Tag Archives: holidays

Blue Lovebirds: A Cake for a Re-Wedding

12 Feb

The parents of a good friend of mine had their 30th wedding anniversary today! They celebrated by having a small ceremony and renewing their vows, and I was absolutely delighted to make a cake for them:

Their first Christmas ornament after they got married was two bluebirds, so we knew that we had to have bluebirds on the cake. I cut them out of fondant and let them dry overnight.

The icing was Swiss Meringue Buttercream, which I love–if you want to learn all about SMB then head over to Sweetapolita’s awesome Swiss Meringue Buttercream Demystified post to learn everything you need to know!

The cake itself was chocolate, and I’m happy to say that I think I have perfected my chocolate cake. I love the Perfectly Chocolate cake recipe, but it’s so moist and fudgy that it’s hard to work with–hard to move, hard to stack, etc. I’ve been fiddling around for a while trying to make a fluffier chocolate cake, and then had an ah-ha! moment.

Here’s my new go-to chocolate cake recipe:

Charis’ Go-To Chocolate Cake

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder (I like to use half Hershey’s cocoa powder and half Ghiradelli ground chocolate and cocoa powder)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk (or 1 cup milk, 1 Tbs vinegar)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling coffee (either keep it simmering in a pot on the stove, or microwave it for 1.5 minutes before adding)

Heat oven to 350 F. Grease and flour two 9-inch round baking pans.

Mix together dry ingredientsin large bowl. Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes. Stir in boiling coffee (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean (alternatively, I touch my cakes to see if they ‘spring back’). Cool 10 minutes; remove from pans to wire racks. Cool completely.

 

“Yes, Charis,” I hear you say, “that’s very sweet and lovely and all, but what about the giveaway? What about those mini heartshaped springform pans, Charis? What about them? We are dying of suspense, Charis!

BE SUSPENDED NO MORE, READERS! We have a winner! And it is…

TABBY!

Hurray!

 

Valentine: My Heart Bleeds for You Cheesecake & Giveaway

5 Feb

I have a weakness for kitsch, and a weakness for bakeware, and a serious weakness for kitschy bakeware. It’s problematic. But when I saw these tiny heart-shaped springform pans I couldn’t stop myself. I mean, look at them!

Who could resist, right? I tried, but there was no hope. Reader, I bought them.

And I made this adorable little cheesecake.

I want to share my heart with you.

Because I want you to be my Valentine.

.

.

.

My bloody Valentine.

Well, I want you to be my cheesecake and raspberry sauce Valentine, at least. I was really hoping that the bloody ooze would be more dramatic, but oh well. It’s still delicious! I used this recipe from Not So Humble Pie, and half of the recipe for a normal 9inch springform pan fit nicely into my three mini pans.

Want mini heart springform pans of your own? You can find them at Target OR, if you are too busy doing other awesome things to go to Target, you can win a set from me!

To enter, post a link to this blog on Facebook, Pinterest, Tumblr, your own blog, Twitter, etc., and leave a comment here with a link so that I can see where you posted (each link will be a separate chance to win)–make sure that your comment has an email address! That’s how I’ll contact the winner. You’ve got one week!

The winner will be selected on Sunday, February 12th

all entries must be posted here by noon on Sunday.

Got it?

Good!

Happy Valentine’s Day!

Happy Independence Day!

5 Jul

More Wonderland tutorials will be coming up (as soon as I have time to put two thoughts together) but in the meantime I hope you had a wonderful 4th of July!

I know that I did!