I love to feed people. Maybe it’s the Italian in me. The look on someone’s face when they bite into a dark chocolate Nutella filled cupcake with buttercream frosting is priceless (and quite specific? Ha). I created Majesty Bakes Cakes to share my love of baking, my triumphs, sometimes failures and hopefully some laughs.I’d love to gain your knowledge and tips, and share my recipes that have been in my family for years! Baking is my favorite hobby, aside from what I do for a living – working in the cosmetics industry. If you are a makeup addict too, check out my other site - Makeup Majesty. Happy baking! xoxo

Monday, May 12, 2014

Candied Grapefruit Cupcakes! Food Network Recipe and Mother's Day Weekend Food!

Hi friends! I hope all the mommas out there had a wonderful mother’s day! I was very fortunate to get to see my mom and my mother in law in the same weekend! We had a barbeque at our place on Saturday, and took my mom to brunch on Sunday. See photos below!

So the real reason for this post - I made these killer cupcakes! I wanted to try something new and fun. I subscribe to Food Network magazine (which I absolutely devour each month, so much great info) and these citrusy cupcakes caught my eye. I will tell you – they are time consuming to make from start to finish. I think it took me about 2 hours to make the batter, let the cupcakes bake, make the frosting, then candy the fruit. All in all, I think it was totally worth it because they seemed to be a big hit!

They were sweet and tart all at once! The candied zest really adds a little extra something to it. They're a great alternative to just plain old chocolate and vanilla cupcakes - refreshing and springy!

Now, for the rest of Mother's Day weekend!

My awesome husband and his new baby! Let's just say we've been eating a whole lot of awesome grilled meats!

Example: This perfect lamb cooked two ways. It was absolutely delicious!

Growing up, my parents always had fresh flowers in the house. So now I do the same thing! Bought these beautiful lillies from Shop Rite, believe it or not!

My lovely mother in law came over for a BBQ!

My sister in law brought over her fondue set. We had chocolate fondue with fruit for dessert!

On Sunday, we took my mom to this cute little brunch place in Fort Lee called Khloe Bistrot
The furniture and decor was very antiquey and quirky.
And the most important part - the food was fantastic!
It's a very small place, and the food took a little while to come out, but everyone enjoyed their food. Very highly recommended. It's BYOB so we brought a few bottles of white wine. So fun!

And last but not least - my "little" brother is all grown up!
He moved out of the house and has his own awesome apartment all to himself.
So proud of him!

Hope you guys enjoyed this post! If you're interested in the Pink Grapefruit cupcake recipe, click this link!

Thursday, March 13, 2014

A Mini Cupcake Gumball Machine?!?

How awesome is this?!? I recently went to a Cosmetic Executive Women event, and they had one of the coolest things I've ever seen. And it wasn't even makeup related! It was a Baked By Melissa giant gumball machine! The cupcakes inside were real, and fit so perfectly in the little plastic bubbles. What do you guys think? Pretty innovative right? Thanks for reading!

Monday, February 17, 2014

The Best Homemade Smoothie Recipe - Make Once, Drink For One Week

My dad created this recipe, and drinks one when he wakes up every morning. My dad and I are both bad with eating breakfast. I usually don't eat or drink anything (besides coffee) until around noon. This smoothie is delicious and filling. I seem to have more energy on my way to work after drinking one. I'm not a huge blueberry fan, but once this is all blended I can't even taste them. Here's the recipe:

  • 2 scoops whey protein (the scoop that comes in the whey container)
  • 1 banana
  • 1 cup yogurt
  • 2 hand fulls frozen strawberries
  • 2 hand fulls frozen blueberries
  • Fill to top of fruits in blender with 1% or 2% milk (don't fill too close to the top or you'll make a mess!)

Make one big batch in the blender in the beginning of the week, pour into glasses, and refrigerate with tin foil over them. Grab one in the morning and go!

Saturday, February 15, 2014

No Bake Chocolate Chip Cookie Dough Balls

Hi dolls! Wanted to share with you this super easy and awesome no bake recipe - Chocolate Chip Cookie Dough Balls! I made these as a back up for Valentine's day - my amazing husband cooked us a beautiful dinner and needed the oven. So my idea for a cookie cake went out the window.

We had just watched an episode of Shark Tank (love that show!) where these two chicks were trying to get an investment on their edible cookie dough in a jar. I wanted it immediately! I found the recipe for cookie dough balls on Pinterest (original post click here) and I am so glad I did. I added my own flair by using the left over chocolate chips, melting them, putting them in a ziplock bag and drawing letters and hearts on parchment paper. I refrigerated them for 30min and peeled them off the parchment paper. Cute, right? Anyway, see below for photos and step by step!

 L - could be for our last name or Love! I tried by best to make the chocolate drizzle on top of the cookie dough balls look cute - might need to work on that a little!

My first attempt at drawing with chocolate!

1 cup butter, room temperature
1½ cups brown sugar
1 teaspoon vanilla extract
2 cups flour
6 ounces mini-chocolate chips
Milk Chocolate Wilton candy melts

1.Cream butter and sugar together
2.Add remaining ingredients and mix
3.Roll into 1-inch balls
4.Melt candy melts in microwave and use a spoon to drizzle over balls
5.Refrigerate until firm (30 minutes)
6.Let stand at room temperature for about 10 minutes before serving
7.Store leftovers in refrigerator

Sooo easy guys, and SO good. We just had 1 before breakfast ha! As an added bonus, here is a photo of the kick ass short ribs and potatoes Greg made last night. Delicious!

Hope everyone had a nice Valentine's day and is staying warm! Xoxo

Thursday, February 13, 2014

Cake Batter Rice Krispie Treat Cupcakes - Round 2!

How cute are they?! With Valentine's Day quickly approaching (um, tomorrow) I wanted to make something quick and easy. This is the second time I've made these babies and they are the perfect snack! For my original post, click here. I got creative with my Wilton's Food Gel and made some bright colors using the buttercream frosting I made. Happy little desserts! Hope everyone has a great Valentine's Day xoxo

Friday, February 7, 2014

Pomegranate Jalapeno Wings - The Glaze of Champions

Hi dolls! Want to share with you a pretty awesome wing glaze recipe. My husband loves to cook, and invented this glaze from his very own imagination while we watched the most boring Super Bowl in the history of the world. We didn't know how the glaze would turn out, so we also made our old stand-by buffalo wing sauce. This pomegranate jalapeno glaze was FANTASTIC! Talk about something delicious and different. We are big chicken wing lovers, and always like to try different sauce and glaze recipes from cook books and tweak them a bit. This one is a winner. I had to blog about it, so I wouldn't forget what ingredients we used and so I could share with you guys. Here's how it goes down.

What you'll need:
8oz Pomegranate Pom Juice
1/4 cup Grenadine
2 Jalapeno peppers, minced
1/4 tsp Cayenne pepper
Vegetable oil

  • Coat hot pan with vegetable oil
  • Drop in the jalapenos (use the seeds for more heat)
  • Cook until fragrant and softened while stirring
  • Add the pom juice, and boil to reduce by half
  • Add the grenadine and stir
  • Continue to boil to reduce by half again, or until it forms a syrupy glaze
  • Stir in 1/4 tsp of cayenne
  • Pour in bowl and coat wings
  • Get some wet naps - the pom glaze is a little sticky!
  • ENJOY!
This creates enough glaze for about 18 or so wings. How you cook the wings is up to you - pan fry, bake, or hey, use a giant turkey fryer and crisp those babies up like we did! Happy winging!

Thursday, January 2, 2014

Reese's Peanut Butter Bark

Hi, me again! I told you guys I would share my recipes =) I also found this recipe on Pinterest, it’s from Hershey’s. I am so sad that I didn’t take a close up photo of the finished product, because this came out so pretty!! I made this for our Christmas cocktail party as well – if you look at this photo of our pretty table, you can see the bark on the top tier of the serving platter! It was the perfect combo of salty and sweet, I really wish I made a double batch because there were NO leftovers.

2 packages (4 oz. each) HERSHEY'S semi-sweet chocolate Baking Bar, broken into pieces
1-2/3 cups (10-oz. pkg.) REESE'S peanut butter Chips
1 Tbsp shortening
1/2 cup roasted peanuts or toasted almonds, coarsely chopped

1. Cover cookie sheet or tray with wax paper.

2. Place chocolate in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.

3. Immediately place peanut butter chips and shortening in second microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred; stir in peanuts.

4. Alternately spoon above mixtures onto prepared tray; swirl with knife for marbled effect. Gently tap tray on countertop to even out thickness of mixture. Refrigerate about 1 hour or until firm. Break into pieces. Store in cool, dry place. About 1 pound candy.

* To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.