Daring Bakers, Ready to Party!

This was a nice challenge this month. I’m always up for making a beautiful cake! Our challenge this month was to make the “Perfect Party Cake” Courtesy of Dorie Greenspan’s Baking from My Home to Yours. This was a very simple yet elegant cake that can be done in so many ways. As long as we baked the cake and made the frosting, everything else was free game. I chose a blueberry theme, which was phenomenal! I also chose to press chopped white chocolate onto the sides of my cake.

I’m not one for taking pictures of each and every step, but I had to snap a photo of this beautiful lemon sugar. Not only was it so beautiful, but it smelled so good, like a dream! So here’s my one step by step photo!

Here’s the beautiful blueberry top of my cake. I used frozen blueberries and they held up very nicely. By the time we cut into the cake, they had softened.

Here’s the inside layers. I spread a blueberry fruit spread then the frosting over that. It was really good. I love the blue color.

Our Hostess this month, Morven, over at Food Art and Random thoughts, challenged us all to make this delicious cake. Please check out her blog to get the complete recipe. Be sure to check out all of the other Daring Baker's Party Cakes!

If You Like Starbuck's Coffee Cake.......

Four years ago, I participated in my very first cook-off and had no idea what I was getting into. At that Pillsbury Bake-off in Hollywood, CA I was so lucky to have met Beth R., who has become a wonderful friend that I enjoy keeping in touch with. Beth is the one who introduced me to the world of cooking contests which I have grown to love over the years! I have truly met some of the greatest people.

Just a few nights ago, Beth emailed me all sorts of great recipes that her and her family enjoy. This "Starbucks Coffee Cake" was one that I knew I just had to get my hands on! Luckily I had all the ingredients on hand and I was so excited to make it.

Starbucks always has the best looking baked goods! Needless to say this recipe is another keeper. Beth said it's always a hit at Bake Sales and I can see why! The crunchy, buttery, cinnamon topping is so good, who needs Starbucks when you can make this cake right in your own kitchen! You've all got to try this one, it's too easy and delicious to pass up!

Ok, maybe not good for the diet, but hey a little coffee cake is ok every now and then!

Beth's Starbuck's Coffee Cake

(half recipe)

1 Box Yellow Cake Mix (plus ingredients on back of box)

2 Sticks cold salted butter
2 1/4 Cups flour
1 1/2 Tablespoons cinnamon
1 ¾ Cups sugar
1 1/2 Tablespoons vanilla
Powdered sugar (for dusting)

PREHEAT oven to 350.

PREPARE cake mixe in large bowl according to directions on box. Spray 9X13 pan with non-stick spray. Pour batter into pan. Bake at 350 for 15-20 minutes or until center is just barely set.

WHILE cakes are baking, prepare crumb topping. In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.

IMMEDIATELY after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve.

CUT into squares and serve.

****Beth doubles the recipe and uses a 8 or 9 inch baking dish in addition to the 9x13 inch dish, feel free to double it to make more if desired. I only had one cake mix, so decided to half it.**** 2 9X13 inch baking dishes would also work fine.

Room For One More Reeses Recipe?

Have any more Reeses Peanut Butter Cups from your stocking? Even if you don't, do like I did and go buy more! This cake is soooo yummy!

We had a fun lunch today at my mom's with my sweet grandpa and I was asked to bring a dessert. This cake was the first thing that popped in my mind, I have been looking for an excuse to make it. I'm glad I did!

I first saw this cake when I was browsing through Bakespace, which is a fun little site to swap recipes. Culinary Concoctions by Peabody posted it and I knew I wanted to make it eventually. This recipe is from the cookbook, Death by Chocolate Cake by Marcel Desaulniers. I adapted this recipe by layering the cakes between a peanut butter cream cheese frosting and frosted it with a ganache.

I love that this cake was quick to make. It only took 15 minutes to bake.

To make sure the ganache does not dull, make sure your cakes are cooled before frosting. Enjoy, this is really good!

Layered Reeces Peanut Butter Cake

4 Tablespoons unsalted butter
1 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup tightly packed brown sugar
½ Cup creamy peanut butter
1 large egg
1 egg yolk
1/4 cup sour cream
1/4 cup hot water
1/2 tsp pure vanilla extract
1/2 cup chocolate chips

8 oz softened cream cheese
½ Cup powdered sugar
¼ Cup creamy peanut butter

2 packages Recees Peanut Butter Cups, chopped

1. Preheat oven to 325F. Grease two 9 x 1 1/2 inch pans. Combine flour, baking powder, baking soda, and salt.

2. Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scrape down the sides and mix for another minute.

3. Add half of the flour mixture and mix until incorporated about 20 seconds. Then add the sour cream, mixing again for 20 seconds. Gradually add the remaining flour mixture. Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix for another 10 seconds. Add the peanut butter chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined.

4. Divide the cake batter into the prepared pans, spreading it evenly. Bake for about 15 minutes. If you have Use a toothpick to see if it is done. Let cool completely.

5. Place cream cheese, powdered sugar, and peanut butter into a medium bowl. Stir until smooth. Once cakes are cooled, spread cream cheese over bottom of one of the cakes. Top with 2^nd cake.

Chocolate Ganache
1 Cup semisweet chocolate chips
¾ Cup heavy cream
2 Tablespoons unsalted butter

1. Place chocolate chips into a medium mixing bowl. Place cream and butter into a small saucepan over medium heat. Heat cream/butter until just boiling. Remove and pour over chocolate chips. Let sit for 3-5 minutes then stir until smooth.

To Assemble: Place layered cake on a wire rack. Place rack on top of a cookie sheet so that the extra chocolate has a place to drip onto. Pour chocolate ganache over cake and using a narrow metal spatula, quickly pared it evenly over the top and sides of the cake. Garnish with chopped peanut butter cups in center of cake.

Mile High Cheesecake Layered Chocolate Cake

Feast your eyes on this as you're out shopping today, as I tend to be doing later this morning. This is by far the tallest cake I have ever made! I highly recommend trying this one, it is phenominal!

Since I only bring a dessert to our Thanksgiving Dinner, I wanted to make it a good one. I saw this idea in a Southern Living Christmas Cookbook I just received and knew this was it! What a hit this cake was. Not only does it look fantastic, but it tastes even better! It's a semi homemade cake, so it's not even bad to make. If your looking for a fun cake to bring somewhere, this is a great one! Warning....eat in moderation!

Mile High Cheesecake Layered Chocolate Cake (adapted from Christmas with Southern Living 2007 cookbook)

1 box devils food cake mix
½ Cup oil
½ Cup water
8 oz sour cream
1 box chocolate instant pudding mix (4 serving size)
4 eggs
1 bag chocolate chips

1 Sara Lee Frozen New York Style Cheesecake (30 oz)

24 oz softened cream cheese
1 stick softened butter
½ can of pre-made vanilla frosting (I used the 16 oz Pillsbury)
16 oz powdered sugar

3 Piroline (rolled wafer cookies) cut into 1 inch pieces for garnish
½ Cup chocolate chips

1. Preheat oven to 350 degrees F. In a stand or electric mixer, mix cake mix, oil, water, sour cream, pudding mix, eggs and chocolate chips for 1 ½ minutes. Pour into 2 greased 9 inch cake pans. Bake for 25-28 minutes or until cooked through. Remove, cool and refrigerate for a few hours.

2. Slice cheesecake into ½ inch cubes once it’s thawed; set aside. Place cream cheese, butter and pre-made frosting into a stand or electric mixer. Beat until well combined. Slowly add powdered sugar until nice consistency. Refrigerate frosting for ½ hour to firm it up slightly.

3. Once cake has been chilled, remove from pans and slice each cake in half horizontally to make 4 layers. Spread layers with ½ Cup frosting then sprinkle with 1/3 of the cubed cheesecake pieces. Repeat this procedure until all 4 layers are on cake, leaving the top layer without cheesecake pieces. Frost top and sides of cake with the remaining frosting.

4. Arrange cookie pieces in center of cake for garnish. Place chocolate chips into a microwave safe bowl and heat for 30-45 seconds or until melted and smooth. Place chocolate in the corner of a ziplock baggie and snip the corner edge. Drizzle melted chocolate over top of cake. Refrigerate cake until ready to serve. Enjoy!

Buttery Cinnabun Cake

I made a huge mess this afternoon in my oven making these cakes! Learn from my mistake and make this cake in a 9 x 13 inch baking pan rather than little cakes. The buttery cinnamon swirl ooozed out all over my oven making a huge smoky mess, so use the pan!!

This recipe is from my brother in law's very talented mother (Mrs. Adams). I always hear about the great food that she makes, so I finally bummed the recipe from my sister. I tasted this cake last year and loved it! It is a real treat. I'm just not going to try the cute little individual cakes next time!! Enjoy, this is a great recipe!

Buttery Cinnabun Cake

3 Cups flour
¼ teaspoon salt
1 Cup sugar
4 teaspoons baking powder
1 ½ Cups milk
2 eggs
2 teaspoons vanilla
1 Stick real butter, melted

2 sticks real butter, softened
1 Cup brown sugar
2 Tablespoons flour
1 Tablespoon cinnamon
2/3 Cups nuts, optional

2 Cups powdered sugar
5 Tablespoons milk
1 teaspoon vanilla

1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.

2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

3. Bake for 25-30 minutes or until toothpick comes out nearly clean from center.

4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature. Enjoy!