Thursday, August 27, 2009

It's true

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Tuesday, August 18, 2009

Pretty in Pink

This weekend had me busy making cake, mini cupcakes and tons of cake bites for a shower honoring mommy-to-be and her baby girl!

The vanilla cake was filled with fresh raspberry buttercream and frosted in vanilla buttercream.

(Below is the guest of honor :)

I was disappointed when the icing "puckered" a little on the side, but it wasn't too bad I guess... (see the bottom tier)

Thank you Becky for taking pictures for me! (In my mad rush to get things dropped off, I decided to forget trying to get any good ones myself)
Anyway, from what I hear, the shower was a success and the Mama-to-be was very pleased :)

Now... back to my "puckered" icing problem. Is there some recipe for buttercream that goes on more smoothly?
How do you get your icing smooth? I am open to suggestions if anyone's got any! I am getting better at it with time, but I know there has got to be someone who has a little trick up their sleeve!!!


Saturday, August 1, 2009

Delicious {and Easy} Beer Bread

You will not be disappointed with this quick and easy bread, it is soo good! And there are so many things you can add to the mix (that you probably already have on hand) to make it exactly what you want.

Beer Bread
Recipe from

Makes One Loaf

Basic Beer Bread Mix:

3 cups all-purpose flour
1 Tablespoons granulated sugar
1 Tablespoon fresh baking powder
1 tsp salt
14 ounces beer (or add 2 oz water to 12 oz beer)

Optional glaze: 1 egg & 2 teaspoons water, beaten (I omitted this and brushed melted butter on top after 35 minutes of baking, it softens the crust a little)

Heat oven to 375 degrees. Combine flour, sugar, baking powder and salt in a large mixing bowl (mix thoroughly). Slowly stir in beer and mix just until combined. Batter will be thick! Spread in a greased 8-inch loaf pan , brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.

Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.

Flavor Variations: (Add any additions to the mix before the beer)

Garlic & Herb: Add 1 teaspoon dried rosemary, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2 minced garlic cloves (or 1 teaspoon garlic flakes) to the basic mix. For fresh herbs, use 1 chopped Tablespoon of each.

Dill & Chive: Add 2 Tablespoons fresh dill (or 2 teaspoons dried dill) and 1/4 cup chopped fresh chives to the basic mix.

Italian: Add 1 teaspoon each dried basil and oregano (or 1 Tablespoon each chopped fresh basil and oregano), 2 minced cloves of garlic, and 1/2 cup finely grated parmesan or romano cheese to the basic mix.

Other Additions: Any dried or fresh herbs; 1/2 cup freshly grated asiago (or other hard cheese); 1/2 cup finely chopped onion, 1/2 cup chopped scallions; 1/2 cup chopped fresh parsley, 1/2 whole wheat flour or 1/2 oats in place of 1/2 of the all-purpose flour. Or practically anything else you can think of--use your imagination.

Hope you will give this one a try! Have a good weekend,