CAKE DECORATING 101

I don't profess to be a great cake decorator but I do "OK"; lets just say if I can do it, certainly YOU can do it; it isn't rocket science.

This post has a very good basic butter cream frosting recipe and a few tricks of the trade that I've learned over the years. Don't be nervous, just jump in and "give it a go". Practice makes perfect and your friends and family will love eating those "practice cakes" (our kids grew up on them).

 

 

 

 

 

BUTTER CREAM FROSTING

1 cup white Crisco vegetable shortening
1 cup butter (room temperature)
8 cups powdered sugar
1/4 teaspoon salt
3 teaspoons vanilla extract
1 teaspoon almond extract
2/3 cup heavy cream

With an electric mixer (stand mixer works best) beat the vegetable shortening and (room temperature) butter until it is well mixed together.

Add half of the powdered sugar, salt, extracts and half of the cream. Beat until very well mixed.

Add the last half of the powdered sugar and the last half of the cream.  Beat on high for 2 or 3 minutes until very fluffy (makes a lot of frosting).

 

 

NOTE: Some people freak out about shortening in the frosting and I understand that, but, remember.....when you buy a cake from a chain type bakery, the frosting is made with ALL shortening, trust me!!

If you are dead-set against using vegetable shortening, you CAN use all butter, but the taste is very heavy; it is your choice.

NOTE: This frosting is great for the entire cake including borders and piping words, etc., but it IS a soft frosting and it WILL melt if you have it out in the sun or in a very hot room.  I like to frost  my cakes and then chill them until about an hour before serving.

If you don't have time to freeze the cake, just make sure it is completely cooled before frosting it (not even just a LITTLE bit warm).

DECORATING TIPS

Cupcakes are very popular right now and they are super easy to do. Using the above frosting recipe and a Wilton M1 decorating tip, you can have cupcakes that look like they came from a bakery in no time; that big M1 tip is the secret.

The following mini-lesson, is for a simple "every day" one layer 9x13 cake.

1. Brush all the crumbs off of the cake (you will thank me later)because it is easy to get the crumbs mixed in with your frosting and that isn't pretty.

2. I like to wrap or cover my HOT cake with saran wrap (right on the surface of the cake) and then let it cool down and put the wrapped cake in the freezer overnight.  The day you want to serve the cake, take it out of the freezer and frost it while it's still frozen. A frozen cake is sturdy and the frosting stays right where you put it.
Don't put it back in the freezer!!  The frozen/frosted cake will thaw out in about 60-90 minutes and be perfect for serving.

3. Put a thick layer of frosting all over your cake; don't worry about it looking smooth at this point, just try to cover it evenly.

 

 

 

4. Now here is a little trick that I learned a million years ago. Get a small fine mist spray bottle (that isn't used for anything else) and fill it with cold water. Give the frosting a light mist (from the distance of about a foot(just a super quick fine spritz) then smooth the frosting with a smooth bladed knife(wiping off your knife in between each stroke).  I always use an off-set spatula for this (see photo below) but any non-serrated knife will work in a pinch.

If you don't have a spray bottle, you can almost get the same effect by dipping your spatula into very hot water (then shaking off all excess water) before smoothing your frosting. This next picture shows what just ONE SWIPE around the sides of this cake (using the warm wet knife method) will do; you can imagine if you went over it a couple more times.

 

 

 If you are a perfectionist  (which I am not) and want NO frosting lines, just keep smoothing.

IMPORTANT NOTE: Only use the spritz technique on white frosting. If you use it on colored frosting, it will run and make your frosting look uneven....especially blue or green.

5. You can go crazy and buy all sorts of decorating tips and doo-dads, but you certainly don't need them.  Get just get a few of the basics and you will be amazed at what you can do.

You will need:
Disposable plastic frosting bags (a true MUST)
2-3 couplers (2 piece couplers let you change tips)
Decorating tips  (a large star and a round writing tip)
Off-set spatula  (not an absolute must, but very handy)
Food color paste (not the watery stuff) Check Walmart
Water bottle for misting

 

After you "flat frost" the whole cake, it is time to put on the borders/trim and any writing or drawing  you want on the cake. Now is the time you will use the frosting bags and metal tips.


6. The disposable frosting bags are probably the handiest part of this process. You can use non-disposable ones, but once you try to wash one, you will quickly see the "beauty" in the disposable kind.

7. The couplers, are not absolutely necessary either. You can just slide the metal decorator tips down inside the frosting bag and snip off the end. However, if you want to use a variety of decorating tips, the coupler is the way to go. Each one has two pieces; the larger part slides down inside the frosting bag and then the metal tip fits onto it from the outside, then the coupler band is screwed on (does that make sense?)

 

 

Once you have the decorating tip on, nestle the decorator bag inside of a large mug or measuring cup and fold the top raw edge down over the container, sort of like folding down a collar. Now put a cup or two of frosting in the bag (the "container" is just to hold the bag steady while you fill it).

Twist the top of the frosting filled bag closed and apply pressure with your fingers. As the frosting comes out the end, you will have to re-twist it tighter before continuing. When you are done using the frosting bag, just use scissors to cut the bag off just above the coupler, then throw the coupler and tip into the dishwasher!!

The base of your cake should have the larger frosting border than the top edge of your cake. Practice making a shell pattern on some wax paper before you try it on the cake.

 

 

8. I like to use a Wilton M1 tip on my cake base; it is a huge star tip and it takes an over sized coupler as well.

 

 

 

NOTE: When you first start to decorate, you will be fairly slow. Keep in mind that the heat of your hands can soften the frosting in the frosting bag and that can be a problem. If you find it getting too soft to hold its shape, put it in the fridge for about 20 minutes.

NOTE: Don't use regular (watery) food coloring in this frosting recipe; not only will it effect the consistency of your frosting, but the colors will  never get any stronger than a pastel color. 

Get some food coloring paste (it is very concentrated and gives you very deep colors, so go easy with it at first); one drop of blue will color an entire bowl of frosting. 

Walmart sells the food color paste in their cake decorating section.

NOTE: A fun thing to try is edible glitter. It is basically a transparent food starch that has been dried and flaked, but you can sprinkle it on ANY color frosting and it will look shiny and sparkly; it is GREAT for cupcakes or little girl princess cakes.

Another fun decorating tip is called a grass tip.

Grass Tip

 

Using a grass tip is super easy, you just apply lots of pressure, then immediately release the pressure and lift up at the same time which will make "blades" of grass.
 

 

GIVE IT A TRY !! BUT MOST OF ALL ...

 

 

 

 

HAVE FUN !!!

Read More

S'MORE CUPS

This has to be the cutest idea that I've seen in a while. It (and the photo) is from  At Home With Amy.   They are delicious and so much fun.

7 whole graham crackers finely crushed
1/4 cup powdered sugar
6 tablespoons melted butter
4 milk chocolate candy bars (see note)
12 large marshmallows

Mix the graham cracker crumbs, powdered sugar and melted butter together until crumbly and evenly mixed. Put a small scoop of these crumbs in each cup of a mini-muffin tin and press down and up the sides to form a little "cup".  Bake at 350° for 4 or 5 minutes or until the edges are bubbling.

WhiLe the cups are baking, break apart the candy bar into sections (Hershey's are already scored into sections) and cut the marshmallows in half (scissors dipped in cold water works well for this).

Remove the cups from the oven and put a square of chocolate in each crumb cup, then top with a marshmallow half. Return to the oven for 1 or 2 minutes or until the marshmallow is just slightly puffed.

Cool in the pan for 15 minutes before removing them, then cool them completely. 

Melt the remaining chocolate (microwave works well) and dip the top of the completely cooled S'more Cups into the melted chocolate. Let them sit for about an hour to "set" the chocolate.

Store in an airtight container for up to a week. "Reheating" these in the microwave for a FEW seconds, is beyond delicious.

NOTE: Any (ALL chocolate) candy bar will work, whatever is your favorite....dark? white? milk chocolate?

Read More

STRAWBERRY CHANTILLY

This is a fantastic frozen dessert for those hot summer get-togethers. It is quick, easy, pretty and can be made days ahead.

The strawberry mousse filling sits on a shortbread cookie crust and the whole thing is frozen and ready for company at a moments notice. 

COOKIE CRUST
1 cup all purpose flour
1/4 cup brown sugar
1/2 cup cold butter
1/2 cup chopped pecans (optional)

Cut the cold butter into the flour and sugar (I used my food processor)then stir in the nuts if you are going to use them and press the mixture into a 9" or 10" spring form pan.  Bake at 325° for about 20 minutes. Cool completely.

STRAWBERRY FILLING
2 egg whites        (see note below)
1 cup granulated sugar
2 cups fresh strawberries
1 teaspoon lemon juice
1 cup heavy whipping cream
1/2 teaspoon vanilla extract

Chop the fresh strawberries in a food processor until they are a smooth puree.

Put the pureed berries, egg whites, sugar, and lemon juice in a stand mixer and whip it on high for a full ten minutes.

In a different bowl, beat the whipping cream and vanilla until you get stiff peaks, then gently fold it into the strawberry mixture, until well mixed. 

Pour it over the crust and freeze it overnight (or at least 8 hours).

To serve, remove from freezer about 15 minutes before slicing.

If you don't have a spring form pan, you can make this in a 9" x 13" dish.

NOTE: When I don't want to heat up the kitchen by baking the cookie crust, I substitute a graham cracker crust for the shortbread crust and sprinkle a few extra crumbs on top.

NOTE: If your strawberries are really big, cut them in half before you measure out 2 cups.

NOTE: If using raw egg whites freaks you out, I'm assuming you could use powdered egg whites which are pasteurized and safe to eat. I've never tried the powdered egg whites in THIS recipe, but I don't see why they wouldn't work.



Read More

Bootstraps and Biscuits

Today is West Virginia's Sesquicentennial.   In honor of 150 years of existence, we choose Bootstraps and Biscuits by Anna Lee Robe-Terry.  Ms. Robe-Terry was a nurse for many years and celebrated the her rural West Virginia heritage.  Her book features 300 recipes from the rolling hills of West Virginia.    Long before foraging became the darling pastime of Brooklyn hipsters, country folk foraged out of sheer necessity.   Some more necessary than others.

"In 1976, I found myself with a disabling illness.  Pretty soon my job, home, car and furniture was all gone.  I kept three pieces of jewelry that has a special meaning to me and they got stolen.   My insurance company went bankrupt.  I was left with nothing and sick to boot.  My nursing career helped me in that department and my childhood experiences helped too.  I had a very small income.  If the world gives you wild grapes you make jam and that is about what I did."

Bootstraps and Biscuits is a testament to all that is wild and wonderful about West Virginia.  From day lilies and lamb's quarters to squirrel and woodchuck, one can feel the mountain breeze.  Here is a simple and unadorned recipe for one of the state's most odiferous culinary contributions.

Pickled Ramps

Clean a quantity of ramps.  I like to cut off the tops and freeze those.The white bulb part is then added to equal parts sugar and vinegar.Heat while stirring. Place in a jar. Seal.  Place in the refrigerator about two weeks.  If you  make more than one jar, you will need to process in a hot water bath for 10 minutes.

In West Virginia, not so very long ago, eating ramps held a stigma.  Now they are popping up on menus in New York City.  For an interesting look at this trend toward revisionist nostalgia read Courtney Balesti in the Oxford American.

Read More

CHUCK ROAST SLOPPY JOES IN THE CROCK POT

When it is hot in Alaska, like it has been this week (85° today, broke an 87 year record), I start thinking about my slow cooker. I certainly do not want to turn on the oven when it gets this hot. 

Heat makes me lazy, which is another reason I love my slow cooker..... I just put the meat and veggies in the crock pot, early in the day, and forget about it. Not only does my house smell wonderful, but meal time is a snap; a stack of burger buns next to the crock pot and a bowl of potato salad and I have a meal fit for company (well, MY kind of company any way).

 

A browned chuck roast cooks low and slow with veggies and seasonings until it is fall-apart-tender. Thicken the sauce a little (right in the crock pot), then put the shredded beef back in and you have a heavenly sandwich.

Personally, I like a swirl of yellow mustard on mine, how do you like yours?

CHUCK ROAST SLOPPY JOE'S

2 pounds lean beef chuck roast (trim any large fatty areas)
1 cup chopped onion
2/3 cup chopped celery
2/3 cup green pepper
2/3 cup ketchup
½ cup water
2 tablespoons Worcestershire sauce
¼ teaspoon red pepper sauce
1½ teaspoons salt
½ teaspoon black pepper
1 teaspoon mustard powder

Brown the beef chuck roast in a frying pan, then place in a slow cooker. In the same frying pan, saute the vegetables until the onions are almost transparent.  Put the vegetables in the slow cooker.

In a bowl, mix the rest of the ingredients and pour over the meat and veggies. Cook on high for 4 to 5 hours or on low for 8 hours. It isn't necessary, but I turn the meat over a couple of times during cooking and spoon the sauce over the meat.

Thirty minutes (or so) before serving, thicken the sauce with a slurry of 1 tablespoon cornstarch and 1 tablespoon of water.  Cut the beef into sandwich slices (or just pull it apart) and top with some of the sauce.  OH SO GOOD!!

NOTE:  My slow cooker took only 4 hours on high to make the meat extremely tender, but still slice-able. If you like your beef more like pulled pork, cook it on high for 5 hours.

NOTE: Browning the meat and veggies isn't absolutely necessary, but it sure improves the overall taste.

NOTE: This is a re-post of one of my original recipes from 2011. 

Read More

Creole Feast

 

I loved in New Orleans for a year and gained 40 pounds!   I am holding this guy personally responsible.  He and a host of others who made literally EVERYTHING on the plate great.  Recently, Saveur compiled a list of great New Orleans cookbooks and Creole Feast made their list.  

The book was published in the late 1970's and featured some of the most iconic chefs and restaurants of the day.  Some, like Leah Chase from Dookey Chase are still cooking.  Some restaurants, like Corinne Dunbar's are long since closed.  Flipping through the photos, one finds that all the featured master chefs are African-American.   Nathanial Burton lists one of the attributes of Creole cooking as, "The Black hand in the pot." 

There have been many Creole cookbooks written and many of them translate into an overdone "chefyness" of long lists of hard to find ingredients.  This may come from a profound lack of authenticity in the cook.  Recently, Leah Chase was on television showing a classically trained chef how to make Gumbo z'Herbes.   She was throwing ingredients into the pot and he stopped and asked her an exact amount and she just laughed.

I was pleasantly surprised at how simple most of the recipes are in Creole Feast.  This may indeed be because each of these chefs know exactly how make the dish with the careful finesse that the general public just might not have.  

Speaking of Leah Chase, here is a recipe for one of my most favorite things, crawfish étouffée.  As much as I cook, I never make crawfish étouffée because the recipes seem way to complicated.  But his one seems right up my alley.

Crawfish Étouffée

1 cup butter

5 cups crawfish tails, cleaned

1 tablespoon fat from head of crawfish

Salt and pepper to taste

Water as necessary

Melt butter in a saucepan and add crawfish. Let cook until all the juices have evaporated.  Add fat from crawfish heads.  Add the salt and pepper and just enough water to make a thick but soupy mixture.  Cook slowly for half an hour.  Serve over steamed rice.

We can make that! 

Creole Feast has gotten to be a rather pricey book these days, so I you find a reasonably cheap copy, grab it.

Read More

The Kentucky Bourbon Cookbook

 It's  National Bourbon Day.  Check out our post at Lucindaville for fun facts and a bit of history.

We feel that there is really no food that cannot be improved with a shot of bourbon.   Tossed in the recipe and on the side as well.  Really we don't care.   Since it is national bourbon day, we are offering a shout out to Albert Schmid who wrote The Kentucky Bourbon Cookbook.  It received the 2010 Gourmand World Cookbook Award for Best Book for Cooking with Drinks in the World and (yes, AND) the Best Book for Cooking with Wines, Beers and Spirits in the USA.  

It has drinks and cool recipes all featuring bourbon.  So really, it is a kind of no-brainer.  There is this famous recipe for breakfast.

The Most Famous of All Kentucky Breakfasts

1 steak
1 quart bourbon whiskey
1 man
1 dog

The man throws the steak to the dog and drinks the bourbon.

A chef and a jokester!

What is on the menu?  The best candy/cookie/balls on the planet...

Kentucky Bourbon Balls

1 cup fine graham cracker crumbs
1 cup confectioners' sugar, sifted
1/2 teaspoon vanilla extract
1 cup chopped pecans
2 tablespoons cocoa
2 tablespoons honey
1/4 cup Kentucky bourbon
1 cup superfine sugar

Combine the graham cracker crumbs, confectioners' sugar, vanilla, pecans and cocoa and mix well.  Add honey and bourbon and mix well.  Shape into 3/4 inch balls and coat with superfine sugar.

There is something about storing them, but just eat them all up.

Happy National Bourbon Day.

Read More

DRY RUB FOR GILLING PORK

Even here in Alaska, it is grilling season!! This is a quick, easy and extremely flavorful dry rub for pork.  Personally, I like to buy a pork loin (not the tenderloin) and slice it into 1" thick slices and coat it with this dry rub.  It really perks up the pork and everyone here at our house gives it two thumbs up!!

PORK DRY RUB

2 teaspoons sugar
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

Mix together well.

Coat pork with olive oil and then rub this mixture on liberally. Cover and refrigerate for a couple hours.  Grill outdoors on high heat. Yum!!

Read More