Military Cake

My brother just celebrated his 15th birthday. He is in the JROTC at his high school and really enjoys it, so I decided to make him a military cake. He requested a marble cake for his birthday, so I used half yellow cake and half chocolate cake. I used the Cake Mixes From Scratch and Variations recipe from allrecipes.com.

INGREDIENTS:
2 1/3 cups all-purpose flour
1 Tbs baking powder
3/4 tsp salt
1 1/2 cups sugar
1/2 cup shortening
2 eggs
1 cup milk
1 tsp vanilla extract
2 Tbs cocoa powder
Special Buttercream Frosting

DIRECTIONS:
Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently. Pour half of the batter into a smaller bowl and add 2 heaping tablespoons of cocoa powder. Blend thoroughly.

Spoon batter randomly into 2 greased and floured 9" round pans. Cut through the batter with a knife, making swirling patters to "marble" the cake. Bake in preheated 350° oven for 25 to 30 minutes.

CREDIT: Submitted by "Nancy Dorman" on Allrecipes.com

DECORATE:
To decorate the cake, I divided the Special Buttercream Frosting and tinted it using Wilton Gel Icing Color. I used a pair of Hubby's camo pants to try to match the colors for the camo as close as I could.

Using a star tip, I covered the cake with piped stars, much like you would do for a Wilton character shaped pan. This method makes it look like you spent a ton of time on it, but it's actually relatively quick and easy. The most time-consuming part of decorating the cake was tinting the icing.

Best Big, Fat, Chewy Chocolate Chip Cookie

A friend came over to hang out today and we decided to bake chocolate chip cookies. I decided to try to search for the quintessential "perfect chocolate chip cookie". I found a recipe for "Best Big, Fat, Chewy Chocolate Chip Cookie" on allrecipes.com and it sure does live up to the name! I did tweak it a little bit. The recipe below includes the revisions.

INGREDIENTS:
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 Tbs vanilla extract
1 egg
1 egg yolk
1 cup semisweet chocolate chips
1 cup milk chocolate chips

DIRECTIONS:
Preheat the oven to 325°. Line cookie sheets with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Cover dough and chill for at least 1 hour.

Drop chilled cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Recipe makes approximately 16 cookies.

CREDIT: Submitted by "ELIZABETHBH" on Allrecipes.com

Anniversary Cake

My mom and dad just celebrated their 25th wedding anniversary. To celebrate, the family and close friends went out for dinner, then back to the house to renew their vows and eat cake! Of course, my job was to make the cake. I got my inspiration from the front cover of "The Wilton School - Decorating Cakes" book. This was my first attempt at Wilton roses and I studied their book and watched a couple of YouTube videos on demonstrations. I made the roses a few days ahead of time and stored them in an airtight container until I made the rest of the cake on this morning. It was also my first time to make leaves using the leaf tip.

The cake itself is my go-to White Cake recipe.

The frosting is Wilton's Buttercream Icing recipe.

PURE WHITE BUTTERCREAM ICING

INGREDIENTS:
1 cup Crisco
1 tsp clear vanilla extract
4 cups sifted powdered sugar (approx. 1 lb.)
2 Tbs milk

DIRECTIONS:

In large bowl, cream shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. Makes about 3 cups of icing.

The cake consists of 2 layers - a 10" round on the base and a 6" round on top. I tinted the frosting and iced the cake with the buttercream icing. Next, I stenciled the swirls on the side of the cake and piped dots to make the swirls.

I placed the dried roses on top of the cake and used the leaf tip to pipe leaves coming out from underneath the roses. I had made a "25" with my roses and set it up on the cake as a "topper".