Wedding Cakes and A New Kind of Cake Ball

I have been such a bad blogger lately...new all time low?  Zero page views today!!!  While I may be a loser in the blog-osphere, I promise I'm not a loser in my day to day life.  I hardly have time to sleep!  I'm in the middle of planning a wedding, training for a marathon, shopping for a condo - and trying to focus on my full-time job (which has just decided to become insanely busy - convenient).  Slow down world!

Never fear - in between bouts of craziness, I have still found time to bake.  This recipe was crafted right on the heels of the most important wedding decision of my life - the cake.  My number one most important wedding factor (aside from the groom, whom I would like to be there) is the cake.  I was taking this element very seriously.  Immediately upon getting engaged, I booked three separate appointments - I'm actually shocked that I didn't book more tastings...knowing me!

Andrew and I had our first appointment at Fancy Cakes by Leslie in Bethesda (and we brought my bridesmaid Chelsea along for the delicious ride).  Since this was our first appointment, we didn't know what to expect.  We sat down at a large table with a baker who inquired about our design ideas.  While this was all very nice, I wanted to get down to business.  Who cares about design?  Give me my cake!

After discussion several design options (and enforcing our "no fondant" policy), we made it to THE TASTING (probably one of the only reasons I'm getting married).  I was very sad to see slivers of cake (only one of which was chocolate) that I had to share with Andrew and Chelsea - but I think my newly engaged bum was quite happy.  The conclusion of our first tasting?  The chocolate cake with chocolate ganache was the best flavor by far.  The fruit flavors were a complete waste of time (but I could have told you that before the tasting) and the red velvet was OK, but not out of this world.  We also got to sample a variety of icings - stand alone (no cake included).  Talk about a sugar-high.  We decided that if we chose Fancy Cakes, the chocolate was a definite - and we would have to try the carrot cake and pumpkin cake (which were not offered as part of the tasting) at a separate time - in order to have an acceptable second option (we want two cake flavors).

On to the second tasting - Cakes by Megan.  This was definitely a unique experience.  Cakes by Megan is a small business run from a local woman's home.  And by "local" - I consider Annandale, Virginia a stretch.  After getting lost multiple times on a Tuesday night (our patience was stretched thin), Andrew and I made it to Megan's humble home.  We sat sandwiched on her couch as she inquired about designs, timing, location, etc. - all the while we were staring at four full small cakes in front of us.  Again - can we please fast forward to the important part?  The cake!

Andrew and I got to chose the four flavors a few weeks prior to our appointment - we (more like "I") chose carrot cake, pumpkin cake, dark chocolate truffle, and chocolate with heath bar bits.  The carrot cake was so-so - my mom's is better (richer, with more carrot).  The pumpkin cake was not actually a pumpkin cake - it was a dry spice cake with pumpkin frosting.  If she had only made the actually cake using pumpkin, the dryness would not have been a factor.  The pairing should have been reversed - pumpkin cake, spiced cream cheese frosting.  Both chocolate cakes were quite good - with a slight preference for the chocolate truffle.  Moist and rich - but not enough frosting.  While Megan was the most inexpensive baker that we tried, she just wasn't up to snuff in terms of flavors and richness.  The bright side of our Annandale adventure?  Megan sent us home with all four cakes...which I promptly sent home to Andrew's house to avoid any additions to my behind.

Our (sadly, but happily) final stop on the cake tour of 2014 was even farther than Annandale - Catonsville, Maryland (near Baltimore).  These bakers are really making me work for my cake!  My coworker Amy had used SugarBakers for her wedding - and said she received rave reviews.  On a cold February afternoon, Andrew and I made the hour-long trek to Baltimore for our tasting with SugarBakers.  Our journey was worth every mile - this must be the best tasting cake at least in the DMV (DC/Maryland/Virginia).

We walked into the shop (which is like a little cottage) and had a wonderful (and friendly) cake consultation.  Then - you guessed it - my favorite part.  A huge platter of cake slices (there must have been at least 10 flavors) appeared in front of me.  Again, I wish the slivers were bigger, but my pre-wedding body was grateful.  Let me tell you - I didn't try one bad flavor!  I was in love with them all (even the fruit crap).  I looked at Andrew - and knew this was "the one."  The hard part?  Deciding what flavors...I even liked the lemon!  I feel like a traitor saying this.

We narrowed it down to our favorite four flavors - carrot cake, red velvet cake, ricotta cake, and dulce de leche.  The red velvet cake was a definite yes - it was not your ordinary red velvet.  The moist red cake had a layer of fudge icing along with every layer of cream cheese icing.  Does life get any better?  I think not.  The carrot cake was good (and seasonal for a fall wedding), but not as good as my mom's - so we decided to nix it.  I'm still torn between the ricotta cake and the dulce de leche...I may have to make this a blog or facebook vote.  The ricotta cake alternates between yellow cake and chocolate cake - with a cannoli filling (including mini chocolate chips).  The dulce de leche cake is yellow cake with a caramel buttercream.  Both amazing...although I tend to side with the chocolate option (and my guests will just have to cope that there are no options for vanilla freaks...sorry).

That was just a snippet of the past three months - busy busy busy!  At least that was fun (delicious) busy.  Speaking of cake, I happened to whip up some cake balls (more accurately "cookie balls") for Valentine's Day.  I was feeling evil and indulgent.  I bought my all-time favorite drunk food - frosted animal crackers (frozen - the way to go) and pulverized them into crumbs.  Then, I mixed the crumbs with icing and rolled them into balls.  Froze the balls and dipped them in icing.  Magical.  My favorite pink and white cookies made into truffle form...I think I gained like 5 lbs while making them (not to mention, I polished off an entire bag in one evening - no shame).

These cookies balls are incredibly easy to make - but fair warning - incredibly difficult to resist (even while baking).  I brought them to my Valentine's Day Book Club meeting as my treat for our Valentine's Day bags (we keep it old school and give out Valentine's to every member...like the kind you bought when you were 5 years old...).  The truffles received lots of love - a festive pink holiday treat!

Frosted Animal Cookie Truffles

2 bags pink and white frosted animal cookies
1-2 tubs vanilla icing (store-bought)
2 bags melting chocolate (purchased at your local craft store)

1)  Grind the animal cookies into fine crumbs.
2)  Mix the crumbs with a tub of icing - the consistency should hold together and should not be dry (gummy, but not super sticky).
3)  Roll the mixture into balls (smaller than ping pong balls - half the size).  Freeze the balls for at least three hours.
4)  Melt the chocolate.  Dip the balls in melting chocolate.  Sprinkle with decorations.

7 Types of Cake Icing for New Bakers to Try

There are many types of cake icing and each woman prefers a different one on her cake. Also, while some are quite easy to make, others will take plenty of time and practice to perfect, not to mention, it can be really intimidating for beginners as well as some of those who have been baking for a long time.

The most important thing to remember to master each of these is to not be afraid to repeatedly try and fail, until such time that you will achieve the right consistency for each. It can be a lot of fun to learn how to make a cake from scratch and you

Here are the most popular kinds of cake icing that you can use to finish your cakes.

1. Butter Cream

Butter cream is made of sifted powdered sugar, milk and superior butter. The quality of butter used will reflect on the appearance, consistency and taste of your butter cream frosting. 

Children love this type of frosting and is one of the most common types used in cake decorating and the secret is whipping up the butter at the right temperature. Also, since this type of cake icing melts easily in hot weather, the finished cake must be chilled prior to serving to prevent the butter cream frosting from losing its stiffness.

2. Whipped Cream

This type of cake icing is achieved using cold heavy whipping cream and sugar. Some would advise you to use powdered sugar but ordinary granulated sugar would work just as well. 

You can also add your preferred extract or flavoring to match your cake's flavor. This is a favorite among those who love a light and easy-to-make frosting on their cake.

3. Royal Icing

This type of cake icing dries into a hard outer shell. It is also one of the easiest to dye with edible colorings. There are two ways to make this type of frosting: using egg whites (like a meringue icing) and powdered sugar or by using meringue powder in place of egg whites. 

This type of icing is also used to "flood" or color sugar cookies by adding a bit more water to make it pourable. The baker then uses different cake decorating tools to draw features on plain biscuits or cookies.

4. Cream Cheese Frosting

Cream cheese frosting is made with part butter cream frosting and a good quality cream cheese. This type of frosting is usually perfect for carrot cakes, red velvet cakes and as a filling for doughnuts and cupcakes because of its consistency. 

It is a bit heavier to spread than most types of cake icing. Some would even put cream cheese frosting on their bread as a standalone spread!

5. Meringue

The basic ingredients for this frosting are egg whites, cold water and granulated sugar and is one of the most common types of cake icing. It is light and fluffy because air is introduced into the egg mixture to create a stiff consistency. 

Adding some butter and you'll have a combined meringue and butter cream frosting, and there are three popular varieties for this type of cake icing: French, Italian and Swiss. The difference between the Swiss and Italian Meringue frosting is the method of beating the eggs. 

Swiss meringue butter cream frosting involves whisking the egg whites au bain marie or on a hot water bath, heating them to a certain temperature and is an entirely different topic on its own. 

On the other hand, Italian meringue butter cream frosting involves adding the caramelized sugar into the meringue mixture, thereafter, adding the butter cream mixture. Ideally, you should have two separate mixing bowls to beat the two mixtures before combining them.

French meringue butter cream frosting, in contrast, does not require heating the egg whites. Essentially, it is an uncooked meringue butter cream frosting.

6. Fondant

This is a popular heavy frosting among celebration cakes because it is easy to sculpt and work out. Usually, cake decorators also frost on top of the fondant using butter cream or other types of cake icing. 

Basic fondant ingredients include gelatine, glycerine, water, icing or castor sugar (lighter than powdered sugar) and shortening. Other bakers would recommend using marshmallows in place of gelatine and glycerine.

Fondant is made by melting marshmallows (or heating the gelatine mixture) and adding the rest of the ingredients until you achieve the right consistency, which ideally, should stretch but should not tear easily. This cake icing is quite heavy and sculpting it to various shapes is possible with the use of carving and decorating tools. 

7. Chocolate Ganache

Chocolate ganache and glazing are probably the most easiest cake icings to make. Watch my video tutorial how to prepare chocolate ganache:

You can watch this video by clicking the play button above or on my YouTube channel under "How to make easy dark chocolate cake frosting recipe"

These are only some of the types of cake icing that you can use to finish your cake. However, always remember that a cake should be delicious even when eaten without the frosting. 

The finishing touches and the decor should then heighten the cake eating experience to a higher level. Also, there is no limit to what you can do with edible cake toppers for your cake decorating, so have fun while you're at it.

Monday Must Have: Find your favorite kind of CAKE!

Let's talk CAKE.

I have a theory...there are two kinds of people:

Group #1) Those who like cake, and
Group #2) those who say they don't.

I find this interesting, especially the second group who claim that they are not cake people. To them I would say that they haven't had the opportunity to taste a really GOOD cake. I've been given this reason time and time again, when meeting with clients for a wedding cake tasting during a consultation. Actually, when I hear that, I have to hold back a grin, because I know that they are soon going to change their perception and move to the first group of those that like cake. I take them on as a challenge to help them open their eyes to the wonderful world of cake; quality cake that is.

I think there are several reasons why people say they don't like cake. Their experiences have included poor quality frosting or too much frosting, dry cake, or cake made with inferior ingredients. I know that some people love boxed cake mixes, but a box mix can't compete with a cake made from scratch, using quality ingredients.

Most celebrations revolve around the cake; weddings, birthdays, baby showers, office gatherings, and holidays. We have all had some kind of cake at one time or another. And on top of that, there are many flavors of cake to choose from--white, yellow, chocolate, marbled, cherry, red velvet, lemon, orange, strawberry, carrot, and on and on. Everyone has their preferred flavors and then you could really divide the cake people into chocolate lovers and the rest. But that is another topic for another post.

What makes a cake really GOOD?

I believe that there are three key aspects that make the difference between a "just OK" kind of cake and a "WOW, this cake is AMAZING". They are: ingredients, technique and the correct ratio of a QUALITY frosting to the amount of cake layers. All three of these attributes are very important and when they are done correctly, you will have a DELICIOUS cake. If even one of these are missing, then the cake is less than excellent and just becomes another cake that isn't memorable (or at least not memorable in a good way).

Ingredients = Need to be fresh, of good quality and the amounts need to be measured accurately, so the cake will come out correctly every single time it's made.

Technique = A cake needs to be mixed using the correct method. Cake batter can be over mixed, under mixed, ingredients incorporated at the stage or at the wrong temperature--all of which can result in problems during the baking process and ultimately the final product.

Correct ratio of a QUALITY frosting to cake = More frosting is not necessarily better. The icing on the cake should compliment the cake or enhance the flavor, not take over completely. And a quality buttercream makes all the difference. Ever eat a cake with too much frosting and the taste leaves a lingering unappealing aftertaste on your tongue? You know the kind I'm talking about--this can ruin a potentially good cake. Picture a smooth, creamy buttercream that is so silky and is filled with a vanilla flavor that works with the moist cake, so that one bite is never enough. That is what GOOD cake should taste like.

I know I haven't mentioned the appearance of a cake. Yes, it should look appealing, because seeing the cake is the first of several senses we use and that first impression is important. My goal with every cake I make, is to make it beautifully delicious; which means it needs to look inviting and with that first look, you just know that the taste will match or exceed its appearance.

Back to those clients I have had over the past several years that have come in to taste wedding cake samples. I'm happy to have them come in and sit down to taste different flavors of cake to help them make a decision for their big day. I've even had the bride or the groom mention again, how although they really aren't cake people, that they just need to find something that will be suitable for their guests. I just smile and say, "It's OK if you don't eat the entire piece of cake, but just give it a try." I cut them a piece of the cake, made just hours before, and set it in front of them.

And then I watch and wait.

The bride loves cake and digs right in. The groom, tentatively cuts his with his fork and takes a small bite. I watch as a look of surprise passes over his face. He goes in for a second bite. Neither is saying anything, but I'm hearing sounds of enjoyment. And then it happens--the moment I've anticipated and enjoy every single time. The bride asks the groom, "So, what do you think?" The groom doesn't say anything, because he is on the last bite of cake and the plate is almost as clean as it was before the cake slice was laid on it. Finally, I hear "WOW, this cake was so GOOD! And I don't even like cake!"

And just like that, another non-cake person experiences a change and is open to moving up to the first group of those who like cake. I love watching this happen. It's just another perk to doing what I love and sharing it with others.

If you haven't enjoyed a really good slice of cake--keep looking. It's out there. Sometimes you have to taste many kinds of cakes from different sources, but you will find it. And if you happen to be in my area, try a Jillicious Cake--you might just become a member of group #1; those who like cake. I love a challenge.

What is your favorite kind of cake?

Valentine's Day 2011

Today I delivered the first Jillicious Desserts Wedding Cake of 2011 and also the first Valentine's Wedding Cake that I've ever created.  The clients planned a small, intimate, low-key wedding in their home and since it was on Valentine's Day, the bride said to incorporate the Valentine theme with the Chocolate Raspberry Wedding Cake she had seen on my website.

As appropriate as hearts are for this holiday, I find that there is a fine line that is often crossed from festive to tacky.  I try to stay away from the latter of the two.  I was really pleased with how this cake turned out. 

I created a double chocolate heart topper to display within the chocolate curls and raspberries.  Thanks to the pouring rain we had today here in Oregon and the lovely overcast skies, it was difficult to really show the topper in the dozens of pictures that I took.  The next picture was the first one I took and forgot to take off the flash--ironically, it shows the double chocolate hearts with the gold dust best in what was probably the worst photo I took today.

It almost has a sepia look to it, minus the washed out middle part of the cake.  But at least you get the idea of what it looked like.  I have to say, it looked better in person.

When I finished setting up the cake and decorating it, the bride exclaimed, "It is exactly how I envisioned it to look!"  That is always my favorite thing to hear, especially considering this cake was discussed through several emails and a phone call.  It's always good to be on the same page as the bride.

Happy Valentine's Day to you all!

Valentine Chocolate & Raspberry Wedding Cake Details:

• Both tiers ~ Dark Chocolate Cake w/Raspberry Filling & Vanilla Buttercream Icing
• Top tier = 6-inch  cake / bottom tier = 8-inch cake
• Dark chocolate curls & fresh raspberries
• Dark chocolate fondant heart details & decorations, w/sugar pearl accents

Catching Up & Cherry Blossom Flowers...

I can sum up my life over the past six months since my last post in one word...

WORK.

I finished up August, September, October & November with weddings--only to realize that Thanksgiving came quickly, then Christmas and now it's 2011.  Of course there are always more things going on in my life other than work, but I would have to say that the majority of my focus, time and energy has been spent on my passion and trying to figure out what the next step is for Jillicious Desserts. 

It's time to expand my business and I spent the greater part of last year (starting in March 2010) looking for the right space to open a Jillicious Desserts Bakeshop.  This has been a very long journey, and I'm still in the midst of this idea of creating a retail store front.  I'm a planner and if I had my way, I would have had my Bakeshop open last May or June, but alas, I have discovered that I don't have total control of these things.  So now that the holiday season is completed, I'm reviewing my ideas and options of what I want to do and where this should take place. 

Remember this post?  Just scroll down to the previous one in case you haven't visited my blog in the last six months (and I don't blame you, because I've totally slacked on my posts).  I find it interesting how one cake can inspire clients to use a common detail in other cakes for different occasions (you'll notice that five of these desserts have the cherry blossom flower incorporated into the design of the cake).

These are some of my favorite cakes & cupcakes that I really enjoyed creating for my clients.  And sometimes there is a story behind the cake; either my experience or a from the client.  I'll share a couple of them with you.

August 2010

Twin Boy & Girl Baby Shower Cake

Side note:  I was so excited to create this cake, but on the morning that I was decorating it, my website had been taken down without my permission by Microsoft and they also deleted my email account that had over three years of correspondence with clients.  It was so devastating to discover this horrible mishap and while decorating this cake, I just stood there and cried out of sheer frustration.  So, when I see this cake, that is the memory that comes to mind and how it was the longest two weeks till it got fixed.

Outdoor Wedding Cupcakes & Sugar Cookies
Location: Corvallis/Albany, Oregon

Outdoor Wedding Citrus Cupcakes

Location: Eugene, Oregon

Side note:  It always amazes me what a small world it is.  The client for this wedding was a sister of a friend that I knew when I lived in Palo Alto a few years ago.  I met the bride when she came out to Oregon for her wedding consultation and we made all the plans at that time.  She flew in from Washington D.C.--word of mouth is truly a great advertising tool.

September 2010

Yin-Yang Birthday Cake

1st Year Camouflage Anniversary Cake

Side note:  This anniversary cake was for a couple who's wedding cake I had made the previous year.  The client wanted to surprise her husband for their 1st year anniversary with this camouflage cake that she was bringing on a hunting trip that he was looking forward to.  I hadn't ever thought to make a cake like this before and I'm glad that she had suggested it--because I think it turned out better than I had imagined.

October 2010

8-year old girl's Flower Birthday Cake

Side note:  This little girl was so sweet and wanted a cake that was wedding-like.  When I delivered it to her home, she answered the door and her eyes lighted up when she saw her birthday cake.  I love it when I get to see a genuinely happy reaction like that.

November 2010

Under-the-Sea Theme Birthday Cupcakes

Side note:  This client had sent me a picture of her idea of what she wanted for the cupcake decorations.  While making these fondant animals, the time just flew by--this type of thing is so relaxing and I was pleased at how they turned out; especially this little guy--the blue octopus.

January 2011

80th Birthday Cherry Blossom Cake

Side note:  January is typically a slow month for a dessert business, as everyone has had their fill of holiday treats and all the diets have begun.  So, it's always nice to design a birthday cake with all the features the client asked for; down to the colors, the simplicity of design and the cherry blossom theme.  I hope the lady that was celebrating her 80th birthday enjoyed it too.

I know that many blogs have shared their new year's resolutions at this time of year, and though I too, have jotted down a few things I'd like to accomplish, I think I will keep the future possibilities wide open for now and share with you as things happen in my life and business.  I'm off to California this week and I'll see you again soon, fellow bloggers and readers. 

It's good to be back.  I've missed you.

Surprise Birthday Gift Cake (And Yes, A Little More Purple...)

I LOVE creating cakes that will be a BIG surprise for the recipient.

Yesterday I made this cake for a client, who lives out-of-state and she wanted to surprise her twin daughters, one of whom I'm friends with and she lives in this area (her sister was in town visiting).  She told me what kind of cake she wanted and that she wanted it to have a fondant bow on it.  The rest she left up to me to decide how to decorate it. 

Since it was a White-Lemon Sunshine Cake, I thought that the purple would be a great contrasting color to the yellow.  And since we know from this post, that purple is the trend for fancy cakes, it just seemed like the right choice to make.  I really wanted this cake to have some elegant and special details for the decorations, so fondant flowers was the perfect way to decorate this surprise gift cake.

I was really happy with the end result! I also realized that I may need to do more cakes with fondant flowers, because they add a touch of elegance and I really enjoy making them--it's so relaxing (let me clarify, relaxing when you've planned ahead, not so much when you have hundreds to make the night before an event), but in this case, it really was relaxing to sit and be creative for a little while. 

It was so exciting to deliver this cake and see the looks of surprise and joy on both of their faces when I explained that this was a gift from their mother.  It was a good GREAT day.

Happy (early) Birthday Jakobi & Korbi!!

Surprise Gift Cake Details:

created by Jillicious Desserts

• White-Lemon Sunshine Cake w/Lemon Filling & Lemon-Vanilla Buttercream Icing
• 6-inch square
• Dark purple fondant bow & ribbon w/three shades of yellow fondant flowers

Monday Must Have: Bob's Red Mill Products & A Quinoa Salad Recipe

A few weeks ago I had the AWESOME opportunity to visit the Bob's Red Mill World Headquarters to take a tour of the mill and then do some SERIOUS shopping at the Bob's Red Mill Whole Grain Store--and believe me when I say, it was like being in a whole grain heaven!

Bob's Red Mill is located in Milwaukie (Portland), Oregon and it just happens to be only 1 hour and 40 minutes drive from where I live.  The first stop was at the Bob's Red Mill World Headquarters where they offer a FREE tour of the manufacturing facility at 10:00 am; Monday through Friday.   The tour lasts about an hour, although ours went a bit longer, since many people that were on the tour asked some really good questions and shared their experiences using Bob's Red Mill products.  I wish I would have thought to bring a camera, but I'll at least explain a little about what we learned from the tour.

Our tour guide told us about the history of how Bob's Red Mill started and explained about the millstones that are used to grind the wheat into flour.  They use these HUGE quartz millstones to grind the wheat, just like they did even as far back as the early Roman days. 

One of my favorite tidbits of information shared, was while we were looking through the window into one of the rooms with the millstone machinery.  The guide explained how the wheat would pour through a shaker at the top and then it would pass into a tray where it would slow the amount of grain moving down into the center of the millstone to be ground.  This part of the process is fairly noisy and the millers compared this "chatter" sound to that of a damsel; a young girl that would chatter on and on noisily.  No matter where the miller would be in the mill, if the grain ran out, it would become quiet and immediately the miller would run to fill the hopper again, because the "damsel was in distress"--meaning if it ran empty, then the millstones would grind against the other and dull the millstone.  Thus, the original meaning of the term "damsel in distress."

One of the most impressive parts of seeing the manufacturing facility was how CLEAN it was.  They are constantly sweeping up flour particles off the flour and you could see how well they took care of the machinery during every step of the process.  Just seeing this first hand, made me want to continue buying Bob's Red Mill products and knowing that everything produced was done in such a well maintained environment.  We even met Bob, who stopped by during the tour and he seemed like a genuinely nice man.

But the very best information we heard, was learning more about how Bob gave the company to his employees on February 15th, 2010, the day of his 81st birthday.  I just love the philosophy of this company and how they are staying true to how it started and keeping it away from the big corporate companies that usually take over and change the quality of how things are done.  Read more about this wonderful gift on the press release from Bob's Red Mill. 

[photo credit from Bob's Red Mill]

After a really interesting and informative tour, we drove to the Bob's Red Mill Whole Grain Store and had lunch in the restaurant. They serve breakfast all day, but we decided to have a sandwich from their lunch menu, which was very tasty. 

And then the shopping began.  Here are a couple of pictures that give you an idea of all the many wonderful grain, flour, wheat and oat products they carried and what we purchased and took home. 

[pictured above: steel cut oats, quinoa, bulgur, buckwheat groats, buttermilk powder, short grain brown rice, wild rice, whole grain oat groats, flaxseed, polenta, fine grind cornmeal and coarse grind cornmeal.]

The products that you see in the jars were from the bulk food section of the store, because the bulk section was less expensive then buying everything in the pre-packaged bags--but as you can see, we bought some of those as well.

[pictured above: white pastry flour, coconut flour, corn flour, baking soda, baking powder, poppy seeds. shredded coconut and flaked coconut. *not pictured; 25 lb. bag of thick rolled oats.]

Although all of this post is most definitely a Monday Must Have (all of Bob's Red Mill products are fantastic), I do want to highlight one grain in particular today; QUINOA.

"Quinoa [pronounced KEEN-wah] is a nutty and delicious grain that can be used in everything from salad to soups and stews--is packed with lysine, one of the essential amino acids not found in wheat.  It also has many B vitamins, vitamin E, iron, and enough calcium in a serving to equal a quart of milk.  This little gem of a grain is arguably the most nutritious of all, with as much as 22 percent protein, making it a spectacular addition to any diet.  Quinoa also supplies a complete protein--it includes all nine essential amino acids".  ~ Bob's Red Mill Baking Book, pg. 28

[a closer look at quinoa]

I love quinoa and one of the reasons I think Bob's Red Mill Whole Grain Organic Quinoa is so great is that they have already "rinsed the quinoa thoroughly and air dried it to remove the naturally occurring bitter saponins, so it can be used without rinsing" (Bob's Red Mill Organic Whole Grain Quinoa package).  This step saves so much time in preparing quinoa to be used in salads or whatever you want to make.  So today, my Mom and I collaborated and made a Yummy Quinoa Salad, which I'm sharing with you.

Yummy Quinoa Salad

created by Jill & Luana (Jill's Mom)

Salad:

1 cup quiona (before cooking)

15 oz. can of corn

15 oz. can of black beans

15 oz. can of garbanzo beans

2 small zucchinis

1 medium tomato

Dressing:

1 1/2 Tbsp. red wine vinegar

3 Tbsp. Paul Newman's Low-fat Sesame Ginger Dressing

Zest & juice of a lime

zest of a lemon

2 cloves minced garlic

2 tsp. sugar

2 Tbsp. olive oil

1 Tbsp. balsamic vinegar

2 tsp. dried minced onion

1 fresh sprig of lemon basil

7 drops of Tabasco sauce

1/4 tsp. salt

1/4 tsp. pepper

Directions:

1)  Prepare quinoa according to the directions on the Bob's Red Mill package (2 cups of water to 1 cup quiona).  After the quinoa is cooked, set aside and prepare the rest of the ingredients.

2)  Drain the corn, black beans and garbanzo beans and rinse well in colander; set aside.  Cut zucchini and tomato into small 1/2-inch pieces; set aside.

3) To make the quinoa dressing, combine all ingredients and stir well; set aside.  *You may adjust any of the ingredients to taste, if needed.

4)  Fold corn, black beans, garbanzo beans, tomato and zucchini into the cooked and slightly cooled quinoa.  When thoroughly mixed, stir in half of the dressing.   Once the first half of the dressing is incorporated, stir in the remaining half gently until mixed.

5)  Refrigerate for at least 1 1/2 hours, then serve. 

This Yummy Quinoa Salad is perfect as a side dish to any summer menu or even a meal on it's own.  It's my new favorite summer salad!

Happy Summer Monday!

Three Purple Wedding Cakes

This past weekend, I created my third purple-themed wedding cake in a row.  I always find it interesting when brides who don't know each other pick a couple of features that on paper sound the same, but when the wedding cake is created, how different they all can be.  Purple was one of the common threads of each wedding cake and also, each bride wanted sugar pearls in the shape of flowers on each of their cakes, using the main color of purple with their respective other color choices. 

Since this was the most recent wedding cake, I'll start with this one and work back to June with the other purple wedding cakes.

Wedding Cake #3

Silver & Purple Wedding Cake

Saturday, July 17th, 2010

Outdoor Wedding in Nashville/Summit, Oregon

The cake topper was the bride and grooms first name initials.  I love the simplicity of the topper and by having the flowers on the bottom tier, it allowed the topper to have the focus on the top tier.

A few close-up shots of the cake details with the silver and purple sugar pearls and flowers...(I just love how smooth the fondant looks on this cake!)

Silver & Purple Wedding Cake Details:

Top tier [8-inch round]:  Coconut-Macadamia Nut Hawaiian Cake w/Coconut Buttercream Filling

Bottom tier [12-inch round]:  Classic White-Vanilla Cake w/Raspberry Filling

Decorations:  White Fondant Icing w/sugar pearl details, royal icing piping and fresh flowers.

*Serves = 80 guests

Wedding Cake #2

This next wedding cake was also a two-tiered, purple themed cake.  Of the three wedding cakes, this was the only buttercream frosted cake.  Both types of icing (fondant & buttercream) create different looks, even though both have a smooth texture on the cake. 

Romantic Purple Floral Wedding Cake

Saturday, June 26th, 2010

Beazell Memorial Forest - Kings Valley, Oregon

The two main colors of this wedding was dark purple and forest green--the accent colors on the cake.  There were several varieties of flowers that were used for the decorations on this cake, and the varying shades of purple, give this wedding cake a more romantic look.

The piping around the base gives a nice ruffled look, which goes so well with the overall romantic theme of this cake.

Romantic Purple Floral Wedding Cake Details:

Both the top tier [6-inch round] and the bottom tier [10-inch round] had the same flavors; Carrot Cake w/White Chocolate Cream Cheese Filling & Vanilla Buttercream Icing.

*Serves = 50 guests

Wedding Cake #1

Here is the first cake that started the purple wedding cake theme for the summer; the Royal Purple Flower Wedding Cake.

Royal Purple Flower Wedding Cake

Saturday, June 19th, 2010

Beazell Memorial Forest - Kings Valley, Oregon

The accent color to the royal purple was lime green and since it was used in small amounts, it didn't compete with the purple, but rather enhanced it as a bright accent color.

The cake was decorated with fresh-cut local flowers in varying hues of royal purple and tied all the decorations together.

Royal Purple Flower Wedding Cake Details:

Top tier [6-inch round]:  Dark Chocolate Cake w/Caramel Buttercream Filling

Middle tier [9-inch round]:  Classic White-Vanilla Cake w/Raspberry Filling

Bottom tier [12-inch round]:  Dark Chocolate-Chocolate Chip Cake w/White Chocolate Cream Cheese Filling

*Serves = 100 guests

As you can see, although all three wedding cakes had the color purple in common, all three were very different and were created special for each bride on her wedding day. 

Congratulations to all three couples!