Fresh Blueberry Jam

I have never made any kind of jelly or jam in my life before this experiment. I've always heard of other people making it all the time and it sounded like fun. However, after reading the back of the Kerr jar box, I quickly realized it may be harder than I thought. But with the expertise of some in-laws and the physical help of my husband, I think I pulled it off. My reward was hearing those little tops go "pop pop pop" in the kitchen afterwards. If any of you are interested in making jam or jelly, it's really not as hard as it seems. I am attaching the recipe that I used. It made 7 half-pint jars. Let me know if any of you try it!!

How to make cooked jam

Taking a Step Back

I wanted to inform everyone that I have decided to take a step back with my baking concerning taking orders. I am making this decision because I want to take some classes and experiment more before I get in over my head. I am still very new to decorating cakes, and I want to feel more comfortable in charging my clients for my creations. So, I will continue baking and posting like normal but only as a hobby for now. I hope you guys will continue to visit this site and enjoy the recipes, photos and creativity.

Rebecca

Double Peanut-Choco Bars

1 box white cake mix (18.25 oz.)

1/2 cup plus 1/3 cup peanut butter

1 egg

1 can (14 oz.) sweetened condensed milk

1 (6 oz.) package of semi-sweet chocolate chips

3/4 cup Spanish peanuts

Preheat oven to 350º. 325º for a glass dish.

In large bowl, combine cake mix, 1/2 cup peanut butter and egg; beat on low speed until crumbly. Press firmly on bottom of greased 13x9-inch baking pan.

In medium bowl, combine sweetened condensed milk and remaining 1/3 cup peanut butter; mix well. Spread evenly over crust.

Top with chips and peanuts. Bake 30 to 35 minutes or until lightly browned. Cool. Cut into bars. Store loosely covered at room temp.

Margarita Cupcake Recipe

Since so many people have been asking for this recipe, I decided to post it so you guys can make your own margarita cupcakes.

Cupcakes

1 white cake mix (18.25 oz. box - no pudding included in the mix)

1 can (10 oz.) frozen margarita mix, thawed and undiluted

3 egg whites

2 tbsp. vegetable oil

1 tbsp. lime zest

Beat all ingredients together on medium speed with a mixer. Fill 2/3 full in muffin tins (makes 24 cupcakes). Bake at 350º for 22-24 minutes. After a few minutes, take cupcakes out of the muffin tins to continue to cool. Do not leave them in the pans to continue cooling.

Lime Cream Cheese Icing

8 tbsp. (1 stick) unsalted butter, softened

1 pkg. (8 oz.) cream cheese, softened

2 tbsp. key lime juice

1 tsp. key lime zest or lemon zest

4-5 cups confectioner's sugar

Beat all ingredients together except for sugar. Then beat in confectioner's sugar 1 cup at a time. I added a little food coloring to my icing to get that limey color to it. Otherwise, icing will be a creamy yellow tint. 

Enjoy!

Margarita Cupcakes

Margaritas and Margarita Cupcakes. Can't get much better than this. I absolutely love these! The cupcake is made from frozen margarita mix, so it tastes just like a margarita. The icing is made from lime juice and cream cheese and is decorated with a ring of sugar and a sour lime candy on the side. Great idea for a party!

My Grandmother's 80th Birthday Cake

My Grandmother was having a party for her 80th birthday over Memorial Day weekend and I was asked to make a cake for her. It was such an honor to make my Grandma's birthday cake. 80 years is a special age and it was a very special day to celebrate. As you can see in the first picture, pink and pink roses was the theme for the cake table. The cake was a half-sheet cake with white cake and snow white buttercream icing. The roses are gumpaste and I added little iridescent stones and pearls to accent them. Her initials on the cake in the center are made from a mixture of gumpaste and fondant and they are brushed with pink luster dust. I will say, it is difficult to travel 3 1/2 hours with a cake....let alone when there is not a toddler sitting next to it. But I am so glad that it got there in one piece. Most importantly, my Grandma loved it and that makes me proud. Happy 80th Birthday, Grandma!!

Elvis' Cream Cheese Pound Cake

Just to let you guys know, I am a big Elvis fan. Earlier this year when I spotted this cool Elvis cookbook while on vacation, I had to buy it and bake some of these yummy treats. This cookbook called "Fit For a King, The Elvis Presley Cookbook" was written by one of Elvis' personal cooks who made all of Elvis's favorites at Graceland. So, when I was looking through this book, one of the first recipes I wanted to try was this cream cheese pound cake. YUM! 

This is a light, fluffy and not too sweet pound cake that would be perfect with a nice cup of coffee. My husband also recommended possibly adding some whipped cream and ice cream to it. We didn't actually try it, but it sounds like it would taste great!

Elvis' Cream Cheese Pound Cake

1 1/2 cups butter, softened

1 8-ounce package cream cheese

3 cups sugar

6 eggs

3 cups sifted cake flour

2 tablespoons vanilla extract

Confectioner's sugar

In a mixing bowl, beat the butter with the cream cheese with an electric mixer. Gradually add the sugar. Beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour and vanilla. 

Pour the batter into a well greased 10-inch tube pan (or angel food cake pan). Bake at 325º for 1 hour and 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes. Remove it and let it cool completely. Sprinkle with confectioner's sugar. 

Enjoy a little southern Elvis homecookin'! Thank ya....thank ya very mush.

Fireman Cupcakes

I made these fireman cupcakes for a little boy who was turning 2 this past weekend. I made the platform out of styrofoam and foam core. Each platform was covered in black fabric. Yellow cupcakes with buttercream icing. I made the chocolate fireman hats out of a mold and piped the number "2" on each one. The top white cupcake is of course for the birthday boy. Thanks for looking!

A Blog Article About Sweet On Cakes

A former co-worker of mine has a blog of her own called "Realistic Mom". It's a blog about sharing her thoughts and tips on being a Mom who is just trying to keep life real. 

Recently, she emailed me and asked if I wouldn't mind answering some questions to feature Sweet On Cakes on her blog. I accepted and am very excited about what she has written.

To check it out, visit the link below and learn a little more about Sweet On Cakes.

www.realisticmom.com

Rich Peanut Butter Cookies

For peanut butter lovers everywhere!

2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

3/4 cup butter, room temp

3/4 cup peanut butter, chunky or smooth

3/4 cup granulated sugar

3/4 cup light brown sugar, firmly packed

2 large eggs

1 tsp. vanilla

Preheat oven to 375º.

In a bowl, stir together flour, baking soda, baking powder and salt.

Beat together the butter, peanut butter, and sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in the flour mixture.

Wrap dough in plastic wrap and refrigerate until chilled, or about 2 to 4 hours.

Take tablespoonfuls of dough and roll into balls with hands. Place about 3 inches apart on greased baking sheets. Using a dinner fork dipped in flour, lightly press cookies, flattening and forming a criss-cross pattern on each cookie.

Bake until golden brown or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

Makes about 4 dozen cookies.