Sheila Thompson, the "Queen Of Cakes" graced The Good Morning Show with her royal presence bringing cakes galore. Sheila says she makes cakes come to life and that is evident with the creations she brought today. Everyone on set was in awe of a cake she made that looked exactly like a burger and fries - we called them pieces of art. The most impressive part is Sheila is a self-taught chef and pastry artist. She has also written a cook book, "A Queen's Joy Of Cooking" featuring savory items, pastries, and tips on how to be the best cook.
Here's how you can contact Sheila if you would like to order her cookbook or order a custom cake. You can visit her website: Cakes Galore By Sheila, call her at (336) 285-9071, or send her an email email@example.com
CARAMEL CRUNCH CUPCAKES
2 1/2 C. Presto Cake Flour or Pillsbury Self-rising Flour (sifted)
1 1/2 C. Daisy Sour Cream
1 Tblsp. Lemon Juice
1 C. Butter (2 sticks, room temp.)
2 1/2 Tblsp. Vanilla Extract
1 1/2 C. Sugar
1 tsp. Almond Extract (optional)
Preheat oven at 300 degrees F. Line cupcake pan with cupcake liners. In the bowl of a stand mixer (Kitchen-Aid or any brand that is not hand-held for best results), cream butter and sugar on high speed for 5-8 minutes until light and fluffy. (mixture should be almost white in color). With a rubber spatula, scrape sides of bowl; beat in 1 egg at a time on medium-low speed until each egg is well incorporated (your cream mixture should still be fluffy). Blend lemon juice, grated lemon peel and vanilla extract until well incorporated.
Alternately, add sifted flour and sour cream to mixture and blend well for about 5 minutes (you may add a drop of yellow food color just to tint for added color, optional). Scrape sides of bowl, making sure all ingredients are well combined and no lumps in the batter (the consistency of your batter should be thick, this is good). With a ladle or spoon, fill cupcake liner 1/4 inch from top of liner. Bake for 20-25 minutes until the tops springs back when touched. Cool in pan for 15-20 minutes, remove and arrange cupcakes on a serving platter and decorate cupcakes accordingly.
Cream Cheese Frosting:
4 oz. Cream Cheese
1/2 C. Butter, (softened)
1/2 C. Crisco Baking Stick
4 C. Confectioners Sugar
1 Tblsp. Vanilla (clear)
1 Tblsp. Milk
Heath English Toffee Bits
Beat butter, shortening and cream cheese together with an electric mixer in a large bowl until light and fluffy (the mixture should be noticeably lighter in color). Beat the vanilla extract into the butter mixture. Add sugar, one cup at a time, beating on medium speed until fully incorporated. Add milk, beating on high until fully incorporated and you have frosting. Pipe or frost your cupcakes with thee desired amount of frosting, sprinkle with toffee bits and drizzle with caramel.