Easter Flowers Cake

I made this cake for my family's Easter celebration. I used a delicious "Almond Cake" recipe that I got from my friend, and fellow baker, Stacey. It was basically a white cake mix with a few added ingredients, including almond extract. The frosting was butter cream. I got the idea for the ruffle and pearled border from my Martha Stewart magazine. The flowers, I came up with myself. This is one of my favorite cakes I've decorated so far. It turned out just how I had it in mind: Pretty and springy!

St. Patrick's Day Cupcakes

I made these green cupcakes for my co-workers on St. Patty's Day. I dyed a white cake mix green with food coloring. The cupcakes look a little yellow in the picture, but they really look green in real life. The frosting was green butter cream. I tried to make the icing resemble a four leaf clover. Very fun and easy!

Drill/Graph Cake

This cake was made for Germana's brown bag lunch at work. She wanted a cake with the lunch's logo. The last picture is what the cake was based off of. I overestimated the black icing dye and so the cake turned out quite a bit darker, but I like how the bright colored graph lines ended up standing out more. I used 2 yellow cake mixes and made two 9X13 cakes. I filled and frosted the cake with Swiss Meringue buttercream. It was a tricky, but fun cake to make!

Pineapple Cake

I made this Pineapple Cake for my brother, Joe. He loved the icing on the Daisy cake and he loves Hawaiian things! I had quite a bit of icing left over from the Daisy Cake. I made a Butter Cake Recipe and let it cool completely before I cut it into a pineapple shape. Don and Rocky (the raccoon) enjoyed the leftover scraps of cake.

Martha Stewart Cake

I made this Martha Stewart "Daisy Cake" for Spaghetti Night '08 at my cousin Emily's. The cake itself turned out tasting and looking good, but it was a PAIN to make. It was my first homemade cake, and the first time I made an icing other than butter cream. I thought Martha would make it easy, but of course she didn't. I got the recipe from a little magazine/booklet that I picked up at Michael's. This cake was on the cover and looked so gorgeous! Unfortunately, I didn't have the right icing dye OR icing tips in my Martha Stewart cake decorating kit...go figure. The cake was a Yellow Butter Cake and the icing was a delicious, heart attack inducing (hello, 8 sticks of butter!) Swiss Meringue Butter cream. I ended up baking the cake twice because the first cake was raw in the middle. The icing was amazing to work with. It went on so smooth and was easy to make it look flawless. The end result might have been more of a Chrysanthemum cake rather than Daisy, but it was yummy!