Birthday Banana Whipped Cream Filled Banana Cake with Chocolate Buttercream

22 May

It seems like a brother of mine just had a birthday, right?  It seems like just yesterday I was concocting the impossible birthday cake request of one brother and here I am blabbing on about another brother birthday already!  I know I only have two older brothers, but most days it seems like I have more.  Like 10 more.  And all of them like to “challenge” their sister with feats of birthday cake prowess worthy of a Just Desserts episode.  Probably not just any episode either, more like the finale minus that whole dramatic centerpiece thingy.  You know what I’m talking about.

 

Now, I know I’ve professed my undying love for Johnny Iuzzini on more than one occasion, but the last thing I want to be doing most days is competing, reality tv style, against myself, no less, for a reward that has nothing to do with a 5 page spread in Food & Wine magazine, or any amount of money furnished by Kitchenaid or whoever.  I think I was being a bit generous when I implied my cake baking adventures could possibly result in anything remotely close to what could be construed as a reward, but I suppose it should be reward enough for me to see a birthday boy’s face light up with happiness and joy, right?

 

Meh, I could go either way.

 

Kiddingggg…There’s so much birthday love floating around here, it’s ridiculous! =)

 

While no snack-cake or hostess knock-off recipes were harmed in the making of this cake, it was still a fairly lofty request, as far as my cake making skills are concerned.  I heard banana cake and was ok.  Chocolate frosting, do-able.  Whipped cream infused with banana flavor, with a thousand layers and made to look totally edible?  Debatable.  Wheels.  Turning.

 

For some reason whenever I think bananas and whipped cream, I immediately imagine Southern-Style banana pudding, layered up with vanilla wafers and banana pudding in a pretty glass trifle!  I’m no Southern Belle, nor will I ever qualify as such, but I have it in my head and heart that someday I may live in Louisiana at some point in my life just to take in the culture and atmosphere.  Sweet tea?  Absolutely!  Whippy, dreamy banana desserts while getting lost in the Jazz-filled streets of New Orleans?  Yes, please!

 

Snap back to reality, got it.  But, I ran with that inspiration on this one, and added traditional vanilla wafers to the cake, yummy banana to pillowy whipped cream, and marshmallow dreaminess to rich chocolate buttercream frosting.  I realize there’s a very real possibility that I’m horribly misrepresenting the South and Southern culture with all of this, in which case, infinite apologies!   I’m pretty much basing all of my imaginations on a few episodes of Hart of Dixie and a single visit to Georgia. =p

Banana Cake Recipe

(This turned out to be a dense, flavorful cake that I’m sure would make amazing banana bread, too!  Layered up with lots of sweet, lightly banana flavored whipped cream, and topped with smooth, rich & creamy chocolate marshmallow buttercream frosting.  Summer cake?  Totally!)

Ingredients:

* 2 1/2 cups all-purpose flour
* 1 Tbsp baking soda
* 1/4 tsp salt
* 1/2 cup butter or margarine
* 1 cup white sugar
* 3/4 cup brown sugar
* 4 bananas
* 2 large eggs
* 2/3 cup heavy cream mixed with 1 tsp white vinegar
* 20 vanilla wafers

Directions:

Preheat oven to 350*F.  Grease or line a 9×13″ casserole pan.

Mix 2/3 cup heavy cream with 1 tsp white vinegar and set aside.  Cream together the butter, brown, and white sugar in the bowl of a stand mixer.  Add the bananas and eggs, mixing well between each addition.

In a separate bowl, sift together the flour, baking soda, and salt.

Alternate adding the dry ingredients and the cream and vinegar mixture to wet mixture.   Mix until batter comes together.

Place a layer of vanilla wafers on half the bottom of the prepared casserole pan.  Pour batter into the pan and bake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Cover with foil if the cake is browning too quickly.  Allow to cool in the pan for about 30 minutes, then run a knife around the edges of the pan and flip onto a cooling rack to finish cooling completely.

 

 

 

 

 

 

Banana Whipped Cream Recipe

Ingredients:

* 2 cups heavy cream
* 1/2 cup powdered sugar
* 1 banana, pureed
* 1 Tbsp vanilla extract

Directions:

Add 2 cups of cream to the bowl of a stand mixer. Beat on high until a soft whipped cream texture forms. Add the powdered sugar and mix until incorporated.

Puree the banana (I used a blender, but a food processor would work, too) and add it to the whipped cream along with the vanilla extract. Beat about a minute more on high until a thick whipped cream forms. Store in the fridge until ready to use.

 

 Once the whipped cream is made, cut the cake in half the short way using a serrated knife, so that each half measures 9×6.5″.  Filet the cake horizontally to make 4 pieces of cake.  Square off all 4 outside edges.  I wanted a rectangular cake, so I trimmed some length off each end, resulting in 4 pieces like those below, measuring 9×4″.

Place the vanilla wafer studded layer on the bottom of a plate or cake stand.  Layer with banana whipped cream.

Add the second layer, and banana whipped cream again!

Repeat steps 1 or 2 for layer 3…you get the idea by now!

Add the top layer, and voila!  Sort of.  Not quite done, but ready to be covered with plastic wrap or a cake container top and thrown in the fridge to firm up for about an hour.

 

In the mean time…

Chocolate Marshmallow Buttercream Frosting Recipe

Ingredients:

* 1/2 cup butter or margarine
* 3 cups powdered sugar
* 1/2 cup unsweetened cocoa powder
* 1/2 cup marshmallow cream
* 1 tsp vanilla extract
* dash of salt

Directions:

Add butter or margarine to the bowl of a stand mixer and beat until soft and whippy.  Add the powdered sugar, 1 cup at a time, mixing between additions and scraping down the sides of the bowl with a spatula as necessary.

Add the vanilla extract and the cocoa, and then mix until combined, and gravely looking.  Add in the marshmallow cream along with the salt and beat on high until fluffy.  If the frosting seems too thick, add a bit more vanilla or a splash of milk.  If it seems to thin for your taste, throw in a little more powdered sugar.

 

Once the cake is sufficiently chilly, frost away!  I started on the top, but any way you feel is necessary to get frosting on that cake, I say go for it.

 

 I’m just throwing this out there.  I hate to be the one to tell you this, but I’ve always been pretty honest, so there’s no going back now.  These matches are a hoax.  Strike anywhere?  How about strike anywhere but the actual strike slip!  Not a chance this was working.  Ugh.  Had to dig out the lighter for the candles on this puppy!

Dressed up and birthday ready.  Awww =)

Served with Extraaaaaaa banana whipped cream and banana slices.  Banana never looked so good.  Except for the other times I used bananas and made awesome things, I mean! =D


Ok, so it wasn’t as “eventful” making this cake as the Hostess Cupcake Birthday cake, but I guess the birthday boy was sorta pleased or whatever with the result of his request because he raved about it for days.  Literally.  Anyone who touched leftovers was practically eligible for punishment by death or dismemberment.

Typical.

Happy Birthday, oldest of older brothers!

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Sweet Potato & Coriander Soup

10 May

So remember that time I told you I like to work out bright and early, first thing in the morning?  No?  Me neither.  I would never say that, that’s ridiculous!

 

For me, morning comes no earlier than 9am, which as far as I’m concerned, is still more or less the crack of dawn, and really only happens when the beckon-call of my bird chirping iphone text feature tweets me out of my slumber.  Ok, I know I make it sound dramatic, but I actually secretly (or not so secretly anymore) LOVE that! =)  What’s that, you say?  My alarm?  Worthless.  Most mornings when I finally peel my eyes open to the world I can’t remember ever having HEARD my alarm go off- sad, no?!  MORE COFFEE, PLEASE! 😀

 

Anyway, all of this leads to what you’ve probably already guessed: I’m not a morning gym goer.  The good thing is, though, that I’ve also never had the desire to be the type of person who hops out of bed in the morning right into gym clothes ready to buzz out the door for a run or a 6am body pump class.  Don’t get me wrong, if you are this type, more power to you!  I believe we all have our own slightly different circadian rhythms guiding our ideal move-your-booty, get up and pump some iron time!  For me, it’s always been evening time, preferably, and the later in the evening, the better.

 

I’m not exaaaactly sure why, but I believe it has to do with, one, my body actually being awake and functional, and two, not having to deal with such a crowded gym!  Ok ok, there are three points, and I think this is the most important – I like to know I’ve gotten everything done during the day that I need to, and I can finally get out of my head and break a sweat without feeling like I have a schedule to keep or something to get back to.  If I’m feeling particularly energetic and spunky one evening at the gym, I can draw it out a little longer and take advantage of the unexpected surge; likewise, if I’m feeling a lighter, shorter workout one night, I can go home and unplug and chill that much longer!

 

The real point here is that I made a journey to the gym a little earlier than usual yesterday evening, and the place was PACKED!  Holy moly.  As it turns out, my body’s ideal (night owl?) time to bust a move is apparently far from everyone elses’ and I couldn’t be happier!…Either that, or they’re just all out on the town while I’m dead lifting my butt off (literally) 😉 haha!  I’m ok with that, too!

 

While I’m on the subject of the gym and being healthy and everything, I’ve got the perfect soup recipe for you!  Vegetarian, gluten free, ….vegan?  Ya, vegan, probably, too,  if you’re so inclined!

Sweet Potato & Coriander Soup

If you like sweet potatoes and guilt-free creamy, comforting soup, this is the one- it’s my new favorite soup!  If you hadn’t noticed, I have a bit of an obsession with both sweet potatoes and coconut, so this is basically the best of both of my favorite worlds!  If you aren’t worried about the vegetarian and vegan aspect, you can go ahead and use chicken broth, and if you want something even creamier and more decadent, go crazy with full-fat coconut milk!  Top with a sprinkle of hemp seeds!

Ingredients:

* 3 Tbsp olive oil
* 2 small onions (I used 1 red, 1 white), peeled and chopped
* 2 cloves garlic, minced
* 5 large carrots, sliced
* 4 medium-sized sweet potatoes, cubed
* 4 ribs of celery, sliced
* 8 cups vegetable (make sure it’s gf/vegan) or chicken broth (make sure it’s gf, if you need)
* 5 tsp ground coriander
* 1 can (13.66 oz.) lite coconut milk
* 1 small can northern beans or chickpeas
* 5 leaves of kale, torn and stems removed
* Dash of salt, to taste
* Ground black pepper, to taste

Directions:

Heat the olive oil in a big soup pan on medium heat. Add onion and garlic and cook for 10 minutes (stirring often) until lightly browned.

Add carrots, celery, sweet potato, and vegetable (or chicken) broth to the pot. Bring to a boil then reduce the heat and simmer, covered, for about 50 minutes to an hour (until veggies are smash-tender).

Use a potato masher to mash up vegetables into whatever texture you like (or pour small batches into a blender and blend smooth before returning to the pan).

Stir in coriander, coconut milk, salt, pepper, and northern beans, and cook about 5 more minutes to heat through. Add kale pieces and cook another couple minutes until the leaves have softened.

Another one of my favorite foods right now – KALE!  Spinach had to take a step to the side once I hopped on the kale train, but don’t worry, spinach still holds a special place in my heart (and plate!)  Just turns out kale is what I had on hand when I made this, and it worked perfectly!

I have to confess something here.  The sweet potatoes in the photo above aren’t the actual sweet potatoes I threw in this soup – oopsie!  The ones I used were slightly smaller and BRIGHT gorgeous orange inside!  I just didn’t happen to snap a pic in all the madness.  Next time!

 

Once you’ve simmered your veggies for a good 50 minutes to an hour, mash ’em up rough-like with a potato masher!  If you prefer really smooth creamy soups, you can even pour it into a blender at this point and blend it up smooth before putting it back in your pot and finishing it up.

Coconut milk!  Low fat version, since bikini season is right around the corner =) …but like I said, feel free to really let loose with the full fat stuff if you’re feelin’ it!  No judgements here.

Good to the last drop…or whatever they say about coffee.

 

I’ve made this soup recipe going on 4 times in the last 2 months – it’s THAT good!  The first couple times I made it, I threw in chickpeas!  Love those little guys, and they worked beautifully, too!  Northern beans (below) get my stamp of approval, for sure!

Ahem, kale…need I say more??  Load that fluffy green stuff in!  The more the better…

Ta da!  Major yum.  I can eat this soup for several meals in a row.  Fact.

There is a lot of talk and opinion (some scientifically based, some not) going around about the best time of day to work out.  Early, late, mid-day, etc. etc…and maybe I’d buy in to it all a little more if we were all cookie cutter bodies with the same demands, time constraints, and expectations.  But we’re not.  I know, shocking, ha!

Where was I going with all this?  Oh right.  Not to discount science AT ALL, but in my humble opinion, the best time to work out is when you’ll actually do it!  Some exercise will always be better than no exercise, of course!  So get out there and sweat it up, whenever!

…Then follow up with this yummy post-workout recovery soup, and chirp tweet me in the morning! 😉

XOXO

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Coconut Chia Seed Banana Bread {Gluten Free, Dairy Free}

28 Apr

This weekend has been great, although I have to say, it would be even greater if I were hangin’ at Stagecoach right now with friends (SHOUT OUT!) – and probably most of the Los Angeles population!

I’m not sure about the entire musical line-up, but from what I’ve seen, Keith Urban & Rascal Flatts aren’t there anyway, so I’d really be in it for Brad Paisley and fun times with fun people in this AMAZING weather!  I suppose since I already missed Coachella this year, I might as well call it a wash and make sure I hit up both of them next year!  I can get into that. =)

Moving right along, I guess it’s time to talk about bread!  The perfect lazy, eat out on your patio with a cup of tea, weekend morning bread!  Packed with yummy banana, coconut-y goodness, chia seeds for omegas, and juuuust enough pop from the molasses & honey to keep it sweet.

Gluten free.

Dairy free.

And almosssssst vegan.

SOLD!

Gluten Free Dairy Free Coconut Chia Seed Banana Bread

This bread would be vegan if it weren’t for the honey, which I know some have issues with it in terms of the treatment of bees, etc.  As far as I’m concerned (not strictly free from ALL animal byproducts), this is vegan, but for those of you who want something “truly” vegan, you can simply add in maple syrup or some more molasses in its place – easy peasy!

Ingredients:

* 1 cup gluten free flour blend (I used Bob’s Red mill)
* 1/2 cup coconut flour
* 1/3 cup brown rice flour
* 1/4 cup oat flour
* 1/4 cup tapioca starch
* 3 Tbsp chia seeds
* 2 Tbsp ground flax seed
* 2 tsp xanthan gum
* 2 tsp baking powder
* 1 tsp baking soda
* 1/2 tsp salt
* 3 large bananas, mashed
* 1/2 cup coconut-flavored almond yogurt (any non-dairy yogurt would work)
* 2/3 cup honey
* 1/4 cup blackstrap molasses
* 1/4 cup coconut oil, warmed until liquid
* 1/4 cup rice milk (soy, almond, coconut, etc. would work)
* 1 tsp vanilla extract
* 1/4 cup coconut flakes for topping (optional)

Directions:

Preheat oven to 350* F.  Line a loaf pan with parchment paper, and grease with coconut oil on uncovered ends.

Sift together the flours, tapioca starch, xanthan gum, baking powder, baking soda, and salt in a bowl and set aside.

In the bowl of a stand mixer, combine the honey molasses, and coconut oil.  Add the bananas, yogurt, rice milk, and vanilla extract.  Add the dry ingredients to the wet ingredients slowly, mixing between additions.

Add in the ground flax and chia seeds.  Once well combined, pour into prepared pan and sprinkle top with coconut flakes.

Bake about 45-50 minutes, checking at the 25 minute mark and covering with aluminum foil if browning too quickly.  Bread is done when a toothpick inserted into the center comes out clean.  Allow to cool in the pan for about 15 minutes before lifting out and allowing to finish cooling on a cooling rack.

Chopped walnuts, almonds or pecans would be PERFECT added to the batter before baking, as would dried cherries, blueberries, or even cranberries!  Next time, next time!

Super cute banana bread hearts topped with banana slices, toasted coconut & sprinkled with chia seeds anyone?

Next time I’m dusting these with cinnamon.

Enjoyed with a yummy organic  iced soy chai tea latte <3 Lovvvveeeeeeee

And the company of this little rascal  <3 <3 Looooveee loveeee…

All up in my GRILL! ha!

Keepin’ it short & sweet so I can get back to enjoying my day!

Happy Weekending, y’all!

Come back with a slew of Stagecoach pics….;)

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5 Ways to Celebrate Earth Day!

22 Apr

Happy Earth Day!

I’m of the mindset that every day should be considered “Earth Day,” in that it’s important to be conscious of our impact on the planet all year long!  Much like the sentiments of many holidays  (the thoughts, feelings, and considerations that are brought to light) I feel would  ideally be best displayed every day, sometimes we lose focus and need the reminder of a “special day” to nudge us in the right direction!  In that case, I’m all for a holiday that brings our priorities back in line!

 

Today seemed like a really great day to get outside and enjoy the weather, the wildlife, and the sunshine.  I normally try to get outside for a walk or a jog down the street and back (2 miles, haha) every day, today it was way too toasty out to lug my camera with me.  So, for the sake of me returning alive, but also giving you a peek at some of the cool plants, animals, and scenery I get to appreciate every day, I decided to show you some pics from a few days ago when the weather was MUCH cooler!

I don’t like to be in too much of a hurry when I’m walking outside – there are too many interesting things going on that I’d probably miss out on if I rushed.  Long.  Straight. HILLY road!  When I do run, those hills get me every time!

The California Poppy is currently in full bloom!  Takes a lot for me not to pick a few for a vase on my way home….!

To date, this is my favorite horse in the world.  I have no idea what his name is, but we’ve developed a relationship that transcends the need for names.  It goes a little something like this: I bring him treats (carrots, apples, etc) and he runs to the fence, pretending he’s excited to see me.  See how that works?  I get the satisfaction of convincing myself we’re friends, and he gets a carrot.  Win-win, right?!

 

In reality, we get along because he’s exceedingly sarcastic and quick-witted.  We talk a lot.  He gets me!

This darling old man is Max.  Max has a lot of friends in the area (dog and otherwise) that he  visits regularly, stopping by to play or for a drink of water.  He wanders up to my garage occasionally and camps out for days at a time, or meets up with me while I’m on my way down the street.  Cutie pie!

This is Max’s friend, pretty adorable, right?!  They often travel together – bff?!  Look at those puppy dog eyes, major awww!

Chickens!  And a rooster.  Wild turkey and chicken are all over the place around here.  They cross the road, too, all the time, but I have yet to figure out why! =p

I had every intention of snapping photos of baby goats that appeared in a neighbor’s yard one day last week, but by the time I did manage to bring my camera with, they were gone!  I was under the impression they were permanent residents, but apparently that wasn’t the case.  Shoot!  I have to say, baby goats (kids!) are super duper cute, and these had collars on!  Another aww!

 

Worth protecting, right?!  I think so!  So, in keeping with the theme here, I’ve compiled a few ways for you to help the planet, and improve your own health at the same time!  Some of these ideas I’ve heard before, but I’ve tried to put my own twist on them where I see fit – often suggestions for helping the planet seem a little out there, and other times, require purchasing more or expensive resources or products to accomplish, which I sorta think often defeats the purpose!

5 Ways to Celebrate Earth Day

1.  Reusable cold & hot cups for coffee & tea:

I know I said buying more products wasn’t going to help the planet, but if you’re going to be hitting up Starbucks every day for a coffee fix, or grabbing an ice tea in the afternoon and using their disposable cups, a reusable cup is the way to go.  A nice thermos is great for hot coffee and tea, very affordable and easy to find.  The problem used to be the elusive reusable cold travel cup, which used to be nearly impossible to find.  Now they’re everywhere!  Starbucks carries them at what I think is a bit high for my own price point, but I got one at Cost Plus for super cheap, and Walmart has them in practically every color imaginable!  Get one.  Bring it to the Bux on your next coffee run!

2.  Whip up your own natural, non-toxic cleaning products, or at least buy the friendly lines of products:

Ideally, you would use all-natural, non-toxic, kid and pet friendly cleaners for everything, all the time.  However, there is some grime, and some funk that just seems to be immune to baking soda and vinegar.  I get it.  Just try to use natural cleaners when you can – every little bit helps!  For most cleaning issues, I quickly Google it, and spend a few minutes looking through products I already have on-hand in my kitchen that will do the trick.  If you’re having a cleaning crisis, chances are good someone else has too, and you can probably find a green-cleaning tip about it online!  It’s true baking soda and vinegar won’t work for EVERYTHING, but they sure seem to work for 90% of messes!  If you MUST go the route of store-bought cleaning products (which I do, also – laundry detergent, and dish soap), try the lines that are known for being organic, naturally derived, not tested on animals, non-toxic, etc. such as Method (which is not ALL natural, but close), Simple Green, Green Works, etc.

3. Re-purpoes items you already have:

This is a whole lot like recycling.  In fact, it IS recycling!  It doesn’t work for everything (some things truly must be discarded…and by discarded, I mean put in the recycle bin and sent out to those who know what to do with it – ex: thousands of old phone books!) but try to the items you have no need for anymore as they are, and turn them in to items you need or want!  Old t-shirts are great for cutting down and sewing into a blanket or throw pillows, mason jars work great as glassware or vases for flowers if you aren’t much for jam making.  Instead of going out and buying new furniture, old furniture sometimes just needs a new finish or fresh coat of paint to become special and useful again.  Martha Stewart or DIY shows are often my go-tos for things like this!

4.  Plant your own garden:

I said it!  Cultivate that green thumb of yours, and work to plant a lot of your own vegetables and even fruits.  It takes some work to set up the beds, and maybe a little more work if need to construct raised beds due to the lack of topsoil, but it’s worth it when those tomato plants of yours just won’t quit!  It’s often much more cost effective to grow your own produce (ahem, have you seen the prices of product at the store or Farmer’s Market?!), not to mention you know exactly where your food came from and that it’s not smothered with gross pesticides!  Lots of inspiration onmy sister site, SayitwithSprouts.com if you need it!  If a whole garden seems like too much, or you have space restrictions (umm, that was me, in a tiny apartment!) consider growing a little window herb garden!  Pick up a few seed packets and plant them up in your re-purposed mason jars (yes, tip 3 in action!  Just be careful not to over-water!).  Great for cooking, and cleans your indoor air a bit!  My favorites are Basil, oregano, and mint!  Bonus points if you compost your fruit and veggie matter!

5.  Have a plan of attack when running errands:

Now, it’s one thing to live in a small town where you are able to walk or bike anywhere you need to go (hello, Davis!  I miss you!) – it makes running errands super efficient and planet-friendly, but most of the time, that just isn’t possible.  Everything seems to be so far away nowadays, and it’s just not realistic to think you won’t be taking your car out on a day of errand-running.  The key here is to be as efficient as possible with your car usage.  Plan ahead so you know where you’re headed, and travel the most efficient route so you don’t end up back-tracking, or getting half way home only to remember you forgot the dog at the groomer.  Wastes a lot of gas, as well as your precious time!  Oh, and while I’m on the subject, reusable grocery bags, FTW!

There you have it!  There are many MANY more ways you can help the planet and reduce your impact on a daily basis, these were just a few to get you started!

 

How do you like to celebrate Earth Day?  What are your favorite every day tips for being greener & more eco-friendly??  I’d love to know!

 

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Hostess Cupcake Birthday Cake & Other Birthday Stuff

16 Apr

Birthdays are the type of thing you look forward to and love so much when you’re young that you wish you could celebrate several times a year, but then start to avoid, ignore, and maybe even detest once you’re old enough to realize what getting older means. Maybe that’s just me?

 

You know, you figure out that birthdays are more than just cake, presents, slumber parties, and pink. Maybe you’re one of the lucky ones who birthdays still mean exactly that to, and growing up definitely has its perks, but often there are a lot of less desirable aspects of aging that accompany getting older that I won’t even start to get in to. I don’t think I have to!

 

Anyway, I think the key is really in that whole “young at heart” theory. Some people just seem to be able to remain “young” their whole lives, staying active, energetic, quick witted, and full of that zest for life that sometimes even the chronologically young lose sight of. Genetics surely plays a part, but it’s undeniable that it takes some effort, and a whole lot of motivation, passion, and interest in life and all it has to offer in order to really avoid aging.

 

So, to my older brother who just turned 30-something: don’t worry, I’ll keep you on your toes. Younger sisters keep older brothers young (I think it’s a scientific fact or something? Maybe younger sisters age older brothers? Nah…) You may get a few headaches over the years, that’s just a benign side effect of the process. You may get your heels run over by giant shopping carts full of cinder blocks, but that just makes you stronger. Let’s just say, you won’t ever be allowed to “phone it in” on my watch.

 

You may even get a cake. A cake that outwardly resembles a Hostess cupcake with some structural integrity issues…if you squint enough.  It may or may not be only several weeks late.  Just remember, it’s all in the name of keeping you young.

 

You’re welcome!

I had a perfect plan for this cake. A Hostess cupcake cake…accurate to size specifications, including everything from the cream filling (best scooped out with a finger and eaten slowly) to the frosting layer that was always so much fun to peel off and eat once the rest of the cupcake was gone. In theory, it seemed easy enough (not really).

 

By the time I figured out I’d need to quintuple the recipe (within the first 5 minutes), rather than double it, as I’d originally (naively) anticipated, I knew it was a challenge I was unwilling to un-accept.

 

A few quick modifications to the original recipe as well as the diagram I’d elaborately constructed in my head, and everything seemed (key word: seemed) to be back on track.

Hostess Cupcake Birthday Cake

(Slightly adapted from the New York Times Faux Hostess Cupcakes Chocolate Cupcakes with Cream Filling Recipe)

I decided for the sake of simplicity to include the recipe for a single batch, which is intended to make 12 (one dozen) standard-sized cupcakes.  If you would like to make the birthday cake version, just go ahead and quintuple the recipe (x5), like I did.

Ingredients (For the Cake):

* 1/2 cup + 2 Tbsp all-purpose flour (they used cake flour, but I had none)
* 1/3 cup cocoa powder (I used Hershey’s cocoa powder)
* 1/2 tsp baking powder
* 1/4 tsp baking soda
* pinch salt
* 2 large eggs, separated (I used extra-large)
* 1/3 cup canola oil
* 1/2 cup + 2 Tbsp granulated sugar

Directions:

(*Remember the quantities given in the directions are for a single recipe, and that you will need to multiply everything by 5 if making the cake! )

Preheat oven to 350*F.  Grease a straight-edged bundt pan and a cake round.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt.  Set aside.

Separate eggs into whites and yolks.  Add the whites to the bowl of a stand mixer and beat until soft peaks form.  Add 2 Tbsp of sugar and beat until stiff, glossy peaks.  Move whites to another bowl and set aside.

Add the yolks to the bowl of a stand mixer along with the oil, 1/2 cup of sugar, and 2 Tbsp water; beat together.  Turn mixer to low and gradually add the dry mixture to the wet mixture.  Mix until almost completely combined.  Mix 1/4 of the whites into the batter and then fold in the rest gently, until no white streaks remain.

Pour batter into prepared cake round until about 1/2 full.  Pour the remaining batter into the bundt pan.

Bake bundt pan for about 55 minutes, depending on your oven.  Check after about 45 minutes with a toothpick.  Cake is done when a toothpick inserted in the center comes out clean.  I made the mistake of NOT baking the bundt pan cake long enough and it ended up sinking.  DISASTER!

Bake the cake round for about 30 minutes, but again, check after about 20 minutes and take it out when a toothpick inserted comes out clean.  Allow both cakes to cool in their pans before removing and allowing to finish cooling on a cooling rack.

Once the cake round cake is fully cooled, using a cake knife, or a serrated bread knife, filet in half.

(while you’re waiting for both of the cakes to bake, whip together the filling!)

 

Ingredients (For the Cream Filling):

This is the single recipe for the cream filling if you want to make cupcakes. For the cake, I doubled (x2) the recipe.  I don’t know how it happened, but somehow I managed to NOT get a single photo of the cream filling process.  Ugh.  Well, it’s white and whippy.  Got that?  Ok, good.

* 6 Tbsp unsalted butter (I used salted butter)
* 1 1/2 cup powdered sugar
* 3/4 cup marshmallow fluff (use a full jar of marshmallow cream)
* 2 Tbsp heavy cream (I used 2 Tbsp vanilla extract instead)

Directions:

Cream the butter until soft and fluffy in the clean bowl of a stand mixer.  Add half of the powdered sugar and mix until smooth.  Add the marshmallow cream and the vanilla (or heavy cream, if you prefer) and mix until smooth.  Add the rest of the powdered sugar, and beat until creamy and fluffy.  Set aside.

 

Ingredients (For the Ganache):

This is the single recipe for the ganache if you’re just making cupcakes. I tripled (x3) the recipe for the cake.

* 1/4 cup heavy cream
* 4 oz bittersweet chocolate, chopped (I used a combination of Hershey’s semi-sweet chocolate chips and milk chocolate kisses)
* 1 Tbsp unsalted butter (Again, I used salted)

Directions:

(I suggest this not be made until the cake is fully assembled and ready to be frosted, since it will tend to set up when cooled)

Heat the heavy cream in a saucepan on medium-low heat.  Once the cream starts to boil gently, remove pan from heat and add in the chocolate.  Stir until melted and smooth, heating again on the stove if needed.  Don’t burn it, though!  Add in the butter and stir until melted and completely mixed.  To frost the cake, allow the ganache to cool slightly and then spoon on, smoothing over the top.  For best results, chill the whole cake for several hours before serving in order to allow the ganache to set.

To Assemble the Cake:

Place one of the cake round layers on a cake round, a cake stand, a plate (whatever you want your cake to be sitting on).  Place the bundt cake on top of the cake round (cone shape facing upward).  Since the cake round is slightly larger than the small end of the bundt sitting on it, slice around the cake round so it’s the same size.

 

Fill the center well of the bundt cake (you can hollow it out a little more if you want lots of cream filling, but don’t go overboard, that’s where I started having structural issues!) with cream filling.  Reserve about 1/2 cup of the cream filling frosting and put it in a plastic ziploc bag.  Throw it in the fridge.

 

Place the last cake round layer on the top of the bundt cake.  This is the fun part.  Use a serrated knife to round out the top of the cake (think top-of-the-cupcake kind of round).

Spoon ganache onto the top of the cake, starting in the center and working outward.  Take it slow, it will run off the edges and all over the plate you’re working on.  Not that I know.  Except that I totally know.  It will probably be a bit of a mess to clean up regardless, but there are worse things to have to do.  Refrigerate the cake for a couple hours to let the ganache set up.

 

Once everything is firm and in place, take your ziploc bag of cream filling frosting and let it soften a little.  Cut the corner off the bag and pipe on the swirly topping…little known fact (or maybe just little known fact I didn’t realize I didn’t know until now): there are 8 swirls on a hostess cupcake.  No more, no less.  Now you know.

As you can see, the center of the bundt cake managed to condense under its own weight, creating a center portion that’s more like a fudgey brownie than cake.  This part was everyone’s favorite, though, being the perfectionist that I am, it was the most annoying part to me, ha! =)

 

I made this on Saturday, and after a night in the fridge, I can tell you from experience: the ganache peeled off JUST like the real Hostess Cupcake frosting – WIN!

I’m not going to lie, this cake is A LOT of work.  Let’s just say a certain brother will NOT be getting the cake he requests next year.  I’m thinking maybe a Ding-Dong.

 

You know, a round sheet cake, a little filling, ganache coating, and be done with it?  To make it even cuter, I’d maybe even consider wrapping it in a giant piece of foil, but that’s only if I’m feeling any ounce of ambition left after this year’s Hostess Cupcake Cake fiasco!

 

So, if you’re feeling a little more like going in a different direction, I would highly recommend Birthday Cream Puffs like I made for my brother’s birthday last March…

Or perhaps Birthday Cake batter Biscotti, like I made for my momma’s birthday last July…?!  Both Birthday Wins!

Happy {Belated} Birthday, Big Brother!

(When you end up feeling like, .2 years younger because of me and this cake, you owe me. BIG time)

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