A dollop of daisies and ‘love buds’ for Mom

So here it is, Mother’s Day – has come and gone – and in my struggle to find the best cake for my mother I ended up with something unexpected. Since I had been under the weather – actually just exhausted from the past few weeks – I wanted something simple. Because I knew that Mom would want something simple. If I had asked her she’d have said a flavor and color nothing fancy. So….as I thought about what I would do. I remembered…….I had two chocolate mini heart cakes still in the freezer from Pat’s Shamrock Birthday Cake – 1 star. I also still had some white, pink and purple icing in the freezer – 3 stars. Now for something fancy – into the cupboard there sat a box of Instant Pudding Chocolate Fudge 2 cups of milk and 2 minutes to whisk – 1 star. Then I went to take a ShariCakes cat nap and read a bit.  

 So, I awoke from my nap and went to work whisking the pudding up to chill, frosting and piecing together my Mother’s Day surprise. It literally just went together, although, small cakes are easy to manage sheet cakes however can be tricky. But this little cake was a charm to put together, frost and decorate…until I realized I was out of green icing for the bud stems. I knew Mom wouldn’t care – so I did the next best thing I could think of…….SPRINKLES. Yes I have a ton of colored sugar in the cupboard as well. So I dusted the cake with some pinks and some greens (in case you thought I went nuts with some abstract flower cake :-).  And our result was….  

"Oh, Happy Birthday" - Mom "Uh, um" - ShariCakes "Mother's Day"-Mom

Yes, as Mom saw the cake – She said Happy Birthday and I was worried for a bit but yes I guess without a birthday or two or three or four – there would be no Mother’s Day. So after a (well okay for a novice and tired cook) steak dinner with rice and veggies we enjoyed this pink chocolate little gem. Complete with a dozen purple “love buds” for Mom. It was simply small, simple and yummy. 

Daisy Wedding Shower Cake


More than a Dollop of Daisies
So the equator decided to visit Northeastern/Southeastern Pennsylvania two weeks ago – I guess what I am saying is, well it was hot. Yeah it was scorching hot and I had this half sheet cake to make for a wedding shower. I knew that it was going to be vanilla and chocolate with that ganache inside. So I needed a cool place to make my cake. My house is bone chilling in the winter and hot, hot, hot in the summer. Very little air flow so having and oven going all day was not a good idea with a ganache filled cake. So I carted my kitchen – yes literally everything but the kitchen sink to my friends Amy and Sarah to make this cake in the AC/Central Air. It was small and a bit difficult but it came together in the end. The cake seemed bigger that the apartment however, it was able to set well and I was in the company of good friends and it turns out they love daisies too.  So in then end we ended up with more than a dollop of daisy – we ended up with a cake covered with daisies. And Congratulations to Monica and Eric – on thier upcoming wedding celebration.

Spring Sweets

Easter was not forgotten here at Sweets & S’morsels – it was just crazy. However we managed to serve a special treat on Easter Sunday. Complete with LOTS of icing decore.

After a very busy week – of eggs, bunnies and more – what we needed was a simple, tasteful and sweet treat. Spring had sprung and all the pastels we bursting with joy and delight. So I took my oval shaped pans (usually used to make baskets, but I have used it for footballs too!) and went for an “egg-cellent” theme. The cake was a simple strawberry cake for a spring flavor, rather than yellow, chocolate all the time.  It was frosted it in white and then going to the decorating with purple trim, rosebuds and topped with a rose.

A complete, Easter treat!


With the eggs colore so brightly (we used red onion skins for a few of them), the daffodils, the tulips and the hyacinths we had a sweet spring Easter Sunday.
The ham dinner, with all the fixings – sweets potatos, green beans and salad – made for a perfect afternoon meal.
The day of course was completed only with a slice of strawberry cake.  After a day of family, laughter, warm sun, spring air, a wonderful dinner and peace – a s’morsel was all that was needed. I hope your Easter was blessed and that your spring will be warm, sunny and sweet!


Cake Lit: Lion’s Share by Matthew McElligott

Okay, so we all know I love cake and kids books. So what we have here is a children’s book about cake. It is a fairly new book 2009, by author and illustrator  Matthew McElligott, Lion’s Share: A tale of halving cake and eating it, too.

In this unusual “cake” tale – a lion has invited the ant and various others to join his special dinner. This seems such a nice gesture until ant realizes what pigs the other guests make of themselves – right down to the cake. See the cake is first presented to elephant who gladly takes half of the cake and passes it down well hippo take half of that and this cake halving continues until ant hasn’t anything but crumbs and nothing left for lion and herself.

She offers to bake another cake for lion tomorrow. Well each guest decides they are going to top that; beetle claims he will make two cakes, frog four and the doubling coninues…until elephant has to make “two-hundred and fifty six” cakes. Well as you might guess as everyone is slaving away the next day – lion and ant are enjoying a strawberry sponge cake.

What I like about this book is its funny twists, its learning experience and it is about cake. This would be a great tool to use for fractions, counting and multiplication. This is a great math learning book, similar to Greg Tang’s math riddle books.

Pretty in “pink”

...Pretty in Pink.....

For this special “rocking” birthday…I had a special request. A simple request really. The order was pink – then birds – then cup cakes. I was like really that’s it? I mean I work with ice cream cake and make hundreds of cakes a week. That was it, just cupcakes, with pink icing and birds.  I thought well ok I could go for some cupcakes about now. 

So I had a vision……   

....or a product of that vision.

And well….really after all that white cake, mixing and cupcake filling and baking…the rest fell into place. This was a special birthday. And a tribute to the twitter bird? Maybe or just birds in general. She likes pink, birds and vanilla cupcakes.  And voila’ ….we have…a birthday…..

...a little birdie told me....

…. 30 Rocks!

 No , not 30 Rock – 30 Rocks! Turning 30, rocks! I guess I should know I turned 30 a bit ago and I just remembered that I don’t think I ever posted my birthday cakes that I actually ordered from work. Now with gourmet cakes like that who wouldn’t agree that 30 Rocks!

So, Happy Birthday, Amy! Enjoy your cupcakes, your pudding cake and may 30 Rock your world and 31 and 32 and 33…….

On this 30th birthday,
May the sun shine bright.
May you be free to soar,
Like a bird in flight!

 Hope and grace, love and peace,
Be with you today,
In all that you will venture and gain,
This year and many – Happy Birthday!!

 30 really ROCKS!!!!

Sweets & S’morsels is seeing “green”

Just a little teaser to keep you thinking about what we have baked up – how and why?

Yes we’ve baked up a special treat for a special birthday- Not Saint Patrick’s birthday but a near and dear birthday here at Sweets and S’morsels (family).

Here are a few more views to keep you “seeing green” – we will return Thurday with a full post on this lucky charm. Happy Saint Patrick’s Day!

....shades of green....

....and confetti clovers....

Okay so here is the real scoop on this “green thing” well it was Pat’s birthday – No not Saint Patrick, my step-dad, Pat! Yes his 78th birthday was yesterday March 17th. And well, being that I am the cake hobbiest in the household and family it was surely my duty to bake up a treat that he would appreciate. Rewind to February and we all saw my attempt at “Conversation Heart” cupcakes but I had invested in some heart shaped pans and I knew right away what kind of lucky cake Pat would recieve for his special day. Well the froogal queen that I am, I attempted this venture with one little heart pan (kinda poetic too I might add) anyway. I leterally put all heart into this and well the final product……

Happy St. Patricks 'Birthday"!

The cake is three “mini” 6 inch heart shaped pans by Wilton – chocolate cake with a Wilton Whipped Buttercream Icing. Using a large round cake board I set the three hearts end to end with some extra cake for the stem and voila’ a shamrock appreared. Completed with green trim border and shamrock confetti this cake made Pat smile and he really appreciated the work and effort. But I was glad to do it. I love to play with cake and bake it is fun, exhausting and fulfilling all in one. I am the cake hobbiest in the home so it is now my call of duty to bake for each birthday that comes along.

We’ve got the “cakes in the oven”

Sweet’s and S’morsels is busy baking, caking and decorating – getting ready for a trio of birthday’s at the end of this month. So rest assured that the cakes will commence very soon! Check back for birthday cake posts on March 17th, March 23rd and March 29th. Don’t forget Easter is just around the corner and we will have a special cake to feature as well. Until then here’s to your sweet tooth :-).

Fondant Frenzy: Belated birthday

Green fondant tiered birthday cake - designed by Ashley Transue

Okay, I am just going to be brave here. This cake that you see to the right was such a challenge and the end result – well if you follow the directions and take your time you will have a good one! However, a few weeks back, no, a few months back my niece came to me with a request or a thought! And I said ok. Her request for a special birthday cake was my task. Well life certainly handed me a big heaping task here.

Something I had never before attempted – the three tiered all fondant cake. I mean I am not the Cake Boss – I wonder if he is hiring though. Anyway, I agreed to this project and her design was so creative and unique. (I still am wondering what it is about all thes tween and teen cakes in green. ) And having taken the latest Wilton Fondant and Gum Paste class well I took on this challenge.  When I say I deviated from the “rules” I really did. (1) A cake that should have been 6″ 10″ 14″ or 8″ 12″ 16″ turned out to be 6″ 8″ 10″ just not enough room to mauver an off set stacked cake. (2) I still am wondering what was up with my marshmallow fondant – that is tricky stuff.

Another side of the cake

The end result was what you have seen pictured here. Not too bad at a first attempt to such an involved cake. Yet my choice to forgo using 4″ between tiers was simply because that was just too much cake for a belated event. I made my best attempt (thank goodness it was for a family member) and have made notes on “how to”, “not to”  and “maybe” for next time.  As always I welcome suggestions – Please comment!!!! 🙂

Some notes – the cake was covered in whipped butter cream icing and covered in green tinted, homemade marshmallow fondant. So I am wondering was it too soft – hard- airy – bubbly? Should I try fondarific next time or someother fondant? I promise I will do it and follow the directions next time and it is about time. I am going into my 2nd year of caking for a hobby/side business and I want to do it with all my efforts and do it well.

One little funny that I have to share – during the birthday candle sing along the fondant got a little toasted. YES Folks since it is marshmallow fondant it is flamable! So be careful with those birthday cakes. Oh and it was yummy too!