Christmas Penguins

Wow I haven’t posted in a while 😛 I’ve been busy (and lazy), lol. I do have some stuff planned 🙂 I have a total experiment I’m in the process of making, I have a new line of jewelry I want to start making, a couple of knitting projects to show, and hopefully some other things to show you guys (If I have time before starting school).

I thought I’d start off the New Year with a little tutorial on how to make yummy holiday penguins 🙂

Olive Penguins

Cute aren’t they 🙂 And they’re easy to make too 🙂

All you need is jumbo olives, small olives, cream cheese, a carrot, and wooden toothpicks.

Just take a jumbo olive and slice it lengthwise. Don’t slice all the way through, just through one layer of the olive so there’s a pocket (I don’t know how else to describe it). Basically you only want to cut through the belly, but not his back.

Next take a chunk of cream cheese, chilled works best, and stuff it into the slice. Make it look nice in whatever way works 🙂

Now take your carrot and slice a piece off so you have a circle. Cut a small triangle out of the circle. This forms the penguins feet and beak.

Take the carrot triangle and put it into the top of a small olive. On one end of the olive there will be a perfect hole for the piece. Just make it look beak-like 🙂

Now it’s assembly time! 🙂 Take the jumbo olive and line it up on the feet, cream cheese where the slot on the feet is, and line up the small olive on top of that with the beak facing the same way. Take a wooden toothpick and stick it though the middle and through all the layers until you hit the carrot feet. Make sure to go through the carrot feet too or they’ll fall off 🙂

You’re all done! Know you know how to form your own edible penguin army! (mwahahaha) 😉

Now don’t forget you can follow me on twitter (here), visit my etsy shop (here), or like by facebook page (here).

Happy New Year!

Cake Roll Art

Success!!! I made personal history today. I made my (and surprisingly my mom’s) very first cake roll! And it’s a bit different from what you’d expect 🙂 Strawberry Chevron Cake RollSee? It has a chevron pattern on it 🙂 Sadly I forgot to take pictures during the process but it is simple to do this.

I suggest you start with this website (andcute.com). I found a pin on Pinterest and it led me to that website. It is helpful but I didn’t follow the directions exactly…hehe 🙂

I used a different cake recipe. It’s just a simple sponge with just eggs, flour, and sugar. It is very similar to the one on the website but not in grams. Anyway when that’s all mixed the fun part starts.

Take some into another bowl and add food coloring to taste. You’re going to put it into a piping bag with a small decorating tip. My mix ended up being way to thin and it kept dripping out the tip of the bag. I had to add flour to make it thicker but it still ended up being drippy.

Place a piece of parchment paper on your pan. Then pipe your design onto that paper. When you’re done put it into the oven for a minute. I did a bit longer than that and parts started to get very close to burning 🙂 Now just take it out of the oven and pour the rest of the batter on the pan and bake.

The tricky part is getting out of the pan and flipping the cake again since it’s a big sheet. Sadly the blue part got stuck to the parchment paper in places. I think the flour I added to the blue changed the consistency of the batter too much so it didn’t want to stick to the white batter. Then again it’s possible that I over-baked the blue part a bit.

Supposedly the cake is less likely to break while rolling if you roll it while it’s hot. Without any filling that is. Just let it cool in a roll, then add the filling.

Anyway the filling is 1 cup heavy whipping cream, powdered sugar to taste, and 1 tsp of vanilla pudding. Just whip it up and spread over the roll. I then sprinkled cut up fresh strawberries over the cream and rolled it up.

That’s it 🙂 I hit a few snags along the way, but that’s part of the learning experience 🙂 It looks pretty good for a first try, and it tastes even better 🙂

chevron cake roll

Have any of you tried this kind of roll before? How’d it go? 🙂