Wednesday, July 28, 2010

Spotlight on: Chocolate Blueberry cupcakes!

A perfect way to incorporate the bounty of the season! These cupcakes had fresh blueberries baked in a delicious dark chocolate cake! Yummmmm
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Glitter, glitter everywhere!

Obsessed with all things glitter, one booth in particular at the Great American Scrapbooking Convention, caught our attention. It was like entering glitter Mecca. The woman responsible? Barbara Trombley. We were welcomed with a warm bath of "princess powder" (canary yellow glitter) smeared onto our arms. The colors of her glitter collections were beautiful, and the textures were remarkable! I especially loved the "dazzlers" collection! Check it out!

Fun fact: Barbara's glitter has been used on the runway by Victoria's Secret! 

Use her glitter glue and ultra-fine metal tip to create a masterpiece like this one of Rainbow Row, in beautiful Charleston, South Carolina!
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Tuesday, July 27, 2010

Lola Pearl bakes "cosmo" cupcakes!

When my friend Richelle approached Lola Pearl for her upcoming nuptials, our wheels started turning to make a dessert that would embody her fabulous personality. We knew we would use our signature red velvet with cream cheese icing for all of the events (both bridal showers and the reception), so we wanted to make sure that each design was unique. Richelle and her beau, Gary, are to be married late October with an "enchanted fall" color scheme. So, we incorporated the brides all-time favorite color, pink, to channel the ever so appropriate "cosmopolitan cupcake" for her first bridal shower... Et voila:
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Tuesday, July 20, 2010

Hello Kitty cake for Piper!

We were very excited to make this "Hello Kitty" custom cake for the 5th birthday of our friend Jill's baby, Piper. Made with red velvet cake and cream cheese frosting, this cake was modeled after Piper's favorite Hello Kitty jewelry box! Happy Birthday, Piper!! 
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MUST TRY blueberry compote!

If you love blueberries, this is a must try recipe for you!!

Place 2 cups of blueberries with 1/4 cup of sugar and 1 tablespoon of fresh lemon juice in a medium saucepan until boiling. Then reduce for 8-10 minutes until most berries have popped. (Yields about 1-1/2 cups).

You can place this sauce over ice cream, fresh peaches, waffles, french toast, pavlova, vodka drink....This list is making me hungry!!

Or for the perfect hostess gift, put it in an empty jar with a ribbon!  (Perfect reason to save and wash out your olive or artichoke jar!)
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Behind the Apron: TIPS

Here are some baking tips that will help any level baker!!

1. Unless the recipe says otherwise, ie: pie crusts, always use ROOM TEMPERATURE unsalted butter. (The room temp allows it to be pliable, and easily creamed)
2. Read the recipe and prep ALL ingredients before you proceed (VERY important for pleasurable baking process!!)
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