Summer is finally here and I could not be more thrilled about it! Probably because where I live, this is the only season where we have three pretty consecutive months of sun (as opposed to gloom), and all I want to do is bask in it. One of my favorite places to be this time of year is the beach, which is entirely what inspired these Beach Cupcakes I created for The Cake Blog.
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I recently had the opportunity to create this bee-themed cake for Thistle & Lace, and as I was during the design planning process I knew I had to incorporate honeycomb in some way. The black and yellow buttercream stripes were a given, but adding the texture of honeycomb really made the cake come alive. There’s a really quick way to make DIY “honeycomb” for cake decorating, and I want to share the technique with you in this super quick tutorial (especially if you’re planning a bee-themed cake of your own!).
My momma was the queen of birthday sheet cakes. She baked them in her favorite casserole dish and served them up for every one of my birthdays as a kid, always covered in canned frosting and that grocery store tube gel for writing out Happy Birthday. It’s so nostalgic for me to see those little gel tubes hanging at the grocery store nowadays! I think casserole dish sheet cakes might have been a 90’s thing, but I want to bring them back in a big way. After a trip to my local JOANN store, I found the perfect piping tip set to make it happen!
Hooray that it’s nearly summertime! It’s my favorite time of year, mainly because Portland gets sunny and so picturesque. I just want to be outside 24/7 soaking it all up! Since ice cream is such an iconic summer treat, I wanted to use it as inspiration for these Banana Split Cupcakes. There’s no actual ice cream involved, just tons of cuteness and flavors that are so perfect together.
