Happy Saturday everyone! Today my friends and I threw a baby shower for our dear friend, Melaina. I made these fun cupcakes that I saw earlier this week on Annie’s Eats. Love that blog. Thanks to my friend Kelly for staying up super late with me and for making the candied oranges that topped the cupcakes!
Now, Lyle and I are headed to Austin for Fran’s birthday party! We will be having a crawfish boil and lots of yum summer treats. What’s making your Saturday sweet?
Happy Thursday everyone! I hope you are having a wonderful week so far. I have had quite a fun week; I spent the first part of the week celebrating my husband’s birthday and getting to hear one of my favorite bloggers EVER speak at Baylor’s chapel (she even featured my school in a blog post!)
The middle of the week has found me preparing for the season of Lent. I love this season so much because I feel as though it has a way of reawakening and refocusing my spirit on God. Do any of you participate in this season? I am giving up chocolate this year. It will definitely be difficult because I seem to find a way to have some nearly every day!
Finally, my friends and I were able to surprise a dear friend with a small birthday celebration last night. It feels so good to make someone’s day! Here are some pictures of the cake I made her. It’s a strawberry cake with a basket-weaved, butter cream icing. I had some leftover royal icing daisies that I made this summer, and I used them to top the cake. It reminds me of spring, and with the 70-80 degree weather we have been having, it couldn’t be more fitting!
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!
Most of you can probably guess that I bake A LOT. But what you might not know is that I bake with a purpose. Today I got to make chocolate cupcakes for someone’s baby shower. I knew the theme was pink and orange Gerber daisies, so earlier this week, I spent the afternoon making some out of royal icing. I needed a few days for them to harden so that I could place them easily on the cupcakes.
Ooh, pretty! Gerber daisies are SO summer-timy aren’t they? I decided to add these cute picket fence liners around the cupcakes because along with the chocolate, I felt like I was looking at a cute lil’ garden.
Pretty please with a daisy on top?
Well, I was gonna make a lovely cake to celebrate my graduating, but then I realized, I didn’t feel like it! Instead, while still keeping it simple, I decided to frill things up with a funfetti box mix and some homemade cream cheese icing.
Check it out:
I’m getting my diploma today. What’s making your Saturday sweet?
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?
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!