Snowball, I would use this one and use the mini-M&M's you can buy in the supermarket where the chocolate chips are. I was surprised and the 176 great reviews on the! Marilyn Here is a link that might be useful: From Allrecipes

There are different types of journeys. The Martha's Vineyard Cook Book by King and Wexler gives this recipe used on whaling trips and long sea voyages as published in the Vineyard Gazette in an issue dated August 28, 1857. SEA VOYAGE GINGERBREAD "Sift two pounds of flour into a pan, and cut up in it a pound and a quarter of fresh butter; rub the butter well into the flour and then mix in a pint of West Indian molasses and a pound of best brown sugar. Beat eight eggs until very light. Stir in the eggs two glasses or a gill of brandy; add also to the egg a teacup of ground ginger and a tablespoon of powdered cinnamon, with a teaspoon of soda melted in a little warm water. Wet the flour, etc. with this mixture till it becomes a soft dough. Sprinkle a little flour on your paste board, and with a broad knife spread portions of the mixture thickly and smoothly upon it. The thickness must be equal all through; therefor spread it carefully and evenly, as the dough will be too soft to roll out. Then with the edge of a tumbler dipped in flour, cut it into round cakes. Have ready square pans, slightly buttered; lay the cakes in them sufficiently far apart to prevent their running into each other when baked. Set the pans into a brisk oven and bake the cakes well, seeing that they do not burn. These cakes will keep during a long voyage and are frequently carried to sea. Many persons find highly spiced gingerbread a preventative to seasickness."

Thanks, ladies, for your comments on the cup cakes. The round top smooth blue with white ribbon was done when a customer asked for a cupcake that looked like a Tiffany box, so she tried different tints until she came up with that one. Then she did the blue square box "just because." She enjoys a challenge. The other blue one is "hydrangea" and I think that one is super beautiful. I have watched Cup Cake wars a couple times and just watching it makes me nervous; can't imagine what the contestants are going through. She has mentioned shipping, but not ready for that yet. She has done a few wedding cakes. Actually her DH is an amateur, but very good, photographer, and they together have done several weddings, including all the refreshments. Msmagoo, she is in McGaheysville. Are you in that area? I'll pass your comments on to to her. I know she will appreciate them as much as I have. Sue

We are probably talking cake cake, although the recipes I found called it pound cake. But it certainly isn't the traditional pound cake with the equal portions. I've found a bundt cake. The only problem is I don't have lemons to zest. I used to always skip over lemon zest in recipes until my secretary gave me one of the rasp-like zesters! Changed my life. However, I have lemon juice that I froze when I bought a bunch of lemons for decoration. Maybe I'll give it a go and just add a skosh more lemon juice to make up for the lack of zest. Here's the recipe from Amy's Healthy Baking blog. Never tried any of her recipes before. Lemon Bundt Cake with Almond drizzle for the cake 1/2 c granulated sugar 1/2 c water 1 tsp lemon zest (about 1 tiny lemon) 1 c all-purpose flour 1 tbsp baking powder 1/8 tsp salt 1 c low-fat ricotta 1 tsp vanilla extract 1 egg (or 2 egg whites) for the drizzle 1/2 c powdered sugar 1/4 tsp almond extract 1/2 tsp lemon juice 1/2 to 1 tsp water To prepare the cake, combine the sugar, water, and lemon zest in a small pot on the stove. Bring to a boil over medium heat, stirring frequently, and boil for 1-2 minutes. Let the sugar syrup cool for 10-15 minutes. Preheat the oven to 350°, and coat a 6-cup bundt pan with nonstick baking spray with flour. In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, stir together the sugar syrup, ricotta, and vanilla until smooth. Add in the egg, mixing well. Add in the flour mixture, stirring just until incorporated. Pour the batter into the prepared pan, and bake at 350° for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. To prepare the drizzle, whisk together the powdered sugar, almond extract, lemon juice, and 1/4 teaspoon of the water. Stir in more water, a little at a time, until the drizzle reaches the desired consistency. Drizzle decoratively over the top of the bundt cake.