Milk Chocolate Layer Cake

My son's (10!) birthday was yesterday. He LOVES milk chocolate, so when we saw this recipe for Milk-Chocolate-Frosted Layer Cake in Food & Wine magazine, we knew this had to be his birthday cake this year!
I would normally be nervous making a cake for the first time for a birthday, but Food & Wine has yet to steer me wrong!

OK...I was not thrilled with the way the cake pulled away from the pan, but it ended up just fine. If I make this again, I might just go with round pans.

Chocolate curls...not my strong suit!

Our white counter tops make the cake look like it's floating! :)

The birthday boy and the cake!

The frosting was really rich and creamy. I'd say that was everyone's favorite part. We liked the cake, too, but it was not chocolaty at all. It had a "spongy" texture...more like a muffin, but it was good! Birthday boy was happy; Mom was happy! :)

A Texas Valentine

Valentine's Day...one month away!!! Ladies, start your ovens!
Chances are if you live in Texas, you are a Longhorn or Aggie fan.

These make great gifts for men...nothing too mushy or sweet. Add a college or sports logo to a heart cookie and Valentine's Day is finished. (OK...you may have to make a trip to Victoria's Secret...then it's finished!) ;)

I love this krinkle/scalloped heart cutter!

Sassy Pink Poodles

It's been dreary here lately, so I thought I would show you a bright, happy cookie to fight the blah's!

I made these a few years ago for a little girl's birthday party. I was nervous, to be honest, about making poodles, but really happy with the way they turned out.

To make the poodles:

• Outline poodle body in bright pink royal icing using a #2 tip, making separate outlines for the head, leg, tail, neck "poufs" and ear (AmeriColor Electric Pink).
• Thin bright and light pink icing (AmeriColor Deep Pink) with water to the consistency of syrup. Cover with a damp dish towel and let sit several minutes.
• Run a rubber spatula gently through the bright pink icing and transfer to squeeze bottle. Fill in "pouf" areas and ear. Use a toothpick to guide into corners.
• Using the light pink icing, transfer to squeeze bottle as above and fill in the remainder of the body.
• Let sit overnight.
• Using a mixture or meringue powder and water, paint the bright pink areas with a small paint brush. Shake on bright pink sparkling sugar. (Click here for how to set up a "sanding station.")
• Using a black food coloring pen, add the face details (AmeriColor Gourmet Writers).

Happy New Year (I'm still here!!!)

Happy 2009!!! We are still unpacking boxes, but my sprinkles and food colorings have a new home. :) This is a marked improvement over the box in an armoire where they have been residing!

I've been saving glass jars lately...I'm not sure why (is this a sign of middle age?). Using them, instead of plastic bags, for sprinkles is a lot more festive!

More baking to come once we are unpacked. In the mean time, take a look at this KILLER CAKE my sister made for Christmas!!! I can't remember what it was called, besides heavenly, and 5 pounds per slice!