How to make your lemon cake super moist!

This is a simple, quick trick to amp up your lemon cake! Jello!

Follow the instructions on the box, but only use 1 cup of boiling water and then one cup of cold water.

Once whisked and it has sat for a moment, carefully pour over your cake until it is soaked into the rounds. I use a measuring cup to control how much is poured on.

Note: Unless you are baking large rounds, you will not need to use the whole jello mixture.

Pop it into the fridge and let it set and you will have an amazing cake!

Fabulous Friday

Wowza! Last night was a late one! Kristen and I worked until 12:30! I think the cake turned out really cute, though! I will post pictures of it when I set it up for the baby shower on Sunday.

I can barely move my arm today and I hardly did any work with my bad arm and didn’t do any of the hard work at all. It’s crazy how sensitive it is now to everything.

Tonight Andrea and I are going to go pick the cake up from Kristen’s and put it in her fridge, then tomorrow night we will stack the layers and finish making the fondant balls. I need about a hundred of them to circle the layers of the cake and Kristen made about 20 last night while I cut out the stripes and polka dots for the cake. Above is a picture of the decorations Andrea is using for the baby shower, so the cake will hopefully match nicely!

I will be also posting a How To on making your own fondant soon. If you have ever had fondant from a bakery before, you know it mostly tastes awful! However, there is a wonderful recipe for marshmallow fondant that is relatively easy to make and tastes sooo much better!

Doesn’t it look so yummy? Hmm…I wonder if anyone would notice if I snacked on some of the fondant balls that were all ready made…

Edited to add: did not make the fondant balls, wrapped the base with a ribbon instead.

Halloween Dayz

Over the years I have had some fun costumes. Last years was my favorite, though. The official title was “Robin Da Hood”. Halloween is always fun at my work, we dress up and have a costume contest.

My hat didn’t fit over my wig very well, so it is kind of perched on top of my head. :o) My hair wasn’t that long last year, although it is now!

Unfortunately I will be missing this years as well as our potluck! Last year I made “Bad Boyfriend Pasta”! It was a hit!

I used sausages for the fingers and bell peppers for the fingernails.

I will also miss out on seeing my work BFF Jodi in her cute costume, she always has something fun to wear. Halloween is one of her favorite holidays so she goes all out.

The first year we worked together she was Medusa! Here we are last year, she was Miss Scarlet from the Clue Game.

The year before I was a bad fairy and she wore my naughty nun costume, which she decided to make even naughtier by making it a pregnant naughty nun! She looked so cute!

What was your favorite Halloween costume?

How to make cream cheese frosting!

This versatile frosting is hands down my favorite to make, taste- to eat! It’s fast and easy to make.

  • Ingredients
  1. 8 oz room temperature cream cheese
  2. 8 oz room temperature butter
  3. 3/4 cup powdered sugar, sifted
  4. 1 teaspoon of vanilla
  • Directions
  1. Put cream cheese and butter into bowl and set mixer on slow.
  2. Once the cream cheese and butter are blended together, slowly add your sifted powdered sugar to the mix.
  3. Once the sugar is mixed in bump the speed up to medium high, add your vanilla and let it whip until fluffy.
If you would like to color your cream cheese, I use Wilton Gel icing colors. They have no taste at all and do not compromise the texture of your icing. They are also brilliantly colored. Perfect for coloring your icing or fondant!

Thoughtful Thursday

Thoughtful ThursdayWatching the movie “Something Borrowed” based on the book by Emily Giffin. Love the book and love the movie!

Going over to my sister’s tonight to finish a baby shower cake I have been working on the last few days. My BFF Andrea is throwing a shower for her sister-in-law on Sunday and I offered to make the cake.

Thankfully I was able to do most of it hands off, using the Kitchen Aid mixer and I frosted with my left hand. I was able to get my sis Kristen to help me tonight and do the fondant, because I know there is no way I can do it all left handed, not to mention it requires much more attention to detail than my clumsy left hand can give it.

The 6 inch top round is two-tiered lemon cake and the bottom 9 inch round is two tiers of vanilla and a devils food chocolate on the bottom. Cream cheese frosting in-between the layers and as a crumb coat to hold the fondant on. Yum!

How to make chocolate ganache!

A lot of people find this yummy chocolate treat intimidating to make, but I kid you not, it is as easy as 1, 2, 3! Not only is it fabulous on cakes, it works on cupcakes, fruits, cookies– pretty much anything you can dream of!

There are a few things to keep in mind when choosing the chocolate to use for your desert. Mainly, how sweet is everything else involved? If you all ready have a fairly sweet treat to begin with, then I recommend using bitter-sweet chocolate, or half bitter-sweet and half semi-sweet

  • Ingredients
  1. 9 oz of chopped chocolate or chocolate chips
  2. 8 oz of heavy whipping cream
  3. A tablespoon of butter to put in your cream while on the stove – only if you choose to make your ganache shinier
  • Instructions
  1. Pour your cream into a saucepan on the stove over a medium high heat. When it begins to warm whisk it to keep it moving
  2. Dump your chocolate into a stainless steel bowl. You can use any type of bowl you choose, but the stainless steel keeps the chocolate mixture warm longer.
  3. Once the cream begins to boil (if you are going to put in the butter do so now, whisk thoroughly), pour it into your stainless bowl and whisk away. This is probably the hardest part, simply because you will be whisking for awhile.
  4. When the ganache is smooth and all of the chocolate is melted, continue to whisk to help it thicken up. See video 1.
  5. Take a spoon of ganache and drip it back into the bowl to check for consistency. You do not want it to be runny, but you do want it to still pour.
  6. Once it is ready, pour it over the cake. See video 2. I will often use a small measuring cup so I have control over how much goes on at a time. On this particular cake, I chose not to coat the sides with the ganache (which is wonderful!) but to let it drip down the sides. 
A few things you want to keep in mind is if you are pouring the ganache over a frosting, as I did in this tutorial, you want to make sure the cake has been kept cold in the refrigerator, otherwise the frosting might begin to melt and slide with the ganache, which you do not want.
I have poured ganache over several mediums: pudding (which makes a nice crumb coat for a cake-but when making it you only want to use HALF of what is calls for in milk and do not let it sit, apply once stirred together), buttercream frosting, and my favorite- cream cheese frosting.

  • You can use white chocolate as well, following the same steps above.
  • If you would like to whip your ganache, which looks lovely and tastes just as good, you would want to pop it into the fridge to help it cool for about 3-4 minutes. At that point take it out of the fridge and whip it with beaters until you achieve the desired fluffiness. I will often pour ganache over my cake and then use the left overs to whip and decorate with.

How to keep your cake from sticking to the pan!

Picture courtesy of foodologie.com

There is nothing more frustrating then taking precautions to keep your cake from sticking to the pan and when the time comes to remove it, part of your cake sticks to the bottom of the pan!

While crisco around the sides of the pan and the bottom works well (applied liberally with a paper towel),  I also like to line the bottom of the round with parchment.

It takes a quick moment to trace the bottom of your pan onto parchment and snip it down to size, and it is well worth the extra step.