Murphy’s Law and Spongebob Cake

I am almost done. I should be saying Phew!, wiping my brow and whistling to myself.  It hasn’t been the most easiest of cakes. Honestly it’s the most difficult cake I have tried with fondant over the entire cake. The heat also isn’t helping. It has been relatively cool here in South Carolina, but today was on the warm and humid side.  Hard to work with butter-cream and fondant when it is really warm.

Don’t get me started on the pineapple.  Murphy’s law which is when if something can go wrong, will go wrong (no matter how much you try to control the situation) intervened with my putting cake together fun day. My pineapple which had 5 pieces of cake piled on top of each other, shrank to 3. My bottom layer fell apart, stuck to everything including the fondant I was handling, almost ruining the fondant and the pineapple. I managed to finagle the fondant over the 3 good pieces and came up with a very… well, less grand of a pineapple. Let’s just say this would be Spongebob’s first house. Or if you have watched the show (apparently pineapples come out of a can) we got the mini can.  I have to say I managed a patchwork job on the fondant on the cake, it wasn’t giving for what I was trying to take. Stretching fondant is a pain, which Is why I need a pasta machine.  (add to my laundry list of things I need to add to my kitchen inventory)

I managed to get most of the kinks worked out, still need to put Spongebob together, and paint his face, Paint the outside of the pineapple, add Happy Birthday and hope that everything stays good overnight. Tomorrow is her party, supposedly a thunderstorm is going to be occurring, again Murphy’s Law. *AUDIBLE SIGH*  And to top it off my husband went hunting leaving me with my daughter.  No meltdowns though (not talking about my daughter) Keep thinking to myself tomorrow will be a better day. *Crosses Fingers*


Cake  How does it look?


The Amateur Gourmet, a must read

I picked this up in Hastings in Kerrville, Texas. I must say I started reading expecting, well expecting nothing. It got you from the first sentence. Well written, funny, bringing me back to many experiences I have had myself over … Continue reading

My Husband’s Favorite: Vinegar Mustard BBQ Pulled Pork in the crockpot

I have been researching for a while a recipe for a Mustard/Vinegar based BBQ sauce to use on various meats, cooking in various ways. My husband is from South Carolina, he is accustomed to Mustard/Vinegar BBQ Sauces. Specifically, Maurice’s.  I myself being from Utah (grew up there, not born there) was not really aware of that sort of sauce. I do not like Sauces. I am not particularly fond of BBQ.

Okay, so when you read that you thought I was crazy. I would too if I were you. I’m supposed to be a foodie and a chef. Aren’t we supposed to love everything. Well, no. Not really.

Wait…Before you hang my blog out to dry,  or put it out to pasture…

This sauce I concocted is AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Yes, that many exclamation points deserves a smack in the face.

I love Mustard on anything. Apparently, my husband does too. So I met my match with my husband who introduced me to Mustard/Vinegar based BBQ, I love the tartness and tantalizing taste it leaves on the tip of your tongue.

After reading through too many mustard BBQ recipes, I came up with a method for the madness in making my sauce.

This is the Combination of Items: (Although, the amounts can be changed for preference of taste)

1 cup yellow Mustard

1/2 cup apple cider vinegar

1/4 cup honey

Worcestershire Sauce ( I just shake the bottle til I’m satisfied, really I do.)

1 tsp salt

1 tsp black pepper

1-2 tsp chili powder


I had seen many many recipes using liquid smoke as well as hot sauces to add heat to the sauce. I consulted with my husband about this. He said there shouldn’t be any extreme heat to the sauce, although it does pack a punch when added to a pulled-pork with a somewhat spicy rub.

Combine all those ingredients mixing them together. That’s it!

However, I wont leave you hanging.


Take a 2-3lb pork shoulder.

1tbsp black pepper

2tbsp chili powder

2 tsp salt

1 tbsp hungarian paprika

1 tbsp sugar

2 tsp garlic powder


Mix all the dry spices together, including sugar. Rub on the outside of the pork really well. Sear the pork on all sides.

Rubbed pork

SearingPlace the Pork in a crock pot, pour the previously made BBQ sauce over top of it. Cover using lid. Turn on for 6-8 hours on low. Allowing to cook slow. When done use two forks to pull the pork.

It delicious served on any bread or roll.

You can either tear the pork off to the side and later add the sauce as you are putting it on the bread or mix it altogether.



in crock Added Sauce Added Sauce 1

This makes enough for leftovers for 2 people. So 4 people it would probably be enough for a meal. Although I made two 5 lb pork shoulder, doubling the BBQ recipe for a potluck and there was still leftovers.

Hope you enjoy this one. This is a keeper for sure. I would change a few of the spices if I was adding it in with beef to enrich the flavor.

Please let me know if you have any other suggestions for BBQ Sauces. I would love to hear them!

As always thank you for reading my blog.

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Cross Creek Cookery by Marjorie Kinnan Rawlings Experimenting through her book

Cross Creek CookeryThis book is old, a first edition, 1942. Vintage! Just looking through the darn thing ages it. The time, the recipes, the language, the pictures. It is a racist book ( I guess it was the era) But it does have depictions of Black “colored folk” as she states in many of her colorful explanations of vegetables which names are lost to me. I did not grow up in the south ( I do not understand the Racial issues there as much as I think I should) , my husband is from South Carolina and my daddy is from North Carolina. It is very reminiscent of the ignorant times that this book was written in. Nonetheless I mean no offense to anyone. This is strictly a history lesson.

Example: In her explanation about biscuits

I am torn between the type of biscuits made by my mother and my grandmother and by me, before I became a Floridian, and the biscuits made by the best of Negro Cooks. My family sort is fluffy, tender, falling apart in layers.

Marjorie Kinnan Rawlings wrote The Yearling if anyone is familiar with it. Cross Creek Cookery is a cook book she wrote when she bought a piece of land in Florida called Cross Creek.  It was distributed to soldiers at war. (WWII)  I have to say I am enjoying reading this book, it has a lot you can learn from. Things we take for granted now are in this book. The work you had to do to cook some of the items, the lack of modern technology. I love that I can go back to some of the basics in this book.

I will be exploring this book. Making recipes from various places in it, if I can get the ingredients and If I can find someone other than myself to eat it. I am rather judgemental on myself. And I must keep my girlish figure (not that I have a girlish figure).

Publisher Page

I will be starting off tomorrow with Chef Huston’s Cream Of Cucumber Soup (Potage Cumberland) and  Mother’s Biscuits (which will be biscuits and as it also can be cinnamon buns I will be doing those as well)

Very Basic recipes but I want to see if it inspires anyone. Yes, food is inspiring to me…

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