I Am Baker

vanilla cinnamon chocolate ombre pancakes

One of my favorite cakes in my book is the Ombre Cake.  The main reason I love it is because it screams masculine to me, and that is not always easy with a buttercream flower petal covered cake!  I happened to catch a quick glance at it the other day (it’s on my sidebar of the landing page of the blog) and decided… that needs to be pancakes.

Vanilla Cinnamon Chocolate Ombre Pancakes

The flavors are a bit different than my original ombre cake, and this is not covered in gobs of frosting, but in my defense it is for breakfast.  I hope you will let my inconsistencies fly!

Vanilla Cinnamon Chocolate Ombre Pancakes

This was a great opportunity to have my little kids (Audrey and Eddie) in the kitchen helping.  They did great and learned about the difference between cake batter and pancake batter.  Because apparently I make a lot of cakes and this is what they are usually helping with.

My husband and I decided that now is as good of time as any to really start our small kids on consistent chores and “life duties.”  It comes from Proverbs 22:6, “Start children off on the way they should go, and even when they are old they will not turn from it.“.  (NIV) If I want the kids to be knowledgeable and helpful in the kitchen, I really need to model those behaviors.  (Well, the helpful anyway.  I am still working on the ‘knowledgeable’ part!) So instead of my whizzing through meals just to get them done, I am going to slow down and include them in the process.  

 

Note: This is a large recipe and makes at least 36 good sized pancakes.

vanilla cinnamon chocolate ombre pancakes

Ingredients

    Base Batter
  • 6 cups flour
  • 1/4 cup + 2 tablespoons granulated sugar
  • 3 tablespoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs, slightly beaten
  • 3 1/2 cups whole milk
  • 1/2 cup vegetable oil
  • Vanilla Pancakes
  • 1 teaspoon vanilla
  • Cinnamon Pancakes
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • Chocolate Pancakes
  • 2 tablespoons cocoa
  • 2 teaspoons vanilla
  • 1/2 cup mini chocolate chips

Instructions

  1. Prepare the 'base batter'.
  2. In a large bowl stir together flour, sugar, baking powder, baking soda and salt.
  3. In another bowl use a fork to combine eggs, milk and oil.
  4. Add egg mixture to flour mixture and stir until just moistened.
  5. Separate mixture into three bowls.
  6. Vanilla Pancake
  7. Add in vanilla and stir until just combined.
  8. Cinnamon Pancakes
  9. Add cinnamon and vanilla to base batter and stir until just combined.
  10. Chocolate Pancakes
  11. Add cocoa, vanilla, 1 tbsp sugar and mini chocolate chips to base batter. Stir until just combined.
  12. Turn oven on to warm and line a cookie sheet with parchment to set completed pancakes on.
  13. Starting with the vanilla batter, prepare pancakes using about 1/4 cup of batter per pancake. You should place batter onto a hot (about 300-325 degree) griddle. (baking spray works well if you need to grease the griddle)
  14. When pancakes are done place them on parchment lined cookie sheet and into the oven to warm while completing other batters.
  15. To serve place chocolate chip pancake on plate, then cinnamon, then vanilla. Top with butter and maple syrup and enjoy!
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Vanilla Cinnamon Chocolate Ombre Pancakes

The kids were skeptical on eating these all together, but I insisted.  Turns out they loved it and demolished the entire recipe. My oldest, Colton, made a point of telling me that I needed to blog these and that I needed to tell everyone that he LOVED them.

While it does take a couple more minutes to prepare, it is definitely worth it!  The flavor combination is fabulous and tastes like a really decadent treat for breakfast!

I Am Baker

peanut butter chocolate chip coffee cake

This is one of those cakes that I inevitably end up having for breakfast but that should never be served for breakfast.  It is a full on honest-to-goodness cake with sugar and butter and decadent frosting.

But it has coffee in it.  So I make it in the morning loving that I have a very good reason to brew myself another cup.

I am an adult and can totally do that ok?!  Just don’t tell my mom, she would kill me!

Peanut Butter Chocolate Chip Cake with Peanut Butter Frosting!

So why coffee in a peanut butter cake? Because instead of adding regular old chocolate chips, I prefer to use good quality chopped chocolate. (For this one I used Scharffen Berger 62% Semi-Sweet.)  And we all know that coffee amplifies the flavor of chocolate!

When you chop chocolate as poorly as I do with a huge Chefs Knife (a Chef I am not, I just like to use their cool stuff), there is inevitably a tablespoon or two of smaller, fine crumbles as well as chocolate dust.  I absolutely love that in this cake and love that every single bite is infused with the beautiful rich chocolate.

But then I kick it up a notch and add coffee.  Not just any coffee, but strong coffee.  And not with any ole machine, but with the brand new Keurig 2.0.

Keurig 2.0

The Keurig’s are more like a computer now; highly intelligent and full of brilliant options I didn’t know I wanted but can now not possibly live without.

Like the STRONG button.  I use it every single time even when I am not technically supposed to.  Which I weird I even think that I am technically supposed to drink coffee a certain way and then go so far as to make myself feel guilty for not adhering the the imaginary guidelines I have set in place.

keurig-2-0-machine-story-top

In summary (where is that cake recipe???), not only is Keurig my go-to coffee maker for amazing coffee, hot chocolate and a variety of other drinks, it is my go-to machine in Baking.  And if you like coffee and try this cake or my Perfect Chocolate Cake with the “strong” coffee, you will be as hooked as I am.

It’s a game changer baby.

Peanut Butter Glaze Frosting

I decided to make a simple glaze to combat the rich chocolate flavor of the cake.  Well, it was supposed to be simple.  It was supposed to drizzle.  But I skimmed the recipe (bad baker!) and instead of 2/3 cup added 2-3 cups.

So thick and creamy ruled the day and not soft drizzles.  Just be sure if you make it you try the soft drizzles first ok?  The warm glaze seeps into every nook and cranny of the cake and adds the amazing moisture and flavor that makes me long to just eat it directly on my treadmill so I can do it without guilt.  Well, when the treadmill is on that is.  You know, being used for exercise purposes.  Like it is intended to be used.  #whatever

Peanut Butter Glaze Frosting

peanut butter chocolate chip coffee cake

Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • Pinch salt
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup chunky peanut butter
  • 3 tablespoons unsalted butter, softened
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup milk
  • 2 tablespoons coffee
  • 1/2 cup chopped semi-sweet chocolate

Instructions

  1. In a bowl, whisk together the flour, the baking powder, and a pinch of salt.
  2. In a separate bowl with a handheld mixer cream together the brown sugar, the peanut butter, and the butter.
  3. Beat in the egg, vanilla and the coffee.
  4. Add in the flour mixture alternately with the milk, beating well after each addition, and gently stir in 1/2 cup of the chopped chocolate.
  5. Pour batter into a prepared 8-inch round cake pan and bake at 350 degrees for 28-34 minutes, or until a tester comes out clean.
  6. Allow to cool slightly then invert onto a wire rack to cool completely.
  7. If you are adding peanut butter glaze, turn the cake out directly onto a cake stand and add glaze while cake is still slightly warm.
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Adapted from Cooking Channel.  Click here for Peanut Butter Glaze recipe.

Peanut Butter Glaze Frosting

My favorite way to eat this cake is warm and for breakfast.  Do not be like me.  You make yours in the afternoon and enjoy it for dessert as it was meant to be.

If you do end up with any extra glaze, be sure to save it.  It goes great on everything!

I Am Baker

pumpkin spice puppy chow

I love puppy chow.  Muddy buddy’s.  Chum.  Trash.  It has a different name for every area of the country it seems.  Here in Minnesota it is puppy chow.  And it is DElicious.

Pumpkin Spice Puppy Chow!

And easy.  Four ingredients.

Ten minutes.

And you are in white chocolate covered Chex Mix® heaven.

Pumpkin Spice Puppy Chow!

pumpkin spice puppy chow

Ingredients

  • 1 box Cinnamon Chex® cereal (13.5 ounce)
  • 1 1/2 cups white chocolate chips
  • 2 tablespoons pumpkin spice
  • 1/2 cup confectioners sugar

Instructions

  1. Carefully melt white chocolate in microwave. I started at 1 minute, removed and stirred, then heated again in 10 second increments until completely melted.
  2. Add pumpkin spice to melted chocolate and stir well.
  3. Place cereal into bowl; pour white chocolate mixture over cereal. Stir until well coated.
  4. Transfer mixture to a large resealable plastic food bag and add powdered sugar. Seal bag tightly. Shake bag until powdered sugar evenly coats cereal.
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Pumpkin Spice Puppy Chow!

We were all addicted to it of course, and could not stop eating it and it was all gone in a very very short period of time that I am not able to disclose mainly because its so embarrassing. #butworthit

Try it. You’ll like it. Promise.

I Am Baker

pumpkin french toast

In all the times I have made this fabulous version of french toast, I have never once made it for breakfast.  My kids adore it (and all the pumpkin treats that fall brings) but they always seem to request it for dinner.

Which is fine with me!

Pumpkin French Toast

My husband’s brother shared some freshly made maple syrup and that is what we used on the french toast.  If you can ever splurge and use real maple syrup (no high fructose corn syrup allowed) I recommend it.

I also use a 12 grain bread in this recipe.  The main reason being that it is what we prefer to keep in the house.  But I also like how well it stands up to the pumpkin seasoning and that the small grains add some texture to the egg soaked bread.

Pumpkin French Toast

pumpkin french toast

Ingredients

  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 4 eggs
  • 16-20 pieces bread

Instructions

  1. In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.
  2. Dip each side of the bread and cook on a hot, greased griddle or skillet. I have mine set to 300 degrees F.
  3. Flip the bread over after approximately 2 minutes.
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Adapted from 5 Dollar Dinners.

Pumpkin French Toast

If you prefer you can use all whole milk or even skim milk.  After we started drinking raw milk a few years ago, I feel like I am drinking water when I drink skim.  That is totally a matter of preference and you are welcome to make an adjustment that fits your likes.

We are a “one loaf” family, meaning that we can can easily polish off an entire loaf in one meal.  This recipe is designed to accommodate that!  If you need to halve the recipe it can be done with success.

I Am Baker

spumoni cake

Kinda.  I mean, in all honesty this cake was inspired from some ice cream I saw at the grocery store.  But when I saw it the first thing I thought was… Neapolitan Cake.  I need to make this “spumoni” into my Neapolitan Cake!

Spumoni Rose Cake!

So I did.  I mean, kinda.  I got the colors right… but I think that’s about it.  The ice cream container says that it is chocolate, pistachio and amaretto ice cream with mixed fruit.

I made a chocolate, pistachio and cherry almond cake.  So it’s basically the same thing, right?

Spumoni Rosette Cake!

My saving grace of this dessert is the flavor.  Everything works so amazingly well together.

To make this cake I baked two separate cakes, one is the “white” cake and I will share the recipe below.  The other is the Best Chocolate Cake.  I prepared the chocolate cake as directed and had 2 layers in 8-inch round cake pans.  One layer is used in the spumoni cake, the other layer I snacked on for 2 days.  But you should freeze yours for a later date.

I then made up a small batch of cherry buttercream, of chocolate buttercream, and of pistachio buttercream.  I recommend printing off each of those recipes if you want to make this cake.

Spumoni Rosette Cake!

I have a post on how to make the rosettes here, and a video showing how to make the Rose Cake here.

Ok!  Now for recipes.

As I mentioned, click here for the chocolate cake.  You will use one layer for this Spumoni cake.

spumoni cake

Ingredients

  • 2 3/4 cups all purpose flour
  • 1 3/4 cups white sugar
  • 2 teaspoon baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 5 egg whites, room temperature
  • 1 cup whole milk
  • Cherry Cake
  • 1/2 cup finely chopped maraschino cherries
  • 2 tablespoons maraschino cherry juice
  • 1 tsp almond extract
  • Pistachio Cake
  • 1 package pistachio pudding (3.4 ounces)
  • 1 teaspoon vanilla

Instructions

  1. Sift together flour, sugar, baking powder and salt and set aside.
  2. In a stand mixer cream butter.
  3. Add in egg whites, one at a time, until fully incorporated.
  4. Add 1/3 cup milk at a time, alternating with dry ingredients.
  5. Remove bowl from mixer and halve the batter. It is approximately 4 cups of batter, so remove about 2 cups and place in a bowl.
  6. Cherry Almond Cake
  7. To the batter left in the stand mixer add finely chopped cherries, cherry juice and almond extract. Mix by hand until fully incorporated. Pour into prepared 8-inch round cake pan and bake at 350 for 20-24 minutes.
  8. Pistachio Cake
  9. For the 2 cups of batter in the separate bowl, add in pistachio pudding mix and vanilla. Stir by hand until fully incorporated. Pour into a prepared 8-inch round cake pan and bake for 22-26 minutes.
  10. My pistachio cake needed to bake for a bit longer than the cherry cake, but you can certainly bake them at the same time and just remove the cherry one first.
  11. Prepare chocolate cake. (recipe linked to above) Bake as directed when the other cakes are done.
  12. Allow all cakes to cool for about 5 minutes then invert onto a cooling rack.
  13. Prepare chocolate, cherry and pistachio buttercream. (recipes linked to above) Place buttercreams each into a pastry bag fitted with an open star tip.
  14. Once chocolate cake is cooled, level the chocolate cake, the cherry cake and the pistachio cake to the same height.
  15. To assemble cake, place chocolate cake on cake stand and cover in about 1/2 cup of chocolate buttercream. Place cherry cake on top of chocolate and cover in cherry buttercream. Place pistachio cake on top of cherry. (I did not do a crumb coat.)
  16. Starting at the bottom and with chocolate buttercream, cover bottom layer with rosettes. (video and picture tutorial linked to above). Next do a row of cherry buttercream rosettes. Next a row of pistachio buttercream rosettes. The entire sides of the cake should be covered.
  17. Finish covering the top with pistachio rosettes and chill until ready to serve.
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Spumoni Rose Cake!

There are definitely a lot of steps in this cake.  I have made it both from scratch and with cake mix, and while the cake mix is faster, it was not as flavorful.  However, it will definitely work in a pinch!

Spumoni Rose Cake!

This cake is absolutely perfect for anyone looking for something a little different.  The flavors are unique and (as I mentioned already, I just can’t stop) work so well together.

It was worth all the work!

Spumoni Rose Cake!

And it’s kind pretty if I don’t say so myself.  I know there were a lot of recipe’s and steps and directions in there, but if you have any questions please do feel free to ask!  I am happy to walk you through it.

Like this cake?  You should check out my new book Surprise-Inside Cakes!

I Am Baker

pumpkin puff pastry

I have officially jumped on the pumpkin bandwagon and I am so excited about it!  This faux Toaster Strudel® recipe is absolutely amazing, and the perfect way to start any day!

Pumpkin Puff Pastry!

It all started with a homemade puff pastry.  I have made it three times in the last couple days and love it more and more each time.

Puff Pastry Dough

The great thing about this puff pastry is that it takes just minutes to pull together!  I was shocked at just how easy and fool proof it is.  Every single time I have made it, the dough has been perfect.

A word of caution:  This dough feels like silk.  I wanted to keep kneading, to let my hands linger in the velvety soft exquisiteness, but you must resist!  Over kneading is a no-no. ;)

pumpkin puff pastry

Ingredients

    Pastry
  • 2 1/2 sticks (10 ounces) cold unsalted butter
  • 1/2 cup cold tap water
  • 1 teaspoon salt
  • 2 cups all-purpose flour (about 9 ounces)
  • 1 teaspoon cinnamon
  • Pumpkin Filling
  • 1 can (15 ounces) pumpkin puree
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • Cream Cheese Frosting
  • 4 ounces cream cheese at room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk

Instructions

    Pastry
  1. Measure water and add salt; stir to dissolve and set aside.
  2. Put flour and cinnamon into food processor.
  3. Coarsely dice all butter and place in food processor on top of flour. Pulse for about 3 seconds four or five times.
  4. Drizzle water into food processor on low speed. Watch closely as dough will start to pull together very quickly. Once the dough forms a ball stop the processor.
  5. Flour work surface and scrape dough from work bowl.
  6. Roll dough into a rough rectangle, dusting with more flour if the dough gets too sticky.
  7. Fold the dough in half, then in half again, then in half again. If you are able fold it over one more time, then wrap in plastic and chill for one hour.
  8. Filling
  9. Put pumpkin puree in a bowl and mix well with sugar and vanilla.
  10. Cream Cheese Glaze
  11. Beat cream cheese with handheld mixer until creamy.
  12. Add in remaining ingredients and mix on slow until fully combined. (You may add more or less milk to reach desired consistency.)
  13. When you are ready to assemble to Pumpkin Puff Pastries:
  14. Roll out the dough on a lightly floured surface. You want the dough to be thin, only about 1/8 inch thick.
  15. Using a pizza cutter, trim off the rough edges and then cut into small sections, about 4 inches by 5 inches.  I divided the dough into thirds lengthwise, and then halves width wise.  You can see that my rectangles are not perfect and that is just fine.  
  16. Beat egg in a bowl and grab a pastry brush.  Brush the edges of the pieces of dough lightly with the egg.
  17. Add about 2 tablespoons of pumpkin puree to half of the rectangles, spreading to about half an inch from the edges.
  18. Top with the remaining pieces of dough.  
  19. Use a fork to press the edges together going in about 1/2 inch from the edge. (The first couple times I made this I just barely made marks with the fork and when they baked you could not tell.  I prefer the look of a larger fork impression.)   
  20. Generously brush the entire top of the pastry with the egg.
  21. Place strudel on a parchment lined baking sheet and bake for about 20 minutes at 350 degrees.  When done pastries should be golden brown and puffed up.
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Puff Pastry recipe barely adapted from Food Network.

Puff Pastry Dough

I think that I ended up liking the ‘rustic’ look best.  Sure, you can get out your ruler and make a perfect rectangle and measure each perfect little pocket of pumpkin loveliness OR you can eyeball it and enjoy it just the same.

For the delectable frosting drizzle: Place cream cheese in a pastry bag and snip off a very small portion.  Apply pressure to bag and drizzle over each pastry while it is still warm.

This recipe makes roughly 10 pumpkin pastries.  I had about 1/2 cup of the pumpkin mixture left over, and that will keep in the fridge for about 2 weeks.

Pumpkin Toaster Strudel

Just look at those flakey layers of buttery deliciousness!  My third attempt at these is when I decided to add cinnamon to the dough.  I have to tell you… it is incredible.

Homemade Pumpkin Toaster Strudel!  (from scratch puff pastry)

The slight cinnamon flavor in the buttery pastry paired with the barely sweetened pumpkin filling seriously creates something magical.

Here is another plus, without the frosting these pastries have just 1/3 cup of sugar in the entire recipe!  If you use a small amount of frosting you can actually feel good about giving them to your family for breakfast. :)  (Note, I was not able to use a sparse amount of frosting.  I mean, cream cheese.  Obvi.)

If you are a pumpkin fan, a breakfast pastry fan, a butter fan, a fan of food in general, you will want to try these!

I Am Baker

Logo Surprise-Inside Cake

I have been partnering with McCormick for a few years now. It is a match made in heaven! I get to use amazing quality products and share delicious and creative recipes and they… um… they… well. I am starting to think that I got the better end of this partnership.

Don’t tell them I love my work so much ok?  Our secret!

McCormick Logo Surprise-Inside Cake!

McCormick is celebrating their 125th birthday on Sept. 28th. I don’t know about you, but I had no idea that they had been around for 125 years! There is something to be said for longevity and dependability in a huge company like that.

McCormick Logo Surprise-Inside Cake!

In honor of their big day I decided to make them a cake. It’s what I do ok? I wanted it to be fun, really fun, and really personal. The outside of my cake is covered in hundreds of rainbow sprinkles! Don’t you love the clean lines and color in this cake?

McCormick Logo Surprise-Inside Cake!

Add to that a fancy little white frill around the top and we are golden.  Golden I tell you!

Or rainbow.  More like rainbow.

Add to that a fancy little white frill around the top and we are golden.  Golden I tell you!

And here is the surprise! I made the McCormick logo inside the cake!

It was not easy. But it was a labor of love.

Add to that a fancy little white frill around the top and we are golden.  Golden I tell you!

I have to tell you, when I cut into the cake I was so pleased! SO pleased.   could not contain my excitement and I texted off a picture to a close friend. She was as excited as I was and that’s when I knew that this was a special cake. And who better to honor?

While I happen to think that this may be one of the prettiest cakes I have ever made, it is also the tastiest. I prefer this amazing White Cake recipe, but with a twist.

McCormick Extra Rich Vanilla

McCormick just released this wonderful new Extra Rich vanilla that is 25% richer than classic vanilla extract. It adds something really special to my cakes and frostings!

McCormick Logo Surprise-Inside Cake!

If you want to know more about how I made this surprise-inside cake please do check out my book, Surprise-Inside Cakes! I also have a little video here that helps to detail the process.

Happy Birthday McCormick!  Looking forward to another 125 years!

I Am Baker

pumpkin rose cookies

Making things into roses is kinda my thing.  I have an Original Rose Cake, Neapolitan Rose Cookies and Red Velvet Rose Cookies.  I recently decided to re-vamp my Pumpkin & Brown Butter Sandwich Cookie’s and make them into rose cookies!

Which is kinda weird, I admit.  I mean, the correlation between roses and pumpkins is not exactly obvious.

Except here at iambaker! Then it’s like, da.

Pumpkin Rose Sandwich Cookies with Caramel Cream Cheese Frosting!

I simply used my Homemade Spice Cake mix and added a can of store bought pumpkin puree.

The cookies are basically the same as the Pumpkin Spice Cookies with Brown Butter Buttercream, only I made then a tad fancier.

I’m so fancy.  You already know.

Pumpkin Rose Sandwich Cookies with Caramel Cream Cheese Frosting!

Just kidding.  That’s a song that I heard once by accident.  Think it was made for the young kids to listen to.

I am more of a worship music kinda gal.  And 80′s Hairbands, monster ballads and stuff.  Yup, I am weird.

Pumpkin Rose Sandwich Cookies with Caramel Cream Cheese Frosting!

Ok, back to these beauties.

Spice Cake Mix + 15 ounce can Pumpkin Puree + Caramel Cream Cheese Frosting =

AWESOME

Pumpkin Rose Sandwich Cookies with Caramel Cream Cheese Frosting!

To get the rose effect I placed (1/2 at a time) of the pumpkin cookie batter (it is thick) into a pastry bag with a Ateco 846 closed star tip. I then piped out rosettes onto a parchment lined baking sheet. These cookies do not spread, so whatever design you pipe out is what it will look like when done baking.

Allow to cool and pipe out a dollop of frosting onto one cookie, place another cookie on top, then take a bite!  Er, I mean, set aside and make another. Although I did take a lotta bites. They are kinda irresistible.

You can pair these with that fabulous Caramel Cream Cheese or feel free to use any fabulous cream cheese frosting recipe.  (Or the brown butter buttercream I have linked to above!)

I Am Baker

happy birthday! {naked cake}

Did you know that September 16th is the most popular birthday??  In honor of everyone who is lucky enough to celebrate this awesome day as well as all the September birthdays, I am sharing a fun “naked” cake!

Calm down now, this is a G rated post.  A naked cake simply refers to the fact that the sides of the cake are left bare, or free from frosting.  Or, naked!

A Naked Cake in honor of all the September Birthdays!

I am absolutely positively thrilled with how these turned out and I have to tell you, it is thanks to a good recipe!

A Naked Cake in honor of all the September Birthdays!

Achieving the “perfect” colors in icing is often complicated and difficult to replicate.  With the help of McCormick, the recipe is specific down to the very last drop.  If you decide to try this cake, you are destined to get the exact same results that I did!

A Naked Cake in honor of all the September Birthdays!

Another reason to celebrate!  What do you think of the fun design?  Two cakes, one with pink, orange and yellow and the other with green, blue and purple.  A Rainbow!

Rainbows are my happy place. #obsessed

pink, orange & yellow naked cake recipe

Ingredients

  • ngredients
  • 1 package (2-layer size) yellow cake mix
  • 1 1/2 cups (3 sticks) butter, softened
  • 6 cups confectioners’ sugar
  • 3 tablespoons water
  • 1/2 teaspoon McCormick® Pure Lemon Extract
  • McCormick® Assorted Food Colors & Egg Dye
  • 1/2 teaspoon McCormick® Pure Orange Extract
  • 1/4 teaspoon McCormick® Imitation Coconut Extract
  • 2 teaspoons pineapple juice

Instructions

  1. Preheat oven to 350°F. Prepare cake mix as directed on package. Pour batter evenly (about 1 1/4 cups each) into 3 (9-inch) round cake pans sprayed with no stick cooking spray.
  2. Bake 25 to 29 minutes or until toothpick inserted into centers comes out clean.
  3. Cool cakes in pans 10 minutes.
  4. Remove from pans; cool completely on wire racks.
  5. For the Frostings, beat butter in large bowl until light and fluffy.
  6. Gradually add confectioners' sugar, beating well after each addition and scraping sides and bottom of bowl frequently.
  7. Add water; beat until light and fluffy.
  8. Divide frosting evenly among 3 bowls.
  9. Tint and flavor each bowl of frosting. F
  10. or Pink Lemonade Frosting, stir in lemon extract and 7 drops red food color.
  11. For Burnt Orange Frosting, stir in orange extract, 36 drops red food color and 30 drops yellow food color.
  12. For Piña Colada Frosting, stir in coconut extract, pineapple juice and 30 drops yellow food color.
  13. Place a cake layer on serving platter and spread with Pink Lemonade Frosting.
  14. Top with second cake layer and spread with Burnt Orange Frosting.
  15. Top with remaining cake layer and spread with Piña Colada Frosting. Do not frost sides.
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Recipe shared from McCormick with permission.

A Naked Cake in honor of all the September Birthdays!

If you stop by McCormick there is a complete chart with all the frosting as well as a very detailed recipe you can download for both cakes!  I can’t help but be impressed with the level of detail they have provided.  It really takes all the stress out of baking and leave you with all the FUN!

HAPPY BIRTHDAY to all the September Birthdays!!

I Am Baker

homemade spice cake mix

The Homemade Yellow Cake Mix, White Cake Mix and Homemade Brownie Mix on my site are so popular, I deciding that adding to the selection needed to be at the top of my list of things to do.  (Don’t worry, chocolate is next.  I am still experimenting! You will read why below.)

Homemade Spice Cake Mix

I have quite a few recipes that utilize spice cake mix, so instead of buying boxes I make up my own mix! It is easy peasy. And best part?  Wholesome and delicious!

As with all my homemade “box mix” cake mixes, you have some dry ingredients in an airtight container and then simply add the wet ingredients when you are ready to bake. The very same process as if you were to use a box of mix you purchased at the store.

One of the main differences is of course taste (so delicious) but also quality of ingredients. You have complete control over what you are eating and what you are putting in your body.

Homemade Spice Cake Mix

homemade spice cake mix

Ingredients

    Dry Ingredients
  • 1 1/4 cups all purpose flour
  • 1 cup brown sugar
  • 2 tablespoons corn starch
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 2 teaspoons pumpkin spice*
  • Wet Ingredients
  • 1/2 cup whole milk
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1/2 cup butter, room temperature

Instructions

  1. Place all dry ingredients in a bowl and sift to combine. If there are any lumps in your sugar be sure to get them out now. Pour all dry ingredients into a mason jar or air-tight storage container.
  2. *If you do not have pumpkin spice you can use: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp all spice and 1/4 tsp ground cloves.
  3. When ready to bake:
  4. In a medium bowl add in eggs, milk and vanilla and beat together with fork. Set aside.
  5. In a stand mixer cream butter until light and fluffy.
  6. With the mixer on low, start by alternating the dry mixture and the egg mixture.
  7. Pour 1/3 of the dry mixture into the creamed butter, then add 1/2 of the egg mixture. Continue alternating until all ingredients used. Turn off mixer, remove bowl and continue stirring by hand if any ingredients are not fully incorporated.
  8. Bake at 350 for about 18 minutes in 8-inch round pans. Increase time to about 30 minutes for 9x13 pan and keep a close eye on it.
  9. This recipe makes 14-16 cupcakes and they should bake for about 15 minutes.
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Quick Note: You can change the spice level to your tastes.  I prefer a subtle spice cake, one that does not over power a cream cheese frosting.  If you prefer a bold and zany spice cake, then feel free to play around with the amounts of spies added.

Not just any recipe can be turned into a homemade cake mix. The recipe really has to be conducive to the Single Stage or All-Ingredient method of baking.  If you need to harness the lightness and airiness of the Creaming Method (creaming butter and sugar together first) then the recipe will not work as well for a homemade box mix.

Spice Cupcakes with Caramel Cream Cheese!

 

I recently used the Homemade Spice Cake Mix to make cupcakes with a Caramel Cream Cheese frosting.  They were phenomenal!  I can’t wait to make my Velvet Spice Cake Surprise-Inside Cake with it next!