For my third Wilton baking class we had to bring in cupcakes and a filling. While Nutella isn’t everyone’s favorite, if you like it you love it. I figured that inside a strawberry cupcake would be wonderful. Despite the few Nutella haters I talked to, everyone else seemed to think these would be the bee’s knees, arms and legs! Here is the recipe if you feel the same about Nutella.
I was asked to make some delicious morsels for my cousin’s rehearsal dinner. I was trying to think of items that I could make in bulk in a short amount of time. Obviously, based on the title of this post, cookies came to mind. I had never made shortbread cookies before so I never knew how much butter was in them. Please do not let that deter you. They are wonderful! I like to think that when I work out the butter and the sugar is the first thing to go, so I don’t like to limit my intake (there is a strong possibility that this is completely wrong, but it is what I tell myself). Anywho, if this is what you like to tell yourself too then keep reading for the recipe… Keep Reading….
I had my second class this past Wednesday. This week we had to bring in a two layered cake that was already frosted with the crumb coat and the top coat. I made a lemon cake with raspberry filling. I topped it with the Buttercream Icing that I learned how to make in Lesson 1. Then on the top and bottom, we did shell borders (which are much harder than they look and a cupcake design). Keep reading for the recipe I used and some tips I learned!
P.S. as much as I wish I made that beautiful rosette on top of the cake, I cannot take credit for it. My teacher did it as an example of what we will be doing next week.
I know I know, Rachel is the official Cake master in the imaginary bakery my friends and I share. BUT Rachel likely needs a day off once in a while. So for those days, I have decided to take a cake decorating class. Also, because it’s cool and I want to learn how to do fun and pretty things with cakes and cupcakes.
The Wilton program has three different classes: (1) Decorating Basics, (2) Flowers and Cake Design and (3) Gum Paste and Fondant. I plan on taking all of the classes, so I’m starting with the Decorating Basics. Hopefully, by the end of the year I’ll have taken all three and be showing you gorgeous cakes!!
A co-worker of mine had a birthday coming up, and requested a rhubarb pie. This Easter I made a Strawberry Rhubarb Napoleon, which was my first experience cooking with rhubarb. While I think those came out delicious, I wanted to work with rhubarb a bit more to understand how it cooks and all the different things I can do with it. The first time, rhubarb was new and weird. I didn’t cut it small enough. I didn’t know that it was ok for it to stay in chunks. Overall, working with it this time I had a bit more confidence and I think that helped with my pie. My co-workers loved it and even took some home. I like to believe that means it was tasty. Keep reading for the recipe.
I wanted to start perfecting my own pie crust. I’ve been told numerous times that my grandmother’s delicious pie crust always included shortening. However, I couldn’t find shortening at all. Turns out I was looking in the completely wrong aisle. BUT I tried an all-butter crust and it came out wonderful. The next crust will have shortening. Then I can give my official ruling on butter v. shortening. Keep reading for the recipe.