Thursday, October 6, 2011

Mobile Barcode! and Links to the Sweet Cupcakes and More!

Please click on the link below to see the latest results of the Sweet baking adventures I have embarked on.
Orange Dreamsicle Cupcake

Sweets by Stepheny

Thursday, July 28, 2011

Posting pictures hiccup

This week has been a bad week for trying to upload pictures of the latest and great baking creations.  I tried a few nights ago, internet was acting up, I guess AT&T said "not today".                                                         
I will try posting pictures this week... I promise you. 

Famous Mango Cheesecake!

Monday, July 25, 2011

Bake Lately?

I'd like to apologize for not updating my blog in quite some time.

I have been baking odds and ends, cookies, pies and cakes... unfortunately, I haven't posted anything!
Shame on a baker for not exploiting my sweets.

I am currently remote and don't have access to my photos, however, I will post pictures of the latest creations in the next post. Which won't be months away.

I'd like to post Sweets in pictures from the last bakes.

ooo! awesome news!!! I was asked to make an Ironman cake for a Super Hero Birthday Party!  Here's a link if you haven't heard of Ironman. 2008/05/the-real-life-o/

I am so excited to build this cake, especially since I am designing the cake that will feature working lights!

My birthday is in 2 weeks and I haven't decided on making a cake or cupcakes to celebrate.
Any thoughts? I want to be creative and use working edible elements. Thanks


Wednesday, April 13, 2011

Pumpkin Pie for "Easter"

As I was rummaging through my freezer and pantry this morning I saw one of my favourites wanting to be baked.
Pumpkin and a frozen pie shell!

What did that mean to me?  Heck, yes.. bake a pumpkin pie on a Wednesday.  A friend asked if this was a new tradition for Easter. I said Sure, why not, who doesn't like pumpkin pie.

I followed the directions on the can of Libby's Pumpkin and mixed away.  I pre-heated the oven to 425 degrees, sprayed the empty pie shell with Pam and baked it for approximately 10 minutes. I like my crust a golden brown with a crunch!
Once that was baked to "perfection", I poured the liquid pumpkin mixture in the shell and baked it for 15 minutes as 425 degrees.  After the 15 minute mark, turn down the oven to 350 degrees and bake for 48 minutes.  Before removing it from the oven, check the pie to ensure it's done. I like to use a clean knife and gently place it in the center of the pie and if it comes out clean, it's done. *if not, then place it back in for a few more minutes, Keep an eye on it! You don't want this delicious pie to burn nor over bake.

Place the pie on a cooling rack and then serve.  If you're ready to serve, place it in the refrigerator.

Here's a picture of my masterpiece. I can't wait to eat a slice!   Don't forget to add your special sweet topping, whether it's cool whip, Reddi-whip, or Vanilla bean ice cream.



Saturday, April 2, 2011

Saturdays are made for baking

Contrary to *my belief.. I always say Saturdays are made for Dancing a local dance clubs in Orlando.  One of my favourites is Independent Bar located in the heart of downtown Orlando.

Today is different; it's all about baking all sorts of yummy sweets.  My muse comes in various forms, this time it was a picture found in a magazine. I saw a cute cupcake in the form of the beginnings of life growing out of a shell filled with dirt.  I thought, what a great concept for a "Welcome Spring" sweet cupcake dessert.  My friends will totally Love the idea, more importantly eat the sweet creation.

I started with using Pillsbury white cake mix and used the 1/3 measuring cup to pour equal amounts of batter in each cupcake paper cup.  Baked the cupcakes according to the directions on the box and cooled them on a rack.

Right now I'm making the butter cream icing and creating the flowers using butter cream stiff consistency. 

Pictures will be posted in a later update.

If you have any questions regarding baking or almost anything, please send me an email at

Thank you.


Sunday, March 27, 2011

baking heals the heart

Just a few days ago, I suffered a loss of a loved one and it hit me pretty hard. I have taken time off from work to mourn the loss and in this time, rather than just being sad, I have decided to bake.

Today, I followed a recipe in Martha Stewart's Baking Handbook. The recipe is titled "Chocolate Chunk Cookies" on page 75.

I had to add about 1/4 cup of flour to the mixture after it was all mixed after discovering the cookies were baking flat.  Here's a picture of the first batch without the extra flour. See how flat they are? So disappointing.
So once I discovered this, I added the 1/4 cup of all purpose flour to the remaining batter.
This is how they turned out. 100% better, full, round and not thin.

In addition to baking cookies, I made 2 loaves of Banana bread.  One loaf is made with chocolate chips and coconut and the other is just a plain banana bread.  I always add cinnamon to the dry ingredients and stir thoroughly before adding it to the wet mixture.

Banana bread with chocolate chips and coconut
Banana bread

These breads will be a Hit. I have made these in the past and they are devoured within no time at all.

I used Martha Stewart's Baking Handbook for this recipe, but you can tweak it by adding your own "secret" ingredients.

Happy baking.


Tuesday, March 8, 2011

Oh my strawberries.. it's Strawberry Creamsicle cupcakes!

Had another summer idea... This is strawberry season and why not make something sweet?  I made a batch of Strawberry Creamsicle cupcakes today.  Fresh strawberries were purchased at Publix, a local grocery store; they are actually from Plant City, FL.  Plant City annually has the Strawberry Festival, from now until March 13th.

The recipe for these cupcakes is quite easy.  Strawberry batter is blended with Fresh cut strawberries baked at 375*F for 19 minutes. Once they cooled, I piped the vanilla Bavarian cream *same recipe used in the Orange Dreamsicles, and made the frosting from scratch.  I like to use the Philadelphia Neufchatel Cream Cheese, twice sifted Powdered Sugar, unsalted butter and Fresh diced Strawberries.

Mmmm mmm good.

Monday, March 7, 2011

dreaming of orange sicles

A few nights ago I dreamt of popsicles, orange dreamsicles.. I use to eat those back when I was a little girl and had a great thought. Make cupcakes that remind me of that same great taste.

So I came up with the Orange Dreamsicle cupcake.

Sweets by Stepheny:  Orange Dreamsicle cupcake

This tasty delight is made with fresh Florida Oranges.  I squeezed the oranges and used the juice in the cake and also in the frosting.  I also took the pulp from the oranges and mixed it with the frosting.  The vanilla Bavarian cream was made with Vanilla Pudding and Heavy Whipping Cream.
The decor is orange rind lightly brushed with corn syrup and brown sugar and then was broiled in the oven until it was just right.

These cupcakes have been by far the Best I have created.  The comments are: Wilson:  "Awesome"   Stephanie and friends: "Oh my gosh, I must have another", "Steph, you make great cupcakes, but this cupcake is by far the Best I have tasted", "Oh, you're making cupcakes for my birthday"

This week I plan on baking Strawberry Cream cupcakes and Banana Bread.


Wednesday, March 2, 2011

Ready, Set, Hike!

I have to say this is a foul proof recipe and technique to use when making a football cake for any football party. I made this particular cake for multiple SuperBowl parties.  

It’s quite the hit at any party.

The best store to purchase the football shaped cake pan is at Jo-Ann Fabric & Craft Stores:, Michael’s:, or at your local craft store.  Wilton:, is also another place where you can purchase the football shaped cake pan.  If you don’t want to spend the $12.99 on Wilton’s First and Ten Football Pan, then you simply can use 2 rectangular 11 x 7 x 2 inches pans.  The key with using the rectangular pans is to shape the top of the cake rounded like a football.  Grab your kids’ football or borrow one from the high school, this is a great visual aid, especially when trying to recreate it as edible art.
Wilton Football Cake pan

Basic decorating supplies

The supplies you’ll need for this cake are: 1 Wilton First and Ten Football Pan, *or 2 9 inch round cake pans, 1 box of Dunkin Hines, Betty Crocker or Pillsbury cake mix, 1 4 oz. of Baker’s coconut, 1 8oz. bottle of Wilton Cake Release *certified Kosher, Wilton Decorating disposable bags, Wilton icing tips: 3 and 16, 2-3 16 oz. tub of Dunkin Hines, Betty Crocker or Pillsbury Chocolate Frosting, 1 16 oz. tubs of Dunkin Hines, Betty Crocker or Pillsbury Vanilla or White Frosting, Wilton Icing Colors in White and Green, Cake Board, Fanci-Foil wrap, 1 Glad Ziplock sandwich bag and a football.
You can substitute the 1 16 oz. tub of Dunkin Hines, Betty Crocker or Pillsbury Chocolate frosting with White Frosting. If you use white frosting, then you’ll need Wilton Icing color in Brown.
Follow the directions on the cake mix as directed and ensure the cake pan is greased with the Wilton Cake Release.  Once the batter has been poured in the cake pan, bake as directed.  Once the cake has fully cooled on a wire rack, it’s time to decorate.
Let’s decorate your Football Cake!
Step 1.  Take the Fanci-Foil and apply it to the cake board, these can be purchased at Jo-Ann Fabric & Craft Stores, Michael’s or at your local craft store. Once the Fanci-Foil has been applied place the cooled football cake on it. 
Step 2.  You’ll need Wilton Icing Tips 3 and 16 and the Chocolate or brown icing.  Place the football for visual aid on the counter and reference this quite often, when icing the brown and white areas of the cake. Fill the Wilton Decorating disposable bag with the chocolate or brown icing using tip 3. Decorate the areas of the football that are brown using this icing bag.  Once you have completely decorated the areas of the football in the chocolate icing, dispose of the remaining frosting back in the tub, cover and place in the refrigerator.  Clean the tip 3 for later use.
Step 3. Using tip 16, place the white frosting in a Wilton decorating bag and get ready to frost the 2 stripes of the football. 
Step 4.  Use the same decorating bag in Step 3. with tip 16 for the laces, create a long straight line down the center.  Please reference your football.
Step 5.  Using tip 3, place the white frosting in the Wilton decorating bag and frost the laces, 7 horizontal short lines.
After the cake is fully decorated with the frosting, you’ll need to add “grass”.  Place a small drop of Wilton icing color green in a Glad Ziploc sandwich bag with the bag of 4 oz. Baker’s coconut. Shake the coconut, coating all the coconut until all pieces are green.  Next sprinkle the green colored coconut all around the edges of the football cake.

This cake serves between 15-18.

Place the cake in the center of the table for all to admire and enjoy.  

Happy baking!


Wednesday, February 9, 2011

Heart Shaped cookies for friends

I finally finished the baking project for the Ronald McDonald House Valentine Cookie Project.

I made 72 cookies! Half are the double hearts and the remaining are single hearts. I used a technique with the food color dye to marble the sugar cookies in pink and red.  This created the cookie into Edible Art!  Also embellished using a pink/red royal icing and edible decor: Brach's Valentine Candies and heart shaped candies.

Here are a few photo's that were taken of the cookies.

Monday, February 7, 2011

Sweets for your sweet

I volunteer for the Ronald McDonald House of Orlando doing various work.  What does the Ronald McDonald House provide for families?  They offer a place to call home while their child is seriously ill or injured and that are being treated at local hospitals.

The title of this blog is quite simple, Sweets for your sweet.  I baked 70 heart shaped sugar cookies and decorated them using pink royal icing and Valentine candies. These cookies are for the Ronald McDonald House Charities Valentine Cookie Project.  Each year we deliver homemade heart shaped cookies to our donors and sponsors in the community for Valentine's Day.

Sweets are simply sweets for anyone dear to your heart.  Whether it's for a family member, a loved one, spouse or your friend, everyone enjoys a sweet surprise.

If you're interested in baking heart shaped cookies, please click on the "heart shaped cookies" for the link to Martha Stewart's Heart-Shaped Sugar Cookie Cutouts recipe.

*pictures coming soon!

Happy baking,

Wednesday, February 2, 2011

February: the month of giving

February is the month of giving; such as offer your time to volunteer at various local charities, or offer a helping hand to one that is in need. It's more of giving yourself to help others with your Heart. Volunteering builds a heart stronger, creating a love or passion for helping others.

February is also Bake for Family Fun Month

One of my favorite recipes for Oatmeal Cookies is by Martha Stewart.  This is an easy, yet tasty recipe that the entire family can help make.
You can follow the recipe below or Click on the link:

Classic Oatmeal Cookies

Makes about 3 dozen
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup wheat germ
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups mixed dried fruits and nuts, such as golden raisins, currants, coarsely chopped dried apricots, dried cherries, coarsely chopped pecans, or a combination of above


  1. Heat oven to 350 degrees. Line baking sheets with Silpats; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add eggs; mix on high speed to combine. Mix in vanilla; set aside.
  3. Combine oats, flour, wheat germ, baking soda, and baking powder in a large bowl. Stir to combine. Add the flour mixture to the butter mixture, and beat on low speed to combine, 10 to 15 seconds. Remove bowl from mixer, and stir in dried fruits and nuts.
  4. Using a large metal scoop, drop dough onto prepared sheets, about 2 inches apart. Bake until golden and just set, about 18 minutes. Transfer sheets to wire rack to cool.

Happy Baking!


Friday, January 28, 2011

Baking something sweet on a cold night like this

I decided to stay in tonight, make dinner and dessert.  For dinner, Tandoori Chicken, baked sweet potatoes and broccoli.  Dessert will be Candy Cane Cupcakes.  I am trying this box recipe. It was a gift from the holidays and I thought, why not, sounds pretty tasty.

Traditionally I bake from scratch, but with it being late, I thought to bake with a little help!
This kit includes chocolate cake mis, vanilla frosting mix and peppermint krunch topping. I have all the ingredients: 2 eggs, 5 tbsp softened butter and 1/2 cup and 2 tsp milk.
Bake at 350F for 13-17 minutes, let cool then frost and decorate. Dessert is served!

Peppermint topped chocolate cupcakes *complete mix from a box

I enjoy making frosting from scratch, gluten free powdered sugar, water, vanilla and shortening.  It's not low calories, but it's quite tasty.  Sometimes you just need a little bit of yum!  I will post pictures as soon as they are made.

Welcome to my blog

Hi, my name is Stepheny. I am the head sweet baker of Steph's Sweets here in Orlando, FL.  You can follow me on Twitter, @Stephs_Sweets and on Facebook at

I decided to start writing a blog to share my recipes, baking tips and secrets.  I also want a way to create a forum to have discussions to hear your baking tips and recipes.

Please join me on this sweet adventure on this blog.

Have a sweet day!