Mini Assorted Donuts

Once I found this Wilton pan, I just had to make mini donuts!

These are so light and airy and with sugary sweet toppings, it will be a hit with everyone, even if they dont like regular donuts!

This recipe makes 48 mini donuts:

ps.....these are great cupcake toppers!

Cake donuts:
1 1/4 cup all purpose flour, sifted
1/2 cup granulated sugar
1 1/4 tsp baking powder
1/8 tsp ground nutmeg
3/4 tsp salt
1/2 cup buttermilk
1 egg, lightly beaten
1 1/2 T butter, melted

Preheat the oven to 425F. Spray mini donut pan with nonstick cooking spray.

In a large mixing bowl, sift together flour, sugar, baking powder, nutmeg, and salt. Add buttermilk, egg and butter and stir until just combined. Fill each doughnut cup approx. 1/2 full.

Bake 4-6 minutes or until the top of the doughnut srpigs back when touched. Remove and cool before decorating.

Vanilla Glaze:
1 cup powdered sugar
1 T milk (add more if needed)
1/2 tsp vanilla extract
Stir together until completely dissolved. Use immediately and add other toppings before glaze sets.

Chocolate Glaze:

Melt 1/4 cup of semi sweet chocolate chips in the microwave at 30 second intervals until chocolate is melted, Use immediately and add other toppings before chocolate cools.

Flooding Cookies

I started working on my technique for flooding cookies as a method of decorating, this requires cookie cut outs, royal icing, and a poured royal icing (thinner consistency)

Flower cupcake

This one is super easy, a box of chocolate muffin mix, pre-made white chocolate easy frost from Pillsbury, and some royal icing flowers (made ahead of time).

The box mix makes 24 mini muffins, or 12 regular muffins

Baby Shower!

One of my friends who took the same cake decorating class with me came up with the adorable cookies for our friend's baby shower. The idea can be found on Wilton.com

It is a basic dyed sugar cookie recipe, with royal icing details.

My Funfetti Birthday Cake

Easy Funfetti Cake mix with pink buttercream frosting, mint chocolate letter molds and chocolate covered strawberries

Final Cake Project for Flower and Cake Design Class

Wilton Flowers and Cake Design Class

My final Project!

My sister's Birthday Cake

Yellow cake with chocolate icing

Final Cake Project for Decorating Basics Course

Wilton Decorating Basic Course

And here is the cake!

Electrocardiograph Test Cake

A good luck cake to those about to take a test over EKGs

C is for Chocolate Cookie Monster

Chocolate Peeps with Cream Cheese Frosting

Thick Yellow Easter Basket Cupcakes

This makes 33 cupcakes, from a recipe of a standard yellow sheet cake. Tho toppings are coconut shreds and Reese's peanut butter eggs. Yum!

Chocolate Mini Cupcakes

Batter is enough to make 24 mini cupcakes. The topping is a standard buttercream frosting, with a blackberry finish.

1/2 cup flour
1/4 cup water
yolk egg
1/2 tsp vanilla
3 tbsp butter, melted
2 1/2 tbsp cocoa powder
1/4 tsp baking soda
pinch salt
1/2 cup sugar

Sift the dry ingredients in a bowl, mix well. Mix the yolk, water and vanilla in a small bowl. Add the butter and stir. Mix the sugar in with the dry ingredients and then slowly incorporate the egg mix to the bowl. Bake until a toothpick comes out clean.

Buttercream Frosting

Finishing touches..

Chocolate Peanut Butter Cake

A thick cake, you will need a tall glass of milk with this! The yellow cake instructions are for a small batch, one 4 inch cake or 2 11oz aluminum cans. For an 8 inch cake, double the recipe.

Thick yellow cake:
1/2 c. flour
3 tbsp milk
1/8 tsp baking soda
yolk of 1 egg
1/2 tsp vanilla
3 tbsp butter
1/3 cup sugar
1/4 tsp salt

Peanut Butter filling:

1/3 cup powder sugar
1/4 cup crunchy peanut butter
2 tbsp butter, melted
1/4 tsp vanilla

Chocolate glaze:

1 tbsp butter
4 tbsp semi sweet chocolate chip morsels
3/4 cup powdered sugar
if needed, add 1 tsp water at a time until desired consistency is achieved.

melt the butter and chocolate in the microwave with 2 tbsp of water for 45 sec-1 min until dissolved and boiling, quickly add sugar and pour over cake.

Chocolate Covered Strawberry Chocolate Cupcakes

Chocolate covered strawberries are a Valentine's Day must, but are super expensive at the store. It is much easier and affordable to make your own. They also make an excellent decoration for cupcakes

For the strawberries:
16oz strawberries, washed and patted completely dry
1 cup semi sweet chocolate chips
1/4 cup white chocolate chips

Set out parchment paper for the berries. Melt the chocolate chips in a bowl in the microwave in 30 second intervals until smooth. Working quickly, dip the strawberries in the melted chocolate. Cover completely and set to harden on the parchment paper. When complete, melt the white chocolate in the microwave and use a fork to drizzle over the strawberries. Set in the freezer to solidify.

For the cupcakes:
1/2 cup unsweetened cocoa powder
1 cup water
3 large eggs
2 1/4 tsp vanilla extract
2 1/4 cup flour
1 1/2 cup sugar
1 tbsp baking powder
3/4 tsp salt
1 cup unsalted butter, softened

Whisk the cocoa and the water until smooth and dissolved. In another bowl, combine the eggs and vanilla with 1/4 of the cocoa mix. In a large bowl,  combine the remaining dry ingredients and mix well. Add the butter and cocoa mixture and blend until mixed and moistened. Beat for 2 additional minutes. Add the egg mixture to the batter in 3 batches, taking time to mix each batch in completely before continuing. Spoon 3 tablespoons into each cupcake liner and bake 20-25 minutes, or until a toothpick placed in the center comes out clean. Cool completely before icing.

Icing:
2 3/4 cups confectioners sugar
6 tbsp cocoa powder
6 tbsp water
6 tbsp butter
1 tsp vanilla extract

Dollop and smooth out icing on cupcakes, working out from the center. Sprinkle with white and pink spinkles and top with strawberry.