After a brief hiatus from the inter-webs spent filling orders, I am back to show you what we have been working on! A few weeks ago, we made a cake for the friends of a repeat customer. Her friends were an 80 year old couple and the occasion was their wedding day! As if it weren’t exciting enough to have my part in their big day, the newly weds also encouraged me to decorate the cake as I wished.
The cake consisted of one chocolate layer sandwiched between two vanilla layers, all covered with our signature vanilla buttercream frosting. To incorporate their rose wedding theme into the cake, we covered the bottom layer with gorgeous piped buttercream roses, gave the top and middle layer a rustic lined texture, and added additional roses to the base of the top cutting cake. Very pretty and whimsical, no?
B. Michelle Bake Shop is working on building up our wedding portfolio. With limited wedding orders at this time, we’re pouring our creative juices into model wedding cakes. Fun! Which allows us to introduce this lovely wedding cake:
Using my own wedding bouquet as inspiration, we made this simple buttercream wedding cake, adorned with alternating layers of full, gorgeous bunches of green and white hydrangeas. This would be just as pretty with any other color of hydrangea (or another type of flower, for that matter!). The bottom cake layer is trimmed with a pearl buttercream border, and the cake board is trimmed with shimmery taupe ribbon.
Green hydrangeas hold a place close to my heart – I used them in my own wedding bouquet, nearly 3 years ago. My entire wedding was very DIY – I made a bulk, wholesale order for various fresh flowers and the bridesmaids and I used some of the flowers to make our own bouquets two nights before the wedding. Arranging your own wedding bouquet means you get exactly what you want – plus, why let someone else have all the fun of making your flower arrangements?!? I am still in love with my wedding bouquet – a collection of green hydrangeas, white spider mums, and small white roses. Le sigh.
If this lovely hydrangea wedding cake would strike the fancy of anyone you know, pass it along! Half the battle is getting the word out.
FYI – More info and details about our wedding & events pricing can be found at our “Wedding & Events” tab, or by clicking here.
Hello friends! Congratulations for almost making it through this awful, bitterly-cold winter. Spring is almost here, woot woot! St. Patrick’s Day is also right around the corner, a holiday I’m not entirely sure why we celebrate – but it signals the coming of Spring and is a good enough reason to replenish your liquor cabinet, so no complaints here.
To celebrate St. Patrick’s Day, we are breaking out the booze and, for a limited time, are offering Guinness stout chocolate cake (or cupcakes!). This cake is over-the-top rich and decadent – filled and frosted with mint Bailey’s Irish cream buttercream (naturally colored!), covered with Jameson Irish whiskey-spiked chocolate ganache, and topped with a naturally-colored green shamrock. A non-alcoholic version can also be made to order. We think the frosting alone is one of the tastiest concoctions to come out of B. Michelle Bake Shop – yum!
To top it off, B. Michelle Bake Shop is offering a 25% off discount for any order of Guinness stout chocolate cake or cupcakes that is placed now through Sunday, March 9. Click here for more details and pricing information. Get this sweet deal while you can, we promise you won’t regret it!
Three words: natural. purple. cupcakes. When my dear friend Alex asked me to make cupcakes for her sister’s engagement party, I jumped at the opportunity. Alex was pretty easy to please – all she requested was that the frosting be vanilla and purple. I am not opposed to using artificial food coloring when it is needed, but I always love a challenge to make something 100% natural. So, I did my research, pulled up my sleeves, and worked up a batch of natural lavender food coloring. It took a bit of trial and error, but I finally got it! Here is the result:
Voila! This was made with two shades of lavender-colored vanilla frosting, and the frosting was piped over the cupcakes to look like hydrangea flower petals. Gorgeous! These hydrangea flower cupcakes can be done in any color, and would be perfect for a bridal shower or wedding. They would even make a sweet Mother’s Day gift. The natural purple color could be deepened even more by making it as blueberry frosting (which would go perfectly with our lemon cupcakes!). Oh, the possibilities.
Alex has a fabulous blog where she writes and posts photos of the fun, crafty, pretty, and inspirational things in her life. We have teamed up to offer a B. Michelle Bake Shop giveaway – visit Alex’s blog here to enter to win a free 6-inch cake or 1 dozen cupcakes of your choosing from B. Michelle Bake Shop (enter by March 1). Put her blog and my bakery together and great things are bound to happen!
More naturally lavender-colored cupcakes (got a little creative with the leftover frosting!). These cupcakes were a thank you gift for a certain someone:
Alex – I hope the cupcakes were a hit and that your sister’s engagement party was a huge success. Congrats to your sister on her engagement!
B. Michelle Bake Shop has a brief break in filling orders, so to fill the void, I am going to take the chance to post about a thought that has been rolling about in my brain for a few months, but is not directly related to cake! If you read on, I hope you find it interesting, and hopefully inspiring? Let me know your thoughts, either way.
A few years out of college, I’ve had the chance to hold at arm’s length and evaluate the experiences, relationships, and ideas that formed during my college years. I was super fortunate to live in an old, homey on-campus house with a group of 50-or-so women – it was a tight-knit community where I met most of the friends I am still in touch with today, and where I learned about and became passionate about whole, natural foods. College should be a memorable point of any person’s life – it’s one of those times where you can really look into yourself and discover what you are really passionate about. But this is a key point: no person should feel entirely defined (or define others) by a single aspect of their lives. People have responsibilities and things they have to do, as well as talents, hobbies, and passions. Through college, I met a diverse range of people with different backgrounds, ideas, personalities, and aspirations. Most of the people I met were fun, friendly, respectful, and accepting – but I also met some who judged others through a single lens. Namely, people who seemed to disdain others who chose to enter conventional sources of income – desk jobs, medical jobs, etc. Which reminds me of this Portlandia clip – “She’s making jewelry now”. Have you seen it? It is hilarious – seriously, one of my favorites (along with “Put a bird on it!”). If you haven’t seen it, you can watch it here:
Some people are lucky to turn their passion into a lucrative (or not) career – which is great! But it’s also fine, too, that others work in a cubicle all day, or clean up festering wounds on sick patients, or teach great kids but still have to face a snotty, bratty bunch every day. There are so many jobs in this world that somebody has to do – and we do them because this translates to a paycheck that puts food on the table and a roof over our head. But on top of that day job, every person has other things they “do” – knitting/crocheting, woodworking, music, jewelry-making, photography/film, painting/drawing, stationery-making, writing, blogging, baking, you name it! After sitting under a fluorescent light and tapping away at a computer all day, on my days off I have found it enormously therapeutic to turn flour, butter, sugar and eggs into a beautiful, edible creation.
I suppose this was my light bulb moment after a vacation to Italy last summer. Italians do not define themselves by their day job – they do what they love, they have fun, and they take life easy (you haven’t lived until you have heard an Italian say “Don’t worry!”). Case in point: I met an Italian woman who worked in the financial industry – after the economic downturn in 2008, she quit her job and translated her passion for kayaking into a kayak excursion business on the Amalfi coast. She admitted that she doesn’t make nearly as much money, and has to deal with finding a different source of income during the winter season, but she has no regrets and gets to be out at sea on the beautiful Amalfi coast nearly every day. Inspired by the culture and people I met in Italy, I took a long look at what I like to do and what makes me envious of others. I realized that I love making cake – and I love feeding people cake. So that is how B. Michelle Bake Shop was born. The main point I am trying to make is this: if you haven’t found a creative outlet – do it! Seriously. It can be anything. Life can take a toll so much so that all we can do at the end of the day is veg on the couch and gripe – which is totally necessary on some days, but don’t let the rough patches sap out every opportunity to enjoy your life. Learn something new, challenge yourself, notice the small things, do what you love, share your passion with others, and support and encourage others to explore their own talents. The inspiration and pride you find in your hobbies will hopefully give you a fresh, optimistic outlook on life.
Whew! Now that’s done, place an order for a cake so I can stop with all this sappy, inspirational talk!
Hello friends! I was so thrilled when I was asked last December to make cupcakes for a gender reveal party. Of course, I am always excited to make treats for someone’s celebration, but knowing the gender of a baby while the parents have no idea added an extra element of excitement! I was so afraid that I would let it slip in our messages about delivery details (I am AWFUL at keeping a secret! But no slip-ups occurred, so all was good).
With a gender reveal party, the gender of the baby is revealed through pink or blue frosting that is used as filling for the inside of a cake or cupcakes. Ashley and Josh requested lemon and vanilla cupcakes – yum! We also created adorable question mark cupcake toppers for Ashley and Josh’s party, and used pink and blue chevron cupcake liners for extra festivity. Is the anticipation of what they are having killing you yet?!?
The vanilla cupcakes are frosted with vanilla bean buttercream and topped with white chocolate curls. The lemon cupcakes are frosted with lightly sweetened lemon whipped cream and topped with chopped, candied lemon peel. The pink frosting in the middle of the cupcakes is vanilla buttercream (colored pink naturally, of course!). A cake would also work for a gender reveal party, if you or someone you know is interested!
Congrats Ashley and Josh, and congrats to little Jhonen on the up-and-coming sister!
Ladies and gents, we are so excited to announce that B. Michelle Bake Shop is now offering delicious, naturally-colored red velvet cake and cupcakes! For those who aren’t aware, red velvet cake is traditionally made as a vanilla cake with a scant amount of cocoa, and whole ‘lotta red food dye. So many cake and cupcake eaters love red velvet cake due to its pop of color and decadent cream cheese frosting, so we felt compelled to offer red velvet cake on our menu for all those red velvet cake lovers out there. Of course, B. Michelle Bake Shop is the only cake/cupcake bakery in the KC area where you will not find a drop of artificial food dye in any of our products, so this presented a snag. I will not launch into the dangers of artificial food dye here, but when it is relatively easy (and fun!) to make all-natural food coloring straight from nature’s rainbow of fruits and vegetables, it just makes sense to skip the artificial stuff.
So, how do we make our cake so red, you may ask? (Warning: do not read further if you are vehemently opposed to vegetables hiding in your food, especially in your cake, for goodness sake!)
Answer: roasted BEETS! Yes, it is true. But we promise you cannot taste it – we roast fresh beets for an obscenely long time to bring out beets’ natural sweetness and dial back the earthy flavor, and then the roasted beets are pureed to a very fine consistency (similar to canned pumpkin). Like traditional red velvet cake, our red velvet is made with cocoa and is frosted with rich vanilla cream cheese frosting. The result is a delicious, all natural, and vibrant red velvet cake. Seriously, we couldn’t stop eating this stuff, it is sooo good. Without a drop of FD&C Red No. 40, but instead the added plus of fiber and antioxidants! Hurrah!
We are also excited that this recent development is ready just in time for Valentine’s Day – decorated with naturally-colored candy hearts, it is the perfect surprise for your loved ones or as a treat to bring along to your child’s Valentine’s Day party. You won’t find delicious, naturally-colored red velvet cake anywhere else – we are so psyched to share this one with you, so tell your friends and family and place your order today!
Happy New Year’s, friends! It’s hard to believe 2014 is already upon us – with freezing cold weather! Even though a trip to Italy and Greece is in my not-too-distant past, I am already dreaming of faraway places with plenty of sunshine and warm sandy beaches… but now I am getting off-topic!
Of course, with the start of the new year comes the countless resolutions to improve ourselves – save more money, eat better, exercise more, etc. This brings me to a point that is the topic of this post: all-natural vs. healthy foods. Some have claimed B. Michelle Bake Shop cakes to be healthy. I really wish it were true! Our cakes are made with whole, all-natural ingredients, but since cake is made with white flour, sugar, and butter, cake cannot be healthy. Kind of like a stick of butter is all-natural, but a stick of butter is not healthy. Let me enumerate with the following shoddily-made diagram:
Can you see the difference? Many all-natural foods are not healthy, but all healthy foods are all-natural (if not all-natural, it is not healthy, in my humble opinion – although some may disagree with me on that point).
Regardless, rest assured that all products from B. Michelle Bake Shop are all-natural, i.e. made from scratch with whole, single-ingredient products. We also believe food should be honest and ethical, so we only use minimally processed, non-GMO ingredients, and eggs from local, cage-free hens. So you can feel good about eating a B. Michelle Bake Shop cake or cupcake – just go to the gym afterwards to work off those extra calories!
And one more note, if you are looking for our “healthiest” cake, let me recommend our Spiced Carrot Cake/Cupcakes. A 9-inch cake (or 2 dozen cupcakes), contains 2 lb of hand-grated, organic carrots, and only heart-healthy oil (not butter) is used in the cake (can’t say that for the cream cheese frosting!)! So, you can get your daily intake of vegetables by eating cake (that counts, right?!?)!
My oh my, how time flies by – Christmas is only a day away!
We’ve been busy filling Christmas orders here at B. Michelle Bake Shop. Have you ever heard of bûche de noël? We recently received a special request for bûche de noël, a French dessert translated as “yule log”. Bûche de noël is typically decorated to look like an actual log, complete with meringue mushrooms, bark-like frosting, and a sprinkling of powdered sugar (snow!). We found the traditional log a bit kitschy, so we made it simple and garnished the log with fresh cranberries and fragrant sprigs of rosemary. Our version of bûche de noël is a moist, vanilla genoise cake rolled with rich chocolate mousse, and frosted with dark chocolate ganache and vanilla buttercream. We found the cake to be delicious, gorgeous, and equally festive with the red and green from the cranberries and rosemary. If you want a try, it’s not too late to place your order for New Year’s!
We also made a special request of gingerbread cake with peppermint cream cheese frosting for a customer’s holiday gathering. The combination was delicious – the cool, peppermint frosting complimented the spiciness of the gingerbread cake. It was all made complete with a sprinkling of naturally-colored crushed candy canes! Yum!! Aren’t our 6 inch cakes adorable? And they are the perfect size for a small gathering!
The snow has been falling recently, it has been so nice relaxing by the fireplace with family. Stay safe and stay warm this holiday, and we hope you all have a very Merry Christmas and Happy New Year!
It has been an exciting first week of business for B. Michelle Bake Shop!
We were so happy to receive an outpouring of praise and support from family and friends. Your help was so appreciated – spreading the word, liking our Facebook page, following us on Twitter, placing orders for cupcakes and cakes, etc.!
Another exciting occasion – our first delivered order! It was a pretty pink Strawberry Ruffle Cake for a friend’s holiday gathering in Lawrence, KS. Rachelle, we hope you found it delicious and that it was a huge hit!
In other news, hurrah for our new Tiffany blue boxes! We received these boxes just yesterday for packaging our yummy treats. We think they are perfect for B. Michelle Bake Shop – we hope you like them, too! As we fill holiday orders, we have been topping each box with a sparkly gold bow. Just tryin’ to keep it festive here! We promise we won’t tell if you stick the bow on someone else’s Christmas present (reduce, reuse, recycle, right?!)!
As we draw near to the holidays, make sure to get your holiday orders in as soon as possible! You won’t regret it, our cakes look and taste AMAZING, and you’ll have the best dessert at your holiday gathering, hands down! Just remember, in order to fill most orders, we need at least 3 days notice.
In closing, thank you all again for your continued support! Keep on helping us get the word out, every little “bump” is hugely appreciated!