New Cupcake - Chocolate Peanut Butter

Chocolate Cake

Peanut Putter Buttercream Frosting

Garnished with Peanut Buttercup pieces...

Lots of Hello Kitty

I've had a lot of requests for Hello Kitty lately. Enjoy the pics.

Hello Kitty Basket

Lots of pops

And the cake <3

School Pride

My cousin Marcie attends the University of Oregon and is very into school pride. Her father requested that I surprise her with some gluten free Oregon duck themed cake pops. Here's a preview... More ideas to come soon. 

The "O"

Oregon Duck

Boy Baby Shower

 Planning a baby shower for a boy and looking for some sweet treats?? Here's a couple cake pop ideas.

My fav.. Leopard print

Playing Around

I had some extra time so I figured I would try out a new cake pop!! I love Nightmare Before Christmas so it just fit. 

Mother's Day

Mother's Day is fast approaching and will be here sooner than you know it. I saw this idea online and decided I had to do it! Rose cake pops! Perfect gift for your mother or mother of your child... you decide. The picture above is just a quick preview. Options and prices listed below.

Rose Colors
Red
Pink
Yellow
Orange
Purple
White

Cake Flavors
Red Velvet
Chocolate
Vanilla
Carrot
Lemon
Strawberry
Funfetti

Quantity
6 - $10.00
12- $20.00

Call or e-mail me for more details... Dabeyta@hotmail.com or 805-720-0327

Strawberry Pie

This dessert I can't take credit for, it was all Shawn. I absolutely love Strawberries and was so excited to wake up to this and to find out they weren't previously warmed up. Call me crazy, but I do not like fruit that has been warmed up and more than that I do not like pie crust! The recipe for this delicious dessert is located below.

Strawberry Pie

INGREDIENTS

• 2
  quarts fresh strawberries , washed and hulled; one quart halved (4 cups); remaining quart sliced lengthwise into 4 to 5 slices (see illustration below) (4 cups)
• 1
  cup granulated sugar
• 1
  tablespoon powdered pectin for lower sugar recipes (such as Sure Jell)
• pinch table salt
• 3
  tablespoons cornstarch
• pinch ground cinnamon
• 2
  tablespoons lemon juice from 1 lemon
• 1/4
  teaspoon vanilla extract
• 1
  prebaked 9-inch pie shell (see related recipe)

INSTRUCTIONS

1. 1. Puree 1 pint (2 cups) halved berries in blender or food processor workbowl fitted with steel blade, scraping down sides as necessary, until smooth (you should have 1 1/4 cups; spoon off any extra). Bring puree, sugar, pectin, and a pinch salt to boil, stirring occasionally, in medium saucepan over medium heat. Increase heat to medium-high; boil hard until sugar and pectin are dissolved, about 1 minute. Off heat, skim foam from surface with large spoon.
2. 2. Meanwhile, mix cornstarch and 1/4 cup cold water in small bowl until absolutely smooth. Off heat, add cornstarch slurry to strawberry mixture, then return to boil, stirring constantly, over medium heat. Reduce heat to medium-low and, continuing to stir constantly, simmer until mixture becomes thick and clear, about 3 minutes. Off heat, stir in cinnamon, lemon juice, and vanilla. Transfer glaze, reserving 1/4 cup for topping, into large bowl; cool to room temperature, at least 15 minutes.
3. 3. Using a rubber spatula, fold sliced strawberries into large bowl of glaze, turning several times to coat thoroughly. Turn glazed berries into pie shell; spread evenly and smooth surface with rubber spatula. As in the photo, place berry halves in concentric circles, flat side down and pointed ends toward center, starting at center and working toward the outer edge. Stir 2 tablespoons water into reserved 1/4 cup glaze to thin; brush over berry halves to finish pie. Refrigerate until cold, at least 2, and up to 6, hours. Serve.