Kick Off Soccer Ball Cake

"Kick-Off" Soccer Ball Cake

September 2007

For this soccer ball cake, which was requested for the kick-off meeting of this year's NCL class, I broke out the Betty Crocker Bake n' Fill. It makes a perfect round shape. Usually I fill them with ice cream, but since this one needed a little time out of the freezer for decorating the top, I went with something less melty but true to the color theme- Cookies and Cream.

Cookies and Cream Filled Cake

What you need:

- Betty Crocker Bake n' Fill Pan

- 1 Box Devil's Food Cake Mix and ingredients (oil, water, 3 eggs + dash of good vanilla)

- 2 cans Fluffy White icing

- 8 chocolate cream filled cookies (crushed)

- piping bags, 2 identical star tips, a #4 tip for outlining, and some toothpicks.

Mix cake according to package instructions. I filled the outer sphere pan and the round insert. This uses one box of cake mix. I had moderate success with the insert because the cake got really tall instead of spreading out in its pan. I am going to cut the top off and use the extra space for the filling, using the round half circle as a kind of plug for the cream filling.

After cake is baked and cooled, it helps to chill it in the fridge or freezer so it holds shape while you ice it.

Cream Filling:

Take 1/2 package of fluffy white frosting and mix it with the crushed cookies. Keeping the sphere in the pan, fill the top 1/3 of the dome with the mixture and ice the remaining empty dome with either the cookie mixture (if you didn't already eat it) or with plain white icing.

Assembly:

Cut the smaller cake sphere so that it fits in the remainder of the cavity. Since my cake broke, I did this in pieces. Like the tastiest puzzle ever...

Decorating:

Flip the cake onto your cake board and crumb coat with white icing. Sketch out the soccer ball design using a toothpick and outline in black icing. I used a #4 tip for this. Use the Wilton star to fill in the white and black sections. You may have to add a little more confectioners sugar to the fluffy white because it is so whipped up, otherwise it won't hold the star shape and will just look goopy. I also chilled it a bit once it was in the piping bag.

I had a good bit of white icing left over so I tinted it green and put grass around the bottom of the ball. You can use the star tip or grass/hair tip for a nice effect.

Smashbox Cookies

Nordstrom Cosmetics Fall Trendshow

September 2007

I love other things besides baking. For instance, shoes and make-up. The fall trendshow at Nordstrom is like the Superbowl for make-up junkies. They let you in the store before it opens for an entertaining and informative runway show of the seasons latest products (on models conveniently wearing Nordy's fashion and shoes). It feels kind of like being an extra in Zoolander, but there are lots of free samples as each line presents its new products and national artist teams. Smashbox cosmetics have been my favorite for a few years running and their artists are definitely the most fun. Since I was dragging a few friends to the show who are new to the line I knew it would be a taxing morning for the artists and decided to make cookies showcasing my favorite products as a little thank you gift. It was also a yummy snack for us as we waited in lines to try various products.

I can't have smashbox without Photo Finish Primer,

and some great brushes,

and a touch of lip gloss (Always remember ladies: Lashes, Liner, Lips!),

And a bit of color in signature pots...

It was quite a tasty collection for sure. I used the basic sugar cookie recipe that worked well back at Christmas, but used less cinnamon and more lemoncello. They were a bit dry/crispy for my taste, but I think that might have had more to do with the thickness than the recipe.

Pumpkin Cupcakes

Pumpkin Cupcakes

September 2007

I am getting an early start on Fall this year! That means baking up these delicious treats that I adapted from Martha Stewart .com. (Original recipe here.) I might have liked a little more spice, or even crushed pineapple, but they were still yummy.

Tip: I use a cookie scoop to portion the batter since I have a tendency to overfill the cups.




Recipe:

Makes about 14 cupcakes.


1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3/4 teaspoon ground ginger (ideally fresh ground)
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice (or pumpkin pie seasoning)
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, melted and cooled (1 stick)
2 eggs
1/2 can (about 8 ounces) pumpkin puree (freeze the other half of the can for later use)

Directions:

Step 1- Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.


Step 2- In a large bowl, whisk together, brown sugar, granulated sugar, butter, vanilla and eggs.


Step 3- Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Step 4- Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed.




Icing:

I know that cream cheese frosting is the standard for pumpkin cakes, but I used milk chocolate icing. If you want to see this really kicked up check out the Cupcake Bakeshop's version of these cupcakes with ginger-cream filling and chocolate ganache. (click here.) If only I had seem this before we ate the cupcakes.