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Sunday, September 18, 2011

Sabine's farewell paisley cake

This cake is very near and dear to my heart.  One of my very best friends is moving far far away.  I am so sad and so happy for her at the same time.  A group of friends threw her a going away party and I was asked to make the cake.  I couldn't think of anything specific to a "farewell" theme, so I decided to make something pretty that I thought she would like. 

More than its looks, I wanted this cake to taste fabulous.  And I think I succeeded.  Her husband ate some leftovers and said it was the best I had made.  Thats a great compliment.  I have to say I tried a new chocolate cake recipe and I think I found my new favorite.  I love the chocolate cake I usually make and never thought I could top it, but this one did!  So now I have two GREAT recipes in my arsenal.  Now I need to find the BEST vanilla cake recipe.  Mine is pretty perfect so I am happy, but maybe I can find one as good as this. 

I filled this cake with homemade, thick, gooey caramel and topped it with another first, italian meringue cream cheese frosting.  It was delicious and II will definitely be making the frosting again.  I was eating the leftovers in the fridge with a spoon! 


Good Bye Sabine!!  Best of luck on your new adventure!  You will be missed but I know that you are always a phone call or email away!

Butterfly cake and cookies


I love butterflies!  They are so delicate and pretty.

These cookies were party favors for a butterfly themed baby shower.  The mom-to-be picked out the cutest bedding with shades of blue, green and purple.  The butterflies in the set had beautiful swirls and patterns in their wings.  So I set out to make some fluttery, swirly butterfly cookie pops. 

And of course every party has to have a cake!  It's the most important part.  So to coordinate with the theme, I made the cake with the same colors with lots of swirls and butterflies.  This cake was a first for me as far as flavor.  The mom-to-be requested no fondant so the butterflies were made in modeling chocolate.  That turned out to be the perfect medium to use because she also wanted fresh strawberries and cream filling, which must be refrigerated.  The modeling chocolate hardened perfectly in the fridge to keep those butterflies from flying off the cake.  I made a ricotta cream and strawberry filling.  The italian in me thought this tasted like a very delicious cannoli- YUM!