Brandi made cupcakes and Birthday cake for her nephew

We made a bonce ball with cup cakes of different balls

Hi-Hats

Here is the cupcake cut in half you can see how yummy it looks
The insturctions are as follows:

Chocolate Sour Cream cup cake (Makes enough for 12 Big Top cupcakes)

3 ounces unsweetened chocolate chopped
1 C unbleached all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 t Salt

1/2 c unsalted butter room temp
1 1/4 c sugar
2 large Sugar
1 t vanilla extract
1/2 c sour cream
1/2 c water

Melt chocolate and set aside to cool. Sift the flour baking powder, soda and salt in a med size bowl set aside. Next beat the butter and sugar until smoothly blended and creamy about 2 min. Stop the miser and scope the sides of the bowl as needed during mixing. On low speed mix in the melted chocolate. On med speed add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy and color has lightened slightly about 1 min. Mix in the sour cream until no white streaks remain. On low speed add half of the flour mixture, mixing just to incorporate it. Mix in the water. Mix in remaining flour mixture until it is incorporated and the batter looks smooth. The batter is ready to bake. 350 for 20 min. Cool cupcakes for 10 min in the pan on a wire rack. (Fill the cupcakes with a generous 1/3 c batter to about 1/8 inch below the top of the liner.)

Use a knife to loosen any tops that might have stuck to the top of the pan. Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holders and holding the pan and rack together invert them to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completely.

Make the filling (frosting)
1 3/4 c sugar
1/4 c water
3 large egg whites
1/4 t cream of tartar
1 t vanilla extract
1/2 t almond extract

Put the sugar water egg whites and cream of Tatar in a heatproof container on the top of a double boiler with at last a 2 quart capacity and beat with handheld electric mixer on high speed until opaque, white, and foam about 1 min. Put the bowl over but not touching a sauce pan of barely simmering water (or the bottom of the double boiler). The top container should sit firmly over the pan of hot water; be sure to keep cord of electric mixer away from the burner. Beat on high speed until the frosting forms a stiff peck that stands up if you stop the beaters and lift them out of the mixture. About 12 min. The frosting should register 160 F on a thermometer. Remove the container from the water, add the vanilla and almond extract, and continue beating for 2 min to further thicken the filling. The filling will become firmer as it cools on the finished cupcake.

Spoon the filling in a large pastry bag fitted with a large plain pastry tip or a large plastic freezer bag with 1/2 inch long hole cut in one corner. Leaving a 1/8 inch plan edge on each cupcake pipe a spiral of filling into a 2 inch high cone shaped mound on top of each one using about 1/2 c filling per cupcake. Place the filled cupcakes on a platter and refrigerate, uncovered while you prepare the coating.

Make chocolate coating
2 C semisweet chocolate
3 T canola or veg oil

Melt the chocolate and oil (make sure mixture is cool) Hold each cupcake by its bottom, dip the top of the mound of filling in the chocolate coating, letting any excess drip off, then spoon more coating over the unfilled edge of the cupcake and over the rest of the filling to coat it; none of the white filling should show (you should have some chocolate coating left for another use) Let the cupcakes sit at room temperature for about 15 min or firm the coating slightly. Peel off the paper liners and discard them. (This will make for a smooth chocolate coated edge if any coating has dropped onto the paper liner. Return the cupcakes to the platters and refrigerate for about 30 min to seat the coating, then cover and refrigerate for at least 2 hours serve cold

The cupcakes can be refrigerated for up to 3 days.

Lion House Chocolate cake

Storm Trooper Cake

Gavin my second to oldest grandson wants a Storm trooper cake for his birthday. This sounded a little hard so I thought I better practice. Here is my first attempt. I made a chocolate cake and found a picture of a storm trooper. I cut the 9x13 cake in the outline of the picture I found. I iced the out lined cake in a butter cream icing and than I made an extra cake for the impression of the face and the nose. I think next time I will make the impression of the face either round or triangle? I than added the impression of the nose and face and iced the cake again in butter cream.


I found a great recipet for homemade fondant and it tease good too. It was very easy to handle I thought easier than actual Fondant or Chocopan.

you take 16 oz marshmallows in a bowl with 4-5 t water and melt in microwave (setting the microwave for 30 seconds and stirring) it takes about 2.5 min to melt the marshmallows. You will need 2 lbs powder sugar. You add 3/4 of the powder sugar on top of the marshmallows. You will need about 1/2 c shortening. Grease your counter top and your hands and empty the marshmallow mixture on the counter top and knead the marshmallow mixture slowly adding the remaking powder sugar and keeping you hands greased. You knead it like you would bread dough. At first it is very sticky but keeping adding grease to your hands. If it starts tearing apart add more water. Works great.

Coconut Cupcakes

Grandma Massey' Cinnamon Roll Recipe

When Gabe niece Amy visited for the holiday's I told her I would put our Cinnamon roll recipe on my blog. It just so happens I am going to Grandma Massey's house this weekend and she is making Cinnamon rolls. I will take pictures...
Here is the recipe
2 T salt
2 T vanilla
6-61/2 cups flour
3/4 c oil
2 T yeast
2/3 warm water
2 c warm milk (canned mile works best)
1 c sugar
4 eggs
1 c butter
1 c sugar with 2-4 T cinnamon mixed with it.
It is best to set your yeast by putting the 2 T in the 2/3 C warm water. i like to sprinkle a little bit of sugar over it to help it set up faster.

Put your warm milk in a mixer. Add the flour a little at a time when half of the flour has been added also add the reaming ingredients followed by the rest of the flour. If you have a Bosh let it mix for about 8 min. Other wise you are going to have to knead the dough by hand for 5- 10 min. You can let this dough set in the refrigerator up to 24 hours before you roll the dough out to make your rolls.

When you are ready to make your rolls prepare a clean surface and sprinkle with flour. Roll the dough out until it is about 1/4 inch think. Take your butter (room temperature) and spread over the dough. Now take your cinnamon and sugar mixture and sprinkle e over the dough. You are now ready to roll your dough up. Once it is rolled with a string cut your dough making each cinnamon roll about a inch thick.
Step 1 Add the warm milk, sugar, oil, vanilla and eggs



Step 2 take the water and make it as warm as the milk for a baby bottle and add your yest. Let the yeast work


Step 3 Gradually add half the flour. Next add the yeast and the rest of the flour and salt

Step 4 Unless you have a bosh and can let the dough mix for about 8 min. You would need to let the dough raise for about an hour.


Step 5 roll out your dough about half an inch think


Step 6 spread cube of butter over the dough and sprinkle with sugar and cinnamon mixture




Next roll our dough


Last step
Use a string to cut the dough about an inch think


Bake approx 20 min at 400 about 20 min.

Now take them out of the oven wait 5-10 min and spread icing

Skyler's Birthday Cake