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Monday, December 30, 2013


Found this recipe from "The cupcake project" they are really chocolaty☺:-)

For PERFECTLY high rising cupcakes, make these adjustments,they worked beautifully for me.

1. I used a slightly heaping cup of cake flour
2. Added 1 tbls of baking powder
3. Used 1\4 cup of instant coffee ( water added)
4. 1\4 cup of water
5. Filled a regular cupcake liner with a scant 1\3 cup of batter (almost to the top, but not…if that makes any sense)
6. Baked that at 400 degrees for a ” timed” 15 minutes
( I used Hershey’s cocoa and my melted chocolate was Ghirardelli) they turned out with a super nice dome which was exactly what I’ve been looking for! I’m also lazy so I just dumped everything in the bowl ( I did sift the flour) and combined it all by hand then put it in the mixer for a very short whirl) :-)

  • 1/4 cup (2 ounces) unsalted butter, room temperature
  • 1 cup (7 ounces) sugar
  • 2 ounces of your favorite chocolate (You can use any plain chocolate that you like except white chocolate or candy melts. The chocolate doesn't have to be one typically earmarked for baking - any chocolate bar that isn't flavored and doesn't contain mix-ins like nuts, Rice Krispies, nougat, etc. will work.)
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/2 cup + 1 tablespoon (4 1/2 fluid ounces) vegetable or canola oil, measured in a liquid measuring cup
  • 2 teaspoons vanilla extract
  • 1/3 cup (2 3/4 ounce) full-fat sour cream
  • 1 cup (5 ounces) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (2 ounces) cocoa powder (natural or dutched will both work with this recipe)
  • 1/2 cup (4 fluid ounces) room temperature water, measured in a liquid measuring cup
  1. Preheat oven to 350 F.
  2. In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
  3. Melt the chocolate in the microwave or in a double boiler.
  4. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
  5. Mix in eggs and egg yolks one at a time until just combined.
  6. Mix in oil, vanilla, and sour cream until just combined.
  7. Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting.
  8. Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
  9. Mix in water until just combined.
  10. Fill cupcake liners 2/3 full and put in the oven.
  11. Check for doneness at 18 minutes - a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
  12. Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature. Although they are really good when they are hot, be sure to wait until they are room temperature to give your evaluation.
If you would like to add coffee to the recipe, either add 1 teaspoon espresso powder or instant coffee granules along with the sifted dry ingredients, or replace the water with room temperature brewed coffee.

Sunday, December 1, 2013

Sunday, November 24, 2013

Ham For The Holiday

Grandmother always said..."Don't play with your Food", who'd ever thunk it that one day other's would pay me to play with theirs LOL! And yes...cake, is a food group for me, well, actually chocolate is but...

Cake: Dark chocolate Ganache with MM buttercream filling.

Friday, November 15, 2013

December's Cake Decorating Course

Check my Facebook page for details. I only take two students per class so sign up early! We'll be making these cute snowman sugar cookies and Christmas cupcakes :-).
Check note section on my facebook page here:

Wednesday, November 13, 2013

How to Make A Simple Fondant Pineapple

This is my first video tutorial of ANYTHING kind, they'll get better :-). I'm making a ham cake and couldn't find any tutorials on this so it may seem like a simple thing to instruct on but not all of us are born with "Cake Decorator's ESP" :-).
These links will take you to it, for some reason it would not download here.

Monday, November 4, 2013

Duck Dynasty's "SI" in his natural habitat....doing nothing :-).

This is a topper for a cake I'm doing this week. I had to post this because it tickled me just to look at it.



Cake Catch up!

I'm a little behind in my posting here lately, been busting my tuckus since June every week training to get ready for my black belt test in June of next year! (I'm getting to old for this).

 Hmm...exercise and cake, now THAT'S a match made in heaven LOL!

I'm starting a new line of specialty cakes for $75 and they come as you see them, this keeps the price down and here is one of them.

This was an Anniversary cake, love to bling!

This customer wanted a fall themed cake so this is what I came up with and she LOVED IT...and the cake :-).

This was my first attempt at a "Jimmy Choo" shoe...I think it turned out pretty good. be 20 again....NOT!

I loved making this cake for a non-profit organization called "Icing Smiles". You should check them out if you think you'll have the time and supplies to bake for a family with a sick child. The rewards are priceless.

Thursday, October 3, 2013

Happy Anniversary Rick and Nancy


This was my first Tiffany Box cake, but I make them according to the colors of the customers wedding. Never thought making tissue paper could be so easy!
 Cake flavor is a black and white peanut butter chocolate Ganache.


Monday, September 30, 2013

Simple White Chocolate Spider Webs

I'm not a spooky person (can't even watch horror movies anymore without nightmares). But, these are fun for the kids and makes great cupcake topper themes. If you want the spiders in the web you can actually buy packages of tiny spiders from a party store. While the chocolate is still wet, just attach the spider and let it dry! Just be sure to let your party guests know the spider is NOT edible!
Make them thick enough to stand on their own....

you can add color sprinkles while wet....

or not :-).

Melt some tempered white chocolate (you can buy the disk at any craft store). I used a piping bag and #3 tip. Make an "X" on parchment or Wax paper....

continue until you have...

Eight points.

Connect those lines starting close to the center and finally...

connect the ends! You can make it as big or as little as you like. Doesn't matter if it's not perfect because...webs never are.