Hey Guys!

I'm sure you've noticed, I've done a little revamping to the blog. I hope it's easier for you to get around; I've also updated a few things and added a "Tips and How To's" page which I will be adding on to regularly. The "Galleria" is now categorized into Cupcakes, Cakes, Themed Cakes and Others (cake pops, cookies, petit fours, etc). You can click on "Menu" to see an updated version of what once was "MCC Flyer". And of course the "Order" and "Contact Us" page are clearly visible. The prior design was a little difficult to get around with. So I hope this layout is a little more accessible for most of you, which I'm hearing it is. 

When you get a chance. I've listed some cool Holiday Ideas on my How To page that all of you bakers might really enjoy this holiday season.

I think I'll be doing this one...


And by the way...

Fall Mini Shoot+ NEW Cupcake!!

Here's some math for you all...

Cupcakes+Fall Decor+Camera/Plenty of spare time= Fall photo shoot.

I figured why not, these minis looked great, my camera was charged and it was going on 6 o clock in the morning (insomniac). I just happened to have miniature pumpkins, fabric fall leaves and Indian corn set aside for the upcoming events I'm doing this season. Take a look....
*Sweet Potato Spice is now added to the order form and the Pumpkin Roll and Caramel Apples cupcakes are BACK!
Flavors: Ooh La La Lemon, Sweet Potato Spice, Plain Cheesecake & Haute Chocolate.

Don't forgot to "like" us on Facebook to get event updates, baking & decorating tips and other cupcakery!

*Couture in a Cupcake*

Update for 10/2012

Is it Fall again? Is it Fall my friend?
Fall has returned...Fall felt my yearn...
For the breeze of the turning trees
The falling of the yellow leaves (whoa this is getting good)
The glisten, of the morning dew
The pie for me, not you
Fall....I will always remember, 
that after you leave, will come winter.... (okay I lost it a little there)
-marisha l.

Hello cake lovers and lovers of everything cake. I figured since I did a Fall poem last year, it wouldn't be right unless I did one this year also. Why does it excite me so much? Because I can finally stop sweating. Every Chef knows, it gets hot in the kitchen. Especially when you're continuously moving in a 105 degree kitchen...yeah. 

Any who, I bet some of you were wondering where I have been. Well truth is, I've been taking the summer off to focus on events, which led me to host my own. If you've read the previous post, you'll remember that I mentioned the Epicurean Vendor Event I am hosting. This event has been postponed to Nov 3rd, which will allow us to make it bigger and better :D. I'm very excited. 

I have to share this with you guys, I'm going to be making this cake in a couple of days but before I make it I want to share the recipe. Anyone who makes this cake with me please send in pics, I'd love to post them along with my own. I'm guessing it's going to be a big cake, considering it's two bundt cakes put together, but if you can pull it off KUDOS.

If you don't want to do the frosting, I'd recommend preparing a thick glaze to cover the cake. 

Doesn't that look amazing!?

If anyone is interested in knowing how I make my cake pops please visit my Facebook page. Which surprisingly has just REACHED OVER 2,000 LIKES WOOOOOO. That's a lot considering at one point I didn't think I'd reach 100. So I have to say THANK YOU, THANK YOU, THANK YOU x 50 for supporting the page and what I do. :D CUPCAKES FOR EVERYONE!!

Here are a few pumpkin favs from my Pinterest that I'd like to share with you all. 
In the spirit of FALL!

*To see the recipes simply click on the pics. Once to get to Pinterest, then once more to get the recipe.*

I have a lot of FABULOUS pictures that I can't wait to share with you all, I'm just waiting on the "OK", so please be patient with me. 

*Couture in a Cupcake*

Swan Catering

I'm so so, so so, so excited. My mom and I have created Swan Catering and Event Planning. Why Swan? Swan's represent elegance, beauty and grace. My mom has always been intrigued by Swans and used to draw them a lot as a teen. So, it only seemed natural that we start Swan Catering.

In my post Culinary Chef first, Pastry Chef second I explained how I kind of fell upon Pastry and Baking but Culinary has always been and will always be my first love. Of course there's no way for anyone who has never met me to know this, but when asked "Can you cook?" I think my jaw drops a little lol. As some of you know on my 17th birthday I got a Chefs assistant job at the DuPont Hotel. That was some of the best on the job training you could find. I also started doing some catering and personal chef work. I wanted to get into it more but I was also a college student since 16. Yup, I like to keep myself busy. I was also an Avon lady but that's a different story. I started doing volunteer work while going to school, and some other work with Chefs, then MCC was born. With MCC comes Swan Catering, see how it all just flows into one another? So, I'm very excited to start. If you think my cakes are good, wait until you try my food. I'll rock your socks.

With that, I'd like to invite you all to Swan's first event and launch party.

*Couture in a Cupcake*
Honey Suckle Cupcake (set-up)

Cake lovers and lovers of all things cake.... right now I am trying to figure out a way to throw my excitement through the computer to reach you. I need you to understand how excited I am. Sunday was the "Revolution Cupcake" competition, and I won 2nd place in the Professional division. Can I just say, that moment of hearing my name over the loud speaker, was one of the best moments ever. Not only did the sun pop out from the clouds but the heavens opened up releasing a beam of sunny glory to my smiling face as I walked to receive my prize. It's amazing because I'm such a small organization, so for me to get recognized by others and winning a spot in a competition, shows me that I'm doing something right. And of course, like I was hoping to, I met a couple of great bakers with whom I hope to keep in touch with :D. All in all it was a lot of fun, but most importantly a great experience. Congratulations to all of the bakers from that day, just being a top ten finalist was a big deal. Check out the pics.

During Set-Up
Chef Dana's section

That's me! On the black table cloth

After Math :D
Of course I went home to tally everything up. We got about $100 worth of prizes including an American Express card. I think this is the start of something delicious. So don't be surprised if you see me in your neck of the woods with a cupcake traveler.

*Couture in a Cupcake*

Next Great?

Alright you guys, it was a close call BUT...there is a winner to the MCC Contest. 
Congratulations to Dara H. for submitting a wonderfully fabulous, delicious and gluten free cake!

With that said, **I must introduce to you all 'Dara's Gluten free banana cake with caramel frosting and marshmallow'.**  (I'm not sure how i'm going to create a marshmallow drizzle, but we'll work it out :D)

This was a great combo and I've got to say, it's about time that we have a gluten free cake. I also decided to shorten the term "Jar Cake" (which doesn't sound too appetizing) to J-Cake. So if you would like to order a J-Cake for yourself or someone you think is amazing, you can go right ahead and do so. You will be able to get any one of the cakes listed on the order page delivered as a J-Cake**. 

In other news, if you follow MCC's fan page, you might remember me talking about a contest I entered to compete in the American Cancer Society's 'Cupcake Revolution' competition. The guest judge will be Chef Dana Herbert, winner of 'Next Great Baker'. A while back I posted a picture of him and a Pastry Chef Instructor of mine from when he came to judge our tiered cakes. From what he wrote on the review he could "definitely see the vision and artistry" in the cake. I hope he feels the same way come this Sunday. I'm extremely excited, despite if I win or not, it's going to be a great experience. I submitted my "Honey Suckle" cake, which has definitely been a favorite. SUGAR FAIRY DON'T LET ME DOWN NOW! We're on a roll!                                            *I'm not crazy, I just have a dream* LOL. 
A tempting table

Zebra print, Pink roses, Music and Bows

Red Velvet/Devils chocolate cake

MarishasCoutureCakes.Blogspot.com is no more, you can finally drop the 'Blogspot' and just come to 

MarishasCoutureCakes.com. Of course if you forget and add the blogspot to the link, you will still be directed to the right place. 

*Couture in a Cupcake*

Follow me on twitter! @MarishasCakes
Click here to like our facebook

Time flies when you're having fun

Can you guys believe that 6/18/2012 will mark the official 2nd anniversary of MCC's first sale??
Time flies by when you're having fun, and it's just gets better. 

So, what am I doing to celebrate the second anniversary you ask? Well, this past week I've been trying to come up with something as juicy as a watermelon. If you know me, you know I love to give away free stuff while introducing something new. For the readers who have been with me for the past year, you might remember me mentioning starting a line of Couture Jar Cakes or "Cake in a jar" as some like to call them. You guys might also remember me talking about my constant search of shipment methods for cupcakes. Well, I've come to find out that it's dang near impossible. So, I'm bringing the idea back to the table and throwing it on the drawing board. Yes, the cake fairy spoke to me and she said "let them eat cake...in a jar". It was that simple, have the cake lovers and the lovers of all things cake tell me what they want me to make, then of course, send it to them for FREE (or at least the winner).  So if you think you can live up to the challenge, check out the contest rules.

Official Contest Rules:

1. "Like" Marisha's Couture Cakes on FB.

2. "Follow" Marisha's Couture Cakes on twitter.

3. Submit an original flavor combination of Frosting and Cake to the "MCC Contest" page. 
ex: Frosting- Marshmallow | Cake- Pineapple

The person who follows all three steps and has the most original, interesting, well thought-out combination of frosting and cake flavors will win.

*Grand Prize Winner *

Wins the first shipment (1 doz) of "Cake in a Jar".
The submission will be named after the winner and added to the MCC Couture Flavors 

The contest will start on 6/16 and end on 6/23

I also want to thank all of the new blog subscribers and FB fans!! The blog is getting more viewers everyday, thanks so much for reading. 
I appreciate every oz. of love and support.

Follow me on Twitter, Pinterest, Facebook and every other social network out there LOL. 

Free bday cake winner

Another free bday cake winner

This pic was taken at Zelle's Bridal Events Wedding Expo. I LOVE IT!

The MCC facebook fans have spoken. *Couture in a Cupcake* won for the
new slogan.
*Couture in a Cupcake*

5/12 Update

Hi readers!

I just wanted to stop by to share some new info with you guys. Everyone has a twitter page now, so it was only right that I create one as well. Just to share updates, events and info with you guys. I'm all about sharing the love so I will gladly follow you back!

I'd also love it, if you all visited my Facebook page. I've made it so much more accessible to you guys. To Like my page, just scan the bar code below into your device and it's just that fast. 

Wow sorry for the size, I can't seem to make it smaller. But anywho, if you'd like to join me on Pinterest, please do that also. I loveeee that site. Pinterest.com/MarishasCoutureCakes

Honestly, you can just about find me anywhere. Since I'm just throwing everything out there, I'm on Tumblr also LOL!

Okay so before I go, I have to share my newest fav cake with you guys. I can't hold it back any longer!!  This cake took roughly 4 hours for the design, and about two hours to bake the cakes, cool, carve and assemble.

If you are interested in what it took to make this cake. Click HERE to be directed to my video.

I thought i'd share this one. It's a new design I came up with, but didn't finish.
Last Note: If you'd like to be subscribed to my blog, please shoot me an email and I'll add you to the list. Thanks! Talk to you soon!

~Love in a Cupcake~

Hey cake lovers!

Today was very productive. I was a vendor at Zelles Bridal Events "Do it yourself workshop". My family and I had a blast meeting all of the lovely couples and vendors. I was so excited to show off my new table setup, which is more of a chic, stylish and modern table. Needless to say, it was beautiful, and being that my fav color combo is white and black, I was wearing white and black, and my room is white and black....I felt right at home :D I also unveiled my new topsy-turvy cake model which looks gorgeous on the table. The best thing about cake models - they last however long you need them to as long as you take care of them. Everyone was in awe of the cute little cupcake mini's and don't even get me started on the bouquet reactions. I loved every bit of it, it's nice to know that all my hours of hard work go very appreciated. 

Cake model

Congratulations to Jennifer Shaffer for winning the raffle for a free birthday cake

~Love in a Cupcake~


Hola readers!
So I just finished my video of the Atlantic Baking Expo 2012. It's my little video summary of what was there. 
If by chance you missed it and wanted to go or just the least bit interested, click HERE!

Today was a pretty cool day. I was in class nearly burning my eyebrows off from setting a pan of brandy on fire...
(Which by the way I made some awesome Sauteed chicken with tomato brandy cream sauce. If you'd like the recipe read further :D) And who walks in but my Cake Decorating and Baking Chef instructor and a big part of why I started baking. We start talking about the Baking Expo in AC, and she tells me of a whole other expo but one geared more towards Cake Decorating. Supposedly this expo is almost 10 time better than the one I'd seen and of course I just missed it by one week, so I've got to wait til next year. I was so into what she was saying, that I completely missed the name of this expo (how that happens I don't know). BUT, I know I've got some research to do. So, if anyone knows of any other cake or baking expo's please write me and share the info.

Okay so this is a Northern Italy Chicken recipe, its finished with a great blush sauce and it only has but five ingredients so it's quick and easy. 

*Sauteed Chicken breast with Tomato Brandy Cream Sauce*
Serves 6-7
6 Skinless boneless Chicken breast
1 large Shallot (small diced)
1/4 C. Brandy
1 1/2 C. Heavy Cream
1/3 C. Tomato Sauce
Oil (As needed)
Garnish: Chopped basil or a basil chiffonade if you're fancy
Preheat oven to 350.
1) Heat your skillet with a little oil until hot and sear your chicken breasts on both sides. About 4 minutes per side. Place the chicken on a sheet tray to finish cooking in the oven for about 20 min. or until an internal temperature of 165 degrees is reached.

2. While the heat is still on high, add chopped shallots and saute for two minutes. Remove your pan from the fire and CAREFULLY add brandy. Set pan back on the fire and CAREFULLY tilt to flambe. (If you don't feel comfortable, let simmer until the alcohol cooks off)

3. Add your tomato sauce to the pan and stir. Then add cream and turn down the heat. Reduce the sauce by 1/3. When chicken is done,  slice on an angle into four and put onto your serving dish. Pleasantly pour your incredibly delicious sauce onto your finger lickin' chicken and garnish with fresh basil. Lastly, go to town.

~Love on a Plate~


I'm sooo sooo excited to present to you all....my first video. ::Nervous:: I did this video earlier today as a splurge of the moment type thing. It's crazy how even behind a camera you can be nervous lol. But I did my best :D I just hope you all like it. With time comes perfection so just remember it's not perfect, yet. BTW, tomorrow I'll be attending the Atlantic Baking Expo 2012, in Atlantic City. If you guys remember I put a few pictures up of the expo from 2010. I'll be taping and snapping pics as I walk around, I hope to find some great stuff. So, again, here's my video debut!!! I hope you guys try to make this at home, and let me know what you think!!

mini photo shoot

~Love in a Cupcake~

Whoa, too much time has passed.

I have good excuses.
1. My pictures are out of order and are saved in about three different places: camera, tablet, computer.
2. I had to wipe my computer out because I was getting the "blue screen of death".
See, good excuses...
So now that everything is back to normal, things have been going pretty well thus far. Even though this years event list seems to be low, I'm getting into other things. I've started seeking new life and new civilization, to boldly go where no girl has gone before....to much Star Trek. But really, the one thing I get asked the most besides "Are these cupcake candles or are they edible? They're not edible are they!!?" is "Do you have a shop? WHY NOT!?". Yes, I get yelled at, at these events LOL. My response, "I want one but...." you can probably finish the rest. When's the last time you've heard of a young college student with enough money to open a shop. Possible sure, depending on the circumstances, but I do fit into the category of 'normal college student'. Where success and riches will come one day, but not today. Trust me guys, if you've read my posts you know my need to be in my own bake shop A.S.A.P, but for now...I can work on winning all of your hearts one cupcake at a time :) However, it looks like I will be a part of an up and coming bakery, but more info on that later.

Speaking of winning your hearts, I've created literally one of the best cupcakes I've ever had. It's simple but sooooo good. I was staring at a bowl in my kitchen filled with about 20 oranges that would probably go to waste. In front of me, a huge bowl of vanilla batter and with a little spice and something nice voila...the Orange Spice cupcake was created. I wanted to do something involving oranges but had no idea how that'd  work out. But, it was Amay-zing. And it's topped with a beautiful homemade candied orange slice.

On my MCC Facebook page, I asked if I should start making couture cake vids, everyone said yes. So, if I could find a cool way to set everything up, I think it'd be a great way to introduce myself to a wide range of cake lovers. And if you haven't seen my >>>FACEBOOK PAGE <<< plz do, I'd love to see who checks out my page and I'd appreciate the support :) So "Like" it, and lets be friends K? thanks! Alright time to post pics.
Apple-Cranberry Pie

Vanilla Wedding bouquet

Tasting- Vanilla, Carrot, Red Velvet

Thanks for Coming!
~Love in a Cupcake~

Happy New Year 2012

This is officially the second year that MCC has been in the works. 
It feels like it was only yesterday that the MCC cupcake was trying to crawl its way to a dessert table -- now look at ya, all glamified with glistening sugar crystals and a themed wrapper to match....oh how they grow!

This year has jumped off to a great start. 
I've got a few events lined up already and there's one that I'm super excited about.
MCC will be in Hockessin on Feb.12,2012 to help support St. Jude Children's Research Hospital. If you're interested in donating now, please click here or join us that Sunday at the Hockessin Memorial Hall in DE from 11a.m-3p.m for live music, raffles, auctions, games, and plenty of vendors. 

Fundraisers are the best. I've actually been thinking about throwing an event to benefit a charity, so if anyone is interested in partnering up, I'd love to hear from you!

Sooo, I don't know if you've noticed a small trend that I've started for myself, but every new year I try to do something a little different. I've tossed ideas out there all year long, but I want to do something that I'll stick to -- kind of like an upgrade. Based on my research, I've found that one of the hardest things to do is to ship a cake, especially an awesome couture cake. But it can be done, only the cake wouldn't be frosted, which has it's pros and cons. You wouldn't get the full affect of the fashionably frosted cupcake BUT, you would get a chance to beautify the cupcakes yourself, or with family and friends. Sound interesting? Okay, so say I ship the cupcakes, and in the box is a jar of the frosting of your choice along with a small spatula or piping bag, and maybe some sprinkles or jimmy's? Hmmm. I think it sounds cool. So this year, that will be my newest venture.  Shipment. Yes I know I've talked about it before, but this time I'm sitting on the solid foundation of a magical idea. And yes ... magic is a solid foundation. 

Another  lovely eggless strawberry shortcake
Velours Rouge (Red Velvet) Minis

Haute Chocolate Minis

~Love in a Cupcake~