Mummy Cake

Are you looking for an easy Halloween cake to make? Well, this Mummy Cake might be the one. It’s simple, doesn’t take a lot of time and you don’t need any fancy cake decorating skills to make it. I got the idea and directions from The Cake Girls. They have an online shop with a bunch of cool baking supplies, recipes and step-by-step tutorials with detailed pictures. I first came across their website on a blog I follow, The Cake Blog. A blog that has an array of wonderful recipes and cake decorating ideas and instructions from various bakers and cake designers.

I purchased a skull pan from The Cake Girls website to create the mummy. Now, if you are a good cake carver you could simply bake a box cake mix (or your favorite cake recipe) in a 9×13 inch pan and then carve out the shape of a skull. Or, if you already own one here’s a new idea to put it to good use. I own quite a few shaped pans that I’ve only used once, but I won’t part with them just in case.

   

To begin, I sprayed the cake pan with baking spray and then poured my cake batter (I used a box cake mix) into the pan. I placed the pan on a baking sheet and baked it in a 350 F preheated oven until a cake tester inserted in the middle came out clean. I let the cake cool in the pan for a few minutes and then inverted it onto a cake board to cool completely. Don’t worry if your cake has a small dome on it and doesn’t lay completely flat. You will be able to hide this minor imperfection with the frosting design. Once the cake was cool I lightly wrapped it in plastic wrap and placed it in the freezer overnight. Having the cake cold makes frosting it much easier. This was my first time freezing a cake and while I know bakeries and a lot of home bakers do it all the time I have always been apprehensive to do so because I fear the cake will end up having a weird taste/aftertaste once it defrosts. But, I am happy to say that this was not the case.

Before removing my cake from the freezer I made the frosting. I decided to make the frosting that was recommended on The Cake Girls website, Brenda’s Bakery Buttercream. It involves using butter and Crisco, which I am sure some people will frown at, but, when I took the Wilton Decorating Classes a few years ago there go-to frosting recipe included Crisco and I recall it tasting great and holding its shape well when it came to decorating. Something else new I tried… Using chocolate frosting (store bought) to make black frosting. I recently read that making black and red frosting is easier to create when starting with chocolate frosting. I can attest that that is the case for black frosting, but, will have to test the theory for red frosting. Perhaps with a Christmas themed cake. Oh, one other thing I tried, Wilton’s new Color Right Performance Food Coloring, for some reason I thought it was only for chocolate (don’t ask me why) but after doing a little research I learned it can be used on frosting. I believe I saw a video on Instagram of someone using it and that prompted me to find out more about it. I must say, I definitely liked the dropper bottles a lot more than their usual gel color containers. I always seem to get the gel on my hands and they get all clumpy and what not after being opened. I think the dropper bottles are the way to go. They are also supposed to be more concentrated so you can get the color you want a lot quicker and can easily mix the colors to get different hues.

Okay, so once my frostings were ready it was time to get to work. I started by applying a thin coat of white frosting on the skull leaving the eye socket area uniced. I iced the socket area and the sides of the cake in that area with the black frosting. At this point I placed the cake in the fridge for a few minutes because I found that the black frosting wasn’t smooth as I was getting a lot of crumbs mixed into it. While the cake was in the refrigerator I prepped two piping bags with two different tips, Ateco #128 (an XL rose decorating tip) and # 45 (a flat decorating tip), and filled each with the white frosting. Also, I prepped the eyeballs for the cake. I purchased Styrofoam eyeballs from my local craft store and using a sharp knife sliced them in half so they would sit flat on the cake.

 

Once the cake had chilled for a bit I added more black frosting to the cake and was able to smooth the icing.

Now it was time to decorate…Starting with the larger tip, I began piping stripes of icing across the cake. Not just merely on top of the cake, but on the sides as well. I covered up some of the black icing, but, left enough of a gap to place the eyeballs. I kept piping until the cake was covered. Don’t worry about minor imperfections or the frosting not laying completely flat, you can cover up anything and everything with the next step.

Once the cake had been covered in the large stripes, I used the smaller tip to fill in any gaps and to give the cake more definition. To give it a more ragged look, I started these smaller stripes from different points on the cake, not just edge to edge. I also added some pieces to the sides of the cake on the cake board as well. And finally, I placed the eyeballs on the cake. I covered the back of them with the black frosting before placing them on the cake so there wouldn’t be the chance of any small Styrofoam pieces getting stuck to the cake and accidentally eaten. What’s really nice about this cake is that there is no right way or wrong way to decorate it. You could go crazy with adding the stripes to give it a real ragged look, or keep it clean and simple with the stripes. Either way, your cake will look perfect.

5-Layer Brownie Cookie Cheesecake

A couple of things you’re going to need to make this cake… Patience, patience and more patience. You bake a layer, then you refrigerate it, you bake another layer and then you freeze it and finally you bake the last layer and then you place it back in the refrigerator so it can chill before enjoying a slice. But don’t worry, the first bite is worth the time and patience!

To make things a little easy for myself I followed the directions and used store bought chocolate chip cookie dough and boxed brownie mix.

I began by lining a 10-inch springform pan with 2 pieces of plastic wrap long enough to hang over the sides. After bringing the chocolate chip cookie dough to room temperature I pressed it into an even layer on the bottom of the pan, folded the plastic wrap over it and then placed it in the freezer.

I prepared the brownie mix per the directions on the box and then poured it into the 10-inch springform pan that I sprayed with baking spray after removing the cookie dough. I then sprayed the bottom and sides of an 8-inch round cake pan and pressed it in the center of the brownie mix until the batter reached about halfway up the springform pan. I baked this for about 45 minutes. I removed it from the oven after 35 minutes, per the directions, but felt that the brownie was a little too underdone so I placed it back in the oven for another 10 minutes. While the middle was still a bit undercooked, the outside was cooked. I think that if I make this again I will either cook it for 40 minutes, or reduce the oven temperature to 325 F and bake it for 45 minutes. While the brownie was still warm, I rotated the 8-inch pan into the brownie while carefully pressing it down to push the brownie further up the sides of the springform pan. I then refrigerated it for 30 minutes. I left the 8-inch pan in the brownie while it was in the refrigerator.

While the brownie was cooling I made the cheesecake batter by mixing together 3 8-ounce blocks of cream cheese with sugar, vanilla extract and an egg until it was smooth and no lumps remained. I set this aside. Once the brownie had cooled I removed it from the refrigerator and lined the bottom with Oreos.

And then poured the cheesecake mixture over it and baked it in the oven for 40 minutes and then placed it in the freezer, yes, the freezer, for 30 minutes.

Next, I arranged another layer of Oreos over the cheesecake…

And finally topped the whole thing with the frozen disc of chocolate chip cookie dough and placed it back in the oven for 20 minutes.

After letting it cool for a few minutes I placed it back in the refrigerator so it could chill.

Unfortunately, I don’t have a pretty picture of what the layers looked like when it was sliced (I made this for a birthday dinner and really couldn’t stop to take the all-important blog picture once we started slicing it) but I can tell you that it did get RAVE reviews. You might be thinking it would be overly sweet with all of the different layers, but, it actually wasn’t. It was more decadent than anything else and something you don’t need a huge slice of. I won’t lie, I was apprehensive to slice it because I had no clue if all of the layers had cooked properly, especially that brownie layer that seemed undercooked in the beginning, but, I needn’t worry. It probably would have been better if I had left the brownie a bit more undercooked in the beginning. I knew that I didn’t want to overcook it since it was going back in the oven 2 more times, but, I was just worried about putting a half cooked brownie in the refrigerator. I never know what can and cannot grow dangerous bacteria.

5-Layer Cookie Brownie Cheesecake

Ingredients:

16-ounce tube of refrigerated chocolate chip cookie dough, at room temperature

2 18-ounce boxed of brownie mix, prepared according to box directions

3 8-ounce cream cheese blocks, at room temperature

1/2 cup sugar

1 teaspoon vanilla extract

1 large egg, at room temperature

1 package of Oreos

Whipped cream, for serving (optional)

Directions:

Preheat the oven to 350 F.

Line a 10-inch springform pan with 2 pieces of plastic wrap long enough to hang over the sides. Place the chocolate chip cookie dough into the pan and press it evenly into the bottom of the pan. Wrap it with the plastic wrap and place it in the freezer.

Spray the 10-inch pan with baking spray and pour in the brownie batter. Spray the sides and bottom of a deep (at least 5-inches) 8-inch round cake pan with baking spray and then press it into the brownie batter until the batter reaches halfway up the sides of the 10-inch pan. Bake for 35 – 40 minutes and then let cool for 5 minutes. While rotating the 8-inch pan press it into the brownie so the brownie can come up higher on the sides of the 10-inch pan. Place in the refrigerator for 30 minutes.

Reduce the oven to 300 F.

In a large bowl beat together the cream cheese, sugar, vanilla extract and the egg with a hand mixer on medium speed until it’s smooth. Set aside.

After the 30 minutes, remove the brownie from the refrigerator and line the bottom with a single-layer of Oreos. Pour the cheesecake mixture over the cookies and bake in the oven for 35-40 minutes, until the cheesecake is set, but slightly jiggles in the center. Let cool for a few minutes and then place in the freezer for 30 minutes.

After these 30 minutes are up, place a single-layer of Oreos on top of the cheesecake layer and then place the frozen chocolate chip cookie dough disk on top. Tucking in any edges and bake for 20 minutes.

Let it cool for a few minutes and then refrigerate for 2-3 hours before removing the ring and slicing. Serve with a dollop of whipped cream and an Oreo on top.

**A quick tip… Instead of placing the Oreos in a single-layer, crush them. It would definitely make slicing the cake easier and less likely to fall apart.

Recipe from Tasty

Cookies and Cream Cake

If you love Oreos then this is the cake for you… A Cookies and Cream cake that has crushed Oreos baked into the batter as well as crushed Oreos folded into the buttercream.

I took the easy route and opted to use a box cake, a Duncan Hines Classic White Cake Mix to be exact. I made one minor adjustment to the batter, I added in an extra 1/4 cup of water so that the Oreo crumbs wouldn’t thicken the batter too much. Once the batter was ready, I then folded in a cup of Oreo crumbs. To create the crumbs I placed a bunch of Oreos in a Ziploc bag, sealed it and then rolled it with a rolling pin. I left some of the Oreos in fairly large crumbs so that the cake wouldn’t just be speckled with little pieces of Oreos, but have some noticeable pieces. I then divided the batter between two 8-inch round pans that I sprayed with baking spray and baked it in a350 F preheated oven until a cake tester inserted in the middle came out clean, about 25 to 30 minutes. I let the cakes cool for a few minutes and then inverted them on wire racks to cool completely.

Meanwhile, I made the frosting. My go-to frosting is a Fluffy Vanilla Frosting that I got from a Martha Stewart cookbook and have been using for quite some time now when it comes to decorating my cakes. It tastes good (not overly sweet) and holds up well to piping and tinting. If frosting is too soft when you tint it it will only get softer and when you try to pipe it it inevitably droops. While I love using the frosting, I am not a fan of making it. It involves adding the confectioners’ sugar 1/2 cup at a time and raising and lowering the speed of my stand mixer. What ultimately happens, even though I cover the mixer with a kitchen towel, is sugar dust gets everywhere on my counter. I was also concerned that the recipe wouldn’t yield enough frosting to fill, frost & decorate the cake. So, while doing a little research for this cake – I couldn’t decide in the beginning if I should make the cake from scratch or use a box mix – I came across a buttercream frosting that incorporated crushed Oreos that I decided to try. I began by beating the butter in my stand mixer until it was light and fluffy and then added in confectioners’ sugar and heavy cream and mixed it on low speed until the sugar was incorporated and then slowly raised it to medium until everything was well blended. Using a rubber spatula I folded in Oreo cookie crumbs. You may be tempted to make the frosting in advance and then store it in the refrigerator. I suggest not doing that. Doing so will allow the cookie crumbs to soften and when you go to use it your frosting may end up looking more gray than speckled with Oreos.

Once the cake cooled I torte both to remove the small dome that formed during baking and then spread some of the frosting on one the cakes and then topped it with the other. I then crumb coated the cake and refrigerated it for about 15 minutes so the frosting could set and then finished frosting it. I had some remaining Oreo crumbs so I pressed them along the bottom of the cake.

Next, I made the chocolate ganache that I poured on top of the cake and spread around. Using a squeeze bottle I tried to create a chocolate drip around the cake. Unfortunately it was a bit warm in my house so the chocolate didn’t set well (even after refrigerating it for a few minutes) so it was a bit runny, hence the chocolate drizzle running down the sides of the cake. Oh well! Finally, using a Wilton 1M tip I piped dollops with the remaining frosting on top of the cake and place a mini Oreo in each one. A little tip, if you plan on piping frosting that has crumbs in it make sure your tip is large enough for the crumbs to pass through. I actually had a few instances of the crumbs getting stuck.

And there you have it… A Cookies and Cream Cake.

 

Cookies and Cream Cake

Ingredients:

For the Cake:

1 15.25 oz. white cake mix

3 large egg whites

1 1/4 cups water

1/3 cup vegetable oil

1 cup Oreo crumbs

 

For the Frosting:

3 sticks unsalted butter, at room temperature

5 cups confectioners’ sugar

1 1/3 cups Oreo crumbs

1/4 cup heavy cream

 

For the Chocolate Ganache:

1 cup (8 ounces) semi-sweet chocolate (can use chocolate chips or a baking bar chopped)

1/2 cup heavy cream

 

*You will need 1 package of Oreos and 1 small container of mini Oreos

 

Directions:

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

In a large bowl combine the cake mix, egg whites, water and oil. Prepare according to box directions then fold in the Oreo crumbs. Divide the batter among the two pans and bake in the preheated oven for 25 to 30 minutes, until a cake tested inserted in the middle comes out clean. Let the cakes cool in the pans for 15 minutes and then invert them on a wire rack to cool completely.

While the cakes are cooling make the frosting. Beat the butter on medium speed until light and fluffy. Add in the confectioners’ sugar and heavy cream and beat on low speed until incorporated and then raise the speed to medium and continue beating until well blended. Using a rubber spatula fold in the Oreo crumbs.

Once the cake has cooled, torte, fill and apply a crumb coat. Refrigerate the cake for about 15 minutes.

While the cake is in the refrigerator make the chocolate ganache. Place the chocolate in a bowl. Warm the heavy cream in a small saucepan over low heat until steaming and then pour over the chocolate. Let sit for 5 minutes and then stir until smooth. Set aside until ready to use.

Remove the cake from the refrigerator and finish frosting. If you have Oreo crumbs remaining press them along the bottom of the cake. Once the ganache has thickened, transfer to a squeeze bottle and squeeze some of the ganache on the center of the cake. Using an off-set spatula gently spread the ganache towards the outside of the cake, careful not to let it spill over. Add more ganache is necessary. With the remaining ganache in the squeeze bottle drip the chocolate the chocolate along the sides of the cake. Place in the refrigerator so the chocolate can set.

Once chocolate has set use the remaining frosting to pipe dollops on top of the cake. Add mini Oreos to the dollops or cut larger Oreos in half and add those to the dollops.

Frosting Recipe from the Preppy Kitchen

 

Spice Cupcakes with a Pumpkin Mousse Filling & Cream Cheese Frosting

Happy Fall! My favorite time of the year is upon us. Although, while in my kitchen the other day looking in my backyard I noticed that my least favorite part of the season had already begun… the falling leaves. I am not a fan of raking leaves. And since I have quite a few trees in my backyard that are a welcome blessing in the hot summer they become the complete opposite when the cooler temps of the fall roll in. Oh well! In honor of the first full day of fall I am sharing with you cupcakes that tie together the flavors of fall deliciously, a spice cupcake with a pumpkin mousse filling and topped with a cream cheese frosting. I actually made these cupcakes while visiting a close friend in Virginia who happens to enjoy pumpkin spice items as much as I do. We actually text each other different food items we come across in pumpkin spice flavor, come to think of it, we text each other for a lot of out of the ordinary flavors we come across… Especially with Oreos.

I began by baking the cupcakes…

As they were cooling I prepped the pumpkin mousse. Now, I cheated a bit to make the mousse. For most of my cakes I use Jell-O Instant Pudding Mix combined with a cup each of whole milk and heavy cream and beat it until it’s smooth and thick. I’ve done it with vanilla and chocolate flavored Jell-O and I finally tried it with their Pumpkin Spice flavor. You should be seeing it on store shelves soon as fall is right around the corner. I purchased a few boxes last year that haven’t expired yet. Now, the nice thing, you can actually eat this mousse as dessert all by itself, so if you choose to make the entire box of pudding you will have some extra to enjoy. If you don’t want extra, use half the pack and only 1/2 cup each of whole milk and heavy cream. You can also omit filling the cupcakes and just top them with the cream cheese frosting… They will be just as delicious.

Once the cupcakes had cooled I cored the center of the cakes and filled them with the pumpkin mousse and then topped them with a small piece of the removed cupcake.

Next, I whipped up some cream cheese frosting and piped it on top of the cupcakes. Finally, I crumbled some of the cupcake crumbs left over from coring and sprinkled them on top of the cupcakes.

Finally verdict… DELISH! Just might be the perfect cupcake for the fall!

Spice Cupcakes with a Pumpkin Mousse Filling & Cream Cheese Frosting

Ingredients:

Cupcakes:

1 1/4 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1 stick unsalted butter

1/2 cup sugar

1/2 cup light brown sugar

1/2 cup sour cream

2 eggs

1 teaspoon vanilla

Pumpkin Mousse:

1 3.4oz. package of Pumpkin Spice Jell-O Pudding Mix

1 cup whole milk

1 cup heavy whipping cream

Cream Cheese Frosting:

1 stick unsalted butter, at room temperature

12 ounces cream cheese, at room temperature

4 cups confectioners’ sugar

2 teaspoons vanilla extract

1/4 teaspoon salt

Directions:

Preheat oven to 350 F and line a 12-cup muffin with liners.

In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and allspice and set aside. In a separate bowl whisk together the melted butter, both sugars, sour cream, eggs and vanilla. Whisk the flour mixture into the egg mixture until just combined.

Divide the batter among the muffin cups, about 1/4 cup in each. Bake for 18 to 20 minutes, until a cake tested inserted in the middle comes out clean. Let cool in the pan for 5 minutes and the transfer the cupcakes to a wire rack to cool completely.

While the cupcakes are baking and cooling make the mousse & frosting.

To make the mousse, combine all of the ingredients in a medium bowl and beat with a hand mixer on medium speed until thick and smooth. Refrigerate until ready to use.

For the frosting, beat the butter, cream cheese, vanilla extract and salt on medium speed until cream. Gradually beat in the confectioners’ sugar on medium-low speed until smooth and then beat on medium-high speed until thick and fluffy. Set aside until ready to use. If not using immediately refrigerate until ready to use. You may need to bring to room temperature before using it.

Core the cupcakes and spoon the mousse to just about level and then top with the removed piece and then frost with frosting.

Recipe from Food Network

Blueberry Peach Buckle

Labor Day… Today marks the unofficial end to the summer for most, calendar-wise though we have until the 22nd. And with temps planning to hit the high 80’s in New York this week, it doesn’t seem like summer is letting go that easy! So, if you’re craving a dessert that’s reminiscent of summer flavors and you’re still able to get fresh peaches in your neck of the woods (although frozen would work, or you could sub the peaches for apples) this Blueberry Peach Buckle is for you!

Now, you may be wondering what exactly a buckle is. I know I was when I saw this recipe. Well, it’s a fruit cake, usually made with blueberries, that has a streusel topping. When the cake bakes the batter will rise whereas the blueberries and streusel topping will weigh it down, the surface of the cake will then buckle. Truth be told, I didn’t really see this happen with the one I made.

Overall this cake was good, but, there are two things I would do different next time. I found the streusel topping to be a bit sweet so I think I would cut back on the granulated sugar and have an even amount of both sugars. Also, add in another chopped peach. I could barely taste the peach pieces in the cake. Oh, and there is a third, either omit the orange zest or add in another 1/4 teaspoon. I really didn’t get the orange essence.

A scoop of vanilla ice cream on the side did make this cake extra yummy though regardless!

 

Blueberry Peach Buckle

For The Cake:

4 tablespoons unsalted butter, at room temperature

1 2/3 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup granulated sugar

1/4 teaspoon orange zest

1 large egg

1/2 cup milk*

2 cups blueberries

1 large peach, chopped

 

*I used whole milk

 

For the Streusel Topping:

1/4 cup granulated sugar

2 tablespoons light brown sugar

3 tablespoons flour

1/4 teaspoons freshly grated nutmeg

2 tablespoons unsalted butter, at room temperature

Pinch of salt

Vanilla ice cream, for serving

 

Directions:

Preheat the oven to 375 F. Grease an 8×8 baking dish with butter or spray with cooking spray.

Whisk the flour, baking powder and salt in a medium bowl and set aside. In a large bowl beat the butter, sugar and orange zest together on medium-high speed until light and fluffy. Beat in the egg and then gradually beat in the milk with the mixer on low. Your batter may look curdled due to the milk and zest interacting. Add the flour mixture and continue to meat until well incorporated. Your batter will be thick. Fold in the blueberries and chopped peach and spread in the prepared dish.

To make the streusel, in a medium bowl combine the sugars, flour, nutmeg and salt. Work the butter in with your fingers until clumpy. Scatter it over the batter.

Bake in the preheated oven for about an hour, until a cake tested inserted in the middle comes out clean. Let cool for at least 30 minutes and then serve with the ice cream.

Recipe from Food Network

Malted Oatmeal Cream Pies

Have you been doing a lot of baking this summer? Unfortunately I haven’t. I did my fare share for a July 4th celebration, including the cake below, but, other than that baking has been to a minimum. It’s primarily due to the fact that it’s been a little warm and humid and that coupled with the fact that I don’t have air conditioning does not make for the ideal recipe to turn on my oven.

I did make some Banana Walnut Chocolate Chip Cookies and while they were good, they were a bit too cakey for my liking. And that brings me to the recipe I am sharing with you today… Malted Oatmeal Cream Pies, a la Little Debbie Oatmeal Cream Pies. Truth be told, I have never had a Little Debbie Oatmeal Cream Pie, but, when I saw this in an issue of Food Network Magazine last year (yes, it’s taken me that long to finally make them) I knew I wanted to try them.

One of the things I liked about this recipe is that you got the oatmeal texture of the cookie without the actual pieces of oatmeal because the recipe calls for you to pulse the oatmeal along with almonds. I think the next time I make a batch of oatmeal cookies I will try that out. What I didn’t like… The size of the pies. The recipe called for the dough to be scooped out in 1/4-cup balls, a little too much for my liking especially since the cookies were pretty thick. I think next time I make these I will keep them on the smaller size, maybe just use a cookie scoop. The cream part though was delish and I wouldn’t change a thing about it.

 

Malted Oatmeal Cream Pies

Ingredients:

For the Cookies:

1 1/2 cups flour

1 tablespoon malted milk powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 cups old-fashioned oats

1/2 cup sliced almonds

2 sticks unsalted butter, at room temperature

3/4 cup dark brown sugar

1/2 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

 

For the Filling:

5 tablespoons butter, at room temperature

2 cups confectioners’ sugar

1 tablespoon malted milk powder

2 tablespoons whole milk

1/4 teaspoon pure vanilla extract

 

Directions:

Begin by making the cookies. Whisk the flour, malted milk powder, baking soda, cinnamon and salt in a medium bowl and set aside. In the bowl of a food processor, pulse together the oats and almonds until coarsely ground, set aside.

In a large bowl (or using a stand mixer) beat the butter and both sugars on medium speed until light and fluffy. Add the eggs, one at a time, then beat in the vanilla. With the mixer on low, add in the flour mixture until just combined and then add in the oat mixture and beat until just combined.

Line 2 baking sheets with parchment paper. Scoop 1/4-cup balls of dough and place on the prepared sheets about 2 inches apart. Freeze until firm.

Preheat the oven to 350 degrees and bake the cookies until just golden and crisp around the edges, about 15 to 17 minutes. Let cool on the sheets for 5 minutes and then transfer to a wire rack to cool completely.

Make the filling. In a large bowl beat the butter, confectioners’ sugar and, malted powder on medium speed until well combined. Reduce the speed to low and add in the milk and vanilla extract until just combined. Increase the speed to high and beat until light and fluffy. If the filling is too thick add more milk, too thin, add more confectioners’ sugar. Spread the filling on half of the cookies and then top with another and enjoy!

Recipe from Food Network

Zebra Cake

It’s one thing when a cake is appealing to the eye on the outside, but, when you cut into a cake and reveal a hidden surprise on the inside your eyes widen in wonder and delight. That’s the excitement behind a Piñata Cake. Who wouldn’t want to cut a slice of cake to only have sprinkles and candy come cascading out? A smile (and squeals from little one’s) is sure to follow. The same can be had when the cake itself reveals a pattern or design. Think of a Checkerboard Cake (Sorry for the pictures in both of those posts – Nighttime baking is not a blogger’s friend when it comes to taking pictures.)

I recently made a cake to celebrate a friend’s daughters (aka my nieces) dance recital performance – it was their first. Since I was making a cake for one of their birthdays the day before I didn’t want to make another chocolate cake for their recital celebration. And since I was making a themed cake for that birthday I also didn’t want to make a cake that I would have to heavily decorate – I was actually able to find doll-sized versions of their dancing shoes to top the cake with so I figured that was perfect enough decoration. So, I figured I should do something special with the inside. After a little thought I decided to make a zebra cake with a Nutella mousse filling since they both like the hazelnut spread.

To make things super easy I went with box cake mix – a yellow cake mix and a chocolate cake mix. I prepared both per the box directions. Whenever I use cake mix I normally use Duncan Hines. One of the reasons, and it will sound silly, is because it has a Wilton approved emblem on it. Truth be told though, Duncan Hines is perfect for making a zebra cake because they do not have pudding in the mix which can make the cake batter thick and not ideal for making this cake.

Once my batters were prepared, I poured a ¼ cup of the yellow cake batter in the center of two 8-inch cake pans that I sprayed with baking spray. Next, I poured a ¼ cup of the chocolate cake batter in the center of the yellow cake batter, and then a ¼ cup of the chocolate cake mix in the center of the previously poured yellow cake mix. I continued in this pattern until the pan was about 2/3 full. You won’t use all of the batters, but, just about.

I gently tapped the pans down and then baked them in a preheated 350 F oven for about 45 minutes, until a cake tester inserted in the middle came out clean. I let the cakes cool in the pans for about 15 minutes and then inverted them on cooling racks to cool completely.

One cooled, I torte the cakes to remove the dome that formed on both. The zebra pattern was instantly visible and I was quite excited that it worked.

The pattern was even more visible once the cake was layered and cut into.

You could really customize this cake. Use a white cake mix and tint it colors to show your team spirit, someone’s favorite colors or even a gender reveal cake.

And here’s a pic of the birthday cake I made the same weekend – An Elena of Avalor themed cake.