Cake Finds via Pinterest

Here are some of my favorite cake finds from pinterest:

Wedding cake with the poem, I Carry Your Heart, by EE Cummings.

Wedding cake with the poem, I Carry Your Heart, by EE Cummings.

Sea shells

Beach themed

pizza cake!

French fries cake

French fry cake!

Breakfast Cake

Breakfast cake: waffles, scrambled eggs, and bacon!

Nautical cake

Nautical themed cake

Minion Cake...I want this for my birthday!

Despicable Me cake! Minions, so super cute!!

Kitchen Aid cake!

Happy Belated National Devil’s Food Cake Day!

(Okay, for those who actually care yesterday, the 19th, was actually National Devil’s Food Cake Day. But I love cake, so I don’t care!)

Devil's Food Cake

In lieu of  Devil’s Food Cake day, here’s a recipe from The Skinny Chef. Make sure you check out their site as well as the recipe below:

Serves 10

Ingredients

1 cups “white” whole wheat flour, plus flour for dusting pan
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 cups dark brown sugar
1 cup low-fat 1% buttermilk
1 cup strong brewed coffee, chilled
1/4 cup vegetable oil
2 egg whites
1 teaspoon vanilla
non-fat cooking spray

Directions

  • Preheat oven to 350° F. Coat a 9-inch cake or spring-form pan with non-stick spray. Dust with flour; shake off excess. Over a large mixing bowl, sift both types of flour, cocoa powder and baking soda. Set aside.
  • In another bowl, whisk the brown sugar, buttermilk, coffee, vegetable oil, eggs, and vanilla. Gradually whisk in the flour mixture until just combined.
  • Pour the batter into the pan. Bake 35-40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or cool completely before icing with chocolate sour cream icing

Enjoy! xo

S’mores Cake: Mason Jar Style

OM NOM NOM. Like that right? I can’t help myself when it comes to s’mores. It’s one of those guilty pleasures that you can’t just eat one. Anyways, I’ve mentioned How Sweet Eats before and you guys seriously need to check the site out! Here’s another mason jar recipe. Check out their site as well as the recipe below:

makes 4 16-ounce mason jar cakes

For Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 stick butter
  • pinch of salt
  • Preheat oven to 350 degrees.
  • Melt butter and mix in graham crumbs and salt. Mix until moistened. Spray 4 mason jars with non-stick spray and press graham crust into jars. I began by adding a tablespoon to each, and repeating until graham crumbs were gone. They don’t need to look perfect. I pressed the crumbs down firmly with the flat bottom of a clean screwdriver.

For Cake:

  • 1 1/8 cups all purpose flour
  • 1/4 cup dark cocoa powder
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup + 1 tablespoon heavy cream
  • 1/2 cup butter, melted
  • 2 tablespoons sour cream

For Topping: 

  • 1 bag of large marshmallows
  • In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth. Using a 1/4 cup measure, add batter to mason jars one scoop at a time. You only want to fill them up about half way, and the batter should work evenly for 4 jars. Again – don’t worry if it is perfect. Place mason jars in a baking dish and add about 1 1/2 cups of water to the bottom. Bake for 30 minutes, or until cake is set.
  • Remove cake from the oven and press large marshmallows down on top, being careful not to burn yourself. There is no set number of marshmallows to use, I pressed down as many as I could, about 4-5 each. Heat the broiler on your oven and watching carefully, brown marshmallows for about 1-2 minutes, or until golden brown. Do not take your eyes off them! Serve immediately.

*The recipe looks really long, but it is actually really easy! *When you put the marshmallows on top and broil, they may sink down below the edges of the chocolate cake. This is normal. The cake it still more than halfway to the top. *These are pretty rich and sweet, and make a really great dessert for two people to share with two spoons… but can still be eaten by one. *You can use other sizes of jars, just use your eye to decided how much batter to use, never going over half way. If you have too much batter, just make a few cupcakes.

Enjoy!xo

 

Jack Daniel’s Chocolate Cake: Mason Jar Style

whiskey cake Whiskey in a Jar Chocolate Cake

I feel like everyone responses well to alcohol related recipes. Courtesy of The Family Kitchen they provide an easy JD Chocolate Cake recipe. Check out their site as well as the recipe below:

Whiskey in a Jar (Flourless) Chocolate Cake

Ingredients

1 stick butter
8 oz chocolate pieces (chopped fine) or small chips, semi-sweet
1/2 cup white sugar
1/2 cup brown sugar
4 eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup Tennessee whiskey, I used Jack Daniels
nonstick spray

Frosting
4 oz shortening
4 oz softened butter
1 lb powdered sugar
2 tablespoons milk or whiskey

For Cake:

1. In a double boiler, or in the microwave, melt butter and chocolate together. Stir well. Let cool.
2. Add butter and chocolate to a large mixing bowl with sugars. Mix until well combined. Add whiskey and mix well. Add eggs, one at a time, until incorporated. Mix well. Add salt, baking soda and baking powder. Mix very well. .
3. Pour into 4 pint jars that have been sprayed well with non-stick spray. Bake at 350 degrees for 30 – 40 minutes, or until cakes pass the toothpick test. (And they have risen and fell)

For frosting:

1. Cream softened butter and shortening in stand mixer with wire attachment.
2. Add sugar. Mix on low until combined. Turn mixer to high. Add a little of the milk or whiskey at a time, until icing is light and fluffy.
3.  Refrigerate until ready to use.

Makes 4 large servings

Enjoy! xo

Irish Whiskey Cake: Mason Jar Style

Yes, you read right… Irish Whiskey Cake baked into a Mason jar. I’ve always loved this idea: it makes a great gift and it’s good for those who can’t say no to the second slice of cake *that would be me :)* Courtesy of Sprinkle Bakes they’ve provided photo instructions as well as regular instructions. Check out their site as well as the recipe below:

Irish Whiskey Cake

Serves 10 
 This cake can be made in 10 – 8 oz. or 12 oz. glass canning jars,
-or- a 10″ bundt pan, greased and lightly floured. 

Cake: 
2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp. salt
1 1/2 cups strongly brewed coffee
1/4 cup plus 3 tbsp. Irish whiskey
1 cup unsalted butter, cut into pieces
1/2 tsp cinnamon
1 cup unsweetened cocoa powder
2 cups sugar
2 eggs
1 tsp vanilla extract

Directions:

1. Preheat oven to 325 degrees.
2. Whisk together flour, baking soda and salt in a large bowl; set aside.
3. In a medium saucepan, add coffee, whiskey, butter, cinnamon, and cocoa powder.  Place over moderate heat and whisk until butter has melted.  Remove from heat and add the sugar.  Whisk until incorporated.  Pour mixture into a large bowl and let cool slightly.
4. Whisk together eggs and vanilla extract and gradually pour into chocolate mixture.  Add flour mixture and whisk until just combined.  Mixture will be very thin.
5. Place canning jars on a cookie sheet or roasting pan and pour batter in each by the level 1/2 cups full; OR pour batter into a greased and floured bundt pan.
6. Bake for 45-55 minutes (for both jars and bundt pan).

Whiskey-Butter Sauce:

1/4 cup Irish whiskey
3/4 cup sugar
1/4 cup butter
1/4 cup water

Directions:

1. Prepared whipped cream (for jar cakes)
2. When the cake(s) are almost ready to come out of the oven, begin to make the sauce.
3. Combine all ingredients (except whipped cream) in a small saucepan, and cook very gently over medium heat until sugar has dissolved.  Remove from heat.
4. When cake(s) are done, let them cool for 10 minutes.  With a skewer, poke holes in the jarred cakes and pour a little sauce into each cake -dividing it evenly until it has all been used.  Top with prepared whipped cream.

If making a bundt cake, turn the cake out and place it upside down (as it baked in the oven). Poke holes all over the surface and VERY SLOWLY drizzle sauce over the cake until it has completely absorbed all of the sauce.  Wrap in foil and let cool completely.  Store in an air-tight container.

Enjoy! xo

Jack Daniels Cupcakes

Photobucket Pictures, Images and Photos

Courtesy of Cafe Mom‘s site I found this (almost) easy recipe. Check out their site as well as the recipe below:

Chocolate J.D. Cupcakes
2 Cups (10 ounces) all purpose flour
3/4 cup (3.75 ounces) coco powder
2 cups (14.5 ounces) granulated sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
2 eggs
1/2 cup super strong coffee
1/2 cup Jack Daniels Whiskey
1 cup buttermilk
1/2 cup vegetable oil

Instructions:
Preheat oven to 350 degrees F.
In a large bowl, stir the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In separate bowl (I use a 4 or 8 cup measuring vessel) combine the eggs, coffee, whiskey, buttermilk and oil.
Pour the egg mixture into the flour mixture and whisk until smooth.
Spoon the mixture into prepared cupcake cups…(I use 4 ounce souffle cups also known as nut and portion cups) I only fill half full and they come right up to the top.
Bake in preheated oven about 18-20 minutes until the tops spring back when lightly pressed.
Cool completely.

Dark Chocolate Whiskey Ganache
16 ounces good quality dark chocolate 65-72 %, chopped into small pieces 1/4 inch or less.
3/4 cup heavy cream
2 Tbsp. unsalted butter, softened
1/4 cup Jack Daniels Whiskey

Instructions:
place the chocolate in a heat proof bowl and set aside.
heat heavy cream until just boiling.  Pour over chocolate.
Cover chocolate and cream for 2 minutes to allow chocolate to soften.  Uncover and stir with whisk until smooth and silky.
stir in butter until fully incorporated.
stir in whiskey until fully incorporated, cool completely.

Dark Chocolate Whiskey Buttercream
1 lb. unsalted butter, softened
1- 3 ounce package white chocolate, vanilla or cheesecake instant pudding mix
2 cups Dark Chocolate Whiskey ganache
1/2 cup sifted dark cocoa powder
1/2 cup heavy cream
1/2 cup powdered sugar
more whiskey to taste

Instructions:
In stand mixer beat the butter and pudding mix together on medium high speed for 5 minutes or so.
Turn off, add the ganache, cocoa powder and heavy cream.  Beat for another 5 minutes.
Add powdered sugar a little bit at a time, tasting as you go until it is sweet enough for you then beat on medium high for at least 5 more minutes.
If it isn’t a strong enough whiskey taste for you add Tablespoon by Tablespoon of whiskey until it is to your liking.

Photobucket Pictures, Images and Photos

Enjoy! xo