Frosting Fun

Posted At : April 6, 2009 8:08 PM
Related Categories: cake class, recipe

Today was the first of 2 days of cake decorating class and things went well.  Today we worked with icing, piping bags, tips and made cakes.  Tomorrow we'll make more icing, frost and decorate cakes.  Everyone was very imaginative, colorful and did well with the bags.  Not an easy thing to grasp.

Today was just pretend and practice.  Tomorrow we'll frost real cakes to take home.

I ordered produce from Local Food Stop last Friday and was very happy with what I received.  I was able to plan my menu based on what I received and made carrot muffins.  I don't really like cooked carrots so this was perfect. 

It's a Good Morning Muffin from There's a Chef in My Family by Emeril Lagasse

  • 2 teaspoons unsalted butter
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup grated carrots
  • 1 cup grated parsnips
  • 1/4 cup golden raisins
  • 1/4 cup dark raisins
  • 1/2 cup chopped pecans
  • 1/2 cup shredded coconut
  • 1 Granny Smith apple, peeled, cored and chopped
  • 2 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
    1. Position rack in center of oven and preheat the oven to 350 degrees F. If not using muffin cups then grease the wells of the muffin pan with the butter and set aside.
    2. Sift the flour, sugar, baking soda, cinnamon, and salt into a mixing bowl. Stir in the carrots, parsnips, raisins, pecans, coconut, and apple.
    3. In another bowl, combine the eggs, vegetable oil, and vanilla extract and whisk until smooth.
    4. Add the wet mixture to the flour mixture and stir until the batter is just blended.
    5. Spoon equal amounts of the batter into the wells.
    6. Bake until the muffins spring back to the touch and are golden brown, about 35 minutes.
    7. Using oven mitts or pot holders, carefully remove the muffins from the oven and transfer to a wire rack to cool for 5 minutes.
    8. Remove the muffins from the muffin pan and set aside to cool completely.

    I made a couple of changes and they worked fine.  I did not have parsnips so used all carrots.  I did not have a Granny Smith Apple so used the Pink Lady I had.  I filled the muffin papers very full and got 17 muffins instead of the 12 the recipe states.  They are moist and tasty.

    I need to go get ready to sleep now so I will be well rested for cake creation tomorrow.  I think I'll sleep well, but probably not curled up like Cody.

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