Helloooo gorgeous people! Are yall as tired of summer as I am?!? I want some cold weather, bonfires, football, and deer season! I want it to freeze me out this winter yall!! I’m so pumped!! It’s almost over! And with the ending of the summer I have two very special weddings that I’m preparing for in September! I’m the maid of honor in one of them which means that myself and my very best friend in the whole entire world’s sister, just threw the mother of all bridal showers and we have the mother of all bachelorette parties coming up at the end of the month! That being said, yall are going to learn all about some melt in your mouth homemade petit fours, some knock ya’ senseless cupcakes with dreamy, creamy, cream cheese frosting, a fabulous pizza dip, and the best dang ham and cheese roll ups ya’ ever did eat!
But first! I told yall it was coming and it did!! I got a neeeewwwww caaaaarrrrrr!!! Whoo hoo!! I’m riding around in a FIYNE brand new 2015 Chevrolet Tahoe and yall! I couldn’t be happier!! (And yes, you’re supposed to pronounce the “y” in fiyne 😊) When I graduated high school my dad bought me a 2007 Tahoe… I was very lucky and very spoiled and I loved it but I quickly realized that I made a mistake… It was too big for me because it quickly became the party wagon. Everyone wanted to ride in it and it had black cloth seats and it did NOT take long for those to get old. But it was an amazing vehicle and it was good for me. I kept that vehicle for the past 8 years and barely ever had to do anything to it. But I hated… No, I DESPISED, the black cloth. Everything showed up on it and it wouldn’t come clean! I had it detailed a million times and it just wouldn’t look good! So when I made the decision to finally get rid of it, I got the same exact car, just 8 years newer, leather seats, and lots of fun little extras! 😉 So! I finally grew up and I now have a car payment… I’m not as excited about the car payment as I am about the car but thems the breaks!
Ain’t it gorgeous?!? Now, onto the food portion of this post! 🙂 I had a job throughout high school and some of college… My favorite job in high school had to be at Newks… In fact, when I went to Mississippi State my plan was to go for business administration so I could buy into the Newks franchise… Plans are made to be changed I guess! But I stopped working at Newks for about 6 months when I was in Junior College so I could work as a cake decorator! I worked for Candy’s Confections… Now known as The Fat Cake Guy! It’s the only job I’ve ever been “let go” from aka fired from! His son and daughter in law moved back here from Arizona and they were much more talented when it came to decorating! But nobody could beat my skills in the kitchen! 😉On the bright side, they taught me how to make petit fours! Fast forward to today and you’ve got a girl who doesn’t have to spend crazy amounts of money for tiny little slices of deliciousness! Now, I don’t use their recipe… I did a lot of research and I dug to the depths of my soul, trying to find a good recipe and I just couldn’t find one I loved… So I got one I was happy with a tweaked it a little. One thing I did keep from them is using a box cake mix! It’s just easier and for something as complicated as petit fours, you crave ease!! For those of you who need something to be perfect every time… This recipe probably isn’t for you! The icing is something that needs to be done specifically to the instructions otherwise it won’t set up right! This is where it get’s sticky… literally!! Before you start this project, know that it is messy and you’ll need a couple things for it. Parchment paper or wax paper is a must! Wire cooling racks are preferred. A clean freezer, because you will need to put these in the freezer for at least 12 hours! Tons of patience, because it is super messy! And, a good buttercream icing recipe, which I will give you!
Now, don’t judge me, but I used a box cake mix, like I mentioned earlier. It’s easier, tastes just as good, and takes a little less time and clean up! I used a Duncan Hines white cake mix. Don’t follow the directions on the box though… I hate directions! I never follow them! I don’t even really read them all that much! Here’s what I did!
1 box Duncan Hines White Cake Mix,
2 whole eggs,
1 egg white,
1/4 cup of vegetable oil.
Combine all the ingredients and get out a shallow baking pan. DON’T COOK THE CAKE IN A REGULAR CAKE PAN. The name that I’m coming up with for this dish is a jellyroll pan, some people call them regular old cookie sheet. It just needs to be a little deeper (about 2 inches deep) than your regular baking sheet. I line this with wax paper and pour in my cake batter. Bake according to box and allow it to cool. At this point, the cake should be level, if it’s not cut the top of it off until it is. While it’s cooling, mix up a batch of this dreamy buttercream! But FIRST, I’ve got to have a talk with ya’ll about vanilla flavoring. I use Authentic Mexican Vanilla. I bought it in Mexico, you can buy it in boutiques or even online I think. Most of these recipes generally call for clear vanilla flavoring and that’s ok if that’s what you want to use. I just like the flavor of my Mexican Vanilla. The only negative to using Mexican Vanilla is that it is brown and it will change the color of your icing slightly. But I don’t care. 🙂 It’ll give it a slight off white color but a deeper, richer vanilla flavor which is why I like it so much. SOOOO, if you’re wanting a pristine white look, you may want to buy clear vanilla flavoring. You can’t find this at any old grocery. Walmart MAY have it but I’ve always found it at Hobby Lobby… Amazon always has it as well 🙂
1 1/2 cup shortening
3 cups confectioner’s sugar,
1 tsp. vanilla flavoring,
Ice cold water.
First things first you want to whip your shortening, your confectioner’s sugar, and your vanilla together on low and slowly add your water until you reach the right consistency. Now, you need to taste! If you get a really oily film in your mouth, you’ll need to add a little more confectioner’s sugar. Add a tablespoon at a time until it’s just right!! Once the cake is cooled and the icing is made, coat the top and sides of the cake with a thin layer of buttercream. This is known as the crumb coat. It has three purposes. Purpose number one is to keep all the crumbs in place so they don’t get caught up in all the icing. Purpose number two is to create a smooth canvas for you to pour your icing on. And purpose number three is keep the cake from getting stale. It locks all the moisture in and keeps all the air out! Once you get your crumb coat in place, place some wax paper over it, and stick that baby in the freezer and live your life for the next 12 to 24 hours… whichever is best for sweet, little, ole you!! 🙂
PREPERATION FOR THE STICKY APPOCALYPSE!!
Once you pull the cake out of the freezer, trim the sides off. Don’t trim too much…. just the outer edges. Now, outline the size of the petit fours you want. I usually do 2 inch by 2 inch slices. It doesn’t have to be perfect! Once it’s outlined, put them back in the freezer while you make the icing! Place some wax paper underneath a cooling rack and set out all the slices.
POURABLE FONDANT ICING:
6 cups confectioner’s sugar,
2 tbsp. light corn syrup,
1/2 cup water,
1 tsp. vanilla.
Place sugar, water, and corn syrup in a boiler. Turn to medium heat and stir well. While that is coming to a boil, get the cake out of the freezer and cut into slices. Place the slices on the cooling rack. Immediately remove icing from heat once it boils and begin pouring over slices. Now, you have two options. You can scrape the excess off of the wax paper or you can make a new batch! If you scrape the excess, you have to bring it back to a boil to make it pourable. Otherwise, make a new batch and pour over the slices! Make sure the slices are fully covered with the icing! If not, do one more layer! Allow them to completely dry and do with them what you may! I top mine with little roses; but, I’m a bad teacher and can’t show you how to do it unless we’re face to face. SORRY!! 🙂
I thought a lot about what kind of cake I wanted to make for this. Ashley loves strawberry cake but she LOVES cream cheese icing even more. But, I thought if we did cupcakes instead of a cake, I could make it really cute. In my research for ideas I came across a cupcake cake, shaped like a wedding dress. It was adorable! So, I had to try it! I got my box cake mixes and I set to work. Don’t judge me, I added stuff to it! 😉
1 box Duncan Hines Strawberry Cake mix,
1/3 cup of oil,
1 cup water,
4 oz. strawberry cream cheese.
Mix the ingredients according to the directions on the package. Add the cream cheese. Now mix it well and fill your cupcake pan. Bake at 350 for 15 minutes. You can also do the white cake mix like I said earlier with these cupcakes and they are absolutely to die for! Now, for the cream cheese icing!!
CREAMY, DREAMY, CREAM CHEESE ICING:
4 (yes, I said 4) blocks of cream cheese,
2 1/2 cups confectioner’s sugar,
1 tbsp. vanilla,
1 tsp. cold water.
Mix all the ingredients together and try not to swoon! So simple and so delicious!!
WEDDING DRESS ASSEMBLY:
Place the cupcakes on a cake board. The assembly goes as follows:
1st row- 4 cupcakes,
2nd row- 4 cupcakes,
3rd row- 2 cupcakes,
4th row- 3 cupcakes,
5th row-4 cupcakes,
6th row- 5 cupcakes,
7th row- 5 cupcakes.
Now, ice in a circular pattern using a star tip. Then fill in the holes between the cupcakes with a small star. BEAUTIFUL! I placed a thin stirp of rhinestones around the “waist” and a big gem in the center and my masterpiece was done!
One of Ashley’s favorite things in this whole world has got to be pizza! She’s crazy about it! So, I ran across a recipe for pizza dip a while back and I had to try it!
1 8oz pkg cream cheese,
1 1/2 cup parmesan cheese,
3 green onions,
1 1/2 cup mozzarella cheese,
8 oz. pizza sauce,
Garlic powder, Italian seasonings, salt, and pepper.
Mix the cream cheese, 1/2 cup of parmesan cheese, green onions, garlic powder, Italian seasoning, salt, and pepper. Spread in the bottom of a baking dish. Spread pizza sauce over the cream cheese mixture. Sprinkle mozzarella, the rest of your parmesan, and your pepperoni on the top. Bake at 350 for 20 to 25 minutes. You can add black olives, Italian sausage, pineapple, ham, bacon… whatever you want! I served it with Ruffles, you can serve it with baguettes or Fritos!
I love those little poppyseed ham and cheese sandwiches that are made with Hawaiian rolls. The other day I came across a recipe that changed them up a little bit and made them into rollups. Which is amazing because every time I make the sandwiches, the bread falls apart and they are never perfect and it bugs the crap out of me. So, making the rollups seemed like a good idea. Now, I still have some tweaking that I want to do, technique wise. However, the taste was ON POINT! They were great!! This is how you do it!!
HAM AND CHEESE PARTY ROLLUPS:
1 can Pillsbury crescent roll seamless dough sheet,
¾ lb deli ham (thinly sliced, but not shaved),
12 slices Swiss cheese (thinly sliced)
This girl has been one of my best friends for almost 20 years. I wanted to make sure this shower was perfect! So I was a Pinterest fanatic for about a month and a half. It turned out great!! Ashley’s sister did an awesome job with all of the decorations. She made a banner, a sash, all the centerpieces, she decorated advice and recipe boxes, decorated the tables, and she cooked too! Overall, I think it will go down in the Bridal Shower Hall of Fame! 😉 Now, we have our bachelorette trip to take care of, the rehearsal dinner, and the BIG day!! I can’t wait to be a part of it!