Stars and Stripes Cake

The unofficial kick-off to the summer is upon us… Memorial Day. And thankfully it’s shaping up to be a great weekend where I am. Lately every weekend seems to have at least one day of rain or unseasonably low temperatures. Not good for the yard work I have to get done. My lawn is so high that my dog seems to be avoiding walking on the grass when I let him out. Not that I can blame him, certain parts of the lawn seem to be taller than him, he’s a Chihuahua. And he’s a not teacup sized one, he’s pretty average so that should give you an idea of just how high my lawn is. But, my goal this weekend is to get out there and clean things up. Wish me luck! After I am done with the front yard I have to then tackle the backyard. So, are you planning on firing up your grill this weekend and having a BBQ or are you just going to be taking it easy and enjoy that extra day to the weekend? If it’s the former have you thought about dessert? Today I am sharing with you a fun twist on a stars and stripes themed cake that would be perfect. I will say that this cake takes some patience and the ability to forge on when (and if) it doesn’t seem like it’s going to come together. See, the stipes on this cake are vertical as opposed to horizontal. Huh? Yes, the cake layers are rolled together to form the stripes. Are you still scratching your head?

I began by preheating my oven to 350 F. I sprayed a half sheet pan (13 x 18 inches) with baking spray and then placed a piece of parchment paper in the pan and sprayed it with baking spray as well. Now, I do have a cookie sheet this size that I was tempted to use, but, opted not to because sometimes the sheet twists while it’s in the oven and I was concerned that my cake would then spill over or I would end up with a twisted cake. I ended up using this pan. Which I did purchase at my local Target.

After making the batter for the cake I poured it into my prepared pan and baked it for about 18 minutes. A couple of notes on making the batter. Make sure you use a whisk attachment when making the meringue with. I have made meringue before and I have always used my whisk attachment on my stand mixer, but, I was absentmindedly following the recipe and I used my beater attachment and my eggs whites never became meringue no matter the speed or time my mixer was going. Also, while the recipe calls for 1 tablespoon of red food coloring, I ended up using about 1 1/2 tablespoons of McCormick’s Red Food Coloring. I started with the tablespoon, but, the cake was looking a little pink and while I knew that the color would gets darker as it sits and as the cake baked I wanted to be sure I ended up with a vibrant red in the end.

Immediately after taking the cake out of the oven I sprinkled it with confectioners’ sugar and placed a cotton towel over the cake. I placed a baking sheet over the towel, bottom side to the towel, and then flipped the cake onto the towel. I carefully removed the pan and parchment paper from the cake. Starting on one of the short ends of the cake I began rolling the cake and towel together into a log.

I then placed it on a wire rack to let the cake cool completely.

While the cake was cooling I made the frosting. I would liken the frosting to a whipped cream cheese frosting. I began by beating three 8oz. bars of cream cheese with confectioners’ sugar on medium-high speed until it was smooth. With the mixer on low, I then added in vanilla extract and heavy whipping cream. Once the whipping cream was incorporated I increased the speed to high until the frosting was smooth.

Once the cake was cooled I placed it in an extra-large baking sheet to unroll it so I would have room to work. I unrolled it and this is where my patience and perseverance were tested. As is common with rolled cakes, my cake cracked in certain spots. I cut the cake into three long strips, about 4 inches wide each, and then spread frosting on each of the strips. I should have spread more, but since my cake had cracked I was concerned that if I used too much frosting I would have ended up with a big mess.

And now, the fun part. Rolling the cake together. I started by rolling one of the strips together, from short end to short end. I placed that piece on another strip, making sure to line up where the first strip ended with the start of the next strip. I repeated this for the final strip and then turned the cake flat side down on a cardboard cake round to frost.

I frosted the cake with a thin layer of frosting and then refrigerated it for 30 minutes. Unfortunately my cake wasn’t perfectly round due to the seam on the cake. I did my best to fill that seam with extra frosting to make the cake round, ultimately I decided that would be the back of the cake.

After the half hour I finished frosting the cake and used a small offset spatula to give the cake a slightly striped design. Next, I placed three different sized star cookie cutters on top of cake and sprinkled blue sanding sugar into them and I used a straw to spread the sprinkles into the corners of the cookie cutter. I carefully removed the cookie cutters and my stars and stripes cake was done.

And here’s a look inside the cake once sliced.

Overall this cake was delicious. Even though it’s red, it’s not quite a red velvet cake. This cake is much lighter and has a stronger chocolate flavor.

 

Stars and Stripes Cake

Ingredients:

For the Cake:

1 1/4 cups cake flour

1 tablespoon Dutch process cocoa powder

1/2 teaspoon baking powder

8 large eggs, separated

1/2 teaspoon cream of tartar

1/2 teaspoon salt

1 teaspoon pure vanilla extract

1/2 cup water

1/3 cup canola oil

1 – 1 1/2 tablespoons red food coloring

Confectioners’ sugar, for dusting

 

For the Frosting:

3 8 oz. packages cream cheese, at room temperature

1 1/2 cups confectioners’ sugar

3 cups heavy whipping cream, cold

Blue sanding sugar, for decorating

 

Directions:

Preheat the oven to 350 F. Spray a 13 x 18 inch baking sheet with baking spray, line with parchment paper and then spray the parchment paper with baking spray.

In a medium bowl, whisk together the flour, cocoa powder and baking powder and set aside.

In a stand mixer with the whisk attachment, beat the egg whites until foamy. Beat in the cream of tartar and salt. Reduce the mixer speed to low and slowly beat in 1/2 cup of sugar. Increase the speed to high and continues whisking until stiff shiny peak form, about 2 to 3 minutes. Transfer the meringue to a bowl and set aside.

Using the beater attachment on your stand mixer, beat the egg yolks, vanilla extract and remaining 1/2 cup of sugar in the same bowl you used for the meringue (no need to clean) on high speed until double in volume. Beat in the water and canola oil.

Sift the flour mixture into the egg yolk mixture and then stir together until just combined.

Add in the food coloring and beat on high speed until incorporated, about 1 minute.

Stir a dollop of the meringue mixture into the batter and fold in using a rubber spatula. Add the remaining meringue and continue folding together the two until no white streaks remain.

Transfer the batter to the prepared pan and using an offset spatula spread the batter evenly in the pan. Tap the pan on the counter a few times to release any air bubbles.

Bake in the preheated oven for 15 to 20 minutes, until a cake tester inserted in the middle comes out clean.

Once out of the oven, loosed the edges of the cake with a knife and dust the top of the cake with confectioners’ sugar. Place a cotton kitchen towel over the cake and then place another baking sheet on top of the towel.

Flip the cake onto the towel and remove the pan and parchment paper. Starting on the short end roll the cake and the towel together into a log. Place on a wire rack to cool completely.

While the cake cools make the frosting. In a bowl beat the cream cheese and confectioners’ sugar on medium-high speed until smooth. With the mixer on low add in the vanilla extract and whipping cream. Once incorporated, slowly increase the speed to high and continue beating until smooth.

Once the cake is cool, unroll the cake on a large baking sheet. Divide the cake into three long strips, about 4 inches each. Spread an even layer of frosting on each of the strips, use about 1/3 of the frosting. Be sure to frost under the curled ends as well.

Roll one of the strips into a tight spiral. Move the spiral over to the next strip. Make sure to line up the ends, and then roll the cake into a fatter spiral. Move this piece over to the last strip, once again lining up the ends, and roll the cake into a large spiral.

Turn the cake flat side down onto a cake cardboard or a cake platter. Spread a thin layer of frosting over the cake. You will need to use more frosting to cover up the seams. Refrigerate for 30 minutes.

Finish frosting the cake with the remaining frosting.

Place different sized star shaped cookie cutters on top of the cake and sprinkle blue sanding sugar inside the cookie cutter. Use a small brush (or straw as I did) to spread the sugar into the cookie cutter. Carefully remove the cookie cutters and refrigerate the cake until ready to serve.

Recipe from Food Network

Mess Free Piping

I’ve been seeing people use plastic wrap inside of their piping bags for some time now- on other blogs, Pinterest, Instagram, etc.- especially when piping two or more colors together to create a fun swirl on a cupcake or to pipe flowers. I haven’t had a reason to try it until this past weekend when I decided to make chocolate cupcakes with vanilla frosting to go along with the carrot cake I made for Easter. Carrot cake is usually not a hit amongst kids so I decided I should bake something that was more kid friendly and you can you can’t get more kid friendly than a chocolate cupcake with colorful frosting.

After tinting the frosting I placed small amounts of it on a decent sized piece of plastic wrap as below.

Next I folded the plastic wrap in half and then simply rolled the entire thing to create a cylinder shape and tightly wound the ends of the plastic wrap so the frosting couldn’t “escape.” I quickly realized that I may have placed too much frosting on the plastic wrap since I didn’t have too much plastic wrap on the ends to wind together.

I then snipped one of the ends of the plastic wrap off and dropped it into a piping bag that I had already fitting with a Wilton 2D piping tip.

And I simply piped a large rosette on the cupcake to get this beautiful and colorful top.

I used the same technique to decorate the top of my Easter cake, using pastel colors to match the Mini Cadbury Eggs I placed on top of the cake. Instead of rosettes though, I simply decorated the cake with drop flowers, once again using the Wilton 2D piping tip.

In all honesty I think I will be using this plastic wrap method going forward with all of my cake decorating / piping. One of the things I dislike about using piping bag is no matter how tight I wind the top of the bag or use a rubber band to seal it, frosting always seems to seep out. And also, I just find it super messy having to refill the bag with more frosting while I am decorating. With this method I can simply remove the plastic wrap wrapped frosting and drop in another. Yes, I may be using extra plastic wrap doing this, but, it’s worth it.

Bunny Ear Cupcakes

Earlier this week I showed you how quick and easy it is to create Sprouting Carrot Cupcakes and today I am showing you a fun companion cupcake to go with them, Bunny Ear Cupcakes.

For these cupcakes I decided to make coconut cupcakes, since it is a popular flavor for Easter, topped with cream cheese frosting (my favorite frosting flavor). I then sprinkled the top of the frosting with sweetened shredded coconut.  If you are not a fan of coconut, or, just want to make something a bit quicker and simpler you could opt to make a white or yellow box cake mix into cupcakes and then top it with store bought vanilla frosting and instead of topping the cupcakes with coconut opt for white sprinkles.

Using kitchen shears I cut large marshmallows in half on the diagonal. I then dipped the cut side in a small bowl I filled with pink sanding sugar. And voila, bunny ears.

Next, I placed the marshmallow bunny ears on to the cupcakes.

And there you have it, Bunny Ear Cupcakes. While I decided to stop with the ears, sometimes less is more, you could decorate these cupcakes further by using chocolate chips for the eyes and rolling a small ball of marshmallow in the pink sanding sugar for a nose.

Coconut Cupcakes

  • Servings: 12 Cupcakes
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Ingredients:

1 1/2 sticks unsalted butter, at room temperature

1 cup sugar

3 large eggs, at room temperature

3/4 teaspoon vanilla extract

3/4 teaspoon almond extract*

1 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup buttermilk**

7 ounces sweetened shredded coconut***, plus more for topping cupcakes

*If you want a stronger coconut flavor, substitute the almond extract with coconut extrac

**I’ve gotten into the habit of making my own buttermilk. To do so, add 4 1/2 teaspoons of vinegar to a measuring cup, then fill it with enough milk (I’ve used 2% and whole milk) to reach 1 cup. Stir it a few times then let it sit for 10-15 minutes. The buttermilk is ready when it begins to curdle. For this recipe since I only needed 1/2 cup of buttermilk, I used 2 1/4 teaspoons of vinegar and added enough milk to my measuring cup to reach 1/2 cup.

***I used about a 1 1/2 cups of coconut

Directions:

Preheat the oven to 325 F. Line a 12-cup cupcake tin with cupcake liners and set aside.

Using a stand mixer or a handheld mixer beat the butter and sugar together on high spend until light and fluffy. Reduce the speed to low and add the eggs, 1 at a time. Scraping the bowl as needed between each addition. Add in the vanilla and almond extracts and continue mixing until everything is well incorporated.

In a separate medium bowl sift together the flour, baking powder, baking soda and salt.

Add the dry ingredients to the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until well combined and then fold in the shredded coconut.

Divide the batter among the prepared cupcake tin, filling the batter to the top.

Bake in the preheated oven for 25 – 30 minutes, or until a cake tester inserted in the middle comes out clean. Let the cupcakes cool in the pan for 15 minutes, and then transfer them to a wire rack to cool completely. Once completely cooled top with frosting.

Recipe modified from Food Network

 

 

Cream Cheese Frosting

Ingredients:

1 8oz. packages of cream cheese, at room temperature

1 stick unsalted butter, at room temperature

2 cups confectioners’ sugar, sifted

1 teaspoon vanilla extract

 

Directions:

In a stand mixer or using a handheld mixer, beat the cream cheese and butter at medium speed until creamy. Gradually add in the sugar until well combined. Add in the vanilla extract and continue beating until the mixture is smooth and creamy.

 

 

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

Horchata Treats for Cinco De Mayo!

Happy Cinco de Mayo! This year I decided to make Horchata in honor of the day and then use some of that fresh Horchata to make Horchata Cupcakes topped with Cream Cheese Frosting and sprinkled with cinnamon.

After a few Google searches I decided to make my Horchata as close to “authentic” as possible. I found a recipe that used evaporated milk, one that used rice milk and another that suggested purchasing powdered Horchata mix and mixing it with milk. For authenticity I opted to go the traditional route of blending water with rice until the rice was broken down and then letting the mixture sit in the refrigerator overnight. The next day I strained the water to get all of the rice bits out and blended it with whole milk, vanilla extract, almond extract (okay, this was a bit of a shortcut since some Horchata recipes call for ground almonds), cinnamon and sugar. Yum!

And then the next day I used the fresh Horchata to make cupcakes that were super moist and had a hint of the Horchata in them. Delish!

Feliz Cinco De Mayo…  May your guacamole be spicy, your margaritas strong and your food delicioso!

 

Horchata

Ingredients:

1 cup uncooked long grain white rice

1 quart warm water

1/2 cup whole milk

2 teaspoons pure vanilla extract

1/2 teaspoon almond extract

1/2 teaspoon ground cinnamon

1/4 cup sugar

Cinnamon sticks for serving, optional

Directions:

In a blender combine the rice and water. Blend for about 1 to 2 minutes, until the rice has broken down but does not form a powder. Refrigerate the rice water mixture for at least 6 hours or overnight.

Strain the rice mixture into a container through a fine mesh sieve or several layers of cheesecloth to remove the rice solids.

Transfer the rice water to a blender and add in the milk, vanilla and almond extracts, cinnamon and sugar. Blend for a minute until all of the ingredients are well combines and smooth.

Refrigerate if not serving immediately. When serving, pour over ice with cinnamon sticks as stirrers.

Recipe from The Food Network

 

Horchata Cupcakes

Ingredients:

4 tablespoons (1/2 stick) unsalted butter, at room temperature

3/4 cups sugar

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup Horchata

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

2 large egg whites

Directions:

Preheat the oven to 350 F. Line a standard muffin pan with paper liners.

Cream the butter on high speed and then add in the sugar, continue beating until light and fluffy, about 2 to 3 minutes

Sift the flour, baking powder and salt together, set aside.

Mix the Horchata, vanilla and cinnamon together, set aside.

Add the flour mixture and the Horchata mixture to the butter mixture in 3 parts, alternating between the flour and Horchata mixture. Beginning and ending with the flour. Set aside.

In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites in to the cupcake batter until incorporated.

Scoop the batter into the prepared muffin pan and bake for about 20 minutes or until a cake tester comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Recipe adapted from The Foodies Kitchen

 

Cream Cheese Frosting

Ingredients:

1 8oz. package cream cheese, at room temperature

1/4 cup (4 tablespoons) unsalted butter, at room temperature

1 cup sifted Confectioners’ sugar

1/2 teaspoon vanilla extract

Directions:

Beat the cream cheese and butter together until creamy.

Add in the vanilla extract and continue beating, then gradually add in the confectioners’ sugar.

If not using immediately, store in the refrigerator.

A Red Velvet Valentine Heart

In honor of Valentine’s Day tomorrow I decided to bake up a red velvet cake heart and decorate it with cream cheese frosting. I just can’t stand when red velvet (or carrot cake for that matter) are frosted with buttercream or vanilla frosting. The flavors just don’t go well together in my opinion. So, what are your plans for Valentine’s Day? Or will you be celebrating Singletine’s Day? Or Galentine’s Day? Which is actually today!

For the cake I used a recipe that I came across on another blog that was for 12 cupcakes. In one bowl I combined all of my dry ingredients – flour, sugar, baking soda, baking powder, unsweetened cocoa powder and salt. And in a smaller bowl I whisked together buttermilk, vegetable oil, vanilla extract, an egg, vinegar and red food coloring. I didn’t have buttermilk so I made my own by combining a 1/2 cup of milk with 1/2 tablespoon of lemon juice (you could use vinegar in lieu of the lemon juice). I stirred the two together and let it sit at room temperature until it was slightly thickened. You may also see some curdling on the top as well. Ever since I learned I could make my own buttermilk I have opted to do that as opposed to buying it. Inevitably I always end up throwing out most of the buttermilk since I have nothing else to use it for.

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Next, I added the wet ingredients to the dry ingredients and beat them until they were well combined. And then slowly added in hot water – I boiled the water and then let it cool a bit.

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And finally, I poured the batter into my prepared 6-inch heart pan (I sprayed it with baking spray) and baked it in a 350 F oven for about 40 minutes. Now, if you plan on using a 6-inch heart pan like I did, don’t make the same mistake I did. I poured all of the batter into the pan. I probably should have only poured in enough to fill half or 3/4 of the pan, but, it was slightly more than 3/4. So, what happened, it overflowed when I baked it. Thankfully I had the premonition that it would so I placed aluminum foil on the rack beforehand so I didn’t have a huge mess in my oven.

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It wasn’t all that bad though, after letting the cake cool I was able to torte the cake. I just used the cut side as the bottom of the cake.

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And then it was time to decorate. I made cream cheese frosting and let it firm up a bit in the fridge before decorating with it. I began by make two large rosettes on the cake using a Wilton 1M tip…

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And soon enough, using various sizes and shapes of decorating tips, my heart was completely decorated.

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So, however you will be celebrating, or if you’re not celebrating at all, I hope you have a wonderful day.

 

Red Velvet Cake

Ingredients:

1 1/4 cups all-purpose flour

1 cup sugar

1 1/8 teaspoons baking soda

1/4 teaspoon baking powder

2 teaspoons unsweetened cocoa powder

1/2 teaspoon salt

1/2 cup buttermilk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 large egg

1 teaspoon white vinegar

2 teaspoons red food coloring

1/2 cup hot water

Directions:

Preheat oven to 350 F and prepare your desired pan. This recipe was originally for 12-14 cupcakes, but, can be easily used for a single layer 6-inch or 8-inch cake.

In a large bowl combine the dry ingredients – flour, sugar, baking soda, baking powder, cocoa powder and salt, set aside.

In a medium bowl whisk together the buttermilk, vegetable oil, vanilla extract, egg, vinegar and red food coloring.

Add the wet ingredients to the dry ingredients, and using a hand mixer beat until well combined.

Slowly add the hot water to the batter and mix on low speed until well combined. Scrape the sides of the bowl as needed.

If using a cupcake pan, bake for about 15 – 17 minutes. If using a cake pan, bake for 30 – 40 minutes. Until a cake tested comes out clean.

Remove the pan from the oven and let cool for 2 minutes and then remove to a cooling rack to finish cooling.

Recipe from The Cake Blog

Cream Cheese Frosting

Ingredients:

1 8-oz. package cream cheese, at room temperature

1/2 cup unsalted butter, at room temperature

3 cups confectioners’ sugar

1 1/2 teaspoons vanilla extract

Directions:

Combine the cream cheese and butter in a bowl and beat until smooth.

Gradually add in the confectioners’ sugar and continue beating until smooth.

Add in the vanilla extract and beat until well incorporated.

Carrot Cake For Two…

Or dessert for One for two days! I love carrot cake, but, truth be told it’s a lot of work to make for just me alone to eat. Okay, it’s really not a lot of work; it’s a lot of cake for me alone. But, I recently came across a recipe for carrot cake that resulted in two perfect-sized slices of cake, which would be great as a dessert for two or in my case dessert for one for two days… Yum! Who doesn’t love a delicious dessert two days in a row?

To make the batter I began by whisking together flour, baking powder, salt, cinnamon and nutmeg in a medium bowl. I then created a well in the center of the flour mixture and added in eggs and sugar and mixed the two together. Next I added in oil and vanilla extract and continued mixing it with a fork.

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I then incorporated the flour mixture and egg mixture and folded in shredded carrots and pecans to the batter. Once the batter was well combined I transferred it to a 9-inch round pan that I sprayed with baking spray.

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After baking the cake in a 350 F preheated oven for about 25 minutes I removed it from the oven and allowed the cake to cool in the pan on a wire rack for about 20 minutes.

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After the 20 minutes, I removed the cake from the pan and allowed it to cool completely on the wire rack. Once it was completely cooled I cut the cake into 4 equal parts and frosted the top of each piece with cream cheese frosting.

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I then stacked the four pieces and frosted the back curve of the cake.

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After refrigerating the cake for half an hour I then sliced it in half and was left with 2 perfect sized slices of cakes.

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Carrot Cake For Two

Ingredients:

For the Cake:

2/3 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon Kosher salt

Pinch freshly grated nutmeg

1/2 cup granulated sugar

1 large egg, at room temperature

1/4 cup vegetable oil

1/2 teaspoon pure vanilla extract

5 ounces carrots (about 3 small), finely grated (about 1 cup)

1/4 cup pecans

 

For the Frosting:

8 ounces cream cheese, at room temperature

1 stick unsalted butter, at room temperature

3/4 cup confectioners’ sugar

1/2 teaspoon pure vanilla extract

 

Directions:

For The Cake:

Preheat the oven to 350 F. Spray a 9 -by- 2 inch round cake pan with baking spray.

Whisk together the dry ingredients – flour, baking powder, cinnamon, salt and nutmeg – in a medium bowl. Make a well in the center of the flour mixture. Working within the well, use a fork to mix together the eggs and sugar until well combined. Add the oil and vanilla to egg mixture and continue mixing with a fork until well combined once again. Stir the wet and dry ingredients together with the fork until just combined. Fold in the carrots and pecans.

Transfer the batter to the prepared pan and bake for 20 to 25 minutes, until a cake tester comes out clean. Let the cake cool in the pan for 20 minutes on a wire rack. Turn out the cake and let it cool on the wire rack for about an hour until completely cool.

For The Frosting:

Using a handheld mixer or stand mixer on medium, beat together the butter and cream cheese. Slowly add the confectioners’ sugar and continue beating until well incorporated. Finally add in the vanilla extract.

To Assemble the Cake:

Cue the cake into 4 equal wedges. Frost the top of each wedge with about 3 tablespoons of frosting. Stack the wedges on top of each other and with the remaining frosting frost the back curve of the cake, and leave the 2 sides of the cake open. Refrigerate for about 30 minutes, then cut the cake wedge in half and serve.

Recipe from The Food Network