Fall is upon us! Cupcakes, caramel apples and pumpkin cakes abound. These ghost cupcakes were pretty simple to make. I just used a marshmallow style icing or 7 minute frosting as it’s commonly known and piped out some icing … Continue reading
I’ve had tons of fun making all sorts of Frozen themed goodies for parties these last few months. Here are a few of my favorites for those seeking inspiration. Elsa and Anna paper doll links below for some DIY … Continue reading
whipped cream cheese icing
I have been searching for a nice cream cheese icing recipe for ages now. After many trial and era baking bouts, I’ve finally come across a great combo. This will ice a dozen cupcakes and can be doubled for 2 dozen.
INGREDIENTS:
4 ounces of reduced-fat cream
cheese, softened
1/4 cup white sugar
1 teaspoon vanilla extract
1 cup heavy cream
DIRECTIONS:
1.Combine the cream cheese, sugar, vanilla extract in mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom and sides of the bowl a couple of times while you continue whipping until stiff peaks form.
Ice cakes and then enjoy!
Squid Party!!!
Squid party time, EXCELLENT! So I had the pleasure of making marshmallow pops with a squid theme this week. They were tedious to assemble but so cute, how could I stay mad at them? I piped the chocolate from a squeeze bottle into a solid circle then had the arms sprout from there. I had to make them pretty thick since my 1st batch were a bit thin and they broke very quickly. I used the broken arms to top the party cupcakes for added squid magic!
sea salt brownies!
Brownie ingredients
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
sprinkling of coarse sea salt to top
Chocolate cake with reptiles and amphibians!
Yay, another fun cake theme! This reptile and amphibian party was super neat. They even had live creatures at the party! I used Oreo cookies to make the “dirt” and cut some fondant leaves and flowers. I found the cute little toy animals at the Dollar store and they worked perfectly to tie it all together. I had some scrap paper that was a grass print so I used some contact paper to adhere it to the cake board base. It’s an easy solution to dress up a inexpensive cardboard base. Also stops the grease stains from getting on the cardboard or paper base. Well, Happy Birthday Rhianna looks like you had a lot of fun!
I had the joy of making this super fun Bon Voyage cake last week! In case you haven’t guessed the person of honor was heading off to a new life in Egypt! I didn’t want to do something with only an Egyptian theme so I tried to incorporate travel into the mix with the suitcase shape. I just used fondant to make the handle, palm trees and pyramid details. I crushed up animal cookies to make the sand and dusted the pyramids with some edible gold dust. Overall, this was a ton of fun to make. Best of luck to Zuzana on her journey and I hope everyone enjoyed the cake!!
Suitcase cake
Egypt tag detail
Suitcase cake
Communion time is upon us!! Tons of fun cross cakes and flowered goodies are going to be flying out of my kitchen any day now. I really like when I get Communion/Christening parties. There’s so many fun things to create since you really can incorporate anything into this ceremonious event. We were doing flowers for the tables and I thought let’s do a fun centerpiece for the kids table. Something they can engage in and enjoy. I decided to do a version of those Dum Dum lolly topiaries I’d been seeing around the web. It was super fun and the kids loved it. Here is the easy Dum Dum lollipop bouquet tutorial, anyone can make it!
You Will Need-
Styrofoam ball
2lb bag of Dum Dum brand lollipops
Tin bucket (check the $1 bins at target)
Glue gun and glue sticks
Start in the top center with one Dum Dum pop, then continue to make circles around the 1st pop. It’s seriously that easy. If you notice holes here and there it’s OK. Just pop an extra Dum Dum in to fill the space. Finish with some ribbon, bows, baubles, or whatever suits your vision. I added some balled up tissue paper inside and then glue gunned the crap out of it. I used glue around the top of the tin as well to secure the styrofoam ball inside. It’s a super easy and fun project that everyone will enjoy. To complete the look for the event I also did some white cupcake favors with custom labels in cups and some petite floral centerpieces in Mason jars. I really hope the family enjoyed the day. I know I enjoyed creating it for them!
Mason jar of daisies and alstro
I was super tired today but I cleaned and mopped all morning anyway… I’d been putting it off for days. I’m sure some of you know that moment when you’ve finished up your mom chores and are thinking- wow I … Continue reading
I’m on a peanut butter cup mission. I’m in search of the best PB cup recipe on the planet. I have a lot of work ahead of me.
I found this one on Pinterest and It came out pretty darn good. I had to tweak it a little by omitting/adding some of the ingredients to get it closer to my liking. Next time I think I will probably make a little extra chocolate and layer the chocolate on the bottom and top of the cup with PB in the center. These are very nutty and delicious. Give it a go!
Crunchy Peanut Butter Cups
Makes 8
1/4 cup butter
3/4 cup peanut butter
1/4 cup sugar
1 cup milk or dark chocolate chips
1/4 cup milk
Sea salt
Line a muffin tin with papers, I used a mini muffin tin which will yield more PB cups.
In a microwave safe bowl, melt the butter & peanut butter together for 35/40 seconds. Stir until smooth. Add sugar and mix to combine. Distribute mixture evenly between the prepared muffin cups. Refrigerate for 15 minutes to set peanut butter layer.
Once your PB layer has chilled, combine chocolate and milk in a microwave safe bowl and heat in 25/30 second intervals, stirring until smooth. Pour chocolate evenly over the top of the peanut butter layer. Sprinkle sea salt on tops and chill until firm, about 30 minutes. Store left overs covered in the fridge…. although you probably won’t have any. We ate them all in one day! Savages, I know.
Ai events & parties 
