My Best Friend’s Wedding (Cake) – Part 1, Choosing Fillings

In case you forgot, I am making the wedding cake for one of my very best friends, Amy, in August, and it is time to start prepping so that I am a pro by the time I get to the end of August.  To prepare, practice, and perfect, I will be making mini cakes and cupcakes in the coming weeks to test my fillings and ensure my cake recipe is wonderful (which it is, hehe), and a complete full-size test run the third weekend in July (or maybe sometime in early August) for my twin brothers’ high school graduation party (which has yet to be planned, I do believe, so my coworkers may just be getting a gigantic mid-summer cake).  And since sugar flowers last forever, it is never too early to start making those.

Well, the verdict is in and the cake will be as follows: A 4-tier round vanilla cake (they want the whole cake one flavor), with each tier composed of two 2″ layers of cake (so each tier will be 4″ tall).  The tiers will be:

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Pesto Swirl Bread Rolls

Pesto Swirl Bread Roll

This past weekend, I decided to go with a savory baking adventure instead of the usual something sweet.  I was inspired after devotedly watching Bread Week on “The American Baking Competition“.  I told you all I was going to make my first attempt at free-form bread this weekend, and I wasn’t about to let you down.  (I’m only three posts in, after all – a little early to be making false promises, don’t ya think?)  Pesto Swirl Bread Rolls were the challenge, and I brought my A-game to the kitchen to tackle it.

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“The American Baking Competition” on CBS

My mom texted me a few weeks ago recommending I check out a new show on CBS called “The American Baking Competition.”  Being the good little daughter that I am (and a true baking-showaholic), I set it to record on my DVR.  It took several days to find time when Daisy was not having a spaz attack and when I could sit down and fully soak it in, but I got around to it that weekend.

Daisy and mini tree

Hey mama, I brought you a mini tree!

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Father’s Day Fudge Brownie Tartlets

Sunday was Father’s Day, and as with any other small or big event, I saw it as the perfect opportunity to try out a new recipe.

This week’s challenge: Fudge Brownie Tartlets.

Fudge tartlets

Now, I’m not sure why it’s called a tartlet, because there is nothing tart about it, but I try not to ask too many questions. I guess it is because it is in a little pie crust type pastry just like your typical fruit tartlet. But again, nothing tart about it. There is definitely room for improvement on the name.  As for the fudge part? Right on.  This recipe was just the right amount of sweetness and rich chocolatey-ness, paired with a refreshingly light and flaky crust.

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Daisy Bites is alive! My very first post!

Daisy Bites lives!

I’m thrilled to FINALLY write the inaugural post for Daisy Bites – my blog focused on all my baking adventures and my journey through puppy-dom with Daisy.  So everyone, say hi to Daisy, my little hound mix puppy, just 15 weeks old!  She is cute and cuddly, crazy and spastic, and the best little ball of energy to come home to every day.  We know her mom is a hound, but don’t know what her dad is, so I’m convinced she is part hound, part piranha. Though she is getting better at playing with her toys and not mommy’s hand, and I am getting better at handling her when she is being extra crazy, I am still one of her favorite chew toys.  Luckily, her teeth are already less sharp than they were when we adopted her at just 8 weeks, and I am basically a pro at shoving toys in her mouth when she wants to chew on me these days.

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