{Recipe} Thin Mint Truffle Chocolate Bundt Cake

You can never go wrong with mint and chocolate...
Especially when you add Girl Scout Thin Mints to the mix.
This cake has a faint mint taste due to the truffles and a mint buttercream frosting.

Thin Mint Chocolate Truffle Bundt Cake

1 Batch Thin Mint Truffles
1 Box Chocolate Cake Mix
1 Batch Mint Buttercream Frosting

Make the cake mix according to package directions.
Pour into a greased bundt pan.
Drop as many of the truffles as you want into the batter. (I used almost the whole batch)
Bake as directed.
As the cake bakes, it will grow around the truffles, so no need to push them down or cover them.
The truffles will also bake, turning them into a soft cookie with a different texture than the cake.
Once done baking, allow to cool for 5 minutes then transfer to a cooling rack.
Allow the cake to cool completely before frosting.

Thin Mint Truffles

1 sleeve Thin Mint Cookies
6 oz Cream Cheese, softened

Use a food processor to turn the cookies into crumbs.
Mix the crumbs with the cream cheese until well incorporated and holds it's shape.
Roll into 1 inch balls then refrigerate.

Mint Buttercream Frosting

1 stick Butter, softened
1 pound Powdered Sugar
1/4- 1/2 teaspoon Mint Extract
2 Tablespoons Milk, to desired consistency
1-2 drops green food coloring, optional
1 pinch Edible Disco Dust, optional

Cream the butter.
Add powdered sugar and mint extract.
Slowly add milk until you get the consistency you want for piping.
Using a 1M frosting tip follow I Am Bakers instructions for frosting roses.
Fill in ant spots between flowers with little star dollops of frosting.
Sprinkle with the pinch of edible disco dust to give it that faint minty sparkle.

{Recipe} Pumpkin Streusel Bundt Cake

Even though "pumpkin season" has technically come and gone...
I had to share this recipe.
For the frosting alone this is a recipe worth looking at.
It would taste amazing on almost any dessert!

I found a recipe that I adapted from Taste of Home for the cake...
And my own concoction for the frosting.
The flavors that really make this recipe are the streusel with the vanilla bean frosting.

Pumpkin Streusel Bundt Cake with 
Vanilla Bean Cream Cheese Frosting

Cake Batter
1/4 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
2/3 cup canned pumpkin
1/2 cup buttermilk
2 eggs
1 Tablespoons molasses
zest from 1 large orange
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt.
1/4 cup semi sweet chocolate chips
1/4 cup Hershey's Cinnamon Chips

Streusel Topping
1/3 cup flour
3 Tablespoons cold butter
1/2 teaspoon cinnamon
3 Tablespoons brown sugar

Frosting
8 oz Cream Cheese, alomst room temperature
2 cups powdered sugar
1 vanilla bean pod, scraped or 1 Tablespoon clear vanilla extract

Preheat oven to 375 degrees
Spray or grease the bundt pan
In a bowl cream the butter and sugars together until fluffy.
Beat in the pumpkin, eggs, molasses, buttermilk, and orange peel.
Combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Add the dry ingredients to the pumpkin mixture until just combined.
Gently fold in the chips.
Pour into the bundt pan

For the streusel topping pour all the ingredients into a small bowl.
Using a pastry knife or fork, smash until the butter crumbles and incorporates with the dry ingredients,
Sprinkle the streusel mixture until the entire top of the bundt cake batter is completely covered
Bake in the oven for 30-35 minutes until inserted knife comes out clean.

After the cake is cooked, allow it to cool completely before frosting.
You can speed this process along by transferring the cake to a cooling rack or cake stand,
Approximately 5-10 minutes after removing it from the oven.

To frost the cake place the cream cheese and scraped vanilla bean seeds in a bowl and whip.
Slowly incorporate the powdered sugar until it is thoroughly blended.
You can pipe the frosting on or use a knife and spread it on.

This cake tastes best when it has chilled in the refrigerator for a few hours or overnight.
Yummy streusel on the bottom, delicious frosting on the top and chocolatey pumpkin goodness in the middle.
You can't go wrong:)

{Recipe} Caramel Apple and Chocolate Muffins

Here is my contributor post for Lil' Luna last month.

It is time for Fall!

I am ready for crisp air, pumpkins, and warm cinnamon.

It is so close, that I can catch glimpes of Fall already.

I decided to help it along by making some warm Caramel Apple and Chocolate Muffins.
These were so simple to make, and my family loved them... so these will definitely be remade:)

Caramel Apple and Chocolate Muffins

adapted from Mother Thyme

Yields 12 Muffins and 1 Mini Loaf

Ingredients:

1 ¾ cup all-purpose flour
1 cup sugar + 1 Tablespoon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon + 1/2 teaspoon
⅛ teaspoon ground all spice
3 large eggs, lightly beaten
½ cup vegetable oil
1 Tablespoon vanilla extract
1 Large Gala Apple, grated
12 Fun Size Caramel Apple Milky Way Candy Bars, chopped (Optional)
Caramel Sauce

Directions:

Preheat oven to 350 degrees.
Using a cheese grater, grate the apple and lightly toss in a bowl with the Tablespoon of sugar and 1/2 teaspoon of cinnamon... then set aside.
 Mix the rest of the dry ingredients in a large bowl.
Add the lightly beaten eggs, oil, and vanilla to the dry ingredients and mix until incorporated.
Gently fold in the grated apple and then the chopped candy bars.
Scoop batter into a lined muffin pan until each cup is 2/3 full.
Bake for 20-25 minutes until the tops are lightly golden.

There are many different ways that you can do the topping.

• Leave it as is
• Pour caramel sauce on top of each muffin so that it soaks into the top
• Wait until it has cooled off and drizzle caramel sauce lightly on top
• use the Cinnamon Streusel recipe featured in the original recipe

All of the versions taste great, and the smell that fills your home will make you long for changing leaves, warm sweaters, and Halloween.

{Recipe} Lemon Blueberry Muffins with White Chocolate Lemon Truffles

This months Crazy Cooking Challenge was- Blueberry Muffins.

I found a recipe for Lemon Blueberry Muffins over at Your Homemased Mom...

That I adjusted and adapted to my tastes.

I added the white chocolate truffles to the mix... and they turned out pretty good...

By the end of the night, Matt had eaten 4, and he hates white chocolate

Lemon Blueberry Muffins

Yields approx. 1 Dozen

1 1/2 cups Flour

3/4 cup Sugar

2 teaspoon Baking Powder

1/2 teaspoon Salt

1/4 teaspoon Nutmeg

Zest of 2 Lemons, medium-large

1 Egg

1/3 cup Milk

1/3 cup Oil

1 1/2 Tablespoon Lemon Juice or Water

1 cup Blueberries

Preheat oven to 400 degrees.

Mix the dry ingredients in one bowl, the wet ingredients in another.

Pour the wet ingredients in with the dry, and stir until just combined.

Gently fold the blueberries in the mixture.

Fill the twelve cupcake liners 2/3 full.

Place a white chocolate truffle in the center of each battered liner.

Bake for 15-20 minutes.

Drizzle glaze on top of each cooked muffin.

Best served warm.

Lemon Glaze

1 Tablespoon Lemon Juice

1/2 cup Powdered Sugar

mix ingredients together and drizzle on top of muffins.

It will soak in quickly if the muffins are warm...

It will rest more on top of the muffin if the muffin is cooled.

Both ways taste great.

White Chocolate Lemon Truffles

Yields approx. 1 Dozen 

1 cup White Chocolate Chips

1/4 cup Heavy Cream, scant

4 Tablespoons Butter, room temp

Dash of Salt

1/2 a Lemon, juiced *save the juiced half*

Zest of 1 1/2 Lemons

Lemon Infused Powdered Sugar, for dusting

Mix the chocolate, cream, butter, and salt... 

Then microwave until chocolate is just melted.

Stir until chips are completely gone and butter/cream are incorporated.

Add the lemon juice and zest of 1 lemon, stir.

Cover and set in the fridge for 1-2 hours.

While the truffle mixture starts to set,

Mix 1/4 cup of powdered sugar, with the zest of 1/2 lemon.

Pour this over and in the the lemon half you used to juice with.

It will begin to soak up residual juice and become a little sticky.

Shake the infused powdered sugar into a food processor to finish the infusion process.

Scoop and form 1 Tablespoon sized balls out of the truffle mixture...

Then immediately dust with the powdered sugar.

Place in the fridge overnight.

Eat plain, or place into the muffins.

Store in airtight container for up to two weeks.

Reality Check-

I used Ghiradeli White Chocolate Chips, and they gave a flavor that I didn't necessarily care for. Next time I will use a different brand and less butter for my own tastes.

I used Freeze Dried Blueberries from my food storage, that I rehydrated... They tasted great in the muffins.  I got them from HERE.

Next time I make something like this, I will place a small amount of batter in, put in the truffle, then cover it with the rest of the batter.  I want to try completely enclose the truffle instead of having the top exposed like a danish.

{Recipe} Nutella Cream Cheese Frosting

A couple of weeks ago was my MIL's birthday.

I was in charge of dessert, so I asked her what she wanted as a birthday treat?

She told me...

"Anything Chocolate!"

So I created...

Mini Chocolate Cakes with Nutella Cream Cheese Frosting

 Nutella Cream Cheese Frosting

4oz Cream Cheese, softened

1 stick Butter, softened

2/3 cup Nutella 

2 T. Cocoa Powder

4 cups Powdered Sugar

1 T. Vanilla Extract

Milk as needed

Caramel Sauce *optional*

Chocolate Jimmies *optional*

Cake Prep

I used my go to Scratch Recipe for Chocolate Cake.  I need to get that recipe on here soon!  It has more than a normal cake mix, so if you need a lot of mini cakes... you may need two boxes of cake mix.

I baked my chocolate cake in a jelly roll pan so that the cake was about an inch-inch and a half thick.

Using a 3 inch round cookie cutter, I cut out multiple circles approx. 24.

I then spooned and spread a layer of caramel onto each mini cake so that it could start to soak in.

Frosting Prep

Beat the cream cheese and butter together, then add Nutella until incorporated.

Sift the powdered sugar and cocoa powder, then slowly add to the mixing bowl. 

Add the vanilla extract.

Add the milk as needed for desired consistency.

Using a 2D Wilton tip, make a frosting rosette- starting from the center of each mini cake.

Stack the cakes so that they are 2 high.

Drizzle more caramel sauce and top with chocolate jimmies

Reality Check-
How is it that Blogger and Pinterest still don't consider Nutella a word?  It is a beautifully delicious word:)


I used a caramel sauce that was too runny.  This would have tasted better, with a richer flavor if I would have used a thick caramel sauce... store bought or homemade.


The combination of the toasted hazelnuts in the Nutella and the cream cheese, for some reason reminded me of camping and roasting mallows. Who knows why, other than I am weird:)


These were the perfect little portion with a great cake to frosting ratio.  The flavor combinations that you can do with these are practically limitless.


Linked to~ My Favorite Finds

{Recipe} Minty Pot of Gold Pops

This is the post I did last week over at Lil' Luna

Around our house, we are big fans of Oreo Truffles...

Not just because they taste good, 

But they are easy to make, and easily customizable for every whim:)

We never really celebrated St. Patrick's Day at our house before.

Since we love rainbows, and the color green...

I figured it was about time to remedy that:)

Pot of Gold Pops

Yields Approx. 13 large Pops or 26 small Pops

30 Oreos, pulverized

8 oz Cream Cheese
1+ cup Guittard Mint Chips

1+ cup Black or Chocolate Melts

1 Tablespoon Vegetable Shortening, for thinning

Gold Sprinkles

Sucker Sticks

Bakers Twine and Treat Tags

Directions

*Break the 30 Oreo cookies into pieces and pulverize in a food processor.  

Mine is about the texture and size of corn meal.

*Mash the softened cream cheese with the cookie crumbs until well incorporated and no white remains. 

*Line a small pan with wax paper.

*For the large pops, scoop 2 Tablespoons, form a ball, and place on wax paper.

*For the small pops, scoop 1 Tablespoon, form a ball, and place on wax paper.

*Place pan in the refrigerator for 30 minutes.

*Melt five of the chocolate melts and dip the sucker stick tips in, then place one in each ball.

Chill for two minutes.

*Melt the Mint chips at 50% power in 30 second intervals, stirring until melted.

*Slightly flatten the balls, then dip them in the mint melts, lightly tapping the excess on the side.

*Place the sticks in some kind of base to harden.

*Melt the black melts and the shortening in the microwave in 30 second intervals.

*Dip the balls in the melts so that they are now double coated.

*Put some of the black melts in a ziplock bag, snip a small corner and pipe on the cauldron rims and handles.

*Fill the "top" of the cauldron with a scarce amount of melted chocolate, then immediately pour the gold sprinkles.

It seems like a lot of steps, but if you have your space cleaned and cleared...

and everything on hand, it will move fairly quickly.

These treats are perfect for my little leprechauns and their daddy.

Reality Check-
I like my Oreo Truffles smaller, so that there is a more even ratio of crunchy outer shell to filling.


You can change this recipe up and use Thin Mints, Mint Oreo, Raspberry Oreos, Vanilla Oreos.


If you use a different flavor of Oreo, don't use the mint chips... just double dip them in the outer coating.


When you take pictures, make sure there is lots of natural light if you can help it, and shoot in odd numbers.

Enjoy, and have a pinch free St. Patrick's Day:)

Linking to~ Two Yellow Birds Decor, Cupcake Apothecary

{Recipe} Arise and Shine Forth Sunshine Cupcakes

This year the theme for the LDS Youth is...

"Arise and shine forth, that thy light may be a standard for the nations."

Doctrine and Covenants 115:5

My step mom is an adviser with the Young Women's youth group, and tonight is their New Beginnings Program, to introduce the theme.

Janis asked if I would help make some cupcakes.

So after some thinking...

The Arise and Shine Forth Sunshine Cupcakes

{Recipe}

1 box White Cake Mix

1 Batch Lemon Curd

1 batch Homemade Buttercream- tinted yellow

1/2 bag each Wilton Yellow and Wilton Orange Candy Melts

Yellow Sanding Sugar

{Cupcakes}

Make cupcakes according to package directions.  After making and cooling the lemon curd, inject some into the middle of each cupcake.

Mix up the frosting, tinting it to desired shade of yellow.  I used Americolor Lemon Yellow.

Using a large pastry bag, with a large open star tip, swirl the frosting on top of the cupcake.

After 4-5 cupcakes, sprinkle on the sanding sugar before the frosting hardens.

{Sunburst Pieces}

Tear off two pieces of wax paper, approximately 2 feet long

In two separate microwave safe bowls, pour the yellow and orange melts.

Microwave the first bowl in 35 second increments until melted.

Pour onto one sheet of wax paper, spreading with an off-set spatula until 1/8 inch thick.

Follow the same steps for the second bowl.

Once both sheets are almost completely hardened, use a pizza cuter and paring knife to create strips of triangles.  

Let the melts harden the rest of the way, then carefully break them apart.

Place around the edge of the cupcake, using the frosting as glue.

There are so many great ways to use this amazing theme.

There are printables like the one below, wood signs, jewelry...

It makes me want to be involved with the YW Program again.

But, it's not the right time, and so I serve with the cute little 2 year olds:) 

This printable was created by Kristyn, and available for download at Lil Luna

She does a great job and has a wide selection.

{Recipe} Pumpkin Spider Cupcakes

It was so exciting to be guest posting over at Bear Rabbit Bear last week.

For the gueast post I made a
Spooky Halloween Cake Stand with Silly Spider Cupcakes

Supplies

Purple Charger Plate

Wood Candlestick

Rhinestone Spider Sticker

Black Swirl Rhinestone Stickers

Martha Stewart High Gloss Black Paint

Foam Brush

E6000 Glue

Total cost with coupons- $10 at Micheal's 

4 Step Directions

Step 1- Remove the metal candle holder in the top of the candlestick with a pair of needle nose pliers.

Step 2- Paint the candle stick Black.

Step 3- Glue the candlestick to the bottom of the plate, and let it cure over night.

 Step 4- Place rhinestone stickers in desired location.

This cake stand is for decorative purposes only, be sure to never place food directly onto plates- according to manufacturer's directions.

Display with cute little Pumpkin Chocolate Chip Spider Cupcakes and enjoy!

Pumpkin Chocolate Chip Spider Cupcakes

1 box Spice Cake Mix

15 oz can Pumpkin Pie 

1/2 cup Applesauce

3 Eggs

3/4 cup Semi Sweet Chocolate Chips

Mix first four ingredients until blended, then add the chocolate chips.  Pour 1/4 cup of cake batter into 24 cupcake liners.  Bake at 340 degrees for 15-20 minutes.

Once the cupcakes are cool to the touch, place them in these spider leg cupcake frames.  I got them on sale at Micheal's... 4 for $2.75.

Chocolate Buttercream Frosting

1 stick Butter- room temperature

1/2 cup Cocoa Powder

4 cups Powdered Sugar

2 Tablespoons Milk

Cream butter, then add other ingredients.  Mix until incorporated, scraping the sides frequently.

Place the chocolate frosting in a pastry bag with Wilton Tip #233 (the grass tip) attached.  Squeeze the pastry bag, and let the frosting begin to fall onto the cupcake in random formations until the top is covered.

Place to Royal Icing Eyes (found HERE for an excellent price) on each cupcake.

Set it out as a spooky surprise for the kids and watch their faces light up:)

{Recipe} Coconut Cream Chocolate Cupcakes

 Back in July I was reading a post on the blog Sprinkle Bakes.  I saw that she had made a sweet treat for Frosting for the Cause.  I immediately wanted to join in.  My family has experienced many different forms of cancer. My Mother in Law is a breast cancer survivor, currently in remission and had recently done the Race for the Cure.  My Step Father is a Prostate Cancer survivor, and my Great Grandmother, who passed away in May from complications to age, was a Skin Cancer survivor.  Two weeks prior to reading the Sprinkle Bakes post, a high school friend lost her 34 year old Sister in Law to Breast Cancer.  My heart was broken for my friend and her family.  A little girl was left behind to grow up without her mommy, just the memories they had shared together.   I am grateful that my family was spared the death, though not the worry, and that my Mother in Law is in remission.  Yet my heart aches for those families that face a battle lost and lives shattered.

For my contribution, I wanted to make my Mother in Law's favorite dessert which is 

Anything Chocolate

Lucky for me, this is a very versatile request:)

Coconut Cream Chocolate Cupcakes

Chocolate Cupcake Recipe-Yield 12 cupcakes

1 cup Sugar

1 1/2 cup Flour

1/2 cup Cocoa

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1/2 cup Oil

1 Egg

1/2 cup Milk

1 teaspoon Vanilla

1/2 cup Hot Water- held out until the end.

Mix together dry ingredients, then add the wet ingredients.  Scrap down sides and bottom of the bowl until incorporated.  Add the hot water and mix slowly to avoid splashing.  Don't panic that the batter now seems to runny, that is normal and it will bake up properly.

Fill the 12 cupcake liners 2/3 full and bake at 350 degrees for 15-20 minutes.

After they are baked, remove from oven, let cool for 5 minutes, then remove from pan to cool until room temperature.

Take a can of full fat coconut milk, and place it in the fridge overnight.  Scoop out the thickened coconut cream and place it in a chilled mixing bowl.  Discard the coconut water at the bottom of the can, or use it on another recipe. I learned this trick HERE.

Take 1 Vanilla Bean and scrap all of the seeds out, then add to the Coconut Cream

Whip together until soft peaks form, then add 1/2 cup Powdered Sugar, and whip until incorporated.

 Refrigerate the Cream then add to a squeeze bottle.

Insert the squeeze bottle into the dome of each cupcake, and inject a small amount of the coconut cream.

 Coconut Buttercream Frosting

1/2 stick Butter- room temperature

3 cups Powdered Sugar

1 Tablespoon Vanilla

1-2 Tablespoons Milk

Toasted Coconut Topping

Cream the butter. Slowly add the powdered sugar.  Pour in the vanilla and 1T of the milk.  Beat until mixed, add more milk until desired consistency.  Place frosting into a piping bag with a 1M Wilton tip, and do a large swirl on each cupcake.

Toast 1/2 of shredded coconut at 300 degrees, stirring every 90 seconds until golden brown.  Once it has cooled, sprinkle onto each frosting top.

Linking to~

The Gunny Sack

Marvelously Messy

My Junk Drawer

Craft O Maniac

The Girl Creative
Blackberry Vine
Today's Creative Blog  
Tip Junkie
Topsy Turvey
Lil Luna

{Recipe} Chocolate Cake 4 Ways

Chocolate Cake FOUR Ways

 These are the supplies you will need-

One chocolate cake mix (plus necessary ingredients to make the cake)

2 sticks of Butter- room temperature

Peanut Butter

Peanut Butter and Milk Chocolate Chips

Nutella Hazelnut Spread

Oreos

Almond Joy Coffee Creamer Limited Edition

(I don't drink coffee, so I don't know how long Limited Edition flavors stay around)

Powdered Sugar

Milk

First, grab a Nordic Ware 4 Bundt Cake Quartet Pan 

Give each mold a good spray of nonstick cooking spray.

After following box directions, 

add 1 1/4 cup cake batter into each slot, and bake as directed.

Be sure to read all instructions below before baking. 

Some of the cakes require adding extra goodies before the baking process can take place.

These will be noted in red.

After the cakes have baked and cooled, we are ready to frost.

Almond Joy Buttercream Bundt Cake

Take your first bundt cake and use the back side of a beater to poke small holes all over the top of the dome.

Glaze

1/2 cup Powdered Sugar

2 Tablespoons Almond Joy Creamer

Whisk until incorporated, then pour over the top of the cake.

Frosting

While the glaze soaks into the cake, cream 1/2 a stick of butter.

Then add 2 cups Powdered Sugar

Add 1 Tablespoon Almond Joy Creamer,

then whip until fluffy and incorporated.

Spread over the top of the cake

 Peanut Butter Buttercream Bundt Cake

Sprinkle 1/4 cup of the PB and chocolate chips into the cake batter before baking
Chop 2 Tablespoons of the chips to sprinkle on top of the frosting.

Frosting

1/2 stick of butter, creamed

2 cups powdered sugar
2 Tablespoons peanut butter

up to 1 Tablespoon of milk

Cream ingredients together, then spread  frosting on top of cake. Sprinkle on the chopped PB and Chocolate Chips.

 Nutella Buttercream Bundt Cake

 Frosting

1/2 stick of butter, creamed

2 cups powdered sugar

2 Tablespoons Nutella

up to 1 Tablespoon milk

Cream ingredients together, spread on top of cake.

Sprinkle Chocolate Jimmies on the frosting.

 Cookies and Cream Buttercream Bundt Cake

 Break up 4 of the Oreos, and push the pieces into the cake batter before baking.

Frosting

1/2 stick butter, creamed

2 cups powdered sugar

6 crushed and broken Oreo cookies

up to 1 Tablespoon milk

Cream ingredients together and spread on top of cake.

I was able to whip all four frostings and place them on their respective cakes in less than an hour.

You will have a little left over from each frosting...

Perfect for spreading on graham crackers...

YUM!

Linking to

Whipperberry
Vintage Wanna Bee

{Party} Surprise Barbell Birthday Party

Today is Matt's 28th Birthday!

 He has class tonight, and won't get home until after 8pm.

I wanted to do something fun for him, since I knew we couldn't celebrate tonight.

2 months ago I started planning...

something small...

A SURPRISE Party!

I lied to Matt and told him I got my mom to take care of the kids so that we could go out for our Anniversary (5 years next week:)

I made an invite, hoping for secrecy.

I planned it on a day that ended up being homecoming, and my cousins birthday...

so it was Matt's immediate family, and my immediate family

and we had a blast.

I made a Barbell Cake to fit the theme...

Nutella Rice Krispie Treat "Protein Bars"...

Oreo Suckers with Red, Silver, and Black Sprinkles...

and Bottled Water.

When Matt got home, I blindfolded him...
I guided him to the car and got him thoroughly confused.
I led him to the church, and he knew we were there because of that "church building smell"

I untied the blindfold...
and everyone yelled SURPRISE!

Then Asher went and licked the cake... he couldn't wait anymore:)

I got Matt a wok, since we recently tried and LOVED Thai Food.
I added some jasmine rice, sweet Thai chili sauce, bamboo cooking tongs, and a Love Notes journal.

I went for simple
Matt had fun
and the kids loved surprising Daddy:)

SUCCESS!

Happy Birthday Matt
I LOVE You Always!!!
 Linking to- Whipperberry, Ladybird Lane, Delicate Construction, The Answer is Chocolate

{Recipe} Fruity Rainbow Cake with White Chocolate Buttercream

This past week was the Weber County Fair.

I entered some of my photography, and won two First Place Ribbons

I was going to enter some baked goods, but missed the deadline.

We were left with this cake tempting us from the counter top...
In BRIGHT, Tasty, diet demolishing, GLORY!

Six layers of Fruity, Creamy goodness!

Fruity Rainbow Cake

2 boxes white cake mix

6 eggs

1 c. water

2/3 c. oil

3/4 c. raspberries

Zest of 1 orange + 3 T. juice

Zest of 2 lemon + 3 T. juice

Zest of 2 lime + 3 T. juice

3/4 c. blueberries

3/4 c. blackberries

Wilton Icing colors in red, orange, yellow, green, blue and purple

I dip the tip of a clean butter knife into each color and scoop out a dollop, roughly 1/4 Tablespoon. 

*

In a large bowl, combine cake mix, eggs, water, and oil together.

Scoop approx. 1 cup of batter into six small bowls. 

In the first bowl, mix mashed raspberries and red coloring. 

In the second bowl, mix orange zest, juice, and orange coloring. 

In the third bowl, mix lemon zest, juice and yellow coloring. 

In the fourth bowl, mix lime zest, juice and green coloring. 

In the fifth bowl, mix mashed blueberries and blue coloring. 

In the sixth bowl, mix mashed blackberries and purple coloring.

Prepare your 8 inch cake pans by greasing and flouring each.  I only have two, so I had to rotate.  Pour each flavor into it's own cake pan. Bake in an oven, preheated to 350 degrees for 17-20 minutes, or when toothpick comes out clean. Allow to cool 5 minutes, then flip cake onto a cooling rack to cool completely.

If you don't have six cake pans, don't make the same mistake I did.  I chose not to forgot to grease and flour the pans again, after the first batch of cakes came out of the oven.

When the second batch came out, they stuck to the pan, and Asher got to eat some Raspberry Cake Crumbles.  I had to steal another cake mix from my grandma.

Recipe Adapted from Cheeky Kitchen

White Chocolate Buttercream

1 package Ghiredelli White Chocolate Chips

2 sticks Unsalted Butter, room temperature

2 1/2- 3 pounds Powdered Sugar

Enough Milk to desired consistency

Melt chips in microwave safe bowl or double boiler.  You don't want them hot, just melted.

Beat butter until whipped and creamy.

Pour in melted chips and whip IMMEDIATELY on high speed until incorporated.

Slowly add powdered sugar and whip once incorporated.

Add milk as needed, being careful not to add too much.

Because this has chocolate and liquid in it, it will begin to set.

Not to the point of being a hard shell, but enough the can become more difficult to spread.

The frosting in between each of the cake layers will stay nice and soft, while the outside frosting will develop a nice candy-like crusting.

Frost and enjoy!

Next year I will skip the Photography, because everyone gets a ribbon like in T-Ball; and focus more on the Baking Division.  It is less saturated with participants.

Next year Asher can start entering as well, so it should be fun.

We will make sure to PAY ATTENTION to the deadlines:)

Keeping It Simple, My Junk Drawer, Making the World Cuter, Craft-o-Maniac, The Girl Creative,
A Well Seasoned Life 
The Blackberry Vine, Today's Creative Blog
Topsy Turvey,
Vintage Wanna Bee, Tip Junkie
Funky Polkadot Giraffe, 4 Princesses
My Girlish Whims, Lady Behind the Curtain, Sugar and Dots, Lil' Luna  
Free Pretty Things For You
Someday Crafts 
A Step in the Journey, Trendy Treehouse  
House of Hepworths, Fireflies and Jellybeans
Bear Rabbit Bear 
WhipperBerry, Ladybird Ln, Little Lucy Lu, Delicate Construction, The Answer is Chocolate, Faith Trust and Pixie Dust
Just a girl
Cupcake Apothecary