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.


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



  • 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.



  • 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.


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.


Guest Blog: Apple Pie by cleverchickadee

My faux kid sister Sara has been staying with me while she waits for her apartment to be ready to move into. At one point she said something about making pie, so of course I let her stay.

One day she called me to see how to relight my pilot light. I was headed back home after a trip and was sad when I got home to find that she was not relighting the pilot light for which to make me pie. I got over it though, because then she made me apple pie and pumpkin pie. Both were super delicious, so I understand that you are totally jealous. I am here to tell you though that things could be worse, because now you can go make pie for yourself.


Here is what you need and how to do it:


¾ cup sugar

2 tbsp flour

¼ tsp salt

1/8 tsp nutmeg

¾ tsp cinnamon

6 Cortland apples

Some butter

1 egg

Pre-heat the oven to 425 degrees F. Mix dry ingredients in a medium bowl. Peel, core, and chop the apples in any way you prefer. Sometimes I like big chunks, sometimes I like tiny chunks. Make your crust the way you prefer. I leave out the crust recipe because I was lame and used the Pillsbury pre-made roll-out dough. So put your first crust in a 9″ pie pan. Mix apple chunks a handful at a time in the dry mixture, coating the chunks. Fill the bottom layer of the pie crust and then mound the rest of the apples in the middle. I don’t like to put the excess dry mixture in the pie, but you might want to if you want an extra gooey/sweet pie. Dot the top of the apples with a few pats of butter. I like to do four around the edges and one in the middle. With your finger, apply a little bit of water to the edge of the bottom crust. Carefully place the top crust over the apples and seal the edges with the bottom crust. Flute, fold, roll, or use a fork (whichever you choose). Beat an egg and brush it over the top crust lightly. Sprinkle some sugar on top and poke airs holes with a fork. Pop the thing in the oven. After 15 minutes, cover the edges of the crust with a crust guard or tin foil. Let the pie finish for 25-30 more minutes. And voila! Apple pie.

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