April 13, 2010

I know this is a foodless entry, but I felt it appropriate to share the news. I love watching the cake decorating shows. Over the past year or so I’ve loved watching Cakegirls. I was on Cake Wrecks today and they had an article about a recent fire destroying Cakegirls’ shop. I just wanted to make a post about that sharing the information with anyone who hasn’t heard about it yet. I couldn’t imagine putting everything I have into something for it only to be burnt down. I pray that their community helps everyone who was in the building that caught on fire. Hopefully everyone can start to build back up what they lost. Reportedly¬† there were not any death’s other than a neighbor’s cat. Below is a link on the full story.


I have to admit. I’ve made quite a few recipes but have really lacked in actually posting them.

Some were…

  • Halloween Cake pops
  • Birthday Cake pops
  • Smores Truffles
  • Toasted Pecans
  • Meringue Cookies
  • Kettle Korn

But as I write this, i had a new idea for a new truffle. I think I’ll do that tonight. That is after I climb and do work. Oh college.

Did I mention Morgan’s birthday was last week? Her only request was funfetti cake. So of course we made funfetti cake.. but we made it fun!


Birthday Ice Cream Cones!

But why aren’t they melting? It’s ice cream right? Nope! Funfetti Cupcake Cones!!

Now when I made these, I filled them up just a bit too full.

I suggest filling the cones up to the middle of the last ledge.


  • Cake mix of any kind and the ingredients listed on the back of the box (oil, water, eggs)
  • Ice cream cones with flat bottoms
  • Icing
  • Any decorations you would want; sprinkles, food coloring, maybe even candles!

Pre-heat the oven to 350.

Mix the cake as directed on the box. I usually choose the fluffy version of cakes. Actually.. I always do!

I made 24 Cupcake Cones. There are different methods of how to support the cones, but I prefer the cupcake pan one best. I use the mini cupcake pans and place the ice cream cones in each hold.


Usually about one spoonful fills the cones up enough. I fill it to the middle of the last ledge. Any more and it will overflow in the oven and cause the cone to become mushy on the outside. I really like baking the cake in the cones, that way you can eat the whole cone! YUM! You can always put candies in the bottom of the cones if you’d like. M&Ms, Reese Pieces.. the ideas are limitless!

Once you are placing the cupcake cone filled tin back in the oven, make sure to not let them spill over. They are stable, but not too stable. A nice elbow bump could really mess this up!

Bake in the oven for about 22 minutes or until a toothpick comes out clean. Toothpicks are a little short. So I used kebab skewers.

Let the cakes cool completely before icing and decorating them!

Enjoy birthday cupcake cones!

Bienvenido A Harina y Fe

October 8, 2009

First glanceCan’t read that? That’s okay. More than likely it’ll all be in English anyways. I just get too excited sometimes and spat out Spanish. It’s a love of mine, just as baking and cooking are. Harina y fe stands for Flour and Faith. Baking really is something you have to put faith into. Not everything comes out right the first time, or second time, or the fourth time, because the third time was right; like kettle korn¬† (I prefer the alliteration use of the k’s) This blog will be more of a memory book for me to keep recipes, stories, and thoughts. Hopefully this site will help and inspire you to become creative in the kitchen. Thanks for reading. Keep a close watch for a Cake pop entry!