Well today we started the process of carving our pumpkin. (I hope it lasts until Halloween) After I washed the outside of the pumpkin we cut open the top. We pulled out all the seeds and the rest of the inside of the pumpkin. I rinsed the seeds in water and then strained them through colander and rinsed again. After this I laid them out on a greased baking sheet. I baked them on 300 degrees for about 15 minutes. Then I took them out.
Next, I mixed 1/2 the seeds with olive oil and ground sea salt. I also wanted a sweet option so I mixed the other 1/2 with vegetable oil, cinnamon, and sugar. Then I returned them to the oven where I baked them another 15 minutes.
They came out great. This is a fun fall snack and activity for you to do when carving your pumpkin.
How do you like to make your pumpkin seeds? How are you going to carve your pumpkin?
These cake pops were made for the Davie Broncos Cheerleading Team. They are made of chocolate cake with chocolate frosting. The coating is a milk chocolate covering. The piped laces are colored orange and blue chocolate. Orange and blue are the broncos colors. These came out super yummy and delicious. The blocks are covered in a grass like paper to resemble a football field.
I hope they enjoy them!
Today I made UM Cake Pops. They are all made of chocolate cake. I made them in the shape of footballs, megaphones, and the standard cake pop shape. I decorated them with the UM logo as well as some other fun designs. Some of the pops also have orange sugar sprinkles.
These are a really fun and festive desert. What do you think? What about UM are they your favorite team? (Mine is FSU, Go Noles!)
Today was my last day of the Wilton Cake Design Class! Here is my certificate from the class today.
For my cake today I decided to make a harvest cake. I made chocolate buttercream. Yes it is as delicious as it sounds. Basically, you melt bakers chocolate into the buttercream and mix it in. I baked a yellow cake and also filled it with the chocolate buttercream. I made golden and red roses for the top of the cake.
The piping around the bottom of the cake is a copper-colored shell pipe design.
All in all I think this course was a lot of fun and very informative. I learned a lot about baking, making, and decorating buttercream cakes. Next week starts the gum paste and fondant course. This class will run once a week though the month of October. As always I will keep you posted on what I am making. I think this weekend I will be making some cake pops. Keep you posted! 🙂
Today is the first day of fall. If you live here in South Florida you would never know it. Now that fall is here I thought I would share a recipe I found with you. I think I am going to make these this coming week for my family for the start of fall. I will let you know how they turn out. This recipe came from my Disney Family Fun Magazine (the picture was taken from their website as well). It is a perfect treat for the start of fall.
Caramel Apple Muffins
*Make a batch of your favorite apple muffins in the reusable or paper liners and let them cool. (You can use a store-bought box mix or find some good recipes online)
*Use an electric mixer to blend 8 ounces softened cream cheese, 2 tablespoons plus 1 teaspoon maple syrup, and 1 teaspoon vanilla extract until smooth. Add past food coloring: 1 small dollop of orange and 2 small dollops of brown. Blend until evenly incorporated. If needed, add more color until the desired shade of caramel is reached.
*Frost each muffin and coat or edge it with chopped nuts. Slide a craft stick into the center of each.
Makes 12 muffins.
This is my latest cake, I call it the cupcake cake. I made it for a birthday party tonight for my niece and sister-in-law. The cake is a marble cake with a chocolate filling, buttercream icing, and buttercream designs. I made a few modifications when I baked this cake so I hope it tastes great. I cooked it on a little lower of a temperature than I did last time (325 degrees). I cooked it for about thirty minutes. While the cake was cooling I made a simple syrup of sugar and water and used my pastry brush to “paint” the cakes. This technique helps to keep the cakes nice and moist.
The decorations have pink and purple dots around the sides and a cupcake on the top. These were both new things that I had learned in class this week. Here are a few pictures for you.