Lemon Meringue

Lemon Meringue Cupcake

Cake
Duncan Hines Yellow Cake mix

Filling
Jell-O lemon pudding mix

Frosting
Wilton Meringue topping mix

Instructions
Prepare cupcakes per package instructions.  While cake is baking make cook and serve lemon filling - use pie filing instructions.  Allow both cake and pie filling to cool.

Using a cupcake filling tool or a spoon, scoop out the center of the cupcake.  Fill with lemon pie filling.

Top cupcake with a spoonful of meringue.

Toasting meringue
Method 1 - using a kitchen torch lightly torch the top of each cupcake until golden
Method 2 - put oven on broil.  Top all cupcakes with meringue and place the cupcakes on a baking sheet.  Place cupcakes in oven for 1-2 minutes until meringue is slightly golden.

Keep refrigeratorated until serving.

Peacock Themed Wedding

This was the very first wedding that I made all of the desserts for.

Cake - yellow coconut cake with rasperry cream filling and a butter cream frosting

cupcakes

Pink - yellow cupcakes with buttercream frosting
Purple - red velvet with cream cheese frosting
White - coconut cake with buttercream frosting and coconut
Chocolate - chocolate cake with chocolate buttercream frosting

Nautical Baby Shower Cake

Chocolate cake with buttercream frosting

Baby Shower Cake

Sometimes you just need to have fun with fondant.

Baby Shower Cake

Cake - chocolate
Frosting - vanilla butter cream
Fondant - wilton pre-made

Fondant can be tricky to work with.  I've made it from scratch before but sometimes the packaged works a little better - especially if the cake is not going to be kept in the refrigerator.

Fondant tips
- fondant rollers, cutters, and mats are worth the investment.  Specifically, the fondant roller.
- if using packaged fondant, be sure to knead it until it's soft
- use powdered sugar on your flat surface when rolling out the fondant to prevent sticking
- regular cookie cutters can be used to make designs
- to get the fondant to layer (like the blocks) use a little bit of water to dampen the cut out
- once a cut out is stuck onto the cake you can move it, just re-wet and re-stick.  If you use packaged fondant the color shouldn't run, however, with homemade fondant you may end up with a little discoloration
- don't expect it to turn out perfect on the first attempt (or the second, or the third...)

German Chocolate Cupcake

Chocolate Cake

I personally like the recipe from the Hershey's Cocoa Powder box.  Or check out: http://www.hersheys.com/pure-recipes/details.aspx?id=184&name=HERSHEY'S

This is a pretty dense cake.  A favorite with my family, but certainly a heavy, rich cake.

Chocolate Frosting

Chocolate Butter Cream.

For this cupcake I use the recipe from the Hershey Cocoa Powder box.  It's really creamy and rich, perfect for this decadent cupcake.

Coconut Topping

1/4 cup (4 tbs) of butter or margarine
1/4 cup brown sugar
1/4 cup pecans
1/2 cup flaked coconut

In a small sauce pan stir brown sugar and margarine over low heat until melted.  Add coconut and pecans and stir until thoroughly mixed.

Decorating

Using a Wilton #1M decorating tip, start at the edge of the cupcakes and make a ring, leaving space for the Coconut Topping.  Spoon coconut topping on cupcake

Apple Pie

Apple pie has always been a fall favorite, and fortunately it's not all that difficult to make.

Preheat oven to 425

Filling
6 cups (about 7-8) apple sliced (Spies, Rome, and Empire apples work best)
3/4 sugar
1/4 cup flour
1 tsp nutmeg
2 tsp cinnamon

Peel apples, core and slice.  Put in large bowl.  In separate bowl combine sugar, flour, nutmeg, and cinnamon.  Pour onto apples, mix and set aside.

Cinnamon Crust
2 cups all purpose flour
2/3 + 2 tbs Crisco solid
1/2 tsp salt
1 tsp cinnamon
5-6 tablespoons cold water

Step 1. In large bowl combine flour and salt.  Add crisco.  Using a pastry blender, mix until pea sized particles form.  Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1-2 tablespoons can be added if necessary). 

Step 2. Gather pastry in a bowl; divide in half; shape into flattened rounds on a clean, lightly floured pastry mat or counter top.  Using a flour covered rolling pin, roll pastry 2 inches larger than inverted pie plate.  Once desired size is rolled, place rolling pin on one side of the flattened round and roll part of the pastry up so that the pastry crust hangs about evenly on either side of the rolling pin, then unroll into pie pan. 

Step 3. Press pastry firmly into pie pan. 

Step 4. Pour filling into pastry lined pie plate.  Repeat Step 2 with second ball of dough.  Place upper crust on top of filling.  Cut slits so steam can escape.

Step 5. Trim overhanging edge of pastry 1 inch from the rim of the plate.  Fold and roll top edge under lower edge, pressing on rim to seal; flute.  Cover edge with aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.

Step 6. Bake for 40-50 minutes.  Be sure to remove foil during last 15 minutes of baking.  Crust should be slightly brown and juice will begin to bubble through the slits in the top crust. 

Allow to cool on a wire rack.

Chocolate Hazelnut Cupcakes

Cake
Chocolate Hazelnut

I'm a fan of the recipe on the back of the Hershey's cocoa powder box.  The only change I made was by adding about 1/2 cup of ground hazelnuts to the batter.

Frosting
Chocolate hazelnut

I also used the recipe on the back of the Hershey's cocoa powder box.  The big change - I replaced one tablespoon of milk with hazelnut flavoring (the kind you put in coffee).

Decorating
Using Wilton decorating tip 1M, swirl the frosting onto the cupcake starting with the outer edge working towards the middle.  Top with toffee pieces.