tiffany blue red velvet cake balls

ahhhh the ever so pretty and cute and adorable cake balls.
and i made them with tiffany blue color.
these gonna make a good wedding dessert.
i used magnolia bakery red velvet cake recipe for the cake and colored white chocolate compound with tiffany blue food color for the coating.
i absolutely sure that this kind of blue, white and chocolate are the cutest colors for wedding.
if only it isnt too "public"
geez, what im blabbing about?!

this post has no point other than me, showing off these very gorgeous pictures of cake balls.
nothing more.
i love to show off.
im that kind of girl.
trust me!




enjoy!
and of course you know that you can always order these from me, with your choices of cake+frosting based and color palette.

manchester united cupcakes

set of manchester united cupcakes i did for hanif, such details, eh?

i listen to the words

i want to be married to this man (after anderson of course!).
i cant imagine how many beautiful words he'd whisper to my ears.
how many beautiful songs he'd sing to my ears.
he's sooo number two in my list of favorite performer EVER!

a whole lot more

im thinking about making a whole lot more from sugar crawler, this eeny-weeny-teeny cupcakes/cookies business i have.
i dont want to stop at just the real cupcakes/cookies, the ones you can actually eat.
i want to do a lot more.. like t-shirt? canvas tote/shopper bag? stickers? pencil case? oh my god.. the sky is the limit!
god's miracle if i the apparel business could turn out like johnny cupcake's?

i'll ask my friends for helping with the designs but for now.. i'll start with these two below.




you'll see these on canvas bags, t-shirts and stickers, SOON! i promise :D

these brighten my 30 minutes of baking oreo cup-cheesecake

OMG im so in love with these!
images from flowers in may

so this is how i do it

long story short, im a one woman show.
meaning, its a one person business
oh, im talking about sugar crawler by the way.

i shop for the ingredients, i measure, bake, frost and decorate those cupcakes all by my self in my basement kitchen aaaaand..i clean the kitchen my self. although mom sometimes (most of the time!) help with the dishes.
i do this business for fun, well, i take this business seriously but i do the business for fun, get it? oh well..

there are times when i have to reject orders due to my responsibilty as an university student, an interior design student.
but frankly, there are also times when i dont give damn thing about my assignments and just do the orders, just because.. :D

i see my cupcakes as an art, i love playing with colours and that's why most of my cupcakes sets are based on colour palette.
and that is too, why i love sprinkles..because they are soooo colourful and fun!

well, that's it for now.. im going to have my sunday breakfast a.k.a beef filone sandwich from starbucks, just YUMM!

i heart london cupcakes

i heart london and union flag cupcakes i did....just for fun! using leftover cupcakes from previous post.
im thinking of sets of city/country themed cupcakes! weeeee FUN!

spiderman head cupcakes

i did these couple days ago, arrays of blueberry red velvet spiderman head cupcakes mixed with chocolate covered chocolate cupcakes with words, ordered by mrs. Laura.

cupcakes update

okay, these are cupcakes i did from few weeks ago for my little miss loyal customer, kiky and the flavors were blueberry red velvet. what is it with blueberry red velvet, heh?



red color palette smileys and sprinkles cupcakes



thank you cupcakes with smileys and ties

magnolia bakery vanilla cupcakes

hey, its easter today!

when christmas is the festive one and valentine's is the pink one.

then easter is the cute one.. im talking about holiday, fyi.

seriously, easter is so cute..

who can resist such things like bunnies, chicks and pastel colours?

i made sugar cookies for last year's easter.

and this year, i just dont have time for the ever so exhausting sugar cookies.

then cupcakes it is.

i coloured the cupcakes with pink and soft blue-greenish colour.

just perfect for the cute easter.

i have told you about my new york city obsession on previous post and i think that's enough.

magnolia bakery.

i spent days browsing on internet about magnolia bakery and reading every single article i found.

now that's an obession without doubt.

the ever so loved and hated magnolia bakery cupcakes.

some says they are fab and some says they are 'ick'

and me say.. 'fabick'

okay, kidding!

fab for the cake part and ick for the frosting part.

the cake is moist, fluffy, light and very very vanilla-y.

just the type of vanilla cake i've been looking for.

*even though i slightly over baked them and that's why they looked more like chocolate cupcakes, but they still tasted GOOD*

while the frosting is sickeningly sweet.

just too much sugar!

not for me, obviously.

i prefer creamy and light frosting.

and chalky, grainy, over sweet frosting is definitely a big NO!

although this magnolia bakery fosting actually tasted like paddle pop rainbow ice cream.

and frankly, me like it a bit.

just a bit, oh okay, BIG TIME.

i liked licking the sticky frosting on my fingers.

how i wish i just a s skinny as aina so i could dip all my fingers in the frosting and lick it one by one.

inch by inch..

but really, the frosting is good when not paired with anything

magnolia bakery vanilla cupcakes
Makes 24 cupcakes

1 1/2 cups self-rising flour
1 1/4cups all-purpose flour
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Line 24 muffin tins with cupcake papers.
In a small bowl, add the flours; stir to combine; set aside. In a large mixing bowl, cream the
butter using an electric mixer on medium speed until smooth. Add the sugar gradually and
beat for 3 minutes or until fluffy. Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition,
beat until the ingredients are incorporated but do not overmix.
Spoon the batter into the cupcake liners, filling about 3/4 full. Bake in a 350° oven for 20-25
minutes. Cool the cupcakes in the tin for 15 minutes. Remove cakes from the tins and cool
on a wire rack before icing. Ice with tinted Vanilla Buttercream.

Vanilla Buttercream Recipe
Makes enough for a 2-layer 9-inch cake or 2 dozen cupcakes

1 cup unsalted butter, softened
6-8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add in 4 cups sugar, then the milk and vanilla. On
medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.
Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each
addition, until the icing is thick enough for good spreading consistency (you may not need all
of the sugar).
If desired, add a few drops of food coloring and mix thoroughly. Use and store the icing at
room temperature because icing will set if chilled. The icing can be stored in an airtight container
for up to 3 days.

**If making a 3-layer cake, use the following proportions: 1 1/2 cups unsalted butter, 8-10
cups confectioner's sugar, 3/4 cup milk, and 1 tablespoon vanilla extract.