Even if the fall weather hasn’t decided to stick around yet, it is time for pumpkins. And spices. And maple cream cheese frosting… then again, when isn’t time for maple cream cheese frosting? If you haven’t tried it yet, go mix some up now, I’ll wait…. right? (pronounced as two syllables like “righ-eet?”). Yep, it is manna from heaven. And I am finding excuses to bake things just to have something to put maple cream cheese frosting on… I made too much when I made the cupcakes so I still have some in the refrigerator. Oh darn.
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Tagged as:
art&soul of baking,
cream cheese frosting,
cupcakes,
maple,
pumpkin,
spice
I hope you are having a wonderful summer Saturday wherever you are. I made some little red velvet cakelets to celebrate Independence day. I only cheated a little… I had a couple of layers in the freezer from the last time I made red velvet cake (I made extra to save). This is the first time I’ve frozen red velvet cake, but after almost two months in the freezer, it tastes fresh. Each cakelet is topped with cream cheese frosting in white and blue.
I used the smallest ring in my cutter set (similar to this one at Sur la Table) to cut the 9″ round layers into cakelets. Then using my largest star tip, I made swirlies of white. And the smallest star tip to make little blue tips.
I saved you one…
Check out how some others are celebrating the 4th:
Tagged as:
cream cheese frosting,
fourth of july,
holidays,
red velvet cake
