Sunday, April 2, 2017

Spring Blooms Cake Pictures

An original, SalleeB's Kitchen design for a spring half sheet cake - blooming red bud branches, daffodils, narcissus, hyacinths, and yellow, drop flower clusters.

The daffodil and narcissus blooms are piped using Wilton petal tips #104 and #102. Use a square of parchment paper on a flower nail to shape each blossom. Put the blossoms into the freezer until you are ready to place them. 
The narcissus petals are made using the Wilton #104 tip and the ruffle was the Wilton  #102 tip. 
The green centers were formed with a #3 piping tip.

The red bud branches are made with a Wilton #10 piping tip and the blossoms are a Wilton 2D tip. 
Narcissus and daffodil leaves are formed with a Wilton #352 leaf tip
Hyacinths are made with a drop flower tip. Layer the clusters to get a rounded, 3D look. In the pictures the hyacinths shown have 3 layers of blooms. 

The cake top is textured with the end of a spatula. 
Move the spatula from side to side in about 2 inch, vertical strips, long side to long side of the cake.
Don't measure anything exactly so you can have a more random look. 
The borders are made with a #16 star tip. . 
And that is how to create a SalleeB's Kitchen Spring Blooms cake. 

Saturday, March 18, 2017

Rubber Ducky Smash Cake

Right to Left: Beginning to End
It has been 364 days since my youngest grandson was born! His mom asked me if I would make his smash cake.
Of course I said YES!
Step 1
  • Preheat the oven to 300 degrees Fahrenheit.
  • Make a white cake mix according to the package directions.
  • Grease and flour a 1.5 quart crock pot insert - see the picture below.

  • Put liners for 2 jumbo cupcakes into  jumbo cupcake pan.
  • Filling the jumbo cupcake liners 2/3 full of batter and pouring the rest into the greased and floured cake pan.
  • Cook for 20 - 24 minutes. Check the jumbo cupcakes by inserting a toothpick into the cupcakes about halfway between the edge and center of the cupcakes. If the toothpick comes out clean, your cupcakes are done.
  • Remove the cupcakes from the oven and let cool for about 10 minutes in the pan. Remove from the pan and let cool on a cooling rack. 
  • Cook the cake for another 16 minutes and check the cake for doneness with a bamboo skewer about halfway between the edge and center of the cake. If the skewer comes out clean, your cake is done.
  • Remove cake from oven and cool for 10 minutes before removing it from the pan. 
Step 2

  • After cooling the cake and cupcakes, wrap them in plastic wrap and put them in the freezer until good and firm.
  • Remove wrapped cupcakes and mini-cake. 
  • Cut the rounded tops off of the two jumbo cupcakes to form a flat surface.
  • On one of the cupcakes only, cut off 1/3rd from the bottom end. This will be the bottom of your duck head.
  • Pipe a dam of frosting around the top, outside edge of the trimmed cupcake, then fill with a thin coat of frosting inside the dam. Place the whole jumbo cupcake, topside down, onto the top of the frosting. Apply a thin base coat to the cupcakes and put back into the freezer until the frosting is firm. 
  • Apply a base coat of frosting to the duck head and the mini-cake. Finish frosting the head and the body of the cake. and chill until the duck head can be handled  and attacked to the mini-cake as pictured below. 




Wednesday, March 8, 2017

Cake Pictures for Family

My grandson's 1st birthday smash cake, a rubber ducky cake in all buttercream.

My parents 59th anniversary cake. Sugar-free yellow cake with a super thin base coat of buttercream and tons of buttercream flowers.
Watch for the blog posts about these two cakes.
Homemade happiness on a plate! 

Monday, February 20, 2017

Spring Fever and Piping Practice

Unseasonably warm temperatures have me thinking about spring flowers. 
Yes, spring fever has struck and I succombed to it by making floral cupcakes for the Ladies Tea and Luncheon at church. Spring fever isn't the only reason I made these cupcakes. 

I have been wanting to practice piping buttercream flowers with my new petal tips. 
I did find that piping the flowers individually on a flower nail was time consuming. However, I believe that the end results were worth the amount of time spent piping each purple bloom onto a square of parchment paper on top of a flower nail. What do you think? 
I also piped the daisy/aster blooms indiviually. 

Purple flowers - 104 tip and a 3 tip for the yellow centers
White flowers - 102 tip and a 5 tip for the centers
Green ruffles on the cupcakes - 104 tip
Yellow drop flowers - 224 tip

The Cupcakes
Lemon and strawberry are the two flavors I chose to use in these cupcakes. I purchased a box of each flavor at the local grocery store. After mixing the cake batters, I put about 2 Tbsp. of yellow lemon cake batter in each cupcake liner. Next, I topped the lemon cake batter with pink, strawberry cake batter. A swirled "S" with a butter knife created marbled cupcakes that are pink and yellow. 

I made 2 dozen cupcakes and used the left over batter to make 1-9 inch layer cake. After cooling the layer cake, I wrapped it in plastic wrap and it is in the refrigerator freezer compartment waiting for me to torte it, or slice it crosswise, and to fill/frost with buttercream frosting.


Monday, February 6, 2017

Baked Italian Pasta Skillet


Yield: 4-6 servings         Time: about 40-50 minutes
Ingredients
  • 8 ounces of small shell pasta
  • 1/2 pound ground chuck
  • 1/2 pound whole hog, mild pork sausage
  • 1/2 teaspoon dried Italian seasoning
  • 1 teaspoon brown sugar
  • 1  - 4 ounce can mushrooms, drained
  • 1 - 24 ounce can meat spaghetti sauce
  • 1 - 10.5 ounce can cream of mushroom soup
  • 1/8 cup water
  • 1 cup shredded Colby jack cheese, slightly packed
  • 1 Tablespoon Parmesan Romano cheese
  • 1 ounce, or about 18 thin slices of pepperoni
Directions
  • Preheat oven to 350 degrees F or 175 degrees C
  • Fill a 2 to 2.5 quart sauce pan about three-quarters full of water and bring to a boil. Do not add salt.
  • While you're waiting for the water to boil, chunk up and brown the ground chuck, pork sausage, and dried Italian seasoning in a 12 inch, oven safe skillet.
  • Sprinkle 1/4 teaspoon of Italian seasoning over the meat and mix it with a spatula as the meat browns.
  • Place the browned meat into a colander that is sitting on top of another dish, or paper towels to drain off any excess fat.
  • When your pot of water begins to boil, pour in shell pasta, and cook until al dente, about 7 - 8 minutes. Let the pot of water come back to a simmer after adding the pasta, but don't boil it. 
  • While the pasta cooks, rinse your oven proof skillet briefly with hot water to remove excess fat.
  • Next, combine the spaghetti sauce, mushroom soup, drained mushrooms, water, teaspoon of brown sugar, and 1/4 tsp. of dried Italian seasoning in the skillet.
  • Add the browned meat.
  • Drain the al dente pasta and stir it into the skillet of meat sauce.
  • Slice pepperoni slices into quarters and sprinkle over the top of the pasta mixture.
  • Next, sprinkle the cup of shredded cheese over the top of the pasta
  • Finally, sprinkle the Parmesan Romano cheese over the top of the shredded cheese.
  • Bake in preheated oven until the cheese is melted and bubbly, about 20 - 25 minutes.
Enjoy eating some almost homemade happiness on a plate!

Tuesday, January 31, 2017

My Cooking Hasn't Been Fancy

Since the beginning of January 2017 I haven't been posting much because I really haven't been cooking as much. 
Working 40 plus hours and winter weather has kept me viewing Netflix, or DVR recordings of cooking shows more than I have been in the kitchen.
Dinner - Deli Chicken
Twice a week, dinner has been fried chicken from the store deli, rotisserie chicken from the store deli, and canned veggies. Not real exciting fare.
Pasta, Pasta, Pasta
Next has been a lot of pasta with homemade white sauces. The hubby has a stomach issue that is keeping him from eating most tomato based pasta sauces. See? Nothing real exciting. Certainly not post worthy. I have already posted about making a basic white sauce.
Click Here for the white sauce recipe.
Roast in a Crockpot
 My crockpot has been getting a workout making pork roast and chuck roast that is served with the thickened broth. Again, nothing real exciting or post worthy.
Homemade Pizza
Pizza has also been served quite a bit lately and I have already posted about how to make homemade pizza,
Click Here for the update and recipe link
Future Posts
My youngest grandson is turning one in February and I am making a rubber duck smash cake. Watch for the pictures and step by step photos. Also, tricolor, Valentine cookies for the grandkids are going to be baking in a week or two.
So keep looking through my recipes and cooking up some homemade happiness on a plate!






Sunday, January 8, 2017

Rosette Birthday Cake

Cake mix strawberry cake with cream cheese frosting. 10" bottom layer and 4.5" top layer
Cake Pan Hack
Use a removeable, 1.5 quart crockpot to bake a 4.5 inch cake layer. Grease and flour the inside of the small crockpot insert, pour in about an inch and a half of batter, and bake for about 20 - 30 minutes, or until a toothpick inserted into the center comes out with a few crumbs clinging to it.
Wilton 1 tip created large rosettes. Small open star tip for small red flowers. Small leaf tip for the leaves. #5 writing tip for writing. 


Bottom and top layers are split and filled with cream cheese frosting.

Princess coach was made using the mold shown below and melted vanilla bark. The gold is from Wilton color mist, an edible spray. 
Melted vanilla bark held a round toothpick onto the back of the molded candy carriage.