Well, at least when it comes to cakes. We may not be in Disney, but I’m sure the bride-to-be sure wishes she was. A self-proclaimed fanatic of all things Disney — her wedding dress is actually from a place called Cinderella Bridal — it seemed fitting that her bridal shower cake would be drawn from the same magical world. And who better to represent Disney than the classic Minnie Mouse?!

This was a chocolate cake filled with whipped banana cream and fresh bananas. The head and ears were formed out of rice krispie treats and then covered with molding chocolate. This was my first time working with molding chocolate, which was pretty cool..and tasty! It’s easy to work with since its very pliable (perhaps a little too pliable, as the warmth from my fingers would easily misshape the figure, so it was delicate to work with). But a good alternative to molding fondant, especially since it tastes 20x better!

I love it!

But no campfire necessary! S’more cupcakes straight from the oven. They’re chocolate cupcakes with a graham cracker crust, topped with marshmallow frosting. The graham cracker crust added a nice texture to the treat and the chocolate cupcake was to die for. Everytime I opened the box to hand out a cupcake, they smelled sooo delicious, I wanted to eat another one! The marshmallow frosting was sub-par though – I wish it was more fluffy, rather than the soup-y, runny texture this recipe yielded. Next time, I’ll experiment using actual marshmallow Fluff – yummm!

S'mores! YUM!

What’s better than an Irish Car Bomb? An Irish Car Bomb CUPCAKE! This is the start of my new obsession with alcohol infused cupcakes. They’re the perfect cupcake for adults!! If you’ve never had an Irish Car Bomb, it consists of Guinness beer, Bailey’s Irish Cream, and whiskey. So the cupcake version was a chocolate-Guinness cupcake, filled with a whisky-Nutella mix and topped with Bailey’s whipped cream.  Absolutely delicious and my taste-testers agree! This cupcake has inspired me to test out other recipes that infuse my favorite alcohols. Stay tuned to see what “cuptail” is coming up next!

And you’ve truly found a treasure!

One of the greatest days in history, the day my bestest was born!! An absolute cause to celebrate! Jess deserves the best, so I did it up this time with a special two tier cake. The bottom tier was a checkerboard cake of chocolate and vanilla, while the top tier was her other fave, Funfetti. I found the checkerboard cake pan in my mom’s pantry and from looking at the picture on the box, I’m pretty sure it was from the 80’s, or maybe even the 70’s. Ooo vintage! haha Decided to take on the challenge and give it a whirl. It was somewhat complicated and required the help of my sous chef (aka Kyle) but alas it came out faaaabulous! As usual, the cake was covered in fondant, and then sprinkled with some edible glitter.  The scroll work was all done freehand! My hands were trembling and cramped by night’s end! All for you, my dear!

I cannot believe that our family friend Samantha is finally going off to college!! I’ve known her since she was 7! Boy, do I feel old; I wonder how that makes her parents feel…hahah For the chocolate lover at heart, I made devils food cake with chocolate-cool whip pudding filling. One of my staples, and a very delicious one at that! This was my first time molding Rice Krispie treats, which was kinda cool. Makes it a lot easier to make supportive figures and is better than wasting fondant. The stage and Sam were both made out of the yummy marshmallow treat and then covered with fondant and dusted with gold glitter. I also tried out a new technique called colorflow for the Temple University mascot. That’s one ugly mascot, but hey, what the customer wants, the customer gets! (within reason of course haha) Once the design is piped and filled in with color, it turns into a hard plaque with a puffed texture.  I’m stunned by how easy and how great it came out. Definitely a method that will be used again!