German Chocolate Cake using cupcake recipe

Hey guys! I hope everyone is having a great week. Today was such a yucky day here in South Carolina! Rain, rain and more rain! Hopefully tomorrow will be better. Well it will be better because it is my Friday at my preschool job. I took Friday off to do the 10k bridge run here in Mt. Pleasant, but the training did not work out so well. Actually, I did not train at ALL! So I am gonna spend my day with my beautiful sweet daughter! I will be thrilled to be a SAHM again, even if it is just for a day! 

I am so sorry this is the week's first post. I think I have come to the realization that as long as I am working full time at the preschool, I won't be able to post every day. There is just not enough time in my day! I was trying to post this last night and guess what happened? I found myself falling asleep at the desk. I was knocked out!! Woke up to look at the computer screen and was trying to pry my eyes open. LOL, just wasn't working! You guys still love me right?! I do promise to keep bringing you recipes and keep you updated on different happenings of Sweet Memories!

I made this cake for my husband's birthday.  Last year I made THESE cupcakes for Father's Day. Every time they are delicious. I have developed a love for coconut. It was the texture that I had to get over and now I really like it! The chocolate frosting added was such a nice touch! Though, I could just sit and eat a bowl of the coconut filling by itself........

German Chocolate Cake Recipe

 Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, lightly packed
2 extra-large eggs at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk at room temperature
1/2 cup sour cream at room temperature
2 tablespoons freshly brewed coffee
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder (I used hershey's dark chocolate)
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

Directions:

1. Preheat the oven to 350 degrees. Spray your cake pans with Easy Off - this helps the cake come out the pan easily. You can also line your pan with parchment paper or just do it the old fashioned way of greasing and flouring.

2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and both sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa powder, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

3. Divide the batter between 2 cake pans. Bake on the middle rack of the oven for 25-35 minutes, or until a toothpick comes out clean.  Remove from the pans, transfer to a cooling rack and allow to cool completely before frosting.



GERMAN CHOCOLATE FROSTING


Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter
1 12-ounce can evaporated milk 1 1/4 cups sugar
5 extra-large egg yolks, lightly beaten
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 cups sweetened flaked coconut
1 cup sliced blanched almonds, toasted
1 cup chopped pecans

Directions:

1. Melt the butter in a large saucepan over medium heat. Stir in the milk, sugar, egg yolks, almond extract, vanilla extract, and salt with a wooden spoon. Bring the mixture to a simmer over medium heat, stirring constantly with a wooden spoon. Lower the heat to low and simmer for about 5 minutes until the mixture thickens a little and coats the back of the spoon. Don't allow it to boil! If the mixture gets lumpy, turn off the heat and beat it vigorously with a whisk.

2. Off the heat, add the coconut, almonds, and pecans and allow to cool about 1 hour. Frost the cake with a dinner knife or metal spatula

Adapted from Ina Garten

{Tutorial} DIY Curtains

I know I mostly talk and blog about food and papery designs, but from time to time, I like to post some other things designs related on here. My daughter has moved to a "big girl" twin size bed and I have been wanting to redo her room. Well she has been in a big girl bed since before she turned two, it was just a toddler daybed from when I converted her crib. She absolutely loves the twin bed! I won't post pictures of it yet as I am not done with all my shopping and found the right, comforter just yet. I may just make my own. :-) Like I kinda-sorta did before she was born here

I did decide on colors for her new curtains and they were all green. (I got these at target for $18.00 and included both panels!) The green was just a bit too plain to me. So, I thought, how can I make these pop a little bit more? Adding ribbon trims to them. Ribbon really fixes everything doesn't it?!

So here is what you need:

Iron or steamer

2 panels (at the length you need. These are 84' long)

fabric glue or iron bonding glue

ribbon colors of choice

scissors 

Large ruler or measuring tape ( to help guide a straight line)

First, I Ironed both panels to get the wrinkles out. This can also be done with a steamer. I then laid one panel at a time, flat out on my carpet. Then lined one color of ribbon in a straight line on top of the curtain, where I want it to be glued down. I left about 1/2 inch on each end so it could be tucked around the sides and glued down as well. I worked my way from one side to the other lifting and gluing til I got to end. If you need to use a large ruler to help guide a straight line, don't be afraid to do so!

(sorry for the messy pic, I was in the process of figuring out what I was going to do)

Then, repeat the steps with the rest of the colors.

And Viola! Custom curtains for under $20.00!!

Bloggers Day of Silence: Tomorrow

For Japan, With Love...........

Tomorrow, I will be participating in Bloggers Day of Silence for Japan. Tons of bloggers are taking time out of their busy schedules, to remember those in need. The day of silence is for those who endured all the effects of the major earthquake and Tsunami that hit Japan on March 11th. There will not be a new post from Sweet Memories Cakery & Designs tomorrow. A huge thank you to Utterly Engaged and Ever-Ours for helping to bring us all together to raise awareness and for creating this site.

For information on how you can help, visit the website For Japan, With Love. Please donate whatever you can. Every little bit counts. Together, we can make a difference!

{How To} Make St. Patrick's Day Pretzel Sticks

Are you ready for green day?! St. Patrick's Day is TOMORROW! I made the pretzel sticks, for my co-workers to spread some green love. They are so easy and simple to make. And a great addition to any dessert table or party function.

These are Green with white drizzled across the top. If you are anything like me, you like pretzels, but sometimes they seem too dry by themselves. Adding candy melts candy coating to them is the perfect touch. I LOVE pretzels dipped in melting chocolate!

These are dipped in white candy melts and sprinkled with an array of colorful sprinkles to go with the rainbow of course. I was hoping that i would have been able to find some other colorful candy melts to really make a rainbow pretzel stick with them drizzled with different colors and lined up side by side to create a rainbow, but did not have all the colors I needed. 

To make these you will need:

Pretzel sticks

candy melts

sprinkles

piping back

coupler

tip number 2 or 3

wax paper

as for the candy melts, you can even use chocolate and drizzle with green and create any combo you would like.

Melt the candy melts according to package directions. Dip your pretzel stick in the melting chocolate one at a time and lay on the wax paper to dry. Repeat using a few more, but before they dry, you want to sprinkle them with the sprinkles. Other wise the sprinkles won't stick. Then let them dry completely.

If you are using the other method with drizzling, use all the steps above except adding sprinkles. Let them dry a little before adding the drizzle effect. Get your piping bag ready. Cut the end of your bag {if using a disposable}enough so you can drop your coupler inside, but not so big that your coupler falls completely through. Unscrew the top off your coupler, drop the big part into the bag, add your tip and screw the white coupler part back on. Pour the color you wish to drizzle into the piping bag and drizzle away using side to side motions.

Hope you enjoy!!

{Freebie Alert} St. Patrick's Day Party Tags

Hello everyone! I do apologize for my lack of  posts. I have been BUSY! Can you believe that St. Patricks Day is coming up NEXT week. Didn't we like just enter March?! My mind has been on overload lately and I have been getting overwhelmed with ideas. I need to stop and relax and take a deep breath. But as soon as I do, My mind starts all over again. That's okay though, I love when the creative juices start flowing.

I did find out that I will be expecting a NIECE from my sister in July!!! We were anticipating what the sex was. I kinda knew that she would have a girl, she seemed to be about as sick as I was when I was preggers with Constance. SO baby shower planning to start ova here!! I cant wait!

Okay so to the Printables. I wanted to design a lot more printables for you guys to use. That didn't work so I at least wanted to design some party tags that are great for Cupcake toppers. I wanted to add a touch of another color along with the ordinary green. I chose a lighter green and a pewter color. I like the way they turned out. And I hope you do as well. Feel free to share with your friends and family! 

Click here or on the picture to download yours!!