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Kara's Couture Cakes

Learn with me on my sweet sugar and cake adventures!

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Perfect White Wedding Cupcakes

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The glory that is a cupcake! I've only recently come to appreciate these little bites of cakey goodness as mentioned here... I've been working to overcome my opposition and have set out on a cupcake quest this fall. I will create cupcake recipes (yes! plural! more than one!) that I love and that will satisfy the needs of the masses. Or at least the needs of me. :) I'm still (at the time of this posting) working on my golden vanilla cupcake recipe, but I've create two other amazing recipes that will delight the sweet lovers in your life: Pumpkin Pie Cupcakes with White Chocolate Cream Cheese View Post

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Blackout Chocolate Cupcakes and Blackout Frosting

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Yes. These sweet little cupcakes look like my Blackout Chocolate Cake and Buttercream... They are like doppelgängers, but good, not evil. Ok, maybe they are evil in what they could do to the waistline if you eat too many which is completely a concern with how rich, tender, sweet and amazing these black chocolate cuppies are. So I take it all back. They ARE doppelgängers.     I digress. I have a confession about me and cupcakes. We hate each other (until recently) and we typically don't get along once the oven gets involved. My batters are always delicious and looking as View Post

Pumpkin Pie Cupcake with White Chocolate Cream Cheese Frosting

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PUMPKIN ALL THE THINGS!!! I'm not a PSL (Pumpkin Spice Latte) crazed person. If you live in the United States or Canada chances are you've encountered this nutty behavior among the fall enthusiasts that seems to begin around July. I think many people actually line up at Starbucks starting in July so they can be first in line for a PSL when it debuts. Like camping out with blankets, tents, and folding chairs and everything. Some even put on leg warmers and hand-knit infinity scarves to really feel the season. (Not me, though. I haven't worn leg warmers since the '80's.) Are you picturing it? View Post

Fall Wedding Cake with Edible Leaves and Chocolate Pumpkins

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Oh the fall! It's the time when we get all warm and cozy thinking about leg warmers, spiced apple cider, glorious reds, oranges, burnt umbers, golds and chestnut browns. Carmel and pumpkin desserts abound and it's time to start mocking those that flock to Starbucks for PSL any- and everything. (I may have indulged in a PSL iced cappuccino at my local coffee joint back in August, and it serves me right... waaaaay too much of the "S" and not enough of the "P". I deserved to be mocked for jumping the gun.)     I live in Buffalo, New York, and we have 4 perfect seasons every View Post

Pina Colada Gourmet Fondant Recipe

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If you like pina coladas... keep reading ;)     (are you singing yet? I am.) I'm switching. And I'm not sad one little bit. I finally tried the long time loved MFF (Michele Foster's Fondant) recipe and I have fallen in love. IN LOVE. Deeply. It's not just because it took on the iconic pina colada flavor so well. Or that it allowed my ingredients to be so wonderfully aromatic. My kitchen smells tropical, like the islands, like sunbathing ladies and sweet, cold drinks with umbrellas... Ok. Maybe that's part of it. I cannot tell a lie.     But here's View Post

Triple Strawberry Cake with REAL Strawberries

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Internet bakers, we need to talk. I'm going to get serious right now, peeps. Or as serious as I ever get. I'm noticing a disturbing trend that unfortunately seems to have had no alternative until now. Well loved for many reasons, this odd cake recipe flavor inclusion has many, many great uses in the picnic and summer celebration realm. So many flavors and colors making it so much fun to eat AND serve. But let's leave it out of cake, friends. It's J-Ello.   Obviously I'm talking about the rampant use of strawberry J-ello in cake recipes to create a distinctive strawberry View Post

The Business of Baking Giveaway

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This Giveaway is now closed. The winner is....     If your name is Anne, last name beginning with "T", go check your email :) And thank you to everyone who participated! If you are still interested in Michelle's book, The Business of Baking, you can get it HERE. To checkout Michelle's Confident Pricing course, click HERE.   Enter below to win Michelle Green's new book "The Business of Baking" AND a seat in her online Confident Pricing course for cake decorators! Simply sign up below for my email list to be entered to win this great cake decorating View Post

S’Mores Truffle Pops

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Oh yes. S'Mores Truffle Pops. Toasted. Totally unnecessary and absolutely not to be missed. I made these in August of 2014 and I'm just now sharing them with you. I'm a bit behind. :) Forgive me for keeping these from you for so long!     Mr. Kara's Couture Cakes needed a dessert to take to the annual employee summer lunch thingy (I really don't remember what it was anymore... that's what I get for waiting so long) and of course, I use his coworkers as guinea pigs. This is actually the second time I've made these for his coworkers (first time was in 2010... slow on the View Post

Easy No Churn Brownie Caramel Swirl Ice Cream

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I'm a bit preoccupied with this no churn ice cream method I happened upon on Pinterest. Yes, I know. There's always an obsession happening with me. But hey, I get into my work and don't give up till I'm satisfied ;) It's impossibly easy and has so few ingredients I just couldn't help but give it a try with my own favorite flavors. Of course, nearly any flavor could be substituted here, and I fully encourage testing flavors until you find your golden combination. (Yes. I just granted you permission, if not an outright challenge, to make LOTS of homemade ice View Post

Chocolate Cherry No Churn Ice Cream

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Today is National Ice Cream Day. Why we have a National Ice Cream Day is beyond me. But who am I to question a reason to eat ice cream at least one day per year? Well, I suppose this does not apply to me since I use every day of the year to eat ice cream. Because YOLO. (Is that still a thing? Or am I sounding out of style?)     Either way, I had a hankering for a new ice cream, one that I could make myself, but I had two things stopping me: I didn't want to cook to make the rich custard base; and my ice cream machine which would do all of my churning, was packed away. View Post