Whoever said vanilla is boring never tried these classic cupcakes.

I have been concocting "the perfect" vanilla cake recipe as well as working on "the best" vanilla buttercream frosting recipe for months. "Eureka!" I think I've struck gold with this classic cupcake. Vanilla . . . boring? NEVER! Yummy . . . always.

Cake, the final frontier. To boldy go where no cake has gone before.

This sci-fi culinary delight was created for my husband's 31st birthday. He and I are fans of Star Trek in general, but especially enjoy the newest installment on the silver screen. In creating this celebration cake, I crafted color-flow pieces with quotes (from the new movie) from each of the seven main characters. I also included the "Another year has warped by for Richie" piece instead of a traditional Birthday message. For any Trekkies out there, I know that the Star Fleet emblem included on this cake is actually from "Star Trek The Next Generation" and not from the new movie. Personally, I like the TNG communicators better, and they are structurally more sturdy when made out of confectioners sugar and water!

Is there really a pound of buttercream on that cake? Most likey.

My vision for this Holiday creation was of a crocheted table cloth gently laid over the top of the cake. It looks more like Christmas got sick and threw up colored buttercream. Oh well. It's a bit much, but that's what the Holidays are all about, right? Decadence and joy. This cake is definitely decadent (with perhaps a pound of frosting) and when tasted brings the taste buds joy. My favorite part of this cake is the hand-made color flow candy cane, wreath, and poinsettia. Merry Christmas!

Fondant for dummies. Oops! I meant . . . fondant dummy.

This was my first attempt at covering a cake with fondant. Now, when I say "cake," what I really mean is sanded, smoothed styrofoam. This little "dummy" would not be delicious to eat. But it sure looks pretty!

Crazy Christmas Candy Cane Cake (alliterative much?)

In all honesty, I did not bake, carve, or cover this absolutely amazing cake. However, I did assist my sister-in-law with the idea for making it. I also placed the red and green fondant stripes on this delightful creation. I also ate quite a large chunk of it and it was oh, so divine! This fondant-covered, white cake is filled and crumb-coated with peppermint buttercream icing. Also, crushed peppermint sticks are sprinkled throughout the icing. Say "no" to yet another candy cane this Holiday season . . . not when it is this peppermint delight!

A touch of New Orleans all around.

I created this detailed confection for a daughter of a friend. Since the new Disney film is set in New Orleans, I decided to add splashes of the French Quarter wherever possible. The green and purple of the buttercream frosting (as well as the rich yellow of the cake underneath) evoke memories of the colors of Mardi Gras. The green icing beads surrounding the top and bottom of the cake resemble the strands of beads thrown on Fat Tuesday. The detailed scroll-work around the entire edge of the cake mimic the beautiful wrought-iron railings surrounding the balconies of central New Orleans. I can almost see the fireflies and hear the frogs croaking on the bayou!

The Fabulous Five adorn this sweet treat. Have a MAGICAL day!

What more can I say? I am a HUGE Disney fan! I was a cast member at Disneyland, afterall. So, I practically have little Mickeys running through my veins, along with mini princess crowns. Every bit of black buttercream frosting (except the message) is a Mickey shape. There are over 100 "hidden Mickeys" on this cake (some not-so-hidden). The hand-crafted color flow characters are possibly the best sugar pieces I have made to date. It was a "magical" experience creating this "happiest" of cakes.

When a princess dreams, she dreams pretty and pink.

Any Bake Shop Princess needs to have a pretty pink princess cake in her reportoire. This beautiful, oval-
shaped, white cake has been basket-weaved with white buttercream icing. It is also adorned with hand-crafted color flow crown and princess pieces, as well as a cascade of royal icing flowers (my personal favorite are the daffodils). I sure don't have a green thumb, and cannot grow REAL flowers in a garden. So perhaps I have a sugar thumb!?! These flowers seem to sprout easily wherever I "plant" them.

Sous C's Farm Cake

Sous C created this darling oval-shaped chocolate cake with chocolate buttercream icing. She also hand crafted the adorable color flow barn and cow pieces as well as the royal icing flowers. I really like the basket weave of buttercream around the outside edge. Unfortunately, this beautiful little creation did not make it to its final destination intact. It arrived smashed and broken, looking more like a mud puddle than a spring pasture. I will just say that a 2 1/2 year old and a cake together in the back seat of a vehicle don't always get along. At least Sous C has pictures!

Happy Fall, Ya'll!

My wonderful, super supportive sister-in-law made this fun, fall cake. This was her first "real" cake. I include this picture on my blog because she is my sous chef and we work together when needed (or when we just plain want to). We aren't quite sure exactly what the equivalent of a sous chef for a baker would be called, so we are still searching for the correct term. I could call her my batterer (but that sounds awfully violent). Or perhaps my sugar lady (but that sounds a little creepy and gross). How about my culinary assistant (too technical)? For now, we'll stick with sous chef. Great cake, Carrie!

Heed the warning frosted on this cake . . . DO NOT EAT (just one bite)!

Yo ho ho and a cake full of yum! Dead men eat no cake (so naturally, there is more for me!) Happy Halloween!

Let's NOT put a candle in this Jack-O-Lantern, okay? Unless it's someone's birthday, of course.

This is my first official, real, fancy cake. This little Jack-O-Lantern is so adorable, he's almost too cute to eat (I don't know why I think it is a "he," but apparently this cake is gender specific). On second thought, he is too cute NOT to eat! He must fulfill his purpose . . . right? He's a cake! He must be eaten! . . . . . . . . . . . . He was delicious. Mmmmmmm.

Sweet T's Goal

So . . .
After teaching elementary school for 9 years (I started teaching when I was 19), working as a Skipper at the Jungle Cruise in Disneyland, and tutoring struggling reading and math students, I have come to a monumental conclusion: I want to bake, create, and decorate delicious desserts instead! I know, it doesn't seem to make much sense. What do teaching school, telling jokes about the "back side of water," and bake shops have in common? Apparently not much . . . just me!

I am, and always have been, a passionate "foodie." But not a "foodie" for fine cuisine (although I do love food in general). I am completely obsessed with desserts - especially cupcakes, cakes, and cookies. I enjoy baking them, creatively decorating them, and most of all EATING THEM. My thoughts revolve around cake, cake, and cupcake (with an occasional cookie tossed in for variety). And I want to make these decadent culinary delights my living. In other words, I want to make my passion my life.

Which brings me to Sweet T's lofty goal. I will (hopefully sometime in the not-so-distant future) open my own full-fledged bakery in Spanish Fork, Utah. It will be a happy little place where customers who share my passion for fresh, made from scratch, irresistible, delicious cakes and cookies can come to delight in the sugary wonders I will create especially for them. This bake shop will happen. I can't say exactly when (or even how at this moment-although I know it will involve the continued love and support of my sweet husband), but there will be a Sweet T's Bake Shop in Spanish Fork in the future. For now, I will continue creating my tasty treats in my home; building my business cake by cake. And as this little miracle happens, I will blog about my journey. One doesn't become a bake shop princess overnight!

I best get baking!