"Something small"

A request for a small birthday cake lead me to this little creation.

Vanilla cake with an apricot, peach buttercream filling

Side details were inspired by the design of cake I had seen a short time ago but with my own touches added to decorate the top. Handmade oranges, grapes, cherries, and plums all of fondant.

Oh how I want snow!

Not a snowflake to be found ~ so depressing to someone who actually likes snow.

But with the magic of the season....we can pretend when we have snow white butter cream topped with coconut ~ can't we?

Just no snowball fights!

Paper pinwheels...

Celebrating a birthday today.

Not mine but my daughter's. 

She's a lover of books ~ she get's that from both her father and me. 

So I thought I would incorporate her love of books with her love of cake

These pages, turned into paper fans and pinwheels, were taken from an old french novel.

I had purchased them at Faded Plains late last Autumn to make holiday ornaments and had a few left over. 

I love how the pages have turned almost ivory with age. They look lovely against the creamy white of the buttercream icing with the perfect touch of natural browns added.

Yummy!

I know it's not cake ~ but pie sound oh so good!

Nothing better on a cool Autumn Day :-)

Enjoy!

It's summer time!

One of my young customers is having her birthday party tomorrow 

and what better way to celebrate than with a pool party!

The weather sure has been sizzling ~ 

Everyone needs cool pool side accessories...

so at her request some flip flops were in order!

Of course ~ 

only the edible kind.  :-)

Happy 40th!

I had the great pleasure of creating a cake for dear friends and neighbors this weekend. 

Ruby is the traditional gift for 40 years and in keeping with tradition....

 A red velvet cake with vanilla buttercream  frosting.

Ruby red Hand formed roses....

Accented with a Ruby red "ribbon"

and piped pearl borders.

Happy 40th Fran and Linda! 

Wishing you many more 

Pure peanut-buttery bliss!

Yesterday a blogging friend, Ruth of The Beautiful Life, shared that it was National Peanut Butter day.

Well, we are huge peanut butter lovers in this house

and the hubby has been practically begging me to make some PB cookies lately!

So, how cool was it then that she shared a link to 

a Peanut butter cookie recipe too?!

Immediately my helper and I ran to get all 4 ingredients ~ You don't even need flour.

We mixed up a double batch by hand ( you don't even need a mixer), popped them in the oven

and waited.....

Call it fate, call it destiny, call it what you like....

I call it Pure Peanut-Buttery bliss!!!

Quick! Go make yourself a batch now ;-)

Sweet Valentine ~ Conversation heart sugar cookies

       

Conversation hearts for each in attendance.

A sweet way to say "I Love you"

For the sportsmen...

A surprise birthday for twins celebrating their 16th birthday. Both are avid sportsmen.

One is a hunter....

The other a Fisherman....

 

Happy Birthday Guys!

Cranberry eggnog muffins

Here is a recipe I wanted to share ~ My version, an adaptation of an old favorite from Betty Crocker ;-)

Cranberry Eggnog muffins

• 1 egg
• 1 1/2 cups eggnog
• 1/4 cup melted butter
• 2 cups flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 2/3 cup dried cranberries chopped

Topping

• 2/3 cup brown sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 cup melted butter

Heat oven to 400. Line muffin pan with paper liners

Make topping:
Melt butter and add brown sugar and spices mix well and set aside.

Make batter:

Beat egg; whisk in eggnog, and butter. Mix in remaining ingredients just until flour is moistened. Batter will be lumpy. Fold in cranberries. Scoop batter into muffin cups filling 2/3 full, sprinkle brown sugar topping over each, and bake 20 to 25 min or until golden brown. Immediately remove from pan and cool on rack.
Makes 12

Left overs....

There are still treats left over.....I so love the holidays.

Sure hope you all had a very Merry Christmas!

Spiced Pumpkin Cheesecake

 Spiced Pumpkin Cheesecake

38 Nabisco Ginger Snaps, Finely crushed

1/4 cup finely chopped pecans (I used walnuts)

1/4 cup butter, melted

4 pkg. (8 oz. ea.) Philadelphia Cream Cheese softened

1 Cup sugar

1 can (15 oz. ) pumpkin

1 Tbs. pumpkin pie spice

1 tsp vanilla

4 eggs

Directions:

HEAT oven to 325 degrees F

Mix crumbs, nuts, and butter; press onto bottom and 1 inch up the side of 9 inch spring form pan. Beat cream cheese and suar with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing after each ust until blended. Pour into crust. Bake 1 hour 20 min to 1 hour 30 min. or until center is almost set.

Using a sharp knife; loosen cake from rim of pan while hot. Remove rim when cooled and refrigerate 4 hours. Serve with a dollop of whipped cream and a sprinkle of nutmeg.

Enjoy! 

Black and white with a touch of orange ~ a special October birthday.

A request from my daughter 

... something different and unique.

...something special for her October birthday. 

She so loves that her birthday 

is in the same month as Halloween :-)

A pretty Halloween butterfly...

and custom hand stamped designs on fondant sides. Accented  with

 

black beaded edges and more butterflies.

Just something I made....

Sponge cake, fresh fruit, and rosemary infused cream.....

just something heavenly delicious!

A simple autumn wedding....

Four tiers ~ Serves 200

Flavors from top to bottom

1st and 2nd tier - Carrot cake with buttercream filling

3rd tier - Chocolate cake with peanut butter filling

4th tier - yellow butter cake with raspberry filling

  

Fresh flowers, dark chocolate fondant "ribbon" and buttercream pearls. 

Birch rounds and autumn leaves make up the details as well.

Inspired...

One of my most recent creations....Inspired by autumn ~ the scents, the sights, and the beauty.

Sugared grapes and fondant leaves created and personally detailed by hand.

Fondant covers one of my most requested cake flavors....yellow butter cake with raspberry filling.