Sweet Cuppin Cakes Bakery

1st Birthday Owl Cupcakes

2012-01-22T05:08:00.001-08:00

1st Birthday Owl Cupcakes, a photo by DixieBelleCupcakeCafe on Flickr.

By Dixie Belle Cupcake Cafe, these are so adorable for a first birthday!

Cupcake hand warmer

2012-01-09T07:07:00.001-08:00

Cupcake hand warmer, a photo by Rachel from Cupcakes Take the Cake on Flickr.

Rachel has a definite in the know about cupcake products! My guinea pig would love laying on these!

Chef Anne Burnell and Cazenovia Cutblock

2012-01-08T10:18:00.000-08:00

Cazenovia Cutblock A great recommendation by Chef Anne Burnell

I must say that after watching Anne Burnell, in her Worst Cooks in America show, on the Food Network ... she has become one of my fave go to's to learn just about any culinary query that keeps me up at night! She even shares her sources for great cooking gear.

You can visit the original tweet here:
tmi.me - chefanneburrell: RT @Jenifyr: @

Valentine Cupcake & Cookies

2012-01-08T09:04:00.001-08:00

Valentine Cupcake & Cookies, a photo by The Couture Cakery on Flickr.

A big shout out for Jasmine Clouser at the Couture Cakery .... if you are in Camp Hill do go grap a six pack of the finest Valentine`s your heart can buy!

hepi befday mak

2012-01-07T19:58:00.001-08:00

hepi befday mak, a photo by skinifet on Flickr.

By Skinifet Fantastic Happy Cupcakes, I love the use the dragees! Thanks for sharing

Auntie Gayle's Ambrosia Salad

2011-12-30T19:59:00.000-08:00

Ambrosia Salad

My Auntie came and stayed with us the first Christmas we had lost our Mum. Mum passed in October on the 15th, so not a lot of time to absorb any of the shock. What I will never forget about that Christmas is Auntie Gayle cleaned my oven, did all my laundry and made this kick ass salad! Thanks Auntie Gayle!

6-8 oz maraschino cherries (drained then quartered)

6 oz mandarin oranges (drained)

8 oz pineapple (chunks drained)

20 oz pineapple (crushed, drained)

15 oz fruit cocktail very cherry (drained)

16 oz sour cream

8 oz cool whip

3 1/2 oz instant vanilla pudding or seasonal pudding

2 cups marshmallows or fruity marshmallows or seasonal marshmallows

3/4 cup flaked coconut (optional)

	Drain & quarter cherries first. Then drain & squeeze the crushed pineapple. Then you drain & add the remaining canned ingredients and stir in the pudding mix, sour cream & cool whip. Add the marshmallows last and stir them in gently.
2	Chill then serve.

Chocolate Glaze for Cake or Flexible Decor

2011-12-30T17:43:00.000-08:00

Chocolate Glaze for Cake or Flexible Decor

Serves: 1

Total time: 25 min Prep time: 10 min

3 tbsps heavy cream

3/4 cup granulated sugar

1/2 cup water

1 1/2 tbsps water

1 1/2 ozs cocoa (powder)

1 1/2 tsps gelatin (unflavored, 14 sheets of sheet)

1	In a large saucepan, combine cream, sugar, 1/2 cup of the water and the cocoa.
2	Bring to a boil, reduce heat to a simmer whisking often until very thick like hot fudge sauce- 8-10 minutes from beginning of simmer.
3	Watch carefully so miixture doesn't boil over.
4	Remove pan from heat.
5	While mixture cools, bloom gelatin in 1 1/2 tablespoon of cold water.
6	Melt the bloomed gelatin over very hot water or in the microwave.
7	(If using sheet gelatin, soften for 5 minutes in cold water, wring out gelatin and whisk into chocolate mixture).
8	Whisk gelatin into chocolate mixture and strain the glaze through a medium sieve into a metal bowl.
9	Let glaze cool at room temperature until thick but still pourable, about 5-10 minutes.
10	Pour glaze over your cake or shape into decor (this is very delicate for decor, you must shape but leave final ornament to harden, but is quite flexible)

Caramel Turtle Sugar Cookies

2011-12-16T09:50:00.000-08:00

pouch Betty Crocker® Sugar Cookie Mix or your sugar cookie recipe (the mixes are quite good for baking with your kids)

Butter and egg called for on cookie mix pouch

tablespoons all-purpose flour for rolling

caramels, unwrapped

tbsp cream

cup hot fudge topping

Pecan halves

Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Bake at 375°F 9 to 11 minutes or until set. Cool 1 minute; place cookies on cooling rack.
Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Caramels will continue to melt when removed so do not over heat. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.
Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.

Makes 3 dozen cookies

Betty Crocker Raspberry Ribbon Slices

2011-12-09T22:34:00.000-08:00

Raspberry Ribbon Slices

Photo from our Betty Crocker recipe pamphlet. These cookies are delicious and we only modified one twist to add cherry preserves and almond extract! Enjoy

With a LOT of help from Betty Crocker we are pulling up to speed, our Christmas baking. Use your favorite fruit preserves that you made this summer and a time-saving shaping technique for a melt-in-your-mouth holiday cookie.Or purchase your fave, I love Dalfour cherry preserves! If you use the Dalfour remember to add a touch of almond extract to your dough!

Makes 3 dozen

pouch Betty Crocker® sugar cookie mix( this mix is amazingly delicious)

Butter and egg called for on cookie mix pouch

tablespoons all-purpose flour

tablespoons seedless raspberry, apricot or your favorite jam

1/2 tsp almond extract if cherries are used

3/4

cup powdered sugar

to 3 teaspoons milk

Make cookie dough as directed on package, adding flour; blend. Divide dough into thirds. Shape each third into 12-inch log. Place logs 3 inches apart on 2 ungreased cookie sheets.
Bake at 375°F for 15 to 18 minutes or until edges are light golden brown. Cool 5 minutes. Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill indentations on each roll with generous tablespoon jam. Cool; place on cooling rack. Cool completely.
Mix powdered sugar and just enough milk for drizzling consistency; blend. Drizzle icing over cooled logs. Cut each roll diagonally into 12 pieces.

Makes 3 dozen cookies

Scottish Shortbread Grannie Walker Style

2011-12-05T13:32:00.000-08:00

This time of year conjures up one big family secret after another with each of us wondering how did "she" get her shortbread to be so "melty" She being any one of our Aunt's, my now deceased Mum and Gran's and of course my sis banging her head wondering how I make mine so melt in your mouth super yummylicious! I decided to post Gran's recipe with my couple of secret bits and I am not even going to tell my sister!

Ingredients

1 cup (250 mL) unsalted butter, softened
1/2 cup (125 mL) superfine sugar
1 Pinch salt
1/2 tsp (2 mL) vanilla bean paste (keeps shortbread from colouring)
1/2 cup (125 mL) rice flour (the big secret!) You can use cornstarch too!
1-3/4 cups (425 mL) all-purpose flour

Preparation

Line rimless baking sheets with parchment paper and set aside.
In large bowl, beat together butter, sugar and salt until fluffy and almost white. Stir in vanilla then rice flour. Stir in all-purpose flour, one-third at a time. Form into 2 flat rectangles. Make sure to stir where it says stir or else you will not achieve the "melty" results
Between waxed paper, roll out rectangles to generous 1/4-inch (5 mm) thickness. Cut out 1-1/2-inch (4 cm) circles, bells or even stars! Place, 1 inch (2.5 cm) apart, on prepared pans, re-rolling scraps and chilling dough between cutting. I use cornstarch and flour mixed for rolling on the waxed paper. Use gingerly!!! Refrigerate until firm, about 30 minutes. I put a halved drained maraschino cherry on my rounds and then sprinkle with berry sugar (many use glaced cherries but I like the maraschino) You can get fancy with sprinkles etc should you wish!
Bake in top and bottom thirds of 275°F (140°C) oven, rotating and switching pans halfway through, until bottoms are light golden, about 30 to 40 minutes. Let cool for 2 minutes on pans on racks. Transfer to racks to let cool completely. (Make-ahead: Layer between waxed paper in airtight containers and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Pumpkin Chiffon Pie

2011-11-22T11:49:00.000-08:00

Happy Thanksgiving to all my American readers! It is cool this year because I got to have a Canadian Thanksgiving and now I am in the USA for an American Thanksgiving my second year in a row!!! This year I planned to make everything I didn't get to at my Canadian festivities!
My kids like Costco Pumpkin pie (gak) so my Mum's traditional recipe gets set aside until Christmas or turns into muffins, either or! Well this year I get to make it for this Thursday!
The beauty of this recipe is if you do not want it chiffon-y you can stop before the egg white beating, folding, scary parts and just pour your cooled filling into a baked pie crust or a gingersnap cookie crust. I make enough for both options and a batch of muffins. I knew my Mum was a smart cookie but I never questioned her in the kitchen, just observed silently. Ohhhh the things I could say to her now! Did I mention anywhere we were in Martha Stewart's December issue on page 154? Well then you better go buy a copy! My Mum loved Martha and would be so proud to see her eldest (me) in Martha print as Mum watched her everyday and then did what Martha did all the time all by her wee self! How about that for a super mentor I had in my Mum! So here goes and please watch my little notes! Enjoy!

This is what your filling should look like before chiffoning it!

PUMPKIN CHIFFON PIE

2 envelope (1 tablespoon) unflavored gelatin
1/2 cup water
8 eggs, separated
2 1/4 cups brown sugar
2 1/4 cups pumpkin (one large can)
1 tin evaporated milk
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
or be like Alton Brown and love allspice and use 1 1/2 tsp of that instead of the nutmeg and ginger if you do not like ginger! ( Mum never knew about Alton!)
my addition this year was 1/4 cup maple syrup in the gelatin mixture and I subtracted 1/4 cup water ohhhh wow! ( I used amber from Michigan that a good friend Lisa sent to me) I <3 her!
2 recipes pastry for a 9 inch single crust pie (or 1 gingersnap crust and one pastry crust!)

DIRECTIONS

Mix the gelatin and water in a small bowl, and set aside.
In a medium bowl, beat the egg yolks until thick. Mix in 1 1/2 cups brown sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful. I chill mine overnight!
In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 3/4 brown sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust or two Chill until firm, about 1 hour, or overnight. You can reserve enough pumpkin for a non chiffon pie before the beating and folding of the eggs ... often scary for a first Thanksgiving or even a 5th for that matter (I've been there as I lost my Mum at 33 years of age)
Serve with your fave whipped topping and I am hoping it is real whipped cream! This is easy to do, pour whipping cream in a chilled metal bowl, start to beat until soft peaks form and then add your vanilla and tiny bit of sugar. Continue to beat until dollupy (haha) and serve on cold pie

Get Your Ginger on Early

2011-11-15T04:52:00.000-08:00

From Five roases 1915 edition these cookies have lived up to their status for every baker in my family and is now a Sweet Tradition. Could they be you next Sweet Tradition, let me know!

Sweet Cuppin Cakes Traditional Ginger Molasses Cookies
Recipes in early cookbooks, such as the 1915 edition of the Five Roses Cook Book, show that ginger cookies have been a favourite for generations.

Ingredients:
1-1/4 cups (300 mL) granulated sugar
2/3 cup (150 mL) vegetable oil
1/4 cup (50 mL) fancy molasses
1 egg
1-3/4 cups (425 mL) all-purpose flour
1-1/2 tsp (7 mL) ground ginger
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt

Preparation:
In large bowl, whisk together 1 cup (250 mL) of the sugar, oil, molasses and egg until smooth.

In separate bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda and salt ; stir into sugar mixture.

Shape by rounded tablespoonfuls (15 mL) into balls; roll in remaining sugar to coat. Place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets.

Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until cookies spread out and tops crack, about 10 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 1 month.)

* Tip: You can spice up this classic by adding 1/3 cup (75 mL) finely chopped crystallized ginger to the dry ingredients, or you can add 2tbsp ginger paste found in tubes in your produce dept. at your fave grocers

My Official Mice Day

2011-10-21T00:05:00.000-07:00

This is my calendar day to begin my Christmas mice fairy ornaments, which also marks the day to houseproof for mice! Last year a very terrible thing happened. We forgot to check the dryer vent going outside. Oh yes, we did. Needless to say first Mickey and his gal moved in and had baby mice. I really am not so sure how many, but they had a lot!! Then I think they told all their pals, "hey this gal has a warm stove all the time and bakes a lot of yummy stuff for us!" Well before you knew it we were absolutely swarmed with them, and as cute as they are, we had to take action and quick. In hopes to never have to take such action again, we are making sure the little cuties can just stay cute outside, doing their own outside winter things.
So while those mice are doing their outside mouse things we can busy ourselves doing inside mouse things for Hallowe'en, Christmas or just about any reason, even loving those cute destruction loving monsters!

Sugar Mice, from The Unofficial Harry Potter Cookbook (Adams Media, 2011)

The baker in you can get way busy making little adorable sugar mice, thanks to Canadian Living and author Dinah Bucholz. Afterall, Harry Potter had the cutest little mice and you can too!
I changed the recipe up a bit, but you can find the original here in the book The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory--More Than 150 Magical Recipes for Muggles and Wizards

I absolutely know my sweet niece Breanne will go mad for this book! In the meantime she can learn how to build Auntie's mice.

I believe the mice really were white in the Harry Potter Books but I like mine more a caramel toffee brown so will show you how to make those. You can absolutely make both because they reign in cuteness.

Please make sure to gather all your recipe potions at the market ahead of time so you are ready set .... go!

Sugar Mice

Ingredients/Shopping List

3/4 stick (6 tbsp) butter, at room temperature 69F-72F is best
1/4 cup white corn syrup (this allows you to use any food colour gel you wish to and also keeps your mice white if you would like that)
NOTE: (1/4 cup dark corn syrup will help attain your golden mouse colour I prefer)
1/2 tsp pure vanilla bean paste (so you can keep your wee mice colour true)
3 cups confectioners’ sugar, sifted
Gel paste food colour (I use orange and brown to get a caramel tan colour) You can find these colourings at Michaels or even bulk food stores like Bulk Barn
1/4 cup confectioners sugar sifted on work board

Directions:
1.    Combine the butter, corn syrup, and vanilla and beat until thoroughly combined. Add the confectioners’ sugar slowly on the slowest speed until it forms a dough-like consistency. If you add to quickly the powdered sugar will fly all about making a horrendous mess. Add more confectioners’ sugar, 1 tablespoon at a time, if the mixture is sticky, not too sticky you can wrap the fondant in plastic wrap and refrigerate until ready to use. You will also be working on powdered sugar which will also allow absorption of the "stickiness" This sugar dough will keep for several months in the refrigerator.
2.    To make the sugar mice, pinch off a small piece of fondant and roll into a 1/2-inch ball. Roll the ball into an oval and pinch one end for the nose and two ends to make pointed ears. You can make two indentations for eyes with a toothpick. Pinch off another piece of dough to form a 1 1/2-inch ball and shape into an oval for the body. Attach the body to the head. You can stick a piece of licorice into the back for the tail. If the fondant gets too soft to work with, put it back in the refrigerator to firm up again.
3.    Repeat until all the fondant is used up. Line up the mice on parchment paper and leave out overnight to dry.
Makes about 20 Sugar Mice


By Debbie Brown author of many fine books

You can also get formal sculpting lessons for a more particular mouse from my friend Debbie Brown. Hers look like the photo to your right because they are hers!

Debbie Brown has several books published and they are all amazing! I know I own them all. Especially for this particular tutorial which fittingly for the season, has these sweeties living in a pumpkin house, you will want her book Debbie Brown’s 50 Easy Party Cakes

You will see Debbie's adorable pumpkin house on the cover of her book! Thinking of maybe that is how I can keep those mice out of my house .... line up a bunch of Debbie Brown Pumpkin houses up outside. I am more than certain they will move right on in!

You can purchase this book here

Note about British culture: Making little animals such as mice or pigs out of an easy-to-make fondant is a popular activity for British kids. Often you can purchase fondant from a cake decorators supply store if you want to make many and quickly.
Then back to my opening sentence, my mice fairies. last night I was up until the wee hours making their wee legs and booties. And you can do the exact same thing with fondant and black edible paint markers.

Onward to show you all the little mice legs I have made, more on that though another time. Happy mousing and many thanks to my friend Debbie Brown!

Cheers!

Queen Elizabeth Cake

2011-10-20T22:57:00.000-07:00

Queen Elizabeth Cake

by Sweet Cuppin Cakes Bakery Lyndsay Zoratti

Pour 1 cup of boiling water over 1 cup of chopped dates and 1 teaspoon of soda.
Let your dates stand and prepare the next ingredients using a basic cake method, Cream butter, sugar and egg Then sift together dry ingredients add to your creamed mixture in 3 increments. Stir in nuts and vanilla.

Ingredients:

1 cup of sugar
1/4 cup of butter, creamed with sugar
1 egg, beaten
1 1/2 cups of sifted flour
1/2 tsp. of baking powder
1/2 cup of crushed walnuts
1 teaspoon of vanilla paste
Add the date mixture to your batter by folding in. Pour into a prepared pan. I use a 9 inch round fat daddios pan. Bake at 350F for 35 mins or until cake tester comes out clean. You can torte it with more date filling or frosting if desired. Simply slice the cake in 3 equal layers. This cake also lends itself to marzipan figures decorating the top and sides.

Brown Sugar Frosting
5 tablespoons of brown sugar
5 tablespoons of cream
2 tablespoons of butter

You can add maple flavoring here which I love
Boil for 3 minutes and spread on cake. If you torte the cake you will need to double this and I suggest pouring it on the cake and let the frosting make its own way around the cake.

Sprinkle with nuts, if desired.

Optional date filling for torting:

2 pkgs chopped dates (Sun Maid)

1/2 - 3/4 cup water

1/8 cup sugar

cook over medium heat until dates are soft and you have a smooth paste

Add 1 tsp lemon juice

Peanut Butter Creams

2011-10-13T06:34:00.000-07:00

Peanut Butter Creams
Makes 30
1/4 cup confection sugar
1 Cup Chocolate Chips
1/2 Cup Sweetened Condensed Milk
1 Cup Peanut Butter

1. Put the confectioners sugar in the bowl.
2. Add the chocolate chips.
3. add the milk.
4. Add the peanut butter.
5. Then stir everything together with the spoon.
6. Next drop pieces of candy onto the waxed paper.
7. Chill the candy for a short time.

Notes: ****Use sweetened condensed milk, not the evaporated milk. You get about 30 small peanut butter creams. These look fantastic served up in our wonderful collection of size 37 cupcake liner. I love these ones

PIneapple Topping or Filling for Cupcakes

2011-10-06T15:01:00.000-07:00

PIneapple topping or filling for Cupcakes

Ever want something other than buttercream, I hear you! I have changed a lot of things in this wee recipe and am certain my Gran did too. I had hoped to find a snipping with her wild writing on it.

8 ounces cream cheese
1 small box instant pudding vanilla (today I used Cheesecake pudding)
14 ounce can of crushed pineapple with juice
8 ounces whipped topping
Mix together cream cheese, instant pudding and crushed pineapple with juice. The trick here is to beat the cream cheese until it is very light and fluffy adding the pudding mix with most of the pineapple juice. When this is done stir in the remaining crushed pineapple and any leftover juice. Gently fold in whipped topping to the mixture. It is important to fold in the whipped topping with a large spatula, because you do not want to beat the dickens out of the air in the whipped topping. Get a large pastry bag armed and ready with an R4 pastry/meringue tip. (this is much bigger than a Wilton tip. I have a guide below of what not to buy. I keep a few of the R4 nozzles in my webstore.)
Today I made a three layer torte for my Doc, for Thanksgiving, because if there is anyone I am thankful for it is her. She takes care of our whole family and the awesome thing is she cares!

Pipe your topping on, in winder motion round and round or dollup dollup dollup! The dollup motion uses less frosting and wont make "too much" for anyone .... once you taste this though, there really is not a too much! Also do not get any exciting ideas of covering this in a white ganache, it doesnt work and it ends up looking like a meteor rock on top of your cupcake. You can however, take an apple corer and twist out some cake, fill the hole and frost with a whipped cream frosting.
1 pint whipping cream
1/2 cup confectioners sugar
1 tsp vanilla or 1 tsp coconut flavouring
Whip until soft peaks form and pipe with a large round nozzle fitted bag atop your cupcake.

Here I dolloped with a big spoon because it is soooo good!

Do not throw out your cored bits of cake, save them for crumble topping or cake balls. I store mine in the freezer until I have enough to do anything with, generally 2 cups. We will talk cake recipes in a couple of days. It is quite beneficial to this dessert to keep it cold.

R4 Nozzle used for meringues is the tip to use!

This is the chart of tips not to use for this recipe:

Hope you enjoy and would love if you commented below with whatever version you come up with!
Lynds

My Mum's Famous Banana Bread and my Banana Uncle

2011-10-05T14:37:00.000-07:00

Mum's famous Banana Bread
also an adaptation by me.

There are a couple of stories that go with this recipe, not to mention the fact that it is one of my family's faves and one of my brothers fall down on the floor and moan if you put peanut butter and honey on a warm slice (honey first folks) let it soak into that warm bread and then the JIF peanut butter. JIF is truly the best. I should mention here, day old banana bread out of the fridge toasts brilliantly! I just like butter on mine. Everyone else uses honey and peanut butter.
Now my banana trivia Uncle. This particular Uncle of mine played for the New York Rangers and was a right winger. I can give you more clues another time. I mention this only to show you how worldly this man is. Well he was, and still is very cool, and married to my Dad's sister. So this Uncle of mine is a very knowledgeable guy. While making the banana bread with my Mum at Gran's house he is watching us peel the bananas. Well, you know to break the top of an overripe banana without a gooey mess can sometimes be next to impossible. Not for my Uncle because he pays attention. Over he saunters from the table, a place where we all gathered to laugh and have fun, and of course get warm treats out of Gran's old gas oven; grabs a banana turns it upside down and pulls off that wee bottom button thingie and the banana is so easy to peel. He looks at my Gran and says "That is how the monkeys at the zoo do it" hahaha Well you should have seen her face. I cannot tell you what else she said to him, but I will tell you she was from England. Nuff said haha.

It works! Try it. So I always think of that exact story and the four of them when I make banana bread.
Now for my family. We like to trade things up a bit sometimes, so today I made this recipe but added one teaspoon maple flavouring (Rawleighs only guys) put two dishers (size 16)* (8 TBS) of batter into each standard cupcake cup, I used these liners and had to do a tiny retro fit but hey, they worked. I sprinkled them with just a wee bit of chopped pecan bits. Banana Maple Pecan Muffin Cupcakes are born this October 5th 2011!
I plan to serve them on Thanksgiving morning, so will freeze and then when I warm them up I will glaze them with a simple maple glaze or warmed peanut butter with a melted maryjane in it .... Enjoy

This is a fantastic chart I found over at Wiki! It is accurate and wonderful.
The fate of the bananas in the background is coming soon.
The wee pedestal is also available in my wee shoppe.

No Bake Amazingly Good Don't drop your fork Cheesecake Pie

2011-10-04T22:16:00.000-07:00

No Bake Amazingly Good Don't drop your fork Cheesecake Pie

For a few days now, since Saturday, I have had a couple of things on my mind. Nothing overly exerting or anything, well maybe the song driving me nuts in my brain. Yes, a song I heard at my nieces wedding that will not leave my mind. My brain starts singing it to me at random intervals of my day; like now .... It goes something like "If you like it you should've put a ring on it oh oh oh" It is likely I got the lyrics wrong but the music part is bopping around in my head like a bad dream. Where does it happen most, in my kitchen of all places, where my other conundrum happens to be. My daughter has come forth with the song should anyone else want to go bonkers It's Beyoncé — Single Ladies (Put A Ring On It) Thanks my daughter Jen, now please help Mum remove it from her mind. Friends it is horrible.

Onward ....

Chocolate Cream Pie: YES But not likely any old pie if you know me at all. It must be my Grans pie because there was magic in it. Gosh I should have paid a little closer attention to those odd twists and turns in the kitchen, she made. Kind of like "with a finger aside of her nose" kind of thing, "she turned with a jerk" Well after my great hunt I found the magic and in 2 short days this pie will be hitting the bellies of all I love on Thanksgiving.

CRUST and CHEESECAKE

1 1/4 cups graham cracker crumbs
1/3 cup butter or margarine, melted
2 teaspoons granulated sugar

1 envelope (.25 oz.) unflavored gelatin
2/3 cup water
2 pkgs. (8 oz. each) cream cheese, softened
2 cups (12-oz. pkg.) TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted with an additional
2 tbsp dark cocoa * and cooled *follow pkg directions for this
1 can (14 oz.) Sweetened Condensed Milk
1 cup heavy whipping cream, whipped
1 tablespoon chocolate extract or vanilla

How to make this Cheesecake PIe

FOR CRUST:

MIX graham cracker crumbs, butter and sugar together in 2 - 9 inch pie pans Bake at 350 for 8 minutes if you like. This firms up the crust but not required.

FOR CHEESECAKE

Sprinkle over water in small saucepan; let stand for 1 minute. Warm over low heat, stirring constantly, just until gelatin dissolves. Remove from heat.

Beat cream cheese and melted chocolate in large mixer bowl until fluffy. Gradually beat in sweetened condensed milk. Stir in gelatin mixture; fold in whipped cream. Pour into prepared pie crusts. 2 prepared 9-inch (9 ounces each) graham cracker crusts can be substituted for the 9-inch spring-form bottom. Divide filling evenly. Refrigerate for about 3 hours or until set.Can be served with fruit and more whipped topping and Nestle chocolate shavings.

Cake Bridge

2011-10-04T00:40:00.001-07:00

Cake Bridge, a photo by neviepiecakes on Flickr.

My friend Natasha Collins just blew my mind with this cake! This gal has such talent WOW!

Coca Cola Poured Frosting Tradition Recipe

2011-10-04T00:12:00.000-07:00

Coca Cola Frosting (This is not a make ahead recipe as it is more like a poured fondant) I use this recipe for holiday petit fours. Enjoy

Yield: 2 cups
Ingredients
1/2 cup minus 2 tbsp real butter (no substitutions)
1/3 cup Coca-Cola
3 tablespoons dark brute cocoa
1 (16-ounce) package powdered icing sugar
1 tablespoon vanilla bean paste (this is so no more liquid is added)
Preparation
Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in icing sugar and vanilla.

Austrian Lemon Frosting love my Great Gran

2011-09-29T06:34:00.000-07:00

Frost your cups Lemon

You could tint more yellow but I like it pale

Growing up I didn't see a lot of lemon in desserts except at Easter or Mother's Day, so I guessed just Easter Bunnies and Mum's liked lemon. It did not matter to me because I was not particularly fond of it at all. In trying this recipe, for the life of me I cannot figure out why I disliked it so much because this is delicious! So much so I will even make a batch for my poppy seed loaf recipe.

Austrian Lemon Frosting
Ingredients
1/2 cup butter
3 tbsp lemon juice
3 3/4 cups icing sugar
Blend low for 3 minutes Then Beat on high speed for an additional 5 minutes until super fluffy Add an additional tablespoon of lemon juice as you go if required.

Children's Buttercream
1/4 pound butter, room temperature
1 3/4 cups confectioners' sugar
2 tablespoons milk
1 tbsp cotton candy flavour* (my alteration) GR Gran used violet essence. (I loved that)
Any gel food colour * my alteration

     Beat butter in bowl of electric mixer for about 5 to 8 minutes OR until butter turns white.
     Gradually beat in half of the sugar, all the milk and then the remaining sugar.
     If you'd like a thicker mixture, add extra sugar on spoonful at a time.

Sweet Cuppin Cakes Bakery

2011-09-28T01:58:00.001-07:00

Sweet Cuppin Cakes Bakery, a group on Flickr.

Please come and see our groups collection of over 4000 photos and recipes. You will be glad you did xo Thanks everyone for such a great group <3

Mumma's 7 Minute Frosting

2011-09-27T07:24:00.000-07:00

Mumma's 7-Minute Frosting

This frosting is crazy fun and my Mum used it usually on her angel food cakes. I remember one year it turned a soft pink and was a gorgeous skirt on my favorite

doll. WOW, was I stoked!

The thing about this frosting is that if you let it set up on the cake and then poke it with your finger, the frosting lifts off the cake and you my friend are busted! That happened to me a lot because I just could not resist!

To show you just how simple this is .... above you will see me, yes me and my 10th Birthday cake I made for myself because I was too scared somebody would forget to make me a cake. I have remained this paranoid about my Birthday cake ... and to keep count only two of my birthdays were cakeless. This did not fare well with me. Oh no no no!

Frosting for 1 layer cake or approximately 8 to 12 cup cakes

Ingredients

1 1/2 cups sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract or 1/2 tsp strawberry or cherry extract if you are making pink frosting.
gel pink colouring to colour your fave shade of pink (less is best, you cannot remove more easily)

Directions

Place sugar, cream of tartar, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could ruin your frosting). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Fluff onto cupcakes or cake with an offset spatula making swirls and fluffs! Such fun. I, at 10 cut up chewy gumdrop rings to look like flowers and "fluffed" candle holders around the cake. I love that I put aluminum foil on the cake tray and how my candles are tipping over! Put your decorations on the cake or cupcake when frosting is semi set.

Snow Down On Me Coconut Frosting by my Gran

2011-09-26T18:08:00.000-07:00

Frost your cups and share!

This frosting for me was just an amazing thing, especially when my Gran put the maraschino cherries on top. Her secret was to wrap those cherries in the fridge for 3 days in a paper towel with a "Do Not Eat Me" card tucked in the bowl. I remember watching the juice stain the paper note as it seeped up the edge, when it was time to go on the cake or cupcakes I would carefully take the note and stash it in my little cook book, needless to say I still have a couple of those cherry juice stained notes.
This frosting is pretty versatile but Gran put it on a very simple cake made with a yellow cake mix, she added a pudding mix; likely vanilla There was also sweet flaked coconut and pecans added to the cakes. Oil was 1/4 cup and water was 1 1/3 and eggs were 4. I will post the cake later on next week.
Now this amazing frosting:
Snow Down on Me Frosting
1/3 cup butter (no subs)
6 ounces cream cheese
12 ounces powdered confectioners sugar
2 tsp heavy cream
1/2 teaspoon vanilla
1/2 tsp coconut extract
1 cup toasted coconut
Beat your butter until such a pale yellow it is almost white, then thoroughly blend in the cream cheese. This frosting should look like clouds now. Add the sugar alternately with cream and watch carefully because you may not need all of the cream or sugar. Go by your taste! Lastly stir in the vanilla. Spread the frosting generously on top of your cupcakes or cake. Now here you can either use toasted coconut and pecans, non toasted sweet flake coconut and a drained cherry I like to do both and put them on a tray. This frosting is so much better to use the next day! Enjoy and frost your cups!

Frost your cups week!

2011-09-25T19:41:00.000-07:00

SO lets talk about frosting our cups and mammograms my friend.

This week I decided to have a frost your cups week, ending with a prize of everything you need to tell 6 friends to go get a mammogram in the month of October. Breast cancer awareness month! I have put together a sweet little kit of decorations, liners and a recipe card with a bonnie recipe of mine and 6 acetate boxes with ribbon so you can complete your mission. I think this prize 7 people win. *grins*

Okay so I am going to tell you how you can frost your cups seven different ways and leave you with a recipe each day. What you need to do is comment here and then go put your photo up in our Sweet Cuppin Cakes Flickr gallery. We love our members and you can join in the love.

Frosting for tea time:
What better frosting to bring than a green tea frosted cupcake all dolled up in a pink reminder liner.
Green Tea Frosting
4 teaspoons high quality green tea powder (it must be the powder, I use rishi tea, Genmai Green Tea Powder
4-5 tbsp whole milk or heavy cream
1 tsp vanilla
Heat the milk, dissolve green tea powder and remove from heat. Stir in vanilla and set aside for at least one hour. I make mine the day before and put in fridge.
1/2 cup unsalted butter
2 1/2 - 3 cups powdered sugar
Beat the butter until super light and fluffy about 5 minutes. Slowly incorporate the powdered sugar into the butter until you no longer can without adding liquid. It will be creamy and spreadable but very stiff. Now start adding your green tea milk, you should use it all and keep beating until very fluffy. At this point you can pipe using a 1M Wilton tip in a disposable liner or you can fold in 3 tbsp whipped topping and frost cupcakes with an offset spatula. The green colour in this frosting is simply gorgeous with pink!

Decorate with pretty little pink beads or ribbons of even a small DIY topper. My recipe for pink velvet cupcakes to come October 1st, so keep an eye out! Please make sure to sign our new guestbook!

The Next Hello Cupcake Star challenge launches Saturday at Hello Cupcake

2011-09-25T08:45:00.001-07:00

Fwd: The Next Hello Cupcake Star challenge launches Saturday at Hello Cupcake,

Are you a cupcake star, I know we have quite a few over at our flickr group. Come join us would ya!

Chocolate Peanut Butter Spiders

2011-09-25T08:42:00.001-07:00

Chocolate Peanut Butter Spiders, a photo by The Lone Baker on Flickr.

This is a wonderful little recipe to work on today and store in your freezer till Hallowe'en. Jeniffer always has the greatest little confections that are exciting and easy to make. Thanks for sharing Jeniffer!

I found B Nute Productions have you?

2011-09-25T07:00:00.000-07:00

Have you had a chance to link into Betsy? Well if you haven't I better link you up!
BNute Productions is a wonderful spot to go for many reasons; the main one Betsy's talent. not to mention inspiration, beautiful outcomes on your printer and so much more. If you are a baker, a paper crafter, a cupcake topper guru, really anyone will have a blast with these goodies. Enjoy

Bridget from Bake at 350, Pinterest and Sixlets!

2011-09-24T11:19:00.000-07:00

Head over and check Bake at 350 out you will love that you did!

So here I am with another sweet story. This one is about a gal I learned about a couple of years ago and have kept up with via the vast social network out there. Bridget and I have something in common she may not even know about, but it makes me smile whenever I see her pull these out! SIXLETS! In Kentucky I live not far from the "Sixlets" manufacturer so I have been diggin these a long time. They can turn into cherries, caterpillars, ants, stones in a crown; you get the idea.
My inbox brought these lovelies to me this morning, and I popped right over to Bridget's blog to savour her talent once again, and add them to my Pinterest resource. I love the pinterest boards!

Appl'ie goodness Cinnamon Fried Apple Rings

2011-09-23T08:52:00.000-07:00

Cinnamon Fried Apple Rings

Try using crisp Spartans for this recipe

These are so very yummy with tea on a crisp
Autumn Day! We like them cold too, or on ice cream, and best of all atop a maple butter cupcake! YUM ...

Ingredients:

1 large egg white
1 cup water
1 tablespoon vanilla
1 cup all-purpose flour
3 tbsp sugar
1/4 teaspoon salt
6 large apples, peeled and cored
Canola oil for frying
Saigon Cinnamon and sugar in shaker or bowl

For the icing Drizzle:

4 tablespoons butter, melted
2 tablespoons milk
1 - 1 1/2 cups powdered sugar Whisk to combine
Directions:

Whisk egg white until foamy. Whisk in the water and vanilla. Next, whisk in the flour and salt add sugar as needed.
Slice the apples into 1/2-inch thick slices.
Heat oil to 375 degrees. Preheat oven to 400 degrees.
Dip apple rings into batter and then place into the oil. Allow the apples to fry in small batches and turn frequently. Remove from the oil when golden brown and place on a paper towel over cooling rack. Sprinkle with cinnamon and sugar while still hot
Transfer rings to a new wire rack and place the wire rack on a baking sheet lined with parchment paper. Place in the oven for 5-10 minutes or until the rings turn crispy.
Drizzle the glaze over the rings and serve warm.

A Very Yummy Apple Dessert

2011-09-23T07:00:00.000-07:00

Well hey, this you are going to love. You know why? I am gonna tell y'all. I spend a heck of a lot of time down south in the USA, why? I love it and I love the Kentucky Bourbon! Especially the Honey Bourbon .... but that can get dangerous, right? Well not if you dump it on, in, and drunken your apples with it, first. You get what I am saying right?
Don't let me confizzle you with my recipe either ... it seems a lot but I promise it isn't.

There are indeed a couple of things I need you to do though before you bake this cake. First the room temperature cannot be above 73F or colder than 65F Seriously ... and I need you to chill your butter ... promise! Butter behaves really well if you treat it right. I have had a very long affair with this stuff, I never went to marg and never will. That is for another post though. It is scary but I am old enough to remember all the medical buzz when it came out originally. Yikes!


Art and design by Kelly Brownlee

You can fall in love with my friend and her buttery goodness HERE! Isn't this lovely and she doesn't even know I am putting it up here yet, so that is sweetness on my part ...

Kelly is our in house artist and our dear friend that we are very proud to have.

Okay onward to getting your apples drunk! And if you leave the apples in too long you are gonna have a bowl of little old people faces haha!

Okay the cake, please do not make this until you go to the grocers and get all that you need and think ahead because your eggs need to be at room temp. (no you can't microwave them)
At the store:
2 sticks unsalted butter
1 cup plus approx 2 tbsp berry sugar
1 cup dark brown sugar (has more molasses in it but please do not add molasses to white sugar)
3 eggs room temp
2 cups all purpose flour (you cannot change this with other flours, gluten free mixes also do not seem to work)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon allspice
3 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1/2 teaspoon salt
6 tablespoons Bourbon (Use 2 tbsp in the batter and reserve 4 tablespoons to drunken your cake)
4 granny smith apples (soaked in your 6 tablespoons of bourbon for an hour, then peeled, cored ) Remove 4 tbsp of your apple infused Bourbon set aside with 1 1/2 tablespoons of brown sugar mixed in. ** see below
1/2 cup of toasted pecans or I prefer black walnuts

This is not a hurry up cake, it is a slow cooking cake in a 310F oven
You need a prepared 8" baking pan.
Beat the sugars and butter until fluffy. Add in 3 contributions beating 3-5 minutes between each addition. (worth it) This will be nice and fluffy!
Add eggs one at a time and beat in for the duration of saying the alphabet between each addition (again very important) adding all the eggs at once will give you an eggy tasting yukko cake I promise)
Mix all your dry ingredients well (do not add individually to the wet mixture)
Add your dry ingredients in 3 batches until each addition until well incorporated. Do not overmix.
Fold in your drunken apples and your nuts. You can boozy the nuts too but I do not ike it I rather toasted nuts. You decide.
Spread this into an 8 inch pan making sure apples are evenly distributed. This cake bakes slow for 60 to 70 minutes. It will be golden, it will pull slightly from edges. but so not cook until top cracks. When you pull from oven pour your reserved bourbon brown sugar mixture on top.
**Bourbon Brown Sugar Infusuion
4 tablespoons of Bourbon
1 1/2 tablespoons dark brown sugar
Cook this down to 2 tablespoons on med high heat (you can pour this over cake warm or cool but the cake needs to be warm)
Serve with cream, whipped cream or ice cream.

Buttermilk-Blueberry Breakfast Cake

2011-09-21T21:13:00.000-07:00

Buttermilk-Blueberry Breakfast Cake

Serves 6-8


Serve each slice in our lovely cinnamon bun cases

Ingredients:
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 T. sugar
1 egg, room temperature
2 tbsp. vanilla paste
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk + 1 tbsp
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

On Apples with Cheesecake and Toffee Goodness

2011-09-15T18:24:00.000-07:00

Maple up the toffee and make me Granny proud!

Toffee Apple Cheesecake Pie

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

In a small bowl, combine all ingredients. Hands do work best and just go until you feel little pea like clumps Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons brown, divided

3 large eggs

1 1/2 teaspoons vanilla extract

In a large bowl, beat cream cheese with 3/4 cup sugar (1/2 cup white and 1/4 cup brown) in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. (If you work too fast with your eggs the sugar will "cook" the yolk and it will not taste as nice. The brown sugar helps stop this reaction with the yolk) Stir to combine. Pour over warm crust.

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 tsp mace

3 tbsp brown sugar

In a small bowl, stir together chopped apples, remaining 3 tablespoons demerra brown sugar, cinnamon, mace and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with toffee topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup graham wafer crumbs

1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. Hands do work best and just go until you feel little pea like clumps The graham crumbs help with that texture

Cut in butter with a pastry blender (or 2 forks) or your hands dipped in cold water until mixture is crumbly.

Toffee topping, recipe follows

1/2 cup toffee topping

1/2 cup butter room temperature

1/4 cup plus 2 tablespoons brown sugar

1/2 cup heavy whipping cream

Cook over medium heat in a heavy saucepan, I use cast iron (I have a cast iron pan for sweets and another for savouries) They do season differently.

This mixture should boil with the occasional stir using a metal spoon only, for approx 15 minutes or when you drop on an icy plate, thickens to a soft toffee consistency immediately (on candy thermometer to soft ball stage)

Now Grandma insisted on a 1/2 teaspoon maple extract in her toffee to be stirred in at the end so "ye dont be losin any flavour" in her Scottish brogue which was hilarious. The only Maple extract company that was acceptable to her was Rawleigh which actually still exists. Amazing! Gran would be pleased! Grandma actually put this extract in porridge, ice cream and anything else she could get her hands on and if you weren't lookin she would kick in some crushed black walnuts on top of the apple cake which have the most peculiar taste. She loved them. Rawleighs has that too!

Enjoy and a big thanks to Paula Deen and the Girl Who Ate everything for bringing me back to my Grandmas Apple Cheese Pie as she called it. Oh and thanks to Rawleighs for still being around all these years.

Source: adapted from Paula Deen

by The Girl Who Ate Everything

then re-adapted by Lyndsay Zoratti of Sweet Cuppin Cakes

Appl'ie Goodness

2011-09-10T14:42:00.000-07:00

This little hobby/obsession started for me when I met Pinterest, where I curate everything I love. It is a virtual scrapbook that has turned into by go to resource centre on a daily basis. Every now and again I will share it with you when I can no longer hold back all my lucious finds. You know ... people are absolutely brilliant, really!

If you look closely I know you are going to want to enter this realm of brilliance, where not only will you find appl'ie goodness BUT you will find the brilliant geniuses behind these wowing posts. It just does not get better than this folks. You can step into my ever growing resource guide just by giving this a CLICK

Plus I really want to see your finds or your brilliance so please do not hold back and send us your clicks! I would love for you to be a part of our wonderful community.
Cheers and thanks to all of you Pinterest peeps who make my day <3

Apple Cake fame in Winnipeg

2011-09-09T15:02:00.000-07:00

Our local paper here in Winnipeg runs a recipe swap. Readers send in their recipes and through a process I have not entirely figured out, some are chosen to be published. When I read Apples, everything stopped and I had to get my readers involved. Alison published 2 recipes that I think I worthy of a shout out and more test kitchen input. How about it friends? Let's put our apples where our cake is, get fallish and bake cakes! Apple cakes!

So my friends lets give these recipes a go shall we? The second featuring an "eggy cake" scares me. But maybe "eggy" is good ... afterall it reads well.

My challenge is for you to bake up these cakes in the next couple of weeks and get back to me via comments, what your honest opinions about these recipes are. (pictures please)

In putting this out there I also want to see your best apples! In a Cake that is! Please send in your wares so I can get these to our Recipe swap Alison here in Winnipeg. (we take apples seriously here in this province) SO lets get fallish and send in some Yumm to Winnipeg.

Helen Pitura's Dutch apple cake (Helen I am looking forward to this one)

250 ml (1 cup) all-purpose flour
7 ml (1 1/2 tsp) baking powder
2 ml (1/2 tsp) salt
60 ml (4 tbsp) white sugar
57 g (1/4 cup) butter
1 egg
60 ml (1/4 cup) whole milk, room temperature

Topping:
750 ml (about 3 cups) thinly sliced apples (about 3 large apples)
5 ml (1 tsp) cinnamon
1 ml (1/4 tsp) nutmeg
125 ml (1/2 cup) brown sugar
45 ml (3 tbsp) butter, melted and cooled

Preheat oven to 175C (350F). Butter a 22 x 22 cm (9 x 9 in) square cake pan. In a medium bowl, sift together flour, baking powder, salt and sugar. Cut in butter using a pastry cutter or working with your fingers, until mixture is like coarse meal. In a cup, beat together the egg and milk, and add to the flour mixture, stirring only until combined. Mixture will be thick and slightly sticky, like biscuit dough. Spread batter into prepared pan. Arrange sliced apples in rows on top. Mix the spices, brown sugar and butter into a paste and then sprinkle over the apples. Bake for about 30 minutes, and serve warm with ice cream, whipping cream or cheese.
Tester's notes: This is a simple dessert, the flat, biscuitty bottom contrasting nicely with the sweet, almost caramelly topping. Make sure to slice the apples thin so they can cook up in the allotted time.

Els Tessier's apple cake (can hardly wait for "eggy")

85 g (6 tbsp) butter or 60 ml (1/4 cup) oil
250 ml (1 cup) white sugar
2 eggs
5 ml (1 tsp) cinnamon
5 ml (1 tsp) vanilla
250 ml (1 cup) all-purpose flour
5 ml (1 tsp) baking soda
pinch salt
500 ml (about 2 cups), or about 2 large tart apples, diced
zest of one orange
125 ml (1/2 cup) raisins (optional)
Preheat oven to 175C (350F). Grease a 22 x 22 cm (9 x 9 in) square cake pan or a 25 cm (10 in) round pie plate. In a medium bowl, beat butter and sugar. Add eggs and beat until light. Add cinnamon and vanilla. In a small bowl, sift together flour, baking soda and salt. Fold into first mixture, just until combined. Add diced apples, peel and raisins, if using. Bake for 35-40 minutes or until top springs back when touched lightly. Sprinkle with icing sugar and cool. Serve with ice cream or whipped cream.
Tester's notes: A moist, eggy cake with a lovely flavour that would be great for dessert, for morning coffee or for afternoon tea.

Republished from the Winnipeg Free Press print edition September 7, 2011 D4 for sole use of the recipes.

"THANKS to all the readers who responded to S. Barnett, who had asked for recipes for Dutch apple cake. Els Tessier's favourite incorporates diced apples in the batter, while Helen Pitura's cake puts sliced apples on top, along with brown sugar and spice. Next week, we'll look at Dianne Bodner's version, which combines a biscuit dough base with apples and sour cream. Pat Trim also offers some sound advice when she suggests checking the classic cookbook Food That Really Schmecks for Edna Staebler's tried-and-true recipe." Alison

Follow Alison here for more swaps.

Cake Decorating Community

2011-09-02T03:41:00.000-07:00

Cakes we Bake Cake Decorating Community
A message to all members of A Cake Decorating Community and Sweet Cuppin Cake Readers!

A message from our Cakes We Bake Community

Hi Everyone,
We're having another contest with a huge prize from Icing Images!
Enter your bling bling cake by Thursday, September 22nd for a chance to win. Add the photo to your profile.
Bling bling cakes include shimmer, glitter, gemstones, rhinestones - something sparkly.
The photo title will be whatever you want to name your picture. To enter the contest, add the TAG 922 to your picture. We are also limiting entries to 1 per person.
All entries will be featured at the top of the photos page.
Theresa Happe
We here at Sweet Cuppin Cakes would love to see our readers join Cakes we Bake and also share their baking photos with us in our Flickr Group!

Monkey Cupcakes Side On

2011-09-01T14:07:00.001-07:00

monkey cupcakes side on , a photo by Mrs Baker's Cakes on Flickr.

As I flounder my way through learning everything I want to achieve on my blog, I now can bring to you our amazing flickr group and share the love! Each week I go through all of our talented groups submissions and I choose my fave based on many merits and not always the same reasons for my choices. I do this because when I say I love everyone in my Sweet Cuppins Cakes Group, I do. I love your spirit, your creativity and the love that shows through your creations. Cool huh. So today Mrs Baker of Mrs Baker's cakes is my pink monkey hero. You can find other Picks here and here

Just that Simple Cookies

2011-08-31T21:17:00.000-07:00

Your kids are headed back to school and oh the memories that flood us Mum's. Do you remember all that stuff that whirled in our heads you know way back then! Who will we sit by, what will they wear, who got pimples, who has boobs, who has a boy friend (bf)? Who gets the geek teachers! You know all the gossip that we had to wait for until the school year started. Well no longer with the social networking hysteria out there everyone is viral and nothing is a secret!
SO how good was your best school bud? Did you have this recipe? Make sure your kid's share this, but hey, give them a few recipe cards to jot this out on and a little cello bag with the glorious sampling we used to get from our Bestiest friends. Enjoy!

Just That Simple Cookies

1/2 cup (1 stick) butter
2 cups white sugar
1/2 cup milk
3 Tablespoons cocoa
3 cups quick cooking oats
2/3 cup nutella and peanut butter
1 teaspoon vanilla

Bring butter, sugar, milk, and cocoa to a boil for one minute. Cookies set up properly if you wait until mixture comes to a complete FULL boil and then start the timer for one minute, boiling hard. (this makes for a soft ball stage candy) Remove from heat.

Add nutella, peanut butter, vanilla, and oats. Stir well and drop spoonfuls onto waxed paper or parchment paper. Let them set up and cool.

Makes 18 cookies.

I'm back ... our new blog is up and running!

2011-08-05T23:33:00.000-07:00

We have another blog up and running and hopefully I can tie the two together in due time! I hope you enjoy the other as well as this one! It is time to buckle up and step back amongst the living Thank you everyone for your support (heart)

I think my father was Peter Cottontail

2011-04-14T20:22:00.000-07:00

If any of you know me then you are nodding your head about now. I really think Peter C Tail was my father. Well in another life perhaps or perhaps I was a cabbage leaf baby in this life and my Mum really did find me in a cabbage patch.
That said ... yes, all things Easter Bunny count me in. It doesn't have to be Easter either. I am a firm beleiver that the Easter bunny can get along with Nicholas and Jack and even Cupid for that matter. Did I miss any Hallmarked days?
Most important that Easter bunny fits in with my birthday (which is in September but the EB likes autumn too you know)
Look:

Photo by Aaron Beckerman
Aaron explains this well:
"Australia's Easter is the same as America's,and Canada's, although it's in autumn rather than spring. But Easter merchandise is different. In America, store shelves are filled with... well, I don't really know. I never shopped for Easter stuff in the US. But I'm sure they're not filled with chocolate marsupials, as they are here."
So you see my Easter Bunny is a very versatile fellow. Wombats, Bilbies and Koalas love Easter too, and I love them. Except you should know I held a Koala in Brisbane and OHHHH he was a stinky wee friend. I have family in Australia so that was important I mention this. Also you should know there are no shortage of Peter Cottontails in Australia either, just hope you don't let them intimidate you. I however, would not try to take their eggs for anything.

Onward, It is much simpler to feed my Easter Bunny Love at this time of year and certainly before they pull the sacred Cadbury easter cream eggs off the shelf. You know, these ones:

I should mention here that I think my friend Jessie Oleson might be a distant relative of mine through Peter Cottontail because when Easter comes around Jessie is as crazed as I have been said to be. Look:

I am not even going to tell you what Jessie did to an Easter Creme Egg but if you really wanna see you can click here Oh no that was the mild part you have not seen the half of it I am just getting you ready *snickers* no *creme eggs* Here goes CLICK HERE IF YOU REALLY WANNA I told you!!
Okay back to me and my "Father" ... so this year pinterest happened to me which made my search for my father much simpler and my Easter Basket is going to be full full full! So I can share with you all because I know you all have a little of my Father in you. Hey that could sound really bad in so many ways, YOU KNOW what I MEAN! Happy Hunting and ENJOY! MY EASTER COLLECTION FOR THIS YEAR ... Love me

I could keep on about all this but I know you really want to go see my collection.
Happy Spring ... Love and Kisses"

Easter Creativity with Cupcake Liners

2011-04-12T10:30:00.000-07:00

Hi Everyone,
Happy Easter season to those who celebrate and happy spring and happy eggs to all. I know how important eggs are this time of year to most. Without getting into a huge history of spring and Easter I just wanted to wish everyone happiness and joy.
On a quick note, I apologise I have not updated in a while but I had a medical emergency that set me back a couple of weeks but now I am back! I ended up in emergency and had 5 hours of surgery and all I can say is I am happy as a lark writing to everyone today. YAY!
Let's begin:
There is still time to get your creative on and I found some fab ideas to move you, yes move you! I always knew there is so much more to do with cupcake liners afterall they are the most gorgeous pieces of paper out there for any crafting genius, yeah that is you!
First how cute are these daffodil cups from Martha Stewart, the how to is so self explanatory you can just go for it! I used a heavy cardstock for flower and glued my liner to the center ;o)

Pretty darned cute huh? You can see the original directions here if you must
Next I need to wow you with Caitlin Beren's from Better homes and garden, simple egg cup fashionista trend. Please do not have naked eggs this Easter and Spring, it is SO embarrassing for them. We even used cupcake liner paper to machier our eggs! We also used matte gesso to seal.

If you want to find Caitlin Beren's original post here is where to go.
Okay and now a drumroll for my alltime fave! Can you imagine a cupcake in a jar with a cupcake liner topper, I am swooning you guys!!

I know! It gets your mind going everywhere with possibility doesnt it! Can you imagine my strawberry liners crowning a jar of your best strawberry preserves? Oh yeah!!! We even sell the twine so get movin on this one, yeah you! I am here to motivate your creativity remember.

Okay so I know I have you just dying to shut down your putin and go create! Here is my request, after you play and create please email your creations to acupcakery[@] yahoo.com because I just HAVE to see what you have created and will share in our Sweet Cuppin Cakes Bakery Group Here.
Hoppy times my friends I love ya

Our "Terry's" Orange Cupcake

2011-03-25T20:00:00.001-07:00

Our "Terry's" Orange Cupcake, a photo by acupcakery on Flickr.

Well I finally did it! The exact recipe for the flavour of a Terry's chocolate orange, my boys fave at Christmas. Imagine the delight flutters from them when they got these tonight Ooooo Yeah

Christina and I and a project

2011-03-21T11:59:00.000-07:00

Some of you may know we have great news! We are now the USA distributors for Kalasform Swedish Cupcake liners and special papers. These will now be available in the USA from us at retail and wholesale levels. To get a sneak at my fave papers ever just take a click ride to HERE

This is my favourite! I am certain you will have one too. I am a great lover of pic nics and park lunches and camping so these papers just made me squeal with glee!
We are getting them up on the site as quick as we can today.

We are Changing ... So you are invited to stay for the journey =o)

2011-03-20T21:59:00.000-07:00

The craziest most zany thing happened to me maybe last week or the week before I really cannot remember but I have gone from being a person who wants nothing to change to being a person who wants everything to change and keep changing and changing and growing, I think you get my mission.

The first place was easy My Web Store, not perse the most important but the most doable. I won't ramble on about what I am changing or how I plan to do this but I will incorporate part of the change to include you in my journey.

First great news is I found myself an artist but not just any artist, an anthropomorphic artist and if anyone knows one thing about me it should be my love of anthropomorphic baked treats, veggies and well all foods. So you will get why I fell in love with my new illustrator Kelly Brownlee of Seattle USA. I already had to buy these from her shop

How did I find my fab illustrator ... well it turns out she is a gift in a ways from Jessie Oleson as you all know by Cakespy. I pay attention to my spy friend because she has an eye, not a pie eye, no, an eye for magnificent talent and so do I because I found Jessie all on my own =o)

Jessie has already been part of many behind the scenes little projects and they will unveil along my journey of changes.

So please watch for our new, logo, illustrations and a few tweaks and notches in the shoppe and here on the blog. We have also developed the best product ever. You will see very soon just waiting on our labeling.
In saying that we are making changes we are looking for link ups, so if you know of a link you think we need to know about please post it in our comments. We appreciate any leads to change Happy Week!

Free Shipping because my daughter has been paying taxes for EIGHT YEARS!

2011-03-18T22:46:00.000-07:00

Oops I kind of disappeared for a few days. My little girl turned 26 years OLD! We baked a bit had a wee celebration and now she braces as that one more year nearers her that much more closer to 30.

I am sure Jenny is proud about now to be the topic of a blog post, and the issue of her aging. Well in a way it is, because for a fleeting moment during the blowing out the candles on her Jeannies Cake I realized she has already been paying taxes for EIGHT YEARS!

The tax man is already charging my baby and your all grown up babies who are out their baking on their own. =o) Now I cannot change taxes but I can sure change shipping fees!

To Celebrate this and my daughters responsible tax discipline we are sure going to give you something back for your daughter/s or baking twenty something year old or even for you because we missed your birthdays in your 20's Free Shipping on all purchases over 50.00
This does not include taxes or cost of purchase. You cannot combine any of our other coupons

Also in Promo Code enter freeship so your total is adjusted BEFORE you get to PAYPAL CHECK OUT
This promotion is NOT VALID for any wholesale purchases. THIS IS FOR FREE REGULAR CANADA POST AIRMAIL 5-7 DAYS Travel time. Closes April 1 at 12:01 am

Who doesn't like FREE SHIPPING?

Pink Rose Topper

2011-03-09T02:51:00.001-08:00

pink rose topper a photo by acupcakery on Flickr.

SO confession time, I have always had this big love of plastic flowers! Way back when haha actually in the 60's and 70's we would travel to my Gran's every summer and she had this dresser FULL of plastic flowers. Gosh I could play with them for hours, my imagination never lacked for some serious lengthy play time. I also had a captive audience being the eldest sibling and cousin of the whole clan. We would have weddings, be bakers, florists, have funerals you name it, these plastic flowers rocked my little world. Funny yo admit now they still do! It is not until now I have decided to share my little bit of plastic fun with you all! If you have grandchildren male or female you seriously need to get these if not for cakes or cupcakes but for some serious play action and to be the best Gran ever! In the next few days they will be a constant item in my little shoppe on the corner of the web. Have fun!

Cupcakes

2011-03-07T11:23:00.001-08:00

Cupcakes a photo by Fays cakes on Flickr.

Thank you again to Fay I am going to make it a point to try my hand at such a lovely plate of fairy cakes to send back to my friend Kay!

Fays Cakes

2011-03-07T11:21:00.001-08:00

giant cupcake a photo by Fays cakes on Flickr.

This lovely 8 inch tall and 7 inch wide cake landed to me today via our Sweet Cuppin cakes Flickr Cake Crew. I fell so in love with this entry I would have felt terrible if I did not share!! You can see more of the best work by Fays if you click on the photos link. Happy Day!

Cupcakes Will it Ever End?

2011-02-26T12:10:00.000-08:00

Cupcakes: Will it ever end?

With Sprinkles opening beginning the next onslaught of overpriced and overrated cupcakes on March 3^rdand DC Cupcakes premiering its second season tonight, it begs the question: How much does DC still like this fad? Answer honestly, when was the last time you bought a Pinkberry knock off? Wore a mini backpack? Or Jerry Curled your hair? In a decade we’ll scream to the heavens asking why we paid fourty dollars for a dozen cupcakes, the same way people question their sanity after a flock of seagulls’ haircut.

Read more at the Washington Examiner
Would love to read your opinions.

Cupcakes Party Marie Claire

2011-02-22T22:06:00.000-08:00

As seen in Marie Claire magazine, we now carry this wonderful selection of Kalasform cupcake liners from Sweden. We are most please to announce that Sweet Cuppin Cakes Bakery and Cupcakery Supply at acupcakerydotcom is the USA distributor for these lovely papers. They will bring joy to your baking projects we guarantee it.

little miss Phoebe & friends

2011-02-21T00:51:00.001-08:00

little miss Phoebe & friends
Originally uploaded by nice icing

Now this is a Birthday cake! Soooo Awesome.

Valentine cake

2011-02-21T00:47:00.001-08:00

Valentine cake
Originally uploaded by nice icing

This is just positively gorgeous and so inspiring for colour work. Thanks for posting Original post link is posted here so you can see other works.

French Macaron Cheeseburger

2011-02-20T22:24:00.001-08:00

French Macaron Cheeseburger
Originally uploaded by confectioneiress

Mica takes it ho,e here with her hamburger macaron. It was only a matter of time before these would become an art form. Cheers Mica

Florentine Cookies

2011-02-18T10:21:00.001-08:00

Florentine Cookies
Originally uploaded by tam mabley

I think these better not just be for Christmas anymore What do you think?

Sweet Cuppin Cakes Bakery & Supply

2011-02-16T13:06:00.001-08:00

Sweet Cuppin Cakes Bakery & Supply

PushCakes!

2011-02-15T23:03:00.001-08:00

PushCakes!
Originally uploaded by kristin_a (Meringue Bake Shop)

Push Pop Cupcakes! HOLLAAAA!!! Kristin Ausk from meringue Bake Shop has it going on with these! I hope I can grab her for a little interview later today! I fell in instant love! kristin is the idea girl and the girl behind serious linkage in our awesome bakers group, knowing her is like knowing a cake angel as it were. Thanks for sharing Kristin LOVE!!

homemade pop tarts!

2011-02-15T09:06:00.001-08:00

homemade pop tarts!
Originally uploaded by jennifervasquez21

Now these are POP TARTS! Love them Jennifer xo

Owl cookies

2011-02-15T09:00:00.001-08:00

Owl cookies
Originally uploaded by MyOwlBarn

These are absolutely one of my new faves =o)

Our Valentines Day Picks #2

2011-02-14T22:34:00.000-08:00

Our Valentines Day Picks #2 WOW

1. Jeanne Benedict 2. AndoverCookieMama 3. Death By Cupcake 4. Death By Cupcake 5. Mara Bakes 6. Paula Hennig 7. Cupcakes and Cartwheels 8. Fair Cake 9. Confectioneiress 10. LuLu Cupcakes

11. Java Cupcake 12. Confectioneiress

Marshmallow Love Bugs

2011-02-13T14:55:00.001-08:00

marshmallow love bugs 1
Originally uploaded by thedecoratedcookie

As soon as I saw these my heart smiled bigger than the Grinch's did at Christmas time What I thought of first was my daughter Jen and then I thought okay how would she be loving these if I took them to her work place now she is 25? Well I know when she was 5 she would have done the loop de loo for these and I am thinking she still would but maybe not at work haha I should try though! I first learned about The Decorated Cookie (Meaghan) in the book 1000 Ideas for decorating Cupcakes, Cookies and Cakes and fell in love with her at first site.... Oh the love.... and now these... and valentines Day!!! I cant take the cuteness anymore .... LOVE LOVE LOVE!!!! Happy Day before Valentines day .... Go get to getting those marshmallows and check out the tutorial xox

lavendar green Dilly Dilly

2011-02-13T13:54:00.001-08:00

lavendar green Dilly Dilly
Originally uploaded by acupcakery

Bye India Tree a new fantastic "blend" of sprinkles for well .... just about every occasion! I love these and I always break into song when I see them "Call up your friends ...Dilly Dilly, .... la la la la You get the idea! here are the Lyrics if you want to sing along with me xox

Lavender's Blue (Dilly Dilly)

Lavender's blue, dilly dilly,
Lavender's green
When you are king, dilly dilly,
I shall be queen

Who told you so, dilly dilly,
Who told you so?
'Twas my own heart, dilly dilly,
That told me so

Call up your friends, dilly, dilly
Set them to work
Some to the plough, dilly dilly,
Some to the fork

Some to the hay, dilly dilly,
Some to thresh corn
Whilst you and I, dilly dilly,
Keep ourselves warm

Lavender's blue, dilly dilly,
Lavender's green
When you are king, dilly dilly,
I shall be queen

Who told you so, dilly dilly,
Who told you so?
'Twas my own heart, dilly dilly,
That told me so.

Red Rose Valentines Day cupcakes

2011-02-13T13:46:00.001-08:00

Red Rose Valentines Day cupcakes
Originally uploaded by Charley And The Cake Factory

I love how these turned out and was thrilled as we are getting these liners in our store in the next days to come! Just lovely. Charley and The Cake Factory

Our Valentine's Day Picks to Inspire

2011-02-12T22:26:00.000-08:00

These wonderful photos were selected by us from our Sweet Cuppin Cakes Flickr Team who upload their work to inspire and share. Here are our picks.
1. AKA Cupcake Lady 2. Saucy Dragonfly 3. Created By Diane 4. Sweetopia 5. Bittle Sugar Art 6. Spring Lake Cakes 7. Katis Kupcakes 8. Sweetopia 9. Cupcakes and Peonies 10. I Bake Cakes 11. Nevie Pie Cakes 12. Mirelagoi

valentine heart candy cookies

2011-02-08T17:13:00.001-08:00

valentine heart candy cookies
Originally uploaded by Bubble and Sweet

Linda from Bubble and Sweet strikes again xox A perfect strike! Click on her link for a fabtastical tutorial

My love is Blossoming for you Valentine Heart Cookie

2011-02-08T16:47:00.001-08:00

my love is blossoming for you valentine heart cookie
Originally uploaded by Bubble and Sweet

Bubble and Sweet has got to be one of my absolute fave blogs! So inspirational and more important UNIQUE! How can you not fall in love with this wonderful little giftlet? I know I wish my Valentine would send me one *battin lashes* You can find everything you need to make this over at the Bubble and Sweet Blog! You can also see more by Bubble and Sweet when she drops round our Fimo Fondant blog to leave us some goodies, Linda is like the Easter Bunny all year xox

the trifecta

2011-02-08T12:03:00.001-08:00

the trifecta
Originally uploaded by babee cakes

How could anyone resist this collection of flavours all packed into a sweet wee cupcake? Choreographed by my friend April from Babee Cakes. We could beg her for the recipe xox LOVE!
The trifecta is perfecta!

Heart Lollies from The idea room

2011-02-04T03:31:00.000-08:00

These are perfectly fantastic for Valentines day and so pretty! I hope you all kept some candy canes back from Christmas! You can find out how to make these here at The Idea Room, I adore this blog and Amy xox

A really Sweet deal

2011-02-03T19:17:00.001-08:00

We are loving our Fred french toast stamp and our tea cupcakes moulds This Valentine's We love this combo so much, if you order the tea cupcakes your get the stamper free Email us for quantity available as this is only while quantities last

Crumbs! Couture Cupcakes

2011-02-03T18:10:00.000-08:00

These wonderful rose cupcakes would be absolutely perfect for Valentine's day.
We are happy to share this video from our pal over the pond in London

Celebration Birthday Girl Doll Pattern

2011-02-03T13:30:00.001-08:00

Celebration Doll Pattern Now available at Sweet Cuppin Cakes Bakery She is so much fun to make and quite easy to sew! Watch for our crafting department as it grows!

Funfetti From Scratch in honour of Cakespy haha

2011-02-01T12:28:00.000-08:00

Funfetti from Scratch in Honour of Cakespy Jessie Oleson
well because I love her (insert heart here) and her funfetti pancakes =o) Seriously I made them and they were the FETTI of fun I tell ya!
Now we do not normally get this in Canada but I know what it is because I live in the USA as well. Funfetti is similar to the Betty Crocker Rainbow Chip Cake mix BUT It is made by the Pillsbury Dough boy SOOOOO it should simply not be questioned about it's insane fun-ness and even more fun-ness when cakespy gets her hands on it!
Breakfast? Well why the heck not? It has eggs in it and cream cheese can be doused atop for a fantabulous Cakespy kind of event and Do NOT forget to check out this recipe on Serious Eats and then pop over to Jessie's Blog and get a take on the wee groundhog cake. Happy Birthday Lloyd xox

Let's get started:

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons melted butter
1 cup granulated sugar
2 XL egg whites
2 teaspoon vanilla extract
1 1/8 cup plain nonfat yogurt
a handful of rainbow sprinkles (jimmies), optional

Preheat oven to 325°F. Line muffin tins with paper liners.
Mix together in a bowl: flour, baking powder, baking soda, and salt; set aside.
In a large bowl, beat together melted butter and sugar until combined. Add egg whites and beat until mixture is smooth and light. Stir in vanilla extract. Add flour mixture in two additions, alternating with the yogurt. Gently fold in sprinkles, if using. Scoop batter into prepared tins.
Bake for 25 minutes, until cupcakes are barely golden on top and a toothpick inserted in the center of a cupcake comes out with a couple of loose crumbs. Remove from oven and let cool for 10 minutes in tins. Remove to wire racks to cool completely. Why yes those are Jessie's pancakes! Isn't she simply put, Maaaaaahvelous.

Cream cheese frosting:

About 1/3 cup and 3 T of softened butter
10 oz cream cheese
3 cups powdered sugar
1 1/2 tsp vanilla extract

Beat butter and cream cheese together until well blended. Mix in the vanilla. Gradually incorporate the powdered sugar into the batter. Beat until smooth. Add more powdered sugar if necessary to get the desired consistency. Runny for the pancakes folks ... thicker for the cupcakes. Runny equals less sugar, more cream cheese and 1/2 the butter

Heart Garland

2011-02-01T00:56:00.000-08:00

Crochet Heart Garland

Use size J crochet hook and worsted weight yarn. I used Bernat cotton in red
Heart
Round 1
Chain 4. Make all of the next stitches in the first chain. 3 trc, 3 dc, chain 1, 1 trc, chain 1, 3 dc, 3 trc, chain 2 slip stitch
Round 2
Chain 3, in first trc make sc and hdc, in next stitch 3 hdc, in next stitch 2 hdc, sc in next four stitches, chain 1 dc in trc, chain 1, sc in next four stitches, 2 hdc in next stitch, 3 hdc in next stitch, hdc and sc in next stitch, chain 3 and slip stitch in center

Round 3
Chain 3, sc in top of chain 3 from previous row , 2 sc in next stitch, sc in next stitch, 2 sc in next stitch, then sc in each of the next stitches until point of heart, chain one for point, sc in next five stitches, then sc in next st, 2 sc in next stitch, sc in next stitch, 2 sc in next stitch, chain three and then slip stitch in center of heart. Pull the loop to the back and fasten off.

Garland
Chain 45, in top of heart sc, chain 6, sc in top of other side of the heart, chain 12, sc in top of heart, chain 6, sc in top of other side of the heart, chain 12. Repeat until all hearts are joined, chain 45 fasten off.

Waldorf Astoria Red Cake Eatons

2011-01-21T14:21:00.000-08:00

Waldorf Astoria Red Cake

Eatons Downstairs
Eaton’s Foodateria 284, 379 • Lunch Bar • Eaton’s Basement

My absolute fondest memories of my Gran! I smile everytime I see Eatons memorabilia or red velvet cake. I of course had to wear my red velvet coat, black patent shoes and white gloves for the Christmas Waldorf Astoria/ Santa event. Love you Gran xox
Ingredients
* 1/2 cup shortening
* 1 1/2 cups white sugar
* 2 eggs
* 2 ounces red food coloring
* 2 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1 teaspoon vanilla extract
* 2 tablespoons unsweetened cocoa powder
* 1 tablespoon distilled white vinegar
* 1 cup buttermilk
* 1 tablespoon baking soda
* 5 tablespoons all-purpose flour
* 1 cup milk
* 1 cup confectioners' sugar
* 1 cup butter, softened
* 1 teaspoon vanilla extract
Directions
1. Cream together the shortening, sugar, and eggs.
2. Make a paste with food coloring and cocoa. Add to shortening mixture.
3. Add salt and buttermilk to mixture.
4. Next add flour, vanilla, vinegar, and baking soda in that order. Mix.
5. Bake for 30 minutes at 350 degrees F (175 degrees C) in two 8 inch round greased and floured cake pans. Let cool.
6. To Make Frosting: Cook 5 tablespoons flour and 1 cup milk until thick, and then cool.
7. Cream together 1 cup confectioners' sugar, 1 cup butter or margarine and 1 teaspoon vanilla 'til fluffy. Add to flour mixture.
8. Cut layers of cake in half lengthwise. Spread frosting on each half layer. Stack and frost over all.

Three Tier Cupcake Stand back in stock at Sweet Cuppin Cakes

2011-01-16T20:13:00.000-08:00

Cupcake Party Three Tier Stand, by Tag. Metal stand with guard rail holds cupcakes in place. Powder coat finish. Collapsible. Measurements - small tier: 8.5" dia. medium tier: 11.5" dia. large tier: 14.5" dia. overall height: 20"h. We finally have these wonderful cupcake stands or treat stands back in stock after a very long wait!!

$39.99

Colour Chart Now Available

2011-01-12T12:45:00.000-08:00

I have colour charts for our cupcake liners should you need to special order for your wedding. When we book a wedding we ask that the bride order 500 liners so that all incidents can be avoided. We also ask these bookings occur 3 weeks in advance because your liners have to be made and perfected. We would never send out off center cuppie cake liners.
Our solids go like this

We then have a wonderful splash of polka dot designs. They are just so fun! The minis are soooooo cute!

At present we do not have the brown and gold dots, pink and gold dots or black and silver dots. Hopefully they will be available soon!
Our High Tea is out of this world and is perfect for so many settings. Even the spookier celebrations. Creativity counts here folks.

And finally my personal fave of all time HOUNDSTOOTH!The hot pink and camel colours are not yet available but hopefully very soon!

As many of you know I carry quite a few sizes of liners and can get my hands on pretty much any size you can throw at me. The important size measurement of course is the bottom one! Turn your pan upside down and measure the bottom straight across the circle. Most are 2" BUT a nice professional yielding pan will give you a 2 1/4" bottom. My minis are a gorgeous size because they are not too small they are 1 1/2" across the bottom. Not as finicky as those #36 that are 7/8".
Size 39 is 1 1/4" bottom
Size 55 is 2" bottom standard wilton type size but MUCH better quality
Size 70 is a 2 1/4" bottom professional muffin pan
Size 75 is 2 1/4" bottom but taller so you get MORE CAKE!!
Now you can head over to the cupcake link and stock up for your holiday baking!
Cheers! CLICK HERE

Now Available Fred Cakewich

2011-01-12T08:42:00.000-08:00

And so much fun! What a way to be even more creative in the Baking mother department x

This is a superior peanut butter and jelly treat! Best of all you DIY! This fantastic cake pan, yes cake pan will delight every lunch boxer you know!

CAKEWICH the best thing since sliced bread… is cake! Our silicone Cakewich baking pan is shaped like a big hunk of white bread — just bake and slice to make double-decker sandwich cakes with yummy fi llings. Everyone loves a good sandwich, now you can have one for dessert too! Cakewich is molded in super-strong, dishwashersafe, oven-safe pure silicone and packaged in a colorful printed giftbox.

BUY NOW $22.00

2011-01-01T05:40:00.000-08:00

Our Tea Cup Moulds by Fred

2010-12-30T09:38:00.000-08:00

Our Tea Cup Cakes Mould by Fred is now on clearance with very few left! I love mine for those little whimsical times in life

DIY Christmas TAGS and Cupcake Toppers

2010-12-04T21:16:00.000-08:00

Tis the season to be Merry and also time for Sharing
These DIY Christmas tags are a fantastic evening project
Email me if you would like a copy sent to you
Happy Christmas from all of us at Sweet Cuppin Cakes

Holiday Cupcake Wrappers Santa Sleigh

2010-12-02T19:40:00.000-08:00

Now available for Christmas our Holiday Wrappers!
Red Santa Sleigh. Reusable top notch quality manufactured in Australia.We are proud to offer you these.
Set of 12 $14.99

Sweet Cuppin Cakes Bakery and Cupcakery Supplies

Giving back something sweet!

2010-11-28T06:45:00.001-08:00

Find out about the outcome of our awesome cookie drop off courtesy of Drop In and Decorate dot org.

www.swedersideoflife.wordpress.com

It was an AMAZING success!

Brides Pinks

2010-11-25T07:50:00.000-08:00

Funnily after thinking that we would not complete the task of making 500 of these roses for our Princess White bridescakes I pulled it off! My thumb was so sore but it all ended well! After asking a lot of decorators about how to dry these roses of royal frosting, they were actually pretty much a hands off process. I had worried they would crack etc but no, all went remarkably well. Here is what I did, I piped them all on parchment squares and placed each rose on a square on a huge cookie sheet. I left each to sit and dry for 2 days and then flipped them upside down on the squares for 3 days ... They were quite hard and crusted by the time I used them a week later. I stored them in clean paper egg cartons which worked fab! So my friends now I am no longer leery to make royal icing roses that I hear can last decades haha! Cheers

Espresso Chip Brownies...have a great morning!

2010-11-18T20:25:00.000-08:00

8 ounces of your favorite dark chocolate

1 cup of unsalted butter

5 whole eggs

3 cups white sugar

1 tablespoon Neilsen-Massey vanilla bean paste

1 1/2 cup unbleached all purpose flour

1/2 cup dark chocolate chips

1 tablespoon instant espresso granules

-Don't blink because it is very easy and the outcome is dense and velvety. Perfect for the holidays. Preheat your oven to 375 degrees. Grease a 13 by 9 baking dish.

-Place the butter and chocolate in a microwave-safe bowl and heat on high until the chocolate is fully melted, about 2 minutes but watch carefully. Stir until fully blended.

-In a standing mixer with the paddle blade; place the eggs, sugar and vanilla bean paste. Mix on high for about two minutes. Then on a very low speed or stir setting, slowly add in the butter and chocolate mixture. Next add in the flour and beat on medium only until combined and then stop! Overmixing is deadly to brownie texture!

-Remove the paddle blade and grab a spatula. Pour the chips and espresso into the batter and fold them in by pulling the bottom batter to the top gently. You only want them evenly through the batter, you don't want to 'mush'.

-Pour the batter into the greased pan and bake for about 35 mins. I love this because it is the perfect amount of time to make dinner!

Additional ideas: I poured a bag of marshmallows on top of the brownies this year and they were AMAZING!!! I have also added in dried cranberries or cherries. Get creative and play with your food. Enjoy!

Anita can sure decorate a cupcake

2010-11-11T16:41:00.001-08:00

Happy Deepavali
Originally uploaded by Anita Jamal

These were submitted by Anita Jamal to our Sweet Cuppin Cakes Flickr Group which made me very happy! The reason I am so happy is then I get to share them with all of you.

I adore all the details on these and the colour work is fantastic. It makes me wonder what everyone else is up to in their kitchens and bakeries for this holiday season coming quickly upon us.

If you have something to show us, or you have someone you are so very proud of come join our group and hang out with a nice big mug of cocoa and be ready to be inspired to the point you will go bake I promise!!

Our crew also has a fan page where you can post just about anything you want, after all anyone doing sugar arts is a Celebrity in my eyes!

Happy Holidays and thank you again Sweet Anita!

Lemon Shortbread Cupcake Cookies A Recipe

2010-11-08T11:38:00.000-08:00

When it would happen I did not know. I knew it would happen though, so that is an intuitive A++ for me. Cookies! Well indeed cookies happened, but to find an actual cookie cupcake recipe! For reals you guys. This just sets my little shoppe into trendy trendy trendy avant-garde territory. Now I better tell you why. I had thought of the cookie project myself and played with recipes because after-all cupcake liners are finicky little papers whether we would like to know that or not. They are not all so conforming to some recipes as we have learned in some point of our baking careers.
After deciding brownies sucked in baking liners I moved on. So I go and order a bunch of my 39 size liners, a bunch and to get them made a have to wait quite a while not to mention all the bakeries we supply to gobbling them up. Okay on with it, I do have some in stock and waiting for you, how long I couldn't say But this recipe I just had to share because I love you.
Lynds

Lemon Shortbread Cupcake Cookies

2 cups all purp flour
1/4 cup cornstarch
1 cup confectioners sugar
3-4tbsp finely shredded lemon peel (you can add orange here too)
3/4 cup butter
1 1/2 tablespoons lemon juice (real lemon juice)
1/2 tsp sea salt
1/2 tsp vanilla and please use real vanilla too I like Neilsen Massey Vanilla Bean paste for this recipe
Lemony Glaze
Oven temp 300 degrees. 24 mini cupcake liners neatly set into your wee pans.
Stir together flour and cornstarch set aside a bit
Put your confectioners sugar in a bowl and the lemon peel (this step makes a huge difference) then push that lemon peel through and through until your sugar is fragrant and yellow Oh YUM.
Then in you mixer beat the butter until almost white (yes it does) Add sugar mixture and then flour mixture. Perfect
Now roll into 24 equal balls (I use a small ice cream scoop (disher) for this)
You can also use a scale but use something.
Now press your perfect little balls into your pretty pans lined with festive paper.
Bake gently at 300 for 20 minutes they will be only very very light brown
Now to glaze:
Do not do this in advance or your liners will fall off! When ready to serve beat up in a wee bowl 1 1/4 cups confectioners sugar, 1 tablespoon of milk, 1 tablespoon of corn syrup (I like the golden) and 1 1/2 - 2 tsp finely shredded lemon peel and finally 1 tbsp of vanilla bean paste. Perfect (it will be a little thick) Por your glaze into a squeeze bottle (yeah I am gonna say it Wilton) and gently squirt the glaze on your cookies Let stand a bit and serve!

Oh yeah you can freeze those cookie cupcakes for a month without the glaze. Alternatively you can decorate these cookies with glaze and royal frosting flowers or what have you!

formspring.me

2010-11-02T12:53:00.005-07:00

Ask me anything http://formspring.me/sweetcuppincake

What one thing are you exceptionally bad at?

2010-11-02T12:53:00.003-07:00

I cannot say NO very well

Ask me anything

can you ship product to australia???? lol!!!

2010-11-02T12:53:00.001-07:00

I would love to send product to Australia!!

Ask me anything

Fall is coming, what are you looking fwd to the most?

2010-11-02T12:50:00.003-07:00

I look forward to the warmth of the kitchen and family all being closer in the evenings

Ask me anything

Hi, do you sell those see-thru plastic packaging for cupcakes?

2010-11-02T12:50:00.001-07:00

I do not as I try and avoid plastic

Ask me anything

An easy and sweet way to spread love!

2010-11-01T10:10:00.000-07:00

A few weeks ago, Lyndsay shared a beautiful link that caused me to take action.

http://www.dropinanddecorate.org/

It is a simple idea. Make some cookies, decorate them and donate them to food pantry, soup kitchen, shelter or any other agency that feeds those in need. The great thing is the reaction you can get for such a simple act of generousity. You can teach your kids the act of giving. You can get that warm, "I just did a good deed" feeling. And the most important, someone that really needed a smile gets one.

I decided to make it a Thanksgiving mission. I called Minot Area Homeless Coalition and asked them how many families they serve for the holiday. I found out they help 30-60 families, based on reservations and last minute additions. Simple math provided me with 15 people needing to bake 4 dozen. That is very easy, even for a beginner. You can buy 4 packages of break apart sugar cookies(SUPER EASY), you can make up a large batch of sugar cookie dough and divide it up for your friends to bake(Easy for the home-baker) or you can get crazy creative and bring the most gorgeous cookies your hands can make(easy for the greatly skilled artists on this site). Does not matter how you get it done, just have fun! I shared it as an event on Facebook, before I knew it I had a great surprise.

I had 30 bakers! 30 bakers making 4 dozen cookies EACH! I am able to provide all the cookies needed for both the Domestic Violence Crisis Center and the Minot Area Homeless Coalition. Amazed.

So now I have a dare. Can you out bake me for your town? Can you provide baked yummies for your local soup kitchen or charity? I DARE YOU! Then let this lovely lady know on her website! Take pictures, share your event with friends. You can even turn it into a new tradition for a holiday. If you take up my dare, leave a comment. I would love to see what special yummies you can come up with also.

I can't wait to show you my progress! Thanks, Lyndsay. I can feel the love already.

2010-10-28T07:54:00.000-07:00

Fun Cuppies for kids and parents too... Carmel Apple cake with Carmel on the top, perfect for Harvest parties and trick or treat.

Goofy Monkey Cake

2010-10-18T13:02:00.001-07:00

Goofy Monkey Cake
Originally uploaded by ziggiau

I feel like this on many days haha Thanks for the idea!

monkey cake

2010-10-18T12:56:00.001-07:00

monkey cake
Originally uploaded by Karen Portaleo/ Highland Bakery

The Perfect Autumn Monkey

Mini Monkey and Flowers Cupcakes

2010-10-18T12:53:00.001-07:00

Mini Monkey and Flowers Cupcakes
Originally uploaded by jdesmeules (Blue Cupcake)

We are going bananas for Monkies and for Buddy Valastro all month we will look for the bestiest monkies. Lyns

Rose Cupcakes

2010-10-17T13:56:00.001-07:00

Rose Cupcakes
Originally uploaded by katiskupcakes

Happy Pinktober the 17th Thank you to Katis Kupcakes

Face of Opportunity Entry:

2010-10-04T07:29:00.000-07:00

Face of Opportunity Entry:

PLease click the link above and vote for one of my most inspiring sugar artists. You will be glad you did and so will I xox

I NEED TO STUDY THE PASTRIES OF VIENNA

I HAVE HAD MY OWN CUSTOM CAKE DESIGN BUSINESS, COLETTE'S CAKES, SINCE 1989. I HAVE APPEARED ON THE FOOD NETWORK IN NUMEROUS COMPETITIONS AND SHOWS, AND HAVE MADE CAKES FOR THE PRINCE OF GREECE, HAVE DESIGNED CHRISTMAS DECORATIONS FOR THE WHITE HOUSE, APPEARED ON THE OPRAH WINFREY SHOW, AND HAVE MADE CAKES FOR MANY CELEBRITIES, INCLUDING WHOOPI GOLDBERG, THE ROLLING STONES, KENYE WEST, DIANE VON FURSTENBERG, TO NAME A FEW. I AM IN THE PROCESS OF WRITING MY 6TH BOOK ON CAKE DECORATING. ALL OF MY OTHER BOOKS HAVE BEEN HOW-TO'S AND THEY HAVE ALL BEEN VERY GOOD SELLERS, BUT THIS TIME I AM WRITING A BOOK ABOUT INSPIRATION FOR CAKE DECORATING AND I WOULD LIKE TO INCLUDE VIENNA AS AN INSPIRATION FOR THE TASTE AND APPEARANCE OF MY CAKES. THE ARCHITECHTURE OF VIENNA WILL BE A MAJOR INSPIRATION TO THE DESIGN OF THE CAKES, USING THE GILT BUILDINGS, THE ORNATE PLASTERWORK, AND THE BEAUTIFUL ART DECO AND ART NOUVEAU IN MY CREATIONS.I HAVE BEEN LONGING TO GO TO VIENNA FOR THE TYPE OF INSPIRATION NEEDED FOR MY BOOK AND THIS WOULD BE THE PERFECT OPPORTUNITY! THANK YOU! COLETTE PETERS

My Friend Manuela and her Inspiring Blog Passion 4 Baking

2010-10-01T03:01:00.000-07:00

Today I have taken this from my friends blog, Manuela as she has to be one of my most inspiring friends and she is kicking off an International Breast Cancer Awareness month. To support Manuela's efforts we are introducing you to her with this post and also sponsoring some of the giveaways on her blog. Please leave us a comment here as well on how you can help in the Pink month of October to find a cure. Do not forget to visit her blog ... You will be glad you did xox

Angel Food Cupcakes

Friday, October 1, 2010 8:28

Kategori: Cupcakes

No Kommentar

Hei, alle sammen!
Endelig er oktober her. La oss gjøre det beste ut av denne måneden.
Gleder meg til å vise alle dere trofaste lesere en ny måned med nye oppskrifter på både mat, kaker, kjeks, cupcakes og mye mer.
Husk å klikke dere in på hvem som er dagens sponsorer og vær med å vinne fine premier nesten hver eneste dag.
Mitt håp for oktober er at dere alle sammen har en passion4giving til alle de som trenger det …..om det så er et smil til en du ikke kjenner … av og til kan det oppmuntre ett menneske veldig mye og det kan faktisk gjøre dagen lettere…
Dagens oppskrift er helt enkelt en Angel Food Cupcake. Jeg valgte denne oppskriften fordi jeg liker navnet og syns den passer bra til å starte passion4giving-måned her på passion4baking. Dette fordi jeg vet at det finnes mange engler der ute som gir andre en hjelpende hånd.

Denne lette cupcake er en oppskrift som kommer fra min svigerinne i USA . I denne oppskriften trenger du Cake flour…… viser dere lenger ned hvordan du lager det.
Cake flour lages av mel blandet sammen med maismel
Cake flour

110 g mel
2 ss maismel

Bland begge ingredienser godt sammen så har du Cake flour.  Nå trenger du ikke så mye denne gangen men du kan legge bort resten til en annen gang.

Angel Food Cupcakes:

60 g cake flour
75 g sukker
30 g melis
1/8 ts. salt
4 store egghviter
1/2 ts. vinstein eller noen dråper sitronsaft
3/4 ts. vanilla essense
Ovnen på 190 C

Dette blir cirka 12 medium muffins
Bland sammen mel med maismel i en liten bolle…..dette kalles i USA for Cake flour.

Bland så cake flour sammen med sukker og salt i en bolle.

Til denne oppskriften bruker du kun eggehviter…. beste måten til å fjerne eggeplomme fra eggehvite på, er å bruke en egge-skiller

I mikseren heller du i eggehviter sammen med vanilje og vinstein (eller sitron )
Miks det godt sammen.

Etter 30 sekunder tilsetter du melis

Så mikser du videre noen minutter til.

Denne marengsen skal ikke overmikses. Du ser på bildet sånn cirka det skal se ut.

Bland nå forsiktig mel blandingen inn i marengsen i 3 omganger til alt er godt blandet.

I dag bruker jeg disse flotte cupcake former som Cacas selger i sin flotte ny-lanserte nettbutikk.
Rosa sløyfe-muffinsformer til inntekt for rosa sløyfe aksjonen.
Muffinsformene selges i perioden 15. september – 15. oktober. For mer informasjon om dette kan du lese her
Du kan også laste ned en Rosa Sløyfe hefte med masse spennende oppskrifter her

Fordel røren i 12 muffins former.

Stekes i cirka 15-20 minutter på 190 C
Så ser de ut ….luftige og fine Angel food Cupcake

La cupcake hvile i 5 minutter før du tar dem ut av formen.

Sånn……. her er de kjempegode Angel food Cupcake!

Denne cupcake passer ypperlig sammen med litt vanilje krem som jeg blander sammen med kremfløte….

….og litt ferske  bær……jeg elsker smaken av jordbær sammen med disse cupcakes.

Jeg varmer jordbær lett i en panne med litt sukker og sitron noen minutter.
Ble en ekstra god å deilig frisk smak.

En liten marsipan Rosa sløyfe for anledning

Og her har du en myk og deilig cupcake.

Det var det hele for i dag.
Ønsker dere en fantastisk helg alle sammen, så ses vi igjen imorgen.
Takk til Trude for redigering av teksten.

Big Pink Cake

2010-09-20T08:49:00.001-07:00

Big Pink Cake
Originally uploaded by two parts sugar

I love the Suessness of this cake by Monica Serratos!

Bubbly Bear Bath Cake

2010-09-19T09:50:00.001-07:00

Bubbly Bear Bath Cake
Originally uploaded by kelannfuller

I need a nice bubbly bath like this. Happy Sunday