Baby is Brewing


On Saturday Kara, Allegra, and I hosted a baby shower for our friend Melissa! I was in my element—I LOVE to host and plan. I get so excited to make all the list; shopping list, mapping out the day by day plan, and hour by hour plan for the morning of the party! I made a cake, fruit tarts, spring rolls, and tomato soup shooters with mini grilled cheese.

It was a day filled with games, we guessed baby food ingredients, and more drinking than expected; Melissa is the first of our Denver friend group to have a baby so the booze were still flowing.

I picked a peaches and cream cake since it is peach season and then made a dark chocolate mini fruit tarts because the mom-to-be loves dark chocolate. The spring rolls and soup were more random picks but I liked them because they were a little different and fun!

The cake toppers, fitting the Baby is Brewing theme, were the homage to Michigan; Bell’s IPA and Michigan State University colored baby bottle.

Peaches and Cream Cake

Dark Chocolate Fruit Tart – I used the shell and custard recipe from this link and then followed this link to make it dark chocolate

Grilled Cheese Tomato Bisque Shooters

Bahn Mi Spring Rolls






Snow Cone Cupcakes!


For the evening of July 4th we went to a friend’s apartment that has an amazing view of the city! We could see all the fireworks! I wanted to make a very fun holiday dessert so I made snow cone cupcakes! They were so cute and perfect for the 4th.

Cupcake recipe

Frosting recipe

I used bathroom cups and filled them with the cupcakes. I packed any extra cake in so the cups were filled. I then froze them for about 30 minutes before I frosted them with a little bit of a crumb coat of frosting. I put a two tablespoon scoop on and smoothed it out before rolling it in the sugar. I refrigerated them and then let them sit at room temperature for about 20 minutes before serving.