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Cocktail Cupcakes

Celebrate the summer with a cocktail in a cupcake. Catch a fun video tutorial. Contact us for ordering info.

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Head to the Shore

Beach cakes are now available throughout the summer! 'Contact Us' to place an order.

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A Tastemade in heaven!

MCC is now partnered with the largest culinary network on YouTube! What an awesome team. Be sure to check out Tastemade's channel for amazing culinary vids.

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Oh Baby!

Reveal the surprise with a pink or blue cake to cut into.


Blow out the Candles

What a better way to say happy birthday than surprising that special someone with a couture cake! With over 25 flavors, I'm sure we can oblige.

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Wedding Promo

Enter the promo code "GettingMarried14" in the order description.


Sep 15, 2014

MCC Update- September

Hey guys. I just wanted to chat and give you a tasty little update.

For those of you who watch our YouTube tutorials and DIY's (with my mom) then you may have noticed that some of the videos have mysteriously gone missing. A few of you have contacted me asking about certain videos that may have been a part of your playlists. Well, "what happened was...." a few months ago, YouTube did a huge update that seems to be causing myself and other YouTuber's problems. 

Supposedly there are a few "glitches" in the update that they may or may not be aware of, not sure. But, in the process about 20 of my videos have gradually been deleted (multiple times), most of the comments throughout a lot of the videos have been deleted and many of the private videos (videos not ready to be released or still in editing) keep going live. This among other problems, makes it extremely hard to properly run the channel and everything else for that matter. I've contacted my network (Tastemade) and they're in communications with YouTube to try and figure out what's going on. So, if you guys notice a random video being re-posted (ex: The Easter cupcake video was re-posted in August) that's why. Don't think I'm crazy, I'm just trying to get the videos back up there. 

Unfortunately, I'm finding that some of the videos such as the Marshmallow Fondant video, may not be backed up ::tear jerker:: I know that many of you used that video as a source and guide for making your fondant cakes. I will be re-shooting the missing videos once I have everything else re-posted. Hopefully everything will be back to normal soon and we can move forward. I just wanted to let you guys know what was going on. Luckily we've officially surpassed 5,000 YouTube subscribers! So, despite all of the craziness, you wonderful Cakenista's have my back.

Speaking of Cakenista's. Smckinney07 won the 5k Giveaway Contest! Her post was deleted along with others as stated above, but luckily I did save the email notifications of every contest entry.

I'll be doing a lot of small contests for within certain videos. Remember to keep watching or follow us on Instagram @MarishasCouture and Twitter @MarishasCakes for all future contests. Smaller contests won't be announced.

Couture in a Cupcake

Aug 18, 2014

5K Giveaway contest!

Hey Cakenista's! Here's a chance to win some of my couture.

There will be one 1 Grand Prize winner! The contest will be open for two weeks. The winner will be announced on the fan page and will receive a message asking for your shipping information.

Here are the rules to enter the contest:

1. You've got to be SUBSCRIBED to Marisha's Couture Cakes' YouTube channel. 

2. Like the Facebook fan page. 

3. Follow @MARISHASCOUTURE on Instagram
                                               OR (for those of you who don't have an IG account)
Join the Cakenista Club by subscribing to the blog.
Go to and enter your email address

4. When you're done, visit the 5k Giveaway YouTube video and leave a comment with your favorite dessert! This will be your way of saying you've entered the contest. Good Luck!

For a full description of what will be given away, click the above YouTube channel link.
Have Fun and Good Luck!

Jul 25, 2014

Christmas in July

Hey cake lovers!
So, I received a surprise text from Mr.Claus this morning. He said he wanted to do something special for Christmas in July and I agreed. We decided on a fabulous BOGO sale!
Here are the details of how you can take advantage of this delicious gift.

○ This offer applies to cupcakes, cake balls and cake shots.

○ Offer only good for the months of July and December.

○ This promo is good for orders/events taking place between now and August 1st.

○ You can also use this offer to place holiday orders within the month of December.

Here's an awesome example:

Stacy will be attending the annual Christmas party held by her job. She knows the hassle of coming home late from work and having to prepare something fabulously delicious to bring to the party. But, she can't go empty handed! Stacy runs across this awesome promo and places an order for 2 dozen Santa Claus cupcakes. Because Stacy pre-ordered, she'll be given 2 free dozen. It's the gift that keeps on giving.

Jul 15, 2014

Superhero's Unite!

The Avengers are fighting for the number 1 most requested cake this summer.

Not with just Marisha's Couture but with a lot of bakers and cake-gicians.
I don't know what happened (maybe I missed the movie), but kids and mommy's across the region are on the hunt for a slamming Avengers cake. One cake with 5 to 7 themes - which is an awesome idea. The Avengers are a series of fictional superhero teams based on the Marvel Comic books that we all know and love. There are dozens of superhero's who have made the team. But, the most popular and main characters who make the cake are: The Hulk, Spiderman, Superman, Captain America, Batman and Ironman. 

I totally and completely fell in love with the Avengers cake that I did for a little superhero's birthday party this summer. It was colorful, fun and fit each of the superhero themes in just two tiers.

I started off with a 6" red velvet and an 8" chocolate cake. Then, rolled out two shades of blue fondant, yellow fondant and black fondant. To apply the fondant, loosely measure and fit the fondant to the 8" cake in quarters and cover the seams with a strip of green fondant. Roll out red fondant and cover the 6" cake. Now, time for the fun. I created my own superhero templates by tracing logos from off of the computer, cutting them out and using a sharp knife to cut out individual shapes and stick them together. The two blue shades were dedicated to Captain America and Superman. The black was for Batman and the yellow for Ironman. The red tier was fairly simple. Just roll out thin strands of black fondant, pick your center and starting from there, lay your stripes across the cake from the front to the back. Lay shorter horizontal stripes in between each of the verticle stripes and allow them to bend a little to make a complete spiderweb. Trace out a pair of spidey eyes and your set.

Now....for the Hulk fist. That one took a bit of patience. I attempted the fist twice and it didn't actually come out like a fist until I decided to not think about what I was doing, just do it. Generally you start off with a ball, and use a fondant tool to make the outlines of fingers. This fist is made of fondant but you can use rice krispy treat as the center, then use a toothpick and water to stabilize the fist on top of the cake. Roll out a piece of red fondant and cut out small triangles. Slightly curl the triangles and stick them around the circumference of the hulk fist. Lastly, step back and put on your red cape because you've just completed an Avenger's cake! Woooooo!

I know this can be technical but if you attempt this cake, just have fun. The more positive that you feel, the more positive of an outcome you'll have on the cake. I hope this helps!

~Couture in a Cupcake~

Jun 6, 2014

Gluten Free Black Bean Brownies

Hey cake lovers! If you haven't heard, allow me the pleasure of introducing you to the Black Bean Brownie. Yes, you read correctly. The main ingredient in the black bean brownie are black beans. The same ones used for soups, stews, etc. Desserts can officially be added to the list (even though I'm sure this wasn't the first dessert ever in history to be made from black beans). I've been reading up on these black bean brownies for weeks and couldn't wait until I had some free time to make them.

Supposedly, they tasted like any 'normal' brownie and never give off the texture or flavor of a black bean (if any). So, I gave them a shot, adding my own personal tweaks. Just as I had taken my first bite, the sun started to peek out from the clouds. The rain stopped and down came the Cupcake Fairy...gracing me with her presence once again. She looked at me, and without words said "Yes my dear, you are awake and have just witnessed the best brownie you've ever had in your life, spread the word and may the force be with you". She's heavy into Sci-Fi, but any-who, they were ridiculously good. I honestly wasn't expecting them to be so amazing. They were super moist, very flavorful and pretty much the exact same consistency and texture as any flour recipe. They give off the same crumbly cake texture, fudgy-ness and density that we're used to. It just assured me how amazing beans can be.

Last year, I went on a gluten-free diet and although gluten free foods are extremely accessible now-a-days, with most gluten-free foods you have to get use to a different texture. I would've loved having these around! Replace the granulated sugar with sugar in the raw or a natural sweetener and they're guilt free. I wonder what else I could make out of brownies...

Fudgy Black Bean Brownies

Makes about 10 brownie cupcakes

15 oz. Black Beans (cooked)
2 Eggs
3/4 C Cocoa Powder or Hot Chocolate Mix
3 T oil (coconut, vegetable, other)
1/4 tsp. salt
1 tsp. vanilla extract
1/2 C sugar
1 tsp. baking powder

Food Processor or Blender
Cupcake Pan and Liners


  1.  Preheat oven to 350 degrees.
  2. Line a cupcake tin with the cupcake liners of your choice and set aside.
  3. Option 1- Using a large blender or food processor, add all ingredients and blend.
  4. Option 2- Combine dry ingredients in a bowl (sugar, cocoa, baking powder, salt). In a blender add black beans, eggs, oil and vanilla. Blend until smooth and whisk into dry ingredients.
  5. Fill cupcake tins up about 3/4 up and bake for 23 minutes or until a knife inserted comes out clean.
  6. Allow to cool completely and top with fruit, nuts, chocolate, frosting or whatever makes you smile.

Couture in a Cupcake

May 26, 2014

Congrats Grads!

This has been an awesome month. 

About six years ago, my mom made the heroic decision of going back to school while working full time. We were both in college and even managed to have a class together which was awesome (dream come true). I got to watch an amazing woman push past limitations, and excel beyond the expectations that some may have set for a woman in her fifties going back to school. My mom has maintained nothing below a 3.5 GPA and has managed to have gotten straight A's most semesters. Six years ago, I watched, and helped, a  student who had put her dreams on hold for decades to raise her family, get back into the swing of things. About a six days ago, I got to watch that same woman proudly walk across a stage receiving her Masters Degree. No amount of words on this earth could express how proud and blessed I am to have a Mother who never settled for less.

With that said, I want to send a huge CONGRATULATIONS to every individual graduate of 2014, the grads of the future and of the past. If you've jumped hurdles and broken boundaries, then congratulations to you as well for being a brave individual and changing your life for the better.

I was asked by a client to make a cake that I've never attempted but always wanted to. Stacked textbooks for a graduate who studied Photography and Graphic Arts. Of course I was nervous, but, I did a lot of research so I knew what route to take. As usual, I wasn't liking the outcome of the cake and took what I'd consider a major risk (which is normal for me). I grabbed a paint brush and got to dipping and dabbing. I followed my instincts and it definitely proved to be right. This cake might be my favorite one to date. I decided to make a gradient effect from the corners in - to give an antiqued feel. The bottom tier is Velours Rouge (Red Velvet) and the top tier is Lemon Cream. Everything on the cake is made of fondant and edible. I hope she loves it as much as I do!

Congratulations Erika!

My mom continued with her schooling, hopping straight into another semester. By August she'll have a second Masters Degree! She's getting a little degree happy lol! Congrats Mommy!! Love you.
My Mommy <3 td="">

May 20, 2014

Fun In The Sun!

This past weekend, my family and I headed down to Wildwood Crest for my aunt's Bridal Shower/Beach Party. If you ask me, a party just isn't a 'party' without a fabulous cake to celebrate the occasion. So, I made my way to the kitchen and began brainstorming. I've always wanted to make fondant seashells but literally had no clue as to where to begin. Recently, I saw a few fondant seashells for sale at my local cake decorating store, and I was tempted to go back and purchase some. But, since I had plenty of fondant stored away, some time to kill, and an artistic vision, I hit up the internet and got to browsing. As expected I found hundreds of close-up seashell images. As I started molding, I realized that for the majority of seashell shapes, the trick is to twist the fondant or create a curl, leaving a bit of a tail in order to create a bowl-like shape. My Wilton gumpaste tools really came in handy for these. I did have a few mishaps and mess ups, but that was to be expected since it was my first time. Once you get the hang of the rolling, twisting, and sculpting, you pretty much have it down. Of course, the easiest to make were the starfish, clam shells and pearls. 

I mixed some lemon extract with luster dust and got to painting. I took a step back and....."Oh my gosh, did I really just create realistic looking seashells!???" 
I let these completely harden for a couple of days and went on to prepare my beach-themed cupcakes. The seashells made the absolute perfect toppers for the cake and cupcakes. They added so much festivity to the cake and the shades of pink, purple and brown really complimented the blue. 
They were a HIT. I fell in love with these cupcakes and look forward to making more. 
These will be listed on the new menu page, so you'll be able to have some of your own!

3rd Birthday Cake
*Couture in a Cupcake*

Apr 16, 2014

Seasonal in Spring (10 Seasonal Fruits & Recipes)

Spring has officially shut down the chills of Winter. It was a steeping 80 degrees here on the East Coast today. It may be difficult for me to endure (winter baby), but I love watching the flowers and trees bloom and regain life. One of my favorite things about heading into Spring is the transition of foods. We let go of the hearty stews for a light spinach salad, yum.  This is the season for fresh fruit tarts, sponge cakes, and petit fours. It can be very hard keeping track of which fruits and vegetables are in season and what to do with them, seeing as how most fruits are now offered year-round. So here's a list of just that:

 10 Seasonal Spring Fruits
(for your cakes and bakes)


Winter through Spring


Hollywood Brown Derby's Grapefruit Cake

As soon as I think Grapefruit, I think of the Hollywood Brown Derby's grapefruit cake. If you were lucky enough to try this cake in Disney, then you know why. I only had two bites, but those two bites took me into citrus heaven. This is a perfect layer cake. Dense but extremely moist cake layers, cream cheese frosting and a grapefruit filling. I dare you to try this recipe, it's not for the faint of heart. If you succeed, you deserve an applause.


Winter through Spring 

Ricotta Cheesecake with Ginger and Kiwi

Kiwis to me are beautiful little green gems that make a perfect breakfast or late night snack. They're definitely best in their peak season which is the Spring. These delicious beauties are best left fresh and cold. So here's a cheesecake that I'm sure will do it justice. It has a combination of beautiful flavors and is light enough for a relaxing Spring day.


Winter through Spring


Kumquat Flaugnarde

Here's a fruit that you may have heard of but never tried. If that's the case, then we're in the same boat. They're in the citrus family and actually look like mini oranges. So what to do with them you ask? Well, this is a fruit that is perfect for cooking and baking which brings out all of its sweet and tangy flavors. You can find them in many markets around the U.S., so head out to your local supermarket and give this recipe a try.


Winter and Spring

Lemon Sponge Cake 

Ahhhh ... our friend the Lemon. This one will have you fooled because lemons are such a common fruit and offered year round, but they are in fact only 'in season' during the Winter and Spring. Regardless, I usually know what to do with this one, put the juice in a pitcher with sugar and water. But no, I'm going to share a recipe that I love. Something so simple, so traditional, and oh so Spring.


Spring through Summer

Frosty Orange Cream Layered Dessert

One thing that I've always loved as a kid was an orange creamsicle. When I found this recipe I thought it was the perfect combination of elegance and fun. It's a quick and easy frozen dessert. Something rich and delicious to pop out of the freezer and slice up when your guests come over on a hot day. I wish I had this in my freezer two days ago...


Late Spring, Early Summer

Cherry Strudel

There's nothing like a handful of cold cherries. These refreshing 'stone fruit' are available late Spring through early Summer. They're usually not offered year round unless in the form of a maraschino cherry which is sweetened then jarred and can be used for multiple dishes. Want an amazing 'sweet and sour' sauce?Combine maraschino cherry and pineapple juice, then cook until thickened. If you'll be picking up some fresh cherries this season, try this simple Cherry Strudel served warm over vanilla bean ice cream. Mmmm..... :)


Late Spring, Early Summer

Apricot Almond Upside Down Cake

Apricots are available in most markets come the Spring. You can find them at most markets and available at many orchards for picking. This is one versatile fruit that brightens up any dish. Add sliced apricots to cereal, diced apricots to sweetened hot tea, or roasted apricots for a sweet treat - you can't go wrong. This is why I chose this amazing upside down cake. Swap the pineapple for an apricot and give this recipe a try!


Year round

Beet Chocolate Brownies

Beets are available year round and can be found at most markets fresh or jarred. They may not have as large a fan base of some of the others but they definitely deserve their spot for all of their health benefits. In case you haven't tried cooking with beets yet, here's a sinful dessert that you won't want to pass up. Another thing about beets is that they're a great replacement for that red food dye in your velvet cakes and foods.



Strawberry Rhubarb Dessert Bars

This is another one that gained popularity and interest in the past couple of decades, especially because of the famous rhubarb pie. Many aren't sure if rhubarb lands in the fruit or vegetable category. Rhubarb is a plant that is considered a vegetable but treated more like a fruit...make sense? Well this should top off your confusion: In 1947, a court of law decided that rhubarb would be considered what it is most commonly used as, a fruit. Either way, there's a great number of things both savory and sweet that you can do with rhubarb. These tempting dessert bars are filled with a strawberry rhubarb sauce and packed with fiber. Great for a breakfast on the go. 


Spring, Summer

Fresh Strawberry Meringue Cake

Last but not least, the oh-so-popular Strawberry. Another one that is offered year round, but at its
best during the Spring and Summer seasons. My favorite strawberry desserts are ones with whole pieces of fresh strawberries and whipped cream or cream cheese for dipping...which leads me to choose a light Strawberry Meringue Cake. The meringue layers are quick and easy to create, which makes this dessert a great last minute go-to when you're in the mood for something light and sweet.

I hope this helps...
Happy baking!

*Couture in a Cupcake*