Merry Christmas!

I want to wish you all a very, Merry Christmas!  The cake for today is a nativity/Happy Birthday, Jesus cake that I’m bringing to a family get together today.  10″ cake, airbrushed with fondant cut outs.

Merry Christmas & a Happy New Year!

Christmas Cookies & Minty Cupcakes

I’m always amazed at how fast the month of December flies by.  I don’t know why I am STILL surprised by this because it happens EVERY single year. 🙂   Every year I take part in a cookie exchange where my decorated cookies expected!  I love doing exchanges because its a great opportunity to get a variety of tasty things without having to do all that different baking.

So here are the cookies I made this year…I’m particularly fond of the trees & ornaments.  My daughters both liked the presents.  The fondant bows were a bit tedious but well worth it when I saw the end result.

And later that week I had some leftover cupcakes so I made up some minty icing and striped it to create some mint chocolate cupcakes to donate with some of my cookies for a bake sale.  Yum!

Happy Thanksgiving!

I love spending time in the kitchen but I love it even better when there’s someone with me to keep me company!  Yesterday my oldest daughter (9) joined me to help me create some cupcakes.  At her last Girl Scout meeting, she was chosen to bring snack for the next meeting.  When I picked her up, she said “Guess what!!  I get to bring snack next time! I want to bring cupcakes [my leader] says its ok!” 🙂  How can I say no to that enthusiasm?

So we tossed around ideas and in the end I found some Thanksgiving themed cupcakes online.  Perfect since it is 2 days before Thanksgiving!  We had a blast making them and I encourage you to try them for your holiday gatherings or just to have a fun time with your kids.

Here are some basic details on how I created each one:

  • Mashed Potatoes [My favorite one of them!!]: White icing, piped on with a 1A (large round) tip so that there was a “well” in the center of it.  The “butter” is a yellow starburst that I cut in half.  I put that in the center and the drizzled a bit of caramel ice cream topping over it.
  • Peas & Carrots: Spread green icing over the cupcake.  The “peas” were made from chewy mini sweet tart balls.  You can also use the green runts for this.  The “carrots” were orange starburst that I quartered.
  • Drumstick: The “bones” I made up ahead of time by using white chocolate melts and a tip 8 to pipe into that basic shape on waxed paper.  Allow to cool/harden and then pop them off.  I used chocolate buttercream and another tip 1A to make a huge, slightly off center, mound of icing.  Then stick the “bone” in the side of it.
  • Chocolate Pie: First ice the “pie” color.  My daughter loves chocolate pie so we used brown.  But you can use an orange-ish/brown for pumpkin pie, red for cherry, etc.  Then I used a small flat tip (like a smooth basket weave tip but not as wide) to pipe a basic “crust” around in ivory.  Then I used a tip 3 top pipe white icing on top for “whipped cream”.

Happy Thanksgiving!
If you make some, share your pics or send me a link to them.

Gimme Some Pumpkin Pie!

Thanksgiving is right around the corner…seriously…next week!  I can hardly believe it.  So in my theme for November’s work cake, I decided to use the instructions I found from one of my favorite cakers (Sharon @ SugarEd).  She had a great tutorial for making this pumpkin pie cake.  So I got out my airbrush and went to town!

The “pie” is pumpkin cake (based on her recipe) that I baked right in a pie tin.  I followed her instructions for the process of making the “crust” and airbrushing it.  I am pleased with the results.  The bottom cake is a 10″ cake to provide those extra servings we need.

Enjoy!  And have a wonderful Thanksgiving!

Happy Halloween!

This cake was for my husband to take to work this month.  I like to do something Halloween themed for their October meeting.  So this month – Frankenstein!  The cake is a 2 layer 9×13 cake with a 3 layer 6″ cake on top.  Everything is buttercream except for a few details.

Spring Cupcakes

Yesterday’s project:  April birthday cake for my husband’s work.  I had other plans initially but in the end I decided to go with cupcakes – 6 dozen of them!  I hadn’t done them in awhile and I had a new recipe for a cheesecake filling I wanted to try out.

On the menu this month…

Carrot Cake Cupcakes with Cream Cheese Icing
The carrots are made with modeling chocolate.  Yum!

Chocolate Cupcakes with Cheesecake Filling
The cheesecake filling is so easy.  You can check out the recipe for it here.  The “eggs” on top are the mini robin’s eggs (whoppers).  I love these cupcakes!

Lemon Cupcakes
Lemon cake, buttercream icing piped like a flower.  Spring!

And finally a group photo…

St. Patricks Day

It is hard to believe that the middle of March is here again.  It seems like I was JUST posting February’s work cake – and now here is March’s cake!

Since the meeting/party is this week I went with a St. Patty’s theme – much like I did 2 yrs ago. This time around I decided to use the fun of those rainbow cupcakes and make a rainbow cake!  I did it with a similar method that I made the rainbow cupcakes, but instead I spread it over 2 pans worth and this time I actually spread out the batter vs. heaping it in the middle.  I’m pretty pleased with the results! (see inside pic below!)

So this month we have a 10″ cake (the rainbow cake) and a 3 layer tall 8″ cake for the leprechaun’s hat on top of it.  Happy St. Patrick’s Day!

And a closeup of the “pot ‘o gold”…

And the inside of the rainbow cake…yes I cut this cake in half before I decorated it 🙂  I told my husband of my intentions and he said “they don’t care – as long as they can eat cake”  ha!  But I had to get a pic of how it turned out!

Conversation Hearts

Its February!  And of course this means that Valentine’s and hearts are on the mind.  Dave’s work cake often falls right around Valentine’s day so I tend to make something “love” themed.  Last year was the ganache truffle heart cake (which got rave reviews!).  This year I decided to do some “candy” conversation hearts.

Each of these heart cakes is a 9″ heart – and about 5″ tall!  They got pretty big.  The pink heart is chocolate cake with an oreo filling (yum!) and the purple cake is marble with a strawberry jam filling.  And surrounding all of them are lots of candy melt hearts.  I made them in a new Make’n Mold heart mold I picked up at Hobby Lobby.

♥ Happy Valentine’s Day! ♥

Conversation Hearts

Little Bear Cake Pops

Anyone with kids knows that there are many class parties.  I don’t mind signing up to bring things – and of course you know what I pick:  Sweet Treat! 😉

We were signed up for a sweet treat for Emily’s valentine’s party this week.  I was poking around the net a few weeks ago and read Bakerella’s post with her Valentine’s Day Bears. So…cute… !!!  I showed them to Emily when she got home and she was all over that idea.

I gathered the necessary items and last weekend she helped me create these adorable bears.  I won’t lie – they took time – but we had so much fun doing them together and she learned all kinds of techniques and skills.  Plus the bragging rights that she helped create them. 🙂  She helped with each step along the way.  She’s almost 9 so I didn’t think she’d necessarily hang in there for the whole process but she did.

And we were both pleased with the results!  Thank you Bakerella for your inspiration.  Check her out – you’ll be inspired as well!

Valentine's Cake Pop Bears

Halloween Candy Dish

This cake was for my husband’s office for their Oct birthday celebration.   The bottom cake is a 10″ round with buttercream.  On top of that is a chocolate  bowl that has cake inside of it.  The hand is made from rice krispie treats and covered in green chocolate.  Everything is edible except of course for the candy wrappers 🙂