Peggy Does Cake.

~~Peggy Does Cake “30,000 Fan Appreciation Giveaway” is underway!~~

Contest has ended. Congratulations to our lucky winners (see Rafflecopter widgets below):

Prize Package #1 - Entry #5913 - Cy A.
Prize Package #2 - Entry #9288 - Stephanie W.
Prize Package #3 - Entry #5176 - Anna M.
Prize Package #4 - Entry #4892 - Elysia S.
Prize Package #5 - Entry #1382 - Olivia W.
Prize Package #6 - Entry #2585 - Lucie W.
Prize Package #7 - Entry #2186 - Tara O.

~~Like to bake? Like to decorate? Like to eat? Like to wear clothes? Live on planet Earth? You've come to the right place!~~

~~Enter here to win seven (7) separate prize packages, each valued at over $400!!~~

~~OPEN WORLDWIDE~~

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~~It’s fast and easy to enter! Just follow the simple directions using the Rafflecopter widgets on this page!~~

~~Enter to win the packages you like best or enter to win all 7 packages!~~

~~Giveaway Dates (Central Standard Time):~~

~~Giveaway opens 12:01 a.m. Monday, February 25~~

~~Giveaway ends midnight Saturday, March 2~~

PRIZE PACKAGE #1

This prize contains over $400 worth of loot including $100 worth of cake decorating supplies, custom baked cookies and cake pops from TWO (2) different bakers, chocolate brownie pops, t-shirt, cookie cutters, personalized chef jacket, and $45 in Amazon gift certificates!

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PRIZE PACKAGE #2

This prize contains over $400 worth of loot including a Beater Blade, a custom tutorial, custom baked cookies from THREE (3) different bakers, and $275 in gift certificates!

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PRIZE PACKAGE #3

This prize contains over $400 worth of loot including magnetic "Cake Delivery on Board" car sign, Living Locket™ cake-themed necklace, custom baked cookies and cake pops from THREE (3) different bakers, and over $100 in gift certificates!

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PRIZE PACKAGE #4

This prize contains over $400 worth of loot including a 3 month membership in a "Cupcake of the Month" club, custom baked cookies and cake pops from TWO (2) different bakers, "My super power is baking" t-shirt, book entitled "Cupcakes Year Round: 50 Recipes for Every Season and Celebration," cupcake wrappers, cupcake picks, cupcake corer, sprinkles, and $150 in gift certificates!

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PRIZE PACKAGE #5

This prize contains over $400 worth of loot including cookie cutters, Bakels fondant, gel food coloring, a rolling pin, sugar pearls, nonpareils, sanding sugar, custom baked cookie wands, and $255 in gift certificates!

a Rafflecopter giveaway

PRIZE PACKAGE #6

This prize contains over $400 worth of loot including a custom-drawn portrait*, a mother-daughter vintage apron set, a set of metal ball tools, finest Belgian white chocolate, 4 custom tutorials, custom rose cutters, rose centers, autographed Party Cupcakes book, and $75 in Amazon gift certificates!

a Rafflecopter giveaway

PRIZE PACKAGE #7

This prize contains over $400 worth of loot including custom t-shirt, apron, one year membership to "My Cake School," 8-bit geeky chic bag, striped ribbon and message medallion screen, and $280 in Amazon gift certificates!

a Rafflecopter giveaway

*Up to three people per portrait, based on photograph.

We are excited about accommodating our winner, but design and delivery of custom baked prizes such as cookies, cake pops, cupcakes, etc., will be determined at the sole discretion of our sponsors.

BORING STUFF (Contest Details):

Winners will be chosen randomly and will be contacted via email on March 3, 2013

If any winner doesn’t respond within 36 hours, a new winner will be chosen.

See Terms and Conditions HERE.

Monday, September 17, 2012

Recipe: Gee's Apple Dumplings

I got this recipe from my then mother-in-law more than a decade ago. It's been a family favorite since the first bite! I've made tons of substitutions over the years and basically every sub has worked ("baking Splenda" for sugar, diet soda, light crescent rolls, half the butter, etc.), but the BEST result is from the following recipe IMHO. No more comment needed. These things are GOOD.

Gee’s Apple Dumplings

by Peggy Does Cake

1 ½ sticks butter (170 grams)

1 ¼ cup sugar

1 tsp cinnamon

½ tsp vanilla

2 granny smith apples (peeled, cored, and cut into eighths)

2 cans (8 count) crescent dinner rolls

12 to 16 oz. Mountain Dew

Core and peel apples. Wrap 1 piece thoroughly in crescent roll and arrange in baking dish.

Throw first four ingredients into a heat-safe bowl and microwave for 2 minutes. Stir well and microwave another 1 minute or so, until gravy-like consistency. It’s fine if it’s still grainy. Pour sugar mixture over apple dumplings. At this point, you can cover with saran wrap and refrigerate until later.

Pre-heat over to 350 degrees. Pour 12 to 16 oz. Mountain Dew over dumplings (it looks like a lot of liquid, but that's ok) and pop in the oven. I usually measure out about 2 cups of soda from a 2 litre bottle, but if you can find a 12 or 16 once can or bottle, that would work great. It doesn't have to be a perfect amount. At about 30 minutes in, take them out and baste well. I just use a spoon. I stir the sauce a bit first in between the dumplings to get it a bit thicker. Then cover each dumpling generously. Continue baking until nicely golden brown. I’ve been known to baste more than once. Or more than twice. Total cooking time at my house is about 50 minutes.

Great served warm with homemade no-churn ice cream found here.

Dumplings are VERY rich, so I often cut the recipe in half.

If you try these, I'd love to hear from you! Until then, oven's on - I'll be back soon!

~ Peggy

Saturday, September 8, 2012

Recipe: Super Easy Chocolate Chip Cookies

These super easy chocolate chip cookies are DELECTABLE. Just because they're easy, doesn't mean taste will suffer. These are our household favorites for chocolate chips.

I love my Kitchen Aid, but we make this with our Viking hand-held mixer. Trial and error has proven that works best. ;)

Ingredients

2 cups self-rising flour (*gasp*)

1 and 2/3 cups firmly packed LIGHT brown sugar

1 stick (113 grams) of room temp salted butter

2 large eggs

1 tsp vanilla extract

1 package semi-sweet chocolate chips (12 ounces)

Directions

1. Preheat Oven to 350 F

2. Toss butter into a large glass mixing bowl and beat with hand held mixer until it begins to lose its yellow color a bit.

3. Add brown sugar, mix briefly with mixer to incorporate – don’t overmix.

4. Add eggs and vanilla, mix well with mixer. Now put the mixer away. The rest is done by hand. (Don’t worry, it’s easy.)

5. Add about half the flour, mix in by hand – batter is soft, so this is easy. Don’t overmix.

6. Add remaining flour, mix in by hand – mix well, but don’t needlessly overmix.

7. Add chips, fold to incorporate.

Roll into 1" balls and bake about 10 minutes or until your desired level of “doneness.” We like to do a batch really soft and gooey, and then we like to do a batch a bit more brown and crispy. That way we have cookies for all our moods!

These warm up beautifully in the microwave for about 13 seconds each for that "just baked" taste.

Oven’s on – I’ll be back soon!

~ Peggy

Monday, August 20, 2012

Recipe: Crusting American Butter Cream: My favorite Chocolate Frosting Recipe!

Ingredients:

8 ounces (2 sticks) SALTED butter
3 - 4 ounces semisweet chocolate (nicest quality you can justify)
2 tablespoons light corn syrup
16 ounces (1 pound) confectioner’s sugar (powdered sugar)
Liquid for thinning (see Step 5. below)

Directions:
Step 1. Using the paddle blade, cream butter until it’s very light in color.

Step 2: Melt chocolate carefully over double boiler or in microwave, being careful to not let it get too hot.

Step 3: Mix corn syrup into cooled (melted) chocolate and add mixture to creamed butter.

Step 4: Mix well and add powdered sugar straight from the bag or box. No need to sift. Continue mixing.

Step 5: Add milk, half and half, or heavy whipping cream until you reach desired consistency. I typically add 1 tablespoon of skim milk at a time until I have “nearly” the consistency I want and then I add a dash or 2 (or 3 or 4) of heavy whipping cream.

This frosting is so lush and delicious. It crusts beautifully and you can use the Viva method to smooth it. I love the silky smoothness of chocolate Swiss meringue for a filling, but to me, this icing can’t be beat for frosting the outside a cake. It does NOT need to be refrigerated once it's on the cake, but I refrigerate the leftover icing for a few days. If I don't use it within a couple days, I freeze it. It freezes well. Just let it come to room temperature and give it a quick whip with your mixer.

Here is a cake I smoothed with this icing and a Viva towel:

And here are a couple other super easy techniques, the swirly rose from i.am.baker (find the tutorial HERE):

And the stacked ruffle technique from Sweet and Saucy (find the video tutorial HERE):

I'd love to hear from you if you try this and would like to leave a comment!

Oven's on, I'll be back soon!

~ Peggy

Peggy Does Cake.

Pages

Tuesday, March 5, 2013

Peggy Does Cake Winners!

Sunday, February 24, 2013

30,000 Facebook Fan Giveaway!

Monday, September 17, 2012

Recipe: Gee's Apple Dumplings

Saturday, September 8, 2012

Recipe: Super Easy Chocolate Chip Cookies

Monday, August 20, 2012

Recipe: Crusting American Butter Cream: My favorite Chocolate Frosting Recipe!

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