NO Time for Gingerbread Caramel Cabin

 Love the idea of the gingerbread centerpiece but don't have the time or the patience? Here is an easy alternative.

Needed materials
caramels
cookies or graham crackers
frosting- home made or store bought
sugar cones for ice cream
sprinkles
assorted candies/decorations

HomeTalk generously gave away some party supplies  to throw a party for friends! The package included a beautiful bell choche from Wayfair, perfect for a centerpiece showcasing edible winter bliss!

On a small piece of wax paper- this helps with transport- "glue" with frosting the  unwrapped caramels. Continue to build, cut caramels in half when you get to the roof.

 I used some fig cookies for the roof, you can use grahams or whatever is handy and the right size for your cabin.

 Use green frosting for the trees, sprinkle with snowflakes, glitter or any cake decorations you like

I used a good smathering of frosting to anchor everything in place and topped it with more sprinkles and a small bit of blue sanding sugar.

There you have an easy centerpiece! So easy even the kids can make them!

Buttermilk Icing/ Peanut Butter Variation

Butter cream icing, as easy as pie!
For pie cupcakes I used a tad brown coloring, spread over cupcake, covered with m&m's then piped icing on and around.

Cream 1 c softened butter
           1 Tbs vanilla
           1/4 c milk

 Add powdered sugar, about 1 pound. Add enough to reach desired consistency.
add coloring if needed
Spread or place in bag and decorate

For swirled effect,
dip tooth pick in coloring and spread down sides of decorating bag, carefully place icing in bag.

 

 

For peanut butter icing,
Mix 2 c peanut butter with 3-4 Tbs milk, add powdered sugar to desired consistency.

Chocolate Cake, Chocolate Fudge Icing

Cake

1 c unsalted butter, softened

2 c sugar

3 large eggs

2 tsp vanilla extract

2 1/2 c flour

3/4 c cocoa powder

2 1/4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 c buttermilk

3/4 c sour cream

Preheat oven to 350, spray 2 - 9 inch pans and line bottom 

with parchment paper.

Cream butter and sugar until fluffy, add eggs and vanilla. Mix well.

In another bowl, mix flour, b powder, b soda, salt and cocoa. Add to creamed mixture alternately with milk and sour cream until smooth consistency.

Pour into pans and bake 35-40 min.

Cool in pan.

Icing

1/2 c semisweet chocolate chips, melted and cooled

3/4 c unsalted butter, softened

1 tsp vanilla

3/4 c cocoa powder

3-4 c powdered sugar, measured then sifted

1/2 c half and half or water

Blend chocolate, butter, vanilla, cocoa powder and half of powdered sugar. 

Add remaining powdered sugar and half and half whipping with mixer until desired consistency is reached.

A Passion for Baking- Marcy Goldman

Bakery Cake

 This cake recipe comes from Kittencalskitchen. It makes 3-   9 inch tiers and tastes as good as any cake you will find in a bakery. (this cake shown with 2 layers only)

Cake
1 c buttermilk*
1 tsp baking soda
2 cups white sugar
1/2 c butter, softened
1/2 c vegetable oil
1/2 c shortening, room temp. I used butter flavored Crisco
4 eggs yolks
1/2 tsp almond extract
2 tsp vanilla
2 c flour
4 egg whites, room temp.

Preheat oven to 325.
crack eggs and separate to allow whites to reach room temp
* if you do not have buttermilk, sour your milk now by placing 1 Tbs of lemon juice or vinegar in 1 cup container and add milk to reach 1 cup
Grease 3    9 inch baking pans and flour.
Cream sugar and butter, oil and shortening, making no substitutions.
When well creamed add extracts and egg yolks.
Add baking soda to flour and a dash of salt in a small bowl.
Add buttermilk alternately with flour  into creamed mixture.

In another bowl, beat egg whites until stiff peaks form. Use glass or stainless steel large bowl.
Fold in 1/3 egg whites until blended, then fold in remaining whites. Divide batter between pans. Bake for 25-30  minutes. Cool in pans 15 min-20 min. Remove from pans and let finish cooling on racks.



 Make butter cream icing;
1 cup butter, softened
4 c powdered sugar (adjust to consistency needed)
1/4 c milk
2 tsp vanilla
Cream butter, add 4 c powdered sugar, milk and extract. Add remaining sugar until smooth spreadable consistency.
Remove 1 1/2 c frosting and stir in 3 ounces melted chocolate. Spread between layers.
Next, smooth on a layer of Hot fudge ice cream topping. Layer cake.

 

 Smooth over with a layer of butter cream icing. Set in fridge for 15 -20 min.

 Roll out fondant and place over top. Cut out flowers or mold from fondant or modeling chocolate. See how to make home made fondant here.