Sweet Sunday: Cupcakes Galore!

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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?

- Aurelia

Frilling Recipes: Sticky Pecan Pie Bars

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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: 

Ingredients

Crust

1 package plain yellow cake mix

1 stick of butter, melted

1 large egg

Filling

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)

Instructions

  • Preheat oven to 350, use an UNGREASED, 13×9 baking pan
  • Blend on low speed ALL of the crust ingredients, for 2 minutes. Press the crust mixture over the bottom of the pan and 1/2 inch up the sides of the pan. Bake for 20 minutes. 
  • Using the same blender and bowl (don’t worry about cleaning them first), blend on medium speed all of the filling ingredients (except for the nuts) for one minute. Fold in nuts. 
  • Pour filling over baked crust. Smooth out with rubber spatula. Bake for 22-25 minutes. 
  • Let cool for half an hour. 
  • ENJOY!!!

(Serves 24)

- Aurelia

Sweet…Tuesday?

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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 youfrillme@gmail.com, and I’ll send it to you! 

Anything making your Tuesday especially sweet?

Sweet Saturday: Birthday Cake Extravaganza

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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?

- Aurelia

fran & aurelia

Fran likes knitting, cooking, reading design blogs, curating her home, and wearing chunky jewelry.

Aurelia likes baking, fashion, hosting lovely dinner parties, and laughing at clever and witty things.

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