My Top 5 Fav Christmas Desserts

Seasons Greetings!

I just had to share some of the Christmas desserts that always make it to our Holiday table. Along with a few tips and quick recipes for making them at home! Enjoy.

5. Chocolate Torte

This is my mother's favorite. A decadent 7 layer chocolate torte is usually on the table welcoming guests to cut a slice. It's covered and filled with rich dark chocolate ganache and decorated beautifully for the holiday season. 

To make at home: 
  • Bake your favorite chocolate (or vanilla) cake recipe in a square cake pan.
  • Using a cake leveler or long carving knife, slice your cake into 4 layers. Then slice in half to create 8 total layers. 
  • Carefully stack and fill each layer with fruit preserves, ganache or frosting. Safely transfer and stack cake layers using a cookie sheet, cake board or cake spatula. 
  • Make a chocolate ganache by combining equal parts of warm cream with chocolate. Stir until smooth and room temperature.
  • Sit cake on a rack and carefully pour ganache over cake. Add design using toothpicks or cake decorating comb. Chill and enjoy!

4. Apple Pie

My Grandmother always makes sure to include a glazed apple pie for our Thanksgiving and Christmas dinner. The combination of tart apples, raisins and a sweet glaze defines the taste of the season. 

To make at home:
  • Peel, Core and slice a variety of 4 large apples and toss with a squeeze of lemon juice.
  • In a separate bowl mix 1/8 C flour, 1/2 C white sugar, 1/4 C brown sugar & 1 tsp cinnamon.
  • Add dry mixture to apples and coat evenly. Place into a prepared pie crust.
  • Cut 2 tbsp butter into small pats and place on top of apples. Finish with a top crust & crimp edges.
  • Beat an egg and a tbsp of milk to brush over the pie. Cut a slit in the center. Bake for 15 min. at 423 then reduce heat to 350 and bake for another 40 minutes. Allow pie to fully cool. 

3. Cheesecake

Whether it be Cranberry, Marble or Pumpkin, we've always received a cheesecake around the holidays. In my household a good cheesecake is decadent and rich, which is what makes this a treat and something something to eat too often. 

2. Spritz Cookies

I love preparing a large batch of these buttery cookies to give as gifts while visiting the family. They go as fast as they are prepared. Not to mention, Santa loves them too!

To make at home:
  • Heat oven to 400 degrees. Beat 1 C butter, 1/2 C sugar, and 1/4 tsp almond or lemon extract in a large bowl (food color can also be added).
  • Stir in flour, salt and egg until dough forms. 
  • Place dough in a cookie press or in a piping bag with a large tip. Jams can be placed in the center. 
  • Bake for 5-8 minutes or until set. Top with sprinkles, sugars, ganache.

1. Sweet Potato Pie

My number 1 and all time favorite holiday dessert...SWEET POTATO PIE. This one is a classic Fall and Holiday dessert and can be made many different ways with only a few ingredients. The secret to an amazing sweet potato pie...a touch of lemon or orange zest.

I'd share the recipe...but then I'd have to...well, Happy Holidays!!!!


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 I hope you had a delicious and blessed Thanksgiving.  

Pumpkin and Red Velvet cake
Pumpkin Pies

Pumpkin Pie, Cherry Pie and Caramel Apple Cupcakes

How to- Pumpkin Pie Cupcakes

~Couture in a Cupcake~

10 Must Know Turkey Tips from the Chefs

Thanksgiving is right around the corner and it's just about time to start planning that delicious feast. Here are 10 "must-knows" and Chef secrets for preparing the turkey. 

1. For every 4 lbs the turkey weighs, allow 1 hour of cooking time. Ex: A 16 lb. turkey needs at least 4 hours of cooking time.
2. If you're not sure about the cooking time, use a meat thermometer. Take the temp. of the breast and thighs (don't touch the bones) the temperature should reach 165º for at least 15 seconds.
3. Say the turkey breast is fully cooked but the thighs haven't reached doneness- put a piece of foil over the breast of the bird and continue to roast on low.  
4. You've started carving and the bird is dry? Continue carving and lay the slices in a serving dish with chicken stock and herbs. The turkey sops up the stock- adds moisture and flavor.
5. Brining a turkey is the secret to a more moist, flavorful bird. The salt in a brine expands the cells of the turkey by pulling in water and trapping in extra flavor. Click here for a brining recipe.
6. Baste, baste, baste. Besides creating a coating of flavor on the bird and adding moisture, every time you open the oven you release 15º. This allows for the turkey to cook lower and slower, resulting in a more tender turkey.
7. Stuff the cavity of the turkey with onion,  celery, carrots, sprigs of herbs and/or a half of lemon. These will flavor the turkey from the inside out (with or without stuffing).

8. Make a gravy by adding a 1/4 c. of butter and flour to the pan your turkey cooked in (over med. heat). Whisk in 2 c. of stock and allow gravy to thicken. Season and if necessary use an emulsifier or blender for a smoother gravy. 
9. Cook your turkey upside down. Believe it or not this adds great moisture to the turkey.  The fats and juices from the dark meat drain down and baste the white meat. In the last hour turn you bird right side up to continue cooking.

10. What to do with leftovers: Carve turkey,  bag and freeze. Create amazing dishes like turkey croquetes and turkey and stuffing casserole. Or,  try my delicious "Day after Thanksgiving Quiche" that I posted on A Taste of Home. This recipe uses your turkey, roast, ham, mac & cheese, greens,  and stuffing! 

Happy Thanksgiving! 


Hello Cakesters! 
I hope you all have been getting your Fall baking in. Can you believe that Thanksgiving is ONLY 13 days away? O.O After Halloween the days just seem to speed on by.

Well, to celebrate the season and get you guys ready for some Thanksgiving fun- I've got some amazinsg cupcakes for you guys. The DIY video is just as fun as these cupcakes and is uploading as we speak so don't forget to visit the Youtube Page for the full video.

 Step 1: You'll need- Cooled cupcakes, fondant, buttercream, caramel sauce and an appetite. To prep, you'll need fondant in colors: green, orange, yellow, brown and white.
 Step 2: Peas & Carrots- Roll small amounts of green fondant into little balls to create peas. Take the orange fondant and either break off pieces to form small cubes or carefully use a knife for more precision. Make sure your knife is sharp or use a razor blade. I'd recommend shaping the cubes by hand. Smear a little frosting on top of your cupcake and randomly place on your peas and carrots.
 Step 3: Turkey time- Roll out the brown fondant until it's considerably thin and by using either a circle cutter or drinking glass (about the same circumference of the cupcake) cut out circles. Spread a little bit of frosting over your cupcakes and place the fondant on top. Create the neck line of the turkey by making a small indent on one side.
 Step 4: Shape small pieces of brown fondant into cones. You'll need 4 cones per cupcake to create the wings and legs. Take two of the cones, pinch the larger end so that it's flat, and bend the pointy end upward (these are your wings). Glue each piece on with a little bit of water like the picture below.
 We also made two tiny sized balls out of white fondant and stuck them to the tips of the legs to create the turkey bones.
 Step 5: Mashed Potatoes with Gravy- Add a little bit of fondant to your frosting to create a "chunky" affect. Using a small slanted spatula or butter knife add your frosting while creating a small space in the center for your "gravy". Using your favorite caramel sauce, spoon a small amount in the center. Roll out your yellow fondant, and cut in small squares to create the butter and to finish those tasty taters off.
*Couture in a Cupcake*

Easy Pumpkin Themed Cupcakes

EZ Pumpkin Couture Cupcakes

In the last DIY we created some amazingly couture pumpkin cupcakes.
If you haven't seen the video, these themed cupcakes are surprisingly easy and a lot of fun.
Click Here to watch the video, or see the step by step instructions below.

EZ Couture Pumpkin Cupcakes

Step 1: Create your frosting. Add orange gel dye to a vanilla frosting. I used a "simple buttercream" base of just butter, confectioner's sugar, vanilla and a pinch of salt. When coloring your frosting, start off by adding just a dot, and keep doing so until you get your desired shade of orange.

Step 2: Using Tip #847 pipe the orange buttercream onto the cupcake in a slight up and down motion, creating a ripple. Make sure to keep your piping bag upright.

Step 3: We used our homemade marshmallow fondant but you can definitely use store bought. Color your fondant with a green gel dye and create a stem and leaf. We did so by simply flattening a piece of fondant and using scissors to cut out a leaf shape. Make the stem by rolling a small piece of fondant. 
And that's it! Easy Pumpkin themed cupcakes. 

Disclaimer: We added gold wire to the cupcakes for show as "cake jewelry". When ordered the cupcakes will not come with the wire. 

Couture in a Cupcake

Couture Cakes Oct 21st update

Hey Cakenistas!

I've got loads of pictures to share with you and I thought I'd dedicate a whole post to doing so. 

I hope you all have been watching the MCC videos! The new "season" of videos are faster, shorter and filled with tasty info. I've also started blogging! So stay tuned.


Baby Shower cake. Top Tier- Velours Rouge and 2nd tier Vanilla.

The latest DIY- Pumpkin Couture at its' finest. Not all toppers have to be edible.
We had some gold wire used for toppers and decided to add a little swirl to mock the pumpkin vines.
Video here

A sugar free marble car cake (2001 Dodge Charger). Accompanied with a lawn mower,
security badge and transmission. 

Couture Cupcakes- (Left to Right) Sweet Potato, Ooh La La Lemon,
Strawberry Shortcake, and Apricot
A stunning Old Hollywood Glamour wedding cake.
Top tier- Rosettes. Italian wedding cake and vanilla cake filled w/ marscapone whipped cream and madagascar vanilla frosting.
Second tier- Rough Iced- Lemon cake w/ lemon curd and vanilla frosting.
Third Tier- Fondant skirt. Same flavor as the first tier.
Grooms' Cake- Chocolate fudge with salted caramel.
To watch the fun Vlog/cake setup for this click here.

Baby shower cake- Top tier chocolate, 2nd tier marble.

Rosette Cupcakes- Velours Rouge

Petit Fours- Logo Best Buddies of DE and Audi. Orange Spice cake.

Pumpkin Cheesecakes. *DIY tutorial*


*Couture in cupcake*

10 small but magical baking tips

Hey Cake Lovers!

One thing that I love doing is sharing the tips and tricks I've gathered from countless mess-ups and mishaps. I get asked a lot of questions, and they're the same questions that I had in the beginning also. So, why not answer them here. I hope this helps.

10 MAGICAL Baking Tips

1. There are dry measuring cups and wet measuring cups. Measuring one in the other will result in off measurements.

2. Don't over mix. During the mixing process, gluten is being worked and the proteins in the batter begin to strengthen. Always mix until just incorporated for a tender product unless the recipe states otherwise. Over-mixing causes "tunneling": small tunnels in the cake.


3. Parchment paper please. Yes the old fashioned "butter then flour the pan" method works great, BUT with larger cakes I've had some disasters. I find that a piece of parchment on the bottom of a pan is my best bet. I also spray the sides with nonstick spray. It works every time.


4. Always have a timer on hand. We have cell phones, tablets and gadgets of all sorts. If you have one of these then there's no excuse to not have a timer. Timing is everything when it comes to baking. 

5. Make use of that freezer! One of the biggest tips to decorating a professional looking cake is utilizing that freezer! When the cakes cool down wrap them up and pop them in the freezer. This limits the opportunity of tender cakes breaking apart when trimming and stacking. After crumb coating, put the cake in the freezer for a few minutes. Then, when you finish your final frosting, leave it in the freezer to get hard. When the buttercream hardens is when I fix up any little mistakes I've made. By storing properly, loads can be done ahead of time.

6. Patience is a virtue. So many people complain of having their icing melt from frosting too soon. If you have to, follow tip #5- wrap it up and stick in the freezer for a while. 

7. Read read read, then read some more. Knowing where you went wrong can prevent you from making that mistake again. Look for trouble shoot charts for cakes. I've got one here on the site: click here

8. Flours. There's pastry flour, cake flour, all purpose flour, bleached flour, bread, rice and the list goes on. So which is best for your cake? Based off of my own experience, using cake flour really lightens up a cake and makes it considerably fluffier. I add both A.P flour and cake flour to my cakes. If you can't find cake flour, here's a recipe:
For every one cup of All purpose flour remove 2 tbsp and replace that with 2 tbsp of corn starch. Sift the flour about 6 times. If this is too much for you has plenty to choose from. 

9. Know your oven. The top and middle racks are usually preferred for baking (breads, cakes, cookies, etc). The bottom rack can easily burn your precious delicacies, trust me. 

10. Ingredients that will add a great bit of moisture to you cakes: applesauce (I prefer cinnamon flavored for carrot cakes), sour cream, buttermilk, butter, and avocado (yup avocado).

This chart always comes in handy...

-Couture in a Cupcake-

Promo 9/15-9/22 National Cupcake Week

 It's National Cupcake Week!! 
I can't believe that there's a week dedicated to cupcakes but I'm not mad at it. 
So, I've created this delicious promo for you all.
There's no limit and you can even order now for future orders!
So for example, say you've got a Christmas party that you know about now and will need cupcakes for, if you place the order within this week, it will be held and still apply to your order in December. 
Happy Cupcaking
Hurry you've only got until Sunday!

*Couture in a Cupcake*

Cam Down!

Hey Cake Lovers
Can you believe we're already just about through summer!? I didn't get to go away, but I have enjoyed all of the deliveries and tastings that have kept me busy. 
I was wondering why I kept seeing Christmas movies and shows come on all of the sudden at the end of August... My mom reminded me that it's only 3 months away. I had this face O.O and this face -.- going at the same time. I thought all the movies started in November, but it's true, Christmas is in three months. I'm actually coming across a few Holiday vendor events already. 
Speaking of Holiday, yesterday was Labor Day and I prepared a delicious dinner. As a side dish- My Cheesy Potato Leek Soup! I love Instagrams' new video recorder; I was able to capture the whole process. To see the video click here


As the title says, I think my camera is down. For some reason it won't charge, I probably have to mess with it a little bit. But, we were in the middle of doing the DIY for the Bride and Groom Cupcakes (below) then the "doot doot" went off, meaning the battery was low. From then on we couldn't get the camera to charge. So we'll try again this week. Hopefully that means we'll be bringing two DIY's.

And I want to THANK YOU to some of you who have tagged me in pictures of recipes you've tried from the DIY's :D They make me so happy lol. I wish you guys could see my reaction, I get so excited. Please, if you try a DIY tag me @MarishasCouture I'd love to see your creations and thank you for watching. 


*Couture in a Cupcake*