Two Lumps for Sweet Adeline

This past Saturday, Ms. Muse invited Sweet Adeline over for a brunch as she thought it would be nice to have a “get together” with a friend. Sweet Adeline has many delightful stories from days gone by and loves to entertain Ms. Muse with them when such as when movies were 25 ecnts, television was black and white and popcorn was made on the stove in a kettle.

Ms. Muse being somewhat domesticated, created a fabulous quiche which she served with fresh fruit. Sweet Adeline always takes two lumps of sugar with her coffee and this never varies, which Ms. Muse loves to tease her about!

Together they enjoyed the slightly chilly spring day in Minnesota.

TWO WORKSHOPS COMING UP

Ornament Cupcakes (Beginner Workshop)

You will learn how to knead and color the fondant; how to roll out and mold and form fondant, how to use luster dust; how to troubleshoot problems and flaws. You will create four lovely ornament cupcakes to bring home.Kit can be purchased prior to class. When: Saturday, December 5, 2009 Time: 1:00 PM – 4:00 PM Where: Lynn's Cake and Candy Supply, Inc., 6538 University Ave. NE Fridley, MN 55432

Poinsettia Spray (Beginner Workshop)

You will learn how to work with gumpaste, cut, and form petals, color flowers, and leaves and use dusting powders. You will wire and assemble a cake top, bouquet or small arrangement to take home. When: Saturday, December 12, 2009 Time: 11:30 AM – 3:00 PM Where: Lynn's Cake and Candy Supply, Inc., 6538 University Ave. NE Fridley, MN 55432

Fondant Gift Box Cake (Beginner Workshop)

You will learn how to knead and color the fondant; how to roll out and apply the fondant to a square cake; how to troubleshoot problems and flaws. You will create a fondant overlay lid with a soft fondant “floppy” bow for the gift box.Kit can be purchased prior to class.

When: Saturday, November 14, 2009

Time: 12:30 PM – 3:00 PM

Where: Lynn's Cake and Candy Supply, Inc6538 University Ave. NE Fridley, MN 55432

Register: http://lynnscakeandcandy.com/12301.html

Workshop Full

Upcoming Fondant Workshops

Workshop Full

Colorful Fall Leaf Cake Class (Beginner Workshop)

In this beginner’s class, you will learn how to knead and color the fondant; how to roll out and apply the fondant to a round cake and cake board; how to troubleshoot problems and flaws. You will also learn how to use cutters and veiners and attach items to the fondant.Supplies: 8" layered finished cake or dummy, spatula, 1-1/2# fondant, rolling pin, smoothers, fondant foam, and fondant tools. Kit can be purchased prior to class.

When: Tuesday, October 27, 2009

Time: 5:30 PM – 8:00 PM

Where: Lynn's Cake and Candy Supply, Inc

6538 University Ave. NEFridley, MN 55432

Register: http://lynnscakeandcandy.com/12301.html

Workshop Full

Lovely Winter Snow Flake Class (Beginner Workshop)

In this beginner’s class, you will learn how to knead and color the fondant; how to roll out and apply the fondant to a round cake and cake board; how to troubleshoot problems and flaws. You will also learn how to use molds with coloring dust and attach items to the fondant.Supplies: 8" layered finished cake or dummy, spatula, 1-1/2# fondant, rolling pin, smoothers, fondant foam, and fondant tools. Kit can be purchased prior to class.

When: Saturday, November 7, 2009

Time: 12:30 PM – 3:00 PM

Where: Lynn's Cake and Candy Supply, Inc

6538 University Ave. NE Fridley, MN 55432

Register: http://lynnscakeandcandy.com/12301.html

Winning Apple Recipe

Photo: L to R John Michael Lerma Food Network Personality Guest Judge, Shirl Chouinard, Stephanie March, and Stephanie Hansen both from FM 107.1's Weekly Dish.


My Minnesota Apple Cake with Brandy Caramel Sauce was chosen the first place winner out of 10 apple dishes selected for WFMP 107.1 FM radio station's Saturday program the Weekly Dish. Ten contestants prepared their entries and joined the Weekly Dish hosts Stephanie Hansen and Stephanie March, along with Ian and Margery Punnett from 107.1 FM weekly morning show, and guest judge Food Network personality John Michael Lerma on Saturday October 3 at Aamodt’s Apple Farm in Stillwater Minnesota.

Some of the recipes included Apple Cobbler in a Crock-Pot, Apple Cream Cheese cake, and Brie and Minnesota Apple soup. I was extremely excited to be interviewed during the radio show by Stephanie, Hansen, Stephanie March and John Michael Lerma. Minnesota Apple Cake recipe follows.

Minnesota Apple Cake with Brandy Caramel Sauce

3 cups flour sifted
2 cups sugar (*minus 5 tablespoons set aside)
1 teaspoon soda
½ teaspoon salt
Dash nutmeg
3 large eggs
1 cup vegetable oil
½ cup apple juice concentrate
2-1/2 teaspoons vanilla extract
1 cup chopped pecans
*1 tablespoon cinnamon (set aside)
**3 cups Minnesota grown apples (see below)
Toasted pecan halves (optional)


Peel core and chop apples into chunks. Toss with *5 tablespoons sugar and *1 tablespoon cinnamon from the ingredients above. Shake all in a baggie coating apples well.
**For apples, use 1 cup Minnesota grown apples (such as a sweet Regent) and 2 cups Minnesota apples (such as tart Haralson) for a total of 3 cups.


In a large bowl, mix together flour, soda and salt. In separate bowl, whisk together eggs then add oil, apple juice concentrate, and vanilla. Mix wet ingredients into dry ingredients until moistened. Add apple mixture and pecans to cake mixture and spread into greased and greased and floured Bundt pan. Bake at 350 degrees F for 60 minutes or until cake tests done.

While cake is baking prepare Brandy Caramel Sauce. Cool cake for 10 minutes, poke holes over cake with skewer and ladle Brandy Caramel Sauce over top and after cake is cooled add chilled caramel sauce and decorate with toasted Pecan halves if desired.


Brandy Caramel Sauce
1 cup heavy whipping cream
1-1/2 cups firmly pack dark brown sugar
2 tablespoons unsalted butter
2 tablespoons brandy1 tablespoon apple juice concentrate (optional)
1 teaspoon vanilla extract

Bring whipping cream to light boil, stirring occasionally. Add sugar and cook 4 to 5 minutes or until sugar is dissolved and mixture is smooth. Remove from heat and carefully add butter, brandy and vanilla. Let cool for 10 minutes before ladling over cake.

Pretty Packages All In a Row

Ms. Muse always seemed to have her thoughts wrapped up in nice neat little packages. She preferred to capture every little crystallized notion and combine it for a total idea then hold them tightly until needed. Unfortunately every now and then an occasional black thought would wiggle its way into her day. She would try to wrap it into a presentable package, but usually ending up torturing herself in the process.

Isanti County News

Wednesday, 09 September 2009


That takes the cake

Shirl Chouinard, of Cambridge, was one of the top finishers in the Minnesota State Fair’s, C & H Cake Decorating Contest and in the new King Arthur Great Cake Contest. The judges looked for taste, presentation and texture. Fair officials stated that Chouinard’s flavors shined through. Texture is where people usually fall short. Cakes should be soft and moist; never crumbly or hard and her cake was soft and tender to cut. For the presentation, you want at least some basic eye appeal. As Chouinard is an exhibiting sugar artist, her cake stood out for how it looked. Her details were amazing as it was decorated to look like a King Arthur cookbook. Chouinard got to appear with Corbin Seitz on KARE 11’s Showcase Minnesota program, Monday, Aug. 31, and her rich Dark Chocolate King Arthur cake recipe was found on KARE’s Web site.

• 1/2 cup boiling water


• 4 Tbsp unsweetened Dutch Processed cocoa powder and 3 Tbsp unsweetened regular cocoa powder


• 1/2 cup softened butter


• 2 cups sugar


• 3 eggs


• 1 tsp vanilla extract


• 1 tsp Orange Liquor (such as Grand Marnier)


• 2 cups King Arthur (All Purpose) Flour


• 1 tsp baking powder


• 1 tsp baking soda


• 1 cup sour cream

Mix boiling water and both unsweetened cocoa’s in small bowl until smooth. Let cool and set aside. Cream butter and sugar till light and fluffy. Add eggs one at a time, mix well and set aside. Add vanilla extract and orange liquor then mix. Sift flour, baking powder, baking soda together. To butter/sugar mixture, alternately add portions of the dry ingredients, unsweetened cocoa mixture and the sour cream, mixing well after each addition. Divide into to two 8”cake tins. Bake at 350 degrees F for 40-50 minutes or until cake tests done. Let cakes completely cool and slice across the middle to make four layers. Frost with your favorite frosting