Sweet Sunday is BACK!

s I'm sure you've noticed, I've taken a brief hiatus from cupcake blogging. Not really for any brilliant reason other than I just got kinda burned out on cupcakes... for awhile there, I was making about a batch a week, & while to some cupcake enthusiasts, that doesn't seem like much, I got really burned out. (Cupcakes are more of a hobby for me, a downtime type thing.) Buuuuut, it's back!!! Welcome to the new & revised "Sweet Sundays", where there is consistency in my blogging! :)

When my boyfriend's sister Emilee was in town with their family a few weekends ago, we had a glorious morning of baking. She's a cupcake enthusiast herself, & wanted me to teach her how to make a homemade buttercream. We had a blast, ended up doing more talking than baking (so the entire process took us a lot longer than it should have) but we turned out an INCREDIBLE batch of cupcakes. White Chocolate Cupcakes with my homemade buttercream- really rich, but SO good. I figured if I was going to catch your attention with a blogging comeback, it had to be with an exceptional recipe... so here it is, one of my favorite recipes so far: White Chocolate Cupcakes!

White Chocolate Cupcakes:

• 1 & 1/4 cups cake flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar
• 4 tbsp unsalted butter, at room temperature
• 1 large egg, at room temperature
• 1/2 cup whole milk
• 6 oz white chocolate

Preheat oven to 350*. Line a standard 12 cup muffin pan with paper liners.

Sift together the flour, baking powder, and salt into a bowl. Using an electric mixer on medium-high speed, beat the sugar and butter together until light & fluffy, 2-3 minutes. Add the egg & beat until combined. Add the flour mixture in 2 additions, alternating with the milk in 2 additions, beating on low speed until combined; scrape down the sides of the bowl as needed. Chop 5 oz of the white chocolate into chunks (do not chop too finely- leaving larger chunks allows for pockets of warm white chocolate in the baked cupcake). Add the chopped white chocolate & beat on low speed until just combined (do not overbeat!)

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake until lightly golden & a toothpick inserted into the center of a cupcake comes out clean, 18-20 minutes. Let the cupcakes cool about 10 minutes in the pan on a wire rack, then move to wire rack to continue cooling.

Once cooled, frost lightly with Marie's White Buttercream Frosting (found below this post). Use the remaining 1 oz of white chocolate as garnish- simply use a vegetable peeler to peel shavings of white chocolate, & place on top of each cupcake.

Sweet Sunday, Easter Edition!

am currently trying my first cupcake/wine pairing (which, I just realized, could prove to be a problem as I need to take Benadryl tonight for some killer allergies I've been having...oops!) but regardless, I am thoroughly enjoying it. To make things even BETTER, it's the Cupcake Vineyards Chardonnay, and the glorious little Easter cupcake I'm about to show you... It's gorgeous outside, it's been a fantastic Easter Sunday (I hope yours was as well), and this seems like the perfect way to end the night. So here it is... the ultimate Easter cupcake. This recipe series will be a long one, I've added my sugar cookie recipe (which is an old Southern recipe that's been handed down through my family for years...) Here we go!

Easter Egg Cupcakes

Vanilla Cupcake

1. 1 & 1/4 cups all-purpose flour
2. 1 & 1/2 tsp baking powder
3. 1/4 tsp salt
4. 3/4 cup sugar
5. 6 tbsp unsalted butter, room temperature
6. 1 large egg plus 1 large egg white, both at room temperature
7. 1 & 1/2 tsp vanilla extract
8. 1/2 cup whole milk

Preheat oven to 350*. Line a standard 12-cup muffin pan with paper liners.

In a medium bowl, sift flour, baking powder, and salt. In a large bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes. Add the egg and egg white one at a time, beating well on low speed after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined, scrape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds, do not over beat.

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 the way full. Bake until lightly golden and a toothpick inserted into the center of a cupcake comes out clean (about 18-21 minutes). Let the cupcakes cool in the pan on a wire rack for 5 minutes, then transfer the cupcakes to the wire rack and let cool completely, about 30 minutes.

Marie's White Buttercream Frosting:

1. 1 & 1/2 sticks salted butter, room temperature
2. 1 box of 10x Confectioner's Sugar (powdered sugar)
3. 2 tsp vanilla extract
4. 2 tbs heavy whipping cream

Beat butter well until smooth & creamy, gradually add powdered sugar, blending well after each addition. Gradually add milk (you can use less or more milk than 2 tbs, depending on the consistency you want the frosting to have. Adding more milk will make the frosting thinner, using less will make it thicker). After well blended, add vanilla extract.

*Note: I love vanilla flavor, so I have a tendency to put more vanilla extract than most people. Just add the ingredients to taste, & get creative- I have a few ingredients I always add that make the frosting interesting, this is just the basic buttercream recipe. Also, If you want colored frosting, just add a few drops of food coloring until you reach the desired shade.

Southern Sugar Cookies:

1. 1 cup butter (2 sticks) room temperature
2. 1 cup sugar
3. 2 eggs, room temperature
4. 2 tsp vanilla extract
5. 1/2 tsp baking soda
6. 1/2 tsp salt
7. 2 & 1/2 cups all-purpose flour

Preheat oven to 350*.

Cream butter until light and fluffy, add sugar and blend well until mixed thoroughly. Add eggs one at a time and blend. Add vanilla, then add sifted dry ingredients gradually, blending well with each addition. Dough will be loose and sticky. Refrigerate overnight, if possible (if pressed for time, stick the dough in the freezer for about 30 minutes). Roll dough thin on a lightly floured board (keep adding flour to the dough if the rolling pin keeps sticking). Cut with cookie cutters and place on an ungreased cookie sheet. Bake at 350* for 8-10 minutes.

To assemble the "Easter Egg Cupcakes", I piped the buttercream frosting onto the cupcake, and iced each cookie individually with Easter colored pastel buttercream (I had cut some of them into small easter egg shapes). I set the cookies in the mound of buttercream frosting on the cupcake, and Tada! Easter Egg Cupcakes. This process takes AWHILE, and I'll admit, I got too tired towards the end... so I ended up only assembling a few of the cupcakes! Both the cookies and the cupcakes are very buttery & rich, so don't eat more than one at a time- you WILL make yourself sick. :)

Happy Cupcake-ing!

Marie

A few goodies that came my way...

o show how truly incredible my family really is, I just wanted to post a couple pictures of some lovely things I've recently acquired. :)

I'm at home in Spartanburg, SC for Easter, and was out doing some grocery shopping with my dad for tonight's chips/guac/margarita night. I spotted this wine at our local Food Lion, and about flipped my lid when I saw the name of the vineyard! AAAAAND it was on closeout- way cheap. (Which probably is not good news for either the vineyard or the wine itself, but I didn't care, the name sold me.) My sweet dad promptly picked up the bottles and bought them for me. ("You just have to have them, Marie...") I'm so pumped to try them! I love wine anyways, but Cupcake Vineyard wine just HAS to be incredible...

In addition to this...
A few weeks ago, I was talking to my Mimi on the phone, and mentioned to her that my hand mixer was getting quite a workout, even to the point of giving off this horrible burnt smell as the motor struggled against my cupcake batter (almost every time I bake.) My Mimi is the most giving and kind woman in the world (it's her love language), aaaaaand she really loves garage sales and QVC so she always has like, literally 3 of everything, so she IMMEDIATELY said, "Oh, I can give you my standing mixer, dear! I don't ever use that thing, your Aunt Doreen has had it for a month or so, and she doesn't use it either. Plus, I got it on a closeout special on QVC, it's really top of the line and a great mixer and I got such a great deal on it (etc, etc, morphs into "deal mode" to tell me all about all the things she's gotten on sale lately- a trait that I see myself reflecting often...)" So, because I have such a wonderful, kind, giving Mimi, I have a new stand up mixer!!!! I am SO pumped, and am ready to try it out! :)

I'm actually trying it out TOMORROW!!! Since this "Sweet Sunday" is Easter, I'm making a special batch of cupcakes tomorrow! You are NOT going to want to miss this recipe- I've been planning this one for awhile. :) Let's just say, you're going to get more bang for your buck with this recipe. Check back on April 4th, Sweet EASTER Sunday, for the recipe & pictures!

Marie

Sweet Sundays, Bald Cupcakes Edition

es. I am an amateur cupcake baker, which entitles me to the once-in-a-while screw up... And what kind of blogger would I be if I didn't share my screw ups along with my success stories?!? A few days ago, I made bald cupcakes. Not because I intended them to be bald, but because the frosting sucked so bad, I just couldn't bear to ruin the cupcakes with it! To be honest, I was having a pretty bad day & almost had a little breakdown over the fact that I made the worst frosting in the world. I'm just sayin': I'll admit it, sometimes I'm just a hormonal woman. (This was also the same night I sat on my couch & bawled, alone, over the movie "Bright Star". What a beautiful romance...) ANYWAYS. The cupcakes themselves were a huge success... homemade strawberry cupcakes, light and fluffy, and I made them with both fresh strawberries (for a slightly tangy taste) and homemade strawberry jam (to increase the sweetness of the cake). Sounds delicious, right? They were perfect, and that recipe will follow, but I completely screwed up the frosting. I thought it might be a good idea to make my standard buttercream and add freshly pureed strawberries. Theoretically, the sweet buttercream should only be enhanced by the addition of a semi-sweet strawberry puree, right?? WRONG. The puree made the buttercream almost slimy, caused the butter and milk look curdled, and it took beating the frosting for about 10 minutes to gain a consistency that could stand, and wouldn't slide off the spoon like soup. There go my good intentions and creative endeavors! So, I pouted a little bit, was too exhausted to make another batch of frosting, put the cupcakes (looking quite naked) on my cake display, and called it a night.

As you can see from the picture, the next morning I made my standard cream cheese frosting (which became a great pairing for the sweetness of the cupcake), and actually frosted some of the cupcakes with the bad frosting (which I had refrigerated overnight, and had actually kind of turned out alright). In the end, the batch turned out quite well, and everyone who tasted them loved them (although the strawberry frosting almost knocked me off my feet, it was so sweet!)

If you like strawberries, (I had bought a HUGE tray of fresh strawberries from Trader Joe's, so this recipe originated from my realization that I had an over abundance of strawberries and nothing to do with them...) try this recipe out. Hopefully you'll have more success with the whole process than I did.

Strawberry Cupcakes

1. 2 and 3/4 cups all purpose flour
2. 1/2 cup cake flour (not self rising)
3. 1 tbs baking powder
4. 1 tsp salt
5. 1 cup (2 sticks) unsalted butter, room temperature
6. 2 1/4 cups sugar
7. 2 tsp pure vanilla extract
8. 3 large whole eggs, plus 1 egg white
9. 1 cup milk
10. 1/2 cup strawberry jam, room temperature (I used my Mom's homemade, but store bought will work!)
11. 2 cups finely chopped fresh strawberries (about 20) plus about 10 more for garnish

Preheat oven to 350*. Line standard muffin tins with paper liners.

Sift together both flours, baking powder, and salt.

With an electric mixer on medium speed, cream butter, sugar, and vanilla until pale and fluffy. Add whole eggs and the white, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add strawberry jam and blend well. Reduce speed to low. Add flour mixture in two batches, alternating with the milk, and beating until well combined. Fold in chopped strawberries with a wooden spoon.

Divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until golded and a cake tester inserted in centers comes out clean (about 19 minutes for mini cupcakes, about 26 minutes for regular sized cupcakes). Transfer tins to wire racks to cool 15 minutes, turn out cupcakes onto rack and let cool completely.

Cream Cheese Frosting

1. 1 stick unsalted butter, room temperature
2. 1 and 1/2 sticks of Philadelphia Cream Cheese, room temperature
3. 2 tsp pure vanilla extract
4. 3/4 box of 10x Confectioner's Sugar (powdered sugar)

With an electric mixer, beat butter and cream cheese until light and fluffy. Gradually add confectioner's sugar, beating well after each addition. Add vanilla, mixing on medium speed until the frosting is light and creamy. Pipe with a pastry bag onto cupcakes, and before serving, thinly slice remaining strawberries, and tuck a few pieces into the frosting.

So there you have it, "if at first you don't succeed, try, try again."

Happy cupcake-ing!

Marie

Sweet Sunday: The Classic White Cupcake.

he "Classic White Cupcake" has been a staple since my childhood. My mom taught me how to bake, was patient when I burned things, and showed me how to make one of the most important part of my cupcakes- the homemade frosting. One of the things my cupcakes are known for is the homemade buttercream frosting. It is a Hines family hand-me-down, with a few added twists and secrets of my own, and I use it as a base for almost ALL of my other frostings. Really, there is no specific science to this frosting... I just start with the main ingredients, then add a little of this and a little of that until it tastes right. Sometimes I'll want a lighter frosting to complement a rich cupcake- I'll add more whipping cream. Sometimes I'll want a stronger, more present frosting to complement a mild cupcake- I'll add more vanilla extract or powdered sugar. It's all a "to-taste" thing, just play around with it and you'll get it right!

One of the best things about my Classic White Cupcakes is that they're some of the easiest to make- I've found that the best tasting ones come straight from the box. :) If you choose to make a homemade white cupcake, I'll post a vanilla cupcake recipe later that you can use, but I find that Duncan Hines Classic White cake mix makes the lightest and fluffiest white cupcakes. Whip up a batch from the box, add a smear of homemade frosting, and it tastes like you've slaved in the kitchen for hours.




Classic White Cupcakes:

1. Box of Duncan Hines Classic White Cake Mix
2. 3 eggs
3. Water
4. Vegetable Oil

Preheat oven to 350* F. Line 2 cupcake pans with paper liners (24 cupcakes). (Use mini cupcake pans and paper liners if desired, I did for this batch...)

Follow instructions on the back of the box, bake at 350* until cupcakes are slightly golden on top.

Remove to wire racks, allow to cool completely before frosting.

Marie's White Buttercream Frosting:

1. 1 & 1/2 sticks of unsalted butter, room temperature
2. 1 box of 10x Confectioner's Sugar (powdered sugar)
3. 2 tsp vanilla extract
4. 2 tbs whole milk

Beat butter well until smooth & creamy, gradually add powdered sugar, blending well after each addition. Gradually add milk (you can use less or more milk than 2 tbs, depending on the consistency you want the frosting to have. Adding more milk will make the frosting thinner, using less will make it thicker). After well blended, add vanilla extract.

*Note: I love vanilla flavor, so I have a tendency to put more vanilla extract than most people. Just add the ingredients to taste, & get creative- I have a few ingredients I always add that make the frosting interesting, this is just the basic buttercream recipe. Also, If you want colored frosting, just add a few drops of food coloring until you reach the desired shade.

Frost cupcakes, garnish with sprinkles, confetti, or anything your little heart desires. I like these cupcakes because they're made from the mini cupcake tins... They're more portion friendly, & somehow it makes eating them even more fun when they're miniature!

Xoxo...

Marie

Sweet Sunday... On Monday.

esterday was "Sweet Sunday". I completely forgot. SOOOO, here's the recipe (from yesterday) today! This is a mildly sweet coffee cupcake with a sweet cream cheese frosting on top, garnished with a drizzled chocolate glaze! Delicious.

Coffee Cream Cheese Cupcakes

1. 3/4 cup butter (1 + 1/2 sticks) unsalted butter, room temperature
2. 1 + 1/2 cups sugar
3. 3 large eggs, room temperature
4. 2 cups + 1 tbs all purpose flour
5. 1 tsp baking powder
6. 1/8 tsp salt
7. 1 cup strong brewed, dark roast coffee
8. 1/4 cup + 2 tbs milk

Preheat oven to 350* F. Line 2 cupcake pans with paper liners (24 cupcakes).

Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light & fluffy, about 3 minutes. Add eggs one at a time, beating until incorporated. Whisk together flour, baking powder, and salt in a bowl. Measure out coffee and milk together. Add about a fourth of the flour to the butter/sugar mixture and beat until combined. Add about a third of the coffee/milk misture and beat until combined. Repeat above, alternating flour and coffee and ending with flour mixture.

Scoop into cupcake papers about 2/3 full. Bake for 22-25 minutes or until a toothpick inserted in the middle comes out clean.

*Note: Be careful when adding the coffee/milk mixture to the batter. if you add it too quickly the mixture will look curdled. Add small amounts & beat well to incoporate.

Coffee Cream Cheese Frosting

1. 1 stick unsalted butter, softened
2. 3/4 stick Philadelphia cream cheese, softened
3. 1/2 cup strong brewed coffee
4. 2 tbs heavy whipping cream
5. 2 tsp vanilla
6. 1 + 1/2 tsp cocoa powder
7. 3/4 box confectioner's sugar

Cream butter & cream cheese together. Slowly add confectioner's sugar, blending well with each addition. Amidst adding sugar, add whipping cream to help thing the consistency. After sugar is added, add coffee, vanilla, and cocoa powder. Add more of the "seasoning" ingredients to taste, if desired.

Chocolate Glaze Drizzle

1. 1 cup heavy whipping cream
2. 1 tbsp light corn syrup
3. pinch of salt
4. 8 oz semisweet baker's chocolate, chopped

In a small saucepan combine the cream, corn syrup, and salt. Bring to a simmer over medium-high heat. Remove the pan from the heat, add the chocolate, and let stand for about 3 min. Using a wooden spoon, stir the mixture until the chocolate is completely melted and the mixture is smooth. Let cool to room temperature and use right away.

Pour the glaze into a plastic frosting bag, & decorate frosted cupcakes with the glaze however you'd like! I'm obsessed with initials, so I made the ones of my roommate & I.... Enjoy! :)

Marie

The beginning of "Sweet Sundays"

weet Sunday. That's what I'm going to call this little project... Every Sunday, I'll post a new cupcake recipe, complete with pictures & my own notes! :) For those of you drooling over them on Facebook (www.facebook.com/marie.hines) you can make them on your own!!!

This week, it's Cookies & Cream Cupcakes with Cream Cheese Frosting- I made them with my roommate Brittany for her boyfriend's birthday, and they were a huge hit! For anyone who loves a good Oreo, try these on for size...

Cookies & Cream Cupcakes

1. 2 + 1/4 cups all-purpose flour
2. 1 tbs baking powder
3. 1/2 tsp salt
4. 1 + 2/3 cups sugar
5. 1 cup whole milk
6. 1/2 cup (1 stick) butter, softened to room temperature
7. 3 tsp pure vanilla extract
8. 3 egg whites, room temperature
9. 2 cups crushed Oreos (1 cup for batter, 1 cup for garnish)

Preheat oven to 350* F. Line 2 cupcake pans with paper liners (24 cupcakes).

Sift flour, baking powder and salt into a medium sized bowl; stir in sugar. In a large bowl, cream butter with an electric mixer, then add milk and vanilla, beating at a low speed until well mixed (30 seconds). Gradually add dry ingredients in 3 additions, blending well each time. When all of the dry mix is added, beat at medium speed for 2 minutes. Add egg whites one at a time, beat for another 2 minutes. Stir in 1 cup of crushed Oreos with a wooden spoon, then spoon batter into prepared muffin cups, filling 2/3 full. (I like to use an ice cream scoop to fill the muffin cups...)

Bake 20-25 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 10 minutes. Remove from pans, cool completely on wire racks.

Frost cupcakes with Cream Cheese Frosting, garnish with additional crushed Oreos.

Cream Cheese Frosting

1. 1 stick unsalted butter, softened to room temperature
2. 1 + 1/2 sticks of Philadelphia Cream Cheese, softened to room temperature
3. 2 tbs heavy whipping cream
4. 2 tsp pure vanilla extract
5. 3/4 box of 10x Confectioner's Sugar

With an electric mixer, beat butter and cream cheese until light and fluffy. Gradually add confectioner's sugar, beating well after each addition. Add heavy whipping cream and vanilla, mixing on medium speed until the frosting is light and creamy.

I'll admit, these cupcakes are some of my favorites... They are light and buttery, and the cream cheese frosting offsets the sweetness of the cupcakes nicely! On a more musical note, I've been in the studio this past week & have been working hard on finishing up the record! We recorded bass and drums for the 3 new tunes on the record at Brown Owl Studios in Berry Hill. The guys did an incredible job, and the vibe of the record is taking shape. Eric and I are currently doing production on vocals, and are making strides forward! I'll keep you all updated... Until then, enjoy the cupcakes. :)

Marie

Something a little sweet...

'm not above admitting that I have a problem. (Although, some would argue that this is the best "problem" that I've ever had...) I'm addicted. Addicted to baking cupcakes. Over the past few months, I've learned a lot about myself. One of the things I've learned is that I'm not a "stress EATER", I'm a "stress BAKER". And apparently, I've been under stress lately, because (much to the pleasant surprise of my roommate, boyfriend, producer, engineer, the guys at Hummingbird, and the cash registers at Kroger) I've been turning out batch after batch of cupcakes like it's my job! After sending pictures to Facebook & receiving numerous requests for recipes, I'm here to comply. After all, "Catch a man a fish, he eats for a day- teach a man to fish, he eats for a lifetime."

May you all have a lifetime of cupcakes.

This little delectable delight is a Devil's Food Cupcake with a Rich Chocolate Glaze, adorned with Sugared Flowers. (Interesting fact: Devil's Food Cake derives its name from the idea that it was viewed as "dark cousin" of white Angel Food Cake. Both types of cake have a light, moist consistency, despite the fact that they land on opposite ends of the spectrum in flavor.) Enjoy!



Devil's Food Cupcakes

1. 1 cup all-purpose flour
2. 1/4 cup unsweetened cocoa powder
3. 3/4 tsp baking soda
4. 1/4 tsp salt
5. 1/2 cup granulated sugar
6. 1/2 cup firmly packed light brown sugar
7. 4 tbsp unsalted butter (half a stick), at room temperature
8. 1 large egg, at room temperature
9. 1 tsp vanilla
10. 1/2 cup lukewarm water
11. 1/4 cup buttermilk

(Makes 12 cupcakes)

Place a rack in the middle of the oven & heat to 350*F. Line a standard 12-cup muffin pan with paper cupcake liners.

In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. In a large bowl, with an electric mixer on high speed, beat butter until creamy, then add the granulated sugar and brown sugar until light and fluffy (about 2-3 minutes). Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined, scraping down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain (about 30 seconds). Do NOT over beat, as it will make the cupcakes heavy & dense.

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake until a toothpick inserted into the center of a cupcake comes out clean (about 18 minutes.) Let the cupcakes cool in the pan on a wire rack for 5 min. Transfer the cupcakes to the wire rack & let cool completely before frosting.

Rich Chocolate Glaze

1. 1 cup heavy whipping cream
2. 1 tbsp light corn syrup
3. pinch of salt
4. 8 oz semisweet baker's chocolate, chopped

In a small saucepan combine the cream, corn syrup, and salt. Bring to a simmer over medium-high heat. Remove the pan from the heat, add the chocolate, and let stand for about 3 min. Using a wooden spoon, stir the mixture until the chocolate is completely melted and the mixture is smooth. Let cool to room temperature and use right away.

Sugared Flowers

(Look for organic flowers that have not been sprayed with pesticides, and make sure that the flowers are completely dry before you brush them. I used small hydrangeas & a pretty purple flower I don't know the name of, but you can also use violets, pansies, or rose petals.)

1. 1 large egg white
2. organic, edible flowers
3. 1 cup superfine sugar

In a small bowl, whisk the egg white with a few drops of water until foamy. Using a small paintbrush, lightly coat each flower completely with the egg white mixture.

Sprinkle the coated flowers evenly with sugar, covering them completely, and transfer to a parchment paper-lined baking sheet to dry, about 1 hour. (You may need to continue to sprinkle sugar over the flowers as they dry and the sugar soaks into the egg white mixture.)

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Aaaaaaaand... Voila! A beautiful flower garden. Happy baking!

-Marie