Upper Crust

I think it’s time for me to admit that I’m not very good at posting updates on what I’ve been recently working on. I managed to snap a picture of this project that I made for my own daughter. She asked for a mermaid cake and decided to take a slightly different approach decorating it. Instead of scales or tons of fishtails, I hoped for it to be reminiscent of shells, coral and the light dancing through the reef. Of course, I forgot to take a photo of the cake inside. Strawberry cake with strawberry frosting and a layer of strawberry reduction, and a lemon cake with lemon curd and whipped frosting.

This cake was a flashback to the 90’s for me. Yes, I’m a Barbie girl, through and through.

I love making these six inch cakes. They are tall and make a big impact in a smaller more manageable size. People always ask about the frosting when they taste how buttery and smooth it is! This cake is covered in Swiss meringue buttercream which is significantly creamier and less sweet than typical American buttercream which is what you’ll normally find on cakes.

A cute cake perfect for this weekend. Happy Easter, everyone!

Some cute pink macarons I made for a baby shower. My only instructions for this order were to make them pink! I chose to make strawberry Macarons made with real strawberries filled with strawberry jam decorated with Ghirardelli white chocolate drizzle, and cherry almond macarons made with the most delicious French buttercream. I covered these in luster dust for a subtle hint of shimmer.

The best kind of birthday cake (in my humble opinion): big, messy, chocolate on chocolate on chocolate cake covered in chocolate shavings.

I’ve got sunshine on a cloudy day 🎶. Can anyone guess what I’m making? 😊

Wrapping up a custom order on this beautiful spring day. 🌷

The March order form is now LIVE! You can click on the “order” button on my page to view the packaging options for this month’s flavors. For custom or bulk orders, please send me a message.

https://docs.google.com/forms/d/e/1FAIpQLSdU8o1DhlrpxZJBBFFPjxiNoCIntNkoKa1c5FwheKlibEfHzA/viewform

Coffee is not my favorite “flavor.” I’m more of a tea girl, myself and when I do drink coffee, I doctor it up with lots of cream, milk, vanilla and sweetener. With Saint Patrick’s Day around the corner and the gears in my brain churning out an endless stream of ideas, one that struck me as being worthy of exploration was a spiked coffee macaron. Baileys and Jameson whiskey was a fun taste testing experience and even more fun was combining them with this macaron that is packed with the intense flavor of real coffee.

☘️ Presenting Baileys Irish coffee macarons. ☘️

Two coffee-flavored macarons sandwich spiked American buttercream which is flavored with two Irish liqueurs: Baileys and Jameson whiskey. I’m offering these for a limited time! Also available alcohol-free.

Reaction shot of one of my taste testers trying a new flavor. 😊 Who would like to order St Paddy’s Day macarons?! Shamrock shake macs are a go. Rolling out Bailey’s Irish Coffee macarons soon! I will be offering these in mini sampler packs with 1 shamrock shake and 1 Irish coffee for $5. Message me for more info.