Hi!  This is just a blog about my experiments in cake decorating.  I was never much into cake baking nor decorating until I had my first child.  All of a sudden, I was thinking about birthday parties and such.  I had fun creating and decorating the cakes and now I love it even more!  3-D cakes are probably my most favorite cakes to make just because it throws in a bit of the “engineering” aspect!



  1. Brittney Said:

    hi there i just got a glance of your cookies and they are wonderful i have just started getting the erdge for cookie decorating but not sure what kind of icing to you. i would really love for you toemailme and tellme a little about cookie decorating.

    thanks britt

  2. Lynette Said:

    Love the Flower cookies!
    I would love to know if you sell them & how much they would be?
    I am an event planner & would love to have them fo a spring coorporate event on Planning for May 3rd.


  3. Jennifer Levine Said:

    Gorgeous cakes! I had no idea you could DO that! Thanks for sharing. I’m inspired.

  4. frazi Said:

    Thanks for all the wonderful comments!

    • Kim Said:

      HI, just happened to click on your picture of the optimus cake you did. could you tell me how many people it served ? i know the treats don’t really count haha
      I am going to try and make one this week. if all fails then i will stick to the truck .
      thanks for sharing your tips .

      • frazi Said:

        Hi Kim,

        The cake fed about 24-30 people. It really depend on how thick you make the 6x6x4 cakes. I made them pretty thick so it took maybe 2-3 cake batters. Since I used a carrot cake recipe from scratch, I don’t know what that equates to in terms of other cake recipes or cake mixes.

        Hope this helps and let me know how it turns out!


  5. lizzieloo Said:


    LOVE your cookies… I decorate cookies for friends’ showers and stuff, too. I noticed you make little baggies and I was wondering a couple things. Where do you get your cellophane baggies and about how many do you get for what cost? Also, what kind of icing do you use? I decorate with buttercream even though it doesn’t stiffen up the same way as meringue or royal icing because it gets a better reaction on taste and there’s no egg issue. I’m not sure I can bag my cookies without risking a lot of damage, but I thought I’d ask. Thanks, and again- your cookies are beautiful!

  6. frazi Said:

    Hi Lizzieloo!

    Sorry for the late reply…things are hectic…in a good way! 🙂

    Thank you very much! I’m glad you like my cookies!

    For the bags, I typically buy them at Michaels or when I shop around and see them at Sur La Table or Target. Depends on what I can find! I usually can get a package of 12 for $3-4 or so.

    Lately, I’m getting more and more into “greener” choices and found this wonderful website that sells biodegradeable food grade bags!


    They also sell wholesale and are offering a 2 for 1 deal for the holidays.

    For the icing, I use royal icing. I have never tried buttercream icing before, but it may work if you add more sugar than called for in the recipe. This may make your frosting “hard” enough, but not too hard, to prevent smearing on the bag.

    One thing I do, is make the cookie a bit thicker, but not too much. Another thing I do, is use less (thinner) royal icing to cover the cookies. This way, more of the flavor comes from the cookie itself and not the icing. Or, you can try using a cookie recipe that is not too sweet, so that the sweetness comes from the icing. Just some thoughts!

    Have fun decorating this holiday season! If you by chance take pictures of your creations, please send me a link!


  7. SG Said:

    Hi there, where are you located… my son whans a fire truck cake in early april… what do you charge?

  8. frazi Said:

    Hi SG,

    I’m located in Santa Clara, CA. Where are you located and what is the exact date of the birthday party?


  9. Amy Said:

    I love the Spiderman cupcakes. I’m going to try to create something similar for my son’s 4th birthday party later this month. Thanks so much for sharing, you are so creative and have such clever ideas. I’m just like you, I’ve really got into cake decorating when I had kids. I have no formal training, but just figure it out as I go. I just love making the cakes and cupcakes for their parties myself. Best wishes to you, I’ll check out your blog now and then for new ideas.
    Blessings from Texas, Amy

  10. ap269 Said:

    Hi, thanks for reading my cake posts. As to the chocolate coated marshmallows: I’m from Germany, and here, you get them EVERYWHERE because they are really popular. Anyway, I’m pretty sure that in the US you can get them in stores that specialize on German food. Ask for “Schaumkuesse” (foam kisses), “Schokoküsse” (chocolate kisses), or “Dickmanns” (that’s the most famous brand here). Here are some links so you know what the packages look like:
    There are some online sources that order the stuff in Germany, too, but as they are soooo fragile they don’t ship well (the chocolate shells will explode at high altitudes). Anyway, I’ll ask some of my American friends if and where they have seen them in the US and let you know about the results ;o).

  11. Alice A Said:

    Hi Frazi!

    I want to make a firetruck cake similar to yours, but I’ve never ever done anything like that before. Would it be possible for you to email me a step by step please and thank-you. (your cakes are so amazing by the way)

    -Alice (grenouille_162003@hotmail.com)

  12. turtle2778 Said:

    Hi there. I think you have done a fantastic job on your cakes. Most of them I was like WOW, how did she do that?? I keep reading that you use jello cake. What exactly is it? And do you have a recipe for it? I went to your recipes section looking for your carrot cake recipe also but only found the fabulous fire truck how to. Also, do you have any pictures of your crib cake close up or from the side? That one was really cool and my cousin has a shower coming up next month I think she would love it. One more thing when sculpting your cakes you say use a denser cake could you give an example of one. I generally use cake mix from a box as it saves me time and I like the taste, but am starting to try cakes from scratch. I appreciate any help you can get. Thanks so much for making this blog, its great to see so many creative ideas.

    • frazi Said:

      Hi turtle! 🙂

      Thanks for the kind words!

      Let me see if I can answer all of your questions…

      1. To make a jello cake, bake a white cake (scratch or box, your preference). Cool cakes and turn out onto a wire rack. Wash & dry the cake pans you baked them in and then put them back in with the top up. Poke the cake with fork tines or BBQ skewers. Make jello by dissolving 1 box (small one, I forget the oz size) in 1 cup of hot water. Pour or spoon the hot, dissolved jello all over the top of the cake (1 box of jello for one 9in. cake round or 2 boxes of jello for one 9×13 pan). Cool in fridge until jello has set. To turn out cakes, dip bottoms and sides of cake pan in hot water for a minute or two, then jiggle the cake to make sure it is not longer sticking to the sides of the pan. Turn-out onto a plate and keep cool in the fridge. It tastes better cold on a hot day with fresh whipped cream! I’ve used strawberry, banana-strawberry, raspberry, cherry, blueberry, lemon, lime, grape, peach flavors for the jello cakes. I’d say the favorites are usually strawberry, lime, blueberry, and cherry. I will copy this and post in the recipes section. Thanks for the tip!

      2. Some examples of dense cakes are pound cakes. Some yellow cakes are dense, depending on the recipes. I’ve found recently that softer, moister cakes can also work, but you have to make sure they are cold so they hold their shape better when cutting. I think it is okay to use box cakes. I heard to make them denser you can put 1 box of pudding mix with them. I’ve never tried it, but I think adding the 1 box of pudding mix can be found on the side panel of the cake boxes.

      3. I’ll try to find some picture of the crib cakes up close, though I can’t guarantee anything. I don’t know what pictures I have of those cakes and will need to find where I saved the photos!

      Hope this helps!

  13. Fire Grate Said:

    it is always a good idea to get event planners when you want a good outcome for your planned event .`;

    • frazi Said:

      I know…but for me it’s the whole process from start to finish that keeps me wanting to over-plan every time. 🙂 I learn with each event and with every “failure” (at least in my eyes…my guests don’t seem to agree w/ me).


  14. Eron Said:

    I love checking in to see what you are making! So creative! I saw this today and thought of you : )
    Crazy cake, huh?!

    Hope you are well!

  15. Kim Said:

    HI, just happened to click on your picture of the optimus cake you did. could you tell me how many people it served ? i know the treats don’t really count haha
    I am going to try and make one this week. if all fails then i will stick to the truck .
    thanks for sharing your tips .

  16. Kim Said:

    Thank you. well my cakes are in the oven as i type. I am using my square pans which are 8×8 x2 so there is going to be lots of stacking. How did you get it to stand with out it tiping? that is what i am fearing now. well I will let you know how it comes out. If i get real inspired i might even make his eyes light up. we shall see.
    Thank you again for the tips.
    happy baking☺

    • frazi Said:

      Hi Kim,

      I used 6x6x4 pans, so was able to stack the cakes end on end, i.e, on the 4″ side. To keep them from falling, I had to use a dowel screwed into a based board which I then covered w/ a cake board and cake foil. I’m thinking an 8x8x2 pan won’t be able to stand on the 2″ side as well because it is so thin. But thinking about this some more, what you can do is, cut the 8×8 into halves or thirds and then stack them up. This should make it thicker and therefore more stable. If you have dowels, sharpen the ends so you can pound them into 2 stacked cake boards. That should give it some stability. If you don’t have dowels, use the thickest bamboo skewers you can find and pound those into the stacked cake boards for support.

      So, I’m thinking, take 2-3 cake boards and tape them up. Wrap them w/ cake foil, stack the cakes to build your Optimus Prime and then use the dowels or skewers to pierce the cakes all the way down to the cake boards. You will need a hammer to pierce through the cake boards. For stability, I would use 4 skewers at least, evenly spaced throughout the stacked cakes to give it enough stability for car transport. Cut any remaining skewers poking out through the cake so it is flush/flat w/ the top of the cake.

      Hope this helps and have fun!

  17. Alejandra Said:

    Do you have a good butter-cream frosting recipe?

    • frazi Said:

      Hi Alejandra,

      For a good buttercream frosting to ice normal cakes, I use the following:

      2 cups (4 sticks of butter)
      ~8 cups of powdered sugar (more or less depending on how sweet you would like it to be)
      1-2 tsp. of vanilla extract
      1/2-1cup heavy whipping cream

      If you want a smooth easy to frost frosting, go with the higher liquid amounts. I usually add the liquids and see how the consistency looks like.

      If you want a stiffer frosting for piping designs, flowers, etc. use less liquid.

      For a smooth, lump free frosting, I would recommend the following based on my trial and error experiences:
      – Let butter get to room temp before making frosting, so make sure you take it out of fridge 1-2hours before you plan to make the frosting. Center of the butter should be soft and not hard or your frosting will be lumpy.
      – In the mixer, I alternate 1-2 cups powdered sugar, then butter thinly sliced, then 1-2 cups powdered sugar, etc.
      – Beat the powdered sugar and butter together, scraping sides of bowl here and there. You will notice the lumps disappearing and the color of the frosting will turn lighter or whiter.
      – Add the vanilla extract (use clear one if you plan to color the frosting) and heavy whipping cream as you are mixing the frosting until you get the desired frosting consistency.

      Hope this helps! Let me know how it turns out.


  18. Julie Said:

    I’m looking to make a candle cake for my son’s confirmation. I was wondering if the cans you use to cook the cakes in still have the bottoms on or just having them rest on a cookie sheet while cooking is enough.

    • frazi Said:

      Hi Julie,

      Sorry for the delay in response as I only logged in today after a year being away from my blog! I hope I’m not too late in answering your question. I used the can w/ the bottom. If you spray the can w/ Pam or baking spray, the cake should not stick to the bottom. I’m not sure if the cake batter will spill out the bottom if you cut out the bottom of the can and just place on a cookie sheet. If your cookie sheet is not flat the batter may ooze out during baking.

      Hope this helps.

  19. Sally Said:

    Thanks for your instructions on the farm cake. What coloring do you use to get your reds so red?

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