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Category Archives: Cakes

Mini Funfetti Cheesecakes

I put my mini cheesecake pan to good use again with these mini funfetti cheesecakes! However, this recipe always tends to sink on me as they’re cooling so it was hard to take them perfectly out of the pan. My best friend Sarah also got me another mini cheesecake pan for my birthday (YAY!) but unfortunately, I didn’t have it at the time I made these. So instead of waiting for the first batch to completely cool, I just baked the remaining batter in a regular muffin tin.

Mini Funfetti Cheesecakes

Adapted from King Arthur Flour

Crust

  • 1 box Funfetti Cake Mix, one cup removed and reserved
  • 1 sleeve graham crackers, finely crushed
  • 1 egg
  • 3 tablespoons vegetable oil
  • 3 tablespoons water
  • 3 tablespoons rainbow sprinkles

Filling

  • 1 cup reserved cake mix
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 1/2 cups milk
  • 3 teaspoons vanilla extract
  • 3 tablespoons rainbow sprinkles
  1. Preheat oven to 300 degrees. For the crust place the vanilla wafers in a food processor. Pulse to fine crumbs. Add cake mix (minus one cup dry mix), 3 tablespoons of vegetable oil, 3 tablespoons of water, sprinkles, and one egg and blend on low speed until the mixture holds together when squeezed
  2. Divide the crust mixture evenly into 24 greased or paper lined muffin tins or a mini cheesecake pan. Press the mixture evenly into the bottoms, and about 1/4 inch up the sides of the muffin wells. Set aside
  3. In a mixing bowl, place the reserved one cup of mix, the cream cheese, 1/2 cup sugar and 3 eggs. Beat on medium low speed for one minute, until creamy
  4. Mix in the milk. Add the vanilla extract and blend until smooth. Avoid overbeating, this can cause your cheesecakes to sink in the center
  5. Divide the batter evenly into the prepared muffin tins
  6. Bake at 300 degrees for 20-25 minutes, or until the centers are just set. Turn off the oven, and prop the door open with an oven mitt or pot holder. Let the cakes cool in the oven for 30 minutes
  7. Carefully remove the cakes from the pans. Refrigerate 3-4 hours or until well chilled

This food processor literally is my life

Close-up of the crust

Pre-baked

Post-baked (mini version, of course)

Post-baked (regular size version)

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Boston Cream Pie Petit Fours

This recipe is so intricate that it literally took me all day to accomplish, but I say it was well worth it. What I did was I baked a sponge sheet cake and using a square fondant cutter, I cut out a bunch of little squares. I made a custard as well and once it was chilled enough, I made sandwiches with the cute out squares and the custard and finally soaked them in a chocolate ganache to make little Boston Cream Pies!

 

Boston Cream Pie Petit Fours

Sponge Cake

Martha Stewart

  • Unsalted butter, for pans
  • 3/4 cup all-purpose flour, plus more for pans
  • 3/4 cup corn starch
  • 6 large eggs, separated
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup plus 6 tablespoons granulated sugar
  • 1/4 teaspoon salt

Vanilla Custard

Elinor Klivans

  • 1 cup whole milk
  • 3 large egg yolks
  • 1/3 cup granulated sugar
  • 4 teaspoons corn starch
  • 2 tablespoons unsalted butter, at room temperature
  • 1 teaspoon vanilla extract

Chocolate Glaze

Elinor Klivans

  • 1/3 cup heavy cream
  • 4 tablespoons unsalted butter, cut into 1/2 inch cubes
  • 3 tablespoons light corn syrup
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1 teaspoon vanilla extract
  1. In a saucepan over medium heat, warm the milk until small bubbles appear around the edges of the pan. Remove from the heat
  2. In a heatproof bowl, combine the egg yolks, sugar, and cornstarch and whisk until smooth. Slowly whisk in the hot milk until thoroughly blended
  3. Return the egg-yolk mixture to the saucepan and place over medium heat. Cook, whisking constantly, until the mixture comes to a boil and thickens, about 3 minutes. Continue cooking, stirring constantly for 1 minute longer to cook completely
  4. Pour the custard through a fine-mesh sieve into a clean bowl. Stir in the butter and vanilla
  5. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming and poke a few holes in the plastic with the tip of a sharp knife to allow steam to escape. Refrigerate until well chilled, at least 2 hours or overnight
  6. Preheat the oven to 350° F. Butter the bottom and sides of an 11-by-17-inch rimmed baking sheet and a 9×9″ square baking pan. Line the bottom of each pan with parchment paper, and butter again. Flour the pans, and set aside
  7. In a small bowl, sift together the flour and cornstarch; set aside
  8. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 3/4 cup sugar on high until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment
  9. Combine the egg whites and salt in the mixer bowl, and beat on medium speed until soft peaks form, about 1 1/2 minutes. With the mixer running, slowly add the remaining 6 tablespoons sugar. Continue beating until stiff and glossy, about 1 minute
  10. Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved flour mixture into the egg mixture. Transfer two-thirds of the batter to the baking sheet, and smooth the top with an offset spatula. Transfer remaining batter to the 9×9″ pan; smooth the top with the spatula. Bake until light golden brown and a cake tester inserted into the center comes out clean, about 20 minutes. Transfer the pans to wire racks to cool; turn out the cakes, remove the parchment paper, wrap in plastic wrap, and freeze until ready to use
  11. In a saucepan over medium heat, combine the heavy cream, butter, and corn syrup and cook, stirring, until the butter melts and the mixture is hot but not boiling. Remove the pan from the heat and add the chocolate
  12. Let stand for about 30 seconds, then stir until the chocolate is completely melted and the glaze is smooth. Stir in the vanilla

Assembly

  1. After a few hours, remove cakes from freezer. Run a knife under hot water and slice the 9×9″ cake in half horizontally. Spread cake and cake halves out. Using a square fondant cutter, cut out as many cake squares as you possibly can (save scraps for snacking!)
  2. Remove custard from the fridge. Take one cake square and “frost” the top of it with the custard. Stack another cake square on top and repeat again with the custard. Stack a third cake square on top of that custard layer and set aside. Repeat with remaining cake squares
  3. Place all cake squares on rimmed baking sheet and spread enough of the chocolate ganache over each stack to fully coat it. Place the baking sheet in the fridge and allow the chocolate to firm up. Then enjoy!

Here are just the plain sponge cake and custard sandwiches

Adding on that ganache

I was worried they would get too soggy if I made sure every single piece of the cake was covered

The finished product!

Mini Funfetti Pound Cakes

Like I said, I’m convinced funfetti makes everything taste better!

Mini Funfetti Pound Cakes

Cake

Adapted from Itsy Bitsy Foodies

  • 2 ¼ cups flour
  • 1 cup Funfetti Cake Mix
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 cups sugar
  • 1 cup shortening or butter
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
  • 3 eggs
  • 3 tablespoons rainbow sprinkles

Glaze

  • 2 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3 tablspoon milk or water, to consistency
  1. Preheat the over to 325° F
  2. In a small bowl, mix the flour, cake mix, baking soda, and salt. Set aside
  3. Cream the sugar and the shortening.  Add the sour cream, eggs, vanilla and dry ingredients.  Mix in the sprinkles. Pour the smooth batter into a greased and floured mini bundt pans
  4. Bake the cakes for 30 minutes at 325 degrees or until a toothpick comes out clean.  Let it cool in the pan for fifteen minutes prior to removing it
  5. To remove the cakes, gently slide a sharp knife around all of the edges to loosen them from the pan.  Then place a plate over the top of the pans and flip it over to allow the cakes to slide out. Let them cool completely
  6. For the glaze, whisk all the ingredients together in a small bowl. If too thin, add more sugar or if too thick, add more milk/water. Drizzle over cooled bundts

Pre-baked

Post-baked

Aren’t they adorable?!

Adding the glaze

These were definitely a hit; my mom told me they were “dangerous to keep in the house”

Valentine’s Heart Cake Pops

My friend was having a bake sale at school and she asked me to make her some pretzels dipped in chocolate. However, I thought that idea was a bit too boring and I thought some fun cake pops would be more fitting! Especially for Valentine’s Day

Valentine’s Heart Cake Pops

  • Funfetti Cake Mix
  • 3 (12 oz.) packages white chocolate chips
  • 4 drops red food coloring
  • Valentine’s Sprinkles
  1. Bake the cake according to the directions for a 9×13″ pan
  2. Cut the cake in half horizontally and use a heart-shaped cookie cutter to cut out as many hearts as possible. Insert a lollipop stick into each one, place on a baking tray, and freeze for a couple hours
  3. Melt the white chocolate using a double broiler or in the microwave. Mix in 4 drops of red food coloring to get a light pink color. Frost 1 side of each pop using the white chocolate and top with sprinkle. Freeze for several hours (I would suggest overnight)
  4. Repeat the process with the other side of the pops, also frosting the tops and the sides. Freeze again for several hours

Frosting the pops using the white chocolate and decorative sprinkes 🙂The finished product! I wrapped each in a little baggie and tied a festive pink ribbon around them

Tres Leche Cake

I honestly have the worst luck when it comes to making cakes, which is why I can’t stand making them. Something always seems to go wrong! They either stick to the pan no matter how well I spray/flour them or they fall apart…or something! So I don’t know why I decided to torture myself by making a sponge cake which is always hard for me because air pockets always seem to hide the flour when I’m folding it in to the egg whites. I have tried this recipe once before however and I’m extremely happy to report the cake turned out perfect!

Tres Leche Cake

Very Best Baking

Cake

  • 6 large egg whites
  • 1/2 cup granulated sugar, divided
  • 6 large egg yolks
  • 1 cup all-purpose flour, sifted

Cream

  • 1 can (14 oz.) sweetened condensed milk
  • 1 can (7.6 fl. oz.) heavy cream
  • 2/3 cup (5 fl.-oz. can) evaporated milk
  • 1 teaspoon vanilla extract

Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 375° F. Grease and flour 9-inch springform pan
  2. Beat egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form. Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture. Pour into prepared pan
  3. Bake for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack
  4. Combine sweetened condensed milk, heavy cream, evaporated milk, and vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with wooden pick. Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Remove side of pan
  5. Beat cream, sugar and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Serve immediately with remaining cream
My egg whites
And my egg yolks
Pre-baked
Post-baked
Here is the cake after poking it to death
And after adding the cream

Snickerdoodle Cake with Cream Cheese Frosting

Whoops, this post is a little late due to my hectic schedule at week. The bottom line is, the end of the semester at college is VERY stressful and students at this time should probably be avoided at all costs :). Now on to the recipe! At Thanksgiving, my family began planning my cousin’s family birthday party for this weekend since she’s turning 22 on the 7th! Happy early birthday Nicole!! :). She asked me to make her birthday cake for her and originally she said she wanted a carrot cake, but I knew no one in my family would eat it especially since I swear my mother took an oath as a child to never touch fruit or vegetables in her life, even if they are incorporated in a dessert. So instead, Nicole told me she wanted a snickerdoodle cake like the Mini Snickerdoodle Bundt Cakes I made for Thanksgiving.

Snickerdoodle Cake with Cream Cheese Frosting

Cake

Adapted from Martha Stewart

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour (not self- rising), sifted
  • 1 tablespoon baking powder1/2 teaspoon salt
  • 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar, plus 2 tablespoons for dusting
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk
  1. Preheat oven to 350 degrees. Spray two 9 inch cake pans. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon
  2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each
  3. Divide batter evenly among pans, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cakes

Frosting

Itsy Bitsy Foodies

  • 1 8-ounce package cream cheese
  • 1/2 cup butter, softened’
  • 2 tsp vanilla
  • 4 cups powdered sugar
  1. Cream butter and cream cheese together
  2. Stir in vanilla
  3. Add in 4 cups powdered sugar, 1/2 cup at a time until desired consistency is reached

Here is a picture of the batter which had a very thick consistency

And here are the cakes, right before popping them into the oven. I dusted the tops of them with a little cinnamon sugar as well just to bring out the flavors a little more

Frosting this thing was definitlely quite a battle. I sliced both cakes in half and put a layer of frosting between each (yeah, it was a huge cake). But now I know why I have never been a fan of baking cakes…you need so much patience!!!

Uh, yeah…I was not kidding when I said the cake was huge. Maybe now you believe me! 😉

Mini Snickerdoodle Bundt Cakes

This was definitely the most popular dessert at my Thanksgiving family dinner. I was so excited because not only did I get to use my mini bundt pan again but I also had so much left over batter that I was able to use my holiday mini bundt cake pan that I got at the Christmas Tree Shop last weekend too!

Mini Snickerdoodle Bundt Cakes

Adapted from The Busty Baker

  • 2 teaspoons ground cinnamon
  • 1 cup white sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 3 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup full-fat sour cream, at room temperature
  1. In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside
  2. Preheat oven to 325° F. Using a spray product like Pam with Flour, generously spray a mini bundt pan, being careful to cover all the nooks and crannies, as well as the center tube. (Note: If you don’t want to use Pam with Flour, you can just grease the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside
  3. Sift together the flour, baking powder, baking soda and salt. Set aside
  4. Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well
  5. Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.)
  6. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely

Cream Cheese Glaze

Ezra Pound Cake

  • 4 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons milk
  1. In a standing mixer fitted with a paddle attachment, combine cream cheese, powdered sugar, butter, milk, and vanilla. Spread glaze on mini bundts

Here’s a few of the holiday edition!

 

Here’s a close-up of the glazeAnd finally, the final product

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