I Am Baker

White Zucchini Cake

It is full-on zucchini season here, and I have no less than (and not even kidding) 50 zucchini’s to use up.  That is a tease and a warning, all wrapped up into one.

I decided to try and re-do my white zucchini cake with yellow zucchini, then cover it in gobs of chocolate frosting of course.  The moisture and delicate flavor in zucchini always make cake amazingly moist!!

White Zucchini Cake

Will you indulge me for a moment?  I would like to share a little story with you.

As I was standing in front of my KitchenAid® mixer it occurred to me that I should add blueberries to my cake.  But then I thought about all the other blueberry desserts I do (seeing as it is my favorite fruit and all) and how they are probably the least popular theme on my blog.  It seems I am the only one who love blueberry brownies and blueberry pizza and rustic blueberry tart and blueberry pie muffins.

So I abandoned the idea.  Then it turned into “that” time of day where everyone says, “Mom, I am hungry.”  “Mom, I lost my ipad.”  “Mom, the snakes are missing.”  “Mom, Olivia is eating something brown.”  “Mom.”  “Mom.” “MOM.”

And I was on my last nerve.

White Zucchini Cake

But, as I mentioned, I was standing in front of my mixer and it was on low and it was in the process of combining the butter, cocoa, milk and sugar I had added.  Chocolate frosting was in my immediate future, and that seemed to make things bearable.

Then it was all five kids in front of me at once.  And then my husband came home.  And then it was not bearable anymore.

Intuitive to the child-induced twitch that had me unable to see out of my left eye, my husband gathered up the kids and said, “When you are done with that cake, come and get us and we will have dinner.”

And they left.  And I had a moment to breath.  And so I took my time in frosting that white zucchini cake.  And I decided that the blueberry idea I had earlier was not such a bad idea after all.  And then I took my sweet time in adding blueberries, one at a time, all lined up just-so, all around the cake.  Then I did another row for good measure.

And we ate dinner and all was right with the world.

White Zucchini Cake with Chocolate Frosting and Blueberries

 

White Zucchini Cake

Ingredients

  • 1/2 cup room temperature butter (1 stick)
  • 2/3 cup sugar
  • 1/2 tsp good quality vanilla
  • 3 egg whites
  • 2 cups flour
  • 2 tbsp cornstarch
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup milk
  • 1 cup drained (mostly dry) finely shredded zucchini
  • Frosting
  • 1/2 cup room temperature butter (1 stick)
  • 1/4 cup cocoa powder
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 2-4 tablespoons heavy cream
  • pinch of table salt

Instructions

  1. Heat oven to 350 degrees. Prepare two 8in baking pans.
  2. In mixer with paddle attachment, combine butter, sugar, vanilla and egg whites. Beat on medium speed for 30 seconds, then on high for 2-4 minutes. You are looking for a light and fluffy sugar mixture.
  3. In separate bowl, sift together flour, cornstarch, baking powder, and salt. Alternating as you go, add the flour mixture and milk to sugar mixture. Mix on low until just combined. Remove bowl from mixer and zucchini, folding in by hand.
  4. Pour batter into prepared pans and bake 25-30 minutes.
  5. Frosting
  6. Add room temperature butter to mixer with paddle attachment and cream for 1 minute.
  7. Add in cocoa, sugar, vanilla and salt and mix on medium speed. You will be mixing that for a total of 3-5 minutes.
  8. After about 30 seconds, turn mixer to low and add in heavy cream, one tablespoon at a time. You can use more or less cream to reach your desired consistency. When I am using the icing to do a rough frost (like in the images with the recipe) I will use all the heavy cream so my frosting is very creamy and easy to spread.
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I love (and I do mean love) the little bittersweet burst of flavor from the blueberry in contrast with the rich buttercream, but if you want to save time, feel free to throw them onto the center of the cake and call it a day.

White Zucchini Cake with Chocolate Frosting and Blueberries

 

So let me tell you a few things about this cake.  It is moist.  As in, probably the most moist cake I have ever made.  The cake melts in your mouth, and the frosting and blueberries put it right over the top.  I am talking amazing.

Like one of my Top 10 Desserts EVER amazing.

White Zucchini Cake with Chocolate Frosting and Blueberries

If you do not have yellow zucchini you can swap out green zucchini.  If you do not want green flecks, you can simply peel the zucchini first.

The moral of the story with this cake is this: Make one and all the noise in your life will be dulled for a moment.  And your taste buds will be happy.  And your belly satisfied. And your heart full.

#socheesy #icanthelpmyself

I Am Baker

gender reveal surprise-inside cake

So I have a little announcement for you that I have known about for a few months now.

Gender Reveal Surprise-Inside Cake!

 

When I first found out I was freaked out.  I mean… this was big news for our family and I didn’t know if I should smile or run into my closet and eat cake.  (In all fairness I eat cake in my closet a couple times a day anyway so that is not a good indicator of stress for me.)

Gender Reveal Surprise-Inside Cake!

 

OK, ok, I will stop teasing.  I am NOT pregnant!  We are done having kids and are totally smitten with the five we are lucky enough to be blessed with.

However, I AM introducing a new partnership in my life.

Gender Reveal Surprise-Inside Cake!

Its with Craftsy!  If you are into crafts or quilting or cake decorating on any level you are probably very familiar with Craftsy.  If you are not please drop everything and go watch some free classes on how to do awesome stuff with cakes.

It’s life changing stuff.

I teamed up with Craftsy to offer some classes on how to make surprise-inside cakes!  My class is called “Decorating From the Inside Out” and it launches March 11th.  The classes are in high-definition and are interactive.  I will be there answering questions and helping you out along the way!  Another fun feature?  Once you purchase my class it will NEVER expire.  You can watch it as many times as you want!

The classes I am teaching are for cakes that have never been taught on my blog! But a couple are in my book, so when you get it and see a cake you want to make just think, “Hey, there is a video of Amanda making this cake on Craftsy and I can go watch it right now!”

How cool is that?

Gender Reveal Surprise-Inside Cake!

 

And now for this sweet cake.

One of the methods I teach in the course is a twice-baked cake, a method that I first started playing around with in 2011.   You can use shapes or letters and make WORDS!  This particular cake is not in the course (It’s just a special treat for my blog readers!) , but the methods I teach will provide you the knowledge to make any design you can think of.

So can you tell what the fictitious expectant mom is having?  A Baby Boy!  How adorable is that little guy in there?

Gender Reveal Surprise-Inside Cake!

 

And it could not be easier to do.

Not only will I teach you how to make a fun surprise-inside cakes, but I will teach you creative and easy buttercream techniques.  Like this very fun and personalized “dot” technique.  I am such a sucker for polka dots and absolutely love incorporating them into everything I do.  When you buy my course you will get to SEE how I make these dots and just how easy it is!

And there is so much more.  Part of me is completely mortified that the sweet folks at Craftsy let me blabber on camera and do weird dances (Yes, I seriously shook my booty, please don’t tell anyone) and the other part of me is so darn excited to share new tips with you that I CAN’T WAIT FOR YOU TO SIGN UP!

Since the class isn’t available for a couple more weeks, I thought it would be fun to give you a chance to win!

To be entered to win simply click on this link:

CRAFTSY COURSE GIVEAWAY

If you already have a Craftsy account then you can use your existing login information to be entered. (If you have trouble seeing the giveaway page, using Google Chrome should help.)

One entry per person, the giveaway is open to everywhere.

This giveaway is open until March 3, 2014.

Official Rules here.

Gender Reveal Surprise-Inside Cake!!

I hope you like my newest original surprise-inside cake and I hope you will love my new course on Craftsy!

Here is a link to the Chocolate Frosting recipe!

I Am Baker

Countdown Cake Tutorial {surprise inside cake}

Here is the tutorial for the Countdown Cake!

My timing could be better, I know.  So I am doing something a bit unorthodox and posting to my blog twice in one day, just in case there are any of you who want to make the countdown cake!

New Years Eve Countdown Cake #surpriseinsidecake

Here is a video tutorial on how to make the Countdown Cake.  The complete directions and instructions are listed below as the video is very quick and doesn’t cover the details.


You will need:

(Feel free to use box mixes)

1 chocolate cake recipe

1 white cake recipe

1 chocolate frosting recipe

Optional: Sprinkles

1 set of number cookie cutters, measuring about 1 1/2 inches high

sheet pan

9 inch round cake pan

baking spray

offset spatula

New Years Eve Countdown Cake #surpriseinsidecake

Begin by making a chocolate cake in a sheet pan.  (You want the pan to be approximately 12 x 18 inches.)  Make cake then freeze cake for at least 2 hours.

Remove cake from freezer.  Using number cookie cutters, start by pressing a ‘1’ (or number of your choice) into sheet cake.  If cake feels at all crumbly, put back into freezer.  Press ‘1’ into cake and then remove cake from cookie cutter.  Set it on a parchment lined cookie sheet.

Repeat this process for all numbers.  Make three sets of each number, even though you will only use two in the cake.  The extra set is ‘just in case’.  So you will press out three sets of 10, three 9’s, three 8’s, three 7’s and so on.

Place cut out cake numbers back into freezer.  You want them to be frozen when inserting into white cake batter.

Prepare white cake batter and pour HALF of the batter into a prepared 9 inch round cake pan.  To make this easier I pour my cake batter into a 4-cup measuring cup, then pour out approximately 2 cups into my cake pan.

Starting with the 10, place the 1 and 0 into batter filled cake pan.  Make sure there is at least 1/2 inches between the number and the edge of the pan.  Place two 10’s back to back so that its about 3 inches thick.  Now place two 9’s in pan directly behind 10.

Continue placing numbers into pan in a circle, working back from 10.  Once you are about half way around the pan, check to make sure that you are working on the number 5.  10-6 should take up half the pan and 5-1 should take up the other half.  If you have any extra space, simply fill in with 1’s.

New Years Eve Countdown Cake #surpriseinsidecake

Mark your pan so that you know where the 10 is.  You can either make a dot with a black permanent marker or drop a small piece of chocolate cake on top of the batter where your 10 is.  (This will most likely be trimmed off when/if you level the cake.)

Carefully pour remaining batter over numbers making sure to cover them completely.

Bake cake for approximately 45 minutes at 350 degrees.  Keep an eye on it and test to make sure center is completely cooked.

Remove from oven, let cool for a few minutes, then place in freezer for at least an hour. (You can freeze the cake up to 3 months, just make sure its properly covered.)

When ready to frost cake, remove it from freezer.  If needed, level cake.

Make note of where the “10” is on your cake then remove cake from cake pan.  Place on cake stand and mark where your 10 is.  You can use a piece of tape on the cake stand to mark.

New Years Eve Countdown Cake #surpriseinsidecake

Cover cake in chocolate buttercream and then sprinkles, refrigerate until ready to serve.

When you are ready to cut into your cake, just make sure you make your cut where the ’10’ is.  Cut each piece about 2-3 inches thick.  You will then be removing the pieces in descending order.

New Years Eve Countdown Cake #surpriseinsidecake

If you have any questions or suggestions, please feel free to let me know!

I Am Baker

Countdown Cake {Surprise Inside Cake}

UPDATE:  Full tutorial now posted!

This is cake is one of my “crazy” ideas.  I didn’t really think it could happen.  But then it happened.  And it wasn’t that hard.  And I am super excited to share it with you!

New Years Eve Countdown Cake #surpriseinsidecake

I didn’t take any step-by-step pictures because this was my first time making this cake.  Normally I like to make it, test it, make sure to get the kinks in the recipe out, then share it with you.

But I was just so excited that it worked so well I cast all precaution to the wind!

New Years Eve Countdown Cake #surpriseinsidecake

For the “surprise inside” this cake I created descending numbers.  10, 9, 8, 7, 6, 5, 4, 3, 2, and 1.  Just like you would countdown New Years!

New Years Eve Countdown Cake #surpriseinsidecake

I started by cutting into the cake at the 10.  The next piece was the 9 and the next piece was the 8, and so on.

This is where I forgot to take a lot of pictures because it was so exciting.  And if you are a stickler for details you will see that the 4 is missing above… I have no idea how I could have forgotten 4!  But rest assured he was there.

New Years Eve Countdown Cake #surpriseinsidecake

For the top I just sprinkled some gold and chocolate sprinkles.   Easy.  But fun!

New Years Eve Countdown Cake #surpriseinsidecake

And of course, the very last piece is the 1.  Happy New Year!

I am hoping to get a tutorial together in the next couple days just in case anyone wants to make this cake.

Hope you are having a great Christmas holiday!!

Find the tutorial for this cake here!

I Am Baker

Monster Cake with Monster Cookies

If you follow me on Instagram you probably saw these cute little Monster Cookies I shared last week.  Since they ended up turning out pretty well, I decided to cake-i-fy them!  Thats totally a word by the way.

Monster Cookies {Full Tutorial} #halloween #cookies #buttercream

 

So I whipped up a the Perfect White Cake and threw some cookies on top.  Voila!  Monster Cake.

Monster Cake with Monster Cookies {Cookie Decorating Tutorial} #halloween #cookies #cake

 

Just in case you wanted to make some Monster Cookies, here is a tutorial!

To make six cookie sandwiches you will need:

One dozen cookies of your choice.  (I love this recipe for the Chocolate Cookies, just substitute Reese’s Pieces for the white chocolate)

1 recipe buttercream

Red, orange, brown*, blue and green food coloring

Halloween Sprinkles**

1M, #230, #4B and a 9PT tip. (the 9PT is a large open circle, you can also just cut 3 inches off a plastic pastry bag to get the same effect)

*You can also use chocolate buttercream

**If you dont have Halloween Sprinkles you can use black food coloring

I will demonstrate on the orange cookie.  For the chocolate cookie I used chocolate as a base and added a little red at the front.  (Too much red buttercream gets bitter to me)

Make buttercream.  Divide batter equally into six bowls.  Tint one red, one orange, one brown, one blue, one green and leave the last bowl white.  I use Ateco gel paste food coloring.

How to Make Halloween Inspired Monster Cookies #cookies #iambaker

1.  Put a 9PT tip (large open circle) into plastic disposable pastry bag and fill with orange frosting.  I have shown it above with no tip; I simply cut off about 3 inches from the top of the bag.

2. Pipe out a base of frosting onto cookie.  You will want it to be higher on one side so that the cookie will rest at an angle, just like an open mouth.

3. Set cookie on top.

Tutorial on How to Make Monster Cookies #halloween #cookies #buttercream #iambaker

4.  Using a coupler set and a #230 tip, fill up bag with white frosting.  Place the tip of the frosting bag to the point where the orange frosting and the cookie meet, then apply pressure.  While still applying pressure start pulling tip back then quickly pull and release all pressure.  Do this around upper cookie and on lower cookie.

Tutorial on How to Make Monster Cookies #halloween #cookies #buttercream #iambaker

5.  Fill the bag fitted with a 1M tip (you can also use a 4B tip, I have done that in orange on some of the cookies) with brown frosting.  Starting towards the back of the cookie, apply pressure and build a small mound of frosting; then quickly pull tip down.  Do this twice, as these are the monsters eye brows.

6.  Pick up your bag with the #230 tip and white frosting and apply pressure at the base of the chocolate.   Hold your tip steady and just keep applying pressure.  Release pressure when you have a satisfactory amount of frosting for the eye ball.

7.  Place green frosting in a plastic disposable pastry bag and but off a very small tip, say 1/2 inch.  Repeat with blue frosting. (You now have two bags of frosting.)  Choose which color you want to use for the eyes (I sometimes used both) and place a small dab in the center of the white frosting.

8.  Pick up black Halloween Sprinkles and place in the center of the green (or blue) dot.  Press slightly.

 

Monster Cake with Monster Cookies {Cookie Decorating Tutorial} #halloween #cookies #cake

For the Monster Cake I just added four completed Monster Cookies to the top.  I also snuck in some coordinating colors to the inside of the cake.  Just for fun. :)

Monster Cake with Monster Cookies {Cookie Decorating Tutorial} #halloween #cookies #cake

 

Since it was necessary to remove the cookie prior to cutting a slice, I decided to go back in and add some details to the slice before I served it.  Repeating the steps above, add eyebrows and eyes to the back of the slice.

Monster Cake with Monster Cookies {Cookie Decorating Tutorial}

 How fun is that?!?

These cookies are a mouthful.  Ha, ha get it?  There is a lot of buttercream and two full sized cookies, so feel free to make mini versions!

Monster Cake with Monster Cookies {Cookie Decorating Tutorial} #halloween #cookies #cake

 

I had so much fun with them!  You really can’t go wrong when decorating.  If you look closely above I even made one of them a vampire!

And I just had to show you what happens when you drop one on the ground…

Monster Cake with Monster Cookies {Cookie Decorating Tutorial} #halloween #cookies #cake

That kills me.

Have a happy and safe Halloween!

(oh, and I am one of those weird people who LOVES to see what everyone and their kids are dressed up as, so feel free to share any pics on my i am baker facebook page!)

I Am Baker

Happy Birthday Cake!

This cake is dedicated to a super awesome blogger, Cheryl from Tidymom.  Today is her birthday!

Happy, Happy Happy Birthday Cheryl!

Birthday Cake for Tidymom.net

 

Cheryl is such a huge supporter of her fellow bloggers!  She shares her knowledge and wisdom.  She promotes other blogs as if they were her own.  She encourages her many many thousands of readers to become better homemakers and bakers and people!

I just love that.

Rich Chocolate Cake

To make Cheryl’s special birthday cake I just used my new favorite white cake recipe and then a rich chocolate buttercream I saw on the Food & Wine website.

To decorate I just used a small offset spatula and swirled swirled swirled my cake around while holding the spatula steady.  The little poms are made from tissue paper.  I followed this easy tutorial from HGTV on How to Make Tissue Paper Pom Poms.  The turquoise is for Cheryl… its one of the main colors on her blog!

Chocolate Covered White Cake-Perfect for Birthdays!

Rich Chocolate Buttercream

Ingredients

  • 1 cup powder sugar
  • 3 large egg whites
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 sticks plus 2 tablespoons unsalted butter at room temperature
  • 4 ounces extra-bittersweet chocolate, melted and cooled

Instructions

  1. Melt chocolate. Place in microwave safe bowl and heat in 30-second increments. An alternative method would be to use a double broiler. Place chopped chocolate in heat proof bowl and set over saucepan of simmering water. Gently stir until chocolate is fully melted, then set aside to cool.
  2. Place sugar in a medium heatproof bowl and add in the egg whites and salt.
  3. Set the bowl over a saucepan of simmering water (about 2 inches deep) and whisk gently until the sugar is completely dissolved, about 5 minutes.
  4. Transfer the warm egg-white mixture to standing mixer fitted with the whisk.
  5. Add the vanilla and beat at medium-high speed until glossy and firm, about 8 minutes.
  6. Beat in the butter a few pieces at a time, making sure it is fully incorporated before adding more.
  7. If the buttercream appears runny at any time, transfer the bowl to the freezer for 5 to 10 minutes, then return it to the mixer and continue.
  8. Beat in the melted chocolate until fully incorporated, scraping down the side and bottom of the bowl.
  9. Slightly adapted from Food & Wine
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Birthday #cake!  White cake with rich chocolate buttercream!

Wishing Tidymom a very very special day!  If you are able, do stop by her fabulous blog and spread some birthday love! (She even has a great giveaway right now… you can win a gift card to Home Depot and lots of other awesome prizes!)

I Am Baker

The Perfect White Cake

I have been searching for this cake for about two years now.  In my experience, making white cake at home is just never as good as the bakery. (Sorry!  I know some of you just cringed reading that.)

The Perfect White Cake

Until now.

I am not kidding when I tell you that this recipe is it.  The flavor is fantastic and the texture is truly perfection.  Even the-pickiest-dessert-eater-ever, aka my hubby, loved it.

And I know you will too.  As I noted in the recipe I found this cake on epicurious who got it from Cooks Illustrated.  I have never been led astray with either of those sources so I am confident you will find the same success I did!

One major adaptation I did was using 8-in cake pans.  The original recipe calls for 9-in and about 5 minutes less cooking time.  If you plan on using 9-in plans please do consult the original recipe.  The first time I made it I used 8-in cake pans with no time adaptation and was not as successful.

The Perfect Homemade White Cake

 

 

The Perfect White Cake

Ingredients

  • 2 1/4 cups cake flour
  • 1 cup milk at room temperature
  • 6 large egg whites at room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1 3/4 cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 1 1/2 sticks unsalted butter, softened but still cool

Instructions

  1. Heat oven to 350 degrees. Prepare two 8-inch cake pans.
  2. Make sure milk and eggs are room temperature.
  3. Pour milk (I used skim) , egg whites, and extracts into medium bowl and mix with fork until blended.
  4. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
  5. Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
  6. Pour batter evenly between two prepared cake pans.
  7. Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.
  8. Allow cake to cool to room temperature.
  9. Frost cakes with favorite frosting.
  10. Just barely adapted from epicurious, taken from Cooks Illustrated.
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The Best Homemade White Cake

I have made this cake more times than I can count!  It works every time and tastes bright and fresh.

Partial Frosting of White Cake

There is just something beautiful about a “naked” cake, you know?

The Perfect White Cake

I think my heart skips a beat when I see a white on white cake.  This is the “after” of my naked cake above.

If you like this Perfect White Cake you will surely love these:

Perfect Yellow Cake!

Homemade Yellow Cake Mix

Perfect Crusting Buttercream

The Perfect Crusting Buttercream

Chocolate Rose Cake!

The Perfect Chocolate Cake

I Am Baker

Chocolate Curls Christmas Cake

I know I said I would stop with the red and green but apparently I was totally lying.  Sorry.

I made a white cake, tinted some frosting red and green, then melted some chocolate.  Have you ever made chocolate curls?  I had tried once before.  It was a major fail.  I am pretty sure there were even some comments mocking my skills, and if they werent totally right I might have been upset.

Ok, so looks like I still have not mastered this technique.  I could not get one single perfect swirly curl.

I blame the red candy melts I used.  And the warm December weather. And that one boy in 2nd grade who called me 4-eyes. *cough*

Clearly I have issues.

In addition to sharing this sweet little Christmas cake with you, I also wanted to give you a chance to share something with someone you love.  Say that sentence three times fast.  Or dont.  Just remember I am not an English major.  I am not even an English minor.  Words. Good.

 

Would you like to win a brand new Motorola DROID RAZR smartphone?  These things are awesome.

  • 8-megapixel camera and an HD display that makes movies, photos, magazines and websites appear with vibrant clarity
  • are near-field communications(NFC)-enabled
  • battery that allows for up to 32 hours of normal use and double the internal storage to 32 GB
  • run over 4G LTE, combined with Chrome for Android, meaning customers can enjoy blazing fast speeds that make downloading documents or surfing the Web a breeze
  • Global Ready

Not only would I love to give an iambaker reader this beautiful phone, but I would love to give you a $50 Verizon Giftcard to be used towards your bill or any phone accessory!  All in all, this gift is worth over $250!

A Beautiful New Smartphone.

A $50 Verizon Giftcard.

A sweet little cake.

Its the recipe for a perfect Christmas folks. ;)

Official Rules

To enter simply follow the instruction through the Rafflecopter widget below!  I gave you LOTS of chances to win! (It can take a moment to load, so please be patient!)
a Rafflecopter giveaway

I Am Baker

A Very Berry Trifle

Today I share with you a little secret.  Prior to this recipe, I have never made a trifle.

Let me get even more real.  Prior to this recipe I had never even eaten a trifle.  (what was wrong with me?!?)

 

I was able to try out an amazing recipe, and boy am I glad I did.  The combination of rich angel food cake and fresh berries and the most awesome whipped topping known to man has changed me.

I now heart trifles.

But let me stop jabbering and share this delectable recipe with you!

Easy Very Berry Trifle

Makes 12 servings.

Prep Time: 25 minutes

Refrigerate: 2 hours

2 cups halved or sliced strawberries
2 cups blueberries
1 cup raspberries
3/4 cup confectioners’ sugar, divided
3 teaspoons McCormick® Pure Vanilla Extract, divided
1 1/2 cups heavy cream
1/4 cup sour cream
4 cups angel food cake cubes

 

 1. Toss berries, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl. Set aside. Beat cream, remaining 1/2 cup sugar, remaining 1 teaspoon vanilla and orange extract in large bowl with electric mixer until soft peaks form. Gently stir in sour cream.

2. Layer 2 cups angel food cake cubes, and 1/2 each of the berry mixture and whipped cream mixture in 2-quart glass serving bowl. Repeat layers. Cover.

3. Refrigerate at least 2 hours or until ready to serve. Garnish with additional berries, if desired

 

What is the best thing about this trifle?  That orange infused whipped topping.  Seriously, I would never have thought of using  Orange Extract, but it is nothing short of scrumptious.  I am now trying to incorporate that whipped delight into everything I make!!

 

 

I Am Baker

Desserts for the Deserving

The need can be anything from a new baby to a hospital stay to the loss of a loved one.

The desire on our part is the same, to make life easier for the recipient.  To give them a gift of a warm, comforting, homemade meal.   

When my church reached out and asked if I could bring a meal to a family that just had their first child I said yes before she could finish talking.  Having just have had a baby myself, I know how wonderful a small kind gesture can be!

So in addition to the main grub, I decided to bring them a fun dessert.

IMG_4035.cakeinjar

I made the six different cakes in jars!  They are roughly a single serving each, or if you are like me, they are half a single serving.

IMG_4024.strawberrycakeinjar

Each jar is different and each has its own distinctive frosting.

But here is the fun part.

I made them all from ONE cake recipe.

White Cake

1 cup sugar

1/2 cup shortening

1 cup milk

4 egg whites

2 cups cake flour

3 tsp baking powder

1 tsp vanilla extract

Combine sugar and shortening until well blended.  In separate bowl, beat egg whites until light and frothy. (about 3 minutes)  Sift baking powder into flour.  Add flour to sugar mixture alternating with the milk.  Add extract.  Gently add egg whites and fold in until just combined.

Pour batter into prepared pans and bake at 350 for 25-35 minutes depending on your stove.

Baking tip specifically for jars:

Add 1/2 cup cake batter to well greased jar and bake at 325 for 35-45 minutes.  The goal is to make sure the center is not raw, hence the longer cooking time.  Start watching your jar at 30 minutes to make sure you don't over-bake.

Here is how I made six different cakes with one batter!

In every recipe I added the suggested ingredients to 1/2 cup of the plain white cake batter.

(I used this buttercream recipe and Cool Whip for my whipped topping)

   Blueberrycake
 

  VanillaCake

ChocolateCake

PeachSpiceCake

 Doh!  That should totally say PEACH, not peace.  Sorry!

  ChocolateCaramelCake

 

StrawberryCake

This was a fun and easy way to make sure everyone gets something they would like!

IMG_4102.blueberrycakeinjar

I also tied a tag onto each jar describing the contents.  I sorta had this vision of the new mom sitting at her kitchen table at 2:00am feeding her baby with every jar open in front of her and shes sampling a little from each one.

Maybe that was less of a vision and more of a fantasy.  Cause like, I am still feeding my three month old at 2:00am.

I also added little words of encouragement on the top of each jar… a Bible saying on a couple, "Congrats", "Blessings", easy sayings like that.

This whole project with definitely a labor of love and I felt so privileged that I was able to offer up a small gift! 

If you try it, be sure to leave a comment and let me stop by and gush over your Dessert for Someone Deserving!