Fashion Birthday Cake

Fashion Birthday Cake | Lil Miss Cakes

This was a really fun cake to make. It was made to celebrate a 30th birthday. The birthday girl wanted some of her favorite things in cake form. The bottom tier is a Louis Vuitton suitcase. The top tier is a Jimmy Choo shoe box. I didn’t get a good picture but I hand painted the logo on top of the shoe box. On top of the cake is an edible Valentino sugar shoe. This shoe was a challenge! The straps were basically suspended and every stud was shaped by hand. I hand painted the animal print on the front of the shoe. I’m so happy with the way that sugar shoe tuned out! I added some roses to the cake to match the flowers at the party and to give the cake a little softness and a girly flair.

Louis Vuitton Suitcase | Lil Miss Cakes

Here is a better look at the suitcase. I used light brown fondant for the suitcase and then airbrushed it with darker brown to give it that worked in leather look. Then  I used a stencil to airbrush the logo all around the cake. The suitcase was trimmed with thin strips of fondant and detailed with a stitching tool.  The hardware was made out of fondant. I made my own molds for the latches and handle and I have used it a few times now. Making my own molds was well worth it. The gold hardware was airbrushed in gold before attaching to the suitcase. The corners were painted gold after attaching to the cake. Happy 30th Birthday!

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Margarita Bundt Cake {Recipe}

Margarita Bundt Cake | Lil Miss Cakes

It’s Cinco de Mayo which means Mexican food everywhere! And when I think of Mexican cuisine, I think margaritas. What better way to celebrate than with a margarita cake?! It has all the flavors and ingredients that go into a traditional margarita, but baked into a cake and topped with zesty lime icing. The cake itself is moist and somewhat dense with a light citrus flavor, but the icing puts it over the top. You can leave out the fresh lime in the icing, but I don’t recommend it-the fresh zest and juice gives the cake that kick you are looking for! It may seem like there is a lot of alcohol in the cake, but it really bakes out leaving a delicious and flavorful cake. I think it’s the perfect way to celebrate Cinco de Mayo or any other day of the year! Here is my simple, dairy-free, one bowl cake recipe for you to enjoy!

Margarita Bundt Cake {Recipe}
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
 
Ingredients
Cake
  • 3 cups flour
  • 2 cups sugar
  • 1 Tbs. baking powder
  • ½ tsp. salt
  • 1 package vanilla pudding mix powder
  • 2 tsp. lime zest
  • 4 eggs
  • ¾ cup oil
  • ⅔ cup orange juice
  • ¼ cup fresh lime juice (from about 1 large lime)
  • ⅓ cup tequila
  • 2 Tbs. triple sec
Icing
  • 2 cups powdered sugar
  • 2 Tbs. fresh lime juice
  • 1 tsp. lime zest
  • 1-2 Tbs. water
Instructions
  1. Preheat oven to 350 degrees F. Grease a bundt pan or tube pan with nonstick spray and set aside.
  2. In the bowl on a stand mixer fitted with the paddle attachment, add in the flour, sugar, baking powder, salt, powdered pudding mix, and lime zest. Stir to combine.
  3. Add in the eggs, oil, orange juice, lime juice, tequila, and triple sec.
  4. Turn the mixer on low and mix until all the lumps are gone and the batter is smooth.
  5. Pour the batter into the prepared pan and bake for 40-45 minutes until springs back to the touch and a toothpick comes out clean.
  6. Cool on wire rack completely before turning onto a cake plate. Once cool, use a flat knife to loosen the cake and then tap it out onto a cake plate.
  7. To make the icing, mix the powdered sugar with the lime zest and juice. Slowly add in the water until your icing is thick but able to drip down the cake.
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Watercolor Frog Cake

Watercolor Frog Cake | Lil Miss Cakes

I tried a new technique with this cake and it came out really great! I hand painted the fondant with thinned out gel food coloring. I thinned the food coloring with Everclear which is has a super high alcohol content and evaporates quickly. I wanted this cake to be light and feminine. I used light blues and greens to get the watercolor effect. The tiers needed a border, they were looking a little bare so I added some hand formed marbled gray stones.

Fondant Frog | Lil Miss Cakes

I used a youTube tutorial by the Cake Dutchess to make this super cute tree frog. Not bad for my first try! I’m pretty sure I used fondant, but I also could have used gum paste or a mix of gum paste and fondant. I’m not entirely sure since I made this a while ago-I’m way behind on sharing. Just wanted to share this one quickly, let me know if toy have any questions!

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Doctors On Call Cake

Doctors On Call Cake | Lil Miss Cakes

I have made a few doctors cakes (here and here) and even a nurse cake. But this cake was to celebrate the company’s 10 anniversary. I kept the cake very simple. I used an extruder to form long red ropes of fondant and placed them on the bottom tier to look like blood pressure. Then I draped a stethoscope down the side of the cake. The top of the cake had the company logo cut completely out of fondant. I used a shell border mold to add the blue border around the cake. Simple, cute, and perfect for the occasion. Congrats on 10 years!

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Hungry Caterpillar Cupcakes

Hungry Caterpillar Cupcakes | Lil Miss CakesThis is such an easy, quick, yet super cute cupcake display for a “Very Hungry Caterpillar” themed party. I baked some vanilla cupcakes and swirled some frosting on top. I made a bright lime green buttercream and a bright yellow buttercream. I placed both colors into a piping bag fitted with a plain tip and piped simple swirls. This is my favorite and signature frosting application. For the face, I rolled out red fondant and cut it into an oval. I cut out yellow, green, and black fondant pieces to decorate the face. I allowed the face to dry for a few days so it would hold up once placed on the cupcake. The topper was much bigger than the cupcake it was placed upon, but it was a perfect, and simple. It was a lot easier than baking a small cake and covering it in fondant. I wish I had made these to go with my son’s Very Hungry Caterpillar cake, it would have been perfect!

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Snickerdoodle Hamantaschen {Recipe}

Snickerdoodle Hamantaschen | Lil Miss Cakes

It’s that time of year again! Crazy and exciting hamantaschen recipes coming your way! I love my original recipe, it makes a soft, sweet and tender cookie with classic jam filling. While the classics are always great, my fun flavors are not to be overlooked. Try my recipe for peanut butter and jelly, pina colada, funfetti, pumpkin chai, or cookies n’ cream! I’m not so sure you will be able to pick a favorite!

This year I wanted to come up with a simple flavor, nothing too crazy and I thought that cinnamon sugar aka snickerdoodle hamantaschen would be perfect! I had never heard of this take on the classic so what do I do first? I google it and…it’s not original! Town and Cooking shared a recipe just last year. Instead of getting completely bummed out, I used the recipe posted as an inspiration.

Snickerdoodle Hamantaschen | Lil Miss Cakes

The dough I used is a soft sugar cookie recipe. I made this dough 4 or 5 different times until I got it just right. I wanted the texture to be crisp on the outside and a bit softer in the center to mimic a snickerdoodle. But it wasn’t that simple because I also needed them to keep this perfect triangle shape without puffing too much. Phew, glad it worked out! I adapted the filling recipe from Town and Cooking, and I think I made it even better! Some of their filling seemed to be leaking out, but I had no issues like that. After forming the hamantaschen, I dipped them in cinnamon sugar before baking to a light golden brown. Don’t overbake these or they won’t be soft and tender!!

Enjoy my simple, dairy-free, printable recipe below.

Having trouble forming your hamantaschen just right? Check out my picture tutorial here and my YouTube video below the recipe.

Snickerdoodle Hamantaschen
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Ingredients
Dough
  • ½ cup vegetable shortening, such as crisco
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2½ cups flour
  • 2 Tbs. corn starch
  • ½ tsp. salt
  • 4 Tbs. soy milk
Cinnamon Schmear Filling
  • ½ cup margarine, softened
  • ½ cup brown sugar
  • ½ cup flour
  • 1 egg white
  • 1 tsp. vanilla extract
  • 2 tsp. cinnamon
  • pinch of salt
Cinnamon-Sugar Coating
  • ¼ cup sugar
  • 1 Tbs. cinnamon
Instructions
Dough
  1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the shortening, sugar, and vanilla and beat until smooth.
  3. Add the egg and egg yolk (reserve the egg white for the filling) and mix until combined.
  4. Add in the flour, corn starch, and salt, and mix until combined.
  5. With the mixer running on low, stream in the soy milk and mix until the dough comes together.
  6. Set aside while you prepare the filling.
Filling
  1. Place the margarine in a small heatproof bowl and in the microwave.
  2. Add in the brown sugar, flour, egg white, vanilla, cinnamon, and salt and stir to combine.
Form the Hamantachen
  1. Turn the dough out onto a floured surface and roll the dough out thin.
  2. Using a round drinking glass, or round cookie cutter (2½ to 3 inches in diameter), cut out the cookies.
  3. Using a spoon or pastry bag fitted with a plain tip, fill the cookies with the cinnamon schmear filling. Don't add too much; 1 tsp. is enough.
  4. Pinch 3 corners together to form the signature shape.
  5. Combine the sugar and cinnamon in a small bowl. Dip each hamantasch in the cinnamon sugar and make sure each one is completely coated.
  6. Bake for 8-10 minutes until light brown.
  7. Cool on a wire rack before enjoying.

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Kosher By Design “Brings It Home” {Review and Giveaway}

Kosher By Design brings it home

I am so overwhelmed by this post right now I don’t even know where to start! A cookbook review, a new recipe, a huge giveaway…aaah! First of all, Susie Fishbein, a kosher cookbook legend and one of my personal idols, is back with her final installment of the Kosher By Design series. Kosher By Design Brings It Home: picture-perfect food inspired by my travels (affiliate link) is the grand finale, if you will,  and it is filled with recipes and stories inspired by Susie’s travels around the world.

What I love about this cookbook already (…and I’ve only seen a preview!) are the gorgeous color photos that accompany each recipe. I love seeing these photos because not only do I know what my dish will look like, but just thumbing through a gorgeous cookbook is enjoyable! To me, cookbooks are more than just a resource, they are a work of art, and this cookbook series proudly sits on my bookshelf!

Another thing I love about Susie’s cookbooks is that although her recipes are delicious and perfect for presentation, she makes the cooking process accessible and easy to understand. Many of her recipes are quick an easy, some are for the more seasoned chef, but there is something for everyone. In her most recent cookbooks and especially in “Brings It Home”, there are new and interesting ingredients introduced from around the world. Susie introduces new ingredients through dishes that sound exciting and will have you running to to the store to sample those new flavors.

The official release of this beautiful cookbook is Thursday, February 25, 2016 but I got a sneak preview and I’m finally able to share a recipe with you! I can’t wait to get my hands on my own copy but until then please enjoy this recipe for halvah baklava reproduced from Kosher by Design Brings it Home, by Susie Fishbein, with permission from the copyright holders, ArtScroll/Mesorah Publications. You don’t have to wait for the release, you can preorder your copy right now! I made it easy for you, just follow my affiliate link and place your order asap- Kosher By Design Brings It Home: picture-perfect food inspired by my travels.

Halva Baklava |Kosher by Design Brings it Home

Kosher By Design "Brings It Home"
Author: 
Serves: 10-12 Servings
 
Ingredients
Pastry
  • 15 sheets (from a 1 pound box) phyllo dough, defrosted overnight in the refrigerator
  • ½ cup canola oil
Filling
  • 1 cup roasted pistachios
  • 1 cup roasted almonds
  • 1 cup roasted pecans
  • 1 pound halvah, chopped
  • 2 teaspoons vanilla extract
Honey Syrup
  • ½ cup sugar
  • ½ cup honey
  • 2 cups water
  • 1 tablespoon lemon juice
Instructions
  1. Preheat the oven to 375 degrees F. Line a jellyroll pan with parchment paper. Set aside.
Prepare the filling
  1. Place the pistachios, almonds, pecans, halvah, and vanilla into the bowl of a food processor fitted with the metal "S" blade. Pulse until ground but not a paste. Set aside.
Prepare the syrup
  1. Place the sugar, honey, water, and lemon juice into a medium pot. Over medium heat, bring just to a boil. Turn down to a simmer; cook for 10 minutes. Set aside.
  2. Place a sheet of phyllo lengthwise on the work surface. Brush with canola oil. Top with another layer of phyllo. Brush with canola.Top with a third layer of phyllo and oil. Roll all four edges ½-inch inward to make a frame. Brush rolled edges with oil.
  3. Spread a thick layer of nut filling over the phyllo. Starting with a short end, roll up, jellyroll fashion; transfer to prepared sheet. Repeat, making 4 more rolled logs. Brush the logs with oil. Using a serrated knife, cut 4 diagonal slits across the top of each log.
  4. Bake, uncovered, for 12 minutes or until golden brown. Remove from oven and immediately spoon syrup over the logs. Slice each log into 4-5 slices. Serve 2 slices to a plate. Drizzle with more syrup around the plate.

Now on to the giveaway! This giveaway is open to US mailing addresses only. Giveaway will end in one week from today. Please don’t forget to enter! Do it now!

Artscroll/Mesorah Giveawaya Rafflecopter giveaway

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Valentine’s Day Slice and Bake Cookies {Video + Recipe}

Valentines Day Cookies | Lil Miss Cakes

I’m pretty obsessed with this cookie style right now. I’m so obsessed that I’m posting them twice in a row!! They are basically my signature slice and bake cookie as far as I’m concerned. I first came up with the idea when I was trying to think of a rainbow dessert that wasn’t full of tons of food coloring. I’m in no way against food coloring, but sometimes you feel the need to lighten it up! So I came up with these rainbow swirl slice and bake cookies. After coming up with those I realized that these cookies would be perfect for so many occasions and holidays! I made them for Super Bowl 50 and swirled the team colors inside while wrapping the edges in matching sugar crystals. And only a week later I’m back with a Valentine’s Day version. These cookies are simple to put together but to make the process super clear, I made a video tutorial to help! So grab my recipe, and follow my pictorial or my video below.


Valentine's Day Slice and Bake Cookies {Video + Recipe}
Author: 
 
Ingredients
  • 1½ cups vegetable shortening, such as Crisco
  • 1½ cups powdered sugar
  • 3 cups flour
  • 1¼ tsp. baking powder
  • pinch of salt
  • 2 eggs
  • 1 tsp. clear vanilla extract
  • gel food color
  • sprinkles, optional
Instructions
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the shortening and powdered sugar.
  2. Add in the flour, baking powder, and salt and mix to combine. The dough will be crumbly.
  3. Add in the eggs and vanilla and mix until dough forms.
  4. Follow my blog tutorial or youtube video for coloring and forming dough.
  5. Freeze your logs of dough for at least ½ hour.
  6. While your dough is chilling, preheat the oven to 350 degrees F.
  7. Slice your dough into about ½ inch wide slices.

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Super Bowl 50 Slice and Bake Cookies {Recipe}

Super Bowl 50 Cookies | Lil Miss Cakes

Are you ready for some football? When I first came up with this cookie concept, I was trying to develop and simple but really pretty rainbow dessert. I used the concept of a marble cookie but instead of swirling chocolate into the dough, I swirled different colors of gel food coloring. Those cookies came out perfect on the first try and I knew I had a winner. I could not wait to use this technique again! In honor of Sundays Super Bowl, I made a batch of cookies in the competing teams colors. The Carolina Panthers are black and turqoise so I used Americolor super black and sky blue to create the swirl. I rolled those cookies in Wilton black and blue crystal sugar sprinkles. To create the Denver Broncos cookies, I swirled in Americolor orange and royal blue gel food color. Then I rolled the cookies in Wilton orange and pearlized blue crystal sugar.

Slice and Bake Cookies | Lil Miss Cakes

After mixing my dough, I divided the dough into 2 sections (one for the Pnathers team colors and one for the Broncos team colors) and worked on one at a time. For full directions on creating these cookies, see this previous post. For more fun football desserts try my football shaped whoopie pies and my chocolate sandwich cookies with mint chocolate ganache. Here is my dairy-free slice and bake cookie recipe:

Super Bowl 50 Slice and Bake Cookies {Recipe}
Serves: 36 cookies
 
Ingredients
  • 1½ cups vegetable shortening, such as Crisco
  • 1½ cups powdered sugar
  • 3 cups flour
  • 1¼ tsp. baking powder
  • pinch of salt
  • 2 eggs
  • 1 tsp. clear vanilla extract
  • gel food color
  • sprinkles, optional
Instructions
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the shortening and powdered sugar.
  2. Add in the flour, baking powder, and salt and mix to combine. The dough will be crumbly.
  3. Add in the eggs and vanilla and mix until dough forms.
  4. Follow my blog tutorial or youtube video for coloring and forming dough.
  5. Freeze your logs of dough for at least ½ hour.
  6. While your dough is chilling, preheat the oven to 350 degrees F.
  7. Slice your dough into about ½ inch wide slices.
  8. Arrange your cookies cut side up on cookie sheet, spacing them apart because they spread.
  9. Bake for 10-12 minutes until the cookies no longer look wet.
  10. Enjoy!
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Vanilla Rugelach {Recipe}

Vanilla Rugelach | Lil Miss Cakes

I actually shared a recipe for vanilla rugelach on joyofkosher.com about 4 years ago. It is a really popular recipe because they are insanely good! But I personally haven’t baked them in a long while. My brother in law loves these vanilla rugelach from a certain bakery in town, but he recently moved away. So when I was getting ready to visit I figured I should probably bring him some, but not store bought. Homemade obviously. I started by mixing up a batch of my favorite sweet dough, the dough I use for my famous cinnamon buns. Then I pulled up my recipe on joyofkosher.com and realized that I had originally made some changes to that dough by adding some vanilla pudding mix. Whoops! I was not about to make another batch of dough so I continued with the recipe. It worked beautifully so I don’t think I’m going to bother with the other dough recipe anymore. I don’t always have vanilla pudding mix in the pantry and it’s really not worth the hassle or extra cost. Originally I was dividing the dough in half, making 32 huge rugelach. Some of the comments on the original recipe actually mention that they were quite big. So this time around I divided the dough into 6 portions. This makes 96 perfectly sized sweet rugelach.

Tray of Vanilla Rugelach | Lil Miss Cakes

The next update to the recipe to the recipe is not actually in the ingredients but how the rugelach bake. I used to space the tiny pastries on the tray, but the sugar was baking out and all over the tray. I noticed that in Israel they bake their rugelach much closer together, almost like cinnamon buns. I figured they probably know what they are doing so I packed my rugelach onto the baking tray with just a tiny space in between each one. I wanted them to have a little room to puff up and rise. This baking method is genius because the sugar has nowhere to go-keeping the rugelach sweet, moist, and gooey. The last change I made what to the sugar glaze that I brush on as soon as the rugelach come out of the oven. Instead of using simple syrup, I mixed up equal parts of clear apple jelly with water and warmed it on the stove until the jelly melts and dissolves into the water. You can certainly use sugar instead of the apple jelly, but the jelly gives the rugelach a bit of a shine and some added sweetness. These pastries are really easy to make and freeze so well! I made a quick video just to show you how I roll out, fill, and shape these rugelach.


Vanilla Rugelach {Recipe}
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 96
 
Ingredients
Dough
  • 2 packets (4½ tsp.) dry yeast
  • ½ cup warm water (90 to 110 degrees)
  • 1 Tbs. sugar
  • 4½ cups all purpose flour
  • ½ cup vegetable oil or margarine, melted and cooled
  • ¾ cup soy milk
  • ½ cup sugar
  • 2 eggs
  • 1 tsp. salt
  • 1 tsp. vanilla extract
Filling
  • ¾ cup margarine, melted
  • 1½ cups sugar
  • ¼ cup vanilla sugar
Glaze
  • ¼ cup apple jelly
  • ¼ cup water
Instructions
Dough
  1. In the bowl of an electric stand mixer fitted with the dough hook, add in the dry yeast, warm water, and sugar and whisk to remove lumps. Let stand for 5-10 minutes until foamy and bubbly. If it doesn't "proof" then discard and start over (the yeast is dead).
  2. Once the yeast is alive, add in 4 cups of flour, the oil or melted and cooled margarine, soy milk, sugar, eggs, and salt.
  3. Mix on low speed until the dough comes together and is smooth, about 5 minutes.
  4. Once the dough comes together form the dough into a ball, rub oil all over and place in a clean oiled bowl. Cover with a clean towel and allow to rise in a warm place for about an hour.
  5. Once your dough doubles in size, divide it in 6 pieces and work with one piece at a time.
Filling
  1. Melt the margarine and set aside.
  2. Mix the sugars in a small bowl and set aside.
  3. Roll your dough out thin on a lightly floured surface. Try to roll the dough into a round shape.
  4. Using a pastry brush, brush a thin layer all over the dough.
  5. Sprinkle a layer of sugar over the entire piece of dough.
  6. Using a pizza cutter, cut the dough into 16 wedges .
  7. Starting at the widest part of each edge, roll up each wedge of dough.
  8. Transfer the rugelach to a parchment lined baking sheet. Make sure the end of each rugelach is tucked underneath so they don't open while baking. The rugelach should be placed close together on the baking sheet. Cover the baking sheet with a clean kitchen towel and allow to rise in a warm place for 30 minutes to an hour.
  9. Bake the rugelach for 15-20 minutes at 350 degrees F. Until the rugelach are golden brown.
Glaze
  1. While the rugelach are baking, prepare the glaze.
  2. In a small pot, add the apple jelly and the water. Heat over a low flame until the apple jelly is melted.
  3. As soon as the rugelach come out of the oven, use a heatproof pastry brush to brush the thin glaze all over the rugelach.
  4. Allow to cool on the tray and enjoy!

 

Posted in Breads and Yeast Raised Doughs | 3 Comments