Cotton Candy Cake

DSC_0131I am obsessed with all things cotton candy and sprinkles.  I love the smell of fresh cotton candy, the texture of the fluffy clouds made of nothing but flavored sugar.

After many  searches on Pintrest,  “Cotton candy cake” came up short.  So I decided to come up with my own cake recipes.   Many trials, errors and frustrations lead to this recipe, so I had to share:

I used my basic Vanilla Cake recipe and the Swiss Marange Buttercream (SMB).

Specialty supplies/ingredients needed:

Cotton Candy extract

Pink and blue food coloring (optional)

THE SECRET INGRIDIENT IS: Frozen Bean Cotton Candy Milkshake mix

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First, I substituted the buttermilk in the Vanilla Cake recipe for regular whole milk.  I used half of the Cotton Candy mixture and mixed in to the whole milk.   The package makes a 16oz milkshake, but I only used half for the cake portion. I then used the Cotton Candy and milk mixture as my wet ingredient (substitute for the buttermilk).

The cake batter will be a very light blue color, but still separate into 2 separate bowls.  One of the bowls with 2/3rds of the mixture and a second with the remainder.  Add a few blue drops to one  of the bowls and pink drops to the other.

Bake as usual.

TIP #1: if you have a convection oven bake at 325 degrees of 33 minutes.  The cake always comes out super moist and never burnt.

For the SMB make as directed. Once it is ready, add a table spoon of Cotton Candy powder and fully incorporate.  Color the buttercream as you desire, pink, blue or both.

For assembly just be as creative as possible because the possibilities are endless with this cake.

I used rock candy, cotton candy, gumballs and mini chocolate balls. For a little extra cotton candy flavor I sprinkled cotton candy sugar over the buttercream details.


TIP #2:

Leftover Cotton Candy cake? make it into a Cotton Candy milkshake.


3 scoops of vanilla ice cream

1 slice of cotton candy cake

Milkshake cotton candy mix

Assembly: Same rules as the cake apply, just be creative.

I used cotton candy, whipped cream, rock candy, caned frosting and sprinkles.

Poor and enjoy.









Boozy Kahlua Chocolate Cupcakes 


175 Grams of flour

225 Grams of sugar

50 Grams of coco powder

1/2 Teaspoon of baking soda

1/2 Teaspoon of salt

6 Ounces of butter (room temperature)

6 Ounces of whole milk (room temperature)

4 Ounces of Kahlua (can be replaced with any other chocolate or coffee liquor)

2 Eggs

You will also need Liquor Chocolate Syrup to fill the cupcakes and one batch of Swish Meringue Buttercream. 


Pre-heat the oven to 350 degrees.  Line cupcake pan with 24 cupcake liners.

Sift all the dry ingridients together in the mixer bowl.  With the paddle attatchment allow for all the dry ingridients to incorporate.

Add the butter to the dry ingridients and allow for all the dry ingridients to be fully coated in butter.

Place all the wet ingrifdients in a separate bowl and Wisk together.  Slowly poor the wisked wet ingridients into the flour mixture.  Once its all incorporated, remove from the mixture and finish misting by hand.

Place into the cupcake liners and bake for 15-17 minutes.

Let cool compleatly.



Core the cupcakes and poor desired amount of Liquor chocolate syrup into the cupcake.

Top off the cupcake with chocolate Kahlua Swiss Merainge Buttercream (SMB).

Dip the top of the cupcake into the chocolate sprinkles or chocolate shavings.

Fill and insert your liquor filled pipet.

Be as creative as you want and decorate your cupcake.  For this cupcake I topped them off with gold sprayed doughnut holes.


Best Cookie EVER!!! Chocolate Chip and Walnut cookies.  



13.5 ounce of bread flour

1 teaspoon of baking powder

1/4 teaspoon of baking soda

1/2 teaspoon of salt

2 eggs at room temperature

6 ounces of butter cold and cut in cubes

6.5 ounces of brown sugar

1/2 cup of sugar

1 teaspoon of vanilla bean paste

8.5 ounces of mini chocolate chips

4.5 ounces of crushed walnuts




Pre-heat oven to 365 degrees and line 2 large cookie sheets with parchment paper.

Sift together the bread flour, baking powder, baking soda and salt together.
In a stand mixer on low beat the cold cut butter for about 2 minutes.  Scrape the bowl and add the two sugars and beat for about 2-3 minutes.  Scrape the bowl down and add the eggs, one at a time scraping down after each addition.

Place the mixer on low and add the dry ingridients one cup at a time. Once all the flour is in the bowl increase the speed to medium for about 15-20 seconds.  Stop the mixer and finish mixing by hand.

Fold the chocolate chips and walnuts into the cookie mixture.

Using a 2 ounce ice cream scoop, make 24 round cookie dough balls and place on the cookie sheets.  Chill the cookie dough for 30-40 minutes.

Bake the cookies for 13-15 minutes or until golden brown on the bottom edges.

Enjoy with milk yumm!!!




Extra TIP!!!
These cookies will keep for 3-4 days at room temperature when stored in an air tight container or up to one month if frozen in an air tight container.


Over the holidays, I was asked to make these cookies for a customer.  They are based and adjusted from the brown eyed bakers recipe. I changed a few little things such as cooking time and added a little more chocolate chips.  It turned out to be an amazing cookie.




3 Leches Bundt Cake


3 cups of all purpose flour

1 teaspoon of baking soda

1/2 teaspoon of baking powder

1/2 teaspoon of salt

20 tablespoons of butter

1 3/4 cups sugar

2 teaspoons of vanilla bean paste

1 teaspoon of vanilla powder (Optional)

1 cup of buttermilk

3 whole large eggs

1 egg white


Pre-heat the oven to 350 degrees.

Fully coat the bundt cake pan with butter and flour.  Make sure all the small curves are fully coated otherwise the cake will stick to the pan.

Step 1: Wisk all dry ingridients together.

Step 2: Place the butter in the kitchen aid bowl and beat on low to medium speed for 1 min.  Slowly add the sugar to the butter and mix for 2-3 minutes or until light and fluffy.

Step 3: Add one egg at a time into the butter mix.  Allow each egg/ehh white to fully incorporate before each egg addition.

Step 4: Add 1/3 of the dry ingridients and 1/2 of the buttermilk.  Repeate this process ending with the dry ingridients.

Step 5: Place in the oven and bake for 55-60 minutes.

3 Leches bundt cake 8

Tres Leches Mixture:

3/4 cup of half and half

3/4 cup of evaporated milk

3/4 cups of sweetened condensed milk

Place all 3 milks into a bowl and Wisk together.  While the cake is warm, poke holes into the bundt cake.  Slowly poor the milk mixture into 1/3’s allow each addition to fully devolve into the cake before adding more milk mixture. Repeate the process until the milk is gone.

Place the cake in the refrigerator for 30 minutes in the bundt pan.

Flip the cake onto a desired dish.

Mix anything into your cake

So now that you have the GO TO  vanilla cake recipe and the Swiss Marague Buttercream recipe, let’s create awesome flavor combinations.

I was surfing Facebook the other day and saw a post of a 3 layer cake.  One of the cake layers was chocolate, one Oreo and the other chocolate chip cookie.  I decided to give it a try using the basic vanilla recipie and let me tell you it turned out amazing. I made a few minor changes to the original recipie, but I was perfect.


For the cake:

Divide the vanilla cake batter into 3 separate bowls.   Prepare 3-8″ cake pans.

Layer #1 Oreo: For the Oreo layer you will need 10 crushed Oreos.  I used the food processor and got the Oreos to a fine sand constancy.

Layer #2 Chocolate: For the chocolate cake you will need 1/4 cup of rich unsweetened coco powder.

Layer #3 Chocolate Chip Cookie: For the chocolate chip cookie layer you will need 10 crushed chocolate chip cookies. I used the food processor and got the chocolate chip cookies to a fine sand constancy.  You will also need 1/4 cup of mini chocolate chips.

Bowl #1: Take the vanilla cake batter and place aproximently 6 of the 10 crushed Oreos into the batter.  Mix until well incorporated by hand with a spatula.

Bowl #2: Take the vanilla cake batter and add the 1/4 cup of rich coco powder.  Mix until well incorporated by hand with a spatula.

Bowl #3: Take the vanilla cake batter and incorporate aproximently 6 of the 10 chocolate chip cookies into the cake batter along with the 1/4 cup of mini chocolate chips.  Mix until well incorporated by hand with a spatula.

Place the 3 cake mixtures into the prepared cake pans. Place all 3 cake pans into the oven and bake for 30-35 minutes or until a toothpick comes out clean.

Once baked allow the cakes to cool compleatly.

Chocolate Ganache: You will need 1/4 cup of mini chocolate chips (60% coco or higher) and 1/2 cup of heavy whipping cream. Place the heavy cream into a microwave safe bowl and microwave for 2-3 minutes.  Once you start to see bubbles it’s safe to pull the cream out of the microwave. Place the hot cream over the chocolate chips and mix until well incorporated.

Assembly: Stack and fill the cakes using the Swiss Marangue butter cream (SMB). I used the left over crushed cookies to give the filling buttercream some texture.  So when I stacked and filled the cakes, I just mixed the cookies into about cup of the SMB and used it as the filling on top of the cake it corresponded too.


Swiss Marange Buttercream (SMB)

When it comes to buttercreams this has been my #1 Choice.  It is very easy and super fast to make.  It is also very Yummy!!!

What you will need:

200g of super fine sugar

150g of egg whites (room temperature)

1lb of butter (room temperature)

1 tablespoon of vanilla extract or a vanilla bean cut in half and scrapped

1/2 teaspoon of salt


Make sure the metal bowl is very clean, if needed wipe down with vinegar or lemon juice.

Place the sugar and egg whites into the a metal bowl and whisk together until fully incorporated.  I use the stand mixer bowl this way I don’t have to wash two bowls 😉

Place the bowl with the sugar and egg white mixture over simmering water.  Make sure that the hot water does not touch the bottom of the bowl.  Whisk non-stop until the mixture reaches 60 degrees Celsius (this can take anywhere from 3-10 minutes depending on the temperature of your ingridients).

Remove the bowl from the simmering water and wipe the excess water from the bottom of the bowl.

Place the bowl on the stand mixer.

Using the whisk attatchment and starting on slow speed increase the speed to high. Allow the mixture form a stiff peak consistency Marangue (anywhere from 3-5 minutes).  At this stage make sure that the bowl is cool to the touch.  If you have reached stiff peaks and the bowl is still not cool to the touch, place the mixer on low speed and wait for the bowl to cool down.

Once the bowl is cool to the touch, start incorporating the butter into the Marangue one table spoon full at a time.  When all the butter is incorporated, change the speed from low speed to high speed on the stand mixture and allow for the butter to fulling incorporate.  Scrape down the bowl in between mixing.

Once the butter is incorporporated slow the speed down to the lowest setting and add the vanilla extract or seeds from the vanilla bean.  Once again mix the SMB on high speed and scrape down the bowl in between to make sure the vanilla has been incorporated.

Lastly add the salt and allow the mixture to mix on high speed for 2-3 minutes. The mixture is now ready to be used.

Banana Chocolate Cupcakes

I decided to test a few banana cupcake recipies and found a perfect one.  This recipie is moist and has a noticible banana flavor.


1/2 cup unsalted butter (room temperature)
1/2 cup of brown sugar
3/4 cup granulated sugar
3 large eggs, room temperature
2  very ripe mashed banana
2 teaspoons vanilla extract or vanilla paste
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup buttermilk


Pre-heat the over to 350 degrees.

Prepare the cupcake pans with cupcake liners.

Step 1: Sift together the flour, baking soda, cinnamon and salt.

Step 2: Using a stand mixer with a paddle attatchment, mix the brown sugar, granulated sugar and butter (3-5 minutes) until it is light and fluffy.

Step 3: Add the eggs one at a time.  Scrape down the bowl after each egg addition.

Step 4: Mashed bananas and add to the butter and egg mixture. Mix on medium speed for about 1 minute.  The mixture may look curdled at this point, but it’s okay.

Step 5: Add a 1/3 of the flour mixture and half of the buttermilk.  Repeat the process and finish off with the last 1/3 of the flour mixture.  Be careful not to over mix the batter.

Step 6: Place the cake batter into the cupcake liners and bake for 16-18 minutes or until a tooth pick comes out clean.

Top off the cupcakes with a chocolate buttercream of choice.  I used the Swiss Marangue butter cream and added 1/3 cup of cocoa powder.

The garnish is a chocolate ganache and a banana chip.


Vanilla Cake

This Vanilla cake recipe has turned out to be one of the best I have tried.   I made some minor changes, but found that you can mix just about anything into it, to creat unique flavors and it will still rise perfectly. This recipe has quickly turned into my GO TO vanilla cake.

This recipe yields 3-8″ round cake layers.


  • 4 cups cake flour
  • 2 teaspoons baking powder
  • 1 ½teaspoon baking soda
  • ½teaspoon salt
  • 1 cup butter, room temp (Mayonase consistency)
  • 2 cups sugar
  • 1 ½ teaspoon vanilla extract or 1 Vanilla bean cut in half and scrapped
  • 4 eggs
  • 2 cups buttermilk


Preheat oven to 350 degrees F. Spray three 8-inch cake pans with quick release baking spray.

Whisk together the flour, baking powder, baking soda and salt.

In an electric mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy and light in color.  Reduce the speed to slow and add the eggs, one at a time, making sure each one is incorporated before adding the next egg.  Scrape down the bowl in between each egg addition.  Beat on low to medium speed until the eggs are all fully incorporated.

Reduce the speed to slow and the vanilla extract or the vanilla bean seeds.

Keeping the seeped on low, add half the flour mixture. Alternate with 1 cup of buttermilk and mix until almost combined. Stop the mixer scrape down the bowl and then repeat the process.  Make sure not to over mix the cake batter. At this point, I take the bowl off the stand mixer and finish mixing by hand with a rubber spatula.

Divide the batter into the 3 prepared cake pans.  Bake for 30-35 minutes or until a toothpick comes out with little to no cake crums.  Place the cakes pans on the cooling racks for 5-8 minutes.  Remove the cakes from the cake pans and place on the cooling racks.  Allow the cakes to cool completely.


Baking for Sal Del Mar

A few weeks ago, I was given an amazing opportunity by Sal Del Mar to create some delicious deserts for a phot shoot.  The cake is a dark chocolate stout cake with a rich salted caramel buttercream, topped off with chocolate ganache. The cupcakes are Coca-Cola cupcakes with peanut butter frosting.  As you can see both deserts are topped with salt.  The salt used was a product of Sal Del Mar, which I must say was amazing to bake with.

Sal Del Mar is raw, unprocessed salt from Mexico. This salt is collected and packaged into small embroidered bags, which are charming.   Check out their story by clicking here. 

The star of these photos are not my cakes but the salt itself.  As mentioned before the salt is unprocessed so, I used a sifter to obtain the fine salt for the baking and used the corse left over salt for the topping.

The photos are curtsey of Amy Haskell, who I would like to thank for allowing me to stay and observe the photo shoot.  Not only was she an awesome photographer, she was also very kind to give me pointers for my very own future photos. If you are in the Tucson area and ever need a good product Photographer definitely look her up at Photography by Amy Haskell.


Inspiration for this cake was obtained from Sea Sal Sweets cook book. A few minor changes were done to the recipe and are listed bellow.

The Coca-Cola cupcakes were done using the same recipe, but rather than using the chocolate stout, I used Mexican Coca-Cola.  The Coca-Cola cupcakes are topped with Peanut butter Ameircan Buttercream.  Garnished with salted peanuts, chocolate sprinkles and of course Sal Del Mar.


For the Peanut butter amercan buttercream you will need the following:

1/2 Butter

1/4 Cristo shorting

1/2 Peanut butter (extra creamy preferred)

4-5 Cups of powder sugar

2-3 Tablespoon of milk 

A pinch of Sal Del Mar salt

Place the butter, shorting and Peanut butter in the electric mixer.  On medium speed (4) allow all of the ingredients to incorporate.  Once the items are smooth and incorporated add one (1) cup at a time of powder sugar.  Alternating with the milk continue to add all the powder sugar.  You may not need all the powder sugar depending on personal preference for the consistency of the buttercream. Finally add the pinch of salt. Increase the speed to medium-high (6) and allow all of the components to mix (3-5 minutes).  Once smooth top of your cupcakes and enjoy!!!