Sunday, October 28, 2012

Coconut Macaroons: Baking in Augusta GA

Well, fancy seeing me here!

It seems as if lots of people are still checking in on me, so I feel I need to give something to read (or at least drool over).

I have been incredibly busy with other ventures, but as fall rolls around, I cannot help but turn my oven back on. As most of you know, Augusta is brutal during the summer, and baking just doesn't seem right (or lawful, even). But as I stroll through the grocery store, bins full of shiny apples bid me "come." So it's into the kitchen, and again to you.

And today, it's easy, goopy, and delicious: macaroons.

Coconut, condensed milk, egg whites, a splash of vanilla, and a pinch of salt are all it takes to make this old fashioned treat in your kitchen. Chocolate? Who needs it? Oh... ok. We do. Grab some chocolate, too.

So scrape your ingredients together, and make this crunchy, chewy, perfectly sweet treat.

Coconut Macaroons

1 14 oz bag of shredded sweetened coconut*
1 14 oz can of sweetened condensed milk
2 egg whites, whipped but not too dry
pinch of salt
1 t vanilla extract

Combine the extract, salt, milk, and coconut in a large bowl. Fold in the egg whites, trying not to delate them.

Preheat the oven to 325, and place rounded spoonfuls of the mixture (1.5-1.75 inches in diameter) onto a baking sheet lined with parchment paper. Bake for 25-30 minutes.

Melt some chocolate in a double boiler and drizzle on top.

*I toasted my coconut first. Not a necessary step (although a delicious one).

Friday, May 18, 2012

A busy girl... Cake in Augusta GA

Hi, all! I recognize it has been quite a while, but with a move and other ultra business, I haven't the time to spend in this space right now. I am dropping by to show you some pics of my last wedding, and then I am off to the kitchen to prepare for another!

My husband actually photographed this wedding, and despite the usual stress surrounding such an event, we had a wonderful time.

White, black, and hot pink were the only instructions given, so I went with Beatty's chocolate cake, Marshmallow Frosting, and pink and black flowers.

Of course I used the airbrush to add some sparkle. Despite using it heavily for makeup, I do clean it out on occasion to make it acceptable for shimmer. What a difference a little shine can make!

And this is my ombre Fender pick cake (aka the groom's cake). It took everything out of me not to airbrush it.

And this weekend I leave at 9am to do 10 makeup applications in Lincolnton, and then back to Evans to pick up 160 cupcakes and a cake to drive over to Appling by 5pm. It is a busy one, but I do plan on coming back to invest into this space soon.

Have a great day!


Tuesday, April 24, 2012

God is faithful- Hair, makeup, and cake in Augusta, GA

Hey, all!

Yes, I am still here, still doing hair and makeup, and of course: baking.

I have another wedding this weekend after a long weekend of prom do's and the like last weekend. My mother is in town this week, and I am actually going to send my child with her to the zoo in Columbia today (nervous). Despite baking for a cake and cupcakes for 200 for Friday (and then assisting my darling hubs with the photography), a girl still needs to do some hair, and pack not one but TWO households for a move next week (still in Augusta, y'all).

Yes, I know that God has been very generous to me, and although I find his logic confusing at times- I am so grateful. Philippians 1:6 reads that He who started a work in us will be faithful to complete it, and I am leaning in on his promises like never before.

He is faithful!

So, here are some pictures of a wedding I did last month (hair+mu+cake). The cake was lemon with lemon curd and lemon Swiss Meringue Buttercream.


Airbrush Makeup in Augusta GA

Airbrush Makeup in Augusta GA

Bird Wedding Cake in Augusta GA

Bird Wedding Cake in Augusta GA

Bird Wedding Cake in Augusta GA

Gorgeous. I think, anyhow.

All photos courtesy of Callie Murray Photography.

Love to you all! I'll be back!

Rachel Bee

Friday, April 6, 2012

The cool kids call it "SMBC:" Cake in Augusta, GA

I have been up to a lot lately, which is really nothing new except we are adding 'moving" to our repertoire this month. I am sure we have all been there, but I must say that my house is in a continual state of scramble (and will be for at least the next month).

But outside of moving, I have been baking all sorts of cakes and cupcakes for different events that I realized I haven't ever shared with you, and I suppose now is as good a time as any....

Breakfast at Tiffany's Cupcakes
I made these cuties for a "Breakfast at Tiffany's" themed breakfast at my church.

Fist Birthday Cupcakes
And I made these for a 1st birthday party. They are quite possibly the most precious cakes I have ever made.  Don't you think?

Ruffle Cake
And a ruffled smash cake to go along with them.

I also had a wedding cake, which I will show you next week.  It showed up on the right day, even (for those of you who get that reference).

For special events: events when I know that cakes might be sitting out for a while, I always choose to use Swiss Meringue Buttercream.  Sure, it is a lot of work, but its silkiness and staying-power cannot be reproduced. And the flavor: velvety smooth, and not overpowering next to a well baked cake. It pipes beautifully, and I venture to say that it almost sparkles.

Take some time to make some this week, but don't if you don't have a stand mixer. I cannot imagine how difficult it would be without one.

Refer to my very first blogpost: here for a recipe.  Enjoy, and if I don't see you again, have a lovely Easter.

Rachel Bee

Thursday, March 22, 2012

Community Cupcakes; Cake in Augusta, GA

I worked on these for last week, but couldn't get them finished.  So here they are: a week late, and so very quickly as the show is about to start.

Pierce, Annie, Shirley, Chang, Abed, The Dean, Troy, Jeff, and Britta

Yes, they are a bit dorky, and outside of Pierce look nothing like their characters; but it is all I can do to say, "thanks" to whomever is responsible for bringing the show back.  My husband and I relate to so little, but we seem to fit right in at Greendale.

E Pluribus Anus

Rachel Bee

Tuesday, March 13, 2012

Eat... don't think! Cake in Augusta, GA

It's going to be a long week of baking and wedding hair and makeup, but I thought I would drop in to tell you about something I made last week.

Zebra Cake in Augusta, GA
Yes!  I made this cake (well, with God's help)!  Please don't mind the horrible piping; it always seems like a good idea before I start.

Despite the grandiose exterior, the real treasure of this cake is on the inside.  The young lady who ordered this cake wanted a "Vanilla Cake with Cream Cheese Filling." Ordinarily I would make a cream cheese frosting, but this time I decided to make a from-scratch no-bake cheesecake filling. And then I filled some cupcakes with it.

Cheesecake filling
Chocolate Cake, Whipped Ganache, and Cheesecake Filling.  Don't think about it too much, just eat.

Cheesecake filling
The tart filling is perfect in this otherwise very sweet cupcake, and there is just enough to enjoy the textural decadence, but not enough to make you regret (if you are prone to such an emotion as I am).

Cheesecake filling
To finish, top them with some crushed chocolate cookies (I had graham crackers), and they become altogether divine.

No-Bake Cheesecake Filling
2 blocks of cream cheese, softened
1 can sweetened condensed milk
1 t vanilla extract
juice of one lemon, freshly squeezed

Cream the cream cheese in a bowl until... well, creamy.  Beat in the sweetened condensed milk an mix until smooth, being sure to scrape down the sides and bottom of the bowl on occasion.  Add the lemon juice and vanilla extract, and mix until thoroughly incorporated.  Use as desired.

As far as a chocolate cupcake recipe, I used this one.

Enjoy, and have a really, really good day.

Rachel Bee

Tuesday, March 6, 2012

Hummingbird Cupcakes: Cake in Augusta, GA

Good morning!

It has been a busy couple of weeks in my home, but especially in my kitchen.  Cupcakes, cakes, my first ever cream puffs, and hair and makeup (of course) have all but saturated the landscape of my weeks lately.

I am dropping in today to share with you my very favorite cake recipe: The Hummingbird Cake.

Hummingbird Cupcakes with Pineapple Flowers
Actually, it isn't my recipe at all.  It is actually Rosie's recipe.  She is one of my biggest inspirations, to be sure.

Hummingbird Cupcakes with Pineapple Flowers
Hummingbird Cake is very reminiscent of Carrot Cake, in my opinion.  Pineapple, banana, pecans, and a touch of cinnamon combine to make this cake incredibly moist, flavorful, and fragrant.  Top with Cream Cheese frosting and a sprinkle of cinnamon, and create a rustic and warm treat for what little is left of our winter.

Hummingbird Cupcakes with Pineapple Flowers
But of course, what makes this cupcake a showpiece are the pineapple flowers that I placed on top.  I discovered these while perusing Martha Stewart's site a year ago or more, and I decided to give them a go.  What I discovered is that I really have to like someone to feel an obligation to forge these little beauties, because a toasted pecan works fine for me.

They are a pain in the... train.

But if you are (as I am) a glutton for punishment, grab a few pineapples and slice away!  I place the flowers in muffin tins while they were still warm in order to set them in more of a floral shape.  And they actually do taste really delicious.  I must give an additional warning: you need a very sharp knife for this.  And no fresh scissor wounds on your knuckles.

Just saying.

Love to you all.

Rachel Bee