Tuesday, March 6, 2012

The Hayslip Wedding

Soooo... I still bake.
 In fact, this past weekend, I provided 140 cupcakes for the wedding of my dear friends, the (now) Hayslips. It was one of those really fun weddings where everything is perfectly adorable yet simple, and I know both bride and groom well and could really celebrate the beautiful story God has told and will tell and is telling through them and their relationship. 

For the groom, I made 70 cookies and cream cupcakes, yes, with oreos stuck in the top. The cake was the chocolate cake from this recipe, and the icing was my standby cream cheese icing with oreo cookie crumbs tossed in.
For the bride, I made 70 lemon blueberry cupcakes topped with blueberries using this lemon cake from Annie's Eats and replacing the vanilla in my cream cheese icing with a tablespoon of lemon juice and the zest of one lemon.

So they were certain to taste good, but in order to make them look good, I sent out a cry for all cupcake and cake platters I could find, and took a trip to Goodwill to find some beautiful flowery plates and vases that could form cake stands.

When I took the cupcakes out of the oven, to my horror, the cupcake wrappers were not attached at all to most of the cupcakes. Thankfully, at the last minute, I remembered this one thing we had pinned to Sarah's Pinterest cake board - a DIY doily cupcake wrapper. With the help of my roommates and my house church, we cut and glued 140 little doily wrappers to create the beautiful display above.

I wish I had more pictures, and I wish you could taste these little cakes. They were insanely delicious. Making cupcakes for a wedding is about 1/3 as difficult as making a cake and so fun and adorable because you can do so many different things!

In case you were wondering:
Cream Cheese Frosting
Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 to 3 cups powdered sugar
2 teaspoons vanilla

DirectionsWith electric mixer on medium speed, beat together cream cheese and butter until fluffy.
Add powdered sugar, one cup at a time, incorporating well and scraping the sides and bottom of the bowl.
Add vanilla. Beat until well combined and fluffy.

Friday, November 18, 2011

Birthday Cake!

I'm typically not much of a decorator.

But my sweet, generous friend Anaka ordered a cake for her precious son's first birthday. I suggested carrot cake, she said round, I said I'd do something cute. Then I panicked, as I always do, a little, when I think about decorating cakes. (probably shouldn't put that on a blog where I'm trying to sell things...)

As always, God, in His great patience, taught me yet again that worrying adds nothing to my life, but rather than I should trust Him and the gifts He's given me. And the super helpful friends and roommates He gave me!

At craft night on Wednesday, my craft was decorating this cake. I cut out a carrot-shaped stencil from parchment paper and dusted sprinkles into it. I surrounded it with dollops and then used the most amazing invention to write in green - a Wilton Ready To Use Icing tube. I just screwed on my tip and started nervously writing.Now I have a whole tube of icing to decorate Christmas cookies with!

I hope it's as delicious as it is adorable.


Carrot cake recipe (I used the layer cake directions)
Cream cheese icing recipe (it's really the best.)

Fundraising update: I'm at $475/$1,150! Next week, I'm making 14 (yes, fourteen!) Thanksgiving pies, which should bring that total way up. Then Dec. 17 will be the big bake sale. I feel like I have three jobs right now, but I'm super grateful to the Lord for providing and my friends for their support.

Monday, November 7, 2011

bake sale preview

this is the menu for my dec. 17 bake sale. with the pre-selling i've done, i calculated what i need to make at the bake sale and developed the menu from there. it was lots of fun mathematical thinking. 
if you are coming and you want large quantities of something on or off the menu, or small quantities of something off the menu, let me know ahead of time! e-mail invite to come.

Sunday, November 6, 2011

bake sailing


once upon a time, i decided to take a short trip to the horn of africa. in order to do so, i had to raise some funds. and so i thought. i love to bake. usually i just do it for free. i bet i could make some cash from it! i hosted a bake sale in my home and, by His provision, i made $300!

now i'm preparing for a big move to OnlyHeknowswhere. before i go, i have some training to complete, and training costs money. lots of it. so i thought... i love to bake. usually i just do it for free. i bet i could make some cash from it! so bake sale 2.0 was born.

this time it's a bit more epic. it will be ongoing for six weeks, through December 17. people can place orders at any time for any thing, with at least one week notice. my orders so far have been for chocolate chip pecan cookie dough, pumpkin cupcakes, a thanksgiving pecan pie, a cake just for fun, and cookies for an 11/11/11 party. i updated my "for sale" page for the occasion. hoping to convey the idea that i will bake just about anything. 

it's super sweet to realize how many people support me and what i'm doing through this whole process. if you'd like to know more (i'm being purposefully vague here), shoot me an email.

grace and peace, melissa

Tuesday, November 1, 2011

Fall! Fall!

After the record-breaking (90 days at 100 degrees or more) heat of summer, it's only reasonable that I'm jumping into fall/winter with scarves and jackets and boots though it's really still 80 degrees outside. It's also time for fall treats.
Caramel apples. My roommate Rachael insisted that unwrapping each candy was a part of her childhood caramel apple experience, and so purchased the individually wrapped candies. While I would probably go for the chips... I forgive her. We melted it with some vanilla, salt, and half and half or whole milk (I forget which) til we got that just-right consistency. 
Rachael fashioned some sticks out of plastic spoon handles and we dipped and rolled in almonds and coconuts and drizzled with melted chocolate. I even sprinkled a few with kosher salt. They were divine, but as the sat on the counter, gravity took its toll on the caramel and it slowly but surely pooled around the bottom of each apple.
My friend advised me for next time - keep caramel apples refrigerated. Also, I'm sure you will need this tip for any time in life that you use caramel. It's incredibly stubborn... but baking soda will get it off of most things!
Pumpkin Pie Poptarts. Joy the Baker's recipe for these is great. We made ours a litle smaller, because I was making them to serve at a party alongside a lot of other treats. Rachael also had the great idea of putting some glaze on right away to sink into the tart and then drizzling some on once they have cooled, mostly for looks. And! My favorite new crust tip - roll out your dough between two pieces of saran wrap. This way, you make less of a flour mess, and you add less flour to your dough, which can throw it off. Yay!
 I'm no one trick pony. I love crafting as much as I love baking. And working with preschool-aged children is the perfect job for holiday crafts. Honestly, I only carved one eye on this pumpkin... but I helped get all the goop out.
These were the kids' trick or treat bags. I bet you can probably guess which ones the adults in the room made. The C is for Calabaza, the P for Pumpkin. I love my bilingual kiddos! Their costumes were way cuter than anything I've posted here, but it's not really kosher to post pics of other people's kids. Just imagine lots of little superheroes and fairy princesses.
  
 The aforementioned engagement party! This beautiful display was made by the hostess, and just looks so very Pintrest and wonderful, so I had to share, in case you are hosting such a party sometime soon.
Snickerdoodle Cakeballs. The food spread! Also very well designed by our lovely hostess. You can see the pumpkin poptarts there and in the back in three tiers are my snickerdoodle cake balls. I'm not on the cakeball bandwagon, but everyone around me is, and I aim to please. 
These I made with a recipe from Always With Butter. I made the cakes, took them out of the oven to cool, made the icing, and crumbled the cakes into the icing in a mixer where they blend together into a gnarly goop. Then you freeze for about an hour, or until it can be rolled into balls, either by hand or with a cookie scoop. The balls should freeze for four hours or overnight. 
When you take them out, melt some coating chocolate (Hobby Lobby has lots of fun colors. For the snickerdoodle balls, I mix cinnamon into a vanilla coating). Because I'm adventurous, I roll the cake balls in the coating using my fingers. You can use a toothpick if you like, but they may fall apart, unless you use less frosting than I do. I use a lot of frosting.
 Me with the happy couple. I really am that happy they are getting married... It's super neat to have watched their whole relationship and to know both of them really well. Oh, and I maaaaybe have another wedding cake assignment. 
 My roommates and I are were just too excited about the weather. Rachael cut paper snowflakes, and I sprinkled them with black (edible...) glitter. We hung them from yarn above our kitchen table. We probably should have done leaves and put these up in December but.... oh well.
  
 We couldn't keep our holiday cheer to ourselves, so we delivered snowflakes to a bunch of our neighbors with a borderline creepy but mostly adorable sign. That's right, it says "We SNOW where you live!" Feel free to take this idea and run with it. 
That's all. Hopefully it won't take me seventymillion years to update next time.
Melissa

Saturday, August 20, 2011

The Apartment

Welcome to my new home.

Clockwise, from top left: Goodwill Clock, $4.99; Our "Contemplation Corner" in the dining room. The best thing about this is the "half lamp"; Kitchen quiltings by Meghan; Ikea Bookends, $15, garage sale map $1, map from Puerto Rico, $2.

Lowe's mirror over the mantle, $9, decorated with fabric scraps; Goodwill paintings in the large wooden frame, $4.99 each, repurposed curtain wrapped around them and the empty frame; Target frames from the $1 bin filled with polaroids; art by my roommate, Courtney.

"Setting Moon," our native American friend, inherited by me from former roommates, framed calendar pages on the wall; my roommates and I enjoying the many seating options in our TV-free living room.

I love it here. Praise the Lord!


Wednesday, August 10, 2011

Cookies, cake balls, neighbors

I moved for the kazillionth time in my life this past weekend, and I couldn't love my new apartment and my new roommates more. I'm not just saying that. I actually feel more chipper than I have in quite a while. That could also be because I started hitting the gym (in the lightest way possible...). I've heard something about endorphins or something...

Thankfully, these two baking projects were not for my consumption, so I won't counteract the strenuous 20 minutes a day I spend on the elliptical. First, I made Lemon Almond Meringue cookies from Joy the Baker to take to my new neighbors to introduce ourselves and immediately win their hearts. I bought these cute little cookie bags at Hobby Lobby:

They are pretty easy to make, although if you're scared of beating egg whites to create something like a meringue, you might freak out. But there's nothing to fear but eating all the cookies before anyone else gets one.


One of my new roommates then asked me to make cake balls for her cousin's lingerie shower (get it? cake balls?), which was a new endeavor for me. I read a bit online and came up with these red velvet and cream cheese icing cake balls dipped in coating chocolate and decorated with white squiggles. I used box mix (I never, ever do this) because of my former failures with red velvet.

It sort of freaked me out how red the batter was. That is the same color as my mixer! Who knows what's in there.... but I baked two 9X9s, crumbled them up, mixed them with two cups of my favorite cream cheese frosting and refrigerated the combo overnight. Then, today, I used my medium cookie scoop to make little balls of the mixture and froze it for an hour. This is maybe the most important part, because once they start to defrost they are impossible to dip in the chocolate.

At my brilliant roommate's suggestion, I used the bottom of a meat thermometer (it was clean, I swear... I didn't have toothpicks! they probably wouldn't have been strong enough anyway) and dipped the balls into two trays of coating chocolate melted in the microwave. It hardens as it sits on the parchment. Hopefully, the ladies will enjoy them.