Let them eat CAKE!!!

Since this summer was full of a crazy busy work schedule and my sister's wedding, I didn't blog much at all.  So I missed posting some awesome cakes I put together for two very special occasions!
The first was my dear sister's wedding!

I bought the cake stand on Kijiji (it was brand new!) and the D is my sister's purchase. The bottom three layers are fake with the top being real to allow them to cut into something!  The banding is from fabricland and the pearls are Wilton.
I also made cupcakes for my sisters wedding

To the left are Triple Citrus with a lemon glaze and to the right are my favourite Raspberry pistachio with a raspberry Swiss merguine buttercream (aka lots of butter!)

The Recipe for the raspberry pistachio cupcakes:

Nonstick cooking spray

1 cup unsalted shelled pistachios
1 1/2 cups sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
2 teaspoons pure vanilla extract
4 large eggs
1 cup all-purpose flour
1 to 2 containers (6 ounces each) fresh raspberries


  1. Preheat oven to 375 degrees. Line standard muffin tins with paper liners; coat liners with cooking spray. In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs: process until smooth. Add flour; pulse until just moistened and combined; do not overmix.
  2. Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4 to 6 per standard cupcake). Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes. Transfer tins to wire racks to cool.
adapted from Martha Stewart recipe

The Swiss Merguine ButterCream a la Raspberry:

1 1/4 cups sugar
5 large egg whites
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 teaspoon pure vanilla extract
1 container (6 ounces) FRESH raspberries


  1. Combine sugar and egg whites in mixer bowl, and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
  2. Transfer bowl to mixer; whisk on medium-high speed until whites are fluffy and cooled, about 10-15 minutes. Continue to whisk until stiff, glossy peaks form.  BE PATIENT!!
  3. Reduce speed to medium-low; add butter by the tablespoon, whisking well after each addition. Whisk in vanilla. Add raspberries a few at a time until all are mixed in.  Do not over mix.
  4. When using to decorate, the raspberries will clog your tip.  Use a large tip to begin with, and keep a toothpick handy
adapted from Martha Stewart recipe

The second "cake" I made was for Lil B's Birthday party.  I decided to do cupcakes this time.

We did a pirate theme.  I found the cake wrappers and lil tooth pick flags at Dollarama, the decorations at a local dollar store/party store and made the cupcake decorations from fondant cut outs. The icing on the chocolate cupcakes was peanut butter frosting from Duncan Hines website and was a huge hit! It is my go to receipe for frosting!
Interested in learning how to decorate cakes? I suggest the Wilton classes available through Michaels or Bulk Barn.


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