A Bake ‘n Fill Fail

Recently while doing a little cleaning and organizing I came across something I purchased years ago and never used… A Betty Crocker Bake ‘n Fill Cake Pan. The pans were still in their plastic wrapping. Not really sure why I never used it, but having come across it I figured there was no time like the present to try it out. And obviously from the title of this blog post I wasn’t that successful! The cake part was fine, the fail was the filling… So, we’ll say it was a Bake ‘n Fail!

In case you have no clue what I am talking about. These pans were sold in a set by Better Crocker years ago. They first came out in the early 2000’s. Below is a link to the infomercial if you are curious. The whole idea was that you are able to create cakes with fillings (ice cream, fruit, another cake, etc.) or make a cool design like a baseball or a lady bug.

Betty Crocker Bake ‘n Fill Pan

I decided to follow a recipe for a Chocolate Mocha Cake with Chocolate Mousse Filling that was in the recipe book that came with the pans. I began by prepping two of the pans – the inside of the tall pan and bottom of the insert pan (this is the pan that makes the cavity in the cake so it can be filled). Normally I spray my pan with baking spray, but, I decided to follow the directions and greased them with shortening and then coated them with flour. Next, I prepped the batter. I added all of the ingredients for it into a large bowl and beat them with a hand mixer until they were blended together. I then poured it into the tall pan.

Next, I placed the insert pan over the tall pan and locked it into place and then baked it in a 350 F preheated oven for about 45 minutes. Thankfully the insert pan has small holes in it, which I am assuming is to allow the cake to “breathe” while baking, but, I used them to insert a cake tester to see when the cake was done.

After removing the pan from the oven I let it cool on a wire rack for 20 minutes…

And then I removed the insert pan and let the cake cool completely in the pan for about an hour.

Next I made the filling. In a saucepan I combined heavy whipping cream, sugar and coffee liqueur. I cooked it over medium heat until the sugar dissolved. After removing it from the heat I stirred in semi-sweet chocolate chips with a wire whisk until they were melted. And finally I stirred in vanilla extract before transferring the mixture to a large bowl to cool for 10 minutes. Meanwhile, in a chilled medium bowl I beat additional heavy whipping cream with a hand mixer until stiff peaks formed. I then folded the heavy whipping cream into the cooled chocolate mixture.

And finally I spooned the whipped chocolate mixture into the cavity of the cake and then refrigerated the cake thinking that the filling would firm up. It never did! I even put it in the freezer for about 30 minutes and that did nothing to it as well. So, I gave up and decided to invert the cake out of the pan and do my best not to make a mess. Well, taking the cake out of the pan was no easy feat. I had to pry a flexible spatula between the cake and the pan to loosen the cake. I was FINALLY able to invert the cake out and surprisingly didn’t make a complete mess with the mousse filling that was definitely not mousse-consistency.

While I thought about throwing in the towel at this point I decided to go ahead and make the frosting for the cake. I added additional heavy whipping cream to a small saucepan and heated until it was hot. I then stirred in semi-sweet chocolate chips and stirred the mixture until the chocolate was melted. After letting the mixture cool for a few minutes it was the perfect consistency to frost the cake.

I won’t show you what happened when I sliced into the cake. As you can imagine the filling just, I hate to use the word ooze, but, that’s pretty much what it did. It did taste good though! And I was able to spoon it over the cake after slicing myself a piece so it wasn’t a total loss. So, will I attempt to use the pan again? Absolutely, but, I think the next filling will be something like whipped cream folded with some fresh berries, or, I will use the filling I normally make for my other cakes. Oh, and yeah, I will be using baking spray next time. It hasn’t left a cake stuck in a pan for me yet!

Key Lime Bundt Cake

Happy Cinco de Mayo! How perfect that this year it lands on a Tuesday so you can make it a “Taco Tuesday” to celebrate!

Originally I was planning on making Coconut Lime Crumble Bars to celebrate the day, but, one of the necessary ingredients was macadamia nuts. I normally have walnuts and almonds in my fridge but neither seemed to be a good substitute. And since my grocery shopping hasn’t been as frequent as before and I’m sticking to the things I really need and with the prices of certain things currently inflated, macadamia nuts just didn’t make the list. So, I opted to make this Key Lime Bundt Cake instead. Not really festive for the day, but, the flavor does make up for it and I have all of the necessary ingredients on hand.

After baking and letting the cake cool…

I made the key lime glaze for it. I’ll admit, whenever I saw cake recipes that included a glaze I would normally omit them thinking that the cake would just be overly sweet with them, but, I have to come to realize that the glazes enhance or complement the flavor of the cake. After drizzling the glaze on the cake I popped it in the refrigerator for a few minutes so it could set.

And then it was time to enjoy a slice! The cake itself isn’t overly sweet and the lime flavor isn’t overpowering by any means. The glaze didn’t add any extra sweetness, if anything, it added to the lime flavor.

Key Lime Bundt Cake

Ingredients:

Cake:

3/4 cup unsalted butter, at room temperature

1 3/4 sugar

2 tablespoons key lime zest (or lime zest)

3 eggs, at room temperature

1/4 key lime juice*

3 cup flour

1 teaspoon baking soda

1 1/2 cups buttermilk**

 

Glaze***:

2 1/2 cups confectioners’ sugar

3 tablespoons key lime juice

1 tablespoon milk

 

*Use can use freshly squeezed juice or use store-bought

**Make your own buttermilk by combining 1 1/2 cups milk (I used whole milk) with 7-8 teaspoons of white vinegar in a measuring cup. Stir together and let sit until thickened and slightly curdled.

***This makes more glaze than you will need for the cake, you can easily cut the ingredients in half and will still have enough glaze to drizzle over the cake.

 

Directions:

Preheat the oven to 350 F. Spray a 12-cup Bundt cake with baking spray, or grease the pan and lightly dust with flour.

In a medium bowl combine the flour and baking soda and set aside.

In a large bowl using a handheld mixer beat the butter, sugar and lime zest together on medium speed until creamy. Add the eggs, one at a time, and then add in the lime juice. Continue beating until everything is well combined.

Add the flour mixture in three parts, alternating with the buttermilk.

Pour the batter into the prepared pan, spreading it out evenly. Tap the pan on the counter a few times to release any air bubbles.

Bake in the preheated oven for 50-60 minutes, or until a cake tester inserted in the cake comes out clean.

Let the cake rest 10 minutes in the pan and then invert on a wire rack to cool completely.

Once the cake has cooled you can pour the glaze over it.

In a medium bowl combine the powdered sugar, key lime juice and milk and whisk together until the glaze is smooth and there are no lumps remaining. Drizzle the glaze over the cake and refrigerate a few minutes so it can set and then slice and serve.

Recipe from Life In The Lofthouse

Banana Cake with a Mascarpone Whipped Cream Frosting

Has your cooking and baking gotten a tad bit creative in these crazy times? As we all try to adhere to social distancing our runs to the grocery store may have become non-existent or minimal. On those times we do go our selections may be slim pickings or restricted. So, what are we to do? We have to make do with what we have at home or get creative with what we can get on our grocery runs.

I recently picked up a bunch of bunch of bananas on one of my runs and I always make the mistake of getting a few too many or not eating them fast enough. I prefer my bananas to not have any spots on them. So, with three overripe bananas staring at me I decided to make a banana cake. And initially I was thinking of making a whipped cream frosting to top it, but, then I remembered I had a slightly used container of mascarpone cheese in my fridge that was quickly approaching its expiration date, so I decided to make a Mascarpone Whipped Cream frosting instead. Now, I wasn’t all that sure how the two flavors would go together, but, since mascarpone is closely related to cream cheese (both are essentially the same but mascarpone has a higher fat content than cream cheese, hence it having a richer and creamier taste) and a lot of banana cakes do have a cream cheese frosting I figured they would work together. So, if you don’t have either mascarpone or whipped cream on hand but you do have cream cheese and confectioners’ sugar you could easily just make a cream cheese frosting to top the cake. Or, to make things even easier, and just as delicious, you can enjoy the cake on its own without frosting. Hopefully that wasn’t too much information or rambling.

Once I had baked the cakes I let them cool completely before refrigerating them overnight before frosting them.

I wasn’t sure if I had enough frosting to fill and cover the cake so I decided to just lightly frost the cake and use the remaining frosting to pipe a few swirls on it.

Final verdict… The two flavors worked well together.

 

Banana Cake

  • Servings: 10 to 12 people
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Ingredients:

3 overripe bananas, mashed

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

3/4 cups unsalted butter, at room temperature

1 cup sugar

1/2 cup light brown sugar

3 large eggs, at room temperature

2 teaspoons vanilla extract

1 1/2 cups buttermilk, at room temperature*

*To make your own buttermilk combine 7 teaspoons of white vinegae with 1 1/2 cups whole milk in a measuring cup. Stir to combine and let stand for 10 to 15 minutes. The buttermilk is ready when the mixture begins to curdle.

Directions:

Preheat the oven to 350 F. Spray two 8-inch round cake pans with baking spray (or coat with butter and flour) and set aside.

In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

In a large bowl, using a handheld mixer, beat the butter on high speed until creamy. Add both sugars and continue beating until creamed together. Lower the speed to medium and add the eggs and vanilla extract and continue beating until well combined. Add the mashed bananas and beat until just combined. Reduce the speed to low and add the dry ingredients in three parts alternating with the buttermilk. Do not overmix the batter, a few lumps is okay.

Divide the batter amongst the two pans (about 3 cups each) and bake in the preheated oven for 35 – 40 minutes, or until a cake tester inserted in the middle comes out clean.

Let the cakes cool in the pans for 15 minutes and then transfer to a wire rack to cool completely.

Recipe from Sally’s Baking Addiction

 

Mascarpone Whipped Cream Frosting

Ingredients:

1 1/4 cups heavy cream

3/4 cups confecitioners’ sugar

1 teaspoon vanilla extract

8oz. mascarpone cheese*

*You can substitute cream cheese for the mascarpone cheese, or just make a cream cheese frosting with the addition of the heavt cream

Directions:

Remove the mascarpone cheese (cream cheese) from the refrigerator 15 minutes prior to making the frosting. You want the cheese to be softened but still cold.

In a medium bowl, using a handheld mixer, beat together the heavy cream, confectioners’ sugar and vanilla exract on medium speed until soft peaks form. Add in the cheese and continue beating until stiff peaks form.

 

 

 

Spring Striped Cake

Happy first day of Spring! I hope you are all safe and healthy. I am sure Coronavirus / Covid-19 has changed the way you do a lot of things these days. I started working from home this week and while the first day was a bit of a challenge using my desktop and laptop in tandem, the second day was much better since I had my desktop and two monitors from work set-up at my kitchen table. Which also means I can enjoy some sunlight during the day… There’s no sunlight to be seen at my job. I must say, and I am sure most (if not all) of you would agree, it’s so surreal how many things have closed, been cancelled, rescheduled and so forth. It’s the best choice though if we want to contain this virus.

Back to Spring though, to welcome the season I decided to make a Spring themed cake. Spring themed because I used Spring colors. I decided to gives stripes another try. I tried them for the first time back in October for a Halloween themed cake. They were not pretty though! But, I figured since it was a Halloween cake the smudged stripes went with the holiday.

I decided to keep the cake small so I made a two-tier 6-inch cake. I made a cookies and cream cake by preparing a box of white cake mix – instead of using just egg whites though I used the whole egg – and then folded in a cup of Oreo cookie crumbs. To make the crumbs, I placed about 15 Oreos in a Ziploc bag and then used a rolling pin to crush the cookies. I actually have a whole post dedicated to making a Cookies and Cream Cake if you want the specific directions. After baking, cooling and filling (with additional Oreo crumbs) the cake I crumb coated it and then finished frosting it. Then using a cake comb I created stripes on the cake. I then placed it in the refrigerator overnight so the frosting could set (i.e. harden). You cannot create stripes on a cake that has just been frosted. You need the base frosting to be hard so you don’t scrape it completely off when smoothing the stripes.

Once my cake was ready I divided my remaining frosting into three and tinted them – one pink, another yellow and the last one a teal color (I combined green and blue to make this color).

And then I started filling in the stripes. You need to fill them in generously to get a smooth look when smoothing the cake with a flat edge.

After smoothing the cake a few times and filling in any gaps in the frosting my stripes didn’t look that bad. I definitely need to practice them a few more times though.

I used the remaining tinted frosting to create a swirl border on top of the cake. I wasn’t too happy with the way it came out though because I forgot colors 101, mixing certain colors together will create new ones. So I had hints of orange and purple in the border. Oh well!

Be safe, stay healthy, stay home and bake!

Apple Cider Doughnut Cake

I’ve mentioned it quite a few times before that one of my favorite things about going apple picking is getting freshly made apple cider doughnuts. I posted about a baked version last year. And while those were good, there is something about a fried doughnut that just can’t be topped. If you are not sure about frying doughnuts (I tried once and it was a fail) check out my post for Apple Cider Fritters. They’re bite size and so good you may end up guilty of eating one too many. So, when I came across a recipe for a twist on my favorite doughnuts in a cake form (including a cinnamon sugar topping) I knew I had to try it. Well, at first I was going to pass on it. I try to stick with recipes that require ingredients that I have on hand or that I know I will use again. So, when I saw that this recipe included wheat flour as one of the ingredients I was a tad bit skeptical. I know, wheat flour isn’t something that is all that odd, but, there aren’t many recipes I come across that require it so I was a bit concerned that it would end up just sitting in my cabinet or refrigerator indefinitely. I also wondered why both? Which of course required a Google search. And what I learned is that using a combination of all-purpose and whole wheat flour produces a cake that is lighter in texture and rises better. And by mixing the two you also get the added benefits of more fiber and nutrients thanks to the whole wheat.

So, a slightly funny story while making this cake. One of the ingredients is unsweetened applesauce. I had a jar of it in my refrigerator from another recipe but I never actually checked it until it was time to add it to the batter. So, I had all of my wet ingredients in a bowl and was about to add in the applesauce when I saw there was mold on top of it. Okay, not so funny. I didn’t bother to check it since it wasn’t set to expire until next year. But, this will definitely be a lesson to me to check those odd ball ingredients just in case. This is a good example of what I was saying before, buying ingredients that will sit without being used for a while. I ended up covering the ingredients with a piece of plastic wrap and ran out to the store to buy a new jar of applesauce. Hopefully the same thing won’t happen to this one. I guess I better come up with recipes for whole wheat flour and applesauce ASAP.

Letting the ingredients sit for a bit of time didn’t have any affect on the final cake. It did somehow separate while baking, but, I doubt it was because of the time my ingredients were left sitting. If you are having trouble seeing it in the picture below it’s on the right-hand side.

After adding a cinnamon sugar coating to the cake and letting it cool completely it was time to slice in to the cake and enjoy a piece. It didn’t taste exactly like my favorite apple cider doughnuts, but, it was just as good.

Apple Cider Doughnut Cake

Ingredients:

2 cups all-purpose flour

1 cup whole-wheat flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking soda

3/4 teaspoons kosher salt

1 3/4 cups sugar

1 cup apple cider

3/4 cup extra-virgin olive oil

3/4 cup unsweetened applesauce

2 teaspoons vanilla extract

3 large eggs, at room temperature

4 tablespoons unsalted butter, melted

 

Directions:

Preheat the oven to 350 F degrees. Spray a Bundt pan with baking spray or coat with butter and flour.

In a large bowl whisk together both flours along with the baking powder, 1 teaspoon of the cinnamon, baking soda and salt.

In another bowl whisk together 1 1/2 cups of the sugar, apple cider, olive oil, applesauce, vanilla and eggs. Once well blended add to the flour mixture and whisk both mixtures together until well combined. Transfer the batter to the prepared pan.

Bake in the preheated oven for 45 to 50 minutes, or until a cake tester inserted in the middle comes out clean. Transfer the pan to a wire rack set over a large bowl or rimmed baking sheet to cool for 15 minutes. While the cake is cooling mix together the remaining sugar and cinnamon and melt the butter.

Invert the cake onto the wire rack. Brush sections of the cake with melted butter and the sprinkle with the cinnamon sugar mixture. Continue doing this until the entire cake is coated with the butter and cinnamon sugar. Let the cake cool completely before serving.

Recipe from Martha Stewart

Pumpkin Cinnamon Pudding Cake

Monday has become my day for sharing new pumpkin recipes with you. That’s not a bad way to kick off the week if you ask me. Today’s recipe is a Pumpkin Cinnamon Pudding Cake. It’s a nice light dessert that creates its own sauce for drizzling while baking. I found the recipe during a recent cleaning/organizing frenzy. I went through a bunch of holiday baking magazines I had sitting on a bookshelf for quite some time (some for almost 10 years.) I had flagged recipes in each of them and then never made them. I found quite a few pumpkin recipes, some cookie recipes, and some other goodies that I am hoping to try out sooner rather than later.

You may be wondering how exactly this cake created its own sauce. Well, after making the batter for the cake I spread it into an 8x8x2-inch baking pan I sprayed with baking spray and then sprinkled the top with brown sugar and cinnamon. Next, I poured a mixture of boiling water and butter over the top of the cake prior to baking. While baking the water combines with the sugar and cinnamon to create a sauce under the cake. You may be tempted to reduce the amount of brown sugar you sprinkle over the cake thinking a cup is too much (I did!), but, the end result isn’t overly-sweet. Since the cake itself isn’t that sweet it offers a perfect balance for the cake.

After baking the cake in a 350 F preheated oven for about 35 minutes I let the cake cool on a wire rack before enjoying.

And the best way to enjoy this cake is warm with the sauce drizzled on top with a scoop (or two) of vanilla ice cream on the side. I made the mistake of letting the cake cool for too long before enjoying a piece so I placed it in the microwave for about 30 seconds to warm it up and then added my ice cream.

If you are really in a pumpkin mood you could also make my No Churn Pumpkin Spice Ice Cream from last week to go along with this cake. The best part, you can try both recipes with just 1 can of pumpkin puree.

 

Pumpkin Cinnamon Pudding Cake

Ingredients:

1 1/4 cups flour

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 cup unsalted butter, at room temperature

1 3/4 cups light brown sugar

1/2 cup sour cream

1/2 cup pumpkin puree

1 teaspoon vanilla extract

1 cup boiling water

2 tablespoons unsalted butter, at room temperature

Vanilla ice cream, for serving

 

Directions:

Preheat the oven to 350 F and spray and 8x8x2-inch square pan with baking spray.

In a medium bowl whisk together the flour, baking powder, ginger, salt, nutmeg and 1/2 teaspoon of the cinnamon. Set aside.

In a large bowl, using a handheld mixer, beat the 1/4 cup butter and 3/4 cup of the brown sugar together on medium speed until light and fluffy. Add the sour cream, pumpkin puree and vanilla and continue beating until the mixture become light and fluffy again. Add the flour and stir with a spoon until just combined. Transfer the mixture to prepared pan and spread it into an even layer with an offset spatula. Sprinkle the remaining sugar over the batter and then sprinkle the remaining cinnamon over the sugar.

In a measuring cup combine the boiling water with the 2 tablespoons of butter and stir until the butter is melted. Pour this over the batter in the pan.

Bake for 30 to 40 minutes, or until the top springs back when touched. Let the cake cool in the pan on a wire rack for 30 minutes and then spoon the cake into a bowl and top with vanilla ice cream and drizzle the syrup from the pan over it.

Recipe from Mixing Bowl Magazine from Fall/Winter 2010

New York Knicks Themed Cake

I recently got a request for a basketball themed birthday cake, specifically a New York Knicks themed one. The recipient sent me two pictures of what they wanted… One was simply a round cake with the Knicks logo on top and the other was a jersey themed cake. I opted to go with the latter.

At first I thought I would have to carve the cake on the sides and on the top to replicate the armholes and neck hole, but, after going through some pics on Pinterest and envisioning the cake in my head I realized I wouldn’t have to. Which was a good thing, I have never carved a cake before and I don’t think the first time I attempt it should be for someone’s birthday cake.

To make things simple I opted to use a box cake mix for the cake. While the directions on the box said one would suffice to make a 9×13-inch sheet cake I wanted to be sure the cake would have some height to it so I opted to use one and a half boxes of mix. I thought using two full boxes would be too much and the cake might overflow while baking and I also had a Halloween theme I wanted to try with the cupcakes – that’s coming in a later post. I prepped the cake mixes per the directions in two separate bowls and then with one I filled the cavities of a 12-cup muffin tin with a 1/4 cup of batter in each. I then poured the remaining batter into the bowl with the full amount and folded the two together before pouring it into a 9×13-inch pan I sprayed with baking spray. Once the cake was done I let it cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely . Once it was cool I wrapped it in plastic wrap and refrigerated it overnight.

And while I used a box cake mix for the cake, I opted to make the frosting from scratch. I made a simple vanilla frosting that I planned to use for both the cake and cupcakes. After torting the cake, I placed the cut side down on a cake board and spread a thin layer of frosting over the top and sides. Then it was time to decorate. I opted to decorate the cake as the home jersey for the Knicks in white. Initially I was thinking of decorating it by using fondant paneling as I did with the YouTube themed cake I made earlier this year. And I even started doing so by cutting strips of white fondant and placing them on the sides of the cake. But, when it came to placing the top piece on I decided to cut it a little longer and wider than what I needed. And I am actually happy I did so. When you looked at the cake along the sides it almost looked like the jersey was draped and it gave the cake nice round edge.

After getting the white fondant done it was time to decorate with the blue and orange fondant to create the armholes and neck hole. At one point I was thinking of doing this part with frosting, but, I am happy I nixed that idea. The fondant gave it a much cleaner look and it was easier to correct any mistakes in measuring and placing. I rolled the fondant into strips and then cut them to form the curves. I let the pieces sit on the cake for a few minutes so they could take on curved shape while drying out a little to make it easier to adhere them to the cake with a dab of water. Next, I added the last name, which was a little tricky since I had limited space for all of the letters, but, I was able to make it work. At this point I took a break from decorating and placed the cake in the refrigerator to continue working on it the next day.

To create the numbers for the cake I purchased Wilton fondant molds. At first I had no clue how to use them. I knew I couldn’t use them as regular cookie cutters but I tried to anyway and it was a fail. I had a feeling that I would have to get the fondant into the crevice and then freeze it, but, just to be sure I did a quick Google search and my suspicions were correct. So, I pressed small amounts of fondant into the crevices and then placed the molds in the freezer for about a half hour. Once the fondant had frozen it was easy to remove it from the molds and I had a perfect 4 and 0.

Now, to create the basketball on the cake I got pretty creative. I could have just done it with a mound of frosting, or shaped one of the cupcakes I made, but, while at the craft store picking up supplies for the cake I though why not cut a Styrofoam ball in half to create the perfect round shape. I was pretty sure I had Styrofoam balls at home from other craft projects, but, I wandered over to the aisle anyway and found something even better, a half round ball Styrofoam that I wouldn’t have to cut.

I began decorating it by creating the lines on the basketball. I tinted chocolate frosting with black food coloring (it’s much quicker and easier than using vanilla frosting) and simply piped the lines onto the Styrofoam. Next, I tinted about a cup of vanilla frosting with copper gel food coloring and using a small star tip I filled in the Styrofoam ball between the black lines with small stars. I decorated it on wax paper and then placed it in the fridge for an hour or so so the frosting could firm up before transferring it onto the cake.

So, I had the numbers on the cake and the basketball, but, I felt like it needed something more..

To finish the cake I added the New York Knicks logo to the top. I could have been super creative and made it myself using fondant, but, I made it myself by printing it off the internet and then cutting it out. I definitely think that was the finishing piece the cake needed.

Everyone loved it and can I just say, there I something that is so delicious and comforting about a simple yellow cake.

 

A Classic Pound Cake

You may or may not have noticed that I recently streamlined my category groups. I realized that I had too many and that some of the categories only had one or two posts under them. So, I took some time to clean it up. Which meant pretty much re-categorizing about half of my posts. While doing so I noticed how my picture quality has improved since I started blogging. Not to say that they are anywhere near perfect now, but, I have definitely gotten better from the beginning in terms of background and lighting.  It also gave me the chance to see some of the baked goods I have shared with you – some that I can’t believe I haven’t made again and others that tasted good but I am sure I won’t be making again. This all led me to realizing that there was one recipe I haven’t shared… my go-to pound cake recipe. I have been making this recipe for a few years now. I actually posted an almond variation of the recipe a few years ago and today I am finally posting the original recipe.

This cake is super simple to make, moist, delicious and will be sure to please all palates. You can’t beat that!

And while it’s delicious on its own, adding fresh whipped cream (and fresh berries when they are in season) is a nice addition. Since its Fall I decided to whip up pumpkin spice whipped cream to go along with it. I’ve shared my recipe below, but if you have a favorite whipped cream recipe you swear by simply add in a teaspoon or two of pumpkin pie spice to give it a nice twist.

 

Classic Pound Cake

Ingredients:

2 cups flour

1 tablespoon baking powder

1 8oz. package cream cheese, at room temperature

2 sticks unsalted butter, at room temperature

2 cups sugar

1 teaspoon vanilla extract

6 eggs

 

Directions:

Preheat oven to 325 F. Spray a Bundt pan with baking spray and set aside.

In a medium bowl combine the flour and baking powder and set aside.

Using a handheld mixer cream together the cream cheese, butter, sugar and vanilla extract in a large bowl until well blended. Add the eggs 1 at a time, beating after each addition. With the mixer on low gradually add in the flour mixture until incorporated.

Transfer the batter to the prepared pan and bake for about an hour or until a cake tester inserted in the cake comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it on a wire rack to cool completely.

Recipe from Kraft

 

Pumpkin Spice Whipped Cream

  • Servings: About 2 cups
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Ingredients:

2 cups heavy whipping cream

1/2 cup confectioners’ sugar

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

 

Directions:

Place the beaters of a handheld mixer and a metal in the freezer for at least 15 minutes.

Place the whipping cream, sugar, pumpkin pie spice and vanilla extract in the chilled bowl and beat on medium speed until stiff peaks form. Do not over beat. Refrigerate until ready to use.

An Ombre Cake, the Fall and A Few Other Things

With Labor Day weekend over summer has unofficially ended. The weather is also signaling the end of summer as well. Looking at the extended forecast there doesn’t seem to a day in the 80’s in sight. I am not complaining though. Fall is my favorite season and I very rarely complain about the cold temps the winter brings. While I am not a fan of hazy, hot & humid days of the summer I will rarely complain about them as well. Truthfully, I love being able to enjoy the 4 seasons in my neck of the wood. Although, it seems like Spring happens in the blink of an eye. It’ll start off super cold, then a few rainy days (possibly even snow) and then finally a few Spring-like days and then bam, there will be days of crazy heat before the Summer has truly began.

Labor Day was a rainy one by me. The weekend was beautiful, although, I spent half of it in the kitchen baking, decorating a cake and making floral centerpieces for a bridal shower. The alternative would have probably been yardwork so it’s all good.

I started the day by making Cheesecake Brownie Bites. I’ve been making these for years and while they are always a hit, I probably have tried them once of twice. Crazy I know. Well, I had extra brownie and cheesecake batter so I made a few extra that I ended up snacking on throughout the day and I will definitely be eating them the next time I make them.

After running a few errands I came back home and got to work on the cake. The plan was a two-tier blue ombre buttercream cake decorated with fresh sunflowers. To save myself time (and stress) I baked the cake layers a few days before, let them cool and then wrapped them in plastic wrap to store in the refrigerator. I started by making my short-cut chocolate mousse and then refrigerated it while I whipped up a batch of vanilla frosting. Once the frosting was done I then torte, filled and crumb coated the two tiers. Each tier was a three-layer cake – chocolate cake sandwiched between two yellow caked. Once 6-inch, the other a 9-inch.

I then placed the cakes in the refrigerator and whipped up two more batches of vanilla frosting. Yes, this cake took about 12 cups of frosting to complete. I’ve learned that it’s best to have left-over frosting as opposed to barely enough, especially when tinting the frosting. One time I was decorating a cake with a ruffle design in pink frosting. Well, by the time I got to the top of the cake I had run out of the pink frosting so I ended up having to frost the top of the cake with white frosting. It didn’t look bad, but, I was definitely kicking myself. Once I was done making the frosting it was time to tint it. I used three Wilton colors to create the ombre effect – Royal Blue, Cornflower Blue & Sky Blue. Once the frosting was ready I started by frosting the top of each of the cake. The smaller tier with while frosting and larger tier with the cornflower blue frosting. I filled piping bags with the remaining frosting and snipped the ends off the bag.

I began by piping the bottom of the larger tier with the royal blue frosting. I then switched to the cornflower blue frosting to finish piping the sides of the cake. Next I used a straight edge icing spatula to smooth the sides of the cake. And finally I used a small spoon to create stripes on the cake by dragging it along the frosting while spinning the turntable.

After placing the smaller tiered cake on the larger one and securing it with a wooden dowel I repeated the frosting and decorating process using the sky blue and white frosting. At this point I popped the cake in the refrigerator overnight so the frosting could set (and I could take a break).

After resting and taking a dinner break I got to work on the centerpieces.

The next morning it was back to the cake. Here’s a pic of the cake before adding the sunflowers…

And with the flowers added…

And finally on display at the bridal shower.

So, now that Fall is right around the corner it’s, dare I say, time to think about the holidays, especially if you are planning on doing any crafting for it. Earlier this year I started crocheting hexagons to make a Christmas tree skirt. I completed about 2/3 of the hexagons but I put the project on hold as I couldn’t find 4 skeins of the same dye lot of the green yarn I wanted to use. I finally got them so that project is back on. Fingers crossed I will get it done. I started working on the hexagons again and for some reason the size is not matching up to the ones I made earlier. I keep ending up with an extra side, so instead of hexagons I am making heptagons. Not sure what I am doing wrong. I made so many hexagons already that I thought making them would utilize muscle memory but something is off. Ugh! I also started looking at Christmas card designs on Pinterest during some downtime. I think I know what I am making this year. I always wait until the last minute to make my cards and I am doing by best this year to start early so I am not scrambling in mid-December. If all this talk about the holidays has you stressing out, I apologize. At least I haven’t started shopping. Back to Fall though, I started decorating with some pumpkins around the house, nothing outside though. I will wait until it’s actually Fall to do that. I was almost tempted to put up my scarecrows but I held off. And of course there is baking… I’ve got some ideas for Fall treats and I am already looking ahead to Christmas cookies. Sorry, I brought it up again. But, my fellow crafters and bakers know where I am coming from. You’ve got to be a season ahead with these things, especially when you are blogging about them. For now… Happy Fall Y’all (albeit a few weeks early!)

Sprinkle Fault Line Cake

Earlier this summer a new cake trend began flooding my Instagram feed… A Fault Line Cake. Initially I thought it would be extremely difficult to create. And I am sure some of the ones I have seen are – ones with macaroons, lemons, edible decorative paper and so forth – but, the one that caught my eye and seemed somewhat easy to practice on was a sprinkle one. Essentially, the center of the cake exposes a design between two thick layers of frosting. Sort of like a fault line separating after an earthquake and exposing the ground beneath.

I first attempted this trend a few weeks ago and it was a complete DISASTER! Since I was just trying out the technique I attempted to take some short-cuts… mainly use store bought frosting. Chocolate frosting at that and I really should have known better. Not that there is anything wrong with store bought frosting – I have used it quite often to decorate – but, it was hot outside (and inside my house) and I have learned that store bought frosting just doesn’t hold up as well in the heat as homemade. Also, I made a six inch cake using boxed cake mix thinking that would give me enough height for the cake and I was wrong on that account as well.

Here’s what happened… I baked a yellow cake mix into a two-layer 6-inch cake and it came out just fine. Then, I started to frost it and the issues began. Like I said it was hot on this day so I decided to refrigerate the frosting for about 20 minutes so it could firm up a little. Once it was firm, I started by crumb coating the cake and it just wasn’t going on smooth, but, I plowed ahead. Once I finished with the crumb coat I placed the cake in the refrigerator so it could set. After about a half hour I removed the cake from the refrigerator and attempted to add more frosting to the middle of the cake to adhere the sprinkles and it was a mess. The crumb coat never got a crust on it so when I added more frosting it was all just coming off. I continued and finally got a layer of frosting around the middle of the cake and then added the sprinkles. But, since I had to add such a thick layer of frosting to the cake to get it to adhere my sprinkles got swallowed up by the frosting. It was such a fail. At this point I just gave up. I realized that the frosting was just not going to cooperate and that the cake didn’t have enough height to look good.

Fast forward a few weeks later and with a free weekend ahead of me I decided to try once again. I made some tweaks this time though. I decided to make a three-layer 8-inch cake and for the frosting I whipped up two batches of Martha Stewart’s Fluffy Vanilla Frosting. It’s my go-to frosting whenever I have to decorate a cake. It has a great consistency that makes it perfect for frosting, piping and/or tinting.

I opted to go with a box cake mix again. I used a yellow cake mix to make two 8-inch layers and then a chocolate mix to make one 8-inch layer. I used the remaining chocolate batter to make 6-inch cake.

Once the cakes were done I let them cool in the pans for about 15 minutes and then transferred them to a wire rack to cool completely. I then wrapped them in plastic wrap and placed them in the refrigerator overnight. I used to just leave my cakes out at room temperature, but, I have found that refrigerating them makes it easier to torte, layer and frost.

The next day I made two batches of vanilla frosting and my short-cut chocolate mousse (beat a package of Jell-O chocolate pudding mix along with a cup each of heavy whipping cream and whole milk until thick). I then torted and layered the cake, filling the layers with the chocolate mousse. Next I crumb coated the cake and placed it in the refrigerator for about a half hour.

After the half hour I removed the cake from the refrigerator and added an extra layer of frosting in the middle of the cake…

And then added sprinkles to that layer of frosting.

I then placed the cake back in the refrigerator for another half hour so the frosting and sprinkles could set.

I transferred frosting to a piping bag and snipped the end off and piped the frosting around the cake, except for the part with the sprinkles.

I then smoothed the frosting and added some 1M swirls on top of the cake and sprinkled them with sprinkles and my cake was done. I finally created a successful Fault Line Cake. I wonder what new cake trend will be flooding my Instagram feed next.