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Made for a bridal shower. Bottom layer was chocolate cake with raspberry filling and top two layers were vanilla cake with blueberry filling. The cake was frosted with vanilla butter cream and decorated with chocolate fondant.
Made this super duper cute Minnie Mouse Cake & matching cupcakes set themed. I had a lot of fun doing this and soo loving the colour combination and the polka dots.. I just love polka dots!!!!
Cake is angel food cake. Not really ideal for a wedding cake - too squidgy but it tasted good and didn't actually look too bad on the day.
cake "minnie mouse" ears bows pink "polka dots" white black fondant gumpaste "butter cream" buttercreme birthday 2nd second girl "little girl" "Ks Treats" Quakertown Philadelphia
Made for the boyf's birthday :) making a sail out of fondant is harder than it looks! Chocolate victoria sponge with chocolate fudge frosting in the middle.
Happy....I mean... ANGRY Birthday!! This cake is ALL edible, every part of the bird, and pig down to the spray can and dirt.
The "Kamikaze" bird was sculpted from RKT, fondant and gumpaste and sits on a beat up confetti cake pig. I did the extra's for the pig in fondant and gumpaste and buried him in some sugar dirt. I thought it would be a cool addition to his wounds by spraying out the word Happy and airbrushing ANGRY to the birthday slogan, to fit the theme.
smittenkitchen.com/2007/11/tiramisu-cake/
Tiramisu Cake
Baking: From My Home to Yours by Dorie Greenspan
For the cake layers:
2 cups cake flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk
For the espresso extract:
2 tablespoons instant espresso powder
2 tablespoons boiling water
For the espresso syrup:
1/2 cup water
1/3 cup sugar
1 tablespoon amaretto, Kahlua, or brandy (Deb note: I used brandy)
For the filling and frosting:
1 8-ounce container mascarpone
1/2 cup confectioners’ sugar, sifted
1 1/2 teaspoons pure vanilla extract
1 tablespoon amaretto, Kahlua, or brandy (Deb note: I used brandy)
1 cup cold heavy cream
2 1/2 ounces bittersweet or semisweet chocolate, finely chopped, or about 1/2 cup store-bought mini chocolate chips
Chocolate-covered espresso beans, for decoration (optional)
Cocoa powder, for dusting
Getting ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9×2 inch round cake pans, dust the insides with flour, tap out the excess, and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet.
To make the cake:
Sift together the cake flour, baking powder, baking soda, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.
Bake for 28 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up.
To make the extract:
Stir the espresso powder and boiling water together in a small cup until blended. Set aside.
To make the syrup:
Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.
To make the filling and frosting:
Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.
Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.
To assemble the cake:
If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer - user about 1 1/4 cups - and gently press the chopped chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup.
For the frosting, whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake too.
With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. If you want to decorate the cake with chocolate-covered espresso beans, press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.
Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving - the elements need time to meld.
Just before serving, dust the top of the cake with cocoa. I cut a star shape out of waxed paper and placed it lightly over the cake, and shaved a layer of chocolate over it with a microplane, before carefully removing the star to leave a stenciled shape.
12 Servings
Amount Per Serving Calories 495.3
peanut butter + banana cake with banana frosting and chocolate ganache
For my parents belated birthday. Veganizing Paula Deen recipes is a recipe for success.
Peanut Butter Banana Cake
1 cup all-purpose flour
1 cup plus 2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 cups graham cracker crumbs
3/4 cup crunchy peanut butter
1/2 cup canola oil
1 cup plus 2 tablespoons soy milk
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
3/4 cup mashed banana (about 1-1/2 bananas)
Preheat oven to 375 degrees F. Prepare two 9" round cake pans.
Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, oil, soy (or other non-dariy) milk, vinegar, vanilla, and banana. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes. Bake for about 25 minutes, until a toothpick comes out clean.
The frosting was a typical vanilla frosting recipe with banana extract instead of vanilla. Chocolate ganache was made with 72% cacao chips and Silk soy creamer.
This is a little better, though I'm annoyed that I didn't space the words out correctly. You can't see the bottom point in the exclamation mark at the end.
raar!
Oh, a note on the wording on the cake:
It's from a joke in World of Warcraft, amongst a few guild members and myself.
We'd tried doing a challenging instance and our healer needed to be ported out to repair then summoned back. I'd been moving slowly all day so was used to people saying 'go go go!'...so when the healer said "ready" I thought that was a polite way to say "go go go". Actually, it was him saying he was ready to be summoned back, not ready for me to pull the next mob.
I pulled, we wiped, the healer laughed at me. *sigh*
It was embarrassing.
What a fun looking cake! Em saw the recipe for this and just had to try it! Would be perfect for an Easter cake, or a child's birthday... Frosting was made with cool whip & pudding.
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Yes, I love baking cakes. I especially like baking big fat cakes, like this one. It was initially made for my friend Renee's birthday and was taken to one of my committee's potluck dinner, but even 15 people was not enough to finish it all, haha! There's none of it left now, but the pictures are here for you to enjoy! And if you fancy trying to make it, check out the "vanilla cake recipe" on joyofbaking.com!
It was initially depicted as "non-dairy" as it contained neither cream nor milk and no lactose; on the other hand, it
did contain the milk subsidiary casein.
Chocolate cake with chocolate butter icing, iced with fondant. The horse's head and jumps are all made from hand cut fondant.
From Veganomicon. Did you know cornstarch and cornmeal are not the same thing? True story. Also, I made this cake stand out of a plate, a candle stick, and some epoxy. Delicious!
I made this for my kids last summer. It was fun, and they laughed. :-)
I used a 9" cake pan. It's a chocolate cake w/ vanilla frosting. I used those candy orange slices for the fins and lips. There are flattened yellow gumdrops on the body of the fish. The eyeball is a white chocolate ball that I made, and a mini-M&M.
This is a great idea. You spend money on a cake and cupcakes for a party, with all the other nibbles eaten, they can get wasted.
Using these containers you can put a new spin on take away cupcake lolly bag.
Take it home & eat it later.
There is enough room in the box for a cupcakes and lollies placed around the bottom.
Looks great too.
Very economical way to provide cake and lolly bags without buying both.