Tea Party Baby Shower

I was given the honor of doing my sister's baby shower this weekend in Feb.  I had so much fun designing the set up, planning the menu, and baking everything. 
I had four different areas for the Tea Party:
The opening presents area: With the help of my Grandma Suzi I made month by month bibs and we used those for the garland. 

 

The Sign a diaper/ favors table:  I made a basket with a sign that read "Late Night Diapers, for mommy only"  the guests where to write messages to the mommy-to-be on the diapers.  The favors where little bottles filled with candy and tea pot/ tea cup sugar cookies.

 

 

 

Also to greet everyone there are a very cute Diaper wreath hanging on the front door.

 

The Tea area:  We had a variety of different teas, along with coffee and water.  We asked the guests to bring their own tea cups and saucers.

 

 Then of course we had a wonderful set up of treats and healthy goodies.  For Healthy treats we served: Three kinds of tea sandwiches, fruit and cheese tray, baked brae, and crackers.  For treats we served: brownie bits, mini fruit pizzas, cookie truffles, cheesecake shots, dark choc. raspberry macaroons, and cake.

 

 

I was so blessed to plan and host this baby shower.  May the Lord bless my sister and Hubby with their newest addition to their family.  I know that Kylie will have a very loving home to grow into, I mean how could she not look at her mother.....

 





Sesame Street Birthday

A sweet little man by the name of Levi just turned the BIG 1.  His party was of course Sesame Street.

I got to make all the big yummy treats, so I had to become close friends with Elmo, Big Bird, and Cookie Monster in order to get them to the party on time.

Elmo Cake pops:  I used an orange jelly bean for the nose,  candy eyes, and  milk choc. & red melting choc. for the fir.

 

 

Cupcakes:  Carrot cake and Banana Cream

 

Big Bird-  Yellow frosting (tip 104), candy corn (for the beak), mini marshmallows (eyes)

Elmo-  Red frosting (tip 21), mini marshmallows (eyes), 1/2 Oreo side (mouth)

Cookie Monster- Blue frosting (tip 199), 1/2 choc. chip cookie (mouth), mini marshmallows (eyes)

 

 

 

Cake: yellow and chocolate cake filled with strawberries and blueberries // Butter cream frosting

 

Use the same frosting tips used for the cupcakes.  For the eyes I used a white choc. melting chip.  Elmo's nose 1/2 large marshmallow, Big Bird's Nose fondant.

The sign is fondant covered gram crackers

 

 

 

 



 



Peppermint Cheesecake cake

Ok who does not like Cheesecake??  But what about Cheesecake inside a normal cake?  For my little girls birthday party I did a red velvet Cheesecake cake but this peppermint cheesecake cake is 10x better!!  You will want to make this cake when you want to impress someone or just show someone how much you love them!!  Do not allow the fancy frosting work fool you into thinking that is way to hard for me, you can do anything with a little patience.

For the Cheesecake:
16 Oz cream cheese, at room temp.
3/4 cups granulated sugar
2 eggs, at room temp.
1/2 cup heavy cream
1/2 tablespoon vanilla extract
1/2 cup crushed peppermint candies, make sure you crush them well

For the Cake:
White cake box mix (follow directions0
Add 1/2 cup sour cream
Add 1 teaspoon vanilla

For the Frosting: Butter Cream
2 cups unsalted butter
8 cups powder sugar shifted
2 teaspoons mint extract
3-6 tablespoons heavy whipping cream

Make the Cheesecake First: Preheat Oven 350
Pan Needed: You want to bake cake and cheesecake in the same size pan so everything is uniform.  Spray the bottom of the pan and add a wax paper circle.
1.  Put cream cheese and sugar into the mixer and mix until smooth about 3 minutes.  Add one egg at a time while mixing. (make sure to scrape down sides through out the processes)
2.  Add the heavy cream and vanilla and mix until well combined.
3.  Next you will need to add the peppermint candy but do not use the mixer.  Use a spatula to fold in the candies.   You will need to bake two circles of cheesecake so make sure you measure to have an equal amount in each pan.
4.  Put the cake pans into a casserole dish and fill the bottom of the casserole with water to have a water bath.  Place into the oven and bake for 44-50 minutes.
5.  Remove from water bath and allow to cool...then turn pan over onto a cookie sheet with wax paper to cover.  Put in fridge to help set up more before building the cake

Make the Cake:  Preheat Oven to 350
Mix the cake mix as the box directed, just add the sour cream and vanilla.  Bake in the same size round pans as the cheesecakes.  You will need three layers of cake for this cake, plan out well.

Make Frosting:
1.  Using an electric mixer beat the unsalted butter allow until whipped extra creamy.
2.  Put a towel around the mixer to help prevent a huge mess as you add the Shifted powder sugar
3.  Add the mint extract and Heavy cream when you are half way through your powder sugar
4.  Once everything is in the mixer allow it to mix for another three or four minutes, this helps get bubbles out of the frosting.

BUILDING:
1.  Cake for the first layer, trim off the top to make it level.  Then add a layer of cheesecake.
2.  Next layer of cake trim first and then add...repeat step one.
3.  The top layer will end up as cake but after you trim it, put the trim side down.  This will help keep the top of the cake level.  Take a smooth knife and level the sides of the whole cake as you see in the picture below.

4.  Set in the fridge to help the cake to settle, at least 30 minutes.

Time to Frost:
1.  First you want to cover whole cake with a thin layer of frosting.  Make sure it is level all around.
2.  If you want to have the red color then put some frosting in a bowl and mix in food coloring.
3.  Add White and colored frosting into gallon zip lock bags.
4.  You will want to make a column of white frosting, make dime size circles.
5.  Use the end of a flat spatula, press in the middle of one circle and spread. 

6.  Repeat all the way around the cake and also do on the top of the cake.  Then top cake with Peppermint candies and shaved white chocolate.

Lovely!!

Toasted Coconut/Lemon Cake

I was asked to make a cake for a grandmother who was turning 70.  I try to ask questions to get to know the person the cake is for so that I can make and create the best for each person.  This grandmother likes coconut so this cake was what I put together for her. The flavor of toasted coconut and lemon custard turned out to be so yummy.  If you are going for a grown-up flavor I suggest you give this cake a try!!

Cake:

• 1 cup (2 sticks) butter, at room temperature
• 2 cups sugar
• 4 eggs
• 3 cups sifted self-rising flour
• 1 cup unsweetened coconut milk
• 1 teaspoon pure vanilla extract

Directions:  Oven 350 degrees

 

1)  Cream butter until fluffy then add sugar mix for about one minute.

2)  Add eggs one at a time and mix well

3)  Flour and Milk add back and forth then finish with the Vanilla

 

You will want to bake three round cakes.  Bake cake for 15-20 minutes.

 

Filling:

Lemon custard (I got mine in a can because I was on a major deadline.  It was a pie filling.)

Shredded Coconut  ( Put coconut on a cookie sheet and toast under low broil.  Watch carefully it will burn fast!)

 

Frosting:  Butter cream

1 cup Unsalted butter, softened
1/8 teaspoon salt
1 teaspoon vanilla
4 cups Powder sugar, shifted
1/4 cup heavy cream, add 1 tablespoon at a time

 

Putting cake together:

1)  Bottom layer of cake (carve off the top to make flat)  Pipe frosting around the edge of the top of the cake.  Fill in the center with the Lemon custard then sprinkle a handful of toasted coconut on top.

2)  Second layer of cake cut off top and put cut top down onto the cake in progress.

3)  Repeat: Pipe frosting around the edge of the top of the cake. Fill in the center with the Lemon custard then sprinkle a handful of toasted coconut on top.

4)  Last layer of cake trim off top of the cake and put cut top down.

5) Frost cake as you wish and add more toasted Coconut around the sides of the cake.