Chocolate Peppermint Cake Jars

Tis the season for gift giving! Our chocolate peppermint cake jars are the perfect hostess or end of the year teacher gift. Nothing says we love you quite like chocolate peppermint cake. Kara from Love Babble and I decided to collaborate together to help you create an easy and fun gift.  One of the best things about these chocolate peppermint cake jars is that they can be frozen! You can make a large batch of the jars and then place them in the freezer till you need to give them as a gift during the Christmas season.


For the Chocolate Cupcakes:

Recipe from King Arthur Flour

Yields: 24 Cupcakes

  • 2 Cups King Arthur Unbleached Cake Flour
  • 1 ½ tsp. baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup high quality cocoa powder
  • 1 ¾ cups organic sugar
  • ½ cup unsalted butter
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup milk
  • ½ cup strong coffee or water
  • 4 large eggs

1. Preheat the oven to 350°F. Line the muffin pans with 24 paper liners.

2. Place a strainer over a large mixing bowl. Measure in the flour, baking powder, baking soda, salt, cocoa, and sugar. Sift/shake the dry ingredients through the strainer into a mixing bowl, to eliminate any lumps.

3. Add the butter and mix at low speed for 1 minutes. With the mixer running, add the oil and continue mixing until the mixture looks like sand.

4. Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.

5. Add the eggs one at a time, beating well at medium-high speed between additions.

6. Scrape the sides and bottom of the mixing bowl, and mix for 1 minute more. The batter will be thin.

7. For cupcakes, scoop by the heaping 1/4 cup into the prepared muffin tins.

8. For cupcakes bake 21 to 23 minutes.


 Peppermint Buttercream:

  • 4 oz. Unsalted Softened Butter (about 20 minutes out of the refrigerator)
  • 2 1/2 Cups Powdered Sugar
  • ¼ Teaspoon Sea Salt
  • 1 Tbsp. Half and Half + 1 Teas.
  • 1 Teas. Vanilla Bean Paste or Vanilla
  • 1/4 Teas. peppermint extract
  • 1/4 Teas. lemon juice

1. In a stand mixer, fitted with a paddle attachment, cream the butter & salt for about 5 minutes and then add half of the powdered sugar and the half and half to the butter and beat again until combined.

2. Scrape down the bowl. Add the rest of the powdered sugar, the vanilla, peppermint extract and the lemon juice and beat until combined. Scrape down the bowl again.

3. Beat on high speed for 5-6 minutes or until the frosting is fluffy. Place in a pastry bag with the tip of your choice and set aside.



Now let’s put the chocolate peppermint cake jars together. I will be here with you the whole way. Here are some things you will need:

  • Mason Jars. I love to use the Quilted Mason Jars
  • Andes Peppermint Crunch
  • Peppermint Buttercream
  • Chocolate cupcakes
  • Disposable Pastry Bag {you can pick these up at most grocery stores, Michael’s, Hobby Lobby, JoAnns}
  • Wide Pastry Tip


Step 1: Cut a small slit in the bottom of the pastry bag. Slide in your pastry tip. The easiest way to fill a piping bag is to fold the edges over a cup. Then use a spatula to scoop your buttercream into the bag.


Step 2: Grab a serrated knife and your cupcakes. Cut each of your cupcakes in half. The little cupcake halves will become your different layers in the jar.


Step 3: I like to have all my materials in one place. I place my jars, cake layers, buttercream, and Andes Peppermint chips in an assembly line.


Step 4: Place one layer of cake in the bottom of jar.


Step 4: Place one layer of cake in the bottom of jar.  Then pipe a swirl of buttercream. Then sprinkle some of the Andes Peppermint Crunch.


Step 5: Place another layer of cake. Then pipe another layer of buttercream and sprinkle with peppermint chips. Now here is the crossroads. Do you like more cake or do you like more buttercream? If you are a buttercream lover, top your jar with the lid and you are good to go. If you are a cake lover add another layer of cake and press down. Then place a tiny amount of buttercream. Then top your jar with the lid. There you have it. Awesome, your chocolate peppermint cake jars all put together. Now here are some quick tips! You can make these ahead of time and place them in the freezer. Then pull them out and let the come to room temperature when you are ready to give them as a gift!


Step 6: Now let’s dress up those jars. My beautiful friend, Kara, is a graphic designer. She kindly offered to make these wonderful gift tags for you to use this holiday season. She has a beautiful Etsy Shop , called Love Babble, with her custom creations.  These jars a can make a perfect gift for teachers, neighbors, or as a hostess gifts. Now if you are looking for a way to make friends with your co-workers these are sure to do the job.






Add a little Holiday Cheer to your baked goods and packages this year with the latest printable gift tags from LoveBabble. The Christmas Chalkboard and Merry & Bright tags are yours free today! Visit LoveBabble’s Etsy shop for more Holiday printables, invitations, and custom photo greeting cards.

If you love these tags, follow LoveBabble on Facebook and/or Instagram to see her latest designs and future promotions.

Strawberry Buttermilk Cake

Strawberry Buttermilk Cake

Who doesn’t love spring? You wake up in the morning to birds chirping, the sun shining and flowers blooming. I long for this time of year when strawberries fill the shelves at the grocery store.  It is no secret that I am a huge fan of simple ingredients to make beautiful desserts. My favorite recipes include foods that do not have bleach, added colors or artificial flavors.  Strawberry buttermilk cake is my go to recipe when the temperatures start to rise. It is a light cake filled with fresh strawberries. The last thing you need on a hot day is something heavy. What are you favorite strawberry delights?

Strawberry Buttermilk Cake

When I started baking I was very particular about the ingredients I used in my baked goods. I tried many different products. One of my favorite go to ingredients is C&H Sugar’s Organic Sugar. You can often find me clearing out the neighborhood grocery store shelves.   I chose C&H Organic Sugar because it was well priced and high quality. You can’t ask for a better combination.

I love following C&H Sugar on Twitter. They are always posting yummy recipes and are great with interacting with bloggers and bakers.

If you are looking for some recipe inspiration, tutorials or some fun ideas try following C&H Sugar:

  • Website {Link}: Their website is a great resource for recipes, frosting tutorials and special offers
  • Pinterest {Link}: Recipes, Baking Tips, Recipes across their different product lines
  • Facebook {Link}
  • Twitter {Link}

Strawberry Buttermilk Cake

When you buy C&H Organic sugar it comes in larger unrefined crystals. It is really easy to convert these large crystals into a fine sugar for baking which is perfect for making this strawberry buttermilk cake. All you have to do is empty a bag into a food processor and pulse for 30 seconds.

Strawberry Buttermilk Cake

See the difference? Now you are ready to bake anything your heart desires.

Strawberry Buttermilk Cake Recipe

  • 3 Cups Unbleached Flour (Recommended King Arthur Flour)
  • 1 ½ tsp. Baking Powder
  • 1 tsp. Baking Soda
  • ½ tsp. Sea Salt
  • 2 cups C& H Organic Sugar
  • ½ Cup Butter, let sit out for 20 minutes
  • 2 Large Eggs, at room temp.
  • 1 tsp. Vanilla Extract
  • 2 cup Buttermilk, at room temp.
  • 1/2 cup finely diced strawberries

Yields: 3, 8” layers or 24 cupcakes


  1.  Preheat oven to 350 degrees. Bake for 20-24 minutes or until skewer comes out clean. {I have a convection oven so mine is a little quicker than this, so check on it at the 22 minute mark} But you might have to play a little with your oven to see what the correct baking time will be.
  2.  If you can, finely dice the strawberries 24 hours in advance, sprinkle with a little raw sugar and let it set in the refrigerator. You don’t have to do this. You can use just chopped strawberries.
  3. In bowl 1, whisk together dry ingredients {flour, baking powder, baking soda and salt}. Set aside.
  4. In bowl 2, using an electric mixer on medium-high speed, beat the butter for 2 minutes till it begins to look smooth. Add sugar. Beat for 3 minutes until light and fluffy. Add the egg and vanilla and beat until the mixture is combined. Add the flour in three additions, alternating with the buttermilk. Scrap down the bowl and the beater and mix on medium {4 if you have a Kitchenaid} for 15 seconds to let the batter come together.
  5. Then fold in strawberry mixture.
  6. Divide the batter among the pans. Using a kitchen scale to weigh each of the pans helps to achieve even layers.

 Strawberry Swiss Meringue Buttercream Recipe

  • 6 large egg whites
  • 1 1/2 cups sugar
  • 2 cups (4 sticks) unsalted butter, room temperature, cut into tablespoons {about 20 minutes}
  • 1 teaspoon pure vanilla extract
  • 1/3 teaspoon cream of tartar
  • 1 cup of strawberries. Puree strawberries in a food processor or chopped strawberries {depending on the look that you want. I used chunks, but if I were covering with fondant I would puree the strawberries and put it through a strainer for the juice}


  1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
  2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high-speed. One it begins to get foamy add cream of tartar, this helps stabilizer the mixture. Keep beating until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 10-12 minutes. During this time I put ice in a wash cloth and rub it against the bowl to help cool the mixture.
  3. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Mix in strawberry in three doses. The If you add too much at once it might separate easier. {It still will probably separate} Then mix on high for 2-3 minutes till smooth and fluffy. Then switch to paddle attachment  for two minutes on low to get out the air bubbles.

Strawberry Buttermilk Cake


  1. If you need help with how to ice a cake. Tessa from The Frosted Cake Shop has a great tutorial! {Link Here}
  2. Place 1 cake layer on cake plate or 8 inch cake round face down.
  3. Fill a piping bag with the buttercream mixture and a large round open tip.
  4. In a circular motion fill the top area of the 1st layer with approximately 1/2 cup of buttercream. Layer with sliced strawberries.
  5.  Place the next cake layer on top of the buttercream.
  6. In a circular motion fill the top area with a thin layer of buttercream for the crumbcoat.
  7. Take your piping bag and coat the side of the cake with a thin layer of buttercream. Scrap the extra buttercream off and place back in the bowl.
  8. Place cake in the refrigerator for 15 minutes.
  9. Once the buttercream has set remove from the refrigerator. Pipe another layer of buttercream. Take an offset spatula and make the wavy look in the buttercream.

I prefer to place my cake layers on an 10″ cardboard round. This makes it easy to transport the cake between the refrigerator to the cake stand of my choice.

Strawberry Buttermilk Cake

Disclosure of Material Connection: This is a sponsored post. The ASR Group who sponsored it compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. The opinions are completely my own based on my experience.  I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.

Banana Butterscotch Cake

My husband whole heartedly believes that butterscotch and banana go together like peanut butter and jelly.  Last month for his birthday I decided to shake up his favorite combination. My husband’s favorite banana butterscotch cake recipe comes from Mich Turners: Pretty Party Cakes. It is a dense banana cake with homemade butterscotch sauce poured on top just has it come out of the oven. It is gooey delight.  This spring I was looking for something a tad lighter.  I love the light texture of swiss meringue buttercream but I was wondering if the butterscotch would over power it’s light texture. While the buttercream does not over power the banana butterscotch cake, it is definitely rich!

Banana Butterscotch Cake 1PM

Banana Butterscotch Cake

Adapted from Epicurious Banana Layer Cake

  • 2 cups AP flour {sifted}
  • 1 tbsp. potato starch  **see note for substitution
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 cup mashed ripe bananas
  • 1/4 cup buttermilk {room temp}
  • 1 tsp. pure vanilla extract
  • 1/2 cup of unsalted butter {room temp.}
  • 1 1/3 cups fine sugar
  • 2 large eggs {room temp.}


  1. Preheat oven to 350 degrees. Prepare cake pans.  Spray two 8″ cake pans and line with parchment paper.
  2. In a bowl combine flour, baking soda, baking powder and salt. Use a wire whisk and stir for 10 seconds.
  3. In a separate bowl combine mashed bananas, buttermilk, and vanilla.
  4. In your stand mixer bowl combine butter and sugar until light and fluffy. {approximately 4 minutes}
  5. Add eggs one and at a time. Scrape down bowl between adding the eggs.
  6. Add 1/3 of the dry ingredients.
  7. Add half of the banana mixture.
  8. Add the next third of the dry ingredients.
  9. Add the last half of the banana mixture. Scrape down the bowl.
  10. Add the remaining dry ingredients.
  11. Scrape down the bowl. Make sure all the ingredients have been incorporated.
  12. Divide batter between the two pans. I like to use a scale to have equal measurements in both pans.
  13. Baking cakes can vary from oven to oven. I would start with 25 minutes. Check the cakes with toothpick. Once the toothpick comes out clean. Remove from the oven and allow the cakes to cool on racks for about 10 minutes.
  14. Use a knife to loosen the cake from the sides of the pan. Invert on a wire rack to cool completely.

**If you can not find potato starch in your area you can use 2 1/4 cups of cake flour instead of the AP Flour and Potato Starch Mixture.

Banana Butterscotch Cake

Butterscotch Sauce

Recipe from: David Lebovitz Ready for Dessert

  • 4 tbsps. salted butter
  • 1 cup packed light brown sugar
  • 1/4 cup heavy cream in a small bowl
  • 6 tablespoons heavy cream in a separate prep bowl
  • 1/2 tsp. vanilla extract


  1. Place butter, brown sugar and heavy cream in a wide saucepan over medium heat. Stir until the mixture is smooth.
  2. Once it is smooth stop stirring. Let the mixture cookie at a bubbling simmer for 3 minutes.
  3. Remove the mixture from the heat. Stir in the remaining  cream. Let the mixture cool.
  4. Stir in vanilla extract.
  5. Store butterscotch in a mason jar in the refrigerator.

Banana Butterscotch Cake

Butterscotch Swiss Meringue Buttercream

  • 4 large egg whites
  • 1 1/4 cups of sugar
  • 1 1/2 cups unsalted butter {cut into cubes}
  • 1 tsp. pure vanilla extract
  • 1/3 cup butterscotch sauce
  • 1/4 cup butterscotch set aside for drizzle


  1. Wipe down all utensils with vinegar. This will make sure there is no hidden grease. Grease is the enemy of meringue.
  2. Remove eggs from refrigerator and allow them to come to room temperature. It is easier to separate them from the yolk when they are not cold.
  3. Put egg whites and sugar in your stand mixer bowl.  Set over a sauce pan of simmering water. Whisking constantly until sugar and egg mixture has completely dissolved or at 160 degrees. This normally takes about 4 minutes.
  4. Attach your mixing bowl to the stand mixture fitted with the whisk attachment. Beat the egg white mixture on high-speed {Kitchenaid 6} until still stiff peaks are formed. If you over mix the mixture with fall and become dry.  This is approximately 6 minutes.
  5. Feel the bowl. If it is warm to the touch you do not want to add butter quite yet. Rub and ice pack on the sides of the bowl to help it cool.
  6. Once the mixture is cool add butter cubes one at a time on medium-low speed. After each addition to let them incorporate. If the mixture appears to separate beat on medium high-speed after all the butter has been added. The mixture will come together and have a silky smooth texture.
  7. Switch to the paddle attachment.
  8. Add vanilla and 1/3 of the butterscotch sauce.
  9. Mix on the lowest speed for 5 minutes. This helps reduce the air bubbles in the buttercream.

Banana Butterscotch Cake

Banana Butterscotch Cake Assembly

  1. If you need help with how to ice a cake. Tessa from The Frosted Cake Shop has a great tutorial! {Link Here}
  2. Place 1 cake layer on cake plate or 8 inch cake round face down.
  3. Fill a piping bag with the buttercream mixture and a large round open tip.
  4. In a circular motion fill the top area of the 1st layer with approximately 1/2 cup of buttercream.
  5.  Place the next cake layer on top of the buttercream.
  6. In a circular motion fill the top area with a thin layer of buttercream for the crumbcoat.
  7. Take your piping bag and coat the side of the cake with a thin layer of buttercream. Scrap the extra buttercream off and place back in the bowl.
  8. Place cake in the refrigerator for 15 minutes.
  9. Once the buttercream has set remove from the refrigerator. Pipe another layer of buttercream. Take an offset spatula and make the wavy look in the buttercream.
  10. Once the cake is finished. Take a spoon and drizzle the remaining 1/4 cup of butterscotch sauce on the top and the sides of the cake.

I prefer to place my cake layers on an 8″ cardboard round. This makes it easy to transport the cake between the refrigerator to the cake stand of my choice.

Banana Butterscotch Cake

I love using a piping bag to ice my cakes. I think it even makes getting the crumb coat just right super easy. By piping the buttercream on the rounds the crumbs stick to the cake not knife. I after I pipe on the buttercream I smooth it down with an offset spatula.

Banana Butterscotch Cake

You will have about a half a jar of left over butterscotch sauce left over from the banana butterscotch cake recipe. It is perfect to warm up and put over ice cream. Enjoy!





St. Patty’s Day Donuts

St. Patty’s Day Donuts

It’s official, you can’t pinch my blog!  We are dressed in green and delivering breakfast with our St. Patty’s Day donuts.  Can I share a secret with you? I am really bad at making cake balls but in the process I discovered I enjoy making donut holes. My favorite part about these super fun St. Patty’s Day donuts is that they are really easy to make. It’s nice to make something easy once in a while.  You don’t need to mess with melting chocolate. You don’t need to worry about them falling off of a stick. Just bake and cover with Kilbeggan Whiskey glaze.  Yes, that’s right, whiskey glaze.

St. Patty's Day Donuts




















Let’s get started with a few of the items that you will need to make these addicting donuts. One of the things that you will need is a cake pop maker.  I debated between buying the Nordicware cake pop pan or the Baby Cakes Cake Pop Maker.  I decided to go with the Baby Cakes Cake Pop Maker because of the ease of use for the price.  Price was awesome as well, I used a coupon at Bath and Body and ended up getting it for $15.  Most recipes make about 36 to 48 a cake pops. You would need to buy quite a few Nordicware pans for that to bake them in the oven all at once. You don’t want cake batter to sit for a long time because they ingredients begin to activate. The Baby Cakes Cake Pop maker has a similar issue, but the cake pops only cook for 4 minutes in comparison to 15-18 minutes. Then you would need to reload the nordicware pan and bake the next set.  The other item that you will need that you may not have around the house is Kilbeggan Irish Whiskey. I love getting the mini bar size. These can be found at your local liquor store but I like to get mine at Bevmo.  These little bottles are the perfect size for cooking and they are not overly expensive.

St. Patty's Day Donuts











St. Patty’s Day Donut Holes with Whiskey Glaze

  • 1 1/2 cups unbleached flour {King Arthur Flour}
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter
  • 1 cup fine sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. Lorann’s Butter Vanilla
  • 1/4 cup milk
  • 1/4 cup half and half
  • Green Food Coloring


  1. Combing dry ingredients in a bowl. Whisk to combine. Set Aside.
  2. Let butter, milk, half and half and eggs come to room temperature.
  3. Place milk and half and half in a pourable measuring cup. Add food coloring till you get the color green you prefer.
  4. In your stand mixer bowl beat together butter and sugar until light and fluffy. Approximately 3 minutes. Beat in eggs and vanilla. If you do not have access to Lorann’s butter vanilla just use 2 tsp. of pure vanilla
  5. Slowly add flour mixture into the batter in three separate additions alternating with milk on the lowest speed. End with the flour mixture.
  6. Scrape down the bowl. Beat for about 15 seconds to let the batter come together.


St. Patty's Day Donuts







  • If you don’t have any plastic pastry bags just use a Ziploc freezer bag. I like freezer bags because they are a thicker plastic.
  • fold the mouth of the bag over the cup
  • spoon the batter into the bag
  • take the outside edges of the bag off the cup and tie with a twisty or rubber band
  • you will have to refill the bag three or four times


St. Patty's Day Donuts











Filling the Baby Cakes Maker

  • Snip the bottom of your pastry bag with scissors
  • fill the baking reservoir till just about half full
  • cover and cook for 4 minutes.
  • pop the cake balls out onto a plate to cool

St. Patty's Day Donuts










Kilbeggan Irish Whiskey Glaze

  • 1/2 cup melted butter
  • 1 1/4 cup powdered sugar, sifted
  • 1 tsp. vanilla
  • 3 or 4 tsp. Kilbeggan Irish Whiskey
  • 1 Tbsp.warm half and half
  • 2 to 4 tablespoons of warm water depending on how thin you want to make the glaze.


  1. Melt butter slowly on stove top.
  2. In a medium/large bowl pour the butter on top of confectioners sugar. Whisk till combined.
  3. Stir in vanilla and whiskey and warm water
  4. Place cake balls in the glaze.
  5. Cover completely. Place on drying rack.

St. Patty's Day Donuts






















Alright, humor me, what is your favorite St. Patty’s Day dessert?  I am still debating whether or not I am bad mother because my son starting popping these donut holes left and right. Three teaspoons of whiskey is harmless, right?






Valentine’s Day Wrap Up

Valentine’s Day Treat Wrap Up

Love it or hate it, today is Valentine’s Day. I have always loved Valentine’s Day. I don’t know what it is about this holiday. It is funny, when my husband and I got married he looked at me dumb founded when he found out how much I love Mr. Valentine. He said to me, “You do not seem like the kind of girl who would like Valentine’s Day.” Well, surprise, surprise I do! The more I think about who doesn’t love to hear that they are loved. Better yet, I love to tell people I love them. Before there was ever a boy, I had parents who made me special Valentine’s every year. I love sending fun treats and notes to those I love. One of the fun things that I get to experience while making desserts is to see everyone’s style. From classic to modern. From romantic to silly. From weird to cute.

Cupcake Cookie Cutter

 Some people love a classic Valentine’s Day Gift.

Hugs and Kisses. Flowers. Chocolates.


 Some people like Valentine’s Day gifts that are classic, with a modern twist.

There must be hearts and there must be chevron.

That is love for some.

Valentines Day Cookies

Then there are the Valentine’s for kiddos.

This one has me smitten.

The Love Train.

Have fun humming the song the rest of the day.


Then there are the romantics.

You know their eyes are all googly and I am pretty sure they are watching

Pride and Prejudice today.

They seem to walk on air every where they go.

Valentine's Day Treats

Then there are the dreamers.

The kind who like to think outside the normal paradigm.

Love comes in all different colors for them.

Valentine's Day Treats

While others dream and others are romantic….

You have the kind of lovers who say let’s get down to business.

The sweet and salty is their love affair.

It doesn’t have to be pretty, they just need their fix.

Valentine's Day Treats

Then there are man desserts. Yup, that is right. There are some desserts that men just love.

I have found brownies can make a man fall in love.

Well maybe that is an overstatement. Do I have to put a disclaimer?

{Nah, it’s my blog, right?}

Valentine's Day Treats

Then there are those whose love language is CAKE!

Cake speaks to them in a way no one else can.

Cake understands them.

Cake never lets them down.

I am pretty sure Chocolate Swiss Meringue Buttercream never

let anyone down.

Valentine's Day Treats

And then there is my kind of love.

Quirky? Yup, the kind that makes you laugh out loud.

I have a man who believes nothing says love like a worn pair of socks.

They love you even more if they have holes.

{I am not joking}

Then there is me. I love crisp, white, comfy socks.

The kind with cushion, that make feet happy.

Holes are not air conditioning.

But the man I love thinks they are the best.

So to celebrate Valentine’s Day, instead of throwing his favorite pair in the trash,

I made some “hole ridden”socks with cookies.

I hope you and your loved ones have a wonderful Valentine’s Day too!

Happy Birthday Jesus

Happy Birthday Jesus!


Tomorrow is a very special day that my family loves to celebrate. We have just a few Christmas traditions that we do every year. One of our favorites is making Jesus a birthday cake. And yes, we sing Happy Birthday Jesus! After all it is celebration of His birth.  It started when my son was young.  A visual picture to help remind him of the significance of what Christmas was all about.

Birthday Cake for Jesus

Now my son is older. Yet he still loves this tradition.

It is really neat for me as a mom to see 14 years later what a traditions affect is on a child.

We always make a simple cake. Nothing fancy.

The simple cake symbolizes that this King was born in humble surroundings.

He was not born in a palace. He did not have well known parents. Yet, He is called the

 King of Kings.

The world we live in today is obsessed with wealth, power, and prestige.

It is fascinating to me, that God himself, chose that Jesus would

be born in stable.

Happy Birthday Jesus

I love this carol. The thought of hearing angels singing gives me chills.

But what strikes me even more, is that the angels appeared to shepherds.

Shepherds were looked down upon. They were the nobodies of society.

God chose that these nobodies would behold angels.

Angels that would herald Christ’s birth.

What an amazing picture of God’s love and grace.

Happy Birthday Jesus

Happy Birthday Jesus!

I am so thankful that God so loved the world,

that He sent His son.

We wish you and your family a wonderful Christmas this year.

Fall Inspired Cake Challenge

Fall Inspired Cake Challenge

Fall is officially in full swing and Thanksgiving is just two short weeks away. Fall boards are popping up everywhere on Pinterest with holiday treat ideas for family and friends. Kathia, from Pink Little Cake and I started conspiring about a fall inspired cake challenge back in August. August? It seemed like there was so much time to prepare, and now it is already here! One of the things I love best about a challenge is getting to know other bloggers. I knew some cake makers and Kathia knew some other bakers and we all pulled together to bring you some ideas that you can use for a fall inspired cake.

Fall Inspired Cake

I am big fan of finding easy ideas that can dress up a cake. One of my favorite tools to use is the Fall Piecrust Cutters from William Sonoma.  I love to use them as cookie cutters. They are super easy to use.  Look at how it dressed up my caramel apple cake and without a lot of work. 

Fall Inspired Cake

All you have to do is make some of your favorite roll out sugar cookie dough.

Fall Inspired Cake


Simply press down on the outer edges of the cutter.

Fall Inspired Cake

Then press down on the button thingy! {My family loves my grasp on the English language}

You know, go get the doohickie. Can you grab the whatcha call it?

Back to cookies.

This adds the dimension and grooves to the cookie.

Place on a cookie sheet a bake for 6-8 minutes.

I cook mine a little longer because I like my mini cookies crunchy.

See, how hard was that?

Fall Inspired Cake

Now I am a big fan of leaving these little cookies naked. {gasp!}

But if you want to dress them up feel free.

One idea is to brush a little food coloring on them in fall colors.

Or if you have an airbrush lightly dust them with reds, oranges, browns and yellows.

Then all you have to do is just add them to the sides of your cake or a little cluster on top.

See, how painless that was?

But for those of you who would like to make the Caramel Apple Cake too, here is link to the recipe.

If you go to the link, I did the blog post a year ago. Look at the difference between the cake I just did dressed up with

the mini cookies vs. the plain cake in the recipe blog post. What difference?

Fall Inspired Cake

 I don’t know what I would do without bloggers. Some of my favorite recipes and ideas come from amazing posts and tutorials on blogs! So take time to go visit each one of these ladies creations.

Let us know which one’s you decided try

Pop over to each of the blogs and read about their fall inspired cake that they created.
Thank you so much for stopping by the blog! I hope you and your family have a wonderful fall season! Happy Baking!


Football Cookies and More

Football Cookies and More

Yes, it’s that time of year where the requests start rolling in for custom football cookies and desserts with your favorite teams. Is it just me or is there a song that becomes so familiar around this time of year?  You know the music I am talking about. Whether it is the College Game Day intro or the NFL theme song you can hear it playing in your head.  It’s that song you will hear over and over till January. Or do you have an obnoxious co-worker that likes to call you in the morning playing their team’s fight song or am I the only this happens too? Not only that but the trash talking begins.  Even if you have no interest in sports, I guarantee you someone in your home, office, or your next neighbors are passionate about football. I mean, even my roommate, The Shaky Baker, for CookieCon, is not so sure she can room with a USC Football fan.

Football Cookies

Football Cookies

 Who is your favorite team? If you could have football cookies made for you, who would you choose? College or Professional? We are quite the divided household. Jude and I love USC; the husband loves Georgia when it comes to college teams.  My grandfather graduated from USC and I grew up going to the games. Now I continue on that heritage with my son which has been so much fun.

Football Cookies

Professional football on the other hand is different. My son is a die hard Seahawks fan, and my husband and I are Cardinals fans. It’s going to be a sad year for us but sometimes rebuilding has to happen. While my team is rebuilding I can keep myself busy by creating football cookies, cakes, mini cakes and cupcakes.

Custom Cakes

I thought I would share with you some of our cakes and cupcakes we created last season.

Custom Cakes


The cake below was a ton of fun because the mom wanted to be a part of creating the cake for her son’s birthday. I began by putting her to work on the basics:  star pipping. It’s a great idea. Not only can you learn cake decorating basics but you get to be apart of creating your child’s cake. I think she did a great job!

Custom Cakes

I figured I would end my blog post with the football cookies that we ended the season with last year. A game quite painful to my blogging friend Lynne, over at 365 Days of Baking. But here is to a new year. We hope you have a fun season cheering your team on.

Football Cookies

Planning a party? Don’t hesitate to drop us a line. We create everything from custom football cookies which we ship all over the United States to custom cakes, mini cakes, and cupcakes delivered locally. Let us know if we can created anything this season for you.

Bridal Shower Cake

Bridal Shower Cake

Welcome to our virtual wedding shower for Samantha, owner of Flour-de-Lis cookies in Washington. I have been charged with making the bridal shower cake and I can not wait to see what my talented friends will be bringing to the party. There is an upside and a downside to a virtual party. Upside: it’s 100% low-calorie. {Have you seen the amazing desserts my friends make?} For a girl with about 3.5% will power this virtual thing is fantastic.  Downside: missing out on playing silly bridal games, laughing with my friends and most of all getting to hang out with some of my favorite people IN PERSON.

Custom Cakes

Alright, time to get down to business. The bridal shower cake. Those who know me well, know I over think EVERYTHING. I spent a good couple of weeks wracking my brain on what to make. How do you make a cake for a bride without knowing exactly what she wants? You stalk her Pinterest page.  I spent lots of time stalking , I mean perusing, Samantha’s page.  My inspiration for the bridal shower cake actually came down to what I know about Samantha.

Simple:  This cake is not flashy and either is Samantha. She is down to earth and easy-going.

Color of the Cake: Yellow, to match Samantha’s fun and bright personality.

Sugar Flowers:  Ruffled roses, because she loves all things ruffled. {I promise a tutorial is coming}

Styling: I thought rustic would be the perfect setting. I used my rustic old barn sign made by Little Yellow Barn

 Custom Cakes

One of the coolest things at my bridal shower was the journal my Mother-in-Law and her close friend made for me. It started with my shower invitation and then I was to bring it to the different events during the weekend. My friends and family would write their well wishes and their advice for marriage. Every so often I love to pull it off the shelf and read the wise advice from the young and the old. From the single, the married, and from some who had been married sixty plus years. I thought I would share a few with you.

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Rules for a Happy Marriage

1. Never both be angry at the same time.

2.  Never yell at each other unless the house is one fire.

3.  If one of you has to win an argument, let it be your mate.

4.  If you have to criticize do it lovingly and not in front of others.

5.  Never bring up mistakes of the past.

6.  Neglect the whole world rather than each other.

7.  Never go to sleep with an argument unsettled. {Not worth it and you won’t sleep anyways}

8.  At least once every day try to say one kind or complimentary thing to your husband.

9. When you have done something wrong, be ready to admit it and ask for forgiveness.

10. It takes two to make a quarrel, and the one in the wrong is the one who does the most of the talking.


…wishing you and Sitha every happiness..

 Here are what some of the other ladies created for the shower:

Karen at Trilogy Edibles

Christina at Sweet C’s Bake Shop

Brandy at Sparkling Sugar Sweets

Susan from Sweet Williams Cookies

 Diane from Created by Diane

Natasha from Nat Sweets

Banana Caramel Anniversary Cake {Recipe}

Every year we celebrate with a special anniversary cake. Why should someone just eat their anniversary cake topper the first year, right? I actually think it is a gross tradition to freeze the cake top and then eat it a year later. Now if you are looking for a cake that tastes like sawdust, then it is a great tradition.  On our first celebration, we ordered a replica of  the top for our anniversary cake. It was a vanilla bean cake filled with Bavarian cream topped with lime fondant. To this day, Jude, our son, has not been very forgiving that we did not save him a piece. Apparently, Dann and I can not be left alone with a cake!

Wedding Pictures
Dann and I are not exactly what people consider normal. We both have a serious side but we also have a whimsical, fun-loving side. For our wedding, we decided to go with fun. To both my mother and mother-in-law’s chagrin we threw out the etiquette book and decided to have some fun. Our wedding revolved around some of our favorite things.  There are few things we love waffles, cartoons and cake! We had a morning wedding and then brunch to follow. My husband would tell you, real men don’t “brunch”, so let’s just call it breakfast and save ourselves a ton of grief hearing the long explanation of why.

My  son, now our son, Jude, was the best man. Thus, he gave the toast at our wedding. He was just nine years old when he wrote his precious toast. Jude and I had been on our own for 7 years before I met Dann. I had never wanted to date much because I did not want men in and out of Jude’s life. I prayed for a  long time for God to bring the right man for our family. Sometimes, it seemed like forever. But God’s timing is not always our timing, thank goodness. He brought Dann at just the right time.  The cutest memory I have, was not long after letting Jude meet Dann and we were on our way to a basketball game. Jude and I were walking together and my father and Dann were walking behind us. Jude, looked up at me with his big brown eyes, and asked, “Mommy, can we keep him?” In my heart, I sure hoped so.

Jude’s Toast 

I want to say a few more things:

First of all, I want to thank my mom for picking a great guy like Dann.

Second, I am excited about having a father again. I am really thankful that Dann is going to be a good influence in my life.

Last, I want you to know that I am so happy that someone else gets to take care of Mommy now. I’m ready for a rest!

Love you both. Cheers!

I pretty much thought that was the cutest toast, EVER, even though I was trying to hold back the tears. It’s amazing the things kid’s say when they share their heart.  It’s interesting being a single mom of a little boy. There are many times I watched him carry burdens he was never meant to carry. Even though he was little, he was very protective of me. It’s funny that innate sense to protect, even in a little boy.

Custom Cakes Phoenix

The toasts have been made and now it’s our favorite time. It’s time to eat CAKE! This year I decided to make a mini version for our anniversary cake.  Our cake was based on the movie Monster’s Inc.  My husband, loves and I mean LOVES Monster’s, Inc., He had never seen the movie prior to meeting me. Being the mom of a young boy, Dann was welcomed into a whole new genre of movies he had never seen. After we introduced Dann to Mike, Sully and Boo he was hooked. There are so many Friday movie night’s where Jude , I mean Dann wants to watch Monster’s Inc. Five years later, lots of things have changed. Our fourteen year old is TOO COOL for Monster’s Inc., and we are left to watch it together and reminisce about the “days of little Jude” and where did it all go. For our anniversary cake I decided to make our favorites. The bottom was a vanilla bean cake with salted caramel frosting, the middle tier was banana caramel and the top-tier was dark chocolate with vanilla bean swiss meringue buttercream.

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For those of you who follow me on Instagram we had a vote over the weekend on if you could have some of our left over cake scraps which would you choose, vanilla bean or banana caramel. Banana Caramel was the hands down winner.  To celebrate my anniversary with you I decided to share my husband’s favorite cake. This cake is great even with out the frosting.  Click on {Recipe} for the printable version.

Anniversary Cake Banana Caramel {Recipe

2 ½ Cups minus 4 Tablespoons

4 Tablespoons Potato Starch

1 ½ Teaspoons Baking Soda

1 ½ Teaspoons Baking Powder

½ Teaspoons Salt

2 Large Bananas

4 Tablespoons Buttermilk

1 ½ Cups Brown Sugar

1 Cup Unsalted Butter

2 Eggs

1 Teaspoon Vanilla Extract


Yields three 6 inch cakes or two 8 inch cakes.

Preheat oven to 350 degrees. Line three 6 inch cakes with parchment circles and spray with Bake Joy.

In a bowl combine flour, potato starch, baking soda, baking powder and salt into a bowl. In a small bowl, use a fork to mash together the banana and buttermilk. In a large bowl, using an electric mixer beat butter until creamy. Add brown sugar and beat for 2 minutes until light and fluffy. Add the egg and vanilla and beat until combined, scraping down the sides of the bowl. Add flour mixture in two parts and beat on low-speed. Fold in banana mixture.

Divide batter amongst the three pans evenly. Use a kitchen scale to weigh to help achieve an even amount in each pan.

Since ovens vary, so do baking times. Also, this recipe is baked on the 6 inch baking time. For an 8 inch cake I would check at 26 minutes and see where the cake is at. For a 6 inch cake, start with 32 minutes and then check on the cake. When the skewer or toothpick comes out clean it is done. If the cake is not done at 32 min add 3 minute intervals and check.

Caramel Swiss Meringue Buttercream {Recipe}

  • 1 1/4 cup plus 2 tablespoons of  sugar
  • 4 egg whites (at room temperature)
  • 3 sticks of butter,  cut into cubes and at room temp
  • pinch of salt
  • ¼ teaspoon of cream of  tartar


To make the frosting, whisk the sugar and egg whites together in the bowl of a stand mixer.

Place the bowl over a simmering pot of water and whisk until the eggs are very hot (160 degrees)  and the sugar has completely dissolved. With the whisk attachment, whisk on high until the mixture is light and fluffy and has cooled, approximately 10 minutes.  IMPORTANT: when the mixture begins to look frothy, after about 2 minutes, stop mixer add cream of tartar. Then continue mixing. Drop butter into the mixer 2 or 3 cubes at a time.  After all of the butter has been added if it looks curdled or separated then mix on high for 3 to 5 minutes until light and fluffy.

At this point switch to paddle attachment once the frosting has come together add caramel slowly until swirled.

Leftovers may be      stored in the refrigerator for 7 days or frozen for three months. Set the      frosting out 1-2 hours ahead of time and then mix using the paddle      attachment for a couple of minutes on medium.

Caramel Sauce

  • 1 ½  cup sugar
  • 1 ¼ heavy cream
  • pinch of sea salt

In a heavy bottomed sauce pan, cook sugar over medium heat until the mixture begins to melt around the edges, about 5 minutes. Stir with a wooden spoon. Continue cooking until the sugar is melted and has turned a golden color, about 3 minutes longer.

Carefully pour the cream down the side of the pan in a slow steady stream. Stir constantly until completely smooth. Stir in salt. Pour caramel into a heat proof bowl and let cool completely before using.

Putting It All Together

This cake was made to be a 3 layer, 6 inch cake. Let each cake cool completely. When cakes are baking most cakes develop a dome. Look for the lowest part of the cake. Take a serrated knife and cut at that level. As silly as this sounds I use a sight leveler to see if I have cut the cake level. This makes stacking much easier for me. Once you have cut the cake tops off you are ready to frost your cake.

Fill a pastry bag half full of buttercream.  Refill as needed.  I use Bakery Craft’s 8PT tip. It is a large wide mouth tip. This helps you fill and frost a cake evenly. It also help you keep from getting crumbs stuck in your frosting. Fill bottom layer of  the cake in a circular motion till completely covered. Now when I make our cake, I slice fresh banana and drizzle caramel over each layer as well. Take an offset spatula to smooth out frosting. Repeat with each layer. Now that the three layers are stacked we will frost the sides.  Turn cake in a clockwise motion while applying pressure to the pastry bag around the sides of the cake.

If you have never made a cake in this fashion there are a ton of amazing YouTube videos with tutorials of how to frost a cake this way.

Wedding PIctures

Thank you so much for letting me share my special anniversary cake with you. I hope you enjoy our banana caramel cake recipe!

Custom Cakes Phoenix