May 28, 2011

Baby Pops

These cake pops were made for a baby shower that I attended at my Aunt Jeanne's house. The cake pops were created from chocolate cake, buttercream frosting, and white chocolate. The faces were drawn using food coloring. The baby bonnets were created using cupcake papers turned inside-out so that the writing could be seen. I then "planted" them in a flower pot with a pretty ribbon to match the theme of the shower and wrapped it in a Pampers diaper. They were definitely the hit of the party!

Tip: When using buttercream icing to make the cake pops make sure to keep them chilled in the refrigerator or the freezer. This will help keep their shape and help keep the stick in place.

Pororo the Little Penguin

This cake was created for a coworkers son who was turning 2. He loves to watch the cartoon Pororo the Little Penguin. The large Pororo was a chocolate cake that was meant to be his own personal cake that he could dive into. The cupcakes were mini versions of Pororo, some of his friends from the cartoon, and some wintry snowflakes. 

Tip: When using multiple colors of frosting and multiple icing tips, use an icing caddy to keep the piping bags upright and ready at your fingertips.

Scrubs & Band-aids

This cake was created for my cousin Mindy's graduation party. She had recently graduated from Nursing school. The scrubs t-shirt was a marble cake. The accessories were created using white chocolate and sprinkles. The cupcakes were chocolate cake with vanilla frosting. The band-aids were created using Juicyfruit gum, frosting, and red food coloring. 

Tip: To get your frosting really smooth dip your icing spatula in water, shake it off and scrape over icing for desired results.

Decorative Mug

This mug was created for a friend at work who had recently become a new Grandma. She was very excited to share with everyone what her new "nickname" would be. Her mug was designed around the nickname as a surprise and thank you for all the wonderful things she does for me.

April 25, 2011

Berry Trifle

This berry trifle was created for Easter lunch with Jon's family. The trifle was created using an angel food cake, a lemon infused cream and three different pureed berries (strawberries, blueberries, raspberries). All ingredients were then layered into the trifle.

Tip: Wait to layer ingredients into the trifle just prior to eating so that the layers do not become 
one/melted together.

April 17, 2011

Peeping Out for Spring

These cupcakes were created for a bake sale at school. They were created using  a confetti based cake, vanilla frosting dyed green (using the grass piping tip), bunny peeps, and chocolate eggs. 

Tip: To get the peeps to stand up straight in the cupcake and not fall over, use a toothpick to skewer them into the cake. Just be sure to let the customer know to remove them before eating. ;-)

Valentine's Day Cupcakes

These cupcakes were created for students and staff at my school for valentines day. 

The cupcake on the right is a spice cake with a pink cream cheese frosting and chocolate topped heart. 

The cupcake below is a white cake dyed pink with a vanilla frosting and a chocolate topped heart.

Tip: When using a cream cheese frosting make sure to keep cupcakes in a cool area. In a warm or sunny area the frosting will begin to melt or slide creating a gooey yet still yummy mess.