Sweets & Cakes
Spices & Sugars
Cupcakes & Cookies
Make the perfect recipes for Friendship

Friday, November 30, 2012

Pink Daisy Baby Shower Cake

This has been a long awaited cake!!! When this couple first got married we all waited in anticipation for the announcement of their first child, but time went on and the years passed and no news of a baby came. I began to seriously pray for them in April 2007. I had two children at the time and I can not imagine what my life would be without them. I am thankful that I was able to conceive very easily with my children because I so desperately wanted children and waiting for my husband to be ready was hard enough. We were married 3 years when we found out we were going to have a baby, but my friends waited and waited, and those weeks turned into months, and the months turned into years, and I am sure doubt and hopelessness drew near.

I would think of them often and each time I lifted them up in prayer, knowing God had an incredible plan for their lives. Many of us were praying for them and finally after 10 years all our prayers were answered!!

Oh what joy to hear their news. We all celebrate with them and rejoice. It was a great privileged and honour to make this cake and it came together so wonderfully. I know God's Hand was in it, in everything, because He cares about the tiniest details!

Accompanying the cake were lemon cupcakes with pink daisies on. Each guest got to take one home in the most beautiful little boxes my very best friend made. She hosted the baby shower and tied everything in so well to match the baby's nursery. (My friend is the mother-to-be's sister-in-law!)

Baby Lindsay Lee!


Sugar & Spice, Hannah~ 

Monday, November 19, 2012

Upward Basketball Cake

My son loves basketball. He's been playing Upward Basketball for 5 years and has really enjoyed it. The coaches are all volunteers and dedicate their time to the boys for about 9 weeks. During those weeks they practice and attend games every Saturday which is a lot of commitment. We know this first hand as my husband was the coach one year and, although it was very rewarding, it was also very tiring.

As a thank you I made a cake! It was actually an experimental cake as I made Swiss Meringue Buttercream for the first time. I thought it would go well with a White Chocolate Mud Cake as it isn't as sweet as American Buttercream. It was a great hit and tasted really good. I did two layers filled with SMB and one layer with White Chocolate Ganache and the combination was lovely. Definitely one I will make again.

 I also made basketball cookies and wrote each of the boys name on them, along with their number. My husband then made tags with their team's name on. He took the logo from The New Jersey Nets and changed the colour to correspond with this years Upward colour.

I think the boys liked them.

Now to get busy with Thanksgiving preparations. This year I thought it would be fun for the children to make their own cookies and decorate them. Hopefully more icing will go on the cookie rather than the floor or into their little mouths!!

Sugar & Spice, Hannah~

Tuesday, November 13, 2012

Pumpkin Cupcakes with Cream Cheese Frosting

Who doesn't like pumpkins this time of year?!

As soon as October comes round out come the pumpkins and I am thankful that my children love them as much as I do. Their favourite dessert with pumpkin are the pumpkin cupcakes with cream cheese frosting. Another favourite is pumpkin cheesecake and I don't make it often because I simply love cheesecake and end up eating it all!!! I'll even eat it for breakfast, it's so good!

My husband though, can not eat sugar so he prefers pumpkin soup and sugar-free pumpkin pie (which I kind of made up, just so he could have a dessert). The children also love this and devour it before he's even had one piece. Now I find myself having to make a few pies so it will last longer than one day! It's a great recipe and tastes good, but it is a dessert I prefer with sugar.


10oz/285g (2 cups) plain flour or cake flour
1/2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1/2 tbsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves
4oz/110g (1 stick) butter
8oz/225g (1 1/4 cups) light-brown sugar
2 large eggs
4floz/120ml (1/2 cup) buttermilk - I sometimes make my own.
7oz/200g (3/4 cup) canned 100% pure pumpkin - it's about 1/2 of a 15oz can

Makes 18

To make buttermilk use 1/2 cup of regular milk and pour 1tbsp of white vinegar in. Let sit for 5-10 minutes. It works just as good as buttermilk and is less expense and less wasteful. I would buy buttermilk only use a small amount and then have to throw the rest away after it sat in my fridge for a few weeks.

  1. Preheat oven to 350F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder and the spices. TIP: I set my oven slightly lower at 335F because I find baking cakes at a lower temp. makes them lighter
  2. Cream together, using an electric mixer, the butter and brown sugar until pale and fluffy. Add the eggs, one at a time, until mixed together (don't over beat). Add the flour mixture in three batches, alternating with two additions of buttermilk. Once combined together add the pumpkin.
  3. Divide among the lined cups, filling about 3/4 full. Bake for 12-15 minutes. TIP: I use a size 16 ice cream scoop to make sure each cupcake has the same amount in. 


4oz/110g (1 stick) butter
6oz/175g cream cheese at room temperature
8oz/225g (2 cups) icing/confectioners' sugar
1/2 tsp vanilla

  1. Cream together the butter and cream cheese until fluffy, about 3 mins
  2. Mix on low speed and add sugar 1/2 cup at a time. Add the vanilla and mix until smooth and combined.
  3. Pipe onto cooled cupcakes.

I do hope you all enjoy this recipe as much as we enjoy it. I have started to double the recipe and it works just as well.

If you are interested in learning how to make the fondant pumpkins let me know and I'll put it up showing you step by step, hopefully just in time for Thanksgiving!

Happy Baking

Sugar & Spice, Hannah~