Category: cupcake toppers

Birthday girl, party of one.

It'd my birthday!

Hey y’all- it’s my birthday! And holy crap... I’m 33 years old.

Last year at this time I was preparing to turn 32. I was newly engaged, looking at houses to buy, and my hair was short (& blonde). Now I’m 33, my hair is chin length & dark brown with bangs, I’m planning our wedding… and whattaya know? We’ve got a house.

Which is weird, ’cause I still paint my nails with glitter polish, wear bandaids with cartoon characters on them & feel like I’m 16. Anyway. In honor of my upcoming birthday, I thought I’d do a recap of The Life List.

So here are the original 32 things from last year’s life list, with one added for this year’s birthday. I haven’t really accomplished much on this list yet, but hey- gives me something to look forward to, right? And of course, cupcakes. (more on them later)

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The wicked witch of the cupcake.

Vintage postcard: flying witches.

Yeah. That’s right. Today we’re talking about witches. Because in case you’ve been living under a rock, it’s October, and that means one thing to me: Halloween.

Ohh, Halloween. My favorite time of year. The leaves changing (hopefully) & crunching beneath my boots, the air getting brisker, the wind kicking up. The costumes & makeup start appearing in stores earlier & earlier nowadays, but I reserve my Halloween excitement for the first week in October. I refuse to do ANYTHING Halloween-related before October 1st. Yes, it’s my favorite holiday & yes, I’m excited. But it’s like buying Christmas decorations before Thanksgiving; it’s just wrong to me. I’ll wait until October to celebrate Halloween… & I’ll wait until December 1st for Christmas, thanks.

That being said, I was super psyched to post this little cupcake topper how-to. I couldn’t wait any longer! I didn’t come up with this idea myself (unfortunately) but I did somewhat modify it from the original directions. I did that because I didn’t have matching mini cupcake liners & regular liners. I don’t do many mini cupcakes, so I never buy the liners. I adapted the directions to suit me & my materials, and with just a little bit more work put in I think they look just as cute. Ladies & germs, I give you…

Cupcake…

liner…

witches’

hats!

Easy DIY witch hat cupcake toppers made from cupcake liners!

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I like cupcakes & I don’t care if you don’t.

There are certain unalienable rights that i believe we have as humans- from the time we’re born until the moment our heart beats for the last time. You may know some of these from the Declaration of Independence; i.e. life, liberty & the pursuit of happiness. But as far as I’m concerned, and perhaps this fits in with ‘life’ or ‘liberty’ or more likely ‘the pursuit of happiness’… but to me, one of those rights is the right to love certain things (or people!) without being judged/mocked/hated/etc. This isn’t just a marriage equality thing I’m talking about, although obviously it goes for that too, without saying. But really it goes beyond that, sneaking into all of our lives, even into the smallest & most seemingly unimportant things.

If you love something, it’s guaranteed someone else is gonna hate it, and chances are they’re going to try & make you feel stupid or wrong for liking it in the first place.

Ooh.. what's going on here? Candied pansies!

I can hear it now: “Oh no… not only is this bitch gonna rant now, but based on that picture, obviously she’s gonna post a cupcake recipe too…”

For example, here are some things I love, things which include but are not limited to:

Pink hair. All shades, but most especially that soft cupcakey, Marie Antoinette-pink that almost looks faded. Oh, how I miss my pink hair days (although mine was more magenta)…

Pizza. Again, all kinds; but margherita pizza has the ability to cure the grumpiest of my moods.

Sleeping animals. If there’s a sleeping pet around, I will get down to wherever they are & harass them, squealing over their cuteness. I don’t do this with wild animals, but there have been occasions where Jay has had to convince me not to chase rabbits or feral cats/ kittens & shove them in my pockets to bring them home.

I love my nose ring. I mean, I love my nose piercing in general, but I really love wearing a ring in it instead of a smaller screw. I don’t know why. I think maybe I feel too conservative or ‘sorority girl’ with a small one. *shrugs*

Uggs. They’re warm. They’re comfy. So listen, I don’t give two shits- when it’s 24° F, snowing, I need to run to the store & I’m already wearing sweatpants, I don’t care if Carrie Bradshaw would gasp at my outfit. Screw her & her Jimmy Choos. Step in a snow bank in those & then lemme know if you wanna borrow my fleece-lined, suede & wool hamburger bun boots. (I’ll say no)

Le Creuset pots, skillets, mugs, baking dishes & French ovens, in all colors, in one photo together. It makes me smile.

Cooking shows. No, I don’t care that you hate Paula Deen and no, I’ll never get tired of seeing anyone bake anything on TV. Go watch intelligent things like the Kardashian’s and leave me alone, thanks.

Neck tattoos. That’s all. Just…. neck tattoos.

Okay, this one is more sarcastic, but I love when they say that PopTarts are “crazy good” in the new commercial. Now… I’m not above eating a s’mores PopTart once in a blue moon but crazy good? No, truffle macaroni & cheese is crazy good. PopTarts are a lazy breakfast option for kids or snack option for adults who smoke funny cigarettes.

Early ’90’s Hole.

And cupcakes. SO… MUCH… BETTER than full-size cakes. Eff cakes. Cakes are like, the utmost in drama & needless steps- like extra frosting (crumb coats?! WTF is that about?!). And fondant tastes like feet. Not that I know what feet taste like, but I can imagine.

And at this point, everyone’s all like “Oh I am SOOOOO over cupcakes!” And I’m pretty much like, “Uh… Who asked you?” Not me.

Rosewater-vanilla bean cupcakes, topped with a green-colored vanilla buttercream & sugared pansies!

See, first off: I care not what your opinion is of something I enjoy. When I make fun of your ugly chair or hideous choice in clothes, and you didn’t ask what I thought, and then you feel put out or insulted… remember that. Cause see, we’re all entitled to opinions. But if you say “I LOVE LOLLIPOPS!” and I say “Ugh, lollipops are for losers, they’re total shit! They’re made with high fructose corn syrup, and only a total idiot would eat them knowing that!” that’s me making you feel bad for liking them, and I’m a dick. If I say, “Eh, they’re not my thing”, or “I don’t see the appeal”, that’s different. Giving your opinion in a way that doesn’t make someone else feel stupid is one thing. Telling them that they’re an idiot for liking whatever it is they like… that’s shitty. Stop doing that, guys.

Because bottom line: no one should make you feel bad about liking/loving whomever or whatever you choose.

And second: I’m personally “totally over” the following: pork belly, quinoa, mustaches on everything, high-waisted pants, kohlrabi, kombucha, kale & ANY MENTION OF THE PALEO DIET. Seriously. Every time I see one of those on a blog post, I want to scream & murder anyone within 40 feet of me. But yet I never say it. I don’t go around yelling at people to stop eating quinoa because it’s “played out” or “over done.” Who cares? It’s not up to me to tell you what to eat or do just because I’m tired of it. You love quinoa, eat it. You don’t, don’t.

And I happen to love cupcakes. Which is why I love this article by Allison Robicelli. She says everything I want to say right here, but better, with better examples, and more profanity than I’m currently using. I think I love her- but that’s another story. Like I said on Facebook, this blog isn’t a cupcake worship blog. It isn’t just ALL cupcakes, all the time. It’s about so much more than just one little cake. But it doesn’t even matter, because I reserve the right to love what I love either way. And also, like I said on Facebook, you judging other bloggers doesn’t make you look any cooler. As a matter of fact, you being an asshole about what I choose to do/like doesn’t make me look bad, it makes you look insipid.

So yes. I love cupcakes. I won’t apologize for it, I don’t feel bad when a snobby food blogger scoffs at them in favor of a green tea cookie with local honey glaze or lemon curry marmalade, and I don’t care if the people I reading this are tired of them. I am not. Besides, what is there NOT TO LIKE? It’s a small, individual cake. Just for you. That you don’t have to share (!). It’s an only child’s dream, which is probably why they struck a nerve with me. I am an only child, see. Anyway… I don’t care about snobby food bloggers who are “too good” for cupcakes. I can be snobby too. Better yet? I can make snobby cupcakes. Like these, rosewater-vanilla bean cupcakes with sugared (or candied) pansies.

Rosewater-vanilla bean cupcakes, topped with a green-colored vanilla buttercream & sugared pansies!

I think that’s just as good as a rhubarb shrub cocktail or kohlrabi summer salad, don’t you? Probably better, actually. Because I think kohlrabi is boring, and anyone can make a cocktail. Well, maybe not anyone; it’s generally frowned upon for children.

Okay, so, yeah. Cupcakes. Rosewater-vanilla bean cupcakes, and sugared pansies. How pretty, springlike, and mature.

They really are mature, too. These aren’t for kids. Or picky eaters. Even though there’s only 1/4 teaspoon of rosewater in them, that 1/4 teaspoon packs a punch. There’s also both vanilla bean & vanilla extract in them, to kind of even out the rose, but it doesn’t eliminate it at all. So if you’re not a fan of roses, rosewater, or anything in the edible flower family I’m warning you now: stay away from these. These are not for you.

Rosewater-vanilla bean cupcakes, topped with a green-colored vanilla buttercream & sugared pansies!

They’re gorgeous. I know. And yes, these were indeed my fall-back Mother’s Day dessert after that abysmal rhubarb failure. I really didn’t want to make anything similar to something I had already made, but I think these candied flowers bring it to a whole new level. So as far as I’m concerned, it’s totally different than the last time.

So here’s the recipe & the how-to on making sugared pansies (or flowers).

ROSEWATER-VANILLA BEAN CUPCAKES

Ingredients:

  • 1 tablespoon + 1 1/2 teaspoons unsalted butter, softened
  • 1 tablespoon canola oil
  • 1/2 cup milk
  • 1/4 cup + 1 tablespoon sugar
  • 3/4 cup + 1 tablespoon all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 vanilla bean, scraped
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon rosewater (I use Nielsen-Massey)
  • 1/8 teaspoon kosher salt
  • 1 large egg

Directions:

  1. Preheat oven to 350°F and line a muffin pan with paper liners. Pur the milk into a glass measuring cup & scrape the vanilla bean seeds into the milk, set aside.
  2. Sift flour, baking powder, sugar and salt into large bowl. Beat butter and oil in a separate medium bowl. Add egg; blend.
  3. Whisk in milk, rosewater, & vanilla extract. Add milk mixture to dry ingredients; whisk just to blend.
  4. Divide batter among liners, filling them about 2/3-3/4 full.
  5. Put cupcakes in oven & reduce heat to 325°F. Bake cupcakes until tester inserted into center comes out clean, about 20-25 minutes. Transfer cupcakes to racks; cool.

Rosewater-vanilla bean cupcakes, topped with a green-colored vanilla buttercream & sugared pansies!

SUGARED FLOWERS (PANSIES)

Ingredients:

  • Edible flowers, such as pansies or rose petals
  • Granulated sugar, or superfine sugar
  • Pasteurized egg whites
  • Clear but opalescent edible glitter, luster dust or disco dust (optional)

Directions:

  1. Wash your flowers or petals carefully, and pat them dry. Spread newspaper on a table, then a few layers of paper towels. Place the flowers on the paper towels.
  2. Thoroughly coat the flowers with the egg wash (it’s best to use a small food safe paint brush). Sprinkle the sugar & edible glitter over them, and then gently shake off the excess.
  3. Let them dry for an hour before using. Flowers will last a few days if fresh, if dried then they’ll last up to 3 months in an air-tight container placed somewhere cool & dark.

And you’re done. Make sure the flowers you use are not only organic, but meant for eating. DO NOT USE FLOWERS TREATED FOR BUGS. You’ll be ingesting chemicals. Make sure you specifically purchase or pick flowers meant for this purpose. If you grow roses, and you know for certain they’re not coated in any kind of bug spray or insecticide, then that’s okay. Just don’t pick roses in someone else’s yard unless you’re sure of the same. You can also buy edible flowers at certain markets.

Rosewater-vanilla bean cupcakes, topped with a green-colored vanilla buttercream & sugared pansies!
Magenta (or purple) liners from this multipack at the Layer Cake Shop!

As far as frosting, I used a plain ol’ vanilla buttercream tinted green, nothing fancy. It’s better with these cupcakes to use a plain vanilla frosting, or else it can be too much. You don’t want to overwhelm anyone. Keep it simple. You’re already giving them rosewater in the cakes, and a candied flower on top.

And by the way… any and all cupcake hatred can be directed to my e-mail, and all will be answered with the same thing: “You’re an idiot.”

Blogger? No, I’m a blood spatter analyst.

Well, it’s been a while since I made cupcakes that involved blood. Actually it’s been a while since I made “gory” or creepy cupcakes. For a long time there I sorta went the cutesy route with my Halloween offerings. But that has changed, my dear readers. I got some new-found inspiration from my pseudo-TV- boyfriend…. Dexter Morgan.

;

Ohhh, Dexter. AKA Michael C. Hall. You might know him from Six Feet Under, but we’re not here to talk about that. You should know him from his TV show, aptly named Dexter, where he plays Mr. Dexter Morgan, a murderous character: blood spatter analyst working for the Miami Metro Police Department by day/serial killer by night. Key players? Glass slides, clear plastic sheeting, blood (lots of it), some bad guys that deserve a good killin’ and a few crazy bitches thrown in for good measure. Obviously, blood & blood spatter is a major part of the show, both in Dexter’s day job… and his “night job.”

So, that said, welcome to my “Kill Room.”

;

I’m a big fan of the show. Is that obvious?

My love of Dexter came about kind of randomly last fall. On a whim, I ended up putting every available season on my Netflix queue and watching them one after another. I’d been hearing such great things about the show for so long, but I hate to jump on bandwagons. The more hype something has, the less I’m interested. So I resisted (just like I did with Sex & the City, The Sopranos and Six Feet Under- it took me years to see those) for a long time and then I ended up watching all 5 seasons in a matter of two months, devouring them like a fiend. I fell in love. And see, I have a thing for the bad guy. I know it seems funny for me to say that, being that my significant other is a cop, but it’s true! I loved Tony Soprano, I love Nucky Thompson & Jimmy Darmody, I love Dexter. I find he’s not really all that bad. He’s cleaning up the element the police can’t due to red tape or lack of evidence. And that’s a good thing as far as I’m concerned!* Come on, be honest: you can’t tell me you’ve never heard a story about a crime and said (re: the criminal) “I wish I could get my hands on that bastard.” Of course you have.

Plus, I have a little crush on him, serial killer or not.

;

Anyway, all I know is, I like love the show. So when I was thinking of my Halloween cupcake offerings for this year, I came up with the idea of some gory, blood drenched ones as I was having a little refresher watching season 6 of Dexter before the new season starts tonight. It seemed almost wrong to not refer to him & acknowledge the show in my post, especially since I got my idea from it and also used some of the posters for sale in the Dexter Showtime store as “pattern inspiration” for my blood. What I used for the blood itself was really easy: just some red gel icing color (Wilton Christmas Red) mixed with a tad hot water. I just mixed it until it was “drippable” or “splatterable” (neither of those are in Webster’s, I guarantee you). I used a toothbrush to fling/spatter/squirt the blood onto the frosted cakes. Instant crime scene.

;

If you want to use a cherry-flavored extract to mix with the food coloring, you can. But the alcohol content might cause it to behave differently than water, so I don’t know if it’ll “dry” the same way or splatter the same. But it’s worth a shot. You could probably even use liquid food coloring with good results, too. Even better would be Karo syrup thinned out a little with red liquid food coloring & water. That way it would mimic the thing I like best about using the gel: it’s thicker, so it has more heft. Also another benefit of the gel is that it doesn’t fully dissolve so it has little “clots”… and therefore it’s more like real blood. However I’m just a perfectionist! Nobody else would notice that stuff. I’m just one of those crazy people that notice details.

(Either way, no matter what method you use, I do recommend that you use an old tablecloth [if not actual plastic like I did] because once this stuff splatters on something light-colored, then you’re done with that for good. Oh, and wear plastic gloves. Seriously.)

Needless to say, disposing of the aforementioned red-dotted plastic was a challenge. The food coloring seriously looked so much like real blood, and the splatters looked so realistic, too. Because of that, to avoid frightening my idiot neighbors or causing a mass hysteria, I had to roll it up & wrap it in a black Hefty bag, so I really felt like Dexter. Haha. Maybe I should’ve let them see it… that would’ve made things interesting, huh?

;

The cupcakes can be any kind you like. I chose chocolate, and I filled half of them with some cherry preserves… but anything will work: chocolate, vanilla, red velvet, etc. The main thing is that the frosting be white or off-white. I know it seems incredibly obvious, but you won’t see the blood spatter on chocolate frosting, it’ll just look messy. You can see how the spatter looks when it gets on the chocolate cupcake, imagine that as frosting. Not as good. It’s really a great effect on the white frosting.

You can even take it one step further and make glass slides out of sugar!

SUPER CHOCOLATEY CUPCAKES

Makes about 2 dozen

Ingredients:

  • 2 sticks softened unsalted butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 4 large eggs (one at a time)
  • 6 ounces unsweetened baking chocolate
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk (room temperature)
  • 1 teaspoon pure vanilla extract

Directions:

  1. Cream butter, granulated sugar and light brown sugar in the bowl of a stand mixer.
  2. Add 4 large eggs (one at a time) and beat each until thoroughly combined, then add chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added). Add and alternate cake flour plus baking soda with buttermilk (room temperature) plus vanilla extract.
  3. Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins). Then fill each cup with 1 leveled off scoop of an ice cream scooper (or a little more than halfway).
  4. Bake at 350° degrees in regular oven for 20 to 25 minutes or until tester comes out clean.

;

HEAVY CREAM BUTTERCREAM

Ingredients:

  • 2 sticks unsalted butter, room temperature
  • 1 cup vegetable shortening
  • 1 1/2 – 2 pounds powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 cup heavy whipping cream (perhaps more)

Directions:

  1. Place the butter and shortening in a stand mixer. Beat on medium speed until fluffy. Slowly add the first pound and a half of powdered sugar, a cup at a time until all is incorporated. Turn off the mixer and scrape the bottom of the bowl very well. Add the vanilla and mix again.
  2. Slowly add half of the heavy cream while the mixer is on, and beat for one minute. Add more cream or sugar as needed to achieve a frosting consistency that’s suitable to piping. Pipe onto completely cooled cupcakes.

;

Like I said, it was really a little freaky how much like blood it looked. Not to mention how well it splattered. I was shocked that it really had the viscosity of blood. Not that I know that much about blood or anything…

;

Tell me they aren’t beyond awesome. You can’t. ‘Cause they are.

And of course, this idea can be adapted to a variety of movies/TV shows/themes: just regular old Halloween parties, Texas Chainsaw Massacre, Psycho, Friday the 13th, vampires, CSI, Carrie, American Psycho, etc. Any gory horror movie where they feature a lot of blood, you can use these to represent it. Personally I’ve done the vampire angle a few times and I figured it was Dexter’s turn. Plus I already had all this plastic sheeting. Don’t ask why. It’s just better that way.

Dexter airs Sunday nights (that’s tonight!) at 9 p.m. EST on Showtime. Be there or be…


*I am not endorsing vigilante justice. Okay, maybe just a little bit.

She sells seashell cupcakes by the seashore.

;

One of the things that just screams summer, especially when you live near an ocean and are apt to see them A LOT, are seashells. Once the seashells come out, I know it’s definitely summer. You start to see them hanging on wreaths, on restaurant tables, used as planters or candle holders, hanging on walls, on sandals, as earrings, etc. Most people don’t think of the ocean when they think of New York, they just think of “the city.” But New York boasts some of the most beautiful beaches in- dare I say- the world. Coney Island, The Hamptons, Jones Beach, Point Lookout, Brighton Beach, Rye Beach, Manhattan Beach, etc. All of those are not only beautiful but historic beaches. As a kid, going to to beach a few times a week was one of the glories of summer; I could be the little mermaid I was born to be all day long, collecting seashells & starfish, finding little crabs & tide pools, making sand castles and of course swimming myself silly. It’s still one of my favorite things to do. And I still love seashells. I can’t help it, I’m a true summer baby- born July 30th, the height of summer.


I bought these Mary Englebreit cupcake liners last spring, with all intentions of using them last summer. But that didn’t happen. I thought they were so cute, I couldn’t resist! I saw a whole summer cupcake theme going on in my head. Sadly, my summer last year was not how I expected. So this summer I decided I would definitely use those little seahorse liners. And I had an idea! I wanted to do a little seahorse on top of each cupcake. But I couldn’t find appropriate molds, nor could I find any edible toppers that were up to my standards. So I decided I’d buy a set of chocolate seashells, and put one on top of each cupcake. But then I saw the assortment of chocolate shells on the internet, and I wasn’t really pleased. I could’ve made my own, by buying some seashell chocolate molds, but then the weather got really hot.  And that’s when I said, “Self.. maybe chocolate isn’t the best material to use right now.” I was stuck, yet determined. I’d already put off using those liners for a year! I was GOING to use them.

And right about then is when I saw these cute little molded sugar shells at the Cupcake Social and they were perfect.


I brushed them with some gold Wilton pearl dust to give them a little something extra special. It also reminds me a little of sand.


I used an extra large open star tip to frost the vanilla cupcakes with a sweet but ever-so-slightly salty blue frosting (supposed to be reminiscent of saltwater taffy!). Then I topped each one with two seashells. And there you have it- the perfect beachy summery cupcakes.

VANILLA CUPCAKES

Ingredients:

  • 1 1/2 sticks unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup buttermilk

Directions:

  1. Preheat the oven to 325ºF. Line a 12 cup muffin tin with paper liners.
  2. In a mixer fitted with the paddle attachment beat the butter and sugar until light and fluffy. Then add the eggs, mixing well after each addition, followed by the vanilla and almond extracts.
  3. Sift together the flour, baking powder and baking soda into a small bowl. Then, with the mixer on low speed, add the flour mixture to the butter mixture, alternating with the buttermilk and ending with the flour.
  4. Fill each cup 3/4 full with batter. Bake for about 20 to 25 minutes, or until the center of the cupcakes spring back when touched. Cool completely before frosting.

SLIGHTLY SALTY “SALT WATER TAFFY” BUTTERCREAM

Ingredients:

  • 1 sticks unsalted butter, room temperature
  • 1/2 stick SALTED butter, room temperature
  • 1/4 cup vegetable shortening
  • 1/2 pound – 1 pound powdered sugar
  • 1 teaspoons pure vanilla extract
  • 2-4 tablespoons milk (perhaps more)
  • food coloring, if desired

Directions:

  1. Place the butter and shortening in a stand mixer. Beat on medium speed until fluffy. Slowly add the first pound and a half of powdered sugar, a cup at a time until all is incorporated. Turn off the mixer and scrape the bottom of the bowl very well. Add the vanilla and mix again.
  2. Slowly add half of the milk while the mixer is on, and beat for one minute. Add food coloring. Blend.
  3. Add more milk or sugar as needed to achieve a frosting consistency that’s suitable to piping.

For this frosting color, I used regular McCormick liquid food coloring: two drops of green and three drops of blue. It was the perfect color, wasn’t it? And if you don’t have any salted butter, use a little bit of table salt. Just sprinkle it in, a teeny bit at a time until the desired saltiness is achieved. If you’re concerned about the possible grittiness, then just grind the table salt until it’s super fine. And I usually use homemade buttermilk for things like this; I just mix milk & white vinegar together in a ratio of 1 cup to 1 tablespoon (or 1/2 cup to 1 teaspoon). I mix it together and then just let it sit for 15 minutes. I just find the flavor is better, and this way I don’t have to keep throwing away buttermilk that’s been in my fridge too long or worry about the powdered kind getting all clumpy. Of course any kind of buttermilk works, but that’s just what I like to do.

That beautiful cake stand was a gift from my cousin and his wife who live in New Orleans; it’s from a store called Roux Royale, just in case you’re wondering.


Sometimes, you have to just make some pretty cupcakes for no other reason than to enjoy them, and put them on a pretty cake plate. Even on a random Monday. Or Tuesday… or Thursday. Whenever. Even if it’s pretty hot out. Even if it’s so hot you think your face is going to melt off. ‘Cause look at these! They’re so beautiful, you can’t help but smile.


They’re worth it.

And of course, they go perfectly with my grandmother’s vintage 40’s/50’s summer tablecloth that I recently found. How amazing is this? And how jealous are you? ‘Cause I bet you’re pretty friggin’ jealous right now. That’s okay, I would be too. Between my cake plate and this… pfft. You might as well give up. You ain’t got nuthin’ on me & my summer steez.

Anyway, I love you summer. ♥ Here’s to you & all your awesomeness.

America, hell yeah!

Happy 236th birthday, America. You look pretty good for an old broad. To celebrate; strawberry “shortcake” cupcakes for the 4th of July; vanilla cupcakes stuffed with chopped fresh strawberries (after baking; cut a hole out of each cake & fill with chopped strawberries), topped with fresh whipped cream and more fresh sliced strawberries. And of course- little American flags & pinwheels.

O beautiful, for soft whipped cream

On moist & tender cake

For bright red berries majesties

Atop the fruited cakes

America, America,

Bakers shed thy grace on thee

And crown thy cakes with buttercream

From sea to shining sea

Take it easy today, my fellow Yanks. If you choose to light fireworks, don’t blow any appendages off. And don’t drink too much.

Remember what today is really about, and please remember our soldiers who’d give anything to be home watching fireworks explode instead of roadside bombs.

Hoppy Easter.

My mom’s Easter tree this year!

Again, this year, I had no idea what I was going to make. That’s been a common theme. I was lost as to what I was going to make for Valentine’s Day, then for St. Patrick’s Day, then again for Easter. It’s just been that kinda year I guess. I saw a million cute things but I hate repeating the same shit everyone else does.

But that’s basically what I ended up doing anyway. Pfft.

I made some simple vanilla-flavored cupcakes and topped them with vanilla frosting, then dipped them in chocolate sauce, then I added egg-shaped quins and white chocolate bunnies. Can’t get much easier than that, huh? THESE ARE NOT HI-HAT CUPCAKES. They’re just regular cupcakes dipped in chocolate. I used ‘The Ultimate Vanilla Cupcake’ from the Cupcake Project for this, and the chocolate sauce is one I’ve used before that hardens when it dries but doesn’t really harden to a crazy hard consistency. It just hardens enough to not be melty and messy. Deelish. The white chocolate bunnies are just white chocolate bars melted & poured into bunny molds. Very, very easy. The larger molds were more like the traditional chocolate Easter bunny, but they were too large for toppers so I just paired each cupcake with one.

By the way, I’ve started using salted butter in my confectioner’s sugar buttercream. I find it adds a nice touch, takes away some of the super-sweetness that you can get from a high-sugar buttercream. Just a lil’ tip from me to you.

So I hope you all have a Happy Easter, Happy Passover, Happy Eostre, Happy Spring! There might be another Easter-y surprise thrown in sometime this weekend. Maybe. Maybe not. *wink*