Monday, April 23, 2012

Did somebody say Ruffles???

 Lately I have noticed that ruffle cakes have become all the rage in cake design.  Having had several orders for these frilly cakes myself, I thought I would share some of what I and others have created.  Enjoy! 
 Look how pretty the top is!
 Gumpaste flowers.
Mini ruffles by: Sweetapolita
Pink ruffles by : MySweetandSaucy
Princess ruffles by: Girl Inspired
RS birthday cake from my March post.

Tuesday, April 3, 2012

The Styled Engagement Shoot!!

Recently I had the great pleasure to work on a styled shoot with a very talented group of ladies!  Here are some of the amazing fruits of our labor!  Enjoy!!

Photography: Shillawna Ruffner Photography 
Set Design and Styling: Natalie Allen Production Design
Wardrobe Styling: Cortnie Bigelow
Hair and Makeup: Melissa King 
Cupcakes: Leesa Booker
Custom Bow Tie: Angela Munyer
Models: Erica King and Michael Rizzo

Cupcake of the week... Lemon-Coconut with Coconut Meringue Frosting!

For this week I came up with a Lemon-Coconut Pound Cake Cupcake with a Lemon Glaze and Coconut Meringue Frosting!  The cake is moist and has a soft texture, and is not too sweet.  The glaze is sweet and tart, and the meringue frosting is as light and creamy as marshmallow fluff!  This cupcake was a hit with the kiddos with all its sticky goodness!!

Lemon-Coconut Pound Cake Cupcakes
Makes 12


1/2 cup butter, softened
1 1/3 cups granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup sour cream
zest of one lemon (Meyer is best)
1 cup sweetened flaked coconut

1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and 1/2 cup coconut. Pour batter into lined baking cups.
3. Bake at 325° for 25-30 minutes or until a long wooden pick inserted in center comes out clean (cakes will be pale in color). Cool completely on a wire rack.
4. Poke holes in tops of cupcakes with a toothpick.  Dip tops of cakes in the glaze and place on a wire rack over a cookie sheet to dry.
5. Toast remaining 1/2 cup coconut on baking sheet until lightly browned, set aside to cool.
6. Frost cupcakes and sprinkle with toasted coconut.

Lemon Glaze


1 1/2 cups powdered sugar
2-3 Tbsp milk
3 teaspoons lemon juice (Meyer is best)
zest of one lemon
1 drop yellow gel coloring (if desired)


Whisk together ingredients adding milk a little at a time until desired consistency.

Coconut Meringue Frosting


3/4 cup sugar  1/4 cup light corn syrup

1/4 cup water
4 egg whites  1/8 teaspoon salt
1 teaspoon coconut extract


1. Cook first 3 ingredients in a heavy saucepan over medium heat, stirring constantly, until sugar dissolves. Bring to a boil, and boil until a candy thermometer registers 248° (about 5 minutes).
2.Beat egg whites at high speed with an electric mixer until foamy, add salt, and beat until stiff peaks form. Gradually whisk hot syrup into egg whites, whisking until stiff peaks form and frosting is of spreading consistency.
3. Stir in coconut extract.

Happy baking!!