Tuesday, January 31, 2012

Stay Calm and Bake On!

New year--no time to stop!  January has been such a fun month and it's time to catch up on the cake-happenings.

First of all, how cute is this little bug?!? 

Miss Evelyn May
Miss Evelyn May turned one this year and I had the honor of making her very first birthday cake.  While I think the picture above is way cuter than the actual cake--this is what the cake looked like before:

This is one of my all time favorite cakes.  Pink and brown are some of my favorite colors and strawberry is one of my favorite flavors.  Couldn't ask for a better combo.

Next up are pea-pod cupcakes for a twin baby shower.  I helped a friend with these and I think they turned out great!  The strawberry and blueberry cake she made (one boy/one girl) was AMAZING!  I am going to be using those recipes for some cakes in February.

Next up are some quick carrot cake cupcakes for a sweet friend's birthday.  <3 them:

Miss Whitney

And we're down to the final two! I love getting requests for unique cakes.  Sometimes I really have to think about how to make an idea come together.  Perfect example, "Hey! Can you make me a rhino cake that incorporates Brazilian Jiu-Jitsu?"


Black Belt Rhino

Or how about, "Hey! Can you make me a baby shower cake that is green, blue, and cream with plaid, buttons, and a dinosaur?"


That pretty much sums up the month of January!  Lots of wonderful things are on the books for February so keep a lookout.  And as always....

Happy Baking!

Monday, January 2, 2012

Week 52 :: A Year of Sweets!

Sorry this post is a few days late--my Grandmother has already e-mailed me to inform me I am behind!  

First--I can't believe 52 weeks have passed since beginning this adventure!  A lot has happened this year, and obviously I won't stop baking now--if anything my love for baking has multiplied. 

I began this year with a Cookie Recipe--so I thought I would end with one as well.  My favorite (and simple) White Chocolate Macadamia Nut Cookie.  FYI--these are some expensive nuts!  So stock up if you find a good deal.

Ghiradelli Macadamia White Chip Cookies
Prep time :: 15 minutes
Bake time :: 12-14 minutes/batch
Yields :: 5 dozen cookies
  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 1 cup packed brown sugar
  • 2 eggs, room temperature
  • 1 1/2 tsp. vanilla extract
  • 3 cups all purpose flour
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 cups (one 11 oz bag) Ghiradelli Classic White Chips
  • 1 1/2 cups chopped Macadamia nuts
  1. Preheat oven to 350 degrees.
  2. Cream together butter and sugars until fluffy.  Add vanilla and eggs one at a time.  Beat well.
  3. Blend in flour, baking soda, and salt.  Fold in chips and nuts.  Drop tablespoonfuls onto an ungreased cookie sheet.
  4. Bake 12-14 minutes.

I also thought it would be fun to sum up this year and the blog. I haven't looked in to the site's statistics until now, and it was kind of fun to wait.  So here are some stats:
  • There have been more than 7,000 visits to the site (not all me, I promise)
  • Different countries include Netherland Antilles, Saudi Arabia, South Africa, Russia, Italy, Romania, Phillipines, Mexico, the United Kingdom and Canada (Hi Grandma!)--among many others.  A big "hello!" to all those visitors.  It's amazing how quickly one can circle the world with a cake.
  • The most popular cake is actually my first cake--the 80s Themed Cake!
  • The most popular cookie is the McQueen Cookie
  • The most popular recipe is the Royal Icing Recipe
I can't believe this year is over, I have had a lot of fun baking all these treats.  Right now I am not sure what 2012 brings, but I will keep posting and hopefully you will keep reading!

And finally, for the 52nd time, Happy Baking!