Sunday, November 8, 2009

Pretty Pretty Princess =] & yellow cake!

So.... I haven't posted in a while!! Things have been just so CRAAAAZY! Between working and the hubby not feeling to good, I haven't been able to make a trip to the oven and put on my baking gear =] LUCKILY for you I was able to bake this weekend for a PrInCeSs ThEmEd party =] so precious! I couldn't have been more excited to have an excuse to bake-especially when it involved the color PINK! You see I have done tons of BOY-ish themed parties, and have not had a chance to show my true girly side, so I was WAY more than willing to get cookin'!

So I did three different styles of cupcakes, two of which are pictured below:

Pink Carnations: I really wanted to sprinkle edible glitter on tope, but I couldn't find any =[ So I am still on the hunt!
I just LOVE these! I have never really done flowers before with frosting, but it is definitely important to consider the type of frosting you use and it's consistency.
Maybe I am just proud of my self, but I think they look like real flowers =]
Princess Crowns: You will NeVeR guess what these crowns really are? Mini crowns that can be worn in the hair! Interesting...What is even better is that they were 4 for $1 =]

The flavors I used were really simple, just a yellow cake with a vanilla butter cream frosting. I am still on the look out for a really moist, non dry, non crumbly, delicious yellow cupcake recipe...Although the one I used this weekend was pretty darn yummy! As for the butter cream you can't really go wrong. Here is my go to recipe:

Basic Buttercream
2 sticks butter* (softened)
4-41/2 cups powdered sugar
2-3 T heavy whipping cream/milk
1-2 teaspoons Vanilla**

*You can use one stick of butter (1/2 cup) and a 1/2 of shortening for a more stiff frosting for piping and what not. I am personally not a fan of shortening in my frosting, but it depends on the person.
**Sometimes I will used 1 teaspoon vanilla, and 1 teaspoon of almond extract. LOVE IT! Soo yummy!

  1. Combine ingredients together and beat until frosting consistency is reached.
  2. You can add more or less milk/whipping cream for a thinner consistency. Also, adding more powdered sugar can make it thicker. Careful of the amount of powdered sugar you add, you don't want it TOO sweet. If you do need a thicker consistency I have heard of adding corn starch by the Tablespoon to the frosting. I have NEVER done this, so don't quote me on that! =] Has anyone ever tried this?
Hope you enjoy! I am getting excited walking through the stores seeing all the christmas decorations and peppermint flavored candies and what not! Now only if I lived somewhere where it wasn't 90 degrees christmas morning! Have a great week!

1 comment:

  1. All right... you are making the rest of us look bad :) These are too cute! Do you do this as a side job or what???