Sharing time! A page from Village Sweets… A christening cake for a baby boy
Just wanted to post Village Sweets latest cake creation (was a cake pinned on pinterest). Loved making the ruffled diaper! Heehee
Getting ready for our show this weekend. We have 200+ pounds of our special family recipe Fruitcake all ready to go. Have been working on Yuletide Cakes (Bûche de Noël) as well this week. We have these delicious cakes available for order . A festive dessert for your holiday table. They make beautiful host or hostess gifts as well. A Bûche de Noël has been a longtime tradition at Christmas in my family ( Mocha is my favorite 😀 ).
Another day…another cake! Village Sweets was at it again, this time our “Theme” cake was inspired for a skateboarder, and his favorite color is cherry red, so a cherry red skateboard it was going to be. After figuring out how we wanted the design to look, it was time to make sure the design would hold up. Our skateboard has a ramp, cool wheels and a great design for Gab. An all edible Red Velvet Skateboard cake with Vanilla Butter-cream frosting, covered in a cherry red fondant. HaPpY BiRtHdAy GAB! Hope you love your cake!!
Just finished up a cake with a Metal head Theme… (Village Sweets)
Today was a special occaision and special days mean something we can all treat ourselves to in the dessert department Birthday style. I saw this recipe not long ago and I thought it was “Fantabulous”. I luvvvvvvv Ombre anything, clothes, handbags, make-up, shoes and now to my delight CAKES!! So…. after seeing this deliciously looking “Pink Ombre Swirl Cake” recipe on http://glorioustreats.blogspot.ca
I just had to try it myself. I am no pro baker, but I do like a challenge. Here is a pic of her wonderful cake in Pink (I luv pink too, and it really looks good on me, hehehe).
Isn’t it gorgeous, she is quite the master. I love how each shade swirls into the other from darker to lighter. (Check the blog out, she has wonderful and interesting things).
And here is my mine…
I know when I am looking for something really quick to eat and something that will tide me over until snacks and lunch, I will grab one of my homemade Bananny Muffins from the freezer. There is no butter or margarine used in this Recipe. They are soooo yummy right from the oven…
*Pre-Heat oven to 350 and line a muffin tin with muffin cups.
– 1 Cup Unsweetend Applesauce (you can use 1 Cup Butter or Margarine, I did not)
– 1 1/2 Cups Brown Sugar
– 4 Eggs, lightly beaten
– 2 tsp. Vanilla ( I prefer the real thing )
Method: In a large bowl add the applesauce. Next crumble in the brown sugar and mix well. Mix in the lightly beaten eggs (you can omit the egg yolks, your muffins will appear lighter in colour, however I kept them in). In a seperate bowl, measure the following ingredients.
– 5 Cups All-purpose flour ( I usually use half all-purpose and half whole wheat, but I have no more left of the whole wheat today, Oooops).
– 3 tsp. Baking Powder
– 1 tsp. Baking Soda
– 1 tsp. Salt (I did not use any salt, I do not feel it is necessary).
– 6 Small Bananas, mashed
– 1 1/2 Cups Buttermilk
– 1 Cup Wild Blueberries (optional)
– 1 Cup Dark Chocolate Chips (optional)
Method Part 2: Mix the Flour, baking powder, baking soda and salt (if you are using) in the seperate bowl and combine with a wire whisk. Add about a third of the flour mix to the wet mix (applesauce mix) and mix well. Then add about 1/2 the mashed banana to this mix and mix well. Continue in this manner, you will have more flour than banana so when the banana is gone, begin using the buttermilk and continue mixing it in the same manner, 1/3 Flour and about 1/3 buttermilk. End with the buttermilk mixing under and over. Batter should be slightly thick. This recipe is doubled, so you can always cut it in half. I like using this doubled recipe because I seperate the batter into three bowls and I add 1 cup of wild blueberries in one bowl, 1 cup of dark chocolate chips in another bowl and I keep the last bowl just plain banana muffins. This is your choice, and you can even add nuts, which I sometimes do myself. Guess it all depends on your mood! Spoon the batter into the prepared muffin tin with liners and bake in the oven for approx. 20 minutes. I turn the pan after 10 minutes so they are baked evenly. Insert a toothpick and they should come out clean, careful not to overbake as they will be dry. These muffins have no butter in them so they are more dense and make sure you cool them completely, if you don’t when you remover the paper liners the muffin will stick to them. Sometimes I do not care because they are sooooo good when you eat them right from the oven. Once they are completely cool, I label a freezer bag and in the freezer they go to enjoy any time. The plain muffins are great sliced in half and topped with 1 tsp jam or peanut butter.
This is not the healthest of healthy but I do not eat them every day people think because there is buttermilk in them it is fattening, absolutely not! in one cup of buttermilk there is 1 gram of fat. Anyhow, enjoy them they are easy to make and a quick breakfast or snack idea.