MIA Lately but... I have cute ladybug cupcakes to make up for it!

So I know I have been MIA lately and haven't visited anyone's blogs. Life lately has been a little crazy. From packing up the apartment and now unpacking in the new house while we are also trying to remodel some...it's been a little hectic. Hopefully after a girl trip this weekend to Vegas my life will slow down a little.

A friend of mine from work, Shelley, had a birthday party for her little girl's 1st birthday. Once she decided on a ladybug themed I started to brainstorm possible ideas.


We decided on ladybug cakeballs and used those to top the cupcakes. For centerpieces I put a few of the ladybugs on sticks and had them in ladybug pots (see picture below).

In order to make it look more like a plant, I crushed up Oreos and sprinkled them in the pot to resemble dirt. However, I can't take credit for these cute planters, Shelley found them at Hobby Lobby. I used a round Styrofoam ball and cut it in half to hold the pops in place.



I tested out a few way to make the lady bug pops but in the end used 2 size cake balls for the head and body and use candy melts to attach them. Below is a picture of the antennas. Which were also attached with candy melts to the head after the body and head were attached.

Below is a picture of the ladybugs drying before I added the eyes. Looking back I probably could have added a red smile line or something and made it even more lifelike.

I used buttercream as the frosting and tinted it Kelly Green to get the grass effect before adding the ladybug toppers.

A few I just used white frosting and added red sprinkles for a little contrast!

Here is a picture of her dessert table, if you look in the back you can see one the centerpieces with the ladybug pops! Sorry I must have spaced out and not taken any :) Off to the sides is Avery's special cake :)

A close up...










How cute is the birthday girl and mom too!!

For Avery's cake, I made hers a little bigger than a cupcake. It's a 2 x 2 inch cake with 2 layers with a ladybug on top of course!

These cupcakes were so much fun to make! If you look closely you can see the birthday girl liked the green icing as well! I promise I will be back to visiting your blogs and baking soon! Enjoy :) Print This

Pineapple Upside Down Cake

This month the Cake Slice Bakers baked up a Pineapple Upside Down Cake. While I heard mixes reviews about this cake before I made it, I was really excited cause I have never made a Pineapple Upside Down Cake. The buttery crust along with caramelized fruit on top of this cake looked heavenly. However when I sliced in the cake the middle still appeared doughy and gummy. It baked for the entire 40 minutes and appeared to be done but I guess mine needed some extra time. The outer edges of this cake does taste really good I just wish it would have been more cooked throughout. I may have to try this one again! I feel there was something just a little off with this cake so I may have to experiment with it a little bit. Hope the others had a better success!

Pineapple Upside Down Cake Recipe from Southern Cakes by Nancie McDermott

Pineapple Topping:

1 20 oz. can pineapple rings, with their syrup or juice

4 tbsp cold butter

2/3 cup firmly packed brown sugar

10 maraschino cherries

Cake:

1 1/2 cups all purpose flour

3/4 cup sugar

1 1/2 tsp baking powder

1/2 salt

1/2 cup milk

4 tbsp butter, softened

1 egg

1 tsp vanilla extract

Heat oven to 350 degrees.

To make the topping: Drain the pineapple well, reserving 2 tablespoons of the juice of syrup for the cake batter. Melt the cold butter in a 10 inch cast iron skillet over medium heat. Or put the butter in a 9 inch round cake pan and put it in the oven for a few minutes as the heats melts the butter.

Remove the pan from the oven or stove and sprinkle the brown sugar over the buttery surface. Place the pineapple rings carefully on top of the scattered brown sugar and melted butter, arranging then so they fit in 1 layer. (There may be a few leftover) Place a cherry in the center of each ring and set the pan aside.

To make the cake: In a large mixing bowl, combine the flour, sugar, baking powder and salt. Use a fork to mix them together well. Add the milk and butter and beat well with a mixer, scraping down the bowl once or twice until you have a thick, fairly smooth batter, about 1 to 2 minutes.

Add the egg, reserved pineapple juice or syrup and the vanilla. Beat for 2 minutes more, stopping to scrape down the sides.

Carefully pour the batter over the pineapple arranged in the skillet or cake pan and use a spoon to spread it evenly to the edges of the pan. Bake for 35 to 40 minutes until the cake is golden brown and springs back when touched lightly in the center. Cool in the skillet or pan for 5 minutes on a wire rack.

Carefully turn out the warm cake onto a serving plate by placing the plate upside down over the cake in the pan and then flipping them over together to release the cake onto the plate. Serve warm or at room temperature.

For a printable version click here.

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Wedding Cupcakes

My mom got married a few weeks back and although it was just a quick ceremony without a reception I couldn't resist making a dessert for the occasion. You see...my mom and John have been together since I was 16, they have dated for almost 12 years now and they just got married! They got engaged last summer and right as they started to plan things he was diagnosed with lung cancer. They put things on hold for a while so he could concentrate on his treatment. A few weeks ago they finally did it, and although they are holding off on a reception until there is "more to celebrate" I felt everyone needs a little cake on their wedding day.

I knew there wasn't going to be a place to cut the cake so I decided on cupcakes. I picked just a basic vanilla cupcake with vanilla buttercream but decorated with these beautiful "B's" on top.

I melted white candy melts and piped the B's on wax paper. Once they dried I stood them up in the buttercream.

I found the thinner I made the letters the more fragile they were. I made several sheets like the one below and still had to make more cause many broke as I was sticking in the frosting.

The B's by the way stand for Burger which is my moms new last name!

Hopefully soon there will be some good news to report and we can actually plan a real reception for them!

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An Award & Cake Ball Pops Recently

Last week I received a fun award from Michelle of One Ordinary Day. Thanks Michelle! Not only is this my first blogger award but this one has a fun twist with it!

Soo...here is what you do.

1. Thank the person you gave you the award. (Thanks again Michelle!)
2. Copy the logo and paste it on your blog.
3. Link to the person who nominated you.
4. Tell us up to six outrageous lies about yourself and at least one outrageous truth.
5. Allow your readers to guess which one or more is true.
6. Nominate seven "Creative Writers" who might have fun coming up with outrageous lies.
7. Post links to the seven blogs you have nomiated.
8. Leave a comment on each of the blogs letting them know you nominated them!

And now for the creative part....UPDATE actually two of the below are true!

1. I secretly love watching CSI Miami.

2. Carrot cake is my favorite cake of all time.

3. I auditioned to be on Real World while in college.

4. I hate watching TV.

5. I was a superstar athlete as a kid.

6. As much as I love desserts, I love working out more!

7. I had a custom pink bowling bowl with my name on it as a kid.

Now can you guess which one is true?

Other Creative Writer Bloggers: I choose these 7 because I love reading their blogs and thought they might have some fun with this award!

1. Bake*tastic

2. Ice Cream Before Dinner

3. Me & My Pink Mixer

4. Sara's Sweets

5. What's for Dinner

6. Diana's Cocina

7. Symphonious Sweet


Now...on to the cake ball pops!

My boyfriend is in the process of buying a house and a few weeks ago we showed our realtors my blog. She asked if i could make her something for an open house that was coming up. After discussing we decided on cake ball pops since they are easy to display and have very little mess and clean up.

The pops before I packaged them.

All packaged up and tied with a pink ribbon.

I filled the glass vases with M&M's and mini M&Ms. We did one vase of red velvet pops and one with vanilla pops!

I heard they were a huge hit and I think I might have gotten another customer out of it! So thanks again Sharon & Buck I really appreciate it!!

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Mississippi Mud Cake

This month the Cake Slice Bakers baked up a Mississippi Mud Cake. I had to sit out on the last couple of months cause I have been so busy, but I am glad I am back. I have heard mixed review from other bloggers on this cake, some really loved it and some thought the cake was more brownie-ish and the icing way too sweet! I actually probably wont be trying this cake as we have way too many sweets around here. Also I am not a huge fan on any type of nuts in my desserts so I actually only put the chopped pecans on half the cake. I am taking this cake to my family tomorrow to let them enjoy it. I will have to let you know the reviews later on. I think it smelled amazing while cooking though.

Mississippi Mud Cake from Southern Cakes by Nancie McDermott

Makes one 13 x 9 inch sheet cake

February’s Cake: Mississi

ppi Mud Cake

(Recipe from Southern Cakes by Nancie McDermott)

For the Cake

1 cup (2sticks) butter, cut into biug chunks

½ cup cocoa powder

4 eggs, beaten well

1 tsp vanilla extract

2 cups sugar

1½ cups all purpose flour

¼ tsp salt

1 cup chopped pecans or walnuts

For the Mississippi Mud Frosting

One 16 ounce box (3¼ cups) confectioners sugar

½ cup cocoa powder

½ cup (1 stick) butter, melted

½ cup milk or evaporated milk

1 tsp vanilla extract

4 cups mini marshmallows or 3 cups large marshmallows quartered

Method – Cake

Heat the oven to 350F. Grease and flour a 13x9 inch pan. In a medium saucepan combine the butter and cocoa powder and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, about 3 – 4 minutes. I did this in the microwave in 1 minutes intervals until the butter was melted about 3 mins. Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.

I also choose not to add the pecans to the batter until I poured into the pan that way some of the cake

didn't have the pecans in it.

Quickly pour the batter into the prepared pan and bake for 20 to 25 minutes until the cake springs back when touched gently in the centre and is beginning to pull away from the sides of the pan. Mine took about 20 minutes.

While the cake bakes, prepare the frosting so it is ready to pour over the hot cake.

Method – Mud Frosting

In a medium bowl combine the confectioners sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and beat everything together well. Set aside until the cake is done.

To Serve

Remove the cake from the oven, scatter the marshmallows over the top and then ret

urn the cake to the hot oven for about 3 minutes to soften the marshmallows.

Place the cake, still in the pan, on a wire rack. Pour the frosting all over the marshmallow dotted cake and eat straight away or allow to cool to room temperature. Cut the cake into squares and serve.

If you like melted chocolately goodness this cake is probably just for you! Enjoy!

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Valentine's Cookies Galore...Sugar Cookie Cut Outs, Red Velvet Whoopie Pies and White Chocolate Chip Heart Cookies

This past weekend my aunt hosted a bridal shower with a group of her friends. She asked if I could make several dozen heart shaped cookies for the shower. Rather than just making one type of cookies, I thought I would mix it up and do 3 different types. I decided on White Chocolate Chip cookies made in a heart shaped pan from Wilton that I got at Michael's, Red Velvet Whoopie Pies and lastly sugar cookie cut outs in the shapes of hearts.



I think they all turned out really cute and from what I was told they were a huge hit at the party. She said the white chocolate chip and red velvet whoopie pies were all gone! So I guess that means they were good. My boyfriend did try a whoopie pie before I packaged them all up and he loved them and is hoping I am making them again really soon!



White Chocolate Chips Heart Cookies



For the white chocolate chips heart cookies, I used my favorite chocolate chip recipe found here and replaced the chocolate chips with white chocolate chips. I grabbed about am 1 1/2 inch ball of dough and slowly pressed it into the greased heart shaped pan. Bake for about 9 minutes or until they start to puff out and are golden.





Let cool in pan for about 3 minutes then invert onto cooling rack and allow to cool completely.



Once the cookies have cooled you are decorate as you wish. I just melted pink candy coating and chocolate bark coating and drizzled over the tops of the cookies.

Red Velvet Whoopie Pies from Annie's Eats adapted from Dinner and Desserts originally from Better Homes and Garden, December 2008. Frosting adapted from Confections of a Foodie Bride

Cookies:

2 cups all purpose flour

2 tbsp cocoa powder

1/2 tsp baking powder

1/4 tsp salt

8 tbsp unsalted butter, at room temp

1 cup light brown sugar, packed

1 large egg

1 tsp vanilla extract

1/2 cup buttermilk, at room temp

1 oz. red food coloring

Frosting for the Filling:

8 oz cream cheese

5 tbsp unsalted butter, at room temp

2 tsp vanilla extract

2 1/2 cups confectioners' sugar, sifted

Preheat the oven to 375 degrees. Using a heart template or cookie cutter to trace evenly spaced hearts onto pieces of parchment paper. Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a bowl of the stand mixer with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, gradually add about a 1/3 of the dry ingredients followed by half the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of the dry ingredients. Do not overbeat. Blend in food coloring.

Transfer the batter to a pastry bag fitted with a large plain round tip. I could not find mine so I used a smaller one, they didnt turn out as pretty as I had hoped but it worked. Next time I will make sure to find the bigger round tip.

Pipe the batter onto the parchment paper using the heart tracings as a guide. Bake 5-7 minutes or until the tops are set, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheet at least 10 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before proceeding.

To make the cream cheese frosting: Using the stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla. Gradually beat in the confectioners' sugar until totally incorporated, increase the speed and then beat until smooth.

Transfer the frosting to a clean pastry bag fitted with a large tip. I used the star tip but you can use the large round tip as well. Pair the cookies up by shape and size. Flip the cookies over. Pipe the frosting onto every other cookie, leaving the edges clear. Sandwich the cookies together so the flat sides of the cookies are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an air tight container.

Vanilla-Almond Sugar Cookies with Royal Icing

This was my second attempt at sugar cookies with royal icing. I am happy to report that this time was much easier and I think they turned out much better. So I guess practice does make perfect?...well not perfect but better :)

Anyways I used the same recipe I blogged about here from Bridget's Bake at 350. This time I did make the cookies a lot thicker and this seemed to help them be softer and more chewy...which I liked much better!

The dough was about 1/4 inch thick and I placed the cookies on a baking sheet lined with parchment paper. I used various heart shaped cookie cutters I had in a few different sizes.

I baked these for about 9-10 minutes at 350 degrees and let them cool on the baking sheet for 2 minutes before transferring them to a cooling rack.

I used the same recipe for Royal Icing this time, except instead of Wilton's brand of Meringue Powder I got the one from Williams-Sonoma. I think it tasted much better, so try this one if you aren't happy with the one you currently use. For the recipe, see this post or go to Bake at 350. I doubled the recipe just so I made sure I had enough.

Once the royal icing is made, I split the icing into 4 bowls. And used my food coloring paste to get the colors I wanted, which were red, pink, black and white. I used a little water to thin out the royal icing until it was the consistency needed for piping. The remaining icing was left in the bowl until I transferred to the bottles for flooding. (When you make the icing for flooding, make sure you thin the icing out more) If it gets too thin just add more powdered sugar.

Here are my bottles used to flood the cookies.

Here are a few pictures I took as I was decorating.

I still have a lot to learn but the more I practice the more comfortable I get with it. If you want more instruction on using royal icing, I love the tips on Bake at 350 and Annie's Eats. Everyone has their own way of doing sugar cookies, you just have to figure out what works best for you!

This time I took a tip from Bridget and rather than using room temp unsalted butter I used salted cold and this made me not have to refrigerate the dough before rolling. It was so easy, try it next time. You might like it too!

Sorry this was such a lengthy post and maybe a little late for Valentine's but I was busy baking all weekend! Enjoy!

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Chewy Peanut Butter Cookies

For Valentine's Day I decided to make peanut butter cookies for my boyfriend. He had to work at the fire station so I made them during the day and surprised him the next morning. You see I hate peanut butter, like a lot. The smell makes me sick. But it was Valentine's so I lived through it.

I found this recipe on Annie's Eats and I knew he would love them. From what he tells me these cookies were really soft and chewy with a nice peanut butter taste but overly peanut buttery! If you like peanut butter I bet these would be a hit. He took them to the station yesterday to share and the platter came home empty so I guess that was a good sign they were good.

Chewy Peanut Butter Cookies from Annie's Eats

3 cups all purpose flour

1 cup sugar

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/4 cup vegetable shortening

4 tbsp unsalted butter at room temp

1 cup creamy peanut butter

1 cup honey

2 large eggs

Sugar, or sanding sugar for rolling

Preheat oven to 350 degrees.

In a medium bowl, combine the flour, sugar, baking soda, baking powder and salt. Whisk together and set aside. In a bowl of a stand mixer fitted with the paddle attachment, cream together shortening, butter, peanut butter and honey.

Mix in the eggs one at a time, beating well after each addition. With the mixer on low, slowly add in the dry ingedients to the peanut butter mixture and beat just until incorporated.

Roll the dough into 1 1/2 inch balls and roll each ball into sugar. Place the dough balls on ungreased baking sheet, a couple inches apart. Bake for 9-11 minutes or until slightly puffed and golden.

Remove from the oven and let cool on the baking sheets for 5-10 minutes before transferring to a wire cooling rack to cool completely.

You will not be sorry if you try these! I heard they were really delicious!

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