Traveling Wedding Cake- Take 2

I apologize for being a little flaky last week, but one of my best friends got married this past weekend.

That's a good excuse, right? Did I mention I also made the cake??

And not just any cake.. a traveling wedding cake.

Of course, as with all the weddings we've gone to thus far, we were required to travel quite a bit.

Not only did I travel with the pre-baked, un-frosted, cakes from Texas, decorate it in my mother's kitchen using the various tools and tubs of buttercream I managed to smuggle onto the plane, we then had to drive another 2 hours with the finished cake in tow.

 But it doesn't matter, because all that being said, I'll do anything for my wonderful girlfriends!

When Shannon asked me to make a little cake for her and her hubby's ceremonial cut, I was honored- it didn't matter how many airplanes and automobiles it had to travel on.

All of my friends have been so great about giving me artistic freedom with their cakes and Shannon was no exception. She gave me just a few things she wanted and sent me on my marry way: chocolate cake, yellow decorations, and a flower.

This was my first attempt at a large gumpaste flower, but I really wanted to recreate the flower that was on her dress..

You're not going to believe this, but with all the hustle and bustle surrounding the wedding and trying to set up the cake before meeting friends for lunch, I forgot to take a photo of the cake after I set it up originally. The best shot I got was during the reception when the lights were dimmed and things were all over the table (they had the small cake sitting on their table with them).

 

I'm really hoping the photographer got a good one before everyone got into the reception and the lights were dimmed. No matter the quality of the picture, Shannon loved it and the hubby couldn't believe the flower was edible.

Another successful wedding cake for the books! And many more to come!

Happy Baking!

*And if you would- I have a new facebook page for all my cake creations- I'd love for you to "like" me :) I'll be posting pictures of cakes and possibly some tutorials along the way!

Have Wedding Cake, Will Travel

That's right folks, another traveling wedding cake!

Is it nerve racking you ask? A little bit..but it's also very exciting, especially when the bride and groom have no idea what is in store for them.

And how do I get myself into these things you ask? Well, it's quite easy when you like to make cakes and all of your good friends still live on the east coast.

Case in point, this little number I traveled to Savannah with this past weekend for two of our very good friends.

This cake was very special to me because the couple I made it for is also very special. Andrea and I were roommates for two years during grad school and upon meeting, immediately became fast friends. T.Ray and A.Way (as she used to be called) met around the same time Mountain Man and I did at a local gym that Taylor actually co-owned. As the roommate, I got to watch as her and Taylor's relationship grew and couldn't have been more excited when they asked me to make their wedding cake. In just a few short weeks after their first date, the two became inseparable- doing all sorts of things together, to include working out (Taylor is into the whole weight lifting thing if you can't tell), which is what inspired the custom cake topper I made for them out of clay.

I kept the decorations a secret from the bride and groom and I'm so glad I did.. they were absolutely ecstatic about the topper.. I think Taylor literally gave me 3 bear hugs after seeing it, laughing the entire time.

Perfect (ok semi-perfect) little clay replicas of the couple in all their wedding glory.. we even got them to try the pose out in real life too!

Andrea and Taylor couldn't have asked for better weather for an outdoor wedding. The ceremony took place in one of the many squares adorning the city and the reception was held in one of the most haunted homes in Savannah- the Kehoe House. We laughed, we cried, we ate cake and danced the afternoon away all in a perfect Savannah Fall day.

For those of you wondering how I made this travel happen here's a quick recap:
Fortunately (for me), their wedding was small, which meant we didn't need a large cake. I actually baked, decorated and covered the cakes in fondant in Texas and then did the rest once we arrived in Savannah. The night before we left I boxed up the cakes, covered them in saran wrap and then wrapped them in bubble wrap so that they couldn't move much. MM and I hand carried the cakes throughout the rest of the trip as our carry-ons and boy did we have to answer a lot of questions along the way. The flight attendants were awesome about it though and even let us keep the cakes on the plane during our layover (one of them actually hung out in our seats so the cakes weren't disturbed by the cleaning people). Saturday morning I set up the cake before the wedding, added the ribbon, the topper and the rest was history.

Oh and don't worry, I've got another one in September :)

True Life: I'm traveling 1063 miles with a Wedding Cake

You're probably going through the 5 W's right about now..
Who would travel that far with a cake?
What is she thinking?
When is this happening?
Where is she going?
How is she doing it?

Well my friends, I've got your answers for all these questions and then some.

This is the Ultimate Traveling Sweet.. A Wedding Cake.

It all started when my good friend met the girl of his dreams. A few months later there was already talk of rings and the next thing I know I'm having a phone conversation in my Texas office with a boy in Georgia who is about to ask the most important question of his life to the love of his life. Just before we hung up, I jokingly (but totally serious) remarked that I would love to be the one to make their wedding cake... little did I know what would come next..

the happy couple strolling in Savannah..

Of course I had no idea that a few weeks later I would find myself having another conversation about how they wanted to take me up on the offer -they wanted to have friends involved in the wedding and the wedding cake was a perfect start. I was completely flattered, so excited and so completely caught off guard because, well the truth of the matter is.. I've never made a wedding cake! But that didn't stop me from saying yes! Decorating wedding cakes is a dream of mine and what better way to start than with friends?

Oh, did I mention that the wedding would be in Georgia? I live in Texas.

So now you're probably thinking, well how the heck does she plan on pulling this off? Good question.

After a few more conversations with the bride-to-be and her mother, decorations, flavors and size were determined.. my plan was/is to bake all the cakes ahead of time, freeze them and then fly with them as my carry on... I can't wait to see what the security people have to say when they see two large duffle bags of cake going through the x-ray...

Our poor freezer...we couldn't even make ice all week!

This past weekend was spent in the kitchen baking cakes..big ones, little ones.. oh, and before I forget, I'm also making the groom's cake and cupcakes. So for those of you still following, thats 2 14-inch cakes, 2 10-inch cakes, 2 6-inch cakes, 3 9-inch cakes and 50 cupcakes (which there are no room for in the freezer). Thankfully MM will be with me, so we're heading out on Thursday night, cakes in tow, and I'll be spending all day in the kitchen on Friday assembling the cakes and decorating- I'm making all the icing in Georgia.

Test run.. just to make sure they would all fit!

Did I get in over my head? Maybe. Am I having a great time so far? Absolutely... Talk to me again Friday afternoon..

Now I love a good adventure and if this doesn't qualify as an adventure then I don't know what does..

Say a prayer for me, rub your lucky rabbits foot, pick up a penny, keep a horse shoe handy.. I'll take anything!

Traveling Oatmeal Carmelitas

Summer time means travel time. Unfortunately, with the cost of plane tickets and bills to be paid, our travel this summer is limited to places in drivable distances with the exception of a few east coast weddings where attendance is a must.

My friends and family are very important to me and being half way across the country means I don't get to see them as much as I would like to. It turns out (believe it or not) that plane tickets for sweets are much cheaper than for people, which means they'll be traveling a lot more this summer to see my friends and family... wherever they may be.

I've been meaning to send some sweets to my friend Lauren (or Flax as we like to call her) for a long time now... she requested something ooey, gooey and crunchy.. just like her personality ;) So what sweet embodies all of those descriptors? Oatmeal Carmelitas. 

Ooey and gooey from the caramel and chocolate and just a little crunchy from the oatmeal crust. Perfect.

Oatmeal Carmelitas 

Oven: 350 Bake time: 25 minutes (total)

8x8 baking dish 

1 cup AP flour

1 cup quick oats

1/2 tsp baking soda

1/4 tsp salt

3/4 cup brown sugar

3/4 cup butter, melted

3/4 cup semi-sweet chocolate chips

3/4 cup caramel ice cream topping 

3 TBS flour

Preheat oven to 350,

Spray an 8x8 baking dish with cooking spray and set aside.

In a large bowl, combine flour, oats, baking soda, salt, brown sugar.

Pour in melted butter and mix until combined.

Press half of mixture into baking dish and bake for 10 minutes.

While oatmeal mixture is baking, mix caramel topping and flour in a small bowl until blended.

After 10 minutes, remove oatmeal mixture from oven and sprinkle with chocolate chips and drizzle with caramel mixture.

Top with remaining oatmeal mixture.

Place back in the oven for 15 minutes, until oatmeal mixture is golden brown.

Make sure you give these bad girls a good long while to cool in order to set properly or you'll get a a gooey mess!

Happy Baking!

And make sure to check out Flax's pictures as she has fun around D.C. with the Traveling Sweets. 

Newport Lobster Sugar Cookies

It is about time I showed some love for my wonderful Newporters (and don't worry Liss yours will be coming soon!) For many years now, I have had the privilege to spend the summer months slaving away at the Black Pearl, lounging on the beach, strolling downtown and having a little too much fun on Thames Street in Newport, RI. If you live anywhere near New England and you haven't been to Newport, I highly suggest a weekend trip...it is AH-Mazing. Ok, maybe I'm a little bias because I have some wonderful friends there, but it really is a beautiful place- tourists flock from all over! Trust me.. I know.. I was waiting on them...

Newport Bridge at Sunset- photo by Elissa

I could go on and on, but enough about the place itself.. lets get down and dirty with these delicious Newport Lobster Sugar Cookies that a couple of my fave gals received in the mail as a token of my 'Traveling Sweets.'


When I was actually just settling in to life in Texas, Elise had sent me a little house warming gift of a Rhode Island dish towel and matching lobster cookie cutter- too cute right?! At this point I hadn't really gotten this blog going yet, but I knew that I would have to send her something in return and what better gift to receive than cookies?? And just as Elise sent me something to remind me of RI while in TX, I'm returning the favor while she's finishing up summer school at Radford University in Virginia! The other recipient of these cookies is my 'sister from another mister' Mindy who is also slaving away in summer school, but luckily still in Newport. I'm so impressed with these girls for having to deal with all that goes into school when they should be loungin' on the beach!

I was introduced to these cookies when I was living with a family during an internship in New York. Mrs. Mumford made them for the Super Bowl one chilly afternoon and I was immediately in love. They are seriously my absolute favorite sugar cookie that I have ever had or made. They're light, they're sugary, they're just plain delicious.

Best Ever Sugar Cookies
Oven: 350 Bake time: 10-12 minutes

2 1/4 cups AP flour
1/4 tsp salt
2 tsp baking powder
1/2 cup shortening
1 cup sugar
2 eggs, beaten
1/2 tsp vanilla
dash of almond extract
1 TBS milk

Preheat oven 350.
Whisk flour, salt and baking powder in large bowl.
Cream shortening and sugar. Add eggs and vanilla.
Add dry ingredients and milk to shortening mixture.
Roll out on floured surface and cut out cookies using your fave cookie cutters.
Place cut out cookies on prepared baking sheet and bake for 10-12 minutes.
Let cookies set a few minutes out of the oven before transferring to cooling rack.

Simple Sugar Cookie Icing
2 cups powdered sugar
3-5 TBS water
1/2 tsp vanilla
food coloring for tinting

Pour powdered sugar in a large bowl and slowly add in water one tablespoon at a time until desired consistency. Once you have a syrup like consistency, feel free to add vanilla and food coloring. Frost cooled cookies.

If you want to do something like I did with the lobsters, you have to outline the cookies with Royal Icing- this icing dries very hard, but is perfect if you want to fill the rest of the space with a different color.

Royal Icing 
2 cups powdered sugar
3-5 TBS water
1 TBS meringue powder (you can buy it at Michael's)
food coloring for tinting

Slowly add water 1 tablespoon at a time to powdered sugar and meringue powder. You want a thicker consistency than the previous icing- think thick toothpaste.
Pour royal icing into a piping bag with small tip and pipe outline of cookie.
*Royal icing dries really quickly, whatever you are not using must be covered with a damp cloth or napkin.

Happy Baking!

Andrea's Pecan Vanilla Oatmeal Cookies

My work blocked gchat. So I have rely on quick emails back and forth to get me through the day. Last week I got an email from Andrea that went a little something like this..

Andrea:

ok...so you know that i love me some nuts...

 

the other day i found myself eating vanilla frosting & pecans (yes, i am ashamed to admit that).  it kind of had a divinity-esque quality to it.  SO, that got me thinking that you could probably make a non-chocolatey, nutty, kick-ass dessert of sorts.

 

that's all i'm giving you. 

 

i love you.

At the time this conversation was had I laughed at least a couple times out loud at my desk and I'm not ashamed to admit that. And as long as we're being honest, I 'LOL.'

Through a few more emails it was mentioned that she wanted me to incorporate nuts and she didn't mind if I didn't do something completely healthy. I knew this was said half heartedly so I still attempted to make these cookies as healthy as I could. If you haven't read any of my posts prior to this one (I highly recommend you do :)) but Andrea is often given a shout when I make something on the healthier side- she's all about eating healthy and trying to use healthy ingredients. That being said, this is also the girl that I've spent many an hour with, eating ice cream out of the carton and my go-to bowl licker (for cakes, brownies and cookies that is). 

Andrea's encounter with pecans and vanilla frosting was something I just couldn't get out of my head and guess what?! I  just happened to have a bag of vanilla chips in my cupboard. BINGO BANGO.

Andrea's Pecan-Vanilla Oatmeal Cookies 

Inspired/Adapted from Gonna Want Seconds Cooking Blog

Oven: 350 Bake Time: 15 minutes

1 cup white whole wheat flour

3/4 cup rolled oats

1/2 tsp baking soda

1/4 tsp salt

3/4 cup packed brown sugar

1/2 cup apple sauce* (just about)

1 TBS oil*

1 egg

1 tsp vanilla extract

dash cinnamon

1 cup vanilla chips

1 cup chopped pecans

Whisk flour, oats, baking soda and salt.

In large bowl combine brown sugar, egg, vanilla, apple sauce and oil (I filled the measuring cup with almost all applesauce, but left enough room for 1 TBS oil).

Add dry mixture to wet mixture and mix until combined.

Fold in pecans and vanilla chips.

Drop spoonfuls of cookie dough onto parchment paper lined baking sheets.

Transfer to oven and bake for 15 minutes.

Remove and place on cooling racks.

Happy Baking!

Don't forget to check out their travels :)

Mary Beth's Cuatro Chocolate Brownies

I'm sure you've gathered by now that I love baking for the amazing people in my life and when you ever-so-slightly even hint that you've been craving something sweet all you really need to do is ask, because more than likely I'll say yes and you can look start looking forward to a special package in the mail 'From the Kitchen of the Traveling Sweets.' Let's be honest, I look for any excuse to get in the kitchen and bake something good...and if it's going to make someone else happy that makes it even better!

This is exactly what my wonderful little Mary Beth did... after posting a swEEt via facebook one afternoon, I got a message from MB letting me know that she had been craving something chocolate-ly (hint hint, wink wink). So of course I bit...my brain started going a mile a minute... something chocolate? too easy. would it be cookies? cake? hmmmm.... the possibilities were endless! Then I realized [duh] what better way to satisfy a chocolate craving then with some chock-full of chocolate brownies?!

And so it was set: Mary Beth would be receiving not just triple chocolate brownies but Cuatro Chocolate Brownies (I wanted to mix it up a little so I went with spanish). What makes these 'Cuatro' you ask? Of course you've got the cocoa(1) in the actual brownie batter, but no brownie for MB would be complete without the addition of white chocolate chips (2), semi-sweet chocolate chips(3) AND chocolate syrup (4).

She said she was craving chocolate... :)

This recipe is really easy to cut in half if you want to make a smaller batch of brownies. It's actually what I did since I was sending them and didn't have a big box.

Cuatro Chocolate Brownies
Oven: 350 Bake time: 30 minutes
Fills a 7x11 pan

3/4 cup butter (1 1/2 sticks) melted
1 1/2 cup sugar
2 eggs

4 tbs brewed coffee

1 tsp vanilla

1/2 cup chocolate syrup
1 1/3 cup flour
3/4 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup semi-sweet chocolate chips
1/2 white chocolate chips

Preheat oven to 350.
Melt butter in the microwave for about 2 minutes.
In small bowl whisk flour, baking powder, salt and cocoa powder till combined.
In large bowl beat sugar, melted butter and eggs.
Mix in vanilla, coffee and chocolate syrup.
Slowly add in flour/cocoa mixture and mix until smooth.
Fold in chocolate and white chocolate chips.
Bake for 30 minutes.
Transfer to cooling rack and cool completely before cutting into small squares.

HAPPY BAKING!!