BABYCAKES291 Profile - (110571)

cook's profile


Home Town: Johnstown, Pennsylvania, USA
Living In: Kennesaw, Georgia, USA
Member Since: Mar. 2000
Cooking Level: Intermediate
Cooking Interests: Baking, Low Carb, Healthy, Vegetarian, Dessert, Kids
Hobbies: Walking, Photography, Music
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Our Turkey
Me at work
About this Cook
I am a professional cake decorator and love to read about new recipes and techniques! I have three children and a DH who love my edible creations! I suppose my true love of baking forces me to balance things when cooking "real food" as I tend to go out of my way to create and convert yummy meals to "healthy"(lo-fat) versions.
My favorite things to cook
I love to make all sweets and baked goods...especially the labor intensive types that my grandmother and great aunts make (i.e. I make my own phyllo dough and stretch it paper thin when making streudels).
My favorite family cooking traditions
I have no real traditions as I am always trying new things to impress!
My cooking triumphs
Any tiered or 3-D sculpted cake...especially ones that are "interactive" (a huge fire station with towers that had dry ice "smoke" billowing out or a 3-D police car what was wired to have working lights and siren).
Recipe Reviews 28 reviews
White Chocolate Grapes
Wonderful and refreshing...I tried dipping them 1/2 way in caramel first, then after that set up, I dipped it in the white chocolate...the BEST touch was instead of nuts, I rolled in crushed Golden Graham cereal...My next feat is to somehow make these less messy...perhaps dipping in the chocolate, rolling in cereal and then drizzling the caramel ontop...

4 users found this review helpful
Reviewed On: Nov. 7, 2009
My Amish Friend's Caramel Corn
This recipe is a cinch and extremely devine. I made it to fill my baby shower favor bags which contained a neat little saying about "she's going to pop". Everyone loved this and wanted the recipe!!!

3 users found this review helpful
Reviewed On: Dec. 31, 2008
Sugar Cookie Icing
Absolutely fabulous!!! I colored my icing and had the different colors in pastry bags and with a tip #5 (which could vary depending on how big the cookie is) I piped the icing onto each long as your consistency is tacky-like, you can pipe just near the edges without it overflowing down the sides. Produces very professional looking cut-outs. You do need a good few hours for it to set up enough to stack cookies.

3 users found this review helpful
Reviewed On: Dec. 5, 2008
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Published Recipes

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