So remember the Parry Gripp birthday party? To go with the theme we made themed cookies– Neon Pegasus and Space Unicorn.
I used the same cutter for both– a unicorn cutter– and made a few adjustments for the pegasus cookies, cutting off the horn and adding a wedge-shaped piece of dough for a wing. My standard chocolate cutout recipe worked out fine– the slight spreading made the cookies less prone to breakage anyway.
I mixed up a batch of glaze icing to decorate with, separating out a portion to stir in some cocoa and black food coloring to make the dark chocolate glaze for the pegasus cookies. The rest got tinted in small batches to make all of the colors. A single batch of glaze icing was enough to cover 28 cookies with some to spare.
I accented the icing with some edible glitter– also for the space unicorn helmets I mixed some silver luster dust with vodka and painted them for some extra shimmer.
These weren’t perfect replicas, and the piping wasn’t the neatest, but they were at least recognizable and pretty cute!
The other day I was reading my daughter a bedtime story that had a particularly tasty-sounding description of brunch, featuring fluffy omelettes and sugar-dusted donuts. For some reason the latter caught her attention, and before I knew it I was promising to make sugar-dusted donuts of our very own!
Of course, I really don’t like the hassle of deep-frying, but I find baked cake-style donuts to be not particularly donut-y, so I searched the internet for a recipe for yeast-raised baked donuts. Preferably with a minimum of kneading, because I didn’t want to have to break out the stand mixer. Eventually I found one that looked pretty good— it had a two-stage rise, one at room temp and one overnight in the fridge, and could be baked up in the morning. Reviews were decent. So I gave it a shot.
Okay, so first things first– I’ve got to admit that these are a shameless cheat. They’re technically my Pumpkin Pecan Chip muffins with frosting, not cupcakes. But really, once you’ve added white chocolate chips to muffins, they basically become cupcakes by another name anyway, right? And the topping makes all the difference, I promise you!
To take these muffins over the top into cupcake territory, slather them with a brown sugar/cream cheese frosting, then top them with candied ginger and toasted pecans. The combination is amazing– creamy, crunchy, spicy, and everything you’d want in an autumn dessert!
Remember all of the candied lemon peel I had left over from my lemonade concentrate? I had to do something with it, so I decided to bake cake. Cake is always the answer. I decided to go with a pound cake, because I figured that the crumb would need to be fairly dense in order to support the chewy chunks of peel. And what’s a lemon cake without a lemon syrup to soak it in? And a glaze? Talk about gilding the lily…
The finished cake is incredibly moist and tender, and the syrup and glaze combine for a slightly crackly outer crust that immediately gives way to a melt-in-your-mouth icing, full of lemon flavor. While the cake doesn’t slice neatly– too soft and moist– it’s really delicious, and even better the day after it’s baked. Plus, due to the moisture and the glaze it’ll keep, uncovered at room temperature, for at least three days without drying out. Probably longer, but I didn’t have any left to check after three days!
I’m a sucker for pastry, especially at breakfast, so when I came across this recipe for King Arthur Flour’s Almond Puff Loaf, which promised a delicious, multi-layered pastry in only a few simple steps, I knew I’d have to try it out. It starts with a base that’s halfway between a biscuit and a pie crust, and it’s topped with choux paste to provide some serious puff. The process reminded me a little of the Gateau St. Honoré, but the finished product was very different– probably because of the different ingredient proportions.
I also decided to add a layer of almond paste between the two doughs, to really amp up the almond flavor– I would highly recommend it to anyone seeking to try this recipe, along with using apricot jam, which pairs perfectly with the almond.
Okay, I admit that this isn’t really a project. It’s too easy to count as a project. But the results are tasty, and I learned something useful, so I’m posting about it anyway.
The other day I got out a can of refrigerated crescent roll dough and the half-can of raspberry pie filling I had left over from my “Raspberry Swiss No-Meringue Buttercream” (wow, that’s a mouthful), and put them together to make some breakfast rolls. Simplest thing ever– just plop a generous spoonful of pie filling onto the dough, roll it up, and bake until golden brown. Top with a drizzle of powdered sugar glaze and voila– something tasty.
So far you’ve seen the progress photos for my daughter’s Birthday Princess dress, but what’s a princess party without a castle cake? I knew I had to make one, so I started collecting fondant cutters and images of pretty cakes several months before they’d actually be needed.
After much vacillating I decided to make it a two-tier round cake with two towers at the base and three on the top tier. Since there was plenty of leftover cake last year, I kept the same sized pans as before– 7″ on the bottom (three layers) and 5″ on the top (two layers). Color scheme would be white, pink, and purple, and I’d decorate it with climbing roses and lacy crenellations.
Fair warning, this is not a tutorial post– the process was so involved that I just couldn’t take the time to get pictures of every step and post recipes and instructions for all of the components. I may do individual posts on some of the techniques, though. So for now just sit back and enjoy the pictures and general instruction summary!