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Zucchini-Cheddar Muffins 0

Posted on August 22, 2011 by crankycheryl

What kills me is that when I consult this blog as a record of my days, it’s going to look like I did practically nothing this summer.

Friends, I did everything this summer.  The boys and I have been out and about, camping and playing and exploring. We’ve read a ton and seen movies and visited family and friends.  I’ve been cooking up a storm.  Canning, freezing, snacking, everything.

I’ve been working, and even (sound the trumpet) am preparing to start a brand new full time job with the University of Vermont’s Center for Sustainable Agriculture.  (Which, let’s face it, I wouldn’t jinx by advertising in advance, except the director has called and gotten my social security number and birthdate to get my paperwork started, so I’m pretty sure it’s true.)

I’ve written articles and emails and lots and lots of copy for a variety of projects.  Just not here, somehow.

Ah well.  We’re here now.

Among all of these other things, I had the good fortune to be able to provide the food for a friend’s brunch on the day after his summer wedding.  They had friends and family coming from all over the country, and they wanted to show off Vermont’s great food with a big Green Mountain brunch feast.

We got planning, and I scored some help from a friend who’s a NECI grad, and we spent a couple of days making all manner of piecrust and waffles and slicing fruit and making currant lemonade and steeping fresh mint for iced tea.  And maybe the most humble-appearing item of our line-up were these muffins, more like scones because they were so rich.  And containing zucchini because Pike said, “Well, it’s summer in Vermont.  We’ve got to have zucchini there.”  Which is totally true.

These muffins are so buttery, cheesy and good that they would have deserved to be on the menu anyway.  Just today, weeks later,  Z. helped himself to one right out the freezer from the few leftovers we’ve still got.  He would have eaten it that way, but Greg took pity and got him to thaw it in the toaster oven first.  Good.   Good either way.

Zucchini-Cheddar Muffins
Makes about 12
Adapted from Joy of Cooking

  1. Preheat an oven to 350.
  2. Grease a 12-cup muffin tin and set aside.
  3. Whisk together in a bowl:
  • 3 c. all-purpose flour
  • 4 t. baking powder
  • 1 t. salt
  • 1/2 t. baking soda
       4.   Add and toss to separate and coat with the flour mixture:
  • 1 c. shredded zucchini
  • 1 c. shredded cheddar
  • 1/4 c. chopped scallions
  • 3 T. chopped fresh basil (we had purple, so that’s what I used)
      5.   Whisk together in another bowl:
  • 2 large eggs
  • 1 c. buttermilk or yogurt
  • 4 T. melted unsalted butter or vegetable oil
       6.  Add to the flour mixture and mix with a few firm but gentle strokes, just until the dry ingredients are moistened.       (Let the batter stay lumpy.)   Scoop into cups of pan, then bake for about 30-35 minutes, or until a skewer comes out     clean.  Let cool in pan for a few minutes, then enjoy while a little warm, or else cool on rack.

 

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The June List 2

Posted on June 21, 2011 by crankycheryl

We picked strawberries today at the Charlotte Berry Farm, a.k.a. “berry picking heaven.”  The boys love it because they have excellent toys and creemees, and I love that the farm is owned and staffed by lovely people who don’t spray their strawberries with all manner of toxic badness.

Though the little guys did primarily focus on Legos, I got E. in the field with me to pick berries for the first time ever.  He was racing up and down the rows with his flat, screeching when he found big berries and plucking and plucking away.  Who knew that all I had to do was casually tell him to come with me and he would?

And if we’re picking strawberries, it must be June, a realization that leaves me in the blessed and happy-anxious state of preparing for the Vermont harvest ahead.  It’s true that it’s off to a slow start because of our sodden fields (beautifully written about by Melissa Pasanen in our local paper).  But it’s still time to think about preparing for easy meals in the hot months ahead – not to mention the long winter that’s not too far behind.

So today’s Tuesday Tip is my Food To-Do List for June.  I’m about halfway through, and I will or won’t get there but at least we’ll have berries.

  • Try to use up any lingering 2010 food that’s still in the freezer.
  • Then defrost the freezer.  But do remember to put down something to catch the water.  Yep.
  • If buying ahead, choose items that will combine well with salad ingredients or grilled meals.
  • Pick strawberries for freezing or canning (this year I’m not making strawberry jam and am only freezing).
  • Pick first greens for braising/cooking and blanch and freeze them.
  • Put aside one or two cool nights for baking muffins, cookies and biscuits so I’ve got some baked goods in the freezer for when it’s too hot to crank the oven.
  • Pick rhubarb and freeze it.
  • Pick thyme before it’s in flower and dry it (oops – nearly before it’s in flower).

Or you could just go have a creemee.

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Tuesday Tip: Don’t Buy Brown Sugar 4

Posted on June 14, 2011 by crankycheryl

The other day, I ran into a neighbor with a decidedly fretful look on her face.  We were both in the cohousing pantry and she was looking for the brown sugar for a recipe she was making at home.  There was none on the shelf.

It made me realize that I have not been properly shouting out one of my favorite kitchen tips:

Don’t buy brown sugar. 

Brown sugar is sugar that’s been processed (i.e., granulated and had the molasses separated out) and then had a certain amount of molasses added back in.  You can buy it, but Cheryl’s Law of Pantry Inhabitants dictates that then you will forever have the wrong grade of darkness: dark when your recipe wants light, light if it calls for medium, etc.

But you can avoid this.  Instead, buy plain old sugar (if you’re a Costco member you can get a great deal on fair trade turbinado-type, by the way)  and a jar of plain old molasses.  Then, when a recipe calls for brown sugar you just combine the two.  Here’s what I do (and I’d love to know if your ratios differ):

  • For light brown sugar, I add 1 T. molasses per cup of white sugar
  • For medium brown sugar, add 2 T. molasses
  • And for dark, add 3 T.

Nice, right?

Tuesday Tip is a new feature I’ll be offering weekly, focusing on ways to make your food life more simple, thrifty, healthy and family-friendly.  If there are things you’re seeking or would like to know more about, do send a note!

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Yellow Jacket Cake 0

Posted on June 11, 2011 by crankycheryl

Considering how he’s not really a foodie, E. invents an awful lot of new recipes.  There have been cheese soup suggestions, a lobster and strawberry thing, a hotdog and watermelon soup, and there are always ideas for cakes.  I slightly wish I was one of the moms who let their kids make whatever they dream up, could indulge all of his imaginings, but I can’t afford fantasy groceries.  And I hate wasted food.

Z. is different, a guy who likes to access information he knows is good.  When he asked for oatmeal the other morning, he was excited to run to our Fairy Tale Feasts book and find the recipe associated with it before running off for his little step-stool so he could watch it bubble away on the stove.  He nodded in satisfaction when it tasted right.

Every now and then we all agree on something that E. has dreamed up, and that’s how we came to make the Yellow Jacket Cake he’s been suggesting for some months now.    He kept telling me about the yellow lemon cake that had “sugar … milk … and eggs.  And flour, mommy.  And it looks like a yellow jacket.”  We needed a cake for our big school spring event, something that would have great kid appeal, but not send me into a state of cringe with its ingredients.  The usual thing is to make one from a box, cover it with frosting from a can, and then dump leftover candy all over the top.  (The tip from other moms is that it’s your ticket to moving out all the leftover Easter candy you still have around.)  But cake is easy, and I don’t like to bake from a mix unless I’m cooking for a highly allergic type person and I need to make sure that there’s been absolutely no contamination from offending ingredients.

Buzz buzz.  This recipe made one single-layer lemon-marshmallow cake and a half-dozen cupcakes for home.  E took a look at the cake  and said, “It’s okay, but I was expecting it to be a lot taller.  Next time: five layers, Mommy.”  I nodded.  Maybe.  But I noted that our cake was among the first ones chosen at the big school shindig, so I’m declaring it officially good enough.

Yellow Jacket Cake
Serves 8-plus
I made mine as one single-layer cake and six cupcakes, but for simplicity’s sake am writing this as if for a double layer cake.

Lemon Cake:

  • 1/2 cup butter
  • 1/2 cup sugar
  • 3 egg yolks
  • 2 T. lemon juice
  • 1 t. fresh lemon zest or 1/2 t. dried lemon peel
  • 1 t. vanilla extract
  • 6 tbsp. milk
  • 1 cup flour
  • 1 tsp. baking powder
  • 1 pinch salt
  1. Preheat oven to 325° F. Grease and flour 2 8-inch layer pans with removable bottoms.
  2. Cream butter and sugar until fluffy.  Beat in egg yolks, then lemon juice and zest.
  3. Mix together flour and baking powder. Add to butter mixture. Add milk and vanilla and mix well.
  4. Spread batter into pans, then bake 35-40 minutes or until a toothpick inserted into the cake comes out clean.
  5. (While cake is baking, make the ridiculously easy and vaguely naughty frosting below.)
  6. Remove cake from pans and cool on racks.

Lemon-Marshmallow Frosting

  • 3 c. Fluff (or Ricemellow, if you’d like to be reasonably pure)
  • 1 1/2 c. organic non-hydrogenated palm frosting
  • 1 T. lemon juice
  • pinch of lemon zest or dried lemon peel
  • Optional: tiny dash of yellow food coloring
  • Optional: black and yellow colored sugars and yellow and black candy
  1. Beat all ingredients together until fluffy and thoroughly combined.  Taste and adjust flavor to your palate, with more fluff or lemon juice as necessary.
  2. Frost the cooled cakes:  place one upside down on a large plate, and spread a layer of frosting over the top of it.  Place the other layer, upside down, on top.  Spread a thin layer of frosting on the top and sides of the cake – this is your crumb coat, so don’t worry if it does in fact have crumbs and bits of cake in it.  Then cover that first coat with the remaining frosting, making it as swirly and fluffy as you like.
  3. To make it yellow jacket-ish, sprinkle black and yellow sugars in stripes across the top, then toss on any appropriately colored leftover stale crappy candy you can’t even believe you bought in the first place.   Voila.

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Apricot-Coconut Macaroons (with sugar or not) 1

Posted on April 21, 2011 by crankycheryl

 

I don’t seem to have landed any seder invitations this year, but I still want a taste of Passover.  When she was alive, my grandma Ruth would buy boxes of matzo that we’d eat with margarine, along with little almond macaroons out of the can and jars of Manischewitz gefilte fish.

For better or worse, that’s what Passover tastes like to me.  We weren’t religious at all so there was never a seder – just a trip to my grandmother’s pantry and companionable snack at her kitchen table.

But now I don’t want processed foods so much, and I’m not having flour and sugar.   Still, I wanted something Passover-ish, and these occurred to me.  They just couldn’t be easier (just make sure to soak those apricots ahead) and they’re really good.  If, like me, you’re off sugar, make them with the unsweetened coconut for a treat that’s fruity but barely sweet.  And if you’re a normal sort of eater, go ahead and use the sweetened coconut.  Yum.

Apricot-Coconut Macaroons
Makes about 20

1.  For at least 2 hours or overnight, soak in just enough warm water to cover:

  • 1 c. dried apricots

When very soft, puree with just enough of the soaking liquid to allow it to process into a smooth paste.

2.  Preheat oven to 325.  Oil a baking sheet or cover with parchment and set aside.

3.  Beat until stiff and dry in a medium bowl:

  • 2 egg whites

4.  Add to the egg whites and combine well:

  • 2 1/2 c. unsweetened (or sweetened) shredded coconut
  • 1 c. of the apricot puree
  • 1 t. vanilla
  • (pinch of cardamom, ginger, cinnamon or dried orange peel: optional)

The mix will be thick and fairly chunky.  Just make sure the ingredients are well incorporated.

5.  Form into small balls and then flatten one side.  Place on the baking sheet a couple of inches apart (they don’t need room to spread, but you do want good air flow between them so they can cook evenly and brown well).  Bake for about 25 minutes, or until fragrant and golden.  Let cool and eat.

They’ll keep for 3 or 4 days at room temperature, and freeze well too.

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In Praise of Maple 3

Posted on March 27, 2011 by crankycheryl

We would go to the Dakin Farm pancake breakfast every year.  Before we were married, before we had kids, while pregnant, with babes in arms, we went.  Being a city-dwelling transplant to Vermont, I loved to get that close to the making of the year’s maple syrup.  I love how Dakin has tables splayed all over the store and you just sit next to the folks who live up the road, or the mayor, or the group who just came over after church.

 

I love how the family members and staff are there year after year.  How someone from the Cuttings family seems to be within a few feet of the big evaporator at all times.  I love walking in and seeing that the girls are bigger, that the nice guy who pours those huge perfect pancakes on the griddle is there again, ready to ladle molten butter all over whatever’s on your plate.

And I like how things have changed too, but not too much.  Now they offer fresh fruit.  And have an official price for vegetarians since they’re skipping all that piggy goodness.  I like that they have this new line of well-priced pizzas and chili and are branching out while still churning out the syrup and bacon that put them on the proverbial food map.

This year we sat in our usual place in the back shipping room.  Friends crowded in and so I stood and perched and got to survey the filled tables.  To our left was a grown daughter with her mom and dad, mom in a wheelchair and needing to be fed, clearly in the grip of dementia and being loved so tenderly by her husband and daughter who offered up syrupy bites.  The big group of Asian tourists with a new baby in the midst, looking around and smiling at it all.  Groups of students from our local colleges, piling on the all-you-can-eat fare.  A single dad looking like he’s barely keeping things together, but there they are, syrup dripping down their snowsuits and all.   Z. walked up and looked around with me and said, “Wow.”  Everyone comes to pancake breakfast.  “Poor lady in a wheelchair,” he said.  “It’s all right,” I told him, “she can still come to Dakin because she has people who love her.”

I think it’s Dakin where the boys learned the social graces of free samples, and was where they maybe learned that even though their parents divorced, life might not be too bad if everyone can sit together a table covered with a red and white plastic checked tablecloth and pass the syrup and talk about the day.

And I love this annual meandering day that takes us back up Route 7 to stop at Shelburne Farms, where the lambs seem to be popping out of ewes every time someone turns around.  The air is bitter cold still, but we’re here with the farm babies and we know that spring really can’t be too far.  Can it?

And the day was made better by not getting spit on by Freckles the guard llama as I did last year.  Plus I had the bonus of being able to tell the story to everyone who was gathered around, and feel very farm-savvy by telling them to GET BACK when his ears lay against his head.

We talked and we played and the kids chased chickens and climbed big melting, dirty piles of snow.   And we pondered the weird contradiction of adoring these new little animals who may be on our plates later this year, and felt good knowing we could be back in the same place, with the same conversation, next year.

Staging your own maple celebration?  Here are a few favorite recipes from previous posts:

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Adorable Empanadas, or How I Scored a Princess Bat 3

Posted on February 19, 2011 by crankycheryl

Z.’s kindergarten teacher saw that I was making empanadas on a Facebook post, and asked if I might come in and do them with the class.  They were wrapping up their five-senses unit, and a hands-on cooking activity seemed a fun way to use those senses.

If you’re not familiar with them, empanadas are little turnovers popular in South America and parts of the Caribbean.  The crust is flaky like a pie crust, though just a bit more doughy.  Often filled with spiced ground meat, they can also contain vegetables, beans, even sweet fruit fillings (think portable pie).  I let Z. pick the flavor (potato and cheese) and started the planning.

The constraints were time and food safety, and the desire to give them a good product that they could succeed at while feeling proud of.   (If you’ve ever cooked with a group of kids you know that they can feel cheated if they don’t have something substantial to do in the creation of the food.)

The solution was to prepare the filling and crust ahead of time, and to leave out the raw eggs or anything that could be dangerous if a kid found himself sampling the ingredients raw.   Easy.  So, with my bag full of dough and filling, I arrived for the activity, we talked about how we use our senses to see the food we’re making, and listen to its crunch or sizzle, and smell its delicious smells.  Then we washed hands thoroughly (I’ve seen what these people do with those hands) and off we went.

Potato & Cheese Empanadas
About 20 turnovers

The Filling

Mix together thoroughly:

  • 4 c. leftover mashed potatoes
  • 1 c. shredded cheddar
  • 1/2 c. butternut squash puree (totally optional, but I have a reputation to maintain)
  • 3/4 t. salt

Set aside.

The crust

1.  Place in a large bowl or food processor:

  • 6 c. all purpose flour
  • 1 T. baking powder
  • 2 t. salt

Stir or pulse until combined, then add:

Pulse or mix until mixture looks like coarse crumbs.  Drizzle over the top:

  • about 1 1/4 c. water

Pulse just a few times or mix gently with fork until dough is just dampened enough to gather into a ball.

2.  Divide into ~20 flat disks, each with a piece of parchment or wax paper between them.  Refrigerate for an hour, or until you’re ready to proceed.  N.B. – If you do make this ahead of time, make sure you give the dough an hour at room temperature to get it to a workable consistency before proceeding.

Construction

1.  Preheat oven to 400.

2.  Take each disk one at a time, and roll it or press it into a circle.  In our class we distributed a piece of parchment to each kid, which is worth bringing in if your fabulous teacher doesn’t have it right at hand.

Press the dough (or help the kids press the dough) into a circle.  The shape doesn’t matter terribly, but it should at least have even edges and be symmetrical so it will fold over and seal neatly in an upcoming step.

3.  Take a rounded tablespoon of the filling, and put it just below the center of the circle.  Kids will need help with this as they’ll be likely to put too much filling on for it to close up properly.  How you deal with that is up to you – it’s not a bad idea to let kids learn some food science by seeing what happens when they make different cooking choices.  On the other hand, it’s nice to let everyone succeed in a class setting.

4.  Fold over the dough from top to bottom and seal by pressing.  If your dough is at all crumbly, dipping your finger in water and running it along the edge can help the edges sort of glue together.  Use a fork to crimp the edges, and then place each on an ungreased baking sheet until they’re all completed.

5.  Poke each with a fork two or three times.  Then give them an egg wash by beating

  • an egg or two with a little milk or water and then brushing on the top.

Then we had to run, run, run our empanadas to the kitchen to have them baked before pizzas went in the oven for Pizza Day.  You don’t mess with Pizza Day.

5.  Bake for about 15 minutes, until nicely browned.  Let cool for a few minutes (or the amount of time it takes to run back up the hall to your classroom) and then cut in half and eat.

What we found was that about half the kids were willing to try them, and most of those loved them.  Z. was too conflicted by the warring emotions associated with having me in the classroom and just couldn’t manage eating a new food too.  But one of his friends especially loved them, and that’s how I got my very own Princess Bat.

Swoon.

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Valentine’s Day Meringues 0

Posted on February 12, 2011 by crankycheryl

They’re pink, they’re sweet, they’re simple and light as air, and they’re my entry for the City Market We Love Local Food Dessert Recipe Challenge.

City Market is acceptng entries until 2/20 and you should feel free to go ahead and enter, but don’t make anything better than this because I want to win the year of maple syrup, okay?

A couple of notes in advance:

  • Make sure you’ve got parchment or silpat sheets ready ahead of time.  You really need the easy-release feature for meringues.
  • Have a roasted beet around and this will come together very quickly.
  • For the purposes of striving for an extra-beautiful picture, I decided I was going to try to make really beautiful meringues and went to the trouble of loading up my pastry decorator-tube thing and attempted to pipe out shapes.  I didn’t get better results than I do just using a spoon, but you should give it a try if you want.

Naturally Pink Meringues
About 30 meringues

1.  Preheat oven to 250.

2.  Have ready:

  • 1 medium roasted beet, pureed until exceedingly smooth with 2 T. maple syrup
  • 1/2 c. maple syrup

3.  Beat until they stand in firm peaks:

  • 6 egg whites
  • 1/8 t. cream of tartar
  • tiny pinch sea salt
  • (optional: 1 t. vanilla or rosewater)

 

4.  With the beater still going, add in:

  • 2 T. beet puree, one tablespoon at a time
  • maple syrup, in three slow pours

Beat well until well incorporated and a lovely shade of pink.

5.  Drop by heaping tablespoons on parchment-covered baking sheets.  Place in oven and turn heat down to 225.  Bake for about 1 1/2 hours, then turn off heat and leave in oven for several hours (I always leave them in over night).

Gently remove and store in a covered container for up to 2-3 weeks.

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Apricot-Cardamom Meringues 1

Posted on January 08, 2011 by crankycheryl

I’ve once again lost my camera, dangit.  So though I can’t provide any halfway-decent pictures, I still want to share a recipe that’s well-suited to January’s good intentions.

It came about  as a result of frustration with the weight I can’t seem to stop gaining, magnified by a radio piece on obesity in Vermont.  What a terrible realization to confront the fact that I’m on the wrong side of the statistics.  And this has for whatever reason troubled me enough that I’m ready to make real changes.  As of January 1, I’m only eating protein, fruit, and vegetables (i.e., dairy, meat, fish, beans, seeds, nuts, any fruit or vegetable or tuber, but no grains).  It’s an approach that works for me because it’s drastic enough that I have to pay attention, but still very, very simple.  There’s not much wiggle room, and that’s just what I need.

It also means that I’m eating whole foods, very close to their natural state.  I feel good and I’m eating well.  Of course I still want a treat or two, and here’s something I was able to make with what I had around.  I suspect it wouldn’t taste great to folks who are used to processed sugar, but for me after a week of going without, they tasted pretty darn swell.

The next time I make these, I plan to try pureed sweet potato (an idea from my friend Layla), and I also have some designs on unsweetened dried blueberries.  The proverbial possibilities are endless – and are likely to give good results with a couple of tips:

  • There’s very little effort, but the recipe does take a long time in both the soaking and the cooling down so be sure to plan for it.
  • Prepare ahead by soaking dried fruit in warm water overnight, or by roasting and pureeing sweet potatoes or beets or whatever you might be inclined to try.  You want the fruit-type ingredient to be fairly concentrated, and pureed until very smooth.
  • Because of the science of how proteins set and toughen, ones made without any added sugar will be tougher than those that do contain it, so you can make your own choice based on your needs.

And please do let me know how your efforts go if you do go ahead and give them a try.

Apricot-Cardamom Meringues
Makes about 24

  1. Preheat oven to 225.  Line two baking sheets with parchment paper and set aside.
  2. Puree in a blender or with an immersion blender with just enough of the soaking liquid to get a good paste:
  • About 1 1/2 c. soaked and tender dried apricots, soaked until soft.
  • 1 pinch cardamom

You should end up with about 1 cup of puree.

3.  Whip until very firm and standing in peaks:

  • 6 egg whites
  • 1/8 t. cream of tartar

4.  Beat in the fruit puree about 2 T. at a time until thoroughly incorporated.

5.  Drop by heaping tablespoon onto prepared baking sheets and bake for 1 1/2 – 2 hours or until firm.  Turn oven off and let cool completely, then remove and enjoy.  They’ll last a good long time if they’re kept in a closed container at room temperature, but shouldn’t be refrigerated or frozen.

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The Viking Hordes 1

Posted on November 21, 2010 by crankycheryl

I’m hiding from my children as I write this.  I find that the procrastination that’s let me put off writing this post for a week has been run flat over by my need to avoid any more yelling and conflict today.  It’s half an hour past bedtime, and I have no idea what they’re doing up there.  But for right now it’s quiet, and that’s good enough for me.

So let me tell you about E.’s birthday.

Maybe it has something to do with an obsession with the exploits of Asterix, and maybe it’s just some good clean love of marauding.  Whatever the reason, this year it was a Viking party for E.’s 8th birthday.

“Mommy,”  he said, “I want a Viking ship cake.  And can you please do a good job with it?”

This was a clear reference to last year’s gorilla-face cake incident.  Oh dear.  I told him I would try.

So I went researching Viking ideas, and found that there aren’t a ton of them out there.  Pirates and racecars galore, but Vikings seem off the radar.  I found directions for duct tape helmets (and learned that horns weren’t actually that common).

Greg took pity on me and made them.  Aren’t they awesome?!

And then I was talking to another mom at school, who gave me the idea for a catapult.  “Catapults?  Vikings didn’t have catapults!” Greg exasperatedly told me.  “Not enough wood!”  In spite of this, his awesome friend Loren delivered one to us the day before the party.

They were a huge hit.

And while everyone else was doing this excellent stuff, I found this idea for the cake. I hit up my usual source for fondant, made two loaves of chocolate pound cake (by the way – kids don’t like pound cake), cut them into a boat shape by cutting one end into a wedge by making two even diagonal cuts, then slice off the top towards the other end.  Then did the same to the second loaf so that they were the same height in the middle.

I used fondant dyed brown with icky food coloring gel.  (More on fondant later.)  This part I don’t have pictures of as I was up to my elbows in the goo, but I made the cake by:

  • Rolling out a big hunk of dyed fondant to about 1/4″ thick between two sheets of parchment.
  • Draping the thin layer of fondant over the two cut loaves, placed with flat sides together.
  • Tucking the fondant around, then using a sharp knife to cut to fit.
  • Rolling pieces of fondant into thin long ropes for the rail of the boat.
  • Coloring some small bits red, yellow and black and rolling them into discs and other shapes for the shields on the side of the boat.
  • Painted a square piece of paper with red stripes, cutting two small holes in it and poking a green chopstick through it for the sail and mast.
  • Treating a couple of hunks of brown fondant like play-do and shaping a dragon’s head, spines, and tail.
  • Putting two candy-coated sunflower seeds on the dragon’s head for eyes, and a snipped triangle of dried mango for the fire it was breathing.
  • (The green sparkles obviously didn’t adhere well and could have been skipped.)
  • Dyeing some more fondant blue, rolling and stretching it into a flat long rope, and then pinching it into waves.

Fondant just doesn’t taste that good.  Next time, I’d use good homemade frosting, and only use fondant for the details (in this case, the dragon and shields).

But it sure looked good, and got this overtired mom some extremely gratifying admiration … at least until they tasted it.

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    Cheryl Herrick's brave Vermont quest to bring together food-love and mom-life. All original content (written, graphical, recipes or other), unless otherwise noted, is © and/or TM Cheryl Herrick. All rights reserved by the author. Want to reprint a recipe? Just get in touch and ask.

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