50th Birthday White Cake with Chocolate Ganache Frosting

Baking date: November 24, 2017

One of my dear sports mom friends turned 50 in November. Her good friend Erin pulled together a lovely brunch for a number of her friends at The Main Cup.

While many of the gifts bestowed upon our friend where of the alcoholish variety, mine was dessert, of course. I had asked her family for the type of cake (white) and frosting (chocolate) she would like, along with her favorite color (red).

I made a white cake recipe I found on Pinterest, in 9″ round cake pans. The frosting is an easy chocolate ganache, another Pinterest recipe that I have made multiple times. The frosting recipe makes a ton, so you will have extra leftover (I rewarmed it and dipped shortbread cookies in it).

I used candy melts to decorate the cake, some red hearts with white stripes and some white hearts with red stripes. I mounted some of the white hearts onto red square candy melts using the ganache. I used the numbers and alphabet candy molds to spell out her name and 5-0, on top of white circle candy melts. Finally, I piped ganache bursts along the base of the cake and added white sugar pearls in the center of each burst.


Happy Birthday, sweet Lou!


Left to right: Lauren, Emily, me, Lou and Michelle


All the gals celebrating Lou!




French Vanilla 50th Birthday Cake

Baking date: November 17, 2017

My dear friend Rebecca celebrated her 50th birthday this year. We met more than 10 years ago when her now ex-husband was coaching a t-ball team my boys were on with her kids.

Her fiance Gary planned a surprise party and asked me to make her a cake. He didn’t have any specific instructions other than vanilla cake, and sharing the party favors/decoration theme he was using, which was pink and sparkly.

So I made a two-tier French vanilla cake with the square 12″ and 8″ pans. For the frosting, I used white canned frosting. I sprinkled pink and silver sugar sprinkles all around the cake.

I decorated using bursts of frosting in rose, white and black along the corners. Around the top base border and lower base border, I made rose bursts with smaller white bursts inside.

Using heart candy molds, I made tri-colored hearts in bright pink, bright white and black. Finally, I used a “5” and “0” cookie cutter pressed into the top and then followed the outline of the numbers with the black icing.


I used a star candy mold on a pink stick to make black stars with rose icing to pipe a letter of her name on each star. The final star I piped on ‘& FAB’.


My intent was that the final product would read REBECCA 50 & FAB.


Here’s to the next 50, my good friend!


HBday Rebecca

Cheer Cupcakes

Baking date: October 20, 2017

This year, my son Alex was moved up to the varsity high school football team. He is one of only 4 sophomores and 1 freshman to be invited up. It’s exciting for him, but we know that he won’t see much playing time unless the team has a lead securely in hand.

It’s quite an accomplishment to be that close to the older kids, who made it to the state championship game in 2015 (lost 21-20), and in 2016, when they went 14-0 for the season and brought home the championship. This year, it was #NewTeamSameDream of heading back to the state championship game for a repeat.

I’ll spare you the suspense..our boys lost in the Regional Championship game. It was a close-fought game, against two powerhouses in the region.

But back to those cheer cupcakes…the cheerleaders had made yard signs for all the varsity players this year at the beginning of the season:


I thought that was a very nice gesture and wanted to do something for the cheer team. I asked for the team roster and set out making chocolate cupcakes with white frosting. But to amp up the offering a bit, I dipped the frosted cupcakes in blue sugar sprinkles, piped on the cheer names in golden yellow tinted frosting, and added candy melt hearts in royal blue and yellow. I made extra cupcakes with yellow frosting and added the blue sugar sprinkles. Some had the extra candy hearts (the mold makes 20) with some of the blue sugar sprinkles.

Here’s a look at the cheer cupcakes (coaches included!):


And here are all the cupcakes:


Thanks WHS Cheer!


And thanks to my friend Michelle, for capturing photos during my son’s Sophomore year on the varsity squad. I   and I ❤️ #54


Baby Shower Fresh Strawberry Cupcakes and Lemon Velvet Cake with Raspberry Buttercream Frosting

Baking date: July 21, 2017

A friend commissioned me to make 60 cupcakes for her daughter’s baby shower. I had made cupcakes for her bridal shower two years earlier, and a gender “reveal” cake when her daughter became pregnant. The the mom-to-be again requested the fresh strawberry cupcakes with buttercream frosting for her baby shower.

I told them I would make a cake as my gift to the bride. We decided on a lemon velvet cake with raspberry buttercream frosting.

The theme of the shower included elephants and the colors pink and grey. The grandma-to-be purchased pink polka dot cupcake liners, elephant cupcake toppers in pink/grey and pink/grey zigzag, and other shapes, as well as a cake topper. Links included to show samples; I can’t vouch for the vendors since I do not know where grandma-to-be purchased them.

The website for this cake topper wouldn’t load, so here’s a picture:


For the cupcakes, I pulled out my big gun of a cupcake pan. This was the last of the batter going into the oven:


The cupcakes were topped with a swirl of buttercream frosting. I then added pink and silver sugar pearls around the cupcake, and then topped them with the cupcake toppers that had been hot glued onto toothpicks.

Here are the cupcakes:


Then it was on to the cake. I will say that I tasted the batter before I cooked it. It didn’t taste real lemony to me, so I squeezed some fresh lemon juice into the batter, in addition to the lemon zest and the lemon extract.

The raspberry buttercream recipe — holy cow — it makes a ton! This was the cake and the frosting before I got started:


I tried a buttercream smoothing technique I saw on YouTube. I had placed the cake in the frig, so it took a bit longer and I never did get it completely smooth. In the future, I’d ice the cake and let it “crust” at room temperature, and then do this technique with the Viva paper towel and the fondant smoother.  I should have taken a before and after picture because it did help smooth out the frosting. Here’s the after:


Around the base of the cake, I piped on bursts, and added a large white sugar pearl in the center of each burst. Finally, I spelled the baby’s name with raspberry buttercream piped on candy melt circles in bright white that I added some black color to in order to get a grey.

Here’s all of the sugar, ready to be delivered to the party:


Here’s the table full of goodies:
Baby Shower table 1Baby Shower table 2

Congrats Kaitlyn and Kevin – we can’t wait to meet baby Hannah!

Kaitlyn and Kevin

Photo courtesy of Lidia Miller Photography.

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Future Bobcat Cake

Baking date: July 14 & 15, 2017

I had some extra red velvet batter and cream cheese frosting left over from graduation cupcakes I had been commissioned to make, so rather than let it go to waste, I made a one layer 9″ cake.

Since the graduate was heading to Frostburg State University and would be playing baseball for the Bobcats, I added a red and black paw to the candy melts I was already making for the other cupcakes and cake. I also used candy melt molds to spell out FUTURE BOBCAT.

Here’s the top of the cake:


Around the base, I piped on bursts. In a feat that would make Sister Francis Miriam — my elementary school algebra teacher — proud, I counted the bursts and then based on the number of mini-M&Ms I had, figured out how to space them equally around the base in the center of those bursts. I then added ruby red pearlized sugar sprinkles on top of the bursts. Here’s a shot that shows the base with the mini-M&Ms and sprinkles. Always remember to place the “M” side down.


All the best as you head off to college this Fall, Josh!

Career Stolen Bases Record Cake

Baking date: July 14 & 15, 2017

This season, one of the seniors on the varsity Walkersville Lions high school baseball team set the record for most career steals. Josh has played on the varsity team all four years of high school. Since I love to make these pay-it-forward types of goodies for people we know in the community, I was ready to fire up the oven and get baking! This would be my gift to him, as I was already commissioned to make the cupcakes for his graduation party.

I decided to go with an baseball infield cake, so I started with the 12″ square pan in red velvet – Josh’s favorite cake flavor. I wasn’t sure how I was going to decorate it, but would worry about that later.

After some thought, I decided to make a baseball infield with the bases. I made one cake in the easy layer square pan, and cut the layer into quarters for the square bases. One of the squares I fashioned into the shape of home plate.

The entire cake was covered in canned white frosting. The bases were placed on top in each corner of the diamond, and I frosted them as well.

I made a large lion paw in royal blue and yellow candy melts. For each number of stolen bases in each year, I made royal blue numbers. I dyed some of the icing golden yellow, and piped the year (“Frosh”, “Soph”, “Jr”, “Sr”) on the base to indicate the number of bases stolen each year. The total number was in the middle, along with the paw and “Career Stolen Bases” piped on in the golden yellow icing.

Around each base, I added brownie/turtle crunch topping. It’s my “go-to” for dirt for all the baseball cakes I make. Unfortunately, I can’t find it anymore (may be discontinued?) and since I didn’t have a lot left, I only placed it around the bases and home plate. Originally, I wanted to make the entire dirt infield, but we pivot when we must!


On the third base side of the cake I piped on Josh’s twitter handle:


and on the first base side, I piped on “Lion Pride”:


Around the entire base, I piped on a burst and placed a large white sugar pearl in the center of each burst. Finally, I added royal blue and yellow sugar sprinkles on top of the bottom border.

Congrats Josh and all the best as you continue your baseball career in Frostburg!


High School Graduation Cupcakes

Baking date: July 14, 2017

Months ago, I had been commissioned to make to make cupcakes for a graduating high school senior whose younger brother plays baseball with my son Alex. The one potential wrinkle…I had surgery on May 31 to repair/rebuild a ruptured Achilles and remove a bone spur on my heal.

I would be off of my foot completely for 6 weeks, and then move to a boot/walker for 2 weeks. By the time of the party, I would be in the boot/walker phase of recovery and able to take on this task.

Easy-peasy, right?

Well, not so easy to begin walking on a foot in a boot when you’ve been off of it completely for 6 weeks. But I did manage not only the 36 cupcakes, a career stolen bases record cake, but also a cake celebrating the college he would be heading to.

The first thing I did was make a bunch of candy melts in the shape of medium- and large-size Lion paws, letters, numbers, and squares:


Then, it was on to the cupcakes.

The cupcakes were red velvet, at the request of the graduate. Given that I was just starting to walk, I used box mix for the cake instead of making it from scratch. As always, I add a tablespoon of vanilla when mixing to make it taste more homemade.

Because I had been asked to make 36 cupcakes, I had half of one box of batter leftover. I used that for one layer of a 9″ round cake to make his college-bound cake.

I started with blue and gold foil cupcake liners I found on Etsy (very pleased with this vendor’s service and the product I received), which are the colors for the Walkersville Lions. I topped the baked cupcakes with a swirl of cream cheese frosting — another confession — I used canned frosting (easier than making from scratch in my post-surgery state!). I then used blue and yellow sugar sprinkles on top.

But that wasn’t all! I made candy melt paws in royal blue and yellow to top some of the cupcakes. For others, I made square royal blue candy melts, and topped them with cream cheese icing dyed golden yellow, piped on with a #2 tip to from the tassels with a yellow mini-M&M in the center. I placed them on top of an inverted mini-Reese’s peanut butter cupBaker’s note: I bought a small tube of mini-M&Ms at the grocery check out line and had only 18 yellows, since the pack contains multiple candy shell colors. Also, if you are aware of any peanut allergies, you may have to forego the mini-Reese’s and just put the cap on top of the frosting.

Here are some of the cupcakes:


Congrats Josh – and all the best as you head to Frostburg this Fall!

Josh Graduate

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