The Sweeter Side

After the wild success of my great baking weekend of February 2016, a month later I needed another challenge. I wanted to make another layer cake and try out a new technique of baking a cake in a half sheet and cutting out the layers. Easter and a writer's critique group provided the perfect occasion. I'm a huge fan of Stephcookie from raspberricupcakes. She had a great robin's egg cake I used for inspiration. I saw the sugared egg nest from a tvshow and thought it would be a spectacular and easy decoration to do. I'm much faster this time around with the frosting but I'm still learning how to make the buttercream smooth and crisp. This cake had 5 alternating layers of chocolate and white sprinkle cake. I had a nutella frosting in between and then covered with a robin blue vanilla butter cream. The speckles were the best part to do! Super fun and unfortunately messy.

So the Boyface's birthday is tomorrow and I wanted to make something he would enjoy and share with people in celebration of it. I had three flavors he liked in mind for cupcakes (1) oreo (2) peanut butter cup and (3) lemon. I decided on the lemon because I rarely if ever make anything that is citrusy. The desserts I make always end up with an element of chocolate. :P So I am using the book  Cupcakes  by Shelly Kaldunski for the different components of this cupcake and a website recipe.  Lemon Cupcakes Bake for 18-20 minutes @ 350 degrees F 1 cup all-purpose flour 1 tsp baking powder 1/4 teaspoon salt 3/4 cup sugar 1/2 cup + 2 tablespoon room temp. unsalted better 2 room temp. large eggs 1 tsp freshly grated lemon zest 1/2 tsp  lemon extract 1/4 cup sour cream Whisk together flour, baking powder, and salt In separate bowl: beat sugar and butter together with electric mixer (2-3 minutes) Add eggs, lemon zest, and lemon extract, and beat until combined A...