Amber's Creations

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.

02/14/2026

If you like hot chocolate and cookies well then I have the thing for you...

Hot Chocolate cookies
COOKIE BATTER
1 cup butter (melted)
½ cup Hot coco mix
1 cup brown sugar
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 ¼ cups flour
1 tsp baking soda
½ tsp salt
MARSHMOLLW ICING
½ cup butter
1 cup powdered sugar
1 cup mashrmollows melted or fluff
1 tsp vanilla extract

CHOCOLATE SAUCE
½ cup heavy cream
½ cup semi sweet chcocolate chips

Cookie batter
In a microwave safe bowl melt the butter in the microwave. Combine melted butter and hot cocoa mix in a large mixing bowl or bowl of a stand mixer. Stir until smooth.
1 cup butter melted, ½ cup Hot coco mix
Mix brown sugar, white sugar with the melted butter and hot coco mixture
1 cup brown sugar, ½ cup granulated sugar
Add eggs and vanilla.
2 large eggs, 1 tsp vanilla extract
Mix in salt, baking soda, and flour.
2¼ cup all purpose flour, 1 tsp baking soda, ½ tsp salt
Cover bowl with plastic and chill dough for 45 minutes- 1 hour.

Preheat oven to 350 degrees.
Scoop dough onto parchment paper lined cookie sheets using a medium cookie scoop (2 Tbsp. size).

Bake cookies for 10 minutes.

Let cool on a cookie sheet for a few minutes then transfer to a wire rack to cool completely.

Marshmollw icing
In a stand or hand held mixer whisk butter and powder sugar until light anf fluffy.
½ cup butter, 1 cup powder sugar

In a seperate bowl melt your mashmollows for 30sec to 1minute, or can use marshmollow fluff.
1 cup mashmollows or fluff
Combind your melted marshmollows/fluff and vanilla extract to the butter sugar mixture and whisk until smooth and has a nice spreadable consistancy. About 2 to 3 mins on medium high speed.
1tsp vanilla extract
Place into a pastry bag with a wide tip and place topping onto the cookies.

scald heavy cream in a small sauce pan or in the microwave for 1 minute. Then place in a small bowl of semi sweet chocolate chips and let stand for 5 mins or until chips are melted.
½ cup heavy cream, ½ cup semi sweet chocolate chips
Place the chcocolate sauce into a drip bottle and drizzle on top of your cookies.

Serve and enjoy!

01/19/2026

Pink Lemonade cookies topped with a lemonade icing to bring all the flavors together.

Pink lemonade cookies

1 cup unsalted butter (2 sticks unstalted butter softened)
1 cup granulated sugar
2 large eggs
¼ cup pink lemonade mix
1 tsp vanilla extract
2-4 drops pink food coloring( color preference)
2 ¼ cups flour
1 tsp baking powder
½ tsp baking soda
⅛ tsp salt
¼ cup milk

Icing

3cup powder sugar
¾ cup pink lemonade mix
¾ tsp lemon juice
¾ cup milk

Cookie batter
1. Preheat oven to 350F
2. With the stans mixer combined softened butter, granulated sugar and pink lemonade mix until light and fluffy.
1cup unsalted butter softened,
1 cup granulated sugar
¼ cup pink lemonade mix
3. Scrap down the sides of the bowl. Combined 2 large eggs one at a time making sure its well incorporated. After each addidtion crap down the sides. Add in the vanilla extract mix to combined. Finally add the drops of food coloring to your liking.
2 large eggs, 1tsp vanilla extract,
2-4 drops pink food coloring
4. In a seperate bowl sift together flour, baking powder, baking soda, and salt. Add into the wet mixture and mix to combined. Then add in milk and mix until the batter is thick and smooth.
2¼ cup flour, 1 tsp baking powder ½ tsp baking soda, ⅛ tsp salt, ¼ cup milk
5. Prep cookie sheet pan with parchment paper. Using a cookie scoop place even scoops onto the tray and bake for 10-12 minutes or until nice and golden around the edges.
6. Prep cookie sheet pan with parchement paper. With a cookie scoop, place an even amount into a bowl with pink lemonade mix and coat. Place evenly onto the sheet pan and cook for 10-12 minutes or until nice golden around the sides.
7. Allow cookie to cool completely before icing them.

Icing

1. In medium size bowl combined powered sugar, pink lemonade mix, lemon juice, and milk. Mix till it reaches the right consistance you want to have it at. I have it more one smooth thick side to where it will hold nicely on the cookieand not ooz down the side.
2. Place the icing into a piping bag with a wide circle tip and pipe onto your cookie.
3. Once the cookies have been iced, sprinkle a small amount of the pink lemonade mix to give it the final touch.
4. Serve and enjoy.
5. Once set store in a container and can be placed into th fridge or left out at room temp.

09/18/2025

Last day on Amber's Creations we give you banana cupcakes topped with a stablized chocolate whipped cream then finished off with a banana sauce drizzle. This dessert is moist chocolaty and fruity. Brings together nicely and make you want to have more.

Recipe posted below

Banana cupcake with chocolate whipped cream

Batter:
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
¼ tsp salt
¾ cup unsalted butter, room temperature
1 ¼ cup granulated sugar
3 large eggs, lightly beaten
1 ½ tsp vanilla extract
½ cup buttermilk
3 large ripe bananas, mashed
Stablized Chocolate whipped cream frosting:
I ½ cup heavy whipping cream, cold
¼ cup powdered sugar
⅓ cup cocoa powder
2 TBSP water
2 tsp unflavored gelatin
½ tsp vanilla extract

Batter
1. Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Set aside.

2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon and salt.
2 cups all-purpose flour, 1tsp baking powder,
1 tsp baking soda, 1/2 tsp ground cinnamon,
¼ tsp salt

3. Whisk together until well combined.

4. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, beating until well blended. Add vanilla and continue to beat for an additional 3 minutes at medium speed, scraping down the bowl as needed.
¾ cup unsalted butter, room temperature, 1 ¼ cup granulated sugar, 3 large eggs, lightly beaten, 1 ½ tsp vanilla extract

5. Stir in half the flour and mix until combined, then stir in the buttermilk and then the remaining flour mixture. Do not over mix.
½ cup buttermilk

6. Gently fold in the bananas.
3 large ripe bananas, mashed

7. Spoon the batter into the liners, filling 2/3 full. Bake for 18 minutes or until toothpick inserted in center comes out clean. Repeat until all batter is done. Allow the cupcakes to cool completely before frosting.

Stablized Chocolate whipped Cream

1. Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes.
2 TBSP water (cold), 2 tsp unflavored gelatin

2. While it’s sitting, place heavy cream, cocoa powder, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric be**er. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.
I ½ cup heavy whipping cream(cold), ¼ cup powdered sugar, ⅓ cup cocoa powder, ½ tsp vanilla extract

3. Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream.

4. Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired.

09/15/2025

6th up on banana week we have banana cream scones with a cinnamon cream cheese glaze to finish it off. It is soft, sweet, and savory that balances the flavors and it together nicely.

Recipe posted below

Banana cream scones

3 ½ cups All-purpose flour
½ tsp Salt
1 TBSP Baking powder
¼ tsp Baking soda
2 tsp Ground cinnamon
¼ tsp Ground nutmeg
½ cup Brown sugar, packed light or dark
½ cup Unsalted butter, cold and cubed
2 Bananas, ripe and mashed
¾ cup Heavy cream
2 tsp Pure vanilla extract
1 Large egg, lightly beaten.
2 TBSP Heavy cream, cold
granulated sugar, for the tops of the scones.
Cinnamon Cream Cheese Glaze
2 oz Cream cheese, room temperature
⅓ cup Powdered sugar
¾ tsp Ground cinnamon
▢2 TBSP Milk
▢1 tsp Pure vanilla extract
Instructions

Cinnamon Banana Scones
1. In a large bowl, sift together flour. Whisk in salt, baking powder, baking soda, cinnamon, nutmeg, and brown sugar.
3 ½ cups All-purpose flour, ½ tsp Salt,1 TBSP Baking powder, ¼ tsp Baking soda,2 tsp Ground cinnamon, ¼ tsp Ground nutmeg, ½ cup Brown sugar

2. In a small bowl, mash the ripe bananas with a fork. Freeze butter until cold.
½ cup Unsalted butter, 2 ripe Bananas

3. Take the cold butter out of the freezer and use a cheese grater and grade it into the dry ingredients. Take your pastry cutter and cut until it come to a pea size pieces.

4. In a medium size bowl combine egg, vanilla extract, heavy cream and mashed bananas.
2 ripe bananas, ¾ cup heavy cream, 2 tsp vanilla extract, 1 large egg

5. Pour the mashed bananas, lightly beaten egg, vanilla, and heavy cream into the butter/dry ingredient bowl. Use a rubber spatula and fold the wet into the dry. Switch to your hands to knead until combined. There will be some dry ingredients bits left at the bottom of the bowl. Do this until combined, but don't over knead.

6. Prepare a cookie sheet with parchment paper. Pour the dough onto the cookie sheet. Mold it with your hands into a 7 inch diameter circle.

7. It should be very thick. Cut the dough into 8 triangles. Separate the triangles so they have some space between each other. See picture in post. Freeze for 20 minutes.

8. Preheat oven to 375°F. Use a pastry brush and brush the heavy cream on top of the scones. Sprinkle sugar on top.
2 TBSP Heavy cream,White granulated sugar

9. Bake for 25-28 minutes. Once the scones are finished baking when the edges are golden brown. Let them cool for 15 minutes on the cookie sheet before preparing the glaze.

Cinnamon Cream Cheese Glaze
1. In a small bowl, use a hand mixer and beat the cream cheese on medium-high for 1 minute. There should be no chunks of cream cheese. Add in the powdered sugar and beat on high for 1-2 minutes until everything is combined and smooth.
2 oz Cream cheese, ⅓ cup Powdered sugar

2. Add in the milk, vanilla, and cinnamon. Mix on medium until everything is smooth and combined.
¾ tsp Ground cinnamon, 2 TBSP Milk,1 tsp Pure vanilla extract

3. Use a spoon to top the scones with the glaze.