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Showing posts from April, 2010

A Hamburger Happy Birthday Celebration

HAPPY BIRTHDAY JOSE! Today was my co-worker, Jose, birthday.  I was inspired by his love of food and his so-called "diet," which included burritos, pizza and Carl's Jr.  It also tied in perfectly with the crinkle cut fries that I studied in the book I bought "What's New Cupcake" and thanks to Bakerella, mimicked her hamburger idea!  Here's what I did: I used box yellow cake and cut off the tops of each muffin = buns. I buttered the top and sprinkled sesame seeds for a more realistic look I used brownies baked in the cupcake pan (without the liners) = hamburger I used green airheads (8 seconds microwave and flattened with a roller, then made wavy by hand) = lettuce I used red airheads (round cookie cutter) = tomatoes I used frozen, store-bought pound cake, cut off the outer, browned edges, cut 1/4 inches and toasted in toaster oven = french fries (What's New Cupcake book recommends using a crinkle cut vegetable cutter for crinkle cut fries!)

"What's New, Cupcake" Book

My mom emailed me a baking site to check out and they were showcasing a book called "What's New, Cupcake?"  I'm not exaggerating when I tell you that I immediately left the house to go to the bookstore to find it! It comes from the same author who wrote the Hello, Cupcake book last year. If you're looking for inspiration, this is THE book!!  It can get me in the mood to bake in an instant!!  It really opens your eyes to the creative possibilities as well as convince you how EASY and FUN baking can be!!  I highly encourage you to take a peek, I'll promise you'll want to own it!! Happy Easter!  Happy Baking!

Helpful tips and tricks for Lollicaking

As the lollicaking process is evolving, I'm realizing there are little tips and tricks that can make it a whole lot easier!!  Eager bakers are also beginning to ask common questions, so here's some helpful insight before you embark on your lollicake adventure!! TIP: CONTROLLING THE MUSHINESS OF THE FINISHED PRODUCT When I first blogged this step, of combining the cake with the Philadelphia Cream Cheese, I directed to use the entire block of cream cheese.  I have to retract that statement IF you're using BOX CAKE mix, like Betty Crocker or Duncan Hines...If you are, use only about 1/4 of the block or about 1 inch worth and that should be sufficient enough to create a sticky cake ball.  If you make your cake from scratch, it may require more cream cheese- as they tend to be less moist.   TIP: KEEP THE CAKE FROM CRACKING AND CRUMBLING While I cannot pinpoint the exact reason for this, here's my opinion... First I cannot stress how important this step is to the ENTIR