Thursday, October 30, 2014


So I didn't get any pictures of the final red velvet cupcakes, actually a part of the batter spilled and I didn't have enough red food coloring so I ended up making black velvet cupcakes. I'm not sure who won the contest yet because I had to leave early, but ill let y'all know once I do.

- Posted using BlogPress from my iPad

Tuesday, October 28, 2014

Last Wilton Cake Decorating Class Cake

I've been taking the Wilton Cake Decorating classes at Michaels for a while. Last night was the last day for classes and I learned how to make ribbon roses.

Let's get something straight here.

Ribbon roses are really, really hard.

Probably the most difficult thing for me is to keep the flower nail turning and keeping the frosting steady. Anyway I finished the classes and got my certificate. Seriously though, that frosting doesn't like me.

Here's the finished cake.

- Posted using BlogPress from my iPad

Red Velvet Cupcakes

I thought I would share this recipe with you. I entered a dessert contest at my co-op, since it's close to Halloween the theme is "slightly gross but tasty", so I'll be using this recipe for my cupcakes.

Pictures to come!

For the cupcakes:
2 ½ cups cake flour
1 ½ cups sugar
1 tbsp. cocoa powder
1 tsp. baking soda
1 tsp. salt
2 eggs
1 ¼ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 ounce) red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar
For the cream cheese frosting:
8 oz. cream cheese (straight from refrigerator- do not soften)
5 tbsp. unsalted butter, at room temperature
3 – 3 ½ cups powdered sugar, sifted
2 tsp. vanilla extract

To make the cupcakes:
Preheat oven to 350 degrees F. Line cupcake tins with paper liners and set aside.
In a large bowl, whisk together cake flour, sugar, cocoa powder, baking soda, and salt until well combined.
In the bowl of a stand mixer fitted with the paddle attachment, combine eggs, oil, buttermilk, red food coloring, vanilla, and vinegar. Mix on medium speed until well combined.
Add the dry ingredients to the mixer and beat first on low speed and then on medium speed until smooth, about 2 minutes.
Divide batter evenly between cupcake liners, filling each a little over halfway full. Bake, rotating pans halfway through, until a tester inserted in the center of a cupcake comes out clean, 16-18 minutes.
Let cupcakes cool in pans for 5 minutes and then remove to a wire rack to cool completely before frosting.
To make the cream cheese frosting:
Beat together the cream cheese and butter with an electric mixer on medium-high speed until fluffy, about 3 minutes. Add 3 cups powdered sugar and mix on low speed until incorporated, and then medium-high speed until frosting reaches desired consistency, about 3 more minutes. For a stiffer icing, add more powdered sugar. Beat in the vanilla extract. Pipe frosting onto cooled cupcakes as desired. Store frosted cupcakes in the refrigerator.

This recipe can be found here:

Sunday, October 26, 2014

New Blog

Welcome! I've changed up the blog a little bit. So, since this is my first post on a cake blog here's a bunch of cake.  I will probably put some recipes and tutorials on here so keep looking for those. : )