Peter Rabbit Cake

peter rabbit cake
The Spring Garden Cake needed just one addition in my opinion. 🙂
A torn blue jacket.  And I don’t have to tell you why, do I?
To make, just use the tips on the spring garden cake post to add the jacket using marshmallow fondant.
I made a rectangle from blue, then folded the ends to the center:
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Then added some sleeves (formed from 2 skinny rectangles, ends formed together to make tubes)
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Then of course a little rip, and a few brown buttons.  Place in the radish patch, of course!
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Spring Garden Cake

spring garden cake

I got a little carried away with this one 🙂
But my girls have SOOOOO much fun doing it with me, it really isn’t work, it’s a fun kitchen art project.  Marshmallow fondant is super easy to work with, and is like edible playdough, so mistakes are taken care of rather quickly!
To make coloring the fondant easier, put a small amount into sandwich ziplock bags (one for each color you’ll need), then add a little gel coloring.
Massage color into fondant through the bag, this way you don’t get the coloring all over your hands, and you can close the ziplock when not in use.
You could make this a day in advance as well.
Check back tomorrow, I’ll show you a little something you can add to change this up too. 🙂

SPRING GARDEN CAKE

Carrot Cake and Cream Cheese Frosting
Marshmallow Fondant
Gel icing colors: orange, green, red, brown
Green jimmies
Crushed chocolate graham crackers

I baked my carrot cake in an 8 inch round pan, and a 9 inch square pan.
Make path dividers using folded strips of foil, then fill your “garden plots” with the “dirt” (crushed chocolate graham crackers).
Fill the path with green jimmies.  Carefully remove dividers.100_7546

Make the path stones:
Work some brown color into some fondant,  but not mixing all the way through, so as to leave some marbling.  Roll out to about 1/4 inch thick in between 2 layers of wax paper, then cut out using a small square cutter or freehand with a knife.  place along the green pathways.100_7531

make the basket:
Color some fondant light brown, and make very skinny ropes. Twist lightly together:

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Then shape into a basket:

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Make the carrots:
color fondant orange, then shape into carrots. Use a knife to make little marks.  Can make some as short ones since they will be “underground”:

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make some stems with green fondant:

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use a toothpick to push the end of the stems in:

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Make radishes:
Form teardrops from red fondant, and make leaves by curling a little circle into a point on one end and inserting into rounded end of teardrop.

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Make watermelons:
marble a couple shades of green and shape into ovals.  Make some coiled stems.
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Make the cauliflower:
Form balls from white fondant, then add some texture to the tops.

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For the cabbage leaves, indent leaf lines on small circles

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Then form 3 or 4 around each cauliflower.

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Fill the basket with some veg, and add a handle over the top, if desired.  Place foods in ea garden bed, then make signs with food markers on a small rectangle of white fondant, and place on a toothpick stake.  Use the full carrots and radishes for the basket, and the shorter ones to go in the dirt.

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Mini Ruffle Cakes

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I made these for a “Pink tea” for my daughters and a couple friends, but they would be great for Valentine’s Day or you could change the flavor/color for lots of purposes.  I piped and served them on small red saucers, but little teacup saucers would be cute too.
You could do this with any kind of cake, (I used strawberry here), and your favorite buttercream recipe (I tinted pink here).

Just bake your cake in a jelly roll or 9 by 13 pan, depending on size you need.

Cut cake out using a circle cutter (I used a 3 inch circle).  I did 2 circles for each serving, but you could do one as well.
Use a petal tip to frost (I used the Wilton 103 tip, but any petal tip will work.  Just keep in mind the size of the petal tip will determine the depth of the ruffles.)

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Pipe or spread some frosting on a round of cake.
Place another round on top, making a mini 2-layer cake.
You could do a thin coating of icing now before piping the petals, but I didn’t because the frosting was going to be thick enough on them.
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With the largest end of the tip at the cake, and the smallest end of the tip away from the cake, pipe in a zigzag motion up the cake and onto the top, ending in the middle. (Decrease into the center of the top.)
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Continue going around the cake.  Top with a small swirl.
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Rocky Road Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I have made this cake often, usually around Christmastime.  I serve it almost every year at my Christmas Tea.  This year I’ve opted to simplify things and have decided not to have my Christmas Tea, so I have more time to do a small Christmas party for my girls, and a little sanity for myself too. 😉

But at least I’m sharing this great recipe 🙂
I love how simple it is to make, and the cake is extremely moist, light,  and chocolaty.  The topping is so easy and takes no talent in the cake decorating department.  I usually made it a few days ahead of time as well, cutting just before serving.  You can store it on the counter or the fridge, or even freezer, but either way just wrap well.
We don’t drink caffeine, so I use caffeine free soda and also a coffee substitute.  You don’t really taste them a whole lot, but they just kindof amp up the chocolate flavor.

ROCKY ROAD CAKE

For the cake:
2 cups flour
2 cups sugar
1/4 cup cocoa powder
1/2 tsp salt
1 cup unsalted butter
1 cup cola (I use caffeine free)
2 eggs
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla

For the topping:
1/2 cup unsalted butter
1/3 cup cola (again, I use caffeine free)
1 tsp instant coffee crystals (I use postum or something like)
2 T water
1 lb powdered sugar
5 T cocoa powder
1 cup chopped walnuts
1 1/2 cups mini marshmallows

Make the cake:
Whisk together the flour, sugar, cocoa powder, and salt in a large bowl.
Bring the butter and cola to a boil in a small pan.
Pour the butter mixture into the flour mixture and stir until combined well.
In a medium bowl, whisk together the eggs, buttermilk, baking soda, and vanilla.  Stir into batter (It will be thin).  Pour into a greased 9 by 13 inch pan and bake at 350 for about 30 minutes, until tests done.
5 or 10 minutes before the cake is done, make the topping:
Bring the butter, cola, coffee crystals, and water to a boil in a medium pan.
Stir in the powdered sugar and cocoa until well blended.
Fold in the nuts and marshmallows.  Pour over the hot cake.
Let cool completely before cutting into squares.  Makes about 24 squares.

Rocky Road Cake

Ingredients

    For the cake:
  • 2 cups flour
  • 2 cups sugar
  • 1/4 cup cocoa powder
  • 1/2 tsp salt
  • 1 cup unsalted butter
  • 1 cup cola (I use caffeine free)
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tsp baking soda
  • 1 tsp vanilla
    For the topping:
  • 1/2 cup unsalted butter
  • 1/3 cup cola (again, I use caffeine free)
  • 1 tsp instant coffee crystals (I use postum or something like)
  • 2 T water
  • 1 lb powdered sugar
  • 5 T cocoa powder
  • 1 cup chopped walnuts
  • 1 1/2 cups mini marshmallows

Instructions

  • Whisk together the flour, sugar, cocoa powder, and salt in a large bowl.
  • Bring the butter and cola to a boil in a small pan.
  • Pour the butter mixture into the flour mixture and stir until combined well.
  • In a medium bowl, whisk together the eggs, buttermilk, baking soda, and vanilla. Stir into batter (It will be thin). Pour into a greased 9 by 13 inch pan and bake at 350 for about 30 minutes, until tests done.
  • 5 or 10 minutes before the cake is done, make the topping:
  • Bring the butter, cola, coffee crystals, and water to a boil in a medium pan.
  • Stir in the powdered sugar and cocoa until well blended.
  • Fold in the nuts and marshmallows. Pour over the hot cake.
  • Let cool completely before cutting into squares. Makes about 24 squares.
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    http://mystainedapron.com/rocky-road-cake/

    Peanut Butter Chocolate Chip Pound Cake

    Father’s Day is coming up fast.  We keep it pretty simple around here, my hubby can usually expect a t shirt that the kids “decorate” for him and a yummy dessert.
    Okay, and a nice dinner.. but he’s kind of used to that. 🙂
    This is a super rich dessert, and best served in small slices since it’s so sweet, and of course with a glass of milk.  And seriously, when has the combination of peanut butter and chocolate ever been bad?
    PEANUT BUTTER CHOCOLATE CHIP POUND CAKE
    For the Cake:
    3 cups flour
    1 tsp baking powder
    1/2 tsp salt
    1 cup creamy peanut butter
    1/2 cups butter, at room temp
    3 cups sugar
    6 large eggs
    2 tsp vanilla
    1 1/2 cups chocolate chips
    For the peanut butter glaze:
    1 1/2 cups sifted powdered sugar
    2-4 T milk
    1/4 cup creamy peanut butter
    1/2 tsp vanilla
    2-3 T mini chocolate chips
    Make the cake: Whisk the flour, baking powder, and salt together in a medium bowl.  Set aside.
    Use a hand or stand mixer to cream the peanut butter and butter together.  Add sugar, beat for 5 minutes.
    Add eggs and vanilla, beat until combined.
    Add the flour mixture a little at a time until all incorporated.
    Stir in chocolate chips.
    Spray a 10 inch tube or bundt pan with PAM, then pour batter in and tap on the counter a couple of times to pop any air pockets.
    Bake for 1 hour and 20 minutes at 325 degrees. (If cake is browning too quickly at an hour, cover top with foil.)
    Cake is done when a toothpick inserted in the middle comes out clean.
    Let cool for 20 minutes, then flip onto a rack or platter to completely cool.
    Make the glaze:  Whisk everything but the mini chocolate chips together in a bowl until smooth, adding milk to desired consistency.
    Drizzle over cooled cake, letting it drip down the sides.
    Sprinkle with mini chocolate chips.  Let glaze harden at room temperature, or put in the fridge to speed up.
    Recipe slightly adapted from Recipe Girl

    Smore’s Cupcakes

    Remember the samoas cupcakes?  I couldn’t decide between making those and these for the church activity, so…. I made both. : )
    Nobody seemed to mind either.
    Can I just say that a kithen torch is the coolest thing ever? I love any excuse to use mine, probably especially because I don’t have a reason to very often.  These were a big hit with both the adults and kids, and my girls really loved helping make them as well.
    SMORES CUPCAKES
    For the graham cracker crust:
    1 1/2 cups graham cracker crumbs
    1/4 cup sugar
    5 1/3 T unsalted butter, melted
    8 oz semi-sweet or bittersweet chocolate chips or chunks
    For the cake:
    2 cups + 2 T sugar
    1 3/4 cups flour
    3/4 cup + 1 T cocoa powder
    1 1/2 tsp baking powder
    1 1/2 tsp baking soda
    1 tsp salt
    2 eggs
    1 cup milk
    1/2 cup canola oil
    2 tsp vanilla
    1 cup boiling water
    Prepare the crust: Line 2 standard cupcake pans with liners. (24 cups).
    Combine the graham cracker crumbs, sugar, and butter in a bowl.
    Press about 1 T in the bottom of each cupcake liner.
    Prepare the cake:  In a large bowl, mix together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
    In a small bowl, whisk together the eggs, milk, oil, and vanilla.
    Add to the dry ingredients, mix for about 2 minutes.
    Add the boiling water and stir just until well combined. Batter will be thin.  Divide the batter among the 24 cups, filling about 2/3rds full.
    Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pans for a few minutes, then remove and cool completely on a wire rack.
    For the frosting:
    8 large egg whites
    2 cups sugar
    1/2 tsp cream of tartar
    2 tsp vanilla
    Combine the egg whites, sugar, and cream of tartar in a bowl set over a pot of simmering water.
    Whisk while heating it 160 degrees F.
    Remove bowl from pot and beat at low speed, then increase to medium high speed until stiff, glossy peaks form.  Stir in the vanilla.
    Frost cupcakes as desired and brown with a kitchen torch.  Garnish with milk chocolate if desired.
    Recipe very slightly adapted from Annie’s Eats

    Samoas Cupcakes

    I hate girl scouts.  Okay, I don’t hate girl scouts.  But I hate how I feel obligated to buy a box of cookies when I exit the grocery store where they are selling cookies.
    Maybe it’s because I really hated selling them when I was a very shy girl scout.  It meant putting my book down… and talking to people.  Oh, the torture. : )  I guess it worked, since I don’t mind talking to people now.. though sometimes a book is still better. : )
    Samoas are my favorite girl scout cookie, right next to thin mints of course. 
    I made these for a church activity last week and after the onslaught of emails requesting the recipe, I guess they were a hit!  I have seen copycat recipes for samoas cookies, and that might be fun to make and put one sticking out of the frosting as well… all though that might be going a little overboard.
    For the cake:
    2 cups + 2 T sugar
    1 3/4 cups flour
    3/4 cup + 1 T cocoa powder
    1 1/2 tsp baking powder
    1 1/2 tsp baking soda
    1 tsp salt
    2 eggs
    1 cup milk
    1/2 cup canola oil
    2 tsp vanilla
    1 cup boiling water
    In a large bowl, mix together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
    In a small bowl, whisk together the eggs, milk, oil, and vanilla.  
    Add to the dry ingredients, mix for about 2 minutes.
    Add the boiling water and stir just until well combined.  Batter will be thin.
    Line 2 muffin pans with paper liners and divide the batter among the 24 cups, filling about 2/3rds full.
    Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.  Cool in pans for a few minutes, then remove and cool completely on a wire rack.
    For the caramel frosting:
    1 pound brown sugar
    1 cup heavy cream
    1/2 tsp baking soda
    1/2 tsp salt
    1/2 cup unsalted butter
    1 1/2 to 3 cups powdered sugar, optional
    In a medium pot, bring the brown sugar and cream to a boil and let boil for 1 minute.
    Add the baking soda, boil for 1 more minute.
    Stir in salt, then add butter but don’t stir.
    Chill for 1 1/2 hours in the fridge or until chilled.
    Beat well, adding powdered sugar to desired consistency. (will be more like a glaze if you don’t add any)
    To finish:
    3/4 cup sweetened coconut
    1/2 cup milk chocolate chips
    Spread coconut out on a cookie sheet, bake at 350 degrees for 5-10 minutes or until toasted, stirring occasionally.
    Frost cupcakes with caramel frosting (or dip tops in frosting if left as a glaze), sprinkle with toasted coconut.
    Melt chocolate and drizzle tops of cupcakes.
    Recipe Sources: chocolate cupcakes slightly adapted from Annie’s Eats, frosting adapted from All Recipes

    Chocolate Salted-Caramel Mini Cupcakes

    I haven’t been posting much the last few weeks, but I’ve been doing my best to simplify so I could recover from my surgery.  But if any recipe will make it up to you, it has to be this one! 
    Unless you don’t like chocolate… and if that’s the case, are you serious? Or is that just something people say but don’t mean?  I’m guessing so. : )
    The original recipe stated to serve the same day, but I found these were just as good for 3 or 4 days.
    These are seriousely rich, and definetely special occasion type of cupcakes in my opinion, since we prefer lighter desserts and save richer ones for holidays and such. 
    These would be perfect for Valentines Day, and make enough to share with a big group as well.
    CHOCOLATE SALTED-CARAMEL MINI CUPCAKES
    FOR ASSEMBLING: sea salt, optional
    CUPCAKES: (makes about 56 mini)
    1 1/2 cups flour
    3/4 cup cocoa powder
    1 1/2 cups sugar
    1 1/2 tsp baking soda
    3/4 tsp baking powder
    3/4 tsp salt
    2 large eggs
    3/4 cup buttermilk
    3 T vegetable oil
    1 tsp vanilla
    3/4 cup warm water
    In a large bowl, whisk together the four, cocoa, sugar, baking soda, baking powder, and salt.
    Add eggs, buttermilk, oil, vanilla, and water. 
    Mix with a hand mixer on low until smooth and well combined.
    Line mini muffin tins with paper liners and divide batter among them, filling about 2/3rds full.
    Bake at 350 degrees for about 15 minutes or until a toothpick inserted in center comes out clean.
    Cool in tins for 10 minutes, then remove from tins to cool completely. 
    (Can be frozen at this point for up to 1 month.)
    DARK CHOCOLATE FROSTING (Makes about 5 cups)
    1/2 cup plus 1 T cocoa powder
    1/2 cup plus 1 T boiling water
    2 1/4 cups (4 1/2 sticks) unsalted butter at room temp
    3/4 cup powdered sugar, sifted
    1/4 tsp salt
    1 1/2 lbs semi sweet chocolate, melted and cooled
    Mix the cocoa and boiling water together in a small bowl, stirring until cocoa is dissolved.
    In another bowl, beat the butter, confectioners sugar, and salt and beat until pale and fluffy with a mixer.  On low, add chocolate, and mix until well combined.  Beat in cocoa mixture.
    Store in fridge for up to 5 days, or freeze for up to 1 month, bringing to room temp before using and beat on low to smooth. NOTE: since this frosting conains a lot of butter, if it is too warm you will have soup.  If this happens, just stash it in the fridge or freezer to firm up.
    SALTED CARAMEL FILLING (Makes about 2 cups)
    2 1/2 cups sugar
    2/3 cup water
    1 T light corn syrup
    3/4 cup heavy cream
    2 1/2 tsp sea salt
    Place sugar, water, and corn syrup in a heavy saucepan and heat over high, stirring occasionally, until syrup is clear.
    Clip on a candy thermometer and cook to a boil without stirring.
    Boil until carmelized and just reaches 360 degrees. 
    Remove from heat, add cream slowly and stir with a wooden spoon until smooth, then stir in salt.
    Use immediately, or reheat on low when ready to use.
    To assemble:
    Use a paring knife to cut a little cone shape piece out of each cupcake.
    Fill with 1 or 2 tsp warm caramel.
    If desired, sprinkle with a little sea salt.
    Pipe frosting on using a small or medium star tip.  If desired, sprinkle with another sprinkling of sea salt.  Store at room temperature and serve the same day for best results. If storing for a few days, store in airtight containers at room temperature, within 3 or 4 days.
    Recipe source: Martha Stewart’s Cupcakes

    SPICED PLUM STREUSEL CAKE WITH TOFFEE GLAZE

    This is the perfect recipe for this week, when I feel in between summer and fall.  Any cake that uses fresh fruit feels summery to me, but the warm spices and dark glaze feel perfect for a fall cake.
    This was pretty good the next day, but like most cakes, best the day of. 
    SPICED PLUM STREUSEL CAKE WITH TOFFEE GLAZE
    CAKE:
    1 1/2 cups flour
    1/2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp freshly grated nutmeg
    1/2 tsp cinnamon
    1/2 tsp salt
    1/2 cup unsalted butter, room temp
    3/4 cup sugar
    2 eggs
    1 tsp vanilla
    1/2 cup buttermilk
    5 medium plums, halved, pitted, & cut into eighths (I used 8 small)
    STREUSEL:
    1 cup sliced almonds
    2 T flour
    1/3 cup brown sugar
    1/2 tsp cinnamon
    1/2 tsp freshly grated nutmeg
    1 1/2 T butter, melted
    GLAZE:
    2 T butter, cut in pieces
    3 T brown sugar
    3 T heavy cream
    big pinch of salt
    1/4 tsp vanilla
    Make the streusel:
    Combine all the streusel ingredients in a bowl, tossing with a fork until mixed.  Set aside.
    Make the cake:
    Combine the butter and sugar with a hand mixer or in a stand mixer with a paddle.
    Beat 3-5 minutes, until light and fluffy.  Add eggs one at a time, beating until well mixed.
    Mix in the vanilla and buttermilk, then the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.  Mix until well combined.
    Butter the bottom and sides of a 9 inch springform pan.  Scrape the batter into the pan and smooth the top with a spatula.  Arrange the sliced plums on top of the batter in an even layer and gently press in.
    Sprinkle streusel on top.
    Bake at 350 degrees for about 55 minutes, until a toothpick inserted in the center comes out clean.
    Cool cake completely.  To release from the pan, run a small knife around the side of pan first.
    Make the glaze:
    Combine the butter, brown sugar, cream, and salt in a small saucepan and heat over medium high heat and bring to a boil.  As soon as it boils, reduce heat to medium and simmer for 1 minute.
    Remove from heat and cool, then stir in vanilla.
    Spoon over the cake, letting it drip down the sides.
    Serve cake warm or at room temp.
    Store leftovers well wrapped at room temp for up to 4 days. (Best day of)
    Recipe Source: adapted from Ready For Dessert by David Lebovitz

    Toasted coconut cake with lime curd filling

    I usually do a coconut cake at Easter, but I wanted to change it up a bit this year.  I thought toasting the coconut would be a great addition, and then I realized a lime curd would be much better than the lemon I usually use to fill. If you want a lemon curd though, just substitute lemon for the lime in the recipe.  It also makes a bit extra curd, but it’s great on scones or biscuits, or divine in tart shells.

    The Components:
    Favorite White cake recipe (I used 2 nine inch rounds)
    Toasted Coconut
    Lime Curd
    7 minute frosting

    Spread lime curd on one of the cake rounds, top with remaining cake round.  Frost with the 7 minute frosting, then coat with the toasted coconut.

    Toasted Coconut
    2 1/2 cups coconut

    Spread coconut out on a large baking sheet, bake at 400 degrees for 6-8 minutes, or until golden and fragrant.  Stir a couple of times while cooking to avoid burning edges. 

    Lime Curd Makes more than you’ll need, keeps a few weeks in the fridge
    5 eggs
    1 cup sugar
    2/3 cup lime juice (or lemon)
    1/2 cup butter, melted
    zest of 2 limes

    Blend the eggs, sugar, and lime juice in a blender.  Add butter while blender is on.  Transfer to a pot and cook over low heat, stirring constantly until thickens.  (Will thicken a little more after cool)
    Put in a covered container in the refrigerator.  Serve on biscuits, fill tart shells, etc.
     
    Seven Minute Frosting Makes just enough to coat cake, if you want it on really thick, or enough to fill middle of cake, double recipe

    1/3 cup egg whites (3 large eggs)
    1 cup plus 1 T sugar
    1/3 cup water
    1/2 tsp cream of tartar
    1 tsp vanilla

    Beat egg whites in a mixer bowl to soft peaks, sprinkle with 1 T sugar and continue beating till stiff.
    Bring 1 cup sugar, water, and cream of tartar to a boil in a pot over medium heat.  Cook to 230 degrees.
    With mixer on egg whites pour syrup into bowl in a small stream.  Turn mixer to high and beat until stiff and cool (about 7 minutes).
    Add vanilla.



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