View allAll Photos Tagged PumpkinCake
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“It is an illusion that photos are made with the camera…
they are made with the eye, heart and head.”
[Henry Cartier Bresson]
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… gibt es für 'Geist Luisio' und 'Hexe Berylia' erst mal eine gute Jause mit Kürbiskuchen und Donuts ...
... 'Ghost Luisio' and 'Witch Berylia' have a good time with a pumpkin cake and donuts ...
Chef Claudia of Babushka Bakery
Sales phone:
708-784-1984 (Chicago area)
ascorbate@aol.com
Need a party catered or a venue for groups in the Chicago area? Check out our catering and banquet services; Our banquet consultants will gladly give you a free price quote over the phone for your special party. Our phones are open 10 a.m. to 10 p.m. (central time) Mon - Fri and noon to 6 p.m. Sat and Sun. Call us for your free consultation and appointment to come visit us!
Home page; www.gardenbanquets.com
email for catering or banquets; banquet_info@sbcglobal.net
This was one of the most fun cakes to make I've ever done. Made to coordinate with the pumpkin invitations. Also had 18 bagged pumkin cookie favors to go with her.
Halloween treats, sweets, chocolate and Pumpkin Cake, which if I say so myself is rather good. Enjoyed by our spooks.
31 for 115 pictures in 2015
🍂🎂Fall Butter Pumpkin Cake 🎂🍂 available at The Main Event SL *OCTOBER 6TH* at the Fall Shop & Hop.
Grab yourself one of these deliciously buttery pumpkin cakes before they're all gone! 😆
This was a first birthday cake and matching smash cake. The smash cake was carved from two 4" rounds, and the other large pumpkin is a 6" ball pan. There is a giant lollipop inside the baby head and Blow Pops inside the little pumpkins.
Today is my birthday...
we celebrated last weekend and my mother-in-law made me a wonderful lunch, gave me a lovely card and this delicious pumpkin cake with pecans and cream cheese frosting...
Kindness like that are priceless to me =)
I thank God everyday for putting such good people in my life, people with good souls,
for opening doors and windows to a new perspective in my life with a new treatment for my MS,
for having a huge family on the other side of the ocean that is present in my life everyday it doesn't matter the distance,
for giving me the sweetest husband that I could dream of, I guess he is better than my dreams...
even when he tortured me the almost the whole week with a box in the kitchen that I knew it'd be my gift but he kept the suspense until sunday...
It was a camera, my first professional camera! =D
I already have so much fun with my little camera, i can't wait to discover everything again with this new one!
[I made a happy dance when I saw it!!!]
Well I decided to start a project...
263 Days of Routine
Why not 365? because I normally don't upload during the weekends...
I wont upload photos necessarily from the current day although I take photos everyday ( just work with flexibility)
I don't wanna be stressed or frustrated, I just wanna have fun with this =)
So this will be from my birthday (today) to my birthday next year (with some extra wrinkles)
Let's start...
1 / 263
3 Tier Italian Meringue Buttercream Wedding Cake.
Handmade gum paste fall leaves and acorns. Airbrushed woodgrain pattern.
Tier 1 and 3: Pumpkin Clove Cake with Cinnamon Brown Sugar Italian Buttercream
Tier 2: Nutmeg Spice Cake with Chai Italian Buttercream
Halloween themed 1st birthday cake. Fondant covered cake with sugar bow, pumpkins and "1" topper. Made to coordinate with invitation.
I am having a week of topsy turvy cakes! having never made one I have now made two.. :-)
You can also find me on facebook: www.facebook.com/strawberrylanecakecompany
or my website: www.strawberrylanecakecompany.com
Two bundt cakes leveled and stacked bottom to bottom. An ice cream cone for the stem. Dense poundcakes work best for this, however, I've done it with a store bought mix as well -- the cake is just more fragile so you have to be gentle when handling it. Frost up and down using a wide spatchula for best effect. Plain ole canned frosting works fine. I use the orange gel coloring in jars you find in the cake decorating section to get a nice rich orange color for the frosting.
Handmade gum paste / sugar paste fall leaves and acorns for a 3 tier wood grain airbrushed wedding cake
3 Tier Italian Meringue Buttercream Wedding Cake.
Handmade gum paste fall leaves and acorns. Airbrushed woodgrain pattern.
Tier 1 and 3: Pumpkin Clove Cake with Cinnamon Brown Sugar Italian Buttercream
Tier 2: Nutmeg Spice Cake with Chai Italian Buttercream
3 Tier Italian Meringue Buttercream Wedding Cake.
Handmade gum paste fall leaves and acorns. Airbrushed woodgrain pattern.
Tier 1 and 3: Pumpkin Clove Cake with Cinnamon Brown Sugar Italian Buttercream
Tier 2: Nutmeg Spice Cake with Chai Italian Buttercream
Happy Halloween! A few days early :)
Vanilla cake with mixed berry filling, buttercream and my delicious white chocolate fondant!
Caramel sauce
simplyrecipes.com/recipes/caramel_sauce-print/
Ingredients
* 1 cup of sugar
* ½ cup water (optional)
* 6 Tbsp butter
* 1/2 cup heavy whipping cream
Method
1 Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan.optional: add a half cup of water to the sugar, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.
2. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.
3 As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
4 Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big. (Check here for an explanation of why adding the cream makes the mixture bubble up so much.)
5 Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.
Makes a little over one cup of sauce.
Mmm...I treated myself tonight to having ice cream on a piece of this pumpkin cake I made during the week. So so yummy!
Pastry Chef Claudia Saraniecki
Babushka Bakery
708-784-1984
ascorbate@aol.com
Cakes featured at all Saranecki Bros beautiful banquet rooms;
773-736-1385
I love this cake because it requires no special tools or skills. Two bundt cakes stacked with an ice cream cone for a stem. Took less than 10 minutes to decorate thanks to a couple of cans of frosting and a rubber spatula.
INGREDIENTS:
Cake
2 boxes (1 lb 2.25 oz each) yellow cake mix with pudding
Water, vegetable oil and eggs called for on cake mix boxes
Frosting and Decoration
1/2 teaspoon orange paste icing color (not liquid food color)
2 containers (1 lb each) vanilla creamy ready-to-spread frosting
1 flat-bottom ice cream cone
1/2 cup dark chocolate or chocolate creamy ready-to-spread frosting (from 1-lb container)
2 green candy-coated chocolate baking bits
2 pieces candy corn
4 lime wedge candy jellies
DIRECTIONS:
1. Heat oven to 350°F (if using dark or nonstick pans, heat oven to 325°F). Grease 12-cup fluted tube (bundt cake) pan with shortening; lightly flour. In large bowl, beat 1 cake mix, 1 1/4 cups water, 1/3 cup oil and 3 eggs with electric mixer on low speed 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
2. Bake 39 to 44 minutes or until toothpick inserted in center comes out clean. Cool cake 15 minutes. Remove from pan; place on cooling rack. Cool completely, about 1 hour. Repeat for second cake, using remaining cake mix, water, oil and eggs.
3. Stir 1/4 teaspoon of the orange paste icing color into each container of vanilla frosting. To make pumpkin shape, place 1 cake, rounded side down, on serving plate (if necessary, trim cakes to form flat surfaces). Spread top with 1/3 cup orange frosting. Place second cake, rounded side up, on top of first cake. Frost both cakes with remaining orange frosting.
4. Frost outside of ice cream cone with 1/3 cup of the chocolate frosting. In small resealable food-storage plastic bag, place remaining cup chocolate frosting; seal bag. Cut tiny hole in one bottom corner of bag. Squeeze bag to draw eyes, nose and mouth on pumpkin with frosting. Add baking bits for irises of eyes and candy corn for teeth.
5. Insert frosted cone in center of cake to form pumpkin stem. With knife, cut leaf shapes from fruit snack roll; place near stem. To serve cake, cut slices from top cake before cutting bottom cake.