Cakes for Decorating

When you are making a cake to decorate if you don't add the oil to the cake mix the cake will be a little more solid. I actually like the texture of a cake without the oil - it is more like a sponge cake and not quite as crumbly. Having it hold together makes it easier to frost. Also, freezing the cake helps to cut down on the crumbliness and makes it easier to cut if you are changing the shape of your cake after you have already cooked it.

Altitude Adjustments

Just some comments on altitude adjustments. While I don't usually follow the recommendations a box of brownies or a cake mix, I have found that adding up to a fourth of a cup of flour to cookie dough does make your cookies not quite so flat. I actually prefer the texture of them with the extra flour.

From Paula's Kitchen

This decorator takes the cake! Great piping on the base gives the illusion of a paper cupcake liner, while giant sprinkles are used to create whimsical flowers. What little birthday girl would not adore this fun treat.

Cupcake Cakes

Cupcake Cakes: frosted with giant sprinkles. If you run out of time, just don't frost the base and they will still look great. It took me about 45 minutes to frost each one since I was trying to maintain the swirl design of the cake. If you are just trying to cover the cake with frosting it goes much much faster.

Ultimate Pie Dough "Cookies"

My husband likes a little pie with his pie crust, so I usually make enough pie dough for two pies but only use about 3/4 of it to make a single crust. The remaining pie dough can be used for the following Ultimate Pie Dough "Cookies":

Roll out dough to normal pie thickness. Use a really big soup mug or other object to cut out big circles. Place a circle of dough in each space of a cupcake pan until you run out of dough. Put a tiny bit of butter (approx. 1/6 of a tablespoon), about 1 teaspons of brown sugar, and as much cinnamon as you like (a good sprinkle) in the center of each circle.

Then take that leftover-leftover pie dough, you know, the stuff that wouldn't roll out to make another circle, and smash it in the bottom of one of the cupcake spots. Sprinkle with cinnamon and white sugar for a nice little biscuit. Bake for 15-20 minutes or until golden brown at about 375. Cool and enjoy or put in an airtight container to snack on later.

I've only done this once so there's lots of room for improvement on the specifics. You could probably put a little jam in each one instead butter and make some sort of mini tart.

Drying Fruit

I figured for the first post I would start with what it occupying my week in the kitchen - drying peaches. Drying fruit is actually very easy. You can purchase a fruit dryer for about $40 dollars at Walmart and then you are on your way. To keep the color of your fruit you need to soak it in asorbic acid so I just make some frozen lemonade (lemon juice contains the ascorbic acid) and then as I peel, pit, and slice my fruit I dump it in the lemonade and let it sit until I have enough peaches sliced and prepared to place on the racks of my dryer. Another tip that makes this easier is to use an egg slicer to slice your fruit - I know it works well with peaches and in a couple weeks I will test it out on apples. Apples may be to solid to do very well but we shall see.