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Flower Box Cake

A flower box and a couture cake. Order today for V-Day delivery.

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Love Bird Cupcakes

15% off Valentine's Day Cupcakes. Promo code "Love Bird".

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Chocolate Covered Strawberries

They're back! Order an assortment of festive strawberries for your loved ones.

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No-Bake Cheesecake

Learn how to make these quick and easy dessert in our fun tutorial. Check below for the full recipe.


Blow out the Candles

What a better way to say happy birthday than surprising that special someone with a couture cake!

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Dream It

Have a cake theme? We've got you. Head over to the contact us page to place your order



Valentine's Day Flower Box Cake

At first glance this cake looks like a beautiful Valentine's Day flower box. Slice into it and you've got one of the best chocolate cakes you've ever had. In my latest video I made a moist, decadent gluten free chocolate cake but also give you the alternative recipe using normal all purpose flour.

I've been on a gluten-free diet for a year and a half so unless it's a cake order guess who gets indulge? Yup, my family and I.  So when possible, it's going to be a gluten-free cake. In the video I used Bob Red Mills All Purpose Gluten Free Flour. The flavor of that particular brand of flour isn't my favorite, but the coffee simple syrup truly takes it to an entirely different level and knocks out any odd flavors. 

If you'd like to have this cake for Valentine's Day, you can find it on the order form.
Check out the tutorial below to see how I made this cake and feel free to subscribe to my channel! If you do, drop a line and say "hi"!

Here's what you'll need:
Heart Stencil
Red Fondant
Rolling Pin
Piping Bags with Russian Flower Nozzles and Leaf Tip
*or make buttercream flowers by hand using classic tips.
Chocolate Cake:
1 C Sugar
1 1/2 C Gluten-Free Flour or All Purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
1/2 tsp. Xanthan Gum (for gluten-free)
1/2 C Cocoa Powder
1 C Water
1/2 C Oil
1 Egg
2 tsp. Vinegar
Coffee Simple Syrup:
8 oz. Brewed Coffee
4 oz. Water
3/4 C Sugar
Cream Cheese Frosting:
1 stick Unsalted Butter
2 oz. Cream Cheese
1 C Powdered Sugar
1/2 C Cocoa Powder
You'll also need a stiff Vanilla Frosting for piping

Preheat oven to 350 degrees. In a large bowl combine all dry ingredients. Whisk until fully incorporated.
Add the wet ingredients. Continue to whisk until all ingredients are fully combined.
Bake in a 6" cake pan for about 30 minutes or until springy to the touch. When cooled, level and remove from pan. If needed, torte the cake to make two separate layers.

For the simple syrup: Simmer all ingredients until sugar has fully dissolved. Allow to cool and brush or spray heavily onto the bottom cake layer.
Fill with cream cheese frosting: In a large bowl beat softened cream cheese and butter together for two minutes or until smooth. Gradually add powdered sugar and cocoa powder. Add a pinch of salt and vanilla then continue beating for about four minutes.
After adding a layer of frosting, add the top cake layer and put the stencil on top. Use a sharp knife to cut out the heart shape, then cover in a thin layer of vanilla frosting and refrigerate for 10 minutes. Cover in a thicker layer of frosting and refrigerate.

Measure the height of the cake. Add a 1/2 inch to the number - my cake was 2 3/4 inch. Cut out a long piece of fondant, long enough to wrap around the cake. The width of the fondant should be the height plus the half inch (My measurements were 3 1/4 x 18 inches). Cut the fondant to fit the cake then wrap around, starting from the point of the heart and ending at the point. Trim if needed.

Using the tulip piping tip, fill the piping bag with vanilla frosting and begin to pipe flowers, in no particular placement.
When you've piped your desire amount, fill a piping bag with red and white frosting and a different piping tip.The second one is called "puppy dog'. To do this, I laid out a piece of plastic wrap, and spread red frosting in the center. Next, spread a thin line of white frosting in the very center and roll the plastic wrap up to make a log. Snip one end of the log and place into the piping bag. Fill the remaining spaces on the cake with flowers.

Lastly, use a leaf piping tip and green frosting to pipe leaves onto the flowers.
Voila, you've got yourself a gorgeous flower box heart cake. Give this cake to someone you love and have a happy V-day!
If you like how the cake turned out, feel free to subscribe to my Youtube channel for more fun cake videos such as this one and follow me on social media.
Instagram: @Marishas_Couture
Twiter: @Marishascouture


Holiday Strawberry Cheesecake

The countdown has begun! There are approximately three days until Christmas!? Okay, it just hit me... Last year I did a wonderful red velvet cheesecake that you all absolutely loved. This year I decided to go with a classic cheesecake and a holiday favorite, strawberry swirl. This simple recipe bakes up a fluffy and rich cheesecake with a perfect balance of tangy and sweet.

I wanted to finish it with a simple design that wouldn't take away from its' beauty but compliment it, so I topped this cake off with chocolate buttercream pine cones. Not to any surprise I ended up falling in love with the combination of the strawberry cheesecake flavor with the chocolate frosting. 

Trust me, you can opt-out the pine cones for fresh strawberries and still have a gorgeous and professional quality cheesecake that will impress. Because Christmas is this coming Sunday, I made one two days ago and stored it in an airtight container to freeze and thaw on Christmas day. 

This is a part of my 12 Days of Christmas on YouTube! So, be sure to view the tutorial below and subscribe to the channel to keep up to date with my other fun and creative Christmas inspired bakes.

2 8oz. cream cheese
3/4 c sugar
2 eggs
1 tsp vanilla extract
squeeze of lemon juice
Strawberry sauce:
1/2 c strawberries
2 tbsp cornstarch
1/2 c water
1 tbsp sugar
Graham Cracker Crust:
2 1/2 c graham cracker crumbs
4 tbsp butter
6" or 7" springform pan
hot water bath
Standing or handheld mixer

Add all strawberry sauce ingredients (berries, sugar, water, cornstarch) to a blender. Blend until completely smooth. Add to a small sauce pot and allow to bring to a boil. When the sauce thickens, remove from the heat and allow to cool.


In a mixing bowl:
Start by creaming both packages of cream cheese (room temperature), beat for about two minutes. Then, scrap down the sides of the bowl and continue to beat the cream cheese until completely smooth. 

Keep doing this for as long as necessary. Add sugar and mix for one minute. Add flavorings (vanilla, lemon) and add one egg. Allow to mix for thirty seconds then add the second egg and beat until the batter is smooth (between 1-2 minutes).

Graham Cracker Crust:
Crush and combine graham cracker crumbs with butter. Add to the bottom of a springform pan and use a cup to pat the crumbs down into a crust.

Fill the pan with the batter halfway. Carefully spoon about half of the strawberry sauce onto the batter and smooth out. Slowly and carefully pour the rest of the batter over the sauce and tap and wiggle the pan to allow the batter to settle.
Spoon dollops of the sauce onto the top of the cheesecake. Drag a toothpick or knife through the sauce to create the swirl. Wrap the bottom of the pan with foil and carefully place the cheesecake into a hot water bath. I used a 9 inch cake pan filled half way with hot water. Bake at 350 degrees for 60-80 minutes or until firmer when wiggled.

STEP 4: Holiday Touch

Put green buttercream in a small sandwich bag and cut off a small bit of the corner to make a piping bag.
Once the cake has fully cooled pipe a long strong around half of the cake. Then, pipe small sprigs stemming from that buttercream strand. This is going to be your pine tree branch. If any of this is confusing please watch the tutorial for a better description.
Buttercream pine cones:
Fill a piping bag up with chocolate frosting and use a leaf tip (I used #67). Start by piping a large mound in the center of a rose nail on a parchment square. Then pipe a small circle at the top of the mound by turning the rose nail. From that circle, pipe short small layers of leaves until you reach the base of the rose nail. These will be the tops of the pine cones.
Make as many as you think you'll want (as well as couple extra) then freeze for fifteen minutes. When ready, add them to the pine tree branch and extend the length of the pine cones by piping more leaves onto the actual cake. By doing this you can make your pine cones as short or as long as you'd like.

I piped bunches of berries in between the pine cones by piping a dot of white frosting then a small dot of red frosting in the center.
This completes the cheesecake! I hope you all enjoy and check out my Youtube channel. Happy Holidays!


Caramel Apple Cheesecake

It's the best of both worlds! Rich caramel apples and decadent fluffy spiced cheesecake. This is such an amazing recipe that you have to try. Watch the video tutorial below and subscribe to the channel for great cake and dessert ideas!

Double or triple this recipe for a larger cheesecake. I used a 6" Spring-form pan.

2 lg eggs
8 oz. cream cheesecake
1 C sour cream
1 apple
1 tsp cinnamon
1 tsp ground ginger
1 tsp vanilla extract
1/2 tsp ground nutmeg
Caramel Sauce:
1/2 stick butter
1/3 C whole or 2% milk
1/2 C brown sugar
1 C spiced cookie crumbs
3 graham crackers (into crumbs)
2 tbsp melted butter (for a firmer crust)

Step 1: Cheesecake Batter

Preheat oven to 325 degrees.
In a standing mixer: Beat room temperature cream cheese for a couple of minutes until smooth. With a spatula, scrap down the sides of the bowl and beat again. Add the eggs one at a time and mixing for 30 seconds after each egg. Once again scrape down the sides of the bowl, add spices and vanilla extract and mix one last time.


Thinly slice an apple and set aside. I only used half for this recipe but a whole would've been even better. They cooked beautifully and added a great flavor to the cheesecake that I would've enjoyed more of.
Crust: Crush cookie crumbs, and add butter (optional), combine and add to the bottom of a spring-form pan. Use the bottom of a cup to pat cookie crumbs down into a firm crust. Wrap the cheesecake pan in a piece of foil. Add half of the batter then fill with apple slices and finish with the remaining batter and any the last of apple slices.
I put my 6 in. spring-form pan into an 8 in. cake pan and filled it halfway with hot water. Bake at 325 for about 1 hour or until there is no jiggle when wiggled.


 In a small sauce pot add all caramel sauce ingredients. Stir and cook on medium heat until smooth.
When the cheesecake has baked and cooled, spoon the sauce over the cake and allow to drizzle down the sides.
I often have caramel apples in my fridge so I sliced one up then and also stuck the stick in the center. Lastly I topped the cake off with chopped peanuts. 


No-Bake Pumpkin Cheesecake Cups

Hey Cakenistas. It's well into the Fall and as usual, we decided to celebrate with a tasty dessert. How about No-Bake Pumpkin Spice Cheesecake Cups? They're so quick to make and can be decorated in a thousand ways. I decided to make a few mini pumpkins out of fondant to top them off with. This was a LIVE video that I did for the Food Lovers Page. This was my first LIVE Facebook video and I had a blast! I enjoyed your feedback and there will definitely be more videos to come. If you missed the LIVE stream you can watch it now by clicking here. So off to the deliciousness!

No-Bake Pumpkin Spiced Cheesecake Cups!

4 oz. cream cheese (softened)
4 oz. whipped topping (or whipped cream) (room temperature)
4 oz. pumpkin puree
1/3 c granulated sugar
1/2 tsp pumpkin spice
1 tsp cinnamon
5 cinnamon graham crackers crushed into crumbs
8 small serving cups


1. In a mixer: Beat softened cream cheese for about 2 minutes or until smooth. Then, add sugar and continue to mix for 1 minute. Next, add pumpkin puree and mix until completely combined. 

2. Gradually fold the whipped topping into the pumpkin mixture until combined. Put the cheesecake mixture into a piping (or a large freezer bag) with a round piping tip. If using a freezer bag, simply cut off a corner to pipe with.

3. Spoon a tablespoon (or enough to cover the bottom) of graham cracker crumbs into a serving cup. Pipe a large dollop of the cheesecake into the cup filling halfway. Again, a layer of graham cracker crumbs then fill with cheesecake to the top. Refrigerate for at least an hour and enjoy!

 Garnish ideas: Caramel, spices, fondant pumpkin, pumpkin candy, cookies, graham cracker crumbs, or whatever your heart desires.

Give this recipe a try and let me know what you think! 


Vampire Cookie Pops & Bloody Milkshakes

I've been in a Vampire kind of mood, so for this Halloween I wanted to make something fun and simple that anyone could do. This is a fun and easy family treat that any vamp would love. I decided to make vampire mouth lollipops and a bloody milkshake to go along with it. The best thing about these lollipop cookies is that you can hold it up as your own vampire mouth before taking a bite! The milkshake may look bloody, but it's oh so delicious and flavored with berries.

Click above to watch the fun video tutorial. Feel free to subscribe to the channel and like the video! I appreciate the love. Let's get into it...

Vampire Cookie Pops & Bloody Milkshake

Milkshake (2 servings):
2 C vanilla or strawberry ice cream
1-2 C milk (I use vanilla soy milk)
2-3 drops of red or maroon food color
1 C frozen raspberries (or strawberries)
Red candy melt + sandwich bag for piping
2 ice cream glasses or cups

Sugar cookie dough
Candy melt (red, black, white)
2 sandwich bags (or piping bags)
Lollipop sticks
Vampire mouth stencil: Create by printing an image from the computer (or tracing). Make sure the stencil is bigger than your own mouth.
Small knife or Xacto knife


In a blender, combine all ingredients (milk, ice cream, gel dye and frozen strawberry or raspberry). Blend until smooth and add more milk for a thinner consistency or more ice cream for a thicker one.
Bloody Rim:
Milk the red candy melts and put in a sandwich bag or piping bag. Cut off a small corner to pipe the chocolate around the rim of the glass. Put the glass in the refrigerator until hard and repeat this process one or two more times to get a thick coating.
You'll send the finished shake in the last step but that was it, simple :)


 Preheat oven to 350 degrees.

I use a simple sugar cookie dough which is 1 box of cake mix, 1 egg and 1/2 c shortening. Chill for 1 hour and roll the dough out.

I traced vampire mouth stencil from my computer (or phone). Make sure that your stencil is a larger than your actual mouth. Cut out the stencil and place onto the cookie dough. Cut out as many mouths as you'd like and bake on a greased or lined cookie sheet for 10 minutes.


 Lips: Using the same red candy melt from the milkshake, carefully pipe the candy melt onto the cookie to form lips. Let the candy melt drip onto the cookie while the tip of the bag is bout 1/2 inch above the cookie. This is the best method to make a neat looking cookie.

Teeth: Melt white candy melts and put in a sandwich bag then cut off the corner. Once the red candy melt hardens pipe the fangs onto the cookie. After a couple of minutes pipe the teeth in between the two fangs. Let harden.

Lastly, melt down black candy melt and put in a sandwich bag then cut off the corner. Fill in the remaining uncovered space.
Tip: Keep the candy melt warm to make a smooth surface. After piping each part, I held the cookie under heat to smooth with a toothpick and tap onto a surface.
***Watch the video tutorial to see how this was done***

Finally, once the cookie has hardened turn it over, pipe with a small amount of chocolate and place a lollipop stick on top.

Finish the milkshake with whipped cream and a red straw. There you are vamps! If you enjoyed this post please visit my YouTube channel and Facebook page.