Elegant White Cake with Swiss Meringue Buttercream

Posted on February 19, 2012 by Sandra

Before I get to the ins and outs of this cake I want to thank Ramona from Curry and Comfort for sharing the Inspirational Blog Award with me. Thank you again for thinking of me and putting me in such good company.

This is the second time I’ve made this cake. It was one I found while on my search for the ultimate white chocolate cake. By the way, I’m still looking. The flavor of this one is definitely on point, but the texture isn’t as light as I’d like it to be. Since I started baking from scratch I’ve found that chocolate and yellow cakes tend to be the moistest. Could it be the lack of egg yolks in white cakes that leave them a bit dry?

Modifications – 1 cup whipping cream instead of milk, 2 oz finely chopped white chocolate and vanilla instead of almond flavoring. I also changed the mixing method by adding all dry ingredients together. Added 1/3 flour of the flour to creamed butter, sugar, eggs and vanilla. Next I added the melted white chocolate, and finished by alternating wet and dry ingredients.

Elegant White Cake – Adapted from Food.com
8 TBS butter, softened (1 stick)
½ cup shortening
1 TBS baking powder
1 ¾ cups superfine sugar
2 oz finely chopped white chocolate, melted and cooled to room temp
¾ tsp salt
2 tsp vanilla
1 tsp almond extract
5 large egg whites
2 ¾ cups cake flour, sifted
1 whipping cream
1 cup butter, softened

Preheat oven to 350°F Grease and flour 2 8-inch pans OR butter and line with parchment paper. Sift together the flout baking powder and salt in a medium size bowl and set aside. In a large mixing bowl, cream together the butter, shortening, until light and fluffy. Add the egg whites to the butter mixture one at a time, beating well after each addition. Then add in the melted and cooled white chocolate. Stir 1/3 of the dry ingredients into the creamed mixture, then half the whipping cream. Repeat process, ending with dry ingredients. Be sure to scrape the sides of the bowl down after each addition. Pour the batter into the prepared pans. Bake for about 23 minutes, or until cake tests done. It was 35 minutes for mine. Cool completely in pans on wire racks. Fill and frost as desired.

I frosted the cake with Swiss Meringue Buttercream and this was my maiden voyage with it. I found the recipe at Annies Eats . In the past I’d been hesitant about making it because I thought it was a long drawn out process, and it was. The most tedious part was whisking the egg whites and sugar over simmering water. Waiting for the mixture to reach 160° took forever! Forever meaning about 20 minutes. I used an old fashioned double boiler and the next time I’m going with a bowl over the water to see if that cuts down on the time.

Swiss Meringue Buttercream is much lighter in texture than a traditional butter cream and it calls for granulated sugar, not powdered. The recipe I used contains a whopping one pound of butter. Yikes, where’s my cholesterol medicine! It pipes like a dream and I can see why so many bakers love it’s consistency. In all honesty I must say that although I love the texture and the fact that it’s not sickening sweet, it was a tad greasy. Given all the butter in it I guess that was too be expected. I will try some other recipes to see if there is a difference. If any of you lovely foodies out there have any suggestions please let me know. And again, thank you for buzzing my Valentine’s dessert table into the Top 9!

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Sweets For My Sweets

Posted on February 15, 2012 by Sandra

Valentine’s Day is a double celebration in my home. It’s also our second oldest son’s birthday, and he was one of the greatest gifts ever. Way better than chocolates and flowers. It’s been so long since we’ve had a chance to celebrate with him The military has taken him to so many corners of the world. Thankfully he’s in Atlanta safe and sound. So, here we go with another dessert table.

I used printables from Glitter.com for all the tags and toppers. Vintage inspired, and cupcake scrapbook paper was used for the book coverings and labels for the bottles. Cupcake wrapping paper was used for the Styrofoam block stand for the cookie pops and the fans at the back of the table. I used pearl buttons for the center of the fans. A simple Valentine’s card was perfect for the silver frame. The table was covered first with a white linen cloth and then overlaid with a pink round one that I found at the thrift store. Dainty rose motif plates, silver dessert forks and super soft pick paper napkins were used for serving.

I made a White Chocolate Cake and covered it with Swiss Meringue Buttercream. This is the first time making Swiss Meringue and I am hooked. It took forever to make it but it was worth every minute. The pink plate it sits on looks kind of vintage and it’s another treasure from my mom.

Cookies rule on this table. The cookie pops are Oatmeal Chocolate Chip from Samara’s Baby Cakes. I dipped the tops in chocolate and gave them a dusting with pink sugar. The heart shaped sugar cookies are a sweet/salty combo and I used the flood method to ice them. Simple dots and some pink pearls finish them off. They’re sitting on vintage paper covered books that I swiped from my dining room tablescape.

I kind of like dressing up store bought goodies and that’s what I did with the chocolate marshmallow cookies. They were already covered in chocolate and I drizzled them with white candy melts and pink and red sugar. The tall stand is keeper to some Little Debbie Snack Cakes, gotta love her whoever she is! Mini marshmallows and strawberry heart shaped marshmallows fill up two cylindrical vases flanking the tall stand.


I borrowed the conversation heart candy from my romantic tablescape and added them to the buffet. Leftover cake batter means truffles. They were dipped in light cocoa candy melts with conversation hearts tucked around them.


It’s been eons since I’ve had cream soda so I decided to try the Jones Soda brand. The Mr. and I may have to arm wrestle for these. I found the straws at the Dollar Store and Christmas and knew they’d come in handy.

Between Gabbi’s favors and all the goodies on the table, it’s been a really sweet day!

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Sweets and Glitz for Valentine’s Day

Posted on February 9, 2012 by Sandra

I’m telling you all of my dishes have been in rotation for the last couple of months. I’m really trying to use the dishes I have on hand and so far so good. This table came together quickly and I hope I’ve done the holiday justice. I have a little something in the works that’s been keeping me busy and I’ll be sharing it with you real soon.

Everyone should have a set of white dishes in their cupboards. These are from the dollar store and they have gone above and beyond the call of duty.

The plate with the rose flower motif is a partial set that belonged to my mom. I am having so much fun using her treasures and sharing them with you. These dishes don’t have any markings on them and I think she may have gotten them with her washing powder. Many years ago you could get dishes and sometimes washcloths in a box of washing powder. I don’t remember the brand name, but I do remember thinking that was the greatest thing ever. I don’t have a complete set but I’m loving what I have.

The dessert forks in the bowls I got at TJ Maxx last fall.

Years ago I was an Avon lady and that’s where the stemware came from. The color is beginning to wear away on the water goblet. I think that just adds character. The burgundy ones and the cake server are from the same series and were a gift from one of my best friends.

Another Avon treasure holds the Little Debbie frosted brownies. It’s actually a cheese dish and I won’t tell if you won’t.

I think the faux Mother of Pearl flatware is perfect for this holiday and you can expect to see them again around Easter time. You can never have too many white cloth napkins and I do plan on getting more before the year is out. I also plan to learn some new napkin folds. The multi-purpose red tablecloth is from Kohl’s and the white runner is from Value City.

On one of my thrift store shopping sprees I got the goblets that the heart candies are in. Sixty cents each; you can’t beat that with a hammer!

I allowed myself a trip into TJ Maxx right after my birthday and the tall cake stand somehow jumped into my cart. At $9.99 who was I to say no?

The red votive holder and matching container with top are from an after Christmas sale at Hobby Lobby four years ago. Both pieces were under $5.00.

I decided to cover a couple of books in vintage type scrapbook paper. I’d seen something similar at The White Library. I liked the look of the vintage jewelry that Sandra Downie used and begged and borrow a few pieces from Charisse. The cluster earrings belonged to my Aunt Ida who made the best gumbo in the world. I knew I’d never wear them, but also knew I’d never part with them.


The flowers were an afterthought and I’m glad I thought it over. I ran into Family Dollar on my way home from classes and picked them up. They were like dotting the I’s and crossing the T’s. I may borrow a few pieces from this table for my Valentine’s dessert table. You knew there’d be one right?

Resources
Linens – Kohl’s and Value City
Flatware – Kohl’s
Colored Stemware – Avon
Retro Champagne Glasses – Thrift Store
White Dinnerware – Dollar Tree
Flower Motif Dinnerware – My Mom’s
Red Vase and Votive holder – Hobby Lobby
Tall Cake Stand and Dessert Forks – TJ Maxx
Jewelry and Books – Home Collection

I’ll be sharing the Valentine’s Love with Susan at Tablescape Thursday’s And Wow us Wednesday’s

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My Superbowl Buffet

Posted on February 7, 2012 by Sandra

Right on the heels of the Mr.’s birthday bash I thought is was too soon for another buffet. Then my inner buffet table stylist said, “what the heck, go for it”. So I came up with a last minute SuperBowl lineup.

We are really not football fans, but we sure do appreciate a celebration. Our game day menu was Teriyaki Onion Burger Sliders, Bratwurst Bacon Bites, Southwestern Taco Dip with Blue Corn Tortillas, Pizza Dip with French Bread, New England and Manhattan Clam Chowders, Chili Lime Chicken Tacos, and Vanilla Mini Bundt Cakes. Not too bad for last minute eh?

I must admit that I was inspired by the video clip that I shared with you last week, and it took me a bit out of my dessert table comfort zone. Dessert tables by far are easier to pull together. Most desserts can be made way ahead of time with and what a time saver that is. Hat’s off to all of you awesome savory cooks/bloggers. Taking pictures of hot savory dishes is a challenge. My kitchen was a mess, but I still had fun and would do it all again tomorrow.

I used a green tablecloth because buying astro turf was out of the question. I laid out white ribbon to mimic the stripes on the field and covered a styrofoam base with black plastic. SuperBowl printables from Living Locurto set off the theme perfectly. Thank you again Amy! When the colors in the printables are very deep and vivid I take them to Office Max and have them printed out on cardstock. They only charge .66 a sheet and it saves my ink, more bang for your buck for sure.

On the back riser I placed the Southwestern Taco Dip and the Blue Corn Tortillas. If you’ve never Blue Corn Tortillas please give them a shot. Don’t’ be turned off by the color, they’re great.

At each end of the riser sitting on the table was the team pop. Sprite for the Pats and Coke for the Giants. I served the chowders in heavy duty paper cups with team printables attached.

For this go round my indispensable white trays served up slices of Italian Bread and Bratwurst Bites wrapped in Bacon. The Italian Bread was used as a dipper for the Pizza dip. I found the recipe on the Brown Eyed Bakers site.


While I was drooling over Michelle’s game day round up I also spied a recipe for Tequila Lime Chicken Tacos. I didn’t have tequila so I used vodka, no worries they were still good.

For some reason I wanted to include sliders. I think it’s because I just love those little buns. Later on I’ll share the recipe. The square white platters that the tacos and sliders were served on came from TJ Maxx at the unheard of price of $5.99 for both of them.

I had a special order for vanilla cupcakes and had leftover batter. The leftover batter was used for my mini bundts. I added some chocolate chunks to it and drizzle some with vanilla glaze. For the others I spooned on some chocolate ganache. We dined sufficiently and were very satisfied. Yay Giants!!!!!

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I’m on Catch My Party!

Posted on February 4, 2012 by Sandra

I’m so excited, my Happy Birthday To Me party is now in rotation as Party of the Day on Catch My Party, go here to check it out. Yay me!!

Posted in baking, cakes, Candy, Cookies, dessert table, Entertaining, Tablescapes | Tagged , , | 15 Comments

Super SuperBowl Spread

Posted on February 3, 2012 by Sandra

Check out this amazing spread from Debi Lilly, founder and president of A Perfect Event in Chicago. I am drooling!!!

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The Mr. Has a Birthday

Posted on January 29, 2012 by Sandra


Mr. Sweet Sensations had a birthday on Saturday and boy did we have fun! Of course I chose to pull together a fantastic spread for him. However, since we celebrated my birthday recently I thought it best to go easy on the desserts. I covered the table in a blue disposable cloth and hung ribbon streamers in shades of blue on the backdrop.

The Mr.’s hobby is rc helicopters so that was the theme. As tempted as I was to use a couple of his on the table, I quickly canned that idea and used miniature toy ones instead. The mini heli’s were the holders for the food labels. I punched out large blue circles from scrapbook paper, and used the scallop for the food labels and then attached clip art helicopters to them. It was so much fun!! Even more fun was coming up with the names for the labels. I carried the theme even further by using a helicopter term for each one. I’ll post recipes soon. Here’s the menu:


T-Rex Steak, Heli Command Hot Wings, Futaba Flatbread with Hovering Jalapeno Dip, Pitch Meter Potatoes, Ground Effect Grilled Cheese Sandwiches, Servo Salad, Aileron Apple Tarts, CG Cream Puffs, and Quad Copter Chocolate Cake. And what’s a buffet for guys without Corona’s? They also were decorated with hang tags with helicopter pics.

His cake was chocolate, iced in chocolate and filled with chocolate mousse. I used rolled buttercream to cut out the circle and the H for the heli landing pad and a helicopter on top completed it.

I used store bought pie shells and cut circles to fit my mini tart pans and blind baked them. I diced apples very small, and tossed them with white and brown sugar, cinnamon, lemon juice and a tad of butter. They simmered in about a half cup of water mixed with a little flour for thickening. Once they were soft I spooned the filling into the shells. Another shortcut was the key lime cream puffs. I found them in the frozen dessert section and figured why not. I find myself doing that more and more lately. It’s a huge timesaver. The apple tarts and cream puffs were on white trays.


For the mini grilled cheese sammies I used sourdough cocktail bread, ham and pepper jack cheese sliced to fit the bread. Cutie Patooties!! They and the sweet onion flatbread were on silver trays.

For the potatoes, I first sliced them super thin and then boiled them. After the boiling came a quick fry to crisp them up a bit. After draining, I added a four cheese blend, half can of cream of chicken soup and a half can of cheddar cheese soup. Spooned them into ramekins and added more cheese on top. The jalapeno dip is a basic buffalo chicken dip with extra jalapenos and onions and more jalapenos for garnish, also baked in ramekins. When I was making it I really thought it was too hot because my lips and eyes were burning. It wasn’t nearly as spicy as those chicken wings. Those babies were a three alarm fire!!! I baked the wings until almost done and then dunked them in sauce and a creole butter sauce. Spicy, salty, fatty all in one and I’ve been drinking water like crazy!



Bagged salad is one of the greatest things since sliced sourdough bread and I just added some to plastic tumblers. The steak was a stand in just for the pictures. It was real just not the one for the Mr. He likes his steak hot off the presses. Our son from Indiana surprised us by showing up for the celebration. Now we rest.

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A Table for Poppa

Posted on January 27, 2012 by Sandra

We celebrate more birthdays in the winter than any other time of year. This can and has often had a disastrous effect on my wallet and my waistline. However, when it comes to those I love, calories and coins aren’t my biggest consideration. This Saturday the 28th is the Mr.’s birthday, or Poppa as he’s been know since Gabbi has been old enough to talk.

I went all girly and pinkified with my birthday tablescape but I think this one is suitable for either gender. I’m also planning a nice spread on Saturday that centers around Poppa’s hobby, RC helicopters.

Having linens in basic colors is like money in the bank, there’s so much you can do with them. I spent under $6.00 for the tablecloth and napkins and I’ll be using them for a long time. The gold fabric is draped across the back of the chair that the Mr. always sits in and came from the thrift store. Initially I was going to use it as a runner but after laying it out I just wasn’t feeling it. It would be so nice to have a set of dishes in every color of the rainbow and in a cazillion patterns, but with all my props and goodies and the Mr.’s heli stuff we are running out of room. So for now I’ll play the mix and match game. I think the black dishes along with touches of gold in the rest of the table are very pleasing after all the colorful holiday scapes.

I went into a dollar store that I hadn’t gone to in months and I was like a kid in a candy shop. That’s where I scored the sleek black stemware for the rock bottom price of, wait for it…….….$1.25 each! My pretty gold cordials have been used a couple of times and one day I’m going to use them for real.

At the last soiree my neighbor and friend gave me the gorgeous gold toned cake plate. She said she knew I’d find it useful for one of my tables, how sweet and generous is she! I placed a brass based hurricane with crackled glass on top. I had two of them but the crackled glass on the other crackled and broke. I purchased them many years ago to use on my wedding cake tables. The flowers around them are the perfect color, I don’t think an actual gold tone would have worked.


When I set the brass swans on the table they were sitting side by side. Gabbi came behind me and changed their position so they’d kiss and form a heart, awwwww. During the same trip to Value City where I picked up the hurricanes I got the brass container. Most of the time it holds potpourri and that potpourri needs to be refreshed.


One of my niece’s made bracelets for my birthday a couple years ago and they were in the pretty black and gold satiny box. I politley grabbed it from my jewelry box and placed it on the table. Brass candles with tapers and round candles finish the table and set the stage for another birthday celebration.


I’ll be sharing my table at Wow us Wednesday’s and Tablescape Thursday

Tablecloth and Napkins – Meijers
Gold Chargers – Hobby Lobby
Black Dinner Plates – JC Penneys
Black Dessert Plates – Mall in Las Vegas
Black and White Dessert Plates – TJ Maxx
Flatware – Fingerhut
Black Stemware – Dollar Store
Gold Cordials – Karlovy Vay
Gold Plate (centerpiece) – Beautiful Gift
Hurricane Candle Holder – Value City
Brass Swans – Gift
Brass Container – Value City
Brass Candleholders – Gift and Value City
Gold Fabric – Thrift Store

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Pink Velvet Cake

Posted on January 20, 2012 by Sandra

I first spied the cake I wanted to recreate on Pinterest and it’s a creation from, I am Baker. It was one of those foodie pictures that won’t leave you alone until you make it. In keeping with my theme I wanted the cake to be pink. I also had to put aside for a moment, my disdain for artificial coloring. Yes I could have used beet extract or cherry juice. However after searching here there and everywhere for pink damask I figured a little pink coloring wouldn’t hurt.

Now, sometimes I’ll admit to not being able to see the forest for the trees. My original intention was to make a white chocolate cake and then tint it pink. Finding a white chocolate cake that is pure white hasn’t been easy, I’ve been looking for almost a year and only found one reasonable recipe. You won’t believe how long I sat surfing the net for said recipe before the proverbial light bulb moment came on. “Duh”, just look for a pink velvet recipe and be done with it. I found more than I thought I would and settled on this one from Restless Chipotle.

With pink coloring in hand I was off and running, er walking. It’s not a complex or time consuming recipe it came together easily, until release time. You would’ve thought I greased and floured those pans with cement instead of pan grease. Those bad boys did not want to release. I flipped them onto wire racks and used every method I could think of, nothing seemed to work. After about 15 minutes I heard one gently fall onto the wax paper, thankfully it wasn’t in pieces. The other one took about 15 more minutes and a fair amount of prayer and heavy sighing. There was just a tiny bit stuck in the pan. That was way too much drama.

Once they were cooled to room temperature, I spread a generous amount of chocolate truffle between the layers. I frosted the outside with a basic buttercream and then poured a white glaze over the top and let it drip down the sides. To complete the look it was topped with sour cream glazed donut holes that were covered in pink candy melts. This is how you take a cake way over the top.

Pink Velvet Cake – Adapted From Restless Chipotle
8 oz white chocolate, chopped
¼ cup heavy cream
2 ¼ cups all purpose flour
2 ¼ tsp baking powder
¼ tsp salt
10 TBS unsalted butter, room temperature
1 1/3 cups sugar
4 large eggs
1 tsp vanilla extract
¼ tsp almond extract
1 cup half and half
Pink food coloring
Buttercream Frosting
Duncan Hines Vanilla Glaze
Donut Holes
Pink Candy Melts

Preheat the oven to 375°. Grease and flour 3 8- inch round baking pans. (I used only 2 for thicker layers). Bring ¼ cup cream to a simmer and add chocolate. Remove from heat, stir until melted and then set aside. Sift dry ingredients together. Beat butter until fluffy and add sugar slowly, beating well. Add eggs, one at a time bearing until well incorporated and then add extracts and coloring and beat until well blended. Add the flour mixture in thirds, alternating with the half and half. Stir in the melted chocolate mixture. Divide between pans and bake for 30 minutes until a cake tester comes out clean. Cool in pans for 10 minutes and then turn out (easily I hope) of the pans to finish cooling.

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Happy Birthday to Me!

Posted on January 18, 2012 by Sandra


Happy Birthday to Me!! Thank you all for the birthday wishes. I think I’m eligible for all the senior discounts now, HA! For me planning a dessert table is as much fun as putting it all together. I can’t even find the appropriate words to tell you how much I enjoy doing this. Then there’s the indulging part that is literally the icing on the cake. I’m going to do my best to not have to wear those fat pants. OK, enough chit chat let’s get to the goodies.

The color palette was an easy one. Finding the damask pattern in pink was a bit tougher. With a bit of mixing an matching I pulled it together to my satisfaction. I used the pink pom poms that we used at Gabbi’s spa party and covered the table with a pink cloth and use a white lace patterned cloth over it.

As I said before the pink damask wasn’t as easy to find as I thought but I did find wrapping paper in a reasonable substitute. I like to use wrapping paper because a roll or two can go a long way. I used my paper to make the lollies at the back of the table and to cover the boxes for the kettle corn and vanilla wafer pops.

I’ll share the recipe for the cake and cookies in a later post. However, I have to tell you about the cake decorations. It’s a pink velvet cake filled with chocolate truffle. I frosted the cake with a basic buttercream and then poured a white glaze over the top and let it drip down the sides. My super yummy cake was garnished with sour cream glazed donut holes that were covered in pink candy melts. It sits on a black cake stand all gussied up with a pearl beading trim. This is just too much isn’t it?

I have to gush about the Red Velvet Mini Cheesecakes and Chocolate Chip Oatmeal Cookies. They came from Sam’s BabyCakes and Sam (short for Samara) just happens to be my oldest daughter. Samara launched her website last fall and has been going full steam ahead since them. She carried out my theme by packaging an extra roll of cookie dough that I can bake at a later time and also included it on the gift bag. Thankum Sunshine Blue Skies. The mini cheesecakes and cookies were displayed on white trays lined with black and white damask paper.



I embellished the mini wine bottles with my theme paper and used more of the same to customize the food labels which are sitting on covered match boxes. Pretty nifty if I must say so myself.

Over at Pizzazzerie I saw this cute idea for milkshake shooters and used it for my Strawberry Vanilla Bean milkshakes. I dipped the rim of my bottles in melted white chocolate then rolled them in pink pearl candies. Added a simple straw and voila, totally girli-fied!


The mini white cakes are actually Little Debbie snack cakes that I drizzled with pink candy melts. I baked a perfect dozen sugar cookies and used a gift box shaped cutter. I glazed them with a basic royal icing glaze and topped them off with cutouts from an edible frosting sheet in damask print. The bow portion of the cookie was sprinkled with pink sugar. They were both placed on a silver trays lined with pink and white damask paper.


How about a little cookie on a stick? I spread chocolate frosting between two vanilla wafers, inserted a lollipop stick and dunked them in candy melts. They were topped off with pink sugar. I stuck them in holes I poked into a gift wrapped box. I’m not a huge kettle corn fan but this was pretty good. As you can see the cones were made from the same gift wrap.

Small white plates lined with white and black damask were used for the Hershey’s Kisses and Raffaelos and pink Jordan Almonds.


I don’t know about you but my sweet tooth has been satisfied, at least for now.

Menu
Pink Velvet Cake with pink candy coated donut holes – Sweet Sensations
Red Velvet Mini Cheesecakes – Sam’s Babycakes
Oatmeal Chocolate Chip Cookies with Walnuts -Sam’s BabyCakes
Sugar Cookies – Adapted from Desserts for Two
White Cake Squares with Pink Candy Melt Drizzle – Little Debbies
Strawberry Vanilla Bean Milkshakes – Sweet Sensations
Kettle Corn – Sweet Sensations
Coconut Almond Truffles
Hersheys Kisses with Raspberry Filling
Jordan Almonds
White Zinfindel

I’m sharing my birthday table at Whipperberry.

Posted in baking, cakes, Candy, Cookies, Entertaining, frozen desserts, tablescape, Tablescapes, Tips and Hints, Trends | Tagged , , , , , , | 46 Comments