Things I learned today:
1. This knife is freaking sharp. You’ve been warned. Ugh. I am in pain.
2. The WordPress iphone app SUCKS. I was trying to post this and it crashed 4 times on me. Then, after uploading ALL of my photos, it just tossed them all into my post without me clicking to add them… I couldn’t figure it all out so I decided to just edit it here… so I saved it to drafts and GUESS WHAT? It wasn’t here.
3. It’s hard to make a tutorial with one hand. My left hand at that. Ah well. It’s not the best quality, but here it is. Along with some recipes to make up for this lol.
Alright, we’ll start with a bit of fondant, roll it out with powdered sugar:
Trim the sides off so you have a squared off piece to work with. Then cut three longer strips and one smaller strip.
Dab a little bit of vodka in the center of a long ribbon. Then fold the ends in, securing them in the middle.
Now dab a little vodka on that seam and plop the short ribbon on top of it. Then flip it over and secure the other ends of the short ribbon on the back with more vodka.
Then I like to cut little triangles off the bottom of my other two strips and attach them to the back.
You can paint the entire thing with vodka to remove excess sugar. To help it dry in a nice shape, you can put some kind of dowels inside of the ribbon loops!
Okay, so I’ve also been asked about recipes!
Here’s my favorite, very simple chocolate cake recipe:
It’s Hershey’s Perfectly Chocolate chocolate cake recipe.
* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup HERSHEY’S Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
* “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)
1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
It’s delicious and adding orange zest and things make it awesome and interesting.
They pair it with their
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
My husband and I LOVE this frosting. I use 4-6 cups of powdered sugar though because I use it for decorating.
I LOVE Martha Stewart… and this carrot cake recipe it to die for:
* 2 1/2 cups all-purpose flour, plus more for pans
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 3/4 teaspoon coarse salt
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
* 1 cup packed light-brown sugar
* 1/2 cup granulated sugar
* 3 large eggs
* 2 teaspoons pure vanilla extract
* 1/2 cup water
* 1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
* 2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
* Cream Cheese Frosting
1. Make the cake: Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
2. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
3. Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
4. Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour (or up to 1 day, covered) before serving.