Tuesday, June 14, 2011

First Dessert Table

Well I'm sure the title is self explanatory.  I did this as a favor to for my husband's friends.  He asked if I could do it on a Friday night and I thought about it until Sunday.  Then I worked at the lab Monday and Tuesday all day.  So when I got started I had THREE days to pull it off.  It wasn't easy and I wouldn't have accomplished it if not for some crafty help from Miss Putt and emergency powdered sugar from my bestie.  Oh, and my sweet mommy who gave me the table and the cloth. 

I wanted lots of goodies to appeal to everyone there.  I made sure to lay an assortment out.  Even something salty for those who don't like sweets. 

Matthew's friend, Aaron Carter, took all the photos.  He also holds the copywrite, so ask before you pull them!

The paper cupcakes were made using a Cricut. 

I hope you enjoy the pics!  Let me know what you think! 

Oh, and we will be moving this week, say a prayer.

I took this one.

I took this too.  Orange slices below.

I think his photos are amazing.  Wish I was that good!
I'll be posting some more recipes for some of the desserts I used.  I also did another mini-table this weekend and I'll get those up soon too.  (As soon as I have a computer in the new house.)

Have a delicious day!

Thursday, June 9, 2011

Pink Anenome~A crisis

Recently I had an old friend call me up and ask me if I could make a bridal shower cake for her best friend.  Of course I jumped on the opportunity.  She requested my Butter Nut cake with blue frosting and a pink anemone flower accompanied by 12 strawberry cupcakes. 

Quite honestly, I had never made an anemone specifically, though I have made flowers.  I looked forward to the challenge though.  Since it was over two weeks away, I thought I would make it in advance in case I needed practice.  I watched several different video tutorials first.  Then I gathered all my supplies, including a new gum paste mix I had just ordered.  I was really excited to try it out.  Just add water, how nice is that! 
The mix comes in black, red, white, and chocolate.  Isn't that lovely?  I mixed it up per the instructions and add a smidgen of pink gel food coloring.  Then I rolled it out pretty thin and cut it with small cookie cutters.  I only cut a couple of circles at a time to ensure it didn't dry out while I worked with it. 

I thinned the edges with a ball tool and put it in my very expensive flower former to dry a bit.  What?  You say that looks like an egg carton covered in tin foil?  Yes, well, I like to reduce costs when possible and recycle to save trees.  Flower formers aren't as important to me as things like tasty gum paste. 

After all the pieces had dried for a few hours I realized I hadn't left a pink circle to adhere the new petals to.  Whoops!  So I mixed up some black gum paste I would need for the flower center and cut a small circle.  (More on the awesome-ness of the black gum paste later.  Flexible royal icing anyone? Yeah, you wanna know!)

Using an equal mix of meringue powder and water as glue, I slowly adhered the petals to the black circle base.  I also inserted a clothe covered wire into the center so I would be able to place it on the side of the cake more easily.  After the center of the flower was glued on, I hand painted some white flower pistols black to make it appear more life like.  Next, my favorite part, I lightly painted on some dry luster dust to give some sparkle.  I love me some glitter!  I took some quick pictures and then let it dry. 
I was rather pleased.  It looked pretty.  I wanted to make some extras but I'd used all the pink gum paste I'd made.  The flower was so grand, it would suffice alone.  I could always make more later in the week.  I had plenty of time.  If only I had known then....

Shortly after, my husband asked me to do a dessert table for someone he knew, and I would need to do it all in three days!  It was an insane under taking, but I wanted the opportunity to network with other individuals so I couldn't pass it up.  But now I wouldn't have time for more flowers.  No biggie, I had already made the cake and frozen it.  I would just use the extra cupcakes from the bridal shower for the dessert table.  Easy again.  Piece of cake.  Speaking of cake, the church called.  We'd recently paid off our mortgage and we wanted to celebrate with a cake.  Could I make one in two days for about 100 people?  Of course.  How flattering you would even ask me!  Completely doable, or....

Not.  I did the whole dessert table and was still conscious on less than two hours of sleep in over two days.  Still needed to go home from that gig, and add the flower to the frosted cake.  Next I'd bake the church cake and frost it up.  No problem.  I pull the well dried anemone out.  I flipped it over and prepared the place it on the cake I where it.  That's when I noticed a teeny bit of wire exposed.  Can't have that, so I went spin some floral tape on it.  Can you see it coming?  Yeah, when I went to pick up the flower by the wire I discovered that it wasn't so secure.  The flower plummeted from the wire and onto the counter.  I was afraid it would land on the floor so with my Superman-like speed, I smashed it onto the counter space, cracking three petals off.  "NOOOOOO!!!!  WHY ME?  NO!"  I started shaking and practically hyperventilating.  My friend was literally on her way to get the cake.  This could not be my life! 

After my five minute meltdown, I realized this is life and it is my life.  I better toughen up.  This is why you make extras, because in the long run, it saves you time and heart attacks.  You can always use extra gum paste flowers.  They last for weeks.  But now what to do?  I can't place the flower on the side, so the top will have to do.  I don't have time to make more gum paste.  So I quickly dyed some buttercream pink that I had made the night before.  Carefully, I put the flower on the top side with a dollop of buttercream underneath.  Then I added the broken petals in discrete places to hide the jagged edges using the pink buttercream as glue.  I filled in any cracks with the buttercream and hoped it still looked pretty.  I'm not gonna lie, I was still on the verge of tears.
When my friend arrived, I told her.  Apologized.  And asked if she still wanted it.  She said she couldn't even tell it was messed up.  She loved it.  I hoped it tasted half as good as it looked.  Later that evening, as I made extra buttercream "just in case" for the church cake, she texted me the photo below and said, "It tasted amazing!"

All I can say is praise God.  Now time to do the church cake...

Friday, June 3, 2011

Strawberry Sugar Cookies {Recipe}

It's been a crazy couple of weeks here in the South!  So many people's lives have been turned upside down that my problems seem practically insignificant.  Blogging about dessert seems silly when they're are so many suffering.  But then I remembered that dessert can be a release for so many of us.  Trying out new recipes can be a sweet release for many. 

Not only that, but I promised to share my strawberry sugar cookie recipe with everyone.  Plus, I've been baking up a storm lately and I love sharing the pictures!  Last week I did a full dessert table for 80 people in 3 days!  (No, I did not sleep.)  This week, I'm gearing up for moving (it was postponed) and getting things in order for a wedding cake tasting and another dessert table on the 11th. 

So without further ado, I wanted to try making strawberry sugar cookies after the success of the lemon ones.  And in case you couldn't tell, that recipe is so easy to cater to a variety of flavors.  I'm thinking next time I'm going to try cherry.

Ingredients:4 cups of unbleached flour (remember you can trade this out if needed)
1 teaspoon of baking powder
1 cup of butter, softened
1 cup of sugar
2 eggs
1/2 teaspoon of salt
1 box of strawberry cream pudding mix.
1 teaspoon of strawberry extract
*(optional) a dab of pink gel food coloring to make them  a bit pinker
Cream butter and sugar until light and fluffy. Add eggs and strawberry extract, one at a time. Mix well after each addition. Add a dab of food gel color if desired.  See the before and after food color below.
Mix dry ingredients a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.  You can use your clean hand to help incorporate if needed. 

Then roll it out between wax paper as previously mentioned here.  Refrigerate until firm.  I left mine overnight. (This does make the dough edges more crumbly, but I just don't cut my cookies right at the edge until I've remixed and re-rolled it.)   Bake in preheated 350 degree F oven for 8-10 minutes for soft cookies and 11-13 minutes for crisper cookies.*  This makes 2 dozen or so cookies, depending on size.  Keep them chilled, just like I've said before, to keep them from spreading or losing shape.  Your cookies come out PERFECT if you do this.  You may have to pop them in the freezer for 5 minutes after cutting them out if your kitchen is hot; with weather like this lately, almost everyone's is.

*If you are serving your cookies soon, then I recommend closer to the 8 min. mark.  If you are doing them in advance, like a week or two, then make them crisper and they will soften over the week or two in a sealed container on the counter.  If they are too soft they can be more difficult to decorate due to their delicateness. 

I cut some out for a baby girl theme and put those in the freezer to decorate later. 
The others I decorated with a blue and orange theme I was doing for the dessert table along with some vanilla and chocolate ones.  I had a friend of my husbands come and take professional pictures of the table, but I don't have them back yet.  (insert tear drops here)
Plain Jane, simple camera at home about 2am the day of the dessert table.
Fancy Cannon camera (borrowed from my mom) on site at the dessert table.

I really hope you give these cookies a shot.  Make a batch and give them to someone who could use a smile.  You never know how much a delicious gesture can brighten someone else's day.