Wednesday, July 29, 2015

Checkerboard Cake

I send my husband to work with cake and treats sometimes, and basically spoil his co-workers.
So when my husband put in his two-week-notice the first thing one of his co-workers asked him was, "So, is your wife going to make something for your last day?"

When my husband told me this I just laughed. It would appear they'll miss my baking more than they'll miss my husband.

I told him I'd be happy to make something for his last day and to ask for requests.
The the request was, "A cake with your face on it."

I told my husband that drawing a face with frosting probably wouldn't turn out very pretty and he informed me that that was the point of the request. They were looking for a good laugh.

Where my husband works I've had the opportunity to sell cakes and have my husband advertise for me. So in order to keep and gain some clientele I wanted to go out with a bang!

I decided to make a checkerboard chocolate and vanilla cake. I wanted the inside to look pretty to compensate for whatever was going to end up on the outside.



To make a checkerboard cake you need one vanilla 8 inch layer and one chocolate 8 inch layer. (You can do as many layers as you like but I only had time for two. Also be sure to level both cakes before cutting, in my rush I forgot a lot of steps so my cake doesn't look as flawless as I'd like)

After the layers are baked and entirely cooled cut out two circles in each layer like you're making a target. Before cutting it's a good idea to place the cake in the freezer to stiffen it.
I also placed it in the freezer after cutting but NOT before removing the cut out circles to stiffen again.
It is also important to measure each circle to end up the same size so corners line up inside the cake. (I wasn't very careful and didn't take the time to measure because I only had one day in which to make the cake and I wasn't about to stay up till one in the morning.)

After each layer is cut to look like a target remove the inside rings and alternate, vanilla, chocolate; chocolate vanilla as shown:



After you have your black and white targets just stack the cake as you normally would with frosting between each layer. Then you can dirty ice it. Let it harden in the freezer for 10-20 min and then put your final top coat of frosting on.


Then came the decorating part. I first took a picture of my husband in the pose I imaged.



I then tried to edit the photo on my phone to make it look like a pencil sketch.
(I decided that just doing an outline of his facial features would be easiest.)


After doing a very rough sketch with a toothpick on top of the cake I grabbed my piping bag and began my endeavor. I personally think I couldn't have drawn something better with a pencil. Frosting is my choice of medium in the artistic world and I think it suits me.


What do you think?!

I decided to pipe a beaded border around the bottom and leave it simple. The cake is red and black because I recently did a Mickey Mouse cake for a client and I had a lot of frosting left over. One of Brian's coworkers thought it looked like a Lenin cake with the red and black. HAHAHA!


Anyway I think it turned out great and his coworkers had a blast looking at it and eating it. My husband put it on his bosses desk before she got to work and when she walked into her office she busted out laughing. I'm glad my cakes can entertain people as well as be satisfying to eat.



Wednesday, February 25, 2015

Homemade Rice-A-Roni, MSG Free

My husband and I love Rice-A-Roni. I grew up eating it and it makes a great quick dinner for your family. Lately I have become more consciences of what is in the foods I buy and unfortunately I've noticed that Rice-A-Roni has MSG in it. I was super sad but decided I would try and make my own homemade version of Rice-A-Roni.

I'll cut to the chase and give you the recipe:

1/2 cup Arborio Rice
1/2 cup Acini de pepe pasta
1/2 to 1 lb ground meat (beef or turkey your choice)
1/2 medium onion diced
2 1/3 cup chicken broth (you could use beef broth, veggie broth or even water and add bouillon)
2 full twists from your fresh pepper grinder
3/4 tsp dried basil
1/2 tsp Season All
1/2 tsp powdered garlic (if you use garlic salt, reduce your Season All. I personally dislike garlic salt because it's forcing me to put extra sodium in my food when all I want is the garlic flavor.)
1/2 tsp dried mustard (one of my favorite things, not sure why but I put it in almost anything I'm trying to spice up)
2 Tb. Butter


Step 1: Cook the ground meat and onion in a deep frying pan. When fully cooked drain fats and set on a paper towel.

Step 2: While meat cooks combine all your seasonings and broth together.

Step 3: Place butter in the hot frying pan till almost melted and add the arborio rice and acini de pepe pasta. Stir frequently till pasta begins to brown. Add the meat and onion mixture back in the frying pan.

Step 4: Slowly add the liquid and seasoning mixture to the frying pan and stir once. Bring to a boil and then lower heat to a simmer. Place a lid that on and leave a vent. If you don't have a large enough lid just place some tin foil on top like I did.

Step 5: Stir occasionally making sure the rice and pasta doesn't burn. Simmer for 20 minutes or so, occasionally taking a taste of the rice and pasta to make sure it's cooked thoroughly.

Step 6: When it's done cooking serve with veggies and top it off with my favorite: Sour Cream!

Enjoy your Homemade Rice-A-Roni that is MSG free!




Wednesday, January 7, 2015

Ombre Wedding Cake

I think it's about time I posted a picture of my very first wedding cake. The reasons for the delay is because I made this cake in the process of moving. Literally. I packed up my house, my husband and child left town, I stayed in an empty house and proceeded to make the cake. It was intense but now I am settled in a new home in a new city. So here is my pièce de résistance!


Bottom layer 12" = German chocolate with the traditional frosting as filling
Middle layer 10" = Spice cake with an apple pie filling
Top layer 8" = Funfetti cake (per brides request) with a strawberry filling


This beast of a cake weighed a ton and took 20 hours to make, bake and decorate.
It was an ivory-ish ombre with burlap flowers. (the mother of the bride made the flowers)

The bride loved it. I was super proud of my creation and can't wait for the next time I get to create something so beautiful and delicious!

P.S. All of the cake (except for funfetti) and filling was made from scratch. Go big or go home!