Cake Catch-Up

Wow I really have some catching up to do. It was a little busy with the holidays finding time to blog all my cakes, but don't you worry I was still making them.

Week 15: Julie's Birthday cake



This is a Raspberry Blackberry Truffle Cake, super yummy and rich! It is also 3 layers so its pretty intense I'm glad my little cake plate could handle it.

Click here for the recipe.

Here is what I changed:

*Since the recipient requested no nuts I added some of the blackberry and raspberry jam to the butter cream frosting to give it a tint of flavor and color.

*For the frosting I used Bakerella's cream cheese frosting recipe (I'm not a fan of cool whip).

Week 16: Thanksgiving Ginger Bread Cake



Click here for recipe.

It was fun having at cake at our Thanksgiving celebration since we usually stick to pie. It might be a new tradition :)



Week 17: Audrey's German Chocolate Ice Cream Cake



So I kind of made this one up.

Recipe:

Your favorite vanilla ice cream
Your favorite chocolate ice cream
Oreo's

Coconut Pecan Frosting
1 12 oz can evaporated milk
1 1/2 cups sugar
2/4 cups butter
6 egg yolks
1 1/2 teaspoon vanilla
2 cups chopped pecans
1 1/2 cups coconut

Chocolate ganache
1 12 oz package milk chocolate chips
1/2 cup whipping cream
3 tablespoons butter

Line a spring form pan with plastic wrap. In a blender crush the Oreo's (I crushed only the tops twisting them to get ride of the cream). Mix with 1 tablespoon of butter and mash on the bottom of the pan to make a crust. Let the ice cream soften (i let mine soften too long and it got hard to work with so just make sure its playable but not liquid). I mixed some Mexican Vanilla, Coconut, and pecans, in the ice cream then started with the Vanilla ice cream. Let that set up in the freezer for 30 min or so. while that is setting up make the Chocolate Ganache and Coconut Pecan Frosting (see below). Add layer of chocolate then layer of coconut and top with the chocolate ice cream. Place in freezer until firm. And Enjoy!

Coconut Pecan Frosting
Stir together first 4 ingredients in a heavy saucepan over medium heat. Bring to a boil, and cook, stirring constantly, 12 minutes. Remove from heat; add remaining ingredients, and stir until frosting is cool and spreading consistency.

Chocolate Ganache
Microwave chocolate morsels and whipping cream in a 2 quart bowl at medium power stirring every 30 seconds until chocolate melts and mixture is smooth. Whisk in butter; let stand 20 minutes (important). Beat at medium speed with an electric miser 3 to 5 minutes or until mixture forms soft peaks.

Week 18: Cranberry Cake



This cake was super yummy! And I just so happened to have everything in my cupboard! I love when that happens!

I got the recipe here.

I did change the topping to a white chocolate crumble topping. I couldn't find the recipe I used but basically it was melted white chocolate folded into the top of the cake and then I mixed brown sugar, cinnamon, butter, and oats together and sprinkled on top before baking the cake.

The white chocolate and cinnamon went really well with the cranberry flavor and it turned out to be a great cake served warm with ice cream.



Week 19: German Chocolate Sheet Cake

We had this one for a Christmas party and I didn't get one picture. But it was really good. Here is the recipe.

I liked it because it was easy and delicious.

Week 20: Rocky Road Cake



I thought this cake up when I first started this blog so I was really excited to make it.

I used the Retired Models cake recipe.

For the topping I used this Marshmallow Butter Cream recipe.

Frosting

2 sticks butter (I use unsalted)

2 cups powder sugar

1 jar marshmallow fluff (7 oz)

2 teaspoons clear vanilla extract

In a bowl, add room temp. butter and sugar together. Mix until fluffy. Add marshmallow and vanilla, and mix well.



I used store bought chocolate icing, and made a chocolate ganashe and chunks of almond for the top. I also added some almond chunks to the cake itself. It was very rich and delicious!



Week 21: Heath Bar Cake



This picture does not do this cake justice. It was Really REALLY goood!!

I made the Retired Models cake and mixed in some of the Heath Bar chocolate chips that i am in love with. Then when the cakes come out of the oven place them on a plate and let cool a 3 minutes. Then poke small holes with a fork and cover with sweetened condensed milk, and butterscotch ice cream topper. Let that set up for a few more minutes.

For the frosting I used the Retired Models cake frosting and drizzled it with the remaining Heath bar chips and butterscotch topping.

There you have it! 7 cakes in one post! I hope I didn't leave any out.

Week 14: Ben's Oreo Cake

I made this cake for Ben Schulthies's farewell last Friday. I am so excited for him and hope him the best of luck in Portland Oregon.

Recipe

1 box Devils Food cake mix
2 6oz packages chocolate
1/2 c oil
1/2 c water
1 c sour cream
4 eggs
crushed oreo's

I got the frosting recipe from Bakerella.

Mix together and pour into floured and greased 9 inch round layer cake pans. Bake at 350 for 20-25 minutes. Remove cake to wire rack and let cool completely. Frost then cover with more crushed oreo's.

If you dont want the crushed oreo's to melt into the cake freeze them first.

Week 13: White Almond Pistachio

This cake is another mix up of the Retired Models cake. I hope you guys aren't getting board of this cake, because I definitely am not. And sadly I have the recipe memorized now which makes life so easy when you make a lot of cakes.

Recipe

1 box white cake mix
4 eggs
1/2 c oil
1/2 c milk (i used heavy whipping cream)
1 c sour cream
2 6oz packages vanilla pudding
1 t vanilla
2 t almond extract

frosting

2 6oz packaging of pistachio pudding
2 c milk
2 c heavy whipping cream

Mix together and pour into floured and greased 9 inch round layer cake pans. Bake at 350 for 20-25 minutes. Remove cake to wire rack and let cool completely.

Mix the pudding and milk until pudding is dissolved add whipping cream and whip with beaters.

Halloween and a Ghostly Cake

Halloween is so fun! This Halloween I went down to Spanish Fork for a visit to my awesome brother and my super cute sister-in-law Sierra. I has so much fun, we had a great Halloween.

For lunch we had Halloween pasta with black and white bowtie and bloody Alfredo.



For dinner we made Octopus Chicken Pot Pie. We found easy Chicken Pie recipe on Pillsbury.com and the Octopus Pot Pie from this site.





Then for dessert we had a Ghostly Cake!



I found this on I am Baker.

I did do some substitutes. Instead of making a red velvet cake from scratch I once again used the Retired Models Cake Recipe.I didn't add any pudding. I used their Butter Cream Marshmallow frosting, and I tried the Betty Crocker Ganache for the dripping chocolate icing.It wasn't as good as home made but was still yummy.

Hungry..Grab a Snicker Cake!

I took some inspiration from the Praline Turtle Cake and did a little twist and instead of pecans I added peanuts and chopped up snickers. Also because I'm all about the box cake mix to save time I made the cake batter from the Retired Models cake recipe.

I have to admit this was a fun cake to make, who doesn't love a snickers? And Bruce thought it was one of my best yet. Make it for your next event and see what you think?

Recipe

- 1/2 c butter

- 1 c brown sugar

- 1 can (14oz) sweetened condensed milk

- 1 c chopped peanuts

- 1 box devil chocolate cake

- 4 eggs beaten

- 1/2 c oil

- 1/2 c water

- 2 6oz packages instant chocolate pudding

- 1 c sour cream

- chopped mini snickers

- your favorite chocolate icing ( I wimped out and bought some betty crocker chocolate icing)

Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil. Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup peanuts over sugar mixture and set aside to cool. Mix cake, eggs, pudding, sour cream, oil, water together. Add chopped up snickers if desired. Pour into the prepared pans.

Bake until a wooden skewer inserted into the cake center comes out clean -- 35 to 40 minutes. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out onto a cooling rack. Remove the paper and cool completely.

Spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining chopped snickers. Frost the cake sides with your favorite chocolate icing.

I used my new frosting decorating pen around the edges and the bottom.

ENJOY!

Texas Sheet Cake

I got this recipe from the College Station cookbook my mom gave me a few years back. That is my go to cookbook. For one it has most of my favorite recipes of my mom's and second i know everyone in it which is nice. A very trusted source! This sheet cake is from Meg Anderson.

Recipe

2 c flour

2 c sugar

1 tsp baking soda

2 beaten eggs

1/2 c sour milk

1 tsp vanilla

1/2 c oil

1 stick butter

3 Tbs water

Icing

1 stick butter

4 Tbs cocoa

1/2 cups sour milk

3-4 cups powdered sugar

1 tsp vanilla

Combine flour, sugar and soda in a bowl. Boil butter, oil, cocoa & water, then pour over the dry mixture. Add renaming ingredients and then pour into a greased cookie sheet and bake at 375 degrees for 15-20 minutes.

Boil the butter, cocoa and *sour milk. Add to shifted powder sugar and vanilla, stirring well. Add chopped nuts if desired.

You can use either vinegar or lemon juice to make your milk go sour.

Thanks Meg this was very yummy and super easy to make!

PS If you dont want your icing to look like mine let the cake cool before you frost. Although it was tasty because it melted into the cake. YUM YUM

Pig Lick'n Cake

This is a good quick cake to make and it is yummy too!

RECIPE:

1 pkg yellow cake mix w/pudding in the mix
1 can mandarin orangesn w/juice
1/2 c sour cream

Mix cake according to directions of box, adding oranges, (use juice from oranges + water to make 1 cup liquid). Bake and cool. Frost cake, then refrigerate, garnish with mandarin oranges and sprigs of mint.

FROSTING:

1 sm package vanilla instant pudding
2 6oz can crushed pineapple w/juice
1 8oz carton cool whip

Mix pineapple juice and pudding together. Fold in cool whip.