31 July 2008

Seriously Simple Syrup, seriously!

I am excited to be adding another recipe to the blog for my wonderful blog readers, Seriously Simple Syrup! (Are you SERIOUS?? I'm NOT kidding...)

Seriously Simple Syrup is VERY easy to make and is great for adding moisture and a "KICK" of flavor to your cake. I use it quite often because my cakes are a very dense consistency, which I need in order to stand up to the carving and weight of the fondant. Once the syrup cools down, you can add ANY flavor you want - liquors (hiccup...), extracts or citrus juices.

Brush on your fabulous cake creation before filling with the MOST fattening buttercream you can find!

Seriously Simple Syrup:
1 Cup (7oz.) - Granulated Sugar
1 Cup (8oz.) - Water
1/4 Cup (2 oz.) - Flavoring
  1. Combine sugar and water into a medium saucepan. Stir to hydrate the sugar completely.
  2. Bring to a boil over high heat, WITHOUT STIRRING.
  3. Once the syrup comes to a boil, remove it from the heat and allow it to cool down in the pan.
  4. Add your flavoring! Add more for a stronger "kick". We like KICK!
  5. Brush on the top layers of your cake before filling.

Store in an airtight container in the fridge for up to 2 weeks.

That's it! Seriously simple, huh?

Miss P

30 July 2008

DB: Filbert Gateau with Praline Buttercream

Today is the day to unleash my very first Daring Baker's Challenge. And oh boy, it was certainly JUST that. Geez....

Our challenge this month was chosen by fellow DB'er Chris from Mele Cotte. The challenge was to create a lovely Filbert Gateau (CRAPteau) with Praline Buttercream. As Fancy Nancy would say," That's French for a cake that will literally drive you to the brink of insanity. Because EVERYTHING in French sounds SO fancy." WHATEVER.....

When I first saw the challenge I thought it would be a piece of cake (Pun WAS intended...) OMG... I have had better days laying in a dentist chair, waiting to have 4 wisdom teeth pulled out!! For real... I mean, come on, you guys. I bake ALL of the time! This little piece of fancy schmancy gateau and I were going to duke it out. I completely screwed up the first batch by forgetting to add the vanilla and lemon. (My attention was being diverted to the Blue's Clues marathon...) SO, I had to start all over... *UGH* Then, as I was putting on the ganache, it was too runny. I know ganache. We used to be good friends back in the day. NOT today. Had to make that twice. *URGH* Keep in mind, this is a 6" cake! A 6" miserable CAKE!

Here is the inside of my Crapteau. I sliced it nicely, just for the camera. It's lucky I didn't stab it!

And a very nice slice, before I devoured it. That's right... For ALL of my hard work...

OK, I feel much better now that I got that off of my "A Cups". I DO have to say that it was very good. AND overall, it is SUPPOSED to be a challenge. It is an honor to belong to this group. I am happy to be experimenting with different types to baking techniques and expanding my knoweldge. I am sure, next month, we will be making something ABSOLUTELY insane... Check out Chris's blog, Mele Cotte for the 900 page recipe, if you DARE!!

Until next time...

Miss P

29 July 2008

TWD: Summer Fruit Galette Pass...

Well, here we are again, folks! It's Tuesday.... Used to be my favorite day of the week. You guys probably know I am not a hot, baked fruit of any kind eater. It positively makes me GAG. I don't do pies, guys. Neither do my kids (are you kidding me??) or husband, Mr. European himself.

SO, unfortunately, I had to pass on this weeks challenge. Gag-ola City! The Summer Fruit Galette on pages 366 - 367, was chosen this week by Michelle from Michelle in Colorado Springs. I simply would have been tossing it in the garbage. You will catch me for SURE next week. Hang tight, my brother and sisters! Please stop by Michelle's to check out the recipe if you like hot fruit.

However, Here is an OLD POST, from July 1st that you may enjoy!! I am still moving my Recipes page over. So, feast your eyes on these. I have to admit, they were DARN good!!

It's Tuesday again, boys and girls. AND you know what that means.... Tuesdays With Dorie time! Is everyone ready??? I definitely was up for the challenge!

This week's recipe Apple Cheddar Scones, on page 35, was chosen by Karina of The Floured Apron. At first, the thought of baked, hot apples just made me want to HEAVE HO! I despise HOT fruit. *Gross* But, since I am a big fan of the fondue, I thought maybe this one had a slight chance. SO, I slapped on my apron and took out the flour.

To think, I have NEVER had a scone. What the HEY HEY. What rock have I been hiding under?? This recipe was SUPER easy to make and not very time consuming. I am seriously finding that the crazed photography can be a real pain in the ruckus room, if you know what I mean. Despite all that, these scones were fantastic. ESPECIALLY with that fattening, mouth watering HONEY BUTTER. Oh goodness, the dreams I will have tonight. AND not about the hubby!

One bite, and I was in love. The apples bake just enough, so that they are quite small and almost unnoticeable. I added a glaze to the top of the scones for that extra kick of goodness. I also scooped up my scones with an ice cream scooper which made life a LOT easier. Very sticky stuff when you are trying to get it into shape. OVERALL, pure heaven, my friends.

I am thinking that next time I make these scones, I will take out the apple and add some diced ham. Great for breakfast!

Stop by The Floured Apron to check out the recipe.

Miss P

28 July 2008

Princess Barbie Cake

I LOVE Barbie. Brings back SO many memories of when I was a little girl. (That was only a couple of years ago, right?) Although, I have to say, my fond memories do lack one of eating her skirt!

I currently have a secret stash of 75-ish Barbies stored in plastic bins in my garage that my little girls would LOVE to get their mitts on. And of course, one of the great perks in having my little princesses is that I am ALWAYS surrounded by Barbie and her cohorts. Although I don't recall my Barbies being naked all of the time!

My very close friend and client, Cveti, asked me to create a Barbie cake for her daughter, Pettia's 7th birthday. At first, I wasn't that excited about it ONLY because I knew that our local big box grocery store ALSO makes them. AND that store is the ENTIRE reason why I started my business. (If I ate another one if those cakes with the plastic figurines on them, I was going to hurl...) Cveti, an avid protester if the grocery store chotchke cake, encouraged me to go for it anyway. AND, I was happy I did!

This is why you have to go into the uncharted territory sometimes. Pettia LOVED her cake!
It was interesting trying to figure out HOW I was going to get this full sized Barbie down the middle of it. LOL!! The cake was Rum (flavored) butter cake, filled with strawberries and white chocolate Italian meringue buttercream, iced in white chocolate IMBC too.

Unfortunately, I couldn't attend the party! My luck, of course. My little protege, Alex, came down with a nasty virus. It always happens to me. My life... I NEVER get a slice of MY creations. Only that LOVELY big box grocery store cake. YUCK!

Look at everyone having fun! (Please note the beer bottles...) Happy 7th birthday to one of my favorite girls, Pettia!!

Miss P

21 July 2008

Must run in the family...

My little protege! My first student! Art is in his blood, cake is on his mind.

I had to share pictures of my 9 year old son Alex's very first fondant cake. A car that he made for you know who? His DAD! (What am I, chopped liver? What the hay hay!) I am going to start putting him to work. Forget about all of those child labor laws. I rule the roost around here!

Adding the final touches.....

And, WELLA! His masterpiece!

He was very excited when he heard I was going to post it on my blog. He is one of my biggest fans. However, I did mention to him that he really needed to start wearing shirts!


Miss P

18 July 2008

Minty Cream Puff Ring

It was Tuesday! And you know what that meant, Tuesday's With Dorie, of course! June 19th's recipe, a Peppermint Cream Puff Ring, was chosen by Caroline of A Consuming Passion. It consists of the puff pastry called pâte à choux (choux: pronounced shoe), peppermint whipped cream/creme fraiche, and a chocolate sauce, almost like my ganache except with 2 tsp. of light corn syrup, which made it very thick and chocolaty, like the top of an eclair! *yum*

Oh, how I LOVE my Dorie... Check out the heart.... But I have to say that Dorie and I were NOT BFF's this week. I MAY have to throw down with her on this one. I was doing just wonderfully with the lovely puff pastry. I added a tsp. of pure vanilla extract to the dough, which filled my house with the sweet smell of baking. *ahhhh* Not to mention that fantastically, aromatic, hypnotic peppermint whipped cream broth that was cooking on my stove and STEEPING for an hour. I was getting ready to throw it into a my jetted bath tub and exfoliate with it.

I make a TON of whipped cream for my cakes and other confections. Unfortunately, my peppermint cream didn't whip out AT ALL. It was very runny, could NOT be piped- only licked from the spatula for a taste of what would have been. I saved my TWD day by making a small batch of whipped cream with 1/3 cup of the runny mixture. Worked like a charm and kept the same great peppermint flavor.

Overall, I was happy with the outcome. Maybe next time, she will say sorry and we could be friends again. I forgive BUT never forget! Hee, hee... Thanks again for Caroline for choosing this recipe which turned out to be fabulous in the end! AND be sure to check out all of the great TWD Bakers!>

Also, stop by Caroline's joint to check out the recipe!!

Highly Addictive Queso Dip

You're right.. I know... This is NOT a cake or a sweet filling that is typical of the Glass Slipper Cakery blog. BUT, this dip is SO fantastic, utterly addictive and totally fattening. Now that combination is a SURE winner. I have been asked the recipe SO many times, that I thought I would post it for the world!!

I began my love affair with this dip *ooh aah* on a blind date , if you will. My girl, April, introduced me to my favorite dip in the world. She gently took it out of the microwave, gently placed it on the table, next to the sexy round tortilla chips. I couldn't wait to get my hands on it. With one dunk of the chip, we fell in love! *YUM*

The real secret to this recipe is the breakfast sausage. Usually, I use the sage variety. It gives the dip a huge kick. You can also play with the "hotness" level, by using mild or medium Rotel and turning down the calories with Light Velvetta and light sausage. I eat it for lunch sometimes. Thank goodness for the gym!!

Highly Addictive Queso Dip-
Makes- 2 many servings!
1 Can (10 oz.)- Rotel (Hot undrained)
1 Package (16 oz.)- Velveeta (Cut into cubes)
1 Package (16 oz.)- Breakfast Sausage (Desired level of KICK!)

  1. Brown breakfast sausage over medium heat in a skillet.
  2. Blend ingredients in a 1 1/2 Quart microwave safe dish.
  3. Cover and heat on HIGH power for 5 minutes, stirring halfway through cooking time.
  4. Heat until cheese is melted.

Enjoy folks!!

16 July 2008

Dylan's 1st Birthday Cake!

Another year gone by, again. Can time go by any faster?? Please, make it stop!!

My beautiful friend, Tania, called me to make her adorable little guy Dylan's 1ST Birthday cake! I was truly honored to take on such a special request!
After looking at several choices, this was the one! Tania fell in *LOVE* with this very elegant and clean design based off of a Pink Cake Box creation. (She is a very sophisticated mama herself!)

The cake was white butter cake, filled with white chocolate Italian Meringue buttercream, chocolate ganache, and strawberries, iced in white chocolate IMBC too! The top of the cake was my favorite, Styrofoam, a nice keepsake for their celebration. I airbrushed the silver on the bear which gave it a great metallic shine.
I also made the little guy a smash cake piped in coordinating colors, iced in buttercream and also filled with strawberries. Unfortunately, I FORGOT to take a picture of the little one! *DUH*

My girl LOVED his cake! Which is the BEST part of my job!! Happy Birthday to my little guy, Dylan!!

15 July 2008

TWD: Chocolate Pudding

Hey folks! Well, here we are again! My favorite day of the week! Tuesdays With Dorie...

Yeah, go Prudence! It's Tuesday! You're gonna bake today cause' it's Tuesday. OK, enough of that! Sometimes you just HAVE to shake your money maker to get things going!

**GENERAL WARNING TO ADULTS: Prepare yourself for a chocolate overdose!! One bite will send you into a downward sweet spiral to the depths of BADNESS.**

Melissa from Its Melissas Kitchen has picked this weeks TWD fabulous dessert… Chocolate pudding! You can find it on pg. 383 in the book. Great choice, I must say! It tasted just like the chocolate pudding we all grew up with. I accompanied my specialty with fresh whipped cream and topped with semi-sweet and white milk chocolate chips.

My "picky" son, Alex, is NEVER willing to try ANYTHING. BUT, he went for this one! FINALLY!

Caught in the act of shoveling in before bedtime, my girls that will try ANYTHING, loved it.

Overall ratings from the kiddies, was a HUGE thumbs up! IT would have been great as a Pudding POP! Maybe next time for me. Definitely worth trying again!


Miss P

News about the blog...

Hope you are ALL doing well!! I have some GREAT news....
The "Glass Slipper Cakery" Blog will be consolidating pages in the next week. All of the recipes, tutorials, and cakes will be found on the same page. I am hoping that this move will make my entries easier to find. Please bear with me while I work my tail off, making the switch-a-roo.

Exciting news! I recently joined two FANTASTIC baking groups: Tuesdays With Dorie & Daring Bakers. Tuesdays With Dorie bakes 2 to 4 times a month and is posted on Tuesday, of course! We use the recipes from the book, "Baking: From My Home To Yours", by Dorie Greenspan. I highly recommend this fabulous book. All (and I mean ALL folks) of the recipes are delicious and fairly easy to make.

Daring Bakers bakes once a month. This group is DARING, all right. The recipes are complex and sometimes scary! My Kitchen Aid starts to shiver when I start to read the recipe! The recipes are kept secret until the announced posting date.
Be on the look out for these postings!

Also wanted to mention that the blog has almost 7,000 views since October 2007! That is fantastic! Thanks SO much to ALL of you for your support! I really appreciate your interest in my crazy cakes and I couldn't have done this without you!
Miss P