Vanilla

Dinner or Dessert?

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Is it dinner? Is it dessert? I say make it both!

I was inspired to make these cupcakes from one of my all time favorite baking books, Hello Cupcake. I have passed by these cupcakes time and time again while working on other projects. And finally the perfect occasion presented itself!

It was our friend Adam's birthday. You see, Adam is Italian and loves to cook. And hollicakes had a lightbulb moment...make spaghetti and meatballs cupcakes!

In addition, I wanted to share with you guys my take on "box mix secrets". AKA how to make box cake mixes taste like homemade! (or close to it!)

I started with these pretty basic ingredients.

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So my white cake mix said to add 1 1/4 cup of water, 3 eggs & 1/3 cup oil.

Instead I added 1 1/4 cup of vanilla almond milk, 4 eggs and 1/3 cup oil. I would never use water in a cake mix. Instead switch it out with milk, almond milk, soy milk, or coconut milk. Something that will give it that extra rich yummy-ness.

The extra egg also gives it another level of rich. And you can switch out the oil for butter, but in this case I did not.

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Behold, perfect white cupcakes!

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I made a standard buttercream frosting, adding 3 drops of yellow food coloring and 1/2 teaspoon cocoa powder to give it the same color as noodles!

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OMG. Look how cool that looks! It really couldn't be easier, you just pipe the frosting randomly. Swirls, loops, whatever!

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Get crazy with it! Swoop the frosting over the edges of the cupcakes too!

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Next, take your fererro rocher candies and toss them in low sugar strawberry preserves. (Why low sugar? It has the best marinana-red color.)

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Dollop the "meatballs" over your frosting "noodles"!

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Grate some white chocolate "parmesan cheese" over the top...

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And there you have it. A unique dessert for the pasta lover in your life!

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All I can say is driving to lunch with spaghetti cupcakes sitting in your lap is scary!!

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Happy Birthday Adam!

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Snowball Cupcakes

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Welcome back hollicakes!

After about a year hiatus & some crazy life changes, I am finally back at it!

Over the past few months, I quit my baking job at the Fairmont Hotel and moved to Michigan to be with my boyfriend Dylan. This is my first official post as a Michigan resident!! So far I've only experienced a whole lot of winter. And when I say winter, I mean 100+ inches of snow. Something this CA born and raised girl has never experienced! And it has been amazing. And beautiful. Oh and I can't forget REALLY cold.

I know you're here to see some cupcakes, but let me take a moment to show you a few photos of things that inspired me to make these cupcakes! It may be March but winter is still in full swing over here...

Our new home in Michigan! With my little pup outside...

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Cute little deer come hang out in the backyard all the time.

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Enjoying our time in the midwest & built our first snowman!

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Okay, okay, onto some yummy cupcakes!

So I've been pretty obsessed with the snow, coming from CA, I've never seen this much snow on the ground. I love watching it fall and how the sun shines & makes it sparkle.

That means...

...must make snowball cupcakes!!!

With cute little deer friends too.

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Snowball Cupcakes (adapted from Sweetapolia's Fluffy Vanilla Cake)
-made 27 cupcakes

5 large egg whites
1 whole egg
1 cup whole milk
2 teaspoons pure vanilla extract
3 cups cake flour, sifted
2 cups granulated sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, cold and cut into 24 even pieces


1. Preheat oven to 350°F and line cupcake tins with paper liners.
2. In a medium bowl, combine and stir the egg whites, whole egg, 1/4 cup of milk, and the vanilla. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
4. Add the butter a few pieces at a time with mixer on low speed until the mixture is a fine crumbly texture.
5. Add 3/4 cup milk, and mix on low speed for 2 minutes. Scrape the sides of the bowl and begin to add the egg mixture a little at a time until batter is smooth. Fold once or twice to ensure the batter at bottom of bowl is incorporated.
6. Fill liners 3/4 full and bake 14-16 minutes, making sure not to over bake.


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Whipped Coconut Buttercream

3 1/2 sticks unsalted butter, softened
3 cups powdered sugar, sifted
2 tablespoons coconut milk (optional, you can use regular milk instead)
1 teaspoon pure vanilla extract
2 cups sweetened shredded coconut


1. In the bowl of an electric mixer fitted with the whisk attachment, whip butter for 5 minutes on medium speed until butter is pale and creamy, scraping sides of bowl occasionally.
2. Add powdered sugar, milk and vanilla. Mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light & fluffy.
3. Pipe 1/2 inch layer of buttercream on each cupcake, smoothing and rounding over with offset spatula. Place shredded coconut in shallow bowl and immediately dip frosted cupcakes in coconut. Gently moving cupcakes in circular motion until coconut sticks to the frosting. Careful not to push too hard and flatten the top of your "snowballs".


Hopefully these cupcakes get you through the rest of this long winter!

Its almost springtime =]

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Nightmare Before Christmas Cupcakes!

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Hey friends! So sorry this post is a little late. These guys took some time in the kitchen!

So Dylan & I just renewed our Disneyland passes, and got to go see the park all decked out for Halloween. Oh my gosh, my favorite!

And every year we go on the Nightmare Before Christmas Haunted Mansion, it is amazing what a transformation that ride gets for the holidays! Impresses me every time. Needless to say, that is where my inspiration for the week’s cupcake came from!

What did I make? I did a white cake with a dash of cinnamon, baked with a Pumpkin Spice Hershey’s Kiss inside, topped with cider caramel buttercream!

These cupcakes have multiple, time sensitive steps to them, so I’ll go through them in the order that I worked in!

The first thing I did, a couple days before: I made the cider caramel.
What is cider caramel? Apple juice, reduced down to a think cider, then caramelized and mixed with butter & cream to make a cider caramel sauce! And its delicious and caramely with a hint of apple cider. A new fall favorite, for sure.

Here’s how I did it, in a little more detail.

Cider Caramel Sauce
-makes about 2 1/2 cups

1 container of apple juice (yes a whole container!)
13 tablespoons unsalted butter, cut into small pieces
1 1/2 - 2 cups heavy cream, depending on how thick you want your sauce

1. Pour container of apple juice into a large pot, simmer on medium-high heat until reduced by about 75%. (This took me almost 2 hours. I had it on medium heat while I worked on the decorations)
2. Once all the water has evaporated from the apple juice, it will become a sticky, thicker liquid. Keep going. At this point you will want to stop what you’re doing and watch it closely. Since it is a caramel, it can go from almost there to burnt very quickly! Also, be careful friends, especially with children in the kitchen. Hot caramel is dangerous and can burn you!
3. You will see it start getting darker, once its a medium amber color, remove from heat, add butter & cream. It will bubble, watch out!
4. Stir until combined, if sauce is too thick, add more cream. When hot it will seem very liquid, but once it cools it’ll set up. To test, dip a spoon in caramel & set in fridge for 5 minutes. Will keep for 7-10 days, refrigerated.

What it looked like when it started to get sticky.

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Have your butter & cream ready. Missing 1 stick of butter in the picture though! I was kind of winging it, didn’t know how much I was going to use.

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What it looks like when its caramelized and ready for the cream & butter!

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Meanwhile......

I was working on the Nightmare decorations, using stencils Dylan made for me!

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And here they are for your piping pleasure! Minus the mummy eyeball guy, I didn’t end up liking him!

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First I piped the outlines for each, like in the above picture. Then I flooded them with the royal icing.

Never used royal icing? Well its pretty easy to make, and perfect for frosting sugar cookies with. (Think decorated Xmas sugar cookies! Yep that’s royal icing.)

Or also perfect for piping out decorations onto parchment! Once they dry(mine dried in about a day and a half) they peel of nice & easy.

Here is a recipe for you guys.

Royal Icing (Wilton’s Recipe)

3 tablespoons Meringue Powder
4 cups (about 1 lb.) confectioners' sugar
6 tablespoons warm water

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

Tips:
For stiffer icing, use 1 tablespoon less water.

When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.


Now time for the cupcakes! I used this recipe by Martha Stewart, but the only things I added to it was cinnamon and Hershey’s Pumpkin Spice Kisses!

Cinna-White Cupcakes
-makes about 24

3 cups cake flour, (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup milk
8 large egg whites
24 Hershey’s Pumpkin Spice Kisses


1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.

2. In a medium bowl, sift together flour, baking powder, and salt; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

4. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.

5. Divide batter evenly among the muffin cups, filling each with 2/3 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes.


Found these kisses at Target, yum!

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Look at the pumpkin cream inside!

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Anyways, back to the cupcakes...

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I used clear Vanilla Extract to make sure the cupcakes would be nice and white!

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Look at that beautiful white batter.

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Kisses in the cupcakes.

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Baked and ready to be frosted!

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Time for some frosting with that caramel we made earlier!

Cider Caramel Buttercream

3 sticks unsalted butter, softened
12 tablespoons shortening
3-4 cups powdered sugar, sifted
2 tablespoons cider caramel
3-5 drops orange food coloring (optional)

1. In a mixer fitted with a paddle attachment beat butter and shortening until smooth.
2. Sift powdered sugar, add 1/2 cup at a time to taste.
3. Add caramel and food coloring, beat until smooth and fluffy. Frost cupcakes as desired!

Caramel, yummy!

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Ready to frost?!

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I used a plain star tip to frost my cupcakes, then placed the royal icing decorations on top with a little glitter.

Hello fabulous Nightmare Before Christmas Cupcakes!!

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Jack & Sally<3

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Pumpkin Monster & Oogy Boogie

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Happy Halloween Everyone!!

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True Blood Cupcakes: 3.0




Yess finally True Blood is back! And time for another round of cupcakes, of course!

I used the same cake recipe, but changed up the filling and frosting a little bit. Here we go...

“Pale Skin” Vanilla Cupcakes
-makes about 16-18

2 cups flour
1 1/3 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
2 large egg whites
1 cup buttermilk
1 tsp vanilla extract
1/4 tsp almond extract

1. Preheat oven to 350, line muffin tins with liners.
2. Sift together flour, baking powder, baking soda, and salt in mixing bowl. In bowl of a mixer, cream butter and sugar until light and fluffy.
3. Add egg whites one at a time, mixing in between additions. Add extracts.
4. Add half of the flour mixture, then the buttermilk, then the other half of the flour. Mix until combined.
5. Fill liners 2/3 full and bake about 20 minutes.


While cupcakes are cooling, I suggest making the filling next! Oh I learned that Oregon pie filling > Comstock pie filling, just sayin.



“Blood” Cherry Filling
-makes WAY more than enough to fill 18 cupcakes

1 can Oregon Cherry Pie Filling
1 tablespoon cornstarch
1 teaspoon red food coloring

1. Puree cherry filling in food processor, then transfer to small pot.
2. Add cornstarch and food coloring, whisking over medium heat until thickened and coats back of a spoon without dripping off.
3. Allow “blood” to cool before filling cupcakes =]


While blood is cooling, using the cone method, get your cupcakes ready to be filled!

Cut small cones out of the center of the cupcakes. Cut off and eat the “cone” part, and reserve the top or “lid” to seal back up the filled cupcakes later! Don’t do this step too far in advance though, the longer the cupcakes sit out with their centers exposed, the more likely they are to dry out!




Ready to fill ‘em?

Cooled cherry mixture.



Fill your cupcakes, not overly full though. Or else the “blood” will ooze out once you put the cupcake top back on......Or is that really such a bad thing? ;)



Filled and ready to be topped!



Marshmallow Frosting
- makes enough to frost about 20 cupcakes

1 envelope unflavored gelatin
1/3 cup + 1/4 cup cold water
1 cup sugar

1. In a mixing bowl, sprinkle gelatin over 1/3 cup water to soften, set aside.
2. Boil sugar and 1/4 cup water in saucepan over medium-high heat, occasionally brushing down sides of pan with wet pastry brush to make sure sugar crystals do not form. Attach candy thermometer to side of pan, and boil syrup until temperature reaches soft ball stage, about 238 degrees.
3. Remove from heat, add sugar to softened gelatin and whisk by hand to cool for about a minute. Then whisk with an electric mixer on medium-high speed until glossy, but not dry peaks form, about 8-10 minutes. Use immediately, frosting will harden.

I frosted my cupcakes with a medium round tip in a piping bag.




So once the frosting sets, it becomes the exact consistency as a giant marshmallow! Congratulations, you have just made a homemade marshmallow!

To make the “bites” I simply dipped the end of a toothpick into the cherry mixture and poked two little holes, then adding a little bit more underneath as the drips. The marshmallow frosting becomes the perfect consistency to be able to do this. It holds the toothpick holes, and allows you to pretty much paint on the blood dripping down without becoming a gooey frosting mess.

Hello yummy cupcakes =]



Happy Sunday nights, Trubies =]





<3hollicakes
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Wedding Favors: Bride & Groom Pops




On June 24, 2011 my cousin Ashley’s childhood friend Priscilla got married right down the street from my house in Huntington Beach!

And for 3 days before then, Ashley and I worked on these! Oreo and Vanilla cake pops!



Yumm these were my favorite. I’m def an oreo type of girl!



Edward may or maynot be trying to convince us to go to the beach. hahaha.



Oreo Cake Pops
-makes about 40-50 pops
- 1 pack of Oreos
- 8oz package of cream cheese
- 1 bag white melting chocolate ( Do not use Nestle white chocolate chips, they won’t melt thin enough to dip your pops cleanly. And you’ll run into a mess of problems. Use Wilton or preferably Mercken’s Candy Melts, or any other chocolate meant for melting/coating.)
- 1 bag dark chocolate
- 1 bag light blue chocolate ( or whatever color you want)
- lollipop sticks, about 100

1. Finely crush oreos in a food processor, add the softened cream cheese and mix. (I like to mix these with my hands!)
2. Form balls about 1 inch wide, chill in refrigerator.

Vanilla Cake Pops
-makes about 40-50 pops
- 1 box white cake mix, baked
- 2/3 can of white frosting

1. Bake cake as directed on box, cool, then crumble into a bowl.
2. Add frosting a little at a time, mixing in between. It quickly goes from being too dry...too sticky. And you don’t want them too sticky.
3. Form balls and chill in refrigerator.


The steps are pretty much the same from here, so I’m going to combine the two!

4. Melt your white chocolate, we used Mercken’s Candy Melts in Super White and Dark Cocoa, as well as Light Blue for the decorations.
5. Remove pops from fridge, dip end of a lollipop stick in melted white chocolate, and insert into cake ball. Allow chocolate to harden, then completely dip balls into white chocolate. Be careful they aren’t too cold or else the chocolate will start to crack.
6. For the grooms: Melt dark chocolate and dip pops, leaving V of white in the front for the bow-tie and buttons. Then melt blue chocolate, using a piping bag, pipe bow-tie and buttons.
7. For the brides: Use white chocolate in a piping bag, drizzle chocolate onto the pops to make the dress “ruffles”. Repeat with blue chocolate leftover in the piping bag from the grooms! Pipe dots around the top for the matching necklace.

Cake pops are a challenge at first, but once you do the motions over and over it starts to get much easier. I suggest being very patient, its hard for me sometimes, haha. Or get yourself some assistants to help ya out =]








I really enjoy making wedding cake pops, so if you or anyone you know is getting married anytime soon, let them know about Hollicakes Wedding Cake Pop Favors!




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Dexter, will you bring me doughnuts?




In honor of Halloween, and one of my favorite shows, Dexter.

I have been wanting to make these cupcakes for a little while, and all I needed was a good excuse from one of my girlfriends like, “Hey Holli, my brother is having a Halloween party, can I come over and make some awesome cupcakes with you?”

Um, YES.

But the only bummer is.....I got really distracted and forgot to take pictures while making them. =[

I will do my best to describe how I made them to make up for it!

First, I made some simple vanilla cupcakes, you can use any recipe or even a box! Shh I won’t tell.

THEN, I took a can of cherry pie filling and pureed it.

You can’t forget the most important part, the knives...First I melted some chocolate wafers in a piping bag and piped out the knife handles onto parchment paper. (Using a knife stencil of course, just google knife and print out a picture of a knife shape you like.) Then I dyed some white melting wafers gray, and piped the knife blades, making sure to connect it to the handles so they stick together!

Once the cupcakes were cool, we filled them all with a little bit of the pureed cherry.

See?




And then we dyed some buttercream a light skin tone color. Not guna lie, we could’ve gone darker haha. Pale is the new tan right?

Lastly, frost the cupcakes with a thin coat, splatter on some red cookie icing, and stab em. Literally. Gently though, the knives are fragile!




Dexter cupcakes off to their Halloween party in Palm Springs!





I hope you Dexter fans love these as much as I do!

Thanks Kayla and Caitlin for helpin me out, love you!

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Birthday Cupcakes and Some Sweet Progress.




Friday was a very special day.

I had a simple and fun cupcake order. AND my business cards FINALLY came in the mail! My first ever business cards. So freakin’ excited. =]

My amazing and talented boyfriend designed the cards and I absolutely LOVE them!

What do you think? Cute, huh?

Anyways! Back to the cupcakes. Simply Vanilla.



I rolled out some pink fondant and used a mini flower cookie cutter! Then I brushed them with some luster dust. I actually used the end of the paintbrush to get the little indentations in the middles of the flowers.



Hm so it seems like every time I bake I end up forgetting to take pictures at a certain point. And this time it is the Swiss Meringue Buttercream. But I’ve made vanilla cupcakes and buttercream and documented it before! You guys should be fine...right?

I hope so. Well here’s the finished product...Not sure how I feel about this green background though, hmmm.



If anyone in the Orange County Area would like to order cupcakes, CALL ME! =]




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A Night in the City: Sweet 16



These cupcakes were so much fun to make. Especially the fondant purses and shoes...So freakin cute.

So this order was for a good friend’s sister, none other than her sweet 16! The theme being “night in the city” with cheetah and zebra print in hot pink and teal!

Here is how it all went down...



In the oven!



I spent a good amount of time cutting out circles, so worth it though =]
And this is the only pic I got of the stencils I used for the shoes and purses..



60 cupcakes total, plus extra for the fam to munch on.



Birthday toppers finished! J for Jenna and M for Maddie!



Opposite colors!



My new johnny cupcakes shirt matches the frosting! Love it.




The cupcake flavors were Chocolate and Vanilla, with Swiss Meringue Buttercream! This is probably my favorite chocolate cupcake recipe because it is SO good and super easy.

Chocolate Cupcakes
-makes about 24

3/4 cup unsweetened cocoa powder (I used half regular cocoa, half dark chocolate cocoa)
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

1.Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt.
2.Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
3.Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.


My vanilla cupcake recipe is featured a few posts back for the Surfboard Cupcakes, and the Swiss Meringue Buttercream recipe as well!

So I totally failed at taking pictures of the making of the fondant purses and shoes...I’m sorry!

But basically all I did was color the fondant, roll it out, printed a stencil (see a few pictures up). Then I cut out a shoe and a purse from each, and used an exacto knife to cut each one out of the fondant! I used an edible black marker to make the zebra stripes! I wish I would have taken pictures, I even had the brother of the birthday girl cutting out purses =] haha.




I also used hot pink and teal edible glitter on these cupcakes, but it is hard to see in photos!




Happy Sweet 16 Jenna!

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Surfboard Cupcakes!



So this past Labor Day weekend was a busy weekend for me!

A good friend I used to work with ordered 24 surf-themed cupcakes for her cousin’s 16th birthday. There were a couple of different themes I could have picked from, but I went with beach/surfing since summer is almost over!

I heard the birthday girl was a fan of the color “Tiffany Box Blue” so I couldn’t resist these cute liners.



All my ingredients, including the Macbook and the vanilla extract I bought when I was on vacation in Cabo San Lucas!



Dry ingredients combined.



And wet ingredients combined.



Ready for the oven!




Vanilla Cupcakes
-makes 30

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract


1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. (Mine ended up baking for 30 minutes.)


Swiss Meringue Buttercream

5 large egg whites
1 1/4 cups sugar
2 cups (4 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
1/4 teaspoon coarse salt


1. Combine egg whites, and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 5 to 7 minutes.
2. Transfer bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.
3. At low speed, add butter to egg whites, and beat until smooth. Add vanilla and salt, and continue mixing until incorporated.


I added some Wilton gel food coloring in Teal to my frosting.



What would I do without my boyfriend? Not have sweet decorating shots, duh.



Last one!



Where did I get these adorable surfboards you ask? At ShopBakersNook.com, you can find the surfboards HERE.



I LOVE my new cake stand, thank you Crate and Barrel =]



It is hard to see in photos, but I actually sprinkled each one of these cupcakes with hot pink edible glitter!



Boxed up and ready to go!





More yummy treats coming soon.

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Labor Day Burgers & Fries.



I am SO excited to be writing this post!

Yesterday I was sitting out by the pool with my family and the boyfriend, enjoying our Labor Day weekend. After a couple hours of sun, my labor-free weekend was about to end! Dylan and I decided we were making burgers and fries, Bakerella style =]

So we went to the store and bought 5 things; yellow cake mix, brownie mix, sugar cookie mix, white frosting, and sesame seeds.



Easy enough right?

Bake cupcakes and brownies.



For the french fries; roll out sugar cookie dough. I used a pizza cutter on my fries, sprinkled them with sugar and bake!



Mmmm!



Use a round cookie cutter to cut out the brownies, remove liners from cooled cupcakes, and cut them in half!



Color your frosting red, yellow and green for the ketchup, mustard and lettuce!



Wow these pictures aren’t bad for being taken on an Iphone.



Custom french fry holder and picnic-style tray templates can be found at Bakerella!



best burgers ever.



Sliders anyone?








Speaking of Bakerella, I am so excited because her Cake Pops book is finally out!!



I can’t wait to buy it.

And if anyone is in the Orange County area on October 11 Bakerella will be at South Coast Plaza in Costa Mesa at William Sonoma for a book signing!

I will see you there, cupcake lovers.

<3hollicakes

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4th of July Fusion.



Last 4th of July I went with a flag cupcake cake, so I knew this year I’d have to step it up and not do the same thing. I started thinking about red and white stripes and fireworks....

I decided on layers of red and white cake, tinted blue buttercream topped with sprinkles, strawberries and cute firework toppers.



I made simple white cake and red velvet cake batters, put them into piping bags, then alternated thin layers of each until the liners were about 2/3 full.



Wana bite of this?




And if you had to work on the 4th of July like I did, I feel your pain. So I brought some of these cupcakes to work, and they were gone within an hour! =]




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Father's Day Extravaganza.

So Father’s Day was a few weeks ago, I know I’m slacking. Anyways, my grandma ordered 75 cupcakes from me for a brunch that her community was having, so exciting! Well she didn’t mention anything specific, so I was free to design the cupcakes however I wanted. I starting thinking sports and BBQs....typical dad-like things.

So since I needed 75 for the order, and some extra for my dad and family friends AND one day to bake and decorate ALL of them, I decided to use boxed cake mixes. Not my favorite, but it works when you need a ton in a short amount of time.

Let’s look at the process, a very fun 7ish hour day of baking and decorating!



Caramel cream steaks, haha.



Candy shishka-bobs.



Ever seen cupcakes look like a BBQ grill?



Hmm what sport could these be? I’m thinkin some red laces...



Baseball!



The assembly line. Couldn’t do it without my assistant and my Cactus Cooler.



Oh balls.



Day at the golf course anyone?





What You Need:

- 75 cupcakes, any flavor
(25 for golf, 25 for basketball&baseball, and 25 for BBQs)

Golf Course
- 25 cupcakes
- about 3/4 cup green sugar
- 1 package of white Tic-Tacs
- 13 toothpicks
- about 15” ribbon 1/2” to 1” wide
- double-sided tape
- 1/2 cup fine graham cracker crumbs
- 1 1/4 cups white buttercream frosting

1. Place green sugar in a shallow bowl. Frost cupcakes with a thin, smooth coat of buttercream, then dip in green sugar making sure to coat evenly.
2. Making the Flags; Cut the ribbon into 1” pieces, use double-sided tape on inside to wrap around toothpick. Cut into triangles.
3. Place flags on top of 13 of the cupcakes, as well as a Tic-Tac, pushing it halfway into the cupcake so it looks round like a golf ball.
4. Use about 1/2 teaspoon of graham cracker crumbs on each of the remaining 12 cupcakes, shaping the sand-traps with your thumb. Add a Tic-Tac as a golf ball where ever you want, or leave them without!


Sports Cupcakes
- 25 cupcakes
- about 1 cup orange non-pareils
- about 1 cup white non-pareils
- 1/4 cup black frosting
- 1/4 cup red frosting
- 1 1/4 cups white frosting

1. Frost cupcakes with a thin, smooth coat of buttercream. Place orange and white non-pareils in separate shallow bowls.
2. Dip half the cupcakes in orange, and the other half in the white, making sure to coat them evenly.
3. Place the black frosting in a piping bag with a small round tip, pipe the laces on the basketballs. Do the same with the red frosting on the white cupcakes for the baseballs.


Let’s BBQ
- 25 cupcakes
- multi-colored gummy candies (enough for 18 shishkabobs)
- 32 Hot Tamales
- 16 caramel creams shaped into steaks
- 1/4 cup gray frosting
- 18 toothpicks
- 2 tablespoons orange sugar

1. Place gray frosting in piping bag with small round tip. Pipe 5 lines on each cupcake to make the grill, sprinkle with a pinch of orange sugar for the hot coals.
2. Cut the gummy candies into small squares or triangles, then add them to the toothpicks, 5 each in alternating colors. Place 2 shishka-bobs on 9 of the cupcakes.
3. Add 2 steaks to 8 of the cupcakes, adding little “grill marks” with the leftover gray frosting.
4. Add 4 hot dogs (Hot Tamales) to the remaining 8 cupcakes, also giving them grill marks with the gray frosting.

Enjoy! =]



It’s time for your close-ups, little cupcakes!








I ended up taking these photos the next day, and my red laces bled into the white of the baseball =( Oh well though!






Let’s have a BBQ.






Happy Father’s Day to all the dads out there! And if you were one of my neighbors or friends you may have gotten one of these...




I know its after Father’s Day, but these cupcakes are also great for birthdays, summer BBQs, and sports parties!

Another update coming soon......my first wedding cupcakes!

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True Blood Treats.



The Season 3 premiere of True Blood was on last week, and my mom and I decided to throw a party! Including vampire themed food =]

See, about a year ago I made True Blood cupcakes, and they were AMAZING. I’d been wanting to do a 2.0 version of them and my party was the perfect excuse! Last time I made vanilla cupcakes with pureed cherry pie filling centers and white chocolate cream cheese frosting. The frosting was great, but just not quite white enough. So this time I made the same cake and filling, but instead used a homemade marshmallow cream frosting! Oh my. Just wait.

In addition to the cupcakes, I also made Vampire Bite Cookies! Anti-Vampire Garlic Bites. AND a beautiful fruit platter. All recipes will follow!

Pureed Cherry Pie filling for the “bites”



Cupcakes with centers cut out, ready to be filled!



Homemade Marshmallow Cream Frosting!



Cupcakes filled and frosted, with centers left for snacking =]



Using a toothpick to make the vampire bites!









True Blood Cupcakes and Cookies.



Loved this fruit platter =]



Anti-Vampire Garlic Bites.




For the Vampire Cupcakes and Cookies I used recipes from BakingBites.com, make sure you check them out and all the other great recipes featured on the website!

Recipe for Vampire Bite Cupcakes

Recipe for Vampire Bite Cookies

And for the Anti-Vampire Garlic Bites I used a recipe from TLC Cooking, and you can find it HERE.


The party was SO fun, I want to say thank you to all my friends that came! And to my mom, her best friend, and my boyfriend for helping with the food and decorations, they were amazing =]

<3hollicakes
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