cleverchickadee


Guest Blog: Pumpkin Cake with Cream Cheese Icing by cleverchickadee

Here is another blog post from the ever lovely faux kid sister Sara, this time she made cake, sadly I was traveling and haven’t tried it, but I have heard from others that it is a real shame I missed out.

Now I don’t have too and neither do you.

Pan:

I like baking interesting things and fell in love with the idea of a giant cupcake. The pan I used is found here: http://amzn.com/B00346BZOM. You can also use a Bundt pan for this recipe. Or probably any kind of cake pan you wants (even a regular cupcake pan).

Cake:

Ingredients:

  • 2 ½ cups all purpose flour
  • 1 ½ cups sugar
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 1 15 oz. can pumpkin
  • 3 eggs beaten
  • 1 ½ tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tbsp. cinnamon
  • ½ tsp. ground cloves
  • ¼ tsp. nutmeg
  • 1 tsp. pumpkin spice

Mix all dry ingredients together in large bowl.

Beat eggs and stir in remaining ingredients to dry mixture. Mix well.

Preheat oven to 325°F. Pour mixture into greased and floured pan.

Bake for ~1 hour 10 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and allow to cool completely in pan.

Icing:

Ingredients:

  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup butter, softened
  • 2 cups sifted confectioner’s sugar
  • 1 tsp. vanilla extract

In a medium bowl, cream together the cream cheese and butter. Mix in the vanilla and gradually stir in the confectioners’ sugar.

Store extra in the refrigerator. Frosting the cake is easiest when it’s not cold.

Assembly:

Cut off excess cake so it is flat with the top of the pan.

You can eat this bit with some extra icing. Remove the cake from the pans. Frost the top of the bottom piece.

Carefully place the top over the bottom, trying to keep as centered as possible.

This is a very top-heavy cake, so you might want to use toothpicks between the layers to keep it together. If you are traveling with the cake, I suggest assembly on-site. Frost the top and you’re good to go! I prefer to frost it as thick as possible, covering up all the ridges. A tip for frosting this design: frost with the ridges and UP the ridges, not down.

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Readjusting Cake by quornflour

A while back I made chocolate cake, then I rejiggered it and made citrus spice cake.

Around that time a friend of mine posted on facebook about Mexican Hot Chocolate, so today I decided I would make a cake, but decided I would make it with a little kick, it is basically the same as the chocolate recipe but with a few added spices, super delicious.

Here is what you will need for 2 cake rounds.

  • 3 Cups of flour
  • 2 Cups of sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 6 Tablespoons cocoa
  • 2-3 teaspoons cayenne pepper
  • 2 teaspoons nutmeg
  • 2 teaspoons cinnamon
  • 2/3 Cups of oil
  • 2 teaspoons vinegar
  • 2 Tablespoons Kahlua
  • 2 Cups room temp coffee

In a large bowl combine the dry ingredients mix with a whisk.

In a smaller bowl mix the wet ingredients.

Pour wet ingredients into the dry ones and mix with whisk.

Pour into greased and floured round cake dishes and bake at 350⁰ for 30 minutes or until a wooden toothpick comes out dry.

Let cool on a rack and frost as desired.

Pardon the photo, I leant out my favorite food lens, but I get it back tomorrow!



Mmm Cake by quornflour

Ever have one of those days, where the only thing that will make you happy is cake?

No?

Liar.

Okay, perhaps it is hormones, whatever.

Sunday, I wanted cake.

I looked for recipes, they seemed good but I then realized I was missing vanilla. When the recipe called for water… I thought to myself, meh, it is chocolate cake, water, coffee, coffee, water. Same difference… especially since I had a half a pot of late brewed coffee sitting in my coffee pot that I just could not simply chuck out.

So like I have said before I can never leave well enough alone. So I took an already delicious cake recipe and make it more delicious.

Here is my first experiment with making cake in a very long time… turned out pretty good, but have some ideas on how to make it even more delicious next time.

Here is what you will need for 2 cake rounds.

  • 3 Cups of flour
  • 2 Cups of sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 6 Tablespoons cocoa
  • 2/3 Cups of oil
  • 2 teaspoons vinegar
  • 2 Tablespoons Kahlua
  • 2 Cups room temp coffee

In a large bowl combine the dry ingredients mix with a whisk.

In a smaller bowl mix the wet ingredients.

Pour wet ingredients into the dry ones and mix with whisk.

Pour into greased and floured round cake dishes and bake at 350⁰ for 30 minutes or until a wooden toothpick comes out dry.

Let cool on a rack and frost as desired.

I only made one, but then turned it into a “half layered cake” (frost half the cake, cut it in half, frost the second half, if you are careful you can make it look like a layered cake that was half eaten) I frosted it with some most delicious chocolate frosting. I ate a slice. Then I brought a really huge slice to my coffee addicted 82 year old landlady Lil (aka Crazy Lil’ – on account of everyone around here having gone bonkers).

After an exchange of texts which resulted from the Crazy Birds cake that Ben’s parents made him, I brought the rest to work.

Seriously, hormonal or not, I do NOT need that much cake staring at me at home. It’s chocolate; it is not like I can give it to the Doo, besides, Tito and Ernesto need a little more cake love in their life.

Though right now, I am sort of wishing I had kept a slice… maybe time to make a new cake…

Would it be weird to put beats in cake?




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