Friday, August 30, 2013

The Last Piece of Cake...

There's a special place in my heart for whoever the first person was who thought of pairing chocolate with peanut butter.

And if chocolate and peanut butter could come together and give a great big bear hug, wrapping you up in its velvety chocolate arms, pressing you snuggly against its plump, peanut butter belly, I think it would do just that in the form of this cake.

There must be very few people in this world, I think, who have never had a love affair with chocolate and peanut butter.

When Easter candy is available, Jamie loves the peanut butter filled chocolate eggs.  It's really too bad they haven't made a peanut butter Cadbury egg yet, because I'd be all over that, as much as I love the original.

And my dad has been known to sneak bags of peanut clusters out of a gift box my mom was putting together for my brother one Christmas.

So I'm satisfying all those cravings with a dense chocolate cake, filled with chocolate peanut butter buttercream, drizzled with dark chocolate ganache, and sprinkled with roasted salted peanuts.

After making the rainbow cake a few times this summer, I had so many nice reviews on the texture and density of the cake, that I thought I would make a chocolate version of it, so that's what I've made here.  Not quite as light as my regular chocolate cake recipe, this is a cross between a cake and a brownie, and very rich, especially with the peanut butter buttercream.

Because it was so rich, I decided not to frost the cake completely, instead letting the pretty piping between the layers peek out underneath the ganache dripping down the sides.

Referred to as "evil deliciousness" all day around the office, the cake disappeared quickly, except for one last remaining wedge.  It's funny how reluctant everyone is to be that person who takes the last piece.

The next morning, a slightly smaller wedge still sat there, until very slowly, it was whittled away by surreptitiously snuck bites...

One Year Ago:    Mocha Frappuchino Popsicles
Two Years Ago:   Figs and Honey, and Three Late Summer Salads

Chocolate Peanut Butter Cake

Chocolate cake:
  • 8 ounces cream cheese, room temperature
  • 1/2 stick (4 tablespoons) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 1 cup light brown sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 1/3 cups buttermilk and/or whole milk
Peanut butter buttercream:
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 2/3 cup creamy peanut butter (no-stir)
  • 1/2 cup light brown sugar
  • 2 1/2 cups powdered sugar
  • 1 cup unsweetened cocoa powder
  • 2 tablespoons meringue powder
  • 1/4 teaspoon coarse kosher salt
  • 2 teaspoons vanilla
  • 3-4 tablespoons milk
  • 4 ounces heavy cream
  • 3 ounces bittersweet chocolate, finely chopped
  • 1/4 cup salted, roasted peanuts, roughly chopped

Bake the Cake:
Preheat the oven to 350.  Spray the bottoms of 4 eight-inch pans with non-stick baking spray, line with parchment paper, then spray the paper as well.  Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, butter and sugar on medium speed for 3-4 minutes, until fluffy.  Beat in the eggs, one at a time, and the vanilla extract.  In a separate bowl, combine the flour, cocoa powder, salt, baking powder and baking soda.  Add the flour mixture to the mixing bowl in 3 additions, alternating with the milk, starting and ending with the flour, stirring just until moistened.

Divide the batter between the pans.  Bake cakes for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Cool completely on a wire rack, covered loosely with a clean kitchen towel.

Make the Buttercream:
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter, peanut butter and brown sugar for 3-4 minutes until smooth and fluffy.  In a separate bowl, combine the powdered sugar, cocoa powder, meringue powder and salt.  With the mixer on low, add by spoonfuls.  Add the vanilla and milk and increase speed to medium high, whipping until very light and fluffy, about 4-5 minutes, scraping the bowl as needed.

Note that you will have plenty of frosting to also frost the sides of the cake, if you'd like to.

Make the Ganache:
Note: If you like a thicker ganache, make it before you assemble the cake, so it can sit at room temperature for a few minutes to thicken.  If you like it a little thinner, wait to make it until you’re ready to pour it onto the cake.

Pour the cream into a small saucepan and bring barely to a gentle simmer over medium low heat.  Remove from the heat, add the chopped chocolate and let stand for three minutes, then stir with a spatula until smooth and shiny.  Pour over the cake when it has cooled to the consistency you want.

Turn the cooled cakes out of the pans and peel off the parchment paper.  Spread or pipe a layer of the buttercream over the cake, leaving the sides clean and unfrosted.  Repeat with the other cake layers.

Once the fourth layer of cake is placed on top, pour the ganache over the cake, letting it drip over the sides.  Let stand at room temperature until set.  Sprinkle the top with the chopped peanuts, and a little coarse salt.  Place in the refrigerator for a few minutes to finish setting the ganache.

If you have buttercream left, you can pipe it on top of the ganache, once it’s set, or freeze for another use.

Recipe from Curly Girl Kitchen

Thursday, August 29, 2013

Brown Butter Snickerdoodles and Snickerdoodle Cheesecake

It might be slightly cheating to include a cheesecake in my "week of cake" lineup this week.  However, it does have the word cake in it, so therefore it counts as cake, in my opinion.

Snickerdoodles are the cookies I remember making most frequently as a kid - second only to chocolate chip - and for as long as I can remember, I've used the snickerdoodle recipe from my orange, ragged-edged Betty Crocker cookbook.  To be honest, it's pretty much the only recipe I've used from there, but I like how the book looks on the shelf, even if I don't use it often.

Those cookies were thin and very flat, crisp but with the perfect chewiness, with that signature coating of cinnamon and sugar.  Always one of my favorites.  I even love the word snickerdoodle.

I've known that the recipe needed updating - particularly for high altitude - to yield a softer, rounder cookie.  And so I wrote up a new recipe, with all the classic elements but with a few of my own, too, like browned butter, brown sugar, buttermilk and a pinch of nutmeg.

I filed the recipe away on my computer with all the others that are waiting their turn to be baked, until one night Jamie started talking about cheesecake.  I thought of the snickerdoodle recipe and asked him what he thought of a snickerdoodle cheesecake with a cookie crust and cookie crumble on top, to which he asked, "will it be ready tonight?".

All good things take time, and so it wasn't until the weekend that I made the cheesecake, starting by mixing up the cookie dough Friday night and then baking the cookies the next morning.

With the cookies baked, I crumbled some of them to make the crust, and then worked on the filling.  If you've followed my last few cheesecake posts, you'll know that I've developed a love for the "unbaked" cheesecake, which is lighter, more mousse-like, and by far, much faster to make.

I lined the pan with some whole cookies before spreading the filling inside and topping it with the cookie crumble, and then it just needed a little time to chill before it was ready.

It was delightfully light and fluffy, with all those wonderful snickerdoodle flavors in the crust, filling and topping.  It tasted like the beginning of fall.

Brown Butter Snickerdoodles

·         1/2 cup (1 stick) unsalted butter, room temperature
·         1/3 cup granulated sugar
·         1/3 cup light brown sugar
·         1 egg
·         1 teaspoon vanilla
·         1 1/2 cups all-purpose flour
·         1 teaspoon cream of tartar
·         1/2 (scant) teaspoon baking soda
·         1/2 teaspoon salt
·         2 tablespoons buttermilk
·         For coating the cookies: combine 2 tablespoons granulated sugar, 2 teaspoons cinnamon, and ¼ teaspoon nutmeg

In a saucepan over medium heat, melt the butter.  Continue to cook the butter, swirling occasionally, until nutty brown solids form.  Set aside to cool to room temperature.

In the bowl of a stand mixer fitted with the paddle attachment, beat the browned butter with the granulated and brown sugars until light and fluffy.  Beat in the egg and vanilla.

In a separate bowl, combine the flour, cream of tartar, baking soda and salt.  Add by spoonfuls to the mixing bowl, just until combined, then add enough buttermilk to moisten the dough.  Cover and chill the dough overnight.

Preheat the oven to 375.  Roll the chilled dough into balls, then coat in the sugar/cinnamon/nutmeg mixture.  Place balls 2 inches apart on a baking sheet lined with parchment or a silpat, and press cookies gently to flatten them slightly.

Bake for 8 - 8 ½ minutes, until the edges look set and the cookies are slightly cracked.  Immediately remove cookies from the baking sheet and cool on a wire rack.

Yields about 2 ½ dozen

Recipe from Curly Girl Kitchen

Snickerdoodle Cheesecake

·         ¾ cup crushed snickerdoodles (about 6-8 cookies)
·         ¼ cup crushed graham crackers
·         3-4 tablespoons melted butter
·         10 whole snickerdoodles

·         1 ½ cups heavy whipping cream
·         1 envelope unflavored gelatin
·         ½ cup dark brown sugar
·         1 pound cream cheese, room temperature
·         ½ cup sour cream
·         1 tablespoon vanilla bean paste
·         1 teaspoon cinnamon
·         ¼ teaspoon nutmeg

·         ½ cup roughly chopped snickerdoodles
·         1 tablespoon brown sugar
·         ¼ teaspoon cinnamon
·         ¼ teaspoon nutmeg
·         ¼ teaspoon coarse salt

For the crust:
Adjust oven rack to middle position and heat oven to 350 degrees. Combine crushed cookies, graham crackers, and melted butter. Transfer crumbs to an 8 or 9-inch spring form pan (lined with parchment paper around the sides only) and press crumbs evenly over the bottom of the pan about halfway up the sides. Bake for 10 minutes. Cool completely in the refrigerator while you get the filling ready.  Place the whole cookies around the sides of the pan

For the filling:
Pour 1/4 cup heavy cream into microwave-safe measuring cup. Add gelatin and whisk to combine. Let stand for 5 minutes; it will be thick and clumpy.  Microwave on high for 30 seconds to completely dissolve the gelatin.  Set aside.

In the bowl of your stand mixer fitted with the whisk attachment, beat the remaining 1 1/4 cups heavy cream and brown sugar at medium-high speed until soft peaks form, about 2 minutes.

In a separate bowl, beat the cream cheese, sour cream, vanilla bean paste, cinnamon and nutmeg until smooth and creamy.  Add cream cheese mixture to the whipped cream mixture and beat for several minutes until smooth and combined.  Add the gelatin mixture and beat for another minute until smooth and combined.

Spoon the filling over the crust and spread it out to the edge against the cookies lining the sides of the pan, and smooth out the top.

For the topping:
In a bowl, combine the chopped snickerdoodles, brown sugar, cinnamon, nutmeg and salt, and sprinkle over the top of the cheesecake.

Cover with plastic wrap and refrigerate for several hours before cutting and serving.

Yields 10 servings.

Recipe from Curly Girl Kitchen

Wednesday, August 28, 2013

A Package of Photos, and Mario Brothers Cupcakes...

An unexpected package arrived in the mail the other day, and when I opened it, I found a note from my best friend in high school and an envelope full of pictures of us back in the day.  Between the 20-year old photos and the Mario Brothers cupcakes I was working on, so many memories flooded over me.

My brother used to have the old Nintendo when we were kids, and I remember thinking how silly the game was, and how annoying the sounds were.  I don't think I ever played it even once, since I far preferred to play with my dolls, Barbies, or kitchen set, sew things from my mom's fabric scraps, draw, paint or read a book.

I liked to read so much, in fact, that even when I had a friend over to play, I would sometimes get tired of whatever we were playing and sit down on the floor in my bedroom, my back against my bed, and a stack of books next to me.  This led her to go tattle on me to my mom, who then informed me that I needed to pay attention to my friend since she was our guest.

But all I could think was, why can't she read a book, too?  What's wrong with us reading books together?  Why does she need me to constantly entertain her?

Clearly, we were not destined for best-friendness.

A fact that was solidified in my mind as she danced around me on the dusty playground during gym class, taunting me and chanting "ten-times-ten-plus-ten, ten-times-ten-plus-ten", over and over and over.  And let me just say that, while I wasn't a skinny child, neither was my weight excessive (110 pounds, if you didn't figure that out from her chant); at age 12, I hadn't quite reached my full height of 5'5'', and might have been in the 5'1'' or 5'2'' range.  A 110 pound woman at that height is tiny.  I'm just saying.  I despise bullying, in any form, and my so-called friend was a bully.

After my family moved from South Carolina to Colorado, things were very different at a new school, with regular clothes (no more matching plaid uniforms, knee socks and saddle shoes) and new friends, especially Sheri.  Few weekends went by where we weren't together, hanging out at the park, taking goofy pictures, watching movies all night long, collecting pages out of magazines, working on our tans while simultaneously ruining our hair with Sun-In spray, or discovering internet chat rooms (it was the 90s after all, and I was 16 before I ever used the internet).

Or there were the days of just hanging out in each other's rooms trying on clothes, applying makeup, listening to music, experimenting with hairstyles, crying about the boys we liked, dreaming about our future careers, husbands and goals, or sometimes, yes, just reading each other's collections of books without the need for conversation.

She never told me I needed to lose weight.  Or that an outfit of six different neon colors really did nothing for me.  Or that I wasn't going to attract the man of my dreams until I changed something about myself, such as my hair, my body, my style.  There was no judgement of each other.  No comparison of what size jeans we each wore, who could afford nicer things, who made better grades, who was prettier or more popular.  Just acceptance and love.  There were the usual ups and downs that teenage girls experience, but it was a good friendship, and one that carried me through high school and into college with a sense of belonging.

We have rarely seen each other since the college years - just the busyness of life, travel, jobs, family, and distance getting in the way - so it was a nice surprise to hear from her.  The old fashioned way, you know, and not through a text or a status update or a "Like" button.  And it was fun to show the photos she sent to Jamie, since he's seen very few pictures of me younger than my early 20s.

I guess you could say that for many years, books were my video games in a sense.  They were my escape from "real life", and in my mind, everything came alive - the characters, dialogue, accents, settings, clothes - all of it was so very real to me.  I felt what they felt, I crushed over characters I couldn't help falling in love with, and became so immersed in what I was reading that it was sometimes hard to put it down and come back to reality.

I wanted to be that girl with the long flowing hair, wear a corseted dress, and have a big muscular man come rescue me from whatever predicament I was in.  After which, we would kiss passionately and ride off on a horse to his castle.

But instead, I was me, and had been led to believe for so long that I wasn't good enough just the way I was.  Awkward and shy.  Frizzy haired.  Told to lose weight or I'd never attract a boyfriend.  Hiding in my wardrobe of over-sized plaid flannel shirts and jeans.  Uncertain of who I was, who I wanted to be, what I believed or what I wanted out of life.  Trying so hard to please everyone and be who they wanted me to be and believing what they told me to believe.  Tired of feeling like I had to fight every step of the way to be allowed to cross the threshold from adolescent to adult and decide the course of my own life.

It would take crossing oceans, years of living in another country and the chance to have a sense of control over my own life and decisions before that awkward girl grew stronger, more determined, more certain.  I was still me, but a me that I could actually appreciate identifying with.  A me that was so thankful I hadn't married right out of college like so many people I went to school with, to someone I would inevitably have outgrown, and who surely would not have understood or accepted the changes I still had to make in myself.  Not physical changes, but changes within.

I didn't understand it myself, at the time, why I was still alone, why I hadn't met "the one", thinking it always came down to simply not being thin enough, not realizing how much personal growth I still had ahead of me.

But he was waiting for me all along, even though we wouldn't meet until I was 30.  Until I was ready.  Until we both were ready for each other.

These Mario Brothers cupcakes were for a friend's son who just turned 6, and she told me that he specifically requested that "the girl who's the really good baker" make his birthday cupcakes.  Which I thought was just too cute.

I made the toppers completely from fondant, and I find that the more I work with it, the easier it becomes, although I was quite afraid of it just a few months ago.  It's just all part of the process as I learn and become a more experienced baker and decorator.

It's reassuring, actually, to look at some of those old photos, to appreciate the years of emotional growth, of discovering that beauty is so much more than what I see reflecting back at me in the mirror, of finding more happiness with every year that passes, of knowing that the best is still ahead.

One Year Ago:   Roasted Shrimp and Cherry Tomato Spaghetti
Two Years AgoBlack and White Strawberry Tart

4 years old, the original "curly girl" with my bowl and spoon - 1982 (left) / 14 years old, "neon colors and frizzy hair" - 1992 (right)

21 years old - "a little gothic" - 2000 (left) / 17 years old - "over-sized dad's shirts" - 1995 (right)

18 years old - "the bad haircut" - 1996 (top) / 21 years old - "baggy tapered jeans" - 2000 (bottom)

21 years old - "lots of flannel" - 2000 (left) / 27 years old - "learning to love my curls" - 2006 (right)

34 years old - "perfectly happy" - 2012

35 years old - 2013

35 years old - 2013

Mario Brothers Cupcakes

  • 24 cupcakes, cooled and frosted
  • fondant
  • food coloring - red, sky blue, ivory, brown, green and yellow
  • black edible marker
  • various cutters, such as round biscuit cutters (various sizes), cookie cutters (such as a flower and star), and round piping tips (all sizes, to be used for cutting the small dots)
  • small paintbrush and a glass of water

You'll need to make the fondant cutouts several days in advance, so they have time to dry and harden before you put them on the cupcakes.

The water is your fondant "glue", since it melts the sugar in the fondant and makes it sticky.  To attach pieces together, dip the paintbrush in the water and very lightly brush the pieces that you want to stick together.  Press the top pieces gently onto the bottom pieces to adhere them together.  The water will evaporate as they dry and harden, and the pieces will be firmly stuck together.  Don't use too much water - a drop or two is enough.

From easiest to hardest...

1.  First, color some fondant with sky blue food coloring.  Roll it out thin (1/8 inch thick).  Cut 24 circles using a 2 1/2 inch round biscuit cutter.  Set circles on a parchment-lined baking sheet, and cover with a clean kitchen towel to keep them from drying too much.

2.  For the STAR, use a star cookie cutter to cut yellow fondant stars.  Place the yellow stars on the blue base, using a little water to adhere them.  When the yellow star has dried a little, draw on the eyes with the black edible marker.

3.  For the CLOUD, use a flower cookie cutter to cut white fondant clouds.  Place the white clouds on the blue base, using a little water to adhere them.  When the white cloud has dried a little, draw on the eyes with the black edible marker.

4.  For the BRICK, use a square cookie cutter (or just a sharp knife) and cut squares of brown fondant.  Place the brown squares on the blue base, using a little water to adhere them.  When the brown square has dried a little, draw on the lines of the brick with the black edible marker.

5.  For the QUESTION MARK, use a square cookie cutter (or just a sharp knife) and cut squares of yellow fondant.  Place the yellow squares on the blue base, using a little water to adhere them.  Use a small round piping tip to gently press circle indentations in each corner of the square.  If you have a question mark cookie cutter that you like - great!  If not, or if you want it to look similar to the pixelated question mark in the game, you'll have to use a knife.  I used a small knife and cut the question marks free-hand out of white fondant.  Use a little water to adhere the question marks to the yellow square.

6.  For the RED MUSHROOM, use a round cookie cutter to cut a circle of red fondant.  Roll it out slightly to give it an oval shape.  Adhere the red oval to the blue base with a little water.  Use the wide end of a round piping tip to cut circles of white fondant for the dots and ivory fondant for the face.  Cut some of the white circles in half to place at the edge of the mushroom, with a whole circle for the middle.  Adhere the circles with a little water.  Once it has dried slightly, draw the eyes onto the face with the black edible marker.

7.  For the EVIL MUSHROOM, use a round cookie cutter to cut a circle of brown fondant for the body, and the wide end of a round piping tip to cut smaller circles for the feet.  Use some scraps of white fondant to cut the teeth and the half-circles for the eyes.  Take the round body, and use a round cutter to cut out some of the circle around the edges to give him his shape.  Adhere the feet to the blue base with a little water, then the body, and lastly the eyes and teeth.  When it has dried slightly, draw the mouth, eyebrows and pupils with the black edible marker.

8.  For the FLOWER, use a round cookie cutter to cut a circle of red fondant.  Use a knife to cut a V shape out of the top.  Adhere the red piece to the blue base with a little water.  Use some scraps of white fondant to cut the white strip along the V and the dots.  Press the white pieces gently into the red.  Cut a green stem and adhere to the base.  For the leaves, I cut small round circles, then shaped them into leaves with my fingers, using a toothpick to indent the center of the leaves.

9.  For MARIO, cut round circles out of ivory fondant for his face and ears.  Adhere to the base with a little water.  Cut small white circles for his eyes and roll a little ivory fondant into balls for his nose.  I used a tiny flower cutter for the shape of his brown mustache, and then just used a knife to cut his eyebrows and sideburns.  For the hat, cut a circle of red fondant (the same size as his face), and bend one side of it up to form the brim.  Adhere to the top of his head with a little water.  Add a white circle on the hat, and draw the M with the black edible marker.

The design ideas for Mario and the Evil Mushroom are from The Charmed Cupcake, and everything else I designed by studying pictures of the characters.

Tuesday, August 27, 2013

Baseball Cake

This summer, I made the impulsive decision to join a corporate softball league, with our company playing seven or eight games against other companies one night a week.  And when I went and bought a glove in preparation for the first game, I was appalled at how much they cost, especially considering I couldn't seem to find one small enough or comfortable enough for my hand, that was also in the price range I wanted to pay.

So forty dollars poorer, I showed up for our first game on a cool summer night, my black and white tennis shoes getting their first taste of real dirt on the dusty field, since they usually only see the floor of the gym.

Since it's been almost twenty years since I've swung a bat - probably the last time was in junior high gym class out on our school football field - I was pretty happy that I at least managed to hit the ball, even if someone always caught it preventing me from getting to base.

But when it came to trying to catch the ball out in the field, I fumbled, proved to be completely uncoordinated and earned a great big welt on my leg from that ball that was anything but "soft".  At least I didn't catch it against my ankle bone like my coworker did.

The next two weeks, we were out of town and I missed a few games, and then, I just didn't go back, deciding I'd get a more worthwhile workout at the gym instead.  And now that leather glove sits forgotten in the trunk of my car, along with my "emergency" stuff that never gets used, but that I like having in there, just in case.  Not that I think a softball glove will help me if I get a flat tire, but you never know.  Although, honestly, I'd rather have my forty dollars back.

On a Friday night this month, I had two cakes to bake for a brother/sister joint birthday party the next day.  A Rainbow Cake for the girl and this Baseball Cake for the boy.

Their mom told me that he is a big fan of the Mets, so that inspired my blue and orange color scheme, with blue stripes around the sides to represent the striped baseball shirts, orange piping, and a softball buried in the center of the cake.

It was the little baseballs, bats and glove that I made out of gum paste that I thought really made the cake, though.

The bats and balls couldn't have been easier to make, with the help of edible markers, and while the glove was a little more difficult, I found a helpful tutorial at Little Delights Cake that gives really clear photo instructions on making a baseball glove out of a simply ball of fondant or gum paste.

I remember thinking as a kid that everyone who pitched the ball to me must have been doing a terrible pitching job, because I could only seem to hit a ball if my dad pitched it to me.  But, now I suspect that he was pitching it to the exact spot that he knew I'd be able to hit it.  So I think the problem may actually have been my batting skills.  Softball and me - well, it's just not a match that was meant to be.

Baseball Cake

decorative pieces:
  • fondant or gum paste
  • brown food coloring
  • black and red edible markers
  • 2 or 3 layers of cake, any flavor, baked and cooled
  • small amount of cake baked in a 4 or 6-inch pan (for the softball on top)
  • white/vanilla buttercream
  • orange, blue and red food coloring (or colors of your choice - I used blue and orange because the birthday boy loves the Mets)

Make the decorations a few days in advance, so they have time to dry and harden.  I used gum paste, but fondant will work equally well.  These could also be placed on top of cupcakes.
  1. For the bats, roll a small amount of brown gum paste between your hands to form a cylinder, then use your fingers to shape the narrow end of the bat.  After it dries, use a black edible marker to smudge a few streaks on the bat for the wood grain.
  2. For the softballs, roll small amounts of white fondant into balls.  Use the red edible marker to draw on the stitching.
  3. For the gloves, here are the instructions I used for shaping the glove.  While they piped chocolate on for their stitching, though, I just drew the stitching onto mine with a black edible marker.
Assembling the Cake:
  1. Stack the cakes and frost with a smooth layer of buttercream.  To make the cake softball in the middle, I took the extra bit of cake I baked in a small pan and carved it into the shape of a softball, set it on top, and frosted it.
  2. Tint a small amount of the buttercream blue, and use a round tip to pipe the vertical stripes from the base of the cake to the top edge.  Pipe a border around the base of the baseball.
  3. Tint a small amount of the buttercream orange, and pipe a decorative border around the bottom and top edges of the cake.
  4. Tint a small amount of the buttercream red, and pipe the stitching onto the baseball.
  5. Decorate with your fondant/gum paste creations!

Cake Design by Curly Girl Kitchen