This a class that I will be teaching at Micheal's on Feb 12th. You will be learning how to make a custom mini album for that someone special. Let me know if you would like more info' aobut this.
Wednesday, February 9, 2011
HAPPY VALENTINE'S DAY
This a class that I will be teaching at Micheal's on Feb 12th. You will be learning how to make a custom mini album for that someone special. Let me know if you would like more info' aobut this.
18th Birthday Cake
This cake was for Sunny's 18th birthday, I say it was fun doing this one. Sunny's friend placed an order in on Tuesday and the party was on Saturday so I really had to create something up really fast but this shows me that i can do that !!!!
Wedding Cake
This was a small wedding cake that i made for a students daughter, it was my last cake for 2010.
Wednesday, January 19, 2011
Anniversary Teddy Bear Cake
This cake was made for an Anniversary! the wife loves Teddy bears so the husband through it would be fun to have a cake made with teddys. I do have to say even through i had alot of fun making the cake it was alot of work and it took along time to make them.
Bella Doll Cake
This cake was made for a little girl who loved the movie and so her mom through it would be great to have a cake made just like bella. I used a really bella doll that i brought at Toy R Us she loved the cake!
Tuesday, January 11, 2011
HAPPY NEW YEAR
I made some cupcakes for new years eve and snice the came out so good I through I would share the recipe with you all so here it is:
When I made the frosting I added some Creme de Cassis to the champagne to make it more like a Kir Royale...my fav drink!
Here's the recipe:
Champagne Cupcakes (I got 20 cupcakes out of this recipe)Ingredients:
2 3/4 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne (the sweeter the better – even strawberry would be great!!)
6 egg whites
Directions:Preheat oven to 350 degrees F (175 degrees C). Prepare a cupcake pan with liners.
In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.
Champagne Buttercream Icing
Ingredients:
3/4 cup vegetable shortening
1-1/2 sticks of unsalted butter, room temperature
3 tablespoons champagne (I did two tablespoons champagne and 1 tablespoon Creme de Cassis)
4-1/2 cups confectioners' sugar
Directors:
In a large bowl beat the shortening and butter until combined. Add the champagne. Slowly add the confectioners' sugar and beat until smooth. If necessary, add additional champagne to achieve desired consistency.
Hope you have a great week...and so does Oupkar !
When I made the frosting I added some Creme de Cassis to the champagne to make it more like a Kir Royale...my fav drink!
Here's the recipe:
Champagne Cupcakes (I got 20 cupcakes out of this recipe)Ingredients:
2 3/4 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne (the sweeter the better – even strawberry would be great!!)
6 egg whites
Directions:Preheat oven to 350 degrees F (175 degrees C). Prepare a cupcake pan with liners.
In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.
Champagne Buttercream Icing
Ingredients:
3/4 cup vegetable shortening
1-1/2 sticks of unsalted butter, room temperature
3 tablespoons champagne (I did two tablespoons champagne and 1 tablespoon Creme de Cassis)
4-1/2 cups confectioners' sugar
Directors:
In a large bowl beat the shortening and butter until combined. Add the champagne. Slowly add the confectioners' sugar and beat until smooth. If necessary, add additional champagne to achieve desired consistency.
Hope you have a great week...and so does Oupkar !
Baby Boy and Baby Girl Mini
This is a beautiful gift for a baby shower or even a new mom. The mini album is a board book that has alot of room for photos and journal,and best of all the mini along with a small gift can be placed in the custom gift bag. I have kits for a baby girl and a baby boy. Please email me if you would like one.
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