Buttercream Swimmer Cake or Cupcakes (fondant-free)

I made this cake and the matching cupcakes to celebrate the end of an amazing high school swimming season for my boys. 

What You Need:
1 x 8 or 9" 2-layer cake (see my recipe for doctoring a cake mix here.) 
  OR 24 cupcakes
4-6 cups decorator's icing (recipe here; I subbed 1/2 butter, 1/2 shortening)
Red, yellow, brown, black food coloring (or whatever color your team/swimmer is)
Silver & Gold Luster Dust
Red Petal Dust
For cake: Tips 1A, 12, 5
For cupcakes: Tips 12, 5, 3, 2

Ice the sides of the cake smooth, and the top can be roughly iced, as it will be fully covered.

(Click here for my tutorial on how to ice a cake smooth.)

Using the Tip 1A and the shade of icing you choose for skin, cover slightly more than half of the cake with a thick layer of icing. (I achieved this color with a drop each of red, yellow and brown.)

Smooth the icing with a spatula. 

If you use an icing like my decorator's icing that forms a "crust," use parchment paper or a flat paper towel (Viva) to smooth icing even more.

Do the same with the "cap color."

Add all of your details. I used a tip #5 to make the edges of the designs on the cap, a tip #12 with dark gray icing for the goggles, and a tip 1A for the nose.

Once the icing had set, and I smoothed it further, I added the sparkle to the cap, goggles, and the brush of pink to the cheeks.

For the cupcakes, I used a Tip #12 for the face, cap, nose, and a size 3 or 5 for the goggles. The decoration on the caps was done with Tip 2.

To do the varying skin tones, I started with the palest, then took out 1/3 of the icing, added more brown and black to get the darkest color, then combined the two for a mid-tone.

Dark Chocolate - Brown Butter Cake {Recipe}

Sometimes, cakes don't turn out EXACTLY like I plan. This was supposed to have brown butter icing, and a beautiful chocolate drippy top. I'm terrible at the drippy top. I practiced on my pan. I thought everything was the right consistency and temperature... and then it glopped. SO, we get this more "rustic" looking cake. But it's Soooooooooo good.

What You Need
For the Cake:
6 oz. chopped unsweetened chocolate
¾ cup whole milk
1 ½ cups brown sugar
½ cup unsalted butter at room temperature
3 eggs at room temperature
1 ½ tsp. vanilla
2 cups all-purpose flour
1 tsp. salt
1/4 cup cocoa powder
1 ½ tsp. baking powder
½ tsp. baking soda
¾ cup buttermilk (or 3/4 cup whole milk + 1 Tbsp. vinegar)
1/4 cup brewed coffee at room temperature

For the Icing:

1 1/2 cups (3 sticks) unsalted butter

1 tsp. vanilla (not immitation)

4 1/2 cups powdered sugar

5-6 Tbsp. whole milk

*optional: 1/4 tsp. salt

For the Ganache:

1/3 cup heavy cream

2-2.5 oz. dark chocolate, chopped

Make The Cake:

Preheat oven to 350-degrees (F). Grease the sides of three 6" x 2" cake pans with shortening (or pan goop) and line the bottom of the pan with parchment paper.

In a small saucepan over medium-low heat, combine 6 oz. chopped chocolate, 3/4 cup milk and 3/4 cup of the brown sugar. Stir constantly to prevent the chocolate from sticking to the bottom of the pan.

When all of the chocolate is melted, remove pan from heat and let cool to lukewarm.

In a medium bowl, whisk together 2 cups flour, 1 tsp. salt, 1/4 cup cocoa powder, 1 1/2 tsp. baking powder and 1/2 tsp. baking soda. Set aside.

Combine the 1 tsp. vanilla, 3/4 cup buttermilk (or milk + vinegar), and 1/4 cup cooled, black coffee. Set aside.

In a mixing bowl, cream the 1/2 cup butter and remaining ¾ cup brown sugar until light and fluffy, about 3 minutes. Add each of the 3 eggs, one at a time, mixing well after each egg. 

Add half of the flour mixture to the mixing bowl. Mix at low speed until just combined.

Add the melted chocolate mixture. Mix.

Add the rest of the flour mixture. Mix.

Add the milk mixture. Mix until well combined, scraping down the bowl at least once.

Pour 1 1/2 - 1 3/4 cups of batter into the prepared pan(s). (I use Bake-Even Strips to help keep my cakes more flat while baking. This helps later when you want to stack the cakes.)

Bake on center rack of 350F oven for 35-40 minutes or until toothpick inserted near the center comes out dry with few crumbs on it.

Immediately place pan on cooling rack. After 10 minutes, invert the cake onto a cooling rack to cool.

Let cake cool completely.

Make the Icing/Frosting:

Seriously, this icing is SO amazing. I want to eat it all day every day.

Melt all three sticks of butter on medium heat in a light-colored pan. (This is important because you need to see the color change.) -- Yes, there are only two in my pictures. That's because I didn't make enough to fill and cover this cake. You will likely have some extra with 3 sticks of butter, but it's fine, because you'll want to sit down and tuck into it with a spoon anyway.

Stirring constantly, watch the butter as it first forms a white foam...

Then gets separated and very bubbly and spluttery...

Then the bits begin to turn light brown on the bottom of the pan.

REMOVE from the heat immediately, when the browning happens. It can burn quickly. You will smell a major difference when it starts to brown. It smells like heaven.

Immediately pour into a small heatproof bowl to cool (30 minutes or so).

When the butter is at room temperature, alternate adding 2 cups of powdered sugar and 2 Tbsp. of milk. Mixing completely after each addition. 

2 cups powdered sugar. Mix. 2 Tbsp. milk. Mix. 

2 cups powdered sugar. Mix. 2 Tbsp. milk. Mix. 

1/2 cup powdered sugar. Mix. 1-2 Tbsp. milk + 1 tsp. vanilla. Mix. (Use 1 Tbsp. if you like the icing a little more thick. 2 Tbsp. if you like it a little more thin.)

Assemble the Cake:

Each 6"x2" round cake should be leveled and torted or cut into two layers. (I prefer using a cake leveler. -- the best $5-$10 kitchen gadget around -- but you can also use a bread knife. Just be sure to make a mark along the side so that you can line it up when you re-stack them to keep things even.)

Spread a scant 1/4 cup icing between each layer. Then, cover the cake with icing. (As I said above, I didn't make enough icing, so you can see mine is rather thin. Yours should cover the cake better.) 

Here's a tutorial on how to cover a cake with icing, if you're struggling.

Place in the refrigerator for at least an hour to let the icing firm up and get cold.

Make the Ganache:

You will want to make the ganache right when you're ready to drizzle it, or else it will cool too much and not drip -- that wasn't exactly what I did wrong, but I've messed it up that way before.

Heat 1/3 cup heavy cream in the microwave for 30 seconds on high. Add the chocolate to the cream, and let set for 30 seconds. Stir to combine using a small whisk or fork. It will look like a mess at first, but will eventually come together into a gorgeous ganache. Be patient. And know that you will slosh some out at first. 

If you want to do a beautiful dripping cake... hopefully, you will be better than I was. Practice on an overturned cake pan if you've never done it before. I'd show you with my pictures, but I didn't take any... and then I failed. (Here's a link to a cake that I kind of succeeded with the drippys.)

So, you can also spread the ganache all willy-nilly around the cake, mixing and swirling with the brown butter icing, and make it "rustic."

Then... slice, and enjoy the heck out of this amazingly yummy cake!

Easy scratch cake with AMAZING Brown Butter Icing {Recipe}

This cake is absolutely my new favorite thing. Really, it is about finding a vessel for getting this icing into my mouth. It's AMAZING. (And so easy!!)

The cake is called a 1-2-3-4 cake. (easy!) Know that it is very rich, and a little more dense than a box cake. (SO much better tasting, though.)

What You Need:
For the Cake:

1 cup (2 sticks) unsalted butter (at room temperature)

2 cups granulated sugar

3 cups cake flour

    OR 3 cups a.p. flour minus 6 Tbsp. plus 6 Tbsp. corn starch

4 large eggs (at room temperature)

1 Tbsp. vanilla

1 cup buttermilk

    OR 1 cup 2% milk plus 1 Tbsp. white vinegar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

For the Icing:

1 cup (2 sticks) unsalted butter

1 tsp. vanilla (not immitation)

3 cups powdered sugar

4 Tbsp. whole milk

*optional: 1/4 tsp. salt

Bake the Cake:

Preheat the oven to 350-degrees. Generously grease and flour 2 8" or 9" cake pans, 3 6" cake pans, 1 9x13" cake pan, or 24 cupcake cups. (I use pan goop.)

In a medium bowl, whisk together the 3 cups cake flour*, 2 tsp. baking powder, 1 tsp. baking soda and 1 tsp. salt.

*Substitution: To make "cake flour" if you don't keep it on-hand (I do not), measure 3 cups of all-purpose flour. Then remove 6 Tbsp. of the flour. Add 6 Tbsp. of corn starch. 

1 cup all-purpose flour MINUS 2 Tbsp. flour PLUS 2 Tbsp. corn starch EQUALS Cake Flour.

In a separate bowl, cream together 1 cup butter with 2 cups sugar until light and fluffy (1-2 min.). Add Each egg, one at a time, and mix completely after each addition. Add 1 tsp. vanilla.

*Pro Tip: Add 1 Tbsp. of the flour mixture after each egg to help keep the butter mixture from separating.

Add half of the flour mixture to the butter mixture. Mix well.

Add milk. Mix well.

Add last half of flour mixture. Mix well.

Divide evenly into cake pans (or cupcakes). 

Bake at 350-degrees. 8-9" pans should take 20-30 minutes. 6" pans should take 35-45 minutes. 9x13" should take 25-35 minutes. Cupcakes should take 15-20 minutes. 

Cakes are done when golden brown, and a toothpick inserted near the middle comes out clean and DRY. 

Remove from the oven, and let cool for 10 minutes on a cooling grid. Turn out from the pans to cool completely.

Make the Icing

Seriously, this icing is SO amazing. I want to eat it all day every day.

Melt two sticks of butter on medium heat in a light-colored pan. (This is important because you need to see the color change.) 

Stirring constantly, watch the butter as it first forms a white foam...

Then gets separated and very bubbly and spluttery...

Then the bits begin to turn light brown on the bottom of the pan.

REMOVE from the heat immediately, when the browning happens. It can burn quickly. You will smell a major difference when it starts to brown. It smells like heaven.

Immediately pour into a small heatproof bowl to cool (30 minutes or so).

When the butter is at room temperature, alternate adding 1 cup of powdered sugar and 2 Tbsp. of milk. Mixing completely after each addition. So, 1 cup powdered sugar. Mix. 2 Tbsp. milk. Mix. 1 cup powdered sugar. Mix. 2 Tbsp. milk. Mix. 1 cup powdered sugar. Mix. 1 tsp. vanilla. Mix.

Cover the Cake

Ice the cake, and enjoy!!

Sprinkle Surprise Cake

This cake, exploding with sprinkles has been declared, by my son, "The BEST Birthday Cake Ever!" And I have to tell you that it actually isn't all that hard to make. A little putsy, but not hard.

What You Need:
3- 6" chocolate cakes
  - I used a boxed mix and doctored it, but you could also do my scratch chocolate cake. You basically want three 6" round by 2" tall cakes.
4-6 cups icing
  - I made Salted Caramel Swiss Meringue Buttercream Icing by adding an extra 1/2-3/4 tsp. of salt to my Caramel Buttercream Recipe.
2-3 cups mixed sprinkles
  - I bought 4 bottles of sprinkles, of varying shapes, sizes and types, and combined them in a jar to mix well. (You can buy "unicorn mix," but they are usually pastel, and 13-year-old boys don't love pastel.)

Chocolate Strawberry Cream Cake {Recipe}

My boys went on a big camping trip (again) this summer. But right before they left we picked pounds of fresh strawberries. So, I made this chocolate-strawberry cake to welcome them home.

What you need:
Click on each link below for the recipes:

6" Chocolate Cake (doctored cake mix or scratch recipe)
Whipped Cream Frosting

Strawberry filling/topping:
2 cups fresh or frozen strawberries.
1/4 cup sugar
2 Tbsp. corn starch 

Yield: 6"x5" cake Serves 8-10

Strawberry-Rhubarb Cream Cake {Recipe}

Every summer, my boys go to Cub Scout camp for the weekend with their dad. (I don't camp.) So, every year, I celebrate their return with a yummy treat. This year, we had just gone strawberry picking, and had a bunch of great rhubarb, so I came up with this... a Strawberry-Rhubarb Cream Cake.
(Every summer my husband also takes the camera to camp with him, so I never get many pictures.)

What You Need:
For the Cake
White Cake Mix (or favorite Vanilla Cake Recipe)
  - 3 eggs
  - 1 1/4- 1 1/2 cups whole milk
  - 1 Tbsp. white vinegar (optional)

For the Strawberry-Rhubarb Sauce
3 cups chopped rhubarb
1 1/2 cups strawberries (chopped if large)
2 Tbsp. corn starch
1/4-1/2 cup sugar (if necessary)

For the Whipped Cream Frosting
4 oz. cream cheese (at room temperature)
1-2 cups powdered sugar (to taste)
1 pint (2 cups) heavy whipping cream (very cold)
1 tsp. vanilla (optional)

Yield: 1 8"x4" round cake - approx. 12-16 servings

Divergent Dauntless Chocolate Birthday Cake

First, I admit to knowing nothing about the Divergent books or movies.
But, when a friend asked if I could make a "Dauntless Cake" for her son's birthday, I looked up many ideas online, and came up with this.

What You Need:
8-9" round Chocolate Cake
  (I used my Rich Chocolate Cake Recipe, but you could also make Cake Mix Taste Homemade)
1 recipe Chocolate "Cloud" Icing
Dark and/or Milk Chocolate Bars
1 cup Decorator's Buttercream Icing 
   (I used Yellow, Red and Orange.)
Piping Tip #3

Flourless Chocolate Cake {Recipe}

This chocolate cake received rave reviews from our entire Fourth of July party. It was so rich, so tasty, and best-of-all... It's flourless, so our friends with dietary restrictions were as happy with it as we sugary gluten eaters!
It did taste more like a brownie than cake, but it was still very good. My favorite thing is that it is adapted, ironically, from This recipe found on the King Arthur Flour website. And it is so easy that my eight-year-old did most of the work making it.

What You Need:

1 cup semisweet chocolate chips

2 sticks (1 cup) unsalted butter

1 1/2 cup sugar*

1/2 tsp. salt

2 tsp. finely ground coffee or espresso powder 

1 Tbsp. vanilla

6 eggs (at room temperature)

1 cup cocoa powder

* Note: I am going to test this with just 1 cup sugar next time to lower the carb count even more, I'll let you know how that goes.

Easy Cross Cake - How-To

It's that time of year... First Communion season for the Catholics.
Given that I have two second graders, it's a time of many masses, parties and cakes.

The easiest First Communion cake I can make is this cross one. It's made by cutting a 9x13 cake into pieces, rearranging it, and covering it with icing.

I added the Chalice and the Host made out of fondant, which I painted with Wilton's Pearl Dust.

What You Need:
9x13 cake, baked and cooled (I recommend a white cake if you've never done this before... fewer crumbs)
5-6 cups Decorator's Buttercream Icing (more if you want to add filling)
Optional:
4 oz. white fondant
Clear Vanilla
Silver or Gold Pearl Dust

Pan Goop - Copycat 'Cake Release'

This is the best, easiest, quickest, cheapest gift for the baker in your life.
It's called "pan goop." I found it on another baking blog when I ran out of my favorite, Wilton's Cake Release, and I needed something to grease my cake pans with.

This stuff is a-maz-ing! It works perfectly, and it's SO easy and cheap to make.

What You Need:
1 cup shortening
1 cup vegetable oil
1 cup flour

Easy Halloween Eyeballs Cake

A super quick post to show you a super quick Halloween cake idea that's easy on the eyes... get it?!?

What You Need:
Cake
Icing
Fondant
Round Cutters (or Icing tips)

Simply cut out the white and black fondant in various round sizes. Layer them, using vanilla to help them stick to one another.
Voila! Spooky Eyeball Cake.

For an Easy Fondant-Free Halloween Cake...

Check out My Monster Cake Tutorial 

Or These Super Simple Monster Cupcakes

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