Learning Something New . . . Works for Me Wednesday

I did not make this cake:


You see, decorating cakes is not my forte.  Exhibit A and B.

But, you're never too old to learn, right? RIGHT?!?

Have you heard of MyCakeSchool.com?  It is a beautiful site filled with videos and tutorials all about making gorgeous cakes.

Melissa, the owner of My Cake School, is a natural teacher. Watching her videos makes me think, "Hey, I can DO that!"  It's like having a personal instructor right in your very own kitchen.  (Even though, I think I'd trade my kitchen for hers.) 

For $30 a year, members have access to 100's of videos (don't take my word for it; here's a list).  Learn everything from a basic crumb coat to gumpaste to buttercream flowers.

The video on scrollwork alone opened up a world of possibilities!
 
(And I can't wait to learn to make a pretty ruffle cake. I've been thinking about Amanda's ruffle cake since December!)

Guess what?  Melissa is offering TWO Bake at 350 readers year-long memberships!  Yay!  Come learn along with me! 

To enter: 

giveaway closed! Congrats to Rachel & Chelsea!!!
  • Leave a comment with a technique you would really like to learn (here's a list with some ideas)

Let's make some pretty cakes together! Works for me!

Gluten-Free Pan Fried Catfish

Gluten-Free Pan Fried Catfish
Golden pan fried catfish fillet with crisp baby greens and brown rice.

One of the juicy, inspiring gifts of an empty nest is the big sky freedom to pull up roots and wander. And Darling, have we been wandering. We are gypsies. Moving six times since selling our family home back on Cape Cod five years ago, each time moving south, migrating west. Each time selling off more books, discarding the outworn. Until we reached the sea again.

After years of oceanic dreaming I finally call the beach my home.

I wake to the rhythmic crash of the waves. I open windows and fill the rooms with sea glass sunlight and salt air. My pillows and bedding smell like surf.

I can breathe here. I can paint here. I can cup my hands and carve the space to imagine new things.


Continue reading

RYAN CORBAN ~ DESIGN ON THE UPPER EAST SIDE

Ryan Corban, interior designer and owner of the Edon Manor in Tribeca, loves to mix romantic and the seventies look.  In this beautiful home, the client wanted a mix of European, romantic, and her own tastes.  Using a black, gray, and white color palette, Corban took this two bedroom apartment to a new level, using furs and skins.  ENJOY!

JESSE CARRIER AND MARA MILLER ~ DESIGN IN NEW YORK

Husband and wife interior design team Jesse Carrier and Mara Miller renovated this farmhouse in upstate New York.  A minor renovation and some new fabrics and paint gave this love home a fresh look.  The dining room is my favorite!  ENJOY!






IF YOU MISSED 
Teresa
xoxo
House Beautiful June 2011

DIY Coke Icee


I don't know about you, but when I was a kid, there was only one flavor of Icee for me: the Coke Icee.  No cherry...and don't even get me started on the Blue Raspberry flavor.  It was Coke Icee or nothin'.

So, when I saw this recipe in the little booklet that came with my new ice cream maker, I had to try it.

You'll need: 4 cans of cold Coke and an ice cream maker.

Pour the cold Coke into the frozen bowl and process for about 20 minutes.

Have your glasses and straws ready.

Ta-da!  That's it!

Now, I think they might add a little something else to Icees, because it tastes close, but not exactly like the real thing.  But hey, Icees at home? I'll take it! 

{The little recipe booklet says you can make this with any soda, as long as it's not made with artificial sweeteners.}

So, if you're having people over for Memorial Day (or any day for that matter), give it a try.  I think I'm going to try Ginger Ale Icees next!

KITCHEN DESIGN IN TORONTO

Linda Waks, Canadian mother of four, designed this kitchen for her home in Toronto.  Waks had the guidance of Dee Dee Taylor Eustace and Francesca D'Angelo during the process. ENJOY!

CARAMEL-ALMOND ICE CREAM TORTE


Caramel-Almond Ice Cream Torte
Serves 12| Total Time: 1hr 20m
Directions
 Press ½ gallon (4 pints) softened vanilla ice cream into a 9-inch springform pan. Freeze until slightly firm, 10 to 15 minutes.

Top with 1 cup caramel sauce (slightly warmed, if too thick) and ½ cup toasted sliced almonds. Freeze until firm, at least 1 hour and up to 2 days. To serve, remove from pan and slice.


IF YOU MISSED 
Salad Potato







By Sara Quessenberry,  June 2010