Cakes

White Cake Recipe and a My Litle Pony Rainbow Dash Rainbow Cake

by Jennifer Wieland
My Little Pony Rainbow Dash Rainbow Cake

FTC Disclosure

As I said in my post yesterday, my daughter got cupcakes on her birthday and a cake for her party. For her cake she just had to have a My Little Pony Rainbow Dash cake. It was all she talked about to me as she knew I would be making her cake. So, about a month ago I started thinking about this cake and what i was going to do. After a couple of days I settled on my plan.

I decided to make the inside of the cake a rainbow. Each layer of the cake would be one of the colors of a rainbow and there would be six layers in all. I also decided that I would tint the frosting a sky blue for the outside of the cake and at the bottom of the cake I would pipe white buttercream into puffs to look like clouds. I figured I would add Rainbow Dash to the top and pipe some more “cloud” around her legs. All in all, I think it came out really cute and all of the kids loved it.

My Little Pony Rainbow Dash Rainbow Cake

When I decided to make the cake I realized something. I have never posted a basic white cake recipe on the blog before. I knew this needed to be rectified. I also knew that I would have to use a white cake as you don’t want the food coloring altered by adding it to a yellow or some other cake.

White Cake
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2892 calories
461 g
264 g
100 g
46 g
62 g
986 g
2671 g
264 g
4 g
30 g
Nutrition Facts
Serving Size
986g
Amount Per Serving
Calories 2892
Calories from Fat 875
% Daily Value *
Total Fat 100g
153%
Saturated Fat 62g
309%
Trans Fat 4g
Polyunsaturated Fat 5g
Monounsaturated Fat 25g
Cholesterol 264mg
88%
Sodium 2671mg
111%
Total Carbohydrates 461g
154%
Dietary Fiber 7g
28%
Sugars 264g
Protein 46g
Vitamin A
66%
Vitamin C
1%
Calcium
102%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 c. all-purpose flour
  2. 1 tbsp. baking powder
  3. 1 tsp. salt
  4. 1 1/4 c. sugar
  5. 1/2 c. butter, softened
  6. 1 c. milk
  7. 1 tsp. vanilla
  8. 3 lrg. egg whites
  9. food coloring if you want to color
Instructions
  1. Preheat oven to 350° and spray cake pans with baking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment add the flour, baking powder, salt and sugar. Stir to combine on low speed. Add the butter, milk and vanilla and stir until combined. Add the egg whites and mix on low until combined and then increase speed to medium and mix for 2-3 minutes.
  3. Evenly distribute between pans. For two 9' cake pans bake for 30-35 minutes. Remove from oven and then let cool for 10-15 minutes and then turn out onto a wire rack and finish cooling.
Notes
  1. To make the rainbow cake I doubled the white cake recipe. I then measured out about two cups of cake batter into six bowls. I used food coloring to color each one and then baked each color in a 9" round cake pan for 14-16 minutes. I let it cool about 10 minutes and then turned the cakes out to cool on a wire rack before decorating.
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calories
2892
fat
100g
protein
46g
carbs
461g
more
My Sweet Sanity http://mysweetsanity.com/

 

 

 


Gooey Strawberry Butter Cake

by Jennifer Wieland

FTC Disclosure

12 daysGooey Butter Cake is a favorite of many people and while the vanilla and chocolate versions are standard fare variations of it are a bit more obscure. This week for the kid’s schools I made some Gooey Strawberry Butter Cake to change things up. If you are a fan of strawberries then you will love this. Every piece of it has an abundance of strawberry flavor.

For those of you that aren’t familiar with gooey butter cakes let me explain. This is a cake mix cake that is altered so that the batter is very thick. It is pressed into a pan and then a second layer to the cake is made. This layer is made of cream cheese and confectioner’s sugar. This makes for a dense base and a gooey rich topping.

Gooey Strawberry Butter Cake

Gooey Strawberry Butter Cake
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5962 calories
918 g
1238 g
236 g
59 g
115 g
1558 g
4517 g
790 g
4 g
99 g
Nutrition Facts
Serving Size
1558g
Amount Per Serving
Calories 5962
Calories from Fat 2082
% Daily Value *
Total Fat 236g
363%
Saturated Fat 115g
577%
Trans Fat 4g
Polyunsaturated Fat 28g
Monounsaturated Fat 71g
Cholesterol 1238mg
413%
Sodium 4517mg
188%
Total Carbohydrates 918g
306%
Dietary Fiber 4g
18%
Sugars 790g
Protein 59g
Vitamin A
139%
Vitamin C
2%
Calcium
120%
Iron
60%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 15.25 oz. box of strawberry cake mix
  2. ½ c. butter, melted
  3. 2 eggs
  4. 1 3.4 oz. box of strawberry instant pudding
  5. ½ tsp. vanilla
  6. 8 oz. strawberry cream cheese
  7. 2 eggs
  8. ½ tsp. vanilla
  9. 4 c. powdered sugar
  10. food coloring (optional)
Instructions
  1. Preheat oven to 350° and spray a 9 x 13 pan with baking spray.
  2. Mix cake mix, melted butter, instant pudding mix, vanilla, and 2 eggs on low speed until combined. Press into the prepared pan.
  3. Mix cream cheese, eggs, and vanilla with an electric mixer. Slowly beat in confectioner’s sugar mixing until combined. Stir in the food coloring if using. Pour and spread evenly over the cake layer.
  4. Bake for 45 to 50 minutes. Cool in pan and then cut and serve.
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calories
5962
fat
236g
protein
59g
carbs
918g
more
My Sweet Sanity http://mysweetsanity.com/
 

Ghirardelli Chocolate Wedding & Party Favors


One Year Blogiversary Celebration and Caramel Cake

by Jennifer Wieland
Caramel Cake

One year ago today I went live with a blog on WordPress.com to share my recipe creations, baking adventures and family life with friends and family. I never really expected much to come out of this whole blogging thing. I figured, maybe a few people I knew might on occasion read something I wrote about. I never expected to have followers on Facebook, Twitter, Pinterest, Instagram, Bloglovin, FeedBurner etc. I had no idea about media kits, Klout scores, Google and Alexia rankings. I had no idea what the difference was between WordPress.com and WordPress.org. Basically, I went into this thing much more clueless than I ever thought I was.

Then I went to BlogHer ’13 and oh lordy, did a learn a thing or two thousand! I came home after that with a new found determination to make a real go of this blogging thing and within days I had a new site design and was moved to self-hosted WordPress.org. Since the end of July I have been working my tushy off making what was my vague dream into a reality.

Now, in the scheme of things I am still a very small fish but I am growing every single day with the support of family, friends, other bloggers, companies willing to take a chance on my blog and of course and most importantly my readers. So thank you for sticking with me this year and hopefully you will continue to enjoy the blog for a long time to come.

To celebrate my blogiversary I decided to put together a compilation of my favorite recipes from the past year. It was hard to decide which ones to pick and goodness but you can tell my photography has come a long way in one short year.

Favorite Recipes

My 18 favorite recipes from My Sweet Sanity’s first year.

  1. Caramel
  2. Caramel Apple Pie Chex Mix
  3. One Bowl Yellow Cake
  4. Chocolate Almond Cake
  5. Root Beer Float Cupcakes
  6. Brown Sugar Apple Cupcakes
  7. Snickerdoodle Blondies
  8. Faux Lofthouse Sugar Cookies
  9. Cherry Almond Scones
  10. Meyer Lemon Blueberry Cupcakes
  11. Sweet Potato Cupcakes
  12. White Chocolate Passion Fruit Cake
  13. Pumpkin Spice M&M Cookies
  14. Horchata Cupcakes
  15. Peanut Butter Chocolate Monster Cookies
  16. Biscoff Cannolis
  17. Apple Cinnamon Donuts
  18. Double Chocolate Chip Cookie Sandwiches

The Cake

Every celebration needs a cake and this one is no different. In honor of my blogiversary I made a caramel cake and let me tell you, it is SO unbelievably good! I had the joy of having it for breakfast this morning. I know not very healthy but today is a party for me. So enough yammering, onto the cake.

Caramel Cake

Caramel Cake

 

Caramel Cake
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6785 calories
1161 g
1002 g
228 g
51 g
139 g
1911 g
2781 g
948 g
7 g
72 g
Nutrition Facts
Serving Size
1911g
Amount Per Serving
Calories 6785
Calories from Fat 2002
% Daily Value *
Total Fat 228g
350%
Saturated Fat 139g
697%
Trans Fat 7g
Polyunsaturated Fat 11g
Monounsaturated Fat 61g
Cholesterol 1002mg
334%
Sodium 2781mg
116%
Total Carbohydrates 1161g
387%
Dietary Fiber 7g
28%
Sugars 948g
Protein 51g
Vitamin A
159%
Vitamin C
2%
Calcium
136%
Iron
45%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 2 c. all-purpose flour
  2. 1 1/4 c. sugar
  3. 1 tbsp. baking powder
  4. 1 tsp. salt
  5. 1/2 c. butter, softened
  6. 1 c. milk
  7. 1 tsp. caramel flavoring
  8. 2 eggs
For the frosting
  1. 1 c. light brown sugar, packed
  2. 1/2 cup heavy whipping cream
  3. 4 tbsp.+ 8 tbsp. butter, softened
  4. 1 tbsp. vanilla
  5. 4 c. powdered sugar, sifted
  6. 1 tbsp. heavy whipping cream
For the cake
  1. Preheat oven to 350° and spray two 9" in cake pans with baking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment sift together the dry ingredients. Add the butter, milk and caramel to the bowl and beat on medium for 3-4 minutes, scraping down sides as needed. Add in the eggs and beat again for another 3 minutes on medium.
  3. Evenly pour into pans and bake for 30-35 minutes. Cool for 10 minutes and then flip pans and continue to cool cake on wire rack until completely cooled.
For the frosting
  1. In a saucepan, using a whisk, stir together the brown sugar, cream and butter over medium heat. Continue stirring for 5 minutes. If it starts to bubble up to high remove from heat for a minute and lower temperature a bit. Add in the vanilla and continue stirring for another 5 minutes. Pour the caramel into the bowl of your mixer and refrigerate for 15-20 minutes. It will thicken up.
  2. Using the whisk attachment for your stand mixer beat the caramel for a minute on medium speed and then add in the remaining butter. Beat until no visible butter lumps remain, about 3 minutes at medium speed. Add half of the powdered sugar and mix on low until incorporated. Add in the other half of the powdered sugar and mix again on low. Scrape down the sides of the bowl and add the cream. Beat on medium-high for 3-5 minutes until creamy and fluffy.
  3. Use to fill and frost the cake.
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calories
6785
fat
228g
protein
51g
carbs
1161g
more
My Sweet Sanity http://mysweetsanity.com/


Round 3 of Back to School and One Bowl Yellow Cake

by Jennifer Wieland

It is now time for my happy dance. Ellie was better today and was able to go to school for her first day of her final year of Pre-K. She was so happy! She was bouncing, skipping, hopping and twirling all over the house telling everyone that she got to go to school since her tummy was better. It was adorable.

Ellie Pre-K 13

In the 2.5 hours that she was in school I was able to run to Target, do dishes, wash three loads of laundry, shower and enjoy a nice cup of tea while working. It was heavenly! I always forget how much I can get done when I don’t have kids gumming up the works.

Now, as to what I was working on besides email? I was working on a sweet treat for the kids to celebrate all of us making it through the start of a new school year. A little while ago I found a super cute Wilton Cupcake Decorating Kit at the store and decided that I would use it for just this very thing. The cupcakes came out adorable and I used a one bowl yellow cake recipe and basic vanilla buttercream recipe to make them.

Wilton Shark Kit

I have used this cake recipe a bunch of times now and it always comes out perfectly. A basic vanilla buttercream paired with the cake and a heap of blue food coloring and they came out so cute! The kids were amused by the shark cupcakes and happily walked around the house with blue mouths.

One Bowl Yellow Cake

One Bowl Yellow Cake & Vanilla Buttercream
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6523 calories
931 g
1134 g
298 g
50 g
184 g
1735 g
4294 g
737 g
11 g
92 g
Nutrition Facts
Serving Size
1735g
Amount Per Serving
Calories 6523
Calories from Fat 2621
% Daily Value *
Total Fat 298g
458%
Saturated Fat 184g
920%
Trans Fat 11g
Polyunsaturated Fat 14g
Monounsaturated Fat 78g
Cholesterol 1134mg
378%
Sodium 4294mg
179%
Total Carbohydrates 931g
310%
Dietary Fiber 7g
27%
Sugars 737g
Protein 50g
Vitamin A
191%
Vitamin C
0%
Calcium
133%
Iron
78%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the One Bowl Yellow Cake
  1. 2 c. self-rising flour
  2. 1 1/4 c. sugar
  3. 1/2 c. salted butter, softened
  4. 1 c. whole milk
  5. 1 tsp. vanilla
  6. 2 lrg. eggs
For the Basic Vanilla Buttercream
  1. 1 c. butter, softened
  2. 4 c. powdered sugar, sifted
  3. 2 tsp. vanilla
  4. 3-4 tbsp. whole milk
  5. food coloring optional
For the Cake
  1. Preheat oven to 350° and line cupcake pan with liners or grease and flour or spray with baking spray cake pan(s).
  2. In the bowl of a stand mixer fitted with the paddle attachment sift together the self-rising flour and sugar. Add the butter, milk and vanilla. Beat on medium-low speed for 2-3 minutes. Scrape down the bowl and add the eggs. Once incorporated, beat at medium speed for 2-3 minutes.
  3. Bake for 20-25 minutes for cupcakes, 30-40 minutes 9" round cake pans. Cool for ten minutes in pan and then remove and cool on rack the rest of the way and frost.
For the Buttercream
  1. In the bowl of a stand mixer fitted with the paddle attachment cream the butter until light in color. Add the powdered sugar in two batches scraping down the bowl after each additional has been incorporated. Stir in the vanilla. Add the first two tablespoons of milk and mix well. Add the rest of the milk 1 tablespoon at a time until you reach desired consistency. Beat on medium-high speed for 3-5 minutes until fluffy. Add food coloring and mix if tinting.
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calories
6523
fat
298g
protein
50g
carbs
931g
more
My Sweet Sanity http://mysweetsanity.com/

Super Moist Chocolate Bundt Cake

by Jennifer Wieland

I have been working on this recipe for a week now. Well, not the recipe per se but the instructions. It seemed that every time I baked the cake something would happen with the kids after I took it out of the oven and before I turned the cake out from the pan. I kid you not! Then by the time I remembered the cake it had sat too long in the pan. I’d try to flip it and part of it would stick tearing the cake apart. The children in the house did not mind. They would just ask if that meant it was done? I would say “Yeah, I guess” and they would just tear off a hunk and walk away. I am not exaggerating here. They would just rip a piece off, crumbs falling all over the floor and counter and just walk away shoveling it in while more crumbs continued to drop and I stared on in disbelief. I started to suspect that they were engineering the mischief just to get the cake to themselves.

Sunday morning though while packing up a 1/2 sheet cake and cookies I had made for my niece and nephew’s baptism I decided to give it another try. This time though the children were all well-behaved. Nobody was fighting, hitting, kicking, biting, stealing from, breathing on or looking at each other. Everyone was dressed and ready early. That meant I was able to FINALLY get the cake out of the pan in a timely fashion and it came out beautifully. Even with making an additional cake last-minute I got it cooled and packed up and got my group out of the house on time. For anyone that knows me, you know that you have to tell me that something starts a half hour before it really does if you want us there remotely on time. So to have remembered everything, made an extra cake and got the kids ready and out of the house with no major catastrophes was a sort of miracle for me. I totally deserved a gold star, a high-five or a pat on the back.

The great thing about this cake though is that it is really quick and easy to mix up. The baking time isn’t to bad and the only really difficult part will be waiting for it to cool off. You could always serve it warm though with some vanilla ice cram, hot fudge and whipped cream. Note to self… go do this when done typing.

Super Moist Chocolate Bundt Cake

Super Moist Chocolate Bundt Cake

2 c. sugar
1 3/4 c. all-purpose flour
1 c. good quality cocoa powder (I prefer Belcolade Real Belgium Chocolate or Ramstadt-Breda Rich Dark Cocoa (Holland)
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tbsp. espresso powder
1 c. hot water
2 eggs
1 c. mayonnaise
1/2 c. canola oil
2 tsp. vanilla

Preheat oven to 350° and spray a bundt pan with baking spray.

In the bowl of a stand mixer fitted with a paddle attachment add the sugar, flour, cocoa, baking soda, baking powder and salt. Stir together on low until well combined. Stir the espresso powder into the hot water and add that, the eggs, mayonnaise, canola oil and vanilla. Mix on low-speed until combined. Scrape down the bottom and sides of the bowl and then mix for a minute on medium-low speed.

Pour into prepared pan and bake for 50-55 minutes. Remove from oven and cool in the pan for 15 minutes. Turn the cake out onto a cake plate and let stand for 15-20 minutes. After that lightly cover the cake on the stand in plastic wrap until cooled. Remove the plastic wrap and let the cake sit for a few minutes. Sift powdered sugar over the top and serve.


White Chocolate Passion Fruit Cake

by Jennifer Wieland
White Chocolate Passion Fruit Cake

Happy Mother’s Day to all of you mom’s out there! I hope everyone has a nice, enjoyable day!

This time of year used to always be a challenge for me. My mom’s birthday is May 9th and Mother’s Day always falls on or near her birthday. So then you are trying to come up with two lovely things to let her know how much she means to you.

Since I have been aggressively baking the last few year’s though it has gotten easier. I now usually bake her a cake since we celebrate her birthday and Mother’s Day together. It inevitably makes me feel like I am 5 years old again. I bake a cake and then I decorate it so it looks pretty and she oohs and aahs over it, like all mom’s do when they get a handmade gift from one of their children. She tells me how great it is and then tells everyone she talks to about it. It makes me smile just like it did when I was five and would make her a construction paper card and she would react as if I had just handed her the world’s largest diamond as a gift. It reminds me why for me, she is the greatest mom in the world and takes me back to my childhood where everything is was sweet and simple.

So, I bet you are wondering what cake I made her this year? Well, I made her a cake I have been dreaming about since last year. ( Yes, truly dreaming about.) One day last fall I sampled chocolates from numerous chocolatiers and a few of them had white chocolate passion fruit truffles. They were A-MA-ZING!!! It was one of those things that when I tasted it I was like, “Whoa! This is divine and why have I never had it before?” and has now become a favorite of mine.

The cake I made was a white chocolate, passion fruit cake with white chocolate, passion fruit mousse filling and a white chocolate, passion fruit, cream cheese frosting and shaved white chocolate decorated the sides. It came out even better than I hoped for. It was heavenly! My mom loved it and so did my dad.

White Chocolate Passion Fruit Cake

White Chocolate Passion Fruit Cake

1 box of white cake mix
4 tbsp. white chocolate instant pudding
3/4 c. Goya passion fruit juice
4 egg whites
1/2 c. butter, melted
3/4 c. whole milk

Preheat oven to 350° and grease pan(s) or line cupcake pans with liners.

In a large bowl add the white cake mix, white chocolate instant pudding and passion fruit juice. Let sit for a minute until the juice start to be absorbed by the dry ingredients. Next add in the egg whites, melted butter and milk. Mix on low-speed for 30 seconds and then increase speed to medium and beat for 2 minutes.

Fill greased or lined pans and bake following the instructions on the cake mix box. When a toothpick is inserted into the cake and comes out clean the cake is done.  Let cool in pan(s) for 10-15 minutes before removing to a wire rack to finish cooling.

White Chocolate Passion Fruit Mousse

3 oz. white chocolate, chopped or chips
225 ml. heavy whipping cream (the line halfway between 3/4 c. and 1 c.)
25 ml. Goya passion fruit juice
1/2 tbsp. sugar

Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and the whisk attachment for your hand mixer into the freezer for half an hour or more.

Melt chocolate in the microwave in a microwave safe bowl on medium heat for 1 minute and then stir. If it needs more time microwave again on medium heat for 30 second intervals stirring between each until completely melted. Set aside.

Remove bowl and whisk attachment from the freezer and add the whipping cream, passion fruit juice and sugar to the bowl. Whisk starting on low-speed and increasing until you reach high-speed. Continue mixing until stiff peaks form. This will be pretty quick since the bowl and whisk are very cold.

Take 1/4 of the whipped cream and whisk it by hand into the melted white chocolate. Once combined take the white chocolate and whipped cream mixture and fold it by hand into the remaining whipped cream.

Use as a filling for the cake or as a stand alone dessert. Refrigerate until ready to use.

White Chocolate Passion Fruit Cream Cheese Frosting

1/2 c. butter, softened
1 8 oz. container white chocolate cream cheese, softened (I used Philadelphia Snack Delights)
4 c. confectioner’s sugar, sifted
3-4 tbsp. Goya passion fruit juice

In the bowl of a stand mixer fitted with the paddle attachment cream the butter and cream cheese on medium-high speed until light. Add in half of the confectioner’s sugar and mix on low until incorporated. Scrape down the bowl and add the second half of the confectioner’s sugar. Again, mix on low until incorporated. Scrape down the bowl again and with the mixer on low, slowly add in 3 tbsp of passion fruit juice. Increase speed to medium-high and beat for a few minutes until creamy. If you need to add the last tbsp. of juice.

Use to frost a cake or cupcakes. Refrigerate frosting or frosted desserts.


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