Happy Mother’s Day to all the great mama’s out there! How fitting that my sweet friend, A, is having a BABY BOY! To celebrate, naturally, I made lots and lots of sweets for her shower this weekend. I had a vision of a tower of cupcakes topped off with a miniature cake displaying baby’s monogram in all it’s glory.
Check it out:
White chocolate cupcake with cream cheese icing and fresh strawberries.
Chocolate cupcake with DELISH peanut butter icing.
Pineapple upside down cupcakes. Need I say more?
White cake with chocolate frosting. I had the patch made through Pinwheel Kids in Waco. I thought it would make a great cake topper, and so it did! Plus, it made for an extra gift for mom-to-be. The frosting washed off nicely, and it can be stitched onto a onesie, burp-cloth, blanket, you name it!
The finished product. A delight! Magnificent! Happiness and frills and glee! And LOTS of leftover cupcakes.
What made your weekend sweet?
Mmm, Mmm. Today is a SWEET Sunday. I made Sticky Pecan Pie Bars for only the millionth time thanks to the best bake-book EVER (when it comes to cakes), The Cake Doctor. Even non-nut lovers have been known to drool over this recipe. Seriously, only CRAZY people don’t love these. They are SO good.
Want the recipe? Check it out below:
1 package plain yellow cake mix
1 stick of butter, melted
1 large egg
3/4 cup dark corn syrup
1/4 cup packed brown sugar
2 large eggs
1 tsp vanilla
1 1/2 cups chopped pecans (i use 2)
With graduation approaching, even Tuesdays are lookin’ sweet to me! But let’s talk Easter. Check out this delicious coconut cake I made:
Mmm, Mmm good! Delish! Want the recipe? Email us at email@example.com, and I’ll send it to you!
Anything making your Tuesday especially sweet?
Sunny Saturdays are always sweet, especially when they involve frilling birthday cakes. A friend of mine needed a bold and bright cake for the monster-themed 2nd birthday of one adorably cute tot. Bold you want? Bold I can deliver! It was tons of fun being playful and creative with this colorful cake.
Check it out:
This is a French Vanilla cake with Almond Butter Cream Icing. Sorry for the poor lighting. Unfortunately, the sun and I were unable to coordinate our schedules properly.
What’s making your Saturday sweet?
Ever wonder how to make a homemade cake topper? I’ll show you how with the topper I used on the cake from my niece’s 2nd birthday.
Step 1: Pick the topper you would like to make. Print your image and cut it out. Recycle your excess paper. Tape your image onto a piece of cardboard. Then, tape wax paper over it.
Step 2: Make a Color Flow icing using 1/4 cup + 1 tsp water, 4 cups powdered sugar, and 2 tbls of Wilton’s Color Flow mix. Separate and dye the icing as needed using small cups. Trace the icing on the wax paper using the outline of your image. Use a number 5 tip or smaller. Always keep the icing you are not using covered because it dries quickly.
Step 3: Add one tbls of water at a time into each of your colored icing mixtures. As you are mixing water into the icing, use a spoon to take up some of the icing and then drop it back into the cup. When the icing you dropped back into the mixture dissolves in ten seconds exactly, you are ready to move on.
Pour ready mixtures into your disposable bag (no tip needed). Let mixture flow into the correct areas of your topper. Your topper will need a few days to dry and harden before carefully peeling it off of the wax paper and placing it on your cake. Be careful! They crack easily!
Man, it’s hard to have a sweet Saturday when projects and deadlines loom about me. Luckily, cupcakes exist. Cupcakes are SWEET. Cupcakes are FRILLING.
Today I made Hummingbird Cupcakes with Marmalade Icing. Mmm, Mmm. I got the recipe from 500 Cupcakes, a bakebook Fran gave me years ago. I plan on trying lots of new recipes in the coming weeks.
The Hummingbird Cake is a delish concoction of orange zest, banana, pineapple, coconut, and carrot. Jealous yet? These turned out absolutely lovely. The cake tasted almost muffin-like (not too sweet), and the icing turned out thin, almost like a glaze.
What made your Saturday sweet?
As the only Louisianians in our group of friends from Truett, my husband and I (and by “my husband and I” I mean, ME) feel it our DUTY to make Mardi Gras a tradition of importance each year. This year we settled for a simple, but intimate dinner party.
So on this Sweet Saturday, I’m dreaming of delicious friends and happy times and munching on leftover King Cake and Crawfish Etouffee.
Sadly, this is the best picture I could get of what turned out to be a most lovely King Cake. It was SUCH a hit. Fran gave me the recipe last year, and it was such an involved process that I vowed to never make it again. However, a pregnant friend of mine has CRAVINGS, and I, a soft spot for her. The Good News: A year’s worth of extra patience and a bigger kitchen made the process smoother than ever. It was so much fun to make this time around!
Mmm. I can always count on my mom (in-law) for the BEST of the best recipes. Especially when it comes to Louisiana/Southern cookin’.
I plan on enjoying the rest of my Saturday in the sunshine, playing Ultimate Frisbee with the best friends a gal could ask for.
What’s making your Saturday Sweet?
It’s been a sweet, sweet Saturday in my house today. I can’t tell you how much it absolutely FRILLS me to bake. And today I had such fun making lovely things and sharing them with lovely people. Check it out:
My husband was FRILLED to have banana nut bread and blueberries waiting for him for breakfast this morning.
Recently, my neighbor opened my eyes to the THRILLS of Angel Food Cake with pineapple baked in. It was such a sweet Saturday, you see. I just HAD to try it.
I even went all out and whipped up a traditional yellow cake with chocolate icing for a birthday party. I didn’t get to try it, but I’m hoping it was deliciously FRILLING.
What made your Saturday sweet?