Friday, 10.26.12 PRESS DAKOTAN 5A Creepy Halloween...
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BY JESSICA YADEGARAN © 2012 Contra Costa Times What happened to those cute Halloween cupcakes, the ones decorated with confectionary bats and ghosts? Apparently, they were eaten by vampire rats and disembodied clown heads. Sweets have gone subversive. Celebrity cake designers on Food Network’s “Cupcake Wars” and TLC’s “Ultimate Cake Off” have elevated both the artistry and the wicked factor to construct deliciously evil creations. And, if you have been to a “Twilight” or “True Blood” viewing party any- time recently, you know that scary treats are now a year- round tradition. With this much inspiration, skip the jack-o’-lantern cake pops this year. With the right tools and techniques, you can make spine- tingling treats with all the, er, trimmings — from mummy gauze and eyeball veins to spattered blood and human skin (shudder). The importance of tools is ap- parent as soon as you enter the Oakland, Calif., headquarters of Debbie Does Cakes, an industrial kitchen where drills, pliers, ser- rated knives and wire cutters hang above stainless steel sinks like a scene out of “Dexter.” Clearly, he’s not the only blood- spatter expert — and this is no venue for making kindergarten classroom treats. Celebrated cake artist Debbie Goard’s bizarre, off-putting and often disgusting sculpted cakes — can of worms, anyone? — have earned a devoted following on the Food Network and on Facebook, where fans from around the world visit to see what devilish treats she will bake in time for Halloween. Goard will be teaching classes in her native North Carolina; otherwise, the horror movie junkie says she would be whipping up a gothic Edgar Allan Poe-inspired raven with a Celtic cross tombstone. “It doesn’t have to be bloody to be creepy,” says Goard in her warm, Southern drawl as she sails through the kitchen, point- ing out a Chihuahua cake that has a head too big for its body. Talk about creepy. Most of the designs featured in her new book, “Twisted Cakes” (Harper, $19.99, 128 pages), are made from a combination of cake, modeling chocolate and fondant. The book is filled with il- lustrated instructions and tem- plates to help re-create Goard’s intricately iced gravestones, Siamese pigs and tortured teddy bears, if that’s your thing. She can even make a candy bar scary. “You wouldn’t believe how easy maggots are,” says Goard, whose work has been featured on “Food Network Challenge” and been commissioned by Google and Apple. “It’s just pinches of white fondant scored with a modeling tool and air- brushed ivory-gray.” Color is critical to creepiness, especially when it doesn’t occur in nature, says Candace Nelson, the founder of Los Angeles-based cult favorite Sprinkles Cupcakes and Ice Cream, which recently opened an outpost in Palo Alto. Work colors such as blue and purple and gray into your pas- tries, she suggests. “It breaks all the rules for what is appetizing,” Nelson says. “It’s so wrong, but it strikes a chord.” Earlier this year, Nelson and “Hostel” director Eli Roth judged a round on “Cupcake Wars.” The competition was fierce, she says: “We saw severed fingers, open wounds and glass shards.” Her tips: Red piping gel is a dead-ringer for blood, especially when mixed with green to give it that darker, hemoglobin effect. Mummy strings? Rolled fondant. Glass? Cook sugar, then cool and break apart. But often, it takes nothing more than one simple step to transform something simple, like a white cake, into a centerpiece of horror. To create the spattered blood on her “Frosty Split” wed- ding cake, Goard dips a stiff, hard paintbrush into a mixture of super-red airbrush color and white opaque gel color. Then she flings and flecks to desired effect. And if you’re willing to work from the real thing, you can make just about anything, including the “gauze” wrapped around Goard’s rendition of the swad- dled, alienlike newborn in David Lynch’s “Eraserhead.” She says, “I just flattened my white fondant onto strips of gauze.” Is that why her severed arm cake looks so realistic? “I looked at medical books for those,” Goard says, reassuringly. ——— STABBED CUPCAKES Makes 24 cupcakes Note: Find fondant, CMC pow- der and silver luster dust at cake decorating stores. 8 ounces black fondant 2 teaspoons CMC powder Silver luster dust Vodka or lemon extract 24 red velvet cupcakes (see recipe) Cream cheese icing (see recipe) 1/2 cup piping gel Red food color 1 teaspoon cornstarch, optional 1. Place the black fondant on a very lightly dusted surface. Sprinkle the CMC powder over it and knead until all the powder is evenly blended into the fondant. Roll the mixture to a 1/8-inch thickness. 2. Use a craft knife to cut out small knives, a few at a time as fondant tends to set quickly and you need to add detail. Using the small end of a No. 2 or No. 3 icing tip, indent three rivets along the handle of each knife. With a cof- fee stirrer, imprint a thinner, flat- ter area along edge of knife blades. Repeat until you have 24 knives. Let set in cool place for 1 to 2 days. 3. Mix silver luster dust with a little vodka or lemon extract to form a thick liquid. With a small paintbrush, paint the blade and rivets of hardened knives silver on one side. Let dry, then paint other side. Dry completely. 4. Ice the cupcakes with cream cheese frosting using a No. 12 icing tip and a piping bag, and finishing each with a swirly peak. 5. Insert a knife into each of the iced cupcakes at a “just stabbed” angle. 6. Mix piping gel with a few drops of red food coloring. You can keep it translucent or add a sprinkle of cornstarch for a more opaque look. Place in a small pip- ing bag and squeeze out a trickle of “blood” onto each cupcake at the base of the knife, so that it seeps away from the “wound.” —”Twisted Cakes,” (HarperDesign, 128 pages, $19.99) ——— LIVELY CANDY Serves 20 Note: This cake resembles a maggot-infested, partially-eaten candy bar. Find fondant and other ingredients at cake deco- rating stores. 1 recipe vanilla cake (see recipe) 3 cups decorator’s butter- cream icing (see recipe) 3 ounces modeling chocolate 1 1/2 pounds white fondant Food-safe airbrush colors: chocolate brown, flesh tone, black and ivory 4 ounces white fondant, tinted flesh tone 11 ounces gray fondant, divided Silver luster dust Vodka or lemon extract 1 sheet wafer paper Edible markers Piping gel 1. Use a serrated knife to cut the cake into a candy bar shape, free-form or using the template in Debbie Goard’s book. Use the knife to round the top edges; slice off one end at an angle to create a “bitten end.” 2. Pipe buttercream icing over the top and sides of cake and smooth with a spatula, taking care to maintain the rounded top edges. 3. Roll long thin snakes of modeling chocolate. Apply the snakes along the length of iced cake in a curvy pattern to create the swirl detail on a candy bar’s coating. Roll out white fondant on a dusted surface. Drape over iced cake. Smooth fondant with hands, tracing around modeling chocolate swirls. Trim excess and save the pieces. Tuck edges of fondant under cake. Pinch around “bitten” end to create sharp edge. 4. Avoiding the “bitten” end, spray the candy bar with layers of chocolate brown airbrush color. Spray extra layers of color to create darker shading around swirls to emphasize them. 5. Roll out flesh tone-tinted fondant onto dusted surface. Press with scrub brush to create nougat texture. Moisten “bitten” end of bar with water. Fix tex- tured fondant in place. Trim and create more texture with scrub brush. Airbrush “nougat” with fleshtone color. 6. Roll out 8 ounces of gray fondant. Drape over bar, leaving 2 inches exposed at “bitten” end. Trim and tuck in edges. Mix sil- ver luster dust and vodka or lemon extract to milky consis- tency. Use to airbrush wrapper silver. Add shading with black airbrush color. 7. Make candy bar labels out of the sheet of wafer paper, using edible markers to trace label out- lines and coloring. Let dry. Care- fully cut out labels with sharp scissors. 8. Using a spatula, apply a thin coat of piping gel on back of wafer-paper labels. Turn over carefully and place onto candy bar. Lightly smooth to attach. 9. Roll out leftover gray fon- dant. Cut out irregular strip for wrapper edge. Fix to wrapper and fold over. Pinch to shape torn end. Covering exposed candy and labels, airbrush wrap- per edge silver. Add shading with strokes of black airbrush color. 10. To make the maggots, roll out snakes of leftover ivory fon- dant. Cut into 3/4 to 1 inch lengths for maggots. Pinch ends. Roll tip of modeling tool around maggots to mark segments. Curve maggots. Airbrush ivory color. Let dry. Insert into candy. Scatter maggots around. —”Twisted Cakes” (HarperDe- sign, 128 pages, $19.99) ——— RED VELVET CUPCAKES Makes 24 cupcakes 2 1/2 cups cake flour 1/2 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 2 cups sugar 4 eggs 1 cup sour cream 1/2 cup milk 1 teaspoon red food color 2 teaspoons vanilla extract Cream cheese icing: 8 ounces cream cheese, softened 4 tablespoons butter, room temperature 3 cups confectioner’s sugar, sifted 2 teaspoons vanilla extract 1. Preheat oven to 350 de- grees. Sift flour, cocoa powder, baking soda, and salt into a large bowl. Set aside. 2. Using an electric mixer, beat butter and sugar on medium speed until fluffy. Beat in eggs one at a time. 3. Mix in sour cream, milk, food color and vanilla extract. Slowly beat in flour mixture on low speed until fully blended. Do not overmix. 4. Spoon batter into 24 paper- lined cupcake pans (use black cupcake liners for Halloween) and bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool com- pletely before frosting. 5. For the frosting, use an electric mixer to blend the cream cheese and butter until creamy. Scrape down sides with a rubber spatula. Mix in sifted sugar, a lit- tle at a time, until creamy. Add vanilla and beat until fluffy. —”Twisted Cakes,” (HarperDesign, $19.99, 128 pages) ——— VANILLA CAKE Makes 1/4 sheet cake 3 cups cake flour 3 teaspoons baking soda 1 cup butter, softened 2 cups sugar 3 eggs 1 cup milk 1 teaspoon vanilla extract 1. Preheat oven to 350 de- grees. Grease a quarter-sheet pan and line it with parchment paper. 2. Sift flour and baking soda into large bowl and set aside. Using a large electric mixer on medium speed, blend together butter and sugar. Beat in eggs, one at a time. Beat in flour mix- ture, alternating with milk, until fully blended. Mix in vanilla. 3. Spoon batter into prepared sheet pan. Bake for 40 to 45 min- utes or until a toothpick, in- serted in the center, comes out clean. Cool in pan on wire rack. ——— DECORATOR’S BUTTERCREAM ICING Makes 41/2 cups 2/3 cup shortening 2/3 cup unsalted butter 2 teaspoons clear vanilla ex- tract (you may substitute regular vanilla extract but icing will be off-white) 1 1/3 dashes salt 6 1/2 cups confectioner’s sugar, sifted 3 tablespoons milk 1. Using an electric mixer, beat the shortening and butter until blended. 2. Blend in vanilla and salt. Add sugar, a cup at a time, beat- ing on medium speed. 3. Add milk slowly, then turn mixer to high speed and beat until fully blended. —”Twisted Cakes” (HarperDe- sign, 128 pages, $19.99) 5A PRESS DAKOTAN life Friday, 10.26.12 ON THE WEB: www.yankton.net NEWS DEPARTMENT: [email protected] Bartunek-Reed John (Jack) & Dorothy Iverson Would like to Announce the Engagement of Their Son Benjamin Arthur Bartunek to Sylvanne Clare Reed The Daughter of Michael & Katie Reed Floreseville,Texas Benjamin & Sylvanne will be married Saturday, The Third of November Two Thousand Twelve At two o’clock Saint Luke’s Catholic Church (Lorie) Pleasanton,Texas Cards & Gifts may be sent to: Benjamin & Sylvanne Bartunek 305 West Anderson Ave Copperas Cove, Texas 76522 Hi-Efficient Systems Geothermal Heating & Cooling kaiserheatingandcooling.com Total indoor weather solutions for you and your family. 808 W. 23rd, Yankton, SD 605-665-2895 Swensen Auction Sunday Oct 28 th 12:30 • Auction to be held on site. 31st and Piper behind bowling alley Yankton, S.D. • For full listing and photos go to Dakotarealty.com under Auction button. •Auctioneers notes; This is only a parcel listing of item with a lot more by sale time. Vehicles: 94 Cadillac Deville, 95 Chevy Lum. APV, 78 GMC P/U w/snow blade. Motorcycles: 85 Honda Goldwing Limited, 01 Kawasaki Vulcan Drifter, Boat and Trailer Carnival Rides Guns: Remington 700 270 Win w/scope, 22 Caliber rifle w/ scope, 2 20 gauge Mossberg and gun case. Shop: Welders and welding equipment, Lots of tools (big and small), Generators, Drill press, Mixing Vat and accessories.. Antiques: old radios, sewing machine, misc. Miscellaneous: Pop Bottle machines. Household and patio furniture, boxes of books, Lots of boxes to numerous to mention. Madsen Auction Service (Auctioneers) Gary Madsen 605-638-0643 • Jim Brady 670-9638 Hazen Bye 605 670-0422 Creepy Halloween Candy And Food Confections LAURA A. ODA/OAKLAND TRIBUNE/MCT Oakland Baker Debbie Goard poses for a photo with her newest book "Twisted Cakes" at her kitchen studio in Oakland, Calif., Oct. 16, 2012. Behind her is a cake called "It's a Boy"inspired by the movie "Eraserhead" on display. LAURA A. ODA/OAKLAND TRIBUNE/MCT Oakland Baker Debbie Goard's red velvet “Stabbed Cupcakes” featured at her studio in Oakland, Calif., October 16, 2012. Goard's specialty is ghoulish cakes, like scary clown faces, bloody arms, Siamese pig heads, and maggot infested chicken parts. LAURA A. ODA/OAKLAND TRIBUNE/MCT Oakland Baker Debbie Goard's "Chicken Leg with Maggots"cake com- plete with a meat packing label from "Cannibal's Choice" is photographed at her kitchen studio in Oakland, California, October 16, 2012. Goard's specialty is ghoulish cakes, like scary clown faces, bloody arms, Siamese pig heads, and maggot infested chicken parts. LAURA A. ODA/OAKLAND TRIBUNE/MCT Oakland Baker Debbie Goard's rat meal cake inspired by the movie "What- ever Happened to Baby Jane" sits in front of another cake of a gravestone in her kitchen studio in Oakland, California, October 16, 2012. Goard's specialty is ghoulish cakes, like scary clown faces, bloody arms, Siamese pig heads, and maggot infested chicken parts.
Transcript of Friday, 10.26.12 PRESS DAKOTAN 5A Creepy Halloween...
BY JESSICA YADEGARAN© 2012 Contra Costa Times
What happened to those cuteHalloween cupcakes, the onesdecorated with confectionarybats and ghosts? Apparently,they were eaten by vampire ratsand disembodied clown heads.
Sweets have gone subversive.Celebrity cake designers on FoodNetwork’s “Cupcake Wars” andTLC’s “Ultimate Cake Off” haveelevated both the artistry andthe wicked factor to constructdeliciously evil creations. And, ifyou have been to a “Twilight” or“True Blood” viewing party any-time recently, you know thatscary treats are now a year-round tradition.
With this much inspiration,skip the jack-o’-lantern cake popsthis year. With the right tools andtechniques, you can make spine-tingling treats with all the, er,trimmings — from mummy gauzeand eyeball veins to spatteredblood and human skin (shudder).
The importance of tools is ap-parent as soon as you enter theOakland, Calif., headquarters ofDebbie Does Cakes, an industrialkitchen where drills, pliers, ser-rated knives and wire cuttershang above stainless steel sinkslike a scene out of “Dexter.”Clearly, he’s not the only blood-spatter expert — and this is novenue for making kindergartenclassroom treats.
Celebrated cake artist DebbieGoard’s bizarre, off-putting andoften disgusting sculpted cakes— can of worms, anyone? —have earned a devoted followingon the Food Network and onFacebook, where fans fromaround the world visit to seewhat devilish treats she will bakein time for Halloween. Goard willbe teaching classes in her nativeNorth Carolina; otherwise, thehorror movie junkie says shewould be whipping up a gothicEdgar Allan Poe-inspired ravenwith a Celtic cross tombstone.
“It doesn’t have to be bloodyto be creepy,” says Goard in herwarm, Southern drawl as shesails through the kitchen, point-ing out a Chihuahua cake thathas a head too big for its body.Talk about creepy.
Most of the designs featuredin her new book, “Twisted Cakes”(Harper, $19.99, 128 pages), aremade from a combination ofcake, modeling chocolate andfondant. The book is filled with il-lustrated instructions and tem-plates to help re-create Goard’sintricately iced gravestones,Siamese pigs and tortured teddybears, if that’s your thing. Shecan even make a candy barscary.
“You wouldn’t believe howeasy maggots are,” says Goard,whose work has been featuredon “Food Network Challenge”and been commissioned byGoogle and Apple. “It’s justpinches of white fondant scoredwith a modeling tool and air-brushed ivory-gray.”
Color is critical to creepiness,especially when it doesn’t occurin nature, says Candace Nelson,the founder of Los Angeles-basedcult favorite Sprinkles Cupcakesand Ice Cream, which recentlyopened an outpost in Palo Alto.Work colors such as blue andpurple and gray into your pas-tries, she suggests.
“It breaks all the rules forwhat is appetizing,” Nelson says.“It’s so wrong, but it strikes achord.” Earlier this year, Nelsonand “Hostel” director Eli Rothjudged a round on “Cupcake
Wars.” The competition wasfierce, she says: “We saw severedfingers, open wounds and glassshards.”
Her tips: Red piping gel is adead-ringer for blood, especiallywhen mixed with green to give itthat darker, hemoglobin effect.Mummy strings? Rolled fondant.Glass? Cook sugar, then cool andbreak apart.
But often, it takes nothingmore than one simple step totransform something simple, likea white cake, into a centerpieceof horror. To create the spatteredblood on her “Frosty Split” wed-ding cake, Goard dips a stiff, hardpaintbrush into a mixture ofsuper-red airbrush color andwhite opaque gel color. Then sheflings and flecks to desired effect.
And if you’re willing to workfrom the real thing, you can makejust about anything, includingthe “gauze” wrapped aroundGoard’s rendition of the swad-dled, alienlike newborn in DavidLynch’s “Eraserhead.” She says,“I just flattened my white fondantonto strips of gauze.”
Is that why her severed armcake looks so realistic?
“I looked at medical books forthose,” Goard says, reassuringly.
———STABBED CUPCAKES
Makes 24 cupcakesNote: Find fondant, CMC pow-
der and silver luster dust at cakedecorating stores.
8 ounces black fondant2 teaspoons CMC powderSilver luster dustVodka or lemon extract24 red velvet cupcakes (see
recipe)Cream cheese icing (see
recipe)1/2 cup piping gelRed food color1 teaspoon cornstarch,
optional1. Place the black fondant on
a very lightly dusted surface.Sprinkle the CMC powder over itand knead until all the powder isevenly blended into the fondant.Roll the mixture to a 1/8-inchthickness.
2. Use a craft knife to cut outsmall knives, a few at a time asfondant tends to set quickly andyou need to add detail. Using thesmall end of a No. 2 or No. 3 icingtip, indent three rivets along thehandle of each knife. With a cof-fee stirrer, imprint a thinner, flat-ter area along edge of knifeblades. Repeat until you have 24knives. Let set in cool place for 1to 2 days.
3. Mix silver luster dust with alittle vodka or lemon extract toform a thick liquid. With a smallpaintbrush, paint the blade andrivets of hardened knives silveron one side. Let dry, then paintother side. Dry completely.
4. Ice the cupcakes withcream cheese frosting using aNo. 12 icing tip and a piping bag,and finishing each with a swirlypeak.
5. Insert a knife into each ofthe iced cupcakes at a “juststabbed” angle.
6. Mix piping gel with a fewdrops of red food coloring. Youcan keep it translucent or add asprinkle of cornstarch for a moreopaque look. Place in a small pip-ing bag and squeeze out a trickleof “blood” onto each cupcake atthe base of the knife, so that itseeps away from the “wound.”
—”Twisted Cakes,”(HarperDesign, 128 pages,$19.99)
———LIVELY CANDY
Serves 20Note: This cake resembles a
maggot-infested, partially-eatencandy bar. Find fondant andother ingredients at cake deco-rating stores.
1 recipe vanilla cake (seerecipe)
3 cups decorator’s butter-cream icing (see recipe)
3 ounces modeling chocolate1 1/2 pounds white fondantFood-safe airbrush colors:
chocolate brown, flesh tone,black and ivory
4 ounces white fondant, tintedflesh tone
11 ounces gray fondant,divided
Silver luster dustVodka or lemon extract1 sheet wafer paperEdible markersPiping gel1. Use a serrated knife to cut
the cake into a candy bar shape,free-form or using the templatein Debbie Goard’s book. Use theknife to round the top edges;slice off one end at an angle tocreate a “bitten end.”
2. Pipe buttercream icing overthe top and sides of cake andsmooth with a spatula, takingcare to maintain the rounded topedges.
3. Roll long thin snakes ofmodeling chocolate. Apply thesnakes along the length of icedcake in a curvy pattern to createthe swirl detail on a candy bar’scoating. Roll out white fondanton a dusted surface. Drape overiced cake. Smooth fondant withhands, tracing around modelingchocolate swirls. Trim excessand save the pieces. Tuck edgesof fondant under cake. Pincharound “bitten” end to createsharp edge.
4. Avoiding the “bitten” end,spray the candy bar with layersof chocolate brown airbrushcolor. Spray extra layers of colorto create darker shading aroundswirls to emphasize them.
5. Roll out flesh tone-tintedfondant onto dusted surface.Press with scrub brush to createnougat texture. Moisten “bitten”end of bar with water. Fix tex-tured fondant in place. Trim andcreate more texture with scrubbrush. Airbrush “nougat” withfleshtone color.
6. Roll out 8 ounces of grayfondant. Drape over bar, leaving2 inches exposed at “bitten” end.Trim and tuck in edges. Mix sil-ver luster dust and vodka orlemon extract to milky consis-tency. Use to airbrush wrappersilver. Add shading with blackairbrush color.
7. Make candy bar labels outof the sheet of wafer paper, usingedible markers to trace label out-lines and coloring. Let dry. Care-fully cut out labels with sharpscissors.
8. Using a spatula, apply athin coat of piping gel on back ofwafer-paper labels. Turn overcarefully and place onto candybar. Lightly smooth to attach.
9. Roll out leftover gray fon-dant. Cut out irregular strip forwrapper edge. Fix to wrapperand fold over. Pinch to shapetorn end. Covering exposedcandy and labels, airbrush wrap-per edge silver. Add shading withstrokes of black airbrush color.
10. To make the maggots, rollout snakes of leftover ivory fon-dant. Cut into 3/4 to 1 inchlengths for maggots. Pinch ends.Roll tip of modeling tool aroundmaggots to mark segments.Curve maggots. Airbrush ivorycolor. Let dry. Insert into candy.Scatter maggots around.
—”Twisted Cakes” (HarperDe-sign, 128 pages, $19.99)
———RED VELVET CUPCAKES
Makes 24 cupcakes2 1/2 cups cake flour1/2 cup cocoa powder1 teaspoon baking soda1/2 teaspoon salt1 cup butter, softened2 cups sugar4 eggs1 cup sour cream1/2 cup milk1 teaspoon red food color2 teaspoons vanilla extractCream cheese icing:8 ounces cream cheese,
softened4 tablespoons butter, room
temperature3 cups confectioner’s sugar,
sifted2 teaspoons vanilla extract1. Preheat oven to 350 de-
grees. Sift flour, cocoa powder,baking soda, and salt into a largebowl. Set aside.
2. Using an electric mixer,beat butter and sugar on mediumspeed until fluffy. Beat in eggsone at a time.
3. Mix in sour cream, milk,food color and vanilla extract.Slowly beat in flour mixture onlow speed until fully blended. Donot overmix.
4. Spoon batter into 24 paper-lined cupcake pans (use blackcupcake liners for Halloween)and bake for 20 to 25 minutes, oruntil toothpick inserted in centercomes out clean. Cool com-pletely before frosting.
5. For the frosting, use anelectric mixer to blend the creamcheese and butter until creamy.Scrape down sides with a rubberspatula. Mix in sifted sugar, a lit-tle at a time, until creamy. Addvanilla and beat until fluffy.
—”Twisted Cakes,”(HarperDesign, $19.99, 128pages)
———VANILLA CAKE
Makes 1/4 sheet cake3 cups cake flour3 teaspoons baking soda1 cup butter, softened2 cups sugar3 eggs1 cup milk1 teaspoon vanilla extract1. Preheat oven to 350 de-
grees. Grease a quarter-sheetpan and line it with parchmentpaper.
2. Sift flour and baking sodainto large bowl and set aside.Using a large electric mixer onmedium speed, blend togetherbutter and sugar. Beat in eggs,one at a time. Beat in flour mix-ture, alternating with milk, untilfully blended. Mix in vanilla.
3. Spoon batter into preparedsheet pan. Bake for 40 to 45 min-utes or until a toothpick, in-serted in the center, comes outclean. Cool in pan on wire rack.
———DECORATOR’S BUTTERCREAM
ICINGMakes 41/2 cups2/3 cup shortening2/3 cup unsalted butter2 teaspoons clear vanilla ex-
tract (you may substitute regularvanilla extract but icing will beoff-white)
1 1/3 dashes salt6 1/2 cups confectioner’s
sugar, sifted3 tablespoons milk1. Using an electric mixer,
beat the shortening and butteruntil blended.
2. Blend in vanilla and salt.Add sugar, a cup at a time, beat-ing on medium speed.
3. Add milk slowly, then turnmixer to high speed and beatuntil fully blended.
—”Twisted Cakes” (HarperDe-sign, 128 pages, $19.99)
5APRESS DAKOTANlifeFriday, 10.26.12
ON THE WEB: www.yankton.net
NEWS DEPARTMENT: [email protected]
Bartunek-Reed
John (Jack) & Dorothy Iverson Would like to Announce the
Engagement of Their Son
Benjamin Arthur Bartunek to
Sylvanne Clare Reed The Daughter of
Michael & Katie Reed Floreseville, Texas
Benjamin & Sylvanne will be married
Saturday, The Third of November Two Thousand Twelve
At two o’clock Saint Luke’s Catholic Church
(Lorie) Pleasanton, Texas
Cards & Gifts may be sent to: Benjamin & Sylvanne Bartunek
305 West Anderson Ave Copperas Cove, Texas 76522
Hi-Efficient Systems Geothermal Heating & Cooling
kaiserheatingandcooling.com
Total indoor weather solutions
for you and your family.
808 W. 23rd, Yankton, SD 605-665-2895
Swensen Auction Sunday Oct 28 th 12:30
• Auction to be held on site. 31st and Piper behind bowling alley Yankton, S.D. • For full listing and photos go to Dakotarealty.com under Auction button. •Auctioneers notes; This is only a parcel
listing of item with a lot more by sale time.
Vehicles: 94 Cadillac Deville, 95 Chevy Lum. APV, 78 GMC P/U w/snow blade. Motorcycles: 85 Honda Goldwing Limited, 01 Kawasaki Vulcan Drifter,
Boat and Trailer
Carnival Rides
Guns: Remington 700 270 Win w/scope, 22 Caliber rifle w/ scope, 2 20 gauge Mossberg and gun case. Shop: Welders and welding equipment, Lots of tools (big and small), Generators, Drill press, Mixing Vat and accessories..
Antiques: old radios, sewing machine, misc.
Miscellaneous: Pop Bottle machines. Household and patio furniture, boxes of books, Lots of boxes to numerous to mention.
Madsen Auction Service (Auctioneers)
Gary Madsen 605-638-0643 • Jim Brady 670-9638
Hazen Bye 605 670-0422
Creepy Halloween Candy And Food Confections
LAURA A. ODA/OAKLAND TRIBUNE/MCT
Oakland Baker Debbie Goard poses for a photo with her newest book"Twisted Cakes" at her kitchen studio in Oakland, Calif., Oct. 16, 2012.Behind her is a cake called "It's a Boy"inspired by the movie "Eraserhead"on display.
LAURA A. ODA/OAKLAND TRIBUNE/MCT
Oakland Baker Debbie Goard's red velvet “Stabbed Cupcakes” featuredat her studio in Oakland, Calif., October 16, 2012. Goard's specialty isghoulish cakes, like scary clown faces, bloody arms, Siamese pig heads,and maggot infested chicken parts.
LAURA A. ODA/OAKLAND TRIBUNE/MCT
Oakland Baker Debbie Goard's "Chicken Leg with Maggots"cake com-plete with a meat packing label from "Cannibal's Choice" is photographedat her kitchen studio in Oakland, California, October 16, 2012. Goard'sspecialty is ghoulish cakes, like scary clown faces, bloody arms, Siamesepig heads, and maggot infested chicken parts.
LAURA A. ODA/OAKLAND TRIBUNE/MCT
Oakland Baker Debbie Goard's rat meal cake inspired by the movie "What-ever Happened to Baby Jane" sits in front of another cake of a gravestonein her kitchen studio in Oakland, California, October 16, 2012. Goard'sspecialty is ghoulish cakes, like scary clown faces, bloody arms, Siamesepig heads, and maggot infested chicken parts.
