Twirl and Swirl

Hello again,

Its going to be a short one this week.  My primary focus has been on neglected cleaning of dusting and vacuuming.  There were no adventuress excursions but here is what I was able to accomplish...

China Rose Twirlable:

I am still plugging away on the hem.  I even took it with me when I went to my doctors office.  Have to love super sensitive skin, but I am on the mend with that issue.

Cake Pops: Caramel Marble Scotchy Swirl

I have been working on my birthday month flavor of Caramel Mable Scotchy Swirl.  It is supposed to be White Mable Cake with Caramel Frosting and Butterscotch Coating.  Between the ice cream fudge, the 1st time addition of chocolate chips and combining 5 oz caramel filling to 16 oz of cream cheese frosting, it tastes more like an ice cream sundae.

I am considering the possibility of making cake and frosting completely from scratch next year.  In the past the chocolate part of the cake has been tricky for me.  I have tried adding to the set aside portion...

• Cocoa Powder - I didn't care for the taste, I may have added too much
• Pudding Mix - Consistency issue.  I had to add much more milk to the chocolate portion to match the consistency of the white portion.
• Ice Cream Fudge - I may try again, but without the chocolate chips

But I have to say that in all of my years of making this flavor combo, I have always found caramel frosting.  This is the first time that I hadn't.  What I did this time wasn't horrible, but it was more sticky and a touch wetter than preferred.  Actually during the balling portion, it was too sticky for me to continue.  So after filling my 5th container I ate the rest of the batter.  It is still delicious which is all that matters.  Whenever they got too sticky during the dipping process, I had to return the container to the freezer or else I would lose the ball to the Butterscotch.

Well that's it for this week.  I can tell you that there will be more going on next time.  

Until then...