Billie's Baby Shower

My buddy Billie had a baby shower over the weekend. The cake was my gift. The colors are neutral as the baby's sex is a surprise! The theme was stars and moon. The writing is a quote from Shakespeare..."A star danced, and under that, I was born" If I get a better pic I will post it...I added a fondant star when I got to the party.

Basketball Party

Here is the finished sheetcake, done for my son's basketball team. The last game was today. Baseball, here we come!

Easter Party (Part 2)

And here are the treats for Nick's class...one of the trays, anyway.

It's 10.05PM. I've been baking since 9AM. I am signing out...

Easter...er...SPRING Party (Part 1)

The chickies are for Emma's class, the peeps (or CHEEPS, as Gabby calls them) are for another kindergarten class I was asked to bake for, and the sheet cake is the un-decorated cake for the basketball party on Saturday. I also have a decorated basketball cake to put on the sheet cake. In addition, I baked two dozen chocolate-chocolate chip muffins for Teacher Appreciation day. And Nick just informed me that he needs something to take into band in the morning. I'm off to finish up...

Cougarfest

These are the simple cakes that I made for the high school fundraiser. They are to be auctioned off.

Dora and Diego

Happy Birthday, Hillary!

(Sorry about the poor picture quality...)

Chocolate Cake with Port Wine Ganache

Are you kidding me? Do you have any idea how yummy this is?!?! Today my hubby and I went to a wine and chocolate shindig at our local favorite winery (Boeger, on Carson Road). While we were there, we picked up a bottle of their new dessert wine, Rubies. It cannot legally be called a port, but that is what it is. At $35 a bottle, it is a little pricey, but in all honesty I would gladly sell a kid for a bottle of this bliss. It is WONDERFUL with chocolate. What is a baker to do? Bake up some chocolate, of course!

Chocolate Cake (from Anne Brynn's book)

1 box chocolate cake with pudding
1 cup sour cream
1/2 cup oil
3/4 cup water
3 eggs
1 tsp vanilla

Mix as you would a regular box mix, and bake as you regularly would. Makes 2 8" rounds, but I did manage to cram the whole thing into my bundt pan. Well, I scooped off a bunch to eat raw, first, of course. Doesn't everyone?

Chocolate/Port Ganache (courtesy of my friend Hilary)

3 cups semi-sweet chocolate chips
1 cup heavy cream
2 Tablespoons butter (unsalted)
1/2 cup port/dessert wine
1 tsp vanilla

Ganache is super easy to make. SUPER EASY. Warm the cream in a saucepan until just before it boils. (If it boils, no biggie...I have had it boil over the pan several times, but I used it anyway and it was fine.) Put choc chips into a bowl, and pour the warmed cream over them. Cut the butter in smallish pieces and add it, too. Stir with a wisk until it is all blended. Add in the vanilla and the port. Stir it together. When it is well combined, pour it over your cooled cake. Ah heck, it's good over a warm cake too!

This recipe makes alot. You could cut it in half and still have enough. I put the extra in the fridge. When it chills, take it out and whip it until it lightens up. You then have whipped ganache, and this is YUMMY as a filling for a cake. It is also YUMMY as a molded candy filling, or rolled into balls and dipped into melted chocolate, or even sweetened cocoa. Or on your spoon, as you drink the rest of the port. The possibilities are truly endless!

Enjoy, baker buddies!