Bridget from Bake at 350, Pinterest and Sixlets!

Head over and check Bake at 350 out you will love that you did!

So here I am with another sweet story. This one is about a gal I learned about a couple of years ago and have kept up with via the vast social network out there. Bridget and I have something in common she may not even know about, but it makes me smile whenever I see her pull these out! SIXLETS! In Kentucky I live not far from the "Sixlets" manufacturer so I have been diggin these a long time. They can turn into cherries, caterpillars, ants, stones in a crown; you get the idea.
My inbox brought these lovelies to me this morning, and I popped right over to Bridget's blog to savour her talent once again, and add them to my Pinterest resource. I love the pinterest boards!

Appl'ie goodness Cinnamon Fried Apple Rings

Cinnamon Fried Apple Rings

Try using crisp Spartans for this recipe

These are so very yummy with tea on a crisp
Autumn Day! We like them cold too, or on ice cream, and best of all atop a maple butter cupcake! YUM ...

Ingredients:

1 large egg white
1 cup water
1 tablespoon vanilla
1 cup all-purpose flour
3 tbsp sugar
1/4 teaspoon salt
6 large apples, peeled and cored
Canola oil for frying
Saigon Cinnamon and sugar in shaker or bowl

For the icing Drizzle:

4 tablespoons butter, melted
2 tablespoons milk
1 - 1 1/2 cups powdered sugar Whisk to combine 
Directions:

1. Whisk egg white until foamy. Whisk in the water and vanilla. Next, whisk in the flour and salt add sugar as needed.
2. Slice the apples into 1/2-inch thick slices.
3. Heat oil to 375 degrees. Preheat oven to 400 degrees.
4. Dip apple rings into batter and then place into the oil. Allow the apples to fry in small batches and turn frequently. Remove from the oil when golden brown and place on a paper towel over cooling rack. Sprinkle with cinnamon and sugar while still hot
5. Transfer rings to a  new wire rack and place the wire rack on a baking sheet lined with parchment paper. Place in the oven for 5-10 minutes or until the rings turn crispy.
6. Drizzle the glaze over the rings and serve warm.                                                                      

A Very Yummy Apple Dessert

Well hey, this you are going to love. You know why? I am gonna tell y'all. I spend a heck of a lot of time down south in the USA, why? I love it and I love the Kentucky Bourbon! Especially the Honey Bourbon .... but that can get dangerous, right? Well not if you dump it on, in, and drunken your apples with it, first. You get what I am saying right?
Don't let me confizzle you with my recipe either ... it seems a lot but I promise it isn't.

There are indeed a couple of things I need you to do though before you bake this cake. First the room temperature cannot be above 73F or colder than 65F Seriously ... and I need you to chill your butter ... promise! Butter behaves really well if you treat it right. I have had a very long affair with this stuff, I never went to marg and never will. That is for another post though. It is scary but I am old enough to remember all the medical buzz when it came out originally. Yikes!

Art and design by Kelly Brownlee

 

You can fall in love with my friend and her buttery goodness HERE! Isn't this lovely and she doesn't even know I am putting it up here yet, so that is sweetness on my part ...


Kelly is our in house artist and our dear friend that we are very proud to have.

Okay onward to getting your apples drunk! And if you leave the apples in too long you are gonna have a bowl of little old people faces haha!








Okay the cake, please do not make this until you go to the grocers and get all that you need and think ahead because your eggs need to be at room temp. (no you can't microwave them)
At the store:
2 sticks unsalted butter
1 cup plus approx 2 tbsp berry sugar
1 cup dark brown sugar (has more molasses in it but please do not add molasses to white sugar)
3 eggs room temp
2 cups all purpose flour (you cannot change this with other flours, gluten free mixes also do not seem to work)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon allspice
3 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1/2 teaspoon salt
6 tablespoons Bourbon (Use 2 tbsp in the batter and reserve 4 tablespoons to drunken your cake)
4 granny smith apples (soaked in your 6 tablespoons of bourbon for an hour, then peeled, cored ) Remove 4 tbsp of your apple infused Bourbon set aside with 1 1/2 tablespoons of brown sugar mixed in.  ** see below
1/2 cup of toasted pecans or I prefer black walnuts

This is not a hurry up cake, it is a slow cooking cake in a 310F oven
You need a prepared 8" baking pan.
Beat the sugars and butter until fluffy. Add in 3 contributions beating 3-5 minutes between each addition. (worth it) This will be nice and fluffy!
Add eggs one at a time and beat in for the duration of saying the alphabet between each addition (again very important) adding all the eggs at once will give you an eggy tasting yukko cake I promise)
Mix all your dry ingredients well (do not add individually to the wet mixture)
Add your dry ingredients in 3 batches until each addition until well incorporated. Do not overmix.
Fold in your drunken apples and your nuts. You can boozy the nuts too but I do not ike it I rather toasted nuts. You decide.
Spread this into an 8 inch pan making sure apples are evenly distributed. This cake bakes slow for 60 to 70 minutes. It will be golden, it will pull slightly from edges. but so not cook until top cracks. When you pull from oven pour your reserved bourbon brown sugar mixture on top.
**Bourbon Brown Sugar Infusuion
4 tablespoons of Bourbon
1 1/2 tablespoons dark brown sugar
Cook this down to 2 tablespoons on med high heat (you can pour this over cake warm or cool but the cake needs to be warm)
Serve with cream, whipped cream or ice cream.

Buttermilk-Blueberry Breakfast Cake

Buttermilk-Blueberry Breakfast Cake

Serves 6-8

Serve each slice in our lovely cinnamon bun cases

Ingredients:
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 T. sugar
1 egg, room temperature
2 tbsp. vanilla paste
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk + 1 tbsp
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

On Apples with Cheesecake and Toffee Goodness

Maple up the toffee and make me Granny proud!

Toffee Apple Cheesecake Pie

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

In a small bowl, combine all ingredients. Hands do work best and just go until you feel little pea like clumps Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons brown, divided

3 large eggs

1 1/2 teaspoons vanilla extract 

In a large bowl, beat cream cheese with 3/4 cup sugar (1/2 cup white and 1/4 cup brown) in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. (If you work too fast with your eggs the sugar will "cook" the yolk and it will not taste as nice. The brown sugar helps stop this reaction with the yolk) Stir to combine. Pour over warm crust. 

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg 

1/4 tsp mace

3 tbsp brown sugar

In a small bowl, stir together chopped apples, remaining 3 tablespoons demerra brown sugar, cinnamon, mace and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with toffee topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats 

1/2 cup graham wafer crumbs

1/2 cup (1 stick) butter, softened 

In a small bowl, combine all ingredients. Hands do work best and just go until you feel little pea like clumps The graham crumbs help with that texture 

Cut in butter with a pastry blender (or 2 forks) or your hands dipped in cold water until mixture is crumbly.

Toffee topping, recipe follows

1/2 cup toffee topping

1/2 cup butter room temperature

1/4 cup plus 2 tablespoons brown sugar

1/2 cup heavy whipping cream

Cook over medium heat in a heavy saucepan, I use cast iron (I have a cast iron pan for sweets and another for savouries) They do season differently.

This mixture should boil with the occasional stir using a metal spoon only, for approx 15 minutes or when you drop on an icy plate, thickens to a soft toffee consistency immediately (on candy thermometer to soft ball stage) 

Now Grandma insisted on a 1/2 teaspoon maple extract in her toffee to be stirred in at the end so "ye dont be losin any flavour" in her Scottish brogue which was hilarious. The only Maple extract company that was acceptable to her was Rawleigh which actually still exists. Amazing! Gran would be pleased! Grandma actually put this extract in porridge, ice cream and anything else she could get her hands on and if you weren't lookin she would kick in some crushed black walnuts on top of the apple cake which have the most peculiar taste. She loved them. Rawleighs has that too!

Enjoy and a big thanks to Paula Deen and the Girl Who Ate everything for bringing me back to my Grandmas Apple Cheese Pie as she called it. Oh and thanks to Rawleighs for still being around all these years.

Source: adapted from Paula Deen

by The Girl Who Ate Everything

then re-adapted by Lyndsay Zoratti of Sweet Cuppin Cakes

Appl'ie Goodness

This little hobby/obsession started for me when I met Pinterest, where I curate everything I love. It is a virtual scrapbook that has turned into by go to resource centre on a daily basis. Every now and again I will share it with you when I can no longer hold back all my lucious finds. You know ... people are absolutely brilliant, really!

If you look closely I know you are going to want to enter this realm of brilliance, where not only will you find appl'ie goodness BUT you will find the brilliant geniuses behind these wowing posts. It just does not get better than this folks. You can step into my ever growing resource guide just by giving this a CLICK

Plus I really want to see your finds or your brilliance so please do not hold back and send us your clicks! I would love for you to be a part of our wonderful community.
Cheers and thanks to all of you Pinterest peeps who make my day <3

Apple Cake fame in Winnipeg

 

Our local paper here in Winnipeg runs a recipe swap. Readers send in their recipes and through a process I have not entirely figured out, some are chosen to be published. When I read Apples, everything stopped and I had to get my readers involved. Alison published 2 recipes that I think I worthy of a shout out and more test kitchen input. How about it friends? Let's put our apples where our cake is, get fallish and bake cakes! Apple cakes!

So my friends lets give these recipes a go shall we? The second featuring an "eggy cake" scares me. But maybe "eggy" is good ... afterall it reads well.

My challenge is for you to bake up these cakes in the next couple of weeks and get back to me via comments, what your honest opinions about these recipes are. (pictures please) 

In putting this out there I also want to see your best apples! In a Cake that is! Please send in your wares so I can get these to our Recipe swap Alison here in Winnipeg. (we take apples seriously here in this province) SO lets get fallish and send in some Yumm to Winnipeg.

Helen Pitura's Dutch apple cake (Helen I am looking forward to this one)

250 ml (1 cup) all-purpose flour
7 ml (1 1/2 tsp) baking powder
2 ml (1/2 tsp) salt
60 ml (4 tbsp) white sugar
57 g (1/4 cup) butter
1 egg
60 ml (1/4 cup) whole milk, room temperature


Topping:
750 ml (about 3 cups) thinly sliced apples (about 3 large apples)
5 ml (1 tsp) cinnamon
1 ml (1/4 tsp) nutmeg
125 ml (1/2 cup) brown sugar
45 ml (3 tbsp) butter, melted and cooled

Preheat oven to 175C (350F). Butter a 22 x 22 cm (9 x 9 in) square cake pan. In a medium bowl, sift together flour, baking powder, salt and sugar. Cut in butter using a pastry cutter or working with your fingers, until mixture is like coarse meal. In a cup, beat together the egg and milk, and add to the flour mixture, stirring only until combined. Mixture will be thick and slightly sticky, like biscuit dough. Spread batter into prepared pan. Arrange sliced apples in rows on top. Mix the spices, brown sugar and butter into a paste and then sprinkle over the apples. Bake for about 30 minutes, and serve warm with ice cream, whipping cream or cheese.
Tester's notes: This is a simple dessert, the flat, biscuitty bottom contrasting nicely with the sweet, almost caramelly topping. Make sure to slice the apples thin so they can cook up in the allotted time.

Els Tessier's apple cake (can hardly wait for "eggy")

85 g (6 tbsp) butter or 60 ml (1/4 cup) oil
250 ml (1 cup) white sugar
2 eggs
5 ml (1 tsp) cinnamon
5 ml (1 tsp) vanilla
250 ml (1 cup) all-purpose flour
5 ml (1 tsp) baking soda
pinch salt
500 ml (about 2 cups), or about 2 large tart apples, diced
zest of one orange
125 ml (1/2 cup) raisins (optional)
Preheat oven to 175C (350F). Grease a 22 x 22 cm (9 x 9 in) square cake pan or a 25 cm (10 in) round pie plate. In a medium bowl, beat butter and sugar. Add eggs and beat until light. Add cinnamon and vanilla. In a small bowl, sift together flour, baking soda and salt. Fold into first mixture, just until combined. Add diced apples, peel and raisins, if using. Bake for 35-40 minutes or until top springs back when touched lightly. Sprinkle with icing sugar and cool. Serve with ice cream or whipped cream.
Tester's notes: A moist, eggy cake with a lovely flavour that would be great for dessert, for morning coffee or for afternoon tea.

Republished from the Winnipeg Free Press print edition September 7, 2011 D4 for sole use of  the recipes.

"THANKS to all the readers who responded to S. Barnett, who had asked for recipes for Dutch apple cake. Els Tessier's favourite incorporates diced apples in the batter, while Helen Pitura's cake puts sliced apples on top, along with brown sugar and spice. Next week, we'll look at Dianne Bodner's version, which combines a biscuit dough base with apples and sour cream. Pat Trim also offers some sound advice when she suggests checking the classic cookbook Food That Really Schmecks for Edna Staebler's tried-and-true recipe." Alison

Follow Alison here for more swaps.

Cake Decorating Community

Cakes we Bake Cake Decorating Community
A message to all members of A Cake Decorating Community and Sweet Cuppin Cake Readers!

A message from our Cakes We Bake Community

Hi Everyone,
We're having another contest with a huge prize from Icing Images!
Enter your bling bling cake by Thursday, September 22nd for a chance to win. Add the photo to your profile.
Bling bling cakes include shimmer, glitter, gemstones, rhinestones - something sparkly.
The photo title will be whatever you want to name your picture. To enter the contest, add the TAG 922 to your picture. We are also limiting entries to 1 per person.
All entries will be featured at the top of the photos page.
Theresa Happe
We here at Sweet Cuppin Cakes would love to see our readers join Cakes we Bake and also share their baking photos with us in our Flickr Group!

Monkey Cupcakes Side On

monkey cupcakes side on , a photo by Mrs Baker's Cakes on Flickr.

As I flounder my way through learning everything I want to achieve on my blog, I now can bring to you our amazing flickr group and share the love! Each week I go through all of our talented groups submissions and I choose my fave based on many merits and not always the same reasons for my choices. I do this because when I say I love everyone in my Sweet Cuppins Cakes Group, I do. I love your spirit, your creativity and the love that shows through your creations. Cool huh. So today Mrs Baker of Mrs Baker's cakes is my pink monkey hero. You can find other Picks here and here

Just that Simple Cookies

Your kids are headed back to school and oh the memories that flood us Mum's. Do you remember all that stuff that whirled in our heads you know way back then! Who will we sit by, what will they wear, who got pimples, who has boobs, who has a boy friend (bf)? Who gets the geek teachers! You know all the gossip that we had to wait for until the school year started. Well no longer with the social networking hysteria out there everyone is viral and nothing is a secret!
SO how good was your best school bud? Did you have this recipe? Make sure your kid's share this, but hey, give them a few recipe cards to jot this out on and a little cello bag with the glorious sampling we used to get from our Bestiest friends. Enjoy!

Just That Simple Cookies

1/2 cup (1 stick) butter
2 cups white sugar
1/2 cup milk
3 Tablespoons cocoa
3 cups quick cooking oats
2/3 cup nutella and peanut butter
1 teaspoon vanilla

Bring butter, sugar, milk, and cocoa to a boil for one minute. Cookies set up properly if you wait until mixture comes to a complete FULL boil and then start the timer for one minute, boiling hard. (this makes for a soft ball stage candy) Remove from heat.

Add nutella, peanut butter, vanilla, and oats. Stir well and drop spoonfuls onto waxed paper or parchment paper. Let them set up and cool.

Makes 18 cookies.

I'm back ... our new blog is up and running!

We have another blog up and running and hopefully I can tie the two together in due time! I hope you enjoy the other as well as this one! It is time to buckle up and step back amongst the living Thank you everyone for your support (heart)

I think my father was Peter Cottontail

If any of you know me then you are nodding your head about now. I really think Peter C Tail was my father. Well in another life perhaps or perhaps I was a cabbage leaf baby in this life and my Mum really did find me in a cabbage patch.
That said ... yes, all things Easter Bunny count me in. It doesn't have to be Easter either. I am a firm beleiver that the Easter bunny can get along with Nicholas and Jack and even Cupid for that matter. Did I miss any Hallmarked days?
Most important that Easter bunny fits in with my birthday (which is in September but the EB likes autumn too you know)
Look:

Photo by Aaron Beckerman
Aaron explains this well:
"Australia's Easter is the same as America's,and Canada's, although it's in autumn rather than spring. But Easter merchandise is different. In America, store shelves are filled with... well, I don't really know. I never shopped for Easter stuff in the US. But I'm sure they're not filled with chocolate marsupials, as they are here."
So you see my Easter Bunny is a very versatile fellow. Wombats, Bilbies and Koalas love Easter too, and I love them. Except you should know I held a Koala in Brisbane and OHHHH he was a stinky wee friend. I have family in Australia so that was important I mention this. Also you should know there are no shortage of Peter Cottontails in Australia either, just hope you don't let them intimidate you. I however, would not try to take their eggs for anything.

Onward, It is much simpler to feed my Easter Bunny Love at this time of year and certainly before they pull the sacred Cadbury easter cream eggs off the shelf. You know, these ones:

I should mention here that I think my friend Jessie Oleson might be a distant relative of mine through Peter Cottontail because when Easter comes around Jessie is as crazed as I have been said to be. Look:

I am not even going to tell you what Jessie did to an Easter Creme Egg but if you really wanna see you can click here Oh no that was the mild part you have not seen the half of it I am just getting you ready *snickers* no *creme eggs* Here goes CLICK HERE IF YOU REALLY WANNA I told you!!
Okay back to me and my "Father" ... so this year pinterest happened to me which made my search for my father much simpler and my Easter Basket is going to be full full full! So I can share with you all because I know you all have a little of my Father in you. Hey that could sound really bad in so many ways, YOU KNOW what I MEAN! Happy Hunting and ENJOY! MY EASTER COLLECTION FOR THIS YEAR ... Love me

I could keep on about all this but I know you really want to go see my collection.
Happy Spring ... Love and Kisses"

Easter Creativity with Cupcake Liners

Hi Everyone,
Happy Easter season to those who celebrate and happy spring and happy eggs to all. I know how important eggs are this time of year to most. Without getting into a huge history of spring and Easter I just wanted to wish everyone happiness and joy.
On a quick note, I apologise I have not updated in a while but I had a medical emergency that set me back a couple of weeks but now I am back! I ended up in emergency and had 5 hours of surgery and all I can say is I am happy as a lark writing to everyone today. YAY!
Let's begin:
There is still time to get your creative on and I found some fab ideas to move you, yes move you! I always knew there is so much more to do with cupcake liners afterall they are the most gorgeous pieces of paper out there for any crafting genius, yeah that is you!
First how cute are these daffodil cups from Martha Stewart, the how to is so self explanatory you can just go for it! I used a heavy cardstock for flower and glued my liner to the center ;o)

Pretty darned cute huh? You can see the original directions here if you must
Next I need to wow you with Caitlin Beren's from Better homes and garden, simple egg cup fashionista trend. Please do not have naked eggs this Easter and Spring, it is SO embarrassing for them. We even used cupcake liner paper to machier our eggs! We also used matte gesso to seal.

If you want to find Caitlin Beren's original post here is where to go.
Okay and now a drumroll for my alltime fave! Can you imagine a cupcake in a jar with a cupcake liner topper, I am swooning you guys!!

I know! It gets your mind going everywhere with possibility doesnt it! Can you imagine my strawberry liners crowning a jar of your best strawberry preserves? Oh yeah!!! We even sell the twine so get movin on this one, yeah you! I am here to motivate your creativity remember.

Okay so I know I have you just dying to shut down your putin and go create! Here is my request, after you play and create please email your creations to acupcakery[@] yahoo.com because I just HAVE to see what you have created and will share in our Sweet Cuppin Cakes Bakery Group Here.
Hoppy times my friends I love ya

Our "Terry's" Orange Cupcake

Our "Terry's" Orange Cupcake, a photo by acupcakery on Flickr.

Well I finally did it! The exact recipe for the flavour of a Terry's chocolate orange, my boys fave at Christmas. Imagine the delight flutters from them when they got these tonight Ooooo Yeah

Christina and I and a project

Some of you may know we have great news! We are now the USA distributors for Kalasform Swedish Cupcake liners and special papers. These will now be available in the USA from us at retail and wholesale levels. To get a sneak at my fave papers ever just take a click ride to HERE

This is my favourite! I am certain you will have one too. I am a great lover of pic nics and park lunches and camping so these papers just made me squeal with glee!
We are getting them up on the site as quick as we can today.

We are Changing ... So you are invited to stay for the journey =o)

The craziest most zany thing happened to me maybe last week or the week before I really cannot remember but I have gone from being a person who wants nothing to change to being a person who wants everything to change and keep changing and changing and growing, I think you get my mission.

The first place was easy My Web Store, not perse the most important but the most doable. I won't ramble on about what I am changing or how I plan to do this but I will incorporate part of the change to include you in my journey.

First great news is I found myself an artist but not just any artist, an anthropomorphic artist and if anyone knows one thing about me it should be my love of anthropomorphic baked treats, veggies and well all foods. So you will get why I fell in love with my new illustrator Kelly Brownlee of Seattle USA. I already had to buy these from her shop 

How did I find my fab illustrator ... well it turns out she is a gift in a ways from Jessie Oleson as you all know by Cakespy. I pay attention to my spy friend because she has an eye, not a pie eye, no, an eye for magnificent talent and so do I because I found Jessie all on my own =o)

Jessie has already been part of many behind the scenes little projects and they will unveil along my journey of changes.

So please watch for our new, logo, illustrations and a few tweaks and notches in the shoppe and here on the blog. We have also developed the best product ever. You will see very soon just waiting on our labeling.
In saying that we are making changes we are looking for link ups, so if you know of a link you think we need to know about please post it in our comments. We appreciate any leads to change Happy Week!

Free Shipping because my daughter has been paying taxes for EIGHT YEARS!

Oops I kind of disappeared for a few days. My little girl turned 26 years OLD! We baked a bit had a wee celebration and now she braces as that one more year nearers her that much more closer to 30.

I am sure Jenny is proud about now to be the topic of a blog post, and the issue of her aging. Well in a way it is, because for a fleeting moment during the blowing out the candles on her Jeannies Cake I realized she has already been paying taxes for EIGHT YEARS!

The tax man is already charging my baby and your all grown up babies who are out their baking on their own.  =o) Now I cannot change taxes but I can sure change shipping fees!

To Celebrate this and my daughters responsible tax discipline we are sure going to give you something back for your daughter/s or baking twenty something year old or even for you because we missed your birthdays in your 20's  Free Shipping on all purchases over 50.00
This does not include taxes or cost of purchase. You cannot combine any of our other coupons

Also in Promo Code enter freeship so your total is adjusted BEFORE you get to PAYPAL CHECK OUT
This promotion is NOT VALID for any wholesale purchases. THIS IS FOR FREE REGULAR CANADA POST AIRMAIL 5-7 DAYS Travel time. Closes April 1 at 12:01 am

Who doesn't like FREE SHIPPING?

Pink Rose Topper

pink rose topper a photo by acupcakery on Flickr.

SO confession time, I have always had this big love of plastic flowers! Way back when haha actually in the 60's and 70's we would travel to my Gran's every summer and she had this dresser FULL of plastic flowers. Gosh I could play with them for hours, my imagination never lacked for some serious lengthy play time. I also had a captive audience being the eldest sibling and cousin of the whole clan. We would have weddings, be bakers, florists, have funerals you name it, these plastic flowers rocked my little world. Funny yo admit now they still do! It is not until now I have decided to share my little bit of plastic fun with you all! If you have grandchildren male or female you seriously need to get these if not for cakes or cupcakes but for some serious play action and to be the best Gran ever! In the next few days they will be a constant item in my little shoppe on the corner of the web. Have fun!

Cupcakes

Cupcakes a photo by Fays cakes on Flickr.

Thank you again to Fay I am going to make it a point to try my hand at such a lovely plate of fairy cakes to send back to my friend Kay!

Fays Cakes

giant cupcake a photo by Fays cakes on Flickr.

This lovely 8 inch tall and 7 inch wide cake landed to me today via our Sweet Cuppin cakes Flickr Cake Crew. I fell so in love with this entry I would have felt terrible if I did not share!! You can see more of the best work by Fays if you click on the photos link. Happy Day!