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.

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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.

 

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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:

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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.

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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 117 and Day 118-Pumpkin Cupcakes

 

When I was a child, I would not eat anything with pumpkin in it, no pies or cakes. Then one day, I tried a pumpkin cake and I fell in love. Side note: I fall in love with food pretty often.

Recipe adapted from the Neely’s.

Directions

  1. Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and  salt. Set aside.
  3. In a large bowl, add the butter and the sugar. Beat with a mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract.
  4. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
  5. In separate bowl, mix together chocolate chips and 2 tablespoons of flour. Fold gently into batter.
  6. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full.
  7. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .

Maple Cream Cheese Frosting

Ingredients:

  • 8 ounces cream cheese
  • 1 cup or 2 sticks unsalted butter
  • 1/2 teaspoon salt
  • 4 teaspoons pure vanilla extract
  • 2 Tablespoon maple syrup

Directions:

  1. Combine the cream cheese, butter,in a large mixing bowl and blend for 2 minutes.
  2. Add salt, vanilla, and maple sryup, blend to combine.
  3. Add confectioner’s sugar, one cup at a time. Once all sugar is added mix for 2 minutes.

Assembly of Cupcakes:

  1. With desired pastry tip, fill pastry bag, save one cupcake without frosting.
  2. Pipe on cupcakes.
  3. Drop a couple of chocolate chips for decorations. Enjoy!

Day 24-Red Velvet Whoopie Pies

Whoopie pies are really the child of cookies and cupcakes, they are a combination of the best parts of cookies and cupcakes!

I discovered this recipe for red velvet whoopie pies in 2010, and  made them for a White Elephant party. I had never made whoopie pies or had even tasted one at that point. Lets just say, I was impressed!

Whoopie pies (one of my friends calls them: cupcake tops!) are the greatest things ever, a mix between a cookie and cake with a soft, gooey, sweet filling, plus the name is just so fun to say!

Red Velvet Whoopie Pies, recipe courtsey of Mowielicious:

Ingredients:

  • 1/2 cup (4 oz) butter, at room temperature
  • 3/4 cup light brown sugar
  • 1 egg
  • 1-1/4 cup plain flour
  • 1 tsp salt
  • 1½ tsp baking soda
  • 1 cup buttermilk
  • 2 Tablespoons cocoa powder
  • 1 tsp red food colour paste

1. Preheat oven to 350˚F. Line two baking trays with baking paper or silicone mats.

2. Whisk together the butter and sugar. In a separate bowl, mix together the flour, salt and baking soda. In another bowl, blend the red food colour paste with the cocoa powder

3. Whisk in the egg until completely incorporated, then add the flour mixture in three parts, alternating with the buttermilk. Mix in the red cocoa powder mixture.

4. Fill a piping bag and pipe 5cm rounds onto the lined baking trays.

5. Bake for 10-15 minutes, or until the cakes spring back when touched. Allow to cool before filling with cream cheese frosting.

Cream Cheese Frosting:

Ingredients:

  • 8 ounces cream cheese
  • 1 cup or 2 sticks unsalted butter
  • 1/2 teaspoon salt
  • 4 teaspoons pure vanilla extract
  • 1 Tablespoon orange zest
  • 1 Tablespoon orange juice
  • 4 cups confectioner’s sugar

Directions:

  1. Combine the cream cheese, butter,in a large mixing bowl and blend for 2 minutes.
  2. Add salt, vanilla, orange zest and juice, blend to combine.
  3. Add confectioner’s sugar, one cup at a time. Once all sugar is added mix for 2 minutes.