This one may be my new favorite flavor combination…mainly because it’s filled with a version of the frosting my mom used to slather on the German chocolate cakes she made for every special occasion when I was growing up. A double-chocolate cupcake is scooped out and filled with a pecan-y coconut-y carmel-y mouthful of yum, then topped with silky salted-caramel buttercream. Each bite is chewy, creamy, chocolatey–all at once. If you crave pecans, coconut, caramel, and chocolate all in one delicious bite, you’ve GOT to try this….So good!
A client requested a birthday cake for her daughter who turned 18 last weekend. Since she (the daughter) loves Marilyn Monroe, we decided on this design to evoke retro Hollywood. The edible image of Marilyn Monroe is printed on an icing sheet, which lends itself well to the black and white photo. The cake is a 15″x18″ 2-layer cake (double-chocolate and confetti) covered in caramel buttercream and decorated with black and silver fondant stars, white pearls, and silver sanding sugar.
I’ve got to say, I haven’t met many 18-yr-olds who are interested in iconic Hollywood stars. It’s refreshing to find one with such unique taste! Hope you had a great birthday, Cassandra, I really enjoyed designing your cake!
My dear Mother-in-Law (affectionately known around here as “Nani”) had a birthday this month and I wanted to do something special for her. Since Autumn is her favorite season, I used that as my inspiration.
This is an 8-inch square double-chocolate cake frosted with salted caramel buttercream. All of the decorations are made from homemade fondant except for the sticks, which are modeling chocolate. The multi-colored leaves are made by marbling 2 or 3 colors of fondant before rolling it out, giving the effect of fall colors (as my daughter collects them constantly, I’ve studied many fallen leaves over the weeks!).
Happy birthday, Mom, I hope you enjoy your special cake…It definitely was made with love!
Salted caramel is all the rage, and oh-so-good when made into a cupcake! These are rich, moist brown sugar cuppies filled with a sweet, salty caramel cream. They’re crowned with a rich swirl of decadent salted caramel buttercream and topped with…yes, wait for it…more caramel! Then a sprinkle of sea salt. Sweet and salty, what better combo?!
My friend had a “Stella & Dot” cupcake and wine party and asked me to make mini cupcakes for the event. She chose an almond sour cream cake with lemon curd and lemon buttercream (white swirls) and double chocolate cake with caramel and caramel buttercream (S&D iconic blue swirls). Since minis are virtually impossible to “fill,” I simply mounded a dollop of the filling on top of each cake before swirling on the buttercream. The filling added just the right dimension to the already richly-flavored cake. The dainty little bites were a perfect match to a glass of wine and some fabulous jewelry and accessories. And, best of all, there was little guilt if you wanted more than one!