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...Of course the star of today's "Happy Halloweenie" video is a dachshund...or a "wiener dog"! - Our dog is very easy to assemble, and is sure to bring smiles ;0) --Another technique that you will learn in this video is how to smoothly frost a buttercream cake with a 3-toned effect. I hope that you enjoy the tutorial as much as we enjoyed making it! ...
Hi everyone! I wanted to share the birthday cake that I made for my chocolate candy-loving daughter this past weekend! It didn’t occur to me at the time to do a blog tutorial on the cake, but the cake is so simple to put together that I’m going to just tell you about it ;0) — File this one away for a day when you need something quick, fun, and chocolatey!
(Click the links below for recipes!)
I whipped up a chocolate cake, chocolate buttercream, and peanut butter frosting for the filling (optional) — I wanted a smallish cake but nice and tall– so I went with three 6 inch round cake layers. After assembling and frosting…it stood approximately 5 inches tall.
I frosted the cake with a coat of chocolate buttercream (I did not apply it very thick). Then, before the frosting had a chance to crust, I pressed Kit Kat sticks all the way around. You’ll want to snap them apart individually so that they can easily conform to the curve of the cake as you make your way around. If the Kit Kats are not breaking easily for you, you can freeze them for a few minutes.
*Kit Kat cakes are all over Pinterest and so you should definitely check out all of the variations for more inspiration! Since my daughter loves Peanut Butter Cups AND since our cake was nice and tall, I had just enough space at the bottom to sneak in a row of mini peanut butter cups. Hooray!
Once everything was placed, I swirled chocolate frosting rosettes over the top with a 2D piping tip, and piped a quick shell border of chocolate buttercream with a Wilton tip 21.
Here’s the cake! The peanut butter cup on top made a nice birthday candle holder too ;0)
I was so happy with how this cake came out–and how quickly it came together! Even more, my daughter and her friends loved it. I hope you’ll give it a try too. See you next time!
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)
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)
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!
Thanks for stopping by! Come back again soon. xo
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.
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.) —
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!) —
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)
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.
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.
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.
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.
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.
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.
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.
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)
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!
Need more Back-to-School ideas? Check out our sheet cake school bus & chalkboard & apple cupcakes HERE! Thanks for stopping by!
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!
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!