Cupcake {to-go} Globe

Necessity is the mother to invention...and this morning was not the exception to the rule!

We are celebrating our anniversary today even though it is really really tomorrow! We both take turns planning it and it is my turn to plan this year! I am super excited!

In getting the cupcakes packed for a picnic, I thought I may try a new way of transporting them! I have cupcake carriers for large amounts of cupcakes, but nothing for individual cupcakes.



They needed to travel well and they needed to look nice...so, I packed my hubby's in a leftover parfait cup.



It is just right. The bottom of the cupcake sits snug as a bug in a rug inside the inverted lid...there is a little lip. I just took a bit o' tape to make double sure it would not be slipping and sliding around! It is just tall enough to keep the tall piped frosting from touching the lid and there is plenty of decorating you could do if you wanted. I just used leftover rope from cleaning out Grammy's home.

For mine...since I love glass...I used an old jar tipped upside down. That is it.





The champagne frosted cakes will be traveling in style to our picnic destination! YAY!



*I will be packing two in cupcake globes for the bride and groom who will be getting married this weekend! Do you know why? On our honeymoon it dawned on my hubby and I how much we wished we had been able to enjoy our wedding cake on our wedding. One bite is NOT enough! Even if you manage to get a whole piece of cake...it would be nice to enjoy it after the BIG DAY...or at midnight on the honeymoon! :}

Happy Happy Wednesday to YOU all!


Shared with: women living well, picket fence

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Pink Lemonade Cake

Looking for the perfect shower cake? Here is one that is sure to be a new favorite.

Not only is it a beautiful blush pink, but it is so moist and just a bit tangy...perfect for spring and summer entertaining.

I can never leave a recipe alone...but by the third try, it was perfect! Boy.oh.boy. is this a keeper!


Pink Lemonade Cake
Adapted from Southern Lady


Ingredients:

1 1/2 cups unsalted butter, room temp

1 ¼ cups sugar

½ cup COUNTRY TIME PINK LEMONADE DRINK MIX

3 eggs, room temp

1 tsp. pure lemon extract

4 cups cake flour

1 Tbsp. soy flour

4 tsp. baking powder

½ tsp. sea salt

2 ½ cups buttermilk


Directions:

*Preheat oven to 350*.

* Spray 3{9-inch} round cake pans with baking spray with flour. {I made 12 individual mini cakes in my Demarle flexi tray}

*Beat butter, sugar and dry drink mix at medium speed until fluffy.

*Add eggs and lemon extract.

*In a separate bowl: Combine cake flour, soy flour, baking powder, and salt.

*Add dry mix with butter mix. Mix. Add buttermilk.

*Spoon batter into prepared pans.

*Bake for 24 to 30 minutes or until wooden toothpick inserted into center comes out clean.

*Let cool in pans for 10 minutes.

* Remove from pans and let cool. Wrap in Saran Wrap and freeze.
Frost with your favorite buttercream frosting while frozen. Serve and enjoy!


I put some fresh Oregon berries and whipping cream on it to see how it would taste! OH.MY!

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