About Me

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I am married and a mother of 3. I started baking cakes about 10 years ago.I love seeing the look on a person's face when they see what I have created out of sugar.

Tuesday, January 25, 2011

Want a moist cake every time?

Want a moist cake every time?
Add a box of instant pudding to your mix or recipe!
Bake at a lower oven temp for longer time.
Simple sugar...equal part hot water/white sugar. Mix until surgar disolves. Let Cool and brush cake.
You can also flavor the simple sugar with just about anything as well.. Liquor is most common. Like Kahlua, Chambord etc... Don't use Liquor when children will be eating said cake.

Cupcake Bouquet

Choose a pot you want to use. Then get a styrofoam ball that fits that pot. Cut ball in half. I used hot glue to secure the ball half to the top of this planter.

I baked and allowed to cool my cupcakes. Ploted out were they were going, then removed them. ( now I use empty cupcake papers to do this...live and learn...)

Once I had done all that, It was time to decorate.

I used unused cupcake papers to fill in the gags.( I now paint the ball to match..less waste)

Here it is all done..My grandmother loved it..(It was for her 79th birthday)

Sunday, January 23, 2011

triple chocolate brownie with peanut butter crumble topping

These are boxed brownies( Betty Crocker triple chocolate chunk) I just added the topping..I baked at 325F so as not to burn the topping...
Topping is 2 heaping tablespoons of peanut butter mixed with about 1/4 cup of powder sugar. Mix well and put on top as shown...
OH and you will need a big glass of milk with these super gooey and yummy!!!

Banana-Cocount Crunch Cake

1 box of Banana Cake mix..( I used Duncan Hines)
1 box(small) banana flavor INSTANT pudding or filling mix.
1 can (16oz) fruit cocktail in juice, undrained
4 eggs
1/4 cup vegetable oil
1 cup coconut flakes
1/2 cup chopped pecans
1/2 cup firmly packed brown sugar

3/4 cup sugar
1/2 cup butter unsalted
1/2 cup evaporated milk
1 1/3 cups coconut

1. Preheat oven to 350 F. Grease and flour a 13x9x2in pan.
2. Combine cake mix, pudding mix, fruit cocktail with juice,eggs and oil in large bowl.
Beat at medium speed for 4 minutes. Stir in 1 cup coconut, Pour into prepared pan. Combine pecans and brown sugar in small bowl. stir until well mixed, Sprinkle over batter. Bring oven temp to 320 F. Bake for 50-55 minutes or until toothpick inserted in center comes out clean.
3. For glaze, combine sugar, butter and evaporated milk in medium saucepan. Bring to boil. Cook for 2 minuted, stirring occasionally, Remove from heat. Stir in 1 1/3 cups coconut. Pour over warm cake. Serve warm or room temp.

Spice Cake with Fresh Peach Sauce

1 box Spice cake mix.( I like Duncan Hines Moist deluxe)
3 egg whites
1 1/4 cups water
1/3 cup vegetable oil
Powered sugar ( optional)

6 cups sliced Fresh peaches
1 cup water
1/3 cup sugar
1/8 teaspoon ground cinnamon

Preheat oven to 350 F. Grease and Flour(or use pan spray with flour) 10in bundt pan.

Place cake mix, egg whites, water and oil in large bow. Beat at low-med speed with mixer until blended. Pour into prepared pan. Drop oven temp to 320 F. Bake for about 50 min or until knife comes out clean. Cool in pan for 25 min. Invert onto serving plate. Cool completely. Dust with powdered sugar .

Combine peaches and water in large saucepan. Cook over medium heat 5 minutes. Reduce heat to low. Cover and simmer 10 minutes. Cool. Reserve 1/2 cup of peach slices for later...Combine remaining peaches and liquid, sugar and cinnamon in blender or food processor. Process until smooth. Stir in reserved peach slices. To serve spoon peach sauce over cake slices.
Fresh peach sauce can be served warm or cold. ( I like it Warm...=) )

Note. use 3/4 cup egg substitute in place of egg whites, if desired.

Butterscotch Bundt Cake

1 box yellow cake mix (18 1/4 oz)
1 box butterscotch flavored instant pudding mix (4 serving size)
1 cup water
3 eggs
2 teaspoons ground cinnamon
1/2 cup chopped pecans(optional)
powdered sugar for dusting(optional)

Preheat oven to 325 F. Spray 10in bundt pan with nonstick cooking spray. Combine all ingredients except pecans and powdered sugar in large bowl. Beat with mixer medium speed until blended. Stir in pecans. Pour into prepared pan. Turn oven down to 320F. Bake 50-60 min or until cake springs back when lightly touched. Or knife come out clean. Cool in pan on wire rack for 10 min. Invert cake onto serving plate. Cool completely. Sprinkle with powdered sugar, if desired. 12- 16 servings.

Saturday, January 22, 2011

Cupcake delivery

Cupcakes are very trendy right now...but finding ways to transport is not as easy.
Here is a link for where you can find some supplies....

also cupcake stands are easy to DIY...


Wednesday, January 19, 2011

Cream Cheese Icing


1 package(s) (8 ounces) cream cheese, softened
  • 4 tablespoon(s) unsalted butter, softened
  • 1 1/2 cup(s) confectioners' sugar, sifted
  • 1/2 teaspoon(s) vanilla extract

  1. In a large bowl, with electric mixer on medium speed, beat cream cheese and butter until well blended. Add confectioners' sugar and vanilla, and beat until smooth and fluffy.

Tuesday, January 18, 2011


Marshmallow Fondant

...15 oz. mini marshmallows
2 Tblsp water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner's sugar, sifted
1/2 C Crisco or vegetable shortening


Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.

Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.

Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.
To make your Cupcake Topiary Tree you'll need:

1 Terracotta pot

Floral Foam

12 inch floral foam ball

12 inch dowel

Brown Paint

Pink Paint

Mini cupcake liners 24

Straight Pins



Fill the terracotta pot with floral foam, and insert a 12 inch dowel or thick stick in foam. If you're using a dowel you'll need to paint it brown before placing it. Paint a 12 inch floral foam ball pink and let dry. This can take an hour, be sure it's all the way dry. Push the ball down onto the dowel that's already been anchored into the pot. Using straight pins and cupcake papers to plot your cupcake design, then place real cupcakes in each spot removing the pins and papers used for plotting as you go. Attach cupcakes (all ready decorated.) using 3 toothpicks poked halfway into the bottom of each cupcake and press them into the ball
You can also use a larger dowel with to different size balls..I like to put the toothpicks in the ball first then add the cupcake that way i am not trying to press toothpicks and cupcakes and mashing my cupcakes.
Good Morning.
I have added a few new photo they seem to be a little too big...so i need to work on that..=)
I very new at this bloging thing..so if you have a idea please feel free to post it. If you like what you see please let me know.
Thanks again for supporting this blog...
Have a wonderful day!!!

Sunday, January 16, 2011

Fraggle Rock Cake

painted the figures with wilton colors mixed with piping gel and lemon extract

covered the cake in mmf.(wont use again dont like it)

had to cover all the crackes with greenery

no cookie cutter..hand cut these..i have cutters now..=)

4 in smash cake for birthday girl almond cake with fresh strawberrys vanilla butter cream and fondat roses.

all done...took 2 week for the figures...and about 3 hours to put it together.

Saturday, January 15, 2011

New trends in cake baking.....What do you think about Divorce cakes...well like it or not they are starting to become very trendy.

Orange Creamsicle Cake

The combination of orange and vanilla has been used for centuries; it's most popular form is in a Creamsicle or Dreamsicle; those frozen treats kids love. This dessert replicates those flavors for a cool treat.

Prep Time: 25 minutes

Cook Time: 30 minutes

Chilling time: 6 hours

Total Time: 6 hours, 55 minutes

Yield: 12 servings


  • 1 (18 ounce) package yellow cake mix
  • 3 eggs
  • 1-1/4 cups orange juice
  • 1/3 cup oil
  • 1 (3 ounce) package orange flavored gelatin
  • 1/2 cup boiling water
  • 1/2 cup cold water
  • 1 (3 ounce) package instant vanilla pudding (no cook type)
  • 1 cup whole milk
  • 1 tsp. vanilla
  • 1-1/4 cups heavy whipping cream
  • 1/3 cup powdered sugar


Preheat oven to 350 degrees F. Prepare cake mix as directed on package, using eggs, orange juice, and oil. Spray 13x9" pan with baking spray and add cake batter. Bake at 350 degrees F for 30-40 minutes until cake springs back when touched and starts to pull away from sides of pan. Cool cake completely on wire rack. Using a wooden chopstick, poke small holes all over the cake, going right to bottom of pan.
In a small bowl, place 1 box orange gelatin. Pour boiling water over gelatin and stir until gelatin is completely dissolved. Add 1 cup cold water and mix well. Slowly pour this mixture over the cake, making sure that the mixture gets into all the holes. Cover and chill for 2-4 hours.
In medium bowl, combine the pudding mix, milk, and vanilla and beat well. In small bowl, combine heavy cream and the powdered sugar and beat until stiff peaks form. Fold the cream mixture into the pudding mixture and spread over cake. Cover and refrigerate for 4-8 hours before serving

Friday, January 14, 2011

Rolled buttercream icing(fondant)


  • 1 1/4 cup (s) light corn syrup
  • 1 cup shortening ( high ratio)
  • 1/2 teaspoon salt
  • 1 teaspoon clear vanilla extract
  • 2 pounds confectioners' sugar
  • gel colors (opt)


  1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
  2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
I have not tried this yet just had a request for it...please let me know if you try it..
chocolate cake with rasspberry filling almond/chocolate buttercream

My wonderful 3yrs son moved the turn table on me while writing....lol
Good Morning. I will be finishing up a birthday cake for a friend/neighbor today. Pictures to come soon.
So I would like to take this time and ask  What would you like to see on this blog? Feel free to leave a comment, ask questions or if you have an idea I would love to hear it.
Thanks again for supporting this blog..I will be checking in off and on all day..Enjoy

Chocolate pound cake


  1. 2 1/4 cups self-rising cake flour
  2. 3/4 cup unsweetened cocoa
  3. 3/4 teaspoon baking soda
  4. 2 sticks ( 1/2 pound) unsalted butter, softened
  5. 2 cups sugar
  6. 3 large eggs
  7. 1 teaspoon pure vanilla extract
  8. 1 cup sour cream
  9. 2 ounces bittersweet or semisweet chocolate, cut into 1/4 -inch pieces
  10. 1/2 cup water


  1. Preheat the oven to 325°. Lightly butter a 10-inch loaf pan and line the bottom with parchment or wax paper; butter the paper.
  2. In a medium bowl, whisk together the flour, cocoa and baking soda. In a large bowl, using an electric mixer, beat the butter with 1 cup of the sugar at medium speed until blended. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla. On low speed, alternately beat in the sour cream and the dry ingredients in 3 batches. Add the chocolate pieces and beat just until combined. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Let the cake cool on a rack for 15 minutes, then unmold and let cool right side up.
  3. In a small saucepan, combine the remaining 1 cup of sugar with the water and simmer for 5 minutes, stirring to dissolve the sugar. Brush a thin layer of the glaze over the cake and let set. Brush the cake with the glaze 2 more times, allowing it to dry between glazings.

Make Ahead

The cake can be wrapped well and kept at room temperature for 1 day

Thursday, January 13, 2011

Strawberry was filled with chocolate ganche and the chocolate cake was filled with strawberry

covered with wilton ready to use fondant added clear vanilla flavor

Checking to make sure it was centered..should have done that before i put the fondant roses on it..but i lucked out..

buttercream roses all around and i got lucky again with matching the colors. also buttercream leafs.

Whipped icing...i love this mix

Try Wilton Whipped Icing Mix for all your cakes and desserts. Each package makes 5 cups of icing, enough to ice and decorate one 2-layer 9 in. round cake or 7 x 11 in. sheet cake. This easy-to-make icing holds its shape like no other mix, so you can decorate cakes and other desserts beautifully. It's specially formulated for a smooth whipped texture and a delicate, delicious taste. Store covered in the refrigerator. You'll use Wilton Whipped Icing Mix to top pies, puddings, tarts, and much more.
Chocolate Whipped Icing
Chocolate can be made with our vanilla whipped icing by adding a 1/2 cup of unsweetened cocoa to the ice water and mix. Mix following package instructions. May add more liquid if too dry.

Butter cream icing too Sweet?

If your butter cream is too sweet...add a pinch of salt. That is all you have to do..and it is less sweet tasting...

Chocolate chip oatmeal loaf

This is a very moist bread, the texture is like a fudgy cake but slices like a bread.

  • 1-3/4 c. hot coffee
  • 1 cup oatmeal (quick cooking)
  • 1 c. brown sugar
  • 1 c. white sugar
  • 1-1/4 sticks butter
  • 2 large eggs (beaten)
  • 1-3/4 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 T. cocoa powder (unsweetened)
  • 1 c. semi-sweet chocolate chips
  • 1/2 c. walnuts (chopped)
  • 1/2 c. semi-sweet chocolate chips
  • 1/2 c. walnuts (chopped)
Pour hot coffee over oatmeal in small bowl.  Let stand for 10 minutes.  Add brown sugar, white sugar, butter and eggs.  Stir until butter melts.  Add flour, baking soda, cocoa powder, 1 c. chocolate chips and walnuts.  Mix well, pour into 3 well-greased and floured 9” x 5” loaf pan or 2 smaller size loaf pans (not mini size).  Sprinkle with rest of chocolate chips and walnuts.  Bake at 350 degrees for 40 minutes.  Remove and let cool completely before slicing.
Suggestion:  Use mini loaf pans, let cool completely.  Wrap in clear plastic, add a bow and give as presents to co-workers, friends.  Include a card with the recipe if you desire

Peek-A-Boo Cupcakes

Peek-A-Boo cupcakes are a wonderful way of sharing the news your having a boy or a girl. The idea is to make one cupcake for each guest/family..one cupcake is filled with blue(boy) or pink(girl) buttercream icing.. Then when your guests/family member who gets the color filled cupcake yells boy or girl. 
Most mothers to be will tell there doc/tech before the ultrasound they would like the sex keep secret..Ask the doc/tech to write down the sex and place it an envelope (sealed). Then mom give envelope to her baker. The fun part is no one know but the baker and the doc/tech. So everyone finds out at the same time...

I would suggest you speak with your baker before to make sure they understand what you want...as well as have a plan on when you would like to tell your loved ones...small dinner  the night of the ultrasound is most popular...most people want to know asap..lol

Caterpiler cake

This is the finshed cake

cooling i had to make more big party

in progress

Dragon hatchling

This is cake and rice treats covered on fondant witl some pearl dust

Modeling Chocolate

Modeling chocolate
8 ounces semisweet chocolate chips
1/4 cup plus 1 tablespoon light corn syrup
Melt the chocolate in a metal bowl set over a pan of hot but not boiling water. Stir the chocolate with a wooden spoon until smooth, then stir in the corn syrup; the chocolate will stiffen almost immediately. Stir until completely combined. Transfer the chocolate to a sturdy plastic bag and refrigerate until firm.
Work the Modeling Chocolate with your hands until pliable. Hand-shape the Modeling Chocolate into flowers, braids or ropes. Or pat it into a disk and roll it out to the desired thickness by hand or in a manual pasta machine and use it to make ribbons or for cutting out shapes.

Homemade Whipped Cream

Homemade Whipped Cream
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
Whip cream until thick and stiff.
Add sugar and vanilla.
Continue beating until it holds peaks.

Eli's Chocolate chip cheesecake

Eli's Chocolate Chip Cheesecake

1 package (8.5 oz.) of chocolate wafer cookies crushed very fine

1/4 C. sugar

1/3 C. melted butter

Mix crust ingredients together in a bowl. Press into a 9 inch springform pan. Refrigerate while making filling.


3 eggs

1 C. sugar

24 oz. cream cheese

1 C. sour cream

1/4 t. salt

1 t. vanilla

12 oz. chocolate mini chips

Beat cream cheese and sugar together at medium speed. Add eggs and beat until smooth. Mix in sour cream, vanilla and salt. Stir in chocolate chips.

Pour filling into crust. Bake at 350°F.  in a water bath for 45 minutes, or until set in center.
Turn oven off and Allow to rest in the oven for 1 hour with the door cracked.
Chill in fridge for 1 hour. Remove from pan and plate.

Wednesday, January 12, 2011

It is coming along. I hope to have more done tomorrow. but I have a birthday cake due out friday..so we will see.lol....I will be posting pics on said birthday cake.


Texas cowboy cake

Snow Flake cake 8 in round

side view

gumpaste baby/fondant flowers

Gumpaste/fondant baby

Twilight cake 8 in round

Cupcake bouquet

American Flag cake.9 in round

flourless chocolate fudge cake

watermelon cake