Makin Bacon ~ Product Review

 Have you ever used Makin bacon? Invented by an 8 year old, it is one of the best kitchen products around. It folds down (above) for easy  storage and easily assembles. The biggest advantage is your bacon cooks without lying in the grease. All that unwanted fat collects in the tray and can be used for something else...if ya still cook old school, or if you let it set, it will solidify making it easy to scoop out and throw.

Just hang bacon, (turkey bacon shown here and NOT recommended- it does not do so well in the microwave on this gadget)  and cook. Remember bacon continues to cook for about 2 min when remove it, so don't over heat.
You can see and order the Makin Bacon product here, or at a local kitchen store. If you have used this product please comment and tell us how you would rate it.

Snowmen cupcakes

To Make snowmen cupcakes, start with any prebaked cakes.

Spread on some icing and place one Lindt white truffle on top.

Roll out fondant large enough to cover cake and truffle.

Stretch over and pull edges uneven to give appearance of melting. Form around truffle head.

 Use candy  to decorate eyes, nose and buttons.

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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.

Marshmallow Fondant

Fondant

16 ounces mini marshmallows

2-5 Tablespoons water

2 pounds powdered sugar

Crisco (white not butter flavored)

In microwavable bowel, place marshmallows and 2 Tbs. water. Heat for 30 seconds and stir. Continue heating 15 to 20 sec, stirring in between, adding additional water if needed until smooth and completely melted.

Stir in 3/4 bag of powdered sugar.

 Grease counter top or board with Crisco, pour out fondant.

Grease hands and begin kneading, working in more sugar if needed. Fondant should end up being smooth, not dry and not sticky. If it gets too dry add a very small amount of water.

You can now color it if you like.

Store wrapped tightly in plastic wrap and then in a bag.

To use, spread powdered sugar and roll out. Place over a frosted cake, smooth and refrigerate.

See alternate fondant recipe and cake decorating tips HERE