Flourless cake (I know, crazy right?)

The internet never ceases to amaze me. The internet has truly transformed our lives. We have access to so much information at the touch of our finger tips. Not only that, but the internet connects people all over the world – family and friends can communicate on facebook and celebrities can communicate with their fans on twitter. It is seriously mind blowing! I mean two weeks I became friends with Finn Hudson and Rachel Berry on facebook. Yes, I am friends with the Glee fictional characters on facebook - I mean, seriously how cool is that?!

Whenever I am keen to try a new cupcake recipe the first thing I do is look up recipe ideas on google. I have a countless number of cupcake recipe books but nevertheless I turn to google before I even glance at a recipe book! And last week was no exception.  

Last weekend was the engagement party of a very close family friend. Sadly, Brendyn and I were not able to part take in the festivities as the party was hosted in Melbourne and we both were unable to take leave to make the trip. Although we could not make the grand event, our cake pops made the trip (courtesy of my in laws)! The bride-to-be requested that the cake pops be made of flourless chocolate cake. At that point in time, I had never ate flourless chocolate cake before, let alone bake it! But wanting to play it cool, I told the bride-to-be “Of course I could make flourless chocolate cake pops!”

I must admit, my first reaction to the notion of flourless chocolate cake was “WHAT THE?!” How can a cake be flourless and if it is flourless, it must taste disgusting. Given that this was the first time I was exposed to this crazy notion of flourless cake, the first thing I did was google “flourless chocolate cake recipe” and was presented with this link. So I gave this recipe a go and to my surprise this flourless chocolate cake recipe was delicious! I particularly enjoyed the texture of cake and its moistness. I think it was the almond mill that gave it the wonderful rough texture. I will definitely give this recipe a go again!

The cake was so moist that I did not even need to add frosting to the cake to make cake balls for the cake pops! All I had to do was crumble the cake, roll it into balls and stick a lolly pop stick into it. I then dipped the cake balls into white chocolate that was coloured yellow and green. The next day, I added the finishing touches to the cake pops – I drizzled white chocolate over the top of each cake pop. The engagement party invitation were yellow, green and white. So to keep to theme, the cake pops had to be the same colour…of course!

This recipe was seriously all things delicious. If you ever keen to give flourless chocolate cake a go, let it be this recipe. You will not regret it!

Weird science

I have come to realise that there is quite a bit of science to baking. If you do not have the right fat to sugar ratio, the cupcakes will not rise accordingly. If you don’t have the right dry to wet ingredients ratio, the cupcakes will not cook properly. There are so many rules to baking that one must abide by in order to come out the other side with successful bake goods.

Last week, I made rainbow cupcakes. I realise how contradictory I may sound, given that in a few blog post ago I was saying how I like to avoid food colouring whenever possible. And let’s face it, rainbow cupcakes are the epitome of food colouring! But nevertheless, I made rainbow cupcakes. Yes, I am a walking, talking contradiction. But look how totally cute my rainbow cupcakes turned out.

So how does one make rainbow cupcakes? Well I just made my usual vanilla cupcakes and divided the batter into six small bowls. I then added the various colours of the rainbow (using Wilton’s colour gels) to each bowl, i.e. purple, blue, green, yellow, orange and red. I then had to carefully spoon each coloured batter into each cupcake patty. The trick here is to only put enough batter to cover the surface of the patty and the layer of batter before it. I used my index finger to smooth out each coloured batter – if you are going to try this at home, make sure you are super-duper careful as you do not want the coloured layers to mix. So when the cupcake patties went to the oven, they looked a little something like this:

In my not so scientific brain, I assumed that the cupcakes would rise and cook evenly. That is, as the cupcake cooked in the oven, the cupcake batter would rise and the coloured layers would stay in tack and rise and cook accordingly. I am not sure whether I am explaining myself very well, so here is a diagram of what I thought would occur in the oven baking process:

I was wrong – so, so, so very wrong. The cupcakes did not cook evenly at all. Instead, when you cut open the cupcakes, it looked like an explosion of colour. To be precise, the cupcakes looked like this:

So why is this the case?! As one of Brendyn’s smart engineer friends explained to me (that’s right Mitch, you have earned the title of “one” of Brendyn’s smart friends), the batter on the outside cooks faster than the batter on the inside as it has greater exposure to the heat generated from the oven. Given that the outside cooks faster than the inside of the cupcake, the outside batter rises which caused the middle batter to drop. Once again, not sure if I am making much sense, so please refer to the below diagram of what actually occurred in the oven baking process:

And this explains the explosion of colour. Weird science …

Making the circus sexy!

Last weekend I had a bake order of 100 cupcakes for a 30th birthday party. Like every good party, this party was themed, more specifically the theme was 'Burlesque Circus'' Initially I was a little concerned about how the heck I was going to decorate the cupcakes to theme because tet's be honest, it is not the easiest theme to make into cupcakes.

However, after extensive internet research and talking to the client, things started to come together. Everything had to be black, white and red and the cupcakes were no exception! Chocolate, vanilla and red velvet cupcakes were made for the occasion.

A few weeks ago I had to travel to Singapore for work (work-work, as in my real full time work), so while I was there I visited a baking supply store. I brought a pack of cute mini Noah's Ark animal cookie cutters which was mighty handy for this bake job! I used the lion, elephant and pony cutters as these animals are particularly circus relevant. To dress up the animal toppers because they looked pretty boring at this stage, I added little fondant props to them. I had the lions balance on a little stepper, elephants dressed in a black and gold cloaks and balancing on a ball, and ponies with cloaks and head pieces.

Since I had the circus toppers covered, I had to make some toppers to cater for the burlesque theme. Naturally, the first things that came to mind was corsets, shoes, fans and boobs! I thought that boob toppers would be some what controversial, and being the bland person that I am, I decided to be a little less controversial and a little more main stream, so I decided to make sexy legs instead. That is, I used the cupcake frosting to make a skirt like effect and had the sexy legs come out of the cupcake (I saw this idea on The Cupcake Blog a few months ago and instantly fell in love and knew I had to make it).

On the day the cupcake order was due, I still was not entirely happy with the cupcake plans I had drawn up. I thought the cupcake display was missing something. Then WHAM BAM THANK YOU MAM it hit me - make a large cupcake circus tent to sit at the top of the cupcake tower. So I got to work early that morning to bake and put the cupcake circus tent together. I used fondant to decorate the tent with red and white strips. Even after it was decorated I still was not satisfied. I used the remaining coloured fondant to cut out letters stating 'Burlesque Circus' and used glitter to jazz it up. And still I was not satisfied, which is some what unusual because shiny glittery things usually makes everything better (which Brendyn has come to learn in recent times)! Still not 100% satisfied, I had to put my thinking cap on, after much thinking, I came accross this thought: I should make a sexy silhouette of a lady doing acrobats from the circus tent top to fill in the space. And that is exactly what I did.

Since I wasted so much time on getting the giant cupcake circus tent right, I had to bake the 100 cupcakes against the clock. Flour, sugar and eggs was flying everywhere. Once all the cupcakes were baked, they were all packed into the car to be delivered and set up at the party venue. I left the kitchen in what can only be described as an absolute freaking cupcaking mess! I got to the venue on time for set up and put together the finishing touches. It all came together quite nicely.



To celebrate my first real BIG cupcake order, Brendyn and I went out for dinner after delivering the cupcakes and I ordered myself a mean lychee cocktail. Being an Asian I get tipsy somewhat quickly and easily, so after the one cocktail I was red in the face and feeling somewhat "relaxed". This made coming home to the cupcake explosion that occurred in the kitchen some what easier. I happily cleaned the kitchen in my tipsy state and spent the rest of the evening on the couch watching Saturday Night reruns with the Batman.

Not too sure whether I personally made circus sexy, but my cupcakes sure did!!

Triple the salt, sugar and fun!

 A few weeks ago one of my best friends, koko butter, was back in town! To celebrate this momentous occasion, I made a cupcake in his honour. As he is sickly sweet and has a sickly sweet tooth, I knew I had to make something involving caramel. So I made something that is currently a massive craze in the USA (and I think has been for quite some time), salted caramel cupcakes. But not just any salted caramel cupcakes, but TRIPLE salted caramel cupcakes.

I followed a recipe published by a follow online baker blogger, Sprinkle Bakes. Here is the link to the recipe.  The triple salted caramel cupcakes were somewhat difficult to make as there was so many components to the cupcakes! The salted caramel cupcake base, the caramel cupcake filling and the salted caramel cupcake frosting. And it was particularly difficult due to the fact that I burnt the caramel cupcake filling twice. After having burnt the filling the second time, I was beyond caring and decided to use the filling anyway as is, in its burnt state and all!

So was it a HIT or a MISS? In my opinion, it was just too sickly sweet. I could barely eat one. However, koko butter did love it and I guess that is the most important thing (other than me of course)! Other people who had one also found the experience some what enjoyable. Because I am selfish, I doubt I would make this cupcake again, as I didn’t like all the components together. Having said that, I will definitely make the caramel cupcake filling again! It tasted like sticky date pudding sauce and we all know my love for sticky date pudding.

The below photo was taken the day after I had made the cupcakes. Yes, I served a day old cupcake – fo’ shame! Special thanks to my sexy hand model, Sarah. 

George Town Cupcakes, I heart you long time!

 I do not need another reason to love George Town Cupcakes any more than I already do! But after this weekend, my love and respect for the ladies of George Town Cupcakes have grown exponentially. Not only do their cupcakes look amazingly tasty, but they are also so creative with what they do with the cupcakes. For instance, their cupcake bouquet of flowers. As you would remember from my previous post, I love presents that you can consume! So a bouquet of cupcake flowers is a win-win in my opinion. Flowers that you can eat – genius!

I attempted my first cupcake bouquet of flowers and my goodness it was diabolical! The cupcakes that sat on the top of the bouquet manage to keep shape and stick to the cupcake base. But the cupcakes that were on a slight angle were impossible to ice! After much effort, I managed to ice all the cupcakes (even the cupcakes on a slight angle). It was not my best icing work, but it was what it was. However, only to discover minutes later that the icing started to drip off the cupcakes and onto the table. After three attempts of trying to ice the cupcakes again, I just gave up and let the forces of gravity get the better of me! By the end of the party, three cupcakes loss their rose icing. FML (for the record, I do not mean fluffy, moist and light)!

The original plan of action was to make two bouquets of cupcake flowers for the cupcake picnic, but after realising how difficult it was to actually make, I decided to only make one. Thereby leaving one of two ceramic pots cupcakeless and looking somewhat sad.

Ah well, you win some, you lose some. In this scenario, three of my cupcakes lost their rose icing! I take my cupcake hat off to the ladies of George Town Cupcakes – you are amazing!

Lemon on lemon on lemon makes for something lemony!

My golly goodness, can you use the word ‘lemon’ more in a sentence? I tell you what, you might not be able to use it more in a sentence but you certainly can in a cupcake! And that is exactly what I did last week. I made lemon curd cupcakes. I know it doesn’t sound very appetising as curd sounds like a rude word (turd – according to urban dictionary it means poo), but I assure you it was yummy to the yumma.

So what brought about me making lemon curd cupcakes? Well my amazingly talented colleague, Bernie, made lemon curd butterfly cakes for work peeps (sadly I missed out). Everyone was raving how lovely they were, and if they tasted anything like her scones, they would have been heaven in a cupcake patty. I told Brendyn about Bernie’s cupcakes and he asked me why I have never made him lemon curd cupcakes before? As lemon is one of his favourite dessert flavours along with chocolate mint, coffee, custard and stewed apples. Knowing how uber competitive I am, he suggested that perhaps Bernie was the perfect woman having perfected lemon curd cupcakes and that I probably would not be able to make lemon curd cupcakes anyway! As you could imagine, my eyes turned an ever so light shade of green and it was on…it was on like DONKEY KONG!

I knew that in order to win the affection of my husband, I had to make the lemon curd from scratch. I searched the internet high and low until I came across this divine recipe. The lemon curd was amazing. It was lemony and tangy! Everything I wanted and so much more. I did stray from the recipe a little bit, by adding a tablespoon of corn flour. It made the curd (not turd, get your head out of the gutter!) thicker like a custard consistency.

I then had to house the lemon curd in an equally delicious cupcake. So once again, I searched the internet high and low until I came across this equally deserving lemon cupcake recipe with lemon cream cheese frosting. Although the cupcake base was a little denser than I would usually like, it was a nice off set to the lemon curd. I found the cream cheese frosting did not have enough lemon zing for my liking, so I added extra lemon juice (1/4 of a cup) and lemon zest.

Holy smokes! I do not usually like to brag, but these lemon curd cupcakes were perfect. They were really tangy and packed a lot of lemon flavour. Definitely not for the weak hearted. Lemon on lemon on lemon - that is a whole lot of lemon! If you love all things lemon, then do yourself a favour and make these cupcakes.

Needless to say, Brendyn thought the lemon curd cupcakes were sufficient. They currently sit in equal first place with the Mint Slice cupcakes.

I feel dirty!

Ok, so I feel as though I have kind of cheated on cupcakes. Hence, I feel dirty. And before you jump up and down accusing me of using a prepared cupcake packet mix – I did not! I did something much, much worst. I listened to be my husband (problem number one) and his friends (problem number 2) and made savoury cupcakes (problem number three)!

Brendyn had his friends over a few weekends ago to watch the AFL (Australian Football League). The previous week, he and his friends suggested that I expanded my baking horizons to include savoury treats. To keep in theme with my cupcake passion, the boys suggested that I make savoury cupcake … FOR THEM!

I thought I would listen to my husband (being the good wifey that I am) and make him savoury treats. So I made savoury cupcake of all Brendyn’s favourite things: cheese, sundried tomatoes, olives, red onion and salami.

The cupcakes turned out alright. The boys seemed to have liked it, after all they did polish them all off! Basically they were savoury muffins in cupcake patties. To me it was just odd. When I took a bite into the cupcakes, I was expecting something sweet, light and fluffy. Instead what I got was salty, dense and masculine! Ah, you live and learn. So what is the moral to the story? Never listen to one’s husband or his friends!

Bake-a-berry-licious!

I was presented with the opportunity to baby sit my little Mini Mousey yesterday and as you could probably have guessed, I jumped at the opportunity to do so! Brendyn and I took her to the markets with us for our weekly shop and then we dropped off Uncle Brendy to watch the football at his friend’s house. I asked Amelia how she would like to spend the day and she said “I want to make a cupcake!” I managed to convince her to bake a batch of cupcakes instead of one! While at the markets she told me that she liked blueberries, so we brought a small punnet of blueberries. I suggested we make blueberry cupcakes and she happily agreed, until she realised that we had to crush up all the blueberries. She explained to me that she wanted to keep some blueberries for home time, i.e. to eat at home, and suggested we crush some blueberries and strawberries together instead. And that is what we did – we crushed some blueberries, strawberries and raspberries together to make mix berry cupcakes!

After receiving numerous suggestions from my sister Gina, Ameila and I made a vanilla cupcake base to complement the mix berry frosting. It was quite berry-licious. Hence, the blog title: bake-a-berry-licious! Gina likes to rank my cupcakes and I think this might take the number two spot in her list! Pity she did not get to try one! Amelia is very independent and she demanded to do everything herself – from shifting the flour to licking the beaters to piping the icing. Her piping techniques needs a little work but she is getting there. She pipes the icing in a circular motion but tends to get a little too excited and places too much pressure on the piping bag. So after Amelia pipped the icing on the cupcakes, I had to wipe half of it off with a knife and spread the icing around the cupcake. To which she then placed ample sprinkles on top of! I don’t think she has quite got the idea of ‘less is more’ just yet!

I managed to save three cupcakes from death by sprinkles and took a few happy snaps of the cupcakes while Amelia was passed out asleep.

When Brendyn returned home, he was amazed by the mess that Amelia and I managed to cook up during the few hours he was away. He just sighed and started to clean the dishes (What a man, what a man, what a mighty fine man ... back vocals: mighty fine man). Was it worth it? Well he ate three cupcakes yesterday and another three this morning! So yes, I would say so.

Hippy go lucky!

So this post has nothing to do with hippes or being a hippy, I just came up with this blog post and thought it was pretty funny. Not wanting to part with this ripper blog title, I decided to use it and here we are.

Anyway, I have been very in touch with nature these last couple of weeks as I have been shopping at the markets. Yes, how very organic of me! The markets are wonderful – there is such a wide selection of fruit and vegetables and everything is so ridiculously cheap! I really enjoy waking up early on Saturday morning and going to the market. It really is a lovely start to the weekend. Here are some lovely fruits I have purchased and picked from my parents garden over the last few weeks:

It is so lovely to be able to wonder through the markets and look at all the wonderful fruit that is in season. I also tend to get cupcake inspired while wondering aimlessly through the markets with my free sample of kettle corn, i.e. sweet and salt popcorn. There are just so many sweet fruits on offer and not enough cupcaking time!

A few months ago, I was definitely not much of an inventor. I use to like to find a good recipe and follow it to a tee! However, since going to the markets and getting cupcake inspired, I really enjoy experimenting with fresh fruit and cupcakes. Do not get me wrong, there has been a lot more disasters then success stories, but I always manage to end up with cupcakes – so it cannot be all bad! There are always some winners and some losers, but hey, such is life!

Is this a phase you ask? Most probably! I will eventually get bored of the markets and the novelty of waking up early on a Saturday will soon ware off. Having said that, perhaps I have kicked my phase changing ways, after all my favourite nozzle is STILL the Wilton 2D!

Happy belated Father’s Day!

All work and no blogging makes for a cranky pants Tina. Once again, work has been hectic and blogging and baking has been pushed to the side. Work should quieten down over the next few weeks, so I should be able to get my priorities back into check: One – baking, Two – blogging, Three – everything else!

Anyway, last Sunday was Father’s Day in Australia. I wanted to make a special cupcake that both dads would like. My dad does not usually like to eat my cupcakes as he finds the icing to be too sweet and although my father-in-law does eat my cupcakes, I wanted to make a cupcake flavour he would like. So I thought long and hard about what each dad likes. Generally, my daddy always opts for spiced apple type cakes. And what goes well with spiced apples...custard (one of my father-in-law’s biggest favs)! I thought I had come up with the winning combination.

I found a spiced apple cupcake recipe online. I was supposed to add three eggs to the mixture but I stopped at two due lack of sleep. The cupcake itself was a little dense, I am not sure whether it was suppose to turn out that way or due my lack of ability to follow instructions, but nevertheless it was dense.

Oddly enough, I searched high and low and I couldn’t find a custard frosting. So I had to free style it. I made a batch of fresh custard and mixed it up with a batch of butter cream frosting. It turned out quite delicious. It was really light and fluffy – not what I had expected at all.

To decorate, I sliced two apples into very thin slices and sprinkled the apple slices with cinnamon and brown sugar. I baked the apple slices in the oven for 30 minutes and they turned out a beautiful golden brown.

The cupcakes were not the best, not horrible enough to ruin Father’s Day, but adequate to satisfy an afternoon tea. Happy Father’s Day to all the daddies out there! x

FML!

The three elements combined to make a perfect cupcake - Fluffy, Moist and Light (FML)!

I know of some people who perfer a dense cupcake, but in my opinion I think these people are crazy. How can a person prefer a dense cupcake to a FML cupcake of joy?!

It has taken me a while, but I think I have discovered the secret to making a FML cupcake! I use to think that if you beat the mixture for long enough, it would make the cupcake fluffy. But I have since discovered that this is not the case. If you over beat the mixture, it actually has the opposite effect, it makes the cupcake dense.

So after extensive research and experimenting, I have discovered that in order to make a FML cupcake, one has to beat the butter, sugar and eggs for an extensive period of time. Basically, you can never over beat the butter, sugar and eggs. However, once you have added flour and milk to the mixture, you want to beat the mixture as little as possible. That is, stop beating the moment the flour and milk is combined.

From my extensive research, I have discovered that if you over beat the mixture once the flour and milk has been added, the air is let out of the mixture. I wonder why beating the butter, sugar and eggs adds air to the mixture and yet, when you beat the flour and milk into the mixture, the air is let out? Very odd. But nevertheless, it works! I swear by it. Give it a go and let me know.

Hmmm, darn, now I feel like a cupcake! FML!

I picked it, I baked it!

What a lovely start to the morning! Brendyn and I went to the Wannaroo fruit and veg market this morning for our weekly shop. Not only was the fruit and veg fresh, but so cheap! We enjoyed our experience so much that we have decided to do our weekly shop at the markets here on in.

As we are approaching spring, strawberries have come back in season. The strawberries were crazy cheap! A large punnet of strawberries cost $1.99 - what a bargain. So to celebrate this fabulous buy, I decided to make a batch of strawberry cupcakes.

The cupcake base colour was a little weird but my goodness was it amazing. It was moist, light and fuffy with a hint of strawberry flavour. The strawberry frosting was equally as delicious. The cupcakes were made out of real strawberries, with no artificial colourings or flavourings. You know me - I like to keep it real!

The X Factor

Firstly, I would just like to apologise for my lack of blogging. My work (yes, my real full time work, that actually pays the bills and fund my cupcake obsession) has been HEC-to-the-TIC. Also, in between starting a facebook page, working on my website, baking and making cupcake toppers there are simply not enough hours in a day to blog.  

Little less conversation and little more blogging action!

Ok, so I have been on the hunt for the perfect vanilla cupcake recipe for a while now, but I have not been able to nail one down that I truly like. My poor family, friends and colleges have been eating vanilla cupcakes for months on end as I experiment with various vanilla cupcake recipes.

Last Wednesday evening when I was unable to sleep, I decided to experiment and make a batch of Victoria Sponge cupcakes, basically a fancy name for vanilla cupcakes. After baking the cupcake bases the recipe required the bases to be brushed with vanilla syrup, what I like to refer to as the X factor. Although the vanilla cupcake was very moist, I wasn’t fond of this batch of vanilla cupcakes as I found it to be very dense.

By this time, the clock had struck 1AM and I was so displeased with the first batch of cupcakes that I decided to revert back to an old vanilla cupcake recipe that I usually use. I found this recipe online a few months ago through a blog (which now I can’t remember the name of for the life of me) and wrote it down on a piece paper, which I have now taken a photo of on my iPhone because knowing me I would lose it! Anyway, the vanilla cupcake recipe makes nice moist fluffy cupcakes but I always thought it lacked something – the X factor.

So it hit me at 2AM in the morning, that I should use the left over X factor and brush it over the moist fluffy vanilla cupcakes. So I did. What was the outcome, you ask? YUMMA-LICIOUS!

Cupcake Wars with myself:

Victoria Sponge Cupcakes vs Simple Vanilla Cupcakes

So from being unable to sleep to engaging in a cupcake war with myself, I think I may have found the perfect vanilla cupcake recipe. I have since made this vanilla recipe combo twice and both times it turned out pretty darn good.

Can you feel the love tonight?

I am currently sitting on the couch watching the Lion King (my favourite Walt Disney movie of all time). It is an all time classic. I cry at least twice every time I watch it - when Mufasa dies and when Simba and Nala reunite. I am welling up at the mere thought of it. You are probably thinking that I made Lion King themed cupcakes or something along those lines, but sadly I did not. But I did make cupcakes this weekend though!

This weekend, for the first time, I made Red Velvet cupcakes with cream cheese frosting. I must admit, I do have my reservations about Red Velvet cupcakes, mostly regarding the amount of red colouring that is required to get that deep red shade. When putting the cupcake mixture together, it looked as though Elmo jumped in my food processor and went for a swing (a violent swing that is)!

All in all, it was an okay batch of cupcakes. I am not an avid fan of the Red Velvet cupcakes, they were 'nice', but I would much prefer a traditional vanilla or chocolate cupcake instead. Call me boring, but I guess I just like to kick it old school.

One aspect I particularly like about the Red Velvet cupcakes is that the cupcakes have such a romantic look and feel. I guess the deep red colouring gives the allure of love and romance. For instance, have a look at the cupcake I made below.

I actually made the Red Velvet cupcakes for my long time friend, Syb's, surprise birthday party. I am not entirely sure why I made heart, flower and owl toppers. But I did! I saw these cupcake toppers, designed by Blue Cupcake, way back and really liked them. And for some reason, I woke up on Saturday morning and decided to make them! And here we are.

Putting the POP in cupcake pops

I am a very lucky girl, I work with a bunch of fabulous ladies who share my passion for baking. It is lovely to be able to work with such likeminded people. Definitely makes the working day go by faster.

A few weeks ago my fellow baking colleague, Angela, introduced me to the phenomenon of cake pops – cake on a lolly pop stick! She even made some for a morning tea we had at work. They were so incredibly cute and delicious (which is always a bonus).

I decided to try and give cake pops a go this morning. In all honesty, I didn’t think it would be too hard. Oh, how wrong I was. They were extremely tricky to make. The cake kept falling off the darn stick every time I dunked the cake into melted chocolate. The whole exercise soon became very frustrating. Eventually I gave up after making 12 cake pops.

Of the 12 cake pops, I made a cupcake, flower, rocket and lolly pop style cake pops.

I lost countless hours of my life this morning to make 12 cake pops. I take my hat off to you Ange!

Thank you to my sister-in-law for taking the above photos and my nieces and nephew for modelling the cake pops.