Posts Tagged ‘Cupcakes’

  1. Life is {Bitter}Sweet

    March 1, 2013 by The Squishy Monster

    That’s why I think I’m always baking up cupcakes.

    IMG_7136Chocolate Peanut Butter.

    IMG_7185Confetti to take along to a dinner party.

    IMG_7127The entertainment: my gf Bry doing what she does best!

    IMG_7137A lasagna dinner made from a recipe that survived through the 50′s #VintageRecipes

    IMG_7141Mexican food to celebrate the glutton in all of us.

    IMG_7153Charcuterie & an éclair

    IMG_7173

    My very special, bittersweet portrait done by the local artist I met last week.  As I thanked him, he confided in me that he’d been diagnosed with prostate cancer last week.  He is a very special man and I am blessed to have met him.  This means that much more to me.  Thank you.

    photo 2

    As I entered the NBC studios this morning, I met the ever talented Anthony Hamilton as he spoke of all his philanthropic endeavors within our local community.  Of course my eyes are closed but it just wouldn’t have been as funny without it ;)

    Life is what you make it.  She’ll always throw you curve balls, no matter how tightly you grip your good luck charm but hopefully in that mix, you’ll always have time to sit and savor a sweet pastry or two and meet some incredible people to share them with along the way.

    I love you all very much.  I’ll be at the beach until Monday and can’t wait to see y’all with a new video!

    Love,

    Your very grateful Squishy Monster ^.~

     

    Categories: Life | 53 Comments

  2. Helloooo Autumn!

    September 21, 2012 by The Squishy Monster

    Tomorrow marks the arrival of Autumn which is my absolute favorite time of the year!  Needless to say, there will be a liberal use of exclamation marks in this post.  Autumn means warm and spicy liquids, toppling over with mounds of whipped cream, flushed cheeks, fuzzy mittens, and a dazzling array of bold foliage on display.  One of my favorite Autumn-y beverages is a steaming swirl of spicy Chai in frothy milk so I figured why not make it into a cupcake to celebrate the arrival of Autumn?–yaaaaay!!!

    How to Bake Chai Cupcakes

    Chai Cupcakes
     
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    Ingredients
    • ½ c unbleached Cake Flour
    • ½ ts Baking Soda
    • ½ ts Baking Powder
    • ¼ ts fine Salt
    • ½ ts ground Cinnamon
    • ¼ ts ground Cardamom
    • ¼ ts ground Ginger
    • ¼ ts ground Nutmeg
    • ¼ ts ground Cloves
    • 1 grind of Black Pepper
    • ¼ c granulated Sugar
    • ¼ c Brown Sugar
    • 2 tb softened Butter
    • 2 tb Apple Sauce*
    • 1 room temperature Egg
    • ¼ c warm Buttermilk
    • 3 Chai Tea Bags
    • ½ ts Apple Cider Vinegar

    Instructions
    1. Sift all of your dry ingredients into your first bowl (excluding your spices).
    2. In a separate cup, steep your tea bags for at least 5 minutes. Scoot in all of your spices and let it sit.
    3. In your third bowl, cream together your Sugars and Butter. Slowly stream in your Egg.
    4. Still working with your third bowl, spoon in your Apple Sauce (if you’re using it) and also slip in your spiced tea mixture. Next, dribble in your Apple Cider Vinegar.
    5. Lastly, you want to marry your first bowl with your third bowl–sprinkle in your dry mixture in about 3 separate additions, taking care not to over mix.
    6. Bake at 350 for 17-22 minutes for standard size Cupcakes.
    7. Cool and frost with Cream Cheese Frosting.

    Notes
    *you can omit the Apple Sauce and use ¼ c soft Butter instead. Also, it’s best to grind your own, whole spices in a spice grinder (it makes for a beautifully spiced cake).

    You can top with Buttercream, or my favorite thing to top everything with!  Cream Cheese Frosting.

    Dust with Pumpkin Spice or Cinnamon, take a HUGE bite!! (or 3, 6, 12…) and you’re ringing in Autumn the right way, I assure you ;)

    Love & Warm & Spicy Kisses,

    Your Squishy Monster ^.~

    Categories: Cakes/Cupcakes Cakes/Cupcakes Sweets Sweets Videos | 49 Comments

  3. No Eggs or Butter?

    July 11, 2012 by The Squishy Monster

    Your wallet + your veggie friends will love you!

    I don’t know about you, but in my house, I go through eggs and butter like water.  There’s nothing more satisfying than opening up a door to a fully stocked pantry, cupboard or fridge but on sadder days, I have [maybe] a 1/2 stick of butter and an empty carton of eggs.  Confession #564, I’d rather have a well stocked pantry than a Carrie Bradshaw closet.  I wish the neighborhood would allow me to keep hens :( I know that not everyone feels this way (for a variety of reasons), but I happen to love eggs.  I use them often when I bake and love them any which way to eat.  I also found out today that I’m hypoglycemic so that instant burst of protein is always nice (per doctor recommendation but no worries, no diabetes, nor is it something that runs in my family).  We typically use Eggland’s Best.  Last week, with my coupon + sale I got an 18-carton for $2.  To give you an idea of how quickly they’re gone, I was fully stocked on Monday, out by Thursday–eek!

    So, on those days that you don’t feel like running out (or you’re a vegan–kudos to you because I never could figure out how to maintain it), these are my go -to.  Quick, easy, and indulgent, these will definitely satisfy your sweet tooth.

     

    Vegan Chocolate Peanut Butter Cupcakes

     

    Vegan Chocolate Peanut Butter Cupcakes
     
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    Ingredients
    Vegan Chocolate Cake
    • 1½ c unbleached Flour
    • 1 ts Baking Soda
    • ½ ts fine Salt
    • 1 c warm Water
    • 1 c Sugar
    • ½ c unsweetened Cocoa
    • ½ tb Instant Coffee
    • ⅓ c Canola Oil*
    • 1 tb Apple Cider Vinegar
    • 2 ts Vanilla
    Peanut Butter Frosting
    • 1 c creamy Peanut Butter
    • 5 tb Spectrum/Earth Balance Shortening or Butter
    • ¼ ts fine Salt
    • 1 ts Vanilla
    • 1 c Powdered Sugar
    • 2-3 tb Coconut Milk**
    Optional
    • Melted Chocolate/or “Ganache”***
    • Chopped Peanuts

    Instructions
    1. In your first bowl, sift in your flour, soda, and salt.
    2. In your second bowl, whisk together your water, sugar, cocoa and coffee.
    3. In your third bowl, beat together your oil, vinegar, and vanilla. Next, blend in your second bowl (to your third bowl) and slowly sprinkle in your first bowl (in three separate additions or so).
    4. Remember not to over mix and bake at 350 for 17-22 minutes.
    5. For the frosting, cream together your peanut butter and “butter/shortening.” Add in your salt and vanilla. Slowly add in your powdered sugar and alternate with your “milk.” Add in more “milk” or powdered sugar as needed.
    6. Finish off by pressing chopped peanuts on top and drizzle over with chocolate.

    Notes
    *you can sub with the same amount of apple sauce. This will create a chewier vs softer cake. **You can use whatever dairy substitute you’d like. ***I used Trader Joe’s chocolate which is non-dairy.

     

    Showin’ love to my Vegan Peeps ;)

    Love,

    Your Squishy Monster ^.^

    Categories: Cakes/Cupcakes Cakes/Cupcakes Chocolate Chocolate Sweets Sweets Videos | 27 Comments

  4. 4th of July Layer Cake

    June 28, 2012 by The Squishy Monster

    My baby brother did his entire dorm room in patriotic Red, White and Blues.  We all celebrated with an American feast when Mom and Dad got their citizenship.  We’re a family that’s proud to be American.  Though, the bittersweet irony of this post in relation to my last post can be pointed out.  :(

    Le sigh, I digress.

    In the South, we take our BBQ pretty seriously so while everyone else focuses on the coming carnivorous feast (sorry veggies), I’m always the designated dessert-bringer.  I’ve always thought that sugar cookies encrusted with hardened “frosting,” embedded with miscellaneous shards of pointy triangles that were once part of a star were blasé, so I took to bringing cakes to celebrate.  Confession #765, I’ve never had a birthday cake, but in my mind, cake = celebration.

    Now, of course you can enlist the help of fondant to create a neater presentation but golly do I hate fondant (oh, was I not suppose to admit that)?  Admittedly, it looks great but I’m more interested in how something tastes.  A good friend of mine who now lives  upstate works in a bakery and churns out fondant cakes regularly for clients weddings, showers, etc but for her own wedding, she scrapped the play-doh and slathered her tiers in good, old fashioned buttercream.  If ya’ll completely disagree, just let me know and I will consider doing a fondant tutorial.

    For the past 3 years, I’ve done a variation of this cake whether it be in cake or cupcake form so if you’re not looking to wait around for its assembly, be my guest to take the individualized portion route instead.

    Red White & Blue Cake

     

    To watch the assembly of a different kind of cake:

    Fresh Strawberry Layer Cake

     

    Red White & Blue Cake
     
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    Ingredients
    For the Cake:
    • 2 sticks + 2 tb soft, unsalted Butter
    • 2 c Sugar
    • 2 ts pure Vanilla Extract
    • 9 room temperature Egg Whites
    • 3 c unbleached Flour
    • 4½ ts Baking Powder
    • 1½ ts Salt
    • 1½ c room temperature whole Milk
    For the Buttercream:
    • 4 sticks soft, unsalted Butter
    • 6-8 c sifted Powdered Sugar*
    • 2 ts pure Vanilla Extract
    • 1/s ts fine Salt
    • 2-4 tb Cream

    Instructions
    1. In your first bowl, cream together your butter and sugar. You want to cream for at least 5 minutes and reach a pale, fluffy blonde color.
    2. Tip in your vanilla and slowly stream in your eggs.
    3. In your second bowl, sift in all of your dry ingredients. Slowly add this to your first, “wet” bowl.
    4. Alternate with milk but begin and end with your dry bowl.
    5. In a third bowl, break up your butter with your mixer and slowly add in your sugar (1/2 c-1 c at a time). Add in your vanilla and salt and cream as needed.

    Notes
    *6-8 c depending on how sweet you like your Buttercream (pay attention to consistency as well). Remember to measure it out after you sift it, not before.

    Now for those of you that are concerned about food colors, here are a few alternatives to consider:

    Natural Food Dyes: the only downside to these are that I found them to be a bit pricy and I went through mine in a couple months.

    Homemade colors can be extracted from natural sources.  The only cons for me: sometimes, it takes more to attain a brighter depth of color but this can possibly be taken care of with produce that is naturally richer in pigment and “stain” effortlessly (like beets) and sometimes this can impact the consistency of my batter/frostings not to mention, I always get paranoid about the taste bleeding in.  This can sometimes be combated by utilizing a juicer to expel it’s liquid instead of blitzing them in a processor.

    Red/Pink Options: Currants/Cranberries, Pomegranates, Cherries, Raspberries, Beets, Hibiscus Flowers/Tea, Red Wine

    Blue/Purple: Blueberries, Blackberries, Acai, Grape Juice

    Green: Kale, Spinach

    Orange/Yellow: Carrots, Turmeric Powder, Saffron

    There are other options, but these are just what I’ve experimented with before.  Additionally, crumbled, freeze dried fruits are nice to work with but again, can be expensive.

    I realize that it’s a bit early to be thinking about the 4th of July but what am I if not a bit of an overzealous Squishy Monster? ;)

    Love Always,

    Your Squishy Monster

    Categories: Cakes/Cupcakes Cakes/Cupcakes Holidays Holidays Sweets Sweets Videos | 38 Comments

  5. Clouds & Cotton Candy

    June 23, 2012 by The Squishy Monster

    Clouds & Cotton Candy.  That’s the texture I’m talkin’ about.  If the coagulation of the egg whites doesn’t scare you off, you not only win the bravery badge, you win the yummy one as well.  Everyone seems to get so freaked out about whipping up egg whites and I tend to think that it whittles down to just being a bit apprehensive about doing something you’ve never done before, that’s all.  I’m here to tell you that you can do it and also provide you with a few basic guidelines to help you along the way.

    When Whipping Egg Whites:

    • Separating the white from the yolk is easier when the eggs are cold.  However, room temperature whites whip up better.
    • Keep in mind that even a speck of yolk/fat ruins the whole she-bang.  Make sure you swipe everything down to make double-sure.  It’s a good (but not absolutely necessary) practice to reserve a separate spatula for meringues.  If you flub up, don’t despair!  Try using a bit of shell to catch the yolk that strayed as it’s coated with a protein keratin that attracts the protein in the yolks.
    • Stainless steel or copper are the only ways to go.  Proper chefs only use copper as it’s said to be the best when dealing with whipping.
    • Cream of Tartar might be your best friend here.  It will help maintain those hard earned peaks and stabilize everything.  (Just don’t use it or any other acid when utilizing a copper bowl).  Not to mention, the stuff lasts forever and is great for a variety of cleaning uses.
    • A whisk works best.  Start from low and work your way up.
    • Never over beat (you just want to achieve the appropriate peaks your recipe calls for) otherwise,  the entire bowl will destabilize.
    • Use right away.

     

    Fluffy White Cupcakes w Chocolate Buttercream

     

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    White Cupcakes & Chocolate Buttercream
     
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    Recipe type: Cupcakes

    Ingredients
    For the Cake:
    • 1½ c Cake Flour
    • 2 ts Baking Powder
    • ¼ ts fine Salt
    • 2 Egg Whites + ⅛ ts Cream of Tartar + Pinch of Salt
    • ¾ c Sugar
    • 6 tb Butter
    • ½ c room temperature Milk
    • 2 ts Vanilla or a scraped Vanilla Bean
    For the Chocolate Buttercream:
    • 1 st soft, unsalted Butter
    • 1½ c Powdered Sugar
    • ¼ c Unsweetened Cocoa
    • 2 ts Vanilla
    • Pinch of Salt
    • 1-2 tb Cream or Milk

    Instructions
    1. Assemble your dry ingredients and sift together.
    2. In a separate bowl, begin whisking your whites. When they get frothy, sprinkle in your Cream of Tartar and Salt. You want to achieve stiff peaks.
    3. In your third bowl, beat your Sugar and Butter together (for at least 5 minutes).
    4. Tip in your Vanilla.
    5. Begin to slowly add your dry ingredients in separate additions.
    6. Alternate with your milk but you want to start and end with your flour mixture.
    7. Don’t over beat or over fill and bake at 350. Mine took 17 minutes but everyone’s oven is different. *Don’t overbake.* You want the centers to spring back when you press your fingers lightly on top and they will have a slight, not loose jiggle.
    8. *For the Buttercream* sift together your powdered sugar, cocoa, and salt. In a separate bowl, cream together your butter and vanilla and slowly add in you first, dry bowl to your butter bowl. Take a look at the consistency, if necessary, add in a bit of cream of milk at the end.

    Life may not always be cotton candy or butterflies, but this part of it can be ;)

    Have a blessed weekend!

    Love,

    Your Squishy Monster

     

    Categories: Cakes/Cupcakes Cakes/Cupcakes Chocolate Chocolate Sweets Sweets Videos | 32 Comments

  6. My Illustrated Weekend

    May 6, 2012 by The Squishy Monster

    I feel like I’ve gone a bit mad.  You know how some girls submerge their blues in a pretty dish of pink ice cream?  I am no exception but extend past this fact with enough food to feed a massive army.  I am too embarrassed to post images of everything food-related for this past weekend but suffice it to say that there were many bottomless bowls of various things spooned over with Nutella involved.  My pretty little Princess in all her wide-eyed optimism came bouncing down the stairs one morning, making a quick bee-line to the fridge and helped herself to a bowl of Ice-Cream of mammoth proportions.  (Mind you she’s itty bitty) and gleefully snuggled close and exclaimed the brilliance of her chosen breakfast.  So two things here, D.S.S. would probably intervene for my lack of responsible parenting and her enthusiasm gave way to the next hour of staring at Saturday Morning Cartoons with an open bag of this Chocolate Cereal that should quit lying and call itself what it really is: cookie-candy.

    This stuff is crazy dangerous.  If I ever had Kids, I don’t know how I could justify feeding this to them for Breakfast….but then again, I stare at my Nieces pleading doe-eyes and quickly reconsider.  Parenting has got to be some tough stuff.  I don’t know how y’all do it!

    Strawberry Milkshakes are a necessity when over seeing two girls hula-hooping.

    Strawberry Cupcakes with Strawberry Cream Cheese Frosting and Chocolate Ganache.  Princess wanted to know what Ganache was.

    These represent the better parts of my Childhood.  (but yet another example of what should be included in the list of “things you should not feed your Kids).  The label reads a scary Calorie and Fat content, the ingredient following Chocolate is Cheese? and on the bottom, it clearly states “does not contain Pig Fat.”  I didn’t even know that was a thing, lol.

    Don’t worry, there was some actual food involved, too.  Spicy Shrimp with Cilantro and Jasmine Rice

    Grilled Garlic Beef Tenderloin with Cilantro-Lime Corn.  I am a Woman obsessed!  I want Cilantro-everything lately.

    More Cilantro, please! (and tying into the Shrimp and Cilantro theme, too) :)

    Today, I spent a portion of my day in the Artsy-Fartsy district of Town where they had Street Vendors set up.  I guess little girls really dig hula hoops!
    I saw this little guy next to the Local Brewery stand.  It’s very odd, the things I notice.

    That’s my weekend in a nutshell.  I hope everyone had a fun and delicious weekend!

    XOXO

    Your Squishy Monster

     

    Categories: Life | 7 Comments

  7. Baby Brother’s Birthday Weekend!

    February 20, 2012 by The Squishy Monster

    I’m sure all (er–most) siblings are fond of each other, despite any sibling rivalry or what have you that may exist.  In our Family, I was a sort of “Mommy” to the most amazing little Brother’s.  I have no clue how Mom and Dad were able to support a Family of 5 battling Language and Cultural Barriers all while maintaining their own Small Businesses.  I have such a profound respect for them.  Despite these hardships, we all pulled our own weight and made it work.  Today, my one Brother works for a large Corporation in Seattle, and the other one is now finishing off his Freshman Year at College.  They’re not so little anymore but somehow, I still see them (in my mind) as rambunctious little boys, one or the other terrorizing each other, their cheeks flushed from running around and one or the other always with a great smear of Chocolate (or Mud, lol) across their faces and their tubby little bellies poking out coming to me for all of their little emergencies that needed tending to.  When I think about growing up in our crazy house and the Strange and Beautiful Family that God blessed me with, it makes me smile and tear up at the same time.

    My Brother in Seattle won’t be here to eat any Cake that I want so badly to bake for him on his special day.  I can’t, even for a second absorb the realization that he is now a man.  So autonomous he is that again, it makes me want to tear up.  I’m so very proud of him and his accomplishments and then I also realize that Seattle is across the entire Nation, so very far from where we are.  I don’t know if personally that I would have established myself so well so far from everyone and everything I grew up with.  I love you Daniel!!!

    Did I mention that their Birthdays are a single day apart?  Crazy, huh?

    My Baby Brother actually came up to surprise us this past weekend.  I seized the opportunity to fatten him up.  We ate our way through the weekend, lol.

    Blackberry Cupcakes with Cream Cheese Frosting

    Blackberry Push Pop Cakes to share with his friends

    “Birthday Cake” Oreo Ice Cream Cake
    I love you, David!

    I dropped him back off at school today :(

    and of course, it started snowing.  I captured the calm before the storm here.  Prettiness captured above lurched into a monstrous Beast during the drive back home.  The lonely long stretch of highway tested our Faith—you couldn’t see anything in front of you it was so dark and the Snow (of course, lol) had to beat down fat flakes towards the car.  From my estimation, there were about a half dozen cars trapped in the icy snow on either left or right shoulder–lots of accidents and blaring Ambulance sirens :(

    but it didn’t bother this man onnnne bit!

    or me (3 hours before)

    idk what I’m doing here.  If I weren’t me and I saw this picture, I’d guess that this person was doing half jumping jacks in the snow bc she’s excited about the first snowfall of the year.

    Makes me want Snow Cream!!  ^.^

    Missing my Strange and Beautiful Family together
    …amidst Snow Flurries,

    Love,
    Your Squishy Monster

    Categories: Life | No Comments

  8. Some of My Favorite Finds

    February 9, 2012 by The Squishy Monster


    I got all of these at the Dollar Store.  Sure there’s a lot of trash to sift through but sometimes, you can get something that you totally saw at Bed Bath and Beyond for 5 or 6 Dollars and spend less on 3 or 4 than you would on 1.  I know that technically, I’m not suppose to keep my teas in there but I enjoy them for the fact that you can see what’s inside and I can display them outside of my cupboards kind of like edible decoration for my Kitchen.  I also got these Martini Glasses.  I personally wouldn’t have picked Green but that’s all they had.  Whenever I have guests over, I’ve often tucked greenery on the bottom and presented a glass filled with Shrimp Cocktail to each guest.  This picture is worth a thousand moments of enjoyment and well, $6–LOL.

    Also in my freezer, I found left over Cake bits.  Red Velvet from another life (not really-from month 1/2 ago from my last big baking gig).  Which I thought was a perfect opportunity to demonstrate Cake Pops.  I still have left over frosting from yesterday and I so haaate throwing food away.

    In a large bowl, you want to break up Cake and scoop in 1/2 the amount (eyeballed) of Frosting.  With cleans hands or a spoon, you want to mash it together until the mixture sticks together well.

    Then, you’ll want to roll out as many balls as you want.  I find it easier to just do this with your hands.

    First, dip a lollipop stick (sold at any Craft Store or even Walmart/Target) in melted Chocolate
    Second, push the stick into a ball (with your head out of the gutter)! ;)
    Third, pop your tray of balls into the fridge for 20-30 min or so.
    (This is to allow the sticks to set so when you’re eating these pops, the Cake Ball doesn’t just tumble over).

    The last step is the fun part–dipping and decorating.
    Here’s a tip: a smudge (1/2 tb) of veggie shortening in your melting chocolate that’s over a double boiler helps your melted chocolate take on a glossier look and and easier to work with consistency.
    If you’ve never dipped anything in Chocolate before, I’d recommend using melting chips (found at Craft Stores or Walmart/Target).  They’re much easier to work with.

    Easy Cake Pop Stand: Cover a piece of rectangular Styrofoam with wrapping paper then stick the prepared Pop in one at a time.

    Finding Treasures and Yummies in unusual places,

    Love,
    Your Squishy Monster

    Categories: Life | 2 Comments

  9. Red Velvet for Valentines Day

    February 8, 2012 by The Squishy Monster

    For your red-red, bleeding heart!

    JK!!

    I mention in my video that I made so many of these babies, I wanted them to go somewhere else and leave me alone.  They stain your hands if you’re not careful and leave just a remnant of what looks as if you’ve been involved in a murder scene.  After like the 200th Cupcake, you will manage to streak yourself with tint.  It’ll happen and if not the 200th one, the 300th or 400th one, lol.  However, Red Velvet is a classic that shall never die.  I went through a phase where I ate nothing but Cheesecake for every dessert for a month.  Half dare/half obsession, I undertook this obviously futile feat.  I happen to adore Cheesecake but this was definitely not the case even half way through the month.  My point is, too much of anything is never good.  I stick to that.

    VALENTINE’S Red Velvet by The Squishy Monster

    Red Velvet Cupcakes
     
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    Serves: 2 Dozen Standard Size

    Ingredients
    • 2 c Flour
    • 1 ts Baking Soda
    • ½ ts Baking Powder
    • 1 ts Salt (omit if you’re using Salted Butter)
    • 2 tb unsweetened Cocoa
    • 1 c Veggie/Canola Oil
    • 1 stick melted Butter
    • 1½ c Sugar
    • 1¼ c full fat Buttermilk
    • 3 Eggs
    • 2 tb Red Tint
    • Cream Cheese Frosting:
    • 2 8 oz blocks, softened Cream Cheese
    • ½ stick softened Butter
    • Powdered Sugar (use as much or as little as you’d like–Cream Cheese isn’t that snooty, it will yield to you completely).

    Instructions
    1. In one bowl, sift together your dry ingredients: your Flour, Soda, Salt, Cocoa
    2. In a second bowl, beat together your Oil, Butter, and Sugar.
    3. Slowly drizzle in your Buttermilk
    4. Crack in one egg at a time
    5. Tip in your Tint
    6. Scoop level amounts into a lined Cupcake Tin (using an ice cream scoops helps)
    7. Bake @ 350 for 17-22 minutes (everyone’s oven is a bit different)
    8. For the Frosting:
    9. Break up your Cream Cheese and Butter
    10. Add your SIFTED Powdered Sugar a bit at a time until fully incorporated.
    11. Add in some Vanilla if you feel like it

    Notes
    Make sure all of your “cold” ingredients are at Room Temp. If you’re turned off by the Butter and Oil, sub with Apple Sauce instead (but I really wouldn’t) Similarly, if you don’t like the idea of all that tint, you could always tint with Beet Juice or crushed, dried Berries–however, to obtain that deep red, I actually do think it would change the flavor. If you don’t have Buttermilk, you could always combine 1 c full fat Milk + 1 tb Vinegar but I find that nothing beats the true thick tang of real Buttermilk You cannot use Baking Soda and Powder interchangeably It is super important to sift your dry ingredients together before adding them to your “wet” bowl Allow them to cool before frosting Just make sure you cream the Cheese and Butter first then sprinkle in your Sugar (gotta be Powdered) and sifting (and the Butter and Cheese being soft) will ensure you don’t have a lumpy Frosting.

    I guess the point of Valentines is…
    you can be fat AND Happy,
    have your cake AND eat it too?

    Whether you’re with someone or not, rejoice in all the meaningful relationships that you’ve established.

    Wishing you a Happy day of Cake Eating!!

    Love always,
    Your Squishy Monster =D

    Categories: Cakes/Cupcakes Cakes/Cupcakes Holidays Holidays Sweets Sweets Videos | 2 Comments

  10. Nobody writes Letters anymore :(

    December 3, 2011 by The Squishy Monster

     

    This one made my day.

    Thank you Matthews Help Center for all that ya’ll do!  They provide a necessary service for those, who otherwise may not have enough to go around.  It takes a special person to care enough to dedicate their lives, day in and day out, to help others less fortunate.  YAY Matthews Help Center!!

    Categories: Life | No Comments

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    Welcome to The Squishy Monster!

    Here, I'll share the stories of my on going love affair with food as well as step-by-step tutorials/cooking videos featuring original recipes. I'm a firm believer that despite our differences, our one commonality as humans? Food.
    I'm 100% Southern & 100% Korean. My name is Angela and my friends call me The Squishy Monster.

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