The Frosted Kitchen

adventures in cake decorating

Ian turns 8! — June 1, 2013

Ian turns 8!

This year Ian requested a cake based on the Eric Carle book, Brown Bear, Brown Bear, What Do You See? ImageThe decorations (fondant painted with food coloring gel) proved far easier than managing the frosting in 90+ degree heat.


But he was happy, and the boys cooled off in a water park afterward.


Black and White and Yellow — May 12, 2013

Black and White and Yellow



This weekend marked the opening of Braids, the final performance of the season for Sea Change Theater and white with yellow roses

This cake featured gumpaste roses, quilted fondant and sugar pearls, and piped royal icing.

yellow roses

Christening cake — April 28, 2013
Dinosaurs! or Nathan turns 3 — April 12, 2013

Dinosaurs! or Nathan turns 3

dinosaur cake.41My baby is 3, and big into dinosaurs. And, you know, trucks, trains, farm animals, excavators, etc.

I had to make my little stegosaurus twice, as he ate a chunk out of the first one before  I could use it – and then proudly told me “I eat that green stegosaurus tail! Yummy!” (If anyone is wondering why I haven’t tried to actually sell cakes, this is reason number one)



Happy Easter everyone! — April 1, 2013
Catching up… again… — March 24, 2013

Catching up… again…






DSCF7912My costume-birthday party this year was masquerade themed.IMG_20120721_091944 (1) Made this one just for fun last summer, while my niece and nephews were visiting.


IMG_20121130_095648Cupcakes for a jewelry party


IMG_20121214_111334Opening night for Sea Change Theater Company‘s performance of “Christmas Memories”

2011-01-01 00.00.22Last month I hosted a jewelry party as a fundraiser for Amirah.

2013-03-21 08.50.05And since I was on a butterfly theme anyway, I brought these little guys to my mothers group.


I’d like to say that I’ll start updating regularly again soon, but I’ve said that before, and you know what happened then. I did at least replace my camera recently – since October, when my son threw my last camera in the river, I’ve been photographing pictures with my phone. Now I have a new toy to figure out, and hopefully my photography will improve.

So… see you around, friends.


cookie swap! Chocolate Spice cookies — December 12, 2012

cookie swap! Chocolate Spice cookies

<a href=”; target=”_blank”><img src=”; border=”0″ alt=”The Great Food Blogger Cookie Swap 2012″></a>

Hey everybody, it’s December 12th – the official food blogger cookie swap reveal day – which means I finally get to tell you about the cookies I made and sent to three previously unknown-to-me food bloggers, plus the yummy cookies I received from three other food bloggers. How fun!

IMG_20121119_110345This is the second year for the cookie swap, but the first time I’ve been able to participate.  This year, proceeds from our swap were donated to, plus, I got a nifty little spatula from OXO, who also matched our donation.

On to the cookies!


Chocolate Spice cookies, specifically, which I adapted from The Joy of Baking’s gingerbread man recipe.

I made their version first, but midway through I started asking myself what they would taste like with a little cocoa added in, so of course I had to try it, and of course it was yummy. Not that you are surprised. 🙂

Here is the recipe as I baked it.

3 cups (390 grams) all purpose flour

1/4 cup baking cocoa

1/2 teaspoon salt

3/4 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup (113 grams) unsalted butter, room temperature

2 tablespoons oil (added to counterbalance the extra dry ingredients)

1/2 cup (100 grams) granulated white sugar

1 large egg

1/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

1/3 cup light corn syrup ( the original recipe called for 2/3 cup molasses and no corn syrup. That version is yummy as well – I just ran out of molasses mid-way through baking)

In a large bowl, sift or whisk together the flour, cocoa, salt, baking soda, and spices.


In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter and sugar until light and fluffy. Add the egg, oil, molasses and corn syrup and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate until firm (at least two hours or even overnight).


Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cookies onto the baking sheet, placing about 1 inch (2.5 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer. (If cookies are a little soft, place the baking sheet (with the cookies) in the fridge for about 10 minutes. This will prevent the cookies from losing their shape.)

Bake for about 8 – 12 minutes depending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown. Remove the cookies from the oven and cool on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely


When the cookies were done I decorated them with royal icing – you can find a recipe for that here

My favorite ones were the little guys with bow-ties. Yay!


I got to share these wee things with Amber, of, Felicia, of, and Mary, of

I also received some delicious cookies from Erin of, Sarah of, and Kara, of

Go check them out!

Diaper Bag Cake! — October 1, 2012

Diaper Bag Cake!

I was recently asked to make a baby shower cake, and given free rein over the design. Yay! I’d been wanting to try these baby shoes for a while, and though they didn’t turn out exactly as I hoped, I think they were still pretty cute. Everything on this cake is edible, except the string holding the teething beads together. Sadly, the baby bottle started drooping off during a rather jostled ride to the event, and the little pocket with the teething beads began to tear. Which is just something for me to work on avoiding next time!

This was chocolate cake with peanut butter frosting. Yummy!



The Importance of Being Earnest — September 21, 2012

The Importance of Being Earnest

Some friends have started up a theater company! Sea Change Theater Company had their first performance last weekend, and asked me to make a cake for opening night. Of course I was happy to oblige.

The two smaller cakes were vanilla, and the larger one was chocolate, all with Swiss Meringue Butter Cream Icing, decorated with Royal Icing flowers and lace effects.

If anyone wants to see their show, tickets are still available!


Marc and Alena’s wedding cake! — September 8, 2012

Marc and Alena’s wedding cake!

Some friends got married this summer, and I was honored to make the cake for their reception. They left the design entirely up to me, they said only that Alena really likes flowers, and tulips in particular. I decided to add roses and peonies as well.

This was my first real wedding cake, and my first real attempt at gumpaste flowers. I definitely learned a lot in the process.

This cake was also a bit of a challenge in that I had to travel over 2 hours with it, on a pretty warm day. I ended up deciding to transport it in pieces and assemble it on site. For all it’s challenges, it came together pretty well.


Congratulations to two good friends! I wish you the best.