My Cake Creations

As I was talking with friends last night, I was encouraged to display some of my cake creations. They seem to like them very much so I went through my pictures today and pulled some of my favorites to share with you.

This is one of my favorite birthday cakes I did for a friend when he turned 30. The Hear No, See No, Speak No evil Monkeys were so fun to create with Fondant. The cake flavor was chocolate with peanut butter frosting.

I made this traditional birthday cake with a political flair. I call it my Political Clown Cake. The two guys that I made it for have the same birthday and worked together. Pretty neat I thought.

Last but not least, this was a wedding shower cake for a couple that worked with my Mother In Law. It was the second time I had ever used fondant. Everything turned out great and the shimmer dust I used really set off the bow. It was so much fun to work with.

So there you have it! A few of my favorite creations. I hope you have enjoyed viewing them. I hope to add more soon as well as some delectable cookie treats that you will be able to purchase for the Holidays!

Rockin' Birthday Shrimp Boil

My husband, daughter and I traveled to my parents home over the weekend to celebrate my Dad's birthday. It was such a beautiful weekend to celebrate him and a great excuse for good food too.

My 12 year old niece Audrey wanted to plan the shindig so we were eager to see what she would come up with. She decided that we would have a shrimp boil with all the works, Karaoke for entertainment and of course a birthday cake made by her. Now being the entertainer and baker that I am I was so happy that Audrey wanted to do all of this. She seems to take it after her Aunt and that makes me smile. :)

The menu went like this; Shrimp, potatoes and corn, cabbage kielbasa, salad, garlic bread and all the sweet tea this southern gal could handle. I was able to grab a picture before it was all consumed.

I just have to share a picture of the cake too. Audrey was so proud of her accomplishment and I think she did such a fine job. She used the karaoke CD container for part of the decorations which was a great idea.

We all had a great time singing and goofing off with the karaoke music and even my Dad did a little singing of his own. Sorry, no pictures or recordings of that. :)

So here's to great family time, creative celebrations and life! Maybe this will inspire you to have a family celebration this weekend!

Edible Gifts~ Tipsy Pears

With the Holidays around the corner, I have stared preparing for my Edible Gift Giving Extravaganza. It is one of my favorite times of the year because I share my homemade jellies, jams and fruits from the Summer with my friends and family.

Pears are now in season as well and it is the perfect time to make this wonderful recipe for "Tipsy Pears". You have to store them for at least 2 months before using, so making them now will be perfect timing for Christmas gifts. Who doesn't enjoy an Edible Gift?

I hope you enjoy the recipe!

Tipsy Pears

1 lb. small, firm ripe pears, about 8-10

1 1/4 cups red wine (good quality) If you wouldn't drink it, don't use it!

1 cup sugar

1 cinnamon stick

1/2 cup brandy

a preserving pan

a 3 cup preserving jar, sterilized

Makes about 3 cups

Carefully wash and dry the pears, making sure the stalks are still attached. Put the Burgundy and sugar in a preserving pan or large saucepan and stir over a low heat until the sugar has completely dissolved.

Add the prepared pears and cinnamon stick to the syrup and bring to a boil. Reduce the heat and simmer until the pears are just tender, about 5 minutes. Remove the cinnamon stick and, using a slotted spoon, pack the pears into the prepared jar.

Return the syrup to the stove and boil rapidly without stirring for 5 minutes. Strain the syrup and add enough brandy to make 2 1/2-3 cups of liquid, or enough to cover the pears completely.

Pour the syrup over the pears and top the jars with more brandy if necessary.

Seal, Label and Date.

Store in a dark, cool place for at least 2 months before using.