Weekday Update

pink swirl cakeIt’s been a quiet few weeks on the busy spatula. Mostly, I’ve been busy filling cake orders and baking here and there. Not enough photos to write an actual blog about, but just enough for a glimpse of what’s been going on. (If you follow me on Instagram, you probably saw some of these already.)

Pink and Gold Swirl Cake – It’s such a whimsical cake, I couldn’t help taking close up photos of this one. Swirled with pastel pink and white frosting then filled to the brim with pearls, gold stars, and dragees. It was four layers of chocolate cake filled with toffee coffee frosting.

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Baymax Macarons – I wanted to post these for Valentine’s Day, but I never had the time. Place a few red heart sprinkles on each macaron and draw in two circles and connect with a line with a black edible color marker. I filled the inside with some leftover strawberry frosting. So simple and very cute.

baymax macarons baymax macarons

Pink Ombre Ranunculus Cake – The inside of this cake was layered with layers of pink ombre cake. Filled with fresh strawberry frosting and topped with fresh ranunclus, it was so pretty. I originally wanted peonies, but the florist didn’t have any that were in bloom. Did you know that you had to order peonies in advance? I never knew.

pink ombre flower cakeranunculus flowers on cake

Red Velvet Rose Pavlova

Red Velvet Rose PavlovaAs much as I love flowers, I’ve learned over the years that I have a black thumb. No matter how hard I try or how “low-maintenance” the plant is, I manage to kill it. I’ve even killed a cactus. Don’t ask me how I did it. But one day it started to shrivel up and before I knew it, it was dead.  These days, I run away from plants like the plague. The cute DIY terrariums that everyone talks about? Nope. Growing my own herbs? No way. So instead of growing my own plants, I prefer already cut plants because (not to sound morbid) they’re already dying. It gives me a little less stress.
Red Velvet Rose Pavlova 2In the food world, I think Valentine’s Day can be renamed as Red Velvet Everything Day. Is it just me or when February rolls around, everything is red velvet flavored? They come in forms of cake, brownies, whoopie pies, cupcakes and cookies. It is not their fault. There aren’t that many red cakes out there and that deep red hue is kind of perfect for the season.
Red Velvet Rose PavlovaRed Velvet Rose Pavlova Instead of doing the usual red velvet cake, I decided to make a red velvet pavlova. I dyed the layers of pavolva red (or as red as I could get them) and flavored them with a hint of cocoa. Then I made a cream cheese whipped cream (because how would you have anything red velvet without cream cheese) and flavored it with some rose water for a floral note. I finally decorated it with some tiny rose meringues and actual tiny roses. If you are using fresh flowers, make sure they’re pesticide-free and if you want to eat them, make sure they’re edible.
Red Velvet Rose PavlovaThis may be the most romantic cake I’ve made. (Followed closely by this one.)

Red Velvet Rose Pavlova
Makes one 4-layered mini cake

Ingredients
300 g. superfine sugar
150 g. egg whites, room temperature
1 pinch cream of tartar
2 tbsp. cocoa powder
red gel food color
1 batch of cream cheese rose whipped cream (recipe below)
mini red roses, organic pesticide-free (for decoration)

Instructions:

  1. Preheat oven to 400˚F and line a rimmed baking sheet with parchment paper.
  2. Spread sugar in an even layer over parchment.
  3. In the bowl of a standing mixer fitted with the whisk attachment, add the egg whites and the cream of tartar.
  4. Place sugar into the oven and bake until the edges of the sugar begins to melt but not brown, about 5 minutes.
  5. Once the sugar begins to melt, turn the mixer onto high.
  6. Remove baking sheet from the oven and the eggs whites should be foamy.
  7. Turn the mixer to medium high and slowly pour the hot sugar from the parchment paper into egg whites.
  8. Once all the sugar is added, turn the mixer onto high and mix until stiff, shiny peaks form.
  9. Reserve ¼ c. of white meringue batter in a different bowl.
  10. Add cocoa powder and red gel food color to the rest of the batter and mix until desired color is reached.
  11. Reserve ¼ c. of red meringue batter in a separate bowl.
  12. Reduce oven to lowest setting 140˚F.
  13. Line two baking sheets with parchment paper.
  14. On one baking sheet, spoon 4 five-inch circles of the red meringue.
  15. Fit a medium closed star piping tip into a piping bag and add ¼ c. each of reserved white and red meringue batter.
  16. On the second baking sheet, form small roses by making small circles with the piping tip.
  17. Bake the baking sheet with the five-inch circles for 1- 2 hours until they are crisp and hollow.
  18. Bake the baking sheet with the mini roses for 30 minutes to 1 hour until they are crisp and hollow.
  19. Turn off oven and let it dry out for about 30 minutes to an hour.
  20. When meringues are completely cool and dry, alternate a layer of the meringue with the layer of the whipped cream.
  21. Decorate the top with the mini meringue roses and mini roses.

Cream Cheese Rose Whipped Cream

Ingredients:

1 ½ c. heavy whipping cream, cold
4 oz. cream cheese, room temperature
½ c. powdered sugar
½ – 1 tsp. rose water (be careful with the rose water, too much of it will make the frosting taste like soap)

Instructions:

  1. In a bowl of a standing mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form.
  2. Set aside the whipped cream mixture into a different bowl.
  3. In the same bowl, add the cream cheese and powdered sugar and mix until light, fluffy and fully incorporated.
  4. Fold the whipped cream into the cream cheese mixture.
  5. Add ½ tsp. rose water and taste. If you feel like it needs more, add ¼ tsp. at a time until desired flavor is reached.

Peanut Brittle Coffee Fudge Cake

Peanut Brittle Coffee Fudge CakeI have a brother whose birthday is on the fourth of January. Every year, after all the New Year hoopla, we gather around for the first birthday celebration of the year. I tend to pay a little more attention to his cake than the ones that follow because my soul feels a slight breeze of refreshment when the new year rolls around. Plus, this year was his big 3-0 so I had to think of something more unique.
peanut butter chocolate cakeIf there is one thing I know about my brother, it is that his two favorite flavors of all time are peanut butter (or peanuts in general) and coffee. In fact coffee, peanuts and my brother are synced so closely together in my brain that every time I go out of town, I usually bring back something that has to do with those two things. Things like Virginia peanuts from the south or a giant espresso peanut butter cup made by the local craft chocolate shop are no brainers when it comes to souvenir gifts for him.
honey roasted peanut brittleSo I made a cake that combines both flavors. It features alternating layers of fudgy chocolate and coffee scented cake which are sandwiched by a light and fluffy peanut butter frosting. The whole thing is then covered by a vanilla – peanut butter Swiss meringue buttercream and topped with homemade honey roasted peanut brittle. honey roasted peanut brittleWhen looking at the recipe, you might wonder why I made two different types of frosting. After years of baking, I realized that as much as I love the texture and flavor of boiled frosting, it does not ice as smoothly as Swiss meringue buttercream. So, these days I make two types of frosting for one cake. Is it a pain in the butt? Yes, but the flavor and the presentation are so worth it.
Peanut Brittle Coffee Fudge Cake

Peanut Brittle Coffee Fudge Cake
Makes one very tall 8” cake

You will need:

2 – 8” buttermilk coffee cake layers, leveled (recipe below)
2 – 8” chocolate cake layers, leveled (recipe below)
1 batch coffee frosting (recipe below)
1 batch coffee and vanilla Swiss meringue buttercream (recipe below)
1 batch honey roasted peanut brittle (recipe below)

Instructions:

  1. On a cake board, place a chocolate cake layer and frost the top with coffee frosting.
  2. Top the chocolate cake layer with a coffee cake layer and frost the top with coffee frosting.
  3. Add another chocolate cake layer and frost the top with coffee frosting.
  4. Top the chocolate cake layer with the coffee cake layer.
  5. Use the remaining coffee frosting to crumb coat the cake.
  6. Place in freezer for 5-10 minutes to set.
  7. Fill an icing bag fitted with a very large round tip with the white swiss meringue buttercream.
  8. Remove the cake from the freezer.
  9. Ice the cake from the top with the white swiss meringue buttercream, moving slowly down.
  10. Once the white frosting runs out, add the light brown swiss meringue buttercream to the same bag and continue moving downwards.
  11. Once the light brown frosting runs out, add the deep brown swiss meringue buttercream to the same bag and continue frost down the cake until you get to the bottom of the cake. (The cake will look bulky and messy. This is normal.)
  12. Using a flat spatula, start going around the cake and smoothing out the sides.
  13. As you move around the cake and start removing frosting, an ombre pattern will appear.
  14. Frost the entire cake smooth and then top with shards of honey roasted peanut brittle.

For the Buttermilk Coffee Cake:

Ingredients:
2 large eggs, room temperature
2 egg yolks, room temperature
1 c. black coffee, divided
4 tbsp. powdered buttermilk
1 ½ tsp. vanilla extract
2 tsp. coffee emulsion
270 g. cake flour
300 g. sugar
2 ½ tsp. baking powder
¼ tsp. salt
12 tbsp. unsalted butter, room temperature

Instructions:

  1. Preheat oven to 350˚ and grease and line the bottom of two 8” cake pans with parchment paper.
  2. In the mixing bowl of a standing mixer fitted with the paddle attachment, mix cake flour, sugar, baking powder, and salt until combined.
  3. Mix powdered buttermilk to the cup of black coffee and whisk until combined.
  4. Add the butter and ¾ c. of the coffee mixture to the flour mixture and mix on low until combined.
  5. Scrape the bowl to mix everything evenly.
  6. In a small bowl, whisk eggs, egg yolk, the remaining ¼ c. coffee mixture, and vanilla extract.
  7. With the mixer on low, add the egg mixture to the flour mixture slowly until combined.
  8. Divide batter evenly amongst the two cake pans and bake for 18-20 minutes, rotating the cake pans halfway.
  9. Let cake cool in pan for 10 minutes, then turn out of cake pan and move onto wire cooling rack to cool completely.

For the Chocolate Cake:

Ingredients:
1 ¾ c. all-purpose flour
2 c. sugar
¼ c. natural unsweetened cocoa powder
½ c. Dutch-process unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1. tsp. kosher salt
½ c. vegetable oil
2 extra-large eggs, room temperature
1 tsp. vanilla extract
1 c. strong, hot coffee

Instructions:

  1. Preheat oven to 350˚ and grease and line the bottom of two 8” cake pans with parchment paper.
  2. In a stand mixer fitted with the paddle attachment, mix flour, sugar, both cocoa powders, baking soda, baking powder and salt until fully combined.
  3. In a separate bowl, whisk vegetable oil, eggs, and vanilla extract until combined.
  4. With the mixer speed on low, add the egg mixture to the flour mixture until combined.
  5. Turn off the mixer. With a spatula, scrape the sides of the bowl to fully incorporate the two mixtures.
  6. Turn the mixer on low and slowly add the hot coffee to the batter. Once added, raise the speed to medium until completely homogenous.
  7. Divide batter evenly amongst the two cake pans and bake for 18-20 minutes, rotating the cake pans halfway.
  8. Let cake cool in pan for 10 minutes, then turn out of cake pan and move onto wire cooling rack to cool completely.

Coffee Frosting (for the filling)

Ingredients:
1 ½ c. whole milk
⅓ c. flour
¼ tsp. salt
12 oz. (2 ½ sticks) unsalted butter, room temperature
¾ c. sugar
1 – 1½ tbsp. coffee emulsion

Instructions:

  1. In a small pot over medium heat, whisk milk, salt and flour until combined.
  2. Continuously whisk mixture until thickened to a pudding like consistency.
  3. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  4. Place a piece of plastic wrap on top of the flour mixture (to prevent skin from forming) and put bowl into the fridge until fully cool.
  5. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  6. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  7. Add 1 tbsp. coffee emulsion and mix until combined.
  8. Taste and if you want a stronger flavor, add another ½ tbsp. coffee emulsion.

Coffee and Vanilla Swiss Meringue Buttercream (for the outside)

Ingredients:

1 ¼ c. sugar
5 large egg whites
3 ½ sticks unsalted butter
2 tsp. vanilla extract
2 tsp. coffee emulsion
brown food gel color

Instructions:

  1. Simmer an inch of water in a medium pot.
  2. In the bowl of a standing mixer, whisk egg whites and sugar together.
  3. Place the bowl over the pot of simmering water and whisk the egg white and sugar mixture continuously until the mixture becomes lighter and no longer grainy.
  4. Remove the bowl from the pot and transfer the bowl into the mixer fitted with a whisk attachment.
  5. Mix on high until mixture becomes white and fluffy, and cool (check for this by seeing if the outside of the bowl is cool to the touch).
  6. Add in vanilla extract and butter one stick at a time until a silky smooth frosting forms.
  7. Remove a third of the vanilla frosting into a separate bowl.
  8. In the original mixing bowl, add 2 tsp. of the coffee emulsion and whip until light brown and homogenous.
  9. Remove half of the light brown frosting into a separate bowl.
  10. Add a few drops of brown food gel color and whip until the mixture becomes a deep brown.

Honey Roasted Peanut Brittle

¾ c. honey roasted peanuts
1 c. sugar
½ c. water

Instructions:

  1. Line a baking sheet with a silicone mat.
  2. In a small pot, boil sugar and water together until the mixture turns amber.
  3. Once the mixture turns amber, stir in peanuts and quickly transfer mixture onto the silicone mat using a silicone spatula.
  4. Spread the brittle with the spatula so that the peanuts are all one layer.
  5. Let cool and break into shards.

BB-8 Cake Pops

bb-8 cake popsIf you’ve been a reader of my blog, you would know that I’m kind of a Star Wars fan. If you haven’t, you might want to check out a couple of parties I’ve thrown (here and here). So you can imagine how excited I am for the next installment to the Star Wars Series. (Very.)
bb8 r2d2 cake popI swear I got goosebumps the first time I saw the trailer. But what caught my eye the most was the glimpse of the new droid, BB-8. At first, I thought it was a head rolling on a soccer ball, but it’s not. It’s a droid and a really cute one too. When I saw that they released a BB-8 droid, I was very tempted to buy it. But then what would I do with it? It would probably sit there collecting dust or I could make Bear chase it around. I think I would rather put the money towards a new pair of shoes. But then again, it’s like a functioning mini droid. Ahh… first world problems.

bb-8 cake popshow to make a bb8 cake popSo I built myself a mini droid of my own, a cake pop. A ridiculous, time-consuming but adorable cake pop. Now, if I can only get it to roll around on its own…
how to make a bb-8 cake pop
BB-8 Cake Pops

You will need:
1 batch of vanilla cake (or boxed cake if you prefer)
1 batch of vanilla frosting (or canned frosting if you prefer)
cake pop sticks
white candy melts
gray fondant
blue fondant
orange fondant
black fondant
water, to attach the fondant
thin paintbrush
silver shimmer dust (edible)
vodka
x-acto knife (highly recommended to cut out tiny shapes)

  1. Crumble cake to cake crumbs and add in frosting ¼ c. at a time, until you get a play dough consistency. You want to make sure you work in the frosting completely, and that every crumb is mixed evenly.
  2. With ¾ of the cake dough, roll 1 ½ tablespoon sized balls. With the ¼ of the cake dough, roll 1 tablespoon sized balls. Chill thoroughly.
  3. Remove from fridge and using floss or a sharp knife, cut the 1 tablespoon sized balls in half (this is the head).
  4. On a cake pop stick, insert the half sphere cake ball followed by the round 1½ tablespoon sized cake ball. (As shown in the picture above. Picture 1)
  5. Melt white candy melts and coat the entire cake pop completely.
  6. Set it to the side to dry and set. Continue with other cake pops until all of them are coated. (As shown in the picture above. Picture 2)
  7. From this point forward, use the thin paintbrush and water to glue the fondant pieces onto the cake pop.
  8. Cut out a thin gray stripe of fondant and wrap around the top of the cake pop. (As shown in the picture above. Picture 3)
  9. Round out a pea-sized black fondant and shape it to a hemisphere and attach it slightly below the center of the gray stripe. (As shown in the picture above. Picture 4)
  10. Cut out a very thin orange stripe of fondant and wrap around below the gray fondant stripe stopping at the upper third part of the black fondant. (As shown in the picture above. Picture 5)
  11. Round out a small head of a pin sized black fondant and attach it diagonally from the pea sized black fondant. (As shown in the picture above. Picture 6)
  12. Cut out a very thin gray stripe and wrap around the circumference of the head of BB-8. (As shown in the picture above. Picture 7)
  13. Cut out tiny squares and rectangles from the orange fondant and attach it above the very thin gray stripe, on the outer third of the cake pop. (As shown in the picture above. Picture 8)
  14. Use a small dab of blue fondant and attach it below the pea sized black fondant. (As shown in the picture above. Picture 9)
  15. Cut out ¾ in. circles and cut out an “x” shape in the center. Attach it to the bottom left hand corner of the cake pop. (As shown in the picture above. Picture 10)
  16. Attach another circle to the upper right hand corner of the cake pop, cutting out the top portion. (As shown in the picture above. Picture 11)
  17. Cut out a small orange stripe and attach it to the bottom right hand corner of the cake pop. (As shown in the picture above. Picture 12)
  18. Using the gray fondant, cut out a small pea sized gray circle. Cut into thirds and place inside the center of the orange circle on the left hand corner. (As shown in the picture above. Picture 13)
  19. Cut out two small triangles and place on the opposite ends of the small gray circle. (As shown in the picture above. Picture 14)
  20. Cut out some random stripes of thin gray fondant and place on the center of the orange circle in the upper right hand corner. (As shown in the picture above. Picture 15)
  21. Cut out small gray circle and place in center of orange circle in the lower right hand corner. (As shown in the picture above. Picture 16)
  22. Cut out thin gray fondant stripes, and connect orange circles. (As shown in the picture above. Picture 17)
  23. Using tiny pieces of gray fondant, dot the corners of the gray fondant stripes, making “rivets”. (As shown in the picture above. Picture 18)
  24. Using a very thin strip of gray fondant, outline the smaller black dot on the head. (As shown in the picture above. Picture 19)
  25. Mix few droplets of vodka into the silver shimmer to create edible silver paint.
  26. Using a very thin brush, paint the gray fondant of the cake pop to give it a metallic sheen. You can also give a swipe of paint to the black circles to give it dimension. (As shown in the picture above. Picture 20)

The Ultimate Oreo Ice Cream Cake with Homemade Crunchies

how to make an ice cream cake

I would say that whenever the topic of ice cream cakes come up, about 75% of the people I talk to gush about how much they love crunchies. You know, the crunchy chocolate crumbs that are usually sandwiched between the vanilla and chocolate ice cream layers in a standard store bought ice cream cake. So when D requested a cookies and cream ice cream cake, with an extra thick layer of crunchies, I set out to make the ultimate cookies and cream ice cream cake.
cookies n' cream ice cream cakeOn another note, I’m not sure if it is cookies n’ cream, cookies n’ creme, cookies and creme, cookies and cream or Oreo. Does anyone know what the “right” way to say it is? The grammar Nazi in my brain says “cookies and cream” but the media uses all of them.  So instead of driving myself crazy, I’m going to use them all interchangeably.
cookies and cream ice cream cakeTo be honest, I was a little disappointed when he requested such a standard flavor. My mind was whizzing with all sorts of crazy flavor combinations (something along the lines of toasted marshmallows, drizzly caramel, crushed salted nuts…) and went to a complete stop when he said cookies and cream. But it’s okay because I took cookies and cream to the next level with this cake. (Kind of like that episode in Friends where Phoebe takes cups and ice to the next level.)
oreo browniesIt starts with an Oreo brownie base, layered with homemade crunchies (just two ingredients, and so easy), with a very generous layer of cookies and cream ice cream (two quarts!), layered again with crunchies and brownie base.
oreo barkIt is then covered in whipped topping, topped with a decadent chocolate ganache (Omg. It was my favorite part of the cake), and decorated with scoops of whipped topping that look like scoops of ice cream (plain and Oreo flavored), and topped with shards of Oreo bark, cookie crumbs and whole mini Oreos. Every single component screams cookies and cream and every bite is as amazing as it sounds.
cookies and cream ice cream cake
The Ultimate Oreo Ice Cream Cake with Homemade Crunchies

Ingredients
2 – 8” round Oreo brownie layers (recipe below)
1 batch homemade crunchies (recipe below)
2 quarts of cookies and cream ice cream, softened*
20 oz. cool whip
chocolate ganache (recipe below)
mini Oreos
¼ c. white chocolate or white candy melts

Instructions:

  1. Line two 8-inch cake pans with plastic wrap. In each pan, put in one Oreo brownie layer.
  2. Split the batch of homemade crunchies in half and spread each half on top of each Oreo brownie layer.
  3. Layer a quart of cookies and cream ice cream in each cake pan, smoothing the top.
  4. Top with plastic wrap and freeze until completely frozen, either over night or 8 hours.
  5. Unmold each cake pan carefully and sandwich the two layers, the ice cream layer meeting in the center and brownie layer facing outwards. Refreeze in freezer for 10 minutes.
  6. Frost the outside of the cake with cool whip. Refreeze in freezer until cool whip is firm.
  7. Crush some mini Oreos and mix Oreo crumbs in half of the remaining cool whip. Leaving the other half plain.
  8. Once cool whip has set, smooth ganache over the top of the cake, letting it drip down the sides. Sprinkle some cookie crumbs on top of ganache before it sets. Place cake in freezer until ganache is completely set.
  9. Using a cookie scoop, layer alternating scoops of Oreo and plain cool whip, sprinkling with cookie crumbs as you go. Freeze to set.
  10. While ice cream is freezing, melt white chocolate/candy melts in a microwave safe bowl being careful not to burn the chocolate.
  11. Line a small sheet pan with wax paper and smooth the melted chocolate evenly using an offset spatula. Top with crushed mini Oreos, and whole mini Oreos. Put in freezer to set.
  12. Break chocolate into shards and reserve for cake.
  13. Once the ice cream cake is set, remove cake from freezer, and decorate the top with the white chocolate shards and top with extra mini Oreos for a grand effect.

Oreo Brownies

Ingredients:
1 box brownie mix, plus ingredients needed to make brownies according to mix**
16 Oreos

Instructions:

  1. Prepare two 8-inch cake pans by spraying with nonstick spray and lining the bottom with parchment paper.
  2. Preheat oven to temperature on the package.
  3. Mix brownie batter according to package and divide evenly between two cake pans.
  4. Place 7 Oreos in a circular formation in each pan, and Oreo in the center.
  5. Bake half of the time said on the package.
  6. Let cool and reserve for cake.

Homemade Crunchies

Ingredients:
30 Oreo cookies
1 – 7.25 oz. bottle of Magic Shell ice cream topping

Instructions:

  1. Using a food processor, Crush Oreos into even crumbs.
  2. In a medium bowl, mix cookie crumbs and ice cream topping until each crumb is well coated.
  3. Reserve for cake.

Chocolate Ganache

Ingredients:
8 oz. dark chocolate, chopped
¾ c. heavy whipping cream

Instructions:

  1. In a heatproof bowl, pour heavy cream on top of chocolate and microwave for one minute.
  2. Let stand 3 minutes and stir until combined.

*I’ve said it before and I’ll say it again, you want to use the premium stuff for ice cream cakes. Because the higher quality ice cream has less air content, it will melt slower. I used Trader Joe’s Joe-Joe’s n’ Cream.
**Yes, I shun cake mixes, but brownie mixes are pretty good in my book. I’m in love with the Ghirardelli brand mixes. Plus, when making a cake with this many components, simplifying any part is worth it.
***Homemade crunchies recipe from Our Best Bites.

Tiramisu Crunch Ice Cream Cake

Tiramisu Crunch Ice Cream Cake 1I made this cake for my sister’s birthday last week. As far as sisters go, my sister and I are as different as night and day. We don’t look alike, with the exception that we both share freckles. Growing up, I would be pale from staying in and reading books while she would be as tan as can be from playing outside. She loves the color black while I love white. She is loud and I am quiet. She prefers vegetables, while I prefer steak. She likes things simple and casual while I cannot get enough frills and bows. She favors pants in comparison to my preference to dresses. She is also not partial to desserts whereas I cannot live without them (as evidenced by this blog). I always tell people that whatever she is good at, I lack it and whatever I am good at, she lacks it.
Tiramisu Ice Cream Cake 3I love creating cakes and I look forward to baking one for all of my family members on their special day. But my sister does not like cake. HOW?! As someone whose life (or a good part of their life) revolves around frosting, and sugar and flour, it is hard to understand someone who does not like cake. So every year on her birthday, I resort to an ice cream cake. Because let’s face it, who doesn’t like ice cream?
Tiramisu Crunch Ice Cream Cake 2Tiramisu was one of my least favorite desserts because I used to rarely drink coffee. If anything, I loved it for the mascarpone cream. (Ah, mascarpone cream… everything you touch becomes a magical milky confection.) But ever since I gave up diet coke, I’ve been leaning towards coffee for my caffeine fix and I’ve managed to fall in love with the bitter brew. My sister’s preferred choice of drink has always been coffee, so tiramisu was a no-brainer when it came to a flavor choice.
layoutI have to say, this cake ranks as one of the best cakes to come out of my kitchen. It features layers of coffee ice cream sandwiched between coffee syrup soaked sponge cake, chocolate almond crispies (!!!), and is covered by a blanket of mascarpone whipped cream and adorned with dark chocolate accents and cocoa powder. I know. It sounds like it is too much work and it is true that there are many components to the cake. However, each part is simple to make!
mascarpone cream I always use high quality ice cream when it comes to ice cream cakes. It is important to have the lower air content so that the ice cream stays firmer, longer. I used Haagen-Dazs in mine. The sponge cake is a standard sponge cake that is divided in half. The coffee syrup is nothing more than a mix of sugar and dark brewed coffee. The chocolate almond crispies provide a crunch and a textural contrast to the smooth ice cream and cake. To make it, you simply stir chocolate almond spread with Rice Krispies cereal until it is evenly coated. The mascarpone whipped cream is a mix of vanilla extract, powdered sugar, mascarpone, and cool whip. I am not a fan of cool whip, but when it comes to ice cream cakes, I think it is superior in terms of spreadability and stability. To make the chocolate accents, simply melt some chocolate and using a small offset spatula, drag a dollop of chocolate over parchment paper and repeat until you have as many pieces as you need. They will not all look uniform, but I think that’s what makes it look slightly “rustic”.
Tiramisu Ice Cream Cake 4I understand if you are a little overwhelmed by it. But trust me, it is worth every minute you spend making it. 😉

Tiramisu Crunch Ice Cream Cake

Ingredients:

56 oz. premium coffee ice cream, softened
sponge cake, halved horizontally (recipe below)
coffee simple syrup (recipe below)
chocolate almond crispies (recipe below)
whipped mascarpone cream (recipe below)
dark chocolate, melted (for garnish)
cocoa powder (for garnish)

Instructions:

  1. Line two 8-inch cake pans that are 3 inches deep with a double layer of plastic wrap that overhangs over the cake pan.
  2. In one of the cake pans, place one half of the sponge cake and brush liberally with coffee syrup. (You do not want to soak the cake, but put enough of it that it is moist.)
  3. Layer 28 oz. of coffee ice cream over the cake base, smooth so that the coffee base is as smooth as you can get it.
  4. Place pan in freezer for about 10 minutes.
  5. Meanwhile, make the chocolate almond crispies.
  6. Get half of the chocolate almond crispies and layer it over the ice cream, flattening it with an offset spatula to make it as flat, even and smooth as possible.
  7. Wrap the overhanging plastic wrap over the cake pan and place in freezer until completely frozen, preferably overnight.
  8. In the second lined cake pan, smooth 28 oz. of coffee ice cream with offset spatula evenly.
  9. Chill in freezer for 10 minutes.
  10. Layer the remaining chocolate almond crispies over the coffee ice cream.
  11. Place the second half of the sponge cake and brush liberally with coffee simple syrup.
  12. Wrap the overhanging plastic wrap over the cake pan and place in freezer until completely frozen, preferably overnight.
  13. On a cake board you are planning to serve, carefully unmold the first cake pan you put together by lifting the plastic wrap off of the pan and unwrapping it completely.
  14. Take the second cake pan and unmold it, and place on top of the first cake pan layer with the sponge cake layer facing downwards. Apply pressure to fuse the two layers together.
  15. Place in freezer to harden for about 20-30 minutes.
  16. Meanwhile, make the whipped mascarpone cream.
  17. Remove frozen cake from freezer and frost the outside of the cake with ¾ of the whipped mascarpone cream.
  18. Place cake back in the freezer and put the remaining whipped mascarpone cream in a piping bag with a plain large round tip.
  19. Remove cake from freezer and use the piping bag to place decorative dollops of cream over the top of the cake by making even vertical rows of cream.
  20. Using a mesh strainer, liberally dust the top of the cake with cocoa powder. The cocoa powder will dust the surface of the cake board too, carefully use a wet paper towel to clean the cake board off.
  21. Place cake back in the freezer.
  22. While cake is freezing, make decorative chocolate pieces.
  23. Line two baking sheets with parchment paper.
  24. Using a small offset spatula, drag dollops of dark chocolate to create a streak. Use larger dollops for the bottom and smaller dollops for the top. Place in refrigerator to set for 5-10 minutes.
  25. When set, remove the cake from the freezer and decorate the bottom of the cake with the longer chocolate pieces and the top of the cake with the smaller chocolate pieces.
  26. Refrigerate until ready to serve.

Vanilla Sponge Cake

Ingredients:

½ c. all-purpose flour
½ c. cornstarch
4 large eggs, separated
1 tsp. vanilla extract
¾ c. sugar, divided
pinch of salt

Instructions:

  1. Preheat oven to 350˚F and grease the inside of an 8 inch baking pan with nonstick spray.
  2. In a small bowl, sift together flour and cornstarch.
  3. In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks, vanilla extract, and ½ c. sugar on high until thick and pale.
  4. Transfer mixture into a large bowl.
  5. Thoroughly wash and dry mixing bowl and whisk attachment.
  6. In a clean bowl of a standing mixer fitted with the whisk attachment, beat egg whites and salt until soft peaks form.
  7. Slowly incorporate the remaining ¼ c. of sugar into the egg whites and mix until whites are stiff and glossy.
  8. Fold egg whites into the egg yolk mixture in three additions.
  9. Fold in flour mixture
  10. Transfer batter into the prepared cake pan.
  11. Bake 30-40 minutes or until a cake tester inserted into the center of the cake comes out clean.
  12. Cool cake on a wire rack until ready for use.

Coffee Simple Syrup

Ingredients:

½ c. strong, dark coffee
¼ c. sugar

Instructions:

  1. Heat coffee and sugar together until sugar is completely dissolved.
  2. Cool until ready for use.

Chocolate Almond Crispies

Ingredients:

3 c. Rice Krispies Cereal
1 c. chocolate almond spread (I used this one from Trader Joe’s)

Instructions:

  1. Heat chocolate almond spread until easily pourable.
  2. In a large bowl, mix chocolate almond spread and cereal until cereal is evenly coated.
  3. Cool mixture until ready for use.

Whipped Mascarpone Cream

Ingredients:

12 oz. Cool Whip (thawed)
1 lb. mascarpone cheese
3 tbsp. powdered sugar
1 tsp. vanilla extract

Instructions:

  1. In a large bowl, whip Cool Whip and half of mascarpone cheese until smooth with an electric hand mixer.
  2. Add the remaining half of the Cool Whip and mix until incorporated. Do not over whip.
  3. Add powdered sugar and vanilla extract and whip until homogeneous.

* Vanilla Sponge Cake recipe from Martha Stewart.

A (Belated) Blogiversary, A Funfetti Cake Batter Cake & A Giveaway

Funfetti Cake Batter Cake and Macarons 3It’s my first Blogiversary! One year ago, I started blogging on this little website with a lot of encouragement from friends and family. I cannot believe that it has already been a year. Each time I am able to share recipes, tutorials or whatever this brain of mine thinks of, I am so grateful to be able to send off a little piece of my creativity into the webosphere.  I’m even more grateful to the all of you who take the time out of your day to read the little bits of me that I post on my wee space on the internet.
funfetti macarons Funfetti Cake Batter Cake and Macarons 2Because anything celebratory requires sprinkles (or glitter) in my brain, I made a little cake chock-full with sprinkles for this post. It has sprinkles in the frosting, around the outside, and on the macarons. (I originally wanted to do a funfetti cake, but being me I totally forgot to add the sprinkles to the cake batter so instead it went into the frosting.) And because I love all things macarons, I added some funfetti macarons. The cake and the macarons are filled with cake batter frosting. My secret ingredient to making it taste like cake batter? Boxed cake mix. *GASP*I know. I never ever ever ever ever use boxed cake mix but this is the one time exception. And because it uses boxed cake mix, it is definitely on the sweeter side of the dessert spectrum. It also has that nostalgic bake sale cupcake taste that I loved in my youth.
Funfetti Cake Batter Cake and Macarons 5 Funfetti Cake Batter Cake and Macarons 6To celebrate my ridiculously belated blogiversary, I’m hosting a giveaway! If you know me at all, Target is one of my favorite places to shop. I’m telling you, I cannot walk out of that store without something in my hand! It literally has everything you need so I’m giving away a $25 gift card so that you too can enjoy a small shopping trip to Target.*  Entering the giveaway is so simple! Simply follow me on Instagram and like my giveaway photo and for an extra entry, like and leave a comment on this post about what kind of cake you like. The giveaway ends on Friday, May 8th and if the winner does not respond within 3 days, I will be selecting another one. Funfetti Cake Batter Cake and Macarons 4Funfetti Cake Batter Cake and Macarons

Vanilla Buttermilk Cake (recipe below)
Funfetti Cake Batter Frosting (recipe below)
Funfetti Macarons (recipe below)
1-2 c. Sprinkles

Instructions:

  1. Evenly fill and stack each layer of vanilla cake with funfetti cake batter frosting.
  2. Crumb coat the cake with a thin layer of cake batter frosting (funfetti cake batter frosting without the sprinkles.)
  3. Place cake in freezer for 5 minutes until the frosting on the outside sets firmly.
  4. Once crumb coat is set, frost the entire cake with cake batter frosting.
  5. Take a handful of sprinkles and slowly cup the outside of the cake, patting it to ensure full coverage. (This part will create a mess. Sprinkles will bounce and fall everywhere.)
  6. Let frosting set in freezer for 5 minutes.
  7. Take cake out and frost little mounds of frosting around the top of the cake and attach a funfetti macaron for decoration.

Vanilla Buttermilk Cake

Ingredients:
1.5 c. cake flour
1  c. sugar
½ tbsp. baking powder
⅛ tsp. salt
¾ c. buttermilk, divided
4 oz. unsalted butter, room temperature
2 eggs, room temperature
1 egg yolk
1 tsp. vanilla extract

Instructions:

  1. Preheat the oven to 350˚F and line four 6-inch cake pans with parchment paper.
  2. In a bowl of a standing mixer with the paddle attachment, add flour, sugar, baking powder, and salt. Mix until combined.
  3. On low speed, add ½ c. buttermilk and butter and mix until combined.
  4. In a separate bowl, whisk eggs, egg yolk, ¼ c. buttermilk, and vanilla extract until homogenous.
  5. On low speed, slowly add the egg mixture to the flour mixture.
  6. Increase speed to medium, and mix until combined.
  7. Evenly divide cake batter into the three cake pans.
  8. Bake about 20-25 minutes until cake is done or until a toothpick inserted into the center comes out clean.
  9. Let cool in pan for 10 minutes, and then move onto a cooling rack until completely cool.

Funfetti Cake Batter Frosting

Ingredients:
3 c. whole milk
¾ c. flour
¼ tsp. salt
1½ 1b. (6 sticks) unsalted butter, room temperature
3 c. sugar
¼ c. cake mix
1 tbsp. vanilla extract
½ c. sprinkles

Instructions:

  1. In a saucier pan, put milk, salt and flour and whisk until combined on medium heat.
  2. Continuously whisk mixture until thickened to a pudding like consistency.
  3. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  4. Place a piece of plastic wrap on top of the flour mixture and put into the fridge until fully cool.
  5. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  6. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  7. Add the vanilla extract and cake mix and mix until combined.
  8. Reserve ⅔ of the mixture for filling the macarons and frosting the outside of the cake.
  9. Mix ½ c. sprinkles into the remaining frosting for filling the cake.

Funfetti Macarons

Ingredients:
212 g. almond meal
212 g. powdered sugar
172 g. egg whites, divided to 82 g. and 90 g (aged, if possible)
236 g. sugar
158 g. water
nonpareils for decorating
cake batter frosting (recipe above)

Instructions:

  1. Line two baking sheets with parchment paper or silicone mats.
  2. In the bowl of a food processor, add the almond meal and powdered sugar and pulse until thoroughly combined.
  3. Sift the mixture over a large mixing bowl, throwing out the lumps as they appear.  Add the crystalized lemon and 82 g. of the egg whites and stir until you get a thick mixture.
  4. In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
  5. Once the syrup reaches 200˚F, start whipping the remaining 90 g. in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks are reached.
  6. Once the syrup reaches 248 ˚F, remove the pot off the burner and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
  7. Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff peaks.
  8. Mix a ⅓ of the egg white mix to the almond mixture and stir together until the batter is slightly lighter and less pasty.  From then on, fold in ⅓ of the egg white mixture at a time until the mixture “flows like magma”.  The mixture should be smooth and run thick ribbons off the spatula.
  9. With a pastry bag fitted with a ½ in. plain tip, pipe 1¼ – 1½ in. rounds.
  10. The piped batter may have peaks but should smooth away in a minute or two.
  11. Sprinkle nonpareils evenly over macaron shells.
  12. Let the batter stand until the tops of the macarons are dry to the touch, about 30 minutes to 1 hour.
  13. Preheat the oven to 275-325˚F.  If your oven tends to run hot go for 275˚F, if not then 325˚F.
  14. Bake 10-13 minutes, until the feet are formed and the tops are smooth.  The batter is done when you slightly wiggle it and it starts to come off of the parchment paper / silicone mat.
  15. Once cool, frost the inside of the macaron shell with cake batter frosting and sandwich with another macaron shell.

* Open to U.S. Residents only. Winner will be contacted via email.

Chocolate Covered Strawberry Cake

Chocolate Covered Strawberry Cake  3Is it the middle of February already?? I feel like February just started and here it is already nearing its end. As Valentine’s Day approaches, I can’t help but feel a little more love and happiness in the air. Maybe it’s all the hearts plastered every way I turn or people posting all things related to love on social media, but I’m digging the atmosphere. Yes, I know that you should show your love and affection to your significant other/ loved ones every day of the year but what’s the harm of celebrating that love?
Chocolate Covered Strawberry Cake  2I once had an ex-boyfriend who frequently bought me chocolate covered strawberries from Godiva. Not knowing how much they cost ($7 a piece!!), I used to eat them in one seating without much thought. I only found out how much they cost recently and boy, do I feel bad about not savoring them. But that was my first encounter with chocolate covered strawberries and it’s been one of my favorite flavor parings since.
Chocolate Covered Strawberry Cake  4This cake is my spin on a chocolate covered strawberry. A rich dark chocolate cake is filled and frosted with fresh strawberry frosting and covered in a chocolate ganache and adorned with chocolate dipped strawberries. Because fresh strawberries in February are not the tastiest, I suggest buying frozen strawberries for the frosting to ensure full strawberry flavor. I happened to have this cake pan that I bought on clearance a year or two ago, and I thought it fit the theme perfectly. If you do not have the cake pan, you can always make the same cake sans the strawberry frosting heart in the middle. Talking about clearance, am I the only person that scours the holiday section at Target after every major holiday? I cannot resist the themed sprinkles and sparkling sugar at a deep discount. Sometimes, I’ll land on a real gem… like this cake pan at 75% off. It’s a guilty pleasure and I look forward to going to Target post February 14th. 😉
Chocolate Covered Strawberry Cake  1Chocolate Covered Strawberry Cake

Chocolate Cake

Ingredients:
1 ¾ c. all-purpose flour
2 c. sugar
¼ c. natural unsweetened cocoa powder
½ c. Dutch-process unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1. tsp. kosher salt
½ c. vegetable oil
2 extra-large eggs, room temperature
1 tsp. vanilla extract
1 c. strong, hot coffee

Instructions:

  1. Preheat oven to 350 degrees and grease and line 2 cake pans with parchment paper.
  2. In a stand mixer fitted with the paddle attachment, mix flour, sugar, both cocoa powders, baking soda, baking powder and salt until fully combined.
  3. In a separate bowl, whisk vegetable oil, eggs, and vanilla extract until combined.
  4. With the mixer speed on low, add the egg mixture to the flour mixture until combined.
  5. Turn off the mixer. With a spatula, scrape the sides of the bowl to fully incorporate the two mixtures.
  6. Turn the mixer on low and slowly add the hot coffee to the batter. Once added, raise the speed to medium until completely homogenous.
  7. Divide batter equally among the two cake pans and bake about 25-30 minutes. Checking at 20 minutes for doneness with a toothpick test.*
  8. Let stand for 5-10 minutes when done, then put onto a cooling rack to fully cool.

Strawberry Puree

Ingredients:
2 lbs of strawberries, smashed
1 tbsp. lemon juice

Instructions:

  1. In a small pot, cook strawberries and lemon juice on medium heat until mixture thickens and reduces 1/3-1/2 of the original volume, about 20-30 minutes.
  2. Once thickened, put in a bowl to cool and refrigerate.

Basic Vanilla Frosting

Ingredients:
2 c. whole milk
½ c. flour
¼ tsp. salt
1 1b. (4 sticks) unsalted butter, room temperature
2 c. sugar
1 tbsp. vanilla extract

Instructions:

  1. In a saucier pan, put milk, salt and flour and whisk until combined on medium heat.
  2. Continuously whisk mixture until thickened to a pudding like consistency.
  3. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  4. Place a piece of plastic wrap on top of the flour mixture and put into the fridge until fully cool.
  5. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  6. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  7. Add the vanilla extract and mix until combined.

Strawberry Frosting

Ingredients:
1 batch of strawberry puree
1 batch of vanilla frosting

Instructions:

  1. Mix vanilla frosting with strawberry puree until the mixture turns strawberry pink and fluffy.

Chocolate Ganache

Ingredients:
8 oz. dark chocolate, chopped
¾ c. heavy whipping cream

Instructions:

  1. In a heatproof bowl, pour heavy cream on top of chocolate and microwave for one minute.
  2. Let stand 3 minutes and stir until combined.

Assembly

1 batch chocolate cake
1 batch strawberry frosting
1 batch chocolate ganache
6-8 strawberries, rinsed and dried

Instructions:

  1. Fill and frost chocolate cake with strawberry frosting.
  2. Chill in freezer for 15-20 minutes.
  3. Pour ¾ of chocolate ganache and use offset spatula to push ganache over the edge.
  4. Before the ganache sets completely, dip the strawberries in the remaining ganache and garnish the cake.

* Chocolate cake recipe adapted from Ina Garten.

Peaches and Cream Crêpe Cake

Crêpe Cake 6It’s been a while. Residency was kicking my butt and I ate too well for my birthday week and decided to go on a diet. Two weeks later, residency is still kicking my butt and the diet was a disaster. What happens when a food blogger decides to go on a diet? They lose content. Lesson learned. I won’t do it again. I promise.
Crêpe Cake 3Several weeks ago my good friend, H, brought two slices of crêpe cake from Lady M Confections. If you don’t know already, Lady M is a chain of cake boutiques that specialize in crêpe cakes. I never tried a crêpe cake before and was pleasantly surprised by the delicate layers and the light taste. But when H told me how much she paid, I was shocked at the price tag. $8 for a slice of cake?? As delicious it was, I could not justify that kind of cost and said I would never pay that that much for a slice of cake, ever.
Peaches and Cream Crêpe Cake 1Fast forward two weeks and as my birthday approached closer, I couldn’t help but think of that ridiculously expensive crêpe cake. Do I just bite the bullet and buy it or should I try it on my own? I’ve never attempted at making crêpes at home but it was my birthday, and I decided I would make one if I wanted to.
Crêpe Cake 2I know some people think making your own birthday cake is sad or depressing and until this year, I’ve been blessed with significant others that would buy me the cake of my desire. But you know what, making your own cake is better because you get exactly what you want and how you want it. Plus, if you make a mistake or mess up, you don’t feel guilty or pressured about ruining someone’s special day.
Crêpe Cake 4I had some fresh picked peaches when I went peach picking in August, so I decided to incorporate it into the cake. If I could redo this cake, I would make the crêpes thinner. As a novice, I was worried about it tearing and made them on the thicker side. In hindsight, it wasn’t necessary. So go thin if you decide to make it.
Crêpe Cake 5In the end, it was worth the effort and I suggest eating it immediately after caramelizing the sugar.  Because when you take a bite of the crisp bits of sugar with the light cake, you will be in heaven. Plus when you refrigerate it, the sugar melts and you get an odd syrup that may or may not pool all over your refrigerator shelf. (Yes, this happened. No, I was not fun cleaning it up.)

Peaches and Cream Crêpe Cake

For the Crêpes

Ingredients:
6 tbsp. butter
3 c. milk
6 large eggs
1 ½ c. all-purpose flour
7 tbsp. sugar
pinch kosher salt

Instructions

  1. Prepare the batter a day before you want to serve the cake.
  2. In a small saucepan, melt and brown the butter.
  3. In a separate saucepan, heat the milk and cool for 10 minutes. (Do not boil milk.)
  4. In a food processor, pulse eggs, flour, sugar and salt until fully combined.
  5. Add milk and butter and pulse until fully combined.
  6. Refrigerate batter for 8-24 hours.
  7. On the day of, bring the batter to room temperature.
  8. Heat a 6” nonstick pan and spray the pan with nonstick spray and wipe off.
  9. Spread 3 tbsp. of batter and swirl to cover the pan.
  10. Cook until the bottom begins to brown and flip the crêpe cook the other side until it sets.
  11. Repeat until all of the batter is used.

For the Pastry Cream

Ingredients:
2 c. milk
¼ c. sugar
2 egg yolks
1 egg
¼ c. cornstarch
¼ c. sugar
2 tbsp. unsalted butter
1 tsp. vanilla extract

Instructions:

  1. Prepare the pastry cream a day before you want to serve the cake.
  2. In a medium saucepan, bring milk and ¼ c. sugar to a boil.
  3. In another medium bowl, mix egg yolks, egg, cornstarch and ¼ c. sugar until a paste forms.
  4. Using a ladle, drizzle a ladleful of milk while continuously whisking the egg mixture. Continue to drizzle in hot milk a little at a time until you mix in ¾ of the milk.
  5. Take the egg milk mixture and pour it into the saucepan with the remaining milk.
  6. Cook the mixture while stirring constantly over medium heat until mixture is thickened and pudding like.
  7. Remove saucepan from heat and mix in butter and vanilla extract. Set aside.

To Assemble

Ingredients:
1 ½ c. heavy cream
3 tbsp. powdered sugar
2 tbsp. Kirsch
3 large very ripe peaches, cut into small bits
granulated or powdered sugar for garnish (optional)
sliced peaches for garnish (optional)

Instructions:

  1. Whip the heavy cream and powdered sugar until stiff peaks form.
  2. Fold in prepared pastry cream, Kirsch and peaches.
  3. Lay two crêpes on a cake plate. Using an offset spatula, spread a thin layer of peach pastry cream. Cover with a crêpe and repeat until all the crêpes are used. Save the best looking crêpe for the top.
  4. Chill for at least 2 hours to set.
  5. When ready to serve, you can:
    1. Dust the top with powdered sugar.
    2. Sprinkle the top with granulated sugar and caramelize with a blowtorch.
    3. Garnish the top with sliced peaches, sprinkle the top with granulated sugar and caramelize with a blowtorch.

Crepe Cake recipe adapted from NY Times.

Toasted Marshmallow Caramel Banana Cake with Cheesecake Frosting

Toasted Marshmallow Caramel Banana Cake with Cheesecake Frosting 2Wordy, I know.  This journey of mine started when I was trying to figure out what to post next for the blog.  I have this great caramelized banana bread recipe that I use and was going to blog about that.  But right when I was about to start baking, I realized that banana bread recipes are a dime a dozen on the internet.
Toasted Marshmallow Caramel Banana Cake with Cheesecake Frosting 4Why would I bore you with something that has been done for the umpteenth time?  No, I needed to do something different, maybe even drastic.  That’s when I spotted a bag of caramel bits that I picked up at Target a few months ago and the cogs in my brain started turning.

Toasted Marshmallow Caramel Banana Cake with Cheesecake Frosting 6It starts with a soft caramelized banana cake.  What makes it “caramelized” banana cake?  Because you caramelize bananas with sugar and melted butter until it starts to smell like banana heaven in your kitchen.  Then you mix your caramel bits into the batter to increase the caramel factor.
Toasted Marshmallow Caramel Banana Cake with Cheesecake Frosting 5Next, the cake layers are sandwiched with cheesecake frosting which is essentially my version of a cream cheese frosting only it is extra thick and tastes very much like cheesecake.  Then the entire cake is surrounded by marshmallow frosting which you toast with your kitchen torch (or in your oven if you don’t have one) and as if you really needed more, you finish it off with a caramel drizzle.
Toasted Marshmallow Caramel Banana Cake with Cheesecake Frosting 1Sweet, gooey, soft, toasty, and slightly chewy (from the caramel bits) this cake is definitely worth making for a celebration… or for no reason because it’s your kitchen and you can bake if you want to. 😉
Toasted Marshmallow Caramel Banana Cake with Cheesecake Frosting 3Toasted Marshmallow Caramel Banana Cake with Cheesecake Frosting

Makes one 6 inch 4-layer cake

Caramelized Banana Cake

Ingredients:
2 oz. unsalted butter
¾ c. brown sugar
3 medium brown bananas
½ c. buttermilk
2 tbsp. vegetable oil
2 large eggs
1 c. all-purpose flour
1 c. cake flour
¾ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. kosher salt
8 oz. caramel bits

Instructions:

  1. Preheat oven to 350˚F and prepare four 6 inch cake pans by spraying them with non-stick spray and lining the bottom with parchment paper.
  2. In a small pot, melt the butter. Once the butter melts, add the brown sugar and bananas and cook for 4 minutes.  Cool mixture for 10 minutes before transferring mixture into a bowl of a stand mixer fitted with a paddle attachment.  Beat for 2-3 minutes until mixture is cool and combined.
  3. In a small bowl, whisk buttermilk, vegetable oil and eggs until homogeneous.
  4. In another bowl, mix both kinds of flour with baking soda, cinnamon and salt.
  5. With the mixer on low, add half the buttermilk mixture followed by half the flour mixture.
  6. Finish the batter by alternating the buttermilk mixture and flour mixture again.
  7. Fold in the caramel bits into the batter.
  8. Divide the batter evenly between 4 pans and bake about 12-15 minutes until a toothpick comes out clean.
  9. Let cool for 10 minutes in the pan and then remove from pan and let cool completely on a wire rack.

Cheesecake Frosting

Ingredients:
10 oz. cream cheese
4 oz. unsalted butter, softened
1 ½ c. powdered sugar
8 oz. mascarpone cheese
2 tsp. vanilla extract
1 pinch of kosher salt

Instructions:

  1. In a standing mixer fitted with a paddle attachment, beat cream cheese and butter until combined.
  2. Add the powdered sugar slowly, followed by the mascarpone cheese, vanilla extract and kosher salt.  Do not overbeat the mascarpone cheese it will separate if you do.

Marshmallow Frosting

Ingredients:
4 large egg whites
¾ c. sugar
¼ tsp. cream of tartar
1 tsp. vanilla extract

Instructions:

  1. In a metal bowl of a standing mixer, whisk egg whites, sugar and cream of tartar over a small saucepan with simmering water.
  2. Whisk until sugar is dissolved and whites are slightly foamy and warm to the touch, about 2-3 minutes.
  3. Transfer bowl to the standing mixer fitted with the whisk attachment and beat starting from low speed and gradually moving to high speed until stiff and glossy.
  4. Mix in the vanilla extract to finish the frosting.

Caramel Drizzle

Ingredients:
3 oz. caramel bits
¼ c. heavy cream

Instructions:

  1. In a small saucepan, melt caramel bits with heavy cream until a thick sauce forms. If the sauce is too thick, feel free to add more heavy cream.

Assembly:

  1. Frost each layer of banana cake with cream cheese frosting, ending with a layer of banana cake. Make sure you smooth the sides as well as you can. (As shown above.)
  2. Generously frost the top and sides with marshmallow frosting using your spatula to make swirl patterns along the cake. This will make a more impressive cake when you toast the frosting.
  3. Toast the frosting with a torch (kitchen, butane, or propane your choice) until golden brown.
  4. Drizzle caramel frosting.
  5. Stand back and enjoy your work of art.

Caramelized banana cake adapted from espresso and cream.
Marshmallow frosting adapted from Martha Stewart.