Grab something sweet for your sweetie this V-Day.


WE BLEED GREEN. Grab your football cupcakes for the big game

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Easter Bunny Cake

Now on sale and available for pre-order.

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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



Chocolate Nutella Berry Pavlova

In case you've never heard of a pavlova, it's simply a meringue cake. It's light, airy, and extremely versatile. It's similar to a crunchy meringue cookie but also has that chewy-ness of a macaron. I love it because it's completely grain and gluten free, plus you can show off your mean piping skills. This is a semi-technical cake however because egg whites can be somewhat finicky.
Click to watch the video tutorial.

Pavlova Recipe:
4 egg whites
2 tbsp cocoa powder
1 tsp corn starch
1 cup sugar
1 tsp vinegar
1/4 tsp cream of tartar
1 tsp vanilla extract
1/2 C nutella
Whipped Cream
1 c whipping cream (or heavy cream)
1 tbsp instant vanilla pudding
1 tbsp confectioners sugar
You'll also need
Mixing bowls
Sheet Pan
Pencil and Cake Pan
Parchment Paper
Optional: Piping bag with star tip
Offset spatula or knife

Step 1: Egg White Etiquette

Separate your egg whites from the yolk and put the to the side. When whipping egg whites you must be certain not to get any egg yolk mixed in or they will not whip properly.
We must also make sure that there is no fat whatsoever in our mixing bowl or utensils. I like to take a half of lemon and rub the inside of the bowl as well as the mixing beaters. This cuts the fat and ensures that your whites will have a better chance of getting full body.
Place the egg whites in your mixing bowl, and add cream of tartar. Your egg whites should be room temperature as this ensures that the proteins will be build up and air will be incorporated during the mixing process, cream of tartar also helps with this step.
Whisk the egg whites until you reach a soft peak. At this point you can add the sugar a little bit at a time while mixing until you begin to reach firm peaks. As soon as you do, turn off the mixer and begin folding in the cocoa powder and corn starch in increments of three. It's important not to stir, as we don't want to deflate our beautiful clouds, so make sure to "cut" down the center with a rubber spatula preferably, then fold to the center. Do this until the cocoa powder is fully incorporated. Lastly add the vinegar and vanilla.

Step 2: Pavlova Mix

With a pencil, trace a cake pan (whatever size you need) onto a sheet of parchment. Make two circle templates and then flip the parchment so that the pencil marks are on the other side (no lead in the cake). Then, secure the parchment onto a sheet pan by putting a small amount of the pavlova mixture under the four corners.
Fill the circle templates with a dollop of the pavlova mixture and smooth completely with a spatula or knife. Make sure to keep the edges round and within the template.
You can then fill a piping bag with a star tip and your pavlova mix. Pipe a beautiful shell border around the edge of the circle for added decoration..
Bake in a preheated 190 degree oven for 1 1/2 hours. Remove from the oven and allow to fully cool.

Step 3: Whipped Cream Goodness

Carefully begin to remove the wax paper from the pavlova. Then sit back onto the sheet tray.
Melt down 1/2 cup of nutella in the microwave for about 20 seconds. Drizzle this over the pavlova layers.
Cut a few strawberries in various ways.
The perfect topping for this cake is a simple whipped cream. To make sure that it held up throughout dinner and dessert I used my favorite stabilized whipped cream. Simply mix 1 cup of heavy cream ,1 tbsp of instant vanilla pudding and 1 tbsp of confectioners sugar in a bowl until stiff peaks form. The gelatin proteins adds stability to the whipped cream which makes it last much longer - it also adds a wonderful french vanilla flavor. Don't' over whisk or you will have a sweet french vanilla butter....which doesn't sound too bad. Maybe for another recipe.

Step 4: Finite!

Place one of layer of pavlova onto your serving dish, then spread with whipped cream, top with strawberries, then the next pavlova layer. Lastly of course, top with more whipped cream and strawberries. And you are done!!!
**As a bonus treat ,I made loads of mini pavlovas. They were between 3 and 4 inches in size. As you expected I just made small dollops of the pavlova mixture onto my sheet tray and baked for 45 minutes. They were amazing!!!
Couture In a Pavlova!


Harvest vs Halloween Pumpkin Cake

Halloween has come and gone and Thanksgiving is right around the corner. I haven't carved a pumpkin in years but I am good for carving some cake.

I love transforming cakes into other things and pumpkins are no longer excluded. I've been wanting to do a pumpkin cake for so many years but one thing held me back. An airbrush machine. I got to use my airbrush machine once before it wonked out on me. Then I miraculously received one for Christmas last year and 10 months later decide to whip it out for a pumpkin cake. With all of the anticipation it couldn't be just any cake. Nope, I had to do something special. A cake that would be perfect for Halloween and Thanksgiving.  How about a....


You'll Need:
1 or 2, 6 inch cakes (I used 1 carrot cake)
Orange Frosting (I used cream cheese frosting)
Fondant: Plenty of orange, some brown, a little bit of yellow.
Fondant ball tool
Small slanted spatula
knives for carving details

Fondant Leaves >See tutorial-


1. Start off by dividing the cake into two layers. You can make two which will then create 4 layers for a taller pumpkin Then fill the layers with your preferred buttercream.
2. Begin carving small notches off of the top of the cake that are a couple of inches apart. Then carve the bottom of the cake going inward to create a curve as seen in picture 3. From here you can carve more notches into your cake as seen fit, then coat in a thin layer of frosting.Refrigerate for 30 minutes.
Optional: Carve a whole into the middle of the cake and coat with frosting.

3. To create plenty of curvature without removing too much cake, build the frosting onto the sides of the cake Then slowly and patiently with a slanted spatula create curves and creases. If needed refrigerate for 15 minutes at a time to allow the frosting to be more 'carvable' so to speak.
When the cake has completed chilled, carve your jack o lantern face onto one side of the pumpkin. Refrigerate until solid.

4. Roll out a large piece of orange fondant (large enough to cover entire cake). Use your hands to smooth the fondant onto the cake and use fondant tools or similar to push fondant into the grooves of the cake. Also use tools or fingers to push the fondant into the face you carved.
Push the fondant into the top of the cake and fill the hole with candies or sprinkles.

5. Optional: Airbrush the grooves and features of the cake with brown food dye. You can also dust with brown petal dust.
Fill the eyes and mouth with light orange or yellow fondant to create a carved look.
Roll a thick log of brown fondant to put on top of the cake. Pull the base of the stem outward and onto the cake. Use a knife or fondant tools to create grain lines in the stem. Twist the stem while pulling outward to create a natural look then remove excess.

6. Airbrush or paint the inside of the mouth and eyes with black food color (leaving out a small portion of the eyes, see picture 1).
Create fondant leaves by using various fondant colors, marbling them together and using leaf shaped cutters. See video>>
When the leaves have dried surround the blank side of the pumpkin with fondant leaves and place a couple on top.


Mother's Day Special & Updates!

Hey Cakenista's! 

It's literally been a year since I've made a post here on the site so let's play catch up. 
I'm in the process of updating the order forms, prices and menu lists for Spring - Summer 2018. I'm adding one of my favorite cupcake flavors - pineapple coconut - to the menu. It will be called Island Breeze, a name and flavor after my own Island Girl heart. I've done tons of videos that I'll finally be adding to the site along with their recipes. I'm doing a whole revamp, but for now Mother's Day is coming up and just as you've requested, I've created a few specials for you!

A colorful chocolate covered strawberry assortment for $12

Cakes & Berries Box for $30
6 Cupcakes, 6 Chocolate Covered Strawberries

and my favorite of all, the
Personal Drip Cake $30
in the flavors listed

These options are listed on the order form. So head over to place your orders online and I'll be in contact with you. See you soon!


Bunny Pudding Cups

Hey Cakenistas! Many of us are in the middle of Spring fever. We're loving the warmer weather, the fun pastel colors and we're preparing for Easter. One of my favorite snacks since childhood have always been tapioca, vanilla, and of course chocolate pudding cups.
 For a fun snack I thought I'd come up with something quick, festive, and convenient for your Easter egg hunts or dessert tables. Bunny Pudding Cups. These were so much fun to eat, and the pudding + cake combo was too good.
Click on the video for 5 fun Spring snacks. I'm also holding a cake giveaway. Feel free to subscribe to enter.


You'll Need:
Chocolate pudding cups
Chocolate cake
Frosting: white or chocolate, green
White candy melt
Shredded coconut flakes
Mini marshmallows (one per pudding cup)

Step 1: Dirt and Bunny Rumps

Dirt and Bunny Rumps

Crumble the chocolate cake into small pieces with your hands or with a food processor. Sprinkle the cake crumbles onto the pudding cups to create dirt.


Add a dollop of frosting and combine to create a cake dough. Shape the dough into small tablespoon sized balls. Place on parchment or waxed paper and refrigerate for 15 minutes.

Step 2: Cover the Bunny

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Melt the white candy melt or white chocolate. Use a fork or toothpick to roll the cake ball into the candy melt and cover completely. Allow to excess to drip away then roll in the coconut flakes. Set aside and allow the coating to harden. Then nestle into the cake dirt.

Step 3: Hopping Cute

Hopping Cute

Shape a small bit of fondant into little bunny feet. Use pink fondant for the pads of the feet. Then attach to the bunny using white chocolate or candy coating. If you don't have fondant you can also make the feet out of candy melt. Just melt a small amount an make an oval shape on waxed paper then allow to harden. You can use edible pink marker, pink fondant, or frosting for the pads.


Lastly, put green frosting into a small sandwich bag and cut the corner to pipe grass around the bunny. And you're done!
Enjoy your bunnies before they hop away.



Hey Cakenistas! I'm holding a fabulous Cake Decorating giveaway! This is great for beginners or anyone who just needs some of the bare necessities when it comes to baking. 

I just posted a video which you can view below explaining what items are going to be in the giveaway. Some of my favorite things that I'll be including are the new RUSSIAN PIPING TIPS (which many of you are excited about). As well as the adorable pink cake turner and gumpaste rose cutters which will cut your flower making process in half. 

Entering is super easy! Just three short steps and you could win the prizes above. Watch the video below to Subscribe to the channel, comment and like the video. Scroll below for entry rules. Good luck bakers!

Click Below

What's in the GIVEAWAY |My Faves & Random Storytimes

To enter:
1. Subscribe to my channel by clicking HERE
2. Like the giveaway video
3. Like the fan page  
4. What was the first thing you ever baked? Comment in the video above.


Spring Popcorn Caramel Pops

​The Spring season is finally here and slowly but surely the weather is beginning to catch up with it. To celebrate I decided to come up with 5 fun Spring treats that you can easily make at home. For this tasty post I'll be showing you how to make delicious Popcorn Caramel Pops. Let me start off by saying that I've wanted to make caramel popcorn balls for some years now but making my own caramel can be a little daunting much when you're trying to make a quick snack so I decided to stick to marshmallows. In a twist of culinary fate I'd accidentally overcook my marshmallow until it reached a beautiful brown color with an amazing caramel flavor. I tasted it and my entire face lit up - it was like Christmas morning. With that said, let's get into it. 
Press play to watch the full video tutorial below with all of the other fun snacks. They include bunny pudding cups, Easter egg cereal treats, fruit salad cones, and a loaded cotton candy milkshake!
Subscribe to the channel and like the video for more festive dessert ideas.  

Marshmallow Caramel Pops

You'll Need:
1 1/2 c marshmallows
3 c popcorn lightly salted
2 tbsp butter
Spring Candy ( I used Spring candy corn)
1/2 c chocolate chips
3 tbsp candy melt (pink or another Spring inspired color)
Paper Straws

1. In a large pot, add the mini marshmallows and butter. Melt down the marshmallow while stirring constantly to prevent sticking and burning. Continue to cook the marshmallow until it reaches a light brown caramel color. Immediately remove from the heat and continue to stir. 


2. Add in popcorn and stir to coat. Lastly add in candies and chocolate chips. Spray hands with a nonstick spray if needed and form large popcorn balls.Then stick with a paper straw and set aside. 

3. Lastly, melt down the candy melt or colored chocolate and drizzle over the popcorn pops. Before the candy melt hardens use this time to add any extra candies to the outside. ​Allow to completely set for about 30 minutes and enjoy!

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Kahlua Mudslide Cake

Kahlua Mudslide Cake

Hey Cakenista's! St. Patrick's Day is almost here and of course I had to pull something sweet, chocolaty and green out of the cake box. I bought a bottle of Kahlua and allowed that bottle to be my inspiration. We know of the many Kahlua drinks which include the frozen Kahlua mudslide drink made with milk and ice. Some of you with Southern roots may also be familiar with the Mississippi Mudslide cake. Well, in this cake, these two have crossed paths to make one special St. Paddy's Day treat (or any day treat if you ask me). 

The cake recipe makes for an amazing chocolate cake that can easily turn into your 'go to'. The consistency isn't that of a traditional fluffy cake but more on the fudgy side. The Kahlua simple syrup kicks up a few notches and truly makes this cake what it is. This is the step where we infuse the Kahlua flavor into the cake which is a great compliment to the chocolaty goodness. I fill each layer with a Kahlua spiked whipped cream that of course I had to dye green, but you can also just add a little cocoa powder to turn it into a chocolate whipped cream. 
I decided to make this a 'naked' cake by not covering fully in frosting - which I never feel the need to do when using complimentary colors such as brown and green. With all of that said, on to the cake we go! Check below to watch the full tutorial. 

2 C sugar
2 lg eggs
1 C brewed coffee
1/2 C cocoa powder
2 1/2 C flour
1 tsp salt
2 tsp baking soda
1 tsp baking powder
1 C vegetable oil
1 C buttermilk
1 tbsp vanilla
Whipped Cream:
1 pt heavy cream
1/2 c powdered sugar
2-3 tbsp Kahlua
1 tbsp instant vanilla pudding
1-2 drops green gel dye
Kahlua Simple Syrup:
1/3 C Kahlua 3
/4 C water
3/4 C sugar
Bring to a boil, allow to cool.
1/2 c chocolate
1/2 c cream
Bring cream to a simmer & remove from heat. Melt in chocolate. Stir until smooth.

Step 1: Cake Batter

In a large mixing bowl, cream the sugar and eggs together until pale and fluffy.
Next add coffee, cocoa powder and baking powder to the batter, then mix. The batter will be thin. Mix in flour and baking powder until just combined. Lastly add vanilla, oil and buttermilk. Stir until just combined and split the batter between three 9" pans. Bake at 350 degrees for between 25-30 minutes or until springy to the touch.

Step 2: Whipped Cream

Begin to whip heavy cream, and add powdered sugar. Add kahlua, instant pudding, and dye until whipped to stiff peaks. Put into a piping bag with a star tip.
Make simple syrup by combining those ingredients and bringing to a boil, allow to cool and transfer into a spray bottle or bowl with a silicone brush.

Step 3: Building the Cake

Build the cake by dousing each cake layer with simple syrup. Stack each layer with a good amount of whipped cream in between as the filling. To finish the cake pipe a shell border onto the cake and drip with chocolate ganache. To finish it up I sprinkled the cake with Andies candies mint chocolate pieces, and then with a four-leaf clover topper that I made from a printed picture.