Here’s what was cooking in my kitchen last week…

My weekly Frozen cake.  This one had a fun twist though!  I used pearled Sixlets to make it as girly as possible.  They also made the coordinating cupcakes extra pretty.   I left space on the top for the mom to add her Frozen topper she bought.

This one was more exciting inside than out.  It was chocolate chocolate chip cake, filled with chocolate buttercream and chocolate chips, iced in chocolate buttercream, and topped with more chocolate chips.  I advised the mom that it should only be eaten with a cup of coffee or a large glass of milk.

This one was to celebrate a first communion.  The recipient requested no pink.  I had so much fun making all the spring flowers.  I used what was actually growing in my yard for inspiration.