Tuesday, December 20, 2011

Gingerbread with Edible Images

Almost any kind of paper can be used for making edible images. Scrapbook paper, wrapping paper or
printables from the internet are all good options. I used a french postmark from Cathe Holden's website justsomethingimade.com for this project. I cut apart the images, spread them apart and reprinted to make it work for the gingerbread house. Then I took it to my local cake shop
and had them print an edible image for me.

 Roll out fondant larger than the edible image you want to use, it should be fairly thin.
 I use a spray bottle of water (like the kind you get in an airline travel kit) to attach the
edible image to the fondant. Use a paper towel or fingertip to spread the water evenly.
It should be damp with no puddling.
 Lay the gingerbread pieces on top and use as a pattern to cut out the edible image
pieces. Pay attention to what designs you are cutting.
 Piping gel and a brush work best to attach the fondant to the gingerbread.
Lay the pieces facedown to elimante bubbles.
 Once all of the pieces are covered, assemble the house with royal icing as you normally
would. Candy and fondant decorations can be attached to the edible image pieces.
 I used more of the printable paper to decorate the Hershey's Kisses.
Gingerbread houses make great centerpieces. They are charming in the middle of cookie trays.
That is where mine will be. Happy Holidays!

Monday, November 7, 2011

Red Velvet Cupcakes in Reverse

I like red velvet cake. But, one day I wondered...what would red velvet frosting taste like? I love chocolate icing and adding the red velvet dimension would only make it better, wouldn't it? I just had to find out. After a few rounds of trying this is what I came up with. I might actually like it better this way!

Cream Cheese Cupcakes

1 cup (2 sticks) unsalted butter, softened                                      
1 package (8 ounces) cream cheese, softened                               
1 1/2 cups granulated sugar                                                            
4 large eggs, room temperature
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder  
 1/2 teaspoon salt

In a large bowl with a hand-held mixer, beat butter and cream cheese until smooth. Gradually add sugar and beat until light and fluffy. In a 2-cup measure, lightly beat together eggs and vanilla. With mixer at medium speed, slowly pour into cream cheese mixture.

In a medium bowl, whisk together flour, baking powder, and salt. With mixer at low speed, slowly add to cream cheese mixture, mixing just until combined.

Using a batter scoop, spoon batter evenly into 24 paper-lined muffin cups, filling two-thirds full. Bake at 350 F for 18 - 20 minutes or until center springs back.
Makes 24 cupcakes

Red Velvet Frosting

1/2 cup (1 stick) unsalted butter, softened                                      
3 tablespoons milk                                                                         
2 tablespoons buttermilk                                                                
1 teaspoon red wine vinegar                                                          
1 teaspoon vanilla extract
3/4 cup unsweetened cocoa powder
4 cups powdered sugar
Red food coloring
In a large bowl with a hand-held mixer, beat butter until creamy. Add milk, buttermilk, vinegar, and vanilla; beat a low speed until thoroughly combined.

With mixer at low speed, slowly add cocoa powder and powdered sugar, using towel over bowl to prevent sugar from spraying out, beating until well combined. Add 3 to 4 drops red food coloring and beat at medium speed until evenly tinted. Add more food color if desired to reach red velvet shade.
  1. Makes enough icing to frost 24 cupcakes.

Sunday, October 30, 2011

Vintage Halloween Dessert Table

So much to celebrate at Halloween, so many opportunities to make a dessert table! I did not miss a single chance. I have collected antique Halloween decorations for years and I was happy to have the chance to get them out and incorporate them into a table scape. The black and orange fabric caught my eye and it worked well for a backdrop. I used a light colored burlap for the tablecloth, raw edges left as is.
Tier of Donuts

Coconut Cloud Donuts

The crow considers.

Toxic Donuts

Chocolate Donuts with
Chocolate Ganache

A ghost and a donut.

Antique Candy Basket


Owl Cupcake

Mini Candy Bars

Cupcake Tower

Candy eyes and Pumpkin Taffy

The Dessert Table

Baked Treats by Jeannie Gearin
Photography by Marisa Gearin
Printables from AndersRuff.com

Wednesday, September 14, 2011

School Colors Chocolate Bark

It's the middle of September and school is in full swing. College students have returned to campus, soccer games have begun. I have more time for baking and more occasions to bake for. I am always looking for new ways to do things. Incorporating school colors into dessert tables, college care packages and parties is on my mind this time of year.
For some reason, I woke up in the middle of the night thinking about Truman Bark. My ideas don't usually come to me this way. I am not sure this idea is even worthy of losing sleep over. But, I decided I may as well try it, now that the image has implanted itself so firmly in my mind.

School Color Bark
10 ounces white chocolate couverture
4 ounces school color couverture
1 cup (4 ounces) chopped macadamia nuts

In a microwave safe bowl, melt the white chocolate on half power in 15 second intervals, stirring well each time. Be careful not to overheat, white chocolate should not even feel warm to the touch. Much of the melting will take place during the stirring.  When it is melted and silky, stir in the macadamia nuts, reserving the small bits to sprinkle on top. Pour into a 9x9 pan lined with parchment paper.

Meanwhile, melt the second color of chocolate in the same way. If you are confident in your chocolate melting, you can melt both at the same time, stirring one chocolate while the other is in the microwave and then switching. If it is your first time melting chocolate, don't try it.

Swirl the second color on top in a pleasing pattern. Allow to cool and set at room temperature for two hours. It does not need refrigeration. Break into about 30 pieces.

The variations are endless. Let me know what colors and combinations you come up with.

I am so proud of my Barry Cacao gloves. It is helpful to wear gloves when working with chocolate to prevent fingerprints and melting the chocolate. You can buy ordinary white ones at any cake and candy supply shop.

If your mascot is something easy like a bulldog, you may find a chocolate mold for it and you can add that to the bark.

Photography     Marisa Gearin
Twine     The Twinery
Tags    SpikeandPippa at etsy.com

Friday, August 19, 2011

College Send-off Party

A dessert table for a high school graduate soon to be leaving for college. The tablescape and bulletin board were filled with momentos and photographs from the lasts four years. They served as great conversation starters as well as a fun trip down memory lane for those who shared in the special times.

Mini Peach Cobbler

1 ¼ cups all purpose flour
½ cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1/ 2 cup milk
3 tablespoons butter, melted

4 peaches, peeled and sliced

1/3 cup all purpose flour
2 tablespoons brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
3 tablespoons butter, cut into small pieces
Preheat oven to 400 degrees. Coat two pans with 12 square cavities (2 ¼ inches x 2 ¼ inches) with non-stick cooking spray and set aside.
In a large bowl, combine all ingredients of the batter and stir until just combined.
Press evenly into the cavities of the pan. Distribute the sliced peaches and their juice among the wells.
In a small bowl, prepare the streusel with a pastry blender or fork, crumbling all the ingredients together until the size of peas. Sprinkle over the peaches.
Bake at 400 until golden, about 16 – 18 minutes.
Makes 18.
If desired, serve warm with a small scoop of vanilla ice cream.

Centerpieces were globes, books and flower vases.
Photography by Marisa Gearin
Pinwheels by Twirlie Whirlies

Monday, July 4, 2011

Freedom: July 4th Dessert Table

Strawberries and Cream
Rootbeer Float Cupcakes
Mixed Berry Muffins
Brown Sugar Cookies
Mini Cherry Pies
{Featured on Amy Atlas}
 Doll size bike decorated with ribbons, reflectors, and milk 
bottle cap.
 Digital Paper printed on cotton fabric sheets, cut into 
triangles and ironed on.

 Edible images on cookies with fondant and edible glitter.

 Cupcake Thief.

Etsy Vendors:
Ticket Booth     Vintage milk bottle caps
MooandPuppy     Digital Paper
PeachPopsclipart     Tricycle clip art
BettyandBarclay     Fabric bunting
DottieRoseStudio     Light reflectors