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Spider-Man Deadpool Deco Roll Cake for Valentine's Day

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Hello! Today I'm bringing you this awesome and fun Japanese-style deco roll cake featuring our favorite Merc with a Mouth and Webhead in a Valentine's Day embrace, much to Spidey's chagrin.

I'm using a chiffon cake recipe from The Gourmandise School (where I'm currently enrolled) with chocolate mousse on the inside. They don't have the recipes on their website, but you can certainly substitute this Taste of Home recipe to achieve the same result.

Here goes!

SUPPLIES

Chiffon cake recipe w/filling of your choice Gel food colors in: red, dark red, blue, hot pink, light pink, black Small bowls for mixing Toothpicks Butterknife Offset spatula Parchment paper cones or decorator piping bags Parchment paper Small drinking glass Plastic wrap Paint palette Small brushes

DIRECTIONS

Start by preparing your chiffon cake batter per the recipe, including preheating your oven, but stop before adding the whipped egg whites. Spoon one tablespoon of cake batter into five separate bowls. Add a drop of gel food coloring to each bowl and mix until well blended.

Next, spoon a heaping tablespoon into each bowl and fold into the batter with a butterknife or spatula. Add the remaining egg whites to your largest batter bowl and fold in until just combined.

Deadpool Roll Cake

Make five parchment paper cones (via my tutorial) and fill them with the small batches of cake batter. Use a cup to help keep the cone upright as you fill it.

Set your image under a piece of a parchment paper inside a sheet pan. Snip a very tiny hole from the end of your black cone and fill in the black areas of your image. You may not need to do this if the batter is already dripping from the tip. Pop the pan into the oven and bake the black batter for 60 seconds. Remove the pan and let it cool.

Deadpool Roll Cake1

Finish decorating the characters by piping in between the baked black lines with the proper colors. I suggest having an extra copy of the image beside you for reference. Pop the sheet pan back into the oven, this time baking it for two minutes. Remove the pan and let cool.

Add the rest of your batter and spread it with an offset spatula. Bake for 18-20 minutes or until cooked all the way through.

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Once the cake has cooled completely, run the back of a butterknife along the edge of the pan. Set a piece of parchment paper over the cake, flip the pan over, and pop the cake out. You may need to give it a firm tap to release the cake.

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Gently remove the piece of parchment paper from the cake and place a clean sheet of parchment and turn it over again. This part is optional. You can flip the cake without paper, too.

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I forgot to do this step, but you definitely want to brush some simply syrup on the cake before spreading your filling. Chiffon cake is pretty dry, so you need to moisten it a little. If you don't know how to make simple syrup, it's a basic 1:1 sugar to water recipe. Just heat the water until the sugar dissolves and voila! Simple syrup. :)

Now cut the ends off in a diagonal then evenly spread your filling leaving a 1" border around the cake.

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Set the cake up so the image is on the opposite end because you don't want to accidentally roll it up! Make tight, but gentle rolls all the way to the end, using the parchment paper to help you.

Transfer the roll onto a large piece of plastic wrap and cover it tightly, twisting the ends. Once it's wrapped you can shape the roll to make it nice and even. Pop it into the fridge for at least an hour. You want the filling to firm up so when you slice it, it won't fall apart.

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After an hour, you can take the roll out of the fridge and do some touch ups if you need to. Just dip your paintbrush into some food coloring and lightly paint the areas that need some extra care.

The last thing you want to do before putting your roll cake on a pretty serving dish is to cut off the ends so you have nice sides that highlight the swirl.

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And that's it!

xo Jenny

Valentine's Day Rose Cake

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Hello everyone! At first I'll admit I didn't want to do a Valentine's Day tutorial. I mean, how played out is that, right? BUT, when I was rummaging through my Wilton Yearbooks for a Wilton TBT tutorial, I came across this rose cake and thought, "Why the heck not?"

1991 Wilton Yearbook

So here I am, fulfilling the cliché of a Valentine's Day tutorial for y'all at home. Hopefully you won't be too upset with me! Heh.

I am using a styrofoam cake dummy for this tutorial because I wanted to save/display the cake when I was done. Rest assured, the technique is the same whether you use real cake, a cake dummy, buttercream, or royal icing (as I am here). I'll provide you with some added details about what to do before decorating a real cake below.

SUPPLIES

10" cake of your choice flavor/filling Buttercream icings in white, green, and at least 3 shades of red Decorator bags Decorator piping tips, #6, #47, #67, #104, #199 Piping bag couplers Flower nail Wax paper squares Sheet pan

DIRECTIONS

Tip: Before decorating your cake, be sure to crumb coat it with a thin layer of buttercream. This will ensure your decorations will adhere to the cake once you get started. If you've never layered and frosted a cake before, check out this tutorial by Libbie Summers. It's short and she gets right to the point!

Start by filling a decorator bag with your lightest shade of red icing. Attach a coupler to your bag so you can change the tips as you progress through your cake. Using tip #6, pipe a vertical line down the side of the cake (Fig. 1). Switch over to a new bag filled with white icing and tip #47 to pipe horizontal strips of icing about 2" wide over the vertical (Fig. 2). The space in between should be about the width of the tip. Next, pipe another vertical adjacent to the horizontal strips (Fig. 3) and repeat, but this time pipe the strips in the empty spaces between the first (Fig. 4). Keep going until you have weaved the entire cake.

Note: If your weave doesn't match up perfectly in the end, don't worry. Mine didn't either! Try to make it blend as best you can and make this the back of your cake. Honestly, I've seen so many Craftsy classes where the PRO instructor tells you to do just that! Ha.

Valentine Rose Cake 1-4

Switch out tip #47 to #199 and pipe a rope border around the top of the cake (Fig. 5). SweetAmbs has a great 30 second tutorial of this technique here. With that same tip, pipe a shell border (or in my case, a really bad version of one--ha!) along the bottom (Fig. 6).

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Set your cake aside to start piping roses! Take your flower nail and pipe a dab of icing on it. Press your wax paper square on to your nail. Now, this is when I'm deviating from Wilton because I'm...lazy. If you've ever taken a Wilton class, you know that the "Wilton Rose" involves two tips, #12 and #104. Well, most people in the industry don't have time to switch between tips when they're making a crap ton of roses, so they just use one tip, #104. And although I'm not in the industry, my laziness abounds.

Here is a very quick tutorial on how to pipe a rose using only tip #104. Take one of your red icing bags equipped with tip #104 and pipe four cones in the center of the square. You want to pipe them on top of each other to create a nice mound of icing for the petals to sit on. Then with the wide part of the tip facing down, pipe three petals near the top of the mound (Fig. 7). The best way I can describe the motion is to think of piping rainbows. You want to squeeze and make a rainbow-motion for the petals. Getting wider as you progress to the bottom of the rose.

I used about 30 roses of various sizes to fill a 10" round cake. If your cake is larger or smaller, adjust the number or roses. If you have extra, you can freeze them to use on another cake later. Set the roses on a  sheet pan and pop them in the fridge for 30 minutes to set up.

When they're nice and firm, remove the wax paper and pipe a small dab of icing on the bottom and set them on top of the cake. You can pipe mounds of icing to create height (Fig. 8) on the cake. Play around with the placement of the roses (Fig. 9) and if they start to get soft, put them back in the fridge for a few minutes. Once you have the arrangement you like, pipe leaves in between the roses with tip #67 and green icing (Fig. 10).

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And that's it!

Happy Valentine's Day, lovers. 😘😝

Surprise Panda Cake

Surprise Panda Cake Overhead

Hi guys,

Wow! It's been two weeks since my last blog post and believe me, I didn't plan it that way. I was stuck working on this surprise panda cake and after 5 trials I think I finally got something close to a panda face. There were many lessons learned in patience, frustration, and not giving up (on myself) because it was so complex to make. I'll explore this more in my next blog post, but for now, I have for you a surprise panda cake tutorial, or something like it!

SUPPLIES

Store-bought pound cake mix, 3 boxes plus ingredients listed on boxes 9"x5" loaf pan Nonstick spray Parchment paper Black food color Green (or other color of choice) food color 3" circle cookie cutter 1" oval cookie cutter 1/2" circle cookie cutter Toothpicks Powdered sugar glaze

DIRECTIONS

Start by preparing the first pound cake according to the instructions on the back of the box. Lightly spray a loaf pan with nonstick spray and line the bottom with a rectangular piece of parchment paper. Spread the batter into the pan and bake per the directions on box.

Note: I only had one loaf pan, so I baked, cooled and removed my first cake from the pan before proceeding onto the next cake.

Next, prepare the second box exactly as directed. Once mixed, split the batter into two bowls. Tint one bowl with black food color and continue mixing until the food color is incorporated well. The second bowl of batter can be mixed in with the third box, or you can do what I did: bake a separate mini raspberry pound cake and have your S/O take it into work. :) Just fold in some frozen berries and bake!

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Once both your cakes have cooled completely, take a knife and cut them both into about 1" slices. Using the large circle cookie cutter, cut the face out of a slice of yellow cake and set it on a sheet pan. Then take your oval cookie cutter and cut out the eyes. If your pound cake is too soft, pop it into the fridge for 15 minutes to firm up. This will make cutting it a lot easier.

Note: I didn't have an oval cookie cutter, so I took a circle and shaped it into an oval.

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Repeat the process for the nose. Next, take your black pound cake and cut out the eyes and nose then pop them into the holes of the face. Take any remaining black cake and cut crescent-shaped ears using your oval cutter. It doesn't have to be perfect. Insert toothpicks through the ears and into the head to secure them. Freeze them for 30 minutes and then line them upright in a prepared loaf pan.

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Prepare your third cake mix and tint it dark green or any color of your choice. In hindsight, I should have gone darker to show the contrast, but you live and learn! Carefully pour the prepared batter over your panda faces. This may get messy, but try your best. Some may become casualties, but that's OK! Don't give up. :)

Bake this cake, but keep an eye on it because it may not take as long as the other two since there is already pre-baked cake pieces inside of it. Lastly, spread some powdered sugar glaze (I used this recipe) over the cooled cake and put it in the fridge for at least an hour to set up.

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And that's it! You have a surprise panda cake. Yay!

xo Jenny

Dachshund Cookie Tutorial

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I had so much fun putting this tutorial together this week! Dachshunds are not only my favorite dog breed, but I also own two adorable dachshunds at home. :)

So I got to thinking, "What's a good way to create dachshund cookies without doing the same ol' brown dog silhouette?" Not surprising, I found my inspiration at the craft store. I was perusing the aisles and found that scrapbooking paper is a fabulous resource for inspiration! There are so many textures, color, and pattern combinations that I immediately fell in love. I'm not a scrapbooker, but that didn't stop me from picking up a few sheets to base my designs on.

I hope you really like this tutorial and please leave any comments or questions below!

SUPPLIES Dachshund image, your choice Tissue paper Food marker, fine point Sugar cookies, rectangle-shaped Royal icing Parchment paper bags Gel food colors, various Scribe tool or toothpick Paintbrushes Vodka or alcohol extract Silicone jewel mold* Fondant* Corn starch or powdered sugar* Luster dust, silver*

*Optional

DIRECTIONS

Start by setting a piece of tissue paper over the image of the dachshund and use a food marker to trace it. Set the traced paper on top of your cookie and trace the image again so it will transfer onto your cookie (Fig. 1). Lift the tissue paper away from the cookie and touch up any missed marks with your food marker (Fig. 2). With flood consistency royal icing tinted a soft pink, outline (Fig. 3) and then fill (Fig. 4) the dachshund.

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Use a scribe tool to evenly distribute the icing (Fig. 5). While the icing is still wet, pipe dots in various sizes and colors onto the dachshund (Fig. 6). Overlap dots to create a random look (Fig. 7).

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Moving onto your next cookie, pipe a few colored dots onto the still-wet dachshund and use a scribe tool to make irregular circles (Fig. 8). Let the dachshund dry completely before moving onto the next step.

Dilute food color in vodka and paint translucent circles around each spot you created earlier (Fig. 9). Continue to do so until you've achieved a watercolor bouquet (Fig. 10).

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For the final dachshund, dab small strokes with paintbrush dipped in food coloring over the wet icing to create a flower (Fig. 11). Clean your paintbrush, or use a new one, and make long strokes below the flowers with green food color to make the stems (Fig. 12). Repeat the process with different colors to achieve flowers all over the dachshund (Fig. 13). To make a hydrangea-type flower, dab tiny dots in a small section (Fig. 14).

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See below (Fig. 15 through 18) for ideas of the types of flowers you can paint on your dachshund.

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While your cookies set up, dust cornstarch on a silicone jewel mold (Fig. 19). Place some fondant into the mold (Fig. 20) and press it firmly into the jewelry mold you'd like to use (Fig. 21). If needed, dust a little more cornstarch onto the fondant to keep it from sticking to your fingers. Next, with a firm swipe, remove any excess fondant (Fig. 22).

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You should have a nice clean strand of beads (Fig. 23) remaining. Flip your mold over and carefully peel away your fondant jewels (Fig. 24 and 25). Dab a paintbrush into vodka and brush it onto the cookie (Fig. 26).

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Place the fondant beads around the edge of the cookie (Fig. 27). Complete the look by painting luster dust diluted in vodka on the cookie (Fig. 28 and 29) to add a beautiful shine.

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And that's it!

xo Jenny

Over at eHow: Easy No-Bake Cheesecake

Check out my latest article over at eHow.com, How to Make an Easy No-Bake Cheesecake

This easy no-bake cheesecake is essential to have in your prized recipe collection. It whips up in a fraction of the time as a traditional cheesecake and can be made a couple of days in advance. So it's perfect for the frenzied host! Serve it plain or fully loaded, your guests will be asking for seconds... and thirds.

Don't forget to pin and share it if you like it!

xo Jenny