Simple White Cake With Whipped Strawberry Frosting + 5 Spring Party Cake Links!

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I have been away from this space for far too long.  After a long winter of constant illness, including the flu, I’m finally regaining some energy.  I’m back and ready to bake, cook, write and share all of this with you.

So where do we begin?  We begin with a simple white cake with whipped strawberry frosting.  This cake is light and fresh, reminiscent of spring and brighter days.  I hope you enjoy it as much as we did.

See you soon with more stories and recipes to share.

Simple White Cake with Whipped Strawberry Frosting

recipe adapted from Bake from Scratch

Makes 1 9-inch cake

Ingredients for cake:

3/4 cup unsalted butter, at room temperature

1 + 1/2 cups granulated sugar

2 teaspoons vanilla extract

1 teaspoon almond extract

1/4 teaspoon kosher salt

2 + 1/4 cups cake flour

1 tablespoon baking powder

3/4 cup whole milk, at room temperature

4 large egg whites, at room temperature

Directions:

Preheat the oven to 350F.  Butter and flour two 9 inch cake pans and line the bottom of each pan with parchment paper.  Set aside.

Grab a medium bowl and sift together flour, baking powder and salt.  Set aside.

Using a stand mixer fitted with a paddle attachment, beat butter and sugar at medium speed until light and fluffy, about 4 minutes.  Add vanilla and almond extract.  Lower the speed on the mixer and add the flour mixture alternating with the milk.  You should begin and end this process with the flour mixture.  Beat until just combined.  Transfer batter to a large bowl and set aside.

Next, beat the egg whites at medium speed until stiff peaks form.  Be sure to use a clean bowl when beating the egg whites!  Fold half of the egg whites into the batter, then fold in the remaining egg whites.  Divide batter evenly between pans.

Bake until the cake tester inserted in the middle of the cake comes out clean, about 25-20 minutes.  Cool in pans for 10 minutes.  Remove from pans and allow to cool completely on a wire rack.

Next, make the whipped strawberry frosting.

Whipped Strawberry Frosting

Ingredients:

1/3 cup freeze-dried strawberries

8 ounces cream cheese, at room temperature

2/3 cup confectioners’ sugar, divided

1/4 teaspoon kosher salt

1/2 cup chopped fresh strawberries

1 + 1/4 cups whipping cream, chilled

2 tablespoons fresh orange juice

Directions:

Place freeze-dried strawberries in your food processor and pulse until they turn into a powder.  Set aside.  Using a stand mixer fitted with a paddle attachment, beat cream cheese, 1/3 cup of confectioners’ sugar and salt.  Add fresh chopped strawberries and the strawberry powder and beat until combined.  Transfer to a large bowl and set aside.

Clean the bowl of the stand mixer and attach the whisk attachment.  Beat cream and orange juice on medium speed.  Slowly, add the confectioners’ sugar.  Continue to beat until stiff peaks form.  Fold half of the cream mixture into the cream cheese strawberry mix.  Next, add the remaining cream.  Use the whipped frosting immediately, decorating cake layers as desired.

Refrigerate the cake until ready to use.  Bring to room temperature before serving.  The cake tastes best the day it is made.  Refrigerate any leftovers in an air-tight container.  Enjoy!

5 Spring Cake Links

Love lemon cakes? Check out Spoon Fork Bacon’s unique twist on a classic lemon cake.

I love this beautiful watercolor buttercream cake from Sweetpolita.  It is so pretty I’m not sure I could eat it!

Strawberry season and sunny days are just around the corner. Embrace this time of year and make Hungry Rabbit’s strawberry banana milkshake cake or make my strawberry buttermilk birthday cake.

One of my favorite baking blogs, Hummingbird High, now has a recipe for my favorite cake/frosting combination with a slight twist: classic yellow cake with chocolate creme fraiche frosting. My mouth is watering!

 

 

 

 

 

 

Apple Yogurt Cake + 5 Quick Cake Links!

ayc1252An apple a day keeps whatever ails you away.  A good red wine, chocolate anything, salty something, cold beer and cupcakes also help..me.  Apples are abundant now and I can’t get enough of them.  I eat one everyday after lunch, as well as, whatever slices the kids leave behind.  In an effort to consume as many apples as possible before they go out of season, I added them to a traditional yogurt cake.

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I tore the original cake recipe out of a Bon Appétit magazine almost 4 years ago and taped it inside my little black book recipe book.  (Before Pinterest or this blog I used a pen, a real pen, and wrote down recipes in a little black notebook. Crazy, I know.)  I made the original cake a few times, mainly because my daughter requested it.  She calls it the plain cake which is a perfect description.  Plain and simple.  Perfectly moist and the just right kind of sweet.  So, why mess with a good thing?

The damn apples were begging me to use them.  On this cake…with some raw sugar sprinkled on top.  A little cinnamon, nutmeg, ginger and lemon zest season the deliciously basic batter.  Oh and lets not forget about the Greek yogurt.  I couldn’t taste it, but knowing it’s in there made me feel healthy.  Really, it’s ok to have a third piece of cake.  The 3/4 cups of whole milk Greek yogurt, that’s protein girl!  Eat up!

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So I did.  Or we did.  Either way, the cake was gone in less than 48 hours.  I call that a hit.  Enjoy!

Apple Yogurt Cake

serves 8

recipe adapted from Bon Appétit June 2012

Ingredients:

1+ 1/2 cups unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

3/4 teaspoon kosher salt

3/4 cup sugar  (The original recipe calls for 1 cup of sugar.  If you prefer a sweeter cake add 1 cup of sugar.  The 3/4 cup of sugar made the cake plenty sweet.  It’s really up to you!)

1 tablespoon lemon zest

3/4 cup whole milk Greek yogurt

1/2 cup canola or vegetable oil

2 large eggs

1/2 teaspoon vanilla extract

1 baking apple of your choice, sliced thin

1/4 cup raw sugar to sprinkle on sliced apples

Directions:

Pre-heat your oven to 350F.  Spray a standard loaf pan with non-stick vegetable oil spray.  Dust with flour and tap out the excess.

In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, kosher salt.  Set aside.  In a large bowl rub sugar and lemon zest together with your fingers until the sugar feels like damp sand.  Add Greek yogurt, canola oil, eggs and vanilla extract.  Whisk until well blended.  Fold in dry ingredients until just combined.  Pour batter into prepared pan and smooth over the top.  Add sliced apples, pushing them just slightly into the batter so they will stick.  Arrange apple in a pattern or something pretty.  Sprinkle with raw sugar.

Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 50-55 minutes.  Cool in the pan on a wire rack for 15 minutes before removing the cake.  Remove and allow to cool completely on a wire rack.  Slice and serve.  Cake will last stored in an air-tight container or covered in plastic wrap, at room temperature,  for up to 3 days.  Enjoy!

5 Quick Cake Links!

Looking for an easy lemon cake recipe? Head to Willow Bird Baking for Julie’s quick lemon-iced yellow cake.  I really wish this cake would just appear on my kitchen counter.  Magic!

Chocolate cake in the less than an hour? Sounds great.  NYT has the recipe for you.

Apple cider doughnut cake? Yes, it exists! Katie at the Kitchen Door has the mouth-watering recipe for you.

Cake or quick bread? Why decide? Make one that tastes like both!  Head to Not Without Salt for Ashley’s chopped apple cake recipe.

Cranberry season is on the way.  Check out my cranberry maple breakfast cake: a cake that is delicious anytime of day.

Classic Ice Cream Cake + 5 Ice Cream Cake Links

 

cic0028I turned 36 last week and suddenly it feels like I am on a fast train to 40. One of my best friends called to wish me a happy birthday and said “I can’t believe we are 36.” I hear ya, Bethie. Didn’t we just turn 30? Part of me would love to be 30 again; mainly because I looked a hell of a lot less tired. At this point, my exhaustion feels like a chronic illness. My 36-year-old self has dark circles under the eyes which, luckily, a good Laura Mercier concealer hides. Each baby has left their mark on my body. C-spider veins. G-bulging belly button. N- thinning hair, and I’m anticipating breasts that point due south once I stop nursing. My stomach and butt are less taut than they were six years ago despite running religiously several times a week and eating quinoa. (Thanks for nothing super grain! Somehow, I thought eating gobs of quinoa and kale would make my ass tighter. No such luck!) Despite my physical changes over the last six years, I’m much happier in my skin today. I get know myself a little more every year. I have things to work on, things that will never change and I ok with it.

On my 36th birthday we went to the beach; me, Bubba and the kids. We played in the water and we looked for treasures. I left them at the shore and took a swim in the ocean and it felt so good, 62 degrees good.  I swam to the sand bar that had formed and stood up. I took a big, deep breath of the salty, warm air and stared out at the horizon for a minute. I always think at moments like this, alone, staring out at the ocean, I’ll have sort of epiphany about life, but I never do. I turned back to see my sweet family waving from the shoreline, calling me back. I swam back feeling exhilarated from the freezing, take your breath away, cold water. We left the beach tired and happy. Bubba made fish tacos for dinner and they were awesome! He offered to make me a cake, but I insisted it wasn’t necessary. Cake not necessary? I know, it sounds crazy. I said that, because I wanted to make an ice cream cake to share with you. I can’t handle to much cake in the house. I just don’t have that kind of will power.

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Just like a Carvel ice cream cake, the center is a thick layer of crunchies.  My “crunchies” are a combination of dark chocolate and chocolate wafer cookie crumbs. This my favorite part of the entire cake. In fact, I could eat just this layer and be happy. The cream frosting tastes just like the frosting you find on store-bought ice cream cakes, except fresher.

This cake is so easy to make and the flavor combinations are endless! I used a combination of vanilla and strawberry ice cream. The only down side to this cake, as with many cakes, you need to plan ahead of time. So plan ahead, be creative and enjoy!

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Classic Ice Cream Cake

barely adapted from Kinfolk Magazine

Serves 10-12, makes a nine-inch cake

Ingredients:

1 quart vanilla ice cream

1 recipe Chocolate Crunches (see recipe below)

9 ounces  chocolate wafer cookies, crushed

1 quart  of a different flavor ice cream, whatever you like ( I used strawberry.)

1 recipe Cream Frosting (see recipe below)

*This cake takes time to freeze so plan ahead before serving!*

Directions:

Place a 9-inch cake ring on a baking sheet lined with parchment paper in the freezer for at least 2 hours. Remove the vanilla ice cream from the freezer and allow to sit at room temperature for about 5 minutes or until a bit soft. Remove the vanilla ice cream from the container and using a spatula spread it evenly across the bottom of the chilled ring.  Freeze ice cream in its ring until completely hard, about 2 hours.

Place 9 ounces of chocolate wafer cookies in a Ziploc bag and seal the bag. Using a rolling-pin crush the cookies. Place the wafer crumbs in a medium bowl and stir into the chocolate topping until the crumbs are completely damp.

Remove the cake ring from the freezer and spread the chocolate crunchies over the vanilla ice cream. *Remember to work quickly!* Freeze for another hour.

Remove second ice cream flavor from the freezer and allow to soften a bit. Remove the ice cream from the container and spread quickly over the chocolate crunches. Cover with plastic wrap and allow to freeze overnight or for a few days.

When ready to serve, remove the metal ring from the spring form pan.(If it is really hard to get off you could use a blow dryer for a few seconds to loosen the ring.) Freeze the cake for another 30 minutes. Decorate your cake with the cream frosting. You can place it back in the freezer until ready to use or serve it immediately. Run your knife under warm water and then cut into the cake. Enjoy!!

Recipe for Dark Chocolate Crunchies

chocolate sauce recipe adapted from This Homemade Life

Ingredients:

2/3 cup good quality dark chocolate chips

4 tablespoons unsalted butter

1, 9 ounce box of chocolate wafer cookies, crushed

Directions:

Place chocolate chips and butter in a microwave safe bowl. Heat the chocolate chips and butter in the microwave in 10 second intervals. Stir after every ten seconds until melted and smooth. Set aside and allow to cool to room temperature. When ready to use, stir in chocolate wafer crumbs. Spread evenly over vanilla ice cream layer. (**Do not place sauce in the refrigerator because it will harden!** Can be stored in an air tight container at room temperature for several days.)

Recipe for Cream Frosting

recipe from Kinfolk Magazine

makes about 3 cups

Ingredients:

1 1/2 cups heavy cream

1/2 tsp. vanilla extract

2 tbsp. sugar

1 tsp. powdered gelatin

2 tbsp. milk

food coloring – optional

chocolate jimmies or sprinkles optional

Directions:

Chill your mixing bowl. Once the bowl is chilled beat the cream, sugar and vanilla in the chilled bowl until firm peaks form.

Using a small saucepan, soak the gelatin in the milk. Once all the milk is absorbed, heat the gelatin over low heat until it melts. Gently but quickly fold the gelatin into the whipped cream. Use immediately or tint it with a food coloring. Spread over entire cake. If desired, sprinkle with chocolate jimmies. Enjoy!

5 Ice Cream Cake Links

If you love Chipwich ice cream sandwiches, you should make Bon Appetit’s ridiculously good chocolate chip cookie ice cream cake with butterscotch sauce. I made it last summer and it was a huge hit!

Want to make go all out and make an ice cream cake your loved one will remember for years? Check out Heather Cristo’s recipe for Neapolitan Ice Cream Cake! Chocolate brownies, strawberry cake and cookies and cream ice cream all covered in chocolate ganache frosting-wow!

I love Oreos and so does Bubba. For Bubba’s next birthday, I am making the Ktchn’s frozen chocolate oreo ice cream cake. Yum!

Brownies and ice cream are so good together. Zoe Bakes makes an ice cream cake that incorporates brownies and 3 different layer of ice cream. Her cake looks beautiful and I bet tastes even better!

So your best friend is a vegan and she prefers to eat only raw food. Making a birthday cake for her may sound impossible, but thanks to This Rawsome Vegan Life, it’s not. Emily created a beautiful banana chocolate caramel ice cream cake that will make your friend swoon! Check it out!