my journey to bake the perfect cake

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Springtime Cupcakes

springtime cupcakes

What a sweet day it was… A beautiful early Springtime brunch and shower of gifts and blessings to celebrate the impending birth {of another granddaughter} with family and friends.

The pink cupcakes were filled with dark chocolate ganache and topped with a swirl of vanilla/almond buttercream. The yellow cupcakes were filled with Lemon Butter and topped with a swirl of lemon buttercream.

Each rose was created from fondant {it’s so easy to make a batch of versatile fondant} that I made a few days prior to the event. For the underside of each rose, I piped a green leaf and then placed the roses on top and pressed gently into the buttercream swirls on each cupcake.

For the pink rose swirl I used a Wilton 1M tip and for the Lemon swirls I used a Wilton 1A tip.

I ordered the cupcake wrappers from Amazon. There are a number of styles to choose from.


More CuppyCakes

For a recent, very casual,  family birthday celebration, I decided to attempt to please my not-so-interested-in-cake family with these cuppycakes in couple of flavours-delish!  And, since our family is sort of divided regarding what flavour is the best for desserts in general, I tried to accommodate them all by making two known favourites: lemon and mocha.

So, I had some leftover lemon curd—I know, right?!??! Who has leftover lemon curd?!  I baked an extra large batch of cupcakes (almond sour-cream) and used what have become my very favourite baking cups — the dark brown oil resistant cupcake cups… they’re always just perfect and they’re tall, too, so they can accommodate making a tad bit larger cupcake baked in the same standard size pan.

When the cuppycakes were cooled, I put lemon curd in a pastry bag fitted with a long slender frosting tip – it looks like this one which is typically used for bismarks.  I inserted the tip down into the cupcake, applying pressure to the bag and slowly pulling the frosting tip out of the each cupcake until I could see that each cupcake was filled evenly to the top with lemon curd.  This process is very simple and cupcakes can easily be filled with whatever your choice of filling, buttercream or chocolate ganache.

I made basic buttercream frosting and frosted the filled “lemondream” cuppycakes first.  Then to make the “mochadream frosting” I added a bit more butter & cream, a couple of Starbucks Via instant coffee packets and a cup of dark chocolate cocoa powder and whipped it for several minutes in my mixer.

To the top of the lemondreams, I piped the lemon squiggle — and to the top of the mochadreams, I added a few chocolate covered espresso beans.  See how easy it is to make a variety with very few additions?!

Cookies CuppyCakes takes the cake!

Soon to come…

here are so many events and stories I’ve meant to share and pictures I’ve intended to post but time’s just passing by too quickly with other important things going on.  But soon to come are more wedding cakes, cupcakes, cakepops — book reviews and even some recipes for you to try! Some delicious buttercookie Valentine’s …

A Bella Cake Home

Seahawks Super Day!

seahawks football cake
I made this cake for the Superbowl party! What a wonderful day it was!!   From the first 12 seconds of the first half, to the first 12 seconds of the second half,  to the last 12 seconds of the game: My-o-my, what a game!!
What a day, too, it was for CAKE!
In addition to this cake and a whole bunch of cupcakes for the Superbowl party at our son’s house, I made another football cake/cupcakes just like these for a special birthday surprise party that same day.

seahawks-superbowl-cupcakesthis cupcake is one of the varieties I made…
I’m showing you a (sort of blurry, sorry) close up so that you can see the cupcakes paper on this one… these are printed with grass motif and are quite a bit taller than regular cupcake liner papers–the effect is nice, and the candies are better contained.  To keep with the colour theme of blue & green *and* Skittles®, I pulled out all the blue and green Skittles®  On the cake plate, I sprinkled Sixlets® candies.
If I ever have to pull out certain colours of candies in the future, this experience has taught me, I’ll have no trouble finding volunteers to eat the rest! :o)

Our son and daughter-in-law made all sorts of delicious foods—dips, fish tacos, salsas and more.

I loved making this cake and all the swirly cupcakes topped with green & blue Skittles®,  green & blue M & M’s® candies — and bright, colourful Skittles!  I topped some of the cupcakes with bright green Sixlets® candies.

cupcakes-seahawks2 For the frosting, I made a whole bunch of buttercream — some to go on the cake, between the layers under the ganache and under the fondant — and some to colour different shades of green & blue.

Here’s a Tip:
To create the three tone or the two tone swirls, I put one colour in a ziplock (cut of 1/4″ of the corner), squeeze the frosting into a “log” to the corner point and set it down into the frosting bag and repeat the same thing with another colour in another bag, also inserting it into the frosting bag and squeezing them down together — I use this method when I don’t want the colours to blend.  Looking for more of a blend for the blue and green, I spooned the blue frosting inside one side of the bag and then carefully spooned the green on top of the blue down inside the bag.   And then, I carefully pressed it but not twisting it much.

To pipe a swirl on the top of cupcakes , I use a Wilton® ‘M’ tip — I like it the best for swirls!  But if you don’t have an ‘M’ tip, you can use any wide ‘star tip’ you have and start piping just beside the middle and swirl in a circle, tucking the end of the swirl under the edge of the circle to make it look like one continuous circular motion.

I made the football out of a 5″ square pan that’s 3″ tall.  I was counting on the dome of the cake to give me a rounded effect.  When it was cooled, I cut off two opposite sides of the cake.  This gave me a domed “boat” looking cake, so I continued to “shave it” into a football shape.  When I was pleased with the shape, I frosted it and then covered it with fondant I’d coloured brown.  I rolled out the fondant into a sort of pointed oval shape and fitted it over the cake ‘football’ —working quickly to smooth the fondant over the shape and pressing it out so as to eliminate puckers and wrinkles.  I used strips of white fondant to make the two football strips — one near each end and then I used a spiked rolling wheel to make three seams in the football… one from tip to tip over the top and one on each side; then I cut two very-very thin strips to make the lacing, and five of the same thin strips cut into 1/2 inch lengths to ‘secure’ the lacing. I used a point to ‘poke’ the ends into the fondant ball so the lacing would look more authentic.

I liked it well enough to leave it alone… my biggest problems in cake decorating over the years has been over-messing with cakes.  Do you do that sometimes, too?  I put the finished ball on top of the candies topping the  green ‘grass’  I’d piped on top of the fondant covered, three layer cake.

seahawks football cake cut

many blessings to you ♥

p.s. My local supplier is Dawn’s Candy & Cake


A Bella Cake Home


So yesterday I thought I’d bake up some cupcakes — maybe even attempt to sell a few at our book-sale.  Yes, we have an ongoing book sale in the yard this week as (oldest son) Daniel acquired several thousand used books from a guy who apparently buys old library cast off”s. I decided to bake …