Tag Archives: pink

[Fake] Gender Reveal Cake & Cupcakes

I got the amazing opportunity to make gender reveal treats for another friend!

There was a twist this time. The answer on whether they were having a boy or girl – was NOT inside the treats.

The mama-to-be’s mother planned the party and asked me to put yellow inside of the cake and cupcakes.

I used vanilla pudding dyed yellow for the filling.

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The outside of the cake was decorated with both blue and pink swirled together. I was inpired by this cake by Rosie of Sweetopolita.

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The top of the cake was the ultimate question – Boy or Girl?

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…and when the parents-to-be cut into the cake… they were pretty confused and irritated. (They did find out the sex of the baby another way right after that and it was pretty fun and cute. They are having a girl!)

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Each guest got a matching cupcake.

20140504-084939.jpg The swirls on the cupcakes were a little trickier, but I liked the way they turned out.

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Lacy Easter Egg Cookies

Made these for a friend’s mom for a get-together.

Even though they are pretty detailed, they didn’t take a ton of time to do. Filling the eggs with a solid color and only using one color to pipe with saves a TON of time.

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Each cookie is totally unique. I just made up the designs as I went, there was no template that I followed. Doing this also makes it more fun!

20140417-082009.jpg Once I was done making the cookies for the party, I had a few leftover that I played with. I really like how these “swoop” designs turned out too. And SO easy.

20140417-082020.jpg Hope everyone has a great Easter!

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More Gender Reveal Cupcakes

I got the amazing opportunity to create some gender reveal cupcakes for one of my best friends. I made these not too long ago for another mama, and so I wanted to change it up a bit this time.

This time, I was NOT allowed to know ahead of time. So I had to make both pink and blue, mark them in separate containers, and the mama-to-be mixed the right one in while no one was looking.

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I made white frosting for the tops. Then I “painted” pink and blue food color gel in stripes inside the piping bag…

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Then carefully filled the bags with the white frosting.

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When I piped swirls on the cupcakes, these pretty pink and blue streaks came through.

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LOVE this technique, I will definitely be doing it again!

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P.S. It was a GIRL! We can’t seem to locate the picture of the mama-to-be with the pink inside. 😦

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Pink Lemonade Blondies

I bought this seasonal cake mix last season.

Then it sat in my cabinet…. See how dented the box is? It had been pushed around my baking cabinet for months.

I finally broke it out and made these amazing blondies. Then I typed up this post and then realized that the flavor is no longer in stores and no one would be able to make them, so I stored this recipe away until it would be relevant again. *sigh*

But now here we are and here we go! 🙂

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These are seriously SO easy. No mixer is needed. If you can stir some stuff in a bowl, you can make these!

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Pink Lemonade Blondies – adapted from this recipe by Sally’s Baking Addiction

Blondie Ingredients:

1 box of pink lemonade cake mix (seasonal item)

1/4 cup vegetable oil

1/3 cup milk

1 egg, beaten

1/2 cup sprinkles

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Icing Ingredients:

4 oz powdered sugar

4 1/2 tsp milk

1 packet Crystal Light on-the-go drink mix

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Directions:

1. Preheat oven to 350*. Spray pan with non-stick spray. (I used an 8×8 pan, but a 9×9 would work, or even a round pan if that’s all you have.)

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2. Mix together cake mix, oil, milk, egg, and sprinkles. It should be thick and sticky.

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3. Press evenly into the pan and bake for 20-25 minutes. Remove from oven when the edges start to brown.

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**The center might not look fully cooked, but that’s okay.**

4. Let them cool for at least 30 minutes. (That under-cooked looking center will set up and be wonderfully perfect if you let it cool completely!)

5. Mix together powdered sugar, milk, and drink mix packet. Pour icing over blondies and spread evenly with a spatula. Let the icing set up a couple hours.

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6. Cut into small pieces to share, or large pieces to devour. 🙂

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These blondies are sweet and tart and pink and pretty. I can totally imagine them at a little girl’s birthday party!

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Princess Baby Shower Cookies

These pretty pink cookies were for a friend’s baby shower. We learned she was baking up a little girl when I made these cupcakes.

I made babies similar to these, but knew I wanted her smiling instead of screaming.

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And since she is going to be the first girl baby in our group, and will be SO SO spoiled, they had to be princess themed. Diamonds and tiaras. 🙂 After outlining the tiaras, I painted them with silver luster dust mixed with a few drops of vodka. It turned them from grey to silver. Much more appropriate for princess attire.

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I also threw in some mini hearts because they are easy and good fillers for a party when not everyone will take a larger (normal) sized cookie.

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These were the first cookies I’ve made in a long time, besides my Christmas cookies. (Which, for the record, didn’t get finished… and the ones I did finish never got photographed so they never got shared. Meh.) It felt good to make cookies again, but my skills are definitely a little rusty. I’m not gonna lie – there were a lot of re-dos, and a few tears shed… and my husband standing behind me reassuring me that I’m being too hard on myself and that I’m just out of practice. *sigh* I seriously don’t know what I’d do without him. ❤

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Lollipop Cookies

My second baby shower’s theme was “She is about to POP!” My girls know how obsessed with bright colors I am, so they chose bright bright shades of pink, green, blue, yellow, purple, and orange.

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I made cake pops and kettle corn, as well as these Lollipop Cookies. (The cake pops were funfetti, and all coated in white candy melts, then topped with bright jimmies in all the coordinating colors. I ddn’t have time time take pictures before the party, and then it was so hot outside that they all got melty and slid down their sticks. Too messy for photo taking, but still delicious!)

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I was feeling lazy (and crunched for time) when it came time to decorate these, so I skipped the outlining step and made the icing thicker than normal. Then all we had to do was pipe a swirl onto the cookie, and then repeat in the other colors.

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Once they were wrapped like lollipops they looked adorable!

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Even the cleanup was pretty. 🙂

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Gender Reveal Funfetti Cupcakes

I’m going to start off by getting politically correct. I only named this post “Gender Reveal” because that’s the term everyone uses, that’s how it’ll be searched, and that’s how people are going to know what I’m talking about. People throw around the terms “sex” and “gender” as if they’re the same thing – but they are not.

The correct term for this party should be “Sex Reveal Party” because that’s what you find out when you’re pregnant – the sex of the baby. Sex is literally the physical body parts. Gender on the other hand, is how the person identifies. For most people, their sex and gender are aligned. In some rare instances, the person truly deep down feels like they should have been born with the opposite body parts because they feel like the opposite sex on the inside. Since we obviously can’t tell what the baby’s gender will be while it’s still in utero, we should only ever be referring to their sex.

Anyway….

I got the amazing opportunity to be the baker for a friend’s sex reveal party. Mama-to-be and Daddy-to-be did not even know the sex, so the tech actually sent me an email directly to let me know the color for the big surprise!

I just found the best ever Homemade Funfetti Recipe, and Mama-to-be requested funfetti, so it was perfect! (I’m not going to list the ingredients and directions here since I just posted it, but go check it out if you want to make some awesome funfetti!!)

The best thing about funfetti from scratch is that you can have whatever colored sprinkles you want. I added just pink and blue for these special cupcakes.

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After baking them, I used a melon baller to core out a hole in the top of just 3 of the cupcakes. Then I made my Easy Buttercream Recipe, colored a small amount, and squeeze it into the hole.

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Since I was topping these with white frosting, and I didn’t want the color to seep into the white and ruin the surprise, I left them to crust over a bit while I went to Michaels. 🙂

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Then I just piped swirls on the tops and sprinkled the tops with colored sugar.

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Mama-to-be and Daddy-to-be each got a special cupcake with the color hidden inside.

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The 3rd cupcake with the color was mixed in with the rest of the cupcakes and randomly distributed to their party guests. One lucky guest got the surprise center cupcake announcing to everyone that they’re having a BOY!!

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These cupcakes were super fun to make and fun to be able to know before the excited parents to be!

**

I posted the cored-out cupcake picture above (without the color) on my Instagram to tease the Mama-to-be, and just said something like “Making gender reveal cupcakes” …. and I didn’t even think about it but everyone thought it was MY reveal! Haha, nope – sorry guys, mine is going to be a surprise when Baby comes!!!

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Little Lady Baby Shower Cookies

A photographer friend of mine wanted some cookie favors for her sister’s baby shower. It’s going to be a girl, and the theme was “Little Lady.”

Here’s the invite, isn’t it adorable?!

Anyway, her and I agreed to do a “service swap” and she will be doing my maternity photos in a few weeks when I feel good and BIG. 🙂

We decided to do chevron on some onesies, and pair them each with a perfect little pink bow. I’m obsessed with my little bow cutter!

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I debated how to do the chevron design, because I wanted it clean and not a ton of outlining throughout. Especially since I outlined in pink. I decided the best route would be to go with a stencil.

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Unfortunately, I could not find a stencil! If I had planned ahead I would have just ordered one online, but seeing as chevron is so “in” right now, I thought I wouldn’t have a problem finding one.

I ended up buying stencil templates and making my own. I found a pattern online and printed it out, and my wonderful husband cut it for me with an x-acto knife.

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Then I just laid it across the cookies and sprayed it with Wilton color mist. Since the stripes had to be grey, I used black color mist and just did a light coat. (Obviously if you have an airbrush that would be better.)

Turned out better than I thought! The key was to spray exactly downward, and not at an angle – otherwise the spray snuck under the stencil and the design got a little blurry.

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Here are a couple that I sprayed a little too much and got too dark…

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And these are the last 2 that I did… the spray was running out and it started to get blotchy and messy on my poor cookies. Luckily I had made extras, so these were eaten. 1 can of color mist will cover about 50 3″ cookies like this. I’d say if you are doing exactly 50, opt for the 2nd can. You don’t want to end up with this at the end!

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Here are all the cookies bagged up and ready to go for the party!

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**A few other tips if you’re going to try this:

– Either do it outside or clear a large space. The mist gets everywhere. I’ve done it outside and it was windy and that wasn’t ideal either. Pick your battle I guess.

– Every 2-3 sets of cookies, wash and dry off the platter and stencil. You don’t want leftover smudging the next cookie.

– Make extras so you can test in the beginning, throw out any blotchy ones at the end, and play around with different shades of mist.

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Angel Food Whoopie Pies

My mommy loves angel food cake. For the past couple years I have made something angel-food-cake related for her birthday. See here and here for past posts.

This year I used my heart whoppie pie pan to make little love cakes.

I used the same recipe as last year for the frosting, but switched it up to make it strawberry flavored. Aaaaand I kind of over-whipped it so it turned out more like a strawberry whipped cream and less like strawberry marshmallow.

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Angel Food Whoopie Pies

I used a boxed cake mix. It’s too easy, all you have to add is water. I prepared the batter according to the box directions, then used a medium cookie scoop to dollop batter into each well of my whoopie pie pan.

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I tapped it on the counter a few times and jiggled it side to side until it settled into the lumps of the hearts.

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Bake at 375* for 10 minutes.

I didn’t want them to fall too much, so once I took it out of the oven I turned the pan upside-down on top of a couple drink glasses. Probably not necessary, but it couldn’t hurt.

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Once the pan was cool, I used a butter knife to carefully cut around the edge of each heart. Once the edges were free, they were pretty easy to pop out. Lay bottoms up on a cooling rack until ready to frost.

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Strawberry Whipped Frosting – adapted from this frosting recipe

Ingredients:

Some fresh strawberries ( I used about a basket, but it made a lot so I probably only needed a few)

1 cup granulated sugar

about 5 tbsp water

1/4 tsp cream of tartar

2 egg whites

1 tsp vanilla extract

Directions:

1. Clean, hull, and cut up the strawberries, then puree. I used a manual food processor to pulse them as much as possible. I guess you could blend them, but I didn’t mind a little bit of chunks, it was going to get strained anyway.

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2. Cook the strawberry puree in a small pot on low heat for about 30 minutes. I just wanted to reduce it a little… I could have cooked it longer, but I probably could have also skipped this step. I like to think it made a difference so just play along with me. 🙂

3. Once the strawberry goop cooled down a bit, I poured it through a strainer to get rid of the big chunks that were still left. Then I poured some into a measuring cup about 1/2 way up to the 1/3 cup mark. This clearly isn’t exact science here… a little more or a little less won’t hurt anything. Pour any remaining goop into a small jar to store in the fridge for later use. (I’m thinking ice cream topping!!)

4. Add enough water to bring it to 1/3 cup and pour back into the small pot. Add the granulated sugar and cream of tartar, and cook on medium heat until sugar is dissolved and the mixture is bubbly.

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5. While the syrup is cooking, whip egg whites and vanilla to soft peaks. (Use the whisk attachment if using a stand mixer.)

6. When syrup is bubbly, slowly add to egg whites while mixer is running. Whip for about 7-10 minutes or until stiff peaks form. If you err on the side of less stiff, it will be more of a marshmallow texture. If you over whip (like I did) it will be closer to a whipped cream texture. Either would pair well with these!

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OH! and I also added a tad of hot pink coloring because it wasn’t pink enough from just the strawberries for my liking. 🙂

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7. Put whipped frosting into a piping bag with a large tip (star or round would work fine). Squeeze onto one side of the whoopie pies and top with the other side. If you opted for the softer more marshmallowy texture for the frosting, let it sit for about 30 seconds before you top it with the other piece of whoopie pie. You don’t want to squish your frosting too much.

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These were YUMMY. Because angel food cake is typically tall and fluffy, the shortness of these whoopie pies made them a little denser and stickier. It was almost like taking a piece of angel food cake and squishing it up before biting into it. 🙂

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The strawberry frosting was subtle. Next time I would add even more strawberry. I was just nervous about messing with the liquids in this recipe too much.

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I only made about a dozen of these as whoopie pies (the rest were just regular cupcakes). It was kind of a pain because angel food cake has to stick to the pan to rise, so I had to cut every single one out of the pan, then wash the pan before I could bake the next batch. It was worth it for a couple batches because they came out so cute! Besides, they were for my mommy. 🙂

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Red Hot Cinnamon Popcorn

This wasn’t the most successful idea I’ve ever had, but it still worked so I wanted to share!

I made red hot cinnamon flavored kettle corn.

I mixed together oil, oil flavoring (cinnamon) and oil candy coloring in a large pot. Set it on high and dropped a few popcorn kernels into the oil.

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Normally, when the oil gets hot he popcorn kernels pop and then we add the rest of the popcorn… That’s still what I did, but it was smoking like crazy the whole time. Once the kernels popped I dumped in the sugar and rest of the kernels, stirred as much as possible, and put a lid on it to begin shaking. It was smoking so much I had to crack the lid a few times to let the smoke out, but the kernels were still popping so I kept going.

Once the popping slowed, I pulled off the lid and dumped the popcorn on some wax paper across the countertop. Surprisingly, nothing was burned! And it was a pretty pink color from the red coloring I added.

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Now for the taste… At first it just tasted like kettle corn but without the salt. Then I kept eating… And the cinnamon snuck up on me ad I could feel it slightly burning my tongue!

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The smoking was weird, not sure if t was from the flavoring or the coloring added to the oil, but I’d say overall it was a success! I was scared to add too much cinnamon oil, but it was so subtle that I think I will double it next time!

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