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Lemon on Lemon on Lemon Cheesecake

Sunny Days are for Lemon EVERYTHING!

Hello Cake Lovers and Bakers! We are smack dab in the middle of the hottest season of the year. It's the middle of Summer so that means it's time for some fun summer recipes. I was so excited to see that a few of you requested that I make a lemon cheesecake!

Well, not only did I create a lemon cheesecake for you but I played around a bit and added a secret ingredient (which of course you can omit). This was such a fun process from start to finish. The best part was having you guys guess the secret ingredient on the fan page! That was absolutely hilarious. 

Without further ado, let's get to it! As always, you can check out the video tutorial below and Subscribe to Marisha's Couture Cakes if you haven't done so already.

Lemon On Lemon On Lemon Cheesecake

Lemon Cheesecake Recipe
16 oz Cream Cheese
3/4 C Sugar
2 Eggs
2 tsp Lemon Zest
Juice of 1/2 large lemon

1 Tsp Cherry Koolaid powder

2 tbsp Butter
2 tsp Cherry Koolaid
1 drop Pink Gel Dye

1 C Water
1 tbsp Sugar
1 tsp Cherry Koolaid

Whipped Cream Frosting


Wilton Piping Tip Set: Metal Cake Turner: My Kitchen Aid Mixer: Springform Pan:


Cheesecake Batter-

In a standing mixer or mixing bowl: Add your softened room temperature cream cheese and beat until smooth. Next, add in the granulated sugar and vanilla extract. Beat for one minute then add the lemon zest.
 Squeeze in lemon juice, and continue to beat for two to three minutes. Lastly, add in eggs and mix for one minute. Set aside.

Pink Lemon Crust

I added my lemon cookies and butter into a blender which also works as a food processor. Optional: Add a sprinkle of cherry koolaid and a drop of pink gel dye for some extra cherry tartness and color.

Form your crust into a 6 or 7 inch spring form pan. Pour batter into the crust leaving a 1/4 cup of batter aside to add a sprinkle of koolaid too. Swirl your pink batter into the pan of cheesecake batter.
Wrap the pan in foil and place into a hot water bath. The water should come up about half way. Bake in a preheated 350 degree oven for one hour.

Lemony Goodness

When done, turn off the oven and leave the cheesecake in for 1 hour. At this time spread your lemon curd onto the cheesecake using an offset spatula. For ultimately smoothness you can try heating your curd until it reaches a pour-able consistency.
Make a citrus pink glaze with the koolaid, cornstarch and water. Place into a small pot and let it come to a boil. Pour this over the cheesecake and allow some to drizzle down the sides. Let it set for a minute, and then finish with my favorite stabilized whipped cream frosting. See above for the recipe. 
You can now shop my recommended products from the MCC storefront on Amazon. Click the link to see my favorite baking tools and support the channel! Wilton Piping Tip Set: Metal Cake Turner: My Kitchen Aid Mixer: Springform Pan:


All-American Low Carb Cinnamon Rolls

Hey food and cake lovers! So, some of you may know that I've been on a low-carb diet aka KETO aka One of the Best Things Ever, for about 8 months now. And not for nothing, I've lost 50 pounds which feels amazing. I've been trying to document bits of my progress on both of my YouTube channels Marisha's Couture Cakes and Marisha Couture with my recipes and updates. 

The hardest part about dieting or changing your lifestyle is feeling limited in what you can't eat. After all, you only live once right? With that being said I've been wanting a cinnamon roll ever since I passed one of your favorite dessert spots in the mall last month (starts with 'Cinna' ends with a 'bon'). Granted I've only had them once but boy was it good. I love a good cinnamon swirl dessert, it can be in the form of a cinnamon pecan twirl, a cinnamon swirl coffee cake, I'll even take cinnamon milk on a struggle day. 

After all of my searching, tweaking, and tasting - I have come to you with a soft, moist, delicious, and fulfilling Cinnamon Roll! I shared a short video of me making this the first time on my Instagram and the video soared. You all were definitely interested in the recipe. So, seeing as how the 4th of July is tomorrow, I figured why not add a little patriotism to this dessert which I would definitely consider to be an American favorite. This video tutorial is below. Make it, tweak it to your taste and ENJOY!


Servings: 8-12 people
Calories: 209kcal
Prep Time: 10 minutes
Total Time: 25 minutes


Fathead Dough:
1/4 C Monkfruit sweetener or Erithrytol
2 1/2 C mozarella cheese (choose a lower salt cheese if possible)
2 oz cream cheese
3 large eggs
t tsp vanilla extract
2 tsp cinnamon
1 tbsp ginger powder
1 tsp instant yeast in 2 tbsp warm water
1/4 C Monkruit sweetener or erithrytol
3 tbsp melted butter
1-2 tbsp cinnamon

1/4 C Monkfruit sweetener
4 oz Cream cheese
3 tbsp Heavy cream
  1. Preheat oven to 400 degrees. In a large bowl, melt the mozarella cheese and cream cheese. This usually takes about 1 1/2 minutes for me. Mix after every 30 seconds. Now, stir in the eggs until fully incorporated. It is safe to put the bowl with the eggs back in the microwave for 30 seconds to remelt the cheese. 
  2. Next, add in the rest of the dough ingredients: spices, extracts, baking powder and yeast. 
  3. Once everything is fully combined, pile the dough between two sheets of parchment paper and roll out. This is a super sticky dough so rolling between two sheets of parchment (or even plastic wrap) is your best best. 
  4. Once the dough is completely rolled out, spread the melted butter all over and finish with cinnamon and sweetener. We don't want one roll to taste great and another to taste bland so make sure to make an even coating to get all of that cinnamon goodness in every bite. 
  5. Next we want to roll the dough into a log. Begin peeling up one edge with your fingers. Once you've got the very edge rolled inward, begin to use your parchment paper to roll the rest of the way. Click on the video tutorial posted above to see how I did this. 
  6. Cut the log into 12 2 inch rolls and place into a greased cake or pie pan. You can also put the individual rolls into a greased muffin pan. Bake for 15 minutes or until the top is golden brown. Once done, set aside to cool for 10 minutes.
  7. For the glaze, combine the cream cheese and sweetener. Heat until the sweetener has dissolved. You can do this on the stove or in the microwave. Let the mixture cool for a couple of minutes, then using a handheld mixer, beat in the cream cheese until smooth. The glaze will thicken as it cools.
  8. When ready, put the glaze into a small plastic sandwich bag (or piping bag) cut off the corner and drizzle over top the cinnamon rolls. Finish with patriotic sprinkles. I used Sprinkle Pop's brand of patriotic sprinkles. Slice and enjoy!

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Summertime S'more Ice Cream Sandwiches

Hello all! Summer is finally here and this was the perfect opportunity to get into the kitchen. Most can relate to the nostalgia of making s'mores. S'mores are one of those treats where you can usually remember the last place and time when making them. I was actually at a s'mores making party in college at The Restaurant School. That's right, I was 18 when I had my last s'more. Can you believe I ate so many of them that I got sick. Literally 4 s'mores later and 1 hour into the movie, I was ready to call it a night.

Summer came fast, and so did the heat. My s'mores cupcake was so good, that I decided to make a s'mores couture ice cream sandwich! You guys know that I don't believe in super long stories just to get to the recipe, so let's get into it! Press play to watch this tutorial and subscribe to the channel.


2 packs of graham crackers crushed into crumbs (about 3 cups)
3/4 c butter (cut into cubes)
1/2 c sugar
2 eggs
1/2 tsp salt
1 tsp baking powder

Ice cream:

2 C heavy whipping cream
10 oz sweetened condensed milk
1 c marshmallow fluff
chocolate chips


silicone mat or parchment
round cookie cutter
rolling pin
baking sheet


Step 1: Making the Graham Cracker Cookie

Picture of Making the Graham Cracker Cookie
Picture of Making the Graham Cracker Cookie
Crush your graham cracker crumbs.
In a mixer, combine sugar and butter. Mix until just combined, then add eggs one at a time to the mixer while beating. After a couple of minutes, spoon in the graham cracker crumbs leaving behind 1/4 cup.
When the dough has combined, sprinkle the rest of the graham crackers crumbs onto a clean surface and begin to roll out the dough. Chill the dough in the refrigerator for at least 2 hours.

Step 2: Home-Baked

Picture of Home-Baked
Picture of Home-Baked
Picture of Home-Baked
Picture of Home-Baked
Once the dough has chilled, roll out onto a surface. I prefer using a piece of parchment or a silicone mat. Use a round or fluted edged cookie cutter to cut out the cookies. Place cookies on a greased baking sheet and bake in a 350 degree pre-heated oven for 9 minutes. Once done, set aside and allow the cookies to cool.

Step 3: Marshmallow Ice Cream

Picture of Marshmallow Ice Cream
Picture of Marshmallow Ice Cream
Picture of Marshmallow Ice Cream
Picture of Marshmallow Ice Cream
In a mixer, add heavy cream, whip until soft peaks form. Add condensed milk while whipping and then, 1 cup of marshmallow fluff. You can also add a marshmallow extract to enhance flavor. Continue to whip until you've reached stiff peaks.
Put marshmallow fluff in a sandwich bag and cut off the corner to create a piping bag. You can now pipe a small dollop of marshmallow fluff onto every cookie. Then, pipe the ice cream mixture onto every 'bottom' cookie, or every other cookie, piping around the marshmallow fluff. I did this using a large piping bag with a star tip. Gently place a bare cookie on top of the ones filled with ice cream mixture. Freeze for at least 2 hours.

Step 4: Dip It & Decorate!

Picture of Dip It & Decorate!
Picture of Dip It & Decorate!
Picture of Dip It & Decorate!
Picture of Dip It & Decorate!
Melt a cup of a semi-sweet chocolate chips. Dip each sandwich half way into the melted chocolate and place onto parchment paper on a sheet tray. You can then top with cookie crumbs, I had ginger biscotti. Lastly, we drizzled each cookie sandwich with white chocolate and placed them back into the freezer until we were for them. That's it! You've got amazing, homemade s'more ice cream sandwiches to share with the fam.