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      Sugar Plum Fairy Cupcakes

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      Fluffy almond cupcakes are filled with delicious plum preserves and topped with a tall swirl of purple buttercream. Lavender sanding sugar makes them sparkle and gives them a crunchy bite.

      It’s not hard to guess what inspired these cupcakes! I can practically hear Dance of The Sugar Plum Fairies from the Nutcracker Suite when I look at them. When I was a teenager, my mom would take me to see the live ballet in December, and I’d marvel at the athleticism – effortless leaps and twirls that seemed to go on and on! It was pure magic.
      When I found a package of old-school ballerina toppers hidden in my stash of cake decors, I knew I wanted to capture a little of that magic in cupcake form.

      This recipe makes a whole troupe of cupcakes!  Plenty for you to enjoy and share with friends. If you do plan to share, you’ll need some extra-tall cupcake boxes (like this) to accommodate the tiny dancers, or you could scale down the frosting swirl just a wee bit! (I’m a frosting girl, can you tell?)

      The recipe begins with a one-bowl cupcake recipe. That means that all the ingredients are stirred up in one big bowl and there’s less dishes to do! The cakes bake to a firm yet soft crumb that’s perfect for filling. Damson plum filling is delicious in these cupcakes, and you can find the brand I use here. 

      For the piped frosting, I used a large drop flower tip (Wilton 2D) to pipe white flowers around the outer edge of the cupcakes. For the center, a large open star tip (Ateco 828) makes a tall soft serve-style swirl.

      These vintage-inspired ballerinas got a sugar plum makeover with pinky-purple acrylic paint and German glitter. You can find the ballerinas here, in my pal Amanda’s shop Cranky Cakes.  

      The plum preserves give the almond cakes a tart, fruity note which is nice with all of that buttercream, but I think my favorite part is the lavender sanding sugar on top. You’ll get a little sugar crunch between your teeth when you bite them!Sugar Plum Fairy Cupcakes 
      [Click for Printable Version]
      Yields about 20 cupcakesCakes
      2 cups (240g) all-purpose flour
      1 1/2 cups (300g) sugar 
      2 1⁄2 teaspoons baking powder
      1 teaspoon salt
      1/2 cup shortening (very soft but not melted, Crisco is best)
      3/4 cup milk 
      2 large eggs
      2 teaspoons almond extract
      1 1/2 cups plum preservesPreheat the oven to 350F. Line two cupcake tins with papers.In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Add the soft/room temperature shortening, milk, vanilla and eggs. Beat together using a hand mixer until all the ingredients are well blended; don’t over-beat (over-beating will cause the centers to sink as they bake).Pour into the prepared pans, about three-quarters full. Bake for 20-22 minutes or until a toothpick tester comes out clean when inserted in the center of a cupcake. Transfer cupcakes to wire cooling racks and cool completely.When the cupcakes are cooled, cut a hole in the top of each cupcake and remove the cake piece. It should be large enough to accommodate 1 tablespoon of preserves. Trim the cake piece flat and replace on top of the cupcake.Almond Buttercream
      1 lb. unsalted butter, at room temperature
      2 lb. (1 large bag, about 8 cups) confectioners’ sugar
      Milk or cream to thin (I used 5-6 tablespoons)
      2 teaspoons almond extract
      Neon purple food color
      Lavender sanding sugar
      Ballerina cupcake toppers, 20 ct.In the bowl of an electric mixer fitted with the whip attachment, beat the butter until creamy; add the confectioner’s sugar and beat on low speed. When the sugar is mostly absorbed, increase the mixer speed. Add milk or cream a little at a time until the mixture comes to piping consistency (soft, but not too lax). Beat in the almond extract.Transfer 1/3 of the white icing to a piping bag fitted with a large closed star tip. With the mixer running, add the neon purple food color a little at a time to the remaining buttercream. When a vibrant purple hue is achieved, transfer the frosting to a large piping bag fitted with a large open star tip. Have the sanding sugar placed in a bowl and ready to hand before you begin piping.Using the white icing, pipe stars around the outside edge of each cupcake. Using the purple icing, pipe a large swirl in the center of a cupcake and immediately sprinkle with lavender sanding sugar. Continue piping purple swirls on the cupcakes, and immediately after piping a swirl top it with sanding sugar (don’t wait around – the buttercream will crust and the sugar won’t stick!).Top each cupcake with a ballerina topper, if using.

      link Sugar Plum Fairy Cupcakes By Heather Baird Published: Tuesday, December 08, 2020Tuesday, December 08, 2020Sugar Plum Fairy Cupcakes Recipe LEGGI TUTTO

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      Make A White Birch Yule Log Cake for Christmas

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      A centerpiece that doubles as dessert, this birch log looks fresh from the forest but it's actually a delicious cake! Christmas wouldn't be the same without my yearly endeavor of making a Bûche de Noel! You may remember some of my yule log cakes from Christmases past, such as this Black Forest version, or even this Mulled Wine Stump Cake. However, this one with tiled pieces of white candy birch 'bark' might be my favorite of them all!Earlier this season a friend at HGTV asked if I'd be interested in styling a few tablescapes with matching edible centerpieces for the website. I was so honored and excited to be asked – yes! Anyone who knows me knows I love a beautifully set table and couldn't wait to get started. I really loved creating this cake, and I feel the corresponding tablescape matches its woodsy-cozy appeal.Continued, click to read more… LEGGI TUTTO

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      Winter Key Lime Cheesecake

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      If you’re missing warm weather during cold months, this cheesecake will transport you to a holiday at the beach! Key lime cheesecake is tangy and rich with a topping of pomegranate syrup and ruby red pomegranate arils.

      Who says key lime is just for summer months? Not me! And especially not when it is enhanced by one of winter’s best offerings. I’m talking about tart and tangy, antioxidant-rich pomegranate. In this recipe, pomegranate juice is reduced to a syrup over the stove top, and served alongside slices of cheesecake topped with freshly whipped cream and jewel-like pomegranate arils.

      This is the unfussy sort of cheesecake that doesn’t require a water bath, and you may get a little crack in the top near the end of baking, but no stress! No one will know because it’s going to be covered a mound of billowy whipped cream. 

      POM Wonderful was so generous to send us some of the most beautiful pomegranate arils for our holiday baking. I love that you can see exactly what you’re getting with this product through the packaging which is deep red, vibrant fruit. I also love the adorable moniker ‘Pom Poms’ for pomegranate seeds. I almost want to do a little cheer (ha!).

      The batter for this cheesecake may seem a little thin going into the pan, but that makes for a dense, decadent cheesecake. Use a knife warmed in hot water to slice this cake. It will cut cleanly so you can see all those beautiful flecks of lime zest floating throughout the cake. 

      The pomegranate syrup is so nice with the tropical flavor of key lime, and I found myself piling on arils by the heaping spoonsful! 

      This cheesecake tastes like a sunny vacation! If you’re a key lime lover, then it’s an absolute must, and the pomegranate is a lovely accompaniment. Plus, its virtues of Vitamin C and antioxidants will fortify you during winter. 

      Winter Key Lime Cheesecake[Click for Printable Version]
      Yields about 8 servingsCrust
      1/2 cup (4 oz.) melted butter
      2 cups (198g) graham cracker crumbs
      1/4 cup (50g) granulated sugarCheesecake
      24 oz. (3 packages) cream cheese, at room temperature
      1 1/4 cups (212g) granulated sugar
      3 large eggs
      8 oz. (1 container) sour cream
      2 teaspoons lime zest
      1/2 cup key lime juice (or regular lime juice)Pomegranate syrup
      1/2 cup (100g) granulated sugar
      3 cups (720 ml) pomegranate juice
      3/4 cup (180ml) heavy whipping cream, whipped to stiff peaks
      1/2 cup (2 oz.) pomegranate arils, such as POM Wonderful Pom Poms 
      Lime zest for garnish, optionalPreheat the oven to 350°F.For the crust, stir together the butter, crumbs, and sugar. Pour into a greased 9-inch springform pan and press the mixture into the pan and 2-inches up the sides. Bake for 10 minutes and cool completely on a wire rack.Reduce oven temperature to 325°F.For the filling, beat the cream cheese in the bowl of an electric mixer until fluffy. Gradually add the sugar and beat until well combined. Add the eggs one at a time, and beat well after each addition. Stir in the sour cream, lime zest and juice. Pour into the baked and cooled crust.Bake for approximately 1 hour and 10 minutes. Turn the oven off and prop the door of the oven open. Allow the cheesecake to set inside the oven with the door open for 15 minutes. Remove from the oven and immediately run a knife between the crust and the pan. Cool completely in the pan and transfer to the refrigerator. Chill 8 hours or overnight.For the pomegranate syrup, combine the pomegranate juice and sugar in a medium saucepan over medium-high heat; stir until the sugar dissolves. Bring to a boil and cook until syrupy and reduced to 1 cup, about 25 minutes. Cool to room temperature then transfer to a syrup pitcherTop the cheesecake with the whipped cream and pomegranate arils. Scatter on the lime zest, if using. Serve slices topped with pomegranate syrup.

      Please note, this is not a sponsored post. The POM Wonderful Pom Poms were offered to us by the company, and since we already loved them they were a natural fit for this awesome cheesecake.

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      link Winter Key Lime Cheesecake By Heather Baird Published: Friday, December 04, 2020Friday, December 04, 2020Winter Key Lime Cheesecake Recipe LEGGI TUTTO

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      Red Velvet Smith Island Cake

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      Smith Island Cake gets a holiday makeover with layers of red velvet, swirled white chocolate frosting, and festive candy ornament toppers.  

      I’ve had Smith Island Cake on my baking bucket list for perhaps five years or more. That’s a long time! I’ve just never found the right moment or the right inspiration, until now. A ready-made red velvet version caught my eye on the Smith Island Baking Company’s website. My southern heart was instantly smitten. I wanted to make my own version because it was so beautiful, and because I want to celebrate Christmas 2020 in a BIG way. We’ve all had quite a year and I think we deserve some happiness a dozen layers high!

      This is a Maryland tradition, usually made with 8 to12 yellow cake layers and chocolate frosting. In my search for a recipe, I happened upon the Maryland Office of Tourism site, which offered an authentic yellow and chocolate Smith Island Cake recipe. I used what good sense I gleaned from my red velvet-making days, and altered the recipe to a ruby hue with tangy buttermilk flavor.

      I would call this cake eggy, with five large, whole eggs in the batter which helps the thin layers hold together. As I’ve mentioned, a Smith Island Cake has between 8-12 layers, and my batter yielded 11 in my 8-inch cake pans. 
       
      The cake layer-making went quickly for me because I have four 8-inch cake pans that all fit on one rack in my oven. The layers only bake for 8 minutes, and aside from washing and re-greasing pans, it all went by fast. Total time will vary according to your tools and equipment. If you’re not inclined to expand your 8-inch pan collection permanently, consider getting some disposable 8-inch aluminum cake pans, which can be recycled after you’re done.

      It almost felt wrong to not cover this cake with cream cheese frosting, but all those layers need structure, and that’s not what cream cheese frosting is about.  The white chocolate frosting I used is tasty and held all the layers well. I also like that it keeps with the chocolate component that the original cake has as its covering.

      Sparkle, sparkle! This cake deserved something a little flashy, so I decided to whip up some candy ornaments with lots of bling!

      If you plan to make the toppers, you’ll need some sphere molds. This set has all the sizes needed. They’re not hard to make, and I think the extra effort is worth it. These are cast with red candy melts and covered with piping gel (or corn syrup) and nontoxic red disco dust.

      I fashioned some ornament hangers using gum paste. The loops on the small ornaments are made with beads from a candy necklace. 

      White chocolate shavings make the top of this cake look snowy, and it also repeats the flavor of the frosting.

      So many layers!

      This cake is rather frosting-forward, since the ratio to cake is about 50/50, so if you like buttercream you’ll love this cake! It’s sweet with a discernable buttermilk tang from the cake layers, and just a notion of cocoa in there, somewhere. 

      Red Velvet Smith Island Cake
      [Click for Printable Version]
      Yields 12-14 servings

      Note: The cake layers use 2 cups of full fat buttermilk which is very thick. If you’re using a buttermilk substitute, such as a mixture of milk and vinegar, decrease the amount of milk to 1 1/2 cups. 

      Cake layers
      Flour-based baking spray for the pans
      2 cups (400g) granulated sugar
      2 sticks (226g) unsalted butter, at room temperature
      5 large eggs
      2 1/2 cups (360g) all-purpose flour
      1/2 cup (60g) unsweet cocoa powder (not dark)
      1/2 teaspoon fine grain salt
      1 1/4 teaspoons baking powder
      2 cups (480ml) full fat buttermilk, well shaken before measuring
      2 teaspoons vanilla extract
      Red gel food color

      Preheat the oven to 350°F. Spray four 8-inch round cake pans with flour-based baking spray.

      In the bowl of an electric mixer fitted with the paddle attachment, cream together the sugar and butter. Add the eggs one at a time, mixing well after each addition. In a separate bowl, combine the flour, cocoa, salt, and baking powder; add to the egg mixture one cup at a time, mixing as you go. With the mixer running, slowly add the buttermilk. Mix well and stir in the vanilla extract. Add red gel food color a little at a time until a consistent, vibrant red hue is achieved (I used about 1 tablespoon).

      Place 2/3 cup of batter into each pan and spread evenly with an offset spatula. Bake for 8 minutes. Cool in the pans for 2 minutes (the cakes should pull away from the sides of the pan, or help them by running a knife around the edges). Turn the layers out onto cooling racks and wash the pans; re-spray with flour-based baking spray. Fill pans and bake four more layers as before. Repeat these steps until all the cake batter is used (my batter yielded about 11 layers). When all the cake layers are completely cool, they can be filled with buttercream. 

      White chocolate buttercream
      2 cups (1 lb.) unsalted butter, at room temperature
      8 cups (2 lbs.) confectioner’s sugar
      Milk or cream to thin
      8 oz. (two 4 oz. bars) white baker’s chocolate, melted and slightly cooled
      2 oz. white chocolate shavings, cut from a bar using a vegetable peeler

      Place the butter in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium-high until creamy. Add the confectioners’ sugar and mix until almost combined (the mixture may be a little crumbly). Add milk or cream a little at a time while mixing on medium high (I used about 5 tablespoons); beat until the mixture is thick and fluffy. With the mixer running, add in the melted chocolate a little at a time (make sure the chocolate is not hot or it will melt the buttercream!). Beat until the chocolate is completely incorporated.

      Place a red velvet cake layer on a cake board or serving plate. Top with about 1/3 cup (level) of buttercream and spread as evenly as possible. Repeat steps until all the cake layers are used. Refrigerate for 15 minutes, or until the frosting firms. Cover the outside of the cake with a thin layer of buttercream (crumb-coat) and refrigerate again, 15 minutes. Cover the outside of the cake with the remaining buttercream, swirling the frosting as you go.  Cover the top of the cake with the white chocolate shavings.

      Candy Ornaments
      10 oz. red candy melting wafers, melted 
      2 Small food dedicated art brushes
      Silicone ball molds, large and small (2-inch and 1-inch half spheres)
         *(sizes are approximate) 
      Piping gel or corn syrup
      Red disco dust (nontoxic cake decorator’s glitter)
      2 oz. gum paste
      1” and 1/2” circle cutters, or the open ends of medium and large piping tips
      3 beads from a candy necklace
      Edible gold paint
      2 Small food dedicated art brushes

      Coat two of the 2-inch silicone cavities with red melted candy using one of the art brushes. Brush the entire surface area including the very top edge of the mold. Coat six of the 1-inch cavities in the same manner. Chill until set, about 10 minutes. Re-heat candy if necessary and apply a second coat. Chill in the freezer until solid, about 10 minutes. Turn the candy spheres out onto a work surface. Let the pieces stand until they are room temperature. Save leftover melted candy for a future step.

      Place a nonstick saucepan over low heat. Place open ends of the two matching 2-inch spheres on the pan until the candy melts slightly (about 2-3 seconds at the most) and stick the two melted edges together to form one 4-inch sphere. Repeat this process with the smaller half spheres, creating three 2-inch spheres. Allow them to stand at room temperature until set, about 5 minutes.

      Wash the candy from the art brush under hot water and dry thoroughly. Lightly coat the large sphere with piping gel or corn syrup using the brush; immediately sprinkle red disco dust over the surface of the candy while holding it over a bowl to catch the excess glitter. Place the ball in the cavity of a muffin tin to dry (this prevents the ball from rolling around). Repeat this process with the smaller balls. Let stand until mostly dry, about 25 minutes.

      Knead the gum paste until pliable. Roll to 1/2-inch thickness and cut out one 1-inch circle and three 1/2-inch circles. Use the pointed end of the art brush to push a hole through the middle of each piece. With the scraps, roll out a small rope under your palms and make a loop about 1/2-inch long; twist the ends together and cut away the excess. Apply a dot of piping gel or corn syrup to the twisted end of the rope and insert it into the hole in the larger circle. Let stand until firm. Re-heat reserved melted candy. Place melted candy on the hole in the smaller circles, top each with a candy bead. Let stand until set, about 5 minutes. Use more leftover melted candy to attach the hanger pieces to the glitter ball ornaments; let stand until set 5-10 minutes. Using the unused art brush, apply a coat of gold edible paint to the assembled hanger pieces. Allow the assembled ornaments to stand until completely dry, about 30 minutes.

      Arrange the ornaments on top of the cake and give yourself a big pat on the back! (You did it!) Before serving, make sure the cake is room temperature. The flavors will be most developed when not chilled.

      link Red Velvet Smith Island Cake By Heather Baird Published: Thursday, December 03, 2020Thursday, December 03, 2020Red Velvet Smith Island Cake Recipe LEGGI TUTTO

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      10 Cup Cookies

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      More is more when it comes to these loaded peanut butter-oat cookies! They're crisp on the edges and chewy in the middle with a bite of tart dried cranberries. A high yield recipe like this one makes plenty to package and give.Hello December! Today begins a month-long sweets fest here on the blog, and I could not be more excited to share some of my new favorite recipes with you. This year, let's celebrate and take comfort in all the good food the holidays bring. I think we all deserve it! This cookie recipe has been around for a while and originated from Taste of Home, but it was new to me. Talk about love at first batch! Ten Cup cookies are chock-full of chips, nuts, oats, and peanut butter. My variation uses dried cranberries instead of raisins, because they add a pop of color and taste a little more Christmassy to me. Continued, click to read more… LEGGI TUTTO