Banana Cake with Butter Pecan Cream Cheese Filling~ Recipe

Banana Cake with Butter Pecan Cream Cheese Filling- Recipe by MyCakeSchool.com

 

Hi everyone! Today we are sharing the ultimate banana cake with you, AND as an added bonus:  a butter pecan filling that is so good you’ll want to eat it with a spoon! I’ve always loved banana bread, and this cake captures all of those wonderful flavors. The cake is moist and flavorful enough to enjoy all on it’s own, but why pass up an opportunity to pair it with butter pecan cream cheese?!  This combination is a match made in heaven, and perfect for the fall season (or any season for that matter!)  Click on over for the recipe, you won’t regret it! ;0)

 

Banana Cake with Butter Pecan Cream Cheese Filling- Recipe by MyCakeSchool.com

 

 

BANANA CAKE with BUTTER PECAN CREAM CHEESE FILLING~ RECIPE!

 

 

 

 

Banana Cake with Butter Pecan Cream Cheese Filling- Recipe by MyCakeSchool.com

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Category: Blog Tutorials, Fall, Seasonal & Holiday, Slider
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Peanut Butter & Chocolate Cake!~ Recipe!

Peanut Butter and Chocolate Cake Recipe- MyCakeSchool.com

 

Hi everybody!  Today we are sharing another of our favorite recipes~ Peanut Butter & Chocolate Cake!  There are so many amazing flavor pairings when it comes to chocolate cake, but peanut butter & chocolate tops my list!  If you make this cake, your family & friends will beg you to make it again and again.  It is just THAT good!

All that you need is a great chocolate cake, a fabulous peanut butter frosting for your filling, and the perfect chocolate buttercream frosting.  And guess what?  I have links to all of our most favorite recipes below–you will not be disappointed.  Let’s just take a second to stare a little more closely….. ;0)

 

 

 

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We made three (8 inch) cake layers which stand approximately 5 inches tall. Our cake is garnished with mini Reese’s cups, and we combed our chocolate frosting with an Ateco cake comb for a ridged effect. The shell borders and peanut butter rosettes are piped with a Wilton star tip 21.

 

Here’s a final look at the cake that you must make as soon as possible! ;0)

 

Peanut Butter & Chocolate Cake Recipe- MyCakeSchool.com

 

 

RECIPES!

Classic Chocolate Cake -This cake  recipe is moist, stable enough to hold up to fondant, works great with cupcakes, and has just the right amount of richness!

Peanut Butter Buttercream! -  **I make 1 1/2 recipes when using for this cake. This frosting recipe is peanut buttery perfection!  I cannot be left alone with a bowl of leftovers.  It is too good!

Classic Chocolate Buttercream - Perfect for this cake (or any cake for that matter!) ;0) — Pipes well, crusts, and it is full of flavor.  It’s my go-to chocolate frosting!

Peanut Butter & Chocolate Cake Recipe!  MyCakeSchool.com

 

Thanks for stopping by!  Come back again soon. xo

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Category: Blog Tutorials, Slider

Back-to-School Cake~ Free Blog Tutorial!

Where did the summer go?!  I cannot believe that it is already time to post a Back-to-School tutorial, but there’s nothing like a little cake to make that first day a little easier for students & teachers! ;0) –

In this quick tutorial, you will learn how to make a realistic chalkboard & a CUTE apple (and worm) topper too!

 

Start with whatever size cake you’d like.  I used a six-inch tier (3 layer cake, approx 5 inches tall).   If this were for a class, you could use the cake as the centerpiece & then supplement with cupcakes, or you could place the chalkboard and topper on top of a sheet cake.

Here I am making the chalkboard!  I rolled out a bit of pre-colored black fondant and used a folded large index card as my guide for cutting.

Back to School Tutorial by MyCakeSchool.com

 

Next, it’s time to write a message.  While you could create a “paint” from white petal dust & vodka, I found it easiest to inscribe the letters into my fondant with a thin paint brush handle.  (As a side note, stone stamp embossers would be great for this project, but I didn’t have any that would be an appropriate font.) –

Try to create letters that are nice and deep..you may find it easiest to hold your handle vertically and use an up and down motion to create each letter.     

Back-to-School-Tutorial-MyCakeSchool.com

 

 

Next, I covered the black fondant with powdered sugar with a light tapping motion.  Try to fill those letter grooves all the way.  This is the fun part!

(My friend, Norene of PartyPinching.com used a similar technique with Chocolate Bars!! –You can find her tutorial HERE!) –

 

Back-to-School-Tutorial-MyCakeSchool.com



After your message really stands out, you can use your brush to lightly brush away the excess. (Any stubborn areas can be cleaned with a piece of paper towel or Q-tip lightly dampened with water.)  I wouldn’t worry too much though as chalkboards have a bit of a chalk dusted look anyway! ;0)

Back to School Cake Tutorial-MyCakeSchool.com

I attached my chalkboard with some dots of buttercream and then made a ledge for our chalkboard from a thin strip of (tinted) brown fondant.  I attached the strip with dots of buttercream.

 

Back to School Cake Tutorial-MyCakeSchool.com

My cake was frosted with a crusting vanilla buttercream.  After attaching the chalkboard, I pressed vertical rows of red Candy Melts (Wilton) onto the cake. (If your buttercream has crusted, you can “glue” on the candy melts with dots of buttercream).  I let my Candy Melts face forward, but for a flatter look, just flip them over!  These will soon become apples.

Back to School Cake Tutorial- MyCakeSchool.com

Using a Wilton 2 small round piping tip, I  piped on tiny leaves of buttercream (tinted Leaf Green) and then pressed on chocolate sprinkles for stems.  You could also simply pipe on brown buttercream stems and it would go much faster! ;0)  In this shot, you can also see the small fondant eraser that I made for the chalkboard from grey and black fondant.  For chalk, I simply piped a small line of white buttercream.

Back to School Tutorial-MyCakeSchool.com

Now for our topper!  I love a good cake topper, and this back-to-school topper is quick and easy.  It would make a great centerpiece for a platter of back-to-school cupcakes too!

I used 3 packaged (22g.) rice cereal treat bars to mash and mold into the apple shape that you see here.  I really like to tightly press the treats together to reduce the bumpiness.

Back to School Cake Tutorial-MyCakeSchool.com

Next, I rubbed a thin coating of vegetable shortening over the cereal treat and then draped it with a piece of red fondant.  ** A special note about the fondant– I used pre-colored red, but the red was MUCH brighter than my red candy melts.  So that they would be a better match, I had to knead in a little brown coloring gel before rolling it out.

Back to School Cake-MyCakeSchool.com

I smoothed the fondant over my apple and trimmed away the excess.  If your apple seems too bumpy, you can always apply an additional layer of fondant.

Back-to-School Cake Tutorial-MyCakeSchool.com

In this photo, you can see that I created a hole in my apple.  I did this by first inserting a toothpick to create the hole, and then used a lollipop stick to widen it a bit.  This hole is going to anchor our worm.

 

To create the worm, I broke a lollipop stick approximately in half and bent it to give it a slight curve.  Then, I wrapped a bit of tinted (Americolor Electric Green) fondant around it, leaving just enough exposed for me to latter attach a round ball of green fondant for the head.

Back to School Cake Tutorial-MyCakeSchool.com

Here’s a better look.  I’ve used part of a lollipop stick (painted with brown coloring gel) for my apple stem, and a bit of green fondant for my leaf.

I gave my worm’s body a segmented look by making impressions with a toothpick.  The  head is just a ball of fondant that was pushed onto the end of the lollipop stick.  I waited a few minutes for it to set up a little before drawing on the eyes, glasses, & smile with a food coloring pen.  (You don’t want to try to draw on fondant that is still very soft/sticky.)  I also gave my worm some rosy cheeks with pink petal dust…because every worm needs a little bit of blush ;0)

 

Back to School Cake Tutorial-MyCakeSchool.com

 

Next, I pushed the worm into the apple and inserted a fat (bubble tea) straw cut to the height of the cake into the center of the cake before placing on the topper.  The dowel/support straw is optional but guarantees that your topper won’t sink if it seems a little heavy.

 

I LOVE how it came out, I hope that you like it too!

Back to School Cake Tutorial-MyCakeSchool.com

 

 

Need more Back-to-School ideas?  Check out our sheet cake school bus & chalkboard & apple cupcakes HERE!  Thanks for stopping by!

 

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Category: Blog Tutorials, Custom Toppers & Figure Modeling, Fondant Techniques, Kids, Seasonal & Holiday

Our Favorite Carrot Cake Recipe!

Ahhhhh, carrot cake.  It’s my favorite cake in the universe.  Who could pass up a cake with so many wonderful flavors all wrapped into one fabulous dessert?   Carrots, spices, pecans, crushed pineapple and coconut- oh, and the cream cheese frosting!  If only there was a piece left!  This cake disappeared in record time after we took our photos.  We’ve made countless variations of carrot cake in the past month, but THIS is our favorite!

 

Carrot Cake Recipe by MyCakeSchool.com

 

 

CARROT CAKE

2 1/2 (325g.) all purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt

2 cups ( 400g ) sugar
4 large eggs
1 cup vegetable oil (218g)
1 teaspoon vanilla extract

2 cups (180g) grated carrots
3/4 cup (92 g) chopped pecans
3/4 cup (50g) coconut (optional)
1 (8oz.) can crushed pineapple, put in a strainer and let the liquid drain off….I press with a fork to remove more liquid.

Preheat oven to 350 degrees

Line the bottoms of 3 (8inch) or 2 (9inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out……carrot cake has a tendency to stick so be sure to use the paper.

Whisk together for 30 seconds the flour, baking soda, baking powder, cinnamon, and salt. Set Aside.

In a mixing bowl, add 2 cups sugar , 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored.

With a spoon stir in the flour until moistened, then add the carrots, pecans crushed pineapple and coconut.

Bake 35 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Refrain from opening the oven door or touching the center of the cake to test for doneness  until very near the end of baking time or it could cause the cake to sink slightly in the center.

Makes 6 1/2 cups batter

Cool cake layers in pan for 10 minutes on a wire rack then turn out. Cool completely before frosting.

 

*I think that carrot cakes are best with cream cheese frosting!  You can find our recipe HERE!

 

Carrot-Cake-Recipe by MyCakeSchool.com

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Category: Blog Tutorials, Fall, Seasonal & Holiday, Slider

How to Make Elephants & Seals! (Part of our Circus Cake)~Video

Elephants and Seals video from our Circus Cake!  MyCakeSchool.comHi everyone! I'm working on a CUTE circus cake! To make things a little easier, we are dividing some of the modeled circus figure tutorials into separate videos. We will also have a "circus tent" cake, which our clown and animals will be placed around. -- In this tutorial, you will learn to make elephants and seals...


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Category: Animals, Animals/Animal Print, Custom Toppers & Figure Modeling, Gum Paste & Fondant, Kids, Miscellaneous Kids Themes, Themes and Occasions, Video Tutorials

Flip Flop Cupcakes!~ Free Tutorial

flip-flop-tutorial-mycakeschool.com

 

Hi there!

Summertime themes continue in our blog today as we break out the flip flop cupcake toppers!  The cheerful color, design, & pattern options are endless…and the theme is perfect for so many events– summertime birthdays for all ages, beach parties, pool parties…or just because ;0)

We’re using one of my favorite decorating mediums today… candy coating!  I love candy coating (aka compound chocolate, chocolate bark, candy melts, etc.) because it can be microwaved, piped,  & applied to your cakes in minutes.   An added bonus is that they can be made in advance &  will add a little depth to your design too!

You can find pre-colored candy coating (Wilton Candy Melts for example), but you can also tint white candy coating to all sorts of bright colors using  (oil based) candy coloring. *Do not add regular frosting/fondant coloring gels to your chocolate as it will cause it to seize.

Let’s get started!

Below, you can see my tinted white candy coating– After melting the coating in the microwave, I tinted the pink & blue shades using Wilton Candy Coloring.  The yellow was pre-colored Candy Melts (Wilton).

Flip flops are pretty simple to freehand, but you may like to use a template to ensure that everything is about the same size.   I slid my template beneath my waxed paper (on a cookie sheet)– I piped the melted chocolate from a disposable piping bag with the tip snipped off.  (If you’d rather use a piping tip, it would be about the equivalent of a Wilton 10.)

CLICK HERE for TEMPLATE

Flip Flop Tutorial-MyCakeSchool.com

As an optional step, I also piped small little flowers, stars, & hearts using a piping bag with a small opening.  These will be my accents for the flip flops later.

Free Flip Flop Cake Tutorial-MyCakeSchool.com

More piping…this time in blue.  After piping my chocolate designs, I chilled them in the freezer for about 5 minutes until firm.

Free Flip Flop Tutorial-MyCakeSchool.com

Time to start decorating!  I flipped the chilled flip flops over so that the smooth sides were facing up.  Then, I piped on the straps with buttercream (using a small round piping tip (3)) –You could do this step in candy coating also, but I thought that buttercream was a little faster.

In the photo, I applied a dot of buttercream to the center of the straps & then placed a chocolate flower on top.  This raises the decoration a bit & acts as a nice glue also. Free Flip Flop Tutorial-MyCakeSchool.com

I love these colors together!

The straps & dots are buttercream…everything else is candy coating. (Buttercream colors: Americolor Deep Pink coloring gel, Electric Pink,  Lemon Yellow, & Sky Blue).

Free Flip Flop Tutorial-MyCakeSchool.com

Now for our cupcakes!

I tinted a crusting vanilla buttercream with Americolor Sky Blue & Americolor Ivory coloring gel.  Some of my cupcakes were frosted entirely in ivory, but others like the one below were half and half.  The most important part of these cupcakes is the two dots of icing that I piped on each one with a Wilton tip 12 (10 would work well too).  These dots will prop up our flip flops so that they sit at a nice angle.

Flip Flop Cupcakes Tutorial!-MyCakeSchool.com

 

If working in advance, you can store these toppers in a cool room and then chill just before applying to the cake so that they are easier to handle.

Finished!  I love how these came out, so simple and cute!

Flip-Flop-Tutorial-MyCakeSchool.com

 

 

Thanks for stopping by!

Flip-Flop-Cupcakes-Tutorial!-MyCakeSchool.com

 

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Category: Blog Tutorials, Chocolate Techniques, Cupcake, Cake Pop, etc. Methods, Kids, Seasonal & Holiday, Summer
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