Monday, April 14, 2014
Saturday, August 10, 2013
Thursday, May 9, 2013
1st Birthday Cake- Chevron
Bottom 8" cake-- chocolate cake with chocolate buttercream icing
top 6" cake- strawberry cake with strawberry buttercream icing
smash cake- strawberry cake with strawberry icing
Vanilla fondant on all
8th Birthday Cake
Wedding Shower Cake
Cupcakes- Strawberry cake with Chocolate buttercream
Saturday, September 22, 2012
Wednesday, April 25, 2012
Wednesday, July 22, 2009
Saturday, May 30, 2009
Tuesday, October 14, 2008
Mini Chocolate Cupcakes/leftover icing & candy corn
Today, a number of people are helping my husband unload a tractor-trailer full of pumpkins at our church. So, I thought I could make a little treat for them. This was a recipe from scratch for the cupcakes and it was great! Will make again. I then used leftover choc. icing and put a piece of candy corn on each.
1/4 cup (25 grams) Dutch-processed cocoa powder
1/2 cup (120 ml) boiling hot water
4 tablespoons (1/4 cup) (57 grams) unsalted butter
1/2 cup (100 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
2/3 cups (95 grams) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C) and lightly butter or line 12 muffin cups with paper liners.
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Then in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the egg and beat until smooth. Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
Friday, October 10, 2008
Pink and brown cupcakes
I made chocolate cake cupcakes and then iced them with chocolate icing or strawberry icing. Garnished with sprinkles and chocolate chips.
The chocolate icing was on the box of my dark chocolate cocoa.
ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
The strawberry was my standard buttercream icing, but using 1 cup butter and added a little homemade strawberry freezer jam thawed. It was a softer strawberry flavor than I'm used to. I'll use more jam next time. Still very good!!
Sunday, October 5, 2008
Cupcakes with extra cake batter
These were just extra from cake batter that I had and we (some my kids' did) decorated for us and ourselves.
White cake w/Orange Filling..my 1st cake sold!
This is a VERY simple cake, but this is what my customer wanted. Also, I've not learned how to make flowers yet, but soon!!
Orange Filled White Cupcakes
I was practicing with an orange filling before I made a cake with it for my FIRST customer. These was pretty good cupcakes. It was vanilla buttercream icing. It is good icing, but I'm going to experiment with more icing recipes.
For a marriage retreat...
These two cakes were for a retreat that my husband and I went on in September. We had a good time. These pics were taken on a phone, so they aren't the greatest photos. But the cakes were great!! One was chocolate with peanut butter icing and the other pb cake with chocolate icing. Reese's cups on top too!!! I love anything peanut butter and chocolate!
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