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Wedding Cupcakes

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A couple weeks ago I was hired to make cupcakes for a wedding.  The bride was open to what flavors she got, but she did request a batch of gluten free.  I had given her some of the cupcakes as a taste test from Harry’s Birthday party.  She loved the Almond Joy cupcakes and the Lemon Delight.  But wanted something different than the blue suede.

We settled on Lemon Delight which was lemon cake with homemade lemon curd filling and light whipped frosting (I love my Bettercream!).  I garnished them with white sugar crystals, yellow nonpareils and lemon gumdrops cut into wedges.

The next flavor was the Amond Joy I’d made before.  The cake was chocolate almond cake with coconut cream filling and topped with rich vanilla almond buttercream.  I garnished these with coconut shavings and raw almonds.

The next flavor was Raspberry white chocolate.  This was a white cake with raspberry filling and white chocolate mousse on top.  It is a very simple and classic wedding flavor.

Finally was the gluten-free.  I made a a gluten-free chocolate cake and filled it with a rich chocolate buttercream.  I topped it off with caramel mousse and light brown and dark brown sprinkles.  Long gone are the days of gluten-free being synonymous with tastes bad.  These ones were really rich and a huge hit.

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Happy 4th of July

Ha!  I just used the term “photo shoot” to describe what I’m about to post.  It really was a matter of hanging a flag on our fence, dressing Harry in a flag shirt, and snapping away.  I didn’t get too creative here, but I did get a good number of great shots.  This was a simple approach, but we got exactly what we were looking for.  Patriotic pics of our little man that show off her sweet personality.

 

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Monsters Inc has somewhat fallen to the wayside now that Monsters U has come out.  It’s still a cute movie, but difficult to find many decorations that don’t have the updated university imagery.  But my friend wanted to do a Monsters Inc party, nonetheless.  And she recruited me to make the cake and smash cake.

We decided on a Mike themed smash cake and Sully themed big cake.  The size difference was a great fit.  I thought maybe I’d put fur on the whole large cake, but it turns out that frosting fur is much harder on my hands than I had thought.  So, I decided to stop after covering the sides and then do some piping on the top.

The small cake is vanilla cake with vanilla Bettercream frosting.  The large cake is two layers of yellow cake and a layer of chocolate cake with white chocolate and caramel mousse fillings.  I frosted the cake with chocolate buttercream before decorating.  It was really yummy.

 

Monsters Inc Cakes

 

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Homemade Slurpee

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Who doesn’t love Slurpees!?!?!?  I know I do!  They remind me of junior high summers.  My mom would take me and my sister to get them of Friday mornings after we got up to go to an early morning church service.  I also always try to make it to 7-11 on Slurpee Day which, of course falls on July 11th, 7-11.

But now I’m an adult and I sometimes sort of try to be healthier.  I don’t know exactly what’s in a slurpee, I’m pretty sure it doesn’t qualify as real food.  But I still love them!  So I was really excited when I found an option that isn’t too terrible bad for me.

I start by getting the best sweetest, reddest watermelon the summer has to offer.  I dice into 1 inch cubes anyways for general consumption, but I also set aside a good amount of these cubes to be frozen.  Once they’re frozen, I add about 2/3 cup of frozen diced watermelon to a magic bullet cup.  I then add about 2/3 cup frozen strawberries.  I squeeze about two tablespoons of fresh lemon juice into the cup and add about two tablespoons of sugar.  I add water to fill the cup about half way, then I blend away.  What comes out is a refreshing, cool, icey that is the best slurpee alternative I’ve ever tried.

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I am a little behind on posting this, but I wanted to share anyway.  This last Easter, I found a fun pin on Pinterest that showed how to make a dessert version of an Easter classic, deviled eggs.  I was thrilled because they are beautiful, and who doesn’t love Jell-O!

I remembered that as a kid, my mom made some fun jello eggs out of some molds she had and I was happy to hear that she still had the molds.  They are available still on kraft.com and aren’t even too expensive.  I did have a couple failed attempts to get the molds open with breaking my jello eggs in half, but I learned that if I submerge the mold in near-boiling water for about ten seconds, they molds pop open easily enough.

Once I got the jello eggs out of the molds, I sliced them in half longways.  Just as you would if you were making real deviled eggs.  On the Pinterest post, they scooped a well out of the jello eggs to make a place for the cream filling.  I kept breaking my eggs when I tried to do this, so I decided to skip that step altogether.

In the end, I was quite happy with the way they turned out.  They were bright and fun and most importantly, yummy!  I think I may make them again some day!

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A friend of mine was in need of a smash cake for her little girl but she was on a tight timeline.  She was in the middle of moving and hadn’t planned a party, but wanted to do something special anyway.  So, I was happy to be able to help her out.  She sent me a picture of the outfit her little girl would be wearing and I knew immediately that I wanted to make her a pink ruffle cake.

This is the outfit that inspired the cake.

This is the outfit that inspired the cake.

 

I did a pink strawberry cake with pink vanilla buttercream frosting.  It was a small cake, only six inches in diameter, but it was also six inches tall.

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A couple weeks ago I made these awesome hostess copycat cupcakes. They’re chocolate cake with cream filling, chocolate ganache, and cute little loops on top. I used my good ol’ faithful pastry pride for the filling. I made the ganache with Nestle Tollhouse milk chocolate chips and cream. When making the ganache, I recommend finding a chocolate that you really like because that’s what the flavor will come from. Put it all in a sauce pan over low heat and add a little bit of cream. I know, lack of measurements is probably not very helpful, so here’s a rough guess of what I used – 1 cup chocolate chips and 1/4 cup cream. You can use more or less cream, but the whole point is to have the chocolate soft and pliable even when it cools back down.

The key to these cupcakes is the tall paper liners. I found some tall liners at Hobby Lobby, but I’ve also seen them at my local cake and candy supply store. The tall liners keeps the cake from spilling out and allows you to add the ganache once you’ve added the cream filling. Speaking of adding the ganache, I just spooned some onto the cupcakes once they were baked, cooled and filled with cream filling. While the ganache was still warm, I put a little white buttercream frosting into a ziplock bag and cut the corner off and piped the loops right on top. By doing this step before the ganache set, it allowed the cream to sink in a bit and set with the chocolate.

I had been wanting to try these for a while, so when my mom asked me to bring cupcakes for my dad’s birthday dinner, I was happy for an excuse to make them.

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