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Wedding Wednesday: A Sweet Preview

August 3, 2011

It’s a widely agreed upon rule among women that a bridal shower should be a surprise.

Have I mentioned that I’m not a fan of surprises?

Luckily my mother understands and respects this about me, so the only surprise was that I was having a shower at all… I didn’t know you got that with a 6 week engagement and near-elopement!

I knew right away that I wanted the shower to be an Alice in Wonderland theme, for two reasons. 1) This is for me! I’m a little crazy, this wedding is a little bit crazy, and the idea of a Very Merry Un-Bridal Shower seemed ideal since I’m not registering anywhere and nothing else happening is at all traditional. 2) We’re getting married at a restaurant called The Looking Glass. Need I say more?

I even got an early shower present: a BabyCakes cake pop maker. This little beauty also makes donut holes and, I suspect, muffin holes. I promise that I will try not to inundate my blog with recipes of adorable little noms… I’ll try.

Can’t you just hear it saying “Feed Me”?

I’ll post something more in-depth after the shower actually takes place on August 7th, but for now I leave you with a sweet preview of some of my treats: Red Velvet Cake Pops.

I think they look like little watermelons.

How darling will these look with ‘Eat Me’ tags on them??

Heh… that’s what she said. Yes, I’m 12. Get over it. 😀

In case you’re wondering, the white layer just so happens to be the best cream cheese frosting EVER. If you’re frosting cake pops as I did, you can microwave the frosting 10-20 seconds at a time, stirring well after each heating, until it reaches a thinner consistency. It will harden up in the fridge.

Cream Cheese Frosting

  • 8 oz. cream cheese or Neufchatel, room temp
  • 2 cups powdered sugar
  • 1/2 cup softened butter
  • 1 1/2 tsp. vanilla extract


Softened butter means that it has been sitting on the counter for 30 minutes… it shouldn’t be melty.

In a medium bowl whip cream cheese and butter together until fluffy. Gradually beat in powdered sugar (1/2 cup at a time), beating well after each addition. Beat in vanilla. Try not to eat all of it before you frost your cake.

4 Comments leave one →
  1. greenbanditpress permalink
    August 3, 2011 12:49

    So, what’s the outside?


    • August 4, 2011 09:30

      That is a candy melt made by Wilton… It’s already tempered so it’s got a nice snap when you bite into it. You can make lots of other goodies with them too!


  2. Brenda permalink
    August 5, 2011 11:03

    If you put some mini chocolate bits in the red velvet it would definitely look like watermelon!


    • August 8, 2011 22:31

      Yes! And I bet that would taste better in Red Velvet cake than poppy seeds, which was the other thought I had 😀


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