Culinary Adventures with Camilla

Cupcake Day is the brain-child of Coleen of The Redheaded Baker . When she suggested it, I was in immediately. I'm always looking for cupcake recipes for school birthday treats; I figured this was a way to get some new-to-me recipes. Besides, I wanted to use the 8-Piece Baker's Silicone Decorating Bottle Kit from OXO that they sent as a thank you to all #FBCookieSwap participants.  Well, truth be told, my Enthusiastic Kitchen Elf wanted to use it. In fact, the day I received the box from OXO, he immediately stuck the kit in with his baking items. "Hello...was that your name on the box?" Well, two of my boys had a great time decorating. The third wasn't feeling too hot, so he went to bed early. Boo. The other two Baker Manns did save a yellow one for R. He'll be happy. 'Tis the season for eggnog. I knew I had to make eggnog cupcakes. They have a delicate crumb and a delicious spiciness. This recipe makes a dozen cupcakes but the fro...

Día de los Muertos . Day of the dead. But, no, this is not a morbid holiday where zombies rule. This is about remembering. I am grateful that my boys were able to know three of their great-grandparents...and still have Jake's grandmother. But Zanne, Curt, and Matt, you are gone too soon, my friends! So, this weekend we made Calavera de Azúcar as a way to remember those we have lost. I picked up a simple skull mold earlier this week. Easy! Ingredients  Makes 1-2 sugar skulls, depending on your mold size. You can easily double or triple this, as needed 1 C organic granulated sugar 2 t meringue powder 1-1/2 t water Procedure  In a large mixing bowl, mix the sugar, meringue powder and water together until it all resembles wet sand. Pick up a handful of the mixture and squeeze it together. If it holds its shape, it's ready. If it falls apart, add a little bit more water. Fill your skull mold with the wet sugar, pressing down firmly to compact it. S...

I have never worked with fondant before, but I needed to figure it out fast. Thankfully, my cousin Tiffany, AKA the Cake Whisperer!, told me how to make an easy marshmallow fondant. Thanks, Tiff! I don't have a microwave, so I adapted her recipe to the stovetop...and I also increased proportions because I didn't want to run out. We'll see how this works out tomorrow when I roll it. 6 C minature marshmallows - loosely poured, not tightly packed 6 C organic powdered sugar 3 T water Food coloring or flavored extracts, optional Place the marshmallows and the water in a large saucepan.  Cook, on low heat, until the marshmallows are puffy and expanded. Stir the marshmallows with a rubber spatula until they are melted and smooth. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. I added a few drops of color at this point. Add 4 C of the powdered sugar ...