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navy and lime wedding

I’m sorry I haven’t blogged in forever! There was this wedding thing that had me all busy and such. I did take a break to make a wedding cake for an adorable couple, Brian and Lorene.

Lorene wanted cupcakes but she wanted the cutting cake to be a little different. Instead of a small two tiered cake, she opted for a large cupcake, which was a lot of fun to make. Lorene made the toppers from heart cut-outs and toothpicks. It turned out beautifully and I’m told everyone loved them!

thank you meghan boyer for the beautiful photos!

thank you!

DRNA and myself thank you for your cake pop orders! I agreed to donate 10% of all Valentine cake pop orders and did so this morning. If you would like to donate too, please visit! Your donations help make it possible for volunteers to foster and place helpless doxies (like Pheebs) into loving homes.

easy valentine’s treat

Here is a quick and easy Valentine’s recipe if you don’t have a whole lot of time!

Kara’s Rice Krispy Treats

1/4 cup butter

2 spoonfuls of brown sugar

splash of vanilla

1 (10.5 oz) pkg. mini marshmallows

6 cups Kellogg’s Rice Krispies cereal

colorful sprinkles, optional


In a non-stick pan, melt 1/2 stick of butter (4 tablespoons), a couple spoonfuls of brown sugar and a splash of vanilla extract.

Once the butter completely melts and mixture comes to a slight bubble, turn heat to low and mix in bag of mini marshmellows.

I can rest assured that no marshmallow will hit the ground… at least not for long.

Once the marshmallows are completely melted, turn off heat and add Rice Krispies cereal.

Mix thoroughly by bringing melted marshmallows from the bottom of the pan upwards.

Pour mixture onto a baking sheet covered with wax or parchment paper and press out evenly. Sprinkle with any holiday colored sprinkle, or leave plain.

Once completely dry – mine dried over the course about 1/2 of the worst Bachelor episode to date – cut into squares or punch out using a cookie cutter of any desired shape.

Ta da! Some sweet treats for your valentine:

Or, in my case, for my co-workers. My valentine and I took care of all the scraps. It’s really hard not to.

I dipped mine in a little melted chocolate. soooooooooo gooooooooood.

valentine cake pops are on etsy!

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!

avocado frosting

wait… what???

I love avocados… this could be interesting… from How Sweet It Is

happy new year!

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!

thanksgiving apple pie

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

adapted from PW’s recipe

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.


for the filling-

  • 4 Granny Smith Apples, peeled, cored and sliced into thin, small pieces
  • 1/2 cup Brown Sugar
  • 1/2 cup Sugar
  • 1 Tablespoon All-purpose Flour
  • 3/4 cup Heavy Cream
  • 1/2 cup spiced rum
  • 2 teaspoons Vanilla Extract
  • 1/4 teaspoon Cinnamon

for the topping-

  • 7 Tablespoons Butter
  • 3/4 cups All-purpose Flour
  • 1/2 cup Brown Sugar
  • 1/4 cup Pecans (more To Taste)
  • Dash Of Salt


Preheat oven to 375 degrees.
Roll out pie dough and place it in a pie pan. Decorate the edges as desired. I left it pretty simple and then cut out leaf shapes from the remaining crust to layer over the prepared pie and topping.
Add apple slices to a large bowl. In a separate bowl, mix together cream, 1/2 cup of spiced rum, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples and toss to coat. Pour apples and filling into pie shell.
In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps. Sprinkle topping over apples. This is where I added rings of layered pie crust leaves around the perimeter, leaving the middle open. Lightly brush the exposed crust with heavy cream.
Lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a foil covered cookie sheet and bake for one hour. The baking sheet is crucial because the apple juices will ooze over the sides and you don’t want them on the bottom of your oven. The foil in between the pie and the baking sheet is crucial because that juice is REALLY sticky and hard to get off your baking sheet. At the end, remove foil and allow to finish baking and browning. You can bake for up to 15 or 20 minutes more if necessary.
Remove from oven when pie is bubbly. You can let it sit for about 15 minutes and serve warm – or it will keep on the counter while you are enjoying dinner and can be heated up in the microwave. And of course, you need a nice helping of vanilla ice cream on the side!
Unfortunately, I didn’t get a shot right out of the oven or before we dug in. So here’s the lonely last piece…
… and my bowl shortly after a quick trip to the microwave and a rendezvous with some vanilla ice cream. Enjoy! I’ll post my rum cake recipe soon! (yes, there was a lot of baking with rum on thanksgiving, nothin’ wrong with that!)

craig and kendra’s wedding

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!!

I’m always a tad anxious and stressed leading up to finishing and delivering, but the yummy comments from our friends and the bride and groom make it so worth it! I got so many sweet compliments from everyone 🙂  Thank you, Craig and Kendra, for allowing me to make your wedding cake. It was a beautiful wedding and we had so much fun!

photo from facebook

spooky cake pops

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.

Right around Halloween, Michaels carries the most appropriate colors – “spooky green” and “midnight black.”
The key decoration was the sugar eyeballs. Even if you mess up, you can stick two eyes on it and it becomes the perfect monster cake pop!
They were so easy and so fun. And pretty delicious as well..

hokie wedding…

Gearing up for a hokie wedding? Maaayyybbeeeee…….. stay tuned!