baby mickey cake

I was asked to make a small baby mickey mouse themed cake for a baby's first birthday, something very small but cute I was racking my brain, I thought humm I dont want to make a tiny round cake, so I desided to go with making a mickey hat cake with matching cupcakes I think everything came out so cute , I hope they love their cake and cupcakes xoxo

Hello Kitty Flan

I made this cute hello kitty flan for my friends daughter she loved it  ! to bad someone stold hello kitty nose ! lol but what a cute picture Ashley loved her flan : )

Happy Birthday to my son Tiger

Red Velvet Hello Kitty

Good Afternoon everyone , it's been such a busy day here, like it is every day around here...I baked Hello Kitty today, she is red velvet cake topped with cream cheese frosting and topped with fondant ... Here is a picture of the cake and matching cupcakes complete, thank you for looking <3 Bakeaholics Anonymous

Gluten-free Chocolatissimo Recipe

eating gluten free, never tasted so good 

Makes 1 – 8” cake
Ingredients:
8 oz. semisweet chocolate
2 Tbl. Strong Liquid coffee or expresso
2 oz. butter
½ C sugar
6 oz. butter, room temperature
8  Eggs, separated
1/3 C. sugar
¼ tsp. cream of tartar.
1.     Pre-heat oven to 350.      Grease the bottom of a 8” springform pan.  Sprinkle with cocoa just to coat and set aside.
2.    Melt the chocolate, coffee and 2 oz. of the butter over a hot water bath.  Stir together, set aside to cool for 5 minutes.
3.    Cream  together the remaining butter and ½ C sugar until light and fluffy.  Add the chocolate mixture, blend well.
4.    Add the yolks, 2 at a time, blending well and scraping the bowl between additions.  Beat for a total of 7 to 8 minutes.
5.    In a clean bowl, whip the whites until they begin to foam.  Add the cream of tartar, then begin adding the 1/3 C sugar gradually, 1 Tbl. At a time.  Whip to medium peaks.
6.    Fold the whipped egg whites into the chocolate mixture.
7.    Pour a little over half of the batter into the prepared pan.  Spread the batter to level it. Refrigerate the remaining batter.
8.    Bake for 30 – 40 minutes until firm.  The cake will rise up, then crack.  When done, the cake will feel firm when jiggled.
9.    Cool to room temp.  The cake will sink in the center.  Gently push the crust down.  Spread the remaining batter on top.  Refrigerate at least 6 hours before unmolding.

Old Fashion Angel Food Cake with a Modern look ...

I can't believe this is FAT FREE !!!! YAY 

Hi Guys my next door neighbor who is up in age, gave me her secret, Angel food cake recipe, under one condition I had to bake her one, so I wanted to give it a new twist I desided to Roll  it instead of baking it in a bundt type of pan and that way she could slice  and serve it much easier , I am really please by the way it came out, it tasted great and I think I did a pretty good job and rolling it and stuffing it ... the hard part is trying to do it veryyyyy carefully because your afraid its going to crack on you ... lol  here is the outcome of my Angel Food Cake Roll..

Chocolate Covered strawberries Cheesecake

Hi guys I am feeling kind of upset at the moment I was informed that someone on Face Book has been stealing my pictures and claiming my work as theirs, and its not that my pictures are " professional " they are not far from it, I take them at home. It's the fact that I work really hard at what I do, I take time away from my family, my kids, to be able to bake and for someone to just come and steal my pictures and claim them for themselves  !!! it's not right ... so live and learn right ?  I guess I will have to write my business name on my pictures from now on....