My cake pops are up on Etsy! I am donating 10% of all sales to the Dachshund Rescue of North America, because those puppies need love too. Happy Valentines day!
-
Recent Posts
Categories
Blogroll
My cake pops are up on Etsy! I am donating 10% of all sales to the Dachshund Rescue of North America, because those puppies need love too. Happy Valentines day!
Last week I was thinking about how I should make some fancy gold and silver cookies for new year’s.. so I was delighted when Linda placed an order for two dozen cupcakes for her New Year’s party…
I amassed a large amount of cutters for Christmas so it was only appropriate to make lots of sparkly fondant decorations. And I found these guys a while back and finally found a reason to use them!
I haven’t made my vanilla recipe in awhile. Good thing my get-in-shape-for-the-wedding regimen starts tomorrow, because there are always a couple cupcakes left over.
All boxed up and ready to go. Hope everyone has a SAFE and HAPPY New Year!
I made two desserts this year and both are worth sharing. The first is Pioneer Woman’s dreamy apple pie, but with a twist. And the twist is rum. What doesn’t rum make better? Any how, here’s the recipe:
the REALLY dreamy apple pie
I’ve never tried her pie crust recipe, although I’m sure its great. I use the one out of the Cook’s Country – you can find that re-posted here.
Ingredients:
for the filling-
for the topping-
Method:
Yesterday was SOOOOOO much fun. Our friends Craig and Kendra got married in North Beach, MD. They asked me early on to supply their wedding cake for them. She told me they wanted a two tiered cake to cut and save for their one year anniversary and cupcakes to serve everyone. After the lavender wedding, I had experience in this kind of cake arrangement so I was super excited to find out the theme. We threw around decor ideas and Kendra decided on alternating white chocolate and almond cupcakes with alternating light pink and charcoal gray buttercream, topped with sugar pearls. She wanted her two tier cake frosted naturally with texture and then sugar calla’s on top.
Let me first start with the grooms cake. When Kendra told me Craig loved peanut butter and chocolate, I got so excited to make a peanut butter cup cake, seeing as how I LOVE reese cups and anything peanut butter too. I started with a chocolate cake and then made a batch of my buttercream.
Then I mixed in a healthy portion of peanut butter (holy yum)…
And then I sprinkled chopped Reese cups over each layer of peanut butter buttercream.
Finally, I iced the cake with vanilla buttercream and covered the top with green colored buttercream. I used my carefully prepared fondant pieces to finish it off:
Next on my list was the wedding cake. Kendra chose a two tier cake, one tier for cutting and one for the traditional one year anniversary. She wanted a textured cake with three sugar calls on top:
And finally, the cupcakes! White chocolate cake with chocolate hazelnut buttercream tinted charcoal gray and almond cake with hazelnut buttercream tinted light pink – both flavors filled with raspberry brandy filling. Yum!
The cupcakes were finished off with sugar pearls.
Here’s the finished product! All setup and ready to celebrate!!
photo from facebook
My friend Amy and I decided to make some spooky cake pops for Halloween. I wanted to try a new cake recipe so I figured this was a good opportunity (I’ll post that recipe soon!). We crumbled up the yellow cake, added some cream cheese frosting and shaped some candy corns, square monster heads and some ball shapes. Then we melted candy melts in various colors.
Last week was a busy week. First, a black forest cake for a work colleague’s birthday:
Believe it or not, this is my first black forest cake. And it was good. Really good. Layers of chocolate cake with chocolate fudge filling, covered in homemade whipped cream and topped with chocolate shavings. And of course, the signature black forest cake cherries.
I think one of my favorite parts of a making a cake is cutting into it and seeing what each slice looks like. Here’s this one:
And here are my pink ribbon cookies for our bake sale. I packaged them up in little cookie bags with a satin white ribbon.
Hope you had a nice week!
Today felt like one of those days back when I had orders nonstop every week. I got home from work, took the cookie dough I made Sunday out of the fridge to soften, made two 8” chocolate cakes and then four dozen ribbon – shaped cookies. All before 9pm, phew!
Believe it or not, I actually forgot my sugar cookie recipe. Sad, I know. It look all day for me to find it.

I love fresh vanilla beans. They make all the difference. And good butter. Never skimp on butter.

My office does a Breast Cancer Awareness Bake Sale every October to raise money for Susan. G. Komen. An email hit my box about a month ago… “Calling all bakers!” … why yes? Bake cookies to raise money for a cause? I’m in.

Four dozen ribbon cookies to cool over night before I ice them with pink royal icing.

And two 8” chocolate cakes. These will be torted and put in the freezer over night to firm up before I make them into a Black Forest Cake…. stay tuned.
