Spring Flower & Bumble Bee Cupcakes

Happy 1st day of Spring! Oh how I love this time of year! I am so ready for the warm weather to be here to stay. I just wanted to buzz in real quick to share an old favorite recipe of mine and get you in the mood for spring. You may remember my Strawberry Lemonade Cupcakes originally posted on The Cake Blog back in July 2011. Well to this day they are still one of my all time favorites. I absolutely love everything about them from their bright colors of yellow and pink and the tartness of the lemonade to the sweetness of the strawberry buttercream. If you check out the original recipe you will remember I made them in mason jars, which is still such a fun trend and such a great way to display, serve and transport your sweets!

This past weekend I made them again for a baby shower to celebrate my friend Katie and her little girl Macie that is on the way in early April! The invitation sent out said "Have you heard the buzz?" so of course there is nothing more appropriate than a little bumble bee topper to fit the theme. All the decorations were pink and yellow so these cupcakes were an absolutely perfect fit for such a sweet occasion!

To create the flowered look of the buttercream I used Wilton piping tip #104 and just went around in a circle 3 times layering the icing on top of each other. You can get all the instructions from this post about my Ombre Ruffle Cupcakes. The only difference is for the Strawberry Lemonade cupcakes we aren't using 3 shades of icing, it's all the same color.

To create the bumble bee all you need are 3 things: sliced almonds, yellow jelly beans and black royal icing. Pipe three stripes of icing across the jelly bean and gently place the almonds on each side. Add two dots of icing for the eyes and that is it! Allow the bees to set up overnight and then place on top of the cupcakes!

These cupcakes are absolutely perfect for spring, summer or even Easter which is just right around the corner!

Hope you all have a happy spring!

Birthday Cupcakes with Cookies on Top

Happy Monday! Sorry there have been a lack of posts lately...things have been a little hectic these days, but I'm trying to get back into a regular routine of posting again, so please bare with me! I've been doing a lot of baking for customers lately so I've got some fun things to share throughout the week!

First up are some birthday cupcakes topped with sugar cookies and X box fondant toppers. Tracy, one of my loyal customers was the brains behind the idea of cookie toppers for her husband's birthday cupcakes...I mean why not have two sweat treats all in one! Loved this idea, and will definitely be making cookie toppers again!

Red Velvet cupcakes w/ cream cheese frosting, topped with white iced sugar cookies and "32" for the birthday age.

Strawberry cupcakes w/ strawberry cream cheese frosting, topped with red iced sugar cookies and "ML" for the birthday boy's initials.

Two special cupcakes were topped with black fondant X box controllers, one of the recipient's favorite hobbies.

When it comes to more masculine designs I sure am glad to have my husband around. I have to give him about 90% of the credit for creating these controllers! I gave him a picture to reference and he went to town molding the shape...pretty good huh! All I did was supervise and make the colored buttons!

Hope you enjoyed this birthday cupcake & cookie collection!
More birthday treats coming soon...

Neapolitan Brownie Ice Cream Cake

Happy August! I can't believe summer is flying right on by and Fall will be here before we know it! This summer has been extremely hot and humid in Mobile, so I've found myself not wanting to turn on the oven and bake quite as often. Being able to open the freezer and find a sweet treat is what I'm all about these days.

Remember the Homemade Vanilla Bean Ice Cream recipe I shared with you a few days ago? Well sometimes when I eat ice cream I crave chocolate too, and cake and icing...so I decided to create a Neapolitan Brownie Ice Cream Cake just to cover all my cravings in one delicious bite!

The ice cream layer sandwiched in between two layers of chocolate is absolutely perfect. And the thin layer of strawberry buttercream adds a little extra sweetness to each bite of cake.

I cut a slice for me and a slice for you...but then I had to eat your slice because, well, it was melting and I'm addicted and it was just too darn good!

Chocolate, vanilla and strawberry not your favorite flavor combination...well the possibilities are truly endless when making an ice cream cake. You can swap out the brownie layers for your favorite cake instead.

Don't have an ice cream maker and don't want to make your own from scratch...go buy a half gallon of your favorite flavor and keeps things simple! Heck add a second layer of ice cream and feature two of your favorite flavors!

Don't want to dirty up your mixer to make the buttercream...why not ice the cake with a chocolate ganache or some whipped cream.

See what I mean, you can go a million ways with this idea! So play around with what works best for you and go create a fabulous ice cream cake masterpiece! I sure did have fun with this one, but I'm envisioning one with chocolate chips or Oreos next time around. Or maybe even a Snickers Ice cream bar cake...YUM!

Neapolitan Brownie Ice Cream Cake
(makes one 3-layer 8" cake)

-box of brownie mix
-Homeade Vanilla Bean Ice Cream
-Strawberry Buttercream (recipe below)


1.Prepare brownie mix per package directions. Bake in two 8" cake pans. Allow brownie layers to completely cool before assembling cake.
2.Line an 8" cake pan with aluminum foil. Scoop ice cream into prepared pan. I used 8 scoops and spread flat with a spatula. Place a layer of foil on top of the ice cream and place pan in freezer to firm up for 2-3 hours prior to assembling cake.
3.Place one layer of brownie on cake plate for bottom layer. Remove ice cream layer from freezer and place on top of brownie layer. Add the second brownie layer on top of the ice cream layer. Tightly wrap cake in foil and place back in the freezer for 2 hours to firm up.
4.Remove frozen cake from freezer and frost with Strawberry Buttercream. You will need to work quickly when icing the cake as it tends to harden fast since the cake is frozen. Once the cake is completely frosted place back in the freezer until ready to serve.


Strawberry Buttercream
-2 sticks unsalted butter, softened
-5 cups confectioner's sugar
-1 tsp strawberry extract
-3 Tbsp milk

-Beat butter with stand mixer until creamy.
-Gradually add in confectioner's sugar, scraping sides of bowl as necessary.
-Add in strawberry extract and milk and mix until desired consistency.

So what flavors would make up your perfect Ice Cream Cake?

Strawberry Lemonade Cupcakes in a Jar

Well its officially summer and oh so very hot here in Mobile, AL! I don't know about you, but on a steamy summer afternoon nothing tastes better to me than a fresh squeezed glass of lemonade! With my fruit basket overflowing with lemons I decided why not turn my favorite summer drink into a cupcake.

Now you can drink your lemonade and eat it too. So head on over to Half Baked and check out my recipe for Strawberry Lemonade Cupcakes.

Mixed Berry Smoothie

Just in case you were wondering, my diet isn't made up entirely of cake and frosting! I know that is hard to believe since 99% of CIS focuses on butter, sugar, flour and more sugar! But truth be told I am very health conscious and eat a well balanced diet of fruits, veggies, proteins and carbs. I believe in eating a rainbow of colors in fruits and veggies and most mornings I start my day off with a huge bowl of fruit or my new favorite Mixed Berry Smoothie. I can't think of a more refreshing drink during these hot summer months than a fresh & fruity smoothie. Smoothies are the perfect way start to your day, make a healthy mid afternoon snack or can even be considered an after dinner dessert!

Fruit smoothies are such a wonderful source of vitamins and nutrients and the recipes can be easily adapted for your favorite fruits, juices and flavor combinations. My favorite smoothie right now includes strawberries, raspberries, blueberries and blackberries. I used a combination of both fresh and frozen berries for this recipe and I love the deep purple color produced. The magic of smoothies is that when berries aren't in season you can always use frozen. Don't like all the berries, swop in a banana or some peaches, the possibilities are truly endless.

Mixed Berry Smoothie
(makes 2 servings)

Ingredients:
-1 cup strawberries
-2 cups frozen mixed berries (I used raspberries, blueberries, blackberries)
-1 cup orange juice
-3/4 cup vanilla yogurt
-3 Tbsp honey

• Place all ingredients in blender and pulse on high until combined.
• Pour mixture into 2 serving glasses. Add a straw and some fresh berries on top and enjoy!

What's your favorite fruit smoothie flavor?

Triple Berry Fruit Pizza

Fresh berries...my fridge is stocked full right now! YUM! Not only do I enjoy eating these luscious berries by the handful for a snack but I also like using them to garnish sweets! Growing up there was one go-to dessert we would make every summer...Fruit Pizza. Sugar cookie dough, cream cheese icing and fruit. It really doesn't get much simpler than that.

Our traditional fruit pizza was always in the shape of a rectangle and decorated with blueberries and strawberries to resemble the American Flag...does this sound familiar to anyone else? It seems like this was always our staple dessert for 4th of July weekend. It was so patriotic with the red, white and blue.

So with loads of fresh berries on hand, it was the perfect opportunity to make some Triple Berry Fruit Pizzas. This time around instead of one large pizza, I thought it would be more fun to create individual mini pizzas using a round cookie cutter. This would be such a fun dessert to make with the kids and a great way to encourage them to eat fruit too! Just slice up your favorite fruits and have them decorate away!

Triple Berry Fruit Pizzas
(makes 18 mini pizzas)

Ingredients:
-1 package Sugar cookie mix (or roll of refrigerated sugar cookie dough)
-1 (8 oz) package cream cheese, softened
-1/2 cup confectioner's sugar
-1 cup Cool Whip
-Fresh Fruit: strawberries, blueberries, raspberries (or whatever else you prefer)

• Preheat oven to 350 degrees and line cookie sheets with parchment paper.
  
• Prepare sugar cookie mix as package directs for roll out cookies.
  
• Roll out dough onto lightly floured surface and cut out mini pizzas using round cookie cutter. I used a 2 5/8" cutter.
• Place cookies on prepared cookie sheets and refrigerate for about 10-15 minutes to chill before baking. This will prevent the cookies from spreading when baking.
• Bake cookies for 10-12 minutes. Allow to cool completely before icing.
• In medium bowl mix together cream cheese, confectioner's sugar and Cool Whip until smooth.
  
• Spread icing on pizzas and decorate with desired fruit.
• Fruit pizzas are best enjoyed the day they are made. You can store in an air tight refrigerator for up to 2 days.
  

What fruit would you use to top your fruit pizza?

Mixed Fruit Popsicles

There is only one word to describe the weather in Mobile lately....H - O - T !!!!! I thought Memorial Day weekend was hot with the temperatures reaching 97 degrees but today things only got hotter...we hit 100 degrees...that's right 100! Don't believe me, I have proof on my iphone from about 4:30ish this afternoon! It looks like summer is here to stay!

So to keep cool on those blistering hot days I have created some homemade fruit popsicles! Making popsicles is super easy, only requires a few ingredients, and they are delicious and healthy! Let's just say these are going to be a staple in my freezer for the next few months! If you are looking for that perfect sweet to take to a summer picnic, birthday party or family reunion a homemade fruit pop is the way to go...they are no fuss, can be made days in advance, and don't require any baking just a large bowl and a spoon to mix with!

To make homemade popsicles you only need 3 things:
-3 oz Dixie paper cups
-wooden popsicle sticks
-fruit/juice combination of your choicce

One of my all time favorite frozen treats is frozen lemonade so I knew for sure lemons were going to be an ingredient in my pops. I decided to pair lemons with some pureed strawberries to create a Strawberry Lemon popsicle! At first glance you think you are just going to be tasting strawberries but one lick on this pink pop and the tang of the lemon hits your tongue, yum the ultimate summer flavor!

After talking to my mom and telling her my plan to make homemade popsicles to take to our friends Memorial Day party she told me how her mom (my grandmother) used to make popsicles all the time using bananas, pineapple and orange juice. Since I happened to have all 3 of those fruits on hand I figured I would go ahead and make a second pop flavor, Banana Pineapple Orange. I really enjoyed these flavors and the texture of the crushed fruit reminded me of eating a frozen fruit bar you would normally find at the grocery store!

Both flavors were delicious and very refreshing, but I think my favorite was the Strawberry Lemon. I just love the tartness from a lemon!

Strawberry Lemon Popsicles (makes 18)

-2 cups water
-1 cup sugar
-4 cups strawberries, sliced then pureed
-4 lemons, juiced
-18 Dixie paper cups (3 oz)
-18 popsicle sticks

• Mix water and sugar in small pan on the stove over medium heat stirring until sugar is dissolved to create a simple syrup. Place syrup in refrigerator to cool.
• Slice strawberries and place 4 cups of berries into food processor to puree.
• Mix the simple syrup, strawberry puree and the juice from 4 lemons into a bowl and stir until combined.
• Place paper cups onto a baking sheet so easy to transport pops to the freezer.
  
• Pour fruit mixture into paper cups, filling about 3/4 full.
  
• Place a popsicle stick in the center of each cup and place pops into the freezer.
• Chill for 4 hours.
• Gently peel away paper cup from popsicle and enjoy!
  

Banana Pineapple Orange Popsicles (makes 18)

-2 bananas, mashed
-1 (20 oz) can crushed pineapple in juice
-2 cups orange juice
-18 Dixie paper cups (3 oz)
-18 popsicle sticks

• In a large bowl mash bananas. Add can of crushed pineapple and orange juice and stir until combined.
  
• Place paper cups onto a baking sheet so easy to transport pops to the freezer.
  
• Pour fruit mixture into paper cups, filling about 3/4 full.
  
• Place a popsicle stick in the center of each cup and place pops into the freezer.
• Chill for 4 hours.
• Gently peel away paper cup from popsicle and enjoy!

*Note: If your sticks do not stand straight up in the fruit mixture, allow the mixture to chill for about 20-30 minutes and then reposition the sticks. I noticed that if some of the pops do not have as many fruit chunks in them the sticks tended to lean slightly.

The possibilities are endless with these fruit pops, just pick your favorite fruits and juices and start combining flavors! I'd love to hear what flavor pops you would make! I'm envisioning something with blueberries and raspberries next!

Stay cool this summer!

Strawberry Cupcakes with Strawberry Buttercream

I am loving this gorgeous spring weather we are having here in Mobile...it's almost on the verge of summer and it's only March! There is nothing that goes better with these warm temperatures and bright sunshine than some fresh berries! I found some gigantic strawberries this weekend at the store, I mean huge....like 4 berries combined to make 1 monster berry! Although these berries are perfectly delicious and sweet all on their own I knew they would be even better made into some Strawberry Cupcakes with Strawberry Buttercream swirled on top.

These cupcakes pack a triple punch of strawberry. There is fresh strawberry puree in the batter and in the buttercream. And for a special touch and a slight hint of pick in the frosting I added some strawberry extract which really enhances the flavor! These cupcakes are light and moist and truly the perfect treat for an afternoon spent with friends.

I just got some fun decorating tools from Layer Cake Shop a few days ago so I was excited to try them out on the cupcakes. Since a girl can't have enough piping tips, I bought the French decorating tip for piping on the frosting and the Daisy Flower Plunger to make these adorable little fondant toppers. If you have never been to the Layer Cake Shop site, go check them out now for all kinds of amazing baking products! Their cupcake liners and sprinkle selection comes in every color imaginable...I'll take 1 of each please!

Strawberry Cupcakes with Strawberry Buttercream
makes 12 cupcakes

Ingredients
For the cupcakes:
-3/4 cup cake flour
-3/4 cup all-purpose flour
-1 tsp baking powder
-1/4 tsp salt
-1 stick unsalted butter, softened
-1 cup granulated sugar
-3 eggs (1 whole, 2 whites stiffly beaten)
-1/4 cup milk
-1 tsp vanilla extract
-1 cup fresh strawberries, pureed (1/3 cup puree for cupcakes, 3 Tbsp for buttercream)

• Preheat oven to 350 degrees. Line cupcake pan with 12 paper liners.
• In medium bowl combine flours, baking powder and salt.
• In bowl of electric mixer beat butter and sugar on medium speed until creamy.
• Add 1 egg and beat until combined.
  
• Combine milk, vanilla and strawberry puree in small bowl.
  
• Gradually add in flour mixture and strawberry mixture alternately, scraping down bowl after each addition.
• In a small bowl beat 2 egg whites on medium speed until stiff peaks form. Gently fold egg whites into cupcake batter.
• Spoon batter evenly into prepared pans about 2/3 full.
• Bake for 16-18 minutes until toothpick inserted in center comes out clean.
• Allow to cool on wire racks.
  
• Frost with Strawberry Buttercream.
  

Strawberry Buttercream
-2 sticks unsalted butter, room temperature
-4 cups confectioners' sugar
-3 Tbsp strawberry puree
-1/2 tsp strawberry extract

• In bowl of electric mixer beat butter until creamy.
• Gradually add confectioners' sugar and continue to mix.
• Add strawberry puree and strawberry extract and mix well.
• Transfer icing to piping bag fitted with French decorating tip and swirl onto cupcakes.

Wishing you all a sweet spring!

1 Year Blogaversary & A Giveaway!

UPDATE: And the winner of the cupcake goodies...

Comment #7 - Mollie

Mollie said: Happy Blogaversary! I know it's generic, but I LOVE chocolate cake!

Congratulations Mollie!

Please email me at crave4cake@gmail.com to claim your prize!

Wow how the time has flown by since a year ago when I first started this blog to track my baking & decorating adventures. I really had no clue what a blog even was until I stumbled on to Bakerella's site and my eyes were opened to a whole new world of baking, decorating & photographing. Not long after finding Bakerella I discovered the amazing dessert tables of Amy Atlas, talk about some remarkable sugar displays! These two ladies have absolutely changed my world and inspired me to follow my true passion for creativity, baking and bringing happiness to others through my sweet confections!

So on the 1st anniversary of my blog I'm excited to share with you a fabulous new cake recipe and my very 1st GIVEAWAY! This is my way to say THANK YOU to all of my amazing readers that follow my blog regularly or even those of you that are new to this site. I hope you enjoy the recipes, photos and ideas that I have been sharing with you over this last year and I hope you continue to stick around for many more to come!

So let's eat some cake to celebrate!

I have created a cake like I have never seen before and it enormous and delicious! A few months ago I made some Neapolitan Cupcakes so I decided to take this cupcake idea a little bit further and create a 3-layer strawberry, vanilla and chocolate cake! We are talking about 3 cake & 3 icing flavors all layered together into one cake. Do you think you can handle this? So for those of you that often crave something both chocolate and vanilla or something with a hint of fruit...this cake is the ultimate solution because you can have all those flavors in one bite!

This recipe is definitely a little labor intensive since you are making 3 different cake and 3 different icing flavors, but one bite and you will realize it is definitely worth every second of the prep and extra dirty dishes to make this delicious 3-striped cake!

Neapolitan Cake

Makes one 8" 3-layer cake

Strawberry Cake Layer
-2 1/4 cups all-purpose flour
-1 tsp baking powder
-1/4 tsp salt
-1 stick unsalted butter, room temperature
-1 cup sugar
-1/4 cup milk
-1 tsp vanilla
-1 egg
-2 egg whites
-1/2 cup strawberry puree
-pink food coloring

• Combine flour, baking powder and salt in bowl, set aside.
• Using electric mixer beat butter and sugar until creamy.
  
• Add eggs one at a time beating well after each addition.
• Mix in strawberry puree.
• Add flour mixture and milk alternating, starting and ending with flour.
• Beat in vanilla.
• Add a few drops of food coloring and mix to give it a deeper pink color.
• Bake at 350 degrees in 8" cake pan lined with parchment paper and sprayed with cooking spray for 30 minutes or until cake tests done.

Vanilla Bean Cake Layer
-1 1/2 cups cake flour
-1 1/2 tsp baking powder
-1/4 tsp salt
-6 tablespoons unsalted butter, room temperature
-1/2 cup sugar
-1/2 cup milk
-2 egg whites, beaten to stiff peaks
-1 tsp vanilla bean paste

• Combine flour, baking powder and salt in bowl, set aside.
• Using electric mixer beat butter and sugar until creamy.
  
• Add flour mixture and milk alternating, starting and ending with flour.
• Beat in vanilla bean paste.
• Beat egg whites on medium speed until stiff peaks form. Gently fold egg whites into batter.
  
• Bake at 350 degrees in 8" cake pan lined with parchment paper and sprayed with cooking spray for 25 minutes or until cake tests done.

One Bowl Chocolate Cake Layer (adapted from Martha Stewart)
-1 1/2 cups all-purpose flour
-3/4 cup cocoa powder
-1 1/2 cups sugar
-1 1/2 teaspoons baking soda
-3/4 teaspoon baking powder
-3/4 teaspoon salt
-2 eggs
-3/4 cup milk
-3/4 cup warm water
-3 tablespoons vegetable oil
-1 teaspoon vanilla

• Sift flour, cocoa powder, sugar, baking soda, baking powder and salt in bowl of electric mixer.
  
• Add eggs, warm water, milk, oil and vanilla and mix until smooth, about 3 minutes.
  
• Bake at 350 degrees in 8" cake pan lined with parchment paper and sprayed with cooking spray for 25 minutes or until cake tests done.

Strawberry Cream Cheese Icing (makes enough to frost 1 layer of cake)
-4 oz cream cheese, softened
-3 tablespoons unsalted butter, room temperature
-2 1/2 cups confectioners' sugar
-2 tablespoons strawberry puree
-pink food coloring

• Mix cream cheese and butter with electric mixer until creamy.
• Gradually add confectioners' sugar and mix well.
• Mix in strawberry puree.
• Add a few drops of food coloring for desired pink color.

Chocolate Buttercream (makes enough to frost 1 layer of cake)
-1/2 stick unsalted butter, room temperature
-2 1/2 cups confectioners' sugar
-1/4 cup cocoa powder
-2 tablespoons milk
-1/2 teaspoon vanilla

• Beat butter with electric mixer until creamy.
• Gradually add confectioners' sugar and mix well.
• Add milk and vanilla and mix.
• Add cocoa powder and mix until well combined.

Vanilla Buttercream (makes enough to frost entire outside of 3 layer cake)
-2 sticks unsalted butter, room temperature
-7 cups confectioners' sugar
-1/4 - 1/2 cup milk
-1 teaspoon vanilla

• Beat butter with electric mixer until creamy.
• Gradually add confectioners' sugar and mix well.
• Add enough milk and mix until desired consistency.
• Mix in vanilla.

Whew! I know that was a lot of ingredients and a lot of steps but you are going to be in cake heaven once you eat a slice of this, I promise!

Here's how to assemble the Neapolitan Cake layer by layer from the bottom to the top:

Chocolate Cake
Strawberry Cream Cheese Icing
Vanilla Bean Cake
Chocolate Buttercream
Strawberry Cake
Vanilla Buttercream (outer layer of frosting)

So who's ready for the giveaway? As you all know by now I am a huge CUPCAKE lover so what better way to celebrate than with a cupcake themed giveaway featuring some of my favorite products.

Giveaway Includes:

-What's New Cupcake book
-75 cupcake liners (red, yellow, blue)
-1 jar of Rainbow Nonpareil Sprinkles (my favorites!)
-#21 Wilton Star Tip
-#2D Wilton Flower/Shell Tip
-#10 Wilton Round Tip
-#233 Wilton Multi-Opening Tip

To participate in this giveaway join my blog as a Follower if you haven't already and leave me a comment letting me know what your favorite cake flavor is!

Winner will be chosen on Sunday, August 15th at 11:00PM (CST).
Any entries received after this time will not be considered.
Open to US residents only.
Make sure to leave your email address so I can contact you if you are the winner.
Winner will be chosen using random.org.

Good Luck and happy cake baking!