Snowman Cookie Exchange Winner

My adorable snowman cookies won 1st in the Best Decorated category in the annual Christmas cookie exchange at work. 

Sugar Cookie recipe   Click Here  Use a 3 inch gingerbread man cookie cutter

Royal Icing recipe      Click Here  Use clear vanilla extract to get snow white icing. 

Icing Colors

• Apply the white royal icing with a butter knife and allow to dry for about 20 minutes.
• Tint a small amount of icing black with Americolor Gel Super Black.
• Tint a small amount of icing orange with 1 drop Americolor Gel Super Red, and 2 drops Americolor Gel Yellow.
• Put tinted icing into a small decorator bag. Carefully snip the very end of the bag off. Pipe onto the cookies. 

Polar Bear Christmas Cake

Blue-eyed polar bear Christmas cake made with American butter cream frosting and a cooking-from-scratch pumpkin spice cake.

Bear Cakes

Bear cakes are a favorite of mine - camo bears, biker bears, and NOW a blue-eyed, polar bear Christmas cake. 

Love how the wreath turned out!

This is a "spur of the moment" cake. 

After arriving home from work at 5:30 PM,  I made the decision to start baking.

I grabbed my bear cake pan, prepped it, and whipped up a pumpkin spice cake to pour into it while the oven was preheating

While the cake was baking, I started thinking about Christmas frosting colors and decorator tips. 
Fur color was easy. I wanted an Arctic white polar bear and a green wreath.

Eye color took a little thought. However, I settled on blue because I knew it would be the perfect pop of color. Then I could add the leftover blue frosting to the bowl of green frosting for the wreath. No waste that way!

I pulled out my decorator tip container and looked through the plastic baggies containing decorator tips. As I looked through them, I thought:

No, not floral flowers or basket weave. Hmmm...maybe the #5 frosting tip for berries, eyes, nose, and paws.For the sides I wanted a LARGE tip that would cover a maximum amount of cake. I picked a Russian tip that looks like an extra large #233 grass tip, the actual #233, and a very small star tip.  

#5 frosting tip for berries and paws. #233 grass tip for the wreath.

Russian Tip was a Fail.

I spent an exasperating 20 minutes trying to pipe fur onto my bear with the Russian tip. 

• The frosting kept sticking to the tip when I released pressure on the bag.
• I tried starting on the cake and slightly above the cake. Same results. 
• Then I tried changing the angle at which I held the bag. Same results. 

After scraping the frosting back off the cake several times,

I switched to a large, 2D tip. Hence, the feathery looking fur. I filled in around the paws, face, and any bare spots left by the 2D tip with a medium open star tip. 

Redeemed Riders 2016 All-Buttercream Christmas Party Cake

At the Christmas party, 

our friends and CMA family gathered around the cake table to look at the holiday cake. As a hobby baker, I appreciate the many compliments that the decorated cake received. Yes, in my opinion, the compliments paid for the hours I spent on making, baking, and decorating the party cake.  

The Christmas Party Cake

A two layer cake that is half white cake, half devils food chocolate with a strawberry buttercream filling. Five rows of petals and a ruffled border decorate the cake sides. 

My first time piping greenery onto a cake. 

With a #104 petal tip, I made pine cone roses and rose leaves. Other decorator tips that I used were a #233 grass tip for the pine needles and a #5 piping tip for the trios of small red berries. 

Frosting Colors

For the rose leaves and pine needles, I used Wilton leaf green, Wilton copper, Wilton brown,and a drop of Americolor black gel food coloring to achieve the various colors. A mix of Wilton burgundy and Americolor super red, gel food coloring was used for the ruffle border, side petals, berries, and lettering. 

Tutorial Videos for the Visual Learner
I am a visual learner, which means video tutorials are the perfect way for me to learn new piping techniques. There are several tutorials that I have watched multiple times before practicing the demonstrated techniques that I used on this cake and I want to share that information with you.

1. Liz Larson's Elk and Pinecone Cake - https://youtu.be/PZAUsVRpxQw
2. Olga Zaytseva's BC Red Roses Wreath Cake - https://youtu.be/_mxUIt-t2MA
3. Olga Zaytseva's BC English Roses Wreath Cake - https://youtu.be/kvae1rb1ZS0
4. Brigitte Fultz's Petal Technique - https://youtu.be/WASVWn4nN6w

Dare to challenge yourself to become a better cake decorator! Honestly, you can be a self-taught cake decorator by watching these videos and practicing the techniques you see. 

Selling Cupcakes at a Community Marketplace Event

A local organization is hosting a community marketplace on the first Saturday of December. 
Their community marketplace event began several months ago, but this will be my first time to participate by selling cupcakes.

Do you have trouble picking only four cupcakes to bake? It is terribly difficult for me to make a decision when it involves cupcake flavors and frosting choices.

Impromptu Survey
I tried an impromptu survey on my personal Facebook page to have my friends and family help me pick four cupcake and frosting flavors to make. What I discovered is that everyone has a personal favorite and some were not on my list. lol...lol  The first two cupcakes on my list below were the front runners in my cupcake survey.

My picks are:

• chocolate with peanut butter buttercream
• carrot cake with cream cheese frosting
• pumpkin spice cake with cream cheese frosting
• sugar-free, marbled chocolate/vanilla cupcakes with a sugar-free vanilla cream cheese frosting.

Packaging and pricing the cupcakes was my next knotty problem. 

I kid you not, I sat with an online baking/pricing calculator, pen, and paper for a couple of hours to figure out how much my total cupcake and packaging cost were per cupcake. Then, I had to decide if my community will pay $1.10 - $1.20 per cupcake. After a great deal of thought, my price point is going to be:

Individual cupcakes - regular $0.90  and sugar-free $0.80

Half-dozen - regular $4.80 and sugar-free $4.40

Dozen - regular $9.00 and sugar-free $8.80

These prices are higher than bake sale prices, but lower than custom cupcake shops. 

More importantly, my costs are covered, I will make a small amount of profit for my time and labor, and someone will be eating some homemade happiness on a plate, or cup in this instance!

Baking Hen Shoulda Been a Stewing Hen!

The Baking Hen
Wow! I bought a "baking hen" a couple of weeks ago. Note the parentheses, I am being sarcastic
After thawing the frozen bird, I was ready to bake it for supper last night.
And the Meat Thermometer Said...
I baked the hen using a meat thermometer and took it out when it reached the correct temperature for poultry. Pushing gently down on the drumstick of the bird, I found that there was very little yield in that drumstick joint. Quickly, I relocated the meat thermometer from the middle of the breast to the back of the breast by the thigh. Yep, the thermometer still read 160 degrees Fahrenheit. The bird was done.
A Rubber Chicken or a Tough Old Bird?
However, after letting it rest for 20 minutes, my serrated knife acted like I was trying to cut through a firm, rubber ball. After switching to a newly sharpened butcher knife, I managed to cut off some breast meat for supper. The meat was done and wasn't dry, BUT Bill and I had to cut it up with steak knives. Our jaw muscles had a nice workout though.

Laughing through our meal of "tough old bird", we finished dinner and the remainder of the "baking hen" went into a large pot of water on the stove. Once the water started simmering, I tried to stick a fork into the bird every 30 minutes. It took two full hours of simmering to make that hen fork tender!

I am positive I bought the world's oldest baking hen AND it should have said stewing hen on the outside wrapper!

To conclude this post, chicken and noodles will be on the Bonham menu next.