Sugar Skull Cake

Feliz Dia De Los Muertos! Today is the final day of the three-day celebration to remember and honor loved ones who have died. If you want a little more info on the holiday check out my Dia De Los Muertos Cupcakes blog post. In celebration of the day I am sharing with you a Sugar Skull Cake. Sugar Skulls, or Calaveras, are often used to decorate the ofrendas (offerings) & gravestones during the three-day celebration. They got their name because they are traditionally made of clay molded sugar and then decorated with colorful adornments. The sugar skull I created definitely has sugar in it, but, not molded sugar. I opted to make a chocolate cake, frosted it with buttercream frosting and then decorated it with fondant and confetti sprinkles.

To begin, using the same skeleton pan I used to make my Mummy Cake, I baked a chocolate cake – I used a box cake mix. After letting the cake cool I covered it in plastic wrap and refrigerated it overnight.

The next day, I made a batch of Brenda’s Bakery Buttercream – also the same frosting I used for the Mummy Cake. After removing the cake from the refrigerator, I used a large circle cookie cutter to cut out larger eyes for the skull. I used the cookie cutter to make an indentation in the cake and then used a butterknife to carve out the eyes.

Next, I crumb coated the cake and placed it back in the refrigerator so the frosting could set, about a half hour.

After 30 minutes I finished frosting the cake. I added a little extra frosting in the cheek area so the skull would have a more defined look. I then placed it back in the refrigerator so the frosting could firm up.

Once the frosting was firm, I removed the cake from the refrigerator and attempted to smooth the spatula swipe marks by laying a piece of paper towel on sections of the cake and then gently rubbed the sections with my fingers. This worked for the most part, except I then had the imprint of the paper towel on my cake.

Then, the fun part began. I brought my skull to life using fondant & sprinkles. Luckily, I had left-over fondant from the Trolls Cake I made last year. Don’t worry, the fondant was un-opened and still good. Using black fondant and the same round cookie cutter I used to widen the eyes I cut out eye sockets. For the mouth, I actually had a band aid cookie cutter from a Doc McStuffins themed cake I made last year that was the perfect size. You could easily cut out a rectangle using black fondant though. For the nose socket, I cut out a pink heat and then placed it on the cake upside down. And for the rest of the cake I used daisy cutters to cut out different sizes to decorate around the cake along with confetti sprinkles. This was probably one of the simplest cakes I decorated (I feel like I say that about a lot of cakes these days!)

For a more detailed instruction on creating your own Sugar Skull cake check out The Cake Girls

 

Chocolate Roll Cake with a Pumpkin Mousse Filling

In my opinion chocolate and pumpkin go together as well as chocolate and peanut butter. I say this because I’ve made a few desserts that have used this combination and they all turned out delish – Pumpkin Brownie Swirl Pie and Chocolate Pumpkin Crepe Cake. There was also the Pumpkin Chocolate Brownies I made that tasted good but required a vast amount of ingredients and ended up being undercooked in the middle. I may have to revisit that recipe since it did taste good but just needed some tweaking. So, it should be of no surprise that I finally decided to make a simple chocolate cake with a pumpkin filling. Well, not completely simple, a Chocolate Roll Cake, which is easy to create but just looks fancier than your everyday layer cake.

Using a devil’s food cake mix, I made the chocolate cake in a jelly roll pan. While it was baking I prepped a clean kitchen towel by sprinkling it with confectioners’ sugar. Once the cake was finished baking I immediately flipped it on to the towel and rolled the cake along with the towel from one short end to the other and placed it on a wire rack to cool for an hour.

While the cake was cooling I made the pumpkin spice mousse and refrigerated it. This is the same mousse I used as a filling for the spice cupcakes I posted about almost two weeks ago. Unfortunately this was my last box of Pumpkin Spice Jell-O pudding mix. I have searched and just haven’t been able to find it at any of my local supermarkets. I’m not giving up hope though. As an aside, if you’re not a pumpkin fan or can’t find the flavor by you as well use another flavor of Jell-O  pudding. The recipe and directions are the same. I went on their website and was surprised to learn of all the flavors they make that I have never seen in the supermarket – cheesecake, red velvet, coconut and strawberry crème just to name a few. Here’s a link to the complete selection.

Once the cake had cooled I unrolled it and spread the pumpkin spice mousse on it leaving a small border around the edges so the mousse wouldn’t spill out when I rolled the cake once again. I used most of the mousse. I then rolled the cake again (without the towel). Placed it on a serving dish and sifted confectioners’ sugar over it. Now, as you can see my cake did break a bit when I re-rolled it. If this happens don’t despair just position the cake on your serving dish with that side down.

And when I sliced into it you barely noticed the tear. The roll design was still visible and more importantly the cake and mousse tasted delicious and that’s what really matters!

Chocolate Roll Cake with a Pumpkin Spice Mousse Filling

Ingredients:
For the cake:

1 box of Devil’s food cake mix

6 eggs

1/2 cup water

1/4 cup vegetable oil

1 tablespoon confectioners’ sugar

For the Pumpkin Mousse:

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

1 cup whole milk

1 cup heavy whipping cream

Directions:

Heat oven to 375 F. Line the bottom of a 15x10x1-inch (Jelly Roll Pan) pan with foil or waxed paper, spray with baking spray.

In a large bowl beat the eggs with an electric mixer on high until the eggs are thick and lemon colored, about 5 minutes. Add the cake mix, water and oil and beat on low speed for 30 seconds, then on medium speed for 1 minutes. Pour about 2 3/4 – 3 cups of the batter into the prepared pan. Use the remaining batter to make cupcakes, or as you wish.

Bake 14 to 16 minutes, or until the cake springs back when lightly touched in the center. Turn the cake out on a clean kitchen towel sprinkled with the confectioners’ sugar. While the cake is still hot, carefully roll up the cake and towel together from one shorter end to the other. Cool completely on a wire rack for 1 hour.

While the cake is cooking 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.

After an hour, unroll the cake carefully and remove the towel. Spread the pumpkin spice mousse evenly over the cake and roll it up once again. Dust with confectioners’ sugar and enjoy!

Recipe for cake from Betty Crocker

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.

Chocolate Whoopie Pies with a Dulce De Leche Filling

Remember a few years ago when whoopie pies were all the rage? I remember ripping out quite a few recipes from different magazines. Now, they didn’t go away, people just moved on to another rage. In fact, whoopie pies have been around for quite some time. Traditionally found in the New England area – they are considered the official state treat (who knew that was a thing!?!) of Maine and a Pennsylvania Amish tradition – you can find them in all parts of the country. I am sure depending on the region and season the flavors can vary greatly. Imagine a blueberry version from Maine made with fresh blueberries… YUM!

All this talk about them, let’s get to the bottom of what they are. They can be considered a cake, a cookie or a pie. How awesome is that!?! Traditionally they are made with 2 small round mounds of chocolate cake that are then filled with frosting or a filling made with marshmallow creme or fluff. These I’m sharing with you today are filled with a dulce de leche filling… Double YUM!

The cake part is made with a Devil’s food box cake mix (I used Pillsbury) and the filling is made with canned dulce de leche. I normally find it in the Hispanic food aisle in my supermarket. If you can’t find it by you, or just want to make it yourself, you can simmer a can of sweetened condensed milk. Here’s a great recipe for doing just that. It’s then mixed with cream cheese, butter and some other ingredients to make it the perfect consistency to pipe onto the chocolate cakes.

Chocolate Whoopie Pies with a Dulce De Leche Filling

  • Servings: Makes About 20
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Ingredients:

Whoopie Pies

1 box of Devil’s food cake mix

1/2 cup unsalted butter, melted

1/2 cup water

3 large eggs

Filling:

1/2 cup dulce de leche

4 ounces cream cheese, at room temperature

4 tablespoons unsalted butter, at room temperature

1 teaspoon vanilla extract

1/2 teaspoon salt

3 1/2 cups confectioners’ sugar

Directions:

Combine the cake mix, butter, water and eggs in a large bowl and beat at medium speed until smooth. Let the batter rest for 30 minutes.

Preheat the oven to 400 F and line a baking sheet with parchment paper.

Using a cookie scoop, drop the batter onto the parchment line baking sheet and bake for 5 to 7 minutes. Until a cake tester inserted in the middle comes out clean.  Cool completely on a wire rack.

In another large bowl beat the cream cheese and unsalted butter on medium speed until creamy. Reduce the speed to low and gradually add in the confectioners’ sugar and beat until well combined. Add the dulce de leche, vanilla extract and salt and beat until well combined.

Pipe or spread the filling onto half of the cookies, place the second cookie on top.

Recipe adapted from Land O Lakes

Descendants Themed Cake

It’s my Blogiversary! I started this blog 6 years ago and my very first post was an Elmo Cake I created for a friend’s daughter, aka my niece. Since then the cakes have gotten a bit more elaborate and 3 years ago they turned into fondant creations. I normally ask her a month or so in advance of her birthday what theme she’s thinking of. When she told me Descendants for this year I was stumped. I had only heard of Descendants, but had no clue what the deal was behind them. So, it was off to Pinterest to get some ideas. Once I had my idea down it was time to get my supplies and test out a few.

I needed to make sure that the icing was easily pipeable and also to test how thick the piping would be with the tip it came with. I opted to go with a smaller tip.

I also needed to make sure that the flower cut-out I purchased would make nice roses. Thankfully it did.

One more thing, I opted to purchase a dummy cake for the top tier of the cake. I normally do bake the cake, but, it usually doesn’t get eaten because it’s too much cake, so, to avoid waste and a little bit of stress on my part I purchased a dummy cake. In case you are wondering, it’s made out of Styrofoam. No one knew it was a dummy cake once it was covered and decorated.

To prep the dummy cake I covered it in frosting

I then covered it, as well as the actual cake, in fondant.

And after some piping, fondant rolling and cutting the cake came together. I have definitely learned with making these cakes that it’s important to walk away for a few minutes and then come back to truly appreciate the way it looks. So, I take a lot of mini-breaks, if not, I would probably drive myself crazy. One thing I did decide, I am going to avoid covering a cake with black fondant. I find that it tends to dry out fast and inevitably it always breaks. I had a few challenges trying to cover up the imperfections from it.

So, what will my next themed cake be…? Not sure yet. I’ll have to ask my other niece what’s she’s thinking of for her June birthday!

 

Slow Cooker Sunday: Chocolate Peanut Butter Cake

For today’s Slow Cooker Sunday post instead of bringing you a meal I am bringing you dessert. I’ve made bread pudding and rice pudding in my slow cooker and I’ve finally made a cake, a Chocolate Peanut Butter Cake.

To begin, I made the cake batter by whisking together flour, baking soda, baking powder, sugar, cocoa and salt in a large bowl. I then stirred in 2 beaten eggs, whole milk, canola oil and vanilla extract. Once that was well combined I then stirred in peanut butter chips.

Next, I poured the batter into the insert of my slow cooker which I sprayed generously with cooking spray.

Per the recipe I set the slow cooker to low, but, my cake was ready way before the directed time of 4 hours. It was more like 3 hours, but, truthfully I probably should have turned off the slow cooker around 2.5 hours. While make cake came out of the insert without sticking to the sides or bottom…

It was a bit hard/burnt along the edges so I decided to cut it in a way that I ended up with pieces that were more like a snack cake as opposed to a cake cake. But overall it was delicious and incredibly moist and paired very well with vanilla ice cream, especially if you warm it up for a few seconds in the microwave.

Slow Cooker Chocolate Peanut Butter Cake

Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 1/4 cups sugar

1 tablespoons unsweetened Dutch process cocoa powder

1 teaspoon salt

2 large eggs, beaten

1 cup whole milk

1/3 cup canola oil

1 teaspoon vanilla extract

1 1/2 cups peanut butter chips

Directions:

Spray the insert of a slow cooker with cooking spray.

In a large bowl whisk together the dry ingredients. Stir in the eggs, milk, oil and vanilla extract; mixing until all of the ingredients are well combined. Stir in the peanut butter chips.

Pour the batter into the slow cooker, spreading the batter evenly. Cover and cook on low for 4 hours, until the top is set. Since all slow cookers are different begin checking the cake after about 2 hours to ensure it doesn’t burn, check it with a toothpick or cake tester for doneness. The cake may look a little undercooked in the center. Turn off the heat and let the cake cool uncovered for about 20 minutes. The cake will firm up as it cools.

Recipe from Slow Cooker Family Favorites

Happy Blogiversary and a Trolls Inspired Cake

It’s my 5 year Blogiversary and I am celebrating with a Trolls inspired cake. Okay, not really. But, it truly is the 5-year anniversary of Bead Yarn & Spatula. Boy, where does the time go? And I’ll be honest I wish my blog was further along and had more exposure than it currently does but I know I am part to blame for that. I definitely need to be more consistent with the posting. Hopefully this year I’ll be better with that. As for the Trolls inspired cake, I really did create one. But, it was for a friend’s daughter’s Birthday.

This cake was a three day process. And can I say I am always apprehensive to work with fondant because you just don’t know what’s going to happen. It’s not as consistent as buttercream that’s for sure. But, it does make for a beautiful cake and is worth the extra work. On the first day, which only took about a half hour or so I created the rainbow that was going to sit on top of the cake. I made it a few days early to ensure that the fondant would harden and hold the arch shape. I rolled each color of the fondant about the same width and stuck them together by brushing the fondant with a little water, not too much as I didn’t want the colors to run. I used a 2-inch round cookie cutter as my base for the first arch and continued from there with the other colors. Once the rainbow was complete I stuck toothpicks into the bottom of it so I would be able to stick it on to the cake.

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The night before I was to cover the cakes with fondant I baked them. I don’t like baking my cakes too early because I want them to still be fresh when they are cut into. The bottom portion of this two-tier cake was a three-layer chocolate cake with a chocolate mousse filling and chocolate frosting. While the top portion was a yellow cake that I filled and frosted with chocolate frosting. After letting the cakes cool overnight I frosted and filled them the following morning and then placed them in the refrigerator so they could settle.

That afternoon I removed both cakes from the refrigerator and let them come to room temperature. You don’t want to place fondant on a cold cake because fondant is at room temperature and if you place it on a cold cake you will end up with a bunch of air bubbles; that can be quickly remedied with a pin but, why go through that if need not be.

For the bottom tier of the cake I covered it with yellow fondant and then with neon colored fondant I cut out flower designs to adhere to the cake. And to cover up any fondant imperfections along the bottom of the cake I opted for a half circle design around it in pink fondant…

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Which matched the top tier of the cake that I decorated to mimic the headband that the Poppy troll wears in her hair.

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I placed both of the tiers back in the fridge until the following afternoon when I completed the top tier of the cake by placing the rainbow on top of it and used marshmallows to mimic clouds. They stuck together and to the cake with just a few drops of water. That’s also how I stuck all the flowers and such to the cake. Once again though with not too much water so the colors don’t begin to run.

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And this cake wasn’t complete until a few trolls were placed on it. Of course Poppy and Branch, the main characters from the Trolls movie and a few of their friends. And if you haven’t seen the movie I highly suggest you do so. The message behind it is good for all ages to learn or to be reminded of.

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And there you have it… My 5-year anniversary post and an adorable – if I do so say myself – Trolls inspired cake. The Birthday Girl loved it and that’s really all that matters to be honest!