Three Years

Yesterday Matt and I celebrated our three year wedding anniversary. Cheers!

IMG_1568We had a very diy wedding, and among all of the handmade items was my wedding cake! That’s right…this crazy bride made her own cake, with the help of her sisters that is. I know it sounds ridiculous, but I knew what I wanted! My aunt Suzie’s carrot cake. I suppose I could have had somebody else make it, but where is the fun in that?!

IMG_1569So the day before our wedding, my sisters and I were cracking eggs, sifting flour, and frosting cakes. And I wouldn’t have had it any other way. Making your own cake does have it’s advantages you know! Like…you know it’s going to taste fantastic (which it did). You might just way over estimate how much you need and live off of cake for the weeks after (we did). AND…you can bake up the same cake each year on your anniversary as a unique way to celebrate (I do!).

IMG_1571This year I decided to take the cupcake route…you know, because we just had a little cupcake. Appropriate I’d say.
That and it’s much easier to share the goods with others. Cupcake, anyone?

Here are the cakes from the last two years.

And here is the recipe for the best carrot cake, ever!

Carrot Cake
  1. 1 1/2 cups oil
  2. 2 cups sugar
  3. 3 eggs
  4. 2 1/4 cups flour
  5. 2 teaspoons cinnamon
  6. 2 teaspoons baking soda
  7. 1 teaspoon salt
  8. 2 teaspoons vanilla
  9. 2 jars baby food carrots
  10. 2 cups shredded coconut
  11. 1 cup chopped walnuts (optional)
  12. 1-8oz can crushed pineapple
  1. Preheat oven to 350 degrees.
  2. Combine oil, sugar, eggs, vanilla, baby food, coconut, and pineapple.
  3. Sift in flour, cinnamon, soda, and salt.
  4. Stir in walnuts (if using).
  1. 9x13 pan-50-60 minutes, jumbo cupcakes 25-30 minutes, standard cupcakes 20-25 minutes.
Sneaks & Sweets

 Top with your favorite cream cheese frosting recipe. Here is mine:

Cream Cheese Frosting
  1. 1/2 pound soft/melted butter (2 sticks)
  2. 1-8oz package cream cheese
  3. 1 bag confectionery sugar
  4. 1 teaspoon vanilla
  5. pinch of salt
  6. Heavy cream
  1. Cream together butter and cream cheese until fluffy.
  2. Add vanilla.
  3. Slowly add confectionery sugar.
  4. Add pinch of salt and enough heavy cream to reach desired consistency.
Sneaks & Sweets

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4 Responses to Three Years

  1. John Sigmund July 25, 2014 at 10:22 am #

    As usual………the good stuff comes out as soon as I leave! Give Julianna a hug and kiss for us! (Matt too….from Pat)

    • sneaksandsweets9 August 5, 2014 at 1:14 pm #


  2. Genie August 3, 2014 at 6:17 pm #

    Congrats on 3 years! You are a crazy DIY bride 🙂

    I considered baking my own cake, but after a few failed practice runs at home in my own kitchen, I decided that having a wedding in a different city meant that baking the day before would be in a borrowed kitchen. Too much of a headache!

    But we also DIY a lot of things too. It’s a great way to cut down costs and your guests will appreciate the personal touches.

    • sneaksandsweets9 August 5, 2014 at 1:13 pm #

      Thank you! It was a little crazy, but we had fun. Making a cake in your borrowed kitchen might have caused a bit of stress, I don’t blame you at all!

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