Sneak preview

So I've found myself almost non-stop humming/whistling the Harry Potter theme this past week. I'm just SO EXCITED, and have also spent many a night watching the movies in an attempt to re-watch them all before Saturday. So that's probably contributed to my default humming song switching from Single Ladies or Friday, to the HP theme (just for clarification, I don't choose them, they choose me...otherwise Rebecca Black would not be in the mix).

Though we're not going to a midnight showing tonight, tomorrow several of our HP-obsessed friends will be joining us for a HP sleepover at my house, and then we're all going to a morning showing on Saturday! I, of course, couldn't pass up the opportunity to make a Harry Potter-inspired cake. I don't want to say too much, but I will tell you there's ice cream involved. And magic..al decorations. And, oh fine, twist my arm--here's a sneak preview:

Also magical, but not Harry Potter-related: last Saturday I received these cute "Yumbots" from pals Bethany and Molly as a birthday gift!  Baking + Robots = one giddy me!  This is definitely not the last you'll be seeing of these li'l guys :)

Cinnamon Rolls (Yum!!)

 

I had leftover whipped cream frosting from the 4th of July cake, so I decided to make cinnamon rolls for me and Eriks.  Both of us enjoyed them, a little too much actually (I had 2, he had 3!). They're super easy if you have a breadmaker and dangerously delicious! I actually made them the night before and let them sit in the fridge overnight, and then baked them in the morning for breakfast, which seemed to work well.

Cinnamon Rolls Recipe:

Ingredients:

• 3/4 cup water
• 1 egg, lightly beaten
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 6 tablespoons sugar
• 1/4 cup softened butter
• 1 teaspoon salt
• 1 1/2 teaspoons yeast (I think I may have used 2 to make them extra fluffy)

Filling:

• 1/4 cup butter, softened
• 1/2 cup sugar, mixed with 3 tbsp. cinnamon

Icing:

• 3 tablespoons butter
• 1 teaspoon vanilla
• 3 tablespoons hot water
• 2 cups confectioners' sugar
• 1/2 cup whipped cream

Preparation:

Add ingredients to breadmaker and set on dough cycle. Turn onto lightly floured board and divide into number of desired rolls. Roll out the balls, one at a time, into, long, narrow piece.  Spread the melted butter combination along the surface and sprinkle with cinnamon-sugar mixture as desired. Starting at long end, carefully roll up; pinch seams together. Cover with a slightly dampened towel and let rise in a warm place for about 45 minutes to 1 hour. Bake at 375° for 15 minutes, or until browned. Drizzle (or coat like I did) with icing.

Independence Day Cake

Happy 4th of July! Baked this white cake w/strawberries and whipped cream buttercream for an Independence Day dessert at Eriks' aunt Lynn's house last Saturday. I'd wanted a reason to try a similar technique to a certain rainbow cake on Sweetapolita. The cake turned out yummy and was fun, though I'm still going to find a reason to make the rainbow one too!

Cake: White cake (with food coloring) via Sweetapolita

Frosting: Buttercream mixed with whipped cream

Filling: alternating layers of whipped cream and fresh strawberries