1st Birthday Pink Cupcake Cake

For those looking for concept or theme for a birthday cake, I found this cute Birthday Pink Cupcake Cake in Pink Cake Box.

The cake is covered with a  pink fondant cupcake liner with white, yellow, green as well as raspberry polka dots.The top of the cake includes ivory fondant to resemble buttercream frosting with a pink amount 1, cherry as well as sprinkles. The board is decorated with raspberry  as well as white diagonal stripes and lime green ribbon. The entire cake was vanilla rainbow polka dot and filled with raspberry chambord buttercream!


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Orange Syrup Cake with White Chocolate Buttercream

I've tried this recipe from Whisk Kid. And all I could say is YUM!


Orange Syrup Cake with White Chocolate Buttercream inspired by Martha Stewart
I know, you were expecting German Chocolate, right? I promise to get that recipe to you in the future. It just always gets eaten up before I can photograph it!
I'll be honest here: the orange flavor doesn't come through very much in this cake. I'm still trying to figure out how to make that happen. Orange is such a difficult flavor to capture in baked goods... At any rate, I really enjoyed this cake and particularly liked the way the candied orange slices looked on top.
Also, as a note, I made some modifications to this recipe to bake my cakes in 6" pans. However, that's not a standard size, so I'm posting the recipe for a 9" cake. If you want a 6" cake, just halve everything.

Candied Orange Slices via Use Real Butter
The slices themselves are more for garnish than anything, but the orange syrup is used to brush the layers. You will likely have extra of each.

• 1 orange, washed
• Water for boiling
• Ice water
• 2 (397 g) cups sugar
• 1 (237 ml) cup water

Cut the orange into very thin slices, being careful not to cut them so thin that they fall apart. Remove any seeds and toss the ends. Bring water to a boil in a saucepan and blanch the orange slices for about one minute. Drain and plunge slices into a bath of ice water. Drain again.
Meanwhile, combine the sugar and 1 cup of water in a large saucepan. Cook over medium heat until the sugar is dissolved without stirring, which may cause crystals to form. If the pan is not heating evenly, simply swirl the pan. Bring to a simmer and add the orange slices. Simmer - don’t boil - for an hour and a half. Carefully remove slices from hot sugar syrup and set on a cooling rack over a baking sheet until completely dry, up to 24 hours. Reserve the syrup for brushing onto the cake layers.

Vanilla Sponge adapted from Sky High

• 1 1/2 c (298 g) sugar, divided
• 1 orange, zest of
• 2 c (278 g) cake flour* 
• 2 tsp baking powder
• 8 eggs, separated
• 1 Tbsp lemon juice
• 6 Tbsp vegetable Oil
• 2 tsp vanilla

Preheat your oven to 350F. Oil and line three 9" round cake pans, then set aside.
Put 1/2 cup (99 g) sugar in a small bowl with the orange zest and rub between your fingers until the sugar is very fragrant and looks like wet sand. Whisk in the cake flour and baking powder then set aside.
In a large bowl, whisk together the yolks, lemon juice, oil and vanilla. Beat on medium-high until slightly lightened, about 5 minutes. Set aside.
Pour the egg whites into a very clean large bowl. Begin beating on medium-low until foamy, then turn the speed up to high and gradually add the remaining 1 cup (198 g) of sugar. Beat until moderately stiff peaks form (when lifting the beater from the bowl, the peaks should droop slightly), being very careful not to whip the whites until they are dry.
After the whites have been whipped, use a rubber spatula to gently fold 1/4 of them into the yolk mixture. Add another 1/4 of the whites and fold to combine. Repeat until all of the whites have been incorporated, then sift in 1/3 of the dry ingredients. Fold gently until few streaks remain, then add another third. Repeat, continuing to fold very gently, until the last addition of dry ingredients has been fully incorporated.
Divide batter evenly between the prepared pans and bake for 15-20 minutes until the cake springs back when pressed lightly in the center. Cool the cakes in their pans on a wire rack for 10 minutes. Remove the cakes from their pans and wrap them in plastic wrap then refrigerate them for at least 4 hours until they are completely cooled.
*If you don't have cake flour, combine 1 3/4 c (248 g) flour and 1/4 c (30 g) cornstarch to substitute.

White Chocolate Swiss Meringue Buttercream

• 10 egg whites
• 2 c (400 g) sugar
• 2 c (452 g) butter, room temp
• 4 oz white chocolate, melted and cooled

Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it's completely smooth, it's done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. After all the butter has been added, turn the mixer back to high speed and whip until it has come together, about five minutes. Add the white chocolate, beat to incorporate and use.
If the buttercream seems soupy after all of the butter is added and does not come together after whipping, refrigerate for 5 to 7 minutes and continue whipping until it becomes fluffy and workable.

Assembly
Cut the domes, if any, off the tops of the cakes.
Place a layer of cake on your serving platter. Brush cake with orange syrup, then top with a layer of buttercream. Add another layer of cake, brush with orange syrup and spread evenly with frosting. Place remaining cake on top and crumb coat with a small amount of buttercream. Frost and decorate as desired, using candied orange as a garnish.


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Piña Colada Cake

I got this recipe from Whisk Kid. Enjoy!


Piña Colada Cake via Sky High
The author of this book uses and alternative to the creaming method for making her cakes. Don't be afraid to try it - it turns out fabulously! This recipe was a big hit!
Makes one 3-layer 9" cake.

Pineapple-Lime Filling

• 1 (567 g) can crushed pineapple in juice (no sugar added)
• 1 c (198 g) sugar
• 1/4 c (59 ml) lime juice (from about 2 limes)
• 1 tsp vanilla

Combine the pineapple, sugar and lime juice in a small saucepan. Bring the ingredients to a simmer, stirring frequently. Cook until most of the liquid has evaporated and the pineapple has a jam-like consistency. Remove from heat and allow to cool completely before using.

Brown Sugar Cake

• 1 3/4 c (414 ml) buttermilk*, divided
• 5 eggs, room temp
• 2 tsp vanilla
• 3 3/4 c (532 g) flour
• 1 3/4 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 1/4 c (319 g) brown sugar
• 1 c (237 g) butter

Preheat your oven to 350F. Oil and line three 9" cake pans and set aside.
In a medium bowl, whisk together 1/4 cup of buttermilk, the eggs and the vanilla. Set aside.
Combine the flour, baking soda, baking powder and salt in a large bowl. Add the brown sugar, butter, and 1 1/2 cups of the buttermilk, and mix on low to incorporate. When evenly combined, beat on medium speed until light and fluffy, 2 to 3 minutes.
Pour 1/3 of the egg mixture into the batter and beat just to combine. When fully incorporated, scrape down the sides of the bowl and add another 1/3. Repeat until all of the egg mixture has been added. Divide the batter amongst the prepared pans and bake 25-28 minutes, or until the top springs back when lightly pressed. Cool cakes in pans on a rack for 10 minutes, then remove from pans, wrap in plastic wrap and place in the refrigerator to cool (doing so will ensure that the cake stays moist), about 4 hours.
*If you do not have buttermilk, pour 1 tablespoon of vinegar or lemon juice into your measuring cup before measuring the first cup. Pour that into a separate bowl and add the remaining milk. Let set about five minutes before using, allowing the milk to curdle slightly.


Coconut Swiss Meringue Buttercream

• 3 egg whites
• 1 c (198 g) sugar
• 1 c + 4 tbsp (170 g) butter, cubed and at room temp
• 2/3 c (156 ml) unsweetened coconut milk
• 1 1/2 tsp coconut extract

In a double boiler, cook the egg whites and sugar, whisking constantly, until sugar is dissolved. Remove from heat and whip on high speed (with a stand mixer or an hand-held one) until room temp, 10-15 minutes. Lower speed to medium and begin adding the butter, piece by piece, waiting about 10 seconds before adding the next to ensure that it is fully incorporated. After all the butter has been added, return mixer to high speed and beat until the buttercream comes together and becomes light and fluffy, about five minutes. Add the coconut milk in several additions, scraping down the bowl well after each one. Beat in the extract and use.


Assembly
Put on layer of cake on your cake stand and cover with 1/2 of the Pineapple-Lime filling. Top with another layer of cake and spread that with the remaining filling. Put on the top layer and frost with the Coconut Swiss Meringue Buttercream. Cover sides with toasted coconut, if desired.

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Halloween Cakes

Halloween is over but I just got to share this cakes I found in A Wedding Cake Blog. Better late than never! 


Anyway, if you like a Halloween themed cake for your wedding, birthday or whatever event you're planning on celebrating. Then you might want to see this cakes and take inspiration from it. You could probably use it for next year!

The picture above is a Spider Cake. The art is incredible. However, I don't think you could make me eat that cake because I hate spiders. I know... It's just art... They aren't real... Still, it gives me creeps. 

I might be persuaded to have a cake like this for my wedding. It looks traditional and classy save for that skull bride and groom cake topper. 

Instead of just putting a creepy bride and groom cake topper on top of a traditional-looking cake to make it more Halloween-ish, why not go all out by having a great black and orange cake with a Jack Skellington and Sally as a cake topper? Do you like it?

Yes, the cake really looks delicious. But I'm not a big fan of spiders so I think I'll pass on this one.

These cake pops are something that I wouldn't mind eating. But I think that they would be too cute to eat so I might end up saving and displaying them instead of eating them. 


So what do you think?  Are Halloween weddings your thing?  Or, do you think Halloween is more for kids?
Read More:  autumn cakes, fall cakes, fall themed cakes, halloween, halloween cakepops, halloween cakes, halloween wedding cakes, scary wedding cakes, skull cake toppers, spider cakes, wedding cakepops
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Strawberry Cake with Rose-Scented Buttercream

This strawberry cake is next on my "must-bake list". Again, this recipe is from Whisk Kid. The website contains a lot of great stuff so check it out.


Strawberry Cake with Rose Scented Buttercream
I was inspired to make this cake after discussing strawberry reduction with Stella of Bravetart. In addition to their flavor, the reduced berries impart a pleasantly subtle shade of pink to what would otherwise be a white cake. As a note, I found the cake to be delicious as is, but the crumb is a bit heavier than I was hoping for it to be. Next time I’ll replace the sour cream with milk to loosen the batter and make incorporating the egg whites a little easier. I hope you’ll enjoy this cake as much as I did!

Strawberry Reduction inspired by Bravetart

• 1 1/2 c (230 g) sliced strawberries
• 1/8 c (25 g) sugar

Combine in a small saucepan. Cover and let sit at room temp for one hour to pull the juices out of the berries.
Set saucepan over medium–low heat and, stirring frequently, reduce to 1/2 cup, about 30 minutes. Set aside and allow to cool to room temp.

Strawberry Cake adapted from Chocolate Chic
Makes enough batter for one 9” round cake, or two 6” round cakes.

• 1 1/3 c (190 g) cake flour
• 1 1/2 tsp baking powder
• 1/4 tsp. salt
• 1/2 c (118 ml) strawberry reduction
• 1/2 c (118 ml) sour cream
• 4 (160 g) egg whites
• 6 Tbls (85 g) butter, room temp
• 5/8 c (125 g) sugar 
• 1 tsp vanilla

Preheat your oven to 350F. Oil and line one 9” round cake pan or two 6” rounds.
In a medium-sized bowl, combine the flour, baking powder and salt. Set aside.
In a small bowl, combine the strawberry reduction and sour cream. Set aside.
In a large bowl, beat the egg whites to stiff peaks, being very careful not to overbeat. Set aside while you prepare the rest of the batter.
In another large bowl, beat together the butter and sugar until light and fluffy, about five minutes. Beat in the vanilla. Add 1/3 of the strawberry and sour cream mixture, mixing just to combine. Add half of the dry ingredients, mix to combine and repeat; ending with a final addition of the strawberry mixture.
Scoop about 1/3 of the whipped whites into the bowl of batter and mix to incorporate. Gently fold in the remaining egg whites in three additions.
Pour batter into prepared pans, and bake for 20-25 minutes or until golden and the tops spring back when lightly pressed. Cool in pans for ten minutes, then remove from pans and wrap with plastic wrap, refrigerating until well-chilled, at least two hours, before frosting.

Rose-Scented Swiss Meringue Buttercream

• 1 1/2 c (300 g) sugar
• 7 egg whites
• 27 Tbsp (381 g) unsalted butter, room temp
• 1 tsp vanilla
• Few drops rose water

In a double boiler, cook the egg whites and sugar over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it's completely smooth, it's done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-low speed, add the butter, waiting until each piece is completely incorporated before adding the next. The buttercream may turn into a soupy curdled mess during this process, but if you continue beating it for a few minutes it will become light and fluffy. Add the rose water and vanilla, beating to combine.


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Cinnamon Graham Cupcakes with Mixed Berry Filling and Swiss Meringue

I found this recipe on Whisk Kid. I tried making this but.... FAIL. I shall try again sometime.

Cinnamon Graham Cupcakes with Mixed Berry Filling and Swiss Meringue
These cupcakes are not overly-sweet, very light and pleasantly moist. Make them with whichever fruits you have on hand, fresh or frozen, and serve without telling your guests about the surprise inside.
Printable Recipe

Cinnamon Graham Cupcakes
This recipe made 9 which I realize is an odd yield, but that's what happened, sooooo.... Yeah.
3/4 c (105 g) flour
1/4 c (35 g) whole wheat flour
2 Tbsp cornstarch
3/4 c (107 g) brown sugar
3/4 tsp baking soda
3/8 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 egg, room temp
3/8 c (90 ml) warm water
3/8 c (90 ml) buttermilk*
1 Tbsp oil
1/2 tsp vanilla
Preheat the oven to 325F (160C) and prepare one cupcake tin with cupcake liners. Set aside.
Whisk together the flours, cornstarch, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl. After combining thoroughly, make a well in the center and add all of the remaining ingredients. Whisk just until smooth.
Portion batter into the pan, filling cups 2/3rds full and bake 18-20 minutes, until a toothpick inserted in one comes out with only a few crumbs attached. Cool, in pan, on a rack for 5 minutes, then remove from the pan and allow to cool completely on the rack before filling and frosting.
*If you do not have buttermilk, pour about 1/2 tsp of vinegar into your measuring cup and fill remaining measure with regular milk. Let set five minutes at room temp before using (milk should curdle slightly).

Mixed Berry Filling
The exact ingredients and ratios for the filling aren't terribly important. Use the fruit you have in the quantity you like and cook until thick.
2 handfuls of blueberries, fresh or frozen
2 handfuls of raspberries, fresh or frozen
2 Tbsp sugar
Combine all ingredients in a small pan and cook, stirring occasionally, over medium-low heat until reduced and thick. Press through a strainer to remove seeds, if desired. Let cool.

Swiss Meringue
3 egg whites
3/8 c (75 g) sugar
1 tsp vanilla
Heat a pot of water to a simmer.
Meanwhile, whisk together the egg whites and sugar in a bowl large enough to sit over the top of the pot of simmering water (like a double boiler). Once the water has come to temp, reduce the heat to medium-low and set the bowl containing the egg whites and sugar on top. Whisk constantly until the sugar is dissolved and the mixture is quite warm.
Remove from heat and beat on high speed until cooled to room temp, about 10 minutes. Beat in the vanilla and frost cupcakes immediately.

Assembly
Core the cooled cupcakes by cutting a circle (about 1" in diameter) on the top of the cupcake with a sharp knife. Cut straight down as deep as you like and use a spoon to help gently scoop out the core. Carefully trim part of the core off and discard (ie: eat) the bottom part, reserving the top. Fill the cupcake with a scoop of the filling mixture and top with the reserved piece of cupcake, pressing gently to seal. Repeat for all cupcakes, then frost. Toast topping with a kitchen torch to brown, if desired.

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Blue and Yellow Cake

I found this on A Wedding Cake Blog. What do you think of this cake? Do you like the color combination? For me, I would not have thought that blue and yellow could make a cake look lovely. 


Let me know your thoughts.



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