This summer we teamed up with the talented Faith of Winsome + Wright at Villa Parker in Colorado to create a timeless styled shoot. Romance was the name of the game with soft colors, flowing florals by Hana Styles and a show stopping Emma & Grace Bridal gown and SIBO Designs veil. See more from the shoot and learn more about all of the talented vendors behind this look on Style Me Pretty.
Have you heard? Sweets is now at The Curiosity Shoppe in Downtown! Check out our cake mixes and decorating kits while you shop in Historic Downtown Laramie!
Now that you are all set to bake + decorate, we figured it was only fair we let you in on our favorite ways to top these treats!
We use Swiss Meringue Buttercream in our store but won't turn our noses up at the American classics for cupcakes.
An all time favorite is Cream Cheese Frosting, not to mention it's super simple!
All you need to do is throw the following ingredients into a mixer and beat until smooth. Want to make it extra special? Add 2 oz of melted chocolate, fruit preserves, lemon curd, peanut butter, or whatever makes your heart sing!
8 oz. softened cream cheese
4 oz. softened butter
1 tsp. vanilla extract
1/4 tsp. salt
2 cups powdered sugar
Want something a bit more rich? How about chocolate ganache?
All you need is 8 oz. dark chocolate + 8 oz. of heavy cream. Heat the cream in a sauce pan until cream simmers and pour over chocolate. Mix until smooth. Dip your cupcakes in the warm sauce for a thin coat or allow ganache to cool, place in a mixer and whip until light and fluffy! No matter what direction you go, I promise it's yummy!
Or maybe you just want a classic American Buttercream. Here's what you need:
8 oz. softened butter
5 cups of powdered sugar
2 Tablespoons milk
1 tsp. vanilla extract
a pinch of salt
Beat butter and sugar in a mixer until light and fluffy. Add powdered sugar and mix until smooth. Add milk as needed to reach desire consistency. Boom!
Make it special with melted chocolate, fruit preserves, curd, honey, spices, or maybe a bit of everyone's fav Nutella!
Now get out there and make some cupcakes! Share your photos on Instagram with #sweetswyoming. We can't wait to see what you create!
Anyone on Instagram knows that donuts are in.
What is not to love? Sweet, doughy treats that you allow you to eat sprinkles for breakfast. Um, yes please.
Donut lovers are trading in traditional layer cakes and treating themselves to towers of their favorite breakfast pastry and we can’t blame them. Layers of donuts, toasted coconut and salted caramel come together to make this non-traditional cake perfect for a birthday party, brunch gathering or any extra special friend date!
Coconut Caramel Donut Cake
8 donuts (or how many you wish to serve)
2 cups shredded coconut
sprinkles and dragees (optional)
2 cups sugar
1 cup water
½ teaspoon cream of tartar
1/3 cup corn syrup
12 tablespoons (1 ½ sticks) butter, room temperature
1 cup heavy cream, room temperature
1 teaspoon vanilla bean paste
1 tablespoon sea salt
1. Pick out some of your favorites donuts. We went for a mix of chocolate, glazed and sprinkled, of course.
2. Spread coconut on a parchment lined baking tray and bake in 350-degree oven for 10 minutes or until golden, stirring every few minutes to ensure even toasting. Remove from oven and allow to cool.
3. Make caramel sauce.
1. Combine sugar, cream of tartar, corn syrup and water in a heavy sauce pan. Add water last to wash any sugar off the sides of the pan. Place on medium heat.
2. Cook sugar syrup, without stirring, until it becomes a rich amber color.
3. Carefully remove from stove and add butter. Stir with a wooden spoon until butter has melted.
4. Add heavy cream and carefully stir until smooth.
5. Pour into a heatproof bowl and allow to cool.
6. Add vanilla bean paste and sea salt and mix until combined.
4. Stack one layer of donuts on a plate and alternate coconut, caramel, and donuts until you have stacked all of your donuts. To ensure donuts stick to one another, dip the bottoms of each donut in caramel before stacking on your tower.
5. Sprinkle with sprinkles and dragees of your choice, top with a candle or topper and dig in!
Whenever the temperature starts to rise ice cream has to happen. Right?
I think we all can agree that a favorite and nostalgic summer time treat is an ice cream sandwich. While chasing down the ice cream man is always a good idea, whipping up this classic treat with a twist is quick and simple.
Light and crispy coconut macaroons and mango sorbet come together in this refreshing treat perfect for cooling off this summer.
[Bonus! Omit the white chocolate and wow your friends with this gluten free, dairy free dessert!]
Coconut Macaroon and Mango Ice Cream Sandwiches
6 cups shredded coconut
1 2/3 cups sugar
7 egg whites
1 12 ounce bag of white chocolate chips
1 pint mango sorbet
1. Combine coconut, sugar and egg whites in a saucepan and place on medium heat. Stir constantly, about 12 minutes, until all ingredients are combined and the sugar has dissolved, leaving a sticky mixture.
2. Scoop the mixture onto parchment lined sheet pans in approximately 2” mounds.
3. Bake at 325 degrees for approximately 15 minutes, rotating the pan halfway through. The cookies will appear evenly golden and will no longer stick to the parchment.
4. Allow cookies to completely cool while you melt the white chocolate chips.
5. Fill a saucepan halfway with water and bring to simmer on the stove. Place chocolate chips in a bowl that fits on top of the simmering water pan. Stir constantly to avoid seizing the chocolate.
6. Dip the bottoms of the cooled cookies in the white chocolate. Once the chocolate has set, sandwich a scoop of sorbet between two cookies. Serve immediately or seal in airtight container and store in the freezer.
Oatmeal Cream Pies were a lunchbox staple back in the day. I will always have a place in my heart for the Little Debbie favorite, but these scratch made Oatmeal Cream Pie Cookies are a game changer. Stuff them with Vanilla Bean Ice Cream and you have yourself a winner, perfect for cooling off after a hot day in the sun.
Oatmeal Cream Pie Ice Cream Sandwiches
Adapted from Martha Stewart
¼ cup sugar
¾ cup brown sugar
1 tablespoon molasses
1 teaspoon vanilla bean paste
8 ounce (2 sticks) butter, softened
1 1/3 cups flour
1 teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
½ tsp. cinnamon
1 ½ cups rolled oats
½ cup raisins (optional)
1 pint vanilla ice cream
1. In the bowl of a mixer beat sugar, brown sugar, molasses, vanilla bean paste and butter until fluffy.
2. Add eggs one by one and mix until smooth.
3. In a large bowl whisk flour, salt, baking powder, baking soda and cinnamon.
4. Slowly add dry ingredients into mixing bowl and beat until combined. Add oats and optional raisins and stir until combined being cautious of over mixing.
5. Scoop heaping spoonfuls onto parchment lined baking sheets, leaving a 2 inch space between cookies and bake at 350 degrees for approximately 10 minutes. Cookies will have set in the middle and appear golden on the edges.
6. Allow cookies to cool completely before sandwiching vanilla ice cream between two. Serve immediately or seal in airtight container and store in the freezer.
Over the years we have made some wonderful connections in the Wyoming and Colorado wedding industry. One in particular is especially special to us...
Faith of Winsome + Wright Photography Co. has been a part of our jouney since the very beginning and always invites us to participate in her beautiful styled projects. Last summer she brought us to the The Lyons Farmette where we fell in love with the most adorable goats, fields of colorful flowers and the oh-my-gosh so RAD Airstream trailer collection.
We always love an excuse to make an ultra-feminine cake. When Embellish Productions asked us to craft a preppy, pink cake for their glitzy styled shoot at Parkside Mansion in Denver, we were on board!
See this whimsical cake, dripping in bright greens and blush florals on The Cake Blog here in a collection of gorgeous Spring inspired cakes from across the country.