Bright Eyed Owl Birthday Cake

A few months ago, I was asked to make an owl cake and smash cake for a first birthday party. There are SO many ideas out there, so I had plenty of inspiration! I ultimately decided to make a round, two tiered cake and use fondant to make whirly pops, owls, and trim, inspired by this one.

My lollipops were made a few days ahead of time to allow time for drying. I experimented with several methods and found it best to roll two ropes individually, then roll them together, and then roll the rope into a spiral. I inserted Wilton lollipop sticks up through the center of the spirals and later cut them to the lengths I needed.

I found an owl illustration online to use as a template for my large owl. I blew up the image on my screen, traced it, and made patter pieces. I used a paring knife (I'm sure not the most efficient tool!) to cut each piece from 1/8 inch thick fondant. While the pieces were still soft, I layered them. The old (young?) bird needed two long dowels between her back and front layers that would be inserted through the 3-D feet when I assembled the cake. The entire owl needed to lay flat for 24 hours to dry.

The smash cake owl was really just a repeat of playing with play-do as a kid. I used chocolate fondant (Wilton's brand) for the body, cut pink circles with an icing tip for the feathers, and flew my the seat of my pants for the rest!

Dora the Explorer Cake

Dora birthday cake. This cake was one that I really tried to work on my buttercream icing consistency for flat icing my cakes. When I started decorating cakes a couple years ago, this design would have intimidated the heck out of me. Yesterday, I was able to successfully estimate the amount of time I'd need to bake and decorate this cake to feed 50. I started baking at 7:15 and put the finishing touches on the cake at 1:15. Just enough time to shower and load the crew to make the delivery!

The stars were super easy- made with fondant and a cookie cutter. A bit of pearl dust brushed onto each shape created a slight twinkle. I used a round tip to trim the cake, adding a stripe of orange food coloring to my bag to create the line on my pink beads. I've used that technique to make flowers with contrasting tipped petals with great success.

I LOVED that I was able to score this dora set from the Wal-Mart clearance isle! I had a single dora figure in hand when I ran across this set for the same price- $7. It sure beat setting Dora up there all by her lonesome!

My little stars were attached to craft wires that I'd spiraled around a smooth pencil. I really enjoy the effect that such a simple, cheap addition makes to a kid's cake. More pearl dust blown onto the entire cake, and I was ready to hit the road... the mile long string of rocks, bumps, and potholes!

Baby Girl Shower Cake

Another cake under my belt, another lesson learned! Only 2 hours, start to finish... not bad! Sometimes I look back and try to figure out how it was exactly that I started decorating cakes. I certainly have no formal training past a few childhood 4-H courses. I wouldn't consider myself a pro by any means. There is much left to learn. A few years ago, I made a cake for my cousins second wedding reception. The wedding took place five hours from our hometown, and so my aunt and uncle decided to throw a reception back home for those guests who couldn't make the drive. I'd made the cake for the wedding shower and had decided to experiment with icing flowers. Apparently, they turned out alright because before I knew it I was making a stacked cake to feed 100. Yikes!

A few years later, and here I am... still standing over the kitchen counter every so often, icing bag in hand, fretting over a bit of artwork that won't exist a few hours later. And I like it that way!

Today's cake was for a baby shower at school. One of the teachers came for a photo session last Sunday and asked if I would have time to make a small cake for the occasion. Normally, I have enough warning to make the two hour trip to Hobby Lobby or one of my favorite decorator supply stores, but this time I had to work with what I had in the cabinets.

One thing that I too often forget to do is thin my buttercream for a smooth finish. It's so much nicer when the icing smoothes on like softened butter. The basic icing is always my biggest worry; perhaps I'll break down and attempt to cover the next one with marshmallow fondant.

I wasn't crazy about my stripes on the bottom layer. That was an experiment for a potential wedding cake, an experiment that I'm going to have to go at from another direction! I so wished I'd had a fondant mat and cutter, but those will be tools that I'll have to buy before the next go 'round!

Recipe: Saltine Toffee Bark

A successful experiment adapted from something my mother used to make...

Ingredients:

16 saltine crackers

1/2 Cup butter

1/2 Cup brown sugar

1 oz unsweetened baker's chocolate

Directions:

Line an 8" square pan with aluminum foil. Lay saltines in rows, covering the bottom of the pan. In a saucepan, bring butter, brown sugar, and chocolate to a boil. Continue to boil for 2 more minutes, stirring constantly. Pour over crackers. Bake at 400 degrees for 5 minutes. Remove from oven. Cool for 10 minutes. Place pan in refrigerator until completely cool. Remove foil from back of bark and break into pieces. Serves 16.

Remembering Uncle Chuck on National Pie Day

As I sit here writing (with a pencil and spiral bound journal!) in my favorite jeans turned paint attire, glass of wine in hand, Norah playing lazily in the background, deep shades of purple bubble from the crust of my final pie, Apple Blueberry. Today is National Pie Day, after all.

In reality, I didn't even know this day existed until a week ago. I'm quite sure I won't remember to celebrate Pie Day next year (at least not without another reminder from Aunt S), but I do know that we will continue to celebrate my Uncle Chuck in small ways like this. He was such an amazing man, strong and friendly, genuinely compassionate, and a true lover of pie. I am so thankful that I am able to take this day to remember him in such a fun way! My uncle would have gotten a kick out of all of his loved ones baking and eating pies across the country in his honor. It makes me wish we could've done this for him when we could've enjoyed the humor of his reaction.

Today we made two recipes, a very chocolatey recipe to suit my fancy, and the apple blueberry that was more up Hubby's alley.

Little Mister and Daddy were out helping Grandpa, so Little Miss and I spent the afternoon melting chocolate, rolling dough, and enjoying the scent of cocoa mixed with sugar and butter. It was just the two of us. Both our quiet natures left a comfortable silence perfect for reflecting on the memories of Uncle Chuck, many of which were created in this very kitchen... of his laid back laughter, thoughtful questions, and his smile that was reflected just as vividly in his kind eyes.

It was truly a blessing to have a few moments to soak in the memories of family gathered in this kitchen, enjoying coffee, dessert, good conversation, and love. It brings me such contentment each time I realize that I live wrapped in the warmth of my family, my childhood.

Needing Some Suggestions

It's been a month since my uncle passed away. Last week was his birthday. I think everyone who knew him probably knew about his love of pie. Raisin pie is what I remember him raving about all my life. Maybe that's because he had a wife who could make it just the way he liked it. Last week, an email from my aunt (Uncle Chuck's little sister) was forwarded around the family and beyond...

Today is Chuck's birthday so lets celebrate a life well lived. I have

an idea for commemorating this amazing guy. Most people know that

chuck's favorite food was PIE. On his travels he searched out

PIES--from Alaska to Florida; from Pennsylvania to California and all

points in between. So....... since Sat. January 23 has been designated

as National Pie Day, I am asking everybody to honor Chuck's memory by

having or baking PIE that day. Then email me to say what kind of pie

you had. I will forward the comments to N.

I just know that an email full of our pie stories and pictures will be a welcomed surprise for my Aunt N, and I'm so excited that this idea popped into Aunt S' head!

I've been mulling my own pie plans in my head, but I haven't been able to come up with a great pie recipe yet. I'd like to make something new, something silly perhaps... just something different.

That's where you, my sweet friends and readers, come into play! I need SUGGESTIONS! If you have a type of pie that you love, one that you've wanted to try, or one that might just be an adventure to create, please let me know! Of course, I'll be photographing and blogging the experience over the weekend!

Thanks in advance,

As Requested- Recipes!

Some budget-friendly suggestions from the Taste of Home archives!

Sunflower Broccoli

2 garlic cloves, minced

3 T canola oil

2-1/2 pounds fresh broccoli, cut into florets (about 10 cups)

1/4 C chicken broth

1/2 t dried oregano

1/2 t salt

1/8 t pepper

2 T sunflower seeds

In a large skillet, saute garlic in oil for 1 minute. Add broccoli; cook and stir for 3 minutes. Add the broth, oregano, salt and pepper; cover and cook until broccoli is crisp-tender, about 4 minutes. Sprinkle with sunflower seeds.

Three Cheese Shells

1 package (12 oz) jumbo pasta shells

3 C (24 oz) ricotta cheese

3 C (12 oz) shredded mozzarella

1/2 C grated parmesan

1/2 C chopped green pepper

1/2 C chopped fresh mushrooms

2 T dried basil

2 eggs, lightly beaten

2 garlic cloves, minced

1/2 t salt

1/4 t pepper

2 jars spaghetti sauce

Cook pasta shells according to package directions. Drain and rinse in cold water. In a bowl, combine the next 10 ingredients. Divide the one jar of sauce between 2 ungreased 9x13 pans. Fill shells with the cheese mixture and place in a single layer over sauce. Pour the remaining spaghetti sauce over shells. Cover and bake at 350 for 20 minutes. Uncover; bake 10 minutes longer.

After Thanksgiving Salad

3 1/2 C diced cooked turkey

4 celery ribs

4 green onions, sliced

1/2 C chopped pecans, toasted

1/2 C chopped sweet red pepper

1/2 C mayonnaise

1 T lemon juice

1/4 t dill weed or dried tarragon

1/4 t salt

1/8 t pepper

In a large bowl, combine turkey, celery, onions, pecans and red pepper. Combine mayonnaise, lemon juice, dill, salt and pepper; stir into turkey mixture. Refrigerate until serving.

Dilly Mashed Potatoes

2 pounds potatoes, peeled and diced

2 T butter or margarine, softened

1/4 C milk

1/4 C sour cream

1/2 t dill weed

1/2 t salt

1/4 t pepper

Cook potatoes in boiling water until tender; drain. Mash with remaining ingredients.

Baby Shower Train Cake

I whipped this up today for Big Sister's math teacher's baby shower. The request was for a train cake to match pastel blue, green, and beige decorations. I really enjoyed being able to provide the cake. In fourth grade, there aren't an overabundance of opportunities to get involved and connect with the teachers!

This cake was very simple and started with 2-layer 8 inch and 6 inch round, chocolate cakes. I used beige buttercream icing between the layers and on the cakes, blue and green buttercream in decorating bags for trim.

I made the train a couple days ahead of time from tinted fondant. I cut out the base shape, added the accent pieces and lightly rolled over them to smash the two layers together a bit. The large end of a decorating tip shaped my wheels.

At first, I piped my wording onto the top of the cake, but I wasn't happy with the way it turned out. Rather than mess with scraping and re-smoothing, I opted to add a fondant circle with my wording. I added a rope of contrasting fondant to trim the circle, and I was finished!

Thanks for stopping by,