Baking Day 3: Chocolate cupcakes, strawberry whipped cream, and butter cookies

Well, I'm on my baking streak. This time was chocolate cupcakes that I made before using the recipe from Cakes to Celebrate Love and Life book. I also stuck on some strawberry whipped cream to top and made butter cookies.

They don't look that pink, but the strawberries did give them a nice light pink color.

For the strawberry whipped cream I wanted to use a stabilized whipped cream to have it hold better, but I didn't have any gelatin so I just went with plain whipped cream. These were for my ex aptmate's dance team so I was anxious for them to eat them before the top melts. Since the cake is very rich in chocolate (it shows up black), I didn't want to put a heavy buttercream frosting on (Plus I hate buttercream and scrape it off). I just whipped a cup of heavy cream and added in approximately 4 tablespoons pureed fresh strawberries. Then put in enough powdered sugar to taste. For me I started at 1/4 cup and then added more to taste since my strawberries were sour ^^;;. The taste was very fresh and melt-in-your-mouth, awesome!


The butter cookies I got the recipe from Food Network. They were ok but.. eh too buttery for me, and just not really the flavor I was going for. Our neighbors give us these AMAZING butter cookies for xmas, and omg so good- better than the tin ones. I was looking all over for frosting recipes but they all said something like taking 15 hrs to dry! I only had about 10 min. So after going through various royal icing recipes I just decided to make my own based off of Martha Stewart's. I didn't need that much frosting so here's what I did.

1 cup of powdered sugar + a little more than a tablespoon of powdered egg whites. Add in just enough water to get a liquid consistency and put food coloring as desired. I wasn't doing flooding or anything, so stiff icing was fine. It dried in about 5-10 minutes.

Happy Valentine's Day Again!

I did more baking. This time I took a shot at this recipe for hearts in cupcakes. Like many others I found that my hearts floated instead =/. So they didn't turn out like they were supposed to. Super yummy though! i left the cupcakes in for 5 min too long, and the harder parts taste like cookies. ^^.

This is my first time ever success with a full cake from scratch. It was soft and fluffy! I put in about 10 drops of liquid food coloring.

They floated so I cut them like this instead.

I guess this is more of what they were supposed to look like ^^;;

Happy Valentine's Day!

I baked red velvet cupcakes using the recipe from Smitten Kitchen. Her recipe calls for 3 oz of red food coloring, but I got scared and only put 2. They're still plenty red to me!

Let me preface this by saying this is only my second time making cupcakes from scratch (the first time which I posted about earlier)

The sugar and egg mixture actually thickened and got more viscous! It was liquidy and I just thought that was the way it was supposed to be but we just kept beating until my friend got the food coloring ready and dumped it in. No idea if it matters if you get it to this stage or not.

It's not actually THIS red.. the flash exaggerates a bit.

Friend wanted to make Laffy Taffy icing. Melting the taffy with 2 tbsp heavy cream.

Red velvet minis with laffy taffy icing

Cream cheese frosting! A bit sweet to my taste buds. I can't really taste the cream cheese (maybe because I tasted a bajillion other things) but my aptmate says the flavor is there and it tastes like cheesecake.

Tada~

Even with only 2/3 the amount of food coloring called for they're still super red, and super yummy. Not that sweet at all.  In pictures I've seen around they all appear much darker so I was afraid the red wouldn't show, but after this, maybe I can cut it to only 1 oz of food coloring. 

I don't have a picture of the interior yet, but that will have to wait until tomorrow. I've had way too many cupcakes today and don't feel well at all X_X.

Red Velvet  Cake taken from Smitten Kitchen

Red Velvet Cake 

Adapted from “The Confetti Cakes Cookbook” by Elisa Strauss via the New York Times 2/14/07

Yield: 3 cake layers

1 tablespoon unsalted butter

3 1/2 cups cake flour

1/2 cup unsweetened cocoa (not Dutch process)

1 1/2 teaspoons salt

2 cups canola oil

2 1/4 cups granulated sugar

3 large eggs

6 tablespoons (3 ounces) red food coloring or 1 teaspoon red gel food coloring dissolved in 6 tablespoons of water

1 1/2 teaspoons vanilla

1 1/4 cup buttermilk

2 teaspoons baking soda

2 1/2 teaspoons white vinegar.

1. Preheat oven to 350 degrees. Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.

2. Whisk cake flour, cocoa and salt in a bowl.

3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.

4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.

5. Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.

Cupcake variation: Since this has been published, many readers have written in to express that it adapts well to cupcakes. The yield is approximately 35 cupcakes, with the liners filled only 3/4 of the way, and the baking time should be between 20 to 25 minutes, but check in on them 2/3 of the way through in case your oven gets the job done faster.

Cocoa Notes

• Some red velvet cakes have no cocoa, others have up to half a cup. The less cocoa, the brighter the red, and the less food dye is needed to give it the desired hue. This cake has more cocoa and quite a bit of red dye, but as you cans see from the picture, it is a real stand-out red. Feel free to use less, but make sure you dissolve it in 6 tablespoons of water to compensate for any moisture lost.
• Dutch versus Non-Dutched cocoa: This recipe uses baking soda, so it calls for non-Dutch-Processed cocoa. The reason is that Dutch-Process cocoa is neutral and will not react with baking soda, so it can only be used in 1) recipes with baking powder or 2) recipes with enough other acidic ingredients that will compensate for the lack of acidity. However, you’ll notice that this recipe has both vinegar and buttermilk in it, or quite a bit of acidity, leading me to wonder if either kind of cocoa could be used with success. I had non-Dutch on hand, so I used it, but if you only have Dutch and try this recipe, let us know if it works. Personally, I prefer the Dutched stuff because it usually is of a higher quality with a more delicate chocolate flavor.

Cream Cheese Frosting: from Food Network

http://www.foodnetwork.com/recipes/cream-cheese-frosting-recipe/index.html

4 oz Butter

4 oz Cream Cheese

2 cups powdered sugar

1 tsp Vanilla extract

Blend altogether.

Laffy Taffy Frosting

http://realmomkitchen.com/5595/strawberry-filled-cupcakes-with-laffy-taffy-frosting/

I'm Going to Give Myself Cavities

     So,..I ended up with a real hankering for making cupcakes. I should tell you that while I enjoy the occasional sweets, I prefer salt over sugar in my diet. If you told me that I could only choose to either eat salty foods or sweet foods for the rest of my life, I'd pick salty.

     This particular baking episode was brought on by me making a pumpkin pie for my aptmate's "Oktoberfest" celebration - no alcohol, just fondue and sweets. I followed the Paula Deen recipe that  has rave reviews. I must say..I got really freaked out. If you know me, then you know that I'm not the greatest of bakers, no matter how much I love doing it. Usually my stuff comes out weird. So when I saw how liquidy that pumpkin pie filling was I really panicked and was close to crying for fear of having ruined an event. The filling was also magically 2x the amount that I needed, which really confused me since I followed the recipe to a T, except maybe skimping out 1 oz of pumpkin mash (they only come in 15 oz cans!). The result- something my aptmate called "Pumpkin Pudding". I was horrified to say the least. I dumped the rest of the filling straight into cupcake tins and baked them alone. BUT, the next day, after refrigeration, I tried the pumpkin pie for breakfast, and it was absolutely delicious!!! I love it so much more than the storebought pies because there's a strong pumpkin flavor there. I could probably do without so much sugar, but still, sooo much better than storebought. I read the reviews online and many people say that there was a lot more filling than needed. Supposedly this is because of the different depths of pans that everyone's using. Apparently the store pie pans that have the crusts in them already are much more shallow. Whew! So it wasn't me!! And the pudding texture- well this is supposed to be a lighter pie, but now I regret not fighting my aptmate harder. I know that the pie needs time to set, but she just wanted to dig right in to a warm pie. GOSH! Making it seem all like my fault.

     So that's what started my pumpkin pie craving all up again. And now I want to bake it again, except this time, to make it less liquidy and a denser pie, I might cut out the half and half, or just use half, cut out the butter (it's pumpkin mash, it won't be too dry), and maybe a couple eggs. And the attempt after that, I might even cut out the cream cheese (gasp!). But I do prefer a denser, less custard like pie, plus cream cheese is a lot of Calories.

     But onto my baking expedition yesterday. I got a hankering for baking cupcakes, that coupled with my strong desire to still try out the chocolate icing from Cakes to Celebrate Love and Life  drove me to madness- well almost. So I pulled out a box of Duncan Hines yellow cake mix- it was on sale this week- and went to work. Making cupcakes from scratch is a little more time consuming, and it was late, so I just went with the box to make sure. Plus my roommate loves yellow cake. 

     The result? I had to make the chocolate icing with granulated sugar cuz I forgot I used all the powdered sugar up last time...I tried to blend the sugar smaller, but yea..,no dice, don't try it. It was terrible. The flavor of the icing itself was heavenly, I'll definitely do it again when I get some powdered sugar. Definitely. Remember, granulated sugar in icing = no. It might work as a sub in certain other uses, but don't try it in frosting.

     Duncan Hines is great, it gives a denser cupcake than some of the other ones. I hate biting into a cupcake and finding that it's so fluffy that the cupcake falls apart. Cakes, I like fluffy, but not cupcakes. There's something about eating a cupcake and being upset at how it doesn't satisfy you because there's like nothing there.

And pics, 

Cupcakes: Test Drive- Martha Stewart vs Wendy Paul vs Cakes to Celebrate Love and Life

So remember how I had bought a bunch of cupcake books and did a first look review thing? Well I've actually made a few now and can start reviewing for real!

Martha Stewart - I tried the Triple Citrus cupcake

     I think the fact that I only made half the recipe vs the whole thing (if it tastes bad I don't waste so much) caused half of my problems. The cupcake was disgusting. It was indeed a heavier cupcake as others have said due to all the eggs, but that wasn't the problem. The problem is that the cupcake is bitter and too sweet at the same time. The bitter I take full responsibility for. I put in the amount of citrus zest to be for the whole recipe. So I thinking cooking all that amount made it bitter. The sugar though...was wayyyy too much. It was sickening. Maybe mixing the zest with the sugar first would have changed something. like candying the peels or something. I dunno. It was so disgusting I didn't even bother making the icing. No sense in wasting more things since I didn't have a cupcake to put it onto. And it was just so bad that I'm not gonna bother putting a picture up. I still really want to try the ginger and molasses, but now I'm scared. I think I might just find a different recipe online.

Wendy Paul: 101 Gourmet Cupcakes in 10 minutes: Pink Lemonade


     The pink lemonade cupcakes just sounded so cute that I had to make it. Overall the cupcakes were really adorable. Some notes on the cupcake first. The cupcake itself turned out a bit dry. This could be due to a few things. I think we might have left them in the oven for a couple minutes too long. The bottoms were a bit more browned than they should have been, but from the top, when we poked it, it almost appeared undercooked. I think it being a white cake might have added to it's dryness or rather made it more susceptible to being dry. I used the Pillsbury White Cake Mix. Maybe I should've stuck with Duncan Hines, neither was on sale, so I just grabbed one.

The couple drops of food coloring suggested made the most perfect light pink ever. I was considering making them pinker, but I love how it's not so pink that you don't want to eat it for fear of too much food coloring. I'll be keeping the same amount of food coloring for that.

They don't look that pink in the picture, but that's my camera's fault.

Then came the icing. I urge you all to follow the recipe. I caved in to a friend's whining and put in less powdered sugar (less than half as much) and ended up with an icing that tasted like butter. I don't mean with a slight butter flavor, but it legitly tasted like butter. Gross. But she liked it and whined when I tried to put in more. Another problem with doing that is that when you mix it together, it will start to separate. So we had a tray that looked like they had doo doo on it. For the second batch of icing (when you put in less sugar, you also don't have enough to go around), I just dumped in the remaining sugar. I can't say how much that was. At least the same ratio as the first, if not more. We beat it on high, so at least this time, it didn't separate. If I had to do it again, I would put just a little more lemon juice than the recipe calls for to get that little kick. But this time, I added way too much and the icing ended up tangy on the way too sour side. 

But people seemed to like them and think they were ok (I was too embarrassed to take them in to the function by myself because I think these were a disaster taste wise but I'd already promised cupcakes and there wasn't time to make another batch)

I put edible silver hearts on them. I was looking for the silver balls, but I think these work better anyways. Our piper needs more practice -___-;;

Cakes to Celebrate Love and Life: Chocolate Cupcake

I used an online converter to calculate how much butter I would need since it was in grams. The batter was indeed very watery looking, such that I was skeptical if it would even be able to produce a cupcake. When I did it the first time, I looked at the dry ingredients and thought that it didn't look dark enough- I love dark chocolate and wanted it to be darker. So I added more cocoa powder. Big mistake. Once you add in the wet ingredients, it turns pitch black. Thus...I ended up with a very dark cupcake which leaves your mouth dry on account of the excess cocoa powder. I also somehow ended up with enough batter for 24 cupcakes even though I halved the recipe..but being the dumb butt I am, I decided to just fill each of the 12 higher..and ended up with the below. I tried it a second time following the correct cocoa powder ratio but then it was really runny and looked like chocolate milk. So I added a bit of flour..which totally didn't mix in and just floated to the top in small chunks. I hid it with icing. It tasted much better though. I used Hershey's special dark powder because I couldn't find dutch process cocoa powder at my grocery store and this said its a blend of normal cocoa and dutch process.

I really liked this recipe. It wasn't too sweet or anything. I think I'll make it again. I never got to try the icing though, so I can't say how that went.

Overall, hate martha stewart's, want to try the pink lemonade ones right again, and love the taste of the chocolate ones most- because they aren't too sweet at all.

First Look at Cupcake Books 3: Cakes to Celebrate Love and Life

I wanted to do a mascara review since I just got my two new mascaras in and was able to try them on. They're both Kanebo Kate and I'm really excited to tell you about them, but hold on, I still want to try them on a little bit longer and take more photos so that I can have a more complete review. They're the Dollish and Frame Impact waterproof mascaras. If I can find my Blinc mascara as well, then I'll do a comparison of all three! To be honest, I'm more excited about reviewing these than the Banila Co blushes.

But for now, my copy of Cakes to Celebrate Love and Life came in!

Is this not the best cover ever?! The book is hardback. I was expecting the old ppl looking light pink cover, but instead it came in this bright eyepopping magenta pink, and I love it. It gives off such a hip feeling.

The reviews are true, the butter is listed in grams only. other ingredients also have the cup equivalent, so I guess that's kind of annoying.

Half the book is filled with delicious looking treats, and the other half is filled with seemingly crazy combinations that I'm not too eagar to try. The photos and presentation of everything is absolutely gorgeous. They have both cupcakes and cake in here, and I really would like to just try making them.

Here're some photos to wet your appetite. Definitely doing the chocolate.

Don't the coconuts look beutiful? I wonder which red velvet is the best, guess I'll have to test them all

First Look at Cupcake Books 2: Hello, Cupcake! and 101 Gourmet Cupcakes in 10 Minutes

So, I have to disappoint everyone again. Blame my brother. He blocked my computer through the router, so unless I can find a way to transfer the picture files (you might say why don't you use a flash drive, but I can't find them) or connect to the internet directly (probably will have to do this while bro is away or sleeping), my product reviews will be on hold. Internet is becoming scarce because in an effort to rid my brother of his addiction to internet games, my mom has taken away the power cord to the modem. And so we must all suffer as well.

My plan is to when I get a chance, reset the router slap my own pw on the router login page, and have the same internet pw, so that he suspects nothing, and I get internet back (when my mom plugs the power cord in).

Meanwhile:

Hello, Cupcake!:  This is a really fun book and I completely understand why it's such a big hit. They give you instructions and pictures on how to decorate and construct everything. It's packed with a lot of information though, so I think I'll have to slowly go through it all. There are also recipes for basic cupcake instructions in the back so you can bake different flavors. It's funny because i wanted to get this book with the two others from the library at the same time, but it always seemed like one of them was out. I went back to return the other two and was really hoping that this book would be in, and it was! must be fate.

Everything they use is something that you can get your hands on at the grocery store. All the ideas are just so wonderful and out there that my head feels like exploding from happiness. I really wonder if I shouldn't just buy the book. I want to cuddle up with it, but knowing how popular of a book it is, I think about how many people have had it and how I don't know where it's been. Maybe some little kid smeared their boogers on it. you never know.

101 Gourmet Cupcakes in 10 Minutes: I have been absolutely DYING for this book. And the perfect opportunity came with Amazon's campaign to collegians. Free Amazon Prime for 1 year. Yahoo! I had been bidding my time waiting for the other book I'd been lemming for to go back down $6 again, but with free 2 day shipping there was no reason to, I just went ahead and got it.

First impressions, wow, this book is a lot tinier than the other three. I guess that's actually a good thing because it won't be too heavy and it'll be more portable. It's super cute though. True to word, everything in here seems simple enough. the instructions are 1 page for each cupcake and it's usually just blend everything together, fill cups, bake, frost.

One thing that bothered me is that I think Ms. Wendy Paul might have done better to invest in a better photographer. I could've done a better job. Remember, i'm all about the packaging, and looking at these pictures, wow the cupcakes do not look appetizing- well half of them anyways. I'm sure they must be though because I'm been prowling youtube and in the videos her cupcakes look absolutely amazing and yummy. It's ok, once I make them in a couple months, i'll take better pictures for her and do her cupcakes more justice.

I also wish we could've seen each cupcake. maybe have one page with multiple cupcakes like how betty crocker did some of hers. that way you don't use up too much ink- not as expensive- and everybody gets to see them all.

oh oops, i just saw that there's a picture of the photographer in the very back =X. Part of it might not be the photographer's fault. It looks as if the pictures are too vivid so as to wash out the details- cupcakes don't look soft and inviting anymore, they look dangerous.


Some like these look decently nice.

Others like these are really vivid.

Why are the blueberries and the strawberry blurry...?

These look slightly messy. A food stylist is needed.. Maybe they appeal to you, I dunno.

I can't see anything of use...

This ..looks like smeared chunks of smeared poo -___-

Don't get me wrong though, I still really want to try the recipes out because they sound delish.

and that's all I have for now.  See ya soon.

EDIT:  I just went back onto Amazon and saw that the other book i wanted to buy Cakes to celebrate love and life went down to $16.29. I just had to snap that up, didn't want it to increase all the way up to $23 again. wow amazon prices are funny. Then it asked whether I wanted 2 day shipping or 1, and it's funny because they both say it'll be delivered tmr. I chose 2 day, it's free. so yay~ also, amazon is dangerous. that 1 click ordering. I thought i was going to be taken to a confirmation page, but when i clicked the button that i saw there, it was like thank you for your order. I was like O.O what?! already? So yes, good thing I was sure about wanting that book. -___-;;

First Look at Cupcake Books: Martha Stewart's Cupcakes and Cupcakes from the Cake Mix Doctor

I had wanted to do another product review post first, instead of posting about these cupcake books, but it would seem I've been blocked from some sites and my internet is shaky, so I didn't want to risk spending all that time and effort posting and then have it not go through or something. So I'll post on these two books first to let you know that I'm not quite dead yet.

I'm a bit too lazy to put up the cover pics, so you can google or refer to my previous cupcake post.

Martha Stewart's Cupcakes: I really liked how this book has a picture of every single cupcake. I know a lot of people are like "well are you buying the book for the pictures or the recipes?" but honestly, to a total amateur like me, the pictures really help because now I know what it is that I'm supposed to be striving for. It'd help more if it had pictures of every step too, but I guess that's asking too much. I was really upset that I didn't see the recipe for the cupcake on the cover of the book. It's probably just a devil's food cake with a chocolate frosting, but I would've liked to see it say somewhere in the book "this is the cupcake on the cover" because that's what made me want the book. I'm a sucker for packaging. That's what makes me want to buy something. On TV it's not the strange ads that makes me want to buy the burger, but the picture of the juicy burger itself turning and sizzling *drools*.

Since I'm not an avid baker, it didn't make sense for me to buy the whole book since I'll probably not like half the recipes (they'll be too sweet for me). So I checked it out of the library (I found out that my library card still works after 3 years and that I had a $1 fine from 2007, lol). Then I just took pictures of the recipes that I thought I would like. Some of these included the Triple Citrus which was just so cute looking, Ginger and molasses (I've started developing a liking for the ginger's kick- but I hope the molasses isn't too sweet), and the Roasted banana (again, the decorations >.<). And she also has this one magnificent looking strawberry cupcake. The icing is swirled on top like it would look if you had strawberry softserve ice cream. Definitely gonna try that.

And one last thing that I appreciated about the book is that the recipes for the frosting all say how much they make. It sounds like a given, but seriously, I am grateful.

I didn't realize what "Inspired Ideas" meant until I read a description of one of the cupcakes. I guess MS just took cupcakes that she learned from various bakers and put them in here too.

Cupcakes from the Cake Mix Doctor


This book has a lot of yummy looking recipes. I also like how the author puts in little boxes with ideas. Like if you were going to have a little girl sleepover party, all these other foods would be good on the menu. She also tells you how to store everything, which is super helpful.

The two things that really bothered me was that for some reason the directions looked super long. Even if it starts off with a cake mix. Martha Stewart's were all basically just one page. A lot easier on the eyes. And the  other is that there weren't pictures of that many cupcakes. So I had to use my imagination. which is defective. The pictures that she did have though made the cupcakes look absolutely wonderful.

I'm excited to try her red velvet with peppermint candy and white chocolate curls cupcake. It's the pretties thing ever. She also has a number of others that I took pictures of (since the paper's not glossy, I didn't have to worry about flash, hehehe). I wanted to make the trifles (strawberry and a blackberry one I think) for my fellowship group, but they both call for whipped cream, and I guess that wouldn't last through 2.5 hrs. Guess I'll just eat that myself.

Oh! And something that's really fun that she included is cupcake horoscope! I thought it was just gonna be a really super general one, but I was surprised that mine was pretty accurate, well up until the cupcake suggestions (I did not think those sounded appetizing). Give it a try! Click to make readable.

Slice of My Life

Sorry that I've been away for so long, and yay for readers. As much as I want to deny it, having people read my blog really does make me happy and encourage me to blog.

So my pics for my other half of reviews are stuck on my laptop which has internet issues, my apologies. Therefore, I thought it might be kind of interesting to do a random gathering of stuff happening in my life.

For instance, CUPCAKES!!! I absolutely suck at baking, to the point where my parents have banned me from their kitchen (my family has a thing about not wasting, so even if it comes out inedible tasting you still have to eat it, and they're sick of eating my strange creations). But apparently I do ok with box mixes. Not sure what it is, but I guess the makers of boxed cake mix have figured out some super secret formula that allows you to succeed no matter what. Or at least that's my theory. I actually am not a big fan of boxed mixes though because I always find the cakes to be too sweet. I hate things that are too sweet- I don't eat the icing on cupcakes. Salt all the way, yay yay! BUT as they're about the only thing I can make (along with boxed brownies, can we have applause for Ghiradelli?), I've become obsessed with making cupcakes.

I haven't actually made any yet in a while, but I watched so many youtube vids (It started from wanting to make fondant cakes- then I remembered how bad they taste, then the related vids led me to cupcakes) that I've practically brainwashed myself.

I started from wanting to decorate cupcakes really pretty, which sent me to oogle at books like Hello, Cupcake! to wanting them to taste good and look pretty. After about two days, I've finally narrowed down my cupcake book wants to 7 of them. They came out to be about $100 (little less) so I decided to see if my library has them, and they have like 3 of them! but the only thing is that 2 of them are already checked out. I wanted to scan them so I can have recipes for when I get back to school.

The book I'm MOST interested in right now is 101 Gourmet Cupcakes in 10 minutes. They always use a cake mix box as a base, so I should be able to pull it off. And it seems like they have a lot of yummy recipes, like the Pink Lemonade cupcakes, which I know you can find online, but I figure it'd be easier just to get the book and have the whole lot, it's like $10.

And exciting! the book Cakes to Celebrate Love and Life went down $3 since I put it in my shopping cart! It's supposed to be really good, but annoying with the units. We'll see.

I'm planning on making some about September..worlds away, but I'll definitely post on how it goes. If you have any of the below books, let me know how you like them!

I was going to put more in this post, but then...I've forgotten them all X_X got too excited about cupcakes.

These are the books I'm interested in: on the hello cupcake cover, I'd prolly go ahead and peel the small cupcake so that people can just eat it without having to take it off and peel it. That's just me though

Enjoy your day!