Easter Bunny Cupcakes

Posted on March 27, 2012 by

24 Comments

My mum was always the parent to bring the cutest cupcakes to my elementary school parties. Unfortunately she does not have pictures of most things she made for me. From time to time she does remember some of those nostalgic confections she came up with; such as these Easter bunny cupcakes.  They are beyond adorable and simple to make with basic piping knowledge.

 1. Bake and frost your cupcakes with your favorite buttercream.

 2. Pipe on two circles in the middle of the cupcake with a #10 tip.

 3. Also uing a #10 tip pipe on two long curved bunny ears.

 4. Pipe on an upside down pink triangle for the nose with a #5 tip.

 5. Give your bunny some pink in it\’s ear using the #5 tip.

6. Lastly with a #2 tip and black frosting give your bunny a cute face.

Cotton Candy Pink

Posted on March 26, 2012 by

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let\’s go shopping: 1/2/3/4/5

Five Things

Posted on March 23, 2012 by

21 Comments

{Ranunculus that brought the sunshine in this week}

The weekend is suppose to be filled with thundershowers so I will be spending my time inside working on some projects that I need to accomplish before my trip next week. Any suggestions for must see items, shopping and/or dining in Washington, DC? Here are five things that kept me inspired this week, what kept you inspired?

{current nail polish: Intrigue by Jessica Cosmetics}
 
 {a basket from my Mum to welcome spring}
 {chocolate for Easter confections}
{freshly squeezed lemonade with sprigs of mint}

DIY Floral Cake

Posted on March 22, 2012 by

9 Comments

Here’s a cake with zero guilt. The floral cake is a must have at my parties, and it’s also the perfect gift for the person who has everything.  Displayed on a cake pedestal it can make a gorgeous centerpiece. I love to bring this floral cake as a gift when I go to someone’s home, by placing it in a pastry box, you are sure to bring a smile to the recipients face.
What you’ll need
• 50 mums(approximately)
• 60 spray roses (approximately)
• Brick of wet floral foam
• Candle(s)
• Cake pedestal 

1. Cut the brick of floral foam in half. Using a steak knife cut the foam into a cylinder. I cut off all four corners first and then shaved off the “pyramid” shaped edges to create a cylinder. You can also use a lid that is as wide as the floral foam, as a guide for cutting.  Helpful Tip: This might look small, but after adding flowers you will have a 9 inch cake

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3. Real cakes have a piped on boarder on the top and bottom. To create this look cut the spray roses, leaving about an inch of the steam, and insert the stem into the foam, pushing the flower until it can’t go any further.  Repeat around the entire bottom of the cake. Helpful Hint: Be sure that you are placing the flowers in straight.

4. After completing the bottom row, you will now be using the mums; cut them the same way you did the spray roses.  Place the mums on top of the first layer, repeat around the cake and then repeat for a second row of mums.  Helpful Hint: Be sure to keep your flowers close to give it a fluffy frosting feel

5. When the third layer of flowers is in place, insert a fourth row, that will be the spray roses (piping) at the top of the cake. This completes the sides. 

6. Now let’s decorate the top. Start by inserting flowers at the outer circumference and work inward. Continue to add flowers until you have filled the empty space. Here is your opportunity to add a candle(s) to the center, and you are done….piece of cake. 

Hummingbird Celebration Cake

Posted on March 21, 2012 by

24 Comments

Since yesterday was the first day of spring, I felt it was a perfect time to bake up a celebration cake.  Instead of my go-to yellow or lemon cake I decided on a springtime favorite: hummingbird, the perfect combination of pecans, pineapple and bananas.  Really is there any better way to welcome spring than with a cake adorned in brightly colored confetti sprinkles?

Hummingbird Celebration Cake
1 1/2 (3 sticks) cups butter, softened
2 cups sugar
2 teaspoons vanilla extract
6 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups over ripe mashed bananas
2 cups finely chopped pecans
1 or 2 (8-ounce) cans crushed pineapple, drained well
Confetti Sprinkles
One recipe Pecan Spice Cream Cheese Frosting (below)

1. Preheat oven to 325 degrees. Grease and flour 3 (9 inch) cake pans. * I used two nine inch cake pans and made cupcakes with the remaining batter.
2. In a large bowl, combine butter, sugar and vanilla beating at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
3. In a small bowl, combine flour, baking soda and salt. Gradually add this mixture to your butter mixture alternating with the buttermilk. Be sure to begin and end with the flour mixture. Gently stir in the banana, pineapple and pecans. Spoon batter into prepared pans.
4. Bake for 25-30 minutes or until a tooth pick inserted in the center comes out clean. Allow to cool in pans for 11 minutes, remove from pans and allow to cool completely on a wire rack.
5. Once cooled spread the Pecan Spice Cream Cheese Frosting between layers, top and sides of the cake.
6. Add confetti sprinkles to the boarder of your cake to give it a pop of color for spring. 

Pecan Spice Cream Cheese Frosting
about 5 1/2 cups
2 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
1/2 – 1 cup finely chopped pecans
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon ground nutmeg
7 cups powdered sugar

1. In a large bowl, beat cream cheese, butter,  pecans, vanilla, cinnamon, clove and nutmeg at medium speed with a mixer until creamy. Gradually beat in the powdered sugar until smooth.

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