Every time a child says, "I don't believe in fairies," there is a fairy somewhere that falls down dead.
James Matthew Barrie, Peter Pan

Tuesday, March 11, 2014

Rapunzel Birthday Party


For my daughter's 6th Birthday last week I went with the Rapunzel Tangled theme and I think I pulled it off! I printed wanted posters of Flynn Rider, strung yellow streamers all over the room for Rapunzel's hair, and make these pretty paint cupcakes and lake cake. She loved it!

Cinnamon Buns a plenty

Last night I made The Pioneer Woman's cinnamon rolls.. here's the recipe from her site:

 

Ingredients

  • 1 quart Whole Milk
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 2 packages Active Dry Yeast, 0.25 Ounce Packets
  • 8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
  • 1 teaspoon (heaping) Baking Powder
  • 1 teaspoon (scant) Baking Soda
  • 1 Tablespoon (heaping) Salt
  • Plenty Of Melted Butter
  • 2 cups Sugar
  • Generous Sprinkling Of Cinnamon
  • _____
  • MAPLE FROSTING:
  • 1 bag Powdered Sugar
  • 2 teaspoons Maple Flavoring
  • 1/2 cup Milk
  • 1/4 cup Melted Butter
  • 1/4 cup Brewed Coffee
  • 1/8 teaspoon Salt

Preparation Instructions

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top.

They were perfect. However I didn't realise the recipe was for around 7 or 8 pans worth - so my freezer is now stocked!

Tuesday, March 4, 2014

birthday cakes for princesses

I'm in the midst of thinking of a design for my just turning 6 year old's Birthday on Friday. For my eldest daughter I chose a Frozen theme - they love that movie so much - who doesn't!? It worked perfectly because I had the Frozen Disney Infinity Elsa and Anna figures to put on top. This time I have Rapunzel - so I've been googling Tangled cakes and so far here's what I have - all amazing!


I was going for a garden cake with the tower and then the figure standing next to it but now I'm thinking the lake cake looks perfect as I can print the other bits to put on top - and have lanterns hanging from the ceiling.. will update with pictures later this week!