2nd Annual Cupcake Crown!

So I decided to enter the 2nd Annual Celebrations.com Cupcake Crown - had a really tough time deciding which of my cupcakes to enter as I've had such fun with so many flavors/designs! I finally decided on my "Gone Fishin" cupcakes though - they were hard to beat as a fav of last year! Voting just opened today, and you can vote once per day through February 13th - so any and all votes would be much appreciated! Thanks so much and LONG LIVE CUPCAKES! ;)

VOTE HERE!! CLICK TO VOTE FOR MY CUPCAKES! :)

Princess Crown and Pillow Cake

My first attempt at a pillow cake :) A little princess requested a pillow cake for her crown to sit on, so of course that's what I made! Pumpkin spice cake with cinnamon cream cheese filling, hand carved into a pillow shape, covered in fondant with fondant details, hand painting and a hand made gum paste crown.

UNC Rameses Birthday Cake

This cake was for a little guy's Birthday who specifically asked that Rameses make an appearance on the cake :) Chocolate cake with vanilla buttercream filling and frosting and fondant details. Rameses was hand cut from fondant then hand drawn using a food color marker. I could seriously do Tarheel cakes ALL DAY. :)

Pink Buttercream 1st Birthday

Fun and girly little 1st Birthday cake! Fluffy vanilla cake with vanilla buttercream filling and frosting and fondant details.

Polka Dotty Cupcakes

Fun little birthday cupcakes in a bright, colorful polka-dot theme! Chocolate cupcakes with vanilla buttercream frosting and fondant toppers.

Gold Rose Petal 50th Anniversary

This was a request for a special couple's 50th wedding anniversary - vanilla buttermilk cake with vanilla buttercream filling and frosting and golden fondant rose petals :)

Purple Leopard Print Birthday Cake

Fun little cake for a special girl's 15th Birthday :) Vanilla buttermilk cake with vanilla buttercream filling, covered in fondant with hand painted leopard print and fondant details.

Pink Princess Birthday

Fun Princess themed decorated cupcakes and mini cake (just for the Birthday girl) for a special girl's 2nd Birthday! Vanilla buttermilk cupcakes with vanilla buttercream frosting and fondant toppers.

Peppermint Oreo Truffle Pops

So yes, I do realize I'm posting this after Christmas - in January, in fact so please forgive me! If you're like me, however you do not worry about such petty things as time constraints or calendars - tisk, tisk. (And you're savvy enough to pin a tasty recipe for next year's treats - boo-yah!!) After hearing about (and sampling) regular Oreo truffles many times during the past year's celebrations, I finally joined the band wagon and tried a peppermint version - oh, so heavenly!! And really could it be more simple? I even took the added step of putting mine on cute striped paper straws to make truffle pops - love! And hey, who's to say you can't enjoy chocolate and peppermint in January?! :)

Peppermint Oreo Truffle Pops

• 36 Oreos (NOT Doublestuff)

• 1 (8 oz) pkg cream cheese, softened

• 1 tsp peppermint extract

• 16 oz. white chocolate almond bark

• 1/4 cup crushed candy canes or peppermint candies, for decorating
• 
  

• Set a long sheet of wax paper over a cookie sheet, set aside. Place 36 Oreos in a food processor and pulse until finely crushed (alternately if you don't own a food processor you can place Oreos in a large Ziploc bag, seal bag and crush with a rolling pin until finely crushed). Pour crushed Oreos into a mixing bowl. In separate mixing bow blend together cream cheese and peppermint extract. Add cream cheese mixture to crushed Oreos and using a spatula, stir mixture while pressing it along the bottom of the bowl, until well combined and evenly moistened. Scoop mixture out and form into 1 inch balls (I used my smallest sized melon-baller to scoop them) then align on prepared cookie sheet. Place truffles in freezer for 10 minutes.

Melt almond bark according to directions on package. *If you'd like to add the paper straws or lollipop sticks, this is where you can - take the truffles out of your freezer, dip the end of your straw or stick in the melted chocolate and insert in your truffle. Return the tray to freezer for a minute or two.

• Remove truffles from freezer and dip in melted chocolate and evenly coat then allow excess chocolate to run off. Return to baking sheet, immediately sprinkle tops with crushed candy canes then allow chocolate to set. Store in an airtight container in refrigerator.