Cookies&Cream Cake

Using Bakerella's Cookies&Cream Cupcakes recipe, I baked this cake for my friend Sergio's birthday party. Unfortunately I was in a rush and could not take pictures of the making of, but you can trust me when I tell you the bottom bread is chocolate and the top bread is vanilla, both mixed with Oreos cookie pieces.

This is the first time I am completely satisfied with the way I applied the frosting! I used a lot of it, but for once it did not get bread crumbles mixed in it (they are a bit of a pain when it comes to dark bread and light frosting!) And just like the cupcakes, I sprinkled mashed Oreo cookies on top of it.

Celebration Cupcakes

I started looking for a new job a few months ago, and I was so sure I would get one that I bought a Strawberry Supreme cake mix to make something once I got a job. Sadly, job openings were pretty scarce, and I ended up bombing most of my interviews.

Last week, I got an email from an agency. They had a job opening, and I was in the top 6 of 70 applicants, and the only woman. Needless to say, I was excited!

On the day of the interview I was way more nervous than I was in other interviews: cold sweaty palms, nervous chatter, and smiling like an idiot. I don't know why I felt the way I did, but it was a great coincidence the interviewer (also owner of the agency) was a huge Disney fan like me. So we spoke about my experience, portfolio and a bit about Disney, then we talked about the agency and the job itself. Sadly, I didn't get the job because of my lack of experience, BUT he offered me ANOTHER job in which I could fit in nicely!

Time to open my cake mix box!

I decided to make cupcakes with two different cupcake cups, and different decoration.

First, I added a little sugar on top of three cupcakes, but the batter ate it all when it poof-ed up, so I sprinkled a bit of sugar after they were done.

Since the new job is at a design agency, I decided to try my hand and make some CMYK multicolored frosting. I thought it would be great now that autumn is starting and we're getting our first fresh days of the season.

I was wrong. It's still too hot for anything to stay put, so the frosting melted a bit. Of course, this being my first time with multicolored frosting doesn't help.

I must admit I regret using frosting for this, since I don't like it so much and I usually only use a tiny bit of it. Whatever, I can scrape it off, I suppose.

So, as a conclusion: The cupcakes are delicious but I wish I would've only gone with the sprinkled sugar.

EDIT: Now that the frosting is dry and shiny, they look and taste A LOT better. I'm sorry cupcakes, for ever doubting your awesomeness.

Raspberry Cream Pops

Since I've had so much trouble keeping frosting in place lately, I decided to do something different. This time, a refreshing dessert, Raspberry Cream Pops from this recipe.

I must say, I've never made cream pops before, and these came out delicious! The tartness of the yogurt, combined with the sweetness of the raspberry puree and soft raspberry cream is lovely. Plus, you could make pops with any of those mixes! Personally, I think I'll be making raspberry puree pops sometime soon.

The recipe uses vanilla yogurt, but I couldn't find any at the stores so I used sweetened, natural yogurt and added a few spoons of vanilla extract.

My ice-pop molds are very small, so I ended up with 8 tiny pops, a very big one using a plastic cup, and 6 tiny pops with the left overs of the raspberry cream mix.