Party/Showers Archives - Page 112 of 163 - Garden Seeds and Honey Bees

Well it’s June that means June weddings and Bridal showers this wedding dress cupcake cake, which all varieties of these dress cakes you can find on Pinterest. I saw this type of cupcake dress at Bridal Guide.

Vanilla Cream Cheese Mini Cupcakes

*8 ounces Cream Cheese, softened

*3 Egg Whites, room temperature

*1/4 cup Extra Light Olive Oil

*1 box 15.25 ounces Pillsbury Traditional Vanilla Cake Mix

*1 cup warm water

*1 teaspoon Clear Vanilla

**I really liked this cake mix it was a very good white cupcake that I wanted for the wedding dress cupcakes.
Makes about 68 mini cupcakes.

Pre heat the oven to 350* F. and bake mini cupcakes for 9-10 minutes.

In a stand mix cream cheese, egg whites and olive oil and mix on low speed until combined.

Add vanilla and water to the above creamed mixture, adding slowly the cake mix on low until is creamy.
In mini cupcake pans add white cupcake liners and fill them 2/3 full of cupcake batter.

After baking allow cupcakes to cool on cooling rack, frost them with Butter Cream Frosting using a pastry bag and a small star tip. Color a small amount of the frosting pink (1/3 cup frosting) or colored desired with a good coloring paste like Wilton’s. We used 48 cupcakes, 3 of them frosted pink and 45 white.

Buttercream Frosting

*1 cup Butter, 1/2 pound

*1/2 cup Shortening, 4 ounces

*1 pound Confectioners’ Sugar, more if needed for desired consistency

*3 teaspoons Meringue Powder mixed in 1/3 cup Water

*2 teaspoon Clear Vanilla

Cream all the above ingredients together. Then blend in mixer on medium speed. Then on high speed until light and fluffy.

Optional: For a softer Buttercream Frosting add 2 tablespoons of Water. We wanted a little bit stiffer frosting so we left it out. If you want to do any piping on the cake, refrigerate the frosting before piping it onto the cake.

***Note: You will have extra frosting, cut the frosting recipe in half if desired.

See how to pipe on the Rose shape on cupcakes at One Sweet Appetite but use a small open star decorating tip.

Enjoy!

Lindy

Omelet

We keep it simple. Repeat the following for making each omelet.

*2 Eggs, whisked with wire whisk in small bowl, add 1 teaspoon water, whisk until well combined

*In small non-stick frying pan, add 1 tablespoon olive oil and heat pan and oil for about 15-20 seconds. Add whisked egg mixture to pan and when the eggs are getting firm use a cooking safe rubber spatula and go around the edge of the omelet and repeat this as needed. When the top is a gooey consistency but not runny, flip over the omelet and cook for about 20 to 30 seconds or until done. You don’t want the omelet to turn brown.

*Layer each cooked plain egg omelet between pieces of wax paper to keep from sticking together, while keeping them warm on a warming plate until ready to serve.

Omelet Toppings

*Salsa
*Ham, cubed
*Bacon, cooked, cut into pieces
*Red Onions, minced
*Button Mushrooms, cleaned, chopped
*Small Zucchini’s, sliced and cut into small pieces
*Roma tomatoes, diced
*Bell Peppers, (Red, Yellow and Green) diced
*Turkey Pepperoni, chopped
*Grated Mozzarella or Cheddar Cheese

Layer omelet toppings as desired. Warm omelets in microwave if desired, but if you keep the eggs warm it works out well without extra warming.

Bacon

Options for cooking:

1 pound of bacon is about 16 slices, also depends on thickness of the bacon

*Pre-cooked Bacon, heated according to directions on package

*1 package Bacon, cooking in the oven on a cookie sheet with rack, place individual slices of uncooked bacon on rack and put in a pre-heated 400*F. oven and bake for 15-20 minutes. Repeat for more cooked bacon.

*In a pre-heated large cast iron skillet, using a splatter guard for less mess, on medium heat, cook about 6 pieces of bacon at a time, until almost crisp. Cut up some pieces of bacon for the omelets.