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Mardi Gras / Fat Tuesday!

February 17, 2012 Leave a Comment

Fat Tuesday is almost upon us, and if you are looking for last minute decorations OR recipes, I’ve got a few for you!

First, a DIY post on making festive pinwheels, from Mardi Gras Outlet.  You will find so many fun things at Mardi Gras Store.   And for all of their Mardi Gras Craft Tutorials Click Here:

Adorable cupcake toppers (FREE PRINTABLES for Mardi Gras) from TomKat Studio:

This new post is for a more “kid-friendly” Mardi Gras mask, BUT you could easily use the Mardi Gras Mask tutorial from Twig and Toadstool, and create something elegant:

No Fat Tuesday party is complete without a King Cake Recipe.  Check out this this from the Brown Eyed Baker:


You’ll definitely need something to DRINK while celebrating, so click over and check out the Mardi Gras Drink Recipes from Simply Stated:


And finally… two Mardi Gras Recipes! One is a healthy Jambalaya recipe from SheKnows.com .  Also a crawfish fettuccine:

Happy Feasting!

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Peacock Wedding Theme

January 26, 2012 1 Comment

One of the hottest trends in wedding themes right now is the Peacock theme…from garters to bouquets… from place settings to wedding gowns… all with rich blues, purples, greens.  If you are looking to add a dazzling display of color to your wedding…consider the peacock!  And you know I have inspiration for you!

From Brides.com, a gorgeous purples and pink peacock bridal bouquet.

Adorning the back of each chair at your reception with flowers, peacock feathers, and greenery – FAB!

For your peacock wedding cake, there are a LOT of variations to choose from.  As we’ve mentioned in previous posts, if you just love a design, you can print the photo and take it to your bakery to recreate!  From Project Wedding, an incredible peacock cake:


From CakesWeBake.com, another version, with fondant feathers and a rice crispy peacock (rice crispy treats are very easy to shape into forms:):

From Decorate the Cake, a full-blown tutorial in making this WHITE peacock cake.  Isn’t it fabulous?:

What about accessories? Click on over to The Garter Girl to see several lovely peacock garter designs:

From CyberOptix, an array of colorful peacock tie options for the groom and his groomsmen (I’m thinking rehearsal dinner!):

And finally, from our own DivaEntertains.com shop, we have a category devoted to exceptional Peacock Wedding Favors and even “Save the Date” peacock magnets:

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Wednesday WOW – Gold Glamorous Wedding Cakes

January 25, 2012 1 Comment

Nothing says “glam” more than GOLD… and today I have some fabulous Gold Glam wedding cake inspiration for you!  If you find one you love, print it out and take it to your baker to recreate!

From Brides.com, a layered white and gold wedding cake… gold fondant cake “scales”, glitter dusting, stencils… they are all used on this gilded wedding dessert:

From Martha Stewart weddings, a gorgeous stenciled PINK and gold cake masterpiece.


From Erin Ever After, a fabulous post about Succulents and Gold inspirations for weddings… including one INCREDIBLE golden wedding cake:

And one more from Brides.com, a gold fondant cake, with lovely matching peony.  Definitely click through on this one because they also showcase 24 other cakes perfect for a glam wedding:

Now, just in case you would like to make your OWN golden cake masterpiece, I found a recipe and tutorial.  From Bake Decorate Celebrate, the Glimmer of Gold cake.  And if cake decorating isn’t your thing, a supermarket bakery should easily, and inexpensively, be able to recreate this cake because the roses and other details are second nature to cake decorators.  Take this picture to the store and ask them to recreate a 6″ inch cake for you so that you can sample before you commit.

 

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Tuesday Trend – Fondant Cupcake Toppers

January 10, 2012 Leave a Comment

Have you used fondant in your cake or cupcake decorating yet?  If not, why not?

About three years ago, I tried my hand at decorating with fondant and made a pretty fabulous (if I do say so myself) Princess Birthday cake for my daughter. (Ok, just the bodice of her dress was made with fondant, but I am still proud).

Since that time, the use of fondant and edibles for CUPCAKE toppers has grown like crazy, and this year, I plan do try again, BUT making individual princess toppers for cupcakes!

You know I found a few tutorials, right?  AND some super fab fondant artists from whom you can purchase fondant cake toppers, if you aren’t brave enough to try your own!

First off – let’s start you off with a super-easy, incredibly delicious marshmallow fondant recipe (or you can purchase fondant from a bakery or the baking aisle of a craft store).  Learning how to make cake fondant (or cupcake fondant) is fun and a money saver!

 

From Glorious Treats, a fondant tutorial, to help you get started!

From Crave. Indulge. Satisfy, one of THE best tutorials I found… how to make owl fondant cupcake toppers:

From The Crafty Penguin, a fun tutorial on ladybug cupcakes:

From Cake Journal, how to make embossed teddy bear fondant cupcake toppers (GORGEOUS!):


And remember when I said I was hoping to make some Princess cupcake toppers for my daughter’s birthday?  Well… I may just BUY them instead.  Check THESE out, from Edible Details:

And these from Parker’s Flour Patch, some rose and princess-theme toppers:

Cute, cute, CUTE!!

Filed Under: Cakes, Cupcakes, DIY Diva, Kids Birthdays, Recipes, Tues Trends & Tips Tagged With: , , , , , , , , , ,

Holiday Cake Pops

December 15, 2011 Leave a Comment

It’s our third post about Christmas and Holiday baking…you can read our COOKIE POST HERE and the CUPCAKE POST HERE…

And today we are talking about how to make CAKE POPS!

I can’t write a post about cake pops without gushing about Bakerella.  Angie is the premier authority on the cake pop craze!  She has a fabulous book filled with incredible baked goody designs, Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats.  This book is at the TOP of my Christmas wish-list, although I have a feeling I could never make MY cake pops look like Angie’s cake pops.

If I don’t get the Bakerella book from Santa, I’ll cry a little… and then after I dry my tears, I’ll click on over to get instructions on how to make Christmas cake pops, using Bakerella’s cake pop tutorials HERE:

Now, this next post isn’t a tutorial, BUT if you have a little experience with cake pop decorating, you might just be able to figure out how to make some of these fabulous Christmas Cake Pops from Sweetopia.  There are several OTHER designs too, so be sure to click on over!


I love the idea of using cake pops on a dessert table for Christmas, and I think you’ll love the idea too, when you see these next holiday cake pops from Mrs. A In the Cove:  (you’ll need to scroll down to see the cake pops in her post, but she has some OTHER great ideas for decorating a Christmas Dessert Table).

For some seriously cute ornament cake ball pops (or Bauble Pops), check out the recipe and instructions (AND a book review) here on Simply Sweet Home:


During my quest for cake pop designs, I found a fun blog called 365 Days of Cake Pops.  Because “Every Day Should Pop!“  Check out her adorable gingerbread cake pops:


And finally Snowman Cake Pops… the pro herself shows you how to make these Bakerella cake pops:

So tell us, what will YOU be baking this year?  Cookies?  Cupcakes?  Cake Pops?

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Chocolate Mousse Filled Angel Food Cake

November 21, 2011 Leave a Comment

As you plan your holiday menus with family and friends, this Chocolate Mousse Filled Angel Cake recipe would be a terrific addition.  It’s beautiful to present, delicious to eat and not very hard to create.  Use a purchased angel food cake from the supermarket and it just became even easier!

This in another outstanding recipe from the That Skinny Chick Can Bake Blog.  A very talented and prolific cook, her recipes never disappoint.  Her creation was adapted from two sources, Cooks Country magazine and Alton Brown of Food Network.   The luscious chocolate mousse cake filling does not call for eggs which is a bonus since so many are concerned with raw egg food safety.

Chocolate Mousse Filled Angel Food Cake

Cake:

  • 1 cup plus 2 tablespoons cake flour
  • I/4 teaspoon salt
  • 1 3/4 cup granulated sugar, whizzed in food processor about a minute to create extra fine sugar
  • 12 egg whites, at room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon vanilla
  1. Preheat oven to 325º.  Adjust oven rack to lower middle position.
  2. Remove half of sugar from food processor.  Add flour to sugar in the processor and process about a minute.
  3. Beat egg whites and cream of tartar with mixer on medium low till frothy.  Increase speed to medium high and slowly add in reserved sugar.  Beat till soft peaks form, about 6 minutes.  Add vanilla and mix to combine.
  4. Sift the flour and sugar mixture, and gently fold into egg white mixture in 3 additions. Put batter into ungreased angel food cake pan with removable bottom, then smoothing top.
  5. Bake 40-45 minutes, till toothpick inserted into a crack comes out clean.  Invert cake and cool for about 3 hours. To remove, use knife to cut between pan and cake.

Mousse:

  • 1 3/4 cups whipping cream
  • 12 ounces semi-sweet chocolate chips
  • 3 ounces strong coffee
  • 1 tablespoon Kahlua
  • 4 tablespoons butter
  • 1 teaspoon plain gelatin (I use Knox brand)

Whipped Cream Icing:

  • 1 cup whipping cream
  • 1/2 cup powdered sugar, sifted
  • 1 envelope Whip It, whipped cream stabilizer, optional
  • 1 teaspoon vanilla
  1. Melt, chips, coffee, Kahlua and butter together in the microwave, stirring and stopping every 30 seconds till smooth.  Cool till just slightly warm.  Sprinkle gelatin over 1/4 cup of the cream in small bowl and let sit for 5 minutes.  Add gelatin to chocolate when chocolate has cooled.
  2. Whip the remaining 1 1/2 cups cream till soft peaks form.  Fold 1/4 cup into chocolate, then fold half the remaining cream, followed by the last half of the whipped cream.  Refrigerate about an hour.
  3. To assemble cake, slice off top about an inch down.  Set aside top.  Cut out a trench in bottom of cake, making sure not to get too close to bottom or edges.  Save removed cake pieces for snacking.  Fill trench with mousse and top with reserved round of cake.
  4. To make icing, whip cream with sugar, Whip It and vanilla. Frost cake. Chill before serving.

Turn to Diva Entertains for your party favor and decor needs!

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Pumpkin Chocolate Chip Cake (or Bread)

November 14, 2011 1 Comment

I’ve been making this pumpkin chocolate chip cake recipe for about 20 years.  It’s that good! Don’t think light and airy, tho.  This is a dense, super-moist cake.  With hints of cinnamon and nutmeg and a fabulous taste that will have you coming back for seconds (and thirds!).  Or, you can make two loaves of pumpkin chocolate chip bread with the recipe below.

The recipe is very easy to make and freezes beautifully.  It will fast become a family favorite!  It is rich and wonderful on its own without frosting – although a light dusting of powdered sugar would be lovely.  I frost mine because I’m a frosting freak – just love the stuff.  I simply mix 1 stick of unsalted butter, 2 cups of powder sugar, 1/2 tsp. cinnamon, 1/2 tsp. of vanilla and enough heavy cream (start with 2 Tbsp). until I achieve a spreadable consistency.

 

Pumpkin Chocolate Chip Cake

  • 2/3 cup butter
  • 2 cups sugar
  • 4 eggs
  • 2 cups pumpkin
  • 2 2/3 cups flour
  • 1  tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 2/3 cup water
  • 1 1/2 cups chocolate chips
  1. Preheat oven to 350 F.  Spray a 9″ x 13″ cake pan (or 2 loaf pans) with non-stick cooking spray.*
  2. Using either a stand mixer or a large bowl with electric beaters, beat the butter and sugar until very well combined.  Add eggs, one at a time, until incorporated.  Add pumpkin and beat until well blended.  Add the flour, baking powder, nutmeg, cinnamon and vanilla.  Blend until incorporated.  Add the water and blend until mixture is smooth.  Fold in the chocolate chips.
  3. Bake for 28 minutes and check for doneness (a toothpick inserted in the middle of the cake should come out clean).  If not done, bake another 5 minutes and check again.  Remove when toothpick comes out clean.  Cool to room temperature.

*When baking I like to use a non-stick cooking spray specially formulated for baking.  These have flour added to them.  PAM has one and Bakers Joy is another popular brand.

 

This post is linked up to:  Melt In Your Mouth Monday, Mingle Monday, Mangia Monday, Linky Party Sundays from Petite Hermine, and Think Pink Sundays.

 

Diva Entertains has a beautiful and thoughtful selection of Breast Cancer Favors.  Diva Entertains donates a portion of each sale to breast cancer research.

Filed Under: Cakes, Desserts

Chocolate Intensity: A Gluten Free Flourless Chocolate Cake

November 7, 2011 4 Comments

Gluten Free Flourless Chocolate Cake

This beautiful and *delicious* cake is from my friend Sally’s wonderful blog, Bewitching Kitchen.  So rich, so luscious that Sally dubbed this cake “Chocolate Intensity” – gotta love that!  An added bonus for this flourless chocolate cake is that it is gluten-free, making it the perfect choice when entertaining family and friends with gluten intolerance.

 

Gluten Free Chocolate Cake Recipe from Tish Boyles “The Cake Book”

For the Cake:

  • 8 ounces 62% bittersweet chocolate, finely chopped
  • 1 + ½ cups (3 sticks) unsalted butter
  • 1 cup granulated sugar
  • ½ cup strong brewed coffee
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

For the Glaze:

  • 6 ounces  bittersweet chocolate, finely chopped
  • 2/3 cup heavy cream
  • 1 teaspoon vanilla extract
  1. Heat the oven to 350F. Grease the bottom and sides of a 9-inch springform cake pan.
  2. Place chopped chocolate in a large bow and set aside. Place the butter, sugar, and coffee in a medium saucepan and cook over medium high heat, stirring occasionally until the butter is melted and the mixture begins to boil. Pour the hot butter mixture over the chopped chocolate, let it sit undisturbed for one minute, then whisk until the chocolate is fully melted and smooth.
  3. In another bowl, whisk the eggs until completely blended.  Add the vanilla extract and salt, mix again.  Pour a small amount of the hot chocolate mixture into the eggs, whisk gently, and add all the egg mixture into the bowl with the hot chocolate.
  4. Pour the batter into the springform pan.  Wrap the outside with three layers of aluminum foil, place it inside a large roasting pan and pour enough hot water to come halfway up the sides of the cake pan  Bake cake in the water bath for 35 to 45 minutes, until the center is still a bit shiny but almost set  Carefully transfer the cake pan to wire rack and let the cake cool for 20 minutes. Run a thin bladed paring knife around the edge of the pan to loosen the cake, open the springform, and place the cake over a plate still on the bottom of the pan.  Refrigerate for at least  2 hours before adding the glaze.
  5. Make the glaze by adding the chopped chocolate in a bowl. Heat the cream almost to a boil in a small saucepan.  Remove from the heat and pour over the chocolate. Stir until completely smooth, add the vanilla, and stir again.  Let it sit for 5 minutes at room temperature, then slowly pour the glaze over the chocolate cake, starting from the center. Smooth the surface and sides with an offset spatula.   Refrigerate the cake, and bring to room temperature for 1 hour before slicing it.

Turn to Diva Entertains for fun and unique party favors such as Personalized Lottery Ticket Holders and Edible Centerpieces.

This post is linked up on :  Think Pink @ Flamingo Toes, Mingle Monday @ Add a Pinch, and Melt in your Mouth Monday @ Make Ahead Meals

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Mandarin Orange Cake

September 5, 2011 1 Comment

Although I’m normally a ‘make it from scratch’ kinda gal, this mandarin orange pineapple cake is definitely an exception.  I’ve had it many times over the years and enjoyed it every time.  It tastes light, fresh and full of citrus flavor.  Best of all, it’s a breeze to make.  Interestingly, this cake also goes by the name of Pig Picking Cake and I don’t have a clue why:)

This recipe comes from my friend Lizzy at the  That Skinny Chick Can Bake!!! blog.  She’s a great cook and baker – you won’t go wrong with her recipes!

Mandarin Orange Cake Recipe…adapted from The Country Cook

Cake

  • 1 18.25-ounce box of Butter or Yellow Cake Mix
  • 1 stick (1/2 cup) butter, at room temperature
  • 1 14-ounce can mandarin oranges, drained, 1/2 cup juice reserved
  • 4 eggs
  • 1 teaspoon vanilla

Icing:

  • 1 4-ounce box vanilla instant pudding mix
  • 1 20-ounce can crushed pineapple, 1/2 cup juice reserved
  • 1/2 cup powdered sugar
  • 4 ounces Cool Whip (half an 8 ounce container)
  • Extra mandarin orange slices for garnish, optional

Preheat oven to 350º.  Grease 9 x 13 inch pan.

Combine cake mix, butter, reserved mandarin orange juice, eggs and vanilla.  Beat for 3-4 minutes on medium high speed.

Add drained oranges, and beat till segments are broken into small pieces.  Pour batter into prepared pan.  Bake for 25-35 minutes or till cake is golden brown and set in the center.  Remove from oven to rack and cool completely.

Make icing by combining reserved pineapple juice and pudding mix.  Add powdered sugar and mix till combine.  Stir in Cool Whip, then drained pineapple.  Spread on cooled cake and refrigerate a couple hours before serving.  Garnish slices with mandarin orange slices if desired.

*Cake can also be made in 2 8-inch round cake pans and baked for 17-21 minutes.

Diva Entertains has the party favors that your guests will LOVE receiving including Birthday Favors, Wine Favors, and Chocolate Favors!

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Buttermilk Pound Cake

June 27, 2011 2 Comments

I’ve been making a cream cheese pound cake for years that’s a family favorite, but I’ve never tried a buttermilk pound cake.  I came across this recipe and it looked too good to pass by.   It didn’t disappointment!   It has a great, tender crumb thanks to the buttermilk and cake flour – as well as great flavor.   I’ve topped it with a lemon curd cream cheese frosting that my lil’ sis introduced me too – fantastic!  It would also be lovely topped with fresh berries.

Keys to success: 1) The recipe calls for beating the batter, in total, for 11 minutes.  Make sure you beat for the full amount.   2) Bring the butter, eggs and buttermilk to room temperature before mixing.  3) Don’t rely on the clock alone to determine when the cake is done – make sure you test for doneness starting at 1 hour.

Buttermilk Pound Cake recipe (adapted from “Cuisine at Home” magazine, April 2011)

12 – 14 Servings

  • 3 cups cake flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. table salt
  • 2 sticks (16 Tbsp) unsalted butter, room temperature
  • 2 cups sugar
  • 4 eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 cup buttermilk, room temperature
  1. Preheat oven to 350 F.  Coat a 10-15 cup bundt pan with non-stick cooking spray (I like those that have flour added to them and that are designated ‘for baking’).
  2. Whisk together flour, baking powder, and salt in a bowl; set aside.*
  3. Cream butter in the bowl of stand mixer on medium speed until softened (You can also do this with a hand held electric mixer).  With the mixer running on medium-low, slowly drizzle the sugar until all is added, about 5 minutes.  Continue cream butter and sugar until sugar is dissolved, about 6 minutes more.
  4. Whisk eggs and vanilla together in bowl and then mix into creamed mixture in 3 or 4 batches to fully incorporate after each addition.
  5. Alternatively add flour mixture and buttermilk in 3 batches, starting and ending with the flour mixture.
  6. Transfer batter to prepared pan, smooth the top, and bake on an baking sheet until golden and a skewer inserted all the way to the bottom of the cake comes out clean, 1 – 1 1/4 hours (start checking after 1 hour).  Allow cake to cool on a rack for 15 minutes; then turn out of pan onto a rack to cool completely.  (I always refrigerate my cakes at least one day before I serve them, brownies too.  Or at least for a few hours before serving if I’m short on time. I think they taste way better that way).

*True Confessions time:  I hate messing up so many bowls so I added one cup of the flour at a time in step 5 (so I skipped step 2) and just added the powder and salt with the second cup.  Same thing with the eggs in step 4.  I simply added the eggs at once.  I know…I’m terrible:)

Lemon Curd Cream Cheese Frosting

  • 1 jar purchased lemon curd
  • 8 oz. cream cheese, softened
  • 1 cup powdered sugar
  1. In a stand mixer or with electric beaters, beat the lemon curd and cream cheese together until combined.  Add the powdered sugar and beat until combined.  Frost the cake (frosting will be sticky…that’s how it is supposed to be.  But oh-so-good!)

Visit Diva Entertains when looking for elegant party favors (we have fun stuff too!).

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