Happily Ever After

Monday was my grandparents 63rd wedding anniversary. Now, I don't know about you, but I just think that is the coolest, most special, way to rare these days kind of thing. I mean - Sixty-three years!@%! So in honor of their wedded bliss I made them dinner and a special little cake.

I had had the idea of making them a cake for some time but it was while at one of my favorite stores, Homegoods, that I settled on the idea. I found the most precious little figurine of a dancing bride and groom (I also scored hugely in the sprinkles department, I'll share when I take some pictures). The figurine reminded me of my grandparents wedding picture which is black and white with shades of pink and gray. It hangs on the wall in their living room and has for as long as I can remember, it's one of my favorite things. I decided immediately to use the figurine as a cake topper. I'd also been wanting to practice at making gum paste flowers and since the brides dress on the figurine had flowers at the base it was just perfect.

I recently received a recipe for a lemon cream filling in the mail and was anxious to try it so I paired it with vanilla buttercake that I brushed with a lemon syrup. Then I iced it all with a traditional vanilla buttercream. The result was delicious. It was moist and lemony and sweet, and when I say lemony - it might make some pucker.

I painted the flowers with a little luster dust mixed with Vodka. The alcohol evaporates and the flowers come out shiny and a little sparkly. The center of the flowers were little edible pearls (part of my sprinkles score at Homegoods), next time I may attach them differently. I used a dot of buttercream but it squished out around the pearls and it bothers me. I really liked this little cake, I think it's pretty. And the happy couple thought it was fantastic :)

Lemon Cream Filling

1/4 cup lemon juice

2 Tbsp. butter

1/4 cup sugar

2 egg yolks

1 tsp. finely grated lemon zest

1/2 cup whipped cream

In small saucepan, bring lemon juice and butter to boil. Mix sugar and egg yolks together. When lemon mixture comes to a boil pour half of it over yolk mixture and mix well. Pour warm mixture back into pan and bring to a boil, stirring constantly. Reduce heat and cook and stir 2 minutes more. Pass cooked cream through a strainer and stir in lemon peel. Cover surface with plastic wrap and place in refridgerator to cool. When cool, fold in whipped cream and chill.

Lemon Syrup

1/4 cup water

1/4 cup sugar

lemon juice to taste

Mix water and sugar in saucepan and bring to a boil, stirring until sugar dissolves.
Remove from heat and stir in as much or as little lemon juice as you like. Use to brush cakes and before icing.

I hope that in 57 years my hubby looks at me like my grandpa still looks at my grandma. And I hope someone makes me a cake :)

Nicole

xoxoxoxo

Now that's nice

Have you ever seen that bumper sticker that says " Mean people suck"? I feel there should be a counterpart sticker that says "Nice people rock"! It seems we're always so focused on the negative in the world...which celebrity is headed for rehab, how bad is the economy today, that jerk just cut me off, etc., etc., etc. I'm a believer that negativity breeds negativity, you get back from the universe what you put out there. That being said I wanted to share a little bit of nice with you, maybe it will make you smile and in turn you will be nice to someone else. Lord knows the world could use a little bit of nice right about now!

Okay so first, about a month or so ago my Aunt Becky surprised me with a little package. She sent me some cookie cutters and silicone cakelett pans. There was no reason to send them other then she saw them, thought of me and bought them for me...how nice right! As a way to say thank you I decided I wanted to do more then the traditional card, so I made her some sugar cookies with one of the cutters she sent.

I can't decide if I think they look more like sunflowers,

or

Black Eyed Susans.

What do you think?

I hope that they reached her in good condition and brought a smile to her face!

Okay, next nice thing: last weekend I received a totally random email from a gentleman in CA who had seen the Mickey Mouse cupcake tower I made. He one, described it as a "masterpiece" and two, wanted to know how much I would charge for something similar if not the exact same thing. How flattering is that!!? I unfortunately, had to tell him I don't ship; but I was sure to tell him Thank you. I told him "baking is my passion and it brings me great joy to know that what I do makes other people happy." and that's the truth!

And last but not least my hubby asked me this week to makes some cupcakes for the ladies in his office. Things have been pretty hectic there lately and he thought it would be a good way to end the week. Nice right? He left the "what to make" decision up to me, and an easy decision it was. I decided to make my version of a Rocky Road cupcake. I call it "Malfunction Junction". Those of you from Tampa know exactly what Malfunction Junction is, for the rest of you...let's just say it's a section of I-275 that sucks beyond suckage. They just seemed appropriate for the occasion...the perfect way to end a rocky week!! For my Malfunction-Junction I start with a devil's food cupcake, I ice it with a marshmallow buttercream and then top it with toasted walnuts, coconut and a drizzle of chocolate. For the ladies I made them pink...and I just love them!

Pretty little things aren't they?

Marshmallow Buttercream

1 stick unsalted butter - room temp

1 cup marshmallow fluff

1 cup powdered sugar

4-6 tbsp. heavy whipping cream ( you could use milk, I happened to have cream so I used it)

Beat all ingredients until light and fluffy. Add as much cream as you need to reach the consistency you would like.

Go play nice.

xoxo

N.

A Busy Week...

It's been a long and busy baking week for me. I had 5 dozen custom decorated sugar cookies for Friday and a birthday cake for Saturday. I doesn't seem like that much when you type it, but anyone who's ever made this variety of sugar cookie knows, they are a labor of love. You have to make , roll, cut, chill and bake the dough. Then you have to cool, outline and fill the cookies. And then finally after they have been left to dry for hours, (yes, hours. They take hours for the royal icing to completely dry) you can do what is my favorite part...decorate them. It's decorating them to be special for an event or occasion that makes them worth the time and effort. I mean an iced cookie as an iced cookie, but when they're unique to you and/or your event they're...well...special.

This particular order was for a baby shower. They asked for pink, lavender and yellow cookies, with Lily on them. I just love babies, and the mom-to-be is a first timer which is awesome so I was super excited about making these. The colors were really pretty and the sprinkled sugar added just a little bit of sparkle.

I did some with just a letter "L"

and for the first time I used fondant, in the form of tiny flowers.

Here they are on pink on a black background. I'm never quit sure how to take a picture of cookies. So I tried a bunch of different stuff.

And here they are all bagged up and ready to go.

My tips for making sugar cookies is to roll and cut the dough when it's warm. I roll mine between sheets of wax paper. Chill it, then remove scraps and bake the cookies. I outline mine with a medium consistency royal icing and then flood them using thin icing in a squeeze bottle. I outline them again once they're dry and then decorate . They are best kept in the refrigerator and can be stored in the freezer. You can find a good recipe for sugar cookies and royal icing at Fancy Flours

Hope you like.

N.

ICE: April - They Give You Wings

I wasn't going to compete in this months ICE challenge (which is soda-pop) for a number of reasons, one being that I just couldn't come up with a recipe idea that included soda (or Pop for those of you in the mid-west) and still sounded appealing. But all of a sudden this afternoon it came to me...here's the scoop.

After a busy morning of errands I was tired and I still had several household chores to do and was majorly lacking in motivation. You see I finally decided to jump on the Twilight bandwagon (after weeks of listening to my MOTG friends swoon over it) and while at Sam's club picked up a copy of the 1st book. So I was anxious to dive into it, but the laundry was spilling over and my floors HAD to be cleaned so I did what I always do when I need a little pick-me-up...I had a Red Bull. I figured it would give me the energy I needed to do my chores plus I'd be able to stay up past my usually bed-time of 9:30 PM to do a little reading. It was when I went to the fridge to get it that the idea hit me...MAKE RED BULL CUPCAKES!!! That way I will be able to enter the April ICE challenge, snack AND stay awake late at night to read Twilight (which I have heard happens frequently, I've heard stories of reading at red-lights, waking up in the middle of the night to read just one more chapter, etc. etc. etc.).

So I sucked my Red Bull down and proceeded to buzz around the house in a fashion that would have made the Tasmanian Devil proud; I mopped, windexed, dusted, vacuumed and laundered. Choring done I tackled my next task...the cupcakes. I went with my favorite, devil's food, for a few reasons. 1) it's my favorite and 2) I already had some baked (after all I'm gonna need all the time I can get for reading). I started by brushing the cupcakes with a little Red Bull.

I made some buttercream icing substituting Red-Bull for the milk. I choose to make the icing blue so it would match the can.

I was going to top the cupcakes with some wings made from red candy melts but when I entered "wings" into the search field in clip art the cutest freaking picture of a little vampire bat came up. I was going to trace the wings with the candy melts but after I found the little vampire I choose to make some super cute picks instead. I must say the results are better than I expected...I thought the icing would be way to sweet but it's actually rather nice and the Red Bull flavor is nice...you can definitely tell it's there...which I imagine will come in handy these next few days.

So without further adieu I present to you what I have dubbed the "They have wings" cupcakes. I hope you enjoy them.

Now, if you'll please excuse me I have some reading to do :)

Voting will begin no later than Wednesday, April 29 at 8 p.m. at No One Puts Cupcake in a Corner

Our April ETSY PRIZE-PACK is from artists:
A creation by FRUITFLYPIE
a pair of cupcake earrings from LOTS OF SPRINKLES
a sweet surprise from Sweet Cuppin' Cakes Cupcakery
PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, who is now going to be doing a piece for our winner each month until further notice - sweet!

Last and certainly not least, don’t forget our corporate prize providers:

HEAD CHEFS by FIESTA PRODUCTS

HELLO CUPCAKE by Karen Tack and Alan Richardson

JESSIE STEELE APRONS

TASTE OF HOME books

a t-shirt from UPWITHCUPCAKES.COM.

Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com/

Red Bull Buttercream

2 sticks butter - room temp.

1/2 cup Red Bull ( I used sugar free)

8 cups powdered sugar

pinch of salt

Cream indredients until smooth and creamy. Ice as desired

Devil's Food Cupcakes

Over the weekend I was lucky enough to be asked to make cupcakes for two baby showers. One was for a girl the other a boy; both were for first time mother's to be. Being a mom myself I feel comfortable when I say there is no other experience like becoming a mother for the first time. There is nothing that can prepare you for it, and no real words of advice that an experienced parent can offer. It's just one of those things you have to experience for yourself, each experience is different yet uniquely similar and fantastically beautiful.

Both showers were going with a chocolate brown and polka dot theme (blue for the boy and pink for the little girl) which I really enjoyed (the colors and the polka dots). The little girl to be will be named Savannah so I decided to try something new. I made mini "S" shaped sugar cookies and then coated them with chocolate. I first tried dipping them but they were to small and just became blobs of chocolate so I decided to paint the chocolate on. Then I added some pink sanding sugar for a little sparkle. They were pretty fragile and I broke quite a few in the process but I loved the end result (make sure icing is room temp before adding cookies to top). It was simple, and pretty and pink and chocolate and, etc. etc.

Look how much prettier it is in the natural light (I'm having an issue with one of my photo lights...)

For the little boys shower, the parents have not chosen a name yet so I choose to make some cupcake picks that simply said "It's a Boy". I had originally planned on doing blue and white icing and alternating them on the stand but was unhappy with the color icing I was getting so decided to go with all white and I'm glad I did. I think the blue AND white icing would have been to busy and all blue would have been just too blue. The white icing was perfect, I added a tiny bit of blue sugar but you couldn't really see it.

Again....here it is in the natural light

ICE March - Nuts and Seeds

I was having a hard time (Never, not me...) deciding on a cupcake to make for this month's Iron Cupcake Earth challange. I use nuts in a lot of different cupcakes but I felt like the nut or the seed should take center stage rather than be just an addition and I just couldn't settle on an idea.

I had all but given up and had moved on to doing a little research for another post I'm working on when in the midst of that research I came across a picture and recipe for an almond and sour cherry cake. It was so pretty and looked so delicious and it was then that I decided this was the one. I decided to make almond flavored cupcakes; to half the batter I added cherry preserves. The cherry almond cupcakes were iced with a cherry buttercream and the plain almond cupcakes I iced with an almond flavored fudge icing. They were then topped with a Godiva chocolate covered almond or toasted slivered almonds. On looks alone I loved them. The pink cherry buttercream is....well pink and the chocolate fudge with the slivered almonds is....well chocolate and almonds. It was like ecstasy for the eyes.

And then I tasted them. First was the cherry buttercream variety. The soft lusciousness of the cherry buttercream surrounded my tongue and I thought "could it get better"? I then got a taste of the tart cherry's baked into the almond cake and oh man; that combination of sweet and tart is like a symphony of flavor!

Next, I sampled the almond fudge topped almond cake. Almonds and chocolate together is just timeless. If you like these two seperate your gonna love them together. I think my favorite part of this cupcake was the toasted slivered almonds on top. The crunchy texture they added to the cupcake was so nice and different from the crunch added by chopped whole nuts. Needless to say they were both delish and for me it was easy to pick which one was my favorite...Both. I mean seriously, how do you choose. I tried, really I did. I sampled each cupcake bite for bite until I found myself high on sugar and stuffing my face. So I surrendered.

You take the challange, see if you can choose!

Will in be Number 1

Cherry Buttercream and Chocolate Covered Almond on an

Almond Cherry Cupcake

Or Number 2, the Classic

Chocolate and Almond Fudge with Toasted Slivered Almonds

on an Almond Cupcake

To Vote for one or both of my cupcakes go to: No One Puts Cupcake In A Corner starting on April 1st.

Now for the recipes:


For the cupcakes I used the Golden Almond Cake recipe from The Cake Bible
( this is such a fab book, I won't print the recipe bc if you like to bake you should own this)


To make the almond cherry cake: Mix batter as directed. Add 1/4 cup good quality cherry preserves to the batter (I used Bonne Maman). Divide batter evenly among mini muffin cups and bake at 350 for 10-12 minutes


Cherry Buttercream
1 stick unsalted butter- room temp
4 cups powdered sugar
1/4 cup canned cherry juice
1/4 tsp. almond extract
pinch of salt


Cream butter and 2 cups sugar with cherry juice, salt and extract until smooth. Add remaining sugar gradually beating until smooth.



Chocolate Fudge Frosting

1/3 cup evaporated milk

1 cup sugar

5 tbsp. unsalted butter

6 oz. semi-sweet chocolate chips

1 tsp. almond extract

1/4 tsp. vanilla extract

Heat milk, butter and sugar over medium until it boils, stiring often. Remove from heat and add chocolate and extracts, stir until melted and smooth. Allow to cool completly before piping on cupcakes. Top with toasted* slivered almonds. Enjoy!

* to toast nuts place on baking sheet in 350 degree oven for ~10 minutes. Turn once or twice.

As always thanks to the sponsors who provide an awesome prize pack!

Our March ETSY PRIZE-PACK is from artists:

A Bunnycake Easter Plushie by DOGBONEART, http://www.etsy.com/view_listing.php?listing_id=21636297.
A whimsical piece by CAKEASAURUS, http://www.etsy.com/shop.php?user_id=5729584.
as well as a pair of cupcake earrings from LOTS OF SPRINKLES at http://www.etsy.com/shop.php?user_id=6057281.
a collection of all new printed cupcake liners, 200 in all from Sweet Cuppin' Cakes Cupcakery, http://www.acupcakery.com/
PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!

Last and certainly not least, don’t forget our corporate prize providers:

HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com/, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com/, JESSIE STEELE APRONS http://www.jessiesteele.com/; TASTE OF HOME books, http://www.tasteofhome.com/; a t-shirt from UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com/ . And as a special thank you, we would like to once again thank DIANAEVANS - http://www.etsy.com/shop.php?user_id=5599270 for her participation in the February challenge. An incorrect link was posted and we want to be sure that she gets the recognition she deserves. Thanks again Diana!

Now run along and vote...for me of course ;-)

Catching Up...

These past few feeks have been busy for me. First there were cupcakes for a friends birthday. Vanilla buttercake with chocolate buttercream and an iced sugar cookie, and in my new boxes!!! LOVE them (the boxes and the cupcakes).

Then there was this Mickey Mouse cupcake tower for a little boys 2nd birthday. I got to use my new custom built cupcake tower for this one, LOVE it!!

All that was immediatly followed by one of my all time favorite events the Little Everglades Steeplechase. I not only got to go and enjoy the event but I provided cupcakes for two tailgates ( I only got pictures of one). Thanks to Fancy Flours for having the perfect and cutest little cake topper for this event.

Devil's food with cashew buttercream and devil's food with mint buttercream

Me!

And last but not least I did this Super Mario Cake for one of my favorite little guys 5th birthday! the original Nintendo was the first gaming system I ever had and I can vividly remember the Christmas that I got it and how my cousins and I stayed up all night playing. We literally played until out thumbs hurt! The little guy thought his cake was pretty cool and that made me feel pretty cool as well!

I hope you like them!

Tiny Tiramisu's - ICE February

Since coffee is the ingredient for this months Iron Cupcake Earth challenge I just had to make a cupcake version of tiramisu. I've made cupcake tiramisu's before and really enjoyed them, but this time I wanted to do something a little different. Since I was already making coffee flavored devil's food cupcakes for my first ICE entry I decided to make chocolate tiramisu cupcakes for my second entry. I also wanted them to be bite-size because that's just the kick I'm on!

Once the cupcakes were cool, I sliced them in half (try and be careful to keep the correct tops and bottoms together...they'll go back together easier this way) and brushed them with Frangelico and coffee. I brushed each piece twice but was careful not to soak them so they wouldn't get to soggy and fall apart. Next, I piped a small dollop of the mascarpone icing onto the bottoms. This is about when my mouth started to water!

Finally, I replaced the tops, added another dollop of icing and finished them with some grated dark chocolate. I must say, these came out almost cuter then I imagined and they taste fantastic. They are light and sweet and beautiful. They would be perfect for any black and white event or special occasion. I believe this is my new favorite. They don't take much more effort to make and they are well worth it, I highly recommend you try them! And now, I will shamelessly beg for your vote!

PLEASE

VOTE

FOR ME!

To vote for me go to http://www.ironcupcakemilwaukee.com/ . Voting will commence on March 1 @ 8 PM (at the latest). The winner will receive an awesome prize package from the following...

Our February ETSY PRIZE-PACK is from artists:
DIANA EVANS - http://www.etsy.com/shop.php?user_id=5599270
as well as a pair of cupcake earrings from LOTS OF SPRINKLES at http://www.etsy.com/shop.php?user_id=6057281.
PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!

As an added bonus for February, SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY will be tossing in a variety of cupcaking supplies, http://www.acupcakery.com/index.html.

Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com/, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com/, JESSIE STEELE APRONS http://www.jessiesteele.com/; TASTE OF HOME books, http://www.tasteofhome.com/; a t-shirt from UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com/ .

Tiny Tiramisu's

1 devil's food cake recipe ( 24 standard cupcakes or minis)

2 oz. fresh brewed dark coffee

1 oz. Frangelico liqueur

Mascarpone Icing (adapted from Shelly Kaldunski's Tiramisu Cupcakes)

1 lb. mascarpone cheese

1 cup heavy whipping cream

1/4 cup powdered sugar

1/4 cup Frangelico liqueur

1 tsp. vanilla

Whip ingredients together until it comes together and gets fluffy.

Bake cupcakes according to directions. Once cool slice each mini cupcake in half (standard size cupcakes cut in thirds) Mix coffee and Frangelico together and brush each side of the cupcake with the mix. Pipe a dollop of the mascarpone icing onto the bottoms and replace the tops. Add another dollop of icing and sprinkle with grated chocolate.

Coffee Cupcakes - ICE February

Since Tampa was recently voted the Nation's most caffeinated city it seemed only fitting that for my first Iron Cupcake Earth challenge the ingredient would be coffee. I will admit I am a slave to my coffee pot, I set it the night before and wake in the morning to it beeping letting me know that the "sweet nectar of the Gods" is ready. I truly don't feel I can fully function until I've had my coffee. Yes, I am addicted!!

For my first entry (yep that's right I will be entering more than just one cupcake) I made a simple coffee flavored devil's food cupcake that I then brushed with more coffee and iced with a coffee flavored buttercream. To make the coffee flavored devil's food I used my favorite devil's food recipe (I'm sure any chocolate cake would do just fine) and added instant espresso style coffee to the batter. Now I never drink instant coffee and don't pay much attention to it but when I saw this one marked "espresso" I knew it was the one I wanted. You see, one of the many Cuban influences on Tampa's culture can be found in Tampa's coffee. Cafe con Leche or Cuban Coffee are staples here in Tampa and pack a powerful caffeinated punch! Anyway, enough history...back to baking.

Once the cupcakes were baked and cooled I brushed the tops with black coffee ( I used Chock full o' Nuts which is what I drink daily). To make the icing I mixed the instant coffee with the milk for the recipe and then added it to the butter and powdered sugar. After tasting it I felt it needed a little more coffee so I added another tsp. straight to the icing. I like to pipe the frosting onto the cupcakes, I just think they're prettier that way, and since these were coffee cupcakes it seemed only appropriate that the icing be a little perky!

These cupcakes are so yummy! Chocolate and coffee go so well with each other that it's hard not to love these. The coffee flavor is not overwhelming but is definitely present. I actually had one with my cup of coffee the other day and dipped my cupcake (icing first) into the hot brew...OMG...heaven in a bite. These are perfect for an afternoon pick-me-up and since the icing is not a cooked buttercream they will freeze nicely so you can always have some on hand. I hope you will try these and enjoy as much as I have! We are not only competing for bragging rights but also for prizes ( a list of can be found below) so PLEASE vote for me by going to http://mkecupcakequeen.blogspot.com/ . Voting will begin no later than March 1st at 8 PM.

Chocolate Coffee Cupcakes

One recipe Devil's food cake (or your favorite chocolate cake recipe)
3 Tbsp. instant espresso style coffee ( I used Cafe Bustelo)
1/2 cup brewed coffee, black ( I used Chock Full Of Nuts)

Add instant espresso to the cake batter and mix well. Distribute batter evenly amongst paper lined cupcake pans filling each cup about 3/4 full. Bake at 350 for ~15 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Brush the tops of each cupcake with the coffee using a pastry brush. Ice with coffee flavored buttercream.

Coffee Flavored Buttercream


1 stick unsalted butter (room-temp)
1/4 cup milk
4-6 Cups powdered sugar ( to desired consistency)
3 tsp. instant espresso style coffee ( I used Cafe Bustelo)
1 tsp. vanilla extract
small pinch of salt

Mix instant coffee with milk to dissolve crystals. Add coffee, powdered sugar, vanilla and salt to butter and cream until light and fluffy. Pipe or spread onto cupcakes.

The Sponsors

Our February ETSY PRIZE-PACK is from artists:

DIANAEVANS - http://www.etsy.com/shop.php?user_id=5599270
as well as a pair of cupcake earrings from LOTS OF SPRINKLES at http://www.etsy.com/shop.php?user_id=6057281.
PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!As an added bonus for February, SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY will be tossing in a variety of cupcaking supplies, http://www.acupcakery.com/index.html.

Last and certainly not least, don’t forget our corporate prize providers:

HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com/, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com/, JESSIE STEELE APRONS http://www.jessiesteele.com/; TASTE OF HOME books, http://www.tasteofhome.com/; a t-shirt from UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com/ .

Cake is Love and Simple is Sweet

One of the guests from my mom's progressive dinner called me and asked for 3 dozen mini cupcakes for his wife for Valentine's day. Apparently, she loved the cupcakes from the party and had been asking about them. I was rather flattered by this and thrilled to get to make valentine cupcakes for them. After all cupcakes are a way better gift than a lame box of chocolates!

I made butter cake and devil's food cake with raspberry buttercream and butter cake with lemon buttercream. The pink color of the raspberry buttercream is beautiful and perfect for the occasion. It is super yummy and pairs very well with the lemon buttercream which is also delish!

Devil's Food with Raspberry Buttercream

you know you want to lick your screen!

My plans of an easy 10 AM delivery were foiled when last night I realized the cake box I had was too big and looked ridiculous so I had to run to JoAnn's this morning, which wouldn't have been that big of a deal if they really opened at 8:00 am like the web-site says. Anywho, love was in the air and I was not going to be discouraged so I went to Super-Wal Mart (which is surprisingly peaceful at 8 in the morning). While they didn't have the cake box I needed I was able to get ink for the printer and a valentine's balloon for Lexi which she loved. After another stop at Joann's I got the box I needed and managed to deliver the cupcakes on time! I hope she enjoyed them as much the 2nd time around.

Vanilla Cake with Lemon Buttercream

It's melt in your mouth good!

My day was made even sweeter when I arrived home and was surprised to find that my dear sweet husband had vacuumed, folded laundry, made the bed in the guest room, and loaded and started the dishwasher. I know, BEST Valentine's day present ever (you see I'm a simple girl no jewelry or flowers necessary just clean the house and I'm putty in your hands)! Since I didn't have a house to clean and I had quite a bit of left-over cupcakes I decided to finish icing those. In addition to the loads of cupcakes I had I also made one 6 inch cake of each flavor and layered them to make a chocolate-vanilla layer cake that I iced with a classic vanilla buttercream (pink of course) and decorated with mini chocolate chips. The only problem now is deciding which to eat first...


I hope you all had a sweet Valentine's day!


UP NEXT: I've joined Iron Cupcake Earth (see the logo on the side) and the flavor of the month is coffee. I'm so excited and already have a ton of ideas. I'll be posting on that by the 24th so come back and see me.

~Nicole~