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Happy Halloween

When the baker becomes the butcher

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Bloody Brains

Be the brains behind the operation and order one for your Halloween party.

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Cocoa Chip

These Cocoa Chip cupcakes 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



Top Ramen Cake with Floating Chopsticks!

When I was little my older sister introduced me to 'Oodles and Noodles' which quickly became our favorite quick lunch time meal. Our mom hated that we loved them so much but she had to admit, the flavor and convenience was slightly addictive. My sister would add a little bit of water and butter to hers (after draining out the liquid) and I'd add garlic powder and parsley to mine after draining the liquid as well. 

While we don't eat oodles and noodles or Ramen anymore, I thought it'd be fun to go back in time for a fun birthday cake idea. I decided to make her an oodles and noodles/ top ramen birthday cake with floating chopsticks in her favorite flavor (strawberry cream).

This cake is extravagant, and best part of all, the noodles are the easiest part and made with frosting. We tend to push the fondant aside so whenever possible I'll swap the fondant out for buttercream to avoid the waste.

Click above to watch the full tutorial on how to make this cake. If it made you smile, why not subscribe the channel and show some love :D I'd appreciate it greatly.
You'll Need:
Cake batter
Frosting and filling of choice
Fondant: beige, white, green, pink, black, red
green and yellow gel dye (with vodka for mixing)
Rolling pin
Large metal bowl
plastic dowel
long knife for slicing
cake turner
small paint brush
Large piping tip
Wilton piping tip #2 (or a small round tip) and piping bag


Preheat the oven to 325 degrees.
Prepare your cake batter as usual or as instructed in directions. Line a large metal bowl with a square of parchment paper and grease and flour the sides as you would a normal cake pan. Pour the batter into the prepared bowl and bake at 325 for about an hour. Halfway through you can cover the cake with foil to keep it from browning. Be sure to test the center with a knife to check for doneness.
Set aside to cool


Once the bowl cake has fully cooled, Remove cake from the bowl and level off with a long knife. Flip the cake over and create as many layers as you'd like (or leave it whole). I like to dab each layer with simple syrup before piping a vanilla buttercream border then filling with strawberry filling.
Coat the entire cake with frosting and smooth. Refrigerate or freeze for at least 30 minutes then use a small slated spatula to smooth the cake even more by dipping it in hot water.


Flip the cake right side up. I tried to methods of apply the fondant bowl, I wasn't a fan of the first so skip on to STEP 4 to see how I properly covered the bowl. You'll want to skip ahead because we need to cover the cake in fondant before piping the noodles.
Floating Chopsticks:
Use a pair of scissors or something similar to carefully cut two small holes towards the top of the dowel. You'll want to make sure to map out the placement of the chopsticks before creating the hole. Once the chopsticks go through and are positioned to your liking, they should be secured.
Cover the top of the cake with a thin layer of buttercream then place the dowel off center into the cake. Spread a thin layer of frosting onto the dowel as well.
Add a small drop of yellow and brown gel dye to the frosting to achieve a pale yellow color. Place in a piping bag with Wilton tip #2 or a small circle tip and pipe out the noodles by applying a good amount of pressure. Cover the entire top of the cake as well as the dowel.


Here I measured the height of the cake (roughly 3 1/2 inches) and rolled out a large sheet of black fondant. I added 1/2 inch to height cutting it to about 14 x 4 inches. I then to the height plus a 1/2 inch and length of the cake. Make sure to use plenty of corn starch to keep the fondant from sticking then roll it up onto a rolling pin. Use this method to easily unravel the fondant around the cake.
Roll out thin strand of red fondant and measure to the amount of extra 'lip' you have on the bowl. Mine was about 1/2 inch. Apply the strand of red fondant to the inside of the bowl. Pipe more noodles onto the bowl to cover up any seams or imperfections.
As you can tell from the pictures, this was my second method which I greatly preferred over the first. This is why you see the noodles are already piped. But generally you'd want to do this step before piping the noodles.


Roll a piece of white fondant into a ball then shape into an egg shape. Flatten by gently rolling out with rolling pin. Roll out a piece of yellow fondant and use the large bottom end of a piping tip to cut out the yolk for the egg. Use a dot of water to attach the yolk to the egg white.
Combine white and beige fondant to create a marbled look. Roll out into a circle and cut in half. In a small cup, mix about a tablespoon of vodka or another clear alcohol based liquid (extracts, etc). Add a dot of yellow food dye and a dot of brown. Using a thin clean paint brush, lightly paint the round edge of the chicken with the paint.
Roll out white fondant then use a round or oval cookie cutter to cut out the crackers. Roll light pink fondant into a thin strand and swirl onto the cracker from the center outward. Press the pink into the whiten to combine the colors, set aside.
Green Onions:
Roll out a thin sheet of green fondant. Slice into strips then cut into small squares. Roll each square between your fingers to create the look of a sliced green onion.


Add the slices of chicken in layers. Create a couple bunched mounds of green onion. Place the eggs side by side (or not, up to you) and arrange the crackers. I also sliced some of the 'chicken' colored fondant to add to the middle of the cake.
This is seriously an impressive cake, that wasn't that difficult to make. I'd recommend starting the toppers a couple of days in advance just to get that out of the way. Then the cake part won't take long at all.
Best of luck and check out the video tutorial if you haven't already :)


Supreme Pizza Cake

Hey Cakenistas!
When I do pizza, it's gotta be supreme. I'm talking peppers, sausage, cheese and the pepperoni! This red velvet cake has it all and then some. Yes you've read correctly, this is a moist red velvet cake topped with all sorts of colorful candies. 

This would be the perfect cake for a pizza party and a great cake if you want to fool your friends or family. Trick or treat...or both!

Click above to watch the fun tutorial. If you got fooled and thought this was a real cake then 'like' the video and subscribe to the channel! I appreciate the love.
You'll Need:
12" cake pan (greased and parchment lined)
Cake Batter (about 1 cup or 1/2 box cake mix)
Strawberry fruit roll ups + circle cutter
Gummy sour straws (green)
Coconut flakes, or white chocolate (grated)
Frosting -red & dark yellow
Fondant - dark yellow
knife + cake turner
Black jelly beans + small round piping tip

Step 1: Bake and Coat

Prepare the cake batter and pour into a greased and lined cake pan. The cake should only be filled about 1/3 of the way. Bake at 350 degrees for about 20 minutes.
After baked and cooled, remove from the pan and level the middle of the cake, leaving the outer edge of the cake the way it is. Only the center should be leveled. Crumb coat the 1 inch circumference of the cake (the crust) with yellowish brown frosting.

 Step 2: Fondant Crust

 To keep it simple, I added about a cup of powdered sugar to the rest of my frosting to make a soft fondant. Roll out logs of fondant and flatten with your fingers. Add the fondant to the edge of the cake in pieces and smooth it out with your fingers. Remember, the crust isn't supposed to look perfect, some cracks and bumps are okay.

To brown the fondant you can spray paint it with a brown edible paint, or torch to caramelize the fondant. I used a lighter to torch the crust. Do this as little or much as you please.

Step 3: Sauce & Toppings

Spread the red frosting onto the center of the cake and slowly drag outward to cover the fondant seam.

Cheese: Grate white chocolate, white chocolate melts or coconut flakes. I used coconut flakes because they're already shredded and can be torched to look like burnt cheese which added a nice touch to the cake.

Pepperoni: Roll out a sheet of strawberry or red fruit roll up and use a small circle cutter to cut out pepperoni. Place onto the cake.

Step 4: Sausage, Peppers and Olives

Final Result!

I tricked a few of my family members with this cake. I actually went to a pizza shop a purchased a box which they happily sold me. It comes with the parchment already inside and I was able to place the pizza cake right on top. The oils from the cake made it look all too realistic. For most of my family, it was the sweet cake smell that gave it away.


2 Minute Nutella Brownie | Dorm Room Desserts

We're running down the list of Dorm Room Desserts from the video tutorial I posted last week giving you cakenistas 5 fun Back To School recipes. 

You guys may not believe this, but this was actually my first time trying nutella. After breaking into the jar for this microwaveable brownie, I ended up taking a spoonful of nutella from it every hour on the hour for the next few hours. Oh but it didn't end there, that night I made nutella banana stuffed french toast roll-ups. Nutella lovers, I get it now.... I get it. It's 200 calorie per tablespoon delicious. Only amazing and magical things are packed with that many calories.   

But, if you're only using five tablespoons for a big ol' bowl of shareable brownie, it's all good. This brownie recipe made enough for me to share with my mom and sister, so the calories were spread throughout the family, just like I like it! 

Seriously, this recipe took two minutes to make in a bowl and another two minutes to bake. It's amazing warm and perfect for those nom nom chill days in the dorm. Like many of my fellow college students, my dorm room (when on-campus) was heavily stocked with non-perishables for our movie nights and rainy days in.

 If I had known of this recipe back then, rainy days would have been that much better. 
So let's get to it. 


5 Tbsp. Nutella
2 Tbsp. Flour
1 Lg. Egg
Optional: Sprinkles

Add flour, egg, and nutella to a microwaveable bowl. Combine by mixing with a fork. Top with sprinkles and microwave for 2 to 2 1/2 minutes. Make sure that it's cooked thoroughly by poking the center with a fork. Finish with more sprinkles and enjoy!

Don't forget to subscribe to Marisha's Couture Cakes on YouTube and "like" this video for more Dorm Room Desserts! 


Dulce De Leche Ice Cream Layer Cake!

Last summer I surprised you guys (and myself) by pulling an Oreo Ice Cream Cake out the hat! This year I'm doing it again, with a huge twist. The couture cake o meter was on 10 this week when I made this Dulce De Leche Ice Cream Layer Cake FROM SCRATCH. Yes my cakenista, that's including the creamy caramel ice cream. Click below to watch the tutorial. 

I made my Grandmother's birthday cake and had an extra layer of vanilla cake which I wrapped and stored for my next random creation, then it happened. My initial thought was to make a cake with pure ice cream, then I remembered I had the vanilla layer which would be perfect. The best part about this is, most of us have our own fave vanilla cake recipes or enjoy the convenience of a boxed cake. So, whatever you prefer is what you'll use. 

The ice cream base is a simple, quick and delicious method that Gemma from Bigger Bolder Baking has pretty much made famous. It involves NO ICE CREAM MAKER AT ALL just a simple hand or standing mixer! I had to try it out myself and oh my goodness it is ten times better than I'd imagined. You can see my reaction to the first bite at the end of the video. If you guys decide to try this cake, tag me on Instagram @Marishas_Couture and let me know if you'd like to be featured in a video! I want to start sharing your wonderful creations. So let's get to it...

Dulce De Leche Ice Cream Cake

1 14 oz. can condensed milk
1 pt. Heavy Cream
1 tsp. Vanilla extract
Kosher salt (pinch)
1 8" or 9" inch vanilla cake layer
Caramel syrup
7" Spring-form pan
(For whatever size spring-form pan you have, make sure you're using a bigger layer of cake. Ex: if using a 9" spring-form pan, use a 10" cake layer"
Standing or handheld mixer with whisk attachment
Serrated Knife
Decorated spatula or butter knife

Start off by removing the label from the condensed milk can and placing in a sauce pot filled with water. Make sure that the entire can is submerged in water. Simmer on the stove from 2 hours. When done, remove the can and place in the refrigerator until completely cooled.
Ice cream base:
To your mixing bowl & whisk attachment- Add 1 pint of heavy whipping cream and begin to whip on medium speed. Add vanilla extract and kosher salt. Whip until peaks begin to form. Then, add the cooled condensed milk (now caramel) to the ice cream base and whip until stiff peak stage. Set aside.

Remove the bottom of the spring-form pan and place over the cooled layer of vanilla cake. With a knife, use the pan bottom as a stencil and carve around the cake. Enjoy those scraps for later! After trimming the cake, you should be left with a completely edge-less cake layer.
With a long serrated knife, cut through the cake separating into two layers.

Add one layer of cake to the spring-form pan and drizzle with caramel syrup - this can be leftover sauce that you made. Spread the caramel on the cake then fill with ice cream base. Use a spatula to level the ice cream base off completely at the top making sure to tap the pan and settle any holes. Freeze for at least 3 hours.
Remove from the freezer and drizzle a layer of caramel on top of the somewhat frozen ice cream. Carefully add the second layer and drizzle with caramel sauce as well, making sure to use a spatula to rub that in. Freeze for AT LEAST 4 hours or over night.
Refrigerate the leftover ice cream base until the cake is fully frozen.
Optional: In the video I decorated the cake before removing the spring-form ring. This was my choice, but some of you might find it more convenient to remove the spring-form pan first then decorate last. If so, come back to this step after you've finished the next one.
After the cake has completely frozen, re-whip the last bit of ice cream base if needed and pile a large dollop onto the cake. Create a smooth layer then drizzle with caramel sauce. Put the rest of the ice cream base into a piping bag with a large star tip and pipe stars around the top of the cake. Freeze for at least 2 hours to partially set the top or serve immediately if you want it left as whipped cream.
To remove the spring-form pan ring, simply put a towel in hot water and wrap around the cake. Hold it there for about 30 seconds on each side. Do this once or twice, then carefully unlatch and remove the pan. You can clean up the sides of the cake with a cake scraper or knife.
Slice, serve and enjoy!
If you re-create this cake share it with me on instagram @MarishasCouture or on the Fan page>