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Sugar Cookies with Marshmallow Fondant

25 May

sugar PT HtoCa sugar PT laid out

I taught chemistry this spring and so for the final exam, one of the treats I made my students was periodic table cookies using a sugar cookie base, marshmallow fondant on top, with buttercream to write the symbols and the edging. I was more interested in making them look nice and work on the techniques, but they did end up turning out pretty tasty, as my students gobbled them up. I’ve attached some individual cookie pictures at the end if you want to see them, along with many pictures along the way.

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Swiss Meringue Buttercream

13 May

ombre petal sideombre crumb side
oreo cupcake side



I’ve made Italian buttercream in the past, but I’ve never tried to make Swiss buttercream and from everything I hear, it is very good and pretty common for slightly fancier cakes. I read a bunch of possible recipes and kind of merged a bunch into what I thought looked the best. It was a really good buttercream and I can see why people use it a lot. It is great if you want wonderful frosting without a lot of sweet.

The first time I made this, the cupcake had an oreo center, so I used some of the Oreo crumbles in the finished buttercream. I need to update that recipe with this new frosting and the new cake mix I used for it. The second time, I tinted some of it purple to make an ombre petal cake (which I’ll be posting about later this week/early next week).  Continue reading

Shower cupcakes

27 May

all 4 cupcakes 030213In an effort to make these all easier to find, I’ll list here all the links to the recipes for the cupcakes I made for my bridal shower. I didn’t realize how crazy I was until I started to make my third or fourth frosting. They were a definite hit. I know you aren’t supposed to do much at all for your own shower, but I love to bake and everyone raved about my cupcakes, so I think they let it slide. I also couldn’t see spending the money when I could use the time to work on some recipes. Much thanks to my fiance and his lab for being my taste testers as I made several variations of the cakes and frostings the week before the shower so when 30 ladies at them, I knew I was giving them something good.

The biggest hits were the peanut butter and caramel frosting because they seemed a little more luxurious. I’ve had to resist making more and more of the chocolate peanut butter cupcakes just for myself.

Vanilla Cupcake

Chocolate Cupcake

Buttercream frosting (with peanut butter and strawberry variations)

Cream cheese frosting (with caramel and raspberry variations)

Cream Cheese Frosting

27 May

raspberry frosted chocolate cupcakes 030213 caramel frosted vanilla cupcake 030213This is the first frosting that I used for my massive batch of cupcakes. I previously my salted caramel frosting recipe, which I took into account this time for my frosting. The caramel was made the same way, but I made a slightly different large batch of cream cheese frosting. I split it in half and added either caramel or raspberry jam and then adjusted the final product with milk or powdered sugar to get the desired consistency.

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Basic Buttercream frosting

27 May

peanut butter frosting strawberry frosted vanilla cupcake 030213I also made a basic buttercream with add ins of peanut butter and strawberry jam for the shower cupcakes.

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Salted Caramel and Caramel Frosting

23 Nov

Truth be told, I never was that into caramel as a kid. It was also those chewy caramels that stuck to your teeth and never quite tasted right. I only really enjoyed it in a Twix bar (yum!) until recently. I started on Pinterest several months back and kept seeing all of these caramel centered recipes. It seems we are in the midst of a caramel craze, so I had to check it out. I’ve made a couple of different types of caramels (or SALTED caramels as everyone seems to have to call them since straight up caramel isn’t trendy enough) via different methods and I’ve chosen my favorite, at least for the time being. I tried dry caramels, but had them burn as they are much quicker to caramelize without having the boiling off of water to slow the process. This recipe is a wet (water used) recipe that also uses a little bit of corn syrup and I’ve liked it so much, I’ve never tried omitting it. Some also use considerably more butter, but I like it with a little more of the straight sugar flavor. It thickens up nicely (as seen in the top photo) and can be stored in the fridge.

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