Friday, November 25, 2011

ordinary people...extraordinary moments

I meet all kinds of people in this business. So far, Frosted customers have been the BEST! :) Celebrating Thanksgiving with my own family yesterday was one more chance for me to reflect on all I am thankful for. I am certainly grateful for my customers.

A few months ago, a very pleasant woman ordered a cake for her daughter's baby shower. I enjoyed chatting with her and couldn't wait to create something special and personal for her daughter and the little boy they were all waiting for.

I got a little lost going to her home but soon I was on the phone with my client. She patiently directed me and stayed on the phone until I made it to their driveway. I hung up and made my way up a birch lined drive.

The grandest house I have ever seen welcomed me at the end. A stunning woman who I found out was the face behind the voice I had talked to, walked out to greet me and welcomed me graciously into her home. Her son helped carry in some of my things and I chatted with the housekeeper and friends of the family as I set up everything in their state of the art kitchen.

The Mom to Be was gorgeous and so kind. I left their home a little at loss for words.

I guess I have been a little judging of people who have money. I considered them to be snobbish and rude. This family has blown that opinion away. They are not only kind, but generous and hospitable people. I was so honored to be able to make this cake and be a part of their celebration of this little life. He will be a very blessed child, not because of WHAT he has in his life, but WHO.

I also have received calls in the past couple weeks from two husbands who wanted to surprise their wives with cakes. They were so specific and each wanted to be sure that I matched their wives 'style'. I love being part of something like that. Something personal and special.

I've made cakes for weddings that come attached to grand love stories, cakes to celebrate 50th wedding anniversaries, cakes that recognize the birth or adoption of a child that has been wanted and long prayed for, and cakes for a life that has seen 80 birthdays... each one is so special and meaningful.

I am thankful that at Frosted, I don't just supply my customers with a service, but I offer a unique way for you to celebrate the moments and the people that mean the most to you.

I hope you all had a wonderful Thanksgiving filled with those moments and the people you love.

Saturday, October 15, 2011

Banana Chocolate Chip Cookies

What is it about fall that gets me in the mood to bake? I could bake every day and never grow tired of it.

I had bananas that were beginning to take on a peculiar look (you know what I mean - that point at which the children would say 'gross' if you offered it to them). But I knew they would be perfect for baking. I had enough for banana bread (my favorite and oldest recipe) and some to spare.

Then I remembered a cookie recipe I saw online earlier this week. My specialty is cake, but I love to bake all kinds of desserts. Cookies are a favorite and when this recipe caught my eye and it was described as a 'cake like cookie' I knew I had to try it. Sometimes cookies that are described as 'cakey' are actually too spongey and have a strange texture. This one is perfect! (I've already had two! and I had to put the rest away so they would stop eyeing me from the kitchen counter)

Banana Chocolate Chip Cookies
found on

You want to be sure to use very ripe bananas, the ones which you would not want to eat. The riper the bananas are, the more flavor they have.

2 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup white sugar
2/3 cup butter, softened
2 eggs
1 tsp vanilla extract
1 cup mashed bananas (3 medium)
1 12 oz. bag semisweet chocolate chips

Preheat oven to 400 F. Lightly grease cookie sheets. (I used silpat liners for my cookie sheets and the cookies were perfectly done. I think parchment would work great too).

Sift the flour, baking powder, salt and baking soda together in a bowl. Set aside.

Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir just until combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheet.

Bake in preheated oven for 12 minutes or until tops are brown and cookies are done. Cool and then store in an air tight container.

I made 1 batch and got about2 dozen cookies.


Saturday, July 16, 2011


This sweet cake loving baby girl is my best friend's youngest. You are never too young to love CAKE!

Thursday, July 7, 2011

Why Does a Wedding Cake Cost So Much?

I recently found this article by Melissa Capyk, Designer and Owner of in
Brantford, Ontario:

"It’s just flour and sugar, right?

Not quite.

There is a huge range of things that go into creating your nuptial confection, the ingredients being only a small part of that but lets start there.

In a “standard 3-tier, serves 120-150” cake, there can be as many as a dozen eggs, 5 pounds of pastry flour, half a cup of real vanilla, several pounds of unsalted butter,several bars of premium chocolate, and more! The frosting may contain 3 or 4 more pounds of unsalted butter, another dozen or more egg whites, and several pounds of sugar. If you have a fondant covering, add about 5-8 pounds of that.

Now you need equipment. While some of the basics are in nearly every kitchen, not many home bakers have a set of tiered cake pans ranging from 6” to 18” (depending on your cake) and an oven that will fit the larger pans, a heavy-duty stand mixer, professional grade food colours, piping bags and tips, a rolling pin that can roll out a 2 foot diameter circle of fondant, and more. Depending on the design of your cake, there can be hundreds of dollars of specialized tools and molds required. There are boards and boxes to safely deliver your cake and a vehicle large enough to securely transport your masterpiece.

In addition, there is the cake artist’s time to bake and create your masterpiece, her (or his) experience, and potentially thousands of dollars and countless hours in workshops, training courses, and conferences spent honing her craft.

You are paying for her baking experience in using recipes that are tasty but can stand up to being stacked and shaped, structural engineering of the support systems (that need to be there whether your cake is pillared or not), artistry in decorating, sculpting skills in creating a topper or flowers, expert delivery and repairs of any mishaps that may happen along the way, and more.
A note about delivery: one of the most risky “cost-saving” ideas I’ve seen is to decline to pay for your cake artist to deliver your cake. She knows how to transport it safely and how to repair any minor damage that may occur. If your cake is pillared, or more than 3 tiers high, delivery is essential, but even for smaller cakes, it can be critical.

Your wedding cake may have included a tasting session, the creation of a custom design (or modification of an existing one) that suits your needs and taste. Your cake artist may also have the expenses of a storefront, a web site, and various bridal shows to ensure you can find her!

Consider also that even the simplest wedding cakes usually take 6-10 hours of time and that more elaborate or difficult designs can take hundreds of hours, it’s a wonder that a wedding cake isn’t much more expensive. If it were marked up in the same manner as a wedding gown or some of the other services you purchase for your wedding, it would be!"

Mel Capyk is the owner and creative force behind in Brantford, Ontario. She makes amazing scratch cakes and specializes in unique bespoke wedding cakes, custom carved 3D cakes, adult novelty cakes and more. She has been a cake hobbyist for several years and has just recently opened up a shop in Brantford. Mel has competed locally in the CSSA Missisauga annual competition (garnering a Sponsor's Choice Award,) and as far away as Tulsa, Oklahoma in the prestigious OSSAS Wedding Cake competition.

Wednesday, June 29, 2011

Frosted in Wonderland...

When you give of yourself, you never know if that gift is gone forever or if it shall be returned to you; sometimes, as a magically wrapped blessing or a day of sweet surprise.

This is how I felt when I created the wedding cake for Shannah and Daniel Warwick.

Shannah's parents have been so supportive of me and my business as well as one of my first customers. It was an honor and privilege to make the cake for their daughter's wedding and I wanted it to be amazing.

I was thrilled to hear about her ideas and the theme of the wedding. The bride is so distinct and unique in her style that I was instantly inspired. She gave me so many ideas and information and yet a lot of freedom. My favorite kind of customer!

I sketched and sketched and then spent hours on the finished product.
The result was a topsy turvy cake fit for a fantasy outdoor 'wonderland' themed wedding.

{Alice: "Sometimes I believe in as many as six impossible things before breakfast." Mad Hatter: "That is an excellent practice."}

{Down the rabbit hole}

The wedding was held at Fern Hall Inn, an estate in Northeastern PA.

The historically correct building is so welcoming. Nestled among the Pennsylvania hills and a rolling golf course, the Inn was perfect for this wedding, which seemed to pop out of a story book.

Fern Hall Inn contains rooms and spaces that beg to have moments created within them.

Fern Hall Inn posted more pictures of this wedding on their Facebook Page {here}. The staff was helpful and friendly, the food was fabulous and the beautiful property only added to the wedding story as the day unfolded...

Guests were greeted at the front entrance hall and picked up their unique place cards. Their names were typeset on textured paper which was attached to a playing card. There were no table numbers at the reception. Only a card, such as the Jack of Spades or King of Diamonds.

{Through the Looking Glass}

The bride was stunning in a custom made gown:

Her bouquet of dark calla lilies, feathers and vintage brooches was perfect and put together beautifully. The maid of honor told me that many of the brooches were given to the bride at her shower by family and friends. This wedding was not only a wonderland but everything had meaning.

The centerpieces were whimsical and beautifully put together by a friend of the bride.

The magical atmosphere was enhanced by whimsical touches strategically placed throughout the property.

Guests meandered here and there and wandered to and fro. There were surprises around every corner.

{ "

The guests themselves only added to the wonderland experience. They arrived dressed in amazing top hats, suits fit for a mad hatter, corseted gowns, vintage hats, jewlry and theatrical makeup.

{ Mad Hatter: "Have I gone mad?" Alice: "I'm afraid so. Your entirely bonkers. But I'll tell you a secret. All the best people are." }

The bride and groom were married beneath a tree from which hung a vintage cake topper and amazing chandelier.

The love and emotion of the bride and groom was seen on their faces as they celebrated their union with a brief ceremony, full of meaning.

{"The first time, ever I saw your face, I thought the sun rose in your eyes. And the moon and the stars were the gifts you gave to the dark and endless skies." - Ewan MacColl}

The bridesmaids carried colorful bouquets carried in vintage teacups.

Congratulations Shannah and Daniel. May your marriage be as full of fun and blessing and as beautiful and magical as your wedding day was!

Saturday, June 18, 2011

Once in a Blue "Blog" Moon...

I am recommending something.

I rarely do this.

I have my reasons, most of which I won't try to explain, but suffice it to say - I don't make a habit of recommending another vendor publicly. Especially in print.

But since this amazing company is IN the printing business, it seems perfect to give props here...

I stumbled across her site and couldn't stop staring. stunning. unique. so beautiful and whimsical and elegant and artsy...

So, you should go here. and meet Kristy Rice, the amazing artist behind Momental Designs, an invitation company. I have never met Kristy. I am not getting anything in return for mentioning her or her company here. This is just a case of "oh my word this woman is crazy talented and her invitations are GORGEOUS! I need to tell everyone". Well, you get the point. :)

If you have the $ and the desire for amazing wedding invitations, you should totally visit Momental Designs website. If you don't have the $, go to Great Aunt Flo and ask for some and then order from them.

If you aren't getting married and have no need for these invitations, then find yourself an amazing man and then call Momental Designs. ... and then call me to order the cake! :)

You're welcome.

Monday, April 11, 2011

Pumpkin Pie meets Cake!

I snuck stealthily into the local supermarket. I said a prayer that I wouldn't see anyone I know. I kicked myself for leaving my big black shades in my car. "How fast can I grab this and leave?" I thought.

I found a few items I needed for home and then made my way to the baking aisle. There it was... the notorious BOXED MIX.

! (I know, I know... shocking, isn't it?)

Please don't hold it against me, I shall explain.

Hours earlier, there I was at home, minding my own business and surfing the internet looking at baking websites. One site had advertisements and recipe links on the side. Suddenly, one caught my eye. "Pumpkin Gooey Butter Cake." I see "gooey" and I think "yummy". :) Also, how can anything made with butter taste bad? I scanned the recipe and read the reviews, noting that the result would mean a blend of textures and flavors all around a favorite theme of pumpkin. "Could I?... Would I?... Dare I?" I thought as I saw that the base for the recipe was the notorious box mix.
The result according to the reviews seemed very worth it.

"I won't be selling this through my business" I told myself.

"I am just making something fast and easy and delicious for my family."

"If it doesn't turn out, I can certainly blame it on the boxed mix." :) Finally convinced, I made it to the store.

At the checkout I was shocked to see Mary, a woman I know from my church helping to bag my items. There was no where to run, no where to hide. I finished checking out, smiled and thanked her and ran.

"This better be worth it." I thought.

IT WAS!!! A similar texture to pumpkin pie with a cake-y crust. PERFECT with whipped cream. Heaven help me, I've already had two pieces and I'm eyeing a third.

I saw Mary again at the store a day or two later and was able to explain why I, the owner of Frosted who is a self-proclaimed lover of recipes from scratch, would be buying a boxed mix.

But try this, I'm sure you'll agree, it is not only easy, it's DELICIOUS!

- 1 pkg yellow cake mix
- 1 egg
- 8 Tbsp butter, melted
- 1 (8oz.) pkg cream cheese, softened
- 1 (15oz) can(s) pumpkin
- 3 eggs
- 1 tsp vanilla
- 8 Tbsp butter, melted
- 1 (16oz.) bx powdered sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
1. Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9- inch baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 50 - 55 minutes. (The recipe said 40-50 min. but I did 55 min. and the cake was perfect!) Just make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.

- Julie

Wednesday, March 30, 2011

Royal Wedding Cake News!

All eyes are turning to England as William and Kate will soon tie the knot. I have been enamored by English Royalty and naturally was quite interested in hearing what cake the heir to the throne and his bride to be will choose. I can't imagine being the baker who will have the overwhelming job of creating the cake for the future king and queen of England. The news is out that famed Fiona Cairns bakery of London will have the honor. I've already scoped out the Fiona Cairns web site and was delighted. I'm sure their server is under threat of crashing as the eyes of the world turn to London and are surfing the internet on the hunt for any news on the details of the wedding of the decade.

News reports have Kate choosing traditional fruit cake, soaked and aged in brandy. I'm not a fruitcake fan, but bravo to Kate for keeping up with tradition. That is sure to please her future grandmother in law.

Prince William on the other hand, has chosen a cookie cake. I'm not sure what that is yet but I am sooo intrigued. I'm wondering if an English Cookie Cake will one day be a Frosted menu offering. ;)


Friday, March 25, 2011

Just peachy...

I have never been fond of peach. Something about the color reminded me of an old lady. I learned to love the flavor however, on many an adventure in baking. This season, peach is making a come back with the modern day bride. Interestingly enough, it is often appearing at the vintage themed weddings (further proof that my original assesment of peach being old fashioned was correct). However, surprisingly, I am IN LOVE with what I am seeing. If this is fashion's translation of modern-vintage... bring it ON!!

Brides can now step out of the traditional 'white' into a pale peach dress in organza, silk or chiffon.

* Both dresses above, are Vera Wang, wedding collection.

Or perhaps put bridesmaids in peach.

Hey, if it's good enough for J-lo...

This is one dress, worn several different ways:

*available at

Now, what to do with a cake in peach? hmmm...
More to follow on that one. ;)


Sunday, March 6, 2011

How booout.... CUPCAKE!

I loved this when I saw it on AFV. :)

Here's a sequel I found on youtube:

It's so funny how she goes to Pumpkin Pie for just a minute. I even think the Mom has her distracted and talking about bedtime, but at the end she starts chanting in a low whisper... "cupcake, cupcake"!

Love this!

hmmm... time to make some cupcakes!
- Julie

Monday, January 3, 2011

A New Year, A New Menu!

Frosted is launching organic choices for wedding and event cakes!

Check out our PURE menu on our website:

Let us know what you think!

Happy New Year everyone!

- Julie :)