Mission Impossible: Barbie Cake Saturday, Oct 6 2007 

Beth’s husband is going to go work in AZ for the fall/winter – since he is a golf pro he can make more $ there, and it will allow Beth to quit her job so she can go to dental school.  I’m so proud of her!!!

Because of that, Beth had to put together a last minute bday party for Meah so that her daddy would be there.  Beth had a class reunion to go to tonight and Meah wanted a Barbie cake – so to relieve some stress off of Beth I offered to make a Barbie cake.  In other words, I’m quasi-insane 🙂  I think it will be fun.  I always thought cake making looked artsy, but I’ve never had a reason to actually make a fancy cake like that…

 So here we are with the mess of icing that I made – it’s Buttercream with pink food coloring… the recipe if you want it:

1/2 c. solid vegetable shortening (I used Crisco butter flavored shortening sticks)
1/2 cup butter or margarine (I used butter)
4 cups (1 lb.) sifted confectioners’ sugar
2 Tb. milk
1 tsp Wilton clear vanilla extract

Cream butter and shortening w/ electric mixer.  Add vanilla.  Gradually add sugar, one cup at a time, beating well on medium speed.  Scrape sides and bottom of bowl often.  When all sugar has been mixed in, icing will appear dry.  Add milk and beat at medium speed until light and fluffy.

I used the paste/decorators kind of food coloring so it wouldnt thin the icing.  It just took a little bitty bit and I added it in the butter stage.

There is a note on the recipe that says *To thin for icing cake, add a small amount of light corn syrup.

Here is my mess 🙂

cake-mess.jpg

 While waiting for the cake to come out of the oven, I decided I wanted the barbie’s scraggly hair to look like this barbie’s on the box:

boxhair.jpg

Well, this is what Barbie’s hair looks like when I twist it into a bun like that (not sure if you can see all of the scragglies)… By the way, look what a hussy she is.  She is going to regret these topless pictures someday, if she is ever famous.

messyhair.jpg

I’m not very patient, so after trying to put it up in three different ways, I finally just took scissors to it and cut off the strays.  If someone finds a hair in the cake, it’s hers – not mine.

fixed-hair.jpg

Here is the funfetti cake out of the oven cooling on my PC rack:

cooling.jpg

Then I took a serrated knife to the bottom of it so it would lay flat.

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Here it is when I started frosting it – this icing is hard to work with:

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I stuck her in and started trying to decorate, but wasn’t happy with how the dress wasnt very smooth. 

 started-decorating.jpg

I scraped off the decorations and smoothed the dress down w/ waxed paper.  It’s still a little bumpy but it’s my first decorated cake, ok? 🙂

And actually, possibly my last…. it’s now 10 pm, I started around 5:30…  and it’s not even that detailed but here is the finished product!

cake.jpg

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Light Frap recipe Saturday, Oct 6 2007 

Teri sent me this, I’m going to try it!

1 ¼ c. DOUBLE STRENGTH FRENCH ROAST COFFEE-CHILLED

¾ c.    LIGHT MILK

2 ½ TBSP SUGAR2 ½ TBSP SLENDA2 c. ICE2 TBSPN SUGAR FREE HAZELNUT (MAY BE PURCHASED AT STARBUCKS OR WALMART) MAKE DOUBLE STRENGTH COFFEE WITH TWICE THE GROUNDS REQUIRED BY YOUR COFFEE MAKER.  BE SURE TO CHILL THIS BEFORE YOU USE IT IN THE DRINK OR THE ICE WILL MELT. (THE RECIPE ACTULLY SAYS THAT, DUH?)  TO MAKE THE DRINKS:  COMBINE ALL INGREDIENTS IN A BLENDER AND BLEND ON HIGH SPEED UNTIL THE ICE IS CRUSHED AND DRINK IS SMOOTH. ENJOY.

Finally, a Justin update! :) Thursday, Oct 4 2007 

Justin just got word from the insurance company about an hour ago that they are approving all of the dr. visits in Boston.  That is a major praise!!!  We are so greatful that God brought the people into our lives that He did through this.  The radiologist out here is the one that pulled all of the strings to get this approved.  She absolutely did NOT have to do that – it was not her job.  Yet, she still fought for us, because she is an AMAZING PERSON.  If you ever need to see a radiologist, I swear Dr. Susan Smith out of St. Lukes Kansas City is an ANGEL.

Now lets just keep praying that the drs. out in Boston can take care of Justin without opening him up again 😦 

We will be going to Boston the first part of November.  I’m going to have to work double time now (like I can fit any more appts in???) so that we can afford to go and I can afford to leave the studio for a week.  Ouch ouch ouch.  God will take care, I know.  I can’t stop myself from worrying, though.

 We are just waiting on our certification on the foster care.  It should be any time now!!!  I have already done some Christmas shopping for the kid – do you think I’m excited???  I can’t even explain how excited I am.  Justin and I have waited a long time for a little one to take care of.  This child is going to be spoiled rotten with love and attention.

OH!  One more piece of good news!  When Beth and I were at Starbucks this afternoon (between appts – I had to take a break, right?) the manager said she would look into getting some displays set up for me to HANG MY PHOTOGRAPHY!!!!!!!!!!!!!!!!!  I may get to display my work in my home away from home!!!!!  And the manager is setting up an appt for her son.  LOL   (Momma – dont be telling people this until it’s for sure… I know you will be excited when you read this!)

Thank you for your continued love and support – we send it right back at ya.  I know a lot of you are dealing with some hard times, too – please know you are in our thoughts and prayers!!

Cold Veggie Pizza Wednesday, Oct 3 2007 

I’m making this for a food day at Justin’s work tomorrow, and just needed a place to park the recipe:

Cool Veggie Pizza

1 can (8 oz.) refrigerated crescent rolls

1 package (8 oz.) cream cheese, softened

1-1/2 teaspoons mayonnaise

1 teaspoon Dill Mix or dill weed

salt and pepper to taste

2 cups of a variety of fresh vegetables: zucchini, mushrooms, carrots, green or red peppers, green onions, seeded tomatoes, seeded cucumbers, etc.

1 oz. (1/4 cup) shredded cheddar cheese, if desired

Preheat oven to 350° F.

Spread crescent roll dough onto 13-inch baking stone and pinch seams together (you can probably use a cookie sheet as well). Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely.

Blend cream cheese, mayonnaise, dill weed, salt and pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle cut chosen vegetables.

Sprinkle layer of each vegetable over pizza. Top with grated cheese, if desired. Refrigerate before serving.

Yield: 8-10 appetizer servings

Edit:  My cousin had an easy alternative – instead of mixing the cream cheese, mayo and seasonings – just mix the package of cream cheese with a package of Hidden Valley Ranch dry dressing and voila!