We will be here all day at the Midland Antique festival. The weather is beautiful! Come see our beautiful cake pops, cookies and cupcakes before they are all gone! And as always they are all gluten free!
via WordPress for Phone http://goo.gl/j6Fzhf
Monthly Archives: May 2014
Gluten Free Cupcake Bouquets
I recently had an order for a red velvet cake flower bouquet. The icing is all buttercream, with the exception of the chrysanthemums, which are marshmallows. I would not recommend buttercream for a humid or hot day, but for a short period of time, these make a beautiful display. The Lord blessed, and I was very happy with the result.
On information on how to order this bouquet, please select the following link: Gluten Free Cupcake Bouquet.
Win A Free Graduation Cake!
Update: 5/23/2014 6:27 pm EST
It’s finally done. Not at all what I had first set in my mind to do, but it’s finished, what a blessing! As I haven’t slept since Wednesday, I am going to go and try to catch a couple of zzzs before preparing for the farmers market tomorrow. Lord willing, I will be at the Midland Farmer’s Market tomorrow with my decorative gluten free sugar cookies, so look for me there!
UPDATE: 5/22/2014 11:03 EST
Just finishing up my crumb coat of the free Graduation Cake. I did chocolate and vanilla layers with vanilla buttercream frosting. Check out this new buttercream frosting that I found with Dream Whip in it to better stabilize the frosting against high humidity and heat. This will be the test to see how well it works. Check out the yummy work done so far. God is good!
Indydebi’s Crisco-Based Buttercream Icing
Via Cake Central
Ingredients
- 1-1/3 cups Cricso 1/3 to 1/2 cup milk, depending on consistency needed
- 3 Tbsp powdered Dream Whip (*)
- 2-3 Tbsp clear vanilla, depending on your personal taste
- 2 lbs powdered sugar
(*) A powdered whipped topping mix made by Kraft Foods, usually found in the cake/sugar aisle in the grocery.
Instructions
- There’s no wrong way to mix this. I usually mix all but the powdered sugar for a minute or two, then gradually add the sugar, but the only reason I did this was to avoid the “sugar-splash” factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.
Original Post: How to Win a Free Graduation Cake
I’ve decided to take on the task of making a wedding cake sized, graduation cake. It is going to be three tiers, custom designed and (if it comes out the way I want it to) I will be giving it away this Saturday. What’s the catch? No catch. I just don’t want to be stuck with a huge graduation cake because I really would eat the whole thing by myself. It will depict the road to graduation. starting with high school, books and papers then to graduation day and moving boxes and suitcases to the top tier that wishes the grad Congrats and a Class of 2014 topper.
So how do you win? Visit the By Grace Cakes blog, and write in the comments section of this page as to why you should win this cake. Have others write in and vote for the one that they want to win. And somebody had better write in, otherwise I will be sitting here with a fork and this huge cake all to myself:)
Note: You may have to click the Follow button on the right side of this page to post. You will be responsible for pick-up.
Happy Writing!
C is for Cookie
C is for cookie and la la la la la. I’m not up on my Cookie Monster songs, but I am a wee bit buzzed from all the cookie dough. That’s right, I eat cookie dough. It’s the America way:)
So these are made with my Grandma Mickey’s secret family sugar cookie recipe. So I’m sorry that I can’t share that part, but I did include a video that I found helpful on how to make the correct consistency for Color Flow Icing. (click for video) Another helpful hint is if you need your icing to set up a little faster. Turn the light on in your oven and place your cookies on the top rack to allow the heat of the light to help firm up the icing.
Here are the results!
A few of the cross cookie designs.
Some fish cookies (we are fishers of men).
And hearts and crowns, symbolizing how girls/ladies are princesses in Christ.
Finally a few flowers, grown with love.
Happy baking!
Happy Anniversary to You!
It was my mom and dad’s 36th wedding anniversary the other day, so I decided to try out the methods that my new cake decorating classes taught me on their cake. Those methods include: the Lambeth Method (a detailed piping method using royal icing) and wrapping a cake in modeling chocolate vs. fondant or buttercream. For a first try, it wasn’t half bad. I would definitely clean up my piping and cake wrapping a bit, but there is always room for improvement.
The cake is split into two flavors: Lemon Sponge Cake and Pineapple Upside Down Cake (both gluten free).
Here is the Lemon Sponge Cake (click for recipe)
and here is the Pineapple Upside Down Cake (all gluten free of course).
I dirty iced the layers with Swiss Meringue Buttercream
and then covered it in modeling chocolate.
I made a homemade lemon custard to fill the lemon sponge cake that tasted awesome! I found the recipes in my Grandma Mickey’s old cookbook. The good ones are the old ones:)
YUMMMM!!!
This cake was made out of 5 six inch layers. The sponge cake came out thinner, that’s why I used three to match the width of the pineapple upside down cake, instead of two.
I picked up some PME daisy cutters and made some modeling chocolate daisies. Then, I made a separate color of modeling chocolate for the middle of the daisy, and attached it with a little royal icing. I detailed the daisy petals with royal icing and wrapped a wooden skewers with light green modeling chocolate. That is oversimplifying things terribly, but a lot of it was trial and error. The idea was to mix the traditional Lambeth Method piping with some chunky looking, fun daisies. My mom had daisies in her bridal bouquet, hence the incorporation of the daisies.
Happy Baking!!!
Can’t wait to here your questions!
Man’s Best (earthly) Friend
We know, as believers, that Jesus Christ is man’s best friend. But in earthly sayings, man’s best friend is our pooch. Our dog loves us all the time, greets us when we get home and is happy as long as he can be with us. I know that my dog Jericho would rather wait in the car while I am shopping, then be at home by himself. Please pray for him as he has hip problems and he is only 5 yrs old. But on a happier note, the reason for this post is that I made my first ever modeling chocolate creations. I took a Craftsy course and it was very insightful on how you can use modeling chocolate instead of fondant for almost everything. I know that many people hate the taste of fondant, so modeling chocolate is a great solution. It tastes just like a solid chocolate Easter bunny.
One of my husband’s co-workers was having a party at work, so my husband found out that she had a goldendoodle. After much prayer, and help from the Lord, here is my goodlendoodle modeling chocolate creation.
He is 100% gluten free and 100% modeling chocolate. Modeling chocolate is made out of corn syrup and chocolate. He is sitting on some modeling chocolate grass. There is chocolate buttercream underneath the “grass”. The cupcake is a, from scratch, Rich Golden Cake from my grandma’s 1950’s Betty Crocker cookbook, filled with a homemade almond custard.
These cupcakes are pretty labor intensive. It took me a little over two days to do 12 dogs. They are all a little different, just like real goldendoodles.
If you have any questions, please post below. Or if you would like to order your favorite dog, go to the Order page for more information.
Happy Baking!
By Grace Cakes 
