Chocolate Castle Cake: Frosting Alternative

So I made this cake for a 5 year old's birthday. This little guy doesn't always like frosting so we place the cake in a sea of frosting. What was awesome about the cake is that it was a castle in a moat of frosting. This was a great way for people who like frosting to scoop it out with their piece of cake. I used the Nordicware castle pan and a chocolate cake recipe. You can find the pan in my online store here. I love their bake-ware. The frosting is a cream cheese frosting the recipe is below.

Cake
2c sugar

1c (2 sticks) butter, softened
2 large eggs
1tsp vanilla
3/4 tsp almond extract
2-1/2 c Softasilk Cake Flour
1c Dutch-processed cocoa powder or unsweetened cocoa powder
2tsp baking soda
1/2tsp salt
2-1/4 cups buttermilk

Frosting
8oz cream cheese softened
2 sticks of butter (8oz or 1c) softened
4c powdered sugar sifted
1tbsp vanilla

Method
Spray pan with baking spray, Heat oven to 350°F.

Beat sugar and butter, add vanilla and almond extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Mix cake flour, cocoa powder, baking soda and salt; beat into creamed mixture alternately with buttermilk on medium speed. Beat 1 minute longer. Pour in pan. Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to platter, Cool completely. To make the frosting cream butter and cream cheese until creamy and smooth. Add powdered sugar and vanilla till nice and creamy. Add food coloring, take out half an put plops around platter, make darker with more coloring and plop new frosting around cake and swirl together like water waves.

Chocolate Hazelnut Cake

I made this cake for a Starbucks Benefit. I remade it for my wonderful boss’s birthday. This cake is so good. It is not overly sweet and the cake is so moist and airy. I put a chocolate hazelnut ganache between the layers. For her love of chocolate.

Ingredients

2c sugar

1c (2 sticks) butter, softened
2 large eggs
1tsp  vanilla
3/4 tsp almond extract
2-1/2 c Softasilk Cake Flour
1c Dutch-processed cocoa powder or unsweetened cocoa powder
2tsp baking soda
1/2tsp salt
2-1/4 cups buttermilk

Ganache

9 oz semisweet chocolate

1c heavy cream

1tbsp hazelnut syrup  

Chocolate Buttercream

1c butter
1 1/2c Hershey's Cocoa
3c powdered sugar
1/3c milk
1tsp Vanilla Extract
1tbsp Hazelnut syrup  

Heat oven to 350°F. Grease and flour three 9-inch round cake pans or generously spray with no-stick cooking spray with flour.

Beat sugar and butter, add vanilla and almond extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.

Mix cake flour, cocoa powder, baking soda and salt; beat into creamed mixture alternately with buttermilk on medium speed. Beat 1 minute longer. Pour into prepared pans.

Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to wire rack. Cool completely.

Melt chocolate on a double boiler. Add Cream and whisk until smooth. Let the ganache cool to thicken. Fill between the layers.

Cream butter and sugar with the chocolate until fluffy, add remaining ingredients. Frost cake. EAT

Yellow Birthday Cake

I made this cake for a 3year old's birthday. It was fun. 3 layers...for 3 years. I used a simple yellow cake recipe that I found from Martha. I used my own buttercream recipe. The cake was perfect for layers, dense for stacking but moist enough to love

Ingredients

1c  unsalted butter, room temperature

2 1/2c all-purpose flour

1/2tsp baking powder

1/2tsp baking soda

1tsp salt

1 1/2c sugar

2 large eggs

3 large egg yolks

2tsp pure vanilla extract

1c low-fat buttermilk

Method

Preheat oven to 350°. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.



In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy.

With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture;



mix just until combined.



Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely. Place one cake, bottom side up, on a cake stand. Using an offset-spatula or table knife, spread top with Buttercream. Top with remaining cake; frost top, then sides.

Starbucks Siren Cake

I recently did a cake for a Starbucks Benefit: Global Technology Thanksgiving Bake Sale, It was to support Seattle Union Gospel Mission.  It was a HUGE Success, raising $1,193 or enough to provide Thanksgiving dinner to almost 600 people!!! It was exciting making the cake and a wonderful experience for me. The Siren cake was molded by hand from my Peanut Butter Cereal Treats. I painted them with the chocolate topping and then let it harden. I then painted it with an edible silver paint. The Logo cake was a Chocolate Hazelnut Cake.

The cake was modeled from a sign that I see quite a bit in Seattle. The Cake was modeled from the most recent logo.

RainBow Cake

I made this cake as a test, I will make it again on Saturday for an 10 year old girls birthday. I must warn you its  pretty labor intensive cake, but if you have baking skills it should be no problem. I calls for 5 egg whites, if you save the egg yolks, I have an amazing recipe for lemon curd... But the cake was sooo fun and its yummy all the same.

Cake Ingredients

1c butter
2 1/3c sugar
5 egg whites, room temp
2tsp vanilla
3c  flour
4tsp baking powder
½ tsp salt
1 1/2 c milk, warmed for 30 sec in microwave to bring to room temp
Red, orange, yellow, green, blue and purple GEL food coloring, if you use liquid use a lot.

Method
Preheat the oven to 350° Grease how ever many 9” cake pans you have, you can bake in shifts if you don't have 6. It makes most sense to bake 3 at a time anyway.

Sift together the flour, baking powder and salt. Set aside.
Cream the sugar and butter, then add the egg whites, and add them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.

Divide the batter evenly between 6 bowls, It's about 1 c each, and then mix a fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter. Pour into the pans and bake for 15 minutes each or until toothpick inserted comes out clean.
Remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip onto a cooling rack and cool completely before frosting.

Frosting Ingredients
4c butter
2tsp lemon extract
4c powdered sugar
1/2 c heavy whiping cream

Method
Cream butter until creamy, add sugar slowly, beat until creamy, add extract and cream until whipped creamy.You are ready to frost the cake.

First starting with purple on the bottom frost generously between layers, I used a whole ice cream scooper and some, level out, repeat next blue, green, yellow, orange, red. And finally frost sides and top until completely covered.

Rocky Road Cupcakes

This recipe started as an experiment, could I get a marshmallow to bake inside a cupcake. It was really hard to get this one right, it took a lot of tries then finally figured the perfect method to get it to work. What a Scrummy treat a chocolate cupcake with a marshmallow treat on the inside. Brilliant right. I know. I'm the best when it comes to innovative baking. Be easy on yourself this ones a tricky one it took me a couple tries to figure out how to keep that puppy inside the cupcake. I think it would be easier if you were to use bigger cupcake pans. But really these are sooo scrumptious. Don't forget the glass of milk..

Ingredients
Chocolate cake or box cake

Cake

2c sugar

1c (2 sticks) butter, softened
2 large eggs
1tsp vanilla
3/4 tsp almond extract
2-1/2 c Softasilk Cake Flour
1c Dutch-processed cocoa powder or unsweetened cocoa powder
2tsp baking soda
1/2tsp salt
2-1/4 cups buttermilk

Chocolate Frosting
1c Butter
4c Powdered sugar
3/4c cocoa powder
1tsp vanilla extract
1/4c milk or cream

Large Marshmallows cut in half
Walnuts chopped
Mini Marshmallows

1pkg semisweet choc chips
1/3c cream or water

Method
Grease a cupcake pan, Heat oven to 350°F.

Beat sugar and butter, add vanilla and almond extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Mix cake flour, cocoa powder, baking soda and salt; beat into creamed mixture alternately with buttermilk on medium speed. Beat 1 minute longer.

Pour a thin layer of cake batter in bottom of pan, just enough to cover bottom. Place a half of the marshmallow on top of the layer, cover the marshmallow completely with cake batter.  Bake 20 minutes. Cool 15 minutes; remove from pans to wire rack. Cool completely. Frost with chocolate frosting. Put mini marshmallows on top with walnut pieces. Then Line cupcakes on wax paper. Melt chocolate chips on double boiler with cream or water, making consistency so that you can drip on cakes. Use a fork and dip in chocolate and splatter on cupcakes until you want... Let harden and EAT! 

Rum Cake

OMG like my cousin said, you had me at Rum... This Rum cake is my Grandma B's recipe. It is super easy and soooo good. This cake is the moistest I have ever had. Just make it you wont be sorry.

Ingredients
1c chopped pecans
1 box yellow cake mix
1 pkg vanilla instant pudding pie filling
4 eggs
1/2c cold water
1/2c oil
1/2c 80proof Meyers Dark Rum

Grease and flour, (or use baking  spray with flour) a bundt or tube pan. Sprinkle nuts over bottom. Mix all the rest of the ingredients. Pour on top of the nuts. Bake at 325° for 1 hour. Invert onto a serving plate

Glaze
1/4lb butter
1/4c water
1c sugar
1/2c rum

Melt butter in pan add sugar and water boil for 5 min stirring constantly. Remove from heat mix in rum. While cake is warm brush and spoon glaze evenly on top and over sides until all is used.

Brain Cupcakes

Its that time of year again! The leaves are changing and its getting cool at night. Its time to start planning for the fall. Have fun in the kitchen. I made these fun cupcakes last year when I was in Minneapolis. Its the perfect time to post an pin all my fall ideas for the kitchen. The Cupcakes are freakishly deli-sh!


This post is a decorating tutorial, The cake recipe is my chocolate cake. And the frosting is my buttercream recipe.

I have linked the tips I used here, I prefer to by from Amazon, its quick and easy. Please click link to my housewares store here to purchase my recommended cake decorating equipment.For  the best results in frosting color I use Americolor, I love it because you don't need much to create vibrant colors and it doesn't change the taste of your food.  You can also purchase a pack of 12 color gels that will last awhile.

                                With your 806 tip make a spiral starting from middle to edge of cake

                                                                Pipe a line down middle

                                                                then a swirl on each side

                                                                And there is your brains!!!

Peanut Butter Cereal Treats

I  recently made a cake for Starbucks. It was a big cake that I am proud to have accomplished.  Prior to making the cake I expearimented with baking medias in order to make the cake. I perfected a delectable treat, in my process. These are sure to disappear fast.

Ingredients

6c Rice Krispies

1 10.5oz bag mini marshmallows
¼c unsalted butter
1¼c creamy peanut butter

1 bag semisweet chocolate chips
1c peanut butter

Method
Melt butter and marshmallows in medium saucepan. Add peanut butter  and melt remove from heat and fold in cereal. Make sure the mixture is well coated and not soggy, if too wet add more cereal. Press into a greased Pyrex pan. Melt chocolate in a double boiler add peanut butter and spread on top of cereal bars. Cool until set.

Game Day Cakes !!!Seahawks!!!

On the super bowl I made some fun cakes for my favorite team. You can choose any team and change the colors of the cakes and frosting. But why would you want to do that Seattle is really the best ya know!!

First I made a chocolate football cake. It was really easy. All you have to do is bake a 9x12 rectangle cake ! And Shape it



 For the cake recipe click link

Cut off the corners to shape it like a football. then you frost it and lace it

Then you gotta make team cupcakes. I use a red velvet recipe here but I think it would be better to use a yellow cake or a white one. If you do red velvet whatever colors of the team use that in the batter so half the batter then dye it. I also did that with my frosting which you can use a cream cheese frosting or a basic buttercream. Bake and frost after cooled. Please have fun decorating we did. We made our own football and star chocolates and topped with sprinkles and such.

 

Spider Cupcakes

Its that time of year again! The leaves are changing and its getting cool at night. Its time to start planning for the fall. Have fun in the kitchen. I made these fun cupcakes last year when I was in Minneapolis. Its the perfect time to post an pin all my fall ideas for the kitchen. The Cupcakes are freakishly deli-sh!


This post is a decorating tutorial, The cake recipe is a simple yellow or white cake tinted with purple Americolor. And the frosting is my buttercream recipe tinted black Americolor.

I have linked the tips I used here, I prefer to by from Amazon, its quick and easy. Please click link to my housewares store here to purchase my recommended cake decorating equipment.For  the best results in frosting color I use Americolor, I love it because you don't need much to create vibrant colors and it doesn't change the taste of your food.  You can also purchase a pack of 12 color gels that will last awhile.

 

With a star tip start in center and pipe a pointed drop on the center of the cake, surround the center point repeating the drop technique. Cut 8 black licorice laces for the legs. And there you have it, A Spider!!

Raspberry Lemon Cupcakes

This recipe is a modified recipe. I found a this recipe from MarthaStewart.com. I followed it all except I used my own buttercream frosting. So the cake is on her site. as well. I do love Martha Stewart, I must give credit where needed.

Cake Ingredients
1c unsalted butter
2c sugar
2tsp vanilla bean paste
5 large eggs separated
1 3/4c Flour plus 2tbsp and 1tsp
2tsp baking powder
1 1/3c cake flour
1/2tsp salt
1c sour cream
Meyer Lemon Curd

Buttercream
1c Unsalted butter
3c Confection Sugar
1tsp Almond Extract
2tbsp Milk or Cream

Method Preheat oven to 350° Line 2 muffin tins with cupcake liners. Beat butter and sugar until light and fluffy, add vanilla and egg yolks one at a time beating well after each is added. In a separate bowl sift together the dry ingredients, Add to the cream mixture slowly, then add sour cream, mix until well combined. In a CLEAN bowl beat the egg whites with a whisk until stiff peaks form. Fold into cake batter. Fill each muffin cup half full with batter. Bake for 20-24 min until toothpick comes out clean. Cool cakes, fill pastry bag with lemon curd, fill the cupcake center.

To each cupcake with buttercream and a fresh raspberry.

Swedish Visiting Cake

So I have named myself "The girl with the most cake." I bake one for everyone on their birthday! I eat it too. So this year on my bosses birthday our lives have been a little hectic. We are moving from beautiful but cold Minnesota to Sunny but expensive California, sound like a familiar TV sitcom... HA!
I decided since her birthday fell on her very last day in Minneapolis that I would make something simple and native to the area locals to pay a last tribute to our Nordic Community. I chose a Swedish Visiting Cake adapted from Dorie Greenspan. It was simple and delightful!

Ingredients
1c granulated sugar
Grated zest of 1 lemon
2 eggs
1/4tsp salt
1tsp pure vanilla extract
1/2tsp pure almond extract
1c all-purpose flour
1 stick (8 tablespoons) unsalted butter, melted and cooled
1/4c sliced almonds
1/2Tbsp granulated sugar 


Method
Preheat the oven to 350°F. Butter a seasoned 9-inch cast-iron skillet, heavy ovenproof skillet or cake pan.

 In a large mixing bowl, combine sugar and lemon zest, work the zest into the sugar until it becomes moist and fragrant.

Whisk in the eggs one at a time, whisking for about 1 minute per egg.

 Whisk in the salt and extracts. Use a rubber spatula to fold in the flour.

Once the flour has been incorporated, fold in the melted butter. Try not to over mix.

Scrape the batter into the skillet. Use an off set spatula to smooth it into an even layer. Scatter the almonds over the top and sprinkle with the 1/2 Tablespoon of sugar.

Bake for 25 to 30 minutes, or until it is golden and a little crisp on the outside the center should remain a bit moist. Remove the skillet from the oven and place on top of a cooling rack. Cool completely before enjoying.