Happy Thanksgiving!

Because we live far away from the rest of our family, we don't often get the honor of having our children and grandchildren with us during the holidays, much to this grandma's dismay. However, we do have a great group of friends that we spend some time with during the holidays. They have become our family here in the Springs. We gathered together with our friends for an early Thanksgiving feast on Monday, so because we didn't want a big turkey dinner again for just Bruce and myself, we opted for a yummy salmon dinner, with pumpkin mousse parfaits and a heavenly crusty bread with herbs and cheese that I found the recipe for on Pinterest. By the way, did I mention that I love Pinterest? Some recipes have been more successful than others, but this crusty bread recipe is a keeper! You can add just about anything to the basic recipe. I added rosemary, thyme, garlic, toasted onions, and a little cheese... yummmmy! Bruce says I get way too excited about food. He's probably right.

 Citrus crusted salmon, parmesan herbed roasted potatoes, and green beans almondine

Pumpkin mousse parfaits

Crusty bread with herbs and cheese

Crusty bread, fresh from the oven

For step by step instructions with pictures, click here:

Crusty Bread Recipe

Crusty Bread

3 cups unbleached all purpose flour

1 3/4 teaspoons salt

1/2 teaspoon yeast

1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron or stoneware pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

Comments from Cathy:
1.   I used just regular bleached flour since I didn't have any unbleached on hand - worked fine. Do not try using all 100% whole wheat; it is too heavy for this recipe.

         2.  You can add just about anything to the original recipe. I added herbs, onion, and cheese. You can add fruit and nuts, cinnamon and sugar, different types of cheeses... be creative.

        3.  Make sure your pot is at least 3 qt. size or larger. Mine is 3 qt. and was perfect for this recipe.

         4. This is by far the easiest bread recipe I have ever made, and the results are superb! 

The in and outs of taking cake pictures

Over the years, I have taken many pictures of cakes, but usually it's the outside of the cake. I believe that I have captured some nice shots; however I always seem to forget to take pictures of the inside of the cakes whenever possible. After all, that is what customers, friends, and family are eating, so it would be nice to show that once in awhile. So, I am making it a goal to start taking pictures of cake slices when I can to show off the inside of my cakes, as well as the outside. Here's the latest...

Next time I'll leave out the fork! You can find the recipe for this yummy carrot cake here...
My favorite carrot cake recipe

Fondant Survival

Here is a "sweet" little video that answers some questions that you might have when working with fondant, courtesy of Sweet Wise.

http://youtu.be/nbPj9wHlTAo

Another Buttercream Icing Recipe

Occasionally, I have been using another buttercream icing recipe. This is another recipe that I got from Minette Rushing, owner of Custom Cakes in Savannah Georgia. A friend of mine hooked me up with Minette on Facebook. She does absolutely incredible work and I have incorporated many of her ideas and recipes into my work. This icing requires the use of high-ratio cake and icing shortening for the best results. It turns out super smooth. It is a non-crusting buttercream, so if you want to transfer a pattern onto the surface, you need to refrigerate the cake until the surface has hardened.

Minette's Buttercream Icing

1 lb. high-ratio cake and icing shortening

1 lb. lightly salted butter (softened)

2 lb. sifted powdered sugar

1/4 tsp. salt

Flavoring to taste (I used butter vanilla flavoring)

Beat shortening and butter together on medium speed until white and fluffy (several minutes). Add flavoring and salt, and beat. Add powdered sugar and combine on low speed until fully incorporated and very smooth. 

Here is a youtube video by Minette showing the process...

http://www.youtube.com/watch?v=tw6Q6AUXFFA

An interesting cake stand...

Instead of ordering a traditional wedding cake, this bride and groom ordered 5 different 8 inch specialty cakes. I was told that the cake stand would be set up at the venue, and I was just to put the cakes on the stand. When we walked into the venue, my husband and I were both surprised and a little shocked. The cake stand was so tall that you either had to get on a ladder or stand on the staircase in back of the cake in order to reach it. I'm sure cutting the cake was going to be real adventure. 

The flowers make the cake...

Whether you are using silk, fresh, or gumpaste flowers... the right flowers can make a simple cake beautiful and elegant. This cake was designed for a lady air force officer. I never spoke directly with her. All correspondence was done through email... not the first time. This cake design was very simple... four tiers with simple scrollwork. The flowers were placed on the cake by the florist, and as she worked, I could see this cake turn into a beautiful masterpiece. I also think that purple flowers are beautiful on a wedding cake... very dramatic. The decorations at this reception were perfect... all done by the mother of the groom. 

Sugar 'N Spice and Snips and Snails and puppy dog tails...

This customer was celebrating her twins first birthday, and was decorating using the poem words "sugar and spice and everything nice" and "snips and snails and puppy dog tails." The final products... puppy cupcakes, princess and cupcake cookies, and 2 smash cakes to match. Fondant cut out with cookies cutters, and the "cherry" on the cupcake was fruit leather. Tastes much better than red icing.