Sugar and spice…pink glitter and cupcakes…that’s what my bff, Bekah is made of :)  As another year passes by, I celebrated Miss Bekah’s “21st” birthday.  Her birthday is one of my favorite occasions to bake for because I get to go all out.  I actually meant all that “sugar ‘n spice glitter” stuff; she’s one of the sweetest people I know.  That being said, I made a “Bekah” cupcake called “Skip to My Lou.”  For those of you who actually pay attention to my blog (Hi, Mom), I have made it once before, but this time I made some decorative changes–a definite must-share.

The very pink and girly “Skip to My Lou”:

Pink velvet cake made with Callabaut white chocolate…

Filled and topped with a pink Himalayan salt cream cheese buttercream…

Beautifully adorned with hand-glittered and hand-shimmer-dusted white chocolate crunchy pearls…

Finished with red edible glitter and pink sprinkles…

I decided to try one more thing with this cupcake and thanks to Bakarella, I wanted to take a stab at making cake pops…but not just any cake pops.  Hello Kitty cake pops.  Bekah loves Hello Kitty so much that she has Hello Kitty on her credit card as well as her checks.  Now that’s commitment.  I knew she’d love them.

Now, honestly, these were tedious to make but they were totally worth it.  I wasn’t able to find the large heart sprinkles and mini M&M’s necessary for making the bows so I made my own out of fondant.  (Yes, with an exacto knife and yes, I guess you could consider me a bit crazy….but I blame Michael’s and Surfas restaurant supply for not being well-stocked).  Then, I finished them off with a little vodka, edible glitter and voila!  Gorgeous, shimmery red bows…and a slight buzz.  Pretty, just the same.

Who says you have to turn 5 to have party bags?  I free-handed glitter “B’s,” filled them with pink excelsior, and tucked the Hello Kitty pops in there as party favors for guests.

Bekah had a happy little birthday…

The next cupcake on the agenda this past week was my “Caramelting the Night Away.”

My richest cupcake so far…

A Fleur de Sel, crisp Oreo cookie crust, chocolate cake and a Fleur de Sel caramel center…

Topped with a dark chocolate frosting made with TCHO organic, fairtrade dark chocolate and Plugra butter.  Lastly, I decided to complete this cupcake with TCHO dark chocolate covered cocoa nibs.

I recently went to Unique LA for the first time this weekend and I decided I want to have a booth there for the Holiday show.   Stay tuned to see if I’m chosen.  If so, be sure to look out for these flavors in December, you lucky people, you.

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