Tis the season for weddings, showers, and graduation parties and that means cake! Here is a taste of some cakes I have made for such occasions, and maybe a couple of birthday cakes as well. I am also including the recipe for cream cheese mints that inevitably make their way to the party.
This is the fake cake I made for my daughter Lauren’s wedding. I covered the styrofoam with homemade buttercream fondant and did the piping in royal icing. She called it the bedazzeled boob cake.
This cake was made recently for Lauren’s friend’s wedding. It was white cake with raspberry filling and vanilla buttercream. This same wedding is where the cream cheese mints were served.
This cake was made for my Granddaughter Elena’s birthday. I tried and failed to hand draw boss baby, and I don’t have and edible printer, so it had to be crayons.
This cake was made for my other Granddaughter Ellie’s birthday, again not talented enough to model the Poppy troll by hand so I bought the doll for the topper and she still gets to play with it. It was definitely a win-win situation.
This cake was for my daughter Megan’s baby shower. It didn’t quite make the trip. I was in such a hurry to get the cake there that I din’t get a picture before I left my house and the roads were in such bad shape after the winter there were pot holes everywhere. It was such a cute theme “Taco bout a baby!!”.
And here is a picture of the cream cheese mints. Some of my friends from church came and helped me mold them.
So this picture shows the ball of “dough” and the type of mold you use for mints. You dip the small dough ball in granulated sugar and press it into the mold. Scrape the excess off and then unmold it onto parchment paper. Leave the mints out to dry for an hour and flip them and leave for another hour to form a crust, then store them in a rubbermaid type container, or a ziplock baggie with parchment between layers. You can store them in the freezer for a couple of months, or the fridge for a week or so. Take them out and serve on a pretty platter or cake plate.
Cream Cheese Mints
3 oz cream cheese, softened
2 1/2 cups powdered sugar
Food coloring- I use gel color it doesn’t dilute the recipe, if you use drops be prepared to add more powdered sugar. You want a fairly stiff dough.
15 drop peppermint oil, you could also use spearmint or wintergreen, but not the usual mint flavor.
Beat the cream cheese til smooth. Add in the flavor and color, then the powdered sugar.
Pinch a small piece of dough and roll into a ball then roll in granulated sugar and press into the mold. If you don’t have a mold press with a fork or just a finger. You could also roll the dough into a log and cut 1/2 inch pieces. Frankly, it all tastes the same, it is just the aesthetic you want. They do not have to be for a special occasion.
For many years I have thought about the different flavors I could make with this recipe:
add some cocoa and have chocolate cream cheese mints
replace the peppermint oil with butterscotch flavor or coconut
leave out the oil at all and substitute peanut butter for some of the cream cheese
swirl chocolate and peanut butter together
and so forth….
Thank you for visiting our blog. Leave some suggestions on what flavor mints you would like to see.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.