Cupcakes, Cake Pops & Dessert Tables

October 29th 2012
 Good Things Utah Recipes for Pumpkin Mousse cupcakes and Glow in the Dark Cake Decorating
Pumpkin Mousse Cupcake
Pre-heat Oven to 350 Degrees - place cupcake liners into cupcake pans

1 Box Spice Cake Mix
1 Cup Canned Pumpkin
1/3 Cup Vanilla Yogurt (not low fat)
1/2 Cup Water
1 1/2 TBS Pumpkin Spice Seasoning

Mix all ingredients until well blended, spoon into Cupcake liners
Bake for 15-16 minutes on 350.

Allow to cool and core the centers of the cupcakes to allow for the filling (See below)

Makes approximately 2 Dozen

Pumpkin Mousse filling recipe:
1 -3.4 ounce package of instant pudding (either pumpkin spice flavor or vanilla and add 2 tablespoons of pumpkin spice seasoning)

Mix the pudding with 1 3/4 cup of heavy whipping cream. Mix it for a couple of minutes until it is all nice and smooth, then you can add it to the center of your pumpkin cupcakes.

Cream Cheese White Chocolate Frosting

1 8oz Block softened cream cheese
1 Stick softened butter

2 Cups White Chocolate Chips  (Melted at 20 Second Increments in the microwave and allowed to cool a bit - just until warm instead of hot - make sure they are melted all the way so there are not little tiny bumps in your frosting)
1 tsp. Vanilla
2 Cups Powdered sugar

Blend the first 2 ingredients together for 1 minute
then add the melted white chocolate, 1 tsp. vanilla and then 2 Cups powdered sugar - 1 cup at a time.
Chill for at least 15 minutes before piping this onto your cupcakes.  If you chill it for too long that is fine, it will just become more solid and you'll need to microwave it on defrost (30% power) for about 45 sec. to 1 min. or until it will stir but NOT be melty looking.
Here is a video Clip - sharing how to create this recipe!
Thanks to The Daily Dish for having me on to share it!


Glow in the Dark (Under Blacklight) Cake Decorating!

Follow directions very closely to make this work!  Here are two tips you need to know first off:
1. To make this work you MUST have a good Black light - no, it doesn't glow just by turning off the lights
2. Adding food coloring changes the chemical in the quinine, which is the ingredient in tonic water that causes it to glow - so, do not add food coloring or anything with any color!
(You might be thinking - Duh, white frosting will just glow under a black light - nope, this special frosting is the only way to make it  actually glow.  Regular white frosting doesn't glow under a black light)

Glow in the Dark Frosting

1 Cup Vegetable Shortening (White - Not Butter flavored)
1 1/2 tsp Clear Vanilla
1 1/2 tsp butter flavoring
1/2 tsp Almond flavoring
8 Cups powdered sugar (1- 2lb. package)
8-9 TBS Tonic Water with Quinine (Diet will work also)

Directions: Mix the first 4 ingredients in a bowl - make sure you use Clear extracts. (ANYTHING with any type of coloring will NOT glow! Trust me, I tried! )
Next, add 2-3 cups powdered sugar, then 3 TBS tonic water - then mix until smooth, continue adding 2-3 cups of powdered sugar and 3 TBS Tonic water and mixing it until smooth - until all of the powdered sugar and tonic water is mixed in.  Then mix on Med-Hi speed for about 1-2 min.

Use to frost cupcakes, or to frost an entire cake  - or any dessert that will be placed underneath a black light. 

Glow in the Dark Party Punch
2  10 Ounce Bacardi non-alcoholic Mixers Frozen -Pina Colada flavor (Do not try any other type unless it is clear - ANYTHING with any type of coloring will NOT glow! Trust me, I tried! )
1 - 2 Liter of Lemon Lime Soda
1/2  of a 2 Liter bottle of Tonic Water with Quinine  (diet will work also)

Mix together and place into a clear container and place container under a black light!  Looks amazing in clear wine glasses!

Here is a Clip of my sharing this recipe on Good Things Utah - Thanks for having me, can't wait to come back!
Video clips of me sharing the recipes for the Lemon Crinkle cookie and the Lemon Supreme cupcake on The Daily Dish and Good things Utah. Enjoy!

As Seen on Good Things Utah & The Daily Dish: 

Lemon Supreme Cupcake 
1 French Vanilla Cake Mix
3 Eggs,
1/2 Cup Vanilla Yogurt
Zest from 1 lemon
Juice from 2 lemons - place in a 1 cup,
 measuring cup then fill the rest of the way to the top
with water so you end up with 1 full cup of liquid.

Mix and put into cupcake cups.
Bake 350 for 13-14 min. Do not over bake.
Lemon Crinkle Cookies
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray or use parchment paper – set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll about a teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 8-10 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. ( Do not over bake – you want these to stay soft!)

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Candied Lemon peel
1 lemon
1/3 c water
1/3 c sugar
2 Tbs. sugar place in a separate bowl and set aside.

Using a peeler carefully peel off thin strips of lemon peel trying to only get the yellow & very little if any white. Trim the strips into desired width & length.
In a small saucepan bring the water & sugar to a boil. Add the lemon peels & allow them to cook until translucent. (approx 4 min.) Take the peels from the sugar water (I would recommend using tongs or a strainer) & roll them in 2 TBS granulated sugar and allow to cool & dry completely. When cool chop them into smaller pieces. 

Top your cupcake with "Lightly Lemon Butter Cream"

"Lightly Lemon Butter Cream"
-Add 1 Tsp Lemon Zest
1 Tsp Lemon Juice to 1 batch of butter cream. 

Then top with a cookie and a dollop of lemon Butter cream and sprinkle the candied Lemon peel on top. 

You can make the candied Lemon Peel and the cookies the day before you are planning to make the cupcakes.   If the candied lemon peel is too intimidating just grate some Lemon Zest over the top of your cupcakes.  Enjoy!  

Gourmet Cupcakes!
(For Cake Pops & Dessert Tables - scroll down)
There is a growing demand for unique & more quality cupcakes. Cupcakes that are almost too pretty to eat but taste just as delicious as they look.
Frosting our cupcakes is not an afterthought.
Decorations for these sweet little treats can be customized for any occasion. 

We can do weddings, birthday's, anniversary's, office parties, baby showers.... any event you can create we can make an array of adorable unique cupcakes to go with it!


Cake Pops & Cake Truffles

Cake Pops
Start at $20 a Dozen  
(Stick standing Up and minimal detail)
Cake Pops in your Favorite Team Colors!

Ask about wedding cake pops and about the price for detailed cake pops - character cake pops.

Looking for Custom Dessert Tables in Utah?
Contact Cake Adoration for help creating one for your special occasion. 

Rapunzel Party Dessert Table 
each element for this party was created by Cake adoration!  
It was  hit and the kids loved all of it! 
Rapunzel Dessert Table
This table was  put together with Yellow Green and Purple as the color scheme.

Some of my favorite touches:
The licorice "braids" Cake Pops and salt water taffy.

These cookies were a hit with the kids as well, I created these as well as this cute cake:
The Rapunzel Cake was so fun to create, with a little Rapunzel sticking out too!

Here is the cute birthday girl with her cake
We loved this theme so much that we also created a mini replica of her tower out of cardboard!  
Adding streamers for a roof!  Too fun!

Soccer Party Guest Feature 

Holly from Paisley Petal Events contacted me recently to do a Soccer cake for her 
son's birthday!  She created this amazing dessert table with my cake included and I just couldn't wait to share it!

 I was absolutely in love with everything Holly did for this party!  Thanks for letting me be a part of the special occasion! 
This dessert table was also featured on


Holiday Fun Polka Dot Dessert Table
Here is a fun Holiday Dessert Table.  This was actually a booth that we sold our Cupcakes and cake pops at, it was a fun event!  And this booth won a prize for "Best looking, clean and of course - Tasty!"
If you live in Utah, I'd LOVE to help you create the perfect table for your special occasion!

Beautiful Baptism Day Dessert Table

Pink, Silver, White and Brown Candy table

 Here is a close up of the adorable cake and Cupcakes.
The cupcakes were  Root Beer Float and the cake pops Were German Chocolate and Lemon.  The candy used was a mixture of Salt Water Taffy, Root beer barrels and Watermelon barrels.  With a few tins full of butter mints also.  
I just fell in love with the color scheme and I think it turned out super cute!  
Halloween Candy Table

This adorable Halloween table was a huge hit!  It was a combination of sweet and savory! 
Gumballs and Chocolate Licorice, Sour Apple Rings, Cupcakes, Colored Carmel Popcorn  & Cheese balls and White Cheddar Popcorn.  With a few spider cupcakes and black 'Dots' candies. 

Here are a few ideas I've seen on-line...

 See the web page HERE

And this woman is my idol! 
Amy Atlas Designs the most beautiful Dessert Tables in NY!

These custom designed Dessert Tables can cost anywhere from
$800 - $2000.
I would LOVE to create any of your Dessert Table / Candy Table Fantasies on YOUR budget!
My prices start around $150 (For approx 25+ people)
But each Custom table and party will be uniquely priced based on the type of sweets and treats you'd like!  

Contact me for more details!