In both Christian and Jewish tradition, the year of Jubilee was a time of joyous celebration, where slaves were set free and debts were forgiven. Cake Jubilee is making a way for today’s oppressed and suffering to experience their own Jubilee. Aside from supply and ingredient costs, all profits benefit the International Justice Mission (ijm.org), an organization fighting modern-day slavery and other forms of injustice throughout the world. Eat Cake. Make a difference. Change the world.
Recently I had a craving for cupcakes. Chocolate cupcakes. Chocolate cupcakes with cream filling and a milk chocolate icing. YUM. I bought a gluten free chocolate cupcake mix, and used a recipe for the cream filling that I can’t find now! I inserted the cream into the cupcakes using a large icing tip, and whipped up a batch of chocolate frosting. I added sprinkles for extra FRILLS. I ate a few (yes, a few), saved some for Lyle, and then gave the rest away so that I didn’t eat them for the next day’s breakfast, lunch and supper. So good!
Hi everyone! Happy Monday! Last week I posted a few snapshots of a recent baby shower I helped host. This week I wanted to give you the details on the chocolate cupcakes with orange cream cheese icing that I made. I made the daisy cupcake toppers out of water, powdered sugar and meringue powder. I piped out the shape of the flower on a Wilton flower nail and then let them harden for a few days. Go here for a good tutorial explaining the process if you are interested.
The chocolate cupcakes are a mix. I often make cupcakes from scratch, but I use a mix when baking simple flavors such as chocolate, white or yellow cakes. I have found that the boxed mixes are just as good and a lot more convenient in these cases.
I do, however, ALWAYS make my frostings from scratch. Interested in this recipe? Get it below!
Orange Cream Cheese Icing (Adapted from the Cake Mix Doctor)
Mmm.. Yum. My husband’s birthday was last week (remember our post on iFly?) Every year he asks for either carrot cake or German chocolate cake, and since we had carrot cake last year, I decided to whip up a batch of gluten-free cupcakes and use his mom’s delicious icing recipe to make them extra special!
I’ve used this recipe before (on a Father-of-the-bride’s cake order for Cake Jubilee). That was when I first learned that German chocolate cakes are the hardest to ice EVER. Seriously. I remember freaking out on the first one thinking I was doomed. But somehow it always comes together.
I frilled up the cupcakes using coconut shavings and chocolate chips, and I also added pecans to the little 6 inch cake. But the icing on these treats is the star of the show. It is absolutely delicious; so much so, that I had to share the recipe! (Also, thanks to Aunt Cindy for my newest cupcake stand!)
Melinda’s German Chocolate Icing:
(I tend to cook it over the stove for about 15 minutes and then refrigerate it until it has reached the desired consistency.)
Just some glimpses of the cake I made for my sweet niece’s 2nd birthday recently:
This week has been an extra long one, so I’m absolutely FRILLED that it is finally Friday. I really haven’t had much time to stop and rest in the last 7 days, but I did take some time mid-week to do something sweet for myself.
Recently, I left work (did you know I work at J Crew now??) absolutely craving cake. Not just something sweet either – it had to be chocolate cake. I walked over to the Steeping Room (y’all know how much I love that place) because they often have freshly baked gluten free treats. However, the closest thing they had to what I wanted was carrot-cake cupcakes. Even though I generally love carrot cake, I went home empty handed because it was one of those its-chocolate-or-nothing kinda days.
I decided that if I wanted something done right, I was just going to have to do it myself. In fact, I realized that I had yet to make a full-fledged delicious gluten free cake since I went gluten free over a year ago. I couldn’t believe it! I mean, I have a reputation to protect (my niece does call me Cupcake, after all).
YUM. I can still taste it’s perfection. It was everything a proper cake should be: moist, fluffy, chocolate (obviously), mouthwatering, DELICIOUS. Later in the week, I shared some with friends. It’s gone now. I miss it.
Chocolate cake. The perfect example of how the little things in life are often the sweetest. They add up. They are the best. Happy Friday, y’all! Hope you have a FRILLING weekend!
For those interested, I used boxed mixes for the entire cake (what can I say? I’m a busy gal these days). The cake itself is Betty Crocker gluten free chocolate cake mix, and the frosting is a Naturally Nora Cheerful Chocolate mix. I cooked the cake in two 6 in. pans (as opposed to the sad 8 or 9 in. one layer suggestion on the box) and just kept an eye on the cake until I was certain it was done. After I iced and decorated it, I sprinkled powdered sugar on top, just for more FRILLS.
Happy Thursday, Y’all! Guess what? I graduate with my second master’s degree TOMORROW! I’m pretty excited and overwhelmed with all the change that is heading our way in the coming months.
Here are a few pictures to make your mouth water, inspired from a recipe in 500 cupcakes called “Choc’ & Cherry” cupcakes.
I made these especially for Fran’s husband, Jordan. It was his birthday last week while they were on vacation, and this was my attempt to make up for not giving him a call on his big day!
Imagine cupcakes from scratch, made with dutch-process cocoa and fresh cherries, splashed with Kirsch Liquor right out of the oven, with a homemade whipped icing, sprinkled with chocolate shavings, and topped with a chocolate covered cherry. YUMMO! You’d forgive me, too, right?
Fran gave me this bake-book years ago, and it has not disappointed! Y’all should check it out!
Happy Saturday everyone! I just wanted to let you all know that my cake decorating hobby/outlet/contribution to the world is officially moving over to youfrillme! In 2011, $209 was donated to the International Justice Mission through Cake Jubilee (which is a miracle considering how busy I was with school, making it hard to find the time to bake). This year, Cake Jubilee has already raised $50! The move to youfrillme will make things easier for me because I won’t have to worry about keeping up another separate blog. Check out the Cake Jubilee page under “categories” to learn more about the cause, and subscribe to the rss feed! Also, send me an email through the contact form on our new “contact” page if you need any information.
Another Saturday, another order for Cake Jubilee! For this order, my only stipulation was that they needed to be pink and green so I got to have fun with my own creativity! I found these cute, pink and green flower petal cupcake sleeves, and built my ideas around them. I baked strawberry cupcakes with almond-butter cream icing and white cupcakes with strawberry filling and almond-butter cream icing. I used sugar sprinkles and pearl sprinkles that matched the pink and green icings. Frilling!
This week, Cake Jubilee had the opportunity to whip up some cupcakes for a baby shower. The theme was a sort of monkey/jungle vibe so I decided to make my own monkey and banana cupcake toppers to add some extra frills. Jump on over to this old post to learn how to make your own homemade cake topper. Have a very happy Saturday, and don’t forget to like our new Facebook page if you haven’t already!
This weekend I was able to experience my first Texas wedding, and I have to say, it was the perfect orientation! It was an outdoor, ranch wedding with a cool, vintage feel. We sat on bales of hay with various quilts thrown on top, there was a chandelier hanging from the trees above the bride and groom, and the bride, bridesmaid, and various ladies in attendance had their cowgirl boots on with their dresses.
I was honored to make the desserts of choice for the groom (miniature cheesecakes) and the father of the bride (German chocolate cake). This was the first wedding order for Cake Jubilee, and about $90 was donated to the International Justice Mission as a result! How FRILLING is that?
Another highlight of the event: I finally had labels made for the boxes. Fran’s husband, Jordan, made the design for me TWO years ago, and I guess it took a wedding for me to finally have it put on labels and printed!