Thursday, August 15, 2013

Fondant Comparison - 7 contenders, no clear winner


I'm just a hobby baker, but a friend wanted me, ME- Queen of the Cake Wrecks, to make an elaborate fondant cake for her daughter's engagement party. Yikes. Talk about pressure. I wanted everything to be perfect, but as usual things did not turn out quite as I dreamed. I had lots of technical difficulties, lots of structural issues, lots of tears and gnashing of teeth, but all that drama is for another post.

This post is about FONDANT.  Which fondant tastes the best and which is the easiest to work with (in my inexperienced opinion).



Before this adventure the only fondant I had worked with was Wilton's (which tastes really bad, but is easy to work with) so I decided to get samples of six other popular fondants and do a comparison. My goal was to find a fondant that was easy to work with, and also had a great taste.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

The fondants selected for the test were: 

Elite (Fondx) – Silk White 
Pettinice - White Fondant, Ready-To-Roll
Wilton – White (tested version no longer available)

(( Update 6/2/15: I've added a new fondant to the comparison:Via Roma Bakery.  You can find the blog post here.
Update 2/3/16: I've added another new fondant to the comparison: Cake Craft Fondant.  You can find the blog post here.
Update 9/8/2016: Yet another fondant: Carma Massa Ticcino.  You can find the blog post here.
Update 2/20/2017: Another fondant: Dream by Choco Pan.  You can find the blog post here.
Update 4/9/2017 : Post for the Fat Daddio's Pro Series fondant can be found here.
Update 5/7/2017: Post for the Renshaw fondant can be found here.
Update 7/31/2017: Post for the Fantasia fondant can be found here.
Update 11/19/2017: Post for the Mona Lisa fondant can be found here. ))

Here are strips of each fondant atop a simple white cake with American Buttercream icing. All of the fondant colors had “white” in their name, but as excepted the shades vary greatly.  I had ten people taste all the fondants to get their unbiased opinions.



So how was my comparison conducted?   What was the ranking criteria?

First was the taste test, then the kneading test, the rolling test (did it stick, was it easy to roll, how much did it spread, the draping/smoothing/trimming test. Finally the fondant covering the pan was inspected for imperfections. 

The goal was to find the best coverage with the least effort. Would one fondant brand be better at covering mistakes than others? 

Note #1: I draped all the fondant onto the same Mini Angel Food Pan. No icing covered the pan. It was just fondant atop metal. I wanted to see how many of the pan's nooks and crannies would show through the fondant.


Note #2: For each contender I used 5 ounces of fondant and rolled each to 1/8 inch. I was surprised at the difference in the amount of spread or coverage between the brands. In one case the fondant only rolled to 7-1/2 inches round, and in another the fondant rolled to almost 11 inches round. I guess it is a density issue. The heavier/denser the fondant is the less volume it has to spread. The lighter fondants had more volume per ounce, so there was more fondant to roll into a larger circle. Any mathematicians out there willing to explain this for us? 

Note #3: Because prices of fondant varies greatly from day to day and from vendor to vendor I don't quote any prices.  I only give a general ranking. This ranking does not include taxes or shipping. 

Now onto the testing results (in no particular order): 




Pettinice – White Rolled Fondant Icing 

  • Cost: Middle of the pack as far as pricing.
  • Packaging: This fondant is packaged in a thin, flimsy wrapper. The wrapper was ripped during shipping, and the fondant near the rip was already dried out. 
  • Taste: How does it taste? In a word: WOW. This stuff taste really, really good. Like traditional buttercream icing, only firm. Honest. I usually remove the fondant before eating the cake underneath, but I would be happy to munch on this stuff all day. 
  • Texture: Pettinice is soft and kneads easily. Working the fondant does not strain your arms or cramp your fingers and hands. The fondant has a cool, dry feel and it is not greasy at all. 
  • Rolling: Very easy to roll. The Pettinice did not stick to the rolling mat so I didn’t have to use any cornstarch. Rolled the 5oz to 1/8” which formed an 8" circle.  But at this thickness the rolled fondant seemed a little thin and fragile. It would probably perform better if rolled to 3/16 or 1/4 inch. 
  • Draping: Even as thin as it was, I found it easy to cover the pan with the fondant. The softness of the fondant allowed it to settle with more folds and drapes, but because it wasn’t sticky it was easy to smooth. But all that smoothing took more time and effort. Experience would make this step easier and quicker, but for me the process was a little time consuming. 
  • Cutting: Using a pizza cutter the Pettinice fondant cut cleanly. No hairs or pulls or gooey mess along the trimmed edge; just a nice clean line. 
  • Final Look: Because the Pettinice fondant was so soft it settled into the nooks and crannies of the tube pan. These “imperfections” in the pan were very noticeable in the smoothed fondant. If the fondant had been rolled a little thicker the imperfections may not have shown through as much, but rolling thicker would add to the cake covering costs. 
  • Other Observations: Fondant dries very quickly!!! You must work fast. Re-rolling the same fondant again and again (trying to get the size correct) is risky. You need to have the skill to get it right the first or second time. 
Pettinice  - One of the top two in TASTE.






Duff Goldman – White Buttercream


  • Cost: One of the most expensive, but Duff’s brand can be purchased at big box craft stores with a 40% off coupon. With this coupon it would be one of the least expensive. 
  • Packaging: Nice sturdy tub. 
  • Color: Labeled as “white” but has a very yellow cast. 
  • Taste: Taste good but has a stretchy, gummy feel in your mouth. Kind of feels like taffy. 
  • Texture: You need to microwave the Duff fondant to soften it. It is rock hard before microwaving, but very soft after. Feels and looks a little greaser than the Pettinice. 
  • Rolling: The Duff fondant was a little sticky but still easy to roll. It had a tendency to shrink and snap back after the rolling pin was removed. Took a little more effort to roll it out. 5 ounces rolled to 9 inches round.
  • Draping: The Duff fondant felt more elastic and solid so fewer "folds" form when draping it over the cake. Since there were not as many folds, it is easier to smooth. 
  • Cutting: Because the fondant had an elastic-like pull it didn’t cut very easily with the pizza cutter. The cut edges were a little ragged. After the fondant dried a bit I had to go back and re-trim. 
  • Final Look: The Duff fondant showed a lot of imperfections, and it also had a somewhat greasy look.   





    Choco-Pan – Wedding White 

      • Cost: Middle of the pack as far as pricing.
      • Packaging: Nice sturdy tub.
      • Taste: Very good taste. Actually tastes like white chocolate. One of the best tasting fondants in the group.
      • Texture: I have to admit that I was huffing and puffing trying to get the Choco-Pan out of the container. I had to use a knife to hack off chunks. What landed on to my counter was hard and crumbly. I envisioned spending hours kneading this stuff, but amazingly it was very easy to knead and very quick to soften. I guess body heat does the trick. And I have cold hands!! If you are hot blooded this fondant might actually get too soft.
      • Rolling: The Choco-Pan stuck a little bit to the mat. Choco-Pan fondant had a good spread at  9+ inches. 
      • Draping: Lots of folds formed when draping the cake with the fondant, but it was easy to smooth them away. 
      • Cutting: Cuts clean. No pulls. 
      • Final Look: The Choco-Pan was middle of the road as far as looks. Some brands showed more imperfections than the Choco-Pan and other showed less. 
       Choco-Pan - One of the top two in TASTE.






      Elite (Fondx) – Silk White
        

      • Cost: One of the most expensive. 
      • Packaging: Nice sturdy tub.
      • Taste: Strange chemical-like raspberry taste. It was also a little tougher to chew. None of my taste-testers cared for the taste of this fondant. 
      • Texture: Easy to knead. Feels very squishy and cool. 
      • Rolling: Rolls very smooth and uniform. No sticking at all. You can smell the raspberry while rolling the fondant. When rolling out the fondant, the 5 ounce block spread to 10+ inches. This was the second largest spread out of all the fondant. 
      • Draping: Easy to smooth out the drapes. 
      • Cutting: Easy to trim, very clean cut edges. 
      • Final Look: The covered cake looks great, hardly ANY imperfections from the underlying cake are visible. If it weren’t for the strange taste this fondant would be a top pick. I will try another flavor/color to see if they all have the odd taste. 
        Elite (Fondx) - Produced the BEST LOOKING FINISHED cake.  Looked oh-so smooth and perfect.






      Fondarific – Buttercream Antique White


      • Cost: Middle of the pack as far as pricing.
      • Packaging: Nice sturdy tub. 
      • Taste: Okay taste, but didn't like the taste of the Fondarific as much as the other brands (Choco-Pan, Pettinice). Would give it third place in taste.
      • Texture: Hard and unyielding when removed from pail, but a few seconds in the microwave makes it very soft and squishy. Feels like stretchy play dough. Also feels somewhat greasy. 
      • Rolling: My first attempt at rolling the Fondarific had it sticking to the mat (Wilton Roll And Cut Mat). I had to peel and scrape to get it loose. On the second attempt I use corn starch and this worked like a charm. No more sticking after that. In the end it rolled out to almost 11 inches.
      • Draping: The Fondarific formed nice broad drapes when covering the cake. The drapes did not stick to each other or collapse (all that cornstarch I guess). Smoothing was very quick and easy. Took no time at all to smooth it out. 
      • Cutting: The Fondarific cut very cleanly. No pulls or fondant hairs. 
      • Final Look: The Fondarific was the easiest to smooth and gave one of the best, blemished-free finishes. If it tasted a little better this would be the perfect fondant. 
      • Other Observations: 
        • Fondarific never seems to harden. Neither air nor time will cause it to firm up. If it gets a little stiff just microwave again and it will get soft again.
        • You can re-roll over and over again without the fondant drying out. 
        • Has a very long shelf life (1 year).  Because it doesn't harden you must add gumpaste or gumtex if you want to make stiff decorations out of it. 
      Fondarific - Stays soft, produced a smooth looking finished cake.  Has a long shelf life, won't dry out.



      (Sorry about all the spots of corn starch on the Fondarific cake.  I should have brushed them off.)




      Satin Ice – White Buttercream 


      • Cost: One of the most expensive.
      • Packaging: Nice sturdy tub. 
      • Taste: The Satin Ice – White Buttercream tasted okay but I found it a a little bland and nondescript. 
      • Texture: While you knead the fondant, it feels cool, soft and dry in your hands. But after draping and smoothing the fondant over the cake, it forms an unattractive “elephant skin” texture as it dries. 
      • Rolling: The Satin Ice rolls nicely and spreads to about 9 inches. But it tends to crack and tear around the edges. 
      • Draping: Hardly any drapes formed when placed atop the cake. Feels a little stiff and it is not very easy to smooth out the folds. 
      • Cutting: Cuts cleanly. Had no problems in this area. 
      • Final Look: The “elephant skin” texture that this fondant formed was a no-go for me. I don’t know if I had an old or dry batch of fondant, but I would think twice before trying this fondant again.





      Wilton – White
      Note: the Wilton version tested is no longer sold. Wilton now sells the Decorator Preferred Fondant.


      • Cost: The least expensive of the bunch, and with a 40% off coupon it makes it even cheaper.
      • Packaging: Enclosed in cellophane wrap and then boxed. 
      • Taste: All my taste testers just said, "YUCK!".
      • Texture: Dry and a little stiff at first, but softens with some effort.  This excessive dryness was probably my fault.  The box I tested was old.  I had purchased it may be 9-12 months ago, and never used it.  Probably a fresh pack would have been moister.
      • Rolling: The Wilton fondant rolls nicely and spreads to about 10+ inches. Did not stick at all.  Was super easy to lift off the rolling mat.
      • Draping: Hardly any drapes formed when placed atop the cake, and the fondant cracked along the top edge.  Again this is my fault for not getting a fresh box to test.  To compensate I added a touch of Crisco to soften it up.  After that the fondant draped and smoothed without effort.

      • Cutting: Cuts cleanly. Had no problems in this area. 
      • Final Look: Great, wonderful.  As far as final looks go the Wilton fondant was amazing.  No nooks and crannies from the pan showed through the fondant.  Looked perfect even in my inexperienced hands.  Now if they could just do something to improve the taste.
       Wilton - Next to Elite, the Wilton brand produced ONE OF THE BEST looking FINISHED cake.
        






      So after all my testing I had no clear winner  :-(

      Some brands I rejected outright, but out of the other brands the “winner” would depend on skill level and which is more important: the way the fondant looks or how it tastes.

      Pettinice had the best taste (in my opinion), but working with the fondant and getting a perfect finish would take more experience and training on my end. The fact that it dried so quickly also scared me off. When I gain more experience and confidence in my ability to roll and cover a cake quickly, this will be a contender.

      Duff Goldman's brand had a good taste, but it did not cut very cleanly and it was also on the expensive side (unless you have a 40% off coupon).

      Choco-Pan had a great taste, was easy to work with, and was middle of the pack as far as price. If I had to assign the #1 trophy to any ONE fondant it would have to be Choco-Pan (given my current level of experience).

      Elite (Fondx) had a strange chemical taste that didn’t appeal to me, but it was very easy to work with and it produced the best-looking finish. Even in my inexperienced hands the fondant came out very smooth, with hardly an imperfection to be seen. If it weren't for the strange taste this would be the undisputed winner in my "Fondant Games". I will have to try other flavors to see if they all have that strange taste.

      Fondarific had just an okay taste, but it was extremely easy to work with and it was also one of the least expensive. But what I really loved about the Fondarific was the LONG shelf life. I don’t make many fondant cakes so it is nice (and cost effective) to buy a big tub of this stuff and not have to worry about it drying out in a few months.

      Satin Ice had a bland taste (in my opinion), and it formed a weird elephant-skin texture that was off-putting to me. I also found that as the fondant dried it cracked around the edges of the cake. I may have had a bad batch, or I may have handled it wrong. Does anyone have any words of advice?

      Wilton has a horrible taste, and I would never cover a commissioned cake with it, but because it is inexpensive, easy to work with, and produces a smooth finished cake, it is a great option if you are just practicing or making fondant decorations for your masterpiece.  (Note: the Wilton fondant tested is no longer sold.)

      As you can tell from the above summary my comparison yielded no clear winner.  In the end I decided to use the Choco-Pan as the fondant to cover my commissioned engagement cake. At this point in time I would probably buy Choco-Pan for any large commissioned cake, but I like keeping the Fondarific on hand to use for any spur-of-the-minute jobs.  And I also like using the Wilton brand to make fondant decorations and flowers.


      So many fondants, each with its own Pros and Cons.  

      The one you pick will depend on your skill, your budget, and what is more important to you – taste or looks.

      If you have made it this far in the post I want to wish you Happy Cake Decorating, and I hope my very unscientific review helps you in some small way.

      Carol 
      .



      Saturday, August 3, 2013

      Pineapple Upside Down Cake – Small Batch Baking


      My Mom has been pestering me to bake her favorite dessert: Pineapple Upside Down Cake. 


      But I’m on a low-carb diet (curses) and can’t help her devour a whole cake, so what is a girl to do?

      HA! She pulls out her handy, dandy, Small-Batch Baking book. This book is neat because the recipes are scaled back so they make only enough for 1 or 2 servings. But don’t mistakenly think that these recipes are easy just because they make a small quantity. This Upside Down Cake was involved, and packed with a shopping list of ingredients. 

      Here is the upside-down pineapple portion. You have to brown 1-1/2 teaspoons of butter in two jumbo muffin cups, mix the pineapple and brown sugar and then spread the pineapple mixture on top of the browned butter. 


      The batter called for 3 tablespoons of buttermilk. Buttermilk! Who keeps that in their frig? 

      I sure don’t, but I do keep powered buttermilk on hand. In baked goods this stuff tastes as good as the real thing, and there is no waste! The only head scratcher is trying to figure out how much powder to put the small batch recipe. I have to admit I needed a calculator for this one.

      So here is the batter going into the oven… 


      And the cakes coming out… 


      I had some trouble with the center of the cakes cooking so the edges got a little brown. I finally had to turn down the oven temperature and covering the cakes with aluminum foil. The bottom and sides came out a little crispy, but the inside was nice a moist. 

      And tasted delicious, according to my Mom.  I was a good girl and stuck to my diet. Not even a crumb of those evil carbs touched my lips. 

      So if you ever want to make an elaborate cake for just 1 or 2, try the Small-Batch Baking book, but be prepared to get a lot of bowls dirty and dig out those teeny, tiny 1/8 teaspoon measuring spoons. 







      Saturday, July 27, 2013

      Low Carb - Macadamia Nut Cheese Cakes (mini)

      Over the last three years I have packed on the pounds, and after creeping up four pants sizes I’ve declared “Enough Is Enough”. I stood on my groaning scale and declared, “I will not buy a size 16 pants”.

      So now I’m back on my low carb bandwagon and have sworn off all baked goodie. Ummm scratch that... I’ve sworn off all baked goodies made with sugar and flour. Now that doesn’t sound QUITE so bad.

      So what kind of dessert doesn’t contain any flour or sugar? Jello? Pudding?

      How about Cheesecake?


      I love cheesecake, and these little cheesecake gems are allowed on my diet. With a short list of ingredients (cream cheese, Splenda, egg, and vanilla) they pack only 4.7 carbs per serving. If you add the macadamia nut crust they zoom to 5.5 carbs per serving.

      Be still my Low-Carb heart.

      The recipe starts out with a nut crust.  I use macadamia nuts nuts because they have the lowest carb count, but you can also use almonds, pecans, cashews, or a combination of all four.  I can never find unsalted macs (at a good price) so I just buy the regular and wash and dry them off before chopping.


      I chop the nuts, mixed them with a little butter and Splenda, and then evenly divide the mixture between the 7 cupcake liners (use the aluminum liners because the paper ones will absorb the butter and make a mess in your pan).  Next I press the chopped nuts firmly into the liners.  I have a vitamin  bottle that is the perfect shape for this.  Just wrap it in an aluminum cupcake liner and flatten the nuts against the bottom of the pan. 



      Bake the crust for 8 minutes...



      And then cover with the filling... 



      Just out of the oven they a high and puffy...

       

      But they will deflate as they cool...


      Hope you like these as much as I do.  They are a sanity saver when you are on a low-carb diet.  These little bit of sweet, baked goodness keeps me strong and helps me avoid the really bad (really good) stuff.

      Enjoy



      Low Carb - Mini Macadamia Nut Cheese Cakes
      (yield 7 servings; 5.52 carbs per serving)


      Crust  (optional) - total carbs: 5.5g; carbs per  serving: 0.79g

      2 oz unsalted macadamia nuts , finely chopped;  (net carbs: 4;  8 carbs - 4 fiber) 
      1 Tablespoon Butter, melted ( carbs = 0)
      1 Tablespoon granulated Splenda (carbs = 1.5)


      Filling - total carbs: 33.1; carbs per  serving: 4.73

      1 block Regular Cream Cheese (8oz), softened (carbs = 8)
      1 cup baking Splenda (carbs = 24)
      1 large egg (carbs = 0.6)
      1 teaspoon vanilla (carbs = 0.5)

      Preheat oven to 350 degrees F.

      Crust Directions:
      • In a small bowl blend the chopped nuts, 1 TBL melted butter, and 1 TBL Splenda.
      • Spoon the nut mixture evenly between the 7 cupcake liners.
      • Press/compact the nut mixture firmly into the liner. I use a vitamin bottle wrapped in a foil cupcake liner wrap to compress the nut mixture. The vitamin bottle is the perfect fit for the cupcake pan.
      • Bake the crust for 8 minutes. Note: it may smoke slightly
      Filling Directions:
      • While the crust is baking, prepare the filling.
      • Cream the cream cheese and Splenda until light and fluffy. About 3 minutes
      • Add the egg and vanilla, and mix until incorporated
      • Spoon the filling on top of the hot nut crust.
      • Bake 25 minutes until tops are golden brown.
      • Store in the refrigerator or freezer after they cool.



      Thursday, January 31, 2013

      Martha Stewart’s Meyer Lemon Cupcakes


      I still had some Meyer Lemons leftover from my big score at Sam’s Club. Can you believe they were selling 2lb containers of Meyer Lemons for 0.98 cents!!! I’ve made lemon bars, lemon pudding, lemon cookies, lemon pound cake, and still have a few lemons left over.

      What to make, what to bake? A final search of the internet turned up one more treat that would use up my last few Meyer Lemons...



      Martha Stewart’s Meyer Lemon Cupcakes, which I found on the blog Way More Than 52 CupCakes which in turn came from the recipe book: Martha Stewart’s Cupcakes: 175 Inspired Ideas for Everyone’s Favorite Treat 175 Cupcakes .

      The cupcake is in essence white cake with a little lemon curd on top. The pictures on 52 CupCake’s looked delicious and intriguing, but mine looked odd and a little unappetizing. Even my Mom who loves lemon curd gave the cupcakes a funny look. She said it looked like old egg yolk sitting on top of a muffin!

      They look a little better once they were sliced open, but I had to do some serious arm twisting to get my family to even taste them.


      And sadly even after the taste test, the cupcakes didn’t get rave reviews. Most people said the lemon curd was nice, but the cake was way too dense.


      Oh well I guess this proves that sometimes things look better than they taste, or in my case they taste as bad as they look.

      Thursday, January 24, 2013

      Easy (Meyer) Lemon Pound Cake

      I was grazing in Sam’s Club one day (they give out the BEST food samples) when I stumbled across a 2 pound container of Meyer Lemons for 0.98 cent. Yes 0.98 cents. I think someone made a BIG mistake there.

      I meekly mentioned my pricing concern to the cashier, but like any 20-year-old he didn’t seem to care. Feeling slightly guilty I handed over my $1.08 and dashed quickly out of the door. I zigzagged a path to my car, slithered into the driver’s seat, and tossed the container onto the floor. Heart pounding, palms sweating, I felt like a sticky-fingered shoplifter.

      Returning home I pulled out my Kindle and searched the internet for something to bake with my ill-gotten gains. I found a recipe for Easy Lemon Pound Cake on Food.com. Perfect. I also had a new silicon loaf pan that I wanted to try out so this was like a twofer.

      This was the first time using the silicon pan so I followed the instructions and greased it up well.



      The Easy Lemon Pound Cake as indeed EASY. 

      The batter came together in a matter of minutes. No creaming of butter and sugar. Just stir melted butter and sugar together, throw in all the other ingredients and voila… pound cake. I did make some adjustments to the recipe based on comments associated with the original recipe on Food.com. I used 2 Tablespoons of lemon juice instead of 1, and I added a teaspoon of Meyer Lemon zest.

      Yum-meee. Just look at that beautiful lemon batter. Thick and rich with tiny flecks of zest.


      And it looked beautiful coming out of the oven too. Golden brown with no burnt and crispy edges. Usually my loaf and Bundt cakes look like someone has taken a blow torch to them, but this one came out just right. The silicon pan is also a little longer and narrower than my metal loaf pan, so that may have promoted more even baking and less burnt edges.


      And the cake just popped right out of the pan too. I had never used a silicon pan before, but this single baking experience has made a believer out of me. No more trimming burnt bottoms for me.


      So how did it taste? 
      Well... it was very lemony.


      I’m not a big fan of lemon desserts so for me the extra tablespoon of lemon juice plus the lemon glaze made it a little to lemony for me. But if you like lemons the concentration would be just about perfect.

      I also didn’t think the cake was rich and dense enough to be called "pound cake". It was just too light and fluffy, more like lemon cake.

      So because the cake was soooo easy I whipped up another batch. This time I used 1 Tablespoon of Meyer Lemon juice, 1/2 tsp of vanilla, and 1/2 teaspoon of almond extract. I also substituted 1/2 cup of heavy whipping cream for the milk. Heavy whipping cream, like butter, makes everything better!


      Perfection. On this version I also eliminated the lemon from the glaze and added pecans. Now that is my kind of Easy Lemon Pound Cake.


      Easy (less) Lemon Pound Cake - The Bake More

      Batter:
      1/2 cup butter, melted
      1 cup granulated sugar
      2 eggs, well beaten
      1-2 tablespoon lemon juice (depending on intensity of lemon flavor desired)
      1/2 teaspoon vanilla
      1/2 teaspoon almond extract
      1 teaspoon lemon zest (optional depending on preference)
      1/4 teaspoon salt
      1-1/2 cups flour
      1 teaspoon baking powder
      1/2 cup heavy whipping cream

      Glaze:
      1/3 cup water or lemon juice
      1/4 cup powdered sugar

      Cake Directions:
      • Grease a loaf pan, and preheat the oven to 325°F
      • In a small bowl combine flour, salt and baking power.
      • In another bowl stir together 1 cup of sugar and melted butter.
      • Add beaten eggs to butter/sugar mixture and stir till combined.
      • Add lemon juice and extracts.
      • Add the dry ingredients to the wet.
      • Finally stir in the cream.
      • Bake at 325°F in a well-greased loaf pan for 1 hour, or until golden brown.

       Glaze Directions:
      • Stir 1/3 cup lemon juice (or water) and ¼ cup powdered sugar
      • Use a toothpick to make holes in the top of the warm cake and drizzle the glaze on top of the cake.



      Enjoy...

      Sunday, November 25, 2012

      Fried Egg and Bacon - Cookies!

      WOW it has been a while since I posted.

      I've still been baking and attempting to decorate, but "life" has all but eliminated my blogging time. But I started a new (less stressful) job a few weeks ago, so hopefully I will have more time to post my successes and failures.

      Here are some cookies I baked for Thanksgiving. Not very traditional I know but I saw them at a work luncheon and I had to give them a try....


      The egg portion is sugar cookie and the bacon is pretzel sticks. Too cute. Or at least I thought so.

      The yoke was the most difficult part to make. I made flattened balls of cookie dough and after baking I dipped them in yellow-orange icing and allowed them to dry. I then used a little icing to glue the yokes to the main cookie and then flooded the main cookie with white icing.


      And voila... A sure fire way to get your kids to eat eggs!!!

      Tuesday, February 7, 2012

      TWD: White Loaves

      Hello Tuesday! Tuesday with Dorie that is. Today is the start of a new baking adventure using the world famous book Baking with Julia. This week's TWD selection of White Loaves is brought to you by Laurie and Jules. You can find the recipe on Jules' blog.

      So how did my loaves fare? Take a look...

      Lovely, puffy, loaves. Loaves so full of yeast I feared they would take over my kitchen.



      Just out of the oven. Can't you just smell the aroma of freshly baked bread?



      Ah, bread. If it weren't for you I would still fit in my pants!

      Monday, October 3, 2011

      TWD: Apple Nut Muffin Cake

      Dorie had a kitchen emergency and turned her Apple Nut Muffins into cake. I did the reverse and turned Dorie's Apple Nut Muffin Cake into muffins!

      Yum. Apples, nuts, raisins, nothing says Fall like apple desserts.



      This week's Tuesdays with Dorie selection was made by Katrina of Baking and Boys.

      Thanks, Katrina, for a winning selection!

      Wednesday, September 21, 2011

      TWD: Cocoa Salt and Pepper Shortbread

      This week's Tuesday with Dorie selection was made by Tia of Buttercream Barbie. I was intrigued by the thought of salt & pepper in a sweet cookie so I quickly baked up a batch, but...



      ...I wasn't impressed. The salt & pepper that I sprinkled on top added a surprising kick when you took a bite, but the cookie itself was kinda dull. I ate a couple and thought, "These just aren't worth the calories."

      Maybe they needed more sugar (they weren't sweet at all). Or maybe they needed more cocoa. Hard to pin-point the problem, but they were definitely not a "keeper".

      Sorry Dorie. This is the first recipe from the book that I didn't care for...

      Monday, September 12, 2011

      TWD: Clasic Brownies



      I tend to prefer cakelike brownies over fudgy brownies, but these fudgy little gems were pretty darn good. Dorie Greenspan in "Baking from My Home to Yours" describe them as "Fudgy but not gooey, intensely chocolaty, dry on top and melty in the middle." That about describes them perfectly.

      Many thanks, Anne, of Anne Strawberry for making this week's TWD selection. Go to Anne's web page for the recipe and check out TWD - Tuesdays with Dorie for links to the other "Classic Brownies" renditions.