So, here's the latest cake (look, it actually came out of the pans and could be stacked and frosted!!) This one is orange cake with chocolate frosting. Yummy!
I went to the local store that sells Wilton supplies and found a book that I could copy information into a notebook from. Discovered that I already have the right size tips for the daisy flowers, just needed to purchase a larger flower nail (and for $0.99, how could I go wrong?) So, the next cake experiments need to be in playing with some royal icing to make daisies....
On the "something else" front, I'm giving you today a recipe for Snickerdoodles. These are great cookies with coffee, cocoa, milk, or just about anything! This recipe is my friend Lori's version, and I've never tasted any that I like as well.
When Lori makes them, she usually doubles or triples the recipe, so I've given you here the basic recipe with the numbers for (doubling) and {tripling}
Snickerdoodles
1 (2) {3} cup shortening
2 (4) {6} eggs
2 3/4 (5 1/2) {8 1/4} cups flour
2 (4) {6} teaspoons cream of tartar
1 1/2 (3) {4 1/2} cups sugar
1 (2) {3} teaspoons vanilla
1 (2) {3} teaspoons soda
1/2 (1) {1 1/2} teaspoon salt
cinnamon and sugar mixture for rolling dough in
Cream the shortening and sugar until smooth
Add the eggs and vanilla and mix until completely combined
Sift together the flour, cream of tartar, soda and salt and add mixture a little at a time, blending well each time
Shape into 1 inch balls and roll in sugar/cinnamon mixture
Place on greased cookie sheet and flatten with the bottom of a glass
Bake at 400 degrees for 10 minutes
These freeze really well too!
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