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

 

Russian Decorating Tips

If you’ve been perusing decorated cakes on Instagram or Pinterest lately you may have noticed an influx of cakes decorated with some fancy and elaborate looking flowers. You may have thought to yourself that they require some advanced skill in cake decorating to create, but, the truth is, they only require specific types of decorating tips, a little patience and the right frosting consistency to replicate.

When I first started seeing them I did a little research and discovered that the flowers were being created with decorating tips known as “Russian Decorating Tips.” After a little more research I discovered that these tips have nothing to do with Russia. So, how did they get their name? Per another blogger, I Am Baker, they got their name because they were being sold by a company called Ali Express and they named them “Russian Tips.” At the time I didn’t feel like ordering a set over the internet, but, not too long ago I discovered that my local AC Moore began selling a set of 8 (along with an extra-large coupler to use with them) for less than $10. Truth be told, you don’t need the coupler. You can just cut your decorator bag and drop the tip in. I would suggest using a 16-inch decorator bag with these tips as opposed to a 12-inch one.

 

Unlike traditional decorating tips from Wilton & Ateco, these tips do not have numbers on them. The tips have a laser cut design on the end that allows the frosting to be piped through and form the different flowers. I will say that some of the tips are easier to use than others. Some of the designs, especially those that have detailed centers meant to emulate the stamen & stigma part of the flower, take a little more practice to master. One other thing that is different is the way you pipe them. With your usual tips you sometimes have to add a little wrist twist to get the flower design, or, you have to hold the bag at a 45 degree angle. But, with these tips you hold the bag at a 90 degree angle about an inch or so from your cake (or cupcake) and squeeze for a few seconds to form the flower. Before piping the next flower I would suggest wiping the tip clean to get a nice flower for the next pipe.

Like I mentioned earlier I purchased a set of these tips from my local AC Moore store. I can’t remember how I knew they carried them; I probably saw something on their Instagram feed. I decided to hold off on using them until I made my Mother’s Day cake. I did test them out using store bought vanilla frosting and as I had suspected and had read a little bit about, the frosting was too thin to get a well-formed flower. All of my test flowers looked like little blobs of frosting as opposed to a flower.

So, using my go-to Fluffy Vanilla Frosting that I then tinted in 4 different colors I began decorating the top of my cake. I was soon a bit frustrated with some of the tips. The flowers weren’t piping well and even though the frosting was a stiffer consistency the centers of the flowers weren’t looking nice. So, I decided to switch the tips I had chosen to use. Soon enough I got the hang of it and ended up with a flower topped cake I was content with. It wasn’t until I added in leaves (using a Wilton 352 tip) that I piped around the cake and in between the flowers to fill in the gaps that I was truly happy with the outcome.

  

 

 

 

 

Funfetti Cake

Are you ever too old for sprinkles? If you ask me, I’ll say absolutely not! I’m thirtysomething and when I go to Carvel to get a cup of soft serve vanilla ice cream I always ask for them to put sprinkles in the bottom of the cup before swirling in the ice cream and then ask for more sprinkles on top. So, when a friends’ younger sister asked me to make her a Funfetti cake for her 30th birthday I was more than happy to oblige!

To create this Funfetti cake, I followed a recipe to make a white cake and in the end I folded in a cup of rainbow sprinkles. To create the batter for the cake I began by beating butter until it was creamy and then gradually added in sugar and continued beating it until it was light and fluffy. In a separate bowl I sifted together flour and baking powder and in a measuring cup I mixed together milk and vanilla extract. I added these two to the butter mixture alternating between the two, starting and ending with the flour mixture. In another separate bowl, I beat 5 egg whites until stiff peaks formed. I then folded the egg whites along with the sprinkles into the batter.

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I divided the batter among 3 8-inch round cake pans that I sprayed with baking spray and then baked them in a 350 F oven for about 25 minutes. After letting the cakes cool in the pans for about 10 minutes I then turned the cakes out on wire racks so they could cool completely.

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I then made my go-to frosting, a Fluffy Vanilla Frosting from Martha Stewart. After crumb coating the cake…

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I finished frosting it, added some dropped dollops on top and of course some sprinkles. While everyone wasn’t a fan of the Funfetti Cake – I never realized it was one of those cakes that you either love or hate – the Birthday girl thoroughly enjoyed it!

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Funfetti Cake

Ingredients:

1 cup whole milk

1 1/2 teaspoons vanilla extract

1 cup (2 sticks) unsalted butter, at room temperature

2 cups sugar

3 cups cake flour

1 tablespoon baking powder

5 egg whites

3/4 rainbow sprinkles

Directions:

Preheat the oven to 350 F. Grease and flour 3 8-inch round cake pans.

Stir together the milk and vanilla extract and set aside.

Beat the butter at medium speed until creamy; gradually add in the sugar, beating until the mixture becomes light and fluffy.

In a separate bowl sift together the cake flour & baking powder.

Alternatively add the whole milk and flour mixture into the butter mixture, beginning and ending with the flour mixture. Beat at low speed after each addition until just combined.

Gently fold in the egg whites and sprinkles and then divide the batter among the 3 pans.

Bake for 20 to 25 minutes, or until a cake tested come out clean. Cool the cakes in the pans on wire racks for 10 minutes, and then invert the cakes on the racks and let cool completely.

Recipe based on Mrs. Billets White Cake

 

Fluffy Vanilla Frosting

Ingredients:

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 pound (4 cups) Confectioners’ sugar, sited

1/2 teaspoon vanilla extract

Directions:

With an electric mixer, beat the butter on medium-high speed until pale and creamy.

Reduce the speed to medium and add the sugar 1/2 cup at a time, after every 2 additions increase the speed to high for 10 seconds to aerate the frosting. Scrape the bowl as necessary.

Add the vanilla and continue mixing until smooth.

Recipe from Martha Stewart

Candy Corn Inspired Ombre Cake

Not all Halloween treats have to be spooky ones. This ombre cake is simple to make with 2 tubs of vanilla frosting, a box of white cake mix, yellow and orange food colors, your favorite cake filling and is inspired by a candy that is synonymous with Fall… Candy Corn. There’s nothing spooky about that.

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I used my Wilton 5-layer pan set to make this cake since I wanted the inside of the cake to emulate a piece of candy corn as well. But, there’s no need to get that precise. You could simply bake a two-layer, three-layer or a one-layer cake and let the frosting on the outside speak for itself.

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Since I was planning on tinting the cake batter I opted to use a box of Betty Crocker White cake mix. Betty Crocker is my go-to cake mix when I am not in the mood or just don’t have the time to make a cake from scratch.

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After mixing the batter per the directions on the box I divided the batter to tint it. From making quite a few cakes in the past I knew that the batter yielded about 4 cups so each pan would have just shy of a cup of batter. Since the top layer of the cake was going to be white I immediately poured that batter into one of the prepared pans (I sprayed it with baking spray) and then divvied up the rest of the batter to tint – about 3 cups for the orange layers and 1 cup for the yellow layer.

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Following that I poured the yellow batter (the bottom layer) in the prepared pan and divided the orange batter (the middle layers) among the three remaining pans.

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I then placed all of the pans on a rack in my 350 F preheated oven for about 15 minutes and after letting the cakes cool in the pans for 10 minutes I transferred them to a wire rack to cool completely. Once they cooled, I did a little torting to make sure the layers would sit evenly on top of one another…

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It was then time to fill the layers – I opted to fill them with a quick vanilla mousse recipe that uses two ingredients: 2 cups of heavy cream and Jell-O vanilla pudding mix.

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And then I crumb coated the cake with vanilla frosting and placed it in the refrigerator for about 20 minutes.

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Then it was time to create the candy corn ombre effect on the outside of the cake. I tinted about a cup and a half of the vanilla frosting with the yellow food color and frosted that along the bottom of the cake…

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Next I tinted about two and a half cups of the vanilla frosting with the orange food color and spread that along the middle of the cake and finally I used the vanilla frosting untinted to frost the remaining portion of the side of the cake as well as the top of the cake. To create the ombre effect, I smoothed the sides of the cake with a long icing spatula.

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And for presentation some candy corns around the base of cake…

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And here’s a peek inside…

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And there you have it, a super cute and super simple unspooky Halloween treat!

Patriotic Treats

Hope you all had a wonderful Independence Day and enjoyed the rest of the holiday weekend! Mine was filled with great food, great friends and a delicious and patriotic dessert.

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Before I get to that amazing cake though, here are some patriotic cupcakes that I made earlier in the week. They were simply a yellow cupcake with a vanilla frosting – sometimes there’s nothing better than a classic combination. To create the striped icing effect I brushed the inside of a plastic decorator bag with red food gel coloring on one side and blue on the other after fitting it with a 1M Wilton Tip. I then filled the bag with vanilla frosting and began piping each of the cupcakes. Once I ran out of frosting in the bag I simply brushed the colors once again inside the bag and then filled it with more frosting.

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Now, onto the cake. Prep work for this cake actually began a week before July 4th. I made the glitter stars that topped the cake by rolling out gum paste 1/8″ thick and used varying sizes of cookie cutters to cut out stars. After snipping 22 gauge silver floral wire into different lengths I dipped one end into egg white and gently pushed that end of the wire into the stars about 3/4 of the way up. I laid the stars out on a parchment lined cookie sheet and let them dry out (harden) for a full day, flipping them occasionally.

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After they were completely dry it was time to decorate them. To do so, I brushed the stars with egg white and then sprinkled glitter on them, making sure that I covered the edges of the stars as well.

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I let them sit out for a day or two to make sure they were completely dry and then stored them in a waxed lined plastic shoe box.

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To make the actual cake I began by baking the red velvet layers of the cake – 2 of them. I’ve made red velvet cake quite a few times before and this recipe was quite different than the ones I have normally followed. For one thing, instead of buttermilk this recipe called for sour cream to be whisked with water to thin it down to the consistency of buttermilk. I’ve heard of using lemon juice and milk as a substitute for buttermilk, but never sour cream. I was fine with this though as I usually have sour cream in my fridge as opposed to buttermilk. Also, this recipe called for butter and oil to be used, which turned out an incredibly moist cake. After making the batter I divided it into two 9-inch pans tapping the pans down to release any air bubbles and then baked them in a 350 F oven for twenty-five minutes.

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Following that I let the cakes cool in the pans for about ten minutes and then inverted them onto wire racks so they could cool completely.

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While the red velvet layers were cooling I baked the white cake which had a hint of lemon thanks to the addition of lemon zest. Once I made the batter I poured it into a 9-inch pan that I sprayed with baking spray and lined with parchment paper – which I also sprayed with baking spray. I did this same prep work for the pans I used for the red velvet layers as well. As I also did with the red velvet layers, I tapped the pan down to release the air bubbles and baked it in a 350 F once again for twenty-five minutes.

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After cooling the cake in the pan for a few minutes I inverted it onto a wire rack so it could cool completely.

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Once the cakes were cooled it was time to make the frosting – cream cheese frosting – and assemble the cake. I spread about a cup of frosting between each of the layers…

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And then crumb coated the cake and placed it in the refrigerator so the frosting could firm up.

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Once the crumb coat was firm I finish frosting the cake and created a design on the cake by using the back of a spoon. While rotating the cake on a cake turntable I ran the back of the spoon along the edge of the cake and around the top.

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And then it was time to decorate the cake with the glittered stars and some fresh berries – blackberries, blueberries and strawberries.

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And how did the stripes look once the cake was cut into…. Perfect!

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This was definitely one cake that tasted just as good as it looked!

Red, White and Blue Cake

Red Velvet Cake Layers:

2 1/2 cups sifted cake flour (sift before measuring)

1/4 cup unsweetened natural cocoa

1 teaspoon baking soda

3/4 teaspoon salt

1 stick (1/2 cup) unsalted butter, softened

1 1/2 cups sugar

1 cup vegetable oil

2 large eggs

1 1-ounce bottle red food coloring

1 1/2 teaspoons white vinegar

1 1/2 teaspoons vanilla extract

3/4 cup sour cream mixed with 1/4 cup water

1. Heat oven to 350°F. Butter two 9-inch round cake pans, then line bottoms with rounds of wax paper. Butter paper and dust pans with some additional flour, knocking out excess.

2. Resift cake flour together with cocoa, baking soda, and salt into a bowl.

3. Beat butter and sugar in a large bowl with an electric mixer (fitted with paddle attachment if using stand mixer) at medium-high speed until combined well, then add oil and beat until very pale and creamy, about 3 minutes.

4. Add eggs, one at a time, beating well after each addition, and beat in food coloring, vinegar, and vanilla extract.

5. Reduce speed to low and mix in flour mixture and sour cream mixture in batches, beginning and ending with flour mixture, and mixing until batter is smooth.

6. Divide batter between pans (about 3 cups in each) and smooth tops. Rap pans on counter a couple of times to expel any air bubbles. Bake in middle of oven until a wooden pick comes out clean and cake begins to pull away from sides of pans, 25 to 30 minutes. Keep oven on.

7. Cool layers in pans on racks 10 minutes, then run a thin knife around edge of pans. Invert layers onto racks and peel off wax paper. Cool layers completely.

White Cake Layer:

1 1/3 cups sifted cake flour (sift before measuring)

1/2 teaspoon baking soda

1/4 teaspoon salt

3 large egg whites

1/4 cup sour cream mixed with 2 tablespoons water

5 tablespoons unsalted butter, softened

3/4 cup sugar

1/3 cup vegetable oil

1 tablespoon grated lemon zest

1 teaspoon vanilla extract

1. Butter one 9-inch round cake pan, then line bottom with wax paper. Butter paper and dust pan with some additional flour, knocking out excess.

2. Resift cake flour together with baking soda and salt into a bowl. Whisk egg whites in another bowl with sour cream mixture until combined.

3. Beat butter and sugar in a large bowl with an electric mixer (fitted with paddle attachment if using stand mixer) at medium-high speed until combined well, then add oil and beat until very pale and creamy, about 3 minutes. Beat in zest and vanilla extract.

4. Reduce speed to low and mix in flour mixture and sour cream mixture in batches, beginning and ending with flour mixture and mixing until batter is smooth. Transfer batter to pan and spread evenly. Rap pan on counter a couple of times to expel any air bubbles.

5. Bake in middle of oven until a wooden pick comes out clean and cake begins to pull away from side of pan, 25 to 30 minutes. Cool in pan on a rack 10 minutes, then run a thin knife around edge of pan. Invert layer onto rack and peel off wax paper. Cool layer completely.

Cream Cheese Frosting:

2 1/2 8-ounce packages cream cheese (20-ounces total), softened

2 1/2 sticks (1 1/4 cups) unsalted butter, softened

2 1/2 tablespoons fresh lemon juice

2 teaspoons vanilla extract

1/4 teaspoon salt

3 1/4 cups confectioners’ sugar, sifted

1. Beat together cream cheese and butter in a large bowl with an electric mixture until creamy and smooth. Beat in lemon juice, vanilla extract, and salt.

2. Sift confectioners’ sugar into a bowl and add to cream cheese mixture. Mix on low speed until incorporated, then increase speed to medium-high and beat until smooth.

Frost cake:

Brush loose crumbs from cake layers with a pastry brush.

Put a red velvet layer, bottom side up, on a cake plate or stand. Spread 1 cup of frosting over layer. Cover with white layer, bottom side up, and spread with another cup of frosting. Top with second red velvet layer, bottom side up.

Spread a thin layer of frosting around sides and over top of cake. (This is called crumb-coating. It tamps down any loose crumbs to keep them out of the top layer of frosting and fills in any crevices. This is particularly important with red velvet cake layers.) Chill or briefly freeze cake just until frosting is firm.

Spread sides and top of cake with remaining frosting. Chill or briefly freeze cake just until frosting is firm.

Fruit Topping:

1 pint (8 ounces) strawberries, halved

1 pint (12 ounces) blueberries

1/2 pint (6 ounces) blackberries

Toss fruit together in a bowl, add a teaspoon of sugar if desired. Top cake with fruit and spread some around the sides of the cake.

For a complete list of supplies and a more detailed description of how to create the stars check out this link. I’m planning on using this technique to create other shapes for cakes in the future.

1 Week, 3 Cakes & 48 Cupcakes!

Recently I was elbow deep in flour, sugar and butter for the better part of a week creating some lovely cakes for some momentous occasions – a friend’s daughters’ first birthday and her older daughters’ pre-k graduation.

To kick off my week of cake baking & decorating I made a 3-tier 9-inch white cake layered with vanilla mousse and covered with pink tinted vanilla frosting. I didn’t just simply frost the cake though; I opted to decorate it with buttercream ruffles. To create the ruffles I used a No. 125 Wilton Tip, which is considered a petal tip. Unfortunately I didn’t take any pictures of the process, only the final product. I began by applying a thin layer of frosting to the cake so the ruffles would be able to stick to it. To ensure that the ruffles would be evenly spaced and the same width throughout I used a straight-edge to score the cake. Since I had placed the cake on a cake board that had half-circles around it I used that as my guide to create the lines. Once that was done I scored lines along the top of the cake towards the center. I made those lines double the width of those along the sides of the cake. I then filled my pastry bag that was fitted with the tip and began creating the ruffles. With the thicker side of the tip against the cake I began making the ruffles starting and ending the ruffle when I hit one of the score lines. This video shows the process I used.

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And once I got the cake to its intended destination I topped it with a cake banner topper I made. I did receive one complaint about this cake… It was too nice to cut. I was very happy with how it came out; it looked just like how I envisioned it. But, more importantly it was delicious. The Vanilla Mousse filling was perfect and the frosting wasn’t too sweet, and lastly the cake was incredibly moist and light.

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Next up was another cake to celebrate that first birthday. This time it was a two-tier fondant covered Mickey & Minnie Mouse themed cake. I actually had a bit of anxiety to make this cake. You never know what’s going to happen when you are working with fondant – mainly will it tear!?!? Thankfully there were no tears whatsoever, but, there was an air bubble here and there that was quickly remedied with a needle.

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And to go along with the cake there were cupcakes that followed along with the Mickey & Minnie Mouse theme. These cupcakes actually did cause me some stress. Initially I was planning on using Mickey Mouse themed liners, actually I did use them to bake the first batch of 48 cupcakes but those liners were on the smaller side so my cupcakes all looked like they had been nibbled a little around the edges once I took them out of the cupcake pan. Definitely not something that was presentable and couldn’t be masked with frosting. So, I baked another 48 cupcakes (this blog title should really read 96 cupcakes!) using white cupcake liners that I picked up at a restaurant supply store quite some time ago. It’s a package of 500, so I’ll be using them for quite some time. But, thankfully they turned out perfect cupcakes that I then topped with vanilla buttercream frosting – the same frosting I used for the first cake. I then topped them with Mickey Mouse picks and Mickey Mouse sticker button picks (I made these) to ensure the theme traveled through to the cupcakes. Oh, and since not everyone is a sprinkle lover like myself, I only covered have of the cupcakes with sprinkles.

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The cake and cupcakes together…

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And finally, a cake to celebrate a Pre-K graduation. The young graduate requested chocolate, so I made a Triple Death by Chocolate Cake – Chocolate Cake, Chocolate Mousse and Chocolate Frosting. It was a lot of chocolate but delicious nonetheless. To decorate this cake I opted to cover it with rosettes using a No. 22 Wilton Tip. Initially I was going to use a 1M Tip, but my rosettes just looked too sloppy so big. And to finish it off I topped it with another cake banner topper that I made.

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After a week like this I think I’ll take a break from cakes and cupcakes and stick to cookies for a bit!

 

 

 

Rosette Covered Cannoli Cake

A while back I picked up a five-layer cake pan set at Sur La Table– I saw it one of their catalogs which also included a coupon so it was destined to be. I wasn’t sure what kind of cake I wanted to make to test it out but then all of a sudden I had the idea that I wanted to make one with a cannoli cream filling – something I had never made before. Another thing I hadn’t done before… Decorate a cake entirely with rosettes. I did take the Wilton decorating classes some time ago and while I did learn how to make rosettes I normally just decorate a spot or two with them but lately I have been seeing these beautifully cakes decorated with large rosettes and wanted to try it myself.
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I opted to use a white cake box mix for this cake since I wanted to be sure that I would have enough batter for the five pans and right on the box it said that one box cake would suffice. After mixing the batter according to the directions on the box, I filled the pans evenly with batter (I used an ice cream scoop to be precise,) baked them and then let them cool.
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While the cakes cooled I worked on the cannoli filling. I settled on a recipe from Sargento. I figured this recipe would be a good one to follow since Sargento is a producer of cheese products. To begin I whipped heavy cream until soft peaks formed. I then beat together ricotta cheese, sugar and vanilla extract. Following that I folded the whipped cream along with mini chocolate chips into the ricotta mixture.
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Now it was time to prep my mini cakes for assembly. I used a cake leveler to remove the crowns of the cakes to make them all level.
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To assemble the cake, I filled each layer with about a cup and a half of cannoli filling.
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Then it was time to frost it. Initially I wanted to frost it with a whipped cream frosting, but, since I wanted to cover the entire cake with rosettes the whipped cream wasn’t going hold up well on the sides of the cake… On top of the cake it would have looked great though. So I opted to whip up some Fluffy Vanilla Frosting – which I first made when I made Chocolate Malted Cupcakes. I started by crumb coating the cake.
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And then using a 2D Wilton Tip I covered the cake with large rosettes and I think I may have found my new way of decorating cakes….
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Cannoli Filling

2 cups Part-Skim Ricotta Cheese

3 tablespoons sugar

1 1/2 teaspoon vanilla

1 cup whipping cream, whipped

1 cup semi-sweet mini chocolate chips

1. Beat ricotta cheese, sugar and vanilla on medium speed in bowl with electric mixer for 3 minutes.

2. Fold in whipped cream and chocolate chips.

 

Fluffy Vanilla Frosting

Makes About 4 Cups

1 1/2 cups (3 sticks) unsalted butter, room temperature

1 pound (4 cups) confectioners’ sugar, sifted

1/2 tsp. pure vanilla extract

1. With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.

2. Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium. This process should take about 5 minutes. Frosting will be very pale and fluffy.

3. Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.