First baking projects post move!

My precious...

My precious…

Let’s just be quick about it, shall we?  I had to bake for 2 special little boys: one hasn’t even been born yet, and the other is one of my super cute, super crazy godsons.

Underwater cake collage

Underwater cake collage… complete with a lurking shark!

The theme for the baby shower cake was the ocean, so I played around with some ideas to use on a small cutting cake for the parents-to-be.  The first order of business was to ice the little cake in blue frosting.  I was going to cover it in fondant, but liked the effect of the bubbles in the frosting, so I just cleaned and sharpened the edges for my canvas.  Light brown sugar was pressed along the bottom of half of the cake; for some reason I didn’t want all of it covered in sugar and liked the half-and-half effect.  I had used star cutters to make fondant starfish before and they worked wonderfully, so I knew I wanted starfish.  Then I found leaf cutters meant for roses, but used the shapes haphazardly to create these great seaweed/algae pieces.  I bought a whale cookie cutter from my new favorite store, Sur La Table but it ended up being rather disproportional to the algae and starfish.  I mixed a small piece of grey fondant and shaped a shark fin on top, and carefully placed little schools of fish sprinkles around the cake.  I don’t even think it’s ecologically correct… I mean, do starfish hang around the bottom of the ocean and cling to seaweed like that?  Who knows.  It looked cute and was a nice and quick little project.

Ta daaa!  A crappy 360 video clip of the cake

The order included cupcakes, so I swirled the same blue frosting over vanilla cupcakes (side note: I LOVE my new oven.  It’s huge and bakes everything so evenly AND I don’t have to guess the timing and temperature anymore!  #inheaven) and used extra pieces of seaweed and starfish as cupcake toppers.  Unfortunately I didn’t take a photo of the cupcakes BEFORE bringing them in =(

handmade fondant starfish

handmade fondant starfish. eww, what dry hands have I.

seaweed cupcake

seaweed cupcake

 

For my oldest godson’s 3-year birthday party, I whipped up a little bowling pin cake.  This little boy is one of the cutest little human beings on the planet, and he’s also one of the craziest.  haha  Since he’s my godson, of COURSE he gets special treatment and I just had to make a little SOMETHING for his party.  He’s currently obsessed with bowling and planets, so bowling pins and a ball that had Jupiter-like swirls it was.  And when I say whipped up, I mean, I hand shaped and cut 10 bowling pins with stripes and a bowling ball during the time it took for Vin to go on his morning run.  I iced that baby in minutes and added extra fondant stars, and voila… a little cake with knocked over pins.

Left: Look at that perfectly straight and clean edge. I'm GOOD.  Right: Fondant bowling pins for Timmy!!!

Left: Look at that perfectly straight and clean edge. I’m GOOD. Right: Fondant bowling pins for Timmy!!!

As soon as he saw it, he wanted to stand them up but didn’t quite get why I said no and that they’d be all sticky.  Later on, he was throwing a tantrum about having to take his shoes off and started yelling and crying, so I picked him up and took him to look at his cake.  Within in the span of 2 minutes, this little guy ate about 6 of the bowling pins.   Such an insane but adorable little kid.  <3

The birthday boy and his cake

The birthday boy and his cake

Right after I won a prestigious NY news behemoth’s holiday party (and still wondering if it’s a conflict of interest since I work @ ANOTHER famous and notable NY-based news media organization), I had to bake for my company’s finance department holiday party.  Since I was really busy trying to wrap up year-end testing, I just planned on whipping up simple bite-sized eggnog cupcakes the night before the event and figured it would be quick and easy and get me off the hook for dessert. (I had threatened to go buy Chips Ahoy! cookies since I heard, “Oh, you should bring in a big [holiday themed item] made of cake for the Finance party!” 2345 times and I could refrain from blinking/staring/pointing @ the occupational hazard of dark bags under my eyes only so many times.)

Tasty, festive, sweet balls

Tasty, festive, sweet balls

HOWEVER… my friend A in the newsroom (a super talented pastry chef whose baked good photos should be in “Food & Wine”) told me about the annual dessert contest that happened to ALSO be the same day as the finance holiday party (it’s open to everyone at the company but the participants tend to be from News/Marketing/Sales).  At first I was like, “Whhhaaaaaaaa???!!!  Why didn’t you tell me sooner?  It’s less than 2 days before the contest! OH MY GOD WHAT AM I GOING TO MAKE I DON’T HAVE ENOUGH TIME AAGGGGHHHH!!!” But after a brainstorming session with my esteemed baking buddy, I narrowed it down to a few ideas and thought maybe… just maybe, I can pull something off…

Quick shot of the winning display

Quick shot of the winning display

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A small, summery cutting cake for the bride and groom.

A small, summery cutting cake for the bride and groom.

Summer means wedding season, and I absolutely love baking and decorating for special occasions like these.  A family friend asked if I could bake for her son’s wedding brunch, and I couldn’t refuse, especially since it was such a simple request: 36 packaged cupcakes as wedding favors and a small cutting cake for the bride and groom.  At first, she wanted simple vanilla cupcakes with sage green swirls and nice wrappers, but after seeing this, she asked if I could make grass and flowers on each of the cupcakes.

Pretty white picket fences for the pretty little garden cupcakes

Pretty white picket fences for the pretty little garden cupcakes

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Easter weekend was a huge baking ordeal this year.  Not only did I plan on bringing some desserts to the T house per usual, but my little cousin’s 4th birthday party was also the day before Easter.  My aunt just got a new job in Philly, so she and my uncle now had tons of space to host the little guy’s party, plus, I hadn’t seen him in a while and he requested “chocolate and vanilla” so I had to HAD TO make something for his birthday.  In addition to these 2 major events, I agreed to donate a bunch of baked goods to this awesome charity I worked with last year.  They were hosting an event a couple days after Easter, so I figured I might as well make some extra mini cupcakes and bring them to the charity event.  I mean, Easter + WWJD but pull off a miracle and make tons of baked goods appear, right? =)

Creamsicle and berry cream mini cupcakes with a mixed berry cake ball egg

Creamsicle and berry cream mini cupcakes with a mixed berry cake ball egg

I planned out my post-work calendar the week before Easter weekend.  It went a little something like this:

Monday: berries & cream frosting; (orange & cream) Creamsicle® frosting; vanilla frosting

Tuesday: Mix and roll out cake balls

Wednesday: Dip and decorate cake balls for the birthday party

Thursday: Bake & frost chocolate cupcakes

Friday: Dip and decorate cake balls for Easter

Saturday: Bake lemon cupcakes and Creamsicle® cupcakes; frost

I think I only got 3 hours of sleep on 4 of the 6 nights.  I’m a little slow and perfectionistic when it comes to this, and I didn’t have anything prepped so it just took FOREVER.  And once I get in the groove and I’m plugged into Pandora on my phone (after dropping my phone countless times during baking sessions, I finally got a Velcro sleeve that will hold the phone so I can listen to music and bake at the same time), the minutes just fly by and before you know it, it’s almost 3 am.

I took over the fridge with all this frosting!

I took over the fridge with all this frosting!

So the first night, I made at least 6 pints of vanilla frosting, then divvied the buttercream to make berries & cream frosting and a frosting concoction that tastes basically like a Creamsicle®.

Chocolate birthday cake balls with rainbow sprinkles for the birthday boy!

Chocolate birthday cake balls with rainbow sprinkles for the birthday boy!

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I’m totally not in the holiday spirit this year.  I thought I was kind of blah about this last year, but after Sandy, it’s been kind of depressing and sad and a bit selfish to be spending all this dough (*kneeslap*) on presents when some people barely have basic food/water/shelter/clothing  =/  I’m so incredibly grateful that we were lucky, but ever since Halloween, I just haven’t been into it, and it’s tough b/c I LOVE the holidays.  I’m one of those weird people that gets her Christmas gift shopping done before November 1, and this year I’m just having a complete brain fart when it comes to anything holiday-related.  The only thing we’ve done is ordered Christmas postcards, and that was somewhat half assed because Vin designed them, they’re postcards, and I’m only sending them out to you if I already have your address on hand.  I don’t know what presents to get anyone and I don’t feel like decorating and I don’t feel enthusiastic about baking.  Thanksgiving is in T minus 3 days from the time I’m starting to write this post and I still have no clue what to make for the T house dinner and when I see my parents on Saturday.  I’m just… blah and frustrated.

A repeat of pumpkin cream cheese whoopie pies with caramel cream cheese and pecan filling

I spent the 2 days leading up to Party Time Wednesday (apparently Thanksgiving eve is one of the biggest nights out of the year and clubs and bars are ridiculously stuffed *ba DUM tsssss* with people gearing up for that mega dose of family time), flipping through food magazines and clicking on a bunch of sites to try to spark any ideas.  Bread?  Cakes?  Cupcakes?  Tarts?  Maple syrup?  Pear?  Cranberry?  Apple?  Bacon?  Pumpkin? Chocolate?  ALL OF THE ABOVE???  It just fizzled.  I didn’t want to make any pies because Vin’s other relatives always bring them, and his sister makes one of THE best cheesecakes, so I steered clear of those desserts.  I scribbled all my potential pastry prospects in my cake notebook and it looked like the musings of a madman, an Einstein that inhaled too much sugar, perhaps, but definitely not the plans of a sane, organized chef.  AND I still had to work on Wednesday, so I wouldn’t have time or energy to do anything elaborate, like a cake that looked like a turkey.  (Maybe next year, if I had a day off before Thanksgiving.)  My indecisiveness had bested me yet again! Read More

I went on a baking binge last weekend (note: this was the weekend before Halloween; keep reading to see the dramatic turn of events as to why this post is super late).  I haven’t really made anything in a month and really wanted to do SOMETHING, but I had too many ideas.  The frazzled and flustered conversation went something like this in my head: Should I do something with apples? But I did that last time…  Oh, but I’m craving bananas and fruit… what about muffins and bread?  Do I REALLY want to deal with finding the bread pan?  But I want something with fall spices… Hmm, butternut squash?  No, it’s just because I was craving butternut squash soup… I don’t really feel like making it…  what about, what about… PUMPKIN?  Oh yes, Vin suggested I do something with pumpkin…

A beautiful pumpkin and cream cheese whoopie pie with caramel-pumpkin-cream cheese filling and chopped pecans

And that settled the decision.

Vin and I went to the supermarket so I could buy baking ingredients (eggs, milk, cream cheese, whipping cream… perishable things like that) and the rest of the town was there stocking up on batteries and water and bread and snacks for their storm sustenance.  We had heard that this hurricane was coming but figured it would just be this blue balling storm like Irene was for us.  Plus, we already have a stockpile of non-perishable/no heat required food items and tons of beverages in our basement that I accumulate anyway for non-storm use, so we figured we’d be fine, expecting we’d lose power for a day or two, tops.  (dun dun DUNNNN…)

Barenaked cakes; Left: pumpkin cinnamon vanilla cakes, Right: pumpkin and cream cheese mini cupcakes

So we went on our way as people were freaking out and driving like maniacs (all caution goes out the door @ the sign of a storm and riot mode takes over… geesh!) and I finally decided to make 2 pumpkin items: the equivalent of a Boston cream pie but with PUMPKIN… and pumpkin and cream cheese whoopie pies.

Halloween plates. The spider and the bat look so sad… they’re the cutest ones!

I made a vanilla cake batter with pumpkin puree and cinnamon and baked a couple small fillable cakes.  There was extra batter so I baked a tray of mini cupcake wrappers.  While these cakes cooled, I stood over the stove to make pumpkin spiced pudding (to substitute as the vanilla cream filling) and a brown sugar and cinnamon caramel glaze (instead of the chocolate ganache topping).  I had these Halloween themed plates (I won a pumpkin carving contest a couple years ago after spending almost 5 hours making the Death Star and these were my prize) and little mummy and witch figures and thought, “Hey, why not make this Halloween-y?”  Uhh, the assembly wasn’t as pretty as I had hoped, but it tasted delicious.  I whipped up some orange frosting for the mini cupcakes and sprinkled some crunchy toffee pieces on them.

 

My pumpkin-y take on a Boston cream pie. It ain’t that pretty, but it sure is tasty! Cake: pumpkin + cinnamon + vanilla; Filling: pumpkin spice pudding; Frosting: caramel-pumpkin-cream cheese; Glaze: cinnamon brown sugar caramel

For the whoopie pies, I added pumpkin puree to a light angel food cake batter and scooped it out onto this whoopie pie pan Vin got me last Christmas.   I added a sweetened cream cheese zigzag topping and popped the tray in the oven and then piped the extra batter and extra cream cheese into mini cupcake wrappers.  For the filling, I whipped up a pumpkin-cream cheese-caramel frosting and it went perfectly with the cake.  I was worried it would be too sweet, but the cake part balanced it out, and I smashed up pecans to add to the pies.  They looked pretty awesome, in my humble opinion  =)  I topped the minis with the extra frosting and crushed pecans.  This experimental combination tasted REALLY good.

Step-by-step pumpkin-cream cheese whoopie pies

So I finished my baking and decorating on Saturday, and then spent all day Sunday making a vat of pho in preparation of the hurricane.  We didn’t expect much to happen… maybe power would be out for a day, but we were without power for more than 5 days and the wind was super strong.  Luckily, Vin’s parents had a generator and his mom had prepared a TON of food, so we spent some time there eating properly cold food and having microwave-heated meals.  I also brought some of the beef pho and extra cupcakes and cakes to share, and we pretty much just ate and slept and ate all week until the lights came back on.  We bought some Twix and Almond Snickers for trick-or-treaters, but we didn’t get that many kids stop by.  Halloween was just a bummer this year…  We were cleaning up our busted fence and watching for costumed kids coming for candy @ the same time.  =/

A variety of pumpkin flavored mini cupcakes! Left: light pumpkin cream cheese cupcakes with caramel-pumpkin-cream cheese frosting and pecans, Middle: minus the pecans, Right: pumpkin cinnamon vanilla minis with vanilla frosting and toffee sprinkles

When I came into work the following Tuesday, people shared their war stories and some of the tales were heart wrenching.  I mean, we didn’t have electricity for a week and our fence was destroyed and there was some damage to the roof, but that was nothing in comparison to what so many other people lost.  And it was one of those situations where I just listened and all I could do was say, “Oh my God… I’m so sorry…  Oh my God…” over and over.  As soon as we got power, Vin and I turned on the lights in the basement and sorted out warm clothes and coats and extra non-perishables we could donate.  As soon as the supermarkets were restocked with fresh food, I wanted to restock our fridge with the basics and bake something for coworkers that lost so much more.  I quickly made some mini blueberry muffins for a couple coworkers and packaged them properly in pink boxes with signature ribbon and Cake Dealer labels.  Admittedly, they weren’t my best offering, but I just wanted to give something to try to cheer them up.  When I gave the care packages to a friend that had to flee from her apartment in Coney Island and another coworker that lost her house and car in Long Beach, I got appreciative smiles and huge hugs… the best thank yous ever.

These are my “I’m glad you’re safe” blueberry mini muffins

**This post was delayed because I just had to add one more pic of apple turnovers I made for another coworker that has been displaced due to Sandy.  The first day I came back to work, I emailed him and asked how he and his family fared because of the storm and if he could give me an update on his part of a project we were working on.  He didn’t answer all day, and finally I get a response saying he didn’t forget about it and would get back on the work ASAP but he was tied up with a few things since his entire ground floor apartment was destroyed.  Guess who immediately felt like an @sshole for nagging about the progress of this not-so-dire quarterly project?  So this guy has been in and out of the office for the past week and every time I had a chance to bake something, he was out.  I asked if the dude would be in tomorrow and he said yes, so I scrambled to Stop n Shop after dinner and got some ingredients together and basically made apple turnovers in speed mode.  I peeled, cored, and cubed 4 Granny Smiths in record time, and cooked them in Jack Daniels (come on now… booze makes things better!), sugar, butter, and spices (Vin’s apple turnover moment of the day: while the cooked apples were cooling, I took a break to watch Top Chef with him and he goes, “Why does the house smell so good?”  This, after he had seen me cutting up and cooking the apples =) , and rolled out some puff pastry.  After a sloppy wash of egg and sprinkling of sugar and cinnamon, I popped the filled turnovers in the oven for 15 minutes.  In my haste, I forgot to put slashes on top so some of the pastries started splitting on the sides (… oooops) but they still came out well.  I boxed them up and will bring them into work… hopefully my coworker and his wife will like the apple-y efforts to cheer them up a bit =)

Granny Smith apple turnovers on speed

To donate hurricane relief funds to the Red Cross, click here.

My carefully packaged care… packages =)

I made THE ultimate summertime cupcakes, the kind you want on a nice sunny day to have at a family BBQ, babies are playing outside, disposable plates and plastic silverware are out, and flies are trying to get at your food.  Super light margarita cupcakes spiked with just enough tequila and lime-flavored tangy frosting are the perfect way to end your meal.  My inspiration: this huge tub of margarita mix I bought when I must have been completely out of it b/c I can’t have citrusy stuff or alcohol right now anyway.  But just b/c I can’t enjoy it doesn’t mean everyone else can’t.

A beautiful bevy of boozed up baked goods.

I wanted to make these for a while and had to wait for a legitimately nice summer day.  The weather this year has been a roller coaster ride: a couple extremely warm days in February and March and a crapload of chilly, rainy days in May.  So this weekend was perfect.  Originally, I had planned to make them for the T-house mega party on Saturday to celebrate Vin’s mom’s retirement, his sister’s birthday, and Father’s Day, but since we were out late on Friday night Johnny Prime style, I didn’t have any time to bake and make fresh frosting.  But after getting a good night’s sleep after Saturday’s festivities, I woke up and started getting my things together to bake and make citrusy icing.

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First thing’s first…  I WANTED to work on making gum paste flowers last weekend, but I spent a week reeling with excitement after seeing my steak cake featured on Yummly.  You probably already know about it b/c I spammed the crap out of everyone I knew to look @ the April Fool’s Yummly article showcasing cakes that looked like savory food  =)  I wouldn’t have known about it if my site didn’t send me emails to notify me regarding pingbacks and comments.  I received an email just as I was packing up my stuff @ work on Thursday, March 29 to go meet Vin for dinner, and it said that some site had linked my steak post.  I clicked the link and it took a couple minutes to register that I was looking @ a hugely popular food site and that third one down, right under Duff Goldman’s/Ace of Cake’s bag o’ bagels cake, was MY steak cake.  Initial reaction: “Wait. *gasp* Is that–holy f*cking sh*t my cake! That’s my cake! Oh my God! AAAAAAAAHHHHHHH!!!!!” =D

Here's a screenshot for those of you who are too lazy to click the link... or if you've seen it I'm going to make you look @ it again anyway <3

The weekend came and I was still on a super giddy high about the cake feature. I had a couple baking orders for old coworker friends: one was for chocolate cupcakes with swirled pink and blue frosting for a relative’s birthday party (I threw in some hand piped rose minis for the hell of it); the other was for a red velvet cake with cream cheese for another friend’s birthday (actually on April Fool’s Day!) and I was just really happy to be able to see them in person and share the fun news.  And I was honored some of my F&F gave me props on their Facebook pages and told their F&F about it.  I was even kind of offered an assistant pastry chef position!  Unfortunately, the pay doesn’t come close to my day job, so sadly, I had to pass on that.  I was just thrilled and humbled to have this kind of recognition =)

Pink and blue swirl for V's grandmother's birthday and a frosting rose for good measure. I asked L if he happened to take any pics of the red velvet and cream cheese cake and he said he and his staff "dove right in" as soon as they smelled the frosting. hahaha

 

This past weekend, Vin and I celebrated Easter with his family.  It was a madhouse with the food and the babies all over the place and the weather was so nice… tons o’ fun in the sun on Sunday.  I spent the last few weeks trying to decide WTF to make for dessert and nothing really special came to mind.  My cousin T suggested I make a Peep cake but I wasn’t feeling the idea (or “fillin’ it” as they say on ABDC).  The day before Easter rolled around and I was like, “I GUESS I’ll make macarons…?”  Vin and I were out most of the day on Saturday on a photo excursion, and by the time we got home, we were pooped.  I took a nap and didn’t start measuring the almond flour and weighing egg whites until… ohhhh… I don’t know… 130 am Saturday night/Sunday morning.

A nest of Easter rabbit macarons

I saw some holiday dessert ideas and wanted to try making the macs in the shape of bunny rabbits.  It got really annoying trying to pipe the ears because the more I handled the egg-almond-sugar mixture, the more “liquid” it became.  My first attempts @ bunnies came out so much better than the blobular final attempts.  After I while, I just gave up on piping bunny shapes and just made circles.

I put lighter colored tiny blobs on some of the circles so they’d look like fluffy rabbit tails.  HOWEVER, they seemed to resemble other things, mostly b/c I wasn’t thinking @ 2 am and should have used food coloring to dye the mix another color.  Seriously, I looked @ the tray after I took them out of the oven and there were rows of what looked like boobs and just thought, “… oh sh*t.”  I was too tired to make more tails in another color so I just kept them anyway.  And I’d like to keep my site relatively PG soooo… please keep your comments to yourselves about the baked bunny backsides.  =D

A close up of the cute faces and the... uh, tails.

Anyway, I was getting fed up with having to individually place all the sprinkles on the rabbit faces with tweezers and they’d either fall off or sink into the cookie, so I ended up with only a handful of rabbits.  Vin asked if they were Asian Easter bunnies b/c he thought the top whiskers were eyes.  haha   (I JUST remembered I have eyeball sprinkles I could have used; they would look more freakish than cute though b/c the eyeballs are pretty big…)  I used double chocolate frosting as the filling and sandwiched the salvageable bunny faces with the nipple-like tails and put them into the fridge so I wouldn’t have to look @ them.

For some reason, I wasn’t sure if this batch of macarons came out right and I was concerned they were overbaked (they ended up being perfectly fine; I just worry too much), so I decided to bring back up desserts if the macs were a complete flop.  Remember the extra chocolate mini cupcakes I put in the freezer from the 1920s charity event that I said I’d save for a rainy day?  I felt like it was practically pouring in my kitchen last night.  I took out the rest of the mini chocolate cupcakes and the mini red velvet cupcakes left over from last week’s baking order and used the rest of the pink, blue, and cream cheese frosting to put different designs and swirls on each cupcake.

Blue vanilla-rum blossoms on mini chocolate cupcakes

I did a basic swirl of blue for a bunch of them and thought it looked kinda “blah” and plain for Easter, so I mixed a little green frosting (blue –> green = easy!) and piped some leaves and tweezered on some edible beads to make them look more like springtime flowers.  I piped pink frosting on the rest of the chocolate minis and started to place white sugar beds on them, but then I got sick of tweezing them on one by one so I left the rest.  And the red velvet minis? I piped the cream cheese frosting on @ factory machine speed just so I could be done with all this and catch some Z’s.  haha

Red velvet mini cupcakes with cream cheese and chocolate mini cupcakes with pink vanilla-rum frosting

Since special occasions call for special displays, I took brought my prized cake stands to Easter dinner (my precious–es…).  One of my cousins gave me this beautiful light blue plate that had little birds on it and it was absolutely perfect for spring.  I showcased the macaron bunnies and round cookies atop a cushion of festive yellow “grass”.  The pink-chocolate mini cupcakes and the red velvet ones were stacked on my glass tiers, and the flower-like blue minis were placed on the white ceramic stand Vin’s mom gave me.  After spending so much time on these, dessert was the last thing I wanted to look @, but I’m glad Vin’s fam liked them.  The plate of macs I brought was practically empty by the end of dinner.  I had some extra macaron cookies (I was extra critical and called them “rejects”) and decided to whip up some peanut butter frosting and use some leftover chocolate icing.  The result? Reese’s macs.  They were oh-so-tasty and I had quite a few leftover (I can only forcefeed Vin so much dessert) so I brought them in for my new work buddies.  It was a win-win situation for all; I got my fridge space back and people are now obligated to be nice to me when I audit them b/c I gave them delicious baked goods.  (Juuuuust kidding!)  =D

Platters of all my Easter goodies!

But yeah, next Easter I think I should just make a basic Peep cake so I can actually get some sleep before the fun festivities. =)

 

**Vin took all the really nice pics… thanks baby!  <3

Guess who had a full day of work and was still behind on writing cards and wrapping presents and still had not made Christmas Eve dessert by Friday afternoon on December 23?  MEEEEE!!!  That break I had the week before was more like a short gasp of air; there was so much to do @ the office before everyone else was trying to escape for the holidays.  Fun.  When I got home I couldn’t even think about making dessert @ the time and just rushed to wrap all the gifts for Vin’s family and tried to @ least sort out gifts for my family.  I took a break to give Vin the rest of his presents (super awesome knife cufflinks, shoes, tickets to see pro bull riders @ MSG,  Japanese thermal long johns).  Our romantic pre-Christmas dinner @ Maloney and Porcelli was my gift to him the day before (I don’t care if you’re vegetarian; you MUST get the crackling pork shank!).  Vin gave me mine super early: I got a second 6-quart KitchenAid stand mixer (I have now christened them Thing 1 and Thing 2) and some neat baking pans a week before Christmas =P

I woke up early on Christmas Eve to get started on the cake balls.  I had a clear vision in mind for this Christmas dessert, and it was basically making really fancy, hand-decorated cake balls that were to resemble ornaments on this wooden tree stand I bought from Godiva last year.  The tree came with wrapped chocolate truffles, but those are long gone and all that remains is this simple wooden display.   Although these aren’t my favorite things to do, I admit I’m getting quite adept @ making cake balls now.  Plus, I had some leftover cupcakes from last weekend, and what better way to salvage dry cupcakes but to process them into cake ball dust?

White cake ball with red and green Christmas trees

I took out a Godiva truffle to gauge what size to roll out the balls (1 Tbsp scoop) so that the wooden tree display would cup the balls ever so snugly.  I had a bit of candy coating leftover from last month’s wedding favor order to cover a few balls, and broke open a package of white candy coating to make different colored “ornaments”.  I made the white balls first one @ a time: dipping, setting them to dry, artfully arranging Christmas tree sprinkles, and wash, rinse, repeat with the remainder of the yellow and green coating.  The candy coating dries rather quickly (man, I thought the white coating was fickle… no way, the green coating dries super fast!), so I couldn’t just dip a few balls @ once or the decorations would never stick.  And I couldn’t just throw all the sprinkles on or it would look like crap.  These were delicate, handcrafted, ornate cake balls with a coating that dried pretty damn quick.  I’d liken this to decorating a Fabergé egg, but on speed.  haha

The three final designs were:  white balls with red and green Christmas trees, yellow balls with clear/red/green sugar sprinkles, and green balls with white snowflake sprinkles.  I WANTED to make a fourth design: red balls with crushed peppermint sprinkles, but my downfall was not having actual red candy chips. I thought I was being sooooo innovative and smart by adding red food coloring to the white coating after making several white balls…  but I overheated the candy by just a tad and didn’t have enough time to fix that mess.  It was 1055 am and Vin was already hovering over me to pack this up and get ready to go, so I just brought a not-so-Christmassy variety pack of balls.  I mean, yellow?  Come on now… =/

Hand-decorated cake ball Christmas tree

We set it up @ the T house and it did look nice. Someone said it was a really great cake ball dispenser and Vin’s crazy cute nephew Patrick was very adamant on having a “gween ball wif white snowfwakes!!!”  I made extra balls to refill the empty spots on the tree and hoarded some to bring to my parents’ house for Christmas Day.  My mom, dad, and grandma had never had one before and said they were good, my sister and her boyfriend were quite familiar with my baked good experiments, and my brother just popped the whole thing in his mouth, grinned, and ate it.  =P

And with that, I give you the end of Christmas 2011 baking. (Phew!)

Happy 2012!