I need to brag on my middle niece Laura. She has a pretty stressful job so, as a hobby, she has begun to make and decorate cakes. Laura has always been artistic and her cakes are becoming works of art. She uses all kinds of things in her cakes: Modeling chocolate, fondant, chocolate-covered spaghetti, molded cake pops, etc. On this cake, everything is technically edible except for the fishing line. The smaller cake is a smash cake for the one-year old. Laura makes her cakes for friends and family. Like I said above, her job is stressful and she is busy, but finds cakes personally therapeutic. But she has gotten really good! Plus, this was so cute, I had to share!
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Yes it was! I like your method!beth, was this a Cleo Coyle recipe? I've made her ricotta cupcakes but didn't frost them. Instead, leaving them plain let me call them muffins and made them just fine for breakfast.
Do you use lemon zest in these? I love the flavor it adds to baked goods.For some time, SO has been using a boxed mix to make lemon poppy seed muffins. I offered several times to provide her with a recipe to make them without poppy seeds but she demurred. Well, we haven't been able to find that mix for a while so SO relented. I found a recipe for lemon sour cream muffins online and she made it. It as just OK. I did some research and developed a recipe based on several I found online.
We made that recipe today. It came out pretty good. We split one for a taste test and we liked it. Texture was excellent. We agreed a slightly stronger lemon flavor was desired. We made 9 big muffins. Will probably downsize to 10 muffins.
Forgot to mention she sprinkled decorating sugar crystals on top.
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Yes, zest, juice and extract.Do you use lemon zest in these? I love the flavor it adds to baked goods.
They look and sound wonderful. Have posted the revised recipe?For some time, SO has been using a boxed mix to make lemon poppy seed muffins. I offered several times to provide her with a recipe to make them without poppy seeds but she demurred. Well, we haven't been able to find that mix for a while so SO relented. I found a recipe for lemon sour cream muffins online and she made it. It as just OK. I did some research and developed a recipe based on several I found online.
We made that recipe today. It came out pretty good. We split one for a taste test and we liked it. Texture was excellent. We agreed a slightly stronger lemon flavor was desired. We made 9 big muffins. Will probably downsize to 10 muffins.
Forgot to mention she sprinkled decorating sugar crystals on top.
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Thank you. I want to change the recipe again and make another batch. If that batch turns out to my satisfaction, I'll post it.They look and sound wonderful. Have posted the revised recipe?
I like how you have so many bananas in the recipe and then you increase the nuts. In a wholesome way, if you can increase the volume of the whole food (bananas, nuts), you've got such a nutritional power house in the loaf.I baked a loaf of banana bread today, since I had 4 very ripe bananas. I haven't cut it yet, but oh, that aroma! I'm sure I won't be disappointed.
2 lb loaf of banana bread, using 4 ripe bananas. by pepperhead212, on Flickr
Here's the recipe I used, with the only changes I made being using half WW flour, and using a cup of walnuts, instead of 3/4 c, and toasted them lightly - something I almost always do, for nuts when baking.
American Bakery Style Banana Nut Bread – Kannamma Cooks
www.kannammacooks.com