CAKES & COOKIES BY HANNAH
Sweets & Cakes
Spices & Sugars
Cupcakes & Cookies
Make the perfect recipes for Friendship

Wednesday, November 23, 2011

Happy Thanksgiving

Gobble, Gobble, Gobble

Thanksgiving is here! Here are a few cookies I've been making for this special time of year.  I re-designed my turkey from last year and like him so much better, he's a cute little guy :)  Last year's turkey reminded me more of a duck!

Gold Acorn Cookies



Hope you all have a blessed Thanksgiving and I am sure most of you will be enjoying the wonderful food that we are blessed with on this holiday. I know my children and husband are looking forward to it, better go and brine the turkey!

Bagged and ready for delivery!

















Happy Cooking and Baking tomorrow!

Sugar & Spice, Hannah ~

Sunday, November 13, 2011

Autumn Cookie Collection

Autumn Cookie Collection
 Baking in the Autumn is wonderful.  It warms the house on those cool days (which actually I don't get too many being in Florida) and fills it with a wonderful aroma. I love this time of year.

So while it's perfect weather I've been working on my Autumn Cookie Collection.  The colours have a warm feeling to them and I totally feel like I'm walking through the woods on a nippy morning when I look at them.
Fall Leaf Cookies


I dusted the leaves with petal dust and love the effect it gave them.  The veins were piped on and then I sprinkled disco dust on them.  They were very easy to make and the result is great.
Acorn Cookies


I also dusted the acorns and although they look great I think I will have to rethink it as the Royal Icing seemed to absorb the petal dust around the edges. Perhaps I'll have to invest in an airbrush for next year!!

I decided to try out Sugarbelle's design for the pumpkins.  They were so simple and I love the look of them.  Callye does some amazing work, you can find her at http://www.sweetsugarbelle.com and also on Facebook (SugarBelle's) If you like making cookies and thought mine were good, go check out Callye's work!

Enjoy this season and all the wonderful things it brings.

Sugar & Spice, Hannah~

Tuesday, November 1, 2011

Cupcake Designs by Lindy Smith

 Here are a few cupcakes I've been making the last couple of weeks.  Very opposite in design and flavour, but nevertheless they were both very fun to make!

 
These designs are not my own.  I found them from a book I have called "Bake Me I'm Yours... Celebration Cupcakes" by Lindy Smith.  She has amazing designs and great recipes.  I highly recommend her books.


Milk Chocolate Cupcake with Whiskey Buttercream!

 
I have never made Pumpkin Cupcakes before and so I thought it would be fun to do some experimenting.  I found a Martha Stewart recipe and after "tweaking" it a little ended up with an amazingly moist cupcake.  (I am sure the original recipe of Martha's would have turned out just as good, I just prefer to mix things in a more traditional way and use ingredients I am familiar with)




Pumpkin Cupcake with Cream Cheese Frosting.

It's almost time for turkey and lots and lots of pumpkin, hopefully I'll be in full swing of things in the coming days!!

Sugar & Spice, Hannah ~


Saturday, October 29, 2011

The Winner is.....


It's time to announce the winner of my 1st blog giveaway!!

Who will he pick?

 

 The winner is.... Becky Downing!!  Congratulations.  I have e-mailed you so that I can get your goodies in the post to you this coming week.

 



Thank you to all those who participated in the giveaway and keep checking back for upcoming recipes, ideas and other giveaways.


I am so blessed that you stop by and like my work and ideas. If you have any questions on cake making and cookie decorating please ask, I am certainly not a professional but I might be able to help through my own experience.


Have a sweet day today, especially Becky ;)


Sugar and Spice, Hannah ~

Friday, October 21, 2011

1st Blog Giveaway!



I am so excited to be doing my first blog giveaway, celebrating 450 "likes" on my Facebook page.  I can hardly believe 450 people enjoy my work.  I am blessed to have you encouraging me whenever I show my work and therefore in return I would like to share my gift in cookie making with you.



For one lucky person I will be giving a box of a dozen Fall/Autumn cookies and a very cute fall bowl of cookie supplies, so that you too can have fun making cookies!



Inside the bowl is:

~3 Cookie Cutters - Pumpkin, Maple leaf and Acorn 
~3 Americolor Food colouring - Red, Yellow and Chocolate Brown 
~5 Disposable icing bags (not shown in the picture)
~1 Recipe Card for Vanilla Sugar Cookies (not shown in the picture)
~step by step instructions on how I made my Fall leaf Cookies. (not shown in the picture) 
 

So here's how to enter:

Leave a comment on my blog that you would like to win these items along with your name and I'll enter you into the drawing.
For a second entry "like" my Facebook page and leave another comment saying that you did or already "like" it

For a third entry become a Follower of my blog and leave another comment saying that you did or do follow me.

I will announce the winner Saturday, 29th October 2011 after 3pm EST using one of my children to draw a name the old fashion way! :)

Have fun and may it be sweet!

Tuesday, October 11, 2011

Kids In The Kitchen

 It's so fun baking with children.  Mine especially love it and never miss an opportunity to dive right in with me. My favourite recipe to make with them is Chocolate Chip Cookies.  It's easy, requires no eggs and the kids can lick the spoons and bowls afterwards, (which is the best part of baking!)


I thought I would share my recipe with you.  It is the best Chocolate Chip Cookie Recipe in my opinion and actually it's not my recipe, I got it from the old faithful BeRo Book!  I first made this recipe when I was 19 years old and my work colleagues loved it, so now I make it with my kids and they love it too.  I am sure you will love it as well.





CHOCOLATE CHIP COOKIES
creaming together the sugar and butter
 
100g (4oz) (1 stick) Butter
75g (3oz)  (1/2 cup Packed) soft brown sugar
2 tbsp Golden Syrup/Agave Syrup/Dark Corn Syrup
175g (6oz) (1 1/2 cups) Flour
100g (4oz) (2/3 cup) Chocolate Chips
2 tbsp Milk


Note: When making this recipe in the US I use all-purpose flour, but in the UK, use BeRo self raising flour.  The self raising flour in America is too salty.  I never use it for my baking, but will always add baking powder or baking soda (depending on the recipe) to cake flour or all-purpose flour.  For this recipe all-purpose without baking powder is fine.



~ Heat oven to 180C, 350F, Gas Mark 4. Grease baking trays.
~ Beat the butter until soft, add the sugar and cream together until light and fluffy. It is easier to use an electric mixer.
~ Stir in the syrup, flour, chocolate chips and milk and mix well.
~ Place spoonfuls of the mixture on the prepared trays and bake for 10 minutes or until brown around the edges. Remove from the tray immediately and place on a wire rack to cool

Enjoy with a cold glass of milk or hot cup of tea!!

pouring chocolate chips (her favourite!)

onto the baking tray they go!
Golden Syrup can be found in the US, but may be hard to come by
Agave Syrup is found in health food stores or in some grocery stores 
Yummy!

 Hope your family enjoys this recipe!


Stay posted as I am doing my first blog giveaway in honour of over 400 fans on my Facebook page.  Very exciting!!

Thursday, September 22, 2011

Rapunzel Tower Cake

My daughter asked for a Rapunzel Tower Cake for her 7th Birthday and how can one say "no" to my sweet girl?!  So I set about to create her the most amazing cake.  My one concerns were how was this cake going to remain standing?  After a lot of research and visualizing what would be the best way to keep it from falling, I came up with a plan and had my husband construct the cake board on which it was going to stand.
The stone tower and the roof was made
 from rice krispie treats

It took about two days to do the detail work on the cake board and the stone tower with all the little flowers and vines.  I dusted the board after using a piping tube to create the grass.  This gave it more depth.  Underneath the fondant was rice krispie treats to create hills and the stone tower was rice krispie treats wrapped around a large wooden dowel covered with fondant.

Rapunzel Tower Cake.  Chocolate Orange Cake with Chocolate Ganache,
covered with Chocolate buttercream and Fondant.
"Rapunzel, Rapunzel let down your hair!"
The actual cake took a day to decorate and add details.  The most time consuming part was making and fixing all the tiles on to the roof which was made from rice krispie treats covered in fondant.  The cake was Chocolate Orange Cake (which tastes like Terry's Chocolate Orange, for those of you who know what that is.  It's amazing!)  The filling was chocolate ganache and very yummy!  Rapunzel's hair was actually the hardest thing to do on this cake.  Time was running out and I thought it would very easy to do, but I was so wrong.  Usually on figures the hair is where they come alive since you been looking at them bald for so long and it's really easy and simple to create using a sugar paste gun, but in this case it proved to be a problem because it was so long and kept breaking off.  I wanted it to hang freely, but ended up attaching it to the tower in pieces.  Eventually it all came together.
I love making cookies and had a blast making these.  My favourite is Pascal.  He turned out great.  Rapunzel on the other hand had eye issues!!  No matter what I did they looked big and witch like.  The character herself has very large eyes, but it just didn't seem to work.  If I ever make another Rapunzel cookie I will try another way of doing it.
Oh Dear, poor Rapunzel!
Rapunzel Cookie
Pascal Cookie
The Magical Flower Cookie

Rapunzel's Crown Cookie

Chocolate Mud Cake Pops
Tangled Sweet Table
I had the idea of the how I wanted the sweet table to look and so I made little cookies for the children and cake pops and also filled jars full of sweeties for the children (I'm sure their Mums loved me!)

 I really enjoyed this project, especially to see my daughter's face light up in sheer delight at her cake and decorations.  It was well worth the many hours.  My friend once said "The things we do for our kids leave us half dead with a smile on our hearts!"

Have a "sweet" day!

Wednesday, August 17, 2011

What to do with your Homemade Lemon Curd?

Once you make your Lemon Curd what do you do with it? Well we made lemon cake with lemon curd filling and covered it in buttercream and fondant. My children ended up decorating this one for my birthday with food colouring pens. They had fun.

You don't have to ice your cake with fondant, you can simply leave it plain, which is just as good if not better in my opinion. I love to decorate my cakes in fondant, making them look really pretty and adding decorations for other people, but mostly I like eating them plain with a lovely cup of tea!!


My daughter wrote this for me






The cake above is pound cake with a layer of lemon curd filling and 2 layers of buttercream. I wished I had taken a picture of it once it was cut because it cut so beautiful and clean. If you want the recipe to the lemon cake I will gladly post it, just let me know.

Enjoy!

Sugar & Spice

Sunday, August 14, 2011

Lemon Curd Recipe

It's been over a month since I last wrote and during that time I've been doing some experiments with different recipes and trying them out on friends and family. Since it's summer I've been having a craving for lemons!!! Lemonade, lemon curd, lemon meringue pie, lemon cake.... you name it I've been making it. The kids have been loving it especially my eldest son who fights me for the lemon curd pot. It's so good we have seriously been eating it from the pot! Here's a recipe that I'd like to share with you that I've played around with until I got the results I wanted. Hope you like it.
Lemon Curd Recipe
4 lemons, zest and juice
7oz/200g (3/4cup) sugar
3.5oz/100g (6tbsp) butter, cut into cubes
5 egg yolk
1. Put the lemon zest and juice, the sugar and butter into the top of a double boiler and set over a pan of gently simmering water. Stir the mixture every now and again until all the butter has melted.
2. Lightly whisk the egg yolks and stir them into the lemon mixture. Whisk until all the ingredients are well combined. Leave to cook for 10 minutes, stirring occasionally, until the mixture is creamy and thick enough to coat the back of a spoon
3. Remove the lemon curd from the heat and set aside to cool. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.
Hope you enjoy this recipe as much as we have. It is one that I will use over and over again. It's so easy to make and sure beats buying it with all the dyes that come in the store bought version.
Have a sugary day!

Thursday, July 7, 2011

Unusual Buttercream Recipe

Now that I have some free time I've decided to do some experiments with buttercream and different cake recipes. I thought it would be fun to included the children in these experiments, just to keep them occupied during the summer holidays. Today we made some chocolate chip cupcakes and I used a new buttercream recipe that I just came across. This recipe calls for no icing/confectioners' sugar but granulated sugar instead and it also requires flour and milk! Very strange I thought, so I simply had to try it. My children do not care for buttercream usually, but these cupcakes disappeared very quickly, frosting and all!!! The texture is incredibly smooth and creamy and it's almost like magic that the creaminess occurs since it has granulated sugar in it. The recipe is quite an old recipe and dates back to the 1950's! This is definitely a keeper and one that I will always use on my cupcakes or a dessert cake!! The recipe is below.





1950 Buttercream Recipe

5 tbsp Flour
1 cup (8fl oz, 240ml) milk
1 cup (8oz, 225g) butter at room temperature (2 sticks)
1 cup (7oz, 200g) granulated sugar

~Put the flour into a saucepan and add the milk a few tablespoons at a time, stirring in between. If the milk is added too quickly it will be lumpy.
~Place on the stove top on medium heat and stir constantly with a whisk so no lumps occur.
~Once the roux has thickened remove from the heat and pour or spoon out on to a large plate to cool, stirring every now and again.
~Place the butter and sugar into a mixer and beat until light and fluffy about 5-6 mins on medium speed.
~Add the cooled roux, 2 tbsp at a time, to the butter and sugar, continuing to beat all the time.
~Voila! You have smooth, creamy buttercream!

Next week I'll be making pound cake and another buttercream recipe and covering the cake in fondant to perfect my skills. Some new tools arrive in the post soon and I'm looking forward to using them, hoping that they will help me achieve my goals.

I'll keep you posted!

Happy sugary Day!

Sunday, July 3, 2011

Wedding Favor Cookies

For the past few weeks I've been busy making many many cookies for two different weddings. I love seeing all the different colours brides choose for their weddings, in fact I love everything about weddings from location and music to the dress, cake and individual favors. Everything just looks so perfect whether you spend a ton of money or not.

Love Heart Wedding Favor Cookies




Sand Dollar Wedding Favor Cookie


Flip flop Cookies
These were made as a "Thank you" for the Bridesmaids



A lot of hours went into making these cookies since the order was for 205 sand dollars, 5 flip flops and 120 love heart cookies. It was fun to see them all come together and I am so glad that I was a part of their incredible day!

Have a "sweet" day!

Monday, June 6, 2011

Peony By The Sea Wedding Cake

This weekend I've been busy making, delivering and setting up a wedding cake! I made this cake for a friend of mine who was getting married on Sanibel Island!! It was such a beautiful wedding and I was blessed to be part of it. We drove just over 4 hours to the destination and after the wedding headed straight to the reception to set up the cake! I would have done this before the wedding but the reception was on a boat and it wasn't in dock until after the wedding began, so I ended up setting the cake up as the guests were arriving. It was a little awkward but everyone understood and I think it brought great entertainment to them to watch me set the cake up as the boat bobbed up and down on the water! I got a little sea sick with my head down concentrating, but it all turned out in the end!

Peony by the sea!!


On the boat!


Peony Flower made from gum paste.


"With our feet in the sand, we pledge our love as one"
The three sets of feet represent the Bride, Groom and the Bride's son!


Starfish made from gum paste and dusted with petal dust


"Dreams" are made for eating?
and that's just what they did!!


Cutting and eating cake!!!


Have a sugar & spice filled day!