Cakes!

This cake has been on my list to make for a while. It's supposed to have an ombre effect... such a fancy word! I gradually added color to the buttercream while decorating the cake.

Swiss Meringue Buttercream is so beautiful, and the texture so luxurious! I realized that swiss meringue buttercream is actually very hard to incorporate color into. I discovered the best way was to mix the food coloring into about 1 tablespoon of buttercream, and then incorporate that tablespoon into the rest of the buttercream. Much easier.

These little cakes were made as a gift for someone's friend that was moving.

I love how they are each a different, cheerful color.  : )  I baked brownies, cut them out with biscuit cutters, and decorated with royal icing.

Tennis anyone?

These cupcakes were made for a friend's 50th birthday, and she's crazy about tennis! These are chocolate cupcakes topped with buttercream and fondant. No prob Bob!

And now for the winner of this tweet tweet, sweet sweet mug...

Q: Who's bigger? Mr. Bigger or Mr. Bigger's baby?

A: Mr. Bigger's baby 'cause he's a 'Little Bigger'.

Congratulations Kay! : )

Some of you asked what I thought of Wilton's baked doughnut recipe. I thought it was very good, light and moist. However the texture more closely resembles a cupcake than a doughnut. I'm sure you could use a favorite recipe that is a little more dense if you want a firmer texture.

Please refer to the April 2010 post of Double Chocolate Peanut Butter Hi-Hats for the Swiss Meringue Buttercream Recipe.