Tag Archives: cake

This Rainbow Cake Will WOW Your Party Guests (PS – It’s EASY To Make Too!)

5 Aug

 

CakeCollage

The evolution of the rainbow swirl cake

You can’t have a birthday without some kind of cake – am I right? I mean, “cake” is loosely defined sometimes, as I have had birthday cookies, birthday cookie cake, birthday pie, birthday ice cream…ok so what I am saying is that the best way to celebrate turning another year older is with sugar. Lots and lots of it. And cake is the traditional choice – and with so many ways to make it, there’s no reason why you have to stick to the same old thing year after year

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My best friend turned 28 this year – and it’s hard to believe we have been friends for over 13 years! I always like to make her a cake for her birthday, and this year she requested a “rainbow cake”. Now, there are several ways to go about this, including making a huge layer cake with 6 different colored layers. While that would have been impressive, I knew I probably didn’t have it in me – precision is so NOT my thing. So I opted for the “rainbow swirl” cake – seemed simple enough

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I started with your basic boxed white cake mix, and divided it up evenly into 6 bowls, adding food coloring to each to make purple, blue, green, yellow, orange and red. It took some time to get the colors right – and some arm power to mix them all up too!

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Then it was time prepare the two cake layers – which I did by taking a ¼ cup measuring cup and scooping one of each color into each cake pan. Once I had all the colors in there, I carefully swirled them together with a butter knife – being careful not to overswirl. The ready to bake and baked versions looked pretty good to me, but I couldn’t wait until birthday time to cut into them and see how the rainbow turned out!

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Here’s the birthday girl with her decorated cake – I used my favorite Crisco frosting recipe and had a little decorating help from my husband – didn’t he do a great job?

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It turned out pretty awesome – and it really wasn’t much more work than just baking a regular cake from a cake mix. You could use colored cakes in a lot of ways – check out these other “surprise” cake ideas, and bake up something colorful and fun for your next birthday celebration!

Sometimes, You Just Need To Eat Cake

12 Oct

I stumbled across this amazing looking Apple Pumpkin Spice Cake online and decided it was just the thing to whip up for a beautiful October day. It has it all: apples, pumpkin, applesauce – it’s a great fall dessert (and would be perfect for breakfast too!)

AppleCake Walter

My adorable sous chef is ready for action (and by action I mean “possibility of falling apple peels”)

 

Apple Pumpkin Spice Cake (Recipe courtesy of Once A Month Meals)
Ingredients:
• 0.5 cups butter softened
• 1.5 cups sugar
• 0.5 cups pumpkin puree
• 0.75 cups unsweetened applesauce
• 2 medium eggs
• 2 teaspoons vanilla extract
• 3 cups all purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.5 teaspoons salt
• 3 cups Granny Smith apples, peeled and diced
• 0.25 cups powdered sugar (for serving day)
• cooking spray or oil for greasing pan

 

Applecake 2 batter

 

Directions:
-Preheat oven to 350 degrees.
-In a large bowl or stand mixer, beat together butter and sugar 2-3 minutes until smooth and pale, then add pumpkin puree and applesauce and beat to combine
-Beat in eggs one at a time, then stir in vanilla extract
-In another large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt
-In a separate bowl, toss apples with 2 Tablespoons of the flour mixture (This will keep them from sinking in the batter) Set aside
-Gently stir remaining dry ingredients into wet ingredients by hand, only mixing until just combined, then gently fold in diced apples
-Grease 2 – 8×8 foil baking pans generously with cooking spray or oil and pour batter evenly into prepared pans
-Bake 45-50 minutes in preheated oven (skewer inserted in the center should come out clean)
-Check cake half way through cooking time – If the top is browning too much, spray a piece of foil with cooking spray and cover
-Cool cake 10-15 minutes in the pan. Cut into individual portions and garnish with powdered sugar

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Ready to hit the oven!

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The finished product – which has filled my kitchen with the most AMAZING scent

Oh, and did I mention – this recipe makes TWO 8×8 cakes? So you can eat one freeze one, freeze two (or eat two – no judgment)
Freezing Directions: Cook as directed above. Cool cake 10-15 minutes in the pan. To freeze whole cake, cover with foil, label and freeze. To freeze in individual portions, cut cooled cake, place parchment paper in between pieces and divide among freezer bags, label, and lay flat to freeze. TO SERVE: Sprinkle thawed cake with powdered sugar using a fine sieve or sifter and serve

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Sometimes, you really do just need some cake – the smell of it baking, the chance to share it with your loved ones, and the TASTE…speaking of taste, I’m off for a late breakfast of cake and coffee. Yum.

Cherpumple – What The Heck Is That?

6 Nov

Some of my best friends are coming from Virginia for Thanksgiving, and they are not picky eaters so I don’t have to worry too much about what I serve them (luckily!). However, my one friend did make one request… he wants a cherpumple. When I told him I would make it, he got more excited than I have ever seen him (seriously, that’s how pumped he was about the prospect of this dessert!)

The Cherpumple

Does that dessert look scary to you? Because it scares me! I am not sure how I would eat attempt to eat it, much less attempt to make one!

 

So what exactly IS a cherpumple, you might ask? It’s a towering cake monstrosity constructed of a pumpkin pie baked into a spice cake layer, an apple pie baked into a yellow cake layer, and a cherry pie baked into a white cake layer, and the layers are stacked (or glued) together with cream cream cheese frosting.

 

Charles Phoenix is the inventor of this (slightly ridiculous) dessert. How did he come up with the idea for the cherpumple? Well, he was eyeing the remains of his family’s Thanksgiving meal and noticed that everyone took a sliver of each pie—cherry, pumpkin and apple—and some cake. “I was inspired,” he says, “to combine all my family’s traditional holiday desserts into one.” Read more about him and his invention Here

So here ‘s the recipe:

The Cherpumple “Monster” Pie Cake

Ingredients:
– 1 8″ frozen pumpkin pie
– 1 box spice cake mix
– 1 8″ frozen apple pie
– 1 box yellow cake mix
– 1 8″ frozen cherry pie
– 1 box white cake mix
– eggs and oil according to the cake mix
– 3 tall tubs of cream-cheese frosting
– 3 8.5″ round cake pans

Bake pies according to instructions and cool to room temperature overnight. Mix cake batter according to instructions. For each layer pour about 1 1/3 cup of batter in the cake pan. Carefully de-tin the baked pie and place it face up on top of the batter in the cake pan. Push down lightly to release any trapped air. Pour enough batter on top to cover the pie. Bake according to box instructions. Cool and remove from pans then frost it like you mean it.

 

Ok, so I know I will definitely be using all store bought cake mixes and pies, but as for the frosting, I will definitely make my own, probably a combo of cream cheese and butter base (plus powdered sugar, vanilla, and milk – you know, all the usual frosting suspects), and this is really because it tastes a LOT better than packaged frosting, and it is really easy to make from scratch too!

 

My biggest concern with this is that I have a feeling it will fall apart when I attempt to assemble it. What I am planning on doing is baking the pies the Tuesday before Thanksgiving, then baking the cake pies on Wednesday, and I will be refrigerating them until I am ready for assembly, and I will make sure the frosting is cool too, and that will hopefully help all layers stay firm during assembly! Worst case scenario? I pretend I wanted it to fall apart and that it was meant to be served in bowls and eaten with spoons

 

Either way, I am looking forward to the new culinary challenge, as appearance has always been the hardest thing for me master when it comes to desserts. I can make some tasty desserts, but they don’t always look like the picture in the recipe…maybe the cherpumple will force me to pay more attention to detail and it will end up being the prettiest dessert ever! Like this one…

 

…Either way, I can’t wait to taste it, and will definitely be posting some pics after Thanksgiving. My mouth is watering just thinking about it…