Red velvet cupcakes with oreos at the bottom. Dipped in chocolate ganache. Cream cheese frosting on top.
Silver dragees and edible glitter to top them off. Why? Why not!
What more can you ever want?
They’re flavored with cinnamon, nutmeg, and get a molasses-like flavor from brown sugar.
They’re covered in swirls of simple cream cheese frosting.
Dusted with cinnamon sugar.
And topped with a white chocolate carrot.
These were my first carrot cakes – simply delicious!
My suitemates did make me a brownie cake though, and that was pretty awesome.
Anyways, this towering little cake is red velvet.
4 layers: two with mini chocolate chips and 2 without.
That’s a HUGE glop of chocolate ganache on top. Then I dumped some chocolate chips on it.
Why? Because I can.
The pink frosting, by the way, is cream cheese. So easy to make and oh so delicious. I didn’t take any pictures of the insides because we were too busy eating it. It was my birthday, cut me some slack!
Layered with chocolate peanut butter ganache (just add some peanut butter and extra cream to your favorite ganache recipe) and chocolate peanut butter cream cheese frosting.
As you can see, it’s decorated in kit-kat bars, Hershey’s kisses, and colorful m&m’s.
And tied off with a ribbon, because you know I can’t resist.
This lovely cake was made for a candy-loving friend’s birthday.
The decoration was incredibly fast and easy – took only about 20 minutes total!
This cake was incredibly rich – perfect with a glass of milk around a table with friends.
Top layer: lemon blueberry. Middle layer: lemon lemon. Bottom layer: lemon strawberry.
Each layer is filled with this incredible vanilla frosting and super tart lemon curd.
Now, if you’ll excuse me, I’m going to sit here and pretend that I didn’t eat this cake for breakfast every day for a week.
In case you can’t tell, we had a color-wars type thing happening at camp that week. Can you guess which team my campers were on?
I’ll give you a hint. Here we have some green velvet cupcakes dipped in sprinkles with cream cheese frosting.
And some vanilla bean green (no, not vanilla green bean) cupcakes with chocolate frosting.
If you spent this post imagining what 150 cupcakes look like at my dining room table at midnight, today’s your lucky day.
They traveled beautifully and lasted all day in an air-conditioned room. I bought 1/2 sheet boxes and used a mini cupcake size insert so there were 48 babycakes in each box. Dumped them in my trunk, drove normally, and ta da! The only problem I had was preventing myself from taking that 5th cupcakes when there was only one left at the end of the day. After all, it really didn’t make sense to take just one home all by itself, did it?