Call Of Duty Camouflage Cake Tutorial

Hi Everyone

This weekend I had the pleasure of making my nephew Dominik’s birthday cake. I am not a professional baker at all. It’s just something I enjoy doing these days. I am new in the cake world; this was my third themed cake. So this cake was a challenge for me. Dominik wanted a Call of Duty cake. I had no idea what Call of Duty was so he filled me in. He also said he wanted it covered in camouflage. Looks easy right? Not so much. But if I can do it, so can you.

This week I researched on the internet about camouflage cakes and anything Call of Duty. I showed Dom some pictures and he picked out this picture for the cake.

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Clearly I cropped out the guns and just used the skull. What kind of aunt would I be if I didn’t?

He also wanted C O D and ELITE written on his cake aswell.

I went to this wicked baking supplies store by my house and bought some food colouring gel. I purchased Forest Green for the camouflage. And Black for the writing and camouflage. While I was there I saw this great sanding sugar and thought I could incorporate it into the cake aswell.  The colours I purchased were silver and black.

Friday morning I started out baking the cake. I used Cake man Ravens Southern Red Velvet Cake recipe. I have used it many times before and it always produces a moist, delicious cake. My secret to this cake is to add 3 tbsp. of cocoa powder instead of the recommended amount.

I gathered my ingredients and started cracking.

First I greased and flowered my two 9 ” cake pans. Make sure to knock out that extra flour!

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Next add the dry ingredients together in a large bowl and mix well.

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In a separate bowl add the wet ingredients and the food coloring. Mix.

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Slowly add the dry ingredients into the wet ingredients and mix just until incorporated. Look at that gorgeous red!!

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Evenly distribute the batter into the prepared cake pans.

Pop into the preheated 350 degree oven for about 25 minutes or until a cake tester inserted in the centre comes out clean.

Take the cakes out of the oven and let them rest for 15 minutes.

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Invert the cakes onto a cooling rack and let cool completely. You may also pop them into the fridge or freezer for about 45 minutes to 1 hour.

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While the cakes are in the freezer, prepare your frosting. I made Cake Man Ravens Cream Cheese Icing.

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Now is the time that you want to get all your frosting made for the Camouflage. I used store-bought white buttercream frosting from the baking supplies shop near my house. Whip up your frosting and separate into 3 bowls. In one bowl add some black gel food coloring. You are going to want this a dark black. In the second bowl add some forest green colouring to the icing. And the third bowl I added forest green and yellow for a lighter green look. Set aside.

For this cake I made my own stencil of the skull picture I printed out from the internet. It was a bit flimsy but it did the job. There are plenty of how to videos on making your own stencil if you don’t know how.

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The next step is to take the cake out of the freezer and level out the top with a knife. I did this to both cakes that had a rounded top.

I placed a small amount of frosting on my cake board to make sure the cake was stable. Place the cake on the frosting.

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I then iced the top of this cake with about 1/2 a cup of cream cheese frosting. I then placed the other cake on top of that one and iced the top in a thin coat as well. Then continue to lightly frost the sides of the cake. This is called the “crumb coat.” It seals in all the crumbs so when you do the final coat you get a nice smooth finish.

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I let my little manJayden, help his mamma with the crumb  coat…awww cute!

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When you are done with the “crumb coat” place the cake back in the freezer for about 30 minutes.

Take it out of the freezer and do your final coat of Cream Cheese frosting. When you have finished the final coat, grab a scrap piece of paper and cut it in half. Place the paper on the sides of the cake and slightly bend the paper to scrap off any extra frosting. Start from the bottom and work your way up to the top of the cake. Do this all the way around the cake to get a smooth look.

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Next I placed the cake back into the freezer or fridge for about 15 minutes to harden the frosting a bit.

Take the cake out and grab the stencil. Lightly spray the top of the stencil with vegetable oil spray to prevent the sand from falling onto your cake when you lift the stencil off.

Place the stencil on the cake. Dust the sand around the stencil for your desired look. This was hard for me because my stencil was flimsy.

I started with the black dusting and then the silver dusting for the outer part of the skull. Lift the stencil off lightly.

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Fix any imperfections with a toothpick.

Now it is time to get your prepared buttercream frosting out and fill your piping bags. I used a round tip for the lettering.

I started with the ELITE. I did this free hand. Which I regret now. If I was smart I would have used a stencil for this aswell.

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I then went on to do the C O D.

When I was done the lettering I dipped my finger in cornstarch and smoothed out the lettering as much as possible.

Now for the camouflage.

I started with the forest green camouflage and did puzzle shapes in different areas of my cake. I piped it with a wide round tip.

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Then onto the black camouflage. I connected the black with the green aswell.

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And last, the lighter green camouflage. I filled in the rest with this.

This step is very important. Do not skip this step. Let the buttercream crust. Either leave it on the counter for about 45 minutes or pop into the fridge. You will know its crusted when you touch it with your finger and it doesn’t stick.

Once hard, apply the VIVA METHOD  to the cake. I did not have any VIVA paper towels so I used parchment paper.

I started with the top of the cake. I used my flat hand and fingers to gently smooth it out. I then used my offset spatula. Normally you would use a fondant smoother but I did not have one. Keep smoothing until it lifts off nice. It takes a while.

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When that’s done, continue to the sides of the cake. Again, this does take a while to perfect it.

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If there are still some bumps or spaces in between your icing, you can do what I did. I used my finger dipped in cornstarch method to smooth the rest out.

When done your cake should look something like this.

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My next step was to fill in the lettering with some black sanding to make it stand out. I did this freehand and with a toothpick.

I then proceeded to outline the lettering in brown piping gel.

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Once I finished the cake I cleaned my board with some damp paper towel. I then piped a border around the cake.

I also added HAPPY BIRTHDAY DOMINIK onto the cake board for some extra pizzazz.

Finally it is finished. If I can do it so can you.

It wasn’t my best cake but I was proud when I finished. And I learned a few new tricks and techniques!

If I were to make a cake like this again, I think I would have made or purchased a better stencil, then did the buttercream method with the stencil for a nice professional finish. I would also use a stencil for the lettering as well. Other than that I loved it. It turned out so moist and not too sweet!

Dominik was impressed and that’s all that matters:)

Let me know what you guys think! If you have any questions or suggestions I would love to hear them 🙂

My Favorite Chicken Recipes

One of my favorite Chicken recipes for a quick meal!

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Chicken Brocoli and Cheese Casserole

I used to work at a chain restaurant and they had something like this on their menu. I loved it but thought it was too heavy. So over the years I started tweaking it to suit my family’s taste. This is an easy go to recipe I do when I am short on time. Plus there is always lots of leftovers for the next few days.

Just to let you guys know this is the doubled version of the recipe. You can scale it down to have less servings.

Ingredients

3 Boneless Skinless Chicken Breasts

4 or 5 cups of chicken stock or water

1 Head of brocoli

2 cup of shredded sharp cheddar cheese

1 can of Campbells low fat cream of chicken soup

1/2 cup Hellman’s 1/2 the fat mayonnaise

1 lemon, juiced

2 tbsp. curry powder

salt and pepper, to taste

Worcestershire sauce, a dash or 2

1 cup of bread crumbs

2 tbsp butter, melted

Preheat oven to 375 degrees.

In a large saucepan on medium high heat add the chicken stock or water, salt and pepper to taste and  1 tbsp. curry powder. Let it come to a low boil and add the Chicken breasts. Let boil for about 10-15 minutes until no longer pink. Try not to over boil the chicken it will become dry if you do.

While the chicken is boiling, wash and chop the ends of the brocoli. If you would like to save the ends just peel the outside harder skin and chop into 1/2 inch circles. Place the brocoli into a medium saucepan and add water to just cover the brocoli. Bring to a low boil on medium heat. Cook for about 2 minutes and drain. Quickly, place into a water bath for about 40 seconds just to stop the cooking and keep the nice green colour. Set aside.

When the chicken is done, take it out of the water and place on a cutting board. Let it rest for a few minutes for easy slicing. Slice the chicken against the grain and then into a 1″ dice. Set aside.

Make the sauce for the casserole. In a medium bowl combine 1 can of Campbell’s low fat cream of chicken soup, 1/2 cup of 1/2 the fat mayonnaise, a dash of Worcestershire sauce, 1 tbsp. of curry powder, lemon juice and salt and pepper to taste. Mix well. Set aside.

In a small bowl add the melted butter and breadcrumbs, stir to combine. Set aside.

Gather all of your ingredients and assemble your casserole.

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Assemble the brocoli and chicken in the casserole dish.

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Next, pour the sauce over the chicken and brocoli.

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Sprinkle the shredded cheese over everything.

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And finally top the casserole with the breadcrumb mixture.

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Bake in the preheated oven for 45 minutes until bubbly and lightly browned. Enjoy!

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I usually serve this dish wish rice and maybe a side salad.

Another suggestion I have is if you would like to add more vegetables to the casserole it tastes delicious with steamed cauliflower!

This is also a great make ahead dish. You can assemble everything the night before and then pop it into the oven the next night! No dishes:)

Enjoy guys! Let me know what you think! What are some of your favorite chicken recipes?

Roast Beef Left overs Part 3…

 

Hey guys!

So I was thinking today about some of the other ways to use up your left over roast beef. I thought I’d share with you some ideas and if you have any comments, questions or suggestions of your own I would love to hear them:)

 

Here is what I have shown you so far:

1. Hot Roast Beef Sandwiches

2. BBQ Beef Pockets

3. Beef fajitas

And here is some new suggestions aswell:

4. Beef dip

For the beef dip I usually get some au jus mix and make it on the stove following the directions on the pack. I then slice the beef up thin and stick it in the sauce on the stove to heat it up and flavor it.

Next I get a good bun, any bun will do, I usually go for a Panini bun or french baguette (perfect for dipping)

I split the bun open and spread some home-made garlic butter or store-bought is fine too. I then lightly toast it in the oven for a few minutes. Then I take it out of the oven add the beef from the pot and whatever toppings I have. Usually I’ll do raw onions, or caramalized, and some jack or cheddar cheese. Top it up and slide it back into the oven under the broiler for a minute just to melt the cheese. Take it out and pour some dip into a small bowl and Bam! you have a tasty sandwich.

5. Beef Stroganoff

Let me know if you guys are interested in my own recipe for this:)

6. Beef Pot Pie

I have a great recipe for a fast and easy pie. But again I am not experienced with dough so forgive me! I usually top my pot pies with something Pillsbury and make it in individual ramekins. It works for us!

7. Beef and Bean Burritos

So simple to pull together and they freeze so well! I’ll post this recipe and the freezing instructions soon!

8. Beef stir fry

Again,  fast and simple, just the way we like it=) if you need some ideas for a quick tasty stir fry let me know!

9. Stuffed Baked Potatoes

For this I usually bake my potatoes without tinfoil until they are soft. I then scoop out the middle and mix with sour cream, salt and pepper, sharp cheddar, green onions and the chopped beef! Then mix the filling well and fill the potato shells and stick back in the oven at 375 degrees for about 25 minutes. DELICIOUS! You can even add some bacon if  your heart desires. Who doesn’t love bacon?

10. Beef wraps

Any type of wrap really works with this. If I have left over beef I get my whole wheat tortilla and fill it with lettuce, tomato, cucumber, red onions and some ranch or italian dressing. Yum! Even adding some feta or cheddar works wonders!

11. Beef and Brocoli

One of my favorites from a chinese restaurant. Low and slow with the beef in a nice sauce. I’ll post some links for this soon my dears.

12. Beef Fried Rice

Basically you replace the pork with beef and do all the regular steps and you have a one pot meal.

13. Beef soup

For this you could go any way. Asian, Italian, mediterranean! It’s so versatile you could add whatever is in your fridge and have a meal on the table in 30 minutes.

 

So there you have it guys. Remember this is just a few suggestions off the top of my head. In my future posts I will go into more detail. Let me know if you guys want a good recipe for any of these and I’ll get right on it.

I hope that you found these posts on roast beef left overs helpful! I always get stuck with left overs sometimes and hate to see them wasted when there are so many different things you can do to reinvent left overs!

 

 

 

Roast beef leftovers part 2

In my last post I talked about having a roast for sunday dinner and making most out of the left overs. So far I’ve shown you Hot Roast Beef Sandwiches and Beef fajitas. For this post I would like to show you my rushed left over supper: BBQ Beef Pockets. I was short on time this evening and instead of ordering out I decided to experiment with beef pockets. I’ve searched the internet and found a few good ideas and came up with my own. The reason I wanted to use Pillsbury Crescent Dough is because I got it on sale at a new store opening in my area the other day for under $1! Normally I wouldn’t buy them but what a deal! Plus I’ll admit I am not so great with anything “dough” related!

Here is the recipe with some pictures to show you the process. It’s so easy because you already have the beef cooked that it only takes minutes to assemble! That means more time to watch the real housewives of anything! hello!

BBQ Beef Pockets

Ingredients

Roast beef, diced, about 1 and a half cups

Pillsbury Crescents, 1 tube

Shredded mozzarella Cheese, about 1 cup

Shredded Sharp Cheddar Cheese, about 1 cup

Any BBQ sauce, about 1/3 cup, plus more for drizzling

Preheat the oven to 350 degrees.

In a large bowl add all the ingredients and stir to combine well.

Unroll the Pillsbury crescents and divide into 4 triangles. Honestly I thought after I assembled them all that I could have made at least 8 with smaller size fillings. Up to you!

Scoop as much or as little filling as you would like in the centre of each triangle. If using just four triangles, I added about 1/2 cup of filling, maybe a little more.

Then squirt some bbq sauce on the top of the filling. Then proceed to fold and assemble the pocket. You can do it any way you choose. I just made sure all the points added up then proceeded to cover and pinch the ends.

When they are all assembled place onto an ungreased baking sheet and bake in the preheated oven for about 15-20 minutes or until a nice golden color appears.

Take out of the oven and chow down! Be careful its hot!! =)

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Ooey Gooey Cheesy beefy bbqy ness! haha!

Roast beef leftovers

So in my last post I was saying how I got a buy 1 get 1 free coupon for roasts from save on foods. I made dinner for my family and mother for her birthday and had lots of left overs. I decided to get creative and turn that roast into 5 different meals.

The first meal that I made from the left over roast was Hot Roast Beef Sandwiches. Boy do I love hot roast beef sandwiches! My grandfather used to make the best hot roast beef sandwiches! Anyways, here is the recipe.

Hot Roast beef Sandwiches

Ingredients

Roast beef, Sliced thin

Left over gravy, or just make my favorite gravy recipe!

2 slices of bread, cut in half

Heat a non-stick medium pan on medium heat. Add the sliced roast beef just to get it hot. In a small pot place the left over gravy or go ahead and make my favorite gravy recipe. Heat on medium low heat until hot. Stir.

When the beef is hot pile it high on the slices of bread and pour over the gravy. Serve with a side salad or left over vegetables from your roast beef dinner. Simple and delicious comfort food.

The second meal I made from the left over roast beef was Beef fajitas. Sounds simple but when you use fresh ingredients and put it together just right you get a completely different meal from the first two. Here is my recipe..

Beef fajitas

Ingredients

Left over Roast beef, sliced in strips, about 1 lb

olive oil, to coat the pan

1 red pepper, sliced into strips

1 orange pepper, sliced into strips

2 yellow onions, sliced

1 jalapeno, seeded and cored,finely chopped

1 small bunch cilantro, chopped

1 and a half limes, juiced

beef broth or water about 1 cup

My fajita seasoning mix ( recipe follows) or you can use a fajita pack and spice it up with some red chili flakes

Whole wheat or any kind of tortilla

Heat a large non stick skillet on medium high heat. Add the olive oil to coat the pan. Next add the peppers, onions and jalapeno and mix well. Saute for about 3 minutes then add the roast beef to the pan. Saute the veggies with the beef for about 3 more minutes then turn the heat up to about medium high heat and add the seasoning.  Mix in the seasoning well then add either the beef broth or water to deglaze the pan. Next add in the lime juice and if you want you may add the cilantro. (Because of the kids I normally just add mine to my wrap so I don’t get ugly looks across the table!)

Once the liquid reduces to about half turn it down to low heat and simmer 5 minutes. This is when you want to get your wraps warmed and every condiment out! I usually go for sour cream, salsa, cilantro,lettuce, tomatoes, diced jalapeno, a little squirt of fresh lime and shredded cheese.

Serve it family style and let everyone dress their own fajita. Enjoy:)

My Home made fajita seasoning

Ingredients

2 tbsp salt

3 tbsp pepper

2 tbsp garlic powder

1 tbsp onion powder

3 tbsp chili powder

2 tbsp oregano leaves

2 tbsp cumin

1 tbsp paprika

1 tbsp red chili flakes

In a small bowl combine spices. Mix well and store in airtight container. You can also double or triple the recipe and keep it on hand for a quick fajita meal. Not only is it more affordable than buying the packs of seasoning it’s also healthier. The fajita packs are full of sodium that you don’t need!

My next post will reveal my third meal from one roast beef! Stay tuned….