Ceramic Coasters

Made these and put them in my etsy shop. Got this idea from pinterest. Very easy to make pick up some ceramic coasters from lowes, these I got on clearance. They are 4x4, then take a favorite design of scrapbook paper and cut them into 3.5x3.5 pieces. Modge podge the paper onto the tile. Let dry and then spray with a sealer. I sprayed it twice and let it dry for an hour after each application. I applied 4 foam circles on the bottom corners that I also got at lowes. These are great for gifts, just wrap a ribbon around them and put them in a cute box or bag.

Cakepops

Cakepops are a favorite of mine to make, they are easy to make and just about everyone loves them. These are vanilla cake with vanilla frosting with chocolate outside. You can mix up different cake types with these such as devils food, red velvet, strawberry, etc. To make them take your favorite cake recipe (boxed or homemade) and prepare and bake just as you are making a regular cake. Once your cake is done, let it cool then and crush into crumbs in a food processor. Mix in frosting (canned or homemade), I always start with a little bit because you can always add more. Keep processing until mixture is combined and is a consistency to roll. Roll into balls and melt a little chocolate. Dip lollipop stick in chocolate on the end and put in ball, this will help the lollipop stay together when holding it. Then put in the fridge for about and hour.

Melt more chocolate (use bark or your favorite melts such as wilton). Dip lollipops in chocolate, add sprinkles, and then put lollipop stick in styrofoam. Put back in fridge to harden. To make these for favors wrap in cello and tie with ribbon.

Rainbow Cookie Cake

I made this cake for my sister's birthday, I doubled the following recipe, but didn't double the almond paste. I made fondant butterflies for the top and sprinkles along the sides. I also changed up the food coloring to a turquoise, yellow and magenta

• 3 sticks softened butter
• 1.5 cups granulated sugar
• 6 large eggs
• 8oz almond paste
• 1 Tbsp pure almond extract
• 3 cups flour
• 3 tsp baking powder
• 1/2 cup raspberry jam
• red, green and yellow food coloring

For the ganache:

• 1 cup heavy cream
• 12oz semisweet chocolate

1. Butter and flour 3- 9" round cake pans and preheat oven to 350
2. Cream the butter and sugar till fluffy, add eggs and beat for about 3 minutes. Add the almond paste and extract and beat till well combined.
3. In a separate bowl, sift together flour and baking powder and slowly combine with almond paste batter.
4. Separate the mixture evenly into three bowls and dye each mixture a different shade.
5. Pour each colored mixture into individual cake pans and smooth out the top. Bake approximately 20-25 minutes until a cake tester inserted in the center comes out clean. Remove from oven and let cool for about 10 minutes before inverting onto a cooling rack. While cooling combine cream and chocolate and microwave 1.5-2 minutes, stirring in 30 second intervals.
6. Start with the pink layer and spread with raspberry jam, top with yellow cake and spread this layer with jam also. Top with the final green layer.
7. Use an offset spatula to spread ganache evenly over cake. Let set in refrigerator and serve.



Vanilla Cupcakes with Vanilla Frosting

2 1/4 cups flour

1 tbsp baking powder

1/2 tsp kosher salt
1 1/4 cups whole milk, room temperature
4 large egg whites, room temperature
1 stick (8 tbsp) salted butter, at room temperature
1 1/2 cups sugar
2 tsp pure vanilla extract

1. Center a rack in the oven to 350 degrees. Line cupcake pan with paper liners.

2. In a large bowl, sift together the flour, baking powder and salt.
3.In a medium bowl, whisk together the milk and egg whites.
4.In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter and sugar at medium speed for 3 mins, or until the butter and sugar are very light. Add in the vanilla extract and one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, then add the last of the dry ingredients.
5.Once ingredients are thoroughly incorporated, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Using a large scoop (about 3 tablespoons), distribute the batter between 18 cupcake wells, filling each well 2/3 full.
6.Bake 18-20 mins, or until the toothpick inserted into the cupcakes come out clean. Cool on wire rack.

For the Frosting

3 sticks salted butter, softened

                                                           2 tsp vanilla extract

          24 ounces confectioners’ sugar, sifted

                                                           4-6 tbsp milk

1. In a large mixing bowl cream butter. With the mixer on low speed, slowly add in confectioners’ sugar, and continue beating until well blended.
2. Add in vanilla, and 3 tbsp of milk. Blend on low speed until moistened. 3. Add an additional 1 to 3 tbsp of milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy. I added in the food coloring at the last minute, but you don't have to color the icing.

You can also add seeds from vanilla beans to the frosting or cake mix to give it more of a vanilla flavoring. Recipe was adapted from My Baking Addiction