Sunday, September 27, 2009

Flavors! Flavors!

One of my favorite pies is from Furr's Cafeteria: Millionaire Pie! When I was younger I couldn't even begin to tell you what was actually in it, all I knew is that the custard was so sweet it crunched in your teeth and the crust was buttery delicious and to top it all off the whipped cream had a secret concoction of pineapples, nuts and we sometimes thought coconut. So in honor of this great desert, I finally got around to making a Millionaire Cupcake: Butter cake filled with custard and topped with pineapple nut cream. Folks around here are hesitant to try it but love it once they do!
Also on the menu today: Strawberry Margarita, it's got real Margarita in the cake and the frosting and of course rimmed in pink sugar. These were for a Bridal shower, I'm sure they had one great fiesta!

Sunday, September 13, 2009


Today you get two creations to think on. The connecting factors are that they both were taken to church activities and made out of whatever I happened to have in my kitchen. A little of this, a little of that, you know how it goes. The first is a Banana Choffee (yes I think I just made that word up) Cupcake. It's a soft Banana cake with mini, semi-sweet chocolate chips and toffee bits, topped off with smooth cream cheese, a drizzle of chocolate and sprinkle of toffee. If you want a rich banana cake this one is for you! Next up, Pumpkin Roll Crunch....All the rain over the weekend made us Texans seek the great indoors and gave me a chance to do some clean out the pantry baking. There are two things you should know about me and Pumpkin rolls:
1. This was my first attempt! I've been too scared to make them, but I had nowhere I had to be and pumpkin and eggs that needed to be used.
2. I love them so much, that I was once given one for Christmas.
A traditional Pumpkin Roll is laid out on powdered sugar right after it's baked so it doesn't stick to your towel when you roll it, but I wanted to try something with a little texture so I baked up some pecan streusel topping to replace the sugar. It turned out pretty good for my first attempt. I only had 4oz of cream cheese and 1 stick of butter so to make enough filling I also added about 1/2 cup of whipped cream. It gave the filling a light airy taste. I wish I would've taken a picture of it sliced, it looked so pretty! I think it went over pretty well with the church folk. Now that I've figure out how to roll cake, watch out My head is spinnin' with ideas!

Thursday, September 10, 2009


I resolve to post at least every time I have a new flavor or special decoration order. My full-time job is super busy during the summer so I feel like I'm finally where I have time to blog again. In honor of my job, I'd like to introduce you to my boss: Lance, I call him Shu, he calls me Pistol. He is a father to 4 hilarious kiddos, a visionary leader and knows almost every mascot for every High School in Texas. Shu likes yellow cake with chocolate frosting and I admit it's hard to beat, but for me it's too boring to name after my boss. [Side note: I refuse to make "yellow cake" Yellow is not a flavor it's a color. If you want yellow cake from my kitchen you better be ok with asking for butter cake.] For a guy as interesting as Shu, "yellow cake" just won't cut it. But you know what will? Whopper Cake! Moist Chocolate cake with chocolate malted whipped frosting and topped with the delicious Whopper. Shu says this is his favorite cupcake, I guess I know exactly what he'll want for his birthday.

View My Stats