After a long hiatus from baking, I’m back! I’ve moved and have a much more workable kitchen with more space, so I am looking forward to keeping up better in the new year!
The purpose and inspiration for this project was 1) To break my baking dry spell and launch back into a layer cake, why not?! 2) My take on looking at how my day job and hobby are similar 🙂
1 – “FOUNDATION & UNDERLAYMENT”
2 – “SITE PLAN”
3 – “FLOOR PLAN”
4 – “ELEVATION”
5 – “SECTION”
6 – “DETAIL”
7 – “PERSPECTIVE”
Back in mid April, my department at work hosted our friend and co-worker an office baby shower! The shower was Norwegian themed to honor the Momma’s heritage and I baked orange cardamom cupcakes for the occasion. The Real Simple recipe I used called for a chocolate sour cream frosting, but in the end I felt like the chocolate was too much and overpowered the cupcake flavor. I ended up just making a simple cream cheese frosting and I think the combination was successful. Yum!
This mini cupcake army was destined for a joint-surprise office birthday party! Apparently, it’s all about surprises this year it seems 😉
Almond cake with chocolate cream cheese frosting and a toasted almond slice on top <3
I used my candy thermometer for the second time and pulled off this batch of homemade almond roca! Bubbling candy is a little scary to work with, I can’t deny, but I’m happy with how this almond roca turned out and was proud to hand it over 🙂
Friends at work have gotten into the fun tradition of decorating each others’ desks for birthdays! My favorite part is dreaming up personalized and specialized themes that are fun and fit the person we are celebrating, and seeing what we all bring and how it comes together. The latest was a collection of vignettes that included Easter, candy, chocolate, cute, minis, marathon runners, gluten-free, snow sports…
I baked this gluten-free chocolate cake from Bob’s Red Mill, and decorated it with fluffy vanilla “snow” frosting, coconut, mini skaters, daring skiiers, a marshmallow snowman and a cute gingerbread house!
I saw these mini matchstick cookies from SprinkleBakes and had to try them myself!
It took me several rounds to get these little cookies the size and shape I wanted, but I finally got some I was happy with. You have to make the dough, freeze, cut, freeze, and bake immediately to help them hold their sharp shape…
It would have been faster to buy a package of ready-to-go white matchstick boxes, but by the time I decided I was going to go for it, I was a little short on time to order and hand out by Valentine’s Day like I planned (but not soon enough :P). So I ended up just buying a package of matchstick boxes at Fred Meyer, pocketing the matches and cleaning/altering/decorating the boxes for my own use with white paper and washi tape. I had more cookies to share, but the box alteration time set my limit for sharing to a special few 😉
How cute are these ?!! 🙂
Happy Valentine’s Day! I was inspired to use fresh berries for my Valentine bake and came across these lovely raspberries, and then the almond cupcakes and bittersweet chocolate ganache followed 🙂 I look forward to getting a new camera someday soon, but for now, these camera phone photos will have to do!
This lovely cake stand was made locally by JaMpdx! Thank you, Jenn and Meghan! 🙂
A little gluten free chocolate cake with whipped vanilla/almond butter frosting for my older bro’s birthday 🙂
A friend of mine reached out to me in a panic and needed help decorating cupcakes for her son’s first birthday party in a jiffy! I brought some emergency sprinkles, supplies and a couple ideas, and Grandma, Mom and I decorated these babies (cupcakes, not the birthday boy) in a flash just before guests arrived!
Happy 1st birthday, Little George!
This year I tried my own hand at making the German Springerlie cookies I remember my Mom making each Christmas time. They involve a wooden rolling pin with little molded patterns, fresh anise seeds, allowing the cookies to dry out overnight before baking, and then leaving them in an air tight tin for a few weeks to soften and soak up the anise flavor!
Ready to roll…
Ready to cut…
Ready to dry overnight…
Baked and ready to be stored! We’ll see how they turn out in a few weeks 😉