One of my co-worker’s daughters is turning 13 and wanted me to make her a cake. She found this one and gave it to me as an idea of what she wanted but with more pink, neon colors and peace signs. This is what I came up with! The bottom cake is vanilla and the top is chocolate.
I’ve never done a cake like this before and I way undercharged but it was a fun, although sometimes frustrating experience and they loved it so much!
I had issues covering the bottom cake in fondant, not sure why but it kept ripping and stretching and I finally had to scrap it and start over. Once I got out some new fondant, it went on the first try with no issues and everything came right together. I found some peace sign charms and black and pink beads, put them on some wire, stuck them out the top and it was more awesome than I imagined.
This took way longer than I planned and I was up until about 5:30 this morning, but I did manage to watch about 6 episodes of Dexter while I worked on it, which is my current awesome-thing-I-somehow-didn’t-discover-until-now. There’s a few things I would change for next time but I won’t go into detail. Live and learn! Now I’m going to take a nap with my adorable room mate and eventually clean up my disaster of a kitchen.
Here are some Spooky Peanut Butter Puff Truffles I made for my awesome Halloween party. I am too lazy to copy and paste the recipe right now but you can just find it here, since I stole it anyway!
They were absolutely amazing and went very well with our bloody brain shots. I would suggest pouring the lime juice in the shot glass on top of the vodka rather than mixing them together. When we mixed it, the Bailey’s seemed to fall to the bottom but unmixed, the brain floated at the top.
A while back one of my mom’s friends suggested I start doing a cupcake of the month type thing, that way I can try out all sorts of new recipes and pretty much do whatever I want/ I advertised on my Facebook and ended up selling about 11 dozen of these AMAZING pumpkin cream cheese cupcakes.
I’ve been looking for months for the perfect cream cheese frosting recipe and I FINALLY found it. And by perfect, I do mean perfect. It just takes like smooth, creamy, slightly sweet cream cheese. I am in heaven and would gladly lick it off of just about anything or anyone, if you get what I’m saying *coughmatthewgraygubler* It’s the perfect consistency for piping and I actually added a little extra water it it for these as it was a little stiff. , but I’ll post it too to make it easy
Perfect Cream Cheese Frosting
(recipe taken from here, makes enough for about 5 doz cupcakes)
- 1 Cup butter
- 1/2 Cup Crisco
- 16 oz (2 pkgs) cream cheese
- 3 1/2 pounds powdered sugar
- 1 Tablespoon vanilla
- 1/2 teaspoon salt
- Mix together butter, Crisco, cream cheese and vanilla and beat until smooth. Add powdered sugar and salt, beat until you reach the desired consistency
Whip up some pumpkin cupcakes, pipe this icing on with a 2A tip, cover in sprinkles and crushed cinnamon graham crackers and try not to eat them all before you deliver them!
This is hands down the most awesome cake I’ve made to date! It was for a former roommate and close friend of mine we call Nacho. I’ll make a post fully dedicated to how I did it at a later time but I just wanted to get it out here.
Cupcake Pebble Krispies?
I made these for my little sister’s birthday. They’re pretty much just Rice Krispie treats made with Cupcake Pebbles instead of Rice Krispies and then pressed into muffin tins. I think I packed them in there a little too tight and used a little too much butter/marshmallow mixture so they were dense and super sweet, especially once they were topped with vanilla butter cream, but they were still really good.
So next time, use just enough butter/marshmallow to get them to stick together and don’t smash them so tightly together and they’ll be perfect!
Here’s some cupcakes I did again for my mom’s choir kids, just like last year, but I changed stuff around a little bit. The cake is plain vanilla from a box and each cupcake is half white, half orange with vanilla almond buttercream.
I piped it on with a large French star tip 4B then sprayed it with some black color mist, topped with sprinkles and again the white chocolate music symbols, this time tinted orange. I’ve used the color mist before in different colors and was pretty happy with the result, but the black, like most things black in baking, needs a lot to really show up. I only bought one can and used the whole thing but if I’d had another it would’ve been much more noticeable. Live and learn!
I made these cupcakes for a wedding. There’s 300 of the babies here! It was the first time I’d done anything like this and let the bride choose everything, from the flavors, to the colors, to the icing swirl style, to the cupcake papers. She absolutely loved them, which was good because I wasn’t a huge fan.
There are four kinds, vanilla, chocolate, marbled (which is time consuming with cupcakes) and carrot cake. They all have plain butter cream (bride wanted it) and I did a rose swirl with a regular 1M tip and plopped the spearmint starbrite mints on top, per the couple’s wishes (personally I did not like them at all).
I also made a big cupcake for the “tip tier” and they wanted it to match the small cupcakes so I swirled white and green frosting and got some gray/silver “glitter sprinkles” and pressed them around the bottom part of the cake.
Overall it was fun and a good learning experience. I have learned that for future orders, large or small, I won’t give as many options but I do have another wedding in the works for next July and I couldn’t be more excited!!!
I made this for my mom’s birthday. She loves Fall and all things spice so I whipped this up for her. I did use a boxed mix but I “densed” it up a little:
Dense Spice Cake
- 1 box Spice Cake mix
- 1 box cheesecake instant pudding mix
- 4 eggs
- 1/2 Cup water
- 1/3 Cup vegetable oil
- Mix all ingredients together and beat on medium speed for 2 minutes. Bake according to directions on box
Cinnamon Cream Cheese Frosting
(taken from here) I doubled the recipe for this cake
- 8oz cream cheese, room temperature
- 1/4 Cup butter, room temperature
- 1 Tablespoon vanilla extract
- 1 1/2 teaspoon cinnamon
- 2-3 Cups powdered sugar
- Cream together cream cheese and butter. Add vanilla and cinnamon. Add powdered sugar slowly until desired consistency is reached
I used come crumbled cake around the bottom and a little on top, as well as some Fall colored sprinkles.THIS CAKE WAS ABSOLUTELY AMAZING!!! If pumpkin spice pudding mix had been available at the time, I would’ve used that in the cake but the cheesecake was a great substitute.
Also the cream cheese frosting was a little too soft for my liking and a little hard to work with. I’m still searching for the perfect, medium to thick consistency cream cheese recipe. More powdered sugar firms it up but makes it almost too sweet and takes away from the cream cheese flavor, but adding more cream cheese makes it softer. Any ideas? What about meringue powder? or a little flour? any ideas?
Here’s a Devil’s Food cake I made (from a box!) with home made Nutella frosting. Yes, Nutella! It’s been something I’ve wanted to try for a while, so when my chocolate lover Dad’s birthday rolled around, it was the perfect excuse. I also mixed pecans into the cake because apparently he likes that sort of thing. IT WAS INCREDIBLE!
There are tons of Nutella frosting recipes out there on the interwebs, but I took just a standard chocolate recipe and used Nutella instead of melted chocolate.
(makes about 3 cups)
- 1/2 Cup vegetable shortening
- 1/2 Cup (1 stick) butter, softened
- 1/3 Cup Nutella
- 1 teaspoon vanilla extract
- 4 Cups (1 lb) powdered sugar
- 7-8 Tablespoons milk
- Cream shortening and butter with an electric mixer. Add Nutella and vanilla. Gradually add powdered sugar, one cup at a time, beating on medium speed. Scrape sides of bowl often until incorporated. Add 4-5 tablespoons of milk and beat on medium speed until fluffy. Add additional milk 1 tablespoon at a time until desired consistency is reached.