food fun

welcome back

Our friends John and Chris were in town for a visit last weekend, so we had a bit of a shindig in their honor. Allow me to clarify further. It was more than just a “thanks for coming back to see the gang” get together. It was also a “we’re so ridiculously happy for you and can’t wait to meet the new baby once he/she finally arrives!” celebration. Don’t know about anyone else, but I had a good time. Thanks in part to the company and in other part to the Original Sin (Thanks John!).

In honor of the player to be named later I made cupcakes.

Recognize this guy?

name that bug?
name that bug?
red and blue sprinkles for the hair

And for those of you who don’t have kids, it’s the Very Hungry Caterpillar. Eric Carle’s books are a big hit at our house. Inspired by Coco Cake Cupcakes’ brilliant idea, I made a double batch of lime coconut cupcakes with a triple batch of coconut cream cheese frosting. The double cake recipe made 3 dozen cupcakes, one 6″ round cake and 24 mini cupcakes and there’s still a good bit of frosting left over.

fondant head, antennae, and feet
fondant head, antennae, and feet

 The frosting was dyed yellow and green then swirled together in a pastry bag to make the body. The antennae and feet are fondant and the head is covered in fondant too. There’s some dyed coconut grass and on the center of the sun.

The whole shebang is arranged on three 13″ x 17″ cake boards taped together with duct tape and covered in wrapping paper.

Could have done a better job with the photos, but was enjoying the festivities too much to play photographer.

Here are the recipes to make and frost 24 standard cupcakes from cupcakes by Pamela Clark.

Lime Coconut Cake

  • 2 sticks butter (softened)
  • 2 tsp coconut extract
  • 1-1/2 TBSP finely grated lime peel
  • 1-1/3 c sugar
  • 4 eggs
  • 2/3 c milk
  • 1-1/2 c unsweetened shredded coconut
  • 2-1/2 c self-rising flour (sifted)

Beat first 5 ingredients until combined then stir in the milk, coconut, and flour. Divide among 24 baking cups and bake at 350 degrees for 25 minutes.

Coconut Cream Cheese Frosting

  • 5 TBSP butter (softened)
  • 5 oz cream cheese (softened)
  • 2 tsp coconut extract
  • 3 c powdered sugar (sifted)

Beat first 3 ingredients until light and fluffy then add powdered sugar and mix well. It’s very spreadable when warm and firms up quite a bit when refrigerated. Don’t count on it to hold piped shapes well…


One thought on “welcome back

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