Britt's Bakery: 2011

Wednesday, July 20, 2011

German Chocolate Cake

For my moms birthday I made her a triple layer chocolate cake filled with german chocolate frosting. It was so moist and yummy!!

Wednesday, June 22, 2011

This cake was a four tear cake covered in fondant with bright ribbons on each layer, gerber Daisy's roll down the front and black frosting drizzles down the cake. The cake is a banana cake. Yummy!!

Powel Wedding

For this wedding there were 150 cupcakes with banana cream and strawberry cream frosting and the small cake was a vanilla cake with banana cream filling.

Wednesday, April 20, 2011

Spring Cake

This was a fun cake to make! It is covered in white fondant and accented with black stripes and a pink ball boarder and topped with black and white with pink centered daisy's.

Monday, March 21, 2011

Jello Eggs for Easter!

At our house it has become a tradition to make jello shaped eggs. They are fun to make and even more fun to share with family and friends. The kids sure get a kick out of them!!

JELL-O EGG JIGGLERS

Egg Mold

1-1/2 cups boiling water (Do not add cold water.)

1 pkg. (6 oz.) JELL-O Gelatin, any flavor

make it
SPRAY insides of both sides of egg mold and along rims with cooking spray. Close mold, matching up rims of egg halves. Snap each of the 6 individual egg halves together until each egg is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.
ADD boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of egg shape. (Any remaining gelatin mixture can be poured into custard cup.)
REFRIGERATE 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs. Keep refrigerated.
kraft kitchens tips
KEEP KIDS SAFE!
For children under 6 years of age, cut JIGGLERS into small bite-size pieces. Children should always be seated and supervised while eating. For more information, visit www.KraftKidsSafe.com.
SPECIAL EXTRA
To tint coconut, mix 1/2 tsp. water with a few drops of food coloring. Add to 1-1/2 cups coconut in resealable plastic bag. Seal bag; shake until coconut is evenly tinted. Place 1/4 cup of tinted coconut in each serving dish; top with half of a JELL-O EGG JIGGLERS. The coconut will add 90 calories, 6 grams of fat and 6 grams of saturated fat per serving to the nutrition information.
VARIATIONS
JELL-O JIGGLERS Coins in a Cloud: For each serving, spoon 1/2 cup thawed COOL WHIP Whipped Topping into dessert dish. Use back of spoon to make depression in center. Fill with 6 to 8 slices of assorted colored JELL-O EGG JIGGLERS. If desired, use an egg slicer to easily cut the JELL-O EGG JIGGLERS into slices. JELL-O JIGGLERS Parfaits: For each serving, spoon about 1/4 cup finely chopped JELL-O EGG JIGGLERS into parfait glass. Top with 1/4 cup thawed COOL WHIP Whipped Topping and another layer of chopped JELL-O EGG JIGGLERS. For best results, use assorted colors of JELL-O EGG JIGGLERS.