More Catering

A couple of weeks ago, I did another catering job with Dianne. Another wedding, in fact. We served appetizers and desserts, with summertime flavors as our inspiration. I made red velvet and chocolate dipped white cake pops plus s’mores bites, and then assisted with a few other treats.

Here are some shots of the food. I missed the bbq wings (they were gone so fast), grilled veggies, and the salsa bar. Sorry Dianne!

Burger and Fries

BLT Bruschetta

Whoopie Pies

S’mores Bites

Shortcake Bar

Red Velvet Cake Pops

I also did the centerpieces for the tables. The only specification were colors: blue, black and white. So this is what came out. The frames were filled with blue shell photos, as the mother of the groom wanted some beach influences.

I have had so much fun working on these events, and look forward to more in the future!

Cupcake Class

About a week ago, I got to go to a cupcake decorating class with my mother-in-law. We had a great time learning about fondant and gum paste, and tried our hand at creating edible cupcake toppers. The instructor wanted to go with a summer carnival/state fair type theme, so we made mini fondant replicas of fair food. We all made hot dogs, popsicles and cotton candy. Then, we were able to choose our own, so I made an ear of corn.

This is how they turned out:

I really enjoyed the class. I learned a few new tricks and tips, but l loved getting to play all day. Thanks to Dianne for taking me (hopefully we can go again soon), and thanks to my Matthew for watching baby boy.

Bun out of the oven!

My sweet boy tested done on June 21st! He is without a doubt the sweetest treat I will ever make!

I will be starting a family blog to give little updates on baby Cole. The address is mlgamfam.blogspot.com.

Wedding Cake Follow Up

I mentioned in a post a few months back that I was going to make a wedding cake. Well, I did! And it was so fun! The cake received great reviews. Apparently it was rather tasty!

The MIL and I also catered a great brunch. Crepes, French toast, and mini frittatas were just a few of the items on the menu. Sadly, we didn’t get any pictures of the food, but my hubby snapped a few of the cake.

 

 

I loved being a part of the couple’s special day. It was so wonderful to see how happy they were.

Patriotic Pie

For Memorial Day (yes it was two months ago) I decided to try my hand at a fresh fruit tart. I have always wanted to make one cause they look so delicious! And berries are in season now, so I couldn’t waste the opportunity.

I used a short dough crust, just flour, sugar and butter. You can’t go wrong there. It is the same recipe I use for New York Cheesecake, which I need to make again. Yummy!

I made lemon curd and added freshly whipped cream for a filling. It lightened the curd just so it wasn’t too overpowering.

Then I topped it with strawberries and blueberries. It wasn’t exactly how I wanted it to look, but it sure tasted good. Especially with a dollop of cream to top it off!

Thank you Betty Crocker!

I don’t typically use mixes when I bake, but there are a few exceptions (Betty Crocker fudge brownies are my favorite). But I was seriously lacking energy and needed to take a treat to a barbecue. So I ran to the store and grabbed a cake mix and some frosting ingredients. I can’t buy the can, I just can’t. I perused my cupboards and fridge, and decided I would make strawberry lemonade cupcakes. Delicious!

Here is what you do:

With a regular white cake mix, exchange the water for lemonade (I used Crystal Light). I added the zest and juice of one lemon since my sugar free drink doesn’t pack quite the punch that real lemonade does. Add the other ingredients and bake according to your specific directions. One tip: Use an ice cream scoop to portion the cupcakes.

When I make frosting, my standard go to is an American buttercream: butter, powdered sugar, vanilla, maybe a little milk. For the fresh strawberry buttercream, I finely chopped about six average sized strawberries to add in after beating the sugar and butter together, omitting the milk and vanilla.

Can I just tell you that I hate strawberry frosting or cake or ice cream, but this stuff was so good because it was so fresh. It’s the only way to go.

Here is the result:

Go buy a cake mix, and let me know what you come up with!

Giving into the cravings.

I am pregnant, and I like to eat. It’s a problem, but baby gets hungry. And that’s how I justify eating whatever I want, whenever I want. I have had some bananas aging on my counter now for a week or so, and they have been calling my name. Not to eat in their plain and somewhat healthy form though. I actually won’t touch a banana if it has even one little brown freckle spot on it. Traces of green indicate the ideal stage of ripeness for eating bananas.

Anyway, I have been watching them age and thinking how much I really want a banana cake. Finally, I gave in today. I made my mom’s banana cake recipe. I love it, and will share at the end of my excessively chatty post.

I gave in to the craving partially because I wanted the cake, but also to serve as a practice cake for frosting. Yes, I actually have something to practice for! In May, I get to make a wedding cake. It’s the real deal ladies and gentleman! My lovely mother-in-law has been asked to cater the wedding and has employed me as her assistant and cake baker. Actually, I think bakeress sounds better, even if it isn’t a real word.

So here is the photo that I was sent. This is what the bride wants. And we all know that every bride gets what she wants :)

This is my practice run. It doesn’t look as fancy without the flowers, and I was testing out a couple things. But it’s a start.

I won’t be using the dots on the bottom, or maybe a version of them will end up bordering the top and bottom. Or it will be the ribbon all the way. Not to mention, the cake probably won’t be a banana cake either.

I am really excited about my project, and can’t wait to post the final product!

I almost forgot! The recipe:

Banana Cake

2 1/3 cups flour

1 2/3 cups sugar

1 1/4 cups smashed bananas (I used four whole bananas today and never really measure this part. Use at least 2)

2/3 cup shortening

2/3 cup buttermilk (or regular milk with a bit of vinegar)

3 eggs

1 1/4 tsp. baking powder

1 1/4 tsp. baking soda

1 tsp. salt

2/3 cup finely chopped nuts

Follow the general rule for mixing…bananas, sugar, oil, then the eggs. Add dry ingredients alternating with the buttermilk, or just throw it all in and mix. It will work just the same because its that simple of a recipe. Bake at 350 for 35-40 minutes (8 or 9 inch rounds).

Yummy, yummy! I want some now!