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.



Pumpkin Patch Sugar Cookies

Spritz sugar cookies were a holiday staple at my house growing up.  Although the original recipe calls for a cookie press and sprinkles, I have always rolled them out and decorated them with icing. 


Spritz Cookie Dough
3 1/2 cups flour
1 tsp baking powder
1 1/2 cups margarine (3 sticks)
1 cup sugar
1 tsp vanilla

Preheat oven to 400

Stir together flour and baking powder.  Set aside.

In a large bowl, beat butter or margarine for 30 seconds.  Add sugar and beat until fluffy.  Add egg and vanilla; beat well.  Gradually add dry ingredients (about 1/2 a cup at a time) beating well after each addition.  Mix until blended.

Do not chill dough.

Sprinkle flour on a surface (counter top).  Divide dough in half.  Ball half of the dough, press flat between your hands, dust with flour on both sides and then using a rolling pin, roll dough until it is about 1/4 - 1/2 inch thick.  Use cookie cutters and put cookies on a baking sheet.  Add leftover dough to remaining dough in bowl and repeat until all dough has been used.

Bake in oven for approximately 7-8 minutes.  Edges will start to get slightly browned.  Cool on a wire rack, parchment paper or paper towels.

Icing
2 cups powdered sugar
1/2 tsp vanilla extract
Milk

Put powdered sugar in a bowl, add vanilla, add enough milk to make a drizzling consistency.  Add food coloring if desired.

Spread icing on cookies.  If decorating, add all decorations (sprinkles, chocolate chips, etc) immediately after frosting as the icing will harden quickly.

The jack-o-lantern cookies pictured have chocolate chips for the eyes and nose and mini chocolate chips for the mouth. 

Pumpkin Spice Cupcake

Cake

(www.duncanhines.com)

1 box spice cake mix

1 can pumpkin (Libbys pumpkin)

½ cup water

Mix and bake for approximately 21 minutes.  Makes 22-24 cupcakes

Frosting

3 ounces cream cheese

¼ cup butter or margarine

1 tsp vanilla

~3 cups powdered sugar

Cinnamon

Nutmeg

Beat cream cheese and butter until combined and fluffy.  Add vanilla and ½ tsp of cinnamon.  Beat together.  Add powdered sugar ½  cup at a time beating well after each addition until desired consistency is reached (I always add enough sugar so that the frosting is slightly more stiff rather than creamy - reason: frosting needs to be thicker when using decorator tips).  Add a dash or two of nutmeg.  Add additional cinnamon until desired flavor is met. 

Frost cupcakes using a Wilton 1M tip starting from the outer edge and swirling the frosting towards the middle.  Sprinkle with cinnamon. 

Banana's Foster Cupcake

Cake

Part 1

2 bananas

4 tablespoons dark rum

2 tbs butter

1/2 tsp vanilla extract

1/3 cup brown sugar

Part 2

1 box yellow cake mix

Rum

2 teaspoons cinnamon

2 tbs caramel

Part 1

Slice bananas.  In a skillet, heat rum, butter, vanilla and brown sugar on medium heat until mixture bubbles.  Add bananas and cook for 2-3 minutes until bananas are hot..  Set aside.

Part 2

Prepare cake as directed, replacing 1/3 cup of the water with rum.  Add cinnamon, caramel and bananas.  Bake as directed.  Tap the top of a cupcake.  If the top springs back they are done baking.  If an indentation is visible, leave in oven and check again after 2-3 minutes.  Repeat until cupcakes spring back upon touch.

Frosting

Caramel Buttercream

1/2 cup (1 stick) butter or margarine

1 tsp vanilla
3-4 cups powdered sugar (1 box)
2-3 tbs milk
2 tbs caramel

Beat the butter and vanilla together.  Alternately add the powdered sugar and milk until desired consistency is reached.  Add caramel and blend into mixture.  When using decorating tips, frosting should have a slightly thicker consistency, otherwise it will look melted on your cupcakes.  Note: if you end up with frosting that is too thin, just add more powdered sugar. 

Decorating
Using Wilton decorating tip 1M squeeze 1 large star of frosting on to the top of each cupcake.  Dust with Cinnamon.

Keep refrigerated. 

Toffee Cupcakes

Toffee Cupcakes
Chocolate dipped and Butterscotch dipped

Cake

Ingredients
1 box yellow cake mix
Eggs
Oil
Water
Caramel sundae syrup
Toffee pieces

Prepare cake as directed.  Add 1/4 cup caramel sundae syrup to batter and 1/2 cup of toffee pieces.  Mix thoroughly.  Bake as directed.

Frosting

Caramel Buttercream
1 1/2 sticks butter or margarine
1 tsp vanilla extract
1.5 lbs confectioners sugar
2 tsp milk
3-5 tsp caramel sundae syrup

Place butter or margarine in a bowl and beat until fluffy.  Add vanilla.  Alternately add confectioners sugar and milk.  Once all milk has been added, alternately add caramel syrup and confectioners sugar until desired flavor and consistency are reached.

Generously frost cupcakes.  It works well to cut a whole in the decorator bag like a large round tip and swirl frosting onto the cupcake.

Set excess frosting aside for later use.

Decorating

Ingredients
1/2 cup chocolate chips
1/2 butterscotch chips
1/2 cup toffee pieces

Place toffee chips in a shallow bowl or on a plate.

Step 1: Place chocolate chips in one small microwave safe bowl.  Heat for 30 seconds, stir.  Repeat until chips have melted.  Note: if you microwave for too long the chips will burn and become chalky and unusable.

Step 2: Dip a cupcake in the warm melted chocolate until the entire top of the cupcake is covered then roll the edges in the toffee.  Decorate one cupcake at a time in order to avoid having the chocolate harden before the toffee has been added.  Repeat for 12 cupcakes.

Repeat steps 1 and 2 with butterscotch chips.

Once all cupcakes have been dipped and rolled in toffee pieces, put the excess frosting in a decorator bag and using Wilton tip 1M add a squeeze of frosting to the top of each cupcake.

Store at room temperature.

Hitchhiker's Guide to the Galaxy Cake

This cake is based off of the science fiction comedy book The Hitchhiker's Guide to the Galaxy by Douglas Adams.  

There have been many different covers for his book, but I happen to have the one with this crazy little green guy on it, so that's what my "art" is based on.  For those of you familiar with Deep Thought, this design happens to be pretty funny for anyone turning 42 who is familiar with the book.

Cake
Baker's choice.
Frosting
Baker's choice.

Note - I always frost cakes before adding the fondant for the following reasons:
1. it gives the fondant something to stick to
2. most people (like me) don't like the way fondant tastes, so this way they also get frosting.

Fondant
Ingredients
1 bag marshmallows
3 tbs water
Crisco solid - at least 1/4 cup
powdered sugar - about 2 lbs
food coloring

Other things you'll need
large microwave safe bowl
wooden spoon
Fondant mat, wax paper or parchment paper
Fondant rolling pin
Fondant cutter/knife

Use Crisco to grease large microwave safe bowl.  Add marshmallows and water.  Microwave on high for 2 minutes.

Use Crisco to grease the wooden spoon (you'll want to grease all the way up the handle and you'll most likely want to grease your hands once you've laid out your fondant mat, gotten out the rolling pin, and opened the powdered sugar).

Stir marshmallow mixture with wooden spoon (it should be liquidy).  Add powdered sugar by the cupful, stirring well after each addition, until batter is no longer sticky - it's going to take a lot of powdered sugar and you'll want to keep testing it with your hands to make sure it's not sticking to you.  Once complete, you'll have a giant bowl of white fondant.  Approximately 2/3 will be used for the initial covering of the cake.

Before moving on, grease your hands.  It prevents the fondant from sticking to you.

If you want to color the fondant, take the amount of dough that you'd like to color and stretch it out slightly.  Add a few drops of food coloring to the center and fold dough in on itself (this prevents the color from getting all over you).  You'll end up with a ball of colored dough to work with.  Set aside.  Repeat process with white fondant until you have all desired colors.

On to the messy part..

On your fondant mat (or wax/parchment paper) cover with a layer of powdered sugar.  Roll out the dough so that you have enough to cover the entire cake.  To pick fondant off of the paper, drape the edge of the rolled fondant over your rolling pin and loosely "roll up" the dough from the mat.  Basically, it will end up looking like you've hung a towel over a rack.  Carry over to your cake (or put your cake directly under the draped fondant and smooth the fondant over the cake.  Using a fondant cutter remove the excess fondant from the bottom of the cake. 

If your cake looks a little powdery, all you have to do is get your hands damp and brush the top of the fondant.  The powdered sugar will dissolve into the fondant.

The decorating is easy - just cut out the designs, shapes, etc that you'd like to add to your cake.  Add them to the top and lightly press down so that they adhere to the base fondant.


Note: Since this fondant is made from marshmallows it can be a little bit melty.  It's best to store in the refrigerator if you aren't going to serve it within a few hours.  Also, this fondant is 100% edible although it is incredibly sweet.

Cherry Tarts

Cherry Tart

Preheat oven to 350

Filling
Cherry pie filling - duncan hines (this has the best consistency - homemade cherry pie filling has yet to turn out well for me and this one has a great taste)

Pie Crust Recipe
1 cup flour
1/2 tsp salt
1/3 cup + 1 tbs crisco solid or butter
2-4 tsp cold water

Mix flour and salt.  Cut in crisco using a pastry blender until small pieces start forming.  Add cold water 1 tsp at a time mixing with the pastry blender well after each addition.  Dough will start to cling. 

Once dough is workable, roll out onto a floured surface using a floured rolling pin.

I use a large circle cookie cutter to make circles.  To make "cups" form dough on the OUTSIDE of a cupcake tin and place the tin upside-down in the oven and bake for approximately 10-12 minutes.  Cool for a few minutes before removing from cupcake tin.

Place tart cups on a cookie sheet, fill with cherry filling.  Bake for 5-10 minutes.

Place tarts on a cooling rack until completely cool.  Refridgerate.

Fun with Fondant

Yellow cake with vanilla buttercream.  Wilton fondant. 

Summer Dessert

One of my favorite summer desserts -

angel food cake topped with sliced strawberries and cool whip

Patriotic Cupcake

An easy cupcake for the 4th of July....

Chocolate cake
white vanilla buttercream frosting
red sprinkles
blueberry.

Strawberry Pink Champagne Cupcakes

Cake
1 box white cake mix
1 1/3 cup champagne
3 egg whites
2 tablespoons vegetable oil
1/2 cup chopped strawberries


Combine all ingredients, add red food coloring until desired color is reached, bake as directed.

Frosting
1/2 cup butter or margarine (1 stick)
1 lb (1 box) powdered sugar
3-5 tablespoons pink champagne
Red food coloring

Beat butter with electric mixer.  Alternately add powdered sugar and champagne.  Add 5-10 drops of red food coloring until desired color is reached. 

Decorating
Using Wilton tip #1M start from the outside edge and swirl frosting in.  Top with sugar crystals. 

Cupcake does not require refrigeration.

Fruit Cupcake

Cake
1 box yellow cake mix
8 oz can of crushed pineapple in juice

Prepare cake as directed replacing water with juice from crushed pineapple.  If not enough to replace, add additional water to make up the difference.  Mix and add the crushed pineapple.

Bake as directed.

Filling
1 4 serving size cook and serve vanilla pudding
4 oz cool whip
1 jar marshmellow fluff

Prepare vanilla pudding.  Allow to cool.  Once cooled add the cool whip and marshmellow fluff, stiring with a spatula to combine.  Set aside and refrigerate.

Decorating
1 can mandarin orange segments - drain liquid and pat segments dry with a paper towel
3 kiwis - sliced to produce 24 slices
blueberries

Once cupcakes have cooled take out the center/middle (approximately 1 teaspoon).  Fill with the pudding mixture.  Top with a slice of kiwi, one orange segment and blueberries.  Refrigerate until serving.

Note: Cupcakes can be made the day before, however, fruit should not be added until a few hours before serving.

"Clancy the Caterpillar" Cupcakes

This is hands down one of my favorite "kid birthday" cupcake themes.  My mom made this for me when I was in elementary school and it was always a success (although, I have to admit, a bit of a pain to transport).  It's easy, can be for a boy or girl, and no matter how many guests you plan to have, it can be made to be as long or short as needed.

"Clancy the Caterpillar" Cupcakes

Basic cupcake (any flavor, these happen to be strawberry and yellow cake) in matching wrappers.  By using solid colors it will make the design look less busy.

Frost with basic vanilla buttercream dyed with any color of food coloring.  Decorate using the decorating tip of your choice - I like the star tip because it looks fancy.

Wrap a cake board with wrapping paper and plastic wrap.  I like to use green in order to stick with the theme.  Press and Seal plastic wrap works well as a topper (less folding and sticking to itself).

Creating Clancy...


What you'll need
- Two M&Ms
- Shoestring licorice (or pull & peel)
- Gum drops
- Toothpick


On the first cupcake, use M&Ms for the eyes and either frosting or a piece of licorice for the mouth. 


Using a toothpick, make small holes in the side of each cupcake wrapper of the "body".


Cut licorice into pieces long enough to insert into the cupcake and hit the cake board.  About 2 inches

Match up gumdrops so that each cupcake will have a matching set of "shoes".  Using a toothpick, make a hole in the top of the gumdrop.  Insert a pice of licorice into each gumdrop.  Then insert the other end into the cupcakes. 

Arrange on the wrapped cakeboard. 

To make it a little more creative - arrange the gumdrops around the cake board and use frosting dyed green to make some grass. 

Mint Cookie Cupcake

Mint chocolate happens to be one of my favorite flavors of pretty much everything - ice cream, cookies, and now.. cupcakes!

Cake

I'm a fan of the recipe on the Hershey's Cocoa Powder box and then adding to it.

Preheat oven to 350.

Dry Ingredients
2 cups sugar
1 3/4 cup all purpose flour
3/4 cup Hershey's Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda                         
1 tsp salt
1 cup crushed chocolate mint cookies

Wet Ingredients
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Combine dry ingredients in a large bowl.  Add eggs, milk, oil and vanilla.  Beat with electric mixer on medium speed.  Stir in boiling water. 

Evenly distribute batter into approximately 30 cupcake liners.  Bake for 23-27 minutes.


Frosting/Decorating

Mint Buttercream

1 stick (1/2 cup) margarine
1 pound powdered sugar (~4 cups)
3-4 tablespoons milk
1 teaspoon peppermint extract

Using electric mixer, beat margarine until fluffy, alternately add powdered sugar and milk.  Add peppermint extract.  Add additional powdered sugar/milk until desired consistency is reached.

Frost cupcakes - I cut a whole in a plastic baggy and squeezed it onto the cupcake, swirling from the outside edge towards the center

Chocolate Ganache and Cookie Crumbs

1/3 cup heavy cream
1 cup mini chocolate chips

Place chocolate chips in a bowl.  Heat heavy cream in a separate container (either in a sauce pan on the stove or microwave - I prefer stove top) to boiling.  Pour heavy cream into chocolate chips and stir with a whisk until mixture is smooth.

Set aside ganache in order for it to cool slightly.

Crush up oreos (about 20).  I use a food processor to make fine crumbs.  Place in a bowl.

Dip cupcakes into chocolate ganache until frosting is covered then dip into cookie crumbs.