Okay, so of course you know it’s not actually Mickey’s first birthday, but it is my first post in a looonnnnggg time. Between moving, starting a new job, traveling for that new job…oh, and catching whatever sickness is going around, it’s was pretty hectic at the end of 2012. Since my blog resolution for 2013 is to do better, here I am…trying to do better.
In 2012 I made a cake for a little boy turning one-year-old. His party was Mickey-themed and the cake was designed based on the decor of the party. Of course I had to add a few of my own elements. 😉
The cake is covered in buttercream and decorated with fondant. The Mickey figure is made out of gumpaste, and I’m pretty proud of how he turned out. When I tried to make a standing Mickey figure for a previous cake I failed (as evidenced below). The lesson I learned: prep early. Making standing fondant/gumpaste figures the day before the cake is due does not make for desired — or sturdy — results.
My other 2013 blog resolution: take better photos.
So Halloween is coming up next week and I’ve yet to include Halloween treats on my blog. The natural baking go-to would be decorated cookies in the shape of whatever says Halloween, but I’m just not feeling it. Besides being too busy to focus on creating them, I’ve seen so many variations of Halloween-themed cookies that my creative mojo
never took off died.
I thought about making them in the shape of candy which led me to an even better idea. I’ve decided to recreate some of my favorite Halloween candy, but remix them a bit.
First up: the Snickers bar. Besides Reese’s cups, Snickers are usually my go-to candy when I need a chocolate fix. I found some great versions, but instead of making it a straight-forward candy bar, I decided to make the bottom layer flourless chocolate cake. I then topped it with peanut butter nougat and the traditional caramel-peanut layer, and it turned out delicious!
I’m working on adding a recipe section, so I’ll have the recipe for this very soon!
Okay, so between going out of town and being sick with all kinds of annoying ailments due to the changing season (and ever-changing Texas weather) I’ve failed at the pumpkin-flavored dessert posts. Instead I’ll feature fall treats, which of course means pumpkins will be in there somewhere.
For now, I’m breaking the Fall schedule programming and featuring some bra cupcakes I recently made for Breast Cancer Awareness Month. Somewhere in the world, a woman dies of breast cancer every 69 seconds so it’s important to bring awareness to this cause.
I absolutely love Fall. It’s the perfect mix of weather between Summer and Winter (unless you live in Texas), and even better…I’ll be celebrating my birthday! I knew I loved this season for a reason!
During Summer I posted some of my favorite sweets and treats, and Fall is no exception. For the next couple of weeks I’ll be all about pumpkin so expect some desserts that feature the scrumptious flavor.
First up, pumpkin and hazelnut chocolate brownies. I used two separate brownie recipes and decided to combine them to make this treat. To spice up the chocolate brownie I added hazelnut meal (flour) and chocolate hazelnut butter to the recipe. I wanted to add actual hazelnuts to the brownies, but I couldn’t find them in my kitchen until after the brownies were baked. Such is my life!