Saturday, September 13, 2014

Teenage Mutant Ninja Turtles - Leonardo Cake

Vanilla Chocolate Cake with Nutella Cream

                                                            Happy Birthday Daryn !!!

Saturday, September 6, 2014

White Chocolate Caramel Cappuccino Cupcakes


1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
2 tbs White Chocolate Caramel Cappuccino
1 1/2 teaspoons pure vanilla extract
1/2 cup oil
1/2 cup buttermilk


1 cup (2 sticks) Unsalted Butter (room temp)
5 cups Confectioners' Sugar
1/2 cup French Vanilla Cappuccino Powder
1/2 tsp Coffee Extract
1/2 cup Heavy Cream

Saturday, August 23, 2014

Baby Girl Shower Cake

My beautiful customer picked up her cake for a baby shower. Thanks Dorian Nelson Buggs !
Vanilla Cake with vanilla bean butercream

Thursday, August 21, 2014

Vanilla Bean Buttercream Recipe and Cupcake Icing Video Tutorial

4 large egg whites (save those yolks for bread pudding!)
1 cup sugar
3 sticks (1-1/2 cups) unsalted butter, softened
1 pinch salt
1/2 Vanilla Bean, scraped

Sunday, August 10, 2014

Saturday, August 9, 2014

Tres Leches Birthday Cake

full sheet cake (18'' x 24'')

Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 12 hours
Yield: one 13X9 baking pan

Tres leches cake - sweet and spongy cake soaked in three milks (evaporated milk, condensed milk and half and half) and topped with sweetened whipped cream.


For the cake
6 3/4 oz (190 grams) cake flour
1 tsp baking powder
1/2 tsp salt
1/2 cup (113 grams) butter, room temperature
1 cup (200 grams) sugar
5 whole eggs
1 1/2 tsp vanilla extract
For the glaze
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half

For the topping
2 cups heavy cream
1 cup sugar
1 teaspoon vanilla extract

For the cake
Heat the oven to 350 F. Grease a 13 by 9-inch baking pan and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute.
Decrease the speed to low and with the mixer still running, gradually add the sugar and mixed until creamed in. Stop to scrape down the sides of the bowl, if necessary.
Add the eggs, 1 at a time, and mix until well combined. Add the vanilla extract.
Add the baking powder and salt followed by the flour in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly.
Bake for 20 to 25 minutes until the cake is lightly golden.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes.
Poke the top of the cake all over with a skewer or fork.
Allow the cake to cool completely and then prepare the glaze.
*when the cake is cooled, you can either leave it in a pan or take it out and place it on a rimmed serving plate/platter, like I did.

For the glaze
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake.
Refrigerate the cake overnight.
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed.
Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Sunday, July 20, 2014

Monday, July 14, 2014

Key Lime Pie

"Along with a bit of grated lime rind swirled in, sour cream is blended with condensed milk and lime juice for this pie 's very rich and creamy key lime filling."
Recipe adapted from

1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime zest

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Thursday, July 10, 2014

Perfect Vanilla Cupcakes

Recipe by Glorious Treats

Yields- 15-16 cupcakes

1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/2 cup buttermilk
(or  1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

* Preheat oven to 350*F.
* In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.
* In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.
* Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.
* The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full.
* Bake cupcakes in pre-heated oven for 12-14 minutes.
* Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
* Frost as desired when fully cool.  I love to use my favorite Vanilla Cream Cheese Frosting recipe.  

* Feel free to use this recipe for a cake as well.  The recipe above will work for a 6" cake.  Double the recipe for an 8" or 9" cake.
* A note about Cake Flour-  Cake Flour has a lower protein content than traditional all-purpose flour, which results in a more tender, delicate crumb in the finished product.  If you can not find or access cake flour, feel free to substitute as necessary, but your results will vary from the original recipe.

Wednesday, July 9, 2014

Neapolitan Sponge

 All my cakes are made from scratch !!

Edible Gelatin Sequins

 Tutorial adapted from

4 x.25 oz. packets Knox Unflavored Powdered Gelatin
3 oz water
 In a microwave safe bowl, pour in 3 oz. (or 3/8 cup) cool water. Sprinkle each of the packets individually over the surface of the water evenly.

The gelatin will get weird and wrinkley looking when it begins to absorb the water. It's normal. Let it absorb as much as possible; there should be little to no dry, light powder left one the surface.

Microwave in short bursts of about 15 seconds until the thick mixture becomes very liquid. Give it a stir in between each burst in the microwave break up the solid areas and evenly distribute the heat throughout.

If the gelatin is liquid but still looks grainy when dripping from your spatula, heat it just until there are no more little grains. Do not over heat it, it should feel barely warm if you dip a finger in-- never hot.
After another 7 seconds in the microwave it was completely smooth and without a grainy texture.

And now, your ready to pour it into your little bottle fitted with a number 1 tip and start making sequins!

Wednesday, July 2, 2014

Wafer Paper Flowers

Isn't it beautiful ?!! My first wafer paper flowers ! :)

Saturday, June 28, 2014

Blueberry Cupcakes with Blueberry Cream Cheese Frosting

Blueberry Cake
( about 24 cupcakes)

1 cup (2 sticks) unsalted butter, softened
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups granulated sugar
1 tablespoon finely grated lemon zest
4 large eggs
1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor
3/4 cup low-fat buttermilk
1/2 cup pureed fresh blueberries
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line cupcake pan with liners.

Mix together flour, baking powder and salt. Set aside.

In a large measuring cup or bowl, mix together buttermilk or heavy cream, blueberry pueree and vanilla extract. Set aside until needed.

Using a stand mixer, beat butter, granulated sugar and lemon zest in a mixing bowl until pale, about 2 minutes. Add eggs, one at a time, mixing well after each addition. Mix in pulverized blueberries.

Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. Scoop batter into cupcake tins.

Bake until golden brown and a toothpick inserted into the center of cake comes out clean, about 22 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.

Blueberry Cream Cheese Frosting
(Makes enough to frost 24- 30 cupcakes depending on how much frosting you use)

1 cup of butter, softened
8 oz of cream cheese, softened (but not too soft!)
1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor
3-5 cups of confectioners sugar

In a large mixing bowl (stand mixer), mix butter until it is softened and uniform.
Add cream cheese and beat together until it is uniform.
Add pulverized blueberries. (the more you add, the deeper blue you will get)
Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary and if your frosting consistency seems too soft. I should have added more sugar. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.
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