Christmas Packages Cake

I think this is my favorite cake so far! It is an 11 inch tier topped with a 6-inch tier (each tier is 3-layers of cake) covered in my marshmallow fondant and decorated with green fondant dots and red satin ribbon.

Poodle Cupcakes

I made these pink poodle cupcakes to go with the 2-tier poodle cake. They were so fun to make and came out so cute!

Monkey Cupcakes

These are monkey cupcakes I made for a little boy's first birthday party. The idea came from Michael's website. The faces are molded from candy melts, and the ears are whole round candy melts. They were fun to do, although the pattern for the face pieces was larger than necessary. Next time I try these I will make the pieces smaller to fit better on a regular size cupcake.

Monkey smash cake

Monkey Cake

This is a large monkey face cake I made for a little boy's first birthday party. I baked the cake in a large glass bowl and used a 9-inch round cake as a base. The bowl alone would probably have been enough cake, in hind sight, but I love how it turned out! The ears are made from one regular size cupcake cut in half vertically. It is iced smooth with buttercream. Pictured below is the small version I made for the birthday boy's smash cake. I made it using half of a sports ball pan and a mini-cupcake cut in half vertically.

Pink Poodle Tiered Cake

Here is another cake I did for another little girl's 3rd birthday party. 2-tier covered in my buttercream with marshmallow fondant stripes on the top tier.

Girl's Curious George Cake

I made this Curious George cake for a little girl's 3rd birthday party. It is a 2-tier cake (3 layers each) covered in my marshmallow fondant. I cut the sides of cake to taper them slightly...adding a little whimsy to the design... that is the first time I had ever done that and it wasn't quite as easy as I thought it would be... but I would be willing to do it again.

Frankenstein Cupcakes

This is one of the 2-dozen cupcakes I made for Trey's school Halloween carnival bake sale. The Frankenstein head is a marshmallow covered in green candy, with black candy hair, eyes and mouth. I found the idea online and thought it was so cute... a little different than doing candy-corn or spider cupcake toppers.

"Ice Cream Sundae" Cakes

I don't like to waste anything, so these are some cute sundae-cakes I made for my boys with extra cake batter from the fall wedding cake. I simply filled glass sundae cups about 1/2 to 2/3 full and baked until done. I used a large round tip to pipe white icing on top for "whipped cream". I would love to do a sundae themed party with these, and add sprinkles and a marshmallow fondant cherry to the top of each "sundae"!

Fall Wedding Cake

This is a fall-themed wedding cake. The cake and frosting were chocolate, the 6-inch cake on top was decorated with real mini pumpkins and marshmallow fondant acorns. The cupcakes were topped with candy leaves. The leaves were fun to make, and the process was fairly simple, although time-intensive: Choose a firm, waxy, non-toxic leaf such as rose, lemon or camellia. I used camellia, as I had an ample supply on the camellia bush right beside our house. I chose smaller leaves for the cupcakes, larger ones for decorating the cake stand. Wash the leaves gently and pat dry. Melt candy melts in 4 or 5 separate small glass bowls. I used Wilton's brand in light cocoa and white. I melted white melts in 4 bowls, and light cocoa melts in 1 bowl. Add desired candy colors to each bowl. I used, orange, yellow, green, red and left 1 bowl brown (adding no color to the light cocoa melts). Use a new and clean natural bristle paint brush and randomly paint each color onto the back of each leaf. Try not to form any kind of pattern... just brush and blend onto the leaf. I found that when I used a plate as a "paint palette" and marbleized the colors slightly before applying to the leaf, the better the leaf looked when it was done. Be sure to apply a layer of candy at least 1/8 inch thick, otherwise it will break easily. Lay each painted leaf onto a cookie sheet and refrigerate for 15-20 minutes until firm. Remove from refrigerator and gently peel each real leaf away from the candy... leaving a beautiful, fall-colored candy leaf! I was thrilled with the results. Each cupcake was topped with one candy leaf, stuck directly into the swirled icing, and the cake stand was decorated with the larger ones I made. Several guests wondered if the leaves were real!

Welcome to my blog!

I love baking and decorating cakes! I am so excited that I have the chance to do this while staying home with my boys. I have had the opportunity to make some really interesting and unique cakes. I have (as yet) never made the same cake twice, so I am constantly trying new things, and learning all the while. I love to learn new techniques and will share them in my posts.  My home is pet-free and smoke-free. All cakes and icings are homemade. I do not freeze my cakes, so everything is fresh for each order. Many different cake flavors are available. As of right now all of my cake photos are in the slideshow to the right, but as new ones are completed, I will add them to my posts. Please email me if you have any questions. Thanks for looking!