By KATIE STEWART

Dreamcakes

Dreamcakes owner Jan Moon with a Pumpkin Patch cupcake. Photo by Katie Stewart.

Dreamcakes Bakery in Edgewood brings a new level of delicious to your holiday treats.

Owner Jan Moon offers a seasonal flavor of desserts to-go from fall festivities through Valentine’s Day.

“This is absolutely our favorite time of year here at Dreamcakes,” Moon said.

“From now until Valentine’s Day, we have themed cupcakes for all occasions. Not only do our delicious flavors reflect the holiday spirit, but also the decorations as well. We go all out this time of year.”

Some of their delectable flavors awaiting are Caramel Apple, Pumpkin Patch and Maple Nut. At Christmastime, the busy bakery elves create flavors such as White Christmas, Gingerbread and Christmas Carol.

Dreamcakes can turn any of their cupcakes into a regular sized cake too.
“We often find the regular cakes are more popular for group settings,” Moon said. “It’s great because you can take a co-worker’s, family member’s or an employee’s favorite Dreamcakes flavor and gift them with a whole cake. What better way to spread holiday cheer?”

Fans of Dreamcakes can also try to create their own version of Dreamcakes’ cupcakes this season. Jan Moon collaborated with Southern Living to create the Big Book of Cupcakes. This cookbook offers 150 delicious cupcake recipes organized by season so you can be ready for any upcoming holiday. Try your hand at the delicious fall flavor below from the Big Book of Cupcakes.

Dreamcakes is open Tuesday through Friday, 10 a.m.-6 p.m. and Saturday, 11 a.m.-5 p.m. You can contact them at 871-9377.

Pumpkin Patch Cupcakes
(hands on time-20 minutes; total time-35 minutes; makes 3 dozen)

1 1/2 cups butter, softened
2 1/2 cups sugar
5 large eggs
1 teaspoon vanilla
1 cup canned pumpkin
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
2/3 cup buttermilk
Cinnamon Cream Cheese Frosting
Garnish: Pumpkin Picks

In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla and pumpkin.

In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder and pumpkin spice. Add flour mixture to pumpkin mixture and beat on low speed just until blended.

Scoop batter into lined muffin pans and bake at 350 degrees for 18 minutes or until done. Cool.

Fill and frost with Cinnamon Cream Cheese Frosting. Garnish with Pumpkin Picks.

Cinnamon Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
2 (16-ounce) boxes powdered sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, salt and cinnamon, beating until blended. Add more powdered sugar if needed.

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