About Jesicakes

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A BFA Painting and Drawing graduate gone cookie designer and decorator.  I bring my knowledge of art, composition, and color to pastries to create the perfect cookies and cakes for your events or occasions.
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Wednesday, May 22, 2013

Cake Pops

I wouldn't necessarily call cake pops the new cupcake, but their trend definitely is going around.  Personally, I find them a little too time consuming to be worth the effort.  I am a cookie person though and if I'm going to spend my time on decorating I'd rather decorate cookies!  However, I had some leftover cake from an event and I didn't know what to do with it...and then the idea struck me to finally try to make cake pops!  I didn't want to do any crazy decorating, just something bright and cute and perfect for spring but that had great flavor.  The leftover cake I had was my Honey, Lavender, & Lemon Cake and a plain yellow cake, and I thought it would be nice to do a Lemon Cream Cheese Icing since I also had leftover lemon curd.  For me cake pops are the perfect way to re-purpose left over ingredients in a new, bright, fun form! The result was sweet and floral cake with a bit of tang from the cream cheese and lemon.  Between the flavor and the bright colors they were the perfect spring treat!

Below I have the recipe I used for the Lemon Cream Cheese Frosting and a link to the cake recipe I used...but this post is really a template to do any flavor you'd like!  All you need is cake and icing essentially and just follow the instructions below!  Like I said before, the perfect thing to do if you have any leftovers!  Especially if you were carving or leveling or forming cakes...don't waste all those little pieces!  Turn them into cake pops!

Cake Pops
Recipe for Lemon Cream Cheese Icing adapted from The Hobby Rome Diaries
Makes about 3 dozen cake pops
Print Recipe
Ingredients for Lemon Cream Cheese Icing
- 1/2 cup butter, room temperature
- 8 oz cream cheese
- 1/3 cup of lemon curd
- 1 1/2 cups powdered sugar

- 1/2 sheet cake.  I used my Honey, Lavender, & Lemon cake.

Tuesday, May 7, 2013

Cupcakes for Two!

Have you ever just wanted one cupcake??  Sometimes I have a craving for cupcakes, but I know I don't want one dozen sitting around my apartment.  This recipe comes to the rescue!  It's so simple, takes less than a half hour to make, and yields just TWO cupcakes (or in my case 1 dozen mini cupcakes).  Last month was Justin's birthday, and I wanted to surprise him with cupcakes.  It was the perfect recipe for a gift to one person.  I decided on the mini cupcakes because one dozen mini's look more festive and fill the entire plate nicely while still being a good portion (plus more cupcakes means more fudge frosting!!).  This is the perfect recipe to satisfy a quick cupcake craving!!

Cupcakes for Two
Recipe adapted from How Sweet it is
Makes about 2 standard cupcakes or 1 dozen mini cupcakes.
Print Recipe

Ingredients
- 1 egg white
- 2 Tbsp sugar
- 2 Tbsp butter, melted
- 1 tsp vanilla
- 1/4 cup - 1 Tbsp brown rice flour
- 1 Tbsp tapioca flour
- 1/4 rounded tsp gluten free baking powder
- pinch of salt
- 1 1/2 Tbsp milk (dairy, almond, or soy, I use almond)