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Camo Cupcakes

9 Jun

A couple of months ago I rotated out of my old program at work. There were also a few new people who had rotated in, so our team decided to have a celebratory cook out : ).  I’m typically in charge of bringing dessert to our cook outs, so I decided to make cupcakes.  Because I work for the military, I wanted to do something fun and themed, so I decided to make some camo cupcakes!  This was super easy, and looked really neat, let’s begin!

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When life gives you failed cakepops, make some cupcake toppers!

10 Sep

A couple of weeks ago it was a coworker’s birthday. He happened to be a fan of golf, so I immediately thought to make golf ball cakepops! I’ve been making cake pops for years, and I’ve never had issues making them before until this little project rolled around! Normally, the last step in cakepops is to dip the cake ball in your melted chocolate/candy coating. However, to make accurate golf balls (as in to include the texture of a golf ball as opposed to a smooth surface of a normal cakepop) you need to use a mold. I had never made cakepops using a mold, so this was a bit of an adventure for me, one that didn’t end up quite the way I initially intended it to! But that’s the great thing about cooking, even when things don’t go perfectly, there is usually a positive way of salvaging your disaster : )!

In my case, my failed cake pops turned into cupcake toppers, so all was well in the end. I will eventually make a post dedicated solely to making cakepops the way I normally make them, but for now I’ll show you the process I used for this particular project.

Ok, let’s begin with the basics of cakepops!

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Chocolate Strawberry Cupcakes

20 Aug

Earlier this month we celebrated my friend Amanda’s birthday, and of course my friend Laina and I had to make something!  I can’t take much credit for the original idea of these cupcakes as Laina showed me a picture of them that she had seen floating around the web, but I found them so cute and easy that I just had to share : ).

For these cupcakes you’ll need…

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An oldie but a goodie! 1234 Cake

19 Aug

Earlier in the week I got back from a lovely cruise trip to the Bahamas. As it happened to be, one of my coworkers had just come back from his cruise to Mexico. I had asked him if he would be so kind as to bring me some Mexican vanilla extract, as it had been quite a few years since I had a chance to visit Mexico. Upon his return he presented me with a very large 500 ml bottle of wonderful Mexican vanilla!

If you’ve never tried different varieties of vanilla, I highly suggest it! It will seriously rock your baking world. There are so many types of vanilla out there, and all are great in their own way. However, I find that when purchasing vanilla at the grocery store you often get vanilla extract that has a bunch of ingredients listed. Pure Vanilla extract really should only have two ingredients: vanilla (or vanillin) and alcohol. Sometimes they will have water, and that’s ok too. There really shouldn’t be anything else in the ingredient list!

Anyways, I was really excited to make something with my new Mexican vanilla extract.  Just smelling it brought back memories of having pastries in South America, because they often tend to use Mexican vanilla extract in their baked goods. The smell is almost floral, and very very sweet.

Ok. I’ll stop talking about vanilla… for now anyways, because I intend to do another post about it later since I’ve now been inspired to create my own vanilla!

In order to test out my new lovely ingredient, I decided to make a quick and easy cake, the 1234 cake. One of the first cakes I ever made was when I was about 5 years old, and it was the 1234 cake. This cake is very simple, and one of the best cake recipes out there! Not only is it easy to remember, but it’s really the ideal cake base for any type of cake. I like this recipe because it delivers a cake that’s moist, spongy, yet firm enough that it could be used on a heavy duty cake being covered by fondant, or buttercream without caving in.

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