Dog Cupcakes

Show your love to your pet dogs by making cupcakes in honor of them. Making dog cupcakes is not that hard to do. You just need to have the following items: cupcakes, black edible pen, gray buttercream icing in a piping bag with a tip #21, white chocolate chips, chocolate chips, red jumbo hearts, and white chocolate wafer cut in half.

The first thing you need to do is pipe in some frosting on your cupcake. Begin piping half of the cupcake beginning from the center to the left side. Next, pipe frosting on the other side starting from the center to the right side of the cupcake.

For the snout of the dog, pipe two layers of three not-so-straight lines on the lower center part of the cupcake. Again, use the above mentioned piping technique. Once done, you can now attach the white chocolate wafer for the dog ears on top of the cupcake. Position it with the round side going out.

Take your white chocolate chips and make a small dot in the middle using the edible pen. This will be the dog’s eyes. Once done, place the chocolate chips just above the snout. Take a chocolate chip and place it on the snout just below the eyes. For the dog’s tongue, take your jumbo heart and insert it on the bottom part of the snout with the top part sticking out.

To finish off the dog cupcake, you’ll need to pipe in some fur on the dog’s ears.

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Champagne Bottle Cake

I will be having a party with some friends at home and we will be toasting to some good news. I took this chance to make sure that I have the appropriately themed dessert. I will be serving wine and drinks together with the Champagne Bottle Cake I just created.

The Champagne Bottle Cake was made by stacking 3 fruit cakes together vertically. The cakes were secured using some skewer sticks before carving them into a round shape with a knife. To achieve a genuine champagne bottle shape, the fruit cakes were further molded by hand. To ensure that the cakes stay put, buttercream icing was used to stick each layer together. After coating the cake with several layers of dark tinted buttercream icing, it is then placed inside the fridge to cool.

To make the top portion of the Champagne bottle cake, an ice cream cone was coated with melted chocolate. Once cool, the cone’s tip was cut off and place upside down on top of the cake. Two large marshmallows are then placed on top of the cone and covered with frosting. The wine bottle label on the cake was made with fondant and some food coloring. The design and text could be customized according to the occasion that will be celebrated.

I wanted to surprise my friends even more so I placed some sherbet and bi-carb soda inside the ice cream cone prior to putting it on top of the cake. Upon serving, I will remove the marshmallow bottle top and pour some lemonade into the cone with the sherbet and bi-carb soda to achieve a realistic fizzing effect.

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Pony Birthday Cake

Are you ready to make your own pony birthday cake? Here’s how:

Prepare two 9-inch round cakes by cutting their domes off and placing them upside down. You’ll also need pony templates to ensure that the cake does come out looking as a pony. Position the body template on one cake and the head and tail templates on the other. Carve the cake carefully around the templates using a small knife.

Once you have the pieces, position them accordingly on the cake board and begin crumb coating the cake with light brown frosting before placing them inside the freezer for a few minutes. Once the cake has cooled, apply a final coating of frosting on the cake. Make sure the frosting is as smooth as possible.

Now, it’s time to put in the pony’s mane and tail by using darker brown frosting. For the tail, squeeze the piping bag down and release the pressure once you’ve reached the end. Use the same technique in putting the mane.

For the pony’s blanket, you can use pink (for girls) or blue (for boys) frosting. Pipe a square on the body and smooth it using a spatula. You can also pipe in the birthday celebrant’s age on the blanket too.

You’ll also need to add details to the pony’s hooves by piping some dark chocolate frosting on them. Use a large chocolate candy for the pony’s eyes.

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How to Make a Patrick Star Cupcake Topper

Do you know who Patrick Star is? He is SpongeBob Squarepants’ funny best friend. He is a pink starfish and wears a vividly colored pair of shorts. If you have a fascination for Patrick, show everyone how adorable he can be by making a cupcake topper in his likeness. Here’s how:

Aside from cupcakes and the usual frosting, you will need star-shaped sugar cookies as well. To begin making your Patrick Star cupcake topper, you’ll need slightly melted pink icing and drying rack. Put your cookie on top of the rack and begin coating the top part with the pink icing. Make sure that the surface of the cookie is thoroughly covered. Shake the cooking on the rack to let the excess icing drip off. Sprinkle a bit of red colored sugar on the cookie and let it cool.

As for Patrick’s cute shorts, you will need neon green and purple colored buttercream icing. Use a pastry bag to pipe in the shorts over two points of the star. You can use a butter knife to smooth in the buttercream. Next, you’ll need to pipe in a few flowers over the shorts using the purple buttercream.

Use white icing to make Patrick’s eyes and black icing for the eyebrows, center of the eyes, mouth and belly button accents. Let the cookie dry completely before putting in on top of a frosted cupcake.

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Hello Kitty Cupcakes

Here’s a cupcake decorating idea that would appeal to girls and women alike – Hello Kitty Cupcakes! It is very easy to make and very cute too.

The first thing you need to do is frost your cupcake with white buttercream icing. Take a large marshmallow and cut it diagonally in half using a sharp pair of scissors. The cut marshmallow should look like a cat’s ear. You might want to further cut them in half to fully resemble Hello Kitty’s ears.

Push the marshmallow ears unto the sides of cupcake. Take a dollop of white frosting and smooth it over the ears to secure it properly and to eliminate any gaps. If you have trouble smoothing the icing properly, you can dip in your spatula in hot water and then smooth the icing. Just make sure that you have wiped off any water before using the spatula.

Grab your piping bag with red frosting and pipe in Hello Kitty’s bow on the upper right side of the cupcake, near one ear. To make the bow, create to small circles and join them together by piping a smaller circle in the middle.

For Hello Kitty’s whiskers, use black frosting and pipe in three short whiskers on both sides of the cupcake. Use the black frosting for the eyes and a yellow colored one for the nose.

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Red Rose Petal Cake

Cake decorating ideas can come in many different inspirations. You might want to make a beautiful cake adorned with fondant animals because you had just came from a lovely farm or you could create a cartoon character shaped cake because it is your nephew’s favorite and you just love how his face lights up when he’s happy. If you absolutely love red roses, you might want to create a cake inspired by it too.

Here’s one of the most beautiful red rose petal cake you can create:
The first thing you need to do is mix ¼ to ½ lb of red fondant with a teaspoon of gum tragacanth or CMC powder. This will make the fondant very stretchable and pliable to ensure that your rose petals are very stable.

Roll the fondant thinly using a rolling pin. If you have a pasta machine, you can place the fondant it to make it even thinner. Once you’ve achieved the appropriate thickness, begin cutting rose petals using petal cutters. You will need to make a lot of petals to make the red rose petal cake stunning. Get your ball tool and ruffle the edges of the petals. Roll back the edges of the rose petals using a stick for a more realistic look. Afterwards, let them dry properly in a tray.

Using the perfectly dried petals, make a large red rose. Prep your cake by carving a portion off to accommodate your rose. Cover your cake with white fondant. Now, it is time to put in the rest of the petals.
Begin sticking in the petals one at a time on the outer edge of the gash of the cake. Use sticky water to secure them. You might want to put sponges behind several petals to ensure that they don’t droop. Once you’ve covered a sufficient part of the gash with rose petals, you may now place your pre-made rose. Let the cake dry completely before removing the sponges.

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Banana Split Cupcake

Banana Split Cupcake

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Doughnut Recipe

Speculoos (or Biscôme?) Baked Doughnuts:

For the doughnuts:
1/2 cup (120 ml) any vegan milk (plain or vanilla)
1/2 cup (100 g) Sucanat
2 teaspoons ginger powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1/2 teaspoon fine sea salt
1/4 cup (56 g) vegan butter, melted or 1/4 cup (60 ml) peanut oil or other neutral-flavored oil
6 ounces (170 g) any vegan yogurt (plain or vanilla)
6 tablespoons (90 g) speculoos spread (homemade or store-bought)
2 1/2 cups (300 g) whole wheat pastry flour
2 teaspoons instant dry yeast (or a packet [2 1/4 teaspoons] of active dry yeast, see Notes)
1 teaspoon baking powder
Non-stick cooking spray

For the speculoos-flavored chocolate ganache:
1/2 cup (120 ml) vegan creamer (plain or vanilla, I like to use unsweetened MimicCreme)
1 cup (176 g) vegan semisweet chocolate chips
2 tablespoons (30 g) speculoos spread (homemade or store-bought)
About 10 vegan speculoos cookies, crushed to sprinkle over ganached doughnuts

To make the doughnuts: Combine milk, sugar, spices, salt, butter, yogurt and speculoos spread in a small saucepan. Whisk while heating to lukewarm on low heat, until the butter is melted. (If using oil instead of butter, just combine everything and heat to lukewarm.) Do not let the temperature rise higher than lukewarm, or it will kill the yeast. Use an instant-read thermometer to check that the temperature is around 100°F (38°C).

In a large bowl, combine flour, instant dry yeast, and baking powder. Add wet ingredients into dry, vigorously stirring with a rubber spatula for a couple of minutes until thoroughly combined, or using a stand mixer. Scrape the sides with the spatula and gather the dough in the center of the bowl. Cover with plastic wrap and let stand for 60 minutes. There won’t be such a noticeable rise during this rest, the doughnuts will mostly rise while they’re in the oven.

Coat two standard doughnut baking pans with spray.

Using an ice cream scoop. divide the sticky batter into the pans, about 3 tablespoons of batter per hole. Lightly moisten your hands with water to keep the sticky batter from adhering to them, and use the index of each hand to spread the batter evenly in each hole. Cover with plastic wrap and let stand another 50 minutes.

Preheat oven to 375°F (190°C, or gas mark 5). Bake for 16 minutes, or until golden brown.

Carefully remove from pan and transfer onto a wire rack to cool.

To make the ganache: Heat the creamer in a small saucepan, on medium-high heat. Once hot, remove from the stove, adding the chocolate chips and speculoos spread, stirring until the chips are melted and the mixture is perfectly smooth.

To decorate the doughnuts: Dip the doughnuts into the ganache, letting the excess drip off. Sprinkle crushed cookies on top.

Yield: 12 doughnuts
Notes:
• You might have extra ganache leftover from this recipe. How about drizzling some on vanilla or chocolate ice cream, or refrigerating it for a little bit so that it’s spreadable on a piece of crusty, freshly baked whole grain baguette?
• If you want the dough to be easier to handle, just stir the batter after the first rise, cover the bowl with plastic wrap again, and shove the whole thing in the fridge for a couple of hours. You could also make it the night before and bake as-you-go, since the fresher the donuts/decoration, the better. Just make sure to give it all a little more time to come back to room temperature for the second rise.
• If you are using active dry yeast, you’ll have to proof it first: Combine 1/2 cup (120 ml) lukewarm milk, 1 teaspoon of the sucanat and the yeast in a small bowl. Let sit 5 minutes until bubbles appear, to ensure the yeast is active. Just heat the butter (if using), yogurt, remaining sucanat, and speculoos spread separately, just until lukewarm and that the butter is melted. If using oil, just heat the oil, yogurt, remaining sucanat, and speculoos spread until lukewarm. Combine with proofed yeast mixture, and follow the rest of the instructions to mix wet ingredients into dry.

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Lavender Ombre Bat Mitzvah cake

Lavender Ombre Bat MItzvah Cake

This Bat Mitzvah cake includes an ombre color fade from light lavender at the top of the cake to a darker lavender at the base. The glittery swirls decorating each tier include a contrasting ombre pattern in the opposite direction.

Leaf wrapped Monogrammed Topper

The highlight of the cake is a standing gumpaste letter “E” which is wrapped in green leaf decorations and accents of leaves and cascading vines. Decorations include crystal butterflies and small bunches of ecru and lavender roses and hydrangea.

Rose & Hydrangea Sugar Flowers

Flavors and fillings included purple velvet cake with vanilla buttercream and chocolate cake with raspberry chambord buttercream.

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Classic 60′s Groom’s Car Cake

1968 Fiat Spider Positano Yellow

Replication of a classic car, a 1968 yellow fiat spider, for a groom.

Front of Classic Car Cake

The entire car was almond cake with hazelnut buttercream. We delivered the cake to The Manor in West Orange NJ.

Details of interior of car cake

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Doll Face Silhouette Birthday Cake

Doll Face Silhouette Birthday Cake

The pink and black cake has this doll silhouette as the centerpiece for her party.

The three tier cake includes baby pink fondant on the top tier with various sizes stripes in hot pink, white and black. The middle tier is covered in hot pink fondant with polka dots. The final tier includes stripes in a coordinating color scheme.

Flavors and fillings included chocolate with oreos and cream buttercream, marble cake with chocolate buttercream and pink velvet with cream cheese filling.


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Alexis’s Sweet 16 Cake

Flared Damask Sweet 16 Cake

The top tier was covered in black fondant with gold swirls. The front of the tier included the celebrants name in fancy red font.

Red, Black and White Sweet 16 Cake with Gold Accents

The middle tier was decorated with red fondant and a glittery gold band with a bow and tails. The final tier was white with black damask decorations. Flavors and fillings included red velvet with vanilla buttercream, vanilla with chocolate buttercream and chocolate with hazelnut buttercream and chocolate hazlenut praline crunch


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