Welcome to Sweeties Creations

My husband calls me Sweetie, but I also call him that. I do enjoy baking so much that it's almost part of my daily routine. There is always cookies or cakes of somesort. I am always trying out new recipes.


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Monday, April 5, 2010

Breast cancer 3 Day 60 Mile Walk

A few years ago I participated in the Susan G. Komen Breast cancer 3 day 60 mile walk. To participate I needed to pay or raise $2,400 or more. I had wonderful contributions from David and Bianca Lisonbee thru the foundation 4Life and from my generous husband Dave. I sold home made cake and cookies and made installments for the rest. It was a growing experience for me since I didn't have a buddy to walk with I walked alone among thousands of other people that were there for the cause. My wonderful Husband was there with the kids my parents and my brother with his kids to cheer me on.  I don't have a history of breast cancer in my family nor do I have it, but I do believe that we don't need to have a illness to be part of finding or helping find a cure. I did see many women that had lost their hair and were going thru chemo walking and I was tired walking 20 miles a day for 3 days, I admired their determination for the cause they were fighting for their own lives for. I do believe in monthly self breast exams and mammograms. Getting your yearly physicals and pap smears every year on the month of your birthday so you remember. Transfer Factor a supplement I take and my family including my children take has been a great blessing for us, www.4life.com It keeps my immune system up and ready for any virus I do get the flu but I could go years without it. Swine flu...I don't worry. I have been blessed.

Coloring Easter Eggs

I love all holidays. It gives me an excuse to be creative the the kids and have fun. As a child I loved any opportunity I had to be around creative activities at school or clubs. I remember one time in elementary school for Christmas the wreath I made in class was chosen to decorate the Christmas backdrop and everyone in class was wrapping theirs to give to their parents on Christmas, so I kidnapped mine and took it back to the class to wrap. Well this is a cute idea from Martha Stewart on coloring eggs with dual tone designs and colors. Very easy and fun.
You'll need: Egg coloring kit, vinegar, design punches, paper towels,  stick on vinyl sheet and hard boiled eggs.

Friday, March 26, 2010

Cream Cheese Frosting

This is an yummy frosting to add to carrot cake or red velvet cupcakes. 

Cream Cheese Frosting

Cream Cheese Frosting

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low.  Add sugar, 1 cup at a time, and then vanilla: mix until smooth. Frosting can be refrigerated up to 3 days. Before using bring to room temperature and beat until smooth.


  • 8 ounces (2 sticks) unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 1 pound (4 cups) confectioners' sugar, sifted
  • 3/4 teaspoon pure vanilla extract


Devils food mini bunt cake with cream cheese frosting

Devil's Food Cupcakes

Devil's Food Cupcakes


  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 cup hot water
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 cups (3 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs, room temperature
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 1 cup sour cream, room temperature
  • Top with cream cheese frosting 

Thursday, March 25, 2010



Makes 12 cupcakes.   Published May 1, 2010.   From Cook's Illustrated.
Use a high quality bittersweet or semisweet chocolate for this recipe, such as one of the test kitchen's favorite baking chocolates, Callebaut Intense Dark Chocolate L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar. Though we highly recommend the ganache filling, you can omit it for a more traditional cupcake. The cupcakes can be made up to 24 hours in advance and stored unfrosted in an airtight container. For fun, simple techniques for decorating cupcakes, see Decorating Cupcakes below.


Ganache Filling
2ounces bittersweet chocolate , chopped fine (see note)
1/4cup heavy cream
1tablespoon confectioners' sugar
Chocolate Cupcakes
3ounces bittersweet chocolate , chopped fine (see note)
1/3cup (1 ounce) Dutch-processed cocoa
3/4cup hot coffee
3/4cup (4 1/8 ounces) bread flour
3/4cup (5 1/4 ounces) granulated sugar
1/2teaspoon table salt
1/2teaspoon baking soda
6tablespoons vegetable oil
2large eggs
2teaspoons white vinegar
1teaspoon vanilla extract
1recipe Frosting


  1. 1. FOR GANACHE FILLING: Place -chocolate, cream, and confectioners’ sugar in medium -microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.
  2. 2. FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Line -standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
  3. 3. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
  4. 4. Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.
  5. 5. TO FROST: Mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.

Cupcake stand with Crystals

I bought this cupcake stand at a local store, it had some other colorful plastic looking crystals hanging from it. I really liked it since it is a really sturdy stand. I purchased some Crystals from gem shows not for this project but they really came in handy for this cupcake stand I wish I would have bought more of these type of crystals since they look so beautiful for this project.  I have similar cake stands to do  now since this came out so beautiful I now need a great reason to use it. 

Friday, December 26, 2008

Chocolate Cupcakes

Cupcakes are my favorite, Just the right amount of cake and frosting for on the go. These are chocolate which everyone just loves.

1 stick Butter, room temperature
1 1/4 C. Sugar
2 Eggs, room temperature
3/4 C. Flour
1 t. Baking Powder
1/4 t. Salt
1/2 C. Unsweetened Cocoa Powder  (buy quality cocoa)
Yield: 12-14 cupcakes.
Method: Preheat oven to 375 degrees, then turn it down to 350 just prior to baking
1. Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3 minutes.
2. Add the eggs, one at a time beating until they are well combined.
3. In a separate bowl, combine the dry ingredients and whisk them to incorporate them.
4. Add 1/3 of the dry ingredients to the butter and sugar and beat it just to combine. Add 1/2 of the liquids (milk & vanilla), scrape down bowl and beat to combine. Continue adding the dry and wet ingredients alternately making sure you END WITH THE DRY.

5. Fill muffin tins 2/3's of the way and bake for about 20-22 minutes. Allow to cool, then frost.
Pastry Pride vanilla. I buy mine at Smart and Final. I use about 3 cups and whip it for about 15 minutes until stiff peaks form. It turns out like whip cream.