-Coat Basics on Studio 5<div style="text-align: center;">
Hello lovely cake people!!</div>
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Here is a link to a Studio 5 segment that I did today. In it, I will teach you how to crumb coat a cake! Crumb coating is an essential step in the cake-decorating process. I forgot to mention this in the segment but I like to chill my cakes before crumb-coating and, more importantly, I chill them afterwards for at least 2 hours before I do the final coat of buttercream. SO important! </div>
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To watch the segment, simply click <a href="http://studio5.ksl.com/index.php?nid=61&sid=31761351" target="_blank">here</a> and happy baking! </div>
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<a href="http://studio5.ksl.com/index.php?nid=61&sid=31761351">http://studio5.ksl.com/index.php?nid=61&sid=31761351</a></div>
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Prepping on set.</div>
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<br />Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com0tag:blogger.com,1999:blog-7277371523886502465.post-70517279670417829372014-06-16T09:40:00.000-07:002014-06-17T11:13:44.846-07:00Wedding Cake Cookies!<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHu8bSl8LEb-nGcMn-Z0qqPkTAaUT8B_fDF0RzIZZELr0pZnb8-uLGA9uRplOJrZfjewxHerlVfTQSvw2N4Ww7J2EEamZZejnwy_OewTEiitPnNLCXTByUiD-aCCbxw-buVAtvQeLFVI/s1600/Easter+2014+066TEXT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHu8bSl8LEb-nGcMn-Z0qqPkTAaUT8B_fDF0RzIZZELr0pZnb8-uLGA9uRplOJrZfjewxHerlVfTQSvw2N4Ww7J2EEamZZejnwy_OewTEiitPnNLCXTByUiD-aCCbxw-buVAtvQeLFVI/s1600/Easter+2014+066TEXT.jpg" height="640" width="456" /></a></div>
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I really, really love sugar cookies. They are just an open canvas for art. I've been wanting to try them for a long time now and the other day I got the best excuse to do so!<br />
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My brother is getting married so in order to welcome my new sister into the family, I made these wedding cake cookies. They were so, SO fun to do. And SO easy!<br />
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I found a super yummy Sugar Cookie Recipe (that might spread a bit) from Sweetopia.net. Click <a href="http://sweetopia.net/2009/12/sugar-cookie-recipe/" target="_blank">HERE</a>:<br />
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For a <a href="http://makebakecelebrate.com/lets-talk-about-rolled-sugar-cookies/" target="_blank">sugar cookie recipe</a> that for SURE won't spread (but you might have to compromise with taste) from the Make Bake Celebrate blog: Just click <a href="http://makebakecelebrate.com/lets-talk-about-rolled-sugar-cookies/" target="_blank">HERE</a>.<br />
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For these Wedding Cake Cookies, I simply stacked two cookies together for each "tier" of the cookie cake because I wanted that height.<br />
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Then I piped some white flood-consistency royal icing in a simple circle for each "tier" of the cookie.<br />
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I used my #14 & #16 Wilton star tips and piped on two different shades of lavender royal icing in a stiffer consistency.<br />
Finally, I used a #66 Wilton leaf tip to create the green leaves. The tips really do all the work for you!<br />
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{Don't mind my purple-stained fingers, it's a baker's life to have colored-stained hands. ;) }<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvacmLcMNzxKWAS1ar0ftI_X5Znx-1V7BXsvdMtKztjUCSZ3z7GW97vaeH9R0M2-kkfkttvmKSEJzokkrTQQzD2OqIpEard04InY6VtNLD_dbmIrXlC8ZShpkJAOudlpl-jW7hxH1aRVA/s1600/Easter+2014+073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvacmLcMNzxKWAS1ar0ftI_X5Znx-1V7BXsvdMtKztjUCSZ3z7GW97vaeH9R0M2-kkfkttvmKSEJzokkrTQQzD2OqIpEard04InY6VtNLD_dbmIrXlC8ZShpkJAOudlpl-jW7hxH1aRVA/s1600/Easter+2014+073.jpg" height="424" width="640" /></a></div>
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You guys!! I also tried my hand at a wet-on-wet technique and it was SO fun!<br />
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I found the BEST Youtube tutorial to help me from the amazingly talented <a href="https://www.youtube.com/watch?v=XDVMKgjCJDk" target="_blank">Sweet Ambs Cookies.</a></div>
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Go to to see the amazing tutorial <a href="https://www.youtube.com/watch?v=XDVMKgjCJDk" target="_blank">HERE</a> to learn how to make these sweeties.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6bQiCUjSNk5pRC1Z3e82NWAvOon-lu0uzHBUsQ5e2rcI0CwaVo5MbTI8Ze-1cxQ3-xdBSZNKQQr_KkQr-SsG8LrulqiN8_x2KvNy8RGWxiw_gqqGlRy-zHNGONQsHhXW8PwffnKCvBA/s1600/Easter+2014+118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6bQiCUjSNk5pRC1Z3e82NWAvOon-lu0uzHBUsQ5e2rcI0CwaVo5MbTI8Ze-1cxQ3-xdBSZNKQQr_KkQr-SsG8LrulqiN8_x2KvNy8RGWxiw_gqqGlRy-zHNGONQsHhXW8PwffnKCvBA/s1600/Easter+2014+118.jpg" height="640" width="456" /></a></div>
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For the rose cookies, I simply piped a swirl with my light lavender, then put a dot of dark lavender in the center of that swirl. Then I took a toothpick and swirled it all together.<br />
So easy, right?!<br />
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Happy cake/cookie baking everyone!</div>
Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com0tag:blogger.com,1999:blog-7277371523886502465.post-70989134531180197062014-05-16T10:01:00.002-07:002014-05-16T10:01:56.701-07:00Stenciled Cupcake Medallion {Part 2} STAMPED Metallic Cupcake Medallions!<div style="text-align: center;">
Hello!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFtOlsC_Uwq2k1ycqc58_6x9QjZbJf9DnSnGEO4ZEVMJjSpmDHMNctcBoZoH5f1B47yak-F5Tw5W3r5Fvy-CBCimD755bt3qOJ6nPzq1cRlZs74olIQofZualnrC1pTWmirqRv_6BCcI/s1600/Cupcake+Medalion+Post+315TEXT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFtOlsC_Uwq2k1ycqc58_6x9QjZbJf9DnSnGEO4ZEVMJjSpmDHMNctcBoZoH5f1B47yak-F5Tw5W3r5Fvy-CBCimD755bt3qOJ6nPzq1cRlZs74olIQofZualnrC1pTWmirqRv_6BCcI/s1600/Cupcake+Medalion+Post+315TEXT.jpg" height="640" width="427" /></a></div>
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So today, I am showing you how to STAMP on your cupcake medallions instead of stenciling. Both are equally adorable. </div>
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If you want to see it demonstrated on Studio 5, click <a href="http://studio5.ksl.com/index.php?nid=61&sid=29812918" target="_blank">HERE</a>. You will see it at about the 4:21 mark. </div>
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Here's how you do it:</div>
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Supplies:</div>
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Rolling pin, Vodka (Don't worry, the alcohol WILL evaporate!), Luster Dust, New & clean sponge brush, Fondant, and Cutter of your choice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_xRp0bpHU6Lw0aVFYtieIcatjjoh8hpkxe-Hh-q5gpciCwEh9KDdVqER4hxILAnG3iQR1pTUrSLA5vuYBf-glpIMXr0zKcL2DxZIGAsgmDOnthKTvpbky6DU_cC7pdo_CmUXRbxpo40/s1600/Cupcake+Medalion+Post+134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_xRp0bpHU6Lw0aVFYtieIcatjjoh8hpkxe-Hh-q5gpciCwEh9KDdVqER4hxILAnG3iQR1pTUrSLA5vuYBf-glpIMXr0zKcL2DxZIGAsgmDOnthKTvpbky6DU_cC7pdo_CmUXRbxpo40/s1600/Cupcake+Medalion+Post+134.jpg" height="425" width="640" /></a></div>
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Then you need to choose your stamp. Make sure it is a clean stamp that is ONLY used for edible decorating purposes and has not been used for anything else.</div>
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After you've gathered your supplies, you want to make your metallic "Ink".</div>
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You can use this same technique with regular food coloring replacing the luster dust if you don't care to have that metallic sheen (but WHO doesn't like gold?!)</div>
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Now you can cut your shapes out before you stamp as well. I was doing a single one but if you are doing multiple, you will want to cut them out FIRST.</div>
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Now whip up some thinner Royal Icing and place it in a piping bag fitted with a Wilton #3 or #4 tip.</div>
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Pipe a delicate boarder and allow to dry. Wa-la!</div>
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Now you have a beautiful fondant medallion that is elegant enough even for a wedding.</div>
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Happy Caking Everyone!!</div>
Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com0tag:blogger.com,1999:blog-7277371523886502465.post-42780511184615648952014-05-13T12:19:00.000-07:002014-12-09T07:32:45.360-08:00Chocolate Chip Cookie Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnad8tQHYuA_mmLM2DLJWeN0G4IFl0V9_Vr-6m7lH_FguZl4MT2LwpERV3S4u2MyE_r0a4hXHaWVt4TOUU6qV3GS0g56833ZxpM9yzpInJiQ5J9e1-61s3CSN-zn14KVO7wABErPA6Gk/s1600/Chocolate+Chip+Cookie+Cake+FINAL+127TEXT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnad8tQHYuA_mmLM2DLJWeN0G4IFl0V9_Vr-6m7lH_FguZl4MT2LwpERV3S4u2MyE_r0a4hXHaWVt4TOUU6qV3GS0g56833ZxpM9yzpInJiQ5J9e1-61s3CSN-zn14KVO7wABErPA6Gk/s1600/Chocolate+Chip+Cookie+Cake+FINAL+127TEXT.jpg" height="640" width="456" /></a></div>
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Chocolate Chip Cookie Cake!!!!</div>
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Does it get any better than this?? I think no. Chocolate Chip Cookies: Awesome. Chocolate Cake: Amazing. Put them together and you have MAGIC. Magic, people!!</div>
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I shared this on <b><a href="http://studio5.ksl.com/?nid=126&sid=29507655" target="_blank">Studio 5</a></b> today and just between you and me; my favorite part about this day was that I got to wear THIS Chocolate Chip Cookie tee!!! I sat down with my brother who does graphic design and I told him that I wanted an adorable cookie face...with a top hat...and a mustache...and a bow tie.</div>
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He NAILED IT!</div>
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Every time I see this little guy, I HAVE to smile. :)</div>
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If you want to watch me demonstrate how to make this cake on Studio 5, click <a href="http://studio5.ksl.com/?nid=126&sid=29507655" target="_blank">HERE</a>.<br />
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Okay...back to the cake...sorry.<br />
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Here's how you do it:</div>
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Let's start with the Cookies:<br />
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There is an amazing Chocolate Chip Cookie recipe in my <b><a href="http://apothecakery.blogspot.com/2014/04/the-actual-best-chocolate-chip-cookie.html" target="_blank">'The {Actual}Best Chocolate Chip Cookie Recipe'</a></b> post but honestly...(and I can't believe I'm saying this) just to make your life easier, you absolutely have my permission to buy pre-bought cookie dough.<br />
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Use an icecream scoop to measure out your cookie dough. This is PERFECT for a 7" cake. If you are doing a larger cake, add a Tablespoon for each additional inch.<br />
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Use some parchment paper to place on top. Smash down with your hand first and then use a rolling pin to flatten the dough. The chocolate chips will act as spacers so that you don't have to worry about rolling it too thin.</div>
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Use a Tablespoon to measure for the outer cookies. You want them to be consistent. Make sure you bake the small cookies on one sheet and the large cookies on another so that they all cook evenly.<br />
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Now for the Chocolate Butterceam.</div>
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Start with GOOOOD Chocolate. It will change your life. Good Chocolate makes for amazing desserts.</div>
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Combine the powdered sugar with your cocoa powder.</div>
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Beat that butter baby! You've GOT to beat that butter until it's creamy and light, pale yellow. It makes for a wonderful consistency.</div>
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Slowly add the sugar/cocoa mixture in a little at a time while the mixer is on the lowest speed.</div>
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Add half of the cream halfway through the mixing process.</div>
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Add the rest of the cream and then beat for 2-3 minutes AT LEAST. You really have to beat that buttercream to get that creamy, RICH, and just decadent experience.</div>
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Set aside...(if you have the restraint to do so. ;) We've got to level our cakes.</div>
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Here's a fun trick to get a great level! Use your cake pan as a guide.</div>
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Now that your cakes are leveled, place some of that yummy buttercream on your cake board.</div>
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Place your first layer on.</div>
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Make some YUMMY vanilla buttercream! {Recipe at the bottom of this post} I like Vanilla because it's kind of a nod to "Cookies and Milk".</div>
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Put some of that vanilla buttercream goodness in a piping bag and use a Wilton 12 round tip or just snip off the tip.</div>
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Pipe a border around your cookie so that the edges of your layers don't droop down. It also helps the next layer stick to the first.</div>
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REPEAT...<br />
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Last layer (I didn't want my cake too tall, so I did a half layer.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN-3dwyqpoEdl83Al-gS7Aqk3sNHMgf448pvq_yPlqF91iCzJ8yxmrwSHMEuTH0MMtUw93SdwHW5_mmlyY33Xrw7BRbOwh-IyzmKFEs5Pu4nIMPAvcPN2sg6wyOVvJ8-zemIrD6lOXJBQ/s1600/Chocolate+Chip+Cookie+Cake+FINAL+088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN-3dwyqpoEdl83Al-gS7Aqk3sNHMgf448pvq_yPlqF91iCzJ8yxmrwSHMEuTH0MMtUw93SdwHW5_mmlyY33Xrw7BRbOwh-IyzmKFEs5Pu4nIMPAvcPN2sg6wyOVvJ8-zemIrD6lOXJBQ/s1600/Chocolate+Chip+Cookie+Cake+FINAL+088.jpg" height="640" width="424" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZH5c6VdeJEjQuL7CSo-SXAiYbAix6uybifR5mKRy2L2Qct_WahEWNiw7PLzRjNDFq86FzS4l5g24ruOyottiA-s8c-bd-msWQLLjgSbXjCe4XkSMCpBy55EykZGXmvsrRE5chlTk7Qlw/s1600/Chocolate+Chip+Cookie+Cake+FINAL+090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZH5c6VdeJEjQuL7CSo-SXAiYbAix6uybifR5mKRy2L2Qct_WahEWNiw7PLzRjNDFq86FzS4l5g24ruOyottiA-s8c-bd-msWQLLjgSbXjCe4XkSMCpBy55EykZGXmvsrRE5chlTk7Qlw/s1600/Chocolate+Chip+Cookie+Cake+FINAL+090.jpg" height="640" width="456" /></a></div>
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Here's how to tort a cake to get a half layer:</div>
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Use a ruler. Our height here is 2 inches so we will make marks at the 1 inch mark all around the cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUM8ndEdslLKeqpQ4I874oP1cMKPIWlgNu7JWfT2sIxjoz3G4OUNMDVg0fHu8Z51xp2_5LTX1tKCoPR4wsdVAobKkFhzEwsiWDpe6jg8b1NhrHhP2AJcovl24VJLJRaC9j-avEwo86AVM/s1600/Chocolate+Chip+Cookie+Cake+FINAL+026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUM8ndEdslLKeqpQ4I874oP1cMKPIWlgNu7JWfT2sIxjoz3G4OUNMDVg0fHu8Z51xp2_5LTX1tKCoPR4wsdVAobKkFhzEwsiWDpe6jg8b1NhrHhP2AJcovl24VJLJRaC9j-avEwo86AVM/s1600/Chocolate+Chip+Cookie+Cake+FINAL+026.jpg" height="424" width="640" /></a></div>
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Score along the marks that you made all around the cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoIkJfYUYQK-c-rXFe3Sxw99RA82qCR_Uhoaj5QKvHWemWsA6OJci-YFrke6CoICoNtTvJQyWiI6dirJCOWN3zYVpoG7gnFBnTf5y8L_FF8W55G4Ts7Pb7f-ze9y9lUfBpAbKH7TU10xU/s1600/Chocolate+Chip+Cookie+Cake+FINAL+027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoIkJfYUYQK-c-rXFe3Sxw99RA82qCR_Uhoaj5QKvHWemWsA6OJci-YFrke6CoICoNtTvJQyWiI6dirJCOWN3zYVpoG7gnFBnTf5y8L_FF8W55G4Ts7Pb7f-ze9y9lUfBpAbKH7TU10xU/s1600/Chocolate+Chip+Cookie+Cake+FINAL+027.jpg" height="425" width="640" /></a></div>
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Take your serrated knife and slice through using your scoring as a guide.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUeyjXannHl6VV3QdB9WGu6c2pKh4DpTi4IbhiKZacpM_kcQxBSTU4lmSUmtExqdZa3rUZf8S2FN2vsX1chxgp8lFW5MiEnlKV8ZiqN4ILoF8nG9UXUA9zVGH5ZzeZbsApzocqzo69OcQ/s1600/Chocolate+Chip+Cookie+Cake+FINAL+028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUeyjXannHl6VV3QdB9WGu6c2pKh4DpTi4IbhiKZacpM_kcQxBSTU4lmSUmtExqdZa3rUZf8S2FN2vsX1chxgp8lFW5MiEnlKV8ZiqN4ILoF8nG9UXUA9zVGH5ZzeZbsApzocqzo69OcQ/s1600/Chocolate+Chip+Cookie+Cake+FINAL+028.jpg" height="424" width="640" /></a></div>
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Separate and set the top layer aside until it is filled. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5d88M98rEy41XTp1ngKOQ686iav0-OoQfFBz9MS8znxk5MMRes9iAQNi2GrvwUuUPM20QEH8I_KjaKhIW4-Z0de2Rf93kB7BKQT-VcSaN3jl3Kxm-1RReEk-0N0jsCAYv3ektlpYPRE/s1600/Chocolate+Chip+Cookie+Cake+FINAL+031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5d88M98rEy41XTp1ngKOQ686iav0-OoQfFBz9MS8znxk5MMRes9iAQNi2GrvwUuUPM20QEH8I_KjaKhIW4-Z0de2Rf93kB7BKQT-VcSaN3jl3Kxm-1RReEk-0N0jsCAYv3ektlpYPRE/s1600/Chocolate+Chip+Cookie+Cake+FINAL+031.jpg" height="425" width="640" /></a></div>
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Now back to decorating this beautiful chocolate beast...</div>
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Put a HUGE dollop of chocolate buttercream on top of that bad boy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe5czzki7zrMcmO7qlN1TlRHU5S4qRWF1_yOx72BWmGjCx42VGVbGh-j8DmpeHqOrNVHizFy6VAjfvQKxUMRn2__9B5lgwD7NLy6IxWSMw5nSNfBFLUxaQDowkFjJPcQFqmjkFixho1ms/s1600/Chocolate+Chip+Cookie+Cake+FINAL+091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe5czzki7zrMcmO7qlN1TlRHU5S4qRWF1_yOx72BWmGjCx42VGVbGh-j8DmpeHqOrNVHizFy6VAjfvQKxUMRn2__9B5lgwD7NLy6IxWSMw5nSNfBFLUxaQDowkFjJPcQFqmjkFixho1ms/s1600/Chocolate+Chip+Cookie+Cake+FINAL+091.jpg" height="640" width="424" /></a></div>
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Push it to the edges...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8aOxr6OhmQg3hWlJYfndzdquXpf4DYn5zj4ZB1qjetAvJRuaayi77RkUs0sUCxxr8OdLd4Fxb6zCuLV-5xzakiAgvHtQgXv2R5gSKepJxwXIw3-t2j7L88XeSBQ6fGMWIZF-587tipjk/s1600/Chocolate+Chip+Cookie+Cake+FINAL+092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8aOxr6OhmQg3hWlJYfndzdquXpf4DYn5zj4ZB1qjetAvJRuaayi77RkUs0sUCxxr8OdLd4Fxb6zCuLV-5xzakiAgvHtQgXv2R5gSKepJxwXIw3-t2j7L88XeSBQ6fGMWIZF-587tipjk/s1600/Chocolate+Chip+Cookie+Cake+FINAL+092.jpg" height="640" width="424" /></a></div>
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Now start pushing the buttercream down the sides...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHHIldO0K5XOuqnCEW24WWk_6TflMNUoR-JPDcwf8T1_RZH407emzZ2UgC5xKLLxFyhwaSYkx5P16_y_FkrmkxBRB1M3M3RiZCVeRqr8POUBqsuBRzRZhzhucPI2yjYYUqsUR7e6ixSU0/s1600/Chocolate+Chip+Cookie+Cake+FINAL+095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHHIldO0K5XOuqnCEW24WWk_6TflMNUoR-JPDcwf8T1_RZH407emzZ2UgC5xKLLxFyhwaSYkx5P16_y_FkrmkxBRB1M3M3RiZCVeRqr8POUBqsuBRzRZhzhucPI2yjYYUqsUR7e6ixSU0/s1600/Chocolate+Chip+Cookie+Cake+FINAL+095.jpg" height="640" width="424" /></a></div>
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Use your bench scraper (or drywall knife from Walmart! Ha! No, really. You can!) to smooth those sides.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZOUsofZywH523UiwedMhz03nnB_GkUE2kG8UFHOLkhoDguzQhVmi22257xLmkfJ2TLj2vdHtFS5UAYXa0wXSbKn3qPdeeHwnTMMvzWa-0O-lv19jtuUXjhC0nrIuXntL0p6qCauvL2pk/s1600/Chocolate+Chip+Cookie+Cake+FINAL+098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZOUsofZywH523UiwedMhz03nnB_GkUE2kG8UFHOLkhoDguzQhVmi22257xLmkfJ2TLj2vdHtFS5UAYXa0wXSbKn3qPdeeHwnTMMvzWa-0O-lv19jtuUXjhC0nrIuXntL0p6qCauvL2pk/s1600/Chocolate+Chip+Cookie+Cake+FINAL+098.jpg" height="424" width="640" /></a></div>
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Beautiful.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17MId5VO6O8MgTj_2Terzjjz6uXYVJE4bZndkvJ2vkgz086X8Mfkr-kx_WlUSv1HZuvIxZVW9YQ-RKrkkhwiSWJrdn4Rwg15iKzC1Q_rd2CofV2eZbHEUo3F8migJi2ItDF4ydh6YT6k/s1600/Chocolate+Chip+Cookie+Cake+FINAL+102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17MId5VO6O8MgTj_2Terzjjz6uXYVJE4bZndkvJ2vkgz086X8Mfkr-kx_WlUSv1HZuvIxZVW9YQ-RKrkkhwiSWJrdn4Rwg15iKzC1Q_rd2CofV2eZbHEUo3F8migJi2ItDF4ydh6YT6k/s1600/Chocolate+Chip+Cookie+Cake+FINAL+102.jpg" height="640" width="424" /></a></div>
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One more huge cookie...<br />
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Fit a pastry bag with a Wilton 1M tip and fill it with your chocolate buttercream.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_pdEAZzdnS79fthBOyDnC0KaPPcV7iVBuj_ZVuTxaZYnyxp6WV2rILMMtRwzZ0188syobxgF-geQLcUHsbO6MH9p3ddcGEc8utzc6z-EFuXC_9IV_Lqa4qD7eIAO0rquJLGaPUHBfCwQ/s1600/Chocolate+Chip+Cookie+Cake+FINAL+103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_pdEAZzdnS79fthBOyDnC0KaPPcV7iVBuj_ZVuTxaZYnyxp6WV2rILMMtRwzZ0188syobxgF-geQLcUHsbO6MH9p3ddcGEc8utzc6z-EFuXC_9IV_Lqa4qD7eIAO0rquJLGaPUHBfCwQ/s1600/Chocolate+Chip+Cookie+Cake+FINAL+103.jpg" height="640" width="424" /></a></div>
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Pipe a simple shell boarder around the top...</div>
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...and the bottom.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJY7gNwGdc7KRfQ8-WleyIYxxWlAXXZ2_qKHcmzOr8q8IEmcpAP55GwilyM8IOma2bRMrB2Es1mJkOo8rVsfHDPZdxjagzjZA7ZqNqLKjXrSq9z5t4FzRUC4ss04oS3yrN81gbpVdAXtQ/s1600/Chocolate+Chip+Cookie+Cake+FINAL+108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJY7gNwGdc7KRfQ8-WleyIYxxWlAXXZ2_qKHcmzOr8q8IEmcpAP55GwilyM8IOma2bRMrB2Es1mJkOo8rVsfHDPZdxjagzjZA7ZqNqLKjXrSq9z5t4FzRUC4ss04oS3yrN81gbpVdAXtQ/s1600/Chocolate+Chip+Cookie+Cake+FINAL+108.jpg" height="640" width="424" /></a></div>
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More cookies...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQeIpIYD8R_OOoh0HOX5NwSJ_1yEgBm9aJuoTVn4YU9ny-c2osvma25vZWWgiLfvLquiK1zKGAVHHxe_bu4l-TMpc_WtjX2WZOgTYK6kK14wTl3vWcjYkHMd59HGJQDgQfyUFV42f2ecg/s1600/Chocolate+Chip+Cookie+Cake+FINAL+109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQeIpIYD8R_OOoh0HOX5NwSJ_1yEgBm9aJuoTVn4YU9ny-c2osvma25vZWWgiLfvLquiK1zKGAVHHxe_bu4l-TMpc_WtjX2WZOgTYK6kK14wTl3vWcjYkHMd59HGJQDgQfyUFV42f2ecg/s1600/Chocolate+Chip+Cookie+Cake+FINAL+109.jpg" height="456" width="640" /></a></div>
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If you are placing these on right after you frost your cake then they will stick right on. If not, just adhere with some more buttercream.<br />
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Now cut yourself a slice and grab a glass of milk...You're gonna need it. ;)</div>
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<u><b><span style="font-size: medium;">The {Actual} BEST Chocolate Chip Cookie Recipe...Ever:</span></b></u></div>
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<u><b><span style="font-size: medium;"><br /></span></b></u></div>
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<span style="font-size: medium;">Find it in my previous post by clicking <a href="http://apothecakery.blogspot.com/2014/04/the-actual-best-chocolate-chip-cookie.html" target="_blank">HERE</a>.</span></div>
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<u><b><span style="font-size: medium;"><br /></span></b></u></div>
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<u><b><span style="font-size: medium;"><br /></span></b></u></div>
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<u><b><span style="font-size: medium;">(Easy) Chocolate Cake:</span></b></u><br />
<u><b><br /></b></u><u><b>Ingredients:</b></u> </div>
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1 box of Triple Chocolate Fudge cake mix</div>
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1 sm. package of Instant Chocolate Pudding mix</div>
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1 C. Sour Cream</div>
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1/2 C. Water</div>
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1/2 C. Vegetable Oil</div>
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4 eggs</div>
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<u><b>Directions:</b></u> </div>
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1. Pre-heat oven to 350 degrees. </div>
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2. Combine all ingredients in a large mixing bowl and mix until well combined. </div>
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3. Pour into 24 cupcake liners and bake for 16 min.</div>
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4. When the cupcakes are done, take them out of the cupcake pan so that they stop cooking.</div>
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5. Let cool completely</div>
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<b><u><span style="font-size: large;">Chocolate Buttercream:</span></u></b></div>
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<b><u><span style="font-size: large;"><br /></span></u></b></div>
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I got this recipe from the amazing Martha Stewart and I didn't change it too much because it was SO rich and deep and luxurious. You can find it <a href="http://www.marthastewart.com/318413/ultimate-chocolate-frosting" target="_blank">here</a> as well! </div>
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3 1/2 C. Sifted Powdered sugar</div>
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1 C. GOOD QUALITY Unsweetened Cocoa Powder</div>
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12 Tbs. (1 1/2 sticks) Unsalted Butter, room temp</div>
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1/2 C. Heavy Cream (Martha says to use milk but the cream gives it a creamy, rich texture that I LOVE.)</div>
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2 tsp. Pure (Again, good quality) Pure Vanilla Extract</div>
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Directions:</div>
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1. Cream that butter with an electric mixer until it is light and fluffy and pale yellow. It makes for a dreamy consistency. </div>
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2. Sift together powdered sugar and cocoa powder in a separate bowl.</div>
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3. With the mixer on it's lowest setting, slowly add the cocoa and sugar mixture into the butter. </div>
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4. Halfway through your mixing process, add half of your heavy cream.</div>
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5. Finish mixing then add the remainder of your cream and vanilla.</div>
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6. Beat that buttercream for at least 2-3 min on medium high speed. </div>
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7. Stick a spoon into your bowl and go to town! </div>
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<div style="text-align: left;">
<b><u><span style="font-size: large;">The BEST Vanilla Buttercream: </span></u></b></div>
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<b><u><span style="font-size: large;"><br /></span></u></b></div>
<div style="text-align: left;">
1 1/2 C. (2 1/2 sticks) Unsalted Butter - Room Temp</div>
<div style="text-align: left;">
5 C. Sifted Powdered Sugar</div>
<div style="text-align: left;">
1/4 C. Heavy Cream<br />
1 Tbs. GOOD quality Pure Vanilla Extract</div>
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<br /></div>
<div style="text-align: left;">
Directions:</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
1. Cream that butter with an electric mixer until it is light and fluffy and pale yellow. It makes for a dreamy consistency. </div>
<div style="text-align: left;">
2. Sift your powdered sugar in a separate bowl.</div>
<div style="text-align: left;">
3. With the mixer on it's lowest setting, slowly add the powdered sugar into the butter. </div>
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4. Add the heavy cream and vanilla.</div>
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5. Beat that buttercream for AT LEAST 2-3 min on medium high speed. </div>
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6. Enjoy!</div>
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Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com1tag:blogger.com,1999:blog-7277371523886502465.post-24932828171066739542014-05-09T08:45:00.000-07:002014-05-12T08:08:13.595-07:00Stenciled Cupcake Medallions! {Part 1}<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3W_7cy6oGvn6-YvT3TEl69dN4ZUM5feq2xxePXAMaSerHrLynEC65amxquy9N2HsF9V2BhRFWX1hHir_ZTyZXfHMAyOTfNW6n8T_sNTn-64aOwqNY8ymakBzdXe6joO8SrpfGWz5o8o/s1600/Cupcake+Medalion+Post+292TEXT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3W_7cy6oGvn6-YvT3TEl69dN4ZUM5feq2xxePXAMaSerHrLynEC65amxquy9N2HsF9V2BhRFWX1hHir_ZTyZXfHMAyOTfNW6n8T_sNTn-64aOwqNY8ymakBzdXe6joO8SrpfGWz5o8o/s1600/Cupcake+Medalion+Post+292TEXT.jpg" height="265" width="400" /></a></div>
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These are SO easy. Like I always say: "Little effort, Big impact". These will take you no time at all AND you can do them way ahead of time so that they don't add to the stress of the event that you are planning. AND they are adorable.<br />
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I love, love, love them! </div>
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I had the absolute BEST time making these with the Lovely Brooke Walker on Studio 5!<br />
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Click <a href="http://studio5.ksl.com/?nid=61&sid=29812918" target="_blank">HERE</a> to see the Segment.</div>
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<a href="http://studio5.ksl.com/?nid=61&sid=29812918" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA2oEPzpV1CjFsM-Ynionv4rMb42YHK50jn4DS_hr75fNViCjqEh6rkbZHf6KX9pLLpXIbQLdLPwsx8U7X5KeaiEooDiYU86r2fHu2fXnPBddudqkrElESqXrxGrBTGoBhVhEKo4_rxl8/s1600/IMG_5839.jpg" height="640" width="640" /></a></div>
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Here's your tutorial:</div>
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I found this stencil pack at Hobby Lobby. I it was $3.99 but if you use your coupon, you can get 40% off.</div>
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It has so many stencils! (12, to be exact)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4069zIRm0r2eqiH3K4G7cY7hXlIeWxFfWCmYm5f14SXz2wZBIbbfpd7wQhxq6ZD1Wg9Q_pyX7ukhMQ6OVlcZZzM0q5HkquGaGUNUEYdhhNVWJGOoHg6d4BtgPD5fX7AACsZj8UWkKgzk/s1600/Cupcake+Medalion+Post+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4069zIRm0r2eqiH3K4G7cY7hXlIeWxFfWCmYm5f14SXz2wZBIbbfpd7wQhxq6ZD1Wg9Q_pyX7ukhMQ6OVlcZZzM0q5HkquGaGUNUEYdhhNVWJGOoHg6d4BtgPD5fX7AACsZj8UWkKgzk/s1600/Cupcake+Medalion+Post+004.jpg" height="640" width="426" /></a></div>
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I cut each stencil out individually...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHraxhf0X_0ZGhfN_a3vGnOzAizKyG12lWPbyu7CbVfSkSXB0O_nMrz7TJ5eZaD5x2ixS8LNWIlRTISeCRix6qMoBeBPD5zNmqj4GkRiG9GJBsZPmPOyiEArs2stOjFwKQrpSrbuwr0Z0/s1600/Stencils.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHraxhf0X_0ZGhfN_a3vGnOzAizKyG12lWPbyu7CbVfSkSXB0O_nMrz7TJ5eZaD5x2ixS8LNWIlRTISeCRix6qMoBeBPD5zNmqj4GkRiG9GJBsZPmPOyiEArs2stOjFwKQrpSrbuwr0Z0/s1600/Stencils.jpg" height="254" width="640" /></a></div>
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Then I rolled my fondant...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwgKzF1U6-Z_kF7Ga7JU87gRPT0Ko6G6pDmKAI28sPVCZMTgGNHdq2JwKMWmU-N0yr664i_rYjQJZ7HJ0xy98xYWQLRHicT27thySkEG_4aIej79VzLCw35aniL5-ruYG089vanj-i7g/s1600/Cupcake+Medalion+Post+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwgKzF1U6-Z_kF7Ga7JU87gRPT0Ko6G6pDmKAI28sPVCZMTgGNHdq2JwKMWmU-N0yr664i_rYjQJZ7HJ0xy98xYWQLRHicT27thySkEG_4aIej79VzLCw35aniL5-ruYG089vanj-i7g/s1600/Cupcake+Medalion+Post+019.jpg" height="424" width="640" /></a></div>
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I chose a cookie cutter from this adorable set that I also found at Hobby Lobby. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhra2Sx7VgjBQwpPSncIOF9OQaxgChoO3dFM31MJOAe2fEHsH7LQa39quZnT4trLh05mcMuMtLbDPrfOJyLbVqtNLmP0sR-7GHodsmY39TdbiPLDxPC1WBSQV2OWIS8n7kkmxv1SbIq55A/s1600/Cupcake+Medalion+Post+031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhra2Sx7VgjBQwpPSncIOF9OQaxgChoO3dFM31MJOAe2fEHsH7LQa39quZnT4trLh05mcMuMtLbDPrfOJyLbVqtNLmP0sR-7GHodsmY39TdbiPLDxPC1WBSQV2OWIS8n7kkmxv1SbIq55A/s1600/Cupcake+Medalion+Post+031.jpg" height="426" width="640" /></a></div>
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I chose the scalloped one because it was the best size for the cupcake. You want to keep your medallions in proportion with your cupcake. If it is too big, it will look a little silly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJSDHlQpNNIipDXA-7QIlvgwiLEIw90UFIa9jv2wOAu2VI6d8ot1z5Qeu1LBXBNr42zD21gDlQFoGJWxS3laepjhOhQjlyNc3vnXvNcMxy3ZitqFwnRz6mgWv-o29k-FsIV-DAwDT350/s1600/Cupcake+Medalion+Post+032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJSDHlQpNNIipDXA-7QIlvgwiLEIw90UFIa9jv2wOAu2VI6d8ot1z5Qeu1LBXBNr42zD21gDlQFoGJWxS3laepjhOhQjlyNc3vnXvNcMxy3ZitqFwnRz6mgWv-o29k-FsIV-DAwDT350/s1600/Cupcake+Medalion+Post+032.jpg" height="424" width="640" /></a></div>
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Dry your medallions on a cooling rack. They will dry MUCH faster that way because of the air being able to circulate around them.<br />
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Wait until they are completely dry and then chose your favorite color mist color. This is from Wilton and you can find them at any craft store that carries cake supplies. Even Walmart carries them! It's like an airbrush machine...in a can! :)<br />
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Place your stencil FLAT on your medallion...<br />
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I usually start moving my hand before I start spraying and then just spray a light dusting. If you spray too much, it will cause your design to bleed.<br />
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CAREFULLY lift off your stencil taking care not to smudge the design because the color mist is still wet at this point.<br />
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Place those pretty little things on your home-made or store-bought cupcakes!<br />
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Bam...you officially look like a rock star now. ;)</div>
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Here's another option!!</div>
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I found the pink & zebra cupcake wrappers at Hobby Lobby and guess what...they are the SAME wrapper! It's reversible!</div>
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Make sure to wipe off your stencil in between medallions!<br />
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In Part 2, I will be showing the tutorial on how to make these Metallic STAMPED Cupcake Medallions!<br />
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Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com0tag:blogger.com,1999:blog-7277371523886502465.post-69083084975200339362014-04-26T21:51:00.000-07:002014-05-10T15:29:48.641-07:00Floral Crowns...for your CAKE!!<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">Floral crowns have been trending all over the blog sphere lately so why not translate that into cake?! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYPIc3-RAmwwh3MtGdKvowNQRJam5Ugc9gJPaFd4VVS8VFvwljJRTcLwBbNWpxr6q_4GgZZYldHBdK_1B7vvgbG48Xd1r1VGv6mQNiiYsCANDp-aYj8pFX_wpc-JPLTGCGBaqsfqAubU/s1600/Easter2014+2+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYPIc3-RAmwwh3MtGdKvowNQRJam5Ugc9gJPaFd4VVS8VFvwljJRTcLwBbNWpxr6q_4GgZZYldHBdK_1B7vvgbG48Xd1r1VGv6mQNiiYsCANDp-aYj8pFX_wpc-JPLTGCGBaqsfqAubU/s1600/Easter2014+2+016.jpg" height="640" width="424" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Here is a very simple photo tutorial on how to create this look:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Supplies: Floral sprig, Floral wire, and a pair of wire cutters or scissors to cut the wire.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I chose a nice, full sprig with lots of bright, colorful buds for this cake. I loved the contrast of the deep, dark pink of the flowers with the soft, pastel pink of the buttercream.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Bend your sprig starting at the bottom with the woody end. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Simply wrap your floral wire around your sprig where the bottom and the top meet.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">And there you have it. A beautiful floral crown for your cake! Add a large focal flower and any other filler flowers that you want and you just can't go wrong.</span></div>
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Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com1tag:blogger.com,1999:blog-7277371523886502465.post-57494509634357965872014-04-23T21:11:00.000-07:002014-04-24T10:21:58.172-07:00Not your typical 'Frozen' Cake!<div class="separator" style="clear: both; text-align: center;">
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My sweet little angel girl turned 4 a couple of days ago and like the rest of the 4-year-old population, she is obsessed with the Disney movie 'Frozen'. When I asked her what kind of cake she wanted, "A FROZEN CAKE!" was the obvious reply. As I scoured Pinterest and Bing for cake inspiration, I saw the same blue-and-white-ice-castle-themed interpretations of the movie. Not that that is bad. I saw some gorgeous and creative cakes. I just wanted to do something a little...different.</div>
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Personally, I was OBSESSED with all of the beautiful Scandinavian design, fashion, and scenery in the movie. It HAD to be on this cake. Also, instead of the Ice Castle, I wanted to create the Arendelle Castle. Then it came to me... Frozen...in the Springtime!! It is Springtime after all. </div>
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I wanted to pull in subtle aspects of the movie that only a true fan (like my 4 year old who has seen the movie a million times) would appreciate. Let me take you through them...</div>
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<u><b>ANNA:</b></u><br />
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The repeating design around the cake is the design on Princess Anna's Winter dress that she buys so that she can search for her sister, Queen Elsa, up in the North Mountain.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFvWhpID0JdlB4h_dAUImyHctlTjA5vh-iT6KF7QKB6OFBIcx_5LQtsHOeFXnD5eSn4OvifOy66JBMJfLvfA8hjOQmsGCV_1I4Ys9nclUoQEJ6HYZjHMr2pMxdcwduEE70xt3Fx1cdws/s1600/Frozen+Cake+060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFvWhpID0JdlB4h_dAUImyHctlTjA5vh-iT6KF7QKB6OFBIcx_5LQtsHOeFXnD5eSn4OvifOy66JBMJfLvfA8hjOQmsGCV_1I4Ys9nclUoQEJ6HYZjHMr2pMxdcwduEE70xt3Fx1cdws/s1600/Frozen+Cake+060.jpg" height="640" width="460" /></a></div>
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<b><u>The Arendelle Castle:</u></b><br />
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The Arendelle Castle seemed to fit much better with the "Springtime" theme of the cake. Plus...it hasn't been done before. :) This was made from Rice Cereal Treats and fondant. I used an impression mat to get the brick texture on the fondant. </div>
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<b><u>Elsa and Anna:</u></b></div>
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For the portraits of Elsa and Anna, I had them printed out on edible paper and adhered them to some fondant disks that I had cut and dried out ahead of time. Then I piped a delicate beaded border around them with royal icing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3lFQYsrrJ7gjLxoFvnYEEqzkGMdTJg7n5_RxvEEA7hMX4DW_teLYu8j_XqjRWtYAEn6a52NSVNBwHdZ590UOIdoe_5vKKLXeTl7_GJLf-BdBUomnsj8WY2hat1NrUC8okzr9GxWvdc4I/s1600/Frozen+Cake+072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3lFQYsrrJ7gjLxoFvnYEEqzkGMdTJg7n5_RxvEEA7hMX4DW_teLYu8j_XqjRWtYAEn6a52NSVNBwHdZ590UOIdoe_5vKKLXeTl7_GJLf-BdBUomnsj8WY2hat1NrUC8okzr9GxWvdc4I/s1600/Frozen+Cake+072.jpg" height="640" width="424" /></a></div>
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<b><u>"Sven's Antlers"</u></b><br />
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I just love that adorable reindeer, Sven. I had to represent him somehow. I cut a pair of antlers out of gumpaste using an exacto knife and painted them brown with food coloring. Then I simply added some beautiful fresh flowers (because it needed some floral) from a vase of flowers that I had sitting on the counter from Easter. It was the perfect touch!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU0KScPMcBcrYGa2jv1EbHhU06j_g5WWnVRtL-48JKXTh4Ihs9OCnQlOpyNM3kFe4PE1VJkNv5uS9pK321qfe_q3r34uYz2zV17TiXawZQ7naSaI68syGW6-XrdggJPRSGqwlhhHnU2D4/s1600/Frozen+Cake+058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU0KScPMcBcrYGa2jv1EbHhU06j_g5WWnVRtL-48JKXTh4Ihs9OCnQlOpyNM3kFe4PE1VJkNv5uS9pK321qfe_q3r34uYz2zV17TiXawZQ7naSaI68syGW6-XrdggJPRSGqwlhhHnU2D4/s1600/Frozen+Cake+058.jpg" height="640" width="424" /></a></div>
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<b><u>Olof:</u></b><br />
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Of COURSE I had to represent Olof. But this is a Springtime scene, remember? So I brought in the purple flower that he sniffs a couple of times throughout the movie. I simply cut out the petals using a large leaf cutter and shaped them in a Wilton Forming Tray. Then I painted it purple and added some stamens. The kids pretended to sniff it and quote Olof all night long.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE9nFirk1FD6airfRmwp2jAJg6MplayVbsnY2qAe-XcIgzlRuc0Xk1iDkcLQB2B_ieBadVlKqQwqzlgYPXvqNZx5elf2iO0JuCfeB-_R-P64ha5WyPBCUBaDpCABj087Tu19-ej7rG-RE/s1600/Frozen+Cake+076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE9nFirk1FD6airfRmwp2jAJg6MplayVbsnY2qAe-XcIgzlRuc0Xk1iDkcLQB2B_ieBadVlKqQwqzlgYPXvqNZx5elf2iO0JuCfeB-_R-P64ha5WyPBCUBaDpCABj087Tu19-ej7rG-RE/s1600/Frozen+Cake+076.jpg" height="640" width="424" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpFbgdnK6fTW4KbRYC0KdYVDpGEIqSq1fjY9RLbYx3BS7FVOSJtWV0TBq1AF-JnEVuHLb1SjNeQd8_KgT-7yP8y7qrXxOFG-aobTMSkr06fWIrkfOgpHoglZkNZE4DeYP2i1lUYC86is/s1600/Frozen+Cake+060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpFbgdnK6fTW4KbRYC0KdYVDpGEIqSq1fjY9RLbYx3BS7FVOSJtWV0TBq1AF-JnEVuHLb1SjNeQd8_KgT-7yP8y7qrXxOFG-aobTMSkr06fWIrkfOgpHoglZkNZE4DeYP2i1lUYC86is/s1600/Frozen+Cake+060.jpg" height="640" width="460" /></a></div>
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So there it is..."Not your typical" 'Frozen' Cake. Now let's see what YOU come up with!! PLEASE e-mail me your pictures. I would just be so thrilled to see them.</div>
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Oh...and here's another something sweet that I just HAD to share with you. My Alice on her birthday enjoying her new clothing rack stocked full of Princess dresses. She's changed 5 billion times already.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQ_NTWwJPmR7ylwFjnTwTXjwytrSSNnd_3AbAC3yXkQx-A6di_ozhyphenhypheninuMipaxbglayYMGkHs7qRQbB9eOw8ChXVTMYm9HOXhCtkuU8_LyEgIp8iMlv3i_hY05YJZ2ry2YRNKXcQ3w2s/s1600/Alice's+Dress+Up+Rack+108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQ_NTWwJPmR7ylwFjnTwTXjwytrSSNnd_3AbAC3yXkQx-A6di_ozhyphenhypheninuMipaxbglayYMGkHs7qRQbB9eOw8ChXVTMYm9HOXhCtkuU8_LyEgIp8iMlv3i_hY05YJZ2ry2YRNKXcQ3w2s/s1600/Alice's+Dress+Up+Rack+108.jpg" height="640" width="424" /></a></div>
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I got the idea for this Dress-up-Rack from the blog Dear Lizzy and I couldn't WAIT to do it for my own little Princess. Go <a href="http://elizabethkartchner.com/2014/01/29/diy-dress-up-rack/" target="_blank">HERE</a> to see her MUCH better version. :)</div>
Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com0tag:blogger.com,1999:blog-7277371523886502465.post-15467378666477006122014-04-21T12:49:00.000-07:002014-04-24T13:10:00.367-07:00It's Personal...<div style="text-align: center;">
One of my favorite things to do with cake is to personalize it. Taking the time to add personal touches of your loved one into their cake makes them feel special and loved. It doesn't have to be complicated or difficult. It just has to be personal.</div>
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This past weekend was my adorable niece's birthday. Even though I had so much to do for Easter and my own daughter's birthday, I still had time to whip up these easy cupcakes and throw some personalized cupcake picks on top. It took me probably 1 1/2 hrs total and I figure that if I don't have that kind of time to make someone feel special, then chances are I'm probably way too busy. </div>
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And when this is the result...It's all worth it. She almost died laughing from the "Huge Face" cupcake pick. It was the favorite of the night.</div>
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This is my brother, Mary's daddy. He sure loves her. In fact, every body loves her and with everyone holding, eating, and talking about these cupcakes that were all about her, she sure felt the love that day.</div>
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So cake on everyone! And spread some love through cake this week. </div>
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<br />Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com0tag:blogger.com,1999:blog-7277371523886502465.post-44599947709867013072014-04-20T10:05:00.004-07:002014-04-20T10:05:37.840-07:00Have an Egg-cellent Easter!<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #37404e; line-height: 12.799999237060547px; text-align: left;"><span style="font-family: Courier New, Courier, monospace;">The Easter Egg symbolizes when Christ emerged from the tomb bringing forth new life to all. I wish all of you a wonderful Easter filled with family and thoughts of the Savior and his infinite atonement. These are some of the Easter eggs that we colored yesterday. </span></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com0tag:blogger.com,1999:blog-7277371523886502465.post-27745871871527662322014-04-17T07:39:00.001-07:002014-05-15T08:04:24.105-07:00The {Actual} BEST Chocolate Chip Cookie Recipe<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOCz01tp2WaPTCSNtYRjLoUscl_3SzsXMc8IMZGMjqvCFeTuC-P3CVrYYA7METWgPYmEx6CKhWDE4G1uOqJI1cM3KFHJOP3xs1sXpXNYJKq5UVuNPqCJ07bc6QGT9e3NjSuXst2sIhxM/s1600/Chocolate+Chip+Cookies+046TEXT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOCz01tp2WaPTCSNtYRjLoUscl_3SzsXMc8IMZGMjqvCFeTuC-P3CVrYYA7METWgPYmEx6CKhWDE4G1uOqJI1cM3KFHJOP3xs1sXpXNYJKq5UVuNPqCJ07bc6QGT9e3NjSuXst2sIhxM/s1600/Chocolate+Chip+Cookies+046TEXT.jpg" height="640" width="424" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">{So I know that I told you that I would have cakes coming soon. I promise that this IS for a cake. You are going to need this recipe for my post...get this: <b><a href="http://apothecakery.blogspot.com/2014/04/chocolate-chip-cookie-cake-does-it-get.html" target="_blank">The Chocolate Chip Cookie Cake!! </a></b>It's going to be amazing. }</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwca4KVApapDxtcJtUGcc-y7O3IFH86Xs3rThlM2RliCh9RG9E_6bdcqZTMfwiWQzQsiSKmSHCaXzNvfr79k2GJ3E0gtYkv_lK4kzlbGKiSizojz6WOsVxd3FrD4FfWif2GpvfZ9yEJB4/s1600/Cookie+Dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwca4KVApapDxtcJtUGcc-y7O3IFH86Xs3rThlM2RliCh9RG9E_6bdcqZTMfwiWQzQsiSKmSHCaXzNvfr79k2GJ3E0gtYkv_lK4kzlbGKiSizojz6WOsVxd3FrD4FfWif2GpvfZ9yEJB4/s1600/Cookie+Dough.jpg" height="404" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">I have searched and searched for YEARS trying to come up with the PERFECT Chocolate Chip Cookie recipe. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Guys... I did it. It's done. I can stop tweeking and trying because here it is folks. I give you... </span></div>
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<span style="font-family: Courier New, Courier, monospace;">(...Drum Roll...)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The actual BEST Chocolate Chip Cookie Recipe EVER...Really. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Here you go...because I love you. :)</span></div>
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<u><span style="font-family: Courier New, Courier, monospace;">The {Actual} BEST Chocolate Chip Cookies Ever</span></u></div>
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<span style="font-family: Courier New, Courier, monospace;">4 T. Unsalted Butter (Room Temp) </span><br />
<span style="font-family: Courier New, Courier, monospace;">2 T. Shortening (Trust me on this one.) </span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 C. Granulated Sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 C. Brown Sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 Eggs</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 C. Flour</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tsp. Pure Vanilla Extract</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp. Baking Soda</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 tsp. Baking Powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tsp. Corn Starch </span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 tsp. Salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 1/4 C. Chocolate Chips (Good quality Chocolate Chips will change your life!)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Directions: </span></div>
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<span style="font-family: Courier New, Courier, monospace;">1. Pre-heat oven to 350.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. In a large mixing bowl, combine flour, baking soda, baking powder, cornstarch, and salt. Set aside. </span><br />
<span style="font-family: Courier New, Courier, monospace;">3. Cream room temp butter with the granulated and brown sugar until light and fluffy (about 3 minutes). </span></div>
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<span style="font-family: Courier New, Courier, monospace;">4. Add eggs to the butter mixture one at a time until well incorporated. Add that vanilla now too. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">5. While your mixer is on low speed, slowly incorporate the flour mixture into the butter, sugar, and egg mixture until well combined. </span><br />
<span style="font-family: Courier New, Courier, monospace;">6. Add in the chocolate chips and combine.</span><br />
<span style="font-family: Courier New, Courier, monospace;">7. Bake at 350 degrees for 8-10 min. Once those bottom edges give the slightest hint of turning brown, take those babies out. There's nothing that disappoints me more than an over-baked cookie. :)</span></div>
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Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com1tag:blogger.com,1999:blog-7277371523886502465.post-75054744665675088012014-04-07T09:00:00.001-07:002014-04-11T12:50:06.522-07:00Strawberry Scones <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEjZO9rNf7zI4kSJ8-INVHrxCsVXiXSwNcCCMNxVCrIMjq4dCEWdY3uKJ5WYWWSl9mR-3W7quHEPYdSMjBD1KdjV-lOrJoRpF-qXsI4D9o5P7ylXHfnyNomS6k_ANRFOGKlR085m8kwg/s1600/Strawberry+Scones+013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEjZO9rNf7zI4kSJ8-INVHrxCsVXiXSwNcCCMNxVCrIMjq4dCEWdY3uKJ5WYWWSl9mR-3W7quHEPYdSMjBD1KdjV-lOrJoRpF-qXsI4D9o5P7ylXHfnyNomS6k_ANRFOGKlR085m8kwg/s1600/Strawberry+Scones+013.jpg" height="640" width="456" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace; text-align: center;">Ok...I know what you're thinking... 1.) I wanna lick the screen. (And that's okay.) 2.) Betheny...this isn't a cake. And neither was your last post.</span><br />
<span style="font-family: 'Courier New', Courier, monospace; text-align: center;">I know, I know. I just couldn't help it because they are so super delicious. There are cakes coming soon, I pinky-promise. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span><span style="font-family: Courier New, Courier, monospace;">Today we are making Strawberry Scones just in time for SPRING!!!</span><br />
<span style="font-family: Courier New, Courier, monospace;">Not a fan of Strawberries? Not a problem! Switch them and the preserves out with Blackberries!!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Need ideas on what to serve for your next garden or tea party?? </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Strawberry Scones. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Wondering what to serve at that baby or bridal shower that you are throwing next week?</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Bam! Strawberry Scones.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">OR do you just need something super yummy to put in your face?</span><br />
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<span style="font-family: Courier New, Courier, monospace;"> The answer to all these questions are very obviously "Strawberry Scones".</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Enjoy.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWRtOvwNA7qxkSR0mbc8lKsWEoKStYBfIu_sphMoNLA2Ak5fwL3RzW3_oWAUM09DsnF6mBEUW0djcw2VCta6679h0R-egHCjhyphenhyphenvFG26pJUUbY_McGXtW0_KlyrXfygoKqF8TA9X4d9ac/s1600/Strawberry+Scones+016Text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWRtOvwNA7qxkSR0mbc8lKsWEoKStYBfIu_sphMoNLA2Ak5fwL3RzW3_oWAUM09DsnF6mBEUW0djcw2VCta6679h0R-egHCjhyphenhyphenvFG26pJUUbY_McGXtW0_KlyrXfygoKqF8TA9X4d9ac/s1600/Strawberry+Scones+016Text.jpg" height="366" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Strawberry Scones</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 C. Flour (Plus more for your counter top)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/4 C. Sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 tsp. Kosher salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 Tbs. Baking Powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3/4 C. (1 1/2 sticks) of cold Unsalted Butter (cubed)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/4 C. Strawberry preserves</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 C. cold Heavy Cream (For a lower fat option, use Half & Half or whole milk)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 C. Chopped Fresh Strawberries</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Strawberry Glaze:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 C. Powdered sugar</span></div>
<div style="text-align: left;">
<span style="font-family: Courier New, Courier, monospace;">1 Tbs. Strawberry preserves</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 Tbs. Lemon Juice</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp. Milk</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Directions:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1. Pre-heat oven to 375 degrees.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. I have a food processor, so I combine all the dry ingredients and the cubed butter in the processor and blitz it a couple of times so that the butter is a little less than pea-sized throughout. You can also do this by using two knives, a pastry blender or a fork, cutting the butter in until you see little tiny pea-sized(or smaller)bits of butter throughout your dry ingredients. Transfer dry ingredient and butter mixture into a large bowl. Set aside.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3. In a separate bowl, whisk together the strawberry preserves and the heavy cream.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4. Make a well in your dry ingredient and butter mixture. Pour in the Heavy cream, Strawberry preserve mixture and Fresh strawberries. Stir just until your dough comes together. (Add more heavy cream a tiny bit at a time if the dough seems too dry.) Don't overwork your dough!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">5. Sprinkle your counter top with a bit of flour and form your dough into a flat disk (about 1 inch tall and 8 inches in diameter). Use a large knife or a bench scraper to section the dough into 12 "pizza pie" slices.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">6. Place slices on a parchment lined baking sheet and bake for 20 min. or until you see the edges of your scones turning a beautiful golden brown.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">7. While the scones are cooling, measure out 1 C. of Powdered sugar in a medium bowl and set aside. Whisk together the strawberry preserves,lemon juice, and the milk. Then whisk the strawberry and lemon juice mixture into the powdered sugar. Drizzle scones with your glaze.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">8. Stuff your face with these yummy beauties!! </span></div>
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Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com0tag:blogger.com,1999:blog-7277371523886502465.post-86173758455615581272014-04-01T13:43:00.000-07:002014-04-01T14:47:16.978-07:00Banana Bread Breakfast<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">It was a</span></div>
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<span style="font-family: Courier New, Courier, monospace;">banana-bread-for-breakfast-and-look-at-pretty-cakes-on-Pinterest</span></div>
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<span style="font-family: Courier New, Courier, monospace;">kind of morning...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIriDJGFzhHkYAaU0Lir-WlPdll4byltC1mH2Ts2GnkAJF3PZUj97Rb-FRvbK_GleWSzAhTTBLy-kUg1fGSYmCN3FKkAkWL45TW4vAQ6pi0KmAM7RF77tjjsXQf05Fu29V6FG52V1e_6o/s1600/Banana+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIriDJGFzhHkYAaU0Lir-WlPdll4byltC1mH2Ts2GnkAJF3PZUj97Rb-FRvbK_GleWSzAhTTBLy-kUg1fGSYmCN3FKkAkWL45TW4vAQ6pi0KmAM7RF77tjjsXQf05Fu29V6FG52V1e_6o/s1600/Banana+bread.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">(A little whipped cream never hurt anybody, right? Right.)</span><br />
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<span style="font-family: Courier New, Courier, monospace;">And I may or may not have had it for lunch as well... </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Want a recipe for the PERFECT banana bread recipe??!! Yes, I know you do.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">I got this recipe from the FABULOUS Kelsey Nixon. I got to meet her at her book signing and she is just so awesome. So sweet, so down-to-earth, so helpful.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu9HDxQCQM6LDQaTdExTLTmrek2oOH4GalGHd3P6oTXUmsEZsqciBD7hHkC_wWzEZOi4uLd5n-tvKVMVJ_4-UEPwY4Od85ZApfJxZ3LmLvDYThg_gkIObudOZ8II64JJMW6px3zpchGyI/s1600/photo+(22).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu9HDxQCQM6LDQaTdExTLTmrek2oOH4GalGHd3P6oTXUmsEZsqciBD7hHkC_wWzEZOi4uLd5n-tvKVMVJ_4-UEPwY4Od85ZApfJxZ3LmLvDYThg_gkIObudOZ8II64JJMW6px3zpchGyI/s1600/photo+(22).JPG" height="640" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">The book is absolutely perfect. I bought her new book 'Kitchen Confidence' and I have not put it down! No joke, it's in my hands every day! I'm so in love with this book. You have to get it. I've already made so many home-run recipes from this book. She is genius. She does a fabulous job at teaching you HOW to cook and bake. Go buy it today so that you can eat this yummy banana bread for breakfast lunch and dinner too.</span><br />
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Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com0tag:blogger.com,1999:blog-7277371523886502465.post-68024921348897231102014-03-17T13:05:00.001-07:002014-03-26T07:56:14.228-07:00Irish Creme Chocolate Caramel Cupcakes!<div style="text-align: center;">
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Irish is in my blood. Literally. And I love it. My great, great, Grandmother, Margaret McCleve Hancock immigrated here from Ireland with her parents and her siblings in 1856 in the pursuit of religious freedom. (Read her full story at the bottom of this post)</div>
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<b>Represent!</b><br />
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In honor of St. Patrick's Day and my Irish heritage, I've created a fabulous cupcake so that we may all enjoy a little taste of Ireland today. </div>
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Get ready for a <b><span style="font-size: large;">Irish Creme Chocolate Caramel Cupcake</span></b> that will knock your socks off and spread Happy St. Patty's Day cheer to all!<br />
The cake is super moist and the Irish Creme flavor is so creamy and hazel-nutty and just so divine.<br />
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We are cheating today and doing an enhanced box mix! Easy and Yummy! </div>
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<u><b><span style="font-size: large;">(Easy) Chocolate Cake:</span></b></u><br />
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<u><b>Ingredients:</b></u> </div>
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1 box of Triple Chocolate Fudge cake mix</div>
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1 sm. package of Instant Chocolate Pudding mix</div>
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1 C. Sour Creme</div>
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1/2 C. Irish Creme Coffee Creamer </div>
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1/2 C. Vegetable Oil</div>
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4 eggs</div>
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<u><b>Directions:</b></u> </div>
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1. Pre-heat oven to 350 degrees. </div>
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2. Combine all ingredients in a large mixing bowl and mix until well combined. </div>
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3. Pour into 24 cupcake liners and bake for 16 min.</div>
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4. When the cupcakes are done, take them out of the cupcake pan so that they stop cooking.</div>
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5. Let cool completely</div>
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<b><u><span style="font-size: large;">Irish Cream Buttercream:</span></u></b></div>
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5 C. Powdered Sugar - Sifted</div>
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1 C. Unsalted Butter - Completely Room Temp</div>
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1/2 C. (minus 2 Tbs) Cold Irish Cream Coffee Creamer</div>
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1 Tsp. Vanilla<br />
1/4 tsp. Kosher Salt<br />
1/2 tsp. Butter Rum Extract OR 1 tsp. Hazelnut Extract</div>
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<u><b>Directions:</b></u> </div>
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1. Beat butter in an electric mixer until nice and creamy. </div>
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2. Slowly add in the sifted powdered sugar a little at a time, allowing it to incorporate between each addition. </div>
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3. When all the powdered sugar is incorporated, add the Irish Cream Coffee Creamer and whip, starting on low and working your way to high, until it is light and fluffy (about 2 min.) </div>
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<span style="font-size: large;"><u><b>Ganache:</b></u> </span></div>
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<u><b>Ingredients:</b></u> </div>
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1 C. Good quality semi sweet chocolate, chopped </div>
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2 Tbs. Unsalted butter - Room temp</div>
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1/2 C. Irish Coffee Creamer</div>
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<b><u>Directions:</u></b></div>
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1. Place chocolate in a large bowl and add butter.</div>
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2. In a small saucepan, bring the Irish Coffee Creamer to a simmer (Do not scald creamer)</div>
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3. Once the Coffee Creamer has come to a simmer, pour over chocolate and let sit for 30 seconds.</div>
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4. Stir with a wisk until everything is incorporated well. </div>
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5. Let Ganache come to room temp before you drizzle it over the cupcakes. You don't want it warm at all or it will melt the buttercream.</div>
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<b><u><span style="font-size: large;">To Decorate the Cupcakes:</span></u></b></div>
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Core a hole in the top of each cupcake. Fit a pastry bag with your choice of caramel or ganache filling. (If you don't want to core cupcakes, fit your filling pastry bag with an eclair tip). Fill a pastry bag fitted with the piping tip of your choice and pipe buttercream onto cooled cupcakes. </div>
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Drizzle Ganache and store-bought (or home-made is even better) Caramel onto iced cupcakes.<br />
Sprinkle with gold confetti sprinkles and enjoy!</div>
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For my family: Here is Margaret McCleve's Story down below:<br />
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<span style="background-color: #eeeeee; background-position: initial initial; background-repeat: initial initial; color: #555555;"><span style="font-family: Georgia, Times New Roman, serif;">Taken from familysearch.org website: (Contributed by Dixie
H. Krauss)<o:p></o:p></span></span></div>
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<span style="background-color: #eeeeee; background-position: initial initial; background-repeat: initial initial; color: #555555;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="background-color: #eeeeee; background-position: initial initial; background-repeat: initial initial; color: #555555;"><span style="font-family: Georgia, Times New Roman, serif;">Margaret’s childhood… </span></span></div>
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<span style="background-color: #eeeeee; background-position: initial initial; background-repeat: initial initial; color: #555555;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="background-color: #eeeeee; background-position: initial initial; background-repeat: initial initial; color: #555555;"><span style="font-family: Georgia, Times New Roman, serif;">Margaret McCleve, daughter of John
McCleve Jr. and Nancy Jane McFerren, was born in Belfast, Ireland, on September
17, 1838. She was the third of ten children. Her father was one of the
caretakers of a large estate situated near the ocean. Margaret spent a happy
childhood roaming the beautiful grounds and enjoying the nearby sandy beach.
These pleasant memories sustained her through the trials in the years to follow.
When her parents joined the Church of Jesus Christ of Latter-day Saints,
persecution followed. Margaret and three of her sisters were baptized August
26, 1850, in the Irish Sea after dark. Her parents finally took their family to
America for religious freedom. Margaret’s two older sisters went first; then
the rest of the family followed. They landed in Boston, Massachusetts, on May
23, 1856; then traveled by rail to Iowa City, Iowa. There they joined the
second handcart company and started for Zion on June 11, 1856. When only
seventeen years old, Margaret walked 1300 miles across the plains pushing the
back of the handcart. She also helped care for her sick baby brother and shared
her small portion of food with him. Margaret’s dear father succumbed to the hardships
of the trek just two days from their destination. The fatherless family arrived
in the Salt Lake Valley on September 26, 1856.<o:p></o:p></span></span></div>
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<span style="background-color: #eeeeee; background-position: initial initial; background-repeat: initial initial; color: #555555;"><span style="font-family: Georgia, Times New Roman, serif;">Marriage and family…<o:p></o:p></span></span></div>
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<span style="background-color: #eeeeee; background-position: initial initial; background-repeat: initial initial; color: #555555;"><span style="font-family: Georgia, Times New Roman, serif;">Margaret’s mother moved the family to Payson, Utah, and remarried the following year. Mosiah Lyman Hancock met Margaret in nearby Spanish Fork. As she arose from her chair to shake hands with him, he heard a voice say, “Mosiah, behold your wife.” They were married on January 9, 1857.</span></span></div>
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<span style="background-color: #eeeeee; background-position: initial initial; background-repeat: initial initial; color: #555555;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="background-color: #eeeeee; background-position: initial initial; background-repeat: initial initial; color: #555555;"><span style="font-family: Georgia, Times New Roman, serif;">Tribute to Margaret… </span></span></div>
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<span style="background-color: #eeeeee; background-position: initial initial; background-repeat: initial initial; color: #555555;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="background-color: #eeeeee; background-position: initial initial; background-repeat: initial initial; color: #555555;"><span style="font-family: Georgia, Times New Roman, serif;">She was a natural born nurse and an
excellent midwife, delivering over 1500 babies into this world. Her interest in
these children continued, and she claimed them as her own. “Though her trials
were many, she was always firm in her faith and found comfort in bringing
comfort to others. She had a very kind and sympathetic nature, charitable to
those in need or in trouble. She was loved and trusted by all who knew her. It
can truly be said of her that the world was a better place by her having lived
in it.” —Rhoda P. J. Wakefield, granddaughter.<o:p></o:p></span></span></div>
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Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com1tag:blogger.com,1999:blog-7277371523886502465.post-90387750893381607342014-03-12T20:53:00.000-07:002017-01-14T16:38:16.599-08:00Frenchy Cakes and some Pink & Gold!<div style="text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace;">Here are some French-Bakery Inspired Cakes that I was able to create for the Lovely Loralee Lewis. I love when she needs a cake (or 3) because I LOVE her style! We get eachother. ;)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVb_WJaXd9BDCK9WwVfs9tyGM-sgWNwGlCbwgLap5LIwJzDFPcFXwFJIlei8Sye9eXzPgD_-wLIi11KWYViXVeYjc50LXI6BTT-VkmmUn8dZ49PWWTklVG2xZK_0zPS5rFdP1E4O_lRA/s1600/French+Cakes+Yellow+Green+Gold.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVb_WJaXd9BDCK9WwVfs9tyGM-sgWNwGlCbwgLap5LIwJzDFPcFXwFJIlei8Sye9eXzPgD_-wLIi11KWYViXVeYjc50LXI6BTT-VkmmUn8dZ49PWWTklVG2xZK_0zPS5rFdP1E4O_lRA/s640/French+Cakes+Yellow+Green+Gold.jpg" width="640" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">This cake is not so "French" but I was honored to create this pink and gold wedding cake for a magazine photo shoot a while ago. It was so fun and the talented photographer styled it so beautifully!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuBhUrtU5PlsTPUvx3VtEuMs8OyH6DM6CBki5gsb2EuwGRTI17y09nELQzYVOmlDNiq_eP6uA8hXVh6Sv45ZzO1EgEhY5e1b-Xfi9h_a4_5_nWrkdwu4eQnpN-Ez0y_ytAF6Ej2ppo8Y/s1600/Pink+and+gold+wedding+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuBhUrtU5PlsTPUvx3VtEuMs8OyH6DM6CBki5gsb2EuwGRTI17y09nELQzYVOmlDNiq_eP6uA8hXVh6Sv45ZzO1EgEhY5e1b-Xfi9h_a4_5_nWrkdwu4eQnpN-Ez0y_ytAF6Ej2ppo8Y/s640/Pink+and+gold+wedding+cake.jpg" width="424" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com0tag:blogger.com,1999:blog-7277371523886502465.post-67955453079997988592014-03-12T08:36:00.005-07:002014-03-12T08:36:47.580-07:00COME SAY HI!!<div style="text-align: center;">
COME SAY HI this Saturday (the 15th)! I have been invited by the International Cake Exploration Societe to be a guest demonstrator at their annual "Day of Sharing" at Baker's C & C in Murray, UT. Please come by and say hi! There will be lots of learning and some hands-on classes. The fee is $25.00 and lunch is included! Call today to reserve your spot!</div>
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Anonymoushttp://www.blogger.com/profile/11635336384296487962noreply@blogger.com2tag:blogger.com,1999:blog-7277371523886502465.post-70278002275249035432014-03-07T11:50:00.002-08:002014-03-11T15:11:15.490-07:00Grandma's Lemon Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZQEZZtxIf-9mPGoMTEdaYGG_GvZ5fTKzs_KZtcIw3lyYp3preZThkk7S1KISLtt50dZ8IG3hNu-hq5RVvnlLFRb0TTrH19zdHj2_l3xi4hE5YdPMhEAYY_zFDbVCauDgKr1SZOumsFIg/s1600/Lemon+cake+blog+post+193.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZQEZZtxIf-9mPGoMTEdaYGG_GvZ5fTKzs_KZtcIw3lyYp3preZThkk7S1KISLtt50dZ8IG3hNu-hq5RVvnlLFRb0TTrH19zdHj2_l3xi4hE5YdPMhEAYY_zFDbVCauDgKr1SZOumsFIg/s1600/Lemon+cake+blog+post+193.jpg" height="640" width="426" /></a></div>
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To see me share this story and demo how to make this cake, click here:</div>
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<a href="http://studio5.ksl.com/?nid=126&sid=28959372" target="_blank">http://studio5.ksl.com/?nid=126&sid=28959372</a> </div>
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This is such a special post for me. Everyone that knows me knows that I am such a sap when it comes my family and my family history. I think I get my love of family history from my sweet, beautiful, super intelligent sister, Rebecca. She is a certified genealogist and she knows my heart. For Christmas last year, she sent me this beautiful, original, hand written recipe from my 4th great grandmother, Cynthia Abbot Fife. When I opened it, I just lost it. I went into the "ugly cry". I was so overcome with emotion when I saw the words "Lemon Cake" and the photo of my Grandmother. I live for those connections to my family and this did not disappoint. It was so fun learning more about her through the baking process.<br />
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What a beautiful addition to my kitchen! Thank you sister; I just love you. ;)</div>
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<span style="text-align: start;">My sister, being the amazing, impeccable family record keeper that she is, even included this little bio on the back of the frame: </span></div>
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I was beyond excited to get in the kitchen and taste this Lemon Cake. In order to get the full effect of this cake, I made the cake, put the kids to bed, poured myself a cup of herbal tea and sat myself down to watch some Downton Abbey!! It was so fun. I know it sounds silly but it really helped me connect with her time period (even though the dates are about 20 years off. ;) </div>
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It had a delightful, crumbly and dense texture. Almost like a scone! </div>
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Keep scrolling for the recipe as well as how I altered the recipe. :)</div>
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<b>Grandma most likely baked this cake in a regular cake pan or "tin" as she called it. The bunt pan tends to have a crust that is too hard on it. The cake baked in the regular cake pan has a better texture, I think. I also think that the cake slice that comes from the cake pan is probably more authentic to what might have been on the plate that she served her guests. </b></div>
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Old Fashion Lemon Cake Recipe for the "Purist":</div>
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<span style="font-family: Georgia, Times New Roman, serif;">I C. Butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 C. White sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 eggs (separated) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 C. Flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp. soda (baking soda) dissolved in milk.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 C. Sour Milk (you can make sour milk by adding a Tablespoon of lemon juice to one cup of milk. Let it set for at least 5 min.)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 lemons, grate the rind and squeeze in (a) little juice.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Directions:</u> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Beat the whites separate. Put in last before the flour. Bake in tins half hour.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">*These were the only directions on her hand-written recipe so I will elaborate: ;) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1. Pre-heat oven to 350 degrees. *The original recipe does not specify a temperature to bake the cake. The ovens in the late 1890's were pretty complicated. I guessed and set my oven to 350 and it turned out great. :)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2. Separate egg whites from yolks. Set the egg yolks aside. Whip the egg whites until soft peaks form. Set aside. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3. Beat butter and sugar together until soft, fluffy and lighter in color.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4. Add the egg yolks into the butter and sugar mixture, one at a time until well incorporated. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5. Add in the lemon zest and juice. Stir until combined. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6. Dissolve the baking soda in the sour milk. Set aside.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">7. Add in the flour and the sour milk alternating between the two, mixing well between each addition, starting and ending with the flour. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">8. Gently fold in the whipped eggs whites just until incorporated. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">9. Butter and flour two 9" cake pans. Divide batter evenly between the two pans, leaving at least a 2" of space from the top of the pans. Do not over-fill. Bake at 350 for about 30 min. </span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><u><br /></u></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><u>Here is the recipe with my alterations highlighted in red (for those that like light, fluffy cake):</u> </span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Lighter Lemon Cake: </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I C. Butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 C. White sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 eggs (separated) </span></div>
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<span style="color: red; font-family: Georgia, Times New Roman, serif;">1 tsp. Vanilla (*Vanilla was a luxury ingredient in the late 1890's. It is the most expensive spice right after saffron.)</span></div>
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<span style="color: red; font-family: Georgia, Times New Roman, serif;">3 C. Flour (I took out 2 whole cups!!)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: red;">1 tsp. Kosher Salt</span><span style="color: red;"><br /></span></span></div>
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<span style="color: red; font-family: Georgia, Times New Roman, serif;">1 tsp. Baking soda (To make it light and fluffy.)</span></div>
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<span style="color: red; font-family: Georgia, Times New Roman, serif;">1 tsp. Baking Powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 C. Sour Milk (You can make sour milk by adding a Tablespoon of lemon juice to one cup of milk. Let it set for at least 5 min.)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp. Soda (baking soda) disolved in milk.</span></div>
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<span style="color: red; font-family: Georgia, Times New Roman, serif;">2 lemons, grate the rind and squeeze in the juice of one lemon.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Directions</u>: </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1. Pre-heat oven to 350 degrees.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2. Separate egg whites from yolks. Set the egg yolks aside. Whip the egg whites until soft peaks form. Set aside. </span></div>
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<span style="color: black; font-family: Georgia, Times New Roman, serif;">3. Beat butter and sugar together until soft, fluffy and lighter in color.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4. Add the egg yolks into the butter and sugar mixture, one at a time until well incorporated. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5. Add in the lemon zest, lemon juice<span style="color: red;"> and vanilla</span>. Stir until combined. </span></div>
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<span style="color: red; font-family: Georgia, Times New Roman, serif;">6. In a separate bowl, sift the flour and add the salt and baking soda.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">7. Add in the flour mixture and the sour milk alternating between the two, mixing well between each addition, starting and ending with the flour. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">8. Gently fold in the whipped eggs whites just until incorporated. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">9. Butter and flour two 9" cake pans. Divide batter evenly between the two pans, leaving at least a 2" of space from the top of the pans. Do not over-fill. Bake at 350 for about 30 min. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Happy Caking everyone!! Enjoy! (And watch some Downton Abbey. I promise it will taste better if you do. ;)</span></div>
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