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Who can resist cake bites that look like sushi? Check the sushi post for the vid.

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Time for Cake

The year is heating up! Learn how to make ice cream cone cake pops with Marisha.

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Cocoa Chip

These Cocoa Chip cupcakes along with others got a makeover. Order these beauties for your next event.

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Simplistic naked cakes covered in fruit and flowers.


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



Mother's Day Cake Sale

Mother's Day is such a special day - one that I hold near and dear to my heart. I think I literally have the best mom in the world. So, in celebration of her and all of you beautiful Mother's, I'll be having a cake sale! As usual all cakes are made to order so please place them a.s.a.p. Check below for details:

When: May 1st - May 7th

Where: Delaware deliveries will be made on Friday and Saturday.

What: $30 floral cakes  & $2 buttercream flower cupcakes.


Cake Flavors: Vanilla, Chocolate, Lemon, Lavender
Filling: Buttercream, Lemon Curd, Strawberry, Raspberry
Frosting: Vanilla, Lemon, Rum flavor

Cake Designs

Floral Wreath

Ombre Swirl

White Rosettes

Swirl Top

Cupcake Designs (2 flowers per doz)

Hydrangeas, Sunflowers, Mums

Sunflowers, Roses, Hydrangeas, Large Petal Flowers

Email directly:
Head over to the order form to place your order. 


Intro to Lavender | Lemon Lavender Cake Recipe

Hey Cakenistas! My Bakers Box and I brought in the Spring with a delicious string of Lemon and Lavender flavors. If you haven't tried this tasty combination, allow me to guide you. Lemon and Lavender together create a perfect Springtime marriage. The zest and freshness from the lemon is beautifully balanced by the floral fragrance of the lavender. 

Just like the rose, lavender is an edible flower that can also be added to savory dishes. I was introduced to lavender as an herb at my second culinary school. I made a lavender honey glaze for sauteed chicken breast and I've been hooked ever since. For those moments when I didn't have lavender in the pantry, I'd use thyme. Thyme isn't as floral, but the flavors are similar when used in savory dishes.


Dried lavender can be found randomly in specialty food stores, markets and online (Amazon). I actually found this beautiful big jar of lavender at Home Goods!! Yes I love them. You can also purchase lavender oil, which is the same. 

A little heads-up for those first timers - lavender may be somewhat of a required taste for those who aren't crazy about floral flavors. If it's your first time, just add 1 tsp. of dried lavender to this recipe (or 2 drops of oil). Click below to watch the full tutorial.

 Lemon Lavender Cake Recipe

1 1/2 c flour
1 c sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
2 tbsp softened butter
1 tsp lemon oil or extract(optional)
zest and pulp of 1 lemon
juice of 1 lemon (about 1/3 c)
2 tsp dried lavender

Glaze for loaves:
1/2 tsp lemon oil or extract
1-2 tbsp milk
1 1/2 c powdered sugar

Frosting for cupcakes:
2 sticks unsalted butter
3 c powdered sugar
1 tsp vanilla
2 tsp lemon extract
1 dash salt
Yellow or Lavender gel dye (optional)

Step 1.
Preheat oven to 350 degrees. In a mixing bowl with paddle attachment: Add granulated sugar, butter, vanilla extract and eggs. Cream for about 4 minutes.

Step 2.
Add lemon zest, flavorings (vanilla and lemon), lemon juice, lemon pulp and lavender. Continue to mix for a minute until all ingredients are combined.

Provided by My Bakers Box
Step 3.
Add flour while mixer is on low, and add oil. Mix until just combined.

Step 4.
I received some beautiful cake loaf pans and cupcake liners, which I used. Fill the cupcake pan up 3/4 of the way, and loaf pans 3/4 of the way. Of course you can do one or the other. Bake cake loaves at 350 for about 25 minutes and cupcakes for about 16 minutes.

Glaze Icing:

I love glaze because it's so ridiculously easy. Combine all dry ingredients into a bowl and begin whisking in milk. After the first tbsp of milk add drop by drop to control consistency.


In a mixer: Cream butter for 3 minutes or until smooth. Gradually add powdered sugar. Add salt and flavorings. Mix for 5 minutes. If needed add a splash of milk or cream. Optional: Divide frosting to color one half yellow, and one half lavender.

Decorate Those Cakes:

Cake Loaves: Once cooled, poke several holes down the middle of the cake and spoon over glaze. Let sit for a minute and add a second layer of glaze. Top with lavender. Using Wilton tip #67 finish by piping a shell line down the center of the cake for added couture.

Cupcakes: Fill two piping bags with buttercream (one with yellow, one with lavender/violet) using tip #22. Start in the center of the cupcake and pipe in a continuous circle until you've almost reached the edge. Instead of stopping, begin to pipe upwards leaving a complete gap in the center. Finish by garnishing an edge with fresh lemon zest and lavender.

If you'd like to purchase your own #MyBakersBox subscription box, visit and enter "Couture Cakes" at checkout for $5 off! Enjoy :)


The Best Chocolate Cupcakes Ever Had

Hey Cake Lovers!
I think that most of us can agree CHOCOLATE IS BOSS. While we love and crave it, it can be difficult to perfect even in cake form. Chocolate has a personality of its' own and has to be treated with TLC. I've experimented with SO MANY chocolate cake recipes at this point that I've lost count. I've had cupcakes sink, cakes collapse; too dense, too sweet or no flavor. I've tried dump recipes, recipes with boiling water, instant coffee, mayonnaise, etc. Yet, I'd still catch myself in the baking aisle of the grocery store - within minutes picking up the cake mix. 

Cake mix scares me. Sometimes the ingredient list alone has me wondering if it can truly be labelled 'cake' or if it's 'cake food product'. You get the point, so let's jump into it. After seven years of experimenting, failing and singing along the way, I've got the WORLD'S BEST CHOCOLATE CUPCAKE RECIPE YOU'VE EVER HAD IN YOUR LIFE. Hey, I figured go big or go home (don't judge). This recipe is so good, that I thought about keeping it myself, which is more of a reason to share. The best part about this recipe is that there is no creaming involved. One bowl and spoon.


1 egg
1 c sugar
1/2 c vegetable oil
1 1/2 c flour
1 c water
1/2 c cocoa powder (unsweetened)
2 tsp. vinegar
1 tsp salt
1 tsp baking soda

Whisk or Spoon
Large Bowl
Cupcake Pan + Liners

Step 1.
Preheat oven to 350 degrees. Add all dry ingredients to bowl (yup ALL of them).

Step 2.
Whisk to combine the dry ingredients. This also acts as a quick sift to lighten up the flour and cocoa powder. Make sure there are no streaks of white sugar or brown cocoa powder left in the bowl.

Step 3.
Add all wet ingredients (egg, water, oil, vinegar). Stir for a couple of minutes until the batter is smooth, rich and makes you want to dive in.


Step 4.
Spoon into cupcake liners filling almost to the top (as these don't overly rise). Bake at 350 for 15-17 minutes. Cool and frost as you please. 

Take these to a party like I did, and watch them disappear. You'll be sad at first but then you'll remember you've got the source! And you'll smile. Enjoy!


St. Patrick's Day Mint Chocolate Cupcakes

St. Patrick's Day is fast approaching - so I decided to do a St. Patrick's Day party treat video. In the video we did Shamrock Shakes, Leprechaun Bark and Mint Chocolate Cupcakes. The cupcakes are made purely from scratch and are so delicious and easy to prepare.

This rich chocolate cake is filled with a minty fudge filling and topped with mint buttercream and a mint chocolate cookie. Altogether, this makes the perfect St. Patty's Day cupcake.
Watch the video above to see how I made the cupcakes and other treats (Starting at 1:50). I'm also holding a giveaway provided by The Bakers Box. Everyone has a chance to win a one month free subscription! Watch the video above to enter.

St. Patty's Day Mint Chocolate Cupcakes

Makes 12 Cupcakes
1 C Flour
1/2 C Mayo
1/4 C + 2 tbsp. Water
1/2 C Sugar
3/4 tsp. Baking Soda
2 tbsp. Cocoa Powder
1/4 tsp. Salt
1 tsp. Vanilla extract
Mint Chocolate Cookies

In a large bowl: Sift together all dry ingredients besides Sugar.
In a separate bowl combine mayonnaise, water, vanilla and sugar. Stir until combined.
Add wet ingredients to dry while stirring until fully incorporated.
Spoon into the prepared cupcake pan and bake at 350 for about 17 minutes.

Fudge Filling:
1 C Andes Mint Chocolate Chips (or bar)
1/4 Milk

Pour the baking chips and milk into a microwave safe bowl. Microwave for 30-45 seconds or until chocolate has melted.
Stir until it reaches a smooth fudge like consistency. If there seems to be separation of liquids, add a splash more milk. It should resemble chocolate pudding. Set aside and prepare the frosting.
When it's completely cooled, put the fudge in a sandwich bag and snip the corner or a piping bag.

1 Stick Unsalted Butter
2 C Powdered Sugar
1/4 tsp (or about 4 drops) mint extract
1 dash Salt
1 tsp Vanilla
1 dot of green gel dye

Make sure the butter is room temperature. Combine the butter. dash of salt, vanilla and 1 cup of confectioners sugar to a mixing bowl. Mix for a couple of minutes until smooth. Add the last cup of powdered sugar and green gel dye. Continue to whip for about 5 minutes. Add to a piping bag with a large star tip or any tip of your choice.


With a small knife, remove the center of the cupcake and fill with fudge frosting. You can then place a piece of the cake on top to act as a seal, or go ahead and pipe a dollop of buttercream to create an even surface.

 Pipe the buttercream in a large swirl and top with a mint chocolate cookie.

Optional: Finish with a drizzle of chocolate, green sprinkles and chocolate jimmies.
Join me on YouTube for loads of other fun treats!


Giveaway Contest !!!

Hey Cakenistas!

We just did a fun St. Patrick's Day video (scroll down to view) that was filled with tasty goodies. I'm talking Shamrock Shakes (which I LOVED), Leprechaun Bark, and Mint Chocolate Cupcakes with Andes chocolate fudge filling, mint green buttercream with a mint chocolate cookie on top (enough said). 

Besides the green goodies, I did a Unboxing provided by My Bakers Box. A couple of weeks ago I came across their site and immediately got excited. Subscription boxes are so popular today - but the only ones I've seen consisted of snacks and candies. This one is for the cake decorator in us all. My Bakers Box is a monthly subscription box filled with unique baking/decorating supplies and also a recipe card.

I received February's box which was St. Patrick's Day themed. Immediately enticed and inspired by the miniature gold cups - I knew I was making cupcake mini's. I was hoping for mint extract and sprinkles which were also provided. So yes, I was ecstatic as you could probably hear from my reaction! The video turned out beautifully and we've teamed up to do a giveaway for you guys! 

The winner of the giveaway will receive a one month subscription provided by My Bakers Box.

Giveaway Contest Rules

1. Subscribe to Marisha's Couture Cakes on YouTube and "like" the video.

Click HERE to sub & like the St. Patty's Day video. 

2. Leave a comment on the St. Patty's Day video answering this question: If you were a Couture Cake, what flavor would you be?

3. "Like" My Bakers Box on Facebook.

Click HERE to like the fan page. 

4. "Like" Marisha's Couture Cakes on Facebook.

Click HERE to like the fan page. 

If you're interested in subscribing and purchasing on your own. Enter the Coupon Code "Couture Cakes" at checkout for $5 Off. 

Click below to watch the video.

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Twitter & Instagram - @MyBakersBox