Fairy Cakes are much better than Cupcakes...the way the Flurry was SOOO better than the Creamslush, Sonic!

[photo courtesy http://elizabethjamescakes.co.uk/index.php?module=gallery]

Did you know that cupcakes are often called "fairy cakes" in England?

Daily I am affirmed in my belief that England is one of the most charming places in the world to live. :)

A common shape that "fairy cakes" take is in the form of a "butterfly cake." These are created by scooping out the middle, filling it with icing/cream/jam, and splitting the scoop in two to top the cake like wings. Finally you dust with powdered sugar. So precious, so sweet. I would have loved this as a little girl!

I'm not much of a cake eater, but, in learning to decorate them more professionally, I have become obsessed with cakes of all sizes and shapes and flavors.

Check out these popular bakeries in England:
The Hummingbird Bakery (which serves American-quality cakes) http://hummingbirdbakery.com/
Crumbs and Doilies http://www.crumbsanddoilies.co.uk/home.html

There is also something called "fairy bread," which is toast covered in butter/margarine/honey that is then sprinkled with jimmies, colored sugar, or what you will. It is found more in Australia, and, while I think I would find it disgusting, I know US kids who flocked to ketchup of every color in the rainbow would love it!

In other news, whilst stumbling across these cake tidbits (that makes me smile), Zach was snuggling next to me in our living room during the Italy vs. Paraguay game. He always likes to stretch out across me and hold my hand, but usually I move if I'm working (er, playing) away on Edgar.

Not today. He simply put Edgar atop his lap, and I continued business as usual! He said he didn't want me to go. :)

This last picture is when he finally just turned Edgar around and held onto him while I scrolled. *hehe*

P.S. I'm getting an iPhone (Zach's old one) soon!

Pie Night

April 12, 2010
Because my thesis defense is going to be next week, the only time I left this...
...was to make this!
Semi-Homemade Chicken Pot Pie
2 refrigerated pie crusts
1 can cheddar cheese soup
1 can cream of celery soup
1/2 cup milk
1/3 cup chopped onion
1 garlic clove, chopped
1 small bag of frozen mixed veggies
1 large can of chicken [tear chunks with fork]

Preheat over to 425 degrees. Heat soups and milk. Add onion, garlic, mixed vegetables, and chicken. Heat to a boil.

Unroll one pie crust in pie pan. Pour in soup mixture. Unroll other pie crust over the top, crimping edges. Pierce the top with a fork. I like to make a pretty design. :)

Bake for 30-40 minutes until golden brown!

This was actually very good! I combined a lot of different recipes to get the flavor and veggies I like. I don't like mystery sauces, and Paula Deen's recipe used the soups--I thought the cheesy flavor would be great. Zach wanted green beans, corn, carrots, and peas in the pie, and most recipes only call for carrots and peas (and sometimes corn), so I decided to use the mixed veggies. We didn't want a lot of chicken, so used canned chicken. I am hesitant to use canned meats, but I didn't want to go through the mess of boiling a chicken breast and freezing the leftovers.

AND we had apple pie for dessert! *lol* I guess we are a themed household.

But, geez, does anyone know how to cover the pie crust edges with foil to keep them from burning? Or to get refrigerated dough to crimp?!