SLC First Year Anniversary

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I am super excited and honoured to be asked by my University to provide them with tasty treats for the SLC’s first year anniversary party (and for all you school friends, it’s today from 1pm-5pm!)

I made two large 12″ four layered chocolate and vanilla cakes. One was covered in vanilla white fondant, decorated with the SLC logo on top, along with the text “SLC First Year Anniversary” and “#RSLC”. Around the outside of the cake, I included the SLC frit pattern to resemble the actual building on campus. More pictures are down below! 😀

On the second cake, I decorated it with roses in the University colours. Alongside the two cakes, I baked 84 red velvet cupcakes with cream cheese frosting (in the colours of the University, to match the rose cake). Five of those cupcakes are decorated with the SLC’s stakeholders logos: SLC, RULA, Launch Zone, DME and Student Learning Support.

I had a long day of baking yesterday to prepare for today’s event, but I had a very fun time doing this. I am honoured to be apart of this event, and super excited they were willing to support my business. Thank you SLC! Enjoy your party!

If you would like to see all the recipes I used for my cakes, cupcakes and buttercreams – they are all listed down below.

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Chocolate Cake

Ingredients:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • ½ cup vegetable or canola oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Directions:

  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Vanilla Cake

Ingredients:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 3/4 cup canola oil
  • 1 1/4 cup milk

Directions:

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans and line the bottom with parchment paper. Set aside.
  2. In a bowl, combine the flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for about 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating.
  4. At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Divide the batter into the pans and bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack.

Vanilla Buttercream

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted icing sugar
  • 2 tablespoons of milk*

Directions:

  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add icing sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  3. Gradually add milk; beat at medium speed until light and fluffy.

Red Velvet Cupcakes

(makes about 28 cupcakes)

Ingredients:

  • 2 and 2/3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking soda
  • 8 teaspoons natural unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 1 cup canola or vegetable oil
  • 4 large eggs, room temperature and separated
  • 4 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • liquid or gel red food colouring
  • 1 cup (120ml) buttermilk, room temperature

Directions:

  1. Preheat oven to 350F degrees. Line two 12-cup muffin pans with cupcake liners.
  2. Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look “piece-y” and not completely combine with the oil. This is normal and ok.
  4. Add two egg yolks and the vanilla. (Set the egg whites aside.) Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food colouring– until you reach your desired colour. I use 2 Tablespoons. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not over mix. Whisk or beat the 2 egg whites until thick and foamy, about 3 minutes. Fold into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick.
  5. Spoon batter into cupcake liners filling 1/2 – 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t over bake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Cream Cheese Buttercream

Ingredients:

  • 2 packages of cream cheese, softened (8oz each)
  • 1 cup butter, softened
  • cups icing sugar
  • 1 tablespoon milk (if desired)

Directions:

  1. In bowl, beat cream cheese with butter. Beat in sugar in 2 additions until smooth. Add milk if icing is too thick.
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The “Blues” Cupcakes

 

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Cupcakes, cupcakes and more cupcakes!

I had an order last week of 60 chocolate cupcakes with blue buttercream for a 50th birthday. These were so easy to make, yet super fun! You gotta love a simple, delicious cupcake.

There are some exciting posts coming up. I have two Valentine’s Day orders this weekend… one being cookies, and the other being cupcakes. I also have a Valentine’s Day themed cake which I am super thrilled to make, so look forward to that!

Next week, I’ve got a two-tiered ombre rose cake, and the week after I’ve got a fondant cake order along with 75 buttercream themed cupcakes. Whew!

Like Crumbs and Tea on Facebook, and follow on Instagram!

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Chocolate Cupcakes

Ingredients:

  • 1/2 cup unsweetened natural cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk, room temperature

Directions:

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
  2. Whisk the cocoa powder, flour, baking soda, baking powder, and salt together in a large bowl until thoroughly combined. Set aside.
  3. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk – about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix.
  4. Pour/spoon the batter into the liners – fill only halfway to avoid spilling over the sides. Bake in batches for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool.

Vanilla Buttercream

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted icing sugar
  • 2 tablespoons of milk

Directions:

  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add icing sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  3. Gradually add milk; beat at medium speed until light and fluffy.

 

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Vanilla and Chocolate Cupcakes

First off – Happy New Year!!! A little late in the game, but better late than never! I hope everyone had a wonderful new years, filled with delicious food, drinks and many laughs.

Many people have asked me, “What’s your new years resolution?” and honestly I hadn’t really thought about it. I’m not one who loves making resolutions for the new year, let alone being successful at keeping them.

When I really thought about the top three things I want to make happen in the new year, they would be:

  1. Be more experimental with baking. Finally cross all the things off my baking bucket list, that I created three years ago and still haven’t completed half.
  2. Play more board games. Because why the heck not.
  3. Stop being such a horrific procrastinator and a lazy human being.

What are your resolutions? I’d love to know in the comments below! Maybe they will even inspire me…

 

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Now on to the post – I definitely know I’ve made vanilla and chocolate cupcakes more than anything on else you see here on my blog.

Whether I’ve made them for birthdays… commencements… anniversaries… I have for sure made my fair share of vanilla and chocolate cupcakes. I recently made these cupcakes for a birthday. They are your simple vanilla with vanilla buttercream and chocolate with chocolate buttercream.

I added these cute gold edible pearls and white edible pearls on top, for a little glam and sparkle!

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CHOCOLATE CUPCAKES

Ingredients:

  • 1/2 cup unsweetened natural cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk, room temperature

Directions:

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
  2. Whisk the cocoa powder, flour, baking soda, baking powder, and salt together in a large bowl until thoroughly combined. Set aside.
  3. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk – about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix.
  4. Pour/spoon the batter into the liners – fill only halfway to avoid spilling over the sides. Bake in batches for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool.

CHOCOLATE BUTTERCREAM

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup cocoa powder
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted icing sugar
  • 3-4 tablespoons of milk*

Directions:

  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add cocoa powder, beating well on medium speed. Slowly add the icing sugar, one cup at a time. Scrape sides and bottom of bowl often. When both ingredients have been mixed in, icing will appear dry.
  3. Gradually add milk; beat at medium speed until light and fluffy.
  4. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
  5. For pure white icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Colour butter flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

VANILLA CUPCAKES

(makes about 30)

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 large eggs
  • 1 1/2 cups sugar
  • 3 tsp vanilla extract
  • 1 cup canola oil (or vegetable or extra light olive oil)
  • 1 cup buttermilk

Directions:

  1. Preheat the oven to 350 °F and line a cupcake/muffin pan with cupcake liners.
    In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.
  2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
  3. Add 3/4 cup sugar and continue to beat on medium speed.
  4. Add vanilla and oil and beat on medium speed.
  5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.
  6. Pour batter into a lined muffin pan. Fill to about 1/2 full.
  7. Bake for 12 -14 minutes. Let them cool in the pan for a couple minutes, then remove.

VANILLA BUTTERCREAM

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted icing sugar
  • 2 tablespoons of milk*

Directions:

  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add icing sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  3. Gradually add milk; beat at medium speed until light and fluffy.
  4. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
  5. For pure white icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Colour butter flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

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Dark Chocolate Brownies with White Chocolate and Sea Salt

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Anything dark chocolate… anything white chocolate and anything with sea salt is a recipe that you know is going to be delicious. These are so moist, so chocolatey, so delicious.

The chunks of white chocolate really help break up the rich tasting brownie, especially with the added touch of sea salt on top. It isn’t overly salty, but that hint of salt really adds to the flavour.

Brownies in general are so delicious, but when you add that pop of colour (from the white chocolate) and give it that salty and sweet flavor (with the sea salt) you really start to step up your brownie game. They look especially lovely when you cut them into nice even squares and set them out for your guests to try.

At first when I photographed these bars, I didn’t add any white chocolate drizzle on top. I was making these for my friend’s Christmas party, and right before she came to pick them up, I realized there was something missing. I decided to melt some white chocolate, put it in a plastic bag, and drizzle it all over the bars to really give them something extra. So as you will see when you view the photos down below, the last few have the drizzled white chocolate on them. They taste just as delicious with or without the white chocolate on top!

Next time you decide to make yourself some brownies, give these a try – I promise you won’t be disappointed!

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Dark Chocolate Brownies with White Chocolate and Sea Salt

Ingredients:

  • 350g butter
  • 350g 70% dark chocolate, cut into chunks
  • 6 eggs
  • 2 1/2 cups caster sugar
  • 1 2/3 cups plain flour
  • 1 cup dark Dutch cocoa powder
  • 1 cup roughly chopped white chocolate

Directions:

  1. Preheat oven to 350˚F.
  2. Melt dark chocolate and butter together in the microwave at a low heat. Heat in bursts of 30 seconds, stirring in-between until smooth and melted.
  3. In a separate bowl, beat eggs with caster sugar until pale and creamy.
  4. Stir in chocolate mixture. Sift flour and cocoa into mix, and stir to combine.
  5. Mix in chopped white chocolate and pour into a 31cmx 22cm deep baking tin (or equivalent sized) lined with baking paper.
  6. Sprinkle with about 1/2 tsp flaky sea salt and bake for 40 – 45 minutes until cooked through.
  7. Let cool before you cut into squares.

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Adapted from: From The Kitchen

Red Velvet Brownies with White Chocolate Buttercream

12415754_10153321640511149_731354725_o12458584_10153321640896149_193517579_o12449599_10153321641011149_37204143_oI’ve only ever made red velvet cupcakes before, never anything else. Red velvet brownies sounded delicious, especially with white chocolate buttercream. Amazing. So amazing.

If you like buttercream (and who doesn’t?) and you like white chocolate, you’ll loooooove this icing. I was just eating it by the spoon (the leftovers of course hehe).

What’s perfect about this recipe, is the amount of buttercream you make is the exact width of the brownie which makes it look perfect when you cut them into nice even squares.

These are for sure a delicious treat (and perfect for any more holiday parties you might be attending this year!)

And just a hint: if you have vanilla bean paste, I recommend you use that instead of vanilla extract – it leaves nice little vanilla bean dots in the icing (and is extra delicious).Screen Shot 2015-12-27 at 3.04.46 PM

Ingredients

  • 1 stick (1/2cup) butter, at room temperature
  • 1½ cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1¼ cups flour
  • ¼ teaspoon salt
  • 3 tablespoons cocoa powder
  • 2 tablespoons red food colouring

Frosting:

  • 1 stick ( ½ cup) butter, at room temperature
  • 2½ cups powdered sugar
  • 1 teaspoon vanilla
  • 4 ounces white chocolate, melted
  • ½ tablespoon milk

Directions

  1. Preheat oven to 350º. Line 8 x 8 pan with nonstick foil or regular foil. Grease regular foil with cooking spray if using.
  2. In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
  3. With a mixer, cream butter and sugar till light and fluffy. Add eggs, one at a time, then add the remaining teaspoon of vanilla. Then beat in cocoa paste. Add flour and salt, and mix just until combined.
  4. Pour in prepared pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool before frosting.
  5. Cream butter with mixer till fluffy. Add vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Ice when brownies are cool.

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Chocolate Toffee Bars

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I was very lucky to get a few Christmas orders during this past week. One involving a cake (which I will post later), and these bars you see here, as well as a batch of my cookies and cream extreme brownies.

These are soooo easy to make, especially because you most likely have all the ingredients in your house. They will be such a crowd favourite at any holiday party you bring these too. They also have that shortbread crust, which is always tasty to eat around this time of year.

I have two posts coming this weekend, involving two kinds of delicious brownies so stay turned for that!

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Ingredients

  • Crust
  • 3/4 cup margarine, softened
  • 3/4 cup packed brown sugar
  • 1 1/2 cup flour
  • Filling
  • 1 (10 oz) tin sweetened condensed milk
  • 2 tbsp margarine
  • Topping
  • 1 3/4 cup milk chocolate chips
  • 1 1/3 cup toffee bits

Directions

  1. Preheat oven to 350° F and grease 13 x 9-inch baking pan.
  2. Beat brown sugar, flour and margarine in a large mixer bowl until well blended and creamy.
  3. Press evenly onto bottom of 9×13 pan.
  4. Bake at 350 for 20 25 min or until light golden.
  5. Remove from oven to wire rack while preparing filling.
  6. Heat sweetened condensed milk and margarine in heavy pan,stirring constantly over med heat for 5-10 min or until thickened.
  7. Spread over cooled crust.
  8. Bake at 350 for 12-15 min or until light golden.
  9. Sprinkle chocolate chips evenly over the top.
  10. Bake for 2 min longer or until chocolate is shiny and soft.
  11. Remove from oven and spread chocolate evenly.
  12. Sprinkle toffee bits on top,pressing lightly into chocolate.
  13. Cool completely and cut into bars.
  14. Cover and store at room temperature.
  15. In warm days, bars may be stored refrigerated.
  16. Bring to room temperature before cutting.

 

 

Christmas Breton Brittle

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These are eaten every Christmas in our household, and let me say they are definitely one of the best things you’ll ever eat in your life. They’re also suuuuper easy to make, you literally just whip things onto the pan and bake it – nothing hard about it at all. Not to mention, all you need is four ingredients to make this – and you’ll most likely already have two in your household.

I highly recommend you give these a try. The base is super crunchy and sticky, while the top is this delicious chocolate that will just melt in your mouth.

:)!!!

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Ingredients

  • 36 Breton crackers
  • 1 cup brown sugar
  • 1 cup butter
  • 2 cups of semi-sweet chocolate chips
  1. Preheat oven to 400F.
  2. Overlap Breton crackers on a foil lined cookie sheet.
  3. Melt butter and brown sugar over medium-high heat, until it boils.
  4. Pour mixture over the crackers.
  5. Bake in oven for 5-6 minutes, until bubbling.
  6. Remove from oven, and sprinkle chocolate chips.
  7. Let sit for 5 minutes until chocolate has softened and spread with a spatula.
  8. Let harden, remove foil and then cut or break into pieces.

Minion Cake

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I. love. Minions.

LOVE THEM.

I could spend this whole blog post ranting on about how much I love Minions but to save you the boredom/the horror (because I know some people don’t like them… God know’s why…) I will just jump right into my cake.

I made this cake for an adorable little girl’s 7th birthday. She wanted a full on Minion (and some little Minions around it). I was so excited to do this, because even though I’ve made a little Minion rose cake in the past, I was very excited to make an actual Minion cake that was in the shape of an actual Minion!

I made two 8″ pans (one chocolate and one vanilla) and sliced them both in half so there were 4 layers. I buttercreamed in between each layer and stacked them on top of each other.

I crumb coated the outside, and placed that in the freezer while I made the yellow buttercream. Once I let it sit in the freezer for 15 minutes or so, I then coated the entire outside with yellow buttercream.

Working relatively quickly (so the buttercream doesn’t harden) I made all his little details (ex. the overalls, the legs, arms, etc).

I wrote “H” on the Minions front pockets (for the first initial of the birthday girl) as well as wrote a “7” on the big Minion’s front pocket (because that was how old she turned).

This cake was extremely fun to do, and I’d love to do it again sometime!

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25th Anniversary Pink Ombre Cupcakes

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For a 25th anniversary I was asked to make 40 cupcakes that were the colours of my pink ombre rose cake. 28 of them were to be used to make the number ’25’ but in a pink ombre form (light pink to dark pink. Image is down below!)

I thought that was very clever, and I’ve never done anything like that before! Very cool.

These cupcakes were just vanilla cupcakes with vanilla buttercream frosting (spilt up into 3 bowls for the 3 different shades of pink).

Hope you guys enjoy!

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Rust/Teal/Grey Rose Cake

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To match the 40 fox cupcakes I made for a baby shower, I created this rose cake with the colours rust (or copper orange), teal and grey. I love the colour combination in this cake. I’ve never used any of these colours (especially not the rust and grey) and I most certainly have never used such distinct and random colours all together on a cake before. Usually I’ll stick with one colour, or I’ll do an ombre cake – never a random coloured cake like this before!

The colours on this cake remind me a lot of fall, which I LOVE and am SO excited for. Best season EVER. Hehe.

So this cake is 4 layers of chocolate cake, with vanilla buttercream in-between each layer. I then made 3 batches of buttercream for the roses, and split them up into 3 different bowls for the 3 different colours.

Hope you enjoy!

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