A Marble Falls Wedding

It never ceases to amaze me how quickly time can pass.

It seems like just yesterday Mountain Man came home and let me know he'd try to get me a wedding cake gig with a girl he met on his way home from a business trip.

Shortly after that, I was contacted by Diana and the wedding cake planning began. She went non-traditional, which I loved! She wanted just a small cake for the cutting, a cake for the groom and cupcakes for the guests.

We discussed flavors, fillings, frostings and numbers, the couple came for a tasting and just when we thought we had everything figured out a few last minute changes occurred.

For starters, we were originally going to use this delicious Mango Curd as a filling for the wedding cake, but about a month before the wedding the couple decided to switch it up and requested a Red Velvet Cake instead (no biggie). And as the number of guests increased, so did the number of cupcakes.

Red Velvet Wedding Cake

With 2 cakes, 90 cupcakes (3 flavors) and 30 mini banana creme pies to make, time management was key.

Needless to say, my kitchen became an assembly line of batters and frostings, but I got it all done.

Strawberry Cupcakes

 Va-Va Vanilla Cupcakes

Luscious Lemon Cupcakes

All packed up and ready to go!

I always get so nervous when transporting cakes and cupcakes. I don't know how Duff and his gang do it on the streets of Baltimore! Every bump and turn make me cringe, praying that nothing is happening to the sweets carefully tucked away in their boxes.

Thankfully we all got to the venue in one piece and I was able to set up the goods on the fabulously sweet dessert table. Along with my cakes and cupcakes, guests had a plethora of goodies to feast on throughout the evening.

 

Another wedding down and hopefully many more to come!

Don't forget to check out my new cake site: sweetsbye.weebly.com 

...serving the Central Texas area one sweet at a time!

Strawberry Shortcake Scones with Whipped Vanilla Butter

As the days get longer, I long for the days of lazy summer afternoons spent at the pool or the beach; no cares in the world except tan lines and what we'd be doing later that evening.

But that's not how it works in the real world. Summer no longer carries the same meaning...

Warm weather in the real world just means the opportunity to wear open toed shoes and brightly colored cardigans to work...woop-di-dooo.

It's sad really. I think we should start a revolution... everyone needs a little summertime in their lives.

Until I get this all figured out I'll just gaze at the warm weather from my office window, watching the little kids on the playground across the street, dreaming of how life used to be.

And I guess I could eat some summer time treats like these Strawberry Shortcake Scones too..

Strawberry Shortcake Scones
Adapted from recipe at Jacob's Kitchen
Oven: 400 Bake time: 15-18 minutes
Makes 12 scones


4 cups AP flour
1/2 cup sugar
2 TBS baking powder
1 tsp salt
3 sticks cold, shredded butter
1 cup cold heavy cream
4 eggs, at room temperature
1 tsp vanilla
1 tsp grated lemon or orange zest
1 cup diced strawberries
1 egg yolk and 1 TBS water*

Preheat oven to 400 and line baking sheet with parchment paper.
In a large bowl, add flour, sugar, baking powder and salt.
Using a cheese grader, shred cold butter into bowl.
Use your hands and incorporate the butter into the dry ingredients until butter is the size of large peas.
In a small bowl, whisk cream, eggs, vanilla, strawberries and zest.
 Add to flour/butter mixture and mix until just combined.
Turn out dough on lightly floured surface and pat out into a rough rectangle.
Fold dough over on itself a few times (4 or 5).
Roll dough out into a large disc about 1-inch thick.
Cut scones into triangles or cut using a cookie cutter and place on prepared baking sheet.
Lightly brush with egg yolk and water.
Place scones in oven and bake for 15-18 minutes or until scones are lightly browned.
Serve warm with Whipped Vanilla Butter.

Whipped Vanilla Butter
1/4 cup butter, softened
1/4 cup vanilla baking chips
dash of salt
1 TBS whole milk

In a small bowl, beat butter and milk until light and fluffy.
Place baking chips in a microwave bowl and melt for about 45 seconds or until smooth, stirring at about 20 seconds.
Fold melted chips into whipped butter.
Place in fridge for about 10 minutes before using.

Happy Baking!

Summer Revolution?? Who's with me!?