Doctored Up Red Velvet Cake mix with Chocolate Buttercream Frosting

Remember when I made this Chocolate Beet Cake?

Chocolate Beet Cake via The Diva Dish

Well, let’s consider that a HEALTHY version, because today I have the HAPPY version…

A Doctored Up Red Velvet Cake Mix w/ Chocolate Buttercream Frosting!

It’s perfect for Valentines Day, or really any day you need to whip up a cake! Which, is like…once a week at least right? This is my GO-TO doctored up cake recipe, I’ve been using it for years. To see the original recipe, GO HERE.

Doctored Up Red Velvet Cake Mix via The Diva Dish IMG_2970 IMG_2972 IMG_2976 IMG_2978 IMG_2982 IMG_2983

Doctored Up Red Velvet Cake Mix w/ Chocolate Buttercream Frosting
 
Ingredients
  • (For the cake)
  • 1 box red velvet cake mix
  • 1 c. sour cream
  • 1 - 3.9 ounce box chocolate pudding
  • 1 c. vegetable oil
  • ½ c. milk
  • 1 TB. vanilla
  • 4 eggs
  • 1 c. dark chocolate chips
  • (Frosting)
  • 2 sticks salted butter, softened
  • 1 TB. vanilla extract
  • 4 c. powdered sugar
  • ½ c. cocoa powder
  • 2-4 TB. milk or heavy whipping cream
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, add all of your cake ingredients, except the chocolate chips.
  3. Using a hand held beater, mix all of the ingredients together. Fold in the chocolate chips.
  4. Spray your cake pan of choice and add your batter.
  5. Bake for 30-55 minutes. (Depending on the size of the cake pan that you use, the cooking time will vary. So adjust the cooking time accordingly.)
  6. You know the cake is done when you press the middle light with your finger and it bounces back :).
  7. Once it's done cooking, remove from the oven and let cool completely before removing from the pan.
  8. To make the frosting, add the butter to a kitchen aid mixer. Beat the butter until fluffy. Add in the powdered sugar, vanilla, cocoa powder, and 2 TB. of the milk. Beat until fluffy. Add more milk to thin frosting as needed.
  9. Once the cake has cooled, frost the cake as desired :). Store in the fridge until ready to eat, and then let it sit to bring to room temperature.

 

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Sorry for the cake overload, but it was just too pretty not to photograph! What is your go-to dessert recipe for special occasions. I think I’ve always been a cake/cupcake person because I can whip frosting up in my sleep! I can also eat it without hesitation.

#goals

Watermelon American Flag Sheet ‘Cake’

I cannot believe the 4th of July is tomorrow! It feels like I just took my Christmas tree down, when in reality, it’s almost time to put it back up again!

4th of July Watermelon Flag Cake

I really wanted to make a fun dessert for tomorrow, but wanted to keep it pretty healthy and light. I’m sure many of you have seen those watermelons cut into the form of a cake and then frosted with whipped cream right?

So let’s pretend that watermelon cake had a baby with a patriotic flag sheet cake, and well..

This is what I came up with! 🙂

First thing, cut your watermelon. I cut mine into rectangular strips so they would be easy to assemble in the baking dish.

howtocutawatermelon

4th of July Watermelon Cake

First you add a layer of watermelon, and then frost it with a layer of whipped cream. You can make this vegan by using Coconut Whipped Cream if you would like.

4th of July Watermelon Cake

Then add more watermelon…

4th of July Watermelon Cake

And then a nice generous spread of more whipped cream.

4th of July Watermelon Cake

Then using blueberries and raspberries, assemble the good ol’ American Flag!

4th of July Watermelon Cake

Watermelon Flag Cake
 
It may look like your typical 4th of July sheet cake, but it has a nice 'healthy' surprise that's used instead of cake! Fresh Watermelon!
Ingredients
  • (This recipe makes an 8x8 or 9x9 size sheet cake)
  • ½ watermelon, cut into strips
  • 1 pint heavy whipping cream
  • 8TB. powdered sugar
  • 1 TB. vanilla
  • Blueberries, raspberries
Instructions
  1. Make the whip cream by beating the whipping cream, sugar, and vanilla until peaks form. Set aside.
  2. Assemble the cake by first adding a single layer of watermelon over the entire bottom of the pan.
  3. Frost the watermelon layer.
  4. Then add another layer of watermelon.
  5. Then top it off with another layer of whipped cream. Be sure to cover the entire watermelon so it doesn't show through.
  6. Make an American Flag with the berries.
  7. Keep in the fridge until ready to serve!

 

4th of July Watermelon Cake

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Happy Fourth of July friends!!

Just Desserts Mother’s Day Recipes

As promised, I have all the recipes from THIS Mother’s Day: All Desserts Menu. I will say that I’ve gladly been enjoying each and every single dessert on a…daily basis. Especially the Chocolate Truffles! I’ve had to fight my husband off for those.

I hope everyone had an enjoyable Mother’s Day! The recipes will be a link that you click on that will take you to a PDF Word Document of the recipe (Since there are 4 recipes on this post.) Once you click on the PDF, you can print them out!

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Chocolate Vegan Cupcakes with Vegan Vanilla Frosting 

I’ve been wanting to make a vegan frosting FOREVER that didn’t use powdered sugar! So grateful I found the perfect recipe to play around with, and actually make a FLUFFY frosting that I could add to a piping bag!

Vegan Chocolate Cupcakes w: Vegan Chocolate Frosting

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Chocolate Peanut Butter Crispy Bars (TO DIE FOR)

I find myself sneaking a bite here and there from the fridge. They remind me of no bake peanut butter cookies, which I remember making and eating all the time as a kid!

Click the link below for the recipe:

Chocolate Peanut Butter Crispy Bars

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Dark Chocolate Ganache Drizzled Strawberries 

The ganache is so simple to cook up and incredible delicious, you will most likely start making it often and putting it on everything. Even pizza…maybe?

Click the link below for the recipe.

Dark Chocolate Ganache Covered Strawberries

 

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Rich Chocolate Truffles (I WILL MAKE THESE WEEKLY!)

If you have ever had  a truffle from See’s candy that just satisfies that chocolate craving like no other…well, life is about to get a whole lot better :). These cure ANY chocolate craving, and they have the added health benefits! Cocoa powder, healthy fats from coconut oil, and naturally sweetened with maple syrup!

Click the link below for the recipe.

Rich Chocolate Truffles

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Mother’s Day Menu: Just Desserts

 There was a time a few years ago where I wanted to open a restaurant dedicated to just chocolate & desserts. A place where you could order the best chocolate cake with rich chocolate ganache frosting, or a decadent chocolate fudge filled brownie with warm ice cream and hot fudge sauce…

And when you left said restaurant, it would be similar to a scene from Willy Wonka and The Chocolate Factory. No, you wouldn’t get a dip in a chocolate waterfall/lake, although that would be fantastic. Instead, you’d need to be rolled out of the restaurant like a large blueberry.

 Sounds incredible right?

This Mother’s Day, I decided to put together something that would speak directly to my love language. Food & chocolate. (Another love language of mine is a day at the spa, a nap with my sleeping babies, a new wardrobe, a facial, a haircut, time to shave my legs, a bubble bath in a clean bathtub, new shoes, eyebrow wax, and a nap. Did I say that already?)

 

On The Menu:

Vegan Chocolate Cupcakes w/ Fluffy Vegan Vanilla Frosting

Dark Chocolate Ganache Covered Frosting

Peanut Butter & Chocolate Chunk Crispy Bars

Rich Chocolate Truffles

So this Mother’s Day, do those woman in your life a favor. Screw a nice candle light steak dinner. Send her straight to a table full of chocolate.

Trust me.

1 million points for you!

(P.S. All of the recipes for the desserts will be up on the blog in the next few days!)

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A special thanks to Party Pail for sending me such adorable party accessories to make this Mother’s Day Dessert Party perfect! The table cloth, napkins, straws, streamers, and plates were all from Party Pail!

Chocolate Beet Cake with Dark Chocolate Ganache Frosting

Valentines Day is a national holiday in our household. (Well, unless your my husband. It’s just a typical day for him….) 🙂

A day dedicated to love, chocolate, and the color pink…COME ON!! So badly I want to throw pink glitter in every direction, where a frilly pink tutu, and shove chocolate down my throat. (Note-I’m 25)

 

This year my 3 year old is starting to understand holiday’s better, and I know this holiday will be well embraced in our household. Sadly this means that we won’t be able to talk about Christmas anymore and use Santa Clause as a way to make our child behave. Hashtag Great Parenting.

SO in the spirit of chocolate and the color pink, I feel and probably always will, that chocolate cake is language of Love. And obviously a chocolate cake with four sticks of butter and sugar would be delicious, I’ve found a way around that.

A perfectly moist cake (hate that word), with the right amount of sweetness, topped with a delicious layer of rich chocolate ganache. Put on a frilly pink tutu and coat that cake with pink sprinkles. True Love.

Oh…and there’s a nice serving of Beets inside the cake. You will love it, I promise!


Chocolate Beet Cake with Dark Chocolate Ganache Frosting
 
Prep time
Cook time
Total time
 
Although beets are frequently turned down by many, they are what make this cake incredibly moist! You won't even notice their taste, because the other ingredients do their part and make this cake any lovers dream!
Ingredients
  • (for the cake)
  • 2½ c. whole wheat white flour
  • 1½ c. coconut sugar
  • 1 TB. cocoa powder
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2-3 medium beets
  • 2 eggs
  • ¾ c. melted coconut oil
  • 1 c. almond milk mixed with 1 TB. vinegar
  • 1 TB. vinegar
  • 1 tsp. vanilla
  • 2 oz. water
  • (for the ganache)
  • 1½ c. dark chocolate chips
  • 1 c. full fat coconut milk
Instructions
  1. (For the Cake)
  2. Cute end of the beets and peel. Cut the beets up a little bit, and place in a steamer basket. Steam until beets are soft and poked with a fork.
  3. Once the beets are soft, add them to a food processor and blend until they become a puree. Add a few TB. of water if needed.
  4. Preheat oven to 350. In a medium bowl add flour, sugar, cocoa powder, salt, and baking soda. Whisk together well.
  5. In a separate bowl add the rest of the wet ingredients. Make sure the eggs and milk are room temp. so they don't solidify the coconut oil. Add in the beet puree. Whisk together well.
  6. Add the wet to the dry and beat on medium speed until incorporated.
  7. Add cake batter to greased pans of choice. (I chose a bundt pan, but a layer cake would taste fabulous!)
  8. Bake for 30-35 minutes, of until the cake is baked all the way through.
  9. Remove from oven and let sit in the cake pan for 10 minutes, then transfer to a cooling rack.
  10. (For the ganache)
  11. In a small pot at water and set over a heated stove. Add a large glass bowl on top of the pot to create a double broiler.
  12. Add chocolate and milk and continue stir with a rubber spatula until chocolate is almost all the way melted.
  13. Remove from heat and continue to stir until chocolate is fully melted.
  14. Let it cool for a few minutes, then pour over the cake. (If you made a layer cake, pour a little between layers and on top.)
  15. Add your choice of toppings like sprinkles or chopped chocolate.
  16. Enjoy!

 

I was really nervous my kids wouldn’t love this cake, but they haven’t stopped begging for it! If you are ever nervous to give your kids  a ‘healthier’ dessert option, there is nothing wrong with dressing it up a little with eye catching sprinkles!

You also wouldn’t believe how incredibly moist this cake is! I plan to bake with beets more often, because it added to the cake so many wonderful things!

Happy Valentines Day my friends! Be sure to hug the ones you love and share a piece of chocolate cake with them!

 

Date Muffins w/ Strawberry Whipped Cream Frosting…AND Funfetti Cupcakes!!

Every year my husband request the same cake for his birthday, which is funfetti.

No, not a really moist and fluffy homemade one from scratch, but the boxed one from pillsbury. (It HAS to be the boxed one.) And if your wondering if I get to at LEAST make some delicious homemade frosting on top, you are wrong.

He likes this canned whipped strawberry one that taste like rubber.

I’m not dissing on boxed cake mixes, after all one of my favorite cake comes from a box, but the funfetti for some reason taste funky. You would think that I would love funfetti since I have a whole rubbermaid in my garage full of sprinkles, but It just doesn’t make me all hot n’ bothered like most desserts usually do…

But alas, being the perfect wife that I am, I make him that funfetti cake every year.

This was the cake I made during our first year of marriage:

And here is this years:

There are a few years of cakes missing, for some reason those photos are…gone.

Baby Boo helped me frost the cake this year, and during the process I asked if she wanted to lick the knife from the frosting. After doing so she gave me the knife back and told me, ” No mommy, I don’t want it.”

If my almost two year old who even finds broccoli tasty thinks that this particular canned frosting is un-edible, well then sweet hubby…

Enjoy your rubber.

Baby Boo and I will be busy licking the beaters of something a little more tasty than that of the tires of a car…

Date Muffins with Strawberry Whipped Cream Frosting

Makes 12 muffins

*My goal when making these muffins and frosting was so keep them whole grain, naturally sweetened, and dairy free. It’s the perfect sweet treat for when you want that ‘cupcake’, but don’t want to be brought down with a processed sugar overload. They are perfect for breakfast, especially with a big glass of chocolate milk!*

Ingredients: (For Muffins)

2/3 c. non dairy milk+ 1/4 c. non dairy milk + 1 tsp. apple cider vinegar to make buttermilk

2/3 c. date puree (you can also sub banana puree)

1/3 c. melted coconut oil

2 tsp. vanilla extract

1 c. spelt flour (or white whole wheat)

1/ 3 c. whole wheat pastry flour

1tsp. baking powder

1/2 tsp. baking soda

pinch of salt

Ingredients: (For Frosting)

1 can full fat coconut milk

2 TB. strawberry puree

1 TB. date puree

1 tsp. vanilla extract

1 tsp. almond extract

Directions:

1. (Assemble frosting first) Open can of coconut milk and cover with plastic wrap. Place can in fridge, so it can begin to thicken. Let set over-night or a couple hours. (You can also set in the freezer for 30 minutes and it will harden quickly!) The next day, or whenever the coconut milk has hardened on top) scoop out coconut milk and place in bowl. (Only scoop out thick coconut cream, and not the liquid underneath. You can save the liquid for future baking or cooking.) Beat coconut cream with purees and extracts until combined. Place back in the fridge until muffins are ready to be frosted.

2. For the muffins: Preheat oven to 325. In a medium bowl mix buttermilk, date puree, oil, and vanilla. Stir until combined. In a separate bowl whisk together dry ingredients. Stir in wet ingredients until combined. Don’t over mix. Pour batter into prepared cupcake/muffin liners and bake for 30-35 minutes, until center comes out clean and is cooked all the way through.

3. Leave cupcakes in pan to set for about 5 minutes, then take them out on wire rack and let them sit for about 10 minutes. Once cupcakes are completely cool, add a dollop of the whipped cream frosting. Top with chopped strawberries, or chocolate shavings. Enjoy!

Funfetti Version:

Although these aren’t as airy as a cupcake, adding a few (natural) sprinkles into the batter and on top made for an awesome treat for Baby Boo in the afternoon. She was so excited to be eating a “cupcake!” It’s a great treat for kiddos, and perfect for not giving them that sugar overload! 😉

-Fold in 1/4 c. sprinkles into batter after all the ingredients have been mixed together. Once cupcakes are done, you can sprinkle a few on top of the frosting.

Side note: Eating sprinkles by the handful is perfectly fine, despite what others may say…

Just make sure you don’t knock down buildings and cupcake displays to get to those sprinkles….

Happy Birthday Hubby!

I hope your wishing that your cake taste better than a wet suit!

Homemade Diva {Ding} Dongs

So I’ve got this thing called a butt.

I mean, everyone has them, unless your like my husband, than you have to look real hard for his.

But mine, my butt, is very easy to find. In high school I had nicknames like J-Lo, the white Beyonce, and booty-booty. It’s true.

I had this art class, and every time I would walk in front of a boy, all he would say was, “booty-booty-booty-booty.” And you can bet your bottom dollar that when, “I Like Big Butts” came on at school dances, my friends would all look at me and say, “Giiiirl, this is your sooooonng!”

And trust me, I hate pant shopping. With every clothing geared toward the skinny jean look, you can bet that I run far far away to the sweats section. Because big baggy sweats are SO much sexier than tight skinny jeans on my big booty…

Ok, so maybe I need a personal stylist…and some help…

You see, with pregnancy, things on your body get bigger…and wider, because a baby needs room to grow. Some days I feel like I need to strap a “wide load” sign on my back side, and other days I feel like eating ding dongs. Either way I see it, watch out…

“Beeeeep…Beeeep…Beeeep.”

Let’s be honest, whether you eat healthy or not, at some point in mostly everyone’s life, they have had a ding dong. I’m brought back to school lunches, where unwrapping a piece of tin foil was never so exciting just knowing there was circle of chocolate covered cream filled cake inside…

Yummm..

But now I’m a little for cautious and know that besides a delicious cake I also get nasty preservatives, unhealthy amounts of fat and sugar, additives, and yucky yucky stuff. This is a problem my friends…because I have been craving ding dongs like my butt depended on it.

Well, it was a problem, but not any more…

Homemade Diva (Ding) Dongs

*Vegan, Gluten Free, Dairy Free, Delicious*

Ingredients: (For the Cake) (Cake recipe adapted from here!)

1 c. Bob’s gluten free flour (or whole wheat pastry for non GF)

1/4 c. cocoa powder

3/4 tsp. baking powder

3/4 tsp. baking soda

dash of salt

1 1/2 TB. cornstarch

1/4 c. melted coconut oil

1/4 c. applesauce (room temperature)

1/2 c. non dairy milk(room temperature)

1/4 c. maple syrup(room temperature)

2 tsp. vanilla

1/2 c. dates + 1/4 c. water pureed together to form a paste. (you can do this with a blender or food processor)

Ingredients: (For the Filling)

One can full fat coconut milk, top open and covered with plastic wrap, that has been sitting in the fridge over night

sweetener of choice-maple syrup, stevia, honey, agave, powdered sugar

Ingredients: (For the Coating) (Double amount for thicker coating)

1 -85% cocoa chocolate bar (you can do sweeter if you prefer, but I love dark chocolate) (3.5 ounces) (about 1/2 c. chocolate)

1/8 c. coconut oil

1 TB. sweetener of choice (I used agave) (optional)

Directions: (for the cake)

1. Preheat oven to 350. Mix dry ingredients together in one bowl, and wet ingredients together in another. Fold wet ingredients into the dry ingredients until incorporated. Don’t overmix.

2. Spray a cake pan/square pan(8×8) etc. with non stick spray and pour batter into cake pan. Bake in oven for 20-25 minutes, or until center comes out clean. *Note: These aren’t going to rise super high, so for a higher cake, you can use a smaller pan or use a cupcake muffin pan.)

3. Once cake is done and cooled and released from pan and placed on cookie sheet, use a glass/circle cookie cuter and cut out circles.

What you do with the leftover cake is up to you…Whether you eat it, or…eat it…or eat…It’s up to you…

I promise…I won’t judge. That would be hypocrytical.

4. Set aside and make filling.

Directions: For the Filling

1. After can of coconut has been sitting in the fridge overnight, remove it. With a spoon, scoop out the full fat cream that thickened overnight and put it in a bowl. Add a few TB. of your sweetener of choice and whisk together. Put back in the fridge while you make the chocolate coating.

Directions: For the Coating:

1. Add your chocolate, oil, and sweetener in a bowl that is sitting over a pot of simmering water. (double broiler.) Continue to stir until melted. Set aside. (You can also melt the chocolate in a microwave.)

Directions: For the assembly:

1. Take your cream filling and put it in a pastry bag fitted with any tip that has a smaller hole. I use this long skinny one that has gotten in a few fights with the garbage disposal.

You can also cut out a center of the ding dong if you would like, if you don’t have a tip.

2. With your pastry bag, poke a hole in the cake a squeeze a bunch of cream into the cupcake. Squeeze hard…

I like a lot of cream in the center of my Diva Dong.

You can also poke more than one hole in the cake so filling get’s through out the middle.

Be Patient…We are almost done…

Once all the cupcakes are filled, it’s time to coat them.

Make sure your chocolate is sitting in a deep bowl so it will be easy to dip them. Simply hold the bottom of the cake with two fingers and dip into the chocolate. Set down and let the chocolate drip down to coat the sides.

It’s really messy, and not very pretty. You may have to lick your fingers a few times…darn.

If you feel it isn’t coated enough around the bottom, take a spoon or cooking brush and brush some more chocolate coating around the cake.

Set in the fridge for about 10 minutes to let the chocolate set, and then they are ready to eat.

The chocolate will stay hardened after and you won’t have to leave it in the refrigerator.

Look at all that creamy yummy goodness….

If I were making these for friends, I might have done a prettier job…But these were for me, my butt, and I…So I didn’t care how they looked, just how they tasted…

And I can assure you…They tasted amazing.

And if you have leftover cream filling, well don’t be shy…use it up!

Gumpaste 101: Beginners Basics and Cookie Cutter Flowers

**Excuse the bad pictures :(! I was doing this project at night, and my house lighting is not sexy/flattering at all…**

Frequently my kitchen is a disaster.

I try and blame it on my small apartment kitchen, but let’s be honest…

I’m freakin’ messy.

I’m a 7 bowls out, 9 different spoons, dirty sticky measuring cups, and flour all over my face kinda girl.

And if you think that’s bad, you should see my closet.

Well, no you shouldn’t, because you might not want to be my friend.

But one of the biggest messes I make in the kitchen is when I am doing cupcake decorating. Occasionally, I have friends/family on the side that allow me to bake/make/decorate cupcakes for a special occasion.

I’ve done simple things like baby showers:

To big things like weddings:

I’m no fancy pants, and it’s really just a hobby, but I love to do it. One of my favorite things to use is gumpaste.

Gumpaste is basically sugar, and hardens when dry unlike fondant. It doesn’t taste good, like fondant, and it’s really just for decorations. Primarily, gumpaste can be used for really anything, but it is most often used to make flowers.

Today, I am going to share with you the Beginners of Basic Gumpaste.

Where to start. How it works? and simple cookie cutter flowers.

To start off, you need some gumpaste.

I buy mine pre made from Wilton, because it’s just easier that way. You can definitely make it home made if you would like, but it’s more work.

To start off, just rip off a piece of gumpaste, and roll it into a ball. Gumpaste get’s kind of sticky, so I always have corn starch or powdered sugar near by to rub on my hands.

Next you will need some cookie cutter. ANY cookie cutter will do! If you want to get more into it, you can by really cool cutters online, but they aren’t necessary. These are my favorite cutters so far.

They are gerber daisies, and the cutter is called a plunger. The way it cuts, kind of reminds me of a punch card. You can find them online HERE.

Next you will need food coloring.

There are different brands of food coloring, and you can technically use any of them. BUT, I prefer the gel kinds. The ones you get in the grocery store are really watery (those are the ones with the pointy tops to the right of the picture). The gel colorings are really strong, and a little goes a long way.

When it comes to tinting your gumpaste, simple take a toothpick and insert it into the gel. Just barely dab it in, because a little goes a long way.

Then wipe the toothpick onto the gumpaste.

Roll and knead your dough until the color is fully incorporated into the gumpaste. You can add more coloring if desired.

Next, take a cutting board mat and rub down with powdered sugar. (Any mat will do, just make sure it’s non stick.) Using a small roller (which you can also pick up at a craft store), roll out your gumpaste to desired thickness.

You want it thin..but not too thin.

Next, take your cookie cutters and cut out your shapes.

Don’t worry about all the powdered sugar, you can just brush it off with a little paint brush! 🙂

You can also layer flowers, which I think it really pretty, whether it’s the same color or different color.

Now, in order for them to have more of a flower shape, instead of being perfectly flat, there are two things I like to do.

One, is using a cotton ball. I just lay the flower over it, and let it dry to that shape.

That little gadget next to the flower helps soften the edges by simply thinning it out, like so:

These tools can be found online, or at a local craft store.

I also love to use recycled egg trays. They are perfect for giving flowers shape!

Once the flowers have dried, which could take up to an hour or two, you can glitterize it!! 🙂 My favorite part!

I buy some edible glitter dust from a local store, but it can also be found online HERE.

So to prepare your flowers, first layer them by dabbing a bit of water on top of the bottom layer. Then place the top flower directly on top. The water will make it stick.

Then, to glitterize, simply wet the flower (lightly) with a paintbrush dipped in water.

Then dip your paintbrush in the glitter, and coat the flower until you’ve reached your desired glittery-ness! 🙂

(Glittery-ness is now a word.)

You can also put a dot of frosting in the middle, or what I like to do is use little silver sugar balls, (I buy mine locally, but you can buy those HERE online too.).

You just wet the middle, and press them in!

After you have glitterized it, the flower will be sticky because it’s wet. Leave it to dry again for a few hours or overnight. You can put it back into it’s the egg carton to shape it if you would like. Not the cotton ball because it will stick to it since it’s wet!

There ya have it! SO easy! Come back soon to see what these pretty diva’s are going on top on! 🙂

How to: Cake Decorating Rosettes

In the mood to laugh? If you haven’t already, don’t forget to check out this video of Baby Boo I posted on Friday! It is SuRe to bring a smile to anyone’s face 🙂

I feel like I am in a whirl wind.

Maybe not a whirl wind, because I don’t really know what that means. I’m feeling more along the lines of being trapped in a tornado.

Ok, no wrong again, because that would mean everything is spiraling out of control, and that isn’t happening either. (P.S. It took me 7 tries to spell spiraling.)

So if I am not in a whirl wind, nor a tornado, then where am I in life right now..?

I am right here.

Here, where I am supposed to be.

The past few days have been hell, to say the least. With my grandpa passing, my husband gone, Baby Boo teething plus catching Hand Foot and Mouth Disease..(what is that??-No she hasn’t been sucking on other children’s hands, feet, or mouths..That we know of :\) I have had a hard time adjusting to right now in life.

And then today, when I was trying to come up with ways to play with Baby Boo, I realized that I have been so busy with this and that, I haven’t taken time to enjoy the simple things, like teaching Baby Boo how to play with Dolls.

Weird, I know, but everybody is always trying to get Baby Boo to rough house, and kick and throw balls, and do boy things..when she clearly is ALL girl. 🙂

She was in much need of doll time.

She did well with Ba-Ba feeding…

But then she got stingy.

We are still working on pushing the stroller.

And handeling with care.

But, I can definitely say she is improving.

I realize that…I love enjoying the simple things.

Like Cake.

Pretty Cake to be exact.

Want to learn how to make said cake…Pretty?

It’s actually reeeaaallly easy, and you can impress any one with your sick wit’ it skills!

Begin with a cake.

Frost a thin layer all over the cake with a thick and sturdy frosting, such as a buttercream.

Next, grab your tip.

I use a Wilton Star tip#1M. This one works best for what we are trying to accomplish.

You have to be careful with this tip, because those little star edges easily bend..aka, if you drop or step on them.

NOT that this has happened to me. But trust me, your tip will pipe funny-ly(word?-it is now!)  if it bends 🙂

Then, put the star tip in a piping bag, the fill with the rest of your frosting.

Next, started on the top of the cake, start piping a circle, any size, but instead of connecting the circle, continue to swirl the frosting towards the middle.

Continue to do this all around the cake.

I wasn’t trying to make this cake look perfect, so as you can see the centers are a little crazy where I lifted up the piping bag.

If you don’t like this, just make sure to smoothie pick up the bag when done with you rosette.

Also, when piping the rosettes, make piping bag pipe close to the cake, and not holding the piping up higher.

Once done, you can leave the cake as is, or you can bedazzle it up, like me 🙂

I took a bunch of dragees, or pink silver balls, and put them randomly through out the cake. Although I mostly put them in the centers of the rosettes, where the piping had ended.

And there you have it.

Super easy.

You know what else I am loving right now??

Donuts!

Recipe tomorrow my friends 🙂

I guess living in the right now isn’t so bad after all! 😉

Sugar Coated Coma and Wedding Cupcakes!

This post may seem a little off,

I

Because it’s not often we talk about 24 boxes of powdered sugar.

Or the fact that I have enough vegetable oil to drive to china..

Can you drive to China?

Doubtful

Oh and there is butter…

Probably enough butter to make you as big as China.

Or about the same amount of butter Mrs. Dean adds to her mashed potatoes…

Either way, Big as China.

Which is how I feel after this weekend. No, I didn’t just call it quits and say ‘Forget This’ when it comes to living healthy and add a stick of butter to my morning smoothie…

(Would that even taste good? I dunno, ask Mrs. Dean)

I actually had a purpose to this madness..

A purpose of about 200 cupcakes AND a wedding cake!

And for two days every time I opened my fridge I found this…

Drool..

THEN, only to shut the fridge, and have the rest of THIS bad boy screaming ‘Eat Me Now you Sissy La La!’

No thank you, this carrot taste delicious!

Baby Boo was probably the hardest to contain self control. Every time I turned around , she tried to sneak a snack in here and there..

Like mama’ like daughta’

And…Actually to be truthful, I wasn’t the least bit tempted to eat every single cupcake..I was too sick from testing batters and frostings, that the thought of sugar made me want to..

Eat a carrot..

And I technically wasn’t allowed to since the cupcakes weren’t all for me..:)

Dang..

They were how ever for some really great friends of ours who got married this weekend! I was SO nervous to bake for a wedding..Not something I had ever done!

But I think everything turned out pretty good..

It was one of the most beautiful weddings I had ever seen. Every single touch was handmade and done by the family, or someone that the family was close with.

It made everything very special and very personal.

Even the hubby and I(besides making the cake) got to be apart of the wedding..

Baby Boo’s dress was AlMoSt as poofy as the brides…

Almost.

But she most definitely won the Biggest Flower on the Head prize.

We even got to sit at the ‘Big Kids’ Table since we were apart of the wedding party…

And to think he is 5 years older than me 🙂

Much.Better.

It was a beautiful day despite the 4 hours of sleep and Frosting tid bits strewed about my bangs.

I am much more relaxed knowing I was able to accomplish such a great task!

As for now I am starting a two week detox tomorrow. I’ll give the details more later, but what I can tell you is that Chocolate is NOT included…

I think I just shed a tear..

Also coming up is a no fail no boredom treadmill routine and some great Mama and Baby Workouts, along with a bunch of other random goodies 🙂

Have a great rest of your weekend my little cupca…

Wait..I am definitely not going to finish that word..

Bleh! Too soon…