Amber's Creations

10/04/2026

Amber's Creation has a new cake update for yall today. Racer get you engines started and Wish racer RJ a Happy birthday as we present him with this cake.
White cake with cream cheese filling frosted with Whipped cream and finished
racer theme wheels(brownie, chocolate, fondant) race track (fondant) cars(hot wheel cars and chocolate cars) racer tiles (fondant)

06/29/2026

Here today we have for you is a peach cobbler Buckle. This is a morning kind of delight to start off your day. Can add a fresh cup of coffee or juice of choice with it. This morning cake is moist, flavorful, and has a nice crumb topping to bring everything together.

Peach cobbler Buckle
Batter:
1 cup Unsalted butter
1½ cups Sugar
2 Large eggs
4 cups All purpose flour
¼tsp Salt
5 tsp Baking powder
1 cup milk
Crumb topping:
½ cup Unsalted butter
1 cup Sugar
1tsp Cinnamon powder
1 cup All purpose flour

Peach cobbler filling:
6 to 8 medium Peaches
¼ cup Sugar
¼ cup Brown sugar
½ tsp Cinnamon powder
1 tsp Lemon juice

1. Prepare the 9x13 dish pan by spraying it with a non stick spray. Preheat oven to 350F.
2. On a cutting boad peel and chop peaches and place into a medium sauce pan with both sugars, cinnamon powder, and lemon juice. Cook until sugar has dissolved. Remove from heat and allow to cool.
3. In a med/large bowl combind flour, baking powder, and salt. Set aside.
4. Place your butter into a mixing bowl with a paddle attachment and combind until smooth.
Add in the sugar a increase speed to medium until light and fuffy.
5. Add in the eggs and mix until combined.
6. Alternate flour and milk into the butter mixture until all has been added in.
7. Fold in the peach filling and place into a prepeared 9x13 dish pan. Spead out evenly
8. To make the crumble topping, place flour, sugar, cinnamom powder, and cubed butter in a bowl and mix until butter is at pea size.
9. Sprinkle over the batter evenly.
10. Place into the preheated oven and bake for 30 to 35 minues. Insert a tooth pick and it should either come out clean or with a few crumbs on it.
11. Remove from ove and allow to cool for 10 minutes before cutting.
12. Serve! Enjoy!

06/13/2026

Fudge chocolate strawberry brrownies
With one taste of theses fudgy, smooth and moist goods you will want more.

Fudge brownie batter:
2 cups All-Purpose Flour
2 tsp salt
2 Cups unsalted Butter, room temp
4 Cups sugar
1½ cups Cocoa powder(unsweeted or dutch)
6 eggs, room temp
2 tsp Vanilla extract
3 cups chcolate chips (semi sweet, milk, or dark chocolate)

Strawberry sauce:
1lb fresh strawberries sliced
1TBSP lemon Juice
⅓cup sugar
1TBSP cornstarch
1TBSP cold water

Fudgy chocolate brownie batter:

In a medium size bowl sift flour and salt and set aside.
2 cups flour
2 tsp salt

In a large microwave safe bowl melt unsalted butter for 30 seconds or until melted. Add in sugar and unsweetened cocoa powder and whisk for 30 second until is well mixed.
2 cups unsalted butter
4 cups sugar
1½ cup unsweetend cocoa powder

Add in eggs and vanilla into melted butter sugar mixture and mix until combineded.
6 eggs, room temp
2 tsp Vanilla extract

Fold in your dry ingredients and Chocolate chip into the chocolate mixture, until all is well imcorporated.
3 cups Chcolate chips (semi sweet , milk, or dark chcolate)

Strawberry sauce:

In a medium sauce pan add in strawberries, suagr and lemon Juice, cook on meduim heat. Consistany stir until fruit has softens and sugar is dissolved. Reduce heat and let it simmer and stir.
1lbs fresh strawberries, sliced
⅓ cup sugar
1TBSP lemon juice

In a small bowl combined Cornstarch and water. Stir in cornstarch mixture into the strawberry sauce to thicken. Remove from heat let lightly cool for 5 to 10 minutes before adding onto the brownie batter.
1TBSP cornstarch
1TBSP cold water

Create lines of strawberry sauce on top of the brownie batter. Using a tooth pick or butter knife swirl the sauce throughout the batter.
Top off with some extra chcocolate chips across the top before placing into the oven.

Bake: at 350F for 40 to 45 minutes

Remove from oven and allow to cool for 10 to 15 minutes before cutting the desired size.

05/21/2026

Had chocolate batter left from the cake so I made cupcake verions of the beach theme with turles and shells.

Chocolate cupcake with pineapple coconut filling and creamcheese frosting.
Designs:
Pipping jell for the sea look
Animal cracker grounds for the sand
Cream cheese (blue for the water, white for the waves)
Glow in the dark turtles
Edable gumpaste fondont sea shells

05/21/2026

I apologize for this post being a little late but I want to wish a lovely lady I love a Happy Birthday and allowing me to make her this cake. It was alot of fun and hope you enjoy it and can do more for you.

The theme of this cake is stitch and turtles playing on the beach.
This cake is a marble cake with pineapple coconut filling and creamcheese frosting.

The design:
Beach theme
Creamcheese frosting(blue for water, white for the bubbles and waves, pink for the corals, yellow for the fishes, and green for the seaweed)
Edible chocolate rocks
Animal crackers for the sand at the bottom of the sea and on land.
Gumpast fondont sea shells and hawaiian flowers, and surf boards
Marshmollow white chocolate lifeguard chair
Pipping jell for the final sea look

Toppers:
Stitch
Glow in the dark turtles
Lifegaurd chair
Hawaiian flowers.

04/25/2026

What made you become a Mom? Ever since growing up I always wanted children. Be able to take care of them, protect them, watch them grow, be there for them, show them that they are loved, cared for and always come first. I can say god blessed me with a beautiful boy that I can do that with and I love and charish every moment I have with my boy.
Please share and vote for me please please please

My Child Being My First Priority No Matter What. Having Faith In Myself Even When I Feel Like I Have Failed At Times. Get Back Up And Push T

04/21/2026

Next on our chocolate week here is something you may enjoy. You can use it with pie, hot chocolate, or even to enjoy by itself.
Amber's creations gives you whipped chocolate balls. They are not to sweet, light and the right amount of goodness.

Whipped chocolate balls

1 cup heavy whipping cream
½ cup powdered sugar
1tsp vanilla extract
1 cup chocolate chips (melted)
Chocolate chips (melted for coating)

1. In a stand up or hand held mixer with a whisk attachment whisk the heavy cream until soft peak is shown.
1 cup heavy cream
2. Add in the powder sugar and vanilla extract and whisk until firm peak.
½ cup powdered sugar
1tsp vanilla extract

3. Transfer the whipped cream to a clean bowl and add in melted chocolate chips and combined until all chocolate has be fully folded through the whipped cream.
1 cup chcolate chips (melted)
4. Scoop out the disired amount onto parchment paper and place into the freezer until set. Once set melt chocolate chips and coat the whipped cream balls and place back into the freezer until ready to enjoy.
Chocolate chips (melted for coating)

04/16/2026

First up on our chocolate pastry week Amber's Creations gives you Chocolate chip cinnamon rolls. These delicious breakfast baked good is chocolaty, soft and devine.

Chocolate chip cinnamon rolls

Dough:
1 cup whole milk warmed (110 F)
3 ¼ TBSP white granulated sugar
2 ¼ tsp active dry yeast
3 ½ cups all-purpose flour (some for dusting)
1 tsp kosher salt
2 large eggs (room temp)
6 TBSP unsalted butter (melted)
Nonstick spray
Filling
1 cup brown sugar light
1 TBSP ground cinnamon
2 TBSP cocoa powder (unsweetend)
1 cup mini chocolate chips (semi or dark)
¼ tdp kosher salt
½ cup unsalted butter (room temp,softened)
Icing:
2 oz cream cheese (room temp)
3 TBSP unsalted butter ( room temp)
1 cup powdered sugar
2 TBSP cocoa powder (unsweetend)
1 tsp vanilla extract
2 TBSP milk

Dough:
1. In the microwave warm up the milk to 110 F.
1 cup milk warmed (110F)

2. Add the yeast in the milk and whisk to break any clumps there may be.
2 ¼ tsp dry active yeast

3. Allow the yeast and milk mixture sit for 5 minutes or until it some bubbles and become slightly foamy.

4. While it is setting, combine flour, sugar and salt in a into a mixer bowl. Make a well in the center.
3 ¼ TBSP white granulated sugar
3 ½ cups all-purpose flour (some for dusting) 1 tsp kosher salt

5. Combiner melted butter and beaten egg into the yeast mixture, then pour it into the well.
2 large eggs (room temp)
6 TBSP unsalted butter (melted)

6. With a dough hook attachment on low speed to combimed the ingredients

7. Switch the speed to medium high speed until the doaugh is formed and is pulling away from the sides of the bowl.

8. Place the dough onto a floired sirface and knead the dough for 3 to 5 minutes until its smooth, develope the gluten(stretches). Dust with more flour if needed.

9. Place the dough into a lightly greased bowl witt nonstick spray.

10. Cover it with plastic wrap and an area that is room temperature. Allow your dough to sit for 2hours until the dough has doubled in size.

11. Remove the dough from the bowl amd place on a lightly floured surface and realease the air from the down by putting yout fingers through it or a light punch to release the air. Place your dough into a clean bowl and cover with wrap and placed into the refrigerator for about 30minutes to 1 hour.

12. If chilled, removed the dough from the bowl and place onto a lightly floured surface and roll to a 10×16-inch rectangle. The thickness should be around ¼-inch.

Filling:

1. In a medium bowl combined together cocoa powder, brown sugar, chocolate chips, salt and cinnamon.
1 cup brown sugar light
1 TBSP ground cinnamon
2 TBSP cocoa powder (unsweetend)
1 cup mini chocolate chips (semi or dark)
¼ tsp kosher salt

2. Brush the surface of the dough with half of the melted butter, then spread out the brown sugar/chocolate mixture evenly over the dough. Make sure the mixture is sticking to the dough by pressing it down. Drizzle the remaining butter on top to help keep it in place.
½ cup unsalted butter (melted)

3. Starting at the long-side end of the dough closest to you, roll the dough tightly into a coil while lightly pressing to make sure there are no gaps between the dough and the filling.

4. Using a thin string or knife crease the the cinnamon rolls of where it need to be to cut 12 to 14 even pieces.

5. Grease a 9×13-inch baking pan with nonstick spray and arrange the rolls into the pan where they all have room and is facing upwards.

6. Cover it lightly with plastic wrap and let it rise for 1½hours or dounled insize or overnight. If refrigerated allow it to stand at room temperature for 2 hours before placing them into the oven.

7. Preheat the oven to 350℉.

8. Unwrap the rolls and bake for 25 to 30 minutes, or until they’re nicely golden brown.

9. Allow them to cool in the baking dish for 10minutes.

Icing:

1. In a stand mixer combined butter and cream cheese on medium high speed until smooth.
2 oz cream cheese (room temp)
3 TBSP unsalted butter ( room temp)

2. Add in the cocoa powder and powdered sugar, and mix on low speed until combined.
1 cup powdered sugar
2 TBSP cocoa powder (unsweetend)

3. Add in the milk and vanilla, then mix on low speed.
1 tsp vanilla extract
2 TBSP milk

4. Spread the icing onto the warm cinnamon rolls and let it cool slightly before serving.

5. top it with more chocolate chips.

6. Serve and enjoy!

04/14/2026

Good evening everyone Amber's Creations is back with another pastry week. This one we are gonna be doing Chocolate week. By show of hands who likes chocolate? Because we got some really great baked goods in store for you this week. So please stay tuned on what we got for you.