Sweet Me Up: Desserts by miVi

If you’re familiar with what Reddot is, you can be both my friend and my enemy. Made for a friend’s Farewell From Work party.

It’s one of those things where I wonder “Why is this the first I’ve seen something like this?” ‘Cause really… it’s not THAT innovative. I mean, if there is one thing I want a car to smell like, it’s freshly baked goods — and definitely not “new car”… or pine… you can’t frost pine!

[Amazon]

This is the story of Mrs. Fields Best Cookie Book Ever!, at least from my perspective. Call it a peek into my childhood; the door to my evitable passion for baking…

This book was the first cookie cookbook I purchased. I was still in high school and I had skipped my Science in Society class just because. Anyway, I went to the Chapters with my then boyfriend and I bought this book. It was odd because, quite frankly, I wasn’t really into baking at the time. What probably appealed to me was that I had tried a Mrs. Fields cookie once while in another city (my hometown did not have Mrs. Fields anywhere) and vowed it was the only store-bought cookie (save for the Oreo cookie) that I would ever eat.

After 10 years, this book still remains my go-to cookie book.

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There aren’t a lot of baking cookbooks out there that just wow me. I mean, there are the ones that I depend on and there are others I marvel at the pretty pictures (call me six but there must be a plethora of pictures in my cookbooks). In the long run, I end up writing down the worthy ones into my personal notebook adding my revisions if necessary. Eventually, I do forget about the book unless there are useful conversion charts to reference. However, that is not the case with A Baker’s Field Guide to Cupcakes by Dede Wilson. To me, this is a very useful handbook that gives great ideas, encourages improvisation and simply inspires the artist within.

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Okay, call me simple but greasing and flouring cake pans tend to be hit or miss with me. I mean, how hard can it possibly be? Either way, each time I do get the significant layer of crumbs come off the bottom and sides of my cakes until I shallowed my pride and bought Wilton’s Cake Release.

No need to grease and flour your baking pan - Cake Release coats in one step. Simply spread Cake Release lightly on pan bottom and sides with a pastry brush and fill with batter. Cakes release every time, giving you the ideal surface for decorating. Now in convenient dispensing bottle. Certified Kosher. Each 8 oz. container is enough to prepare 17 pans. Especially great for use with any of the Wilton character or shaped pans, too!

I’m sure it’s just someone who took the time to mix oil and flour and bottle it but man do I love it! I’m usually bothered by that layer of crumbs but not anymore. Thanks for making a simple task idiotproof… I needed it.

You know how some people (myself included) say presentation is everything? Well, you’re gonna wanna ignore that when you visit this site.

“This unique container will hold a frosted cupcake in place with protrusions positioned in such a way that the cupcake will not move within the container if jiggled or turned upside down.”

Somewhere and sometime, there was a demand for a container that is specificly built to hold a single cupcake… and someone supplied it.