Cake Recipes

Who doesn’t love cake recipes?! On the following pages, you’ll find amazing cake recipes as well as cupcake recipes, which we all know is something different all together! You’ll also find icing and frosting recipes that help the whole cake come together beautifully and deliciously.

Cake Pop and Doughnut Hole Baker

The cutie above is the Nostalgia Electrics JFD-100 Cake Pop & Donut Hole Bakery and, let’s face it, it’s a dream come true.  Who doesn’t LOVE cake pops and doughnut holes – in fact, I love them so much I’m officially dying for some of both right now.

Product Features

  • Make up to 7 donut holes or other baked treats quickly and easily
  • Non-stick coating for easy cooking and clean-up
  • Comes in injector for making jelly or cream filled donuts and more
  • Recipes included for donuts, muffins, brownies bites and more
  • Great for baking both sweet and savory treats of all kinds

Product Description

Now you can cook delicious donut holes and other pastries at home without even turning on an oven. Make jelly donuts, puff pancakes, mini cinnamon buns and more. It’s great for snack time, party time or anytime! A handy injector is included to give your donuts a variety of fillings such as jelly, cream or caramel. Delectable appetizers and h’ordeuvres are ready in minutes. Use your imagination and have fun!

Click through the link or image above for more information. The Nostalgia Electrics JFD-100 Cake Pop & Donut Hole Bakery would serve up countless smiles – the ear to ear variety!

More For Cake Pop Fans:

Topsy Turvy Cake Pan Set

Wedding and Birthday Cakes They'll Never Forget

by Joi

Topsy Turvy Cake Pans Set

 

My youngest daughter, Stephany, and I are obsessed with baking. Sometimes the urge to bake will hit both of us at once and we’ll end up with so many sweets in our kitchen you’d swear it was a bakery.  Steph’s favorite thing to bake is probably cupcakes and the ones she made for Valentine’s Day were as delicious as they were adorable.

In addition to cookies (which I’m obsessed with), I’m all about baking cakes.  Most of my cakes are from scratch, but I’m happy to report that there are some very, very good cake mixes on the market.

I’ve started collecting different cake pans because they add a lot to the fun of making, serving, and eating cakes. Whether it’s a birthday, wedding, holiday, or simply the opening day of baseball (believe me, that’s a holiday in our house) – the right cake pans can transform your cake into a masterpiece that people take pictures of before they dive in.

You know you’ve created something memorable when they break out the cameras.

The highly unique and adorable Round Topsy Turvy Cake Pans Set shown above creates a cake that everyone will photograph.  I’ve seen these showstoppers used as wedding cakes as well as birthday cakes.  I’ve always thought they’d be IDEAL for Halloween and Easter.

Product Features

  • Time saving design.
  • Set comprises of 4-tiers. 12″, 10″, 8″ & 6″
  • Lowest side is 2 3/4″ and highest side is 4″
  • Make topsy-turvy cakes with ease

Product Description

Made from heavy duty anonized aluminum. U.S. Patent Pending. *Please note, our set only consist of 4 tiers. 6, 8, 10 & 12″ in diameter. We have discontinued the 14″ diameter because of the size of the pan, the cake does not bake in the middle even with the use of a 2 or 4 inch heating core.

Click here for a closer look.

 

Pull Apart Football Cupcakes

Just In TIme for your Superbowl Party

by Joi

Did your team make it all the way to the Superbowl? Mine (Broncos) didn’t, but there’s always next year, right?!

In the cooking tutorial video above, you’ll see how you can easily make a Superbowl Dessert everyone will rave about – whether their team’s playing or not.

If you’ll notice, I did indeed mark this post as a “Holiday” recipe. You see, with the football fanatics in our family, any day NFL is on tv, it’s a holiday. Same with baseball and college basketball. We pretty much have holidays every day in this house. :)

If You Love Cupcakes and Sweets

You'll Relate to These Ladies

by Joi

Lov'in Goodies

Lov’in Goodies
Buy This at Allposters.com
I was looking online earlier for chocolate art prints and I came across the adorable art print above. These little ladies don’t just make a statement, they’re making me hungry… for sweets! I’m about 2 minutes from raiding my kitchen for anything and everything chocolate. Hmmmmm, I seem to recall some chocolates left over from my husband’s Christmas stocking.

Santa meant to put them in mine anyway.

If you’re in the mood for something sweet, check out our cake recipes.

Carrie’s Coconut Cake Recipe

Perfect for Christmas or Any Time

by Joi

Coconut Cake

I’ve found a kindred spirit in Grammy-winning musician Roseanne Cash (daughter of Johnny Cash). Apparently my obsession with Coconut cake is shared by this member of County Music royalty.

Roseanne Cash recently stated, “I never met one I didn’t like. I’d happily compare every coconut cake in the universe from now until death in hopes of finding the perfect one… if I didn’t already know the three best recipes in the world.” When asked to choose her VERY favorite Coconut Cake recipe, like any good mother, she chose her daughter’s recipe. I can certainly relate to that, but quite frankly, from the sounds of this recipe, it’d be almost impossible to beat! Enjoy the recipe and click HERE to find out what Roseanne Cash’s other two favorite Coconut Cake recipes are.

I’m definitely making Carrie’s Coconut cake for Christmas.

Carrie’s Coconut Cake Recipe

3/4 pound unsalted butter, softened
2 cups sugar
5 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
4 ounces shredded sweetened coconut
1 (20-ounce) can crushed pineapple, drained
1 (14-ounce) can sweetened condensed milk
1 (13-ounce) can coconut milk

Frosting:

1 pound cream cheese
1/2 pound unsalted butter, softened
1 pound confectioners’ sugar
1 teaspoon vanilla
10 ounces shredded sweetened coconut

1. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.

2. In stand mixer fitted with paddle attachment, cream butter and sugar on medium speed until smooth. Add eggs, one at a time. Add vanilla.

3. In a separate bowl, mix together dry ingredients.

4. Gradually add dry ingredients and milk to batter on low speed. Set speed to “stir” and add shredded coconut and pineapple.

5. Pour batter into pans and bake 45 minutes. Let cool.

6. Once cakes are cool, use a fork to poke each cake 15-20 times evenly across surfaces. Pour condensed milk and enough coconut milk over both cakes to cover. Let milks soak in while you make the frosting, then pour off any excess liquid when plating.

7. Make frosting: Mix cream cheese, butter, sugar and vanilla in stand mixer on low-medium speed. Incorporate coconut.

8. Run a knife around the edge of each cake to make sure it has detached from its pan’s walls. Remove one cake and set it onto a cake stand or round plate.

9. Using a spatula, apply frosting to the top of the first cake layer. Carefully remove the second cake and place it on top of the bottom layer. Liberally frost the stacked cakes.

Gift Ideas for Foodie Friends and Family

Gourmet Olive Oils and Vinegars

by Joi

The Olive Tap Aceto Balsamico di Modena 4 Leaf QualityI was recently sent a few bottles of OUTSTANDING gourmet Olive Oil and Balsamic Vinegar blends from Olive Tap and I’m officially dying for more. Yep, as in I’ve already used them completely up.  One was the Tuscan Herb Olive Oil (an aromatic and delicious blend of several herbs including Oregano, Basil, Garlic, and Rosemary) and the other was the Aceto Balsamico d Modena, 4 Leaf Quality ( beautiful fruit and woody flavors).

The Tuscan Herb Olive Oil has just about ruined all other olive oils for me! I used it for dipping Italian bread, I used it with chicken, and I drizzled a little over tomatoes and mozzarella cheese slices for a healthy and delicious “salad.”  My favorite way to use the Tuscan Herb Olive Oil, however, was with eggs.  I used this wonderful oil in the skillet in place of butter. I’d fry my eggs, then add a little more of the Tuscan Herb Olive oil to the skillet and add chopped Roma tomatoes and chives. I’d allow them to get warm and ridiculously flavorful, then on top of the eggs they’d go.  Heavenly!

I used the Balsamic Vinegar on fish and chicken and it made each taste like dishes you’d expect in a ritzy restaurant. I also used it in place of vinegar in a vinaigrette for salad dressing once with flavorful, amazing results. A little of this balsamic vinegar drizzled over grilled chicken is an experience you won’t soon forget.

Olive Tap for Last Minute Gift Ideas

Popular holiday food gifts include a bottle of wine, a popcorn tin and a goodie basket filled with edible treats which, once opened, have a limited shelf life. For a more memorable, longer lasting option, holiday shoppers may want to impress the foodie on their gift-lists with artisan gourmet olive oils and vinegars from The Olive Tap.

With oils and vinegars that range from Sicilian Lemon Balsamic Vinegar to Garlic Olive Oil that are Italian and Californian in origin, these artisan olive oils and vinegars vary in taste and flavor for even the most discerning home chef. There are nearly 60 unique olive oils and vinegars available in 375 ml to 750 ml bottles that range from $9.45 to $33.90 and can be mixed and matched. Select specialty oils and vinegars are also available in 250 ml bottles. The Olive Tap also offers elegant yet affordable gift baskets.

“Our exclusive olive oils and vinegars are sourced from around the world,” said Rick Petrocelly chief executive officer of The Olive Tap®. “We pride ourselves on the uniqueness of our products and the distinct flavor profiles that each individual olive oil and vinegar brings. Holiday guests are sure to be impressed by the taste of dishes infused with products such as the Tuscan Herb Olive Oil and Aceto Balsamico di Modena.”

The olive oils and vinegars can be tailored to everyone on holiday gift list including hostesses, businesses, teachers and foodies. Because each 375 ml bottle includes an average of 35 servings, the gift recipient will remember the thought behind the oil or vinegar each time they use it. The Olive Tap offers a variety of affordable gift options including:

  • For the holiday party host/hostess: The Mini Dipper ($19.95) is a “bring along” appetizer for hosts/hostesses. It includes Arbequina 100% Extra Virgin Olive Oil, dipping seasonings and a decorative dipping bowl.
  • For teachers: A bottle of the Apple Balsamic Vinegar ($15.75) is the perfect holiday thank you for children’s teachers. It has a delicious flavor of red apples and a thick, rich blend of 3 and 4 Leaf Quality Aceto Balsamico di Modena.
  • For foodies: The Gourmet Sampler ($89.95) is the complete assortment of Olive Tap products. It’s sure to please any chef and includes Italiano 100% Extra Virgin Olive Oil, the finest Aceto Balsamico di Modena, Sun-Dried Tomato Bruschetta Topping, Black and Green Olive Tapenade, Mad Mango Salsa, Sorrento Lemon Olive Oil, Pomegranate Balsamic Vinegar and Roasted Garlic Champagne Mustard.
  • For yourself: Holiday shoppers can treat themselves with a single bottle of olive oil or vinegar. One of the most popular flavors is the Tuscan Herb Olive Oil ($15.95) which has a proprietary blend of several herbs including Oregano, Basil, Garlic, and Rosemary.
  • For the whole gift list: Any bottle can be personalized to fit a family, company or special holiday occasion. Dates, names, photos, logos or even a special quote or saying can be printed on either standard or custom labels (minimum required).
  • For corporate gifts: The You Pick Three Gift Box ($59.95) has a professional look great for those in the business world. These bottles can even be etched with the company name and logo (minimum required). It includes three 375 ml bottles of any olive oil, balsamic vinegar or specialty oil/vinegar.

Whether they are included in the feast or wrapped as a gift, olive oils and vinegars with their unique tastes are sure to become a memorable part of every holiday celebration. Gift givers can even pair the olive oil infused Chocolate Chipotle Cake recipe below with the gourmet gifts above.

Chocolate Chipotle Cake Recipe

1 cup plus 1/2 tsp unsweetened cocoa
2-3/4 cups flour
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tablespoon The Olive Tap Cinnamon
2 teaspoon baking soda
1/2 teaspoon The Olive Tap Cayenne Pepper
1/2 teaspoon salt
2 cups lowfat milk
1/2 cup mild olive oil such as The Olive Tap’s Arbequina or Mission
1/2 cup The Olive Tap Chipotle Olive Oil
2 large eggs
3 tablespoon The Olive Tap Dark Chocolate Balsamic Vinegar
Powdered sugar

1. Preheat oven to 350 degrees. Butter two 8-in cake pans and dust with 1/4 tbsp. cocoa in each. Discard excess cocoa.
2. Whisk remaining 1 cup cocoa, flour, sugars, cinnamon, soda, cayenne and salt in bowl to blend. Add milk, oils, eggs and vinegar. Whisk until smooth. Pour into pans, dividing batter evenly.
3. Bake until a toothpick inserted in each cake comes out clean, about 40-45 minutes.
4. Cool cakes in pans for 10 minutes. Loosen the cakes from pans with a metal spatula. Turn each cake out onto a plate and cool completely. Sift powdered sugar onto cakes.

Additional Options: Mix 2 tbsp Dark Chocolate Balsamic Vinegar with cocoa and spread glaze over cakes. Or mix Balsamic Vinegar with 2 tbsp raspberry preserves and spread over cakes.

About The Olive Tap
The Olive Tap is both a tasting emporium and gourmet market that offers a variety of olive oils, specialty oils, vinegars, spices, herbs, seasonings and more. Unlike mass-produced oils and vinegars, The Olive Tap offers pure The Olive Tap Oils and Vinegarsand fresh artisan products from around the world. The Olive Tap’s proprietary procurement storage and packaging processes ensure its customers are offered the freshest, highest quality olive oils and authentic balsamic vinegars.

The Olive Tap is headquartered in Long Grove, Illinois. It also has locations in Medina, Ohio, Downers Grove, Illinois, Manitou Springs, Colorado and West Palm Beach, Florida.

Learn more about The Olive Tap by visiting their website (just click the link and you’ll be transported to a very tasteful destination!)

Adorable and Fun Cake Pops… Make That Pups

In Honor of Target's Mascot

by Joi

Somethings in life are too cute for their own good and these Bullseye Cake Pops (more like Bullseye Cake Pups) are a classic example. They’re from the creative mind of Bakerella and would delight kids of all ages… literally all ages because I’m beside myself with delightment. And, yes, I did just make that word up. Can’t imagine someone hadn’t thought of it before now.

Bullseye Cakepops

Instructions: (Click HERE for visual step-by-steps)

1. Bake cake as directed on box for a 9 X 13 cake. Once cooled completely, finely crumble into a large bowl.
2. Mix about 3/4 of a can of frosting into the cake crumbs using a large spoon. You won’t need the rest
3. Roll mixture into 1.25 inch balls and place on a wax paper covered baking sheet.
4. Place cake balls in the freezer for about 15 minutes so they will firm up. After that, you can transfer them to the refrigerator to remain chilled and avoid freezing.
5. When they are firm, form the cake balls into a rounded cone shape.
6. Melt white candy coating in a heatproof plastic bowl so that the coating is at least three to four inches deep for easier dipping. Melt in the microwave in 30-second intervals on low, stirring in between. Repeat until melted and smooth.
7. Dip the cut side of candy corn pieces into the coating and attach to the cone shaped cake ball for Bullseye’s ears.
8. Return shaped cake balls to the refrigerator to remain chilled for dipping.
9. When chilled again, remove a couple of shaped cake balls from the refrigerator at a time to work with.
10. Dip the tip of a lollipop stick into the melted white candy coating and insert stick into the bottom of Bullseye’s head. Dip the entire cake pop into the bowl of melted candy coating. Dip and remove in one motion without stirring. Make sure the entire cake ball is covered. If your coating is too thick, you can add a little vegetable oil or shortening to help thin it and make it easier to work with.
11. Remove and allow any excess coating to fall off the pop and back in the bowl.
12. Attach a black-coated sunflower seed in position for the nose before the coating sets. If desired, insert a miniature pink confetti sprinkle in position for a cute little tongue.
13. Place in a Styrofoam block to dry.
14. When dry, draw a bullseye where the left eye should be using a red edible ink pen. You can also pipe it on with red candy coating if desired.
15. Let dry and place miniature black confetti sprinkles in position for the eyes.
16. Use a toothpick to dot white candy coating on the black sprinkles to add sparkle to the eyes.
17. Draw on smiles with a black edible ink pen.
18. Attach Lifesaver collars using leftover melted candy coating.
19. Let dry completely.
20. Wrap in treat bags tied with a ribbon and store them in an airtight container.
21. Enjoy!

Cake Pops Kit by Bakerella

Check out the Cake Pops kit by Bakerella on Target’s Website.

For recipes, Holiday tips, and shopping fun (and I do mean FUN), be sure to check out Target’s A Bullseye’s View. I’m headed back there myself right now for Turkeys, Tabletops, and Thanksgiving. (Say that three times fast!)

 

My Knees are Weak: Hazelnut Crunch Cake

A Giada De Laurentiis Recipe

by Joi

Giada De Laurentiis Hazelnut Crunch Cake

If I have trouble concentrating the rest of the day, it’s all thanks to the picture above and the recipe below – both used courtesy of A Bull’s Eye View.  Sigh, I love Target. Maybe that’s why I’m there everyday, huh?  This beautiful cake would make a deliciously unexpected dessert for Thanksgiving or Christmas.  Or, better yet, both!  I’m pretty sure you wouldn’t have any complaints.

Hazelnut Crunch Cake with Mascarpone and Chocolate
Makes eight servings
1 box chocolate cake mix
1 cup hazelnuts, toasted and skinned
2/3 cup sugar
1/3 cup water
2 (8-oz.) containers mascarpone cheese
1 cup cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup bittersweet chocolate chips
1 tablespoon sugar
1 teaspoon orange zest

Step 1 – Prepare cake mix according to package directions for two 9-inch spring foam cake pans. Let cool on a wire rack.

Step 2 – Toast hazelnuts: Place hazelnuts in a small skillet over medium-low heat. Heat until fragrant and golden brown, stirring constantly, about 5 minutes. Let cool. Tip: Place hazelnuts in a towel and rub together – this will make the skins come off easier.

Step 3 – Place toasted nuts close together in a single layer on parchment-lined baking sheet.

For the crunch:

Step 4 – Combine sugar and water in a small saucepan over medium-high heat. Stir until dissolved. Bring to a boil and let cook until sugar is light brown, about 8 minutes. Let bubbles subside then pour the caramelized sugar over nuts.

Step 5– Place baking sheet in refrigerator and let cool until hard, about 30 minutes. When cooled, top with another piece of parchment paper and pound into small pieces, or place on a cutting board and cut into small pieces. Set aside.

For the filling / icing:  

Step 6 – Using an electric mixture (on a low setting), beat mascarpone cheese, cream, powdered sugar and vanilla until soft peaks form. Fold the crunch mixture into the whipped cream.

For the topping:

Step 7 – Finely grind chocolate chips, sugar and zest in a food processor.

To assemble:

Step 8 – Put 1 cake on a serving plate. Top with 1-inch of the whipped cream crunch mixture. Top with the second layer of cake and continue frosting with the remaining whipped cream crunch mixture. Sprinkle top and sides of cake with ground chocolate and zest.

I looked around their website and bookmarked quite a few recipes – great stuff! One I loved uses a great Monster Trail Mix from Target. The recipe is for Monster Trail Mix Bars and I’m having even more trouble concentrating on my work! Click the link and check them out.  You’ll also want to see the Parmesan Egg & Garlic Crostini with Baby Romaine Salad and Bacon Vinaigrette. I’m grabbing the ingredients for this beauty TODAY…. you know, when I also get the ones I’ll need for the Hazelnut Crunch Cake and Monster Trail Mix Bars.

It’s a good thing I have a treadmill.

 

Wilton Silicone Reusuable Baking Cups?

Why Didn't I Think of That?!

by Joi

Silicone Reusable Cupcake and Muffin Liners

I’m pretty much obsessed with cupcakes and muffins – okay, more than pretty much, I’m obsessed to the core. Obsessed enough for 10 people. If I had a dime for every package of paper cupcake and muffin liners I’ve bought I’d buy a Hummer for my husband, a Corvette for each daughter and son-in-law (present and future), and a lifetime supply of Whiska’s for my cats.  For myself? I’d buy all the chinchillas in the world so they could always keep their own fur.

Reasonable, right?

I’ve (obviously) spent oodles of  money on paper liners and, each time, wished for a better way. I have to admit, I get a twinge of green guilt each time I buy paper products.  That’s why I’m so excited about the Wilton 415-9400 Easy Flex Silicone 3-Inch Reusable Baking Cups, 12 Count, shown above.

An ingenious and eco-friendly alternative to buying hundreds of disposable paper muffin liners, these guys can be used again and again and again – saving you money and the earth another headache.

Product Features

  • Set of 12 baking cups measuring 3 by 3 by 1-1/2 inches each
  • Food-grade silicone construction; internal fill lines eliminate guesswork
  • Resists stains and odors; ensures even heat distribution for superior baking
  • Use in standard muffin pan or place on cookie sheet or jelly roll pan for stability
  • Freezer, microwave, and ovensafe (up to 500 degrees F); dishwasher safe; limited lifetime warranty

Amazon Description:
The 3-by-3-by-1-1/2-inch cups fit in the cavities of standard metal or glass muffin pans, or they can be placed individually on a flat cookie sheet or jelly-roll pan for stability. Constructed of food-grade silicone that resists stains and odors, they deliver exceptional baking performance and even cooking for a variety of delicious treats–everything from birthday cupcakes and fresh breakfast muffins to individual brownies, mini cheesecakes, and more. In addition, the flexible cups ensure easy removal of baked goods or molded gelatins, and their crinkled edges impart that traditional muffin edging so popular in coffee shops and bakeries. While safe for use in the freezer, microwave, or conventional oven (up to 500 degrees F), the versatile baking cups can also be used to hold colorful candies, individual party favors, or multi-colored sprinkles and edible glitter while hosting a cookie-making party or decorating cakes. Best of all, they feature convenient fill lines that take the guesswork out of baking. Stackable for compact storage, the set of 12 baking cups (6 red and 6 blue) cleans up easily by hand or in the dishwasher and carries a limited lifetime warranty.

If you’ve ever used silicone pans or kitchen tools, you’re familiar with their fabulousness. A few days ago, while using a silicone pastry brush, I told my cat that I wished every kitchen tool I had was silicone. She seemed to agree – either that or she was humoring me in hopes of another bite of tuna.

See Wilton 415-9400 Easy Flex Silicone 3-Inch Reusable Baking Cups, 12 Count for more information.

More Cupcake Love

Because I've Got Nothing but Love for Cupcakes

by Joi

Cupcakes on Cupcake Tower

Above is a picture from the first time I used The Cupcake Tower.  I took the picture with the levels on the “reverse” side to show you the pre-cut holes that are perfect for cake pops.  I didn’t have everything on had to make the pops but I ALWAYS have everything on hand for cupcakes. Always.

I made Orange Cupcakes with Orange-Flavored frosting this time because Orange cake is one of my husband’s favorites.  For the icing, I simply used my favorite Vanilla Frosting but substituted Orange Flavoring for the vanilla.  If you wanted the frosting to LOOK orange as well as TASTE orange, you’d simply have to add food coloring.  I knew I wanted to pipe orange icing around the outsides, so I left the frosting white.

When it comes to cupcakes and cakes, always experiment with different flavors – you can subsitute a flavoring of your choice in place of the vanilla in the cakes and icings for outrageously fun and delicious variety. My youngest daughter, Stephany, once made a cake from scratch and used Maple Flavoring in place of the vanilla.  I had cake envy so badly it’s a wonder I didn’t pass out.  Then again, I couldn’t pass out because I was too busy shoving it into my face.  It was outstanding.

I often use almond extract, lemon extract, and orange extract – but I’m making it a point to branch out even further.

Also, another fun tip.  At your local bakery, when you see great looking cupcakes decorated with especially cute decorations, buy quite a few. You can wash and use (and reuse and reuse and reuse…) the decorations.  I have an entire drawer full of Disney princesses, movie figurines, butterflies, elves, cartoon characters, and so on.  It makes decorating cakes and cupcakes extra fun.  I’ve built up a set of tools many bakeries would envy.

The Cupcake Tower Kung Fu Panda

The cupcakes in this post feature some adorable characters from Kung Fu Panda.  I got these quite a while back but they’re a favorite for decorating with.  What can I say, I’m in love with the movie.

Also, frequently check the birthday aisle in your favorite stores.  Plastic rings and other trinkets are also fun ways to decorate your cakes and cupcakes.

The Cupcake Tower Kung Fu Panda

It just occurred to me, I think I know the main reason I love desserts – from cupcakes to cookies and from pudding to cobblers.  It all comes down to getting the most out of life.  If you want each day to feel like a party, you have to treat it like a party!  For me, baking special things for my family sets the party in motion.

Party on!

Click through to read more about The Cupcake Tower.

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