Monday, February 2, 2015

Groundhog Day Cupcakes

Groundhog Cupcakes

Happy Groundhog Day!!! I know it’s late in the game to make these little guys, but I had a last minute idea for them this weekend using some fave candies and I didn’t want to a year to see how they might turn out. Bookmark these cuties if you want to make them next year for Groundhog Day… or I guess if you need any Beaver cupcake inspiration, then the faces could come in handy for that too. ; )

Now, I couldn’t be more ready for Spring. I’m hoping for a cloudy morning when Punxsutawney Phil pokes his little head out this morning. If he sees his shadow, then he’s predicted another six weeks of wintery weather.

But regardless if he’s right are not, I hope these little guys make you smile.

Here’s how to make them.

Cupcakes and candy

You can use the chocolate cupcake and frosting recipe below to get started.

Then you just need to organize your candies to decorate.


  • Hershey’s Chocolate Drops for cheeks and paws
  • Brown M&M’s for ears
  • Reese’s peanut butter cups for heads
  • Black coated sunflower seeds for noses
  • Chocolate wafer cookies crumbled up for dirt

Candy Eyes

Groundhog faces

  • To make the faces, first separate the peanut butter cups from the wrappers, but leave on so you can move them around without getting chocolate on your fingers.
  • Use a toothpick dipped in some melted chocolate coating to act as glue and attach the candies. Place two Hershey’s Drops in the middle.
  • Then dot on more coating and attach the nose, and two candy eyes.
  • For the teeth, take the marshmallow bits, press them together flat for teeth and attach them with melted coating.
  • Draw on eyes using a black edible ink pen and let dry.
  • If they cups started to warm up from your touch, place them in the fridge for a few minutes while you frost the cupcakes.

Decorating groundhogs

  • Frost the cupcakes using an offset spatula. Apply the frosting around the sides of the cupcake with a downward motion using the offset spatula, leaving a “well” in the center.
  • Roll or press the frosted sides of the cupcake into chocolate wafer cookie crumbs for the soil.
  • Place a groundhog face gently in the center until secure. You can coerce the crumb coated frosting around the base to help hold it in place if necessary.
  • Then attach two M&M’s in position for ears with more melted chocolate as glue and let dry.

Groundhog Cupcakes

Finally, take two more Hershey’s drops and place on each side of the groundhog’s face for paws.


1 1/2 cups all-purpose flour
2/3 cup cocoa
1 cup sugar
1/3 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup oil
1 teaspoon vanilla
2/3 cup whole milk
1/2 cup hot water
1 cup butter, room temperature
1 teaspoon vanilla
3 1/2 cups confectioners sugar
1/4 cup cocoa
2 Tablespoons milk


  • Preheat oven to 350 degrees.
  • Fill cupcake tray with 18 cupcake liners.
  • In a large bowl, mix dry ingredients together with a wire whisk. Add eggs, oil, vanilla and milk and mix until combined. Add hot water and mix. It will be very liquid.
  • Fill cupcake liners about 2/3 full. Pour into liner with a large spouted measuring cup for ease.
  • Bake for 15 minutes or until done.
  • For chocolate frosting, beat 1 cup butter until creamy. Add 1 teaspoon vanilla and mix. Slowly add confectioner’s sugar and cocoa and mix until combined. Add 1-2 Tablespoons milk and mix until creamy and smooth.

Groundhog Day Cupcakes

Super cute!!! Here’s hoping for an early spring!

Sunday, January 25, 2015

Cinnamon Rolls

Cinnamon Rolls

I love cinnamon rolls and this weekend these were the perfect comfort food. Or comfort dessert that is.

Dough swirled with butter, brown sugar and cinnamon. Yes, yes. yes.

These are basic cinnamon rolls … basic yum … with vanilla icing. But you can also try these chocolate cinnamon rolls or pumpkin pecan cinnamon rolls if you like them jazzed up a bit.


Prepare the dough and let it rise per the recipe below before rolling it out.

Rolling dough

Then roll it into a roughly 14 X 24 inch rectangular shape.

Brown sugar

Cover with melted butter and brown sugar.

Cinnamon Filling

Then sprinkle on cane sugar and cinnamon.

Cinnamon Roll Filling

Then you are ready to roll. Start from the back and roll toward you to create a long spiraled cylinder.

Cinnamon Roll Dough

Like so. And like so pretty!

Cinnamon Roll Slices

Slice the dough into 18 equal sections about 1 1/4 – 1/2 inches thick.

Butter two square pans and place 9 pieces in each. I like using disposable aluminum pans with lids for these.

Cinnamon Roll Dough Rising

Let the cut rolls rise again in a warm place for about 45 minutes before baking.

Cinnamon Rolls

Remove them from the oven and cover with vanilla icing while the buns are still warm.




Makes 18 cinnamon rolls

1 cup whole milk
5 tablespoons unsalted butter, softened
1/3 cup granulated sugar
2 1/4 teaspoon (1 packet) active dry yeast
4 cups all purpose flour, plus more for rolling
1 teaspoon salt
1 egg

1/2 cup butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 tablespoons ground cinnamon

2 cups confectioners’ sugar
1 tablespoon butter
1 teaspoon vanilla
3-4 tablespoons whole milk


  • Heat milk and butter in a small heatproof bowl in the microwave until warm. Stir in sugar.
  • Transfer milk mixture to the bowl of a stand mixer fitted with the paddle attachment.
  • Sprinkle yeast on top of warm milk mixture and let rest for 2 minutes. Gently stir together.  (Note: temperature of liquid should between 100-110 degrees when using Fleischmann’s and between 120-130 degrees for Red Star active dry yeast.)
  • Add 3 cups of the flour, salt and egg and mix on low until combined.
  • Switch to the mixer’s dough hook. Add remaining cup of flour and knead dough for a few minutes until it pulls away from the bowl. If needed, add another tablespoon of flour to help all the dough completely pull away from the sides of the bowl.
  • Spray a medium bowl with non-stick spray.
  • Remove dough from mixing bowl. Knead dough a couple of times by hand and then shape into a ball. Place in coated bowl and turn over to coat each side.
  • Cover bowl with plastic wrap or a clean towel and let rise in a warm spot for 2 to 2 1/2 hours or until the dough doubles in size. If dough reaches top of the bowl, punch down.


  • Butter two 8 X 8 inch pans.
  • Turn the dough out onto a lightly floured work surface. Keep extra flour handy to coat your rolling pin, hands and work surface if needed. Roll into a roughly 14 X 24 inch rectangular shape with the longest side closest to you. Roll so that the dough is almost 1/4 inch thick.
  • Drizzle melted butter on dough, spread around to coat, leaving about a 1/2 inch uncoated along the edges. Sprinkle both sugars and cinnamon all over surface of the dough.
  • Starting from the side opposite you, roll dough tightly towards you to form a long cylinder of dough. At the end, pinch the seams together and turn so the long seam side is down. If needed, gently squeeze or shape the dough to help form more equal size cinnamon rolls. Cut dough shape into 18 1-1/2 inch sections with a serrated knife and place nine cinnamon rolls in each pan. There will be a little space between each roll.
  • Let rolls rise a second time in a warm spot for about 30 minutes.
  • Preheat oven to 375 degrees and then bake rolls for 15-17 minutes.

COVER WITH TOPPING: While the rolls are baking, prepare the vanilla topping. Sift confectioners’ sugar into a medium bowl. Whisk in melted butter, vanilla and milk until completely smooth. Remove rolls from the oven and pour topping evenly over cinnamon rolls while warm.


  • You can also bake these cinnamon rolls the next morning. After placing cut rolls in the pans, refrigerate overnight.  In the morning, let the rolls rise in the pans in a warm spot for the second time (45-60 minutes) before baking.
  • For a maple topping: Make the vanilla topping above and use 1 teaspoon maple flavoring instead of vanilla.
  • For a cream cheese topping: Beat 4 oz softened cream cheese and 2 tablespoons room temperature butter until smooth. Add 2 cups sifted confectioners’ sugar and 1 teaspoon vanilla. Then add 3-4 tablespoons milk until smooth.
  • If you like your topping thicker, add more confectioners’ sugar or thinner, add a little more milk.


Vanilla Glazed


Monday, January 19, 2015

A peek inside my pantry


I finally organized my pantry and I’m super excited about it. If you follow me on instagram, you may remember the photo below that I posted several weeks ago.


This is my out-of-control pantry, but it barely has any food in it. It’s 95% dedicated to baking and decorating supplies and it’s looked a lot like this since I moved in about a year and a half ago. I’ve just never taken the time to focus on organizing it.

Pantry Clutter

Cookie cutter chaos, overflowing bins, baking cups everywhere. A ton of space, but somehow no place to put anything… let alone find anything when I need it.

But now that’s changed because I recently partnered with Target to use some of their storage solutions to spruce up my space. It was a perfect opportunity to work with them since I’ve been using their plastic bins for years to stack and store my stuff.

But now… oh my gosh. I’m so excited about this space.

Want to see the after?

Pantry After

Aaaaaaaahhh! I LOVE it! My friend Julie came over and helped with the final arranging and now I keep walking in and staring at everything with my heart all fluttery. I think I could even sleep in here … especially now that I can find the floor.

If you want to take a closer look, I’ve included lots of pictures and links to the Target products below in case you like any of the items I used. (And if you have any storage solution ideas you want to share, I’m all ears.)

Let’s start with that bar cart in the back. I bought it from Target a while ago to put supplies on when I work on a project and I can’t wait to finally use it again.

Canvas Bins

For the new items, I went shopping in the store and online. I found these fabric bins to organize things like regular and mini baking cups, cake boards and more.

Pom Poms

I added pom poms to the ring pulls to decorate the fronts.

Y-Weave Bin

These cute y-weave baskets came in super handy to store things like my candy molds…

Y-Weave Bin

Colorful straws …

Cookie Cutter Sets

… and my collection of cookie cutter tins. I love the pattern.


For individual cookie cutters, I found these 3-Drawer Organizers to store them in and I added washi tape to the fronts to give them a little color.

Cookie Cutter Storage

Each drawer is organized by theme. Easter, Christmas, Halloween, hearts, animals and sweets. What I love about these is that I can easily remove the individual drawers to carry.

Cake Pop Stands

Here are some of my cake pop and cupcake stands now all stacked up. YAY!

Paper Straws

I used these utensil holders to put pretty paper straws on display.

Chevron Bin

I love this chevron bath basket for my candy wafers. It makes it easy to grab the color I need. It’s actually a baby item, but I couldn’t resist the design.


I only have a handful of props to organize … thank goodness.

Wire Baskets

These tall wire baskets came in handy for yarn and paper filler.

Cake Pops by Bakerella

And I finally found a place to put my Cake Pops books and kit on permanent display.

Cake Pop Sticks

These easy-to-access glass containers keep my lollipop sticks cozy.

Luster dust

Here’s another three-drawer organizer that I decorated with more washi tape. I’m using it for luster dust, plus powdered and gel food coloring and candy flavoring.


The four small bins in the upper right hold small items like miniature spoons. You can write on the pink fronts with a dry erase marker but I decided to leave them blank. I also used the medium size bins to hold ribbon and treat bags and twist ties.

Carry Tote

I found this small tote basket great to carry bottles in. It’s holding colored cocoa butters for now.

Magazine Holders

I was going to print out labels for these magazine holders, but instead I just used bright green washi tape to cover the cardboard insert for a little pop of color.

Egg Cartons

Egg cartons and ice cream containers. I bought the egg cartons a while ago to package mini cupcakes in. Now that I can see them, maybe I’ll finally use them.


Here’s a small kitchen organizer I’m using to hold glitter. I liked the size of it and the bottom was teal. So basically I had to get it.

Glass Jars

I wish I had more of these glass jars. Love them!

Mini Marshmallow Bits

P.S. I think I’m set on mini marshmallow bits. : )

Candy Storage

These are some of the thirteen storage bins that I already had. They are filled with all kinds of candy that I keep for reference. At one time they were organized by pastel and primary colors. But the contents kept growing. I guess going through these will be my next project.

Sprinkle Storage

If you are wondering where my sprinkles are, they hang out upside down in two of my kitchen drawers so I can see them all at a glance. They used to be in several plastic bins this way, but I love having them handy in the kitchen.


Here’s a last view of the main wall from the left…


and the right!


Thanks for peeking inside my pantry. And now that I’m all organized, it’s time to bake!

This post is a collaboration with Target.

Sunday, January 11, 2015

Paddington Cake Pops

Paddington Cake Pops

Paddington arrives in theaters Friday, January 16th and I made these sweet little pops to celebrate the movie from the beloved novels by Michael Bond and producer David Heyman (Harry Potter). Paddington brings the comic misadventures of everyone’s favorite Peruvian bear to life on the big screen as he travels to the city in search of a home, meets the Brown family who offer him a temporary haven and then catches the eye of a museum taxidermist played by Nicole Kidman.

I love making character cake pops and Paddingtion is such a charming little bear. I had the most fun interpreting him in cake pop form for the movie. I gave him his signature red hat and a hint of a blue collar from his duffle coat to carry out the look.

And, here’s how you can make him, too!

Cake crumbs

Follow my basic cake pop instructions to get started.

Once you’ve crumbled your cake, mixed it with frosting and rolled the mixture into cake balls, you can reshape them into little bear heads for dipping.

Shaping Cake Pops

To shape them into a head for Paddington, his forehead should be taller to accommodate the height of his hat and his nose should protrude in front. You can shape by hand, but I also find it helpful to use a lollipop stick to aid in shaping. Try rolling the stick on the front to flatten the forehead. You can also use it to make indentions for the eyes and nose as reference.

Dipping Paddington

When you are ready to dip, insert the lollipop stick into a chilled and shaped cake ball. Then insert into melted light brown candy coating. (Note: To make light brown coating, melt and mix white candy wafers along with chocolate candy wafers in the microwave. Start small with the chocolate until you get shade you want. I also like to add some orange candy wafers to warm up the color, but it’s not necessary.)

Dip the cake pop and tap off any excess. Then, before the coating sets, attach two black sugar pearls in position for eyes.

After all the cake pops are dipped, lighten up the brown coating again by adding more white candy wafers. Use a toothpick dipped in the melted coating to draw on the front of the face for the snout. Before the coating sets, attach a black coated sunflower seed for the nose and let dry completely. (Note: Most of the seeds in the package are pointed on one end, but I will sift through them to find ones that appear rounded on both sides.

Decorating Paddington

For Paddington’s hat, dip his head at an angle into melted red candy wafers so the coating curves around his forehead and around his head.
Remove and let dry completely.

When dry, use a toothpick dipped in coating to draw a floppy brim. Do this in a couple of stages. Draw in the coating, let it set to dry and then add more coating on top to make it thicker.

When dry use a toothpick dipped in melted blue candy wafers to draw on the coat’s collar on the bottom of the pop. Let the first layer dry and then apply more coating to make the collar thicker.

When dry, draw on a sweet side smile with a black edible ink writing pen.

Paddington Cake Pops

Ta-da! … Little Paddingtons!


These are actually pretty easy to decorate. You just need:

  • candy wafers – chocolate, vanilla, red, blue, orange (optional)
  • black sugar pearls
  • black sunflower seeds
  • black edible ink pen
  • toothpicks
  • and treat tags too.

Paddington Tags

Download the Paddington Tags pdf that I made and you can dress him up with his famous label from the story that says “Please look after this bear. Thank you.”

Paddington Cake Pops

Oh my gosh, he’s such a cutie!!

Check out the #PaddingtonMovie in theaters this Friday!

This post sponsored by The Weinstein Company, but obviously I love making character cake pops. Hope you love these too. Enjoy!


Friday, January 9, 2015

Pop Stars for $800

Something crazy happened yesterday. I started getting comments and tweets from people and friends that I was a question on Jeopardy. And I was like what?! No. That can’t be. I mean somebody must be mixed up. But, then last night I saw it… and oh my gosh! I was totally a clue on Jeopardy. Crazy!!! Below is a clip I posted on Instagram, but I thought I’d share here too because it’s so surreal.

A video posted by @bakerella on

I love that John got the answer right… without hesitation… and then went on to win the show. YAY! I also love that John’s wife saw her husband on my instagram post and commented. Full circle I tell ya. Congrats on winning John… you’re the pop star!!!

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