Posted in Uncategorized, tagged Cake, Frosting, Fruit on March 18, 2010|
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This post is dedicated to my Accounting buddy, sometimes cooking partner, and this blog’s #1 fan: Chrissy. Happy 23rd Birthday my friend, not old yet…prime.of.our.lives.
This recipe comes from my absolute favorite food blog, Smitten Kitchen. I was browsing through the archives and found a Pink Lady Cake recipe made with a strawberry purée and wonderful cream cheese frosting. So when I was deciding what kind of birthday cake to bake, I thought to myself, Chrissy seems like a classy Pink Lady kind of gal. As I am more partial to cute little cupcakes, I decided to half this recipe and turn it into cupcakes. AMAZING! The best part is the batter. No joke, it tastes like strawberry ice cream. I probably could have taken a bowl & spoon and eaten it plain…
I’m still a beginner at baking cakes and there’s a lot of things that I will do differently. The cupcakes turned out ok but they weren’t as moist as I wanted them to be. I think part of the reason why is because I over-mixed. Cake batter isn’t like cookie batter. It can’t be mixed too smooth. The lumps in the batter actually make the cake more fluffy and moist. Learning curve! Next time will be better!
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So many birthdays this month! Baked 3 cakes in the past two weeks…Here’s number 1.
I have this weird thing where I refuse to eat bananas that are too ripe…and by too ripe, I mean no longer green. I have no idea why I only like green bananas… Anyways, the dilemma here is that I can never tell how long my bananas will last before they go yellow on me. As a result, I always have yellow/brown bananas that sit in my kitchen until I either throw them out or make chocolate-chip banana bread (probably a future post!). So…earlier this week while browsing around my kitchen figuring out what to make for dinner, I found 3 yellow spotted bananas on my counter top and thus became the beginnings of this cake:
I can’t say that I’ve baked many cakes before…more of a cookies & cupcakes kind of girl…but this cake was so amazing! I only wish I had made more of the filling. As you can see, the layer of caramelized banana is thin compared to the rest of the cake. If I make this again, I’m definitely making more of the filling because it really makes the cake! The recipe below is adjusted for more bananas.
The frosting on this cake is a Cinnamon Honey Buttercream which really complements the bananas well. I’ve been trying to substitute sugar for honey in a lot of my recipes. I just love the extra flavor and flowery sweetness that honey adds.
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Over Thanksgiving break, I baked a birthday cake for my brother and some people asked me for the recipe. Here it is:
1 box Chocolate Cake mix
::Mascarpone Cream Cheese Filling::
8 oz Mascarpone Cheese (room temperature)
8 oz Cream Cheese (room temperature)
1 c cream
1/2 c powdered sugar
1 tsp Vanilla
1. Follow the baking directions on the box for the cake mix. Bake in two 8” round pans. After cake has baked, allow it to cool before frosting.
2. For the filling, cream the mascarpone and cream cheese together until soft.
3. Add the cream, sugar, and vanilla and whip into soft peaks with an electric mixer.
4. To assemble the cake, put 1 cake on a serving plate. Top with 1 inch of frosting. Top with the second cake and continue frosting the entire cake.
5. Optional: you could reserve part of the filling and add food coloring to it to pipe letters
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