Saturday, April 30, 2011

The Camo Cake

Last weekend my husband turned 25, and as is tradition, I had to make him an awesome cake! (see Last year and the year before).
This year he asked for chocolate, extra chocolately. One of the things that would make me a bad food blogger (if I were one) is that once I find a recipe that I like, I stick to it. But since this was a birthday cake I knew I couldn't use my old faithful Black Magic Cake recipe, and I opted to go with this Dark Chocolate cake that I had bookmarked awhile back.
I did use my old trusty Ganache, butter cream and fondant recipes, though.
I wanted to make this cake camo because, as some of you know, DH is a big bird hunting fan, and, like any good redneck, has a green truck, a brown dog, and lots of camo. (He doesn't wear it in public though, only for hunting! I'm thankful for the little things :)

This cake was *really* tasty. Now choosing which chocolate cake to make is going to be hard!

Saturday, February 19, 2011

Zebra Cake aka the cutest cake I've ever made!

Yesterday my best friend turned 26, and today we're having her big birthday bash! She asked me to make the cake (I'd already been planning to do so!) and mentioned she liked purple fondant. This was the first thing that popped into my head:

I LOVE how it turned out. I'm seriously proud of this cake and I hope she loves it!

Inside is black magic cake with chocolate ganache filling and this buttercream, which is my new favorite buttercream recipe!

I know that pedestal looks bad, but the cake wont be served on that :) It was just for decorating purposes!

Tuesday, May 18, 2010

Black Magic Cake

I had been planning on making strawberry cupcakes for Mother's Day dinner, but my brother (who was pretty adorable in trying to plan the perfect mother's day dinner) thought everyone would like Chocolate better. So I turned to my trusty favorite at the eleventh hour and found a chocolate cake recipe that used ingredients that I already had on hand.
It came together quickly and easily, and was pretty darn tasty! The chocolate flavor was really light, so next time I make this cake I plan to toss some mini chocolate chips into the batter before cooking to add some more chocolatelyness.

Black Magic Cake


  • 1 3/4 cups all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
  2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
  3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Sunday, May 9, 2010


We celebrated mothers day yesterday with my family, and I figured it was the perfect excuse to play in fondant. I've never made fondant before, I don't think I've ever even tasted it, but Bake@350 posted a very easy recipe for it last week and I figured it couldn't hurt to try it.

I had imagined a cake with daisies on it, but JoAnn's didn't have the fondant cutters in the flower shape I wanted, so I bought a leaf shape and handmade the flowers instead.
Leave my countertops alone! They're antiques!
This was really, really easy to make, and I love the results. (it tastes like solid sugar. Not a bad taste, but very sweet!) And it's super fun to play with, like play dough for grown ups.

There was a lot of touching involved, so I was a little squeamish about it, but you hands have to be coated in Crisco at all times, so that was enough of a barrier that I was okay with it :)

Here is my final result:

I'll post the recipe for this cake soon. It was really good!

Thursday, April 22, 2010

Amazing Carrot Cake

Last Saturday was Dimples' birthday, and as is tradition, I needed to make an awesome cake. Last year, much to my dismay, he requested funfetti (what adult wants a funfetti cake for their birthday?!). This year he requested carrot cake.

I was a little nervous because I've never made a carrot cake before, but I knew Dimples' aunt had an awesome recipe, so I emailed her to request it.

I multiplied the recipe 1.5 so I could have three layers of deliciousness. I didn't quite have enough frosting, so I had to make do. a This really is the best carrot cake I've ever had!


2 cups sugar

1 cup corn oil

3 large eggs

2 teaspoons vanilla extract

2 cups unbleached all purpose flour

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon Cinnamon

1/2 teaspoon salt

3/4 cup canned drained unsweetened crushed pineapple

3 cups packed grated peeled carrots

1 cup chopped walnuts

1 cup shredded sweetened coconut.

Preheat oven to 350 degrees. butter 2 9 inch cake pans with 2 inch high sides. Line pans with waxed paper. Beat sugar, oil, eggs and vanilla in large bowl to blend. Sift flour, baking soda, ginger, cinnamon and salt into sugar mixture. Beat to blend. Puree pineapple in processor until smooth. Add to batter. Stir in carrots, walnut and coconut. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Transfer to racks. Cool 15 minutes. Cut around sides of pan to loosen cakes. Turn cakes out onto racks. Remove waxed paper. Cool cakes completely.

Cream Cheese Frosting

2- 8 ounce packages of cream cheese

3/4 stick (6 tablespoons) unsalted butter room temperature

2 cups powdered sugar

1 1/2 teaspoons vanilla extract

Beat cream cheese and butter in medium bowl until smooth. Sift powdered sugar into mixture. Beat until smooth. Beat in vanilla. Place 1 cake layer on platter. Spread 3/4 cup frosting over top. Top with second cake layer. Spread remaining frosting in swirls over top and sides of cake. Chill until firm, about 1 hour. Can be made 1 day ahead. Cover, chill. Let stand at room temperature 30 minutes before serving.

So, happy birthday hun! I'm looking forward to making you many more birthday cakes :)

Wednesday, March 10, 2010

Shamrocks and gold! Cookies, that is.

Okay, so my adorable husband thought my "gold" cookies were lemons, but hey, I don't spend a lot of time around leprechaun gold so I did the best I could. This is only my third attempt at Royal Icing and I'm loving working with it more and more every time I try it.
I used my absolute favorite sugar cookie recipe from A Year in The Kitchen and the Royal icing recipe and tips from Annies Eats. I'm sure I'll never need another sugar cookie or icing recipe, as this is a most delicious combo (which usually isn't the case for highly decorated cookies).

I tried sprinkling sugar on a few, and I liked the look, but my poor arms were tired (and it was nearly 11pm) so I gave up. Those sprinkled ones went the fastest, though. People love sparkles! Also my pictures were taken at 6 am. That has nothing to with anything...I just wanted to share because the beginning of daylight savings is coming and with it comes the end of me being coherent at 6am!