Saturday, May 13, 2017

Weecakie Daffodils

     My day today was spent in a special labor of love.  Actually, I spent a few days in this particular endeavor.  I was asked to make an order of Weecakies with yellow flowers.  My first thought was to make little yellow roses for the tops, but then I changed my plan and made daffodils when I found out that they were going to be given out as a gift to a group of Young Women and their mothers after a discussion of "The Daffodil Principle"  by Jaroldeen Edwards. Basically the short story teaches us that patience, small steps, and time are all necessary in the development of our lives-that nothing of any value comes easily.  The making of these little cakies takes time, patience and dozens of small steps.  First there's an idea, then a plan, some trial and error, and then the final assembly.  Even then, sometimes, there's a re-adjustment in that assembly stage.  Just as the book quotes:

     "Learning to move toward our goals and desires one step at a time, learning to 
      love the doing, learning to use the accumulation of time...When we multiply 
      tiny pieces of time with small increments of daily effort, we too will find we 
      can accomplish magnificent things.  We can change the world."

     I love making Weecakies.  I love the ideas, the planning, the tiny details and the giving.  It is as though I am giving a tiny part of myself in every one.  Thank you to all of you who help make this possible in my life.


Friday, August 19, 2016

Last Week's Fund-Raiser for Tresa Chamberlain

I'm baking gourmet cupcakes as a fund-raiser for my wonderful friend Tresa Chamberlain and her fight against ovarian cancer.
This Week's Menu:
Lemonade: Lemon cake with fresh lemon curd filling, lemon buttercream swirl with a cherry on top
Boston Cream: Vanilla cake, vanilla custard filling with a chocolate ganache rosette on top
Salted Caramel: Vanilla bean cake, soft caramel filling, vanilla caramel buttercream swirl with a salted caramel drizzle on top
Smore: Graham cracker crust and chocolate cake, vanilla and chocolate fluff filling with a toasted marshmallow top and a chocolate wedge
Each cupcake comes in it's own cup with a lid.
$20.00 a dozen or $2.00 each
Please pre-order by commenting, e-mail ( or by personal message.
Pick-up will be August 11, 12, 13
100% of the money collected (and any previously collected) will be donated to Tresa.
I have had a couple of sales fall through and have 2 dozen assorted cupcakes for sale today. Same price: $20.00 a dozen or $2.00 each. They're fresh, they're yummy, and they are good lookin'!

Thursday, July 28, 2016

Fantasy Flowers in Peach and Blueberry

     Once upon a time, long ago, two little girls lived next door to each other. They were more than neighbors, the two girls were best friends and cousins and everything that goes with growing up together. My cousin Chris and I were always welcome in each other's homes and came and went without even knocking on the door. Her mother taught us to play piano and read music, and we played duets in recitals together. We played dolls, made tents, climbed trees, imagined we were pioneers, had cap guns and sparklers in July, walked to and from school in the winter, spring, and fall, and together dreamed of our bright futures.

We married and had children of our own and when her oldest son found his lovely bride, they asked me to make their wedding cake! Their colors were bright blue and peach with lace accents so I got to make this wonderful three-tiered fantasy flower cake with buttercream icing. They requested a luscious blueberry peach filling, an intriguing combination I had never tasted before, but it was decadent!  All of the embellishments on the cake are made of sugar: the flowers, the lace, the pearls. Wishing this newly married a couple a bright future of their own, with sugar, sparklers, fun, and LOVE!