Week Seven ~ Bonnie Gordon College

This week was wedding cake week! It was a busy week that felt rushed even though we just had one cake to focus on. The theme that I was given was Marie Antoinette based on the Sophia Coppola movies more modern style. My original design was downgraded a bit as the week went on due to time constraints. Who knew how much time it really takes to make every little detail.

I made 11 sugar roses, 20 leaves and 20 blossoms. I did not use them all on my cake. I also made gold dipped feathers but they did not seem to fit when doing the final assembly. I used the ruffle technique that we learned in class to make the swags and a mold to create the floral boarders and frame.  To make the “J” initial I used the extruder to form the letter and let it dry a bit first before gluing to the cake. All the gold was hand painted which took some time but not as much as I thought.

I was really happy with the result. Everyone in our class did a great job! This coming week is a short week and finals. I can’t believe it! My assignment inspiration is Swan Lake! The pressure is on. 🙂

Oatmeal Cinnamon Kiss Cookies ~ Recipe

Oatmeal Kiss Cookies SmashI finally broke in my tiny oven in my tiny apartment in Toronto! With very limited supplies I was able to whip up these cookies which are a nice alternative to a peanut butter blossom with the yummy Hershey kiss. I used the kisses that have caramel in the middle which gave them a little something extra.

I used this recipe since it has no baking powder, baking soda or peanut butter all of which I did not have on hand.

A half batch was also plenty of cookies in my opinion. About 20 cookies.

Without a mixer or a real thermostat on my oven I feel good about the inaugural batch of cookies! Enjoy!

Here is the original post for the recipe: Can’t Stay Out Of The Kitchen

Oatmeal Kiss Cookies
Oatmeal Kisses
Wonderful oatmeal cookie with just a hint of cinnamon. The Hershey’s Kisses
in the center of each cookie make these cookies spectacular. A chocolate
lover’s delight!
Author: Teresa Ambra ­ adapted from a magazine back in the early 1980s.
Serves: 48

3 cups UNBLEACHED all­purpose flour (bleached flour toughens baked
½ cup sugar
1 tsp. vanilla
½ tsp. salt
3 cups oatmeal
1 cup butter, softened
½ cup brown sugar
1 tsp. cinnamon
2 eggs
48 Hershey’s Kisses
1. In large bowl with mixer at low speed, beat butter, sugars, vanilla, cinnamon, salt and eggs, until well
blended occasionally scraping bowl with rubber spatula.
2. With wooden spoon, stir in oats and flour.
3. Preheat oven to 350°.
4. Grease large cookie sheet or spray with cooking spray.
5. With hands, shape dough into 1­inch balls.
6. Place as many balls as possible, about 2 inches apart on cookie sheet.
7. Bake cookies about 8 minutes.
8. Meanwhile, remove foil wrappers from candies.
9. Remove cookie sheet from oven and place Hershey’s Kiss in center of each cookie pressing kiss down into
the cookie.
10. Bake an additional 6­-7 minutes until chocolate starts to glisten and cookie is done.
11. Let cookies cool in pan a few minutes.
12. With pancake turner, carefully remove cookies to wire racks to cool.
13. Store cookies in tightly­covered container to use up within 1 week.

Recipe by Can’t Stay Out Of The Kitchen