Wedding Cake Success

Well my friends. Judgment day has come and gone.

And I’d like to say that I came through with flying colors.

Making the cake wasn’t really the problem. Traveling with the cake was the problem.

Luckily, I had a team of four bridesmaids and the father of the bride to assist in the cake transportation.

No one breathed, or moved, but we got it there in four pieces and managed to assemble it there without incident.

The cake looked beautiful.

 

The bride and groom looked beautiful.

 

All of the girls who helped looked beautiful.

And even better than being beautiful, the cake was delicious.

So delicious, that the uncle of the groom actually hugged me when he found out I made the cake.

Success!

If you want to make your own hug worthy cake, you can make this or this

 with this.

Love and Beer Floats

Angela

Salted Caramel Frosting

So, I’m three cakes into my cake a month challenge.

Well, it is not so much a challenge as it is completely necessary if I plan on making a wedding cake come September.

Last weekend for Mike and Lindsey K’s engagement party I decided to attempt my first layered cake since there would be fifty people at the event.

It may have been a little lopsided, and disproportionate, but it was damn tasty.

So tasty, that this might have to be the frosting at the wedding.

That tasty.

I’m fairly certain that this frosting is so versatile that it would be good on any type of cake.

Don’t quote me on that, but it was delicious on this chocolate cake and even tasty on my finger.

You will need…

2 sticks butter at room temperature

8 ounces of cream cheese at room temperature

2-3 cups powdered sugar

1 cup salted caramel

Start by combining the butter and cream cheese in the bowl of a stand mixer or in a large bowl if you are using a hand beater.

Beat them together over medium-high speed until they are completely creamed.

Slowly add 2 cups of the powdered sugar into the butter and cream cheese until it completely combined and smooth.

Add 1 cup of the salted caramel and beat well to combine.

Add in any additional powdered sugar if you would like it to be sweeter.

Gently slather that caramel goodness all up and down your cake.

Be gentle when frosting so that little cake bits don’t break off and get into your frosting.

Make sure your family isn’t around while frosting or you mysteriously will run out before the cake is finished.

Love and Beer Floats

Angela

Salted Caramel Frosting

2 sticks butter at room temperature

8 ounces of cream cheese at room temperature

2-3 cups powdered sugar

1 cup salted caramel

Start by combining the butter and cream cheese in the bowl of a stand mixer or in a large bowl if you are using a hand beater.

Beat them together over medium-high speed until they are completely creamed.

Slowly add 2 cups of the powdered sugar into the butter and cream cheese until it completely combined and smooth.

Add 1 cup of the salted caramel and beat well to combine.

Add in any additional powdered sugar if you would like it to be sweeter. 

Matzo Toffee

In the year since I started cooking, I haven’t done much baking. I am not totally sure why I have stayed away from it, but I decided it is time to face baking head on. So in honor of the holidays, I am going to tackle the baking world with the Twelve Days of Treats. So get our sweet tooth and your singing voice ready, because here we go…

On the first day of treats, Lindsay Young gave to me…

A recipe for Chewy Jewy Treats!

Growing up, my family and I spent time celebrating both Jewish and Christian holidays. My Mother led the way for Christmas and Easter and Dad was in charge of Hanukkah and Passover. You can go ahead and be jealous, because not only did we get to learn about to different religions, but also we got two sets of presents.

My friend Lindsay is also a fellow halfie. However, her mother is the Jewish parent. When I needed a Jewish dessert for Jew Food Tuesday, she was my go to. And she did not disappoint.

The original name of this dessert was Matzo Toffee, but Lindsay and I decided that Chewy Jewy was way cuter. Don’t you love how it rolls of the tongue? Ya, me too.

While it might sound silly to use a cracker for the base of a dessert, do not be fooled. This toffee is so ooey and gooey and chewy that it will leave you drooling for more.


Start by preheating your oven to 350 degrees. Line a casserole dish with aluminum foil and cover the bottom layer of the dish with broken up Matzo crackers.



In a saucepan, heat 1 cup of butter and 1 cup of brown sugar on medium high heat until it boils.


Let the mixture boil until it is thick enough to coat a spoon.


Pour the mixture over the Matzo and bake it in the oven for 4 minutes.

When you remove it from the oven, cover evenly with 2 cups of semi sweet chocolate pieces. Place it back in the oven for 2 minutes.


When it comes out of the oven, spread the chocolate evenly with knife and cover with chopped pecans (or your favorite nut). Give it time to cool and when the pan is cool enough put it in the fridge for a couple hours to harden.


When the toffee has hardened, eat your little heart out. And don’t forget to share.

Love and Beer Floats
Angela

Ingredients
1 pack matzo crackers
1 cup butter
1 cup brown sugar
2 cups semi sweet chocolate morsels
½ chopped pecans (or your favorite nuts)