So, this one deserves two pictures… I actually copied this one from the Martha Stewart Cupcake book. I didn’t follow the recipe exactly, but pretty close. If I get a chance (next week when I’m on spring break I’ll post the recipe I used). I decided to make these because I was jealous that some family were indulging in cupcakes from Cake in a Cup in Toldeo, OH (http://www.cakeinacuptoledo.com/). So, these are great! They are mini-cupcakes – so tiny you can just eat one whole in one bite! Although…. that means I have been eating them all day! I love the salty sweet combination. These are completely homemade – the cake, the icing, and the filling. Although the cake isn’t the greatest on its own the sea-salted caramel filling makes up for it! Plus, the icing is so delicious! I promise I’ll post this recipe soon because you will want to make these ones!

Okay… So, yes.. this isn’t a cupcake, but it is a cake and my first attempt at using fondant to cover a cake. I brought this to dinner at a friends house for our cool math chicks dinner. I must say that it looked better than it tasted. It didn’t taste bad, but I don’t think I am a big fan of a cake covered in fondant. It is a chocolate cake with a thin layer of white icing covered with white fondant. All of the little flowers are also made of pre-made fondant. I just used different sized fondant/cookie cutters to cut out the flowers.