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What a better way to say happy birthday than surprising that special someone with a couture cake!
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Hey Cakenista's! St. Patrick's Day is almost here and of course I had to pull something sweet, chocolaty and green out of the cake box. I bought a bottle of Kahlua and allowed that bottle to be my inspiration. We know of the many Kahlua drinks which include the frozen Kahlua mudslide drink made with milk and ice. Some of you with Southern roots may also be familiar with the Mississippi Mudslide cake. Well, in this cake, these two have crossed paths to make one special St. Paddy's Day treat (or any day treat if you ask me).
The cake recipe makes for an amazing chocolate cake that can easily turn into your 'go to'. The consistency isn't that of a traditional fluffy cake but more on the fudgy side. The Kahlua simple syrup kicks up a few notches and truly makes this cake what it is. This is the step where we infuse the Kahlua flavor into the cake which is a great compliment to the chocolaty goodness. I fill each layer with a Kahlua spiked whipped cream that of course I had to dye green, but you can also just add a little cocoa powder to turn it into a chocolate whipped cream.
I decided to make this a 'naked' cake by not covering fully in frosting - which I never feel the need to do when using complimentary colors such as brown and green. With all of that said, on to the cake we go! Check below to watch the full tutorial.
2 C sugar
2 lg eggs
1 C brewed coffee
1/2 C cocoa powder
2 1/2 C flour
1 tsp salt
2 tsp baking soda
1 tsp baking powder
1 C vegetable oil
1 C buttermilk
1 tbsp vanilla
1 pt heavy cream
1/2 c powdered sugar
2-3 tbsp Kahlua
1 tbsp instant vanilla pudding
1-2 drops green gel dye
Kahlua Simple Syrup:
1/3 C Kahlua 3
/4 C water
3/4 C sugar
Bring to a boil, allow to cool.
1/2 c chocolate
1/2 c cream
Bring cream to a simmer & remove from heat. Melt in chocolate. Stir until smooth.
In a large mixing bowl, cream the sugar and eggs together until pale and fluffy.
Next add coffee, cocoa powder and baking powder to the batter, then mix. The batter will be thin. Mix in flour and baking powder until just combined. Lastly add vanilla, oil and buttermilk. Stir until just combined and split the batter between three 9" pans. Bake at 350 degrees for between 25-30 minutes or until springy to the touch.
Begin to whip heavy cream, and add powdered sugar. Add kahlua, instant pudding, and dye until whipped to stiff peaks. Put into a piping bag with a star tip.
Make simple syrup by combining those ingredients and bringing to a boil, allow to cool and transfer into a spray bottle or bowl with a silicone brush.
Build the cake by dousing each cake layer with simple syrup. Stack each layer with a good amount of whipped cream in between as the filling. To finish the cake pipe a shell border onto the cake and drip with chocolate ganache. To finish it up I sprinkled the cake with Andies candies mint chocolate pieces, and then with a four-leaf clover topper that I made from a printed picture.
When I saw the trailer for the new Beauty and the Beast movie last week, I flipped out! The effects are insane and I hear there will be a few fun twists to this version. Any who, I've had a Wilton Wonder Mold pan for a while and have been waiting for the right time to use it. This is definitely the right time. So, I made a Belle doll cake. Luckily, the doll that came with the pan looked pretty close to Belle (red lips, brown hair). So I simply put half of her hair in a ponytail and got to work.
Click above to watch the video tutorial and subscribe to the channel.
Wilton's Wonder Mold cake pan set (or an oven safe metal bowl)
Frosting (preferably yellow)
Fondant - Yellow, Blue (optional)
Step 1: Bake the Cake
For this cake I used the Wilton doll cake pan, but you can also bake your cake in a bowl. Assemble the cake pan and grease the bowl then pour in batter and bake at 350 degrees for about 25 minutes.
Once the cake has cooled, level the cake by cutting of the dome top, then flip the cake upside down onto a cake board. Next, slice five equal sized grooves around the cake to add shape. Cover the cake in frosting (preferably yellow).
Step 2: Decorate and Drape
Roll out yellow fondant and cut out 5 triangular pyramid shapes that fit into the grooves that you made in the cake. For the first "panel", place one fondant piece over onto the cake, this will be the center of the dress.
For the second panel, cut the second piece of fondant in half and place the bottom half onto the next spot on the cake making sure the bottom of the fondant piece is touching the cake board. Use the top half to create ruffles by carefully folding it in your hand and applying that to the cake slightly overlapping the first piece. If needed, cut out another small triangle to create anther set of ruffles and complete that panel. Repeat for the 3rd and 4th panel as well.
For the fifth panel, follow the same steps that you did for the second. This panel will also be covered in 2 layers of ruffles.
I made one last pyramid shape and cut that in half. I placed the half onto the first center panel then ruffled the bottom edge slightly with my fingers. Make sure that all of the 'panel' edges are completely blended together so that none of the cake shows underneath.
Step 3: Final Touches
Roll out a small amount of blue fondant into a thin strip and use to cover up the remaining cake board.
Roll out a small piece of yellow fondant and cut out the shape for the top of the dress. It should be similar to a heart shape with two straight sides. Place the doll pic in the designated hole on top of the cake and wrap the fondant around the doll. Shape and trim accordingly.
For sleeves, cut two small rectangles out and indent with the back of a knife to create ruffles. Apply them with water onto the shoulder area over the dolls arm to shoulder crease.
Lastly, make a thin strand of fondant and border the top of the dress to give it a clean edge. Use another strand of fondant to create a necklace and roll two small dots for earrings.
12:22 PM chocolate cake, flower box cake, gluten free, Heart cake, recipe chocolate coffee cake, russian piping tips, valentine's day No comments
I've been on a gluten-free diet for a year and a half so unless it's a cake order guess who gets indulge? Yup, my family and I. So when possible, it's going to be a gluten-free cake. In the video I used Bob Red Mills All Purpose Gluten Free Flour. The flavor of that particular brand of flour isn't my favorite, but the coffee simple syrup truly takes it to an entirely different level and knocks out any odd flavors.
If you'd like to have this cake for Valentine's Day, you can find it on the order form.Check out the tutorial below to see how I made this cake and feel free to subscribe to my channel! If you do, drop a line and say "hi"!
Here's what you'll need:
Piping Bags with Russian Flower Nozzles and Leaf Tip
*or make buttercream flowers by hand using classic tips.
1 C Sugar
1 1/2 C Gluten-Free Flour or All Purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
1/2 tsp. Xanthan Gum (for gluten-free)
1/2 C Cocoa Powder
1 C Water
1/2 C Oil
2 tsp. Vinegar
Coffee Simple Syrup:
8 oz. Brewed Coffee
4 oz. Water
3/4 C Sugar
Cream Cheese Frosting:
1 stick Unsalted Butter
2 oz. Cream Cheese
1 C Powdered Sugar
1/2 C Cocoa Powder
You'll also need a stiff Vanilla Frosting for piping
Preheat oven to 350 degrees. In a large bowl combine all dry ingredients. Whisk until fully incorporated.
Add the wet ingredients. Continue to whisk until all ingredients are fully combined.
Bake in a 6" cake pan for about 30 minutes or until springy to the touch. When cooled, level and remove from pan. If needed, torte the cake to make two separate layers.
For the simple syrup: Simmer all ingredients until sugar has fully dissolved. Allow to cool and brush or spray heavily onto the bottom cake layer.
Fill with cream cheese frosting: In a large bowl beat softened cream cheese and butter together for two minutes or until smooth. Gradually add powdered sugar and cocoa powder. Add a pinch of salt and vanilla then continue beating for about four minutes.
After adding a layer of frosting, add the top cake layer and put the stencil on top. Use a sharp knife to cut out the heart shape, then cover in a thin layer of vanilla frosting and refrigerate for 10 minutes. Cover in a thicker layer of frosting and refrigerate.
Measure the height of the cake. Add a 1/2 inch to the number - my cake was 2 3/4 inch. Cut out a long piece of fondant, long enough to wrap around the cake. The width of the fondant should be the height plus the half inch (My measurements were 3 1/4 x 18 inches). Cut the fondant to fit the cake then wrap around, starting from the point of the heart and ending at the point. Trim if needed.
Using the tulip piping tip, fill the piping bag with vanilla frosting and begin to pipe flowers, in no particular placement.
When you've piped your desire amount, fill a piping bag with red and white frosting and a different piping tip.The second one is called "puppy dog'. To do this, I laid out a piece of plastic wrap, and spread red frosting in the center. Next, spread a thin line of white frosting in the very center and roll the plastic wrap up to make a log. Snip one end of the log and place into the piping bag. Fill the remaining spaces on the cake with flowers.
Lastly, use a leaf piping tip and green frosting to pipe leaves onto the flowers.
Voila, you've got yourself a gorgeous flower box heart cake. Give this cake to someone you love and have a happy V-day!
If you like how the cake turned out, feel free to subscribe to my Youtube channel for more fun cake videos such as this one and follow me on social media.
The countdown has begun! There are approximately three days until Christmas!? Okay, it just hit me... Last year I did a wonderful red velvet cheesecake that you all absolutely loved. This year I decided to go with a classic cheesecake and a holiday favorite, strawberry swirl. This simple recipe bakes up a fluffy and rich cheesecake with a perfect balance of tangy and sweet.
I wanted to finish it with a simple design that wouldn't take away from its' beauty but compliment it, so I topped this cake off with chocolate buttercream pine cones. Not to any surprise I ended up falling in love with the combination of the strawberry cheesecake flavor with the chocolate frosting.
Trust me, you can opt-out the pine cones for fresh strawberries and still have a gorgeous and professional quality cheesecake that will impress. Because Christmas is this coming Sunday, I made one two days ago and stored it in an airtight container to freeze and thaw on Christmas day.
This is a part of my 12 Days of Christmas on YouTube! So, be sure to view the tutorial below and subscribe to the channel to keep up to date with my other fun and creative Christmas inspired bakes.
2 8oz. cream cheese
3/4 c sugar
1 tsp vanilla extract
squeeze of lemon juice
1/2 c strawberries
2 tbsp cornstarch
1/2 c water
1 tbsp sugar
Graham Cracker Crust:
2 1/2 c graham cracker crumbs
4 tbsp butter
6" or 7" springform pan
hot water bath
Standing or handheld mixer
STEP 1: STRAWBERRY SAUCE
Add all strawberry sauce ingredients (berries, sugar, water, cornstarch) to a blender. Blend until completely smooth. Add to a small sauce pot and allow to bring to a boil. When the sauce thickens, remove from the heat and allow to cool.
STEP 2: CHEESECAKE BATTER
In a mixing bowl:
Start by creaming both packages of cream cheese (room temperature), beat for about two minutes. Then, scrap down the sides of the bowl and continue to beat the cream cheese until completely smooth.
Keep doing this for as long as necessary. Add sugar and mix for one minute. Add flavorings (vanilla, lemon) and add one egg. Allow to mix for thirty seconds then add the second egg and beat until the batter is smooth (between 1-2 minutes).
STEP 3: STRAWBERRY SWIRL
Graham Cracker Crust:
Crush and combine graham cracker crumbs with butter. Add to the bottom of a springform pan and use a cup to pat the crumbs down into a crust.
Fill the pan with the batter halfway. Carefully spoon about half of the strawberry sauce onto the batter and smooth out. Slowly and carefully pour the rest of the batter over the sauce and tap and wiggle the pan to allow the batter to settle.
Spoon dollops of the sauce onto the top of the cheesecake. Drag a toothpick or knife through the sauce to create the swirl. Wrap the bottom of the pan with foil and carefully place the cheesecake into a hot water bath. I used a 9 inch cake pan filled half way with hot water. Bake at 350 degrees for 60-80 minutes or until firmer when wiggled.
STEP 4: Holiday Touch
Put green buttercream in a small sandwich bag and cut off a small bit of the corner to make a piping bag.
Once the cake has fully cooled pipe a long strong around half of the cake. Then, pipe small sprigs stemming from that buttercream strand. This is going to be your pine tree branch. If any of this is confusing please watch the tutorial for a better description.
Buttercream pine cones:
Fill a piping bag up with chocolate frosting and use a leaf tip (I used #67). Start by piping a large mound in the center of a rose nail on a parchment square. Then pipe a small circle at the top of the mound by turning the rose nail. From that circle, pipe short small layers of leaves until you reach the base of the rose nail. These will be the tops of the pine cones.
Make as many as you think you'll want (as well as couple extra) then freeze for fifteen minutes. When ready, add them to the pine tree branch and extend the length of the pine cones by piping more leaves onto the actual cake. By doing this you can make your pine cones as short or as long as you'd like.
I piped bunches of berries in between the pine cones by piping a dot of white frosting then a small dot of red frosting in the center.
This completes the cheesecake! I hope you all enjoy and check out my Youtube channel. Happy Holidays!
It's the best of both worlds! Rich caramel apples and decadent fluffy spiced cheesecake. This is such an amazing recipe that you have to try. Watch the video tutorial below and subscribe to the channel for great cake and dessert ideas!
Double or triple this recipe for a larger cheesecake. I used a 6" Spring-form pan.
2 lg eggs
8 oz. cream cheesecake
1 C sour cream
1 tsp cinnamon
1 tsp ground ginger
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/2 stick butter
1/3 C whole or 2% milk
1/2 C brown sugar
1 C spiced cookie crumbs
3 graham crackers (into crumbs)
2 tbsp melted butter (for a firmer crust)
Step 1: Cheesecake Batter
Preheat oven to 325 degrees.
In a standing mixer: Beat room temperature cream cheese for a couple of minutes until smooth. With a spatula, scrap down the sides of the bowl and beat again. Add the eggs one at a time and mixing for 30 seconds after each egg. Once again scrape down the sides of the bowl, add spices and vanilla extract and mix one last time.
STEP 2: TOO GOOD TO BE TRUE
Thinly slice an apple and set aside. I only used half for this recipe but a whole would've been even better. They cooked beautifully and added a great flavor to the cheesecake that I would've enjoyed more of.
Crust: Crush cookie crumbs, and add butter (optional), combine and add to the bottom of a spring-form pan. Use the bottom of a cup to pat cookie crumbs down into a firm crust. Wrap the cheesecake pan in a piece of foil. Add half of the batter then fill with apple slices and finish with the remaining batter and any the last of apple slices.
I put my 6 in. spring-form pan into an 8 in. cake pan and filled it halfway with hot water. Bake at 325 for about 1 hour or until there is no jiggle when wiggled.
STEP 3: CARAMEL SAUCE AND FINISHINGIn a small sauce pot add all caramel sauce ingredients. Stir and cook on medium heat until smooth.
When the cheesecake has baked and cooled, spoon the sauce over the cake and allow to drizzle down the sides.
I often have caramel apples in my fridge so I sliced one up then and also stuck the stick in the center. Lastly I topped the cake off with chopped peanuts.