New Cakes by Rhonda

Katie Robert's Shower Cake

Wedding Cake



To view all the cakes Rhonda has on this blog
search for "Rhonda's Cakes" under the labels!!

Another beautiful cake by Rhonda!!!

Strawberry Brie Appetizer

Strawberry season means an abundant supply of the wonderful berry. In an effort to add a strawberry appetizer recipe to our table I searched pinterest and found a version of this unusual but delicious combination.


Ingredients:
Brie Cheese
Soft Cream Cheese with Chives
Fresh Strawberries
Crackers

The preparation is easy and can be left on the table for individuals to assemble themselves.
The recommendation is to place a dollop of cream cheese on a cracker (I like whole wheat crackers) and top it with a small piece of brie and a small slice of strawberry.

More Cakes by Rhonda

Rhonda's cakes are lovely. Here are a few more.

Shelby Suarez Graduation Cake

Christmas Candle Cake

Inside Shot of Christmas Candle

Oatmeal Craisin Chocolate Chip Cookies

The cookie for the annual cookie bake this year was a new recipe. It was from the Craisin advertisement and was very good.

2/3 cup butter or margarine
2/3 cup brown sugar
2 large eggs
1 1/2 cups old fashioned oats
1 1/2 cup flour
1 teaspoon baking soda 
1/2 teaspoon salt 1 - 5 oz. package Craisins
2/3 cup white or semi-sweet chocolate chips

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda, and salt in a separate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in the Craisin and chocolate chips. Drop by rounded teaspoons onto a cookie sheet lined with parchment paper. Bake for 10 -12 minutes, until golden brown. Cool on a wire rack. (approximately 2 1/2 dozen)

Oatmeal Chocolate Peanut Butter Squares

This recipe was a lucky find when I was trying to find a cookie to use leftover oatmeal!

1 cup peanut butter

1/2 cup honey
1/2 cup butter (or coconut oil)
2 cups old-fashion oatmeal
1 cup shredded coconut
1/2 cup chopped nuts, raisins, or dried cranberries (optional)
1 1/4 cup chocolate chips
1 teaspoon vanilla

Combine peanut butter, honey and butter in a saucepan and melt together over medium heat.
Remove from heat and add the remaining ingredients to the saucepan, string until well mixed.
Spread evenly into a 13" x 9" that has been greased. Cool in the refrigerator then cut into bars.

Susie's White Chocolate Macadamia Cookies

Susie Suarez's 2014 cookie recipe for the annual cookie bake was delicious. Try this buttery cookie!

1 pound (2 cups) butter, room temperature
1 2/3 cups brown sugar, packed
1 cup granulated sugar
3 large eggs, room temperature
1 tablespoon vanilla
4 1/4 cup flour
2 teaspoons baking soda
1 teaspoon salt
2 cups (12 oz) white chocolate chips (higher quality like Ghirardelli gives better results)
1 1/4 cups (4 oz) macadamia nuts

Preheat oven to 350 degrees.
Line baking sheets with parchment paper.
Blend flour, baking soda and salt together - set aside.
In a large mixing bowl beat butter until creamy with an electric mixer.
Add brown sugar to butter and beat (scraping down sides with a spatula).
Add white sugar to butter / brown sugar and beat (scraping down sides with a spatula).
Add eggs one at a time to butter /  sugar and beat (scraping down sides with a spatula).
Add vanilla and beat (scraping down sides with a spatula).
Reduce mixer speed to low and add the flour mixture slowly ( 2 cups at a time) until well mixed.
Mix in the chips and nuts.
Scoop dough onto the sheets leaving space for the cookies to spread.
Bake 10 -12 minutes (lightly brown) - will continue to cook after removed from oven.              
Cool on a rack.

Erin's New York Cheesecake Cookies

Erin Greene (Mrs. Greene as of 11-1-14) brought a delightful cookie recipe to the annual cookie bake. If you like cheese cake you'll love this cookie.

1 1/4 cup finely crushed graham crackers
1 cup flour
1 1/2 teaspoon baking powder
1 stick unsalted butter, softened
1 egg, separated
3 oz. cream cheese, softened
1/4 cup granulated sugar
2 teaspoon lemon zest
1/2 teaspoon vanilla extract
 Preheat oven to 350 degrees.

In a large bowl combine the graham cracker crumbs, flour and baking powder.

In a medium bowl beat together the butter and brown sugar with an electric mixer. Add the egg white and beat until well combined. Add to graham cracker crumbs and blend until just combined.

In a separate medium bowl, beat together the softened cream cheese, granulated sugar, egg yolk, lemon zest, and vanilla until well combined. Set aside.

Scoop approximately 2 tablespoons of graham cracker dough onto a lined cookie sheet. Slightly flatten the dough and press your thumbs into the center to create a small bowl. Repeat with all the dough. Fill the bowl with cheese cake mixture.

Bake until filling is barely set and cookies are golden, 12 minutes. Allow to cool on cookie sheet 5 minutes then move to a cooling rack.

Sarah's Pistachio Cake Mix Cookies

Sarah Hanna contributed a colorful cookie to the 2014 cookie bake. Enjoy this addition to your cookie selection.

1 white cake mix
1 small box of instant pistachio pudding mix
2 eggs
1/2 cup vegetable oil
3/4 teasp. almond extract (optional)
A few drops of green food color
1 1/2 cups white chocolate chips
Chopped dried cranberries (optional) add a nice Christmas look

Preheat oven to 350 degrees.
Combine cake mix and pudding mix.
Add eggs, oil, almond extract and green food coloring.
Mix the best you can using an electric mixer.
If batter is too stiff complete the mixing with a wooden spoon.
Stir in the the chips (and cranberries).
Roll dough into 1" to 1 1/2 "balls and place on a prepared cookie sheet.
Press a couple chips/cranberries into the the top of each cookie.
Bake 10 -12 minutes. The tops will be cracked and the outside will be slightly brown.

Jenny's Jam Thumbprints

This is the recipe for Jenny Robert's 2014 cookie contribution. It is delicious and pretty.

3 sticks of butter
1 cup of sugar
1 teaspoon of vanilla
3 1/2 cups of flour
1/4 teaspoon kosher salt
coconut
egg wash (1 egg beaten with 1 tablespoon of water)
jam of your choice ( Jenny recommends Smucker's seedless raspberry)

Preheat oven to 350 degrees.
Combine 3 sticks of butter with 1 cup of sugar and 1 teaspoon of vanilla using an electric mixer.
Sift together the salt and flour. Add to the dough.
Roll the dough into a flat disc, wrap in plastic and chill for at least 30 minutes.
Roll dough into 1 1/4 " balls. 
Dip the balls into egg wash, roll in coconut and place on a prepared cookie sheet.
Make an indent into each ball (a thumbprint) and fill indent with jam. Bake 20 -25 minutes.

Fall Can Be Festive!

Rhonda and Rob are also talented when it comes to Fall Parties. I thought you'd enjoy sharing a few of her food ideas!

Hummus rolled into pumpkins 

Colored chips make the ordinary festive!

Your favorite cookies with fall kisses!

Guacamole and a cauliflower can be creepy!

Mini caramel apples made with a melon baller and apples!

Haunted with accessories from the right chocolate mold!

Another "Rhonda's Cakes" creation!

The spread!

Any red drink adds to the fun!

Rich's Pourable Icing Football Birthday Cake

Pourable icing made this birthday cake delicious and easy to frost. The icing would be highly recommended for any cake especially odd shaped cakes. This cake was made in a football shaped pan. The store Bulk Nation recently opened in Brandon and they rent cake pans for $2.00 a day. I was pleased with the outcome and I don't have to store the pan!

Pourable Icing Recipe

1/4 cup semisweet chocolate chips 

1 tablespoon butter

1/2 cup powdered sugar

1 1/2 tablespoon milk

• In a saucepan melt chips and butter. 
• Remove mixture from the heat and stir in powder sugar.
• Gradually add milk until the desired consistency is achieved.
• Pour icing over the cake.

I doubled the icing recipe to achieve the desired coverage for the cake pictured.

Astro-Turf

The lovely astro-turf was made by coloring sweetened coconut. 

The technique is simple. 

Just place coconut in a bowl or baggie and add drops of food color stirring until the desired color is achieved. In this case green and yellow food coloring delivered the green shown.

Watermelon Cakes

To celebrate the girl's birthdays we made festive watermelon cakes. 

Fun was had by everyone!!

More Creative Cakes by Rhonda!!

Me Me (Mary Jane's) Birthday Cake

Mary Jane is Rhonda's sweet mother-in-law.

Deb Crawford's 2014 Cake

Deb is one of the famous Bunko girls!

Rob's Holiday Feast

The Roger's family is full of excellant chefs. This 4th of July they tried a selection of Food Network recipes that should be saved. Rob made corn beard, homemade ranch dressing, beans and chicken. Following are the recipes!! Yum!!

 


Ingredients
6 tablespoons unsalted butter, at room temperature, plus more for the baking dish
1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
1 1/4 teaspoons baking soda
1 teaspoon kosher salt
1/2 cup sugar
2 large eggs
1 1/2 cups buttermilk
1 1/2 cups shredded monterey jack cheese (about 6 ounces)
2 scallions, finely chopped
1/4 cup finely chopped fresh chives
Directions
Preheat the oven to 400 degrees F and butter a 9-by-13-inch baking dish. Whisk the flour, cornmeal, baking soda and salt in a large bowl.

Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add the cheese, scallions and chives and beat until just combined.

Transfer the batter to the prepared baking dish; smooth the surface. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Serve warm or at room temperature.

Photograph by Con Poulos

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/cheese-and-chive-cornbread.html?
oc=linkback




Total Time:
9 hr
Prep:
15 min
Inactive:
8 hr
Cook:
45 min

Yield:8 servings
Level:Easy 
Ingredients
3 12 -ounce cans amber or bock beer
1/3 cup kosher salt, plus more for sprinkling
1/3 cup granulated sugar
2 tablespoons hot sauce
4 bay leaves
6 pounds assorted skin-on, bone-in chicken pieces
Juice of 2 large oranges
1/4 cup apple cider vinegar
1/2 small onion, finely chopped
4 cloves garlic, finely chopped
1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
Vegetable oil, for the grill
Directions
Brine the chicken: Combine 1 can of beer, the salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve. Add the remaining 2 cans of beer, 4 cups water and the chicken. Cover and refrigerate overnight.

Make the barbecue sauce: Combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Let cool slightly, then puree in a blender until smooth. (The sauce can be made up to 1 day ahead; cover and refrigerate.)

Preheat a grill to medium low and brush the grates with vegetable oil. Remove the chicken from the brine and pat dry with paper towels. Lightly season the chicken with salt, then arrange on the grill, skin-side up. Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the barbecue sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes. Transfer to a platter and let rest 5 minutes before serving.

Photograph by Con Poulos

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/beer-brined-barbecue-chicken.html?oc=linkback



Ingredients
1 pound dried pinto beans, picked through
1/2 pound bacon, chopped
1 onion, finely chopped
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
4 cups low-sodium chicken broth
Kosher salt
1 tablespoon apple cider vinegar
2 tablespoons chopped fresh chives (optional)
Directions
Put the beans in a large wide pot or Dutch oven and cover with cold water by 1 inch. Bring to a boil, then remove from the heat and let soak 30 minutes; drain and rinse.

Return the beans to the pot and add the bacon, onion, chili powder, Worcestershire sauce, chicken broth and 4 cups water. Bring to a simmer over medium-high heat, then reduce the heat to medium and simmer 30 minutes.

Add 1 teaspoon salt and reduce the heat to medium low. Cover and simmer, stirring occasionally, 1 1/2 more hours. Partially uncover the pot and continue simmering, stirring occasionally, until the beans are creamy and the liquid is thick, about 30 more minutes. Add the vinegar and chives and season with salt.

Photograph by Con Poulos

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/bacon-pinto-beans.html?oc=linkback




For the dressing:
2/3 cup mayonnaise
2/3 cup buttermilk
2 tablespoons apple cider vinegar
1/2 teaspoon onion powder
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
1 clove garlic, grated
Kosher salt and freshly ground pepper

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/salad-with-buttermilk-ranch-dressing.html?oc=linkback

Directions
Make the dressing: Whisk the mayonnaise, buttermilk, vinegar, onion powder, chives, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; set aside.


Photograph by Con Poulos

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/salad-with-buttermilk-ranch-dressing.html?oc=linkback

Rhonda's Flag Cake

Rhonda, the Seffner redition of the "Cake Lady", made the following Food Network Cake for 4Th of July! It was beautiful and tastey. You can make it in advance and will truely enjoy it!

Ingredients
Cooking spray
1 16 -to-18-ounce box white cake mix (plus required ingredients)
2 tablespoons unsweetened cocoa powder
28 drops royal blue gel food coloring
4 drops violet gel food coloring
Unsalted butter, for the pan
3 pints raspberry sorbet
2 1/2 pints vanilla ice cream
2 pints heavy cream
1/4 cup confectioners' sugar
Directions
Preheat the oven to 325 degrees F; coat a 9-inch-round springform pan with cooking spray. Prepare the cake mix as directed, adding the cocoa powder and food coloring to the batter. Transfer to the prepared pan and bake until done, about 45 minutes.

Let the cake cool, then remove from the pan; level the domed top with a serrated knife. Use a 5-inch circle of parchment paper as a guide to cut a circle from the center of the cake (you won't need the small circle). Freeze the large cake ring.

Cut a 6-by-30-inch strip of parchment paper. Clean the springform pan, then butter it and line the side with the parchment as shown; the paper will extend above the rim of the pan so you can build a tall cake.

Let 1 pint sorbet soften slightly at room temperature. Spread in the prepared pan, then lay a piece of plastic wrap on top and use the bottom of a measuring cup to pack the sorbet into the pan in an even layer. Freeze until firm, at least 30 minutes.

Let 1 pint vanilla ice cream soften; spread in the pan, cover with plastic wrap and press evenly with the measuring cup. Freeze until firm, then repeat to make 1 more layer each of sorbet and ice cream (4 layers total). Freeze until firm.

Place the blue cake ring on top of the ice cream, pressing gently; return to the freezer while you prepare the next layer.

Cut off the top 1 1/2 inches of the remaining sorbet carton; remove the carton and wrap the sorbet loosely in plastic wrap. Press into a 5-inch round, then place the flattened sorbet into the hole in the cake, smoothing as needed. Freeze until firm.

Cut off the top 1 1/2 inches of the remaining ice cream carton (you won't need the bottom). Flatten as you did the sorbet; place on top of the raspberry layer. Repeat with the bottom section of sorbet. Freeze until firm.

Beat the heavy cream and confectioners' sugar with a mixer until stiff peaks form. Remove the springform ring and parchment collar from the cake. Cover the cake with the whipped cream. Freeze until ready to serve.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/ice-cream-flag-cake.html?oc=linkback

Grandma Staff's Birthday Cupcakes!

Fun Brunch Theme

 To celebrate Grandma Staff's birthday we had a brunch and to stay with the theme the birthday cake  (cupcakes) had to match. This year a short cut was taken by purchasing cup cakes from the bakery and decorating with chocolate wafers for the plate, gummy eggs (available at Bulk Nation) and Hot Tamale candy for the sausages. It was fun!!

Eggs and Sausages

Baked Eggplant Casserole

Several weeks ago we were out to dinner with friends and had a baked eggplant dish. It was delicious! I was determined to recreate it at home and was successful. I used my homemade spaghetti sauce, but I am sure jarred will work too.


Eggplant - sliced
Spaghetti sauce
Mozzarella cheese - grated
Salt
Pepper
Olive oil
Parmesan cheese - grated

Preheat oven to 400 degrees.
Line a baking sheet with foil.
Brush eggplant with olive oil and place on baking sheet in a single layer. Sprinkle with salt and pepper then flip the pieces. Brush again with olive oil and sprinkle with salt and pepper.
Place baking sheet in oven for 6 - 8 minutes (until eggplant is tender).
Remove baking sheet from the oven, flip the eggplant and return to the oven for 3 - 5 minutes.

Spray a casserole with cooking spray.
Cover the bottom of the casserole with spaghetti sauce and start layering with eggplant, mozzarella cheese and sauce ending with sauce.
Sprinkle casserole with Parmesan cheese and bake until sauce bubbles (about 20 minutes). Serve with Parmesan cheese.

FYI - one medium eggplant serves two people.

Strawberry Bread or Muffins

It is strawberry season here in Florida and with a generous strawberry farmer friend I am fortunate to receive a large quantity of berries. This year I made a delicious strawberry bread. The self rising flour makes the preparation easy and delivers great results.

Ingredients:

• 2 1/2 cups self rising flour
• 1 1/4 cups sugar (divided)
• 8 oz. sour cream
• 1/2 cup melted butter
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 2 large eggs - lightly beaten
• 1 1/2 cup diced fresh strawberries

Preheat oven to 400 degrees.

In a large bowl combine 1 cup of sugar and all the flour.

In a separate bowl combine sour cream. melted butter, lemon zest, lemon juice and eggs.

Make a well in the flour mixture. Pour the wet ingredient mixture into the well and stir by hand until just moist. Gently fold in the diced strawberries.

Transfer the batter into muffin tins with cupcake papers or loaf pans. 

Sprinkle batter with remaining sugar (or even raw sugar).

Bake until golden brown and when inserted a toothpick comes out clean (approximately 16 minutes for muffins, 25 minutes for small loaves adjust time for larger loaves).

Ricky's 28th Birthday Cake

Strawberry Chocolate Cake

Ricky's spring birthday always coincides with Florida Strawberry season. This year his birthday was celebrated with a strawberry cake. Ricky has always been a strawberry fan! You will note a third layer of chocolate cake was added to the strawberry layers to make it a strawberry chocolate cake. 

(Oh yea, those are whoppers and chocolate covered strawberries that were used for the decorations!)

Recipe for the Strawberry Layers

• Fresh or Frozen Strawberries
• 1/4 Milk - room temperature
• 6 egg whites (I used carton whites) - room temperature
• 2 teaspoons vanilla
• 2 1/2 cups cake flour - sifted
• 1 3/4 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 stick unsalted butter - room temperature

Step 1 - In a blender or food processor puree enough strawberries to yield 3/4 cup (a teaspoon of sugar may be added to the puree).

Step 2 - Preheat oven to 350 degrees and prepare 2 - 8" to  9" round pans (or 24 cupcake tins) with parchment paper cut into 8" or 9" circles and Pam cooking spray or cup cake papers.

Step 3 - Combine the strawberry puree, milk, egg whites, and vanilla. Blend mixture with a fork.

Step 4 - Use electric mixer on a low setting to combine sift flour, sugar, baking powder, and salt. Add butter to the mixture one tablespoon at a time. Add the puree/milk mixture beating only a minute or two. At this time you may add red food coloring although picture above is without added coloring.

Step 5 - Divide batter evenly into the 2 pans and smooth the top of the batter.

Step 6 - Bake cakes until toothpick when inserted comes out clean, approximately 25 minute.

Step 7 - Cool cakes in the pans for 10 minutes then turn out on to a rack. Allow cake to completely cool prior to icing or decorating.

FYI - the chocolate layer was a cake mix!

Zucchini Ribbon Salad

I just received this recipe at Publix. They were sampling and it was so good I bought the ingredients to make it for dinner. It is delicious and a great change of pace from the everyday green salad.

(serves 4)

1/2 cup diced tomatoes
1/2 cup matchstick carrots
1/3 cup sliced green onions
1/4 cup Publix balsamic vinaigrette
1 tablespoon Gourmet Garden basil paste
1/4 cup crumbled blue cheese (feta would be a good alternative)
2 medium zucchinis

Cut zucchinis into 3 - 4 inch sections and use a vegetable peeler to cut into thin lengthwise strip. (Stop when you reach the seeds and discard core).

Stir together the vinaigrette and basil paste.

In a serving bowl combine zucchini and remaining ingredients. Toss with the vinaigrette mixture and serve or keep refrigerated until ready to serve.

Shrimp and Quinoa

We are trying to eat healthier and I found  a recipe on pinterest that I adapted to our taste. It turned out really good and is fairly simple.

• 1 pound shrimp (cleaned and peeled)
• 2 cloves of garlic (minced)
• 1/2 red bell pepper (sliced)
• 2 large shallots (diced) - original recipe noted a 1/2 red onion could be subbed
• 1/4 cup sun-dried tomatoes (diced)
• olive oil
• 2/3 cup white wine
• 3 tablespoons unsalted butter
• Near Easy brand quinoa

Make quinoa per directions on package and allow to cook while preparing the remainder of the dish.

Melt butter over low heat in a skillet or wok.
Add garlic, shallot, red bell pepper, and sun-dried tomatoes to melted butter and allow to cook until tomatoes are soft.
Increase the heat to medium and add 1 tablespoon of butter and the wine. Mixture should come to a simmer. Allow mixture to continue to simmer until slightly reduced and shiny.
Remove mixture from pan.

Pat shrimp dry with a paper towel and sprinkle with salt& pepper.
Add 1 tablespoon of butter to the pan and increase heat to high. Sear the shrimp quickly (1-2 minutes) in the melted butter. Return prior mixture to the pan and allow it to come to a simmer. Once mixture is hot, shrimp should be pink, s
erve with the quinoa.

New and Improved Cabbage Soup

Chicken Teriyaki Stir Fry (serves 2 - 3)

This a quick, great tasting, change of pace recipe. We like the fact it is light with the chicken although you may substitute other meats. 

Enjoy a little stir fry!

1 pound boneless chicken breast

2 teaspoons vegetable or sesame oil

1 bag frozen oriental vegetables

1 recipe of teriyaki sauce (see below)

Cut chicken breast into bite size pieces.

Stir fry chicken in oil until cooked through.

Add bag of frozen vegetables and cook until no longer frozen (about 5 minutes).

Add teriyaki sauce and cook 3 minutes.

Serve over rice or ramen noodles.

Teriayki Sauce Recipe (may be made prior to starting the stir fry)

8 tablespoons cooking sherry

2 tablespoons brown sugar

1 1/2 teaspoons minced garlic

2 tablespoons corn starch combined thoroughly with 2 tablespoons of water

8 tablespoons of soy sauce

1/4 teaspoon of red pepper flakes

Combine all of the ingredients.

This will thicken up when heated in the stir fry.

Rhonda's Cakes

 Welcome to Rhonda's Cake Gallery

If you are familiar with my blog you have seen Rhonda referenced a lot! She is a special friend and great cook but when it comes to baking she is "world class", at least in my little world. She has been generous to share some of her cakes here.

May they serve as inspiration!!

D'Amico Wedding

Camryn Smouse's Birthday Cake

Red Velvet Raspberry Triffle and Ellen's Snowflake Birthday Cake

Rhonda's Mom's 80th Birthday Cake

Deb's Half Cake

Haggerty Shower

Mary's 50th Hoe Down

Nicole's Birthday

Rob Dives into 50!

Ricky and Erin's Engagement Cake

Tea Cup - Sarah's Shower

Lauren's Cake