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Cake Decorating Question
I am planning to make an Octopus Cake for my granddaughter's birthday. The picture is below. The tentacles are made with shaped Rice Krispies treat recipe. I had the idea that I could shape cake pops mixture like the tentacles. I'm wondering if anyone has tried to make cake pops and what success have you had with the results. Can the cake pop mixture be used? How delicate are the pops after they are completed? Can they be dipped in melted white chocolate colored with the Wilton Paste colors? I have never made the Rice Krispie treats. Would the RK treat mixture be easier to shape and dip? I would appreciate any input. Thanks.
Breadsticks
Total Time: 1 hr 30 min.Prep30 min. Inactive45 min. Cook15 min.
Yield:16 breadsticks .Level:Easy
Ingredients
For the Dough:
1 package active dry yeast
4 1/4 cups all-purpose flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt
For the Topping:
3 tablespoons unsalted butter,melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano
Directions
Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
Recipe courtesy Food Network Magazine
Yield:16 breadsticks .Level:Easy
Ingredients
For the Dough:
1 package active dry yeast
4 1/4 cups all-purpose flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt
For the Topping:
3 tablespoons unsalted butter,melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano
Directions
Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
Recipe courtesy Food Network Magazine
24 Hour Brown Butter Chocolate Chip Cookies
As for the 24 hours? You can read more in this New York Times article on the science behind the process.
view link
TOO bad sainthood is not generally conferred on bakers, for there is one who is a possible candidate for canonization. She fulfills most of the requirements: (1) She’s dead. (2) She demonstrated heroic virtue. (3) Cults have been formed around her work. (4) Her invention is considered by many to be a miracle. The woman: Ruth Graves Wakefield. Her contribution to the world: the chocolate chip cookie.
I discovered this technique in the fall issue of the wonderful e-magazine Made with Butter. The following recipe is adapted from Jennifer Kaplan’s Brown Butter Chocolate Chip Cookie recipe. Makes about 30 – 1 1/2 inch cookies.
3/4 cup unsalted butter
2 cups unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
Sea salt for sprinkling
Heat a large skillet over medium heat. Divide the butter in 4 pieces and add to the pan. The butter will begin to melt and foam. Continue cooking the butter until it becomes golden brown and the milk solids sink to the bottom, resembling small dark brown particles, 5 – 10 minutes. (It took me 7 minutes. Watch the butter carefully because it can burn very quickly.) Remove from heat, and cool for several minutes to lukewarm.
While the butter is cooling, whisk flour, salt and baking soda together in a large bowl. Set aside.
Once the butter has cooled, add both sugars to the skillet. Mix thoroughly to combine. Add the egg and egg yolk, mixing well after each addition. Stir in the vanilla extract. Pour the wet ingredients into the flour and stir to combine. Stir in the chocolate chips. Cover bowl with plastic wrap and refrigerate 24 hours.
To bake the cookies, preheat oven to 375 F. Line a baking sheet with parchement. Scoop a heaping tablespoon of dough (it will be stiff) and place on baking sheet, leaving enough room for the cookies to expand as they bake. Lightly sprinkle with sea salt. Bake cookies until light golden in color and just cooked through, about 12 minutes. Remove from oven and cool on rack. If you are using the same pan for another batch of cookies, first allow the pan to cool completely. Enjoy!
Day-Old Bread
This country-style brioche bread pudding recipe is an easy alternative to elaborate dessert recipes. Simply whip up an easy custard and toss it with pieces of day-old brioche, a rich, sweetened egg bread. This bread pudding is a delightful finish to a hearty supper, but it makes an equally delicious way to start the day, as well.
Cook's note: Serve this brioche dessert with creme anglaise for a fantastic treat.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
•2 cups scalded milk
•1/4 cup butter, cubed
•2 eggs, lightly beaten
•1/2 cup granulated sugar
•1 teaspoon vanilla extract
•1 teaspoon brandy (optional)
•1 teaspoon lemon or orange zest (optional)
•3/4 teaspoon ground cinnamon
•1/4 teaspoon grated nutmeg
•5 cups day-old brioche, cubed or torn
•1/2 cup raisins
Preparation:
Preheat the oven to 350F. Lightly grease an 11-inch by 7-inch pan and set it aside.
Stir the butter into the hot milk until it has melted. Add 1/4 cup of the butter-milk mixture to the eggs and whisk them until the mixture is well blended. Add the warmed egg mixture back into the hot milk and whisk in the sugar, vanilla, brandy, citrus zest, and spices until the mixture is smooth. Toss the custard with the bread and raisins.
Spread the bread and custard into the prepared dish and bake it for 40 minutes, until the top is browned and a knife inserted 1 inch from the edge comes out clean. Serve it warm with whipped cream or creme anglaise.
This brioche bread pudding recipe makes 6 to 8 servings.
Cook's note: Serve this brioche dessert with creme anglaise for a fantastic treat.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
•2 cups scalded milk
•1/4 cup butter, cubed
•2 eggs, lightly beaten
•1/2 cup granulated sugar
•1 teaspoon vanilla extract
•1 teaspoon brandy (optional)
•1 teaspoon lemon or orange zest (optional)
•3/4 teaspoon ground cinnamon
•1/4 teaspoon grated nutmeg
•5 cups day-old brioche, cubed or torn
•1/2 cup raisins
Preparation:
Preheat the oven to 350F. Lightly grease an 11-inch by 7-inch pan and set it aside.
Stir the butter into the hot milk until it has melted. Add 1/4 cup of the butter-milk mixture to the eggs and whisk them until the mixture is well blended. Add the warmed egg mixture back into the hot milk and whisk in the sugar, vanilla, brandy, citrus zest, and spices until the mixture is smooth. Toss the custard with the bread and raisins.
Spread the bread and custard into the prepared dish and bake it for 40 minutes, until the top is browned and a knife inserted 1 inch from the edge comes out clean. Serve it warm with whipped cream or creme anglaise.
This brioche bread pudding recipe makes 6 to 8 servings.
pies
Hi there im a new member,and i share your love for baked goods...i bake almost daily in my tearoom...here are the pies i baked tuesday for a customer....my fav
is butterscotch in the cream variety..
these pictured are choc,coconut and lemon meringue.....yesterday was arainy day in KY. and meringue does not do well in high humidity,the secret is to cut the sugar to almost nothing to keep it from weeping.
i will share a recipe if anyone needs a cream pie recipe,mine are simple and
i been told the best out there. thanks for
the fun....Anna
is butterscotch in the cream variety..
these pictured are choc,coconut and lemon meringue.....yesterday was arainy day in KY. and meringue does not do well in high humidity,the secret is to cut the sugar to almost nothing to keep it from weeping.
i will share a recipe if anyone needs a cream pie recipe,mine are simple and
i been told the best out there. thanks for
the fun....Anna
Hemp Oil
Hi Wolfman, hope u can help me out. I got a bottle of hemp oil and don't know what to do with it.. it says to add to my fav. recipes, but I'm stumped on what recipes to use it in. thanx.
14 KARAT CARROT CAKE
14 KARAT CARROT CAKE - 5 STARS
"Even more delicious the next day when all the flavored have blended."
3 cups all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg (freshly ground is best)
1/2 tsp cloves
1 1/4 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar, packed
3 eggs
2 tsp pure vanilla extract
2 cups carrots, peeled and grated
1 (8 1/2 oz) can crushed pineapple, drained
3/4 cup walnuts or pecans, chopped
1/2 cup Angel Flake coconut
1/2 cup raisins, soaked in hot (not boiling) water for 10-15 minutes, then drained
Cream Cheese Frosting, recipe follows
Preheat oven to 350 degrees F. Grease and flour a 13x9-inch baking pan, or three 9 inch cake pans.
"If you do each of these first it will make things a breeze. Measure out each ingredient and place it in a small bowl ready for use, somewhat like an assembly line."
1. In a bowl, whisk together the first 7 dry ingredients; set aside.
2. Measure out oil and both sugars; set aside.
3. Crack eggs into a small bowl; set aside.
4. Measure out coconut; set aside.
5. Chop and measure out nuts; set aside.
6. Peel, grate and measure out carrots; set aside.
7. Soak raisins; set aside.
8. Open can of crushed pineapple and drain.
In a large mixing bowl, beat oil, sugar, eggs and vanilla until fluffy. Add the rest of the measured out ingredients, EXCEPT the flour mixture; blend well.
Add flour mixture by thirds until blended. Pour into prepared pan(s).
For layer cake pans, bake for 35-40 minutes. For 13x9-inch pan, bake about 55 minutes or until cake springs back when lightly touched and a toothpick comes out clean.
Place the the13x9-inch pan onto a wire rack to cool completely before frosting the top. Sprinkle chopped nuts or coconut on top, if desired.
Cool the round pans about 10 minutes before inverting onto wire racks to cool completely before frosting. Frost between layers, on the sides and on top of cake.
CREAM CHEESE FROSTING
1/2 cup butter or margarine (1 stick), softened
8 ozs pkg cream cheese, softened
2 Tbs fresh lemon juice
1 box powdered sugar
Coconut or chopped nuts for garnish (opt)
In a medium mixing bowl, beat together the butter, cream cheese and lemon juice until well blended.
Gradually beat in the powdered sugar.
If too thick, thin with a little milk to spreading consistency.
Frost cake and sprinkle with coconut or chopped nuts, if desired.
Note: Using fresh lemon juice in the frosting gives it a much more complimentary flavor than using vanilla extract.
"Even more delicious the next day when all the flavored have blended."
3 cups all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg (freshly ground is best)
1/2 tsp cloves
1 1/4 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar, packed
3 eggs
2 tsp pure vanilla extract
2 cups carrots, peeled and grated
1 (8 1/2 oz) can crushed pineapple, drained
3/4 cup walnuts or pecans, chopped
1/2 cup Angel Flake coconut
1/2 cup raisins, soaked in hot (not boiling) water for 10-15 minutes, then drained
Cream Cheese Frosting, recipe follows
Preheat oven to 350 degrees F. Grease and flour a 13x9-inch baking pan, or three 9 inch cake pans.
"If you do each of these first it will make things a breeze. Measure out each ingredient and place it in a small bowl ready for use, somewhat like an assembly line."
1. In a bowl, whisk together the first 7 dry ingredients; set aside.
2. Measure out oil and both sugars; set aside.
3. Crack eggs into a small bowl; set aside.
4. Measure out coconut; set aside.
5. Chop and measure out nuts; set aside.
6. Peel, grate and measure out carrots; set aside.
7. Soak raisins; set aside.
8. Open can of crushed pineapple and drain.
In a large mixing bowl, beat oil, sugar, eggs and vanilla until fluffy. Add the rest of the measured out ingredients, EXCEPT the flour mixture; blend well.
Add flour mixture by thirds until blended. Pour into prepared pan(s).
For layer cake pans, bake for 35-40 minutes. For 13x9-inch pan, bake about 55 minutes or until cake springs back when lightly touched and a toothpick comes out clean.
Place the the13x9-inch pan onto a wire rack to cool completely before frosting the top. Sprinkle chopped nuts or coconut on top, if desired.
Cool the round pans about 10 minutes before inverting onto wire racks to cool completely before frosting. Frost between layers, on the sides and on top of cake.
CREAM CHEESE FROSTING
1/2 cup butter or margarine (1 stick), softened
8 ozs pkg cream cheese, softened
2 Tbs fresh lemon juice
1 box powdered sugar
Coconut or chopped nuts for garnish (opt)
In a medium mixing bowl, beat together the butter, cream cheese and lemon juice until well blended.
Gradually beat in the powdered sugar.
If too thick, thin with a little milk to spreading consistency.
Frost cake and sprinkle with coconut or chopped nuts, if desired.
Note: Using fresh lemon juice in the frosting gives it a much more complimentary flavor than using vanilla extract.
My Octopus Cake
This cake was not as easy as I thought it would be for construct. I made the tentacles from rice krispie treats. I had never made them before and I thought that I could add coloring to the melted marshmallow. I made a 1/4 the recipe as a test batch. It burned in the microwave and then formed cement in the bowl. I greased the bowl for the second batch and tried again with 1/4 of the recipe. It was better. Greased up my hands and proceeded to shape the tentacles. The first few were okay and then the "messy mixture" started to harden up. Five seconds in the microwave softened it. I made them on Friday and let them dry. I iced them with the same butter cream (Wilton recipe). Put the cake together and 4 of the tentacles were cracked by Saturday afternoon. The rest of the cake went smoothly. I purposely did not smooth the icing because I wanted it to look like water. I don' t know how the cake will travel. So, I have more purple icing in a cone and am ready to remove the RK tentacles and just pipe more onto the cake.
I think my granddaughter will like the cake anyway. Thanks for your advice.
