2011 Sweet Cuppin Cakes Juried Contests is Coming! There will be 12 contests and 60 chosen Jury Members Original jury contest retro artwork can be seen at Sugar and Meringue Blog.

Thursday, December 16, 2010

Winners of the Cookie Contest

Well it is official and the winners of the cookie contest have been selected! bridget sent over an email to me today and let me know who won! YAY! Below are the cookies and who won them. All prizes will be sent out right after the Christmas rush so nothing gets lost in the mail I imagine this will be January 4th so bare with us on that! Everyone did a fantastic job and I have never seen such a festival of gorgeous cookies, please continue to upload your photos here =o)



runner up:


Kids: (the Pumpkin potato head...2nd row...Cate)


Please email me your mailing address to lyndsay{@}acupcakery.com
Also all participants can email me their email addie for a participation certificate
Please send us a photo of you and your prize so we can post that in the new year 
We look forward to seeing more of your sugar art and will announce our next contest very soon!

Happy Baking!
♥Bridget and Lyndsay =o) 

Bake at 350...    Sweet Cuppin Cakes Bakery...

Saturday, December 11, 2010

Sugar Cookies by Tish from Dreme Cake Artistry and Paula Deen

Sugar Cookie Recipe used for the Cookies made by Tish from Dreme Cake Artistry

I have entered some cookies into your contest (the 3d wedding dresses and other designs), and would like to submit a recipe that I use. It is a recipe from Food Network that aired on Paula Deen's Show. Wedding Dresses by Tish at Dreme Cake Artistry. Here it is below:


  • 2 1/3 cups plus 2 tablespoons (11-ounces) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup (1 1/2 sticks; 6-ounces) unsalted butter
  • 1/2 cup plus 2 tablespoons (4-ounces) granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract


In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.
Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.
Preheat the oven to 350 degrees F.
Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm.
Bake until the cookies are light golden brown, about 10 minutes.
Let cookies cool completely on the sheets before decorating.

Best Sugar Cookies from Julie

I received this recipe from an online friend and I love it! All my sugar cookies are from this recipe. So are my linzer cookies, filled with lemon curd... Oh yeah...

Best Sugar Cookies

2 c. sugar
2 c. butter
3 eggs
1 tsp. lemon extract
Cream above together, then add:
1 tsp. salt
6 c. flour – add only enough of the flour to the creamed mixture to handle the dough (I use between 5 and 5-1/2 cups) without being tough. Chill dough about an hour. Roll cookies out on floured board and cut with cookie cutters. Bake 8-10 minutes.

Decorate with royal icing or buttercream.

It does make a big batch and yes, you can freeze the dough. I do it every year for holiday cookies. Just thaw it in the fridge a day or two before baking and you’re good to go.


Friday, December 10, 2010

Cookie Contest to close at Midnight tonight

Hey everyone, it seemed like forever ago we announced our cookie contest and here all of a sudden time is up =o) Thanks to everyone who entered and thanks for all the fabulous recipes that will be posted here over the weekend. A winner will be announced by Bridget over at her blog and here so make sure to visit both. We have three tiers so good luck to everyone. Also a huge thank you to our sponsors for this contest! Another contest is in the making for January called ICE so check back for details ... Good luck to you all and Happy Safe Holidays

All participants will receive a certificate of merit so please email me your home addie when time permits. These will be mailed in January. 

Tuesday, November 30, 2010

Powdered Sugar Glaze

2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon LAND O LAKES® Butter, softened (I like this best)
1 tablespoon light corn syrup
1/2 teaspoon almond extract or vanilla, if desired (Neilsen Massey)
Food color, if desired

Combine powdered sugar, water, butter, corn syrup and vanilla in small bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water, if necessary, to reach desired spreading consistency. Tint with food color, if desired.

Glaze cooled cookies. Let stand until hardened (6 hours or overnight).

Tuesday, November 23, 2010

My (GGDDizzy2) cookie recipe for the cookie contest!

My (GGDDizzy2) cookie recipe for the cookie contest! They are super soft and have a nice almond flavor!

1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ t. almond extract
1 t. vanilla
1 t. salt
2 ½ c. sifted flour
Directions:Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool. Yields ~40 cookies.

Thanks!!  Julia

Friday, November 12, 2010

We have another sponsor

Guess what anyone pondering the cookie contest we are having online, we have another sponsor for this contest and it is our wonderful Louise from Cake Journal dot com! This should motivate to get your cookie groove on!!! I was going to tell you what the prize was, but I decided a prize is like a gift and a gift is a surprise so .... you have to wait. In the meantime if you visit our Louise that is a gift all upon it's own. The contest is easy, don't bake? Well make fimo cookies then! We want to see art! You still have to send in a recipe though Good luck everyone!

If you are interested in being a sponsor for our contests be it a small $5.00 prize or anything larger please do let me know as we love our sponsors! acupcakery at yahoo dot com

Monday, November 8, 2010

Cookie Contest Entry with recipe Enjoy!

Roll-Out Cookie Recipe

Source: http://www.wilton.com/recipe/Roll-Out-Cookie-Recipe


Makes: About 3 dozen cookies.


Preheat oven to 400°F. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.
Recipe may be doubled.

People seem to like it.

Thanks so much!!!

Cassandra Sakamoto (aka: Cup-e-Cake Gang)

Thank you for your submission it is fantastic!

Bridget Edwards Our Guest Judge for the Cookie Contest

Jul 04, 2010
Jul 04, 2010
You may or may not have noticed a little button my Bridget's sidebar that says "TLC Cake Crew." Well, TLC (yes,the channel of Cake Boss and Stacy & Clinton) asked Bridget the cookie queen, to be one of about 20 bloggers in their Cake Crew. ...
The reason I have put this here is because it will give you a chance to "see Bridget" in action and well it is an awesome recipe and video! You will see why I adore her and value her as a guest judge!

So this pic is from Bridget's Blog and it is here so I can get you to drool over her recipe and go check out her video for TLC You will be glad you did!

Sunday, November 7, 2010

Cookie Contest for all Artists! We need you and your creative spirits

Hiya on this marvelous daylight savings time day! It gives you an extra hour to make cookies! With the holidays coming, it doesn't hurt to have a few cookies tucked away starting now. Most cookies will freeze gorgeously for up to 3 months. My boys got creative using cookie cutters but then changing the intent of the design, they had a blast. These are just dipped in a wash of confectioners sugar and milk with a tad of almond flavour and then detailed with royal frosting as you would not want to do a whole cookie with that, it is not so appealing in taste. Should you use royal frosting for all of the cookie use an infusion or an extract to flavour the icing and to thin it for the "fill" method. Bridget teaches all of that in her wonderful tutorials below.
Our recipe:
Vanilla sugar cookies:
Makes around 25-30 medium sized cookies.

100 grams sugar and
100 grams of confectioners sugar (powdered)
2 large eggs.
1 tbsp of vanilla and 4 drops almond or lemon extract
(450 grams) of all-purpose flour, sifted.
(200 grams) of unsalted butter, diced.
50 grams of flour for rolling.
First you:
In a bowl or in the kitchen mixer with paddle attachment, mix the two types of sugar, vanilla and the egg. Add the flour and the butter and keep mixing just until the dough comes together.
Then you:
Knead the dough lightly by hand on your flour dusted kitchen counter and wrap it well in cling film and put it in a plastic bag. Chill the dough for 2 hours.
Baking and rolling:
Depending on the size of cookie bake them from 15-20 mins. You want them to be light golden brown without being raw in the middle
Hint: Roll cookie dough using rolling guides from PME they are called "spacers" They are available through Amazon

Go have a fab cookie day and would love to see YOUR work HERE
Upload your photos in our album and win Contest open until Dec 10th 2010

Saturday, October 23, 2010

Bridget we are going to have the best cookies ever thank you!!!

Troubleshooting . . .

This is something you do not want to miss!
Thank you Bridget we love you <3   xox

Bridget has more for you to ponder ... what a fab judge!

Bridget answered questions she was asked over at her blog, She was asked questions about cookie decorating, and everyone had a couple! ;) 

{Disclaimer: I am not a professional...I am totally self-taught. These answers are what work for me. I hope they work for you, too.}

Royal Frosting Tutorial From our Guest Judge Bridget Don't you love the thrill?

Royal Icing 102 . . . or 201 . . . or whatever comes after 101

If you've been reading the blog for a while, you might have seen my post titled "Royal Icing 101." This is how I made royal icing for years...and it worked well...most of the time.

Sometimes, though, I had problems with my icing. Some days it looked dull; sometimes the piping cracked; sometimes the flood icing was filled with little holes.

So, I've done some reading and some experimenting and I've made some changes. Who knows...maybe in 6 months, I'll be doing a post called "Royal Icing 103" (or 301, or whatever), but here's what is working for me these days.

Cookie Contest for all Artists! We need you and your creative spirits

The moment many of you have been waiting for ... our annual cookie contest! All artists are welcome to bring us their best cookie. Three categories, children, teen and adult. Easy. If you are any one of these you can compete.
Our guest judge is very well known Bridget from Bake 350  
We are overjoyed that Bridget accepted the task with this being such a busy time of year but also the greatest time of year to make cookies. 

Sweet Cuppin Cakes Bakery Lyndsay Zoratti
Bakers Nook Brian Shockley
Bake and Destroy Natalie Slater

 Cake Journal Louise D

We also had to put our fantastic sponsors together, so here they are ....Natalie Slater;  Bake and Destroy, Brian Shockley; Bakers Nook, Louise D; Cake Journal and Lyndsay Zoratti; Sweet Cuppin Cakes. The prizes are pretty amazing everyone! More to come on that later.

Opening date for the contest is today October 23 2010 and closes December 10th 2010.
Our categories are children teen and adult One prize will be awarded to each first place cookie or grouping of cookies.
You can use any baking and edible items you like BUT it must be a cookie, all artists can compete if they would like to draw, paint, papier mache, etc everything is welcome, it must be a cookie! Keep things nice everyone. You can upload as many cookies as you like to our Flickr photo shoot page and make sure it has "Cookie Entry" with your name under it. You can enter as many times as you like =o) Please ask any questions in comments as we want to keep this contest fun and simple!
Good luck Lyndsay xox

Some great questions and hopefully just as great answers! ;O)
Very good questions:
Judged cookies will all have three same factors:
Because this is online we cannot "taste" your cookie but can read your recipe which you can upload as a photo to flickr photo shoot here on the blog or email the recipe to me at acupcakery@yahoo.com Subject cookie recipe
This must be a decorated sugar cookie!Shape is your choice and your entries are unlimited. I will add your questions onto the bottom of the contest page thank you!

Monday, October 18, 2010

Gerbera Tutorial

I have many new tutorials to come for this blog site; however, I have learned that they are too large of files to place on the blog, so I will attach the link to my facebook page and the tutorials will be listed under my notes. Lyndsay had specifically asked me to get these tutorials up and as Nana had been anxiously waiting, I got the Gerbera tutorial done first. This is a tutorial I invented entirely on my own and is not 'inspired' or 'copied' from any other source. If you have any further questions, please feel free to ask. Cheers, Lisa (Just Desserts)

Friday, October 15, 2010

"GOIN' Bananas for Buddy" Contest

NO MONKEYING AROUND!!! The "Goin' Bananas for Buddy" contest is in full SWING! oooohhhh! All art medium is welcomed, yes, you heard right! So, if you create in oils, pastels, watercolor, pen and ink, sketching, fimo, fondant, gumpaste, etc., we are game if you are willing! Post your pictures to the Fimo/Fondant Flickr group by November 30th. All are welcome to enter this contest and help Buddy celebrate the release of his new book! Good luck, everyone!

Monday, September 27, 2010

Another Sweet Sugar Story

@sweetcuppincake PS - those high tea baking cups were BEAUTIF... on Twitpic

Another gorgeous success story of sugar work by my lovely friend Jenny from Geek Sweet Treats! Her cupcakes for the cupcake contest in Ottawa at Cupcake Camp are fabulous I have also learned her cupcakes called "Death by Chocolate" sold out in 7 minutes flat. Remember all things on these pages are copy-written xox

Jenny used our high tea liners for this winning cupcake from Sweet Cuppin Cakes Bakery. Thanks for Sharing Jenny xox I am working on getting a close up!

Thursday, September 23, 2010

Sugar arts as Healing arts

     Summer's warmth, the nurturing energies of the sun, the invigoration of fresh air, and the joy of clear, cool waters....I haven't seen them in over a week, have any of you? I'm already missing them.  I also know all too well that it will be another 7 months before I see them again. Sadness...

     What to do in the meantime? Why, bake, decorate, celebrate, of course!

     When I was in college, and fall was upon us, I would take to my kitchen, baking all my own breads, rolls, etc, until springtime. It was healthier, and I found it to be VERY therapeutic, too! Focusing on the task regularly kept my brain working in good fashion, and kneading the dough helped work out whatever frustrations of the day I was experiencing. I felt so good! Then, tasting that love that went into each item, I  had to share it. I gave away three quarters of what I made! Seeing the smiles on the faces of friends and family who received my home-made goods was just as rewarding as actually making them.

     Now, while I don't do much breads baking any longer, I find the same scenarios apply to the sugar arts. Each project is borne from celebrations to come. Anticipation is high, people coming together, time, stories, love to be shared.

     Our part as sugar artists in this process, this experience? We are the ones through whom the feelings of the celebration come into physical being. We take the time, our energy, thought and skills, to bring our art to our clients' tables. Most times, we're ready, and eager for the opportunity. Some times, not so much.

      We artists are all human...we have good days and bad. But business is business, right? We have clients to meet, designs to put together, and cakes to create. I myself have a bad time motivating to start a project when I'm stressed. I stew, I worry, and worst of all, I continue procrastinating. UGH! But when I remind myself of the people who've asked me to make a cake for them, I realize I can't let myself be the reason part of their celebration fails. Therefore, I pick myself up, sit down and my workstation, and just get my hands BUSY. Once I start, even if it's just fumbling at the beginning, it gets the ideas moving, the motivation crystallized, and the excitement to see ideas come to life builds.

     We spend hours, sometimes days, pouring our hearts and minds into our projects, and as they near completion...can we stop? Sure, to take a break, rest our eyes from time to time, or whatever. But walk away from it? Heck NO! I know I am fulfilled, personally and professionally, by the completion of each and every cake I create. Aren't you? I thought so! We each start out in a certain space when a project starts, and by the end, that energy is transformed into a sense of accomplishment and fulfillment for us. And the motivation to push forward, to create the next. For our clients, an expression of joy, celebration, and love.

     In the end, not only do our clients reap the benefits of our art, but so do we. In my opinion, that's healing, plain and simple.    ~ Chef Scott

Monday, September 20, 2010

We have now completed Our Kerry Bear Contest

Kerry loved these nostalgic wee bears that were entered in the contest. Made especially for Kerry by April Rogers. They are darling!
We have now completed our Kerry Vincent Bear Competition
Thanks to everyone who participated and thanks again to our sponsors for this contest.
Michelle Hester of Sugar Veil and Louise of Cake Journal
Thank you for being our guest judge to Kerry Vincent.

Kerry Writes to the Contestants in Fantourage

Quoting Kerry Vincent from Fantourage 
"The Kerry Bear results are in, since Lyndsay in mourning I have decided since there there is some anxiety about the results I am announcing this morning. First I have to say it was very difficult weighing each bear fairly
There were divine miniatures, some that represented me and others that were technically skilled, innovative and creative and had nothing to do with me as a subject matter, it was not straight forward, separating them to be fair took time.

It was also obvious that there was a lot of skill levels which made my heart bleed because it made it difficult to grant rewards when the levels were so far apart.

I saw very clean work, and some that needed more practice and were growing into their craft but I know that with time these artists, will improve. The enthusiasm that everyone had made everyone a winner and everyone who participated benefited from the experience. I also noticed Kerry Bears from abroad, the attention to detail was lovely. This was a blind judging because I did not know who did what bear

There were little details that were very thoughtful such as my state emblem and that of my adopted home. The chef jackets, the hairbands, the bedding, hand painting, all had great points. There were things that needed watching, cake boards that were not covered, elephant skin, the wrinkly stuff on the surface, just needs more practice and that will go away.

I feel like the 'Girl in the Pearl Earring" I hadn't realized how closely you all were watching even my silver bangles. This is one competition where I wish I could award all, but it is a competition so there must be winners.
I would like the persons who have won to contact me through face book message to give me their identity; I have promised one of my signed chef coats to the outright winner.
Lyndsay will send the other prizes for 2nd and 3rd -- I have no idea what was promised. I will mail the jacket personally.
 I made a final cut from 5, 7, 8, 10, 13, 15, 37, 38. The attention to details on the cookie bears was lovely and a sentimental favourite was the koalas. I chose on technical skills and representation of the theme -- so the winners were!

The winner of the Kerry Bear competition was Kerry Bear 10 followed by # 8 in second and # 38 in third, I listed # 37 as an honorable mention.
 I want to thank you all for your commitment and friendship in this showcase and look forward to staying connected for along time into the future.,

I have decided that all of the competitors in the Kerry Bear Competition deserve a signed picture so please send me a facebook message with your addresses to send. Please have patience I am up to my eyeballs in the sugar art show so will have to send when it is over.


Kerry Bear Contest Winners

In first place came Sabrina, an 18 year old natural artist in her own right. Her detail work was exquisite and all around a fun fun bear depicting Kerry very well. Congrats to you Sabrina. Send us in a photo when you receive your prize! Thank you again for joining our crew there is more fun to come.

 In second placement comes the lovely couple with gorgeous work by Ute. Who would not want these on top of their wedding cake or cupcakes? A lovely choice made by Kerry Thank you.

This wee honey was in third placement and what a sweet sweet sweet bear! karen put her all into this sweetie. Another perfect choice by Kerry.

I will be sending out second prize to winner Ute and Louise from Cake Journal will be sending out 3rd prize to my lovely friend Karen.

I want to thank every member on the cake crew who submitted a bear and to thank you I will also be sending out a prize to each of you so please do watch for that in the days to come.
I love you all and want to welcome you to stay on the crew as we have many many more adventures in the art of sugar and well of course fimo!!!!

Wednesday, September 15, 2010

Kerry Bear Contest Closes

Finally we have arrived to the closing of the Kerry Bear contest! I want to thank all sponsors and my cake crew for the lovely time! I also want to give Kerry Vincent a huge shout out for judging our bears! Now we sit and wait as Kerry judges the bears set out in front of her! We had 101 registered with only 42 completed bears showing up to be judged. Not bad for our first go round!

We are indeed having our Kangaroo contest for kids ages 5 to 18 and look forward to fun with this over the holiday season! Start thinking about what you will make!

For all of us true sugar artists we can never feel bored with contests as we are always baking anyways! Spread the cheer and bring us your favourite artist. Who doesn't like to decorate a cookie?
Good luck to all the Kerry Bear Contestants! You are all winners in my eyes and have enjoyed all of your best bears
sweet regards

Goin' Bananas for Buddy (Valastro)!!!

Here we go!!!

Welcome everyone, to the kick-off for our "Goin' Bananas for Buddy" contest!

     We invite all you sugar artisans out there to submit your crazy-fun, in-theme ideas in cake form! Take LOTS of pictures...from as many angles as you can, one in which YOU appear with your creation, and please include a picture of a slice of the cake, too! Tell your friends, coworkers, and fellow Buddy Valastro (of CakeBoss fame on TLC) fans, and have them join us for this event! The official rules to follow from Lyndsay. For now...get on those thinking caps, and let's see just how bananas for Buddy we really are! Have fun!

     Panel of judges to be introduced shortly. GREAT talent, and great personalities! Stay tuned!
Please submit all photos for the contest to pdxpastrychef@yahoo.com.

Cakes by Scott- Vancouver, WA
Cakes by Scott- Vancouver, WA

Kerry Bear Entry #12 Redtiaraprincess

Wednesday, September 8, 2010

Kerry Bear Entry #11 April

                              Kerry Bear Entry #11 April

Kerry Bear Entry #10 Sabrina

                       Kerry Bear Entry #10 Sabrina
                       Sabrina's Bear is in the works in these photos

Kerry Bear Entry #9 Kelvin Chua

                              Kerry Bear Entry #9 Kelvin Chua

Kerry Bear Entry #8 kageklovn

                            Kerry Bear Entry #8 kageklovn

Kerry Bear Entry #7 Rebecca

                              Kerry Bear #7 Rebecca

Saturday, August 28, 2010

Introducing Kelvin Chua

 ......'' Greetings from Malaysia! my name is Kelvin Chua, first and foremost, a huge thank you to Lyns, for inviting me here and to share my little passion in her blog.

I was graduated as a graphic designer in Kuala Lumpur, Malaysia. After few years working as a in-house designer, I traveled across the globe to United Kingdom. I wasn't aware about the sugarcraft things until i visited a exhibition in London late 2008. i was addicted to this craft ever since that. Not purely because i like beautiful things, most importantly it is another way for me to express my love and passion of art.

Apart from learning from internet and books, competing in several international competitions in UK is another way i polished my skills. I love to turn my imagination into reality, something people can see it, and even feel it!

Kerry Vincent is my lifetime learning example. All her works are art. They are stylish, elegant and they stand out proud! How i wish i could have the opportunity to fly to US one day to meet her in person!

I'm now a cake designer and sugar artist back in Malaysia. I love sharing my knowledge and experience of art and sugarcraft with everyone who interested. I always challenge myself to create something more impressive than my last piece.

Art is endless, so let your imagination runs wild. one day if you find yourself stuck with idea again, maybe you should start decorate in a reverse way: distort! and distract!

nice meeting you all! happy cakeing and sugaring!

lots of love from Malaysia
Kelvin Chua

Wednesday, August 25, 2010

Quick introduction

     Greetings from the Pacific Northwest! This is Scott, and I've been invited by Lyns to be an occasional contributor here on "If You Can Fimo, You Can Fondant".

     I have been decorating cakes since I was 8 years old. My grandmothers both excelled in baking, and I was always more than happy to lend a hand (not to mention my over-eager sweet tooth!).

     The fondant trends in cake design today are inspring! I enjoy creating special occasion cakes to suit my clients, but the work seen today from so many sources keeps my mind always grinding, creating, and celebrating the fact that I love what I do!

     Thanks go to Lyndsay, for asking me to share the love and passion for our sugar arts here on her blog.
I look forward to many enjoyable topics and learning experiences to come.

     Happy caking, everyone!
         Chef Scott

Introducing Katharine Hincak

Sunday, August 22, 2010

The Kerry Bear Contest

Just a quick reminder time is drawing near for the Kerry Bear contest deadline. I am in the throws of announcing another competition with some surprise guests for you. I can barely keep quiet.

Many of you are wondering how to mail your bear and do not worry, Kerry Vincent will be judging your bears based on your photographs. The bears can come when the weather cools and only if you want yours in the photo shoot for my book cover.

When we are finished we shall return your creation back to you. I must say I am very happy with the response this far and hope to see a steady stream of bears in the next 2 1/2 weeks. Happy Sunday to you all!

Tuesday, August 17, 2010

A Lovely Cake for Inspiration

This cake is such a pretty one and comes from Good gracious cakes. I love the soft colours and all the different patterns and textures on this design. Certainly a lot of ideas to walk away with. Cheers to all!

Monday, August 16, 2010

Kerry Bear Sixth Entry in Folks

This wee fellow was sent to me by Carla Rizzie! Good luck to you Carla and that you again for entering a Kerry Bear contestant. Cheers and a big thank you for entering your bear!

Saturday, August 14, 2010

Cake Journal is also a Precious Sponsor

Some of you may know Louise Dueholm from cake journal and to those of you who do not, I am proud to bring Louise to these blog pages. My friend Louise has written a series of e-tutorials that have massive amounts of information on technique, how to's and inspiration including recipes and a shopping guide. So whatever you do not find at Sweet Cuppin Cakes I am sure you will find it in Louise's guide. Back to the e-tutorials that Louise has written, I am also very excited to announce that third in place winner of the Kerry bear contest will win Louise's complete series, that she so generously offered. Thank you to Louise.