Friday, December 6, 2013

Peggy Does Cake has a New Website!

I am the proud owner of a shiny new website! It’s not finished, but it’s coming along and it makes me so happy!

I hope you’ll come visit at http://www.peggydoescake.com

OoOoh, or see a handful of my cakes ALL on one page here: http://www.peggydoescake.com/cakes/

I’ll see you there!

Wednesday, October 30, 2013

RECIPE: My Favorite Caramel Apple Pie

Click to Enlarge Photo!

Peggy's Favorite Caramel Apple Pie

Ingredients

1 double pie crust

1 stick unsalted butter
3 tablespoons all-purpose flour
¼ cup water
½ cup granulated sugar
½ cup packed brown sugar

8 tart baking apples, cored and sliced
2 tablespoon lemon juice
½ teaspoon cinnamon
Click to Enlarge Photo!

Directions

Preheat oven to 450 degrees. 

Peel, core, and slice apples. Toss in a big glass bowl with lemon juice and cinnamon. 

Melt the butter in a saucepan. Stir in flour and mix well. Add water and both sugars. Bring to a boil and then reduce heat to medium, watching closely for “caramel” to turn amber.

Pour ½ of caramel over apples and stir well. 

Fill pie crust with apple mixture.

Cover with top crust made into a tight (close-knit) lattice pattern.

Carefully pour remaining caramel over the lattice work into the pie.

Bake for 15 minutes and then reduce oven to 375 degrees. Continue baking for another 30 to 45 minutes, until apples are soft and crust begins to nicely brown.


Cool completely and serve with homemade "no churn" vanilla ice cream.  (Recipe can be found in my “Notes” on Facebook here.)

Click to Enlarge Photo!


Online Cake Decorating Class

Tuesday, October 29, 2013

RECIPE: My Favorite Carrot Cake (feat. Cream Cheese Icing and Pecans)

This cake is decadent and so easy to make! I can make this recipe and have a perfectly finished cake and a spotless kitchen in 90 minutes flat! Feel free to substitute walnuts for pecans, either is excellent. (Hint: If you have trouble translating the measurements, a quick Google search is all it takes to translate cups or sticks into grams, etc.)
Cake Ingredients
4 eggs
2 cups granulated sugar
1 1/4 cups vegetable oil
2 tsp pure vanilla extract
2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
3 cups grated carrots (see note 1)
1 cup chopped pecans or walnuts
NOTE 1: I cheat and buy the baby carrots already peeled and just run them through the grater on my food processor. It takes about 3 minutes and it rinses clean in a snap!
Icing Ingredients
3/4 cup butter, softened (1.5 sticks)
12 ounces cream cheese, softened
6 cups confectioners sugar
1.5 tsp pure vanilla extract
1.5 cups chopped pecans or walnuts
Cake Directions
1. Preheat oven to 350 degrees, prepare 2 8” round pans (grease and flour well).
2. In mixer bowl, add eggs and mix slightly. Add sugar, oil, and vanilla.  Mix well.

3. Add in flour, baking powder, baking soda, cinnamon, and salt. Mix well.
4. Fold in carrots.
5. Fold in pecans.
6. Pour into prepared pans and bake approximately 55 minutes. (See note 2.)
7. Cool cakes completely before assembly/icing. (See note 3.)
NOTE 2: My ovens over the years have varied greatly on this baking time. Cakes are ready before they look ready – but not until an inserted toothpick comes out clean. Watch them closely the first time you try this. I’ve used ovens that baked this cake in 50 minutes and ovens where it took well over an hour.
NOTE 3: Flip pans upside down while catching cake – just to loosen the cake from the pan. Then sit the pans back down with the cakes still inside them. Leave the cakes in the pans for at least 10 minutes so they’ll hold their shape. After 10 minutes is up, flip cakes out and finish cooling on wire rack.
Icing Directions
1. In mixer bowl, cream butter.
2. Add cream cheese, mix well.
3. Add confectioners sugar, mix well.
4. Add vanilla, mix well
5. Fold in chopped nuts.
Assembly Directions
1. Tort COMPLETELY COOLED cakes so you end up with 4 layers of 1” cake (or thereabouts).
2. Cover each layer generously with icing and stack. It’s nice if the icing oozes out the sides. :)
3. Cover the top with an illicit amount of icing.
4. Decorate with a few whole nuts.
If there are any leftovers, I refrigerate in a TRULY airtight container after the second day – and that ensures cake will stay fresh not dry out. Putting any cake in a fridge will dehydrate the cake if it’s not in an airtight container.


Sunday, October 27, 2013

Online Community for Cake Decorators: Are you Craftsy?


My obsession with Craftsy might make me sound like a broken record, but if you've ever wondered what the deal is, here's the answer. Not only have I watched more than a dozen Craftsy online cake decorating classes and read every single cake decorating blog post and tutorial, but I'm also an affiliate. For these reasons, and more, I totally "get it" about what Craftsy is and how it works. But for those of you who may be still in the dark or on the fence, here's the low down.

Craftsy is a worldwide craft community offering online classes. These are classes that, once purchased, you own for life. They also have a patterns marketplace where independent designers can sell their patterns; a supplies shop with great deals on yarn, fabric, and class kits; and a projects section where members share pictures of their latest craft successes. With over two million members and counting, Craftsy has something for just about everyone, in categories ranging from cake decorating to photography to cooking to painting to sewing, and more.

Why take a class online? Craftsy courses provide you the convenience of a world-class instructor in your home, whenever you want to learn. Online education, no matter what subject, is a great alternative to in-person classes for a number of reasons.


With many online learning opportunities being on-demand, you are able to learn at your own pace, anytime. Online learning is a fantastic alternative to in-store craft classes for people with busy schedules or who have difficulty leaving the house. It also allows you to watch a troubling section over-and-over again, so you can see exactly how a technique is carried out, or refer back to your class for relevant concepts before beginning any new projects.  I've watched and rewatched over and over. "Pause and Rewind" is my middle name.  

You'd be hard pressed to find a real life instructor who would back up and repeat, repeat, repeat... But with online classes that you own, this isn't an issue.

If you need more convincing, here's a selection of little "freebie" mini classes for you to check out at no cost! Go ahead! Take a tiny taste, for FREE, of what's waiting for you at Craftsy!


So what do you think? Are you Craftsy?








Saturday, October 19, 2013

Dawn Butler: Cake Airbrush Artist (with Special Thanks)!

Photo courtesy of Dawn Butler
I want to extend a giant, heartfelt thanks to Dawn Butler of Dinkydoodle Designs by Dawn Butler (pictured to the left) for generously sponsoring more than $1,600 worth of prizes in the Peggy Does Cake 75K giveaway earlier this month. If you don’t know Dawn, she’s more than just a benevolent prize donor! 


Photo courtesy of Dawn Butler
She’s also a talented cake designer, airbrush instructor, and author! She's been traveling the globe doing classes and impressively has a tutorial featured in the Fall Edition of Cake Masters Magazine!  Check out the free 'sneak peek' of that tutorial (and more!) in the magazine's fall issue HERE.

Photo Courtesy of Cake Masters Magazine, with permission

If you didn't win an airbrush in my giveaway and you want one as desperately as I do, just send Dawn a quick message and she can definitely hook you up with some state-of-the-art equipment! Her custom systems are more affordable than you think; in fact, I was actually quite shocked at just how affordable.  This is on my Christmas wish list for sure, and since I've hardly been bad at all this year, I have my hopes up.

Photo courtesy of Dawn Butler


Thanks Dawn, for making this milestone so meaningful and fun - not just for me, but for my followers, and especially for my winners!






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