Bird On A Cake

Patriotic Mini Star Cakes

2012-05-23T21:47:00.001-04:00

"Oh, say can you see..."

These red, white and blue Mini Star Cakes make me feel all patriotic.
I made them with vanilla cake, whipped cream,
fresh berries and strawberry sauce.

They would be a fun treat for your Memorial Day BBQ
or Fourth of July celebration!

Making Mini Star Cakes

Prepare your favorite vanilla cake batter. Divide the batter equally into 3 bowls. Use food coloring to make one bowl of batter red and one blue. Bake as directed and cool. (I baked mine in 8 inch square pans.) While the cake is baking, make your whipped cream and strawberry sauce.

Whipped Cream

2 cups heavy cream
1 teaspoon clear vanilla
4 tablespoons confectioners' sugar

In a large bowl, whip cream until soft peaks form. Beat in vanilla and sugar until stiff peaks form. (Do not over-beat, cream will become lumpy and butter-like.) Store in the refrigerator.

Strawberry Sauce

2 cups pureed strawberries (fresh or frozen)
4 tablespoons sugar
1 teaspoon lemon or lime juice

Level your cake tops if needed.

Use a star cookie cutter to make star shapes from each cake layer.

Remove the cake scraps around the outside of the stars.

(I'll show you what to make with these later!)

Use a spatula to transfer a red star to a plate.

Put your whipped cream in a decorating bag, and snip off the tip.

Cover the star with whipped cream: Make an outline, then fill it in.

Arrange sliced strawberries on top.

Layer with a white cake star. Cover with whipped cream and blueberries.

Layer with a blue cake star. Cover with whipped cream and strawberry sauce
(let it drip down the sides). Garnish with strawberries and blueberries.

Now let's make something with those cake scraps...

Mini Trifles!

Cut the cake scraps into cubes.

Layer all ingredients in a glass or mason jar, in the same order as above.

If you aren't a fan of whipped cream and fruit on your cake, you could put frosting between the cake layers instead and sprinkles on the top.

Enjoy!

I link up at these fun weekly parties.

And this holiday link party...

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Gooey Chocolate Marshmallow Cake

2012-05-16T07:32:00.001-04:00

What is your favorite comfort food?

This scrumptious cake is mine.

Moist chocolate cake topped with gooey chocolate marshmallow frosting...
heaven on a plate!

After I made this cake the first time,

it became my go-to chocolate cake recipe.

It is so delicious!

And did I mention there are marshmallows?

Chocolate Marshmallow Cake

slightly adapted from Made

Ingredients

Chocolate Cake

1 cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk (OR 1 c. milk mixed with 1 T. vinegar)
1/2 cup oil
1 teaspoon vanilla

Chocolate Marshmallow Frosting

1/2 cup (1 stick) butter
6 Tablespoons milk
4 Tablespoons cocoa powder
2 cups powdered sugar
1 teaspoon vanilla
2 cups marshmallows

Instructions

Chocolate Cake

Heat oven to 350 degrees and grease a 9X13 inch pan. Bring a small pan of water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.

Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Batter will be thin. Pour the batter into pan and bake for 35-38 minutes.

Chocolate Marshmallow Frosting

Make the frosting while the cake is baking. In a medium saucepan, melt the butter over medium heat. Add the milk and cocoa. Stir constantly, just until it comes to a boil; then remove pan from heat.

Add the powdered sugar and vanilla, beat with a mixer until the frosting is nearly smooth. Continue to stir every few minutes while the cake is baking. When the cake is done, add the marshmallows to the frosting and stir until they are coated. Immediately pour the warm frosting over the cake. Gently spread until it covers the cake evenly.

Powered by Recipage

I highly recommend serving this cake warm...
about 30-60 minutes after it comes out of the oven is perfect.
You will have difficulty not eating the entire cake!

Want a bite?

Enjoy!

I link up at these fun weekly parties.

Perfectly Packaged Rose Cupcakes

2012-05-09T20:50:00.004-04:00

Here are some pretty rose cupcakes that you can make for Mother's Day,

or for Teacher Appreciation Week.

I love making these buttercream roses...

they look impressive but are actually quite simple!

For these, I decided to add another color to the rose tips.

You will need a decorating bag fitted with a Wilton 1M tip.

Add some food coloring gel in a straight line, down the inside of your bag.

I used AmeriColor deep pink, which comes in a little squeeze bottle.

Fill the bag with your favorite frosting and twist the top closed.

Starting in the center of your cupcake,

pipe the frosting in a circular motion, moving toward the outside.

Now for some cute packaging!

I saw this idea on Pinterest, and had to try it.

9 oz. plastic cups are just the right size for cupcakes!

Wrap each cup in some clear cellophane,

tie it closed with ribbon and you have perfectly packaged cupcakes!

Enjoy!

I link up at these fun weekly parties.

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Meringue Tulips Cake for Mother's Day

2012-05-02T21:57:00.000-04:00

This cake is for my mom.

My mom's favorite flower is the tulip.

She has 100% dutch heritage, and grew up
in a small Iowa town where almost everyone was dutch.

Each year, that little town is covered with tulips for the annual tulip festival.

Here is my mom in her costume and wooden shoes, ready for the parade!

I made strawberry meringue tulips to decorate my mom's cake.
They are light, crunchy and sweet...yum!

Strawberry Meringue Tulips

adapted from Sweetapolita

3 large egg whites (room temperature)
1/4 teaspoon salt
1 package (3 oz.) Strawberry Jell-O
1/4 cup sugar
1/2 teaspoon vanilla extract

Preheat oven to 200°F. Line two baking sheets with parchment paper.

Place the egg whites and salt in the bowl of a stand mixer fitted with whisk attachment. Beat on medium speed until frothy. Combine Jell-O and sugar, and pour mixture into the mixing bowl in a steady stream. Turn the mixer speed to med-high and beat until meringue is stiff, thick, and glossy (about 5 minutes). Add the vanilla and mix until incorporated.

Place the meringue into a decorating bag fitted with Wilton #125 tip (large petal) and pipe the tulips onto the baking sheets.

Bake for 2 hours, then turn off the oven and let the tulips cool completely before taking out.

Store in airtight containers or Ziploc bags at room temperature and away from moisture.

1. Hold your decorating bag so the tip is vertical, like a teardrop. Make a teardrop shape, stop squeezing, then lift up.
2. Place your tip above the bottom left side of the teardrop. Squeeze while sweeping to the right with an upward motion.
3. Repeat, moving from right to left.

After the meringues were completely cooled,
I attached them to my cake with a dab of frosting on the back.
I piped stems with a Wilton #5 round tip,
and piped leaves with a Wilton #352 tip.

Pretty, simple and sweet. :0)

Happy Mother's Day, Mom!

I link up at these fun weekly parties.

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Rapunzel Tower Cupcakes

2012-04-25T21:19:00.000-04:00

My daughter really, really LOVES the movie "Tangled".

She owns all the dolls, sings all the songs, quotes all the lines,

and can tell you who does the voice of every character.

When "Beauty and the Beast 3D" came to theaters, she HAD to see it...

because there was a new "Tangled" short before the movie.

We just celebrated her birthday, and you can guess what theme she chose.

I created these Rapunzel tower cupcakes for her party.

I was inspired by these cupcakes at Confessions of a Cookbook Queen.

Want to make some too?

What you will need:

Flat bottom ice cream cups

Sugar cones

Your favorite cupcake recipe

White and purple candy melts

Yellow, green and pink frosting

Yellow moldable candies (Laffy Taffy or Starburst work great)

Directions:

Mix up your cupcake batter.

Place the flat bottomed cups in a muffin tin.

Fill the cups only 1/2 full with batter (this is important!).

Bake as your recipe directs.

Melt your candy melts on 50% power in the microwave,

stirring at 30 second intervals until smooth.

(I used mostly white, with a few purple thrown in to make lavender.)

Use a pastry brush to coat the outside of each sugar cone.

Place the cones on a sheet of wax paper and let dry.

(I forgot to take a photo of this next part.)

Pipe yellow frosting on top of the cupcakes,

making sure to cover the entire top, all the way out to the edge.

Place a sugar cone on top of each cupcake, pressing down into the frosting.

Pipe some green leaves on your tower (Wilton tip #67).

Add a few pink flowers among the leaves (Wilton tip #16).

Microwave your yellow candies for 5-10 seconds.

Flatten them with a rolling pin and cut out window shapes.

Put a little frosting on the back of each window, and attach them to your towers.

Since we had to transport these cupcakes to the party,

my husband created a custom cupcake carrier (similar to this one)

using a thick cardboard box.

Best. Birthday. EVER!

I link up at these fun weekly parties.

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Puzzle Piece Cake

2012-04-23T07:14:00.001-04:00

I recently shared this Puzzle Piece Cake tutorial at 30 Days
for Autism Awareness Month.

Puzzle pieces are often used as the symbol for Autism Awareness.

So, I decorated this cake with edible puzzle pieces in primary colors.

Let me show you how easy it was to make!

Start with a silicone mold like this one.

Melt some vanilla candy coating or candy melts,
and add food coloring.

Put your candy coating in a decorating bag and snip off the tip.
Squeeze the chocolate into the mold, just covering the bottom of each cavity.

Let them set up, then gently push on the back of the mold to pop the puzzle pieces out.

Arrange them around the sides of your cake, and put a few on the top.

You could also color your cake layers to match the puzzle pieces. :0)

"Motherhood is about raising and celebrating the child you have, not the child you thought you would have. It's about understanding that he is exactly the person he is supposed to be. And that, if you're lucky, he just might be the teacher who turns you into the person you are supposed to be."
- Joan Ryan

If you would like to learn a little about our autism story,

you can read about it here and here.

I link up at these weekly parties.

Earth Day Cupcakes

2012-04-18T20:40:00.000-04:00

We do not inherit the earth from our ancestors, we borrow it from our children.

- Native American Proverb

April 22nd is Earth Day!

Here is a fun and simple treat to help you celebrate.

Prepare a white cake mix.

Divide your cake batter into 2 bowls.

Color one bowl of batter green, and the other blue.

Line your cupcake pan with baking cups.

Alternating colors, drop spoonfuls of batter into the cups.

Bake your cupcakes and let them cool.

Cut off the tops.

Press a small heart-shaped cookie cutter into the center of the cupcake.

Use a spoon to scoop out the cake inside the heart,
and eat the scraps.

Fill the heart-shaped cavity with red frosting.

Replace the cupcake top and enjoy!

There is hope if people will begin to awaken that spiritual part of themselves, that heartfelt knowledge that we are caretakers of this planet. ~Brooke Medicine Eagle

I hope you will take a minute to reflect on all the wonders and beauties

of this planet we call home, and how we can take better care of it.

Happy Earth Day!

I link up at these weekly parties.

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Come visit me at 30 Days!

2012-04-12T07:34:00.002-04:00

Today I am a guest at 30 Handmade Days,

as part of Mique's Autism Awareness Month series.

I am sharing a bit of our families' autism story,

along with a tutorial for this fun puzzle piece cake!

Come on over and check it out!

Caramel Pecan Chocolate Cake

2012-04-04T23:57:00.000-04:00

I know what you are thinking...
"It's almost Easter!
Where are the pastel colors?

...the Bunnies? ...the Easter eggs?"

I already had fun making a Polka Dot Easter Egg Cake

and Easter Chick Cupcakes!

This week I wanted to make something rich, caramel-y and totally over the top!

Here is a cake that will seriously impress your family at Easter dinner.

Chocolate cake, caramel frosting, pecans, whipped chocolate ganache...

and more caramel dripping down the sides!

I'm in love!!!

Caramel Pecan Chocolate Cake

by Bird On A Cake

Ingredients

Chocolate Cake

1 cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup sour cream
1 teaspoon white vinegar
1/2 cup oil
2 teaspoons vanilla extract

Caramel Frosting

1/2 cup unsalted butter
1 cup packed brown sugar
1/2 teaspoon salt
6 Tablespoons milk
4 cups sifted confectioners' sugar
approx. 1-3 Tablespoons milk

Whipped Ganache

1 (12 oz.) package semi-sweet chocolate chips
1/2 cup whipping cream
3 Tablespoons butter (softened)

Topping

1/3 cup pecan halves
2/3 cup chopped pecans

Instructions

Chocolate Cake

Heat oven to 350 degrees. Line the bottom of three 8 inch round pans with wax paper. Grease the sides. Bring some water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, sour cream, vinegar, oil and vanilla. Beat with mixer until combined.

Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Batter will be thin. Pour into pans and bake for 18-22 minutes (until toothpick inserted in center comes out clean).

Caramel Frosting

Melt butter in a saucepan over medium heat. Mix in the brown sugar and salt. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and add 6 T. milk, still stirring constantly. (It helps to have someone pour the milk in for you!)

Return to heat and bring to a boil again. Stir until any lumps are dissolved. Remove from heat. Divide into two bowls and set one bowl aside. Let cool until lukewarm (approx. 20 minutes).

Combine one bowl of caramel mixture with the confectioners' sugar. Beat until smooth. Add milk one tablespoon at a time, until you reach desired consistency.

Whipped Ganache

Microwave chocolate chips and whipping cream in a microwave-safe bowl on medium power, 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter; let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes or until ganache forms soft peaks.

Assembling Your Cake

Level your cake layers. Place the first layer on your cake stand and cover with half of the caramel frosting. Sprinkle 1/3 cup chopped pecans on top. Repeat with second cake layer. Place third cake layer on top, then cover entire cake with whipped ganache. Arrange the pecan halves on top of your cake. Warm the remaining caramel mixture to pouring consistency. Slowly pour caramel over the top of your cake and let it drip over the sides.

Enjoy!

I link up at these weekly parties.

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Orange Creamsicle Cupcakes

2012-03-28T11:16:00.004-04:00

The orange blossoms are blooming here in Florida.

There are several orange groves near my house, so I get to enjoy their heavenly scent.

Mmm...the smell of Spring!

It got me thinking about these yummy orange creamsicle cupcakes.

This recipe is one of my absolute favorites...

Easy and scrumptious!

Orange Creamsicle Cupcakes

by Bird On A Cake
recipe adapted from Lady Behind the Curtain

Orange Creamsicle Cupcakes

1 package white cake mix
1 (4 serving size) package cheesecake instant pudding mix
1 (3 oz.) package orange flavored Jello
1 1/4 cups orange juice
4 eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract

Heat oven to 350 degrees. Line two cupcake pans with paper liners. Mix all ingredients in a large bowl. Pour batter into liners, filling each 2/3 full. Bake for 18-20 minutes. Allow to cool on a rack.

Orange Creamsicle Frosting

1 8 oz. package cream cheese
1/2 cup butter
6 cups powdered sugar
1 teaspoon orange extract
1 teaspoon vanilla extract
orange food coloring

Allow cream cheese and butter to stand at room temperature and soften. In a large mixing bowl, beat cream cheese, butter, orange extract and vanilla. Gradually add powdered sugar. Divide frosting into two bowls, add orange food coloring to one bowl.

Powered by Recipage

Now I'm going to show you a simple way to get beautiful, swirled frosting.
Put the white frosting in one decorating bag, and the orange frosting in another.

Then snip the tips off the ends, and place both bags inside another decorating bag
with a coupler and large star tip (Wilton 1M) attached.

Twist the top of your decorating bag to close it, and hold the twisted part between your thumb and first finger. Squeeze the bag until you see both colors coming out.
Starting at the outside edge of your cupcake, make a spiral toward the center.

Done!

What do you think of my new recipe format?

You can print right from the post!

I also added a Recipes page and a Tutorials page at the top of the blog...

Check 'em out!

And have you entered my cupcake apron giveaway?

To enter, go here and leave a comment for each entry!

You really should go make these cupcakes right now...

they are that good!!

Enjoy!

I link up at these weekly parties

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Cupcake Apron Giveaway

2012-03-23T21:50:00.000-04:00

It's time for a giveaway!

Don't you love this apron?

Pink with sweet cupcakes and polka dot trim!

(And pockets too!)

SO Cute!

I was so excited when I found this apron,
that I got another one to share with one of you.

The perfect thing to wear while you bake up some cake! :0)

~~Here is how you ENTER THIS GIVEAWAY...~~

You may do any of the following items.
Please LEAVE A COMMENT ON THIS POST
for each item you complete!

Follow Bird On A Cake on Facebook

Follow Bird On A Cake on Google Friend Connect

Follow Bird On A Cake on Pinterest

Pin one of my cakes or cupcakes and leave a link to the pin in your comment. (You can pin as many sweets as you want...each different pin gets an entry!)

Share this giveaway, my blog or one of my creations on facebook or your blog and leave a link in your comment.

Entry deadline is March 30, 2012 at 11:59 p.m. EST / US.
Winner will be announced March 31, 2012 here on my blog and on facebook.

Winner to be drawn at random from all entries. Entrants must reside in the United States and be over 18 years of age. Void where prohibited by law. No purchase necessary. Odds of winning are based on the total number of valid entries. Winner will be notified and have 72 hours to respond. If they don't respond in that time frame another winner will be chosen.

The winner is Jenny (comment #16)!!!

Thanks, everyone!

Easter Chick Cupcakes

2012-03-21T22:40:00.001-04:00

What TV commercials do you remember from your childhood?

Mikey for LIFE cereal?

Wendy's "Where's the Beef?" lady?

"I'd like to teach the world to sing" for Coke?

I wanna be a Toys R Us kid?

There is a commercial that I think about every Easter.

It is for M&M's, and features little kids thanking the Easter Bunny.

The part that sticks in my head is the kid wearing a chicken suit at the end...

"Thanks, Easter Bunny...bawk, bawk!"

Want to make some super adorable chick cupcakes?

What You Need:
A batch of cupcakes
Frosting: yellow, orange and white
Yellow sanding sugar
Decorating bags
Decorating tips: Wilton #102 (petal) and #2 (small round)
Mini chocolate chips

Put some sanding sugar in a small bowl or plate.
Spread a layer of thick frosting on your cupcake and smooth the top.

Turn the cupcake upside down and press into the sugar until it is covered.

Press two chocolate chips into the cupcake for eyes.

Using tip #102, pipe some ruffly wings on each side.

Spoon some sugar over the wings, then shake off the excess.

Using orange frosting and tip #2, pipe a triangle beak and little feet at the bottom.

Using white frosting, pipe a tiny dot on each eye.

He's almost too cute to eat! :0)

Bawk, bawk!

I linked up at these weekly parties. And these holiday parties...

This post was featured!

Polka Dot Easter Egg Cake

2012-03-14T23:58:00.000-04:00

I don't have my Easter decorations up yet,

but I am sharing my first Easter cake tutorial with you.

Cake should always come first, don't you think?

At least I have my priorities straight. :0)

Since I love polka dots, I thought polka dot Easter eggs would be really cute.

You will love how easy it is to make them...

The polka dots are white chocolate chips!

You can print this egg template,

or trace an egg shaped cookie cutter on a piece of paper.

Tape your template to a piece of cardboard or a cookie sheet.

Tape a piece of wax paper on top of it.

Put some melted candy melts in a decorating bag with a small round tip,

or in a ziploc bag with the corner snipped off.

Pipe the outline of each egg.

Arrange white chocolate chips inside your outlines.

To keep them in place, pipe around the base of each chocolate chip first.

Then, fill in all the empty spaces.

Let the eggs set up, and carefully peel them off the wax paper.

Put a dollop of frosting on the back of each egg, and arrange around your cake.

Pipe some grass (Wilton tip #233 ) around the bottom of your eggs.

These eggs would also make fabulous cupcake toppers!

Enjoy!

I linked up at these weekly parties. And these holiday parties...

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Chocolate Chip Cheesecake Cake

2012-03-07T18:48:00.001-05:00

This decadent recipe was inspired by two things:

1. My need for chocolate! It has been a while since I made anything rich and chocolatey...
far too long. Must feed my addiction!

2. A recent visit to The Cheesecake Factory. I spent a large portion of our ridiculously long wait time gazing at their amazing dessert case. OH MY, I wanted a slice of every single thing!
I noticed that many of the desserts were a combination of layers of cake and cheesecake.
And I started thinking, "Hmm...I could make that!"

So, I invented this.

Layers of chocolate cake and chocolate chip cheesecake,
covered in chocolate buttercream
and mini chocolate chips,
topped with ganache.

The creamy cheesecake and rich chocolate are delicious together!

Chocolate Chip Cheesecake

3 (8 oz.) packages cream cheese (room temperature)
3/4 cup sugar
3 eggs
1 teaspoon vanilla
1 cup mini semi-sweet chocolate chips

Heat oven to 450 degrees. Line the bottom of a 9 inch springform pan with wax paper. Grease the sides.

Use an electric mixer to beat cream cheese and sugar together. Mixing by hand, add eggs one at time. Blend in vanilla. Fold in chocolate chips and pour in to pan.

Bake for 10 minutes. Reduce temperature to 250 degrees and continue baking for 35 more minutes. Remove from oven and run a sharp knife around the edge of the pan to release the cheesecake. Cool completely in the pan, then chill in the refrigerator.

Chocolate Cake

1 cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk (OR add 1 T. vinegar to 1 c. milk, let sit for 5 minutes)
1/2 cup oil
1 teaspoon vanilla

Heat oven to 350 degrees. Line the bottom of two 9 inch round pans with wax paper. Grease the sides. Bring some water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.

Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Pour the batter into pans. Bake for 25-30 minutes (until toothpick inserted in center comes out clean).

Chocolate Buttercream Frosting

1 cup (2 sticks) unsalted butter, room temperature
6 cups powdered sugar
1 1/2 oz. unsweetened baking chocolate, melted
1 t. vanilla extract
1/2 c. milk (may use less)

In a large mixing bowl, cream butter and sugar on low speed. Add chocolate and vanilla, mix well. Gradually add milk until you reach the desired consistency. Keep covered.

Chocolate Ganache

1 c. semi-sweet chocolate chips
1/2 c. heavy cream
1 t. vanilla extract

Place the chocolate chips in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let sit for 1 or 2 minutes. Then slowly stir the mixture. Continue to stir until all the chips have completely melted. Stir in the vanilla.

Assembling Your Cake:
Level the tops of your chocolate cake layers. Place one of the cake layers on top of the cheesecake in the springform pan. Invert the pan onto a cake stand, release the spring and remove the pan and wax paper. Top with the second layer of cake and spread buttercream frosting over the entire cake.

Press mini semi-sweet chocolate chips (approx. 2 cups) onto the sides of the cake. Put the cake in the fridge for an hour, then pour ganache on the top and smooth with a spatula. I used melted white chocolate in a piping bag to make the design on the top of my cake.

This takes a little time to put together, but it's so worth it!

Enjoy!

I link up at these parties.

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Green Eggs and Ham Cupcakes

2012-02-29T20:12:00.000-05:00

We have a lot of love for Mr. Theodor Geisel in this family.

He is better known as the incomparable author, Dr. Seuss.

Our Dr. Seuss books are all well-loved and very well-worn.

I'm pretty sure that we own every children's story he ever wrote,

including "The Bippolo Seed". Have you heard of that one?

We even dressed as Dr. Seuss characters for Halloween 2010!

I would say that "Green Eggs and Ham" is probably our favorite Seuss book.

My son has the whole book memorized and will quote from it at random times.
When we go out at night, he starts reciting, "Would you, could you, in the dark?"
and continues with the rest of the book!

We celebrate lots of extra birthdays around here, including Cookie Monster and Beethoven.
So, I made these cupcakes to celebrate Dr. Seuss' birthday on March 2.

Do you like green eggs and ham?
Would you, could you, like to make them?

You can print out my template for green eggs and ham cupcake toppers here.

For my tutorial on making candy melt decorations with a template, go here.
To make the thick, dark outline, I used Wilton tip #5 and
brown candy melts mixed with some black coloring gel.

I hope you enjoy these fun cupcakes!

Happy Birthday, Dr. Seuss!

I link up at these parties.

Key Lime Shamrock Cake

2012-02-23T22:42:00.000-05:00

I have lots of wonderful memories of the Florida Keys,
where the hubby and I spent our honeymoon.
Sunset on the beach, delicious food, swimming, snorkeling,
when my husband lost his wedding ring in the ocean...

OK, so maybe that last one isn't a fond memory.

I do sometimes wonder whatever happened to that ring...
still buried in the sand?
swallowed by a fish?
found by another lucky tourist?

Speaking of the Florida Keys...
did you know key limes got their name because they are grown there?

They are a lot smaller than other limes, about the size of a walnut.
Squeezing a decent amount of juice out of these little guys takes a LOT of work.
So, this is how I make key lime juice easy...

Nellie & Joe's Famous Key West Lime Juice.
I buy it at my local grocery store, but am guessing it may be harder to find outside of Florida.
I have also seen it at World Market, if you have one near you.
(They are not paying me for this, I just love the stuff!)

Native Floridians (myself included) are adamant that Key lime desserts are NOT green!

So, I may get in some trouble for this cake.

But if Chicago can die their river green for St. Patrick's Day,

I can color my key lime cake green, too!

Key Lime Cake

adapted from The Cooks Next Door

1 c. (2 sticks) unsalted butter, softened
2 c. sugar
4 eggs
2 t. vanilla extract
1 T. grated key lime zest
1/4 c. key lime juice
3 c. flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. buttermilk (or 1 c. milk + 1 T. vinegar)
green food coloring (optional)

Preheat oven to 325 degrees. Line the bottom of your cake pans with wax paper, and grease the sides. (I used 6 inch round pans, but 8 or 9 inch would work too.)

In a large bowl, cream the butter and sugar until light and fluffy (about 3 minutes). Mixing at low speed, add the eggs one at a time. Add the vanilla, key lime juice and zest and mix well. In a separate bowl, combine the flour, baking powder, baking soda and salt. Alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until well combined. Add food coloring and mix until combined.

Batter will be thick. Pour it into the pans and smooth the tops. Bake for 35-40 minutes until toothpick inserted in center comes out clean. Allow to cool on a rack.

Key Lime Cream Cheese Frosting

1/2 c. unsalted butter, softened
8 oz. cream cheese, softened
2 T. key lime juice
1 t. grated key lime zest
6 c. confectioners' sugar

In a large bowl, cream butter and cream cheese until light and fluffy. Add key lime juice and zest, and mix well. Add the sugar a few cups at a time, and beat until fluffy.

If you like key lime pie, you are going to LOVE this cake!
It is the perfect combination of tart and sweet...Yum!!

Happy St. Patrick's Day!

I link up at these parties.

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Rainbow Tie Dye Cake

2012-02-15T21:34:00.002-05:00

Today I am sharing a cake that is guaranteed to brighten your day!

Look at all those beautiful RAINBOW colors...

This cake combines the awesomeness of tie dye and rainbows...

Doesn't it make you smile?

I used the cake coloring technique (not the recipe) found at Omnomicon.

I wanted the outside of my cake to be as colorful as the inside,
so I added my own tie dye design to the top.

Start by preparing a white cake mix.

Divide it into 6 bowls, and make each bowl a different rainbow color.

Line the bottom of two 9 inch cake pans with wax paper, and grease the sides.

Layer your cake batter in concentric circles.

Use about 3/4 of the bowl for your bottom color,

then use a little less of each color as you continue.

Layer your second cake pan in the opposite order.

Bake your cake as directed on the box.

Let the cake cool, then frost with your favorite white frosting.
(I put blue frosting in between the layers, just to add more color.)

Next, you need food coloring gel in your 6 rainbow colors.

Make concentric circles with the gel on the top of your cake.

( I started with red on the outside, and used it again when I got to the center.)

Time to make some cake art!

Using a small, flat paintbrush (new or only used for food),

start at the center circle and brush toward the outside of your cake.

You will need to stop and clean your brush a LOT!

Just wipe it on a paper towel.

Otherwise, the blue and green will overpower the other colors.

This is how I did it:

Red

Purple

Blue

(clean brush)

Green

(clean brush)

Yellow

Orange

Red

(clean brush)

Repeat the same process in the gaps between your "spokes".

Continue until all the white frosting is covered, and there aren't any gel blobs.

Want to see the inside?

Rainbow-licious!

Wishing you Peace, Love and Cake!

Enjoy!

(I joined these link parties.)

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A Strawberry Cake Valentine

2012-02-08T18:52:00.001-05:00

I have a Valentine for YOU!

This cake...

And this card...

It makes me SO happy that you come here to share my cake adventures with me!

I love hearing about your cake adventures too.

You guys make me smile! :0)

This is my Valentine's Day cake.
I make it for my family every year, and they love it!

It starts with a white cake mix...super easy!

Pureed strawberries and cream cheese make it delicious.

And I bake it in heart shaped pans to make it cute.

Strawberry Cake

1 box white cake mix
1 (3 oz.) box of strawberry instant gelatin
1/2 cup pureed strawberries (frozen or fresh)
1/2 cup water
1/2 cup oil
4 eggs

Preheat oven to 325 degrees. Line the bottom of 2 heart shaped cake pans with wax paper, and spray the sides with cooking oil.

In a large bowl, combine cake mix and gelatin. Add water and oil; mix on medium speed. Add eggs, one at a time, beating well. Add strawberries and beat until blended. Pour into pans and bake for approx. 25 minutes.

Strawberry Cream Cheese Frosting

8 oz. cream cheese (softened)
1/4 cup unsalted butter (softened)
1/2 cup pureed strawberries (frozen or fresh)
1 tsp. vanilla
6 cups confectioners' sugar

In a large bowl, beat cream cheese and butter until creamy. Beat in strawberries and vanilla. Gradually add sugar, beating until smooth. Spread on cooled cake.

This frosting is very soft (and so yummy!), so expect your cake to be

gloriously messy!

Happy Valentine's Day!

I joined these link parties:

Somewhat Simple - Strut Your Stuff
A Turtle's Life For Me - Share & Wow Wednesday
The 36th Avenue Link Party
Mrs. Fox's Sweet Party
Lady Behind the Curtain - Cast Party Wednesday
Every Crafty Endeavor
WhipperBerry - Friday Flair
Petals to Picots - I Heart Fridays
Alli 'n Sons - Sweet Tooth Friday
The Grant Life - Financial Friday
30 Handmade Days - Pity Party
Tidy Mom - I'm Lovin' It
Food Corner - Decorating Challenge
Delicately Constructed Friday
Blissful & Domestic - Feature Friday
Natural Nesters - Naturally Nifty Party
Tatertots & Jello - Weekend Wrap Up
Family Ever After - Once Upon A Weekend
Six Sisters' Stuff - Strut Your Stuff Saturday
Sweet As Sugar Cookies - Sweets for a Saturday
Nifty Thrifty Things - Nifty Thrifty Sunday
I Heart Nap Time - Sundae Scoop Link Party
Craft-O-Maniac Monday Link Party
The Blackberry Vine - Tuesday To Do Party
Crazy for Crust - Crazy Sweet Tuesday
Chef in Training - Tuesday Talent Show
Skip to my Lou - Made by you Monday

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R2D2 Star Wars Birthday Cake

2012-02-01T21:05:00.000-05:00

Something very exciting and a little scary happened here last week...

My daughter became a teenager!

Gladly, she did not morph overnight into a self-absorbed, constantly texting drama queen.

But I really wasn't worried about that...

I sometimes think that God sent me the easy child first, so that I would have more children!

Our oldest child, Brynn, is unique and wonderful in so many ways.

Her loves are:

Star Wars,

sewing,

reading non-stop,

making origami animals,

and her two pet snakes.

For her birthday, she requested a cake with R2D2 on the top.

So, I made this buttercream transfer!
This decorating technique involves piping buttercream frosting on to a template,
then transferring it to your cake.

Cute little droid, isn't he?

Do you have a Star Wars fan in your family?
You can find my R2D2 template (made by my graphic designer hubby) here.

And my step-by-step tutorial on how to make a buttercream transfer is here.

May the Force be with you!

I linked up here:
The 36th Avenue
A Turtle's Life For Me - Share & Wow Wednesday
Mrs. Fox's Sweet Party
Bear Rabbit Bear - Things I've Done Thursday
Somewhat Simple - Strut Your Stuff
Alli n' Sons - Sweet Tooth Friday
Tidy Mom - I'm Lovin' It
30 Days - Pity Party
Delicately Constructed Friday
The Grant Life - Financial Friday
WhipperBerry - Friday Flair
Petals to Picots - I Heart Fridays
Days of Chalk and Chocolate - Latest & Greatest Friday
Tatertots & Jello - Weekend Wrap Up
Family Ever After - Once Upon A Weekend
Six Sisters' Stuff - Strut Your Stuff Saturday
Sweet As Sugar Cookies - Sweets For A Saturday
Nifty Thrifty Things - Nifty Thrifty Sunday
I Heart Nap Time - Sundae Scoop
Craft-O-Maniac Monday Link Party
Skip to my Lou - Made by you Monday
The Blackberry Vine - Tuesday To Do Party
Chef in Training - Tuesday Talent Show
Crazy for Crust - Crazy Sweet Tuesday
Kitchen Fun and Crafty Friday
Happy Hour Projects - Freestyle Friday

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Heath Cake with Toffee Sauce

2012-01-30T09:21:00.000-05:00

I am sharing one of my favorite recipes at A Turtle's Life For Me today.

You are going to LOVE this cake!

Heath Cake with Toffee Sauce

And stay a while to check out Natalie's fun blog...

You will love all her great ideas too!

Conversation Heart Cupcake Toppers

2012-01-24T09:58:00.000-05:00

Here is a Valentine's Day tutorial that I shared over at The 36th Avenue.

Do you follow Desirée's blog?

If not, you are missing out...it is fabulous!

Come make some conversation heart cupcake toppers with me!

You will need:

heart cookie cutter

wax paper

candy melts

red gel food coloring

a batch of cupcakes

frosting (you can buy it or use this buttercream recipe)

First, make a template by tracing your cookie cutter on a piece of paper.

Tape your template to a piece of cardboard or the back of a cookie sheet.

Tape a piece of wax paper over the template.

Next, put your candy melts in a bowl and microwave:
Cook for 30 seconds, stir, and repeat until they are completely melted.

(My green and purple candy melts were both darker than I wanted,

so I mixed them each with white candy melts to lighten the color.)

Put each color in a separate decorating bag, or in a ziploc with the corner snipped off.

Filling in the outline, pipe the candy melts on to your wax paper.

Put the hearts in the fridge for a few minutes to set up.

When the hearts have hardened, carefully peel them off the wax paper.

Tint a small amount of frosting red and put it in a decorating bag,

or you can just use a tube of red gel food coloring.

Write messages on the flat side of your hearts...

you can personalize them any way you like!

Frost your cupcakes and place a heart on top of each one.

Share the love and give them to your sweethearts!

Enjoy!

I linked up here:

Crazy For Crust - Crazy Sweet Tuesday
My Girlish Whims - Your Whims Wednesday
Lady Behind the Curtain - Cast Party Wednesday
Mrs. Fox's Sweet Party
A Turtle's Life for Me - Share & Wow Wednesday
Somewhat Simple - Strut Your Stuff
Petals to Picots - I Heart Fridays
Tidy Mom - I'm Lovin' It
Days of Chalk and Chocolate
Blissful and Domestic - Feature Friday
30 Days - Pity Party
Alli n' Sons - Sweet Tooth Friday
The Grant Life - Financial Friday Link Party
Tatertots & Jello - Weekend Wrap Up
Family Ever After - Once Upon A Weekend
Six Sisters' Stuff - Strut Your Stuff Saturday
I Heart Nap Time - Sundae Scoop
Nifty Thrifty Things - Nifty Thrifty Sunday
Craft-O-Maniac Monday
Cheap Crafty Mama - Valentine's Party
Skip to my Lou - Made by you Monday
The Blackberry Vine - Tuesday To Do Party
Scraps of Life - Valentine Link Up
Food Corner - Decorating Challenge
Natural Nesters - Naturally Nifty Party

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Mini Funnel Cake Hearts

2012-01-18T22:58:00.000-05:00

I love funnel cake!
Fried to crispy perfection on the outside, soft on the inside,
and sprinkled with powdered sugar...delicious!

Whenever we go to Disney World, funnel cake is the one treat that I must buy.

On my daughter's 7th birthday, we were at the Magic Kingdom to celebrate.

I got a funnel cake from the little shop near Cinderella's Castle.

My daughter and I stopped for a break at an outside table,

right next to the moat around the castle.

Now, you should know that my daughter is autistic and has an obsession with water.

It is like a magnetic attraction that she is unable to resist.

A year earlier, she jumped into a fountain on another Disney visit!

I thought that I had learned from the "fountain incident", and brought extra clothes this time.

But she decided to try something new!

As I sat there enjoying my funnel cake, I saw something pink go flying over my head...

It was a shoe.

My daughter's shoe!

And it landed in the moat!!

I'm pretty sure that she just wanted to see if the shoe would float.

Yep, it did.

The shoe landed far below us, and was not retrievable.
But don't fret, because this story has a happy ending!
We were in the "Happiest Place on Earth"...how could it not?
A kind Disney employee had seen the whole "moat incident"
and presented my daughter with a free pair of Mickey Crocs.
The End.

Now, back to that funnel cake...

I recently saw a recipe for mini funnel cakes on Pinterest, and it made my heart skip a beat.
I had never thought of making them at home!
Wouldn't it be fun to make heart shaped funnel cakes for Valentine's Day?

Mini Funnel Cake Hearts
adapted from Taylor Takes A Taste

Dry Ingredients:

1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/4 cup powdered sugar

Wet Ingredients:

1 1/3 cup milk
1/2 tsp. vanilla extract
1 egg

Sift the dry ingredients into a large container that you can easily pour from (like a plastic pitcher). In a separate bowl, beat the egg with the rest of the wet ingredients. Pour the wet ingredients into the dry and stir until a thick batter forms. Pour the batter into a squeeze bottle.

In a large frying pan, pour your oil about 1/2 inch deep and heat to medium high. Place a metal, heart shaped cookie cutter into the pan. Squeeze batter in random overlapping patterns, until the heart is filled. Cook 30 seconds to one minute, then remove the cookie cutter using tongs and let the funnel cake float. Flip and cook the other side for 30 seconds to one minute, until a nice light golden brown. (These cook very quickly, so be careful not to burn them!) When golden brown, remove from the pan and place onto several layers of paper towels to drain. Immediately sprinkle with powdered sugar and top with fruit, if you like.
Serve warm!

Enjoy!

I linked up here:
Somewhat Simple - Strut Your Stuff
The 36th Avenue
A Turtle's Life For Me
Bear Rabbit Bear - Things I've Done Thursday
Days of Chalk and Chocolate
Petals to Picots
Alli 'n Sons - Sweet Tooth Friday
Tidy Mom - I'm Lovin' It
30 Days - Pity Party
Whipperberry - Friday Flair
Tatertots and Jello - Weekend Wrap Up
Family Ever After - Once Upon a Weekend
Six Sisters' Stuff
The Gingerbread Blog - Sweet Saturday
I Heart Nap Time - Sundae Scoop Link Party
Sweet As Sugar Cookies
Itsy Bitsy Paper - Valentine Link Party
Nifty Thrifty Things
CraftOManiac Monday
Skip to my Lou - Made by you Monday
Crazy For Crust - Crazy Sweet Tuesday
Lady Behind the Curtain - Cast Party Wednesday
Mrs. Fox's Sweet Party
Cheap Crafty Mama - Valentine's Party
Scraps of Life - Valentine Link Up
Every Creative Endeavor
Kitchen Fun and Crafty Friday
The Grant Life - Financial Friday
Natural Nesters - Naturally Nifty Party

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Guest Post at The 36th Avenue!

2012-01-17T06:57:00.000-05:00

Today I am doing my FIRST EVER guest post at The 36th Avenue...

I'm so excited!!!

I would love for you to come by and see my tutorial for

Valentine's Cupcake Toppers!

Cherry Almond Valentine Cake

2012-01-11T20:01:00.000-05:00

There was a time when I hated Valentine's Day.

Back when I was young, single and had a Jennifer Aniston hairdo.

I was living 2000 miles away from home.

I hadn't had a date for a long time and was feeling lonely.

The holiday all about celebrating love just made me depressed.

So, I told my parents that I was going to wear a black armband and boycott on February 14.

When the dreaded holiday arrived, I received a bouquet of roses.

The card said they were from a secret admirer!

But I immediately knew they were from my Dad.

He tried to deny it at first, but finally admitted he had sent them.

He wanted to make me feel loved.

And he did!

I no longer think that Valentine's Day is just for romance. It is a day to celebrate all the different kinds of love that make life wonderful! Love for children, parents, siblings and friends...

Here is a Valentine cake to make for someone you love.

A yummy maraschino cherry cake with almond buttercream. The cherry and almond flavors go perfectly together! There are cherry chunks in the cake to make it extra special.

Maraschino Cherry Cake

adapted from Sprinkle Bakes

1/2 cup unsalted butter
1 1/3 cups sugar
2 1/4 cups flour
1 teaspoon salt
1 Tablespoon baking powder
1/4 cup milk
1/2 cup maraschino cherry juice
2 teaspoons almond extract
2 Tablespoons flour for sprinkling over diced cherries
10 oz. bottle of maraschino cherries, cut in eighths
4 egg whites, beaten to stiff peaks

Preheat oven to 350 degrees. Line the bottom of three 6 inch cake pans (or two 8 inch) with parchment paper. Grease the sides.
Beat the butter and sugar together until creamy. In a separate bowl, whisk together the flour, salt and baking powder. In another bowl, combine the milk, cherry juice and almond extract. Alternate adding the dry and wet mixtures to the butter and sugar. Batter will be thick.
In a small bowl, sprinkle the 2 tablespoons of flour over the diced cherries and stir until the flour has been completely absorbed. Stir cherries into the batter.
Fold stiffly beaten egg whites into the batter. Pour into prepared cake pans and bake for 30-35 minutes. Remove from pans and allow to cool completely on a wire rack.

Almond Buttercream

2 sticks (1 cup) unsalted butter, room temperature
6 cups powdered sugar
1 t. almond extract
1/2 c. milk (may use less)

Mix butter, sugar and almond extract on low speed in large mixing bowl. Gradually add milk until you reach the desired consistency. Keep covered.

I decorated the top of the cake with a petal tip (Wilton #81 ). I also used Americolor gel paste in "Red Red" and " Deep Pink" to color the buttercream.

Enjoy!

I linked up here:
Somewhat Simple - Strut Your Stuff
The 36th Avenue
A Turtle's Life For Me
Alli 'n Sons - Sweet Tooth Friday
Petals to Picots
Blissful and Domestic - Feature Friday
Tidy Mom - I'm Lovin' It
30 Handmade Days - Pity Party
Crafty Scrappy Happy Me Thursday
Bear Rabbit Bear - Things I've Done Thursday
Family Ever After - Once Upon A Weekend
Tatertots and Jello - Weekend Wrap Up
Days of Chalk and Chocolate
Six Sisters' Stuff
Sweet As Sugar Cookies
Nifty Thrifty Things
I Heart Nap Time - Sundae Scoop
The Grant Life
Craft-O-Maniac Monday Link Party
Clever & Crafty Valentine Link Party
Crazy for Crust - Crazy Sweet Tuesday
33 Shades of Green - Tasty Tuesdays
Itsy Bitsy Paper - Valentine Link Party
Lady Behind the Curtain - Cast Party Wednesday
Mrs. Fox's Sweet Party
Cheap Crafty Mama - Valentine's Party
Scraps of Life - Valentine Link Up
Every Creative Endeavor
Food Corner - Decorating Challenge
Natural Nesters - Naturally Nifty Party

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Reese's Peanut Butter Chocolate Cake

2012-01-04T21:04:00.000-05:00

So, I'm here to help you with your New Year's resolution.
You know...the one where you eat more cake in 2012.
You did make that resolution, right?
Because, more cake = more happiness. :0)
(I think I should put that on a T-shirt.)

This scrumptious cake was inspired by my daughter, when she sang me this little ditty:

A peanut sat on a railroad track,

His heart was all a-flutter.

The five-fifteen came rushing by--

Toot toot!

Peanut butter!

Which, of course, made me think of peanut butter frosting...

and how long it has been since I made some...

and how I love it so much that I could eat it by the spoonful...

which inspired me to make this cake.

Moist chocolate cake,
creamy peanut butter frosting,
chunks of Reese's peanut butter cups,
all covered with chocolate/peanut butter ganache...

It's like a party in your mouth!

Chocolate Cake

1 c. boiling water
2 c. sugar
1 3/4 c. flour
3/4 c. cocoa powder
2 t. baking soda
1 t. baking powder
1 t. salt
2 eggs
1 c. buttermilk (OR 1 c. milk mixed with 1 T. vinegar)
1/2 c. oil
1 t. vanilla

Heat oven to 350 degrees and line three 8 inch cake pans with wax paper. Bring a small pan of water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.

Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Batter will be thin. Pour the batter into pans and bake for 18-22 minutes (until toothpick inserted in center comes out clean).

Peanut Butter Buttercream

1 c. salted butter, softened
2 c. creamy peanut butter
4 c. confectioner's sugar
approx. 1/3 c. milk

In a medium bowl, beat the butter and peanut butter with an electric mixer. Gradually add the sugar. When it starts to get thick, add the milk a little at a time until frosting is spreadable. (The amount of milk you use depends on the thickness of your peanut butter.) Beat for 3 minutes or until fluffy.

Chocolate Peanut Butter Ganache

adapted from Smitten Kitchen

1 c. semi-sweet chocolate chips
4 T. peanut butter
4 T. light corn syrup
1 c. heavy cream
1 t. vanilla

Place the chocolate chips and peanut butter in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips and peanut butter. Let sit for 2 minutes. Slowly stir the mixture until all the chips have completely melted and it is thoroughly combined. Stir in the vanilla and corn syrup. Let the ganache cool if you prefer a thicker consistency.

Assembling your cake:

You need one 12 oz. bag of Reese's miniatures. Eat 2 peanut butter cups, save 12 to garnish the top of the cake, and chop up the rest. Spread peanut butter frosting on your first cake layer, then sprinkle half of the chopped Reese's on top. Press them down into the frosting with your spatula. Repeat with the second cake layer. Place your third cake layer on top, then cover the whole cake with peanut butter frosting. Pour ganache on the top of the cake, and smooth it with a spatula. Garnish the top with your remaining 12 Reese's minis.

This cake is very rich and so delicious...

Enjoy!

I linked up here:

The 36th Avenue

Strut Your Stuff Link Party

Blissful and Domestic

Sweet Tooth Friday
Petals to Picots
30 Days Pity Party
Tidy Mom - I'm Lovin' It
Bear Rabbit Bear - Things I've Done Thursday
Delicately Constructed Friday
Once Upon A Weekend
Tatertots & Jello
Six Sisters' Stuff
I Heart Nap Time - Sundae Scoop
Nifty Thrifty Sunday
Craft-O-Maniac
Crazy for Crust
The Blackberry Vine
A Turtle's Life For Me
Days of Chalk and Chocolate

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