Buttercream Begonias

I've always been intimidated by floral cream decorations, but with the upcoming birthday brunch I was having for my dear friend G, I decided it was time to get over those fears.

Homework:
Read up on buttercream flowers in Cake Art by the Culinary Institute of America.
Watch "A Cupcake Bouquet" youtube clip from the Culinary Institute of America



For the cake, I used the Magnolia Vanilla Cupcake recipe, using soy milk instead of whole milk(because I didn't have any.) The cake was very moist and fragrant, but a bit sweet for my liking. I think next time I will cut back on the sugar.

For the frosting I used my own buttercream recipe. I made one batch dyed yellow and left one white. Here is the result of my first buttercream flowers. What I learned is that you should make sure the buttercream is chilled just a little so your flower petals don't fall flat. And practice makes perfect!

Happy Birthday GK!

Healthy Kashi Krispy Treats

At the Sundance Film Festival this year, I managed to accidentally talk my way into a VIP party for Def Jam records. (I saw people holding Coffee Bean and Tea Leaf coffee cups outside, asked where they got it and was allowed in to get some!) They were giving away all type of fun swag, including baked goods from Blackbird Bakery - a specialty bakery shop in Texas that makes gluten free goodies. I fell in love with their millet power bars, made of organic puffed millet and organic puffed brown rice, organic dried cherries and blueberries, and sliced almonds. You can order from their website.

Thank you to Karen Morgan for inspiring me to make these healthier alternative to rice krisy treats!

Kashi Krispy Treats

Ingredients
1/2 stick butter or margarine
1 package marshmallows
1 box Kashi Go Lean cereal with 1 c rice krisy cereal
1 cup mixed small dried fruit (I used 1/2 blueberries & 1/2 cranberries, but you can also use raisins, cherries, or cut up apricots. Just make sure they are small bits)
1/2 c slivered toasted almonds

Directions
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add the cereal. Add the dried fruits and nuts. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Decorating Tools

Well, it's been a while since I've baked anything (two weeks!). So I'll just blog a little about a question that I get asked alot - "How do you make those perfect swirls?"

It looks difficult, but mastering the frosting swirl is actually quite simple. All you need is some practice and a pastry bag or pastry gun. A pastry gun is a better tool when you are making the big cupcake swirls, but a pastry bag offers more control for detailed decorating. The pastry gun that I have is from Williams-Sonoma. I actually recommend researching other brands, because this one was kind of pricey, and also has a problem where the frosting gets lodged in the plastic.

There is a Wilton one at Bed Bath and Beyond, but you can also try Sur La Table. Happy decorating!