Candy Corn Cake

Is there a Halloween party in your future?  This super adorable cake would be the hit of your party. 

The complete recipe and a link to purchase the checkerboard cake pan can be found at Wilton.

 Checkerboard Cake Pan rings are used to bake the 3-color cake layers. When you slice cake into wedges, they’ll look like giant pieces of candy corn!

Ingredients:

• Orange Icing
• Lemon Yellow Icing
• Petite Ghosts Icing Decorations
• Buttercream icing
• Assorted Halloween Candy
• white cake mix

Makes:

Cake serves 6.

Tools:

• Checkerboard Cake Pan Set
• Tip: 16

Instructions:

Step 1

Place Divider Ring in one 9 x 2 in. pan from set. Tint 1 cup of white batter orange and 1 1/3 cup yellow; reserve 1/3 cup white.

Step 2

Fill inside small center ring with white batter, inside medium ring with orange batter and inside large outer ring with yellow batter.

Step 3

Carefully remove Divider Ring before baking. Bake and cool 1-layer cake.

Step 4

Divide cake top: mark 2 inner circles, one 1 in. and one 2 1/2 in. from edge of cake.

Step 5

Cover sides and top to 1 in. mark with yellow tip 16 stars, cover area to 2 1/2 in. mark with orange tip 16 stars, fill in center with white tip 16 stars.

Step 6

Attach icing decorations to cake sides. Position candies around cake.

One Last Drink to Summer!

Even though summer is winding down, it's not too late for one more summery drink!  I made these for a party this summer, and they were a hit!  Courtesy of Food Network.

                           Shark Attack
Ingredients

• 2 cups ice cubes
• 1/2 lemon, sliced thin
• 1/4 cup fresh pineapple chunks
• 1/4 cup tequila
• 1/4 cup triple sec
• 1/2 cup orange juice
• 1/4 cup pineapple juice
• 1/4 cup high-proof rum (Guy recommends Bacardi 151)
• Splash of grenadine
• 1/4 cup maraschino cherries, plus more for garnish

Directions

In a large pitcher, combine all the ingredients and stir to mix. Pour into rocks glasses and garnish with additional maraschino cherries, if desired.

Enjoy!

Happy Labor Day!

Clearing off the Dust

I started this blog with the best of intentions.  Really, I did.  As you can see, it's been almost a year since I've posted.  Well, that is about to change!  Why haven't I been posting? 

This is why:

Life.  The life of being a wife, mommy, and business owner.  But I'm excited to start blogging again.  Bring you all kinds of sweet things, and maybe even some insights into the fun(?) of running both a bricks and morter and on-line business. 

Thanks for being here!

Caramel Apples

Ingredients

• 6 apples
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons milk

Directions

1. Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
2. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
3. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

After dipping in caramel, you can then use your imagination to decorate them!  You can use the leaf sprinkles as shown in this pic (which are available in our Etsy shop), or M&M's, Reeses Pieces, chopped peanuts, milk chocolate, chocolate chips, coconut, the possibilities are endless!

Ghostly cupcakes

I stumbled across this recipe for these adorable and easy to make Halloween ghost cupcakes over at Better Homes & Gardens

Marshmallow creme is the secret behind these ghosts.

To make it, follow these steps:

1.     Start with frosted store-bought or homemade cupcakes.

2.     Microwave 1 cup marshmallow creme (enough for 8 cupcakes) in a microwave-safe bowl on High for 20 seconds or until warm. Cool slightly. Place in a large heavy-duty resealable plastic bag; snip one corner and pipe a ghost shape onto each cupcake.

3.     Quickly attach chocolate chips or other small candies for ghost eyes and mouth before marshmallow creme sets.

Easy peasy!!