Bridal Shower Dessert Table

Good Morning!

My friend Gina had her bridal shower yesterday and I did a dessert table for it. My first one! I was really, pretty excited to have the opportunity to do it because I’ve been looking for an excuse to make one for a while.

I also loved it because I could start baking a week before and just freeze things as I finished them.

Here’s a shot of the finished table:

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Aaron had made the cupcake stand for another party that I had made cupcakes for but it needed a little face lift so we spray painted (with my favorite Heirloom White spray paint) and then I used a glue stick to glue brown 5/8″ ribbon around the edges of the stand. Gina’s wedding is in October so I tried to stick with Fall colors. I used brown and yellow with a tiny bit of pale blue mixed in.

Here are the other sources:

  • The square pedestal cake plates and the giant wine glass are from Marshall’s.
  • The white leaf plate in the front Aaron bought at a yard sale for about $1.
  • The 9×13 pan in the front was a gift from my wedding shower (Target by Giada).
  • The take out containers were leftover from our wedding.
  • The truffles are on a glass cake plate that was my moms which I inherited when she moved to Florida.
  • The flowers are in mason jars also from our wedding with brown ribbon tied around them.

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I made the following things for the table:

  • vanilla cupcakes filled with black raspberry jam with vanilla bean buttercream on top (for the toppers, I tinted fondant yellow, stamped it with a little wedding cake stamp and then cut out the circles with a cookie cutter)
  • bittersweet truffles in the back left
  • chocolate cake pops on both sides
  • thumbprints in the front
  • decorated sugar cookies in the front right (decorated with royal icing and then blue fondant flowers on top)
  • swedish fish in the giant wine glass (just because I wanted to buy the giant wine glass)

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I made the little description cards with a pack of notecards that were on clearance at Michael’s for $0.49. There was a picture of pie and a shovel on the front of them so I cut out brown squares from card stock and glued it over the picture. Then I printed out the labels and stuck them on. I also cut off the corners of the cards just to make it a little different.

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Here is the bridal party. The bride is in the center with the teal dress. I’m in the front right with the dress with the yellow flowers.

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And the angry face picture where we are all looking at different cameras..

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Good times and I think I love doing dessert tables!

Linking to these parties:


UndertheTableandDreaming
Simply Designing
The Tablescaper
Join  us Saturdays at tatertotsandjello.com for the weekend wrap 
 up           party!

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Cake, Cake Pops and Scone Commentary

Good Morning!

I’m sitting here drinking some coffee. Aaron is still asleep. It’s only 7:26 Saturday morning… I did a little baking this week and thought I’d post about it. I baked a pound cake to test a recipe on Tuesday. I used my grandmother’s old bundt cake pan which makes a pretty cool cake. I also used double strength vanilla in this recipe because I’ve been finding that I like vanilla cake with a strong vanilla flavor. I thought it might be overpowering but it didn’t seem to be. The cake baked for an entire hour at fairly low heat and grew over the bundt pan! It looks flat bottomed in the picture but in reality, it’s teetering on a mounded bottom.

I made a random dark chocolate/coffee glaze and sprinkled with some sliced almonds. Aaron and I tasted a few bites and it was delicious! Surprisingly delicious. I ended up bringing in to work for my coworkers and they had it all but finished by noon. One of my coworkers even said it was one of the best cakes he ever had. Who knew people liked pound cake so much.

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Do you like our yellow tiled walls? They’re growing on me.

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Wednesday and Thursday evenings I spent making cake pops for a bridal shower. The bride requested vanilla cake covered in chocolate and chocolate cake covered in white chocolate. Her wedding colors are white, black and wine so I tried to stick with that scheme.

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All ready to go:

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Aaron and I are off to an estate sale this morning then to the grocery store then his parent’s are coming over for lunch and maybe some scone making. I’ve never made a scone before. I’m sort of opposed to scones. I don’t really like them. They’re dry and biscuity and not sweet enough for me. Apparently people love scones though so I have a few recipes to try. Perhaps if I cover them with a sugar glaze I will like them.

A little scone info courtesy of Wikipedia:

The scone is a small British quick bread (or cake if recipe includes sugar) of Scottish origin. Scones are especially popular in the United Kingdom, Canada, Australia, New Zealand, and Ireland, but are eaten in many other countries. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. The scone is a basic component of the cream tea or Devonshire tea.

The pronunciation of the word within the United Kingdom varies. According to one academic study, two-thirds of the British population pronounce it /ˈskɒn/, rhyming with “con” and “John”, with the preference rising to 99% in the Scottish population. The rest pronounce it /ˈskoʊn/, rhyming with “cone” and “Joan”. British dictionaries usually show the “con” form as the preferred pronunciation, while recognizing that the “cone” form also exists.[1]

British scones are often lightly sweetened, but may also be savoury. They frequently include raisins, currants, cheese or dates.

In the United States, scones are drier, larger and typically sweet. Those sold by coffee shops often include fillings such as cranberries, blueberries, nuts, or even chocolate chips. More original fillings include M&M’s.


After quizzing my coworkers all afternoon on whether they like scones, why they like them and what flavors they’d prefer, I am going with cranberry orange, pumpkin, and cinnamon raisin.

I’m obsessed with scones now.

Christening Cake, Cupcakes & Cake Pops!

Good Morning!

I’m not sure if anyone noticed but I moved my domain name over to my new website for my little bakery that Aaron and I have decided to start! I am still working full-time and Aaron is now working full-time plus taking three classes at PITT so we’ve been pretty busy. I’ve had about 6 or 7 orders so far (one of them being 750 chocolate covered pretzels & 150 cake pops) so we’ve just been baking every weekend and a lot of weeknights.

I finally had some time this morning though to link my blog from the new site so here is how it’s set up right now:

Blog’s URL is https://pamcakesandeggs.wordpress.com/

Bakery URL is www.pamcakesandeggs.com

There is also a link to my blog from pamcakesandeggs.com up in the far right corner.

For those of you that have my blog in your readers, it should still work because I just had the wordpress domain pointing to pamcakesandeggs.com before this. Not entirely sure though but if it doesn’t work, I’ll work on it soon.

Okay done with that junk.

I baked this cake for a coworker’s daughter’s Christening last weekend. The top cake is a 6 inch two layer almond cake with raspberry filling, covered in buttercream and then covered fondant decorations. The cupcakes are also almond cake (two different recipes though) filled with raspberry jam and then almond buttercream on top. I made the cupcake toppers out of fondant too.

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My first attempt at fondant teddy bear and booties:

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I made mini booties to match the big ones for one of the cupcake toppers too:

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20 cupcakes total:
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Aaron made the sweet cupcake stand out of wood. He’s my handyman. I made O-L-I-V-I-A blocks out of rice crispy treats covered with fondant.

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Plus ten almond cake pops:  

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Hope you enjoyed the cake! I had a lot of fun making it for them. wooo

       

  

Making a Million Cake Pops plus Wine!

Well I guess I really don’t feel like blogging about the wedding yet. Can’t.bring.myself.to.do.it.

So I’m blogging about the week before the wedding instead!

My mom and I spent HOURS making a million cake pops (a la Bakerella) for wedding favors. You can read step by step instructions of the cake pop making process here.

Yellow cake and vanilla frosting:

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Dipped in chocolate:
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And individually wrapped and tied with purple and green bows:
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My best friend and maid of honor, Gina came over and helped us tie the bows on the cake pops. At some point in that tediousness, we started drinking wine. My dad came and picked up my mom and Gina and I continued drinking wine and taking pictures of ourselves… This was my bachelorette party of sorts. I wasn’t into the whole wear a sash and crown and go out to clubs thing so we just hung out at my house drinking wine, listening to music and making fools of ourselves dancing.

My coworkers made me wear this bride to be pin when they had my office bridal shower.
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Gina is engaged too! She’s getting married next October. Can’t wait!
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We danced to the George of the Jungle soundtrack until Aaron walked in on us…
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He laughed at us then starting dancing too:

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And singing:

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Then Gina’s fiance Jason came over!
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We hung out until maybe 1-130 AM then finally made it to bed. The next day was my bridal shower. Gina and I weren’t feeling exactly awesome that morning but we made it through for the most part…

I’ll have pictures of the bridal shower probably by next weekend so I’ll get those up soon. The wedding has been over for almost a month now! I can’t believe it! I’m going to blog about the wedding eventually but in the meantime, here’s a picture of the bridal party for you:

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From left to right: Aaron’s brother Dave, Aaron, Me, Sister-in-law Sam, BFF Gina, Aaron’s friend Matt, my friend Laura, Aaron’s friend Josh.

Alright time to eat popcorn and hang out on the couch reading blogs and doing laundry. Aaron is at band practice this evening so I’m by myself. For Pittsburgh readers, Aaron’s band, Meeting of Important People, has a show this Saturday, the 24th at the Thunderbird in Lawrenceville. I’ll be there!

Cake Pop Recipe!

Hello All! It’s Wednesday!

I’ve been meaning to post this recipe for like a week now. I actually started writing it last Friday and then never got to finish it. Tonight’s the night though. I’m getting it DONE.

Let’s talk about Cake Pops.

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Cake Pops! Not my idea kids. The original idea came from a blog that I read regularly, Bakerella. Check out that site for lots of creative variations to this basic idea. The only difference between mine and Bakerella’s is I made my cake and buttercream from scratch. I seriously considered using a boxed cake mix but just couldn’t bring myself to do.

So here we go:

Step 1

Find a cake recipe that you like. I used this one from one of my very favorite cookbooks, Williams-Sonoma Cakes, Cupcakes & Cheesecakes. Everything I’ve made from this cookbook has come out perfectly.

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I made the Golden Cake minus the Tangerine Fudge Frosting

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Basic Golden Cake

Yield: 13×9 inch cake (enough for about 40 cake pops)

Ingredients

  • 2 cups unbleached, all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs plus 2 large egg yolks, at room temperature
  • 1 cup buttermilk

Position a rack in the middle of an oven and preheat to 350 degrees. Butter and flour a 13x9x2 inch metal baking pan.

In a medium bowl, sift together the flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer set to medium-high speed (I used my KitchenAid Stand Mixer w/ paddle attachment), beat the butter until light. Gradually add the sugar, beating until well blended (a good 2-3 minutes). Beat in the vanilla extract. Add the eggs and egg yolks, one at a time, beating well after each addition. Reduce the speed to low and, dividing the flour mixture into 3 batches, beat the flour mixture into the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Once the mixtures are combined, continue to beat for 30 seconds. Transfer the batter to the prepared pan.

Bake until the top is a deep golden brown and a toothpick inserted into the center comes out clean, 28-30 minutes. (The recipe said 35-40 minutes but mine was done in 30!). Transfer to a rack and lack cool completely in the pan.

Make a mess in your kitchen like so:

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Batter into the pan:
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Anddd done:

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Step 2

Crumble the cooled cake into a BIG mixing bowl. Crumble, yes, completely. Then stir in about 1 1/2 cups frosting. I started out mixing everything with a wooden spoon but quickly gave up and used my hands. Really mix the frosting and cake together until they are completely integrated into each other. (I didn’t really do that as well as I should have). It’s important to mix them together thoroughly otherwise your cake balls might fall apart like some of mine did.

After the frosting and cake are completely blended together, form into firm balls (haha I tried to come up with another word instead of firm but couldn’t)(I am …like 14 years old apparently). Mine were ping pong ball sized I would say. Place the balls on a wax paper or parchment lined baking sheet and refrigerator for 10 minutes. Once cooled, melt a small amount of chocolate to use as an adhesive for the lollipop sticks. Dip the sticks (purchased at a craft store, Michael’s in my case) in the chocolate and then push into the cake balls, about 2/3 of the way down. Refrigerate these for a good four hours or put them in the freezer to speed up the process.

Cake on a stick. Naked.

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Step 3

Melt your chocolate or candy melts and dip the cake balls, coat completely with chocolate and then sprinkle or dip them in whatever decorations you’d like. Let cool on wax paper or stick them in styrofoam if you don’t want a flat side. I used one bag each of chocolate and vanilla candy melts.

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Annnnd done:

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I took these to a dinner party and they went over really well. Even with their two year old daughter (who kept trying to lick it like a lollipop. haha). The cake was moist and ridiculously rich because of the frosting. I was wondering how the cake would hold up because all of blog posts of people that made them that I read had used a boxed cake mix. Luckily this recipe seemed to work really well so I’d recommend it to you. It’s a basic yellow cake. It’s not too sweet which works out since you mix it with frosting and cover it in sugar….

And also, if you were reading the blog, FOREVER ago, you may have seen when I made cheesecake pops, here. I almost made the cheesecake pops for this dinner party but I didn’t want it to need to be refrigerated. Plus not everyone likes cheesecake.

The pictures seemed to have disappeared from that post so here are a couple:
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I hope you enjoyed the recipe! Let me know if you try it!