Friday, September 7, 2012

Baby Shower Invitations (blank)

 Some more baby shower invitation designs that I have done recently.

click here to purchase the 'Baby Baby' Baby Shower Invitations 
click here to purchase the Baby Banner Baby Shower Invitations

click here to purchase the Baby Mobile Baby Shower Invitations

click here to purchase the Baby Clothes Baby Shower Invitations

White Chocolate Mud Cake: U.S. version

White Chocolate Mud Cake with Buttercream Frosting that I made for a baby shower

This was a recipe taken from another blogger but I converted all the ingredients measurements so that I wouldn't have to every time I make this.

10.5 oz white chocolate
7 oz (14tbs) salted butter
1 cup milk
3/4 cup caster sugar (or grate up regular sugar in a coffee grinder)
2 teaspoons vanilla extract
2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)
2/3 cup self-raising flour
1 cup plain flour

-Preheat oven to 325 degrees.
-Grease a 9-inch round cake pan (or two six-inch round as shown in the pictures) and line the base of the pan with parchment paper. Click here for tips on how to line a round cake pan.
-Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. 
-Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. 
-Allow mixture to cool at room temperature for 15 minutes.
-Add vanilla and eggs to chocolate mixture and stir until well combined. ©
-Stir flours together in a large bowl. 

-Add one cup of chocolate mixture to the flour and stir until a smooth paste forms. Repeat with another cup of the chocolate mixture.
-Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
-Pour mixture into prepared pan.
-Bake for about 1 hour 10 minutes to 1 hour 20 minutes (or less if using two six inch rounds) When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.
-Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.
-The cooled cake can be iced or stored and then iced on the day of serving.
-Store cake in an airtight container in the refrigerator and bring to room temperature before serving. The cake is suitable to freeze iced or uniced.

Wednesday, September 5, 2012

Buttercream Frosting

A Recipe of my mother's that I have used on many a birthday cake.

5 Tbs flour

1 Cup milk

Mix together and cook on low heat in saucepan until it thickens into a paste (stirring constantly).  When it forms a ball when stirring then remove from heat and cool.

Beat together til creamy:      

1 Cup sugar      
1 Cup butter      
1 tsp vanilla

Add flour mix to butter mix after it’s completely cooled – Whip together