Hey y'all... I'm doing the holiday thing early (or right on time, in blogger world).  I realize that I posted my 4th of July cake ON the 4th of July, and my holiday cookies on December 30th (oy vey) and that does not give readers enough time to make these holiday items for the actual holiday (unless they have a time machine...if you do, please let me know).  I wanted to make mini-cakes for St. Paddy's day that reminded me (and hopefully you too!) of little lucky pots of gold!  (I have recently been informed that it is actually St. PADDY's day and not St. Patty's day...learn something new every day huh?!)
 
 
Yesterday, my friend Marina had a birthday.  I won't tell you how old she is but I'll tell you that she is definitely a glamour girl... a princess... a girl who loves to and deserved to party in style.  So nothing felt more right than making her a glittery, girly, princess-y cake!  I had been brainstorming for weeks.  Planning and pinning the best ideas I had found and inspiration for what I wanted to create for her.  If you don't know what I mean by pinning, here you go.  You're welcome.  {Don't blame me when you get addicted...just warning you}

Pinterest is the world's best internet site to find inspiration and amazing things.  I had made a board with all of the best ideas I thought would fit her personality and be delicious as well.  I decided to go with a few different ideas: Glitter, Bows, and Ombre.  I used the recipe from Whisk Kid for a "White (but not really) Cake" which Sweetapolita also used for her amazing rainbow doodle cake.  I then made all the layers different shades of purple.  

Basically I took the whole batter and weighed it on my scale, then determined that each layer (of 6) would be 9 3/4 oz and then it was easy to measure out each layer.  I greased the pans and then did the first layer as white (real white, not off white...I used white Americolor gel to get the white layer perfectly white).  Then after taking out the white layer and putting it in a 9in greased cake pan, I added in a little purple Americolor (these things are amazing) into the bowl (see below)...then measured out the next layer, added more purple and then did the next layer...and so on until I had done all 6 layers, the 6th layer being a deep purple.
 
 
Remember when THIS happened??
And THIS had already happened in preparation for that?
Well THIS is what happened next!:
 
 
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Well, as promised, I made Champagne Cupcakes!  I had promised to make this in the exciting event that I passed the North Carolina Bar Exam, and lucky for you (AND ME!) I passed and made treats for you all to celebrate with me!  One of my favorite cocktails in the world is a Kir Royale.  I discovered this delicious cocktail at Christmas last year and thought that transforming them into a dessert would be an absolute delight! 

I adapted a recipe for Champagne Cupcakes from my friend Yuri of Chef Pandita.  She made lovely champagne cupcakes with lycee for her birthday and I've been dying to make my Kir Royale version, but I was waiting for that letter!  Well I finally got it and it was good news!  I already had a backup plan in case it wasn't (another cocktail) but I'm happy I can share these with you instead!  Now that it's the weekend and I had time to go buy ingredients, I got everything I needed, including champagne and Chambord.
 
 
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melted american flag cake...still tasted delicious!
This blog post will be rather quick, as I have a lot of work to do for Bar Exam stuff, but I just wanted to wish everyone a happy 4th of July!!  Happy Birthday America! This year, I decided to try out the "American Flag Cake" created by 17 and Baking with a great version by Glorious Treats.  Below, I have included an instructional video on how to make and assemble the cake, and it's a nice way for you to get to know me better!  Please check it out!  I will also post some pictures from the process and let you know how it went.  The picture above is after the cake had melted for about 3-4 hours so if you served it cold it probably wouldn't be so messy but sometimes I think messy is more beautiful than perfect.
 
 
YES! I have officially graduated from law school! I am SO excited to be finished with law school...unfortunately that means, BAR PREP!!! AGH studying for the bar exam is upon us.  Today, I had my first day of BarBri and we covered Torts and Criminal Law (check out the "about" section of the blog to see how I feel about torts).  I am really crazed and busy at this point because Bar prep has started, however, I will share some pictures from graduation (both of food and of general graduation amazingness).  You can click on each picture to get a description of what they are!  Thanks for all of your support!!!

For those who are curious, I made the grad cap cupcakes by making simple yellow cake  cupcakes topped with vanilla icing and a Lindt chocolate square (I used different variations of dark chocolates: 85%, 70%, 60%, and the dark chocolate with a Touch of Sea Salt, which by the way is absolutely delicious and tastes incredible by itself).  Then used a little tinted icing to make the tassles.

The graduation cap on the UNC Carolina Blue cake is made from halved blueberries and has a layer of warm seedless raspberry preserves to make the cap shiny.  That was a simple yellow cake with vanilla icing.  Matt's graduation cake was a simple yellow cake with chocolate icing.