Long Ago, in a Galaxy far FAR away...

Two weeks ago I was asked to make a Star Wars cake by a co-worker. I was freaked OUT. People are usually very passionate about these movies- the characters, the light sabers, the Luke I am your father.... and every cake decorating show has at least one episode devoted to a Star Wars cake. Super intense, full of drama and an incredible amount of detail. It seems you aren't a cake decorator until you have made a Star Wars cake.

With a ton of anxiety I said OK and started to sketch out some ideas. I came up with this:



Thankfully I got approval and awaited a prototype of R2D2. I searched and searched online to find what the back of his head looked like and couldn't find anything.

Here is how my little cake turned out:





Since I'm still at work for the next 2 weeks I can only do the baking and decorating at night. I've started to plan out my week in advance and assign myself tasks each night so that I'm not going crazy the night before something is due.

I knew that tonight would be insane... well, last night (its 2 in the morning), but I thought I had prepared well enough to complete two cakes tonight and go to bed by midnight. Clearly that didn't happen. It was kind of due to this:



I had an order for a Carrot Cake for one of my FB fans. She and I had never met and she asked if I could make something for her anniversary with her husband (aw!) Super rad that strangers are finding me and I'm baking for them. Of course I said yes. I grated the carrots the night before, chopped the pecans the night before... Thought I could just throw it all together, bake it and frost it while I was waiting for the Star Wars cake to set up. Well... When I remove the cake from the pan it wouldn't budge. SERIOUSLY!? WTF?! I have been using Bakers Secret lately (thanks to PW who uses on her cakes) and it has worked like a charm. I didn't even stop to think I would have issue w/ this one. I've made this carrot cake so many times by now.

I had to make another one. And that added to the kitchen mayhem. Well, that and the chatting I was doing w/ a friend on my phone... sigh... :)

Either way, I have this fail of a cake on my hands. But I did have some extra frosting so





I just ate it....

more carrot caking

I can't get enough... I'm addicted... and have 5lbs of carrots still in my fridge.
I ran to the store to buy more pecans and decided to turn this third batch into cupcakes...

Here is the batter in the mixer. (this is not a shameless plug for a kitchen-aid) but seriously, if you don't have one- go get one. I love it and want another...



I've been traumatized by my bundt cake experience so I've been overdoing the greasing and flouring lately. I sprayed Pam in each of the cupcake cups before I baked... that's why they look greasy, but this cake really isn't greasy... it's actually pretty decent for you...



It's the frosting you gotta worry about! yum yum... it doesn't look so pretty in a cupcake form, but it tastes darn good.



and these are coming to work tomorrow for a happy end to the work week. I think I deserve an award for best co-worker... Just sayin'

carrots are veggies and veggies are good for you.. carrot cake is better though

To celebrate the Spring and Easter I wanted to make Carrot Cake. And my trusty ol' Pioneer Woman, Ree had a recipe that seemed easy. She also used the word "faint" in the description and I'm all about fainting as a result of good food.
My intent was to make it for the family I was spending Easter afternoon with (my Bestie's family), but that didn't happen. SO I had this HUGE sack of carrots and a handful of packages of cream cheese that I still needed to use on Monday. I didn't have a choice in the matter- this cake was going to be made.

Ree was right. It apparently IS material for fainting. It got such good reviews I had to make it twice. You heard me- TWICE. The employees of both Schaefer & Bierlein and Citizens Insurance got a taste of it and I don't know what it is about this recipe, but I haven't received this much positive feedback on a cake before. It was a simple cake with simple ingredients...

I promise I took some good pictures. But I lost them in the download process :( so, here are the ones I DO have...

This is the cake right before I popped in the oven... it holds 2 cups of carrots- no raisins, no pineapple, no nuts.. CARROTS (also, see the perimeter of the pyrex dish? I buttered the HECK out of this and floured it pretty good too. DO THIS if you want to serve it on a platter, not out of the pyrex.. learned that after the first go-round).




K, this is the cup of pecans I chopped for the frosting. I'm not usually a pecan person, but DO THIS. Pecans in the frosting = amazing.



This is the frosting sitting and waiting to be used on the cooling cake. I made the frosting while the cake was baking (33 minutes at 350 degrees). It has ONE POUND of powdered sugar. ONE POUND. lots of butter and lots of cream cheese. and those glorious pecans.... You could seriously eat this frosting with a spoon in front of the t.v. and you would be happy.



SO, here is what you miss... I took the cake out and let it cool completely. Then I turned it over onto a platter and frosted all sides of it. It's much better this way then in the Pyrex dish. And looks prettier, in my opinion.

Then, cut into small pieces so you don't feel so guilty when you have three or four... five or six pieces. :) And maybe share with your co-workers or your ex. This cake is so good you want to share. It causes niceties you didn't think you were capable of.



and then this is what you have left at the end... Everyone loved.