Saturday, April 3, 2010

Spring Flowers

Had fun making Rice Krispie Lollipops. Used pink and purple sugar to create a nice bouquet of spring flowers that kind of resemble hydrangeas. Next time, I'll use longer lollipop sticks instead of these 4 inch ones so they stand up taller.  It'll look cute  individually wrapping them in plastic with a nice ribbon.

Thursday, April 1, 2010

Happy Easter

Holidays are a lot of fun because you can get really cute decorations at your local grocery store. I made Blue and Brown Mini Cupcakes and regular sized Bunny and Nest Cupcakes with my ultimate fav, cream cheese frosting. This is the first time I replaced vegetable oil with butter and the yellow batter tasted buttery, moist, and delicious. Next time I won't put as much butter because the cupcake liners were separating from the cupcakes the next day. Most folks don't favor the taste of Peeps marshmallows, but they add a great look, I use it all the time. I baked coconuts flakes at 350 degrees for a few minutes to brown and add texture. Top with jelly beans and M&M's. Happy Easter everyone, God bless!


Saturday, March 27, 2010

My's Bridal Shower

I had the pleasure to make sweet treats for a friend's bridal shower in Las Vegas. I met My through my sister, Hannah. I made Decadent Chocolate with Homemade Cream Cheese Frosting Mini Cupcakes and they were a hit. Everyone loved them. I matched the frosting accordingly to her wedding colors which are avocado green, brown, and cream by using Wilton icing colors.


I also made Hazelnut Chocolate Dipped Cookies as bridal favors. You can add any type of nuts in any batter to jazz up a cookie. For dipping, I mixed 1/2 semi sweet and 1/2 milk chocolate morsels with vegetable shortening. Add 2-3 tablespoons of shortening for every 12 oz bag of morsels. The consistency was thin and cooled perfectly. My sister, Cindy who lives in LA made the labels on the cookies as well as the tents for all the food items. She makes fabulous print items from invitations, cards, flyers and stationary. All the guests loved the food, deserts, decor, and company. Shout out to my sister, Hannah who planned this day all the way from LA. She has a keen eye for organizing events and her specialty is 'day of' wedding planning, check out her events at simplyhannah.com. I had a great time working with my 2 sisters, everything came out really well! Bravo, we make a good team!

Sunday, March 14, 2010

Arthur's Birthday

This year my boyfriend, Arthur turned 30! I usually bake him a cake, but decided to make him a cheesecake, his ultimate fav. I've never made it for him the past 4 years since we've been dating. I actually haven't baked a cheesecake in over 5 years. The cake looked magnificent, however, the orange zest made it taste...well, orangy! Lesson to be learned, I will omit or use orange zest sparingly in the future.


This Superman cake was the first cake I made for Arthur aka Mr. Snuggles 4 years ago. I also made him a card with the Superman emblem out of construction paper.  The whole theme looked really cute.I didn't have any cake tools then, so I cut a slit and used a ziploc bag to pipe.  Ziploc bags are a lifesaver. If you ever run out of decorating bags you can cut a slit on the ziploc, drop the tip, and pipe-no coupler needed.  Just make sure the ziploc bag is strong enough to avoid tearing.

Tuesday, December 8, 2009

Shion's Viva Las Vegas Birthday

I made a special birthday cake for my dear friend, Shion. I've known her since high school and have baked her a few birthday cakes. One birthday I made her a daisy bundt cake, and another I made an alien themed cake. This year she celebrated her birthday in Vegas and I drew my inspiration from the infamous "Welcome to Las Vegas" sign and created this cake for her. This was my first time working with fondant. I used Wilton's ready to use fondant, dyed it pink and worked with it just like clay. The cake batter is Shion's favorite, funfetti and I made buttercream frosting and royal icing for piping. It took about 6 hours to make, most of which was waiting and cooling time. It was well worth the time because this is by far the best cake I've made.