Homemade Ring Dings

Homemade Ring Dings

Homemade Ring Dings

My 5 year old has off from school this week, and it is pouring-down rain outside.  As I am typing this sentence it is 2 pm, and we are all still in our pjs.  I wanted to make a caramel cake today, while the boys played in the backyard, but those plans had to be squashed.  I decided to make homemade Ring Dings instead.  I have all of the ingredients, and plus, it would give me and Cam something to do while Wesley was napping.   Huzzah!  It was easy to make, Cameron helped out (and we didn’t even fight!), and now the two of us are eating a Ring Ding each while watching Garfield. I’m still in my pjs, I don’t plan on changing, and I’ll probably have another Ring Ding.  Blame it on the rain. Continue reading →

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Pistachio Cake With Rose Water Buttercream

Pistachio Cake With Rose Water Buttercream

Pistachio Cake With Rose Water Buttercream

I’ve  had an unopen bottle of rose water in my pantry for a while now.    It stared at me every time I turned on my pantry light.  I love the idea of rose water, but frankly the bottle intimidated me.  How would I use it?  Why would I use it?  Would it taste like perfume?  I don’t want to eat perfume.  Recently, I saw a wedding cake made with pistachio and rose water.  I thought those two ingredients sounded so pretty together so I decided to give old rosey a try.  I used a little bit of rose water in the buttercream–a little goes a long way– and was pleasantly surprised.  It was lovely.  The rose water gives the sweet buttercream just a hint of a floral flavor.        Continue reading →

Champagne Cake With Strawberry French Buttercream

Champagne Cake With Strawberry French Buttercream

Champagne Cake With Strawberry French Buttercream

It is Project Pastry Love’s birthday today!  I published my first post on April 12, 2014.  My mom always tells me and my siblings the story of how we were born on our birthdays, so here’s PPL’s story… Project Pastry Love was born prematurely.  I had been in the middle of working on my post and hit the publish button by mistake.  Before I knew it, Project Pastry Love was in my arms, screaming like a baby, and naked for all the world to see.   She’s a good sleeper, she’s talking up a storm, and she’s ruining my diet.  I made a champagne cake with strawberry French buttercream for this special occasion. Continue reading →

How To Frost A Cake

How To Frost A Cake

Frosting a cake and making it smooth before decorating can be a bit tricky, but not impossible.  There are a couple things to keep in mind when learning how to frost a cake.  First of all, the buttercream needs to be at the right temperature.  If it is too cold, then it will be difficult to spread, and if it is too warm it could just drip off of the cake. If it does get too warm while you’re frosting you can put the buttercream and the cake in the refrigerator to chill it a bit. Secondly, it is important that your cake layers are equal in height, and leveled straight.  This will ensure that your frosted cake won’t look like the Leaning Tower of Pisa–unless you are going for that look. Thirdly, the cakes should be completely cooled before frosting.  Fourth, take your time, and if you need to take a break just pop the cake in the refrigerator. Finally, as in everything in life, practice makes perfect.   Continue reading →