Once again, its been way too long since I’ve updated.
Don’t think I haven’t been baking though, at home and at work. Just haven’t had time to take pictures of my creations!
I know these are a little late, but better late than never, right??
I’ve seen birds nest cupcakes done for Easter and for baby showers, and of course springtime in general. That’s why they are so awesome, and easy too!
Pick your favorite cupcake and frosting flavors, I did chocolate cake with vanilla frosting! So many possible combinations. Toasted coconut cream cheese frosting would be amazing as well!
All you need is shredded coconut (sweetened or unsweetened, both are fine) and Robin’s Egg candies! Toast the coconut in the oven until lightly browned, then dip the tops of the cupcakes in it once cooled. Top with candy eggs, and they are done!!
In the box ready to go!
Happy LATE Easter! Off to deliver...
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I feel bad I haven’t updated lately, March is a crazy busy month for me! My birthday and the boyfriend’s birthday are within 10 days of each other!
Which means lots of cupcakes!
So for Dylan’s birthday the cupcakes HAD to be something with a chocolate + peanut butter combination.
I did a little searching online and found an amazing recipe from a website called The Ginger Cook, find the recipe HERE.
Just your basic chocolate cake recipe, not too different from the recipe I usually use. But the frostings! Oh my. I received most compliments on the presentation AND flavor of these delicious frostings.
The trick to making the frostings look swirled is filling half of your pastry bag with peanut butter frosting, then fill the other half with the chocolate frosting!
A little surprise in the middle =]
And I even had time to make cute little signs!
Happy Birthday to us!
Don’t worry I’ll be back soon with some more updates!