Cookies, Cupcakes, and Cardio

Wilton Cake Courses- Week One, Class One

January 26, 2011 by Jenn

I signed up three cake classes that are being offered by Cranbrook’s Parks and Recreation group.

The first course (Class One) is teaching basic decorating skills.

Our job this week was to come back to my Wednesday night class with a baked cake, iced with Wilton Icing, and extra cup of Icing to learn how to pipe flowers etc. I decided that since I know what a cake is (that was seriously one of the steps of the first class), I would teach myself how to do something . . . and I double “torted” the cake. Basically that just means that I cut my 10″ cake into three layers.

Step One: Lemon Raspberry Torte Cake

I used a cake leveller and this step was crazy simple! You just change the height of your leveller and you come out with a smooth, even cake layer!

I put a layer of Raspberry Icing on the bottom layer, as this is what I had left over from the Giant Cupcake from yesterday. I didn’t need to put a layer of icing around the outside as this raspberry icing is very thick….so thick I couldn’t spread it without the cake crumbling underneath it.

For the next layer, I used a lemon spread. As this lemon spread was thinner than the raspberry icing, so I was worried about it spilling out of the sides, so I used the thicker raspberry icing to edge the cake. Yup, it’s messy! That stuff was THICK!

Torted cake!

All it needs now is the base coat, and it’s ready for Wednesday’s class.

Filed Under: Cakes Tagged With: cake, lemon, raspberry, torte, wilton cake class

Week 4? Endorphins!

January 25, 2011 by Jenn

Is this week 4? Aren’t I supposed to be keeping track of these things?

I honestly hit a bump in the workout schedule last week . . . I was overly tired. Like so tired, that one day at school, I had to go to the staff lounge and lay down on the *clean couch. * I’ve been at this school for 4 years now, and I’ve never seen anyone clean it. I still taught spinning for my 6:00am Wednesday class, but I just wasn’t feeling IT last week.

Paul and I went out for a couple of hikes on the weekend and after he had dragged me kicking and screaming out the door (all I felt like doing was sleeping) I felt so much better. Fresh air, sunshine, Paul time, Ruby time.

I had a terrible day today.

I’m not trying to be a Debbie Downer, I am getting to a point here. Stick with it if you can!

All day at school it seemed my kids had forgotten everything, and I was starting over at square one. When I got home from school, I tried to hurry and bake Angel Food Cookies for a party that I am hosting tomorrow night, ended up under baking all of them . . . except seven. I sure hope only seven people show up tomorrow!

I have time and time again learned DO NOT BAKE IN A RUSH! Why did I not listen to my own advice today?

THEN (because I’m not done yet), I went down to the gym to teach a class that I was subbing for, and the regular instructor was there. So basically we had to play rock, paper, scissors to see who would get the class. It obviously isn’t a big deal, but you know when you’re just having one of THOSE days that it seems like such a bigger deal. Anyway, my coworker let me teach the class, since my name was on the schedule, even though it was his regular timeslot. Thanks 🙂

Here is where the day got GREAT. I taught a fabulous class, worked myself and everybody hard. The class was full, 14 bikes were taken and as an instructor it is so much fun to teach to a big group. I got to feed off of their energy . . . and as they peddled along, cranking their tensions, changing their speeds, I felt the stressors of the day fade away.

That is the best ENDORPHIN there is. A fresh, clean start. Feels. Oh. So. Good.

So that was the spin class, I’ll post the play list later in the week.

Week Four (weight increase)

I took the Reverse Drop Sets out this week, and I traded them in for 3 sets of 12 reps for all moves.

Lower Body

Quadriceps – Squats with stability ball again the wall

This week I am using 3 different squat positions

Regular

(feet shoulder width apart)

Pilé

(feet shoulder width apart, toes pointed out at 90 degrees)

Knees and Feet Together

(one tight line from your feet to your hips)

Hamstrings- Leg Curls with the Stability Ball

Lay on your back, place heels up on the ball, lift bum off the ground and pull heels and ball toward you bum.

Reverse Leg Curl (works butt and back)

Laying prone (on your stomach, arms crossed in front of you) with stability ball between your lower legs, squeeze the ball and curl up towards your butt. Hold for 2 counts, and lower back to the floor. For an extra challenge, lift hips off the ground during the 2 count hold. Another extension of this activity is to hold the ball above your butt and squeeze the ball with your legs 4 times before lowering it back to the ground.

Calves – Calf Raises on Step

This move, I did 3 sets of 25.

So if you read my Debbie Downer note to start the post, I hope you were able to see what a difference a simple workout can do for your mental health. Obviously working out provides you with a physical change, but what we sometimes forget is how great it can be for us mentally.

Do you have days like these? What do you do about it? I’d love to hear from you.

Filed Under: Cardio, Weights Tagged With: endorphins, lower body exercises, weight training

Giant Filled Birthday Cupcake

January 23, 2011 by Jenn

Homemade Funfetti Giant Cupcake, filled with Raspberry and Raspberry Cream Icing

. . . . wow that’s a mouthful! Perhaps I should start working on naming my creations 🙂

My cake that I got asked to do this week, is my favourite shape to bake. I think it’s because it turns out so cute, and who wouldn’t LOVE a GIANT cupcake.

This was for a 7 year old Lauren’s birthday, and it was pretty much bigger than her head! Her request was “Funfetti, with raspberry cream icing, and some blue”. Uh, it’s sort of hard to tint bright pink naturally coloured icing blue, so I had to improvise.

I also made it more exciting for me, since the only flavour of cake I have made in the last week was funfetti (funfetti recipe here) and I filled the centre of the cupcake with raspberry jam. Mmmmmm, it looked so good. I LOVE how colourful the confetti makes the batter. Before you start icing, remember to level the tops of the two cake pieces as they come out slightly rounded from the pan.

To make the “wrapper” I used chocolate icing and tip # 31. It is pretty much essential that you decorate the bottom of the cupcake first, as the top will get in the way if you put it on first. I iced from the bottom, up to the top.

Here, I added rosettes in between crevices . . . just to add interest (not that you aren’t on the edge of your seat when you look at one of my creations). At this point, fill the top over with icing, and place the lid of the cupcake on top, being careful to line up the sides.

I iced the top with Raspberry Buttercream (recipe here), using tip 1M. You want a stiff icing to keep its shape. Go easy on the liquid. If you are following my recipe, I omitted all of the milk.

And how did I incorporate the request for blue . . . on a pink cake? I went with marshmallow flowers! I was intending to use fondant cut outs, but making flowers from marshmallows is something that I’ve been wanting to try for a while. I didn’t have any small ones (which I recommend that you use), so I made them with large. Cut the marshmallows with clean scissors, and dip into blue sprinkles. I let mine dry overnight, in order for them to stay together on the cake.

I love making this cake! There are so many possibilities of ways to decorate a giant cupcake. Despite my own skepticism and doubt on being able to pull off the blue flowers, I think it turned out well.

Candles are little bit much for my decorating style, but when you’re 7, it’s all about the candles. Happy birthday, Lauren!

What is your favourite shape cake to bake? I’d love to hear from you.

Filed Under: Cupcakes Tagged With: birthday, giant cupcake, marshmallow flowers, raspberry cream icing

Fortunate Friday

January 22, 2011 by Jenn

Today my parents left to head to Minneapolis to see their new Granddaughter. I am incredibly happy for their happiness.

I don’t think my mom has ever been this happy!

And my dad too of course, but he’s a man. They don’t show those emotions 😉

I hope that the family, minus me, has a great time together.

I’m at home (had to move into my parents to look after that Pug of mine), looking after Grandma (real, 96 year old Grandma, not 63 year old Grandma). I have a very busy week ahead: teaching spinning, hosting a party on a school night (**gasp**), and my cake classes on Wednesday and Thursday, and Thursday night, I’m off to Vancouver! Oh how I love thee, Vancouver!

I’m fortunate that my family’s happiness is surrounding baby Elsa.

I’m fortunate that my parents are able to be a part of my baby brother’s first weeks of parenting. I imagine that as a parent, it would be pretty amazing to see your child, have a child.

I have to stop. I’m getting teary.

I’m fortunate to have such a great family.

Here’s one that’s not emotional: I am fortunate that when I lent out my cupcake currier, I got it back! On time! Thank you for restoring my faith in people.

What are YOU fortunate for?

Filed Under: Fortunate Fridays

Cupcake Personality Test

January 21, 2011 by Jenn

My Result: Vanilla

on quiz: What Is Your Cupcake Personality?

Charming, sociable and diplomatic, you value friendship and display a warm, optimistic and enthusiastic approach.

Vanilla cupcakes embody a timeless quality and are sure to please anyone, as they are characterized by sheer sweetness and a highly adaptable nature: from vanilla buttercream icing in a myriad of eye-catching, sunny colors, to subtle pastels, to rich chocolate frosting, and elaborated, sprinkled varieties, decorated with romantic patterns or inscriptions.

You are a skilled communicator and you easily express your unique traits—whether fun-loving, traditional or romantic, just as vanilla cupcakes can transform to cater to any occasion.

Quiz Maker

Take this quiz & get your result

What Is Your Cupcake Personality? » fun quizzes

All I have to say is Vanilla? Seriously? I never saw that coming! Take the test and let me know what you get…I’m curious what other answers are out there. Obviously, I have too much time on my hands tonight.

Filed Under: Randomness

Sinless Savoury Snacks

January 19, 2011 by Jenn

What is it about the act of eating that keeps me mesmerized? Sometimes, I think I’m simply eating to work out my elbow and forearm. Hand to mouth. Hand to mouth.

Foods that can satisfy hand to mouth obsession are: grapes (red, green or black), popcorn, M&M’s, popcorn, Reece’s Pieces, popcorn. Is there really only one thing healthy in that list?

I’ve been thinking of healthier ways to work out my forearm with these savoury snacks. They are simple, quick and satisfying.

When I say quick, I mean as quick as your oven can cook . . . if your oven is functioning properly . . . mine wasn’t getting up to temperature so something that should have taken about 20 minutes, took WAY LONGER.

Garlic Roasted Garbanzo Beans

What you will need:

1 can garbanzo beans

1 tsp garlic powder

1 tsp dill

1 tsp chili powder

cayenne pepper (as desired)

salt (as desired)

Here is the pictorial:

One can of beans.

Add in the chili.

And the garlic powder.

Add the dill, cayenne and salt.

Mix all together . . . head to the oven and bake for around 20-30 minutes. If you want crispy beans, leave in for at least 30 minutes.

Like I said before, my oven was not getting up to temperature, and I had it at 425 F for around 40 minutes and they STILL weren’t up to my crunch desired level.

Whole Wheat Tortilla Chips

All you need:

1-4 Whole wheat tortillas

2 tbsp Olive Oil

1 tsp Garlic

Salt (as desired)

Mix olive oil, garlic in a small bowl. With a barbecue brush, coat whole tortilla with oil mixture. Tear into chip sized pieces. Put onto lined baking tray, and sprinkle with salt. Bake at 350 F for about 20 minutes, or until golden brown.

Serve with salsa , guacamole, or your favourite dip!

What is your favourite hand to mouth snack?

Filed Under: Other Baked Goodies Tagged With: garbanzo beans, whole wheat, whole wheat tortilla chips

Birthday Princess Cupcakes

January 19, 2011 by Jenn

Hasn’t every girl dreamed that she would one day be a princess?

This week, I had the pleasure of opening up my fondant again to jump head first into the land of fairy tales! Princess, princes, magic wands, castles, and magic. What more could a four year old girl want for her fourth birthday? It was up to me to make it happen (boy, does that ever make me sound important). When I actually realized what I had signed on for, a little panic ripped through me . . . not going to lie about that one! After hours of searching Flickr (check out CCC profile out here), I finally had enough inspiration to get started.

The birthday girl requested Funfetti with Raspberry Cream Icing . . . mmmm . . . too bad one wasn’t for me 🙁

Here is the recipe for the Homemade Funfetti.

I used a different type of sprinkles for these cupcakes than I did in the original recipe that I made. I would stick with the long oblong sprinkles, over these small little ball sprinkles, as these ones coloured the batter. Also, I think they might have made the cupcake a little bit crunchier than necessary . . . I’ll have to ask the birthday girl to figure that one out!

The princess' age

I got started in the morning, working with the fondant shapes that I wanted for this design.

The princess' castles

The princess' wands

No princess is complete with out her crown!

The princess' crowns

Like my improvising with the spice bottles? Can you tell that I’m new and don’t have all the tools yet? Thank goodness I’m resourceful. I needed something to shape the crown. If you’re a fondant expert, please let me know how you’re REALLY supposed to do this!

On to the icing . . .

Raspberry Cream Icing

1/2 cup of butter

1/2 cup of raspberries (fresh or frozen) If using frozen, make sure they are thawed.

4 cups of icing sugar

1 tsp of vanilla

1-2 tbsp milk (if needed)

Cream butter and raspberries in a stand mixture. Add one cup of icing at a time. Mixing in-between cup additions. Add vanilla, and mix. If the icing is too thick at this point, add one to two tablespoons of milk to thin.

Time to add the fondant! Abracadabra!

Filed Under: Cupcakes Tagged With: birthday, cupcakes, girls birthday, princess, princess cupcakes, raspberry, raspberry cream icing

Shopping = Happy

January 18, 2011 by Jenn

Here is some math that I know to be true.

Winners + Cooking section = Happy Jenn

I love the Winners cooking/baking/housewares sections. I have said this before, but I’m going to say it again . . . thank goodness for Winners! It’s a new store everyday!

Informercial Over.

Here’s what I managed to pick up today . . . to equal happiness.

I found myself the cupcake stand I have been searching for . . . COLLAPSIBLE 4 Tier Decorating Stand by Wilton. Finally! I’ve been searching for something that will store easily. Space is at a premium here in my loft, and I’m slowing beginning to look like a hoarder.

Of all things bakery.

I also scored those beautiful aubergine nesting bowls.

I know you’re dying to hear about those measuring spoons! Aren’t they the cutest, and most perfect measuring spoons that you have ever seen? They were a present from my brother and sister in law . . . thanks Leslee and Steve. I can’t wait to use them!