I think I've just recovered from a curse. A baking curse, that is. For the past 10 days or so the baking fairy (or whoever else bestows the ability to jive with sugar, butter, chocolate, and flour) totally took away my mojo.
It all started with a grand plan to make my debut into the impressive world of cookie decorating (Bake at 350 and iambaker style.) To get my feet wet, I offered to make some lovely cookies for a baby shower honoring my lovely new nephew. I decided I could run with the big dogs (or bakers?) and planned to make these. I gathered all the necessary supplies and blocked off time in my Google calendar to create.
In the days leading up to the shower everything I attempted to bake went haywire. I added an extra cup of water to a cake mix in error, had to double the batch and ended up with cake, cupcakes, and mini cupcakes everywhere. I iced them with Magnolia's famous icing (a recipe I've made 100s of times) but the frosting was too sweet (hard to imagine as a frosting lover) and almost impossible to eat.
Two days later I made these sweet bars in an attempt to get my baking mojo back. The dough was too sticky and wouldn't spread, so I added extra flour. The result? Raspberry-chocolate biscuit bars. Yuck.
By Friday night I decided that any attempt to make beautiful cookies would probably fail. So I went the classic cupcake route and ended up with some of the simplest, cutest, and most delicious little cuppies ever. They were met with rave reviews at the baby shower and we've all eaten more than just one! This new frosting recipe totally took the cake (ha!) and was so yummy. Plus, I experimented with my decorating tips and ended up creating a cool, zinnia-like swirl of just-sweet-enough frosting.
Curse broken! Maybe I'm brave enough to try something like this or this for Karl's birthday....
Which sprinkles do you like the best?
Best. frosting. ever.
So many pretty sprinkles left behind!