So February has been a month full of getting things up and running!! Website, cake blog, and lots of other stuff. I am so excited that we have 3 cakes already marked on the calendar! And I am very excited about the cake we are doing for The Georgia Ballet!!! They will be having a Walk-a-Thon at Laurel Park in Marietta on March 26 from 9am-12pm. And one of the featured items to be raffled off is one of OUR very own cakes!! :)
Monday, February 21, 2011
Saturday, February 12, 2011
Two Thumbs Up for the Strawberry Cupcakes
Thursday, February 10, 2011
Sassy Strawberry Cake!!
I am so excited to try this new recipe!! We have a request to make a strawberry cake, and here at The Rustic Wedding Cake, we like to make it all from scratch!! No Substitutes!! Good ole’ flour, sugar, eggs… and some fresh fruit. This recipe I found on line from “A Dash of Sass” http://adashofsass.com/2009/03/01/homemade-strawberry-cake/
It looks so yummy…and it must be if it is pulled from a Paula Deen recipe!!
Praying the “tasting” goes well this Saturday!
Homemade Strawberry Cake
Adapted from Paula Deen’s Hummingbird Cake
Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1 1/2 cup pureed strawberries, strained*
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
4 large eggs, beaten
red food coloring**
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1 1/2 cup pureed strawberries, strained*
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
4 large eggs, beaten
red food coloring**
Directions:
- Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
- Prepare the cake batter; in a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon zest, and eggs.
- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
- Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
- Prepare the cream cheese frosting (recipe below); frost as desired and refrigerate until ready to serve.
- Prepare the cake batter; in a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon zest, and eggs.
- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
- Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
- Prepare the cream cheese frosting (recipe below); frost as desired and refrigerate until ready to serve.
* You can use fresh or frozen strawberries. If you use frozen, let them defrost on a cookie sheet. Then place in a food processor and pulse until pureed. Run through a medium-sized strainer to remove the seeds. If you have some extra strawberries, try whipping up a quick batch of strawberry scones!
The first Blog Post EVER!!
The Rustic Wedding Cake is a family run and home operated cake-making business of passion. My husband loves to bake and I love to create works of art out of cake. I, "B", as my husband calls me, really do not enjoy the "baking" side of making cakes... That is where my husband has a true love and passion! I on the other hand I LOVE to ice and frost, and use fresh flowers to make a” cake", a "CAKE!"
So what does one write about on a "cake blog".... Hummm, well may I first admit that as I am writing this, my amazing husband has no idea that I have created this site. I did call him and say, "I have an idea!" He said, "ok, text me." I have yet to text him. I'll get on that asap. Right after I type this up!! :)
For 11 years I have been making cakes for friends, friends of friends, and cousins of sister- in- laws, and well you get the idea. SO, I have decided to make a "home operated" business out of "cake makin." And I will be attempting to blog along as we go! Check us out!! http://www.therusticweddingcake.com/
So what does one write about on a "cake blog".... Hummm, well may I first admit that as I am writing this, my amazing husband has no idea that I have created this site. I did call him and say, "I have an idea!" He said, "ok, text me." I have yet to text him. I'll get on that asap. Right after I type this up!! :)
For 11 years I have been making cakes for friends, friends of friends, and cousins of sister- in- laws, and well you get the idea. SO, I have decided to make a "home operated" business out of "cake makin." And I will be attempting to blog along as we go! Check us out!! http://www.therusticweddingcake.com/
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