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.