Happy Baker

Happy Baker

Ok, so these days I’ve been occupying myself with a little baking. It’s just fun! So I thought I would post some pics of my little creations and give you a recipe or two…

(In the words of Suga Suga by Baby Bash)

“…my sweet ooh wee gooey”

Ok, this cake I made for the foster children event we had with the Junior League. I used a basic funfetti mix and whipped vanilla icing. The bow is made with “Fruit by the Foot” and the polka dots are M&M’s though you could use skittles, also.

These cupcakes were made for Dave’s 30th birthday with the leftover funfetti mix from the foster children. Again, more whipped vanilla icing, but this time I added sprinkles and a gummy lifesaver in the middle.

This cake is by far the best one I have EVER made in my life. I made it for Tara’s birthday. This one was a little more difficult to make. It took me a couple of days. I used a basic Betty Crocker SuperMoist chocolate fudge cake mix. I made it just like the box directions but added 1 tablespoon of chocolate liquor to it. I made three tiers of cake the night before and let it cool over night. In the morning I made a homemade chocolate mocha mousse and layered it in between the tiers. Then I used a whipped milk chocolate icing and shaved dark chocolate to garnish the top. YUMMY! This cake is best cold, so I let it set in the fridge for a couple of hours before serving. Recipe for the mousse below.

Chocolate Mocha Mousse Recipe:

3/4 cup heavy whipping cream

2 tablespoons granulated sugar

1/3 cup coffee liquor

1 6 ounce bag of semisweet chocolate chips

2 teaspoons vanilla

Mix 1/4 cup of whipping cream, the sugar, and coffee liquor in a 2-quart saucepan. Cooke over medium heat , stirring constantly until sugar is dissolved and mixture simmers. Remove from heat and stir in chocolate chips with wire whisk, stir until chips are melted. Stir in vanilla. Pour into large bowl and cool for about 10 minutes or until room temperature. Beat remaining 1/2 cup of whipping cream in chilled medium bowl on high speed until soft peaks form. Fold whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.

PS- this recipe brought to you by Betty Croker herself…

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