Buttercream Striped Wedding Cake with Flowers

Buttercream Striped Wedding Cake with Flowers

Buttercream Striped Wedding Cake with Flowers

I got to try out a new cake frosting technique on this wedding cake for my friend Shannon.  It was stressful but fun!  This is a chocolate cake (click here for cake recipe) with buttercream frosting (click here for frosting recipe).  The bottom layer is 8″ and the top is 6″.  Below is another picture without the flowers on the cake so you can see the frosting stripes a little better.

Buttercream Striped Wedding Cake

Congratulations to Shannon and Tom!  Thanks for making me a part of your special day!

Strawberry Shortcake Sheet Cake

Strawberry Shortcake Sheet Cake

Strawberry Shortcake Sheet Cake

Made this for Father’s Day and even though I don’t really like Strawberry Shortcake (not enough chocolate for me), it was pretty good and a little easier than traditional Strawberry Shortcake.


1 box white cake mix

1 (3.9 oz) box instant vanilla pudding mix

1 cup sour cream

1 cup milk

1/4 cup oil

1 teaspoon vanilla

3 eggs whites

whipped cream cheese layer

1 (8 oz) block cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla

1 (8 oz) tub Cool Whip, thawed

2 – 3 cups sliced fresh strawberries

1  For the cake, preheat oven to 350.  Spray a large jelly roll pan (15 x 10 x 1″ with cooking spray.

2  Beat together all cake ingredients on low for about two minutes until batter is smooth.  Pour batter into prepared pan and bake for 12 – 15 minutes or until cake springs back when lightly touched in center.  Let cool.

3  For the topping, Beat together cream cheese, powdered sugar and vanilla until smooth.  Fold in Cool Whip and stir until well combined.  Spread over cake.  Place in fridge for 30 minutes or until ready to serve.  Top with berries.

recipe from Six Sisters Stuff

Better Corn on the Cob

Better Corn on the Cob

Better Corn on the Cob

We had corn on the cob as part of Bob’s Father’s Day dinner yesterday and I tried out this trick I’d heard about and it made amazing corn on the cob!  All you do is add 1 cup milk and 1 stick of butter to the boiling water before you add the corn.  Let the butter melt (cutting it into smaller pieces will help it melt faster) before adding the corn in, then just cook as usual for about 5 minutes or so.  You won’t even need to butter the corn before you eat it!  You can thank me later!  Happy Summer everyone!

Red Velvet Naked Wedding Cake/The Best Cream Cheese Frosting Ever

Red Velvet Naked Wedding Cake

Red Velvet Naked Wedding Cake

My nephew Wyett married his fiance Kelli yesterday and Kelli asked if I would make the cake for them, I happily said yes and here it is.  She wanted a red velvet naked cake with cream cheese frosting.  You can find the recipe I used for the cake here and you can find the recipe for the frosting below.  My sister in law Laurie helped put the flowers on the cake and I think it came out really cute.  Congrats to Wyett and Kelli!

The Best Cream Cheese Frosting Ever

8 ounces cream cheese, softened

4 cups powdered sugar

2 – 4 tablespoons heavy whipping cream

1 teaspoon vanilla, I used clear vanilla to keep the frosting as white as possible

Beat all ingredients on low.  Start with 2 tablespoons whipping cream and add as much as needed to achieve desired frosting consistency.

recipe from Gluten Free Gigi


Brownie Belgian Waffles (a la mode)

Brownie Belgian Waffles A La Mode

Bunco at my house last night so I made this deliciousness for the treat!  Here’s a look at the waffles without all the toppings:

Brownie Belgian Waffles

Delicious either way and easy to make too.

1/2 cup flour

1/2 cup cocoa

1 cup sugar

1 teaspoon baking powder

1 teaspoon salt

10 tablespoons melted butter, cooled

2 eggs

2 teaspoons vanilla

1/4 cup water

2/3 cup mini chocolate chips

toppings as desired (Here’s what I had available – ice cream, homemade whipped cream, chocolate and caramel ice cream toppings, strawberries and raspberries, Nutella and Trader Joes Cookie Butters)

1  Preheat Belgian waffle iron to about setting 3 1/2 – 4.

2  Whisk together flour, cocoa, sugar, baking powder and salt.

3  Beat eggs, vanilla and water together then stir into dry ingredients then quickly mix in melted butter.  Stir in chocolate chips.

4  Spray waffle iron with cooking spray.  Pour batter into waffle iron and cook for 3 – 4 minutes until done.  Let waffles cool on wire racks.

recipe from “A Spicy Perspective”

Easter Cadbury Chocolate Thumbprint Cookies

Easter Cadbury Chocolate Thumbprint Cookies

Easter Cadbury Chocolate Thumbprint Cookies

Easter is tomorrow, are you ready?


1/2 cup butter, softened

1/2 cup sugar

1 egg

1/2 teaspoon vanilla

1 1/2 cups flour

1/4 teaspoon baking powder

pinch of salt


1 tablespoon butter, melted

3 tablespoons cocoa

1 cup powdered sugar

1 teaspoon vanilla

2 – 3 tablespoons hot water

Cadbury Mini Eggs, about 30 depending on size of cookies

1 For cookies, heat oven to 350.

2  Beat together butter and sugar until creamy then add egg and vanilla and mix well.  Add flour, baking soda and salt and mix until well blended.

3  Roll or scoop dough into 1 tablespoon size balls, place on ungreased cookie sheets and bake for 10 – 11 minutes.

4  Remove from oven and immediately press thumb into top of each cookie.

5  Remove from cookie sheets and let cool completely.

6  For frosting, stir together all ingredients.  You  want the frosting to be on the thick side so add more sugar or water as needed.  Spoon frosting into thumbprints on cookies and top with a Cadbury Mini Egg.

recipe from Six Sisters’ Stuff


No Bake Butterscotch and Peanut Butter Easter Bird’s Nest Cookies

No Bake Butterscotch and Peanut Butter Easter Bird's Nest Cookies

No Bake Butterscotch and Peanut Butter Easter Bird’s Nest Cookies

I like this recipe because you make them in a mini muffin pan so the bird’s nests come out little and cute!

3/4 cup butterscotch chips

1/2 cup creamy peanut butter

2 cups chow mein noodles

1/4 cup chocolate Easter eggs

1  Melt butterscotch chips with peanut butter over low heat, stir until melted and well combined.

2  Add chow mein noodles to mixture and stir to combine.

3  Place 1 tablespoon of the mixture into each compartment of a mini muffin pan and top with a couple of chocolate eggs.  Place in fridge or freezer until set then remove carefully from pan.

recipe from Ahead of Thyme