Sunday, February 24, 2008

Pink Cake Box

So I started subscribing to the Pink Cake Box Blog.
I love this baby shower cake/cupcake tower!

I want to make her. Talk about darling!

Thursday, February 21, 2008

Madelyn's Cake

Reports were this cake was a hit. Unfortunately we couldn't attend the party because of sick kids! It was a white cake with oreo cream filling.
The towers were pretty "precarious" and I didn't put them on until the last minute or these would have all fallen over in transport!
Happy B'day M. We are so glad you loved your cake!

Saturday, February 16, 2008

Fit for a princess...

If you double the previous recipe it frosts 114 cupcakes!
Just thought you might want to know.
Pictures of tonight's cake coming soon.
It just made my day to see the birthday girl's face light up at the sight of her cake. She was adorable.
Happy Birthday M!

Wednesday, January 30, 2008

Shiny and Delicious Frosting

Hello friends.

Well, it's been awhile since I've been over here at the cake spot. I've been busy waddling around gestating and laboring and feeding a newborn. And now I'm back. Or at least as "back" as you can be with a 6 week old baby.

I'm making a cake for a friend's birthday party! I'm making a princess cake, and 100 cupcakes. That is a LOT of cupcakes.
So, I'd like to share with you a new frosting recipe that will save you tons of time next time you become temporarily insane and agree to make 100 cupcakes.

Seven Minute Frosting

Place in top of double boiler:

(Don't have a double boiler? Neither do I. Just hold a saucepan over a larger pan of boiling water, but not touching the water.)

2 unbeaten egg whites
1 ½ cups sugar
2 teaspoons light corn syrup
1/3 cup cold water
Dash of salt

Beat for 1 minute at low speed. Cook, beating constantly, till frosting forms stiff peaks, about 7 minutes. Don’t overcook. Remove from heat. Add:

1 teaspoon vanilla (use clear vanilla if you are leaving it white) Add coloring, if desired.

Beat till of spreading consistency, about 2 minutes.

Recipe by Joyce

Just dip each cupcake in the icing, and turn right side up to get a nice curly icing top. Wa-lah!

Friday, September 14, 2007

Flip-flop cake!

Isn't this fun? I had 2 frozen "flip-flops" in my freezer from a baby shower that never happened because the mom-to-be went into labor early! So, I decided it was time to make use of them! I took one to a "card-swap" night last night, and the other I'll take over to the new mom today.

I used buttercream icing with fondant decorations. My buttercream was a bit thin, so it didn't smooth out as well as I liked (hence the "cracked" look in the middle)However, the thinner the icing, the easier it is to spread on without crumbs. It's hard to find that "perfect" consistency and balance... I'm still working on that definition!

I did chocolate cake with a chocolate whipped cream filling. It is easy and SO delicious!

Tuesday, September 11, 2007

How to bake a perfect cake!

The key to getting your cakes just perfect is to get your pans greased well and right.
You can do this a few different ways:
1. The old fashioned way: grease with shortening, then flour it. This works great! But can be a bit time consuming and messy, and you'll be sure to have flour all over yourself and your kitchen.
2. Use something called "Cake release." You can go to your local craft store and buy the Wilton cake release, but why do that when you can save money and make it at home?
3. Make your own cake release! Let me show you how to do it.

Start with just THREE ingredients!

Pretty simple, right?

Now blend:
1 cup of your flour, 1 cup of shortening, and 3/4 cup oil. Mmmm... good for you.

Use a pastry brush to spread the cake release into your pans. Don't leave any metal showing.

Add your cake batter. Mine is lemon this time. My husband requested a lemon baked alaska for his birthday! I have never tried it before, so keep posted to see how it turns out.

Bake it according to your cake directions until your toothpick comes out clean. Almost done!

Let cool for 5-10 minutes, then turn over onto a cooling rack.
Good job! You baked a "perfect" cake! That was easier than you thought, right?

Now, for your cake release. Pour it into a sealable container.

It will keep in your kitchen cupboard. No need to refrigerate. Now you are a cake baking guru! And for next time you decide to bake a cake, it is all ready to go!

Sunday, September 9, 2007


I am starting a new cake decorating blog and business! I love cake, I love baking, and I love being able to be creative and "artsy" in an edible way! I am hoping to start selling my cakes soon, because my hobby is really a lot of sugar and frosting for just our little family. :) I will have prices and a pamphlet up soon! For now, enjoy some pictures of some past cakes I have made.