Drippy Icing Cake

This cake was my first attempt at a drippy icing cake adapted from Andrea Sweetcake's cakes on Flickr. It was a last minute birthday cake and there are a few things I think could use some work but it turned out okay. I love making little gumpaste figures such as bears and other animals and this little kitten was no exception.

DIY Cupcake Stand

Spotted this awesome diy cupcake stand tutorial from cakejournal. An easy way to create a beautiful cake stand that can be decorated according to your theme.

DIY Candy Buffet Lollipop Displays

Saw these awesome DIY Candy Buffet Displays from Hostess with the Mostess. Super cute and pretty simple to include in a baby shower or adapted to fit in with any special event.
For instructions on how to check out the Hostess with the Mostess daily blog.

Chocolate-Marshmallow Pillows

During the Christmas season I am all about the yummy sweets...well, maybe that is year round. Can't help my sweet tooth!



Cookies
1 pouch (1 lb 1.5 oz) double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
Frosting
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3. Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

Truffles

We are all busy this holiday season and this is a great recipe from Kraft Canada that is quick and easy to prepare. And delicious too!

Ingredients
1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened
1 Tbsp. honey
1 Tbsp. almond-flavoured liqueur
1 bar (100 g) TOBLERONE Swiss Dark Chocolate, melted
1/4 cup slivered almonds, toasted, ground
1/4 cup unsweetened cocoa powder

Directions
BEAT cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds; cover.

REFRIGERATE at least 2 hours or until firm.

ROLL cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator.

Can substitute almond extract for the almond liquor.

Hello Kitty Purse Cake

Thought I would share my latest creation. A Hello Kitty purse cake. Was a lot of fun to make!

Yo Gabba Gabba Birthday For My Little Guy

My little boy who is 2 absolutely adores the kids show "Yo Gabba Gabba". So naturally that was to be the theme of his 2nd birthday party. These are some of my DIY decorations for the party...



For more pictures click here.