Cake batter blondies. I don’t say this very often.
But this is one of the most delicious things I’ve ever eaten. Remember how I made dense, fudgy brownies by using a boxed chocolate cake mix? Well, let’s just say that I haven’t been able to stop imagining doing the same with a yellow cake mix ever since. I thought, if this method can get me to actually love chocolate, how insanely good would a cake version be?? So, chocolate-lovers, this isn’t entirely for you. Cake batter blondies. ingredients: 1 box yellow cake mix1/4 cup canola oil1 egg, beaten1/4 – 1/2 cup milk1/4 cup rainbow sprinkles1/2 cup white chocolate chips (optional) directions: Preheat oven to 350 degrees.
Vertical Layer Cake Tutorial. I really need to preface this tutorial with...
I am sorry. I am SURE there are easier ways to do a Vertical Layer Cake. But I was being a brat for my birthday. I wanted real cake, and not sponge cake. I wanted two different flavors. I wanted massive amounts of frosting. Hence, I bucked every traditional mold I had seen for a vertical layer cake and made my own. Sorry. The second time making the cake I was surprised by how quickly everything went. Huh. Anywho... Here is an important step... I then placed the cut parts together. The reason I do this is: Spring Battenburg Cake. This was my first time making Battenburg cake, and it certainly will not be my last.
I'm smitten! I love the bright almond flavor the cake imparts, and I can't help but smile at the colorful two-by-two checked pattern. Traditionally the cuboid cakes are pink and yellow, but I've always thought pink and green conveyed the feeling of spring more perfectly. I had a difficult time finding good step-by-step instructions for this recipe, so I am including my own in this post. I didn't have the two 7" square pans called for in the original recipe, so I had to work around that. I ended up using a 10 x7 stoneware dish with the parchment divider and it worked great. As a final touch, I dressed the cake in white fondant and added pearl dragees. Spring Battenburg Cake [click to print] Serves 6-8 Preheat oven to 350 degrees. Line the pan: Fold a piece of parchment paper in half, then, while folded, trim the edges to fit the length of the pan.
Store in an airtight container or wrap in cling film. Rainbow Cake in a Jar. I’ve always had a penchant for sunshine in a jar.
Doesn’t the very phrase itself, “sunshine in a jar,” roll off your tongue and fill your mouth with magic? While I’ve never yet found myself a sunshine in a jar, I think we may have just concocted it in our kitchen tonight. In this simple recipe, a basic white cake is turned into a slew of bright colors, baked to perfection, then topped with a creamy white frosting. Cakes baked in jars can be topped with traditional metal canning lids and stored in the fridge for up to five days. They make a great treat to ship to someone, so long as you can ensure delivery to it’s final destination within 3 days. Red Velvet Cheesecake Cake. I take for granted that growing up in the semi-south, I had the privilege of birthdays with red velvet cake. In fact it was one of the best parts of having a birthday.
Red velvet lovin’ wasn’t relegated to my childhood, the red velvet I had on my 21st was from Magnolia Bakery in New York City, and it was so amazing that I froze it and would eat tiny slivers when the mood stuck me. I’ve been pretty vocal about my lack of interest in sweets, but another New York City temptation was cheesecake. Oh, Juniors and Roxy Delicatessen, why did you tempt me so? Why the back story? I came across this combo on Erin’s Food Files, by way of The Beantown Baker, both amazing sites, please check them out! Holidays, birthdays, Christmas, Valentine’s Day, just because you’re craving something sweet – whatever the reason for baking this, you won’t be disappointed, and neither will the lucky people you share it with. Some notes – when assembling the cake, make sure to level your cake layers. 3/4 cups sugar.
Cake Pops.