Spring Fling Cake

Spring is finally here in Colorado, at least until today! But, what better way to celebrate the first few days of spring than cake? I first tried this cake at the Market in Larimer Square and I just love it! I adapted a recipe from Paddle Attachment,. Check out her photos step by step guide; it’s really helpful.

spring fling (1 of 1)-3

 

For the cake:

Ingredients:

2 1/2 cups finely shredded zucchini
5 eggs
1 1/4 cups raw sugar
1/4 cup canola oil
1 cup sour cream
2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt

Apricot jam and water to coat the fruit

Directions

1.  Preheat oven to 350 degrees F. Grease and flour two 8-inch cake pans. I use baking spray with great results.

2.  Grate the zucchini with the “fine side” of your grater. In a large mixing bowl, add the shredded zucchini, eggs, sugar, oil, sour cream and vanilla and mix on medium to combine.

3.  In a separate bowl, whisk together all of the dry ingredients (flour, baking soda, baking powder, salt) and gradually add the dry ingredients to the wet with the mixer set on low. Increase the speed to medium and mix until the ingredients are well combined. Scrape down the bowl as needed.

4.  Pour the batter evenly into the baking pans and bake for 35 to 50 minutes, testing with a toothpick in the center. Cake is done when the toothpick comes out clean.

5.  Cool the finished cake on a rack for 10 minutes, then remove the cake from the pans and allow the cake to cool completely before frosting.

Cream Cheese Frosting:

2 cups cream cheese, softened
1 cup unsalted butter, softened
5 cups powdered sugar
1  cup heavy cream
1 tablespoon vanilla

Pinch of salt

1.  Using a standing mixer fitted with the whisk attachment, beat the cream cheese and butter on medium high until creamy and smooth (3 minutes or so). Add the vanilla and heavy cream and mix until combined.

2.  With the mixer set to low, gradually add the powdered sugar, about a 1/2 cup at a time, mixing until well combined.

Assemble the Cake:

I used strawberries, blackberries, mangoes, kiwis, and mandarin oranges, but you can us whatever fruit you want.

Directions:

1.  Cut the cooled cake layers in half lengthwise, making four layers.

2.  Spread even amounts of frosting between the layers and place fruit on top frosting with fruit.

3.  Frost the top and sides of the cake.

4.  Arrange the fruit in circles over the top of the cake, starting near the center.

5. I placed sliced strawberries around the sides of the cake, so I didn’t have spend a lot time frosting the cake.

6.  Melt some apricot jam and tablespoon of water in a small saucepan over medium heat. Using a pastry  brush, lightly brush the melted jam over the fruit on the top of the cake.

 

spring fling (1 of 1)-4

 

 

Advertisements

Day 260-262-The Present Cake

I made this cake for a wedding shower. Even though I love the way fondant looks on a cake, I absolutely hate the taste and there really is no easy way to peel it off. So, I tried to make a combination of the fondant and buttercream. I wish I could have the gotten the edges straighter, but I did not have time.

 

day 260 (1 of 1)

day 261 (1 of 1)

day 262 (1 of 1)

Days 198 to 209-Baking is Addicting!

Even though, I wanted to post every day. I have been baking and pet sitting more than usual lately. Here are all the photos from my recent creations:

day 199 (1 of 1)-4

day 200 (1 of 1)

day 201 (1 of 1)

A first birthday part. Strawberry cake with Lemon buttercream.  (Above)

day 202 (1 of 1)

Mango French Macarons with Pineapple filling.

day 202 (1 of 1)-2

Maple Bacon Cupcakes (also known as “The Spring Break Cupcake”from 2 Broke Girls) and my inspiration for the cupcakes. Chocolate Stout cupcakes with Maple Cream Cheese frosting topped with Caramelized bacon.

day 202 (1 of 1)-3

Two tiered cake for a retirement party. The top layer is a Strawberry cake with Nutella filling and Italian butter cream. The second tier is butter cake filled with caramel and macadamia nuts with almond Italian buttercream.

day 203 (1 of 1)

Captain America cake for a seven year old’s birthday party. White cake with American buttercream.

day 203 (1 of 1)-2

day 203 (1 of 1)-3

Dark Chocolate Espresso Cupcakes with White Chocolate buttercream and Raspberry Lemon Cupcakes with White Chocolate buttercream for my boss’s baby shower decorated with Peeps.

day 209 (1 of 1)

Chocolate cupcakes with Strawberry buttercream.

day 208 (1 of 1)

Gluten Free Lemon Butter Cupcakes (adapted Pamela’s Vanilla Cake Mix) with Raspberry Cream Cheese frosting. One day I will master gluten free baking!

day 207 (1 of 1)

Traditional Red Velvet Cupcakes with Cream Cheese frosting.

I am back on track with Project 365, and more than half way through the Project. Anyways, hopefully everyone is enjoying spring!

Day 195-The Walking Dead Finale

day 196 (1 of 1)

 

 

In celebration of the Walking Dead finale, I made this cake. Who doesn’t enjoy I nice blood splattered cake?

Although I enjoyed the Season finale; it was a little anticlimactic, but the cake was delicious, so that is all that matters!

I don’t think I posted this recipe before, but anytime I want create a new cake recipe, I always start with the 1-2-3-4 Cake recipe and adapt from there.  Also, don’t judge me for my use of instant pudding mix in the cake; anytime I decorate a cake, I always add pudding mix for stability.

Lemon Cake

Ingredients:

  • 1 cup butter
  • 1 cup milk
  • 1 teaspoon salt
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 2 teaspoons baking powder
  • 3 cups sifted flour
  • 4 eggs
  • Zest of two lemons
  • Juice of two lemons
  • 1/4 cup dry pudding mix

Directions

  1. Cream together butter and sugar, then eggs. Stir in vanilla, lemon zest and juice.
  2. Alternate flour and milk, beginning and ending with flour; beat slowly after each addition. Do not overbeat.
  3. Fold in pudding mix.
  4. Pour the batter into a greased and floured cake pan, two 9″ pans.
  5. Bake in a preheated 350°F oven for 30 minutes or until cake tests done.

 

day 196 (1 of 1)-2

 

Day 169-Put Down the Cupcake?

day 167 (1 of 1)

Most people who know me, even just a little, know that I have a small, okay large, obsession with cupcakes. I even have a tattoo of a cupcake and it is one of my nicknames. I know that whoopie pies, pakes, and macarons are popular, but is there really anything better than a cupcake?

I feel like I can make a cake with the same ingredients as a cupcake but it would not taste and/or look nearly as good as a cupcake. I found the most delicious cupcake recipe from Domestic Ingenuity. You can find the recipes on her site. fully recommend trying this recipe; adding the Reese’s cup to the cupcake just adds a whole new layer and flavor that is complimented by the peanut butter frosting.

To answer my title question, you never put the this cupcake down!

day 167 (1 of 1)-2

Day 111-Black Forest Pake

No, the title is  not a typo! Yesterday, I made my very first pake (a cross between a pie and a cake). If there are any Drop Dead Diva Fans, you will know exactly what I am talking about.

Saturday was my friend’s birthday, so I decided to make a pake for her birthday and to enter a recipe contest. I think I have a winner too; this pake was delicious and pretty easy to make too! The only thing I made from scratch was the cake and the sweetened whipped cream. This recipe should make two pakes, but I made one pake and cupcakes.

Ingredients:

  • 2 deep dish pie crusts (thawed, not baked)
  • 2 cups cherry filling (I used cherry preserves with whole cherries in it)
  • Chocolate cake batter
  • About 1 cup sweetened whipped cream
  • Bittersweet chocolate bar to shave for garnish

Directions:

  1. Preheat oven to 350 degrees.
  2. Pour 1 cup of cherry filling into each pie tin.
  3. Prepare the cake batter and pour into each pie tin. Batter should be about 1/4  inch below the rim of the tin.
  4. Place tins on a cookie sheet and bake for about 35 minutes.
  5. Insert toothpick into cake, it will come out clean when the cake is done.
  6. Once done baking, let pake cool, then top with whipped cream and with a zester, shave chocolate over whipped cream. Note: I used a pastry bag and tip for the whipped cream.

Recipes for chocolate cake and whipped cream are below.  Also, if you do not want to make the cake from scratch; here is a quick way to alter the cake mix with a little more flavor. Altered Cake Mix: Instead of using water for the cake mix, use coffee, 1 Tablespoon vanilla extract, and 1 teaspoon of cinnamon. P.S. This is mostly for my mother because she does not like baking cakes from scratch!

Chocolate Cake Recipe

Ingredients:

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 1 cup cocoa powder
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup canola oil
  • 1 Tablespoon vanilla extract
  • 1 cup hot coffee

Directions:

  1. Heat oven to 350°F.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. With the mixer on low setting, stir in hot coffee (batter will be thin).

Sweetened Whipped Cream:

Directions:

  1. Whip heavy cream to stiff peaks.
  2. Add sifted confectioner’s sugar and vanilla, whip to combine.

This may seem like a lot of work, but it really wasn’t!

Day 71-Baby Shower Treats

 

Sadly, I am one of those overachievers who create impossible goals for myself and get very disappointed when my plans do not turn out perfectly. It is a flaw that I am working on. I had a vision of tiny cakes with three layers, each layer being a different flavor, which I would basketweave with Italian buttercream and two people would share the cakes, complicated enough? My system broke down when I realized I would not have time. Instead, I made six slightly larger cakes, still with the three layers. I wish I had more time to perfect the basketweaving; however, I can live with it.

 
Most of the recipes have already been posted on my blog, but I will give the greatest tip to cake baking: add a box of instant pudding to the cake batter right before putting it in the oven, and you will get the most moist cake ever! Side note tip: I added fresh flowers to “hide” the cake’s flaws.