I have been baking like crazy the last couple of weeks. I realized that once I decided to start a blog and start Sweet Tooth Confections, I didn't have very many pictures of sweets I have made. Obviously from a marketing point of view, I need pictures in order to establish myself, telling potential clients that I think I'm pretty talented, just isn't enough! I am horrible at remembering to take pictures and I don't have an eye for angles, lighting, etc. as you may notice in some of these pictures! There is a disticnt difference between the pictures I have attempted in taking and the ones Lindsey has taken for me...so bare with me as I learn.
Graduation cupcakes for my brother who just graduated from Emory...way to go Ben!
He requested chocolate cupcakes with peanut butter filling and chocolate mousse buttercream. The graduation hats are made of chocolate dipped graham crackers, set on Trader Joe's peanut butter cups, and decorated with royal icing.
This was the cake I made for Mother's Day this year. I really wanted to try a banana cake with a peanut butter filling and chocolate mousse buttercream. This was a flavor combination I saw on an awesome blog that I came across and I knew I needed to try it out. It turned out delicious...definately a hit!!
Also, I love cakes with fresh flowers and I thought this flower went perfect with the deep chocolate color of the mousse buttercream.
One of my all-time favorite desserts....lemon bars! A classic; made with fresh meyer lemons from my mom's tree. I believe in using the freshest and best quality ingredients. It truly makes the world of difference in the texture, color, and most important taste.
The next few pictures are of a cake that I brought to Kayla's school for Teacher Appreciation week. Each day the Kindergarten parents were responsible in providing desserts for all the teachers. I decided to do a pie (see below the cake) and a cake to honor our school mascot, the Sutter Frogs. The frogs came out adorable, they were made out of fondant, and the teachers loved it!! I was so excited to bring this to the school.
The cake was an espresso chocolate cake with a rich espresso marscapone frosting, iced in buttercream and covered in fondant with fondant decorations and flowers.
Here is the pie I created for the teachers, it was a Caramel Crunch Apple Pie. I love making pies and don't get to do it very often aside from Thanksgiving and Christmas, so I was excited to make a pie in the middle of Spring.
The theme of the week was "You Rock!"
These last few pictures is of one recipe done two ways. I wanted to try out a new white cake recipe from Sweet Melissa's. White cake can be a little tricky and this recipe was great, it came out light and had a great flavor to it.
The cake I filled with a raspberry meringue buttercream and frosted it with a chocolate ganache.
The cupcakes are filled with a lemon curd and topped with a coconut creamcheese frosting.
Fortunately, once again, Lindsey from
BellaLu Photography came to my rescue and I drove my treats over to her house to get some great pictures of them!
