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!





PUMPKIN GOOEY BUTTER CAKE - as found on justapinch.com
Ingredients:
- 1 pkg yellow cake mix
- 1 egg
- 8 Tbsp butter, melted
FILLING:
- 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
DIRECTIONS
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.

Enjoy!
- Julie
www.justfrosted.com

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. ;)

source:
http://newsfeed.time.com/2011/03/28/royal-wedding-cakes-face-off-fruitcake-versus-cookie-cake/

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 http://www.twobirdsbridesmaid.co.uk

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

-Julie
www.justfrosted.com

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
www.justfrosted.com

A New Year, A New Menu!

Frosted is launching organic choices for wedding and event cakes!

Check out our PURE menu on our website: www.justfrosted.com

Let us know what you think!

Happy New Year everyone!

- Julie :)

a humble thanks...

I had a bride call to thank me this weekend. It was so humbling. I hung up and felt overwhelmed by it because the whole time I was thinking "I want to thank YOU." I said it to her, but I wanted to tell you as well.

We live in such a self centered world. Everything in our culture seems to point to our wants, our opinions, agendas and what we need at the moment. In such self focus, we often lose appreciation for others and gratefulness is rare.

Thank You. Just two little words, but they mean a lot. When was the last time you thanked someone?

With Thanksgiving right around the corner, I wonder if it would be a good idea to take these coming weeks and reflect on all we are thankful for. Maybe try to change our perspective. See the good and positive things in our life and stop taking people we say we love for granted.

When this bride called me, it took me by surprise. I didn't expect it. After all, I was a vendor. She hired me. But she said thanks. It spoke a lot to her character and it reminded me of the importance of a thank you.

So I wanted to make sure that I don't take you all for granted.

I get to work. I get to have the distinct privilege of working from home, and still pursue a passion of mine.





I love what I do and I am humbled every day that God has given me the opportunity to do it. Therefore, my first Thank you goes to Him.

Also, a huge thank you to my husband of 15 years and best friend, Phil. Without his support and help, Frosted wouldn't be possible.

To all my customers who have ordered cakes, allowed me to have a part in your wedding day or special occasion, to my friends and family who have supported me and helped me in this cake venture... THANK YOU. I will be forever grateful.

I can't wait to see what the future holds in store for Frosted.

Cupcake Bling!

Stumbled across cupcake jewelry today by designer A. Jaron.

This ring was designed wtih antique sterling silver and an 18k gold flower atop a 30mm Labrodorite stone:



This collector's piece comes at a price tag of $595.00.

Craving Chocolate?



Donella's Closet featured this Jaron Chocolate Cupcake Ring. It's sterling silver setting frames a clear checkerboard cut quartz gem which covers a dark chocolate enamel. Beautifully priced at $59.99





For those who love to have their cake... why not wear it too? ;)