LET EM' EAT HEART CAKE

"Let them eat cake"....allegedly stated by the original queen of decadence Marie Antoinette and we aboslutely agree.....especially this Heart Cake from I am Baker. Though this tutorial is for a cake and frosting from "scratch"you can certainly use a box cake and frosting.....but if you are going to go thru the trouble to make it , this recipe is definitely worth it.

For the full original "step-by-step" tutorial please go to I am Baker and just in case you can't see the original we have included the recipe below and don't forget out popular "Rainbow Cake " Tutorial.

Red Velvet Cake (adapted from a recipe from Magnolia Bakery)

*Baker modified this recipe by using: 2 sticks of butter, 2 eggs and 2 egg yolks, 2 tablespoons of food color, and apple cider vinegar. You want a more dense cake because you are using it in the center of the heart cake and need to make sure it is sturdy enough.

{INGREDIENTS}

• 3 1/3 cups cake flour (not self-rising)
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 1/4 cups sugar
• 3 large eggs, at room temperature
• 6 tablespoons red food coloring
• 3 tablespoons unsweetened cocoa
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons salt
• 1 1/2 cups buttermilk
• 1 1/2 teaspoons cider vinegar
• 1 1/2 teaspoons baking soda

{TO MAKE THE CAKE}

1. Preheat oven to 350 degrees.
2. Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.
3. In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. In a small bowl, whisk together the red food coloring, cocoa, and vanilla.
6. Add to the batter and beat well.
7. In a measuring cup, stir the salt into the buttermilk.
8. Add to the batter in three parts, alternating with the flour.
9. With each addition, beat until the ingredients are incorporated, but do not overheat.
10. In a small bowl, stir together the cider vinegar and baking soda.
11. Add to the batter and mix well.
12. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
13. Divide the batter among the prepared pans.
14. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack
    

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White Cake (adapted from a recipe from Food Network)

{INGREDIENTS}

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract

{TO MAKE THE CAKE}

1. Preheat oven to 350 degrees F.
2. In a small bowl, combine the flours. Set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
4. Add the sugar gradually and beat until fluffy, about 3 minutes.
5. Add the eggs, 1 at a time, beating well after each addition.
6. Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
7. With each addition, beat until the ingredients are incorporated but do not over beat.
8. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
9. Carefully spoon the batter into cake pan.
10. Bake for 20 to 25 minutes (for round cake), or until a cake tester inserted into the center of the cake comes out clean.
    

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Vanilla Buttercream Frosting (adapted from a recipe from Magnolia Bakery)

*Baker modified the recipeby adding a little almond extract, and it seems that 1 tsp. is the perfect amount! And be sure to use CLEAR vanilla extract to get a white frosting.

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

{INGREDIENTS}

• 1 cup (2 sticks) unsalted butter, softened
  
• 6 to 8 cups confectioners’ sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

{TO MAKE FROSTING}

1. Place the butter in a large mixing bowl.
2. Add 4 cups of the sugar and then the milk and vanilla.
3. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
4. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly.
   

(Use and store the icing at room temperature because icing will set if chilled.)
Icing can be stored in an airtight container for up to 3 days.

 

recipes and photos courtesy of I Am Baker

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Neat Things:Pillow Fight Weapons

These awesome Pillow Fight Weapons by Bryan Ku are sure to make any pillow fight EPIC! (ugh....is it just me or is anyone else leaning toward the battle axe?)

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STOREFRONT:CRAFT LAUNCH

The latest kid on the block is Craft Launch , an online site that allows the owners of handmade and vintage businesses to easily build custom, professional websites...basically allowing an Etsy shopkeeper the ability to "tie in" their Etsy shop,giving it an "Storefront" appearance. I gotta say, its about time someone thought of this.

Once you sign up, CraftLaunch will take your latest Etsy listings and put them into your website so visitors can view them. When a customer clicks “buy” , it will then take them to checkout on Etsy. That means you do not have to manage two sets of inventory or checkout processes, and you only have to post and pay for your listings once.
There is a month $15 (pay-as-you-go) fee to use the service, but they are currently offering a 15 day free trial ( with no credit card required) to see if you would like the site.With the monthly fee you can get a variety of services ( google analytic's, unlimited Etsy products, social network linking, unlimited pages and etc) but there is an additional fee per month to use your custom domain. If you choose not to add that they your domain will be your site name.craftlaunch.com.
If you have finally decided to have your own website from Etsy, but your are "budget" conscious or don't know where to start(html, shopping cart, etc), this is a good first step. It allows you to "get your feet wet" and find out if your business is ready to sustain itself


PROS: Easy to use integration and automatic website updates when you add new listings to your shop. Great start for "1st time" website launcher.
CONS: Limited features, if you are looking to do more with your website, this is not the site for you.Also, if a customer is not an Etsy Member, they will still need to join Etsy just to buy fro your site and that may alienate customers who want your product, but dont want to take the time to join another website.

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WRAPPERY CLOSING: Storewide Sale

Looks like Wrappery, the package supply store on Etsy is closing and they are having a clearance sale....so that means "Everything Must Go"!
They have doiles in a variety of sizes and types in some "hard to find sizes" like 14". They have bags and ties as well as some cute Sock Monkey Valentine Cello Bags.....One thing is once its gone, its gone, so get them now....looks like the bags and doilies are going like hotcakes.

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New Valentine's Day Cards 2012

We have just added our new Valentines Day Cards by Gramkin Paper Studio . Get them in time for February 14th!

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Chicken & Waffles Cupcakes with Maple Syrup Frosting

Now when I first saw this recipe via Formal Fringe ,I thought this would rank down there with "Bacon Ice Cream" where it sounds good in theory, but never good in reality.This waffle-inspired yellow buttermilk cupcake is topped with maple syrup buttercream frosting and a mini helping of chicken and waffles....but more importantly the cupcake is infused with a shot of straight-up maple syrup right in the center.

Chicken & Waffles Cupcakes
(Cake adapted from Martha Stewart, with an original frosting recipe, makes 24 cupcakes)

For the buttermilk cakes:

• 3 cups cake flour
• 1 ½ cups all-purpose flour
• ¾ teaspoon baking soda
• 2 ¼ teaspoons baking powder
• 1 ½ teaspoons coarse salt
• 1 cup plus 2 tablespoons (2 ¼ sticks) unsalted butter, room temperature
• 2 ¼ cups sugar
• 5 large whole eggs plus 3 egg yolks, room temperature
• 2 cups buttermilk, room temperature
• 2 teaspoons pure vanilla extract
• ½ cup maple syrup
  

For the maple syrup frosting & topping:

• 8 tablespoons (1 stick) unsalted butter, softened
• ½ cup maple syrup
• 6 cups powdered sugar
• 24 waffle pieces
• 24 chicken nuggets
• maple syrup to drizzle

Make the cupcakes:

1. Preheat oven to 350°F.
2. Line two cupcake pans with 24 cupcake liners.
3. Sift or whisk together both flours, baking soda, baking power and salt.
4. With an electric mixer on medium-high speed, cream together the butter and sugar until the mixture is pale and fluffy. Reduce the speed to medium and add the whole eggs one at a time, mixing well after each addition. Add the egg yolks and beat until thoroughly combined.
5. Reduce speed to low and add the flour mixture in three parts, alternating with two additions of buttermilk. Be sure to mix well after each addition.
6. Beat in the vanilla extract last.
7. Pour the batter into liners, filling each cup about three-quarters of the way up.
   
8. Bake for 20 minutes, or until they pass the toothpick test. Lift them out onto wire racks to cool.
   

With a food injector, inject roughly one teaspoon of maple syrup into the center of each cooled cupcake.

Make the frosting:

1. In a small bowl, beat together the butter and syrup until blended. Gradually beat in the powdered sugar until the frosting is smooth. If the frosting is too thick, add just enough maple syrup or milk to thin out the consistency.
2. Ice and decorate the cupcakes by piping a ring of frosting onto each. With a toothpick or wooden pick, skewer a chicken nugget and waffle piece together, then slide the pick into the top of the cupcake. Drizzle the top with a bit of maple syrup.
   

For the complete recipe and photo tutorial, go to Formal Fringe

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Chalkboard Lunch Bag: A tutorial

I love chalkboard paint since it can instantly make most surfaces into a chalkboard, so when I can came across this tutorial for a Chalkboard Lunch Bag from Linda Facci via Fresh Home Ideas, I was excited!
This bag is great to write a little message to your child, whether it be a little not of encouragement or to remember to eat your veggies ;)

{MATERIALS}

Scissors
Black-board oilcloth (purchased at Bell’occhio)
Straight pins
Pinking shears
Sewing machine
Velcro sticker
Chalk



Step 1: Cut two 9 1/2 x 13 pieces of black-board oilcloth

Step 2: Pin right sides together and sew 3 sides, leaving a short side open. I cut the “open side” with pinking shears (not shown). Make sure to reinforce the corners by backstitching at the beginning and end of the seam

Step 3: Pull the bag at its sides so a diamond shape is formed on top. Mark 2 inches from point of diamond to middle of diamond and sew across. Reinforce seams

Step 4: Cut off the corners about 1/4-inch from seam

Step 5: Turn the bag right side out. For closure, attach one half of a Velcro sticker to the top portion of one side, roll down and attach the other half to the other side

Step 6: Write a sweet note to your kids

Step 7: And just wipe away at the end of the day with a damp cloth

For complete tutorial go to Fresh Home Ideas

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