Here is the newest By Grace Cakes bakery custom birthday cake. Order your custom cake today!!!
A By Grace Cakes birthday cake original. Gluten-free chocolate cake with vanilla buttercream. Covered with extra sparkles this cake displays hip hop and gymnastics silhouettes and a multiloop, multi-color bow.
The back of this birthday cake has a oversized fondant bow with sparkles. Special order your birthday cake at By Grace Cakes bakery, Bay City, MI.
What’s been cookin’? The moistest gluten-free banana cake, filled with custard buttercream.
Each layer uses 1 1/4 cups bananas, pecans and buttermilk. The recipe comes from my Grandma Mickey’s old cookbook, which I converted into a gluten-free recipe. As you can see, I used a gluten-free buttercream, which you can find in my recipes section, to create a filling barrier. My, made from scratch, custard buttercream, using eggs for our own organic, free range chickens, gives a creamy, savory flavor to a very sweet cake.
Quarter Sheet Cake” serves 36
The white buttercream border was piped using a 1M tip reverse scroll motion. Using an extra stiff buttercream, the roses and leaves show more definition and dry quickly. The custard soaked gluten-free banana cake gives the dessert extra moisture and flavor.
I recently had an order for a red velvet cake flower bouquet. The icing is all buttercream, with the exception of the chrysanthemums, which are marshmallows. I would not recommend buttercream for a humid or hot day, but for a short period of time, these make a beautiful display. The Lord blessed, and I was very happy with the result.
On information on how to order this bouquet, please select the following link: Gluten Free Cupcake Bouquet.
Do what again? Selling sweets at our local market. It was my very first opportunity to sell, and as exciting as that was, that wasn’t the best part. The best part was to meet some really great people, to chit-chat, and to share Christ. I was so excited and nervous about my first sales opportunity, that my first thought wasn’t to preach Christ, as it should have been. But praise God, even with my shortcomings people asked about my faith due to the Bible verses that are printed on my business cards. It was cold, it was windy, but I would do it every day of the week, it was just so much fun!
So what did I make? Peanut butter cupcakes filled with strawberry preserves and topped with peanut butter buttercream, chocolate cupcakes with fresh strawberry frosting and a two-tone buttercream rose, and finally a pineapple upside-down cupcake with fresh pineapple frosting and a two-tone buttercream rose. And additionally, I made chocolate covered marshmallow flowers. You can go to my Order page to see prices if you are interested in purchasing.
The thing that you would think would be the easiest to make, the flower pops, are very time consuming and a little tricky to make. I’m sorry that I do not post more step-by-step pictures, but I was literally up for 32 hrs. straight without any sleep getting ready to sell and didn’t remember to do so.
This is the finished product. I got the idea from a Pinterest post and thought, “I could do that, only gluten-free”.
The first step is to purchase lollipop sticks, marshmallows, ribbon, sprinkles, and chocolate coatings. Make sure to have a glue gun and a Styrofoam block as well.
Place your fingers on top of the marshmallow and push the stick all the way through until you can feel the top of the stick hit your hand, but don’t let it go through the top of the marshmallow.
After you have microwaved your chocolate coatings to a liquid consistency, dunk your marshmallow (that you have already attached to the stick) into the chocolate and cover well. Using the back of a spoon, smooth the excess chocolate back into the bowl, otherwise you will get a drippy mess once you turn it over.
It is good to note that you should use your lollipop sticks to have already created deep holes in your Styrofoam block so that when you are ready to put your chocolate covered marshmallows into the freezer, it will not drip everywhere. Also, make sure that there is room in your freezer prior to starting and enough height to clear the lollipops. The less height the farther down in the block you will have to push the sticks. I found that keeping the plastic covering on the block (as it has when you purchase it) is best. You can find cheap blocks in the craft aisle at your local dollar store.
Once our marshmallow is covered with chocolate and the excess has been removed, have your sprinkles ready in a shallow bowl nearby and dunk, just the very top of the flower, into the sprinkles, coating liberally.
Briskly, turn marshmallow flower right side up and place in your Styrofoam block, and pop it into the freezer.
Once the chocolate is set, not tacky, starting at the top of the stick, put a small dot of glue. Cut the end of the ribbon at an angle and attach to the stick. Spiral down, wrapping the stick with the ribbon, leaving a little white space between each strip.Cut the end of the ribbon at an angle and glue at the bottom of the stick. Cut a four inch piece of ribbon and cut the ends of the ribbon at an angle to resemble leaves. Tie to the top of the stick and inch or two under the marshmallow flower. And Vola! Soon you will have a entire bouquet!
Since it takes a while, make yourself comfortable and watch your favorite TV series or listen to your favorite music while working. My series of choice: I Love Lucy.
Onward to the Pineapple Upside-Down Cupcake Recipe.
Items to have on hand: pineapple tidbits (a larger can, you will want the extra juice), your favorite all purpose gluten free flour (I used King Arthur, but it was a little dense so you may want to use Pamela’s), brown sugar (I used the Great Value brown sugar/Splenda mix), 2 sticks of butter, Stevia or regular sugar, almond milk, 1 egg, and baking powder. Also you will need the ingredients for my buttercream recipe plus an extra 2lb bag of powdered sugar (just in case you need to thicken the recipe). If you would like to do the two tone roses, make sure to have yellow icing gel, a piping bag and a 104 Wilton tip. Also, you will need a Wilton 230 tip for filling.
I love collecting old cookbooks. The original recipe for the Pineapple Upside-Down Cake and the American Applesauce Cake (in part II) is adapted from an old Woman’s Day cookbook.
Preheat your oven to 350 degrees. With a soften butter stick, grease a muffin/cupcake tin liberally (I greased the sides with shortening), leaving extra butter in the bottom of each compartment. Sprinkle brown sugar over the butter enough to cover the bottom completely. Press your pineapple tidbits into the brown sugar, in the pattern you desired. I did a cross.
For your cake batter mix together 1 egg, 1 1/2 cups flour, 1/2 cup sugar, 1/2 cup butter, 1/2 tsp. salt, 1 1/2 tsp baking powder 1/4 c milk and 1/2 cup pineapple juice. Add more pineapple juice if you think that your batter can hold in. More is better. Just be sure to reserve 1/2 of the can of juice for your filling. When the batter is smooth, pour over the pineapple and brown sugar and bake until golden brown.
When they are done, go around each cake with a knife to loosen, then flip the pan over onto a cookie sheet that has been covered with foil, parchment paper or wax paper. Tap on the pan firmly and, with a little coaxing, all of the cakes should pop out beautifully. Let these cool and work on your frosting
On my cupcakes, I put the pineapple buttercream on the cupcake, but because of the fresh fruit it wanted to slide off. So I would recommend using a 230 Wilton tip and use it as a filling.
For 12 cupcakes, make my buttercream recipe, and then separate it into two containers. To one, add 1/2 cup pureed pineapple and 1/2 cup pineapple juice. If it becomes too runny, mix in a little more powdered sugar. This will be your filling. Fill your cupcakes when cooled.
The second batch of butter cream you will use for the two tone rose. Follow the rose tutorial for more instruction, using yellow icing coloring. Place the cupcake into a bright yellow cupcake holder to finish it off.
I have been typing away all morning, so I am going to go outside and enjoy some of the day before the rain starts up again. I will come back with part II of this post, Lord willing, later today.
So there is two ways to look at this:
a) Spring cleaning, yay!! No, not really. or b) Warm sunshine = crisp breezes = bulbs and blooms = gardening = spring bloom cupcakes!!!
I’m going with b. Yes, definitely b. I love spring. New beginning, new hope, new birth . . . and new cupcakes!
Forgive the blurry cell phone pic. Do you like my blue daffodils? Smurfie daffodils.
Can you see this one a little better?
Pink and white buttercream rose.
For the life of me I could not get the wrapper to release from the cupcake. I baked three boxes of devil’s food Betty Crocker boxed cake cupcakes and most of the cupcake stuck to the wrapper. So I googled the issue and I found that I shouldn’t use cupcake liners. Instead, I greased the cupcake pans with Crisco and put the batter directly into the pan and cooked the cupcakes on 325 degrees. They turned out perfectly!. Just don’t fill them over half way, otherwise you will get some elephant man looking cupcakes. Then put your cupcake in the liner after you have removed it from the pan.
For the cupcake filling I melted a box of Andy’s mints with one-half cup of milk. Add powdered sugar until the chocolate mixture is pudding consistency. Pour the chocolate mixture into a piping bag and using a Wilton 230 tip, fill each cupcake. Stop filling when you can see the cupcake expanding.
See the Buttercream Recipe that I use. It keeps its shape wonderfully!
Use a 104 Wilton tip for the roses, orchids, zinnias and daffodils and a 1M tip for the hydrangea. For some great tutorials, view the following:
How to Make Buttercream . . .
Orchids:
Roses:
Daffodils:
Zinnias:
Very vibrant hydrangea
To make the two tone hydrangea, you will want to make the buttercream color that you want to be on the outside petals of the flowers, so for mine, blue. Put two to three large spoon fulls of the outside color into the piping bag. Rub the piping bag sides together so that the outside petal color smears to the insides of the bag. Take your second buttercream color for the inside of the petals, in my case yellow, and fill the middle of the same bag. It will be kind of messy, but don’t worry about getting it perfect. Just push the middle color down with your spoon in the middle of the first color. Close the piping bag and push all the colors down to the 1M tip. Push the squeeze the frosting against the cupcake, push the tip down (but do not touch the cupcake with the tip) stop squeezing the frosting and pull the tip up.
See these two tutorial videos to get a better idea. I don’t know about you, but I am a visual learner.
How to Make a Buttercream Hydrangea:
How to Make Two Tone Frosting:
Happy Piping!
By Grace Cakes 
