A Blue's Clues Birthday

My nephew turned two this weekend and that meant a trip for "Aunt D" to San Francisco to make the cake. This has become quite the tradition with me making semi-annual trips west for the production of the birthday cakes (my niece's birthday is in October).

Having few words yet, Will couldn't specifically ask for me to make his cake yet. However, Maggie took care of this for him for this year (mostly so I would visit and she could eat my famous chocolate cake).

Since Will has not shown an interest in anything but Blue's Clues and trains, I decided to draw Blue onto the cake as it was something I knew he would recognize. He was so thrilled with the cake, he immediately stuck his finger into the icing on Blue's ear (note above). He ended up coming back for more and more nibbles of cake and icing as his playing with his friends permitted.

The cake was a huge success and Maggie has already started talking about what she wants for her next party!


The Perfect Chocolate Cake
Serves 12 adults or 24 kids

1 Cup cocoa powder (unsweetened)
2 Cups water boiling
2 3/4 Cups flour, all-purpose sifted
2 Teaspoons baking soda
1/2 Teaspoon salt
1/2 Teaspoon baking powder
1 Cup butter, unsalted softened
2 1/2 Cups sugar, white
4 Each egg, whole
1 1/2 Teaspoons extract, vanilla

In a medium bowl, combine cocoa with boiling water, mixing with whisk until smooth. Cool completely.

Sift flour with soda, salt and baking powder.

Preheat oven to 350 degrees. Grease well and lightly flour 1/4-sheet pan.

In a large bowl, beat butter, sugar, eggs and vanilla on high speed, about 5 minutes.

At low speed, beat in flour mixture in fourths, alternating with cocoa mixture, beginning and ending with flour mixture. Do not overbeat. Pour into cake pans and smooth top.

Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pan for 10 minutes. Loosen sides and remove from pan; cool on rack.


Buttercream Icing
2 Cup crisco, butter-flavored
2 Pound sugar, powdered
2 Teaspoon extract, vanilla
4 Tablespoons milk, skim

Cream shortening with 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. Refrigerate in an airtight container.

Rewhip before using.

Add appropriate icing coloring to achieve desired colored icing for decorating your cake.

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Green with Envy

I attended a baby shower today and the theme was Green! Not only is it St. patty's Day, but the sex of the baby is unknown and green is a nice and neutral color...Not to mention, our mommy-to-be is a sucker for turtles!

I had to harass the hostess for suggestions of something for me to make and bring with me and the eonly feedback I received was "something green." Now we all know that green food is usually something healthy and good for you, but I was being asked to bring baked goods...hmmm, such a dilemma.

Finally, Jen decided she wanted Turtle Cheesecake. It isn't green, but it is a "turtle," so the theme still works.

Well, my first attempt at a Turtle Cheesecake was quite the success - everyone at the party ended up hoped up on chocolate and caramel and it made for good times. So enjoy!

Chocolate Caramel Cheesecake
Serves 12
Garnish with whipped cream; drizzle with caramel and chocolate, if desired. I bought a couple of boxes of Dove Turtles, chopped them and sprinkled them all over the top. then I drizzled some bought caramel sauce over the whole thing!

Equipment Needed: 9-inch Springform pan

2 Cups cracker crumbs, graham
1/3 Cup sugar, white
1/2 Cup butter, unsalted melted
30 Each caramels
3 Tablespoons milk, whole
3/4 Cup pecans chopped
1 Cup chocolate chips, semisweet melted and cooled
24 Ounce(wt)s cheese, cream - regular softened
1 Teaspoon extract, vanilla
3/4 Cup sugar, white
3 Large egg, whole

In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9-inch springform pan.

To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans.

Pour melted caramel/pecan mixture onto crust and chill for 30 minutes.

Preheat oven to 325 degrees.

In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.

Bake in the preheated oven for 40 to 50 minutes, or until center is almost set (an instant-read thermometer inserted into the center of the cheesecake should read 150 degrees).

Transfer the cake to a wire rack, and run a paring knife around the edge of the cake. Let cool until barely warm, 2 1/2 to 3 hours, running a paring knife around the edge of the cake every hour or so. Wrap the pan tightly in plastic wrap, and refrigerate until cold, at least 3 hours.

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