Seems like everyone is always saying “Work Hard Play Hard”…well I joined in this week. I worked hard all week and then on Saturday, I played hard! Taking my girls to the Mardi Gras parade with my family who was visiting. We had a blast; picnicking in the park, catching lots of beads and enjoying some kings cake….yum.
Enjoying the Pensacola Mardi Gras Parade!
This week taught me the importance of staying scheduled and organized…I knew going into the week, to accomplish everything on my calendar AND take my girls to the parade and be at their school parties, I would have to make a to-do list and stick to it!
So here is a little baking tip to help you through busy school functions, holidays and parties…prep…prep…prep. Everyone thinks baking has to be done last minute…and the actual act of baking does need to be done as close to the event as you can get…but the prep, well that’s a different story. So at the beginning of the week I prepped everything I could. Here is one way I prep to make my baking time run smoother.
This week was filled with Valentine’s goodies…cookies, cookies and cookies; with a few cake pops sprinkled in!
This week I was able to get creative and do whatever design came into my head. I love what I do, talking with clients, looking at different inspiration pictures and designing a cake form inspiration pictures….but this week I got to do several orders with only my inspiration to lead me along my journey!
I got to do things I love…like hand painting fondant, using new techniques I’ve read about and practicing other techniques…hoping one day to perfect them.
Hand painted fondant pompano fish with a new ruffled buttercream technique.
Did you know you can pre-make cookie dough?
1. Mix up cookie dough as your normally would.
2. While cookie dough is at room temperature, portion and set on a cookie sheet. You are not going to bake the cookies now, so put as many on the tray as you can without touching.
3. Place in the freezer. Letting them get partially frozen. Make sure your freezer is odor free.
4. Place in an airtight container and store in the freezer for up to 6 months.
5. Pull out proportion cookie dough. (I let mine defrost, but some people say you can bake them frozen.) Place in refrigerator, let them defrost, in an air tight container …not touching.
6. When the cookies are defrosted, place on a cookie sheet and bake as normal.
It is important to keep the cookies from touching, unless they are frozen. Otherwise they can stick together and you will get cookie blobs, instead of perfectly portioned cookies!
Cookies can be stored in the refrigerator for up to 3 days. I always portion out my dough; room temperature dough is easier to work with the cold dough.