Sonic-The Hedgehog Cake

I had made this "Sonic-The Hedgehog" cake for my son's 10th birthday. I had carved this cake out of a 9x13 rectangular cake. I had used the template from the internet and just had blown it up a little to get it to the size I wanted. I usually carve the cake when it is frozen so that it becomes easy to cut it. I have used the simple star fill-in technique on this one with the star tips 16 and 18. The basic cake was a marble cake with buttercream frosting. The kids at the party were excited to see the cake.

Two-Tone Rosette Cupcakes

These strawberry cupcakes with buttercream frosting were made for my son's birthday at his school for all his classmates. I had to try out this technique of two-tone rosettes. You will find plenty of youtube videos on how to make these rosettes and they are pretty simple to make. This technique really gives a very special effect to the cupcakes and I really loved it.

Little Mermaid Cake

This was a two-tier little mermaid cake I made for a "1st birthday party" recently. It was a vanilla cake filled with strawberry mousse and frosted with buttercream. The decorations like the seashells, starfish, seaweeds, pearls were all handmade out of the modeling chocolate. This did take me a lot of time as I did not have molds for any of the things. So I had created my own templates and did the decorations with their help. I used mixture of brown sugar and graham crackers for the sand.

Chocolate Chip Cookies

I am sharing the Original Nestle Chocolate Chip Cookies recipe here.

INGREDIENTS:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup chocolate mini morsels
1 cup chopped nuts (optional)

DIRECTIONS:

Preheat oven to 375° F.
Combine flour and baking soda in a bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in the mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto parchment lined cookie sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes and remove to wire racks to cool completely.  The above recipe yields around 4-5 dozen cookies.

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