Under the Sea

"The seaweed is always greener

In somebody else's lake

You dream about going up there

But that is a big mistake

Just look at the world around you

Right here on the ocean floor

Such wonderful things surround you

What more is you lookin' for?

Under the sea

Under the sea

Darling it's better

Down where it's wetter

Take it from me

Up on the shore they work all day

Out in the sun they slave away

While we devotin'

Full time to floatin'

Under the sea"

I just love "The Little Mermaid". When I think of an Under the Sea party this song pops in my head and plays over and over.

I had the pleasure of making little Miss Gracyn's birthday cake again this year. Her favorite Disney princess is Ariel! So for her birthday this year she had an Under the Sea birthday party theme and her mother requested the most perfect cake for her...

An aqua blue ombre ruffle cake!

It was my first time making BOTH fondant ruffles and using the ombre effect. I watched a couple tutorials on YouTube for tips then tried it out on my own. I love how it turned out.

 Up close ruffles, my favorite picture :)

The cake is made from a 4-inch round top tier and a 6-inch round bottom tier. Both tiers are chocolate cake with white chocolate buttercream covered in marshmallow fondant. In order to get the ruffles to stick up and not break, I mixed equal parts fondant with pre-made white gumpaste purchased from my local craft store.

Better Than Sex Cupcakes

Chocolate Cupcakes with Peanut Butter Frosting and Strawberry Cupcakes with Strawberry Buttercream.

Chocolate-Chocolate Chip Cupcakes with Chocolate Cream Cheese Frosting

I love looking at this cake!

Mint Chocolate Chip Cake

Another Love of mine: Mint Chocolate Chip Ice Cream

Although I don't eat ice cream very often, this is one my top flavors. So of course once I came across this cake, I knew it was a must have at some point. Luckily, I'm not the only one who loves this flavor ice cream. As soon as I told my friend Tera about this cake she immediately ordered it for her father's birthday since it's his favorite too!

 

Mint Chocolate Chip CakeSource: www.raspberricupcakes.com

• 9 tbsp unsweetened cocoa powder
• 1 1/2 cups cake flour (not self-raising, I just used plain flour and replaced 3 tbsp with cornflour/cornstarch)
• 1 1/2 tsp salt
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 stick unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 large eggs, at room temperature
• 1/2 cup strong coffee (or water if you don't want to use coffee)
• 1/2 cup whole or low-fat milk

For the icing:

• 2.5 sticks unsalted butter, room temperature
• 4 cups powdered sugar, sifted
• 2-3 tsp peppermint extract, adjust to taste
• 4-6 tsp water or milk
• 3 Hershey's Special Dark Chocolate bars, very finely chopped or pulsed through a food processor
• green food coloring
• Optional: waffle ice cream cones to decorate

Preheat oven to 350°F. Prepare two 9-inch round cake pans. Sift together the cocoa powder, flour, salt, baking soda, and baking powder in a bowl. Using an electric mixer with a large mixing bowl, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time and beat until fully incorporated.

Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients until smooth. Split batter mixture between the two prepared pans. Bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and cool in tin about 5 mins, then place on a wire rack and cool completely before icing.

 

For the icing: Place softened butter in a large mixing bowl and beat with an electric mixer on high until fluffy and smooth. Add sifted icing sugar one cup at a time, beating until combined. Add peppermint extract to taste and green food colouring. Add water or milk one teaspoon at a time to reach desired consistency for spreading on the cake. Gradually add chocolate chip pieces until you have a good distribution of chocolate bits.

Use about 1/4 of the icing on top of one of the cakes and smooth over with a spatula. Place second cake top side down on top of the iced cake. Cover entire cake with more icing, smoothing with a spatula. I used an offset spatula, running it under hot water every now and then to help keep the surface smoother. Use the leftover icing to form scoops of icing to place on top of the cake, arranged however you like. Use mini ice cream cones or chop the ends of normal-sized cones and place on top of icing scoops. Alternatively you could cover the top with extra dark chocolate chips. Can be served immediately or stored in an airtight container overnight. Serve at room temperature.

An Orange Dream

Cocktails made into cupcakes are one of my faves! Here is an Orange Dreamsicle cupcake that is just like the drink. The drink is usually made with an orange flavored vodka, orange juice, triple sec and cream. No fear these cupcakes have no alcohol in them but they are just as creamy and luscious as the drink.  These definitely are a keeper! 

 Orange Creamsicle Cupcakes

 

Cupcakes:

1/2 cup unsalted butter, room temperature

2 T citrus olive oil (I used 2 Tbsp extra virgin olive oil + 1 tsp orange extract) 

1 cup sugar

2 T vanilla

2 eggs

Zest of 1 orange

2 cups all purpose flour

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

3/4 cup heavy cream (I just used milk as I was out of cream)

1/4 cup orange juice, freshly squeezed

Preheat oven to 350 degrees and line muffin pans with paper liners.  This made 18 cupcakes for me.

Combine butter, olive oil and sugar and mix on medium high speed about three minutes until light and fluffy.  Add vanilla and eggs and mix about one more minute until well incorporated.  Stir in orange zest.  In a separate bowl, sift together flour, baking soda, baking powder and salt.  Separately combine heavy cream and orange juice.  Add 1/3 of the flour mixture, followed by 1/2 of the cream mixture and repeat, finishing with the flour.  Mix until just incorporated after each addition. 

Scoop batter into prepared liners, filling about 2/3 of the way full.  Bake about 17-20 minutes until a toothpick inserted in the center comes out clean.  Cool in pans about five minutes and then transfer to wire racks to cool completely.

Marshmallow Cream Filling:

7 oz marshmallow fluff

1/2 cup unsalted butter, at room temperature

Cut butter into small pieces and add to fluff in a mixing bowl.  Beat on medium speed until smooth and creamy.  Cut a small cone shape into the top of each cupcake and spoon marshmallow cream into wells allowing the cream to puddle on top of the cupcake slightly.  (Don't add too much, when you add the buttercream, it will cause the cream to move out toward the edges of the cupcakes.)

Orange Buttercream:

1/2 cup unsalted butter, at room temperature

1/8 - 1/4 cup orange juice, freshly squeezed

Zest of 1 orange

1/4 tsp vanilla extract

4 cups powdered sugar

Beat butter on medium speed until light and fluffy, about three minutes.  Add orange juice, zest, and vanilla and mix until well combined.  Add powdered sugar, one cup at a time, mixing until incorporated to reach desired consistency.  Whip on medium high speed about two minutes until smooth and creamy.  Transfer to a piping bag fitted with desired tip and pipe onto cupcakes. 

Cookies and Cream Cupcakes

You may remember the Cookies and Cream Chocolate Cake I recently made a few weeks ago. It was such a hit that I decided to turn it into cupcake form! I was asked to make a couple orders of cupcakes for my sister-in-laws parents housewarming party over the weekend and one of the requests was for a chocolate cupcake with the chocolate frosting I had used on the cookies and cream cake so I thought I would just turn the entire cake into a cupcake!

Cookies and Cream Cupcakes

Cake recipe from Hershey's

Cake:

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Preheat oven to 350 degrees. Prepare muffin tins with cupcake papers.

Add sugar, flour, cocoa, baking powder, baking soda, and salt to a large mixing bowl or stand mixer and mix together until combined. Add eggs, milk, vegetable oil, and extract and beat on medium speed for 2 minutes. Stir in boiling water on low speed until well incorporated. The batter will be thin. Fill each cupcake about 2/3 full and bake 20-25 minutes until a toothpick inserted in the center comes out clean. Cool about 10 minutes in muffin tins then place on wire rack to cool completely.

Once cool hallow out the center for the filling.

Filling:

2 1/2 cups heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
Approximately 20 Oreos

Pour heavy cream into metal mixing bowl and chill in the refrigerator. Crush Oreos in a food processor and set aside. Add vanilla extract to cream beginning on low and gradually increasing speed to medium high as cream thickens. Add powdered sugar slowly while mixing. Beat cream until it holds stiff peaks. Gently fold in crushed Oreos.

Place filling in pastry bag or Ziploc plastic bag, cup the tip off and fill cupcakes

Frosting:1/2 cup unsalted butter
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup whole milk
1 tsp vanilla extract

Melt butter and pour over cocoa powder. Beat on low speed until well incorporated. Add 1 cup powdered sugar followed by 1/3 of the milk, beating on low speed until incorporated, continue alternating until all the powdered sugar is incorporated. Add vanilla and beat on medium speed until smooth. Add more powdered sugar or milk to reach necessary consistency.

I got about 30 cupcakes from this recipe and only used half the filling to fill the cupcakes. I would recommend halving the filling next time.

Delicious!

Purple Princess

Dave was showing off my work on the last Princess Cake and got me another order! One of his friends he works with was planning a big birthday celebration for his step-daughter who was turning 5. He loved the themed cake and requested a chocolate cake with chocolate frosting along with purple marshmallow fondant stripes and polka dots and a pink border.

Dave's worked with him for years and wanted to pick out the perfect tiara for the cake. It actually took him to different trips and 3 stores until he came home with the perfect purple Cinderella tiara and a Cinderella birthday candle (so cute!). We were invited to the birthday party which was held at Incredible Pizza so I actually got to see the reaction of the birthday girl seeing her cake. It was really exciting and cute to be there when everyone saw it, made me feel really good about my work!

Purple Princess Cake

I decided to use two shades of purple for the fondant.


Cake consists of two 9-inch round cakes and two 6-inch round cakes

Chocolate Cake

Source: Better Homes & Gardens Cookbook

• 3/4 cup butter, room temp
• 3 eggs, room temp
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt
• 2 cups sugar
• 2 tsp vanilla
• 1 1/2 cups milk

Directions:

1. Grease two 8-inch or 9-inch cake pans or one 13x9 cake pan. Set pan(s) aside. In a medium bowl combine flour, cocoa powder, baking soda, baking powder, and salt; set aside.
2. Preheat oven to 350 degrees. In a large mixing bowl beat butter on medium to high speed for 30 seconds until fluffy. Gradually add in sugar, 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl, beat 2 minutes. Add eggs one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milt to butter mixture, beating on low after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread into prepared pan(s).
3. Bake for 35-40 minutes, or until a toothpick inserted in center comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans, cool thoroughly on racks. Frost with desired frosting.

Chocolate Buttercream Frosting

• 3/4 cup butter, softened
• 1/2 cup unsweetened cocoa powder
• 2 pounds powdered sugar
• 1/3 cup milk
• 2 tsp vanilla

Directions:

1. In a large mixing bowl, beat butter with mixer on medium speed until smooth. Beat in cocoa powder into butter until combined.
2. Gradually add 2 cups of the powdered sugar, beating well. Beat in milk and vanilla. Gradually beat in remaining sugar. Beat in additional milk (if needed) to reach desired consistency. This frosts tops and sides of two 8 or 9-inch layers, halve recipe to frost 13x9-inch cake (unless you like a lot of frosting!)

Momma's Birthday

Last weekend I had left over batter from the Princess cake that I used to make a 6-inch round which I froze to use this week for the perfect size birthday cake for my mother. I found a recipe for White Chocolate Frosting (which I halved) and used the rest of the leftover Marshmallow fondant as well. This cake I covered in white fondant and used light pink fondant for the ribbon to make it look like a present!

My beautiful momma, she loved her cake!

White Chocolate Frosting

Source: Allrecipes.com

6 (1 ounce) squares white chocolate, chopped

2 1/2 tablespoons all-purpose flour

1 cup milk

1 cup butter, softened

1 cup white sugar

1 teaspoon vanilla extract

1. In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
2. In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.
   

Chocolate Peanut Butter Bliss

What flavors go together better than chocolate and peanut butter? After tasting this cupcake, nothing! And it's all because of the frosting. The frosting is so creamy and smooth and delicious. It totally makes this cupcake! I got 24 regular cupcakes and about 8 mini cupcakes out of the batch. I topped them with Mini Reese's and alternated cupcakes with chopped Reese's and halves. I know when I have something good when my husband wants to take half the batch to work (not sure if he's sharing or just keeping them all to himself!), he did say he could demolish the entire batch! I made these for a co-workers birthday and he ate 3 before lunch! He told me I "have outdone myself" and they were by far his favorite cupcake yet!

I love taking pictures of cupcakes, there just so cute!

Hershey’s “Perfectly Chocolate” Chocolate Cake

Source: Hershey’s Website

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
  

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. For Cake:Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. 10 to 12 servings.
4. For Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
   

Peanut Butter Icing

Source: Ina Garten (Food TV)

• 1 cup confectioners sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Directions:

Place the confectioners sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.