There is something so soft and feminine about lace, especially white eyelet lace.  No matter the pattern or overall design, eyelet is a classic and it beautifully sets the stage for today’s feature.   We’re loving this mod-circle eyelet paired with soft yellow, vintage buttons and subtle crystal accents.   Filled with great white-on-white textures and charm, check out this Vintage Eyelet & Buttons Wedding shoot, shared with us by Chrissie Boon of Too Nice to Slice.

Chrissie teamed up with a talented group of Ontario-area vendors to create this vintage wedding photo shoot.  How charming is the meringue cookie on the place setting? It makes a simple and easy favor or an extra sweet treat for your guests as they take their seats.

Chrissie, of Too Nice to Slice, created this amazing white-on-white cake covered with too many sugar hydrangeas to count! No wait, she did count! This beauty showcases 467 sugar hydrangeas, each one hand studded with a Swarovski crystal. Oh my!  Can you imagine!!  It’s just lovely Chrissie!

A very special thank you to Chrissie for sending over this Vintage Eyelet & Buttons Wedding shoot and to Scott of Reaction Photography for sharing his lovely images with us.  You can see more of Chrissie’s amazing cake creations on the Too Nice to Slice website and in our Top Tier Directory.

Vendors & Credits:
Cake: Too Nice to Slice
Photography: Reaction Photography
Invitations: OOXX Invitations
Floral Arrangements: Flourish Florals

Our contributor, Miso of Miso Bakes, is back with some lovely cakes for us today….

Ombre. Gradience. Gradation.

Regardless of what you like to call it, this color trend is in. I see it everywhere starting from nail art to hair color to interior design to cookies, cakes and dessert tables. I first learned of it several years ago while getting a manicure in Seoul. The nail artist asked if I wanted gradation on my nails. Huh? Did I want what?

I shrugged as I had not a clue what she was talking about. She smiled and painted a sample on my pinky nail. The inner and darkest color was a rich magenta and the color gradually faded to a nude pink as it got to the tip. I loved it and decided I must have all ten nails painted in this manner. Even after returning to the States, I got my nails done this way. Sometimes purple. Sometimes blue. Sometimes pink. Sometimes black. Of course this all happened before my baking days. Now, I just have ugly (but clean), short, sad nails.

I have decorated desserts and cookie pops using the gradience in the past, but decorating a cake seemed a bit overwhelming. However, I finally decided to give it a go.

I could not decide if I wanted to give the cake a subtle (and single) color gradience, or if I wanted incorporate different shades. Therefore, I tried both. And, of course, gave the cakes my own twist.

To make an ombre cake:
1. Start with color of choice.
2. Add more food coloring or white fondant as you go.

I usually start with a small amount of the darkest color and incorporate white into it as I go. I like doing this because the left over fondant is light and can be easily tinted to a different color. Another reason is because I like to work bottom up. However, this is just my personal preference.

Happy Caking,
Miso

	Miso Bakes Miso is a monthly contributor for The Cake Blog. She is a talented pastry chef with a big passion for cakes. Read more about Miso on her bio page.

It’s Monday and we have a wonderful giveaway for you today!  It not only includes an awesome prize but promotes a great cause.  We’re all familiar with the Susan G. Komen foundation and their amazing leadership in the fight against breast cancer.  Over the last ten years, their Cook for the Cure® program, presented by KitchenAid, has raised $8 million for breast cancer research.  This year they’re starting a new initiative called  ‘1,000 Cooks for the Cure‘.  This week, chefs, bakers and all of those touched by breast cancer are being asked to turn on the oven and turn up the party music – all for a great cause. The goal is to sign up 1,000 cooks across the country to host a gathering, enjoy great food and raise funds for Susan G. Komen for the Cure.

In an effort to help promote 1000 Cooks for the Cure, Del Webb is hosting large public parties across the nation that anyone can attend.  All the fun without all the work!  Plus there will be free cooking demonstrations, food samples, entertainment and the chance to win small KitchenAid® appliances.  And we’re getting that party started today because thanks to the generous folks at Del Webb, one lucky Half Baked reader will win a Cook for the Cure® Edition, Pink KitchenAid® Mixer!

Here’s how to enter:

Visit our sponsor, Del Webb and Leave a Comment below telling us what treat you would whip up with your new mixer!   Earn an extra entry by doing any of the following. Please leave a separate comment for each of your entries. Maximum of 4 entries per person.

• Sign up to follow Half Baked on Facebook
• Sign up to follow Half Baked on Twitter
• Sign up to follow Half Baked via RSS
• Post about this giveaway on your blog – include a link to this post
• Post about this giveaway on your Facebook – include a link to this post
• Tweet about this giveaway on Twitter – include a link to this post

Giveaway ends Sunday, July 24th at midnight CST. A winner will be chosen randomly and announced on Monday, July 25th . The winner must claim their prize before Thursday, July 28th or a new winner will be selected. You must be 18 years old and either a U.S. or Canadian resident to enter. Maximum of 4 entries per person.

A huge thank you to our generous sponsor, Del Webb!  Good luck everyone!

It’s Friday again and we have an adorable cake to wrap up the week!  I’m really loving all of the woodland forest themed parties that have popped up over the last year.  Most of them tend to be birthday parties but a woodland theme is perfect for a baby shower as well.  Just think of all the furry, baby woodland animals.  The only thing cuter than a baby animal is a baby baby… it’s a match made in heaven!  And this baby shower cake is a simple yet sophisticated take on the woodland theme.  It is perfectly groomed and definitely well dressed.  Take a peek at this incredible Woodland Forest Baby Shower Cake created by Jeanne, of The Well Dressed Cake.

A very special thank you to Jeanne, of  The Well Dressed Cake in New Hampshire, for sharing her charming Woodland Forest Baby Shower Cake with us.  You can see more of her amazing cake creations on her website and Facebook Page.

Happy Friday everyone!

I’ve always been a fan of simple, sophisticated and modern.  Whether we’re talking about clothing, furniture, or cake!  That is my personal style and at one point in my life I would have cringed at the idea of lace and ruffles.  Over the years, my taste has evolved and I now find myself drawn to designs that include a subtle touch of something soft and romantic.  But when it comes to cake, it still needs to be crisp and clean.  I think that is why I fell in love with today’s cake.  This amazing Ruffles & Lace Cake by Erica O’Brien is the perfect combination of all these things.

A very special thank you to Erica for sharing her amazing Ruffles and Lace Cake with us today.  We love, love, love it!  Be sure to hop on over to Erica’s website and blog to see more of her incredible cake creations!

Vendors & Credits:
Cake: Erica O’Brien Cake Design
Event Styling: Jill La Fleur
Photography: Jose Villa

Our cupcake contributor, Lauren of Crave. Indulge. Satisfy, is back with a bright and summery recipe to start off the week…

When I think of summer, bright yellow lemons and sipping on a glass of fresh squeezed lemonade come to mind. I am a huge fan of lemons, and really all things sour.  As a kid I can remember spending summer days at our local pool and every afternoon I would visit the concession stand to order a frozen lemonade and a box of lemonheads to satisfy my sour cravings.  Still to this day I have those same cravings and welcome all things citrus and tangy during the hot summer months!  So with lemonade as the inspiration, I have created a Strawberry Lemonade Cupcake that I think you are going to love!

For the cake:

2 sticks unsalted butter, room temperature
2 cups sugar
4 eggs
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup lemonade powder mix (I used Country Time)
1 cup milk
3 Tbsp lemon juice (juice of 1 lemon)
1 Tbsp lemon zest (zest of 1 lemon)
1 tsp vanilla
lemonheads (optional)

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners
2. In medium bowl mix together dry ingredients: flour, baking powder, salt, lemonade powder and lemon zest, set aside.
3. In bowl of stand mixer cream butter and sugar on medium speed until combined.
4. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed.
5. Add the lemon juice and vanilla and mix well.
6. Gradually add the dry ingredients and milk, alternating starting and ending with the dry ingredients and mix until combined.
7. Fill cupcake liners about 2/3 full.
8. Bake for 20 minutes or until toothpick inserted in center comes out clean.
9. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.
10. Once cupcakes are completely cool, ice with Strawberry Lemon Frosting and garnish with a lemonhead on top.

For the frosting:

2 sticks unsalted butter, room temperature
4 cups confectioner’s sugar
3 Tbsp strawberry puree (from about 3-4 strawberries)
1 tsp lemon zest

1. In bowl of stand mixer cream butter for 1-2 minutes.
2. Gradually add confectioner’s sugar and continue mixing scraping down sides of bowl as needed.
3. Mix in strawberry puree and lemon zest.
4. Place the icing in a piping bag fitted with tip 1M to decorate cupcakes.

To create a cupcake in a jar:

1. Slice cupcake in half with serrated knife. You will need one and a half cupcakes (3 pieces) for each jar.
2. Place half a cupcake in the bottom of the jar and add a dollop of icing on top. Repeat two more times with cake and icing.
3. Garnish with a lemonhead on top.
4. For extra cuteness add a plastic straw.

I hope you enjoy this combination of sour & sweet!

	Lauren Kapeluck Lauren is a monthly contributor for The Cake Blog. She is a self-taught baker and lover of all things sugar. Read more about Lauren on her bio page.

We talk a lot about inspiration here at Half Baked.  Our site is meant to inspire you!  And time and time again we see that a great cake can be inspired by just about anything… an invitation, a pillow, jewelry…you name it!  Today’s cake was inspired by a collection of ladylike stoneware plates from Anthropologie.   Normally cake goes on a plate… but in this case, I think they got it absolutely right.

Jessica Harris, of Jessicakes, created this lovely cake for a collaborative photo shoot with Dani of Weddings Fresh and an excellent team of Portland-area talent.  This design is just stunning with its white on white detailing and textures, clean modern lines and romantic flair.  Perfectly trimmed with a ruffle and topped with a dainty flower, it’s love at first sight!

“When Dani asked me to do a cake for this wedding shoot I was thrilled!  She wanted something feminine, modern and white.  She showed me the plates from Anthropologie that she was going to use and I went to work on some sketches.”

“From the beginning I knew the cake was going to be white on white, so I wanted to incorporate some textures on it.  That’s where I came up with the pearl tier and the reverse ruffles.  The ruffles were tricky, and had I had the time to do them again, I would have made them a bit thinner and more delicate.  But, all in all, I was really happy with the cake.  To make the ruffles, I rolled some fondant mixed with gumtex out and cut strips about 1.5 inches wide.  I marked on the cake (with toothpicks) every place where the ruffle would come out from the cake.  I left the toothpicks in the cake until I had wrapped the fondant strips around the cake and then used the toothpicks to help form the ruffles.  I then pulled the toothpicks out and smoothed the ruffles more with my thumb and index finger.  It took a bit of practice, but I liked the modern feel of them a lot.”

I want to send out a special thanks to Dani for the inspiration and putting together a beautiful shoot, and to Diana for her beautiful pictures that I will be able to keep forever!”

And we’d like to thank Jessica for sharing both her design and thoughts with us today!  Wishing everyone a Happy Friday and great weekend!

Vendors & Credits:
Cakes: Jessicakes
Event Design & Styling: Weddings Fresh
Photography: diana marie photography
Floral Design: Quince Flowers & Events
Tableware: Anthropologie & Pottery Barn
See the Full Photo Shoot: Style Me Pretty

It’s time for us to announce our lucky winner of the $100 Gift Card to Bird’s Party.  Someone is going to have fun selecting from all of Bird’s adorable party collections…

Thank you to everyone who entered!  A very special thank you to Bird of Bird’s Party for offering up such a fabulous prize!

Happy Weekend everyone!

If I had to describe today’s feature in one word it would be lovely!  Maybe that’s because I love the soft color palette of charcoal, white and rose with a subtle touch of gold.  Maybe it’s the darling mix of hearts and stars.  But to me, this incredible display portrays the feeling of love.  You know that feeling… the warm rush that comes over you, the swell in your stomach, the stars in your eyes.  If you had to capture that feeling, I think it would look something like this!

You can also see more of this delightful Graphic & Glitz Photo Shoot on 100 Layer Cake.  Enjoy!

Vendors & Credits:
Concept and Styling, Maddy Hague of the Inspired Bride
Photography: Paper Antler
Dessert Table Design: Shauna Younge Dessert Tables
Cake and Macarons: Cocoa & Fig
Paper Goods Design: Amy Hardy of Design 8 Days
Location: MPLS Photo Center
Calligraphy: Crystal Kluge
Wardrobe: Flutter Boutique
Bridesmaid’s Dress: Priscilla of Boston
Wholesale Flowers: Fifty Flowers
Twine: the Twinery
Vintage Stamps: Verde Studio
Dessert Table Baking and Candy Making Supplies: Bake It Pretty
Dessert Table Candies: Hammond’s Candies and Oh Nuts!
Marshmallows: Laura’s Candy

It can be so hard to get going after a long holiday weekend.  And there’s no pick-me-up like chocolate, especially fine chocolate!  So to help you jump start this week, we have a delicious double chocolate recipe for you.  Created by the chocolate experts at Callebaut Chocolate, these little goodies look like chocolate heaven in a pretty little package!  These Chocolate Macarons with Chocolate Ganache are melt in your mouth delicious!

For the Macarons:
500 g equal parts of ground almonds and icing sugar
30 g Callebaut cocoa powder
85 g egg whites
80 g egg whites
225 g sugar
60 g water

Process first 3 ingredients in the food mixer to obtain an almond paste. Whip 80g egg whites. Heat sugar and water and pour over the whipped egg whites to obtain an Italian meringue. When it has cooled down, mix in the almond paste. Shape into macarons and place on a baking sheet with baking paper. Bake at 160°C for approximately 10-12 minutes.

For the Ganache:
620 g cream 35%
64 g trimoline (also known as invert syrup)
400 g Callebaut Dark Chocolate
80 g Callebaut Milk Chocolate

Blend until you have an emulsion and leave to cool. Spread the ganache between two macaron shells.

You can find additional chocolate recipes on the Callebaut website HERE.  Enjoy!

Vendors & Credits:
Recipe & Photography: Callebaut Chocolate