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.

CHOCOLATE PEPPERMINT CAKE JARS

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.

Chocolate-Peppermint-Cake-Jars-1

 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.

 

Chocolate-Peppermint-Cake-Jars-2

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

Chocolate-Peppermint-Cake-Jars-2

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.

Chocolate-Peppermint-Cake-Jars3

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.

Chocolate-Peppermint-Cake-Jars-5

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.

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

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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.

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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!

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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.

ChristmasTags

 

ChalkboardTagsheet-copy

COLORTagsheet

 

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.

Apple Spice Cupcakes {Back to School Cupcake Couture Blog Party}

Apple Spice Cupcakes Recipe {Back to School Bella Cupcake Couture Blog Party}

School is back in full swing here in Arizona.  Summer is “officially” over and during the school year my husband and son have a fun tradition. On Friday nights they head out for wings. You know, like men do.   Then they come back and watch movies.  What would movies be without the essential movie treats? Guess who caters those treats? It’s hard to believe I wrote one of my first blog posts about this 2 years ago.   I created a special cake for them, you can find the recipe {HERE}. Today I decided to take the recipe, tweak it a tad and make cupcakes. Now in all fairness, while apple spice cupcakes are so delicious they remind me of fall. Needless to say the temperatures do not feel like fall here. Actually, fall won’t arrive until December. But I can dream about cooler temperatures, right?

Apple Spice Cupcakes

Bella Cupcake Couture is a wonderful company which creates cupcake wraps and straw kits. I absolutely love the ones that we received for this blog party. They carry every pattern underneath the sun, from haute couture to holiday colors. The cupcake wraps provided for our blog party are blank.  These blank canvases are perfect for any artist who wants to create their own unique look.  The cupcake wraps pictured on the apple spice cupcakes blog post were created by some amazing students who started school last week. I wish I could draw like they do.

Apple Spice Cupcakes {Printable Version}

Makes approximately 14 standard cupcakes

  • 1 cup unbleached all purpose flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. all spice
  • pinch of nutmeg
  • 1/2 cup butter
  • 2 large eggs
  • 1/2 tsp Lorann’s Butter Vanilla Emulsion {or sub vanilla extract}
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup buttermilk {room temp}
  • 2 large honey crisp apples
  • 1 tsp. vanilla bean paste
  • lemon juice

Directions:

  1. Core and peel both honey crisp apples. Cut up apples into small chunks. Place them in a small bowl.  Sprinkle lemon juice over the apples if you are not going to cook them right away. This will keep them from browning. Sprinkle with a small amount of sugar, cinnamon and a touch of all spice. Add one teaspoon of vanilla bean paste to the apple mixture and stir. Cover and set aside.
  2. Preheat oven to 350 degrees.
  3. Line standard cupcake pan with liners
  4. In a saucepan, melt out two tablespoons of butter from the 1/2 cup of butter . Add the apple mixture and cook on medium heat for about 5 to 7 minutes.
  5. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg.
  6. In a bowl of an electric mixer place the remaining 6 tablespoons of butter, sugar and brown sugar. Beat until light and fluffy. Approximately 3 minutes.
  7. Add the eggs and vanilla. Beat until combined.
  8. Add half of the flour mixture on low.
  9. Add the buttermilk.
  10. Add the rest of the flour mixture.
  11. Fold in the apple mixture.
  12. Divide the batter among the muffin cups, filling approximately 2/3rds full.
  13. Bake at 350 for 20 to 22 minutes depending on oven. {These were made in a convection oven}

Apple Spice Cupcakes

Caramel Buttercream Recipe

  •  3/4 cup sugar
  • 3 egg whites (at room temperature)
  • 1 cup unsalted butter
  • pinch of salt
  •  ¼ teaspoon of cream of tartar
  • 2 tsp. vanilla bean paste
  • Caramel {you can make your own, Trader Joes has a great caramel sauce or Ghiradelli}

Directions:

  1.  To make the frosting, whisk the sugar and egg whites together in the bowl of a stand mixer.
  2. 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.
  3. With the whisk attachment, whisk on high until the mixture is light and fluffy and has cooled (~10 minutes) IMPORTANT: when the mixture begins to look frothy, after about 2 minutes, stop mixer add cream of tartar. Then continue mixing.
  4. Drop butter into the mixer 2 or 3 cubes at a time
  5. 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.
  6. Mix in 2 tsp. of vanilla bean paste.
  7. At this point switch to paddle attachment once the frosting has come together add caramel slowly until swirled.
  8. 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.

Apple Spice Cupcakes

While most kids bemoan heading back to school, they really should not. I know that it is easy to say, but not always easy to believe. My husband and I do charity work in Africa and we see the effects of a people lacking education. We have such an amazing privilege in this country to be educated. I have realized over the years, that I have so much influence on how my son views school. I can either feel sorry for him, and say I know school stinks.  Alternatively, I can remind him about all the things that he loves that requires an education. My son loves technology.  Technology has not evolved to what it is today by accident. Many people who study math, science and engineering keep learning and studying to bring us our favorite movies, games and applications. Take time to help your kids see that the things that they love and enjoy come from people who work hard and have embraced learning.  Embracing learning is a skill. We are all still learning, growing and progressing as adults.  I am currently learning how to make macarons. While it has been challenging and has required a lot of reading, I no longer have to fly to California to enjoy one.

Apple Spice Cupcakes

In 9th grade Jude found his mustache….next year I am wondering if I will have to fear the beard.   He started 10th grade this year and I love the fact that he is not too cool to take pictures for mom’s blog or it could be the monetary compensation. This year is a big year for Jude; he is learning to drive. will begin prepping for the SAT and all my baker friends are excited that he has to read Pride and Prejudice in school.

We handled our cupcake wraps a little different. I sent them to school with him and of course he handed them off to the girls to doodle away. The only rule I had is that he had to at least draw on one. His response, “girls are so much better at this stuff.”

Jude’s Interview

  1. What is your favorite cupcake flavor?  Vanilla
  2. What has been your favorite moment this summer?  Going on vacation to San Francisco and Seattle
  3. What are you looking forward to about school this year? Summer Break {his answer} Mom’s response: that is not an answer, try again.
  4. What are you looking forward to about school this year {take number 2} ? Tackling Algebra because I am getting better at this subject. I used to really struggle in math. Plus, I have a really good teacher this year which is a huge bonus.

Now you have to stop by my blog post I did two years ago and see the picture of Jude. It is absolutely crazy how much he has changed. Plus if you pop over to the link you will find the recipe for apple spice cake.  You know what is neat about this for me. Not only can I see how much Jude has changed, but I also can see how much my skills as blogger have grown. I am learning to take better pictures, better styling and writing.

If you are bummed about your kids heading back to school, I have just the thing to help cheer you up! A giveaway! Thanks to our amazing sponsors one lucky winner will receive a prize package worth $375.00. After you enter the giveaway pop over to the awesome blogs listed below and you can collect some awesome cupcake recipes, get some great ideas on how to utilize these fun cupcake wrappers and learn a little bit about their back to school adventures.

Apple Spice Cupcakes

 

Bella Cupcake Couture

Chronicles of a Foodie

Crazy for Crust

Cupcakes Take the Cake

Diary of a Mad Hausfrau

Haniela’s

In Katrina’s Kitchen

Love From the Oven

Mesa de Vida

Not Just a Mommy

Sugar Swings! Serve Some

The Baked Equation

The Decorated Cookie

Apple Spice Cupcakes

Thanks to our amazing Prize Pack sponsors for their generous donations! Please, visit their websites to see more of their fabulous products!

Bella Cupcake Couture
The Smart Baker
India Tree
Mesa de Vida
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To enter to WIN this Prize Pack, simply fill out the entry form below. Contest opens August 27, 2013 at 7am PST and closes September 2, 2013 at Midngight PST. One winner will be chosen and announced within 48 hours of the contest ending. Winner will be contacted via email by carrie@bellacupcakecouture.com and will have 48 hours to claim their prize. If they do not respond within 48 hours, another winner will be chosen. This contest is open to residents worldwide.

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Apple Spice Cupcakes

Vanilla Bean Cupcake Soiree and a Giveaway!

Vanilla Bean Cupcake Soiree and Cupcake Couture Blog Party Giveaway!

Welcome to my vanilla bean cupcake soiree.  There is just something about a delicious vanilla bean cupcake.  It is a simple dessert. Not too heavy and not overly sweet. I thought it would make the perfect cupcake for a party set in Paris. Pack your bags and come with me for the Bella Cupcake Couture’s Blog Hop Party! Twenty one bloggers  have banded together to share a delicious cupcake recipe along with how to dress up your cupcakes in style using Bella Cupcake Couture’s awesome cupcake wrappers.

Vanilla Bean Cupcake Soiree PM

I was so excited when my cupcake wrappers arrived in the mail. Now it was time to create a party around black and white stripes. All around the web you see Parisian themed parties popping up left and right. I want to show you an inexpensive way to create Paris themed party without going bankrupt.

First, we will need to make some royal icing transfers.  I learned how to make royal icing transfer from a great blog post by Jennifer, over at Not Your Momma’s Cookie. {Tutorial Link} No need to re-invent the wheel. I Head over to her blog for step-by-step instructions.  I found a picture of a Fleur-de-lis and the Eiffel Tower. I copy and pasted them to make a nice worksheet. Print out the worksheet and place in a page protector that has been cleaned. Pipe your royal icing directly on to the sheet and allow it to dry. Once they are dry you can slide them off the page projector and place on the cupcakes. They great thing about royal icing transfers is that they can be made ahead of time and stored in a sealed container.

Vanilla Bean Cupcake Soiree RI

Vanilla Bean Cupcake Recipe

  • 1 1/4 Cup Unbleached Flour
  • 1 1/2  Teaspoon baking powder
  • 1/4 Teaspoon Salt
  • 3/4 Cup Fine Sugar {C&H Sugar Organic}
  • 6 tbsp Unsalted Butter
  • 1 large egg and 1 egg white (at room temperature)
  • 2 Teaspoons of  Vanilla Bean Paste
  • 1/2 Cup whole milk {at room temperature}

Yields: 12 Standard Cupcakes

Directions:

Preheat oven to 350 degrees.

Sift together dry ingredients: flour, baking soda, baking powder and salt in a separate bowl. In separate bowl beat sugars and butter on medium till light and fluffy. Approximately 2 minutes. Add egg and vanilla, beat till combined. Add flour mixture in 3 additions alternating with buttermilk. Don’t over beat. Scrape down the side of the bowl and the bottom area. Beat on high speed for 30 seconds. This helps the batter develop.

Use an ice cream scoop to divide the batter evenly among the baking cups. Fill approximately 3/4ths full. Bake for 20-24 minutes or till the toothpick comes out clean. Let cupcakes cool in the pan for 5 minutes then release from the pan and transfer to a baking rack.

Adapted from Cupcakes by Shelly Kaldunski

Classic Vanilla Buttercream

  • 4 oz. Unsalted Softened Butter (about 20 minutes out of the refrigerator)
  • 3 tbsps. organic shortening
  • 3 Cups Powdered Sugar
  • ¼ Teaspoon Sea Salt
  • 1 Tbsp. Half and Half + 1 Teas.
  • 2 Teas. Pure Vanilla Bean Paste

Directions:

In a stand mixer, fitted with a paddle attachment, cream the butter & salt for about 2 minutes and then add half of the powdered sugar and the half and half to the butter and beat again until combined. Scrape down the bowl.  Add the rest of the powdered sugar, the vanilla,  and beat until combined.  Scrape down the bowl again.  Beat on high speed for 5-6 minutes or until the frosting is fluffy.  Place in a pastry bag with a 1M tip. Pipe a classic swirl and top with nonpareils.

Vanilla Bean Cupcake Soiree PM

One of the challenges we were given was to use things we already owned to create our party theme.  My table set up was simple. I decided to use our hutch since it has that “Parisian” vintage feel. I took my china and cups and stacked them like I imagine you would see in a french cafe.  I turned milk bottles upside down for the cupcakes in the back.   I decided to use espresso beans and sugar cubes as accents around the cupcakes.

Vanilla Bean Cupcake Soiree PM

An American Cupcake in LondonBella Cupcake Couture

Chronicles of a Foodie

Crazy for Crust

Creative Food

Cupcakes Take the Cake

Diary of a Mad Hausfrau

Eat Your Heart Out

Haniela’s

Hoosier Homemade

In Katrina’s Kitchen

Inside BruCrew Life

Java Cupcake

Love From the Oven

Make Bake Celebrate

Not Just a Mommy

Sugar Daze

Sugar Swings! Serve Some

The Baked Equation

The Baking Cup

The Decorated Cookie

Vanilla Bean Cupcake Soiree PM

Thanks to our amazing Prize Pack sponsors for their generous donations! Please, visit their websites to see more of their fabulous products!

Bella Cupcake CoutureCupcake Stand

Java Cupcake

Lil’ Punkin Creations

Sweets & Treats Boutique

To enter to WIN this Prize Pack, simply fill out the entry form below.

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Contest opens 21May13 at 0700 PST and closes 27May13 at 2359 PST. One winner will be chosen and announced within 24 hours of the contest ending. Winner will be contacted via email to claim their prize.

This contest is open to residents of the USA and Europe only.

CONGRATULATIONS TO THE WINNER OF THE GIVEAWAY:  SARA ADUKONIS

Peppermint Mocha Cupcakes

I was going to wait till the beginning of December to post my Peppermint Mocha Cupcakes recipe.  But this weekend when I walked into Starbucks all the signs of fall were down and  the quintessential red and white cups now fill our little neighborhood Starbucks. I figured if Starbucks isn’t going to wait till after Thanksgiving, then I guess I do not have to either!  I love mint and chocolate. Love is an understatement I think. I loose all sensibilities around mint and I don’t know why.  I seriously can not be left alone with Thin Mints. Just ask my friend Tammy. I have no manners when it comes to mint and chocolate, even at a friend’s house. If I ever come over, hide the mint and chocolate. Here are the specific items to hide from me: M&M’s Premium Mint candies, Thin Mints, Andes Mints, After 8 Dinner Mints and most of all the caffeinated version, the Peppermint Mocha.  I promise I am well behaved around all other kinds of foods.

I love adding coffee flavors to my chocolate recipes. Coffee and espressos bring out the wonderful nutty flavor of chocolate. I thought I would give Starbuck’s Peppermint Mocha Via’s a try in this recipe.  I went a little crazy this past weekend. I have made peppermint mocha cookies, peppermint mocha brownies and my favorite of the bunch peppermint mocha cupcakes. Since I am awful at keeping surprises, I decided why not stay up late on Saturday night and share the recipe.

Peppermint Mocha Cupcakes

Peppermint Mocha Cupcakes 

  • 1 cup King Arthur Flour {sifted}
  • 1/4 cup dark unsweetened cocoa powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 cup fine granulated sugar
  • 1/2 cup packed brown sugar
  • 4 Tbsp. unsalted butter
  • 1 large egg {room temp}
  • 1 tsp. pure vanilla
  • 1/2 cup peppermint mocha via {lukewarm}
  • 1/4 buttermilk {room temp.}

Directions:

Preheat oven to 350 degrees.  Line a standard cupcake baking tray with 12 liners.

On the Starbucks Peppermint Mocha Via directions it says to mix with hot milk. Instead of milk, mix the Via mixture with 1/2 cup of hot water. Stir and set aside.

Sift flour, cocoa powder, baking soda, and salt into a bowl. In separate bowl beat sugars and butter on medium till light and fluffy. Approximately 2 minutes. Add egg and vanilla, beat till combined. Add flour mixture in 3 additions alternating with liquid, starting with the buttermilk. Don’t over beat. Scrape down the side of the bowl and the bottom area. Beat on high-speed for 30 seconds. This helps the batter develop.

Use an ice cream scoop to divide the batter evenly among the baking cups. Fill approximately 3/4ths full. Bake for 18-20 minutes or till the toothpick comes out clean. Let cupcakes cool in the pan for 5 minutes then release from the pan and transfer to a baking rack.

*Recipe adapted from Cupcakes by Shelly Kaldunski

Peppermint Mocha Cupcakes

 Peppermint Buttercream

  • 6 oz. unsalted butter
  • 2 1/2 cups confectioner sugar {sifted}
  • 1/4 tsp. sea salt
  • 1 tbsp. half and half + 1 tsp.
  • 1 tsp. pure vanilla
  • 3 drops of pure peppermint extract or oil
  • 1/2 cup Andes Peppermint Crunch Baking Chips

Directions: 

In a stand mixer, fitted with a paddle attachment, cream the butter & salt for about 4 minutes till light and fluffy. The texture of the butter will change. Add half of the powdered sugar and the half and half to the butter and beat again until combined. Scrape down the bowl.  Add the rest of the powdered sugar, the vanilla, and the lemon juice and beat until combined.  Scrape down the bowl again.  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. Decorate the cupcakes then sprinkles Andes Peppermint baking chips on top.

Peppermint Mocha Cupcakes

 

 

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

Cupcakes

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.