Dexter's Desserts: 2013

Sunday, October 20, 2013

Baby Bum

I got to TWO new things for this customer!

This cake was for a baby shower, expecting a baby girl. The customer requested a Cinnamon Roll cake for one of the tiers which I hadn't yet done. It turned out pretty amazing tasting!! The second thing she wanted was a baby bum cake decor. The baby bum is entirely edible, made out of marshmallow fondant.

Monday, July 29, 2013

MJ turns ONE

For my son's first birthday I choose a Sock Monkey theme. I designed his smash cake to match the invitation we sent out, a sock monkey on the top and argyle on the side in red, blue and brown.

Love this color scheme!

Not so sure about frosting....or cake.

For the cupcakes:

Mini Red Velvet Cupcakes with Cream Cheese Frosting

Regular size Banana Cupcakes with Vanilla and Nutella Swirl Buttercream

Topped with handmade marshmallow fondant Sock Monkey's

The Aftermath

Monday, July 15, 2013

Guess How Much I Love You

This is probably one of my favorite cakes I've made so far.

The theme was from the children's book "Guess How Much I Love You".

I actually painted this cake!

It's all hand painted.

I used the gel colors, water and paint brushes.

Lucky for me, my son has this book so I was able to use it to find a good scene to paint and use lines from the book to quote around the sides.

Smash cake of Little Nutbrown Hare.

Sunday, June 30, 2013

Gluten- Free Lemon Cupcakes

Recently I threw a big beautiful baby for a friend and co-worker of mine recently. The theme was Children's Books with a gray and yellow color scheme. Since the mommy-to-be's MIL has a gluten intolerance, I did my best to accommodate and provide some food and dessert options for her.

I made a regular Strawberry cupcake with Strawberry buttercream frosting and then make a semi-homemade Gluten-Free Lemon Cupcake with Lemon Buttercream.

Semi-Homemade Lemon Cupcakes

1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
1/2 cup butter, melted
2/3 cup water
3 eggs, beaten
2 tablespoons grated lemon peel

Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In large bowl, stir cake mix, water, 1/2 cup melted butter, the eggs and lemon peel just until dry ingredients are moistened. Divide batter evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool.

Gluten Free Lemon Frosting

½ cup butter at room temperature
¼ cup cream cheese at room temperature
2 cups sifted powdered sugar (make sure it’s made with corn starch)
2-3 tablespoons half & half
a drizzling of more freshly squeezed lemon juice

Directions:

Whip butter and cream cheese together using a standing mixer with the paddle attachment: whip together at medium speed for 2 minutes.
Slowly add sifted sugar to icing on slow speed, gently increasing to medium speed for 5 minutes.
Mix in other ingredients and continue mixing until smooth, fluffy, and creamy.

Sunday, June 23, 2013

Fathers Day

I actually hadn't planned on making a cake, it was really a just last minute impulse decision. I had some extra cake batter and frosting left over from a previous order so I threw together a small cake for my dad of some of his favorite things.