Kick-off

It's been over a year since I posted and all I can say is that I am very sorry to my two followers :) 

Since then I have made only a few cakes but now that things have settled I am looking to get things up and running again, I think.  The reality is, unless I have my own space to prepare and bake then it really makes things more difficult for me.  I will continue to make a cake or two here or there so stay posted!

Something I have became obsessed with recently was my chocolate-chip cupcakes with cookie dough frosting.  Some people aren't fans of frosting, crazy I know, but people were actually eating the frosting and leaving the cake behind on this one!  All of my frosting I make from scratch, and I love, but this one is by far my favorite.

Other combinations I would suggest are chocolate cupcake with peanut butter frosting, White cake with chocolate ganach and the traditional red velvet cake with cream cheese filling and cream cheese frosting.  You may think the latter is a bit much but my cream cheese filling is very different than my cream cheese frosting and it all works so well together.

Try a few different combinations and I'm sure you can't go wrong :)

Chocolate & Peanut Butter

One of our good friend's daughter turned 13 on November 29th and she requested a chocolate peanut butter cake.  Well it turned out so yummy!  All I really did was made a chocolate cake with the most delicious and fluffy peanut butter frosting inside and on top of the cake.  Sadly I have no picture, I was just too excited to taste it... 

Peanut Butter Frosting
1 cup peanut butter
1 cup Crisco
3 to 4 cups powdered sugar
1/4 to 1/2 cup milk

• Whip the peanut butter and Crisco until smooth and light.
• Slowly add the powdered sugar by mixing after each cup.
• Once it will not combine into one clump, add the milk slowly. 
• Most of the measurements are estimates so make sure and taste along the way :)

Hint: if it is too sweet add a bit more peanut butter, if it is too thick add more milk, etc...

Tres Leches Anyone?

This past weekend I was happy to make a cake for a person who is quickly becoming one of my best friends, Lili and her family.  It wasn't her birthday but she is the one who has been there for me and help in spreading the word out about what I do. 

Right now I am just trying to make cakes and have people taste them.  I do this for no profit, just so I have a good fan base when I do decide to move forward, which I hope will be in the next few years.  This may be a family business opportunity after all!

The cake was traditional tres leches with whip cream frosting and strawberries/peach center.  I find that most tres leches cakes that are produced use cool whip or other similar product for the frosting.  As much as this may be favored for its simplicity and economic standpoint, I feel that a true tres leches cake should be topped with whip cream, the real kind.  If you haven't ever tried real whip cream, once you do you will not want to go back to the pre-made stuff! 

Thank you Lili and thanks to your wonderful family!

Love Cake!

Welcome!

The first official post for my new blog!

Last weekend I made 40 chocolate cupcakes with vanilla buttercream frosting and a 10" round chocolate with strawberry filling and vanilla buttercream.

Not the best picture...

This was all for my friend, Lili and her son Omar.  Since the 10" round needs a little extra batter I didn't make the full 48 cupcakes the recipe would have fulfilled.

As you can see, I am very flexible in what you need!

Live, Laugh, Love!