** Now doing Momma Cakes **

  I just updated my Baby Cakes blog. Check it out! I am now doing Momma cakes! ( Do you get it "Momma" cakes) I thought it was clever : ) 

sweetbabycakesbyjaym.blogspot.com

Happy Birthday Hubby!

 

Jesse celebrated his 27th Birthday. We went and stayed in a hotel in Scottsdale and than spent the day shopping at REI :) Jesse's favorite. This year I asked Jesse what he wanted for his cake. He told me a T-Bone steak. So a T-Bone steak is what he got :) I am so lucky to be married to this man! He is the best hubby and daddy in the world.

** INTRODUCING BABY CAKES**

sweetbabycakesbyjaym.blogspot.com

It is finally here my much anticipated launching of my Baby Cakes business :) I am so excited to start this. I have so much fun doing it. It makes me giddy just thinking about it !! Place your orders now for your easter Baby Cakes. Those of you out of towners, I am working on shipping..so you all won't feel left out!! Stay tuned :)

:: SPRINKLES ::

My long awaited trip to :: SPRINKLES ::. We have lived 1 hour from :: SPRINKLES :: for that the last 2 years. We finally went..... HOOORAY!!!! They were as good as I imagined. If any of you live that close to a :: SPRINKLES :: don't wait 2 years to go, go NOW!!

These were kind of fun to make. I did a little Cake decorating Demo for my Girls in Young Womens. They look a little Crazy but they included most of the VALUE Colors. Here are a few quick steps on how to make them.

:: Young Women Cupcakes ::

You will need
1- white cake mix
2- food coloring

Make cake as directed on the box. Seperate into bowls. Add food coloring. Stir.


Add Cake Mix by the Tablespoons , alternating colors.
Bake as directed on the box and VWAL -LA : ) you have Young Women Value Cupcakes.

:: CAKES ::

Just a few cakes I have done in the last little while!

:: PINK LEMONADE CUPCAKES ::

For cupcakes

1/2 cup water + 3/4 cup pink lemonade concentrate, thawed

White cake mix
3 egg whites

2 Tbsp vegetable oil

For lemon buttercream

3 cups + 3 Tbsp confectioner’s sugar

1 stick unsalted butter at room temperature

1/8 tsp salt

2 Tbsp lemon juice ( I only used 1 Tbsp)

Red food color
pink sprinkles

INSTRUCTIONS
To make cupcakes—Preheat oven 350F. Prepare cupcake pan with liners.
In a stand mixer, add the cake mix, egg whites, vegetable oil, water and pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes).Fill the cupcake liners 1/2-2/3 full.

Bake at 350 for about 20-22 minutes or until a toothpick registers “done” in the center cupcake. Cool completely on a baking rack before frosting cupcakes.

To make buttercream—Add the butter, confectioner’s sugar, salt and lemon juice to the stand mixer and mix on low using the paddle attachment until combined.Add pink food coloring and mix until frosting is uniformly pink.

To assemble cupcakes—Frost cupcakes using a Wilton 21 Star tip and garnish with pink sprinkles.

Recipe from Confections of a Foodie Bride

These are a little tart, but with the Lemon buttercream (minus a Tbsp of lemon) I think it kind of mellows it out. Hubby and I usually don't like Pink Lemonade or even plain lemonade, but when hubby asked me for a second I thought they must have turned out ok. It's a nice summer time cupcake. ENJOY!!

::HANKIE PANKIE CUPCAKES::

INGREDIENTS
1 (18.25 ounce) package devil’s food cake mix

1/2 (14 ounce) can sweetened condensed milk

6 ounces caramel ice cream topping

3 (1.4 ounce) bars chocolate covered toffee, chopped ( I used toffee that you can buy, next to the chocolate chips)
Whipped cream

INSTRUCTIONS
Bake cake according to package directions for 24 cupcakes. Cool on wire rack for 5 minutes.

Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly spoon the warm topping mixture over the top of each cupcake, letting it sink into the slits;

Then sprinkle the crushed toffee bars liberally across the entire cake while still warm. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with swirls of caramel topping.

** HOPPY EASTER **

Y

White Chocolate Coconut Cupcakes
(Recipe adapted from Ina Garten)
Makes about 12 cupcakes


INGREDIENTS

For cupcakes
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 eggs at room temperature
3/4 teaspoons pure vanilla extract
3/4 teaspoons pure almond extract
1-1/2 cups AP flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup buttermilk
7 ounces sweetened, shredded coconut

For frosting

8oz cream cheese at room temperature
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
2 oz white chocolate, melted and cooled (I used Ghiradelli)
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
3-4 cups confectioners’ sugar, sifted

INSTRUCTIONS: To make cupcakes—Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 3 ounces of coconut.Line a muffin pan with paper liners. Fill each liner about 2/3-3/4 full. Bake for 22-25 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

To make frosting—In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter and melted white chocolate. Add the vanilla and almond extracts. Beat in the confectioners’ sugar and mix until smooth.

I toasted some coconut for the nest and added little chocolate eggs for the eggs : )I hope you all have a great Easter!

::Chocolate Heaven::

We had a big SPRING TRAINING EXTRAVAGANZA this last weekend. I felt like these cupcakes were appropriate for the occasion.

:: A FEW YUMMY CHOCO-HOLIC RECIPES ::

Toffee Brownies

1 (17.6-ounce) package brownie mix with walnuts

Vegetable oil cooking spray

3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)

Directions

Prepare the brownie mix according to package directions.

Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter. Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes is easy to cut the brownies into squares.

* I got this recipe from my good friend Annaka.. these are the best brownies EVER.

SURPRISE COOKIES

1 ¾ cup flour (add 2 tablespoons for high altitude)
¾ cup unsweetened cocoa powder
½ t. baking soda
½ t. salt
½ cup butter (room temp)
1 cup sugar
1 egg
½ cup whole milk
1 t. vanilla
About 15 large marshmallows halved crosswise

1. Stir flour, cocoa, baking soda, and salt in bowl
2. Mix butter and sugar until fluffy (about two min). Add egg, milk, and vanilla. Add the flour mixture and stir until just combined
3. Using a 1 ¾ inch ice cream scoop, drop dough onto baking sheets lined with parchment paper
4. Bake on 375 for 8-10 minutes
5. Immediately press marshmallow halves on top of each cookie and bake 1 more minute
6. Frost cooled cookies with one tablespoon of frosting.
7. Store in air tight containers

Frosting:
4 cups powdered sugar
6 T. butter
¼ cup cocoa powder
6 T. milk
¾ t vanilla
Melt butter and cocoa. Add to powdered sugar. Whisk in milk and vanilla.
*Adapted from ‘Martha Stewarts Cookies’
I hope you enjoy ! I got this recipe off my sisters- mother in law's blog.

::::CuPCaKeS::::

I just got these cute ::CuPCAke:: holders http://www.theblushingbakeshop.com/ in the mail and needed to get some kind of tasty cupcake in them. I ended up doing a Key Lime cupcake recipe which consisted of limes, coconut, sweet & condensed milk. YUMMY! I would post the recipe but it is kind of long. If anyone wants it, send me your email address and I would be happy to send it over.

cakes

Here are a few of the cupcakes I have done in the last little while.







For primary we had our " 8 is Great " gathering! I made around 50 of these little guys.


A girl I work with asked me to make a star wars cake for her sons 3rd birthday!!

Y.W and Excellence

We had YW and Excellence this past week. The theme was " Bee Excellent". I was obviously in charge of the refreshments I ended up making over 75 cupcakes. Our ward just split so after a year and a half of being in the Young Women's presidency, I am officially released. It has kept me so busy for the last year and a half I don't know what I will do with all my extra time : ) But I loved my calling and I will miss all my girls.