Cinnamon Rolls

Ok, I must come clean I have not taken the time to take pics while doing a cake so this is the best I can do at this time. I love Cinnamon rolls and I fix them for my Sunday School class. This is a recipe I got off Earlene Moore's website, a member of their cake club would fix the for their meetings (I am so glad she did). The title is Chris's wonderful Cinnamon Rolls and they are!!!!
These are so simple and easy so here we go.

Place the following ingredients in a pan
2 cups water
1/2 cup shortening
1 1/2 t. salt
1 cup sugar
bring to a boil and then cool.
Move liquids to a large metal bowl and add to cooled liquids
6 cups flour
2 eggs
1 pkg. dry yeast
mix but DO NOT KNEAD
lay out 1 stick of butter to soften to room temp.

Chris says she begins this process around 3 o'clock and lets rise to double in size and will punch down(around 6 o'clock), let rise again until double in size again(around 9 o'clock) and let rest 10 minutes. Seperate the dough into 2 equal portions, roll out one portion on floured surface to the size of 12x18. Spead 1/2 of the soften butter and sprinkle generously with cinnamon, brown sugar(raisins and nut are optional). Roll up in jelly style and cut into 12 equal portions. Place on a greased baking pan and repeat with other portion. Leave on counter to rise over night and bake at 350 for 15 - 20 minutes.
makes approx. 2 dozen
I top with my butter cream icing and the rest is history or should I say hipstory because thats where they go my hips.

New Year 2010

I am going to commit to do some tutorials this year to help out then new and beginner decorators. I have failed at posting but as one of my New Year resoulations I am going to keep up the posting. I have a very busy weekend with a wedding and birthday cakes but, I will post pic later. Until then have a safe and happy New Year and May God Bless.
Darlene

Its getting close to Halloween and I have 2 cakes for you.

The Bakers Challange JUNE

The Bakers Challange

The Blackwell tart was very new for me. I have made tarts before but not with the frangipane. The recipe was given in scale measurements and since I do not have Kitchen scales I had to come up with something. I pulled out a couple of my cookbooks and with no luck, I finally remember my Julia Child cookbook and low and behold there they were ounces to cup or spoon measurements. The following is what I come up with.

Pastry

1 2/3 c. all purpose flour

1/4 c. sugar

1/2 tsp. salt

4 oz butter mine was room temp.

2 egg yokes

1/2 tsp. almond extract

1-2 tbsp cold water

I measured the flour and then sifted it with the sugar and salt. Add butter and worked in with my hands to form a crumbly mixture that resembles bread crumbs. Lightly beat egg yokes with the almond extract and mix with flour mixture to form dough, add water to form a cohesive and slightly sticky dough.


The Frangipane

4.5 oz butter

4 tbs. powder sugar

1/2 tsp almond extract

1 c. ground almonds

3 tbs. all purpose flour

3 eggs


Cream butter and sugar ,add eggs one at time and mix well after each addition. The notes were correct the batter does appear to curdle. Add almond extract and with the beaters on spoon in the ground almonds. Mix well .


To assemble the tart I did just a little different. I did not roll out the dough I put in my tart pan and just pressed in to the form. I filled with a blueberry jam, which I spread all over the tart and topped with the frangipane and spread it all over the top to make sure it goes all the way to the crust of the tart pan and seal in the blueberry filling.

Baked at 400 degree for approx 30 min.


I was pleased with the out come and my family did like the tart.

Bakers challange

I have joined the daring bakers. I am working on my first challange. I am very excited and hope that it comes out great, if not the dogs get a treat. I have been busy with work and teaching 2 classes this month. My course 1 has 15 students and that is the limit. Bible school begins on Monday, we only do 3 nights. Well I better get busy on my challange I will post pictures this weekend

My first blog

My first blog and now I don't know what to do. Be patient with me it will come, then you will be sorry. I don't have all the figured out yet either, so if I do something stupid you will just have to consider the source. I want to put on tutorials for the cake artists that are up and coming. If you are new at cake decorating and would like to see some basic instructions just let me know what you would like to see. Well guess this blog is short but sweet.
Later
Darlene
Fat Lady's Cakes