Tiramisu Cheesecake and Big News!

tiramisu cheesecake

If you have been following my blog/social media for a while you will already know how much I believe in shopping local. Not only is the customer service experience so much better, but you typically find much better product.

I am excited to announce my long time favorite appliance store is partnering up with kelliericecakes.com! We will be doing a live cooking demo in their Viking show kitchen!

maconappliancedemo

I welcome anyone local to stop by! If you aren’t local keep a look out for our instastories to follow along! @kelliericecakes and @maconappliance

The menu is created around those moments when you suddenly have guests come over and you want to look like you have it together. I am creating three easy recipes that will look like you spent all day in the kitchen!

Now on to the Tiramisu Cheesecake!

tiramisu cheesecake

Two of our favorite desserts are Tiramisu and Cheesecake. Combined the two and wow! You have that creamy cheesecake bite with lots of rich coffee flavor. Seriously, the perfect dessert for coffee lovers. This cake received a unanimous thumbs up from the entire family.

tiramisu cheesecake

Imagine a graham cracker crust, a layer of coffee dipped lady fingers, smooth vanilla cheesecake, a layer of dark chocolate ganache and whipped cream. Yes please! I will take a slice with my morning coffee…

tiramisu cheesecake

Tiramisu Cheesecake and Big News!
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Graham cracker crust layered with coffee dipped lady fingers, creamy vanilla cheesecake, and dark chocolate ganache!
Ingredients
  • 24 ounces of cream cheese at room temp
  • 1 cup of sugar
  • 2 eggs
  • 1 cup of sour cream
  • 1 cup of strong coffee
  • 1 package of lady fingers
  • ¼ cup of cocoa powder
  • 1 tsp of vanilla
  • 2 cups of graham cracker crumbs
  • 2 tbsp of brown sugar
  • 2 tbsp of melted butter
  • 1 cup of dark chocolate chips
  • ¼ cup of whipping cream
Instructions
  1. Preheat the oven to 400 degrees
  2. Mix the melted butter, brown sugar, and graham cracker crumbs
  3. Pack into the bottom of an 8 in spring form pan
  4. Bake for 5 minutes then let cool
  5. Mix together the sugar, cream cheese, and vanilla
  6. Add the eggs one at a time
  7. Mix in the sour cream
  8. Dip lady fingers into the coffee and layer over the graham cracker crust
  9. Sprinkle cocoa powder over the lady fingers
  10. Pour the cheesecake mixture on top
  11. Bake for 20 minutes at 400*
  12. Lower the heat to 325 and continue to bake until the top is slightly browned and the cake only jiggles slightly
  13. Let cool to room temp before placing the the fridge
  14. For the ganache:
  15. Pour the chocolate and cream into a bowl and microwave 30 seconds at a time until the cream slightly bubbles
  16. Stir until thick and smooth
  17. Pour over the cheesecake and let set until completely chilled
  18. * Since I covered the cheesecake in ganache I wasn't too worried about cracking. You can make a traditional water bath for the cheesecake to bake in if you want a perfectly smooth top.

tiramisu cheesecake

Make at your own risk! This is very hard to resist! :p

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Birthday Cakes and Celebrations! Orange Zest Cake and Coffee Fudge Cake

Orange Zest Cake

Recently I had someone ask me “but who makes birthday cakes for the person that always makes everyone else a cake?” The answer is the baker still makes the cake haha! It is my favorite time of year to make cakes because I can get as over the top as I want. The only person I can disappoint is myself.

Orange Zest Cake

I made two birthday cakes because my actual birthday was on a Monday and I still wanted a small slice, but we weren’t actually celebrating until the following Saturday. Technically I made three cakes. When I made the orange zest cake we had to travel to North Carolina and somehow the cake flipped during the drive before I could take any pictures. So today I made a second orange zest cake which I fully plan on enjoying after this post!

Orange Zest Cake

It is so hard for me to believe I am already 31! I don’t feel like I am in my thirties yet. My life is slowly coming together. I am finally happy with my day time job and Patrick and I are embracing the whole farm to table concept. I really want to incorporate as much fresh whole foods as possible into our diets the older we get. BUT after saying all that… it WAS my birthday week AND I do love food.

Orange Zest Cake

For both cakes I did use box mixes to keep it easy, but I added some of my own ingredients to get a real homemade taste. The first cake is a brown butter orange zest cake with vanilla orange buttercream. The second is a coffee fudge cake. It is hard to say which is my favorite. I do love chocolate, but orange cake is a birthday tradition. My mom always made them for me growing up.

Orange Zest CakeCoffee Fudge Cake

One of the BEST parts of these cakes is the sprinkles! Patrick hates sprinkles so I rarely get to use them. But today… today we are using tons of sprinkles just because I can!

Coffee Fudge Cake

Orange Zest Cake and Coffee Fudge Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
The first cake is a brown butter with orange zest and orange zest buttercream. The second is a coffee soaked fudge cake with a coffee fudge butter cream.
Ingredients
  • Orange Zest Cake
  • 1 box vanilla cake mix
  • 3 eggs room temp
  • ⅓ cup of vegetable oil or canola oil
  • ½ cup of brown butter cooled
  • 1 cup of whole milk
  • 1 tsp of orange zest
  • 2 tbsp of juice from an orange or 1 tsp of orange extract
  • Orange Butter Cream
  • 2 sticks of unsalted butter
  • ¼ cup of coconut milk or cream
  • 2 tsp of orange zest
  • 2 tbsp of orange juice or 1 tsp of orange extract
  • 2 tbsp of vanilla extract
  • 3 cups of powdered sugar
  • Coffee Fudge Cake
  • 1 box of devils food cake
  • 3 eggs room temp
  • ⅓ cup of vegetable oil or canola oil
  • 1 cup of butter milk
  • 1 cup of strong coffee cooled and divided
  • Coffee Fudge Buttercream
  • 2 sticks of unsalted butter
  • ½ cup of heavy cream
  • ⅓ cup of strong coffee cooled
  • ½ cup of cocoa powder
  • 3 cups of powdered sugar
Instructions
  1. Preheat the oven to 350.
  2. Orange Zest Cake
  3. In a mixer add the vanilla cake mix, the eggs, oil and milk.
  4. Mix on low and add in the orange zest and juice (or extract).
  5. Pour in the brown butter last and mix on medium 1-2 minutes until all the dry mix is incorporated.
  6. You can use two 8 inch pans or three 6 inch pans (I used 6 inch)
  7. Bake for 25-30 minutes until set and lightly browned.
  8. Let cool on the oven for 5 minutes then on a rack out of the pan until no longer warm.
  9. Wrap the layers in plastic and freeze while making the buttercream.
  10. Orange Buttercream
  11. In the mixer add the butter, orange zest, orange juice and vanilla extract.
  12. Whip the butter on medium.
  13. Turn off the mixer and pour in 2 cups of powdered sugar and a splash of coconut cream.
  14. Alternate and whip until you achieve your desired consistency.
  15. I like mine to be very light and fluffy, but if you plan on doing a lot of decorating add in enough powdered sugar for a firmer icing.
  16. Remove the cake layers from the freezer and frost!
  17. I used different Wilton drop flower tips to achieve different style flowers.
  18. Coffee Fudge Cake
  19. Mix the cake ingredients until the dry mix is incorporated.
  20. Bake until a tooth pick comes out clean.
  21. About 25 minutes.
  22. Let cool on the oven for 5 minutes then let cool on a rack out of the pans until no longer warm.
  23. Dip each layer in cool coffee very quickly.
  24. You do not want the layer to get heavy.
  25. Wrap with plastic and freeze while you make the buttercream,
  26. Coffee Fudge Buttercream
  27. Whip the butter and the cocoa powder
  28. Add in the coffee and cream together
  29. Pour in the powdered sugar and cream alternating as you mix until you get the desired consistency
  30. Again I like a very light and fluffy icing so I add all my cream and whip on medium high.
  31. Remove layers from the freezer and frost!

This has been a great birthday week with friends and I hope you enjoy these recipes! Pictures below are from our casino weekend!

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Easy Caramel Pineapple Cake

easy caramel pineapple cake

easy caramel pineapple cake

Easy Caramel Pineapple Cake. I say easy because the cake part is easy. The cookies and decorating take a little bit more time, but you cake throw together the cake portion very quickly. The caramel and fresh pineapple melt together perfectly with each whipped icing bite. You can definitely use a premade caramel, but I personally love this home made version.

easy caramel pineapple cake

World Market always has my favorite cookie cutters. Last winter I found this perfect pineapple cookie cutter and I have been dying to use it ever since!

easy caramel pineapple cake

The weather has been so gloomy and I knew this would be the perfect time for this bright cake. You don’t have to make the cookies for this recipe, but I just love how they turned out. This icing is definitely sweet, but paired with the mellow cake and fresh fruit I think it worked out well. You can definitely add a little more cream or butter to lower the sugaring taste.

easy caramel pineapple cake

Easy Caramel Pineapple Cake
Author: 
Recipe type: Cake, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
 
Vanilla cake layered with caramel, fresh pineapple, and whipped caramel icing.
Ingredients
  • For the cake:
  • Your favorite vanilla cake recipe or a boxed vanilla mix.
  • For this recipe I used the Betty Crocker Vanilla Cake Mix
  • 3 eggs
  • ⅓ cup of canola oil
  • 1 cup of whole milk
  • 2 tbsps of caramel sauce
  • For the caramel sauce:
  • 1 stick of salted butter
  • 1 cup of brown sugar
  • 1 cup of heavy cream
  • For the filling:
  • ½ cup of chopped fresh pineapple
  • For the icing:
  • 3 cups of powdered sugar
  • 1 tbsp of vanilla extract
  • 1½ sticks of unsalted butter
  • ⅓ cup of cream
  • 2 tbsps of caramel sauce
  • For the cookies:
  • 1 egg
  • 1¾ cups of AP flour
  • ⅛ tsp of baking soda
  • ⅛ tsp of baking powder
  • 1 stick of unsalted butter
  • ⅛ tsp of salt
  • 1 tsp of vanilla extract
  • ½ cup of sugar
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a sauce pan melt the butter over medium heat.
  3. Add in the brown sugar and stir quickly.
  4. Leave mixture until it begins to bubble.
  5. Lower the heat and add in the cream.
  6. Carefully mix until the caramel comes together.
  7. Set to the side to cool.
  8. Mix together the ingredients for the cake batter.
  9. Pour the cake batter into prepared 6 inch pans I used 2 and had a little left over. You can also use 3 pans or 2 8 inch pans.
  10. Bake for 25 minutes or until the tops are golden brown.
  11. While the cake is baking mix together the cookie dough.
  12. In the mixture cream the butter and sugar.
  13. Add in the egg and vanilla.
  14. Mix in the dry ingredients.
  15. The dough will come together quickly.
  16. Spread a little powdered sugar on a clean area and add the dough.
  17. With a rolling pin roll out the dough to about an inch thick.
  18. Cut out the pineapples and place on a lined baking sheet.
  19. Bake at 350 for about 8 minutes or until the sides look slightly golden brown.
  20. While the cookies cool wrap the cake layers in plastic wrap.
  21. Freeze while you make the frosting.
  22. This keeps the layers from drying out and keeps the crumbs in place.
  23. For the icing:
  24. Whip the butter and caramel.
  25. Add in the powdered sugar.
  26. Mix in the vanilla.
  27. Slowly add in the cream and any food colorings.
  28. I used the wilton yellow food coloring for the enter icing then kept a small part to the side and added a little wilton blue to make a bright green icing.
  29. Take the cake layers out and line each inside layer with the icing as a barrier.
  30. Pour over a little caramel.
  31. Top with pineapples.
  32. Stacks the layers and ice the cake.
  33. Decorate the cake and cookies and assemble.

Yes this cake takes a while to decorate, but the cake itself can be made quickly and is quite delicious. I know this will be one of my go to recipes this summer. I like this cake served slightly chilled because it keeps the pineapple tasting nice and fresh. You can keep it in a refrigerator for up to 3 days.

easy caramel pineapple cake

I hope you enjoy this recipe! If you decide to recreate don’t forget to tag me!

easy caramel pineapple cake

 

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German Chocolate Celebration Cake

german chocolate cake

Why German Chocolate Celebration Cake? This cake is made for celebrating! You start with four 6 inch fudge cake layers, caramel coconut filling, a whipped chocolate frosting, chocolate ganache, caramel, and all the trimmings.

German Chocolate

I topped everything with a little toasted coconut, a bag of almond joy mix, homemade fudge donuts, and homemade chocolate bark. You can top this with anything. I think next time I may try for a chocolate mocha cake next time.

german chocolate cake

These cake layers are so moist and really hold up well during decorating. This is a very time consuming design so I recommend baking the cake layers the day before and wrapping them with plastic wrap. If you keep them in the freezer it will help keep the crumbs at bay as well as retain the moisture.

German Chocolate Cake

German Chocolate Celebration Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10 slices
 
German Chocolate Cake perfect for celebrating!
Ingredients
  • For the dry ingredients:
  • 2 cups of AP flour
  • ¾ cup of dark cocoa
  • 2 cups of granulated sugar
  • 2 tsp of baking soda
  • 2 tsp of baking powder
  • ½ tsp of salt
  • For the wet ingredients:
  • 3 eggs room temp
  • ⅓ cup of vegetable oil
  • ½ cup of melted cooled butter
  • 2 tbsp of vanilla extract
  • 1 cup of hot coffee or water
  • 1 cup of buttermilk room temp
  • For the coconut filling:
  • 1 cup of heavy cream
  • 1 cup of shredded coconut
  • 1 cup of brown sugar
  • ½ stick of butter
  • For the frosting:
  • 2 sticks of unsalted butter
  • 2 cups of powdered sugar
  • ⅓ cup of cocoa powder
  • ½ cup of melted and cooled dark chocolate (70% melted so nicely)
  • 1 tbsp of vanilla extract
  • ¼ cup of heavy cream
Instructions
  1. Preheat the oven to 350 degrees.
  2. Mix together all the dry ingredients and set to the side.
  3. Mix all the wet ingredients and slowly pour into the dry ingredients.
  4. I like to pour the dry ingredients into a mixer and pour the wet ingredients in while mixing on low.
  5. You can use three 8 inch pans or four 6 inch pans.
  6. Prepare the pans with cooking spray or butter.
  7. Bake the layers for 20-25 minutes or until the centers are set.
  8. Let the layers cool before wrapping and setting in the freezer.
  9. For the frosting:
  10. Whip the butter and sugar then add in the cocoa powder.
  11. Slowly pour in the melted chocolate and continue to whip.
  12. Add the vanilla and cream and turn up the mixer slightly.
  13. The frosting should be thick and smooth.
  14. For the filling:
  15. Over medium heat toast the coconut until slightly golden. Set to the side.
  16. Over medium high heat melt the butter and add the brown sugar.
  17. Whisk until thick and bubbly.
  18. Lower the heat and slowly add in the cream.
  19. Whisk until incorporated.
  20. Turn to low and add in the coconut.
  21. To assemble:
  22. Spread the coconut filling on each layer then spread a thin coat of frosting over the stacked layers.
  23. Put in the fridge for 30 minutes to set.
  24. Use the remaining frosting to finish icing the cake.
  25. Decorate any way you like.
  26. I used caramel and ganache to drizzle over the top and finished with the remaining coconut.

 

german chocolate cake

I’m really excited to try and take my cakes to the next level! Next time you have something to celebrate try out this German Chocolate Celebration Cake! I hope you enjoy!

 

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Chocolate Ganache Cake With Cheesecake Filling

Chocolate Ganache Cake

Chocolate Ganache Cake

One of my favorite things about Valentine’s Day is all the fun desserts. Even after all my brainstorming I still came up with mostly chocolate covered things… I can’t help it! We are a chocolate household. This Chocolate Ganache Cake came just in time!

Chocolate Ganache Cake

I knew I wanted something rich with a subtle coffee flavor. First came this extra moist chocolate cake. Not overly sweet. Then a light and creamy cheesecake filling. Dyed pink of course to be extra festive! Then came the whipped ganache.

chocolate ganache cake

If you want to skip down to the ganache recipe and eat it straight out of the bowl – that is perfectly ok with me! This whipped ganache is everything I dream of when putting together recipes. It has that really rich chocolate flavor, but the texture is so light and fluffy.

Chocolate Ganache Cake

The entire cake is covered with the whipped ganache then topped with a thick dark chocolate ganache. I used a straight spatula to “ombre” the two together. The result is sooooooo good! I’m not going to lie to you. This cake is very time consuming, but I promise it is worth it!

chocolate ganache cake

Chocolate Ganache Cake With Cheesecake Filling
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Chocolate cake with a cheesecake filling and ganache topping.
Ingredients
  • For the cake:
  • 1 cup of sugar
  • 3 eggs room temp
  • 1 tbsp of vanilla extract
  • 1 cup of buttermilk or sour cream
  • ½ stick of unsalted butter room temp
  • 1 cup of strong coffee
  • ¾ cup of cocoa powder
  • 1½ cups of flour
  • 1 tsp of baking soda
  • 2 tsp of baking powder
  • ½ tsp of salt
  • Cheesecake Filling-
  • 1 block of cream cheese room temp
  • 1 cup of powdered sugar
  • 1 tsp of vanilla extract
  • 2 tsp of heavy cream
  • Whipped Ganache-
  • 1 cup of heavy cream
  • 2 cups of semi sweet chocolate
  • ½ stick of unsalted butter
  • 1 tsp of vanilla extract
  • Ganache Topping-
  • 1 cup of dark chocolate
  • ½ cup of heavy cream
Instructions
  1. Preheat the oven to 350 degrees.
  2. Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a bowl and set to the side.
  3. In a mixture on low cream together the butter and sugar.
  4. Add in the eggs one at a time.
  5. Mix in the vanilla extract.
  6. Pour half of the dry mix into the batter and continue to beat on low.
  7. Add in the butter milk.
  8. Pour in the remaining dry mix.
  9. Mix on low until combined.
  10. Do not over mix.
  11. Add in the coffee and mix just until incorporated.
  12. Pour into prepared baking pans. I used 2 6inch pans. This is enough batter to divide between 3 6 inch pans or 2 9 inch pans.
  13. Bake until the center is set.
  14. Be very careful not to over bake.
  15. For the cheesecake filling-
  16. Cream the cream cheese, sugar, vanilla, and cream.
  17. Let set in the refrigerator while cake bakes and cools.
  18. For the whipped ganache-
  19. Microwave the cream until hot to the touch.
  20. Pour over the chocolate and let sit for about 5 minutes.
  21. Add in the vanilla and butter.
  22. Mix together until thick and creamy.
  23. Let set for at least an hour. Mixture needs to be completely cooled and thick.
  24. Whip until light and airy. Do not over mix because it will start to look grainy and crumbled.
  25. For the topping-
  26. Heat cream until hot to the touch and pour over the chocolate.
  27. Let sit for 5 minutes then stir.
  28. Do this step last because you are going to pour this over the top of the cake.
  29. To assemble-
  30. Fill cooled cake layers with the cheesecake filling.
  31. Put in the freezer for about 15 minutes. This will keep the filling from melting into the ganache.
  32. Spoon the whipped ganache over the cake and spread a thin layer over the entire cake.
  33. Pour the liquid ganache over the top. If it drips that is ok.
  34. If you want an ombre look you can use a straight spatula to go back over the cake.
  35. Decorate with sprinkles!

You can keep this cake in the fridge for up to one week. I hope you enjoy!

 

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Happy New Year Lemon Cake !

2017 cake

With 2016 coming to a close I wanted to make a fresh citrus cake. I have tons of white chocolate left from my holiday baking so I made some whipped white chocolate buttercream. Usually dark chocolate is my go to, but I really wanted to step outside of my comfort zone. This cake is light and sweet. Perfect for bringing in the new year with some champagne or sparkling grape juice!

new years

This year has been so amazing. I had a lot of great new recipe creations and just as many failures, but I learned so much. Sharing recipes and stories with all of you has been so much fun! Patrick got me a new kitchen aid mixer over the holiday and I have been in the kitchen non stop! Next year is going to be packed full with new recipes!

new year cake

Sprinkles and edible glitter will definitely be making a big appearance in the upcoming months. Cake decorating has never been my strength. My plans are to try out a lot of new techniques. I love watching videos on different icings or cupcake fillings. If you ever need to get sucked into the Youtube world try looking at Scranline’s channel. He has the most creative sweets I have ever seen!

Happy New Year Lemon Cake !
Recipe type: cakes, desserts
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Sweet lemon cake with a light whipped white chocolate frosting.
Ingredients
  • 2 cups of AP flour
  • 1½ cup of sugar
  • ½ tsp of baking soda
  • 1 tsp of baking powder
  • ½ tsp of salt
  • 1 tbsp of vanilla extract
  • 1 tbsp of lemon extract
  • 1 cup of sour cream
  • ¾ cup of canola oil
  • ½ cup of orange juice
  • 2 eggs
  • For the frosting:
  • 3 cups of powdered sugar
  • 1 stick of unsalted butter
  • 1 tsp of vanilla extract
  • ½ cup of heavy cream
  • 1 cup of melted white chocolate
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl add all the dry ingredients.
  3. Whisk lightly.
  4. Add the eggs, oil, extracts, and sour cream.
  5. Mix until combined then add juice.
  6. Mix lightly.
  7. Grease two 6 inch pans for thicker layers or two 8 inch pans for a thinner cake.
  8. Bake for 35 minutes or until center is set.
  9. Cool and cut into 4 layers (2 each cake)
  10. For the frosting:
  11. Mix together the butter, sugar, vanilla and cream.
  12. Add the melted white chocolate and whip on high until light and airy.
  13. Spread over the cake and let chill slightly before serving.

We are about to sit down to a bowl of shrimp scampi and count down to 2017 which is also our anniversary 🙂

I hope you all have a safe and happy new year! See you in 2017!

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Classic Tiramisu (Non Alcoholic!)

classic tiramisu

Tiramisu is one of my all time favorite desserts. It is not too sweet. So light and fluffy. And flavors that are out of this world. Think layers of cocoa, dainty sponge cake dipped in a dark roasted coffee, and whipped mascarpone cream. This dish always makes me think of Christmas. The original recipe calls for wine and coffee liquor, but I was having a game night with children present so I wanted mine to be alcohol free. I may do another version later on with a mint chocolate baileys. Pardon me as I drool all over my keyboard thinking about it… 

tiramisu

You can make this in a casserole dish, but I love it in a trifle dish so everyone can see the layers. I started with my whipped cream and marscarpone mixture, a cup of cocoa powder, 4 cups of dark roast coffee brewed and cooled, and 2 boxes of lady fingers. If you cannot find lady fingers you can use cookies, pound cake, anything that will soak up the coffee. Make sure your coffee cools a bit. You are going to be dipping these cakes into the dish and it is so much easier when you aren’t burning your fingers throughout the process.

tiramisu

Starting off the layers I sprinkled a hefty tablespoon of cocoa over the bottom of my dish. This makes it a lot easier to scoop out later on.

tiramisu

Then I dip my lady fingers one at a time into the coffee mixture. Be careful not to completely submerge the cake. Just the bottom should be soaked. Then I layer the bottom of the dish. This part does not have to look perfect. Once everything sits you will never see the difference in the layers.

tiramisu

Then take your marscarpone cream and cover the cakes. Repeat until your dish is full or you run out of cakes! The last layers should be the cream topped with more cocoa powder. You can decorate with chocolate curls or little gingerbread men. Anything festive!

Classic Tiramisu (Non Alcoholic!)
Recipe type: Dessert
 
Classic tiramisu minus the alcohol.
Ingredients
  • 2 packs of lady fingers or 1 pound cake
  • 1 cup of cocoa powder
  • 1 pint of heavy whipping cream
  • 8 oz of marscarpone cheese
  • 4 cups of dark roast coffee brewed and cooled
  • ½ cup of sugar
  • Chocolate, sprinkles or cookies for decorating
Instructions
  1. Whip the cream with the sugar until stiff peaks form.
  2. Fold in the marscarpone (if it does not mix all the way through you can whip together on low)
  3. Sprinkle 1 tbsp of cocoa on the bottom of the dish.
  4. Dip each lady finger in the coffee and line the dish.
  5. Cover with a thin layer of the cream.
  6. Repeat steps.
  7. Once you get to the last layer of cream decorate the top with remaining cocoa powder.
  8. Cover with plastic wrap and place in the fridge overnight or at least 6 hours before the event.
  9. Stays for 3 days.

image6-13

Serve in front of a Christmas tree to be extra fancy.

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Witch Cakes- Coca Cola Cupcakes With A Surprise!

witch-cupcakesimage7-7

Happy Halloween! Today’s post is going to be super short and sweet!

image5-18

I just had to get this yummy recipe up before the day was over!

image6-10

I made this cupcakes with my all time favorite coca cola cake recipe then stuffed them with coca cola ganache then topped them off with a perfect cream cheese frosting!

image3-71image8-3

I hope you enjoy!

Witch Cakes- Coca Cola Cupcakes With A Surprise!
Recipe type: Halloween, Baking, Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Coca Cola Cupcakes Filled With Coca Cola Ganache and Cream Cheese Frosting
Ingredients
  • For the cupcakes:
  • ½ cup of coke
  • ⅛ cup of cocoa powder
  • 1 stick of butter
  • ½ cup of butter milk
  • 1 tbsp of pure vanilla
  • 1 cup of flour
  • 1 cup of sugar
  • ½ tsp of baking soda
  • ¼ tsp of salt
  • 1 egg
  • For the filling:
  • ¼ cup of heavy cream
  • 1 cup of dark chocolate chips
  • 1 tbsp of coke
  • For the Frosting:
  • 4 oz of cream cheese softened
  • 1 stick of butter
  • 4 cups of powdered sugar
  • 1 tsp of vanilla
  • 1 tbsp of food coloring (I used neon blue and purple)
  • ⅛ cup of milk to desired consistency
Instructions
  1. Preheat the oven to 350
  2. In a sauce pan bring coke, butter, buttermilk and cocoa powder to a boil.
  3. Whisk thoroughly.
  4. In a large mixing bowl add the flour, sugar, baking soda, and salt.
  5. Pour sauce pan mixture into the bowl.
  6. Add the egg and vanilla.
  7. Mix until just combined
  8. Bake for 15-20 minutes or until tops set without a jiggle.
  9. For the filling:
  10. Heat the cream in a sauce pan or microwave.
  11. Add the chocolate and coke.
  12. Stir until glossy.
  13. For the Frosting:
  14. Whip all ingredients, adding the sugar and milk in turns to get desired consistency.
  15. I like it to be creamy but thick enough to stand on its own.
  16. After letting the cupcakes cool. Use a melon baller or spoon to scoop out the middles.
  17. Pour in the ganache.
  18. Top with the frosting.
  19. Decorate!
  20. I got my witch legs at Michaels craft store!

Special guest appearance by Patrick’s son 🙂

image2-95

 

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Caramel Chocolate Cake With Nutella Frosting

halloween cake

Halloween treats are my favorite kinds of desserts to make! This Caramel Chocolate Cake is no different. I used a basic chocolate cake batter and elevated it with layers of salted caramel, nutella frosting, and sugar glass shards. I will warn you- these sugar shards were pretty sharp. They taste awesome, but I removed them from the cake before the kids dove in. Just in case.

halloween chocolate cake

You may be wondering what those green splats are on the glass. They were supposed to be spiders… I tried to draw them on while the sugar was setting because I wanted it to look like they were inside the glass. Kind of a big fail. They ran all over creating a slime look. According to Patrick’s son it was really cool, but I still want to try again with the spiders.

The frosting is my favorite chocolate buttercream with a hint of nutella and the bloody topping is salted caramel sauce with a little food coloring.

chocolate cake

I love a cake with surprise filling. I lined the edges of each cake layer with nutella frosting then filled the rest of the space with caramel sauce. It makes for a really moist and flavorful cake!

Caramel Chocolate Cake With Nutella Frosting
Recipe type: Chocolate Cake, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Chocolate cake filled with caramel and nutella frosting. Topped with sugar glass shards and even more caramel.
Ingredients
  • For the cake:
  • ¼ cup of melted salted butter
  • 1 cup of sugar
  • ½ cup of hot coffee ( I used caramel coffee)
  • ½ cup of cocoa powder
  • 1 egg at room temp
  • 1 tbsp vanilla
  • 1 tsp baking powder
  • ½ tsp baking soda
  • For the frosting:
  • 4 cups of powdered sugar
  • 1 tbsp of vanilla extract
  • ½ cup of cocoa powder
  • 2 tbsp of nutella
  • 1 stick of room temp butter
  • 2 tbsp of heavy cream
  • For the salted caramel:
  • 1 cup of brown sugar
  • 4 tbsp of butter
  • ¼ cup of cream
  • ½ tsp of sea salt
  • ½ tsp of red food coloring
  • For the glass:
  • 1 cup of sugar
  • ½ cup of water
Instructions
  1. Preheat the oven to 350 degrees.
  2. I added all the ingredients except the coffee to a large bowl and mixed on low until just combined.
  3. Slowly pour in the coffee.
  4. Mix. The batter with be pretty thin.
  5. Pour into three 6in greased pans or two 8 inch greased pans.
  6. Bake for 25 minutes or until there is no longer a jiggle in the center.
  7. While cakes are cooling prep the frosting.
  8. Mix together the butter and sugar.
  9. Mix in the cocoa.
  10. Add the vanilla and cream.
  11. When you have the desired consistency add in the nutella.
  12. I like my frosting on the thicker side, but still spreads easy.
  13. For the salted caramel:
  14. In a small sauce pan melt the butter and add in the sugar. Bring to a boil.
  15. Turn off the heat and add the cream.
  16. Stir until thickened.
  17. Add food coloring and salt.
  18. For the sugar shards:
  19. Bring water and sugar to a boil in a small sauce pan.
  20. Pour on a baking sheet and allow to cool.
  21. Break into pieces once hard (about 15 minutes)
  22. Pipe a thin line of frosting around the inside cake layers then fill with caramel.
  23. Stack layers then continue to frost until entire cake is covered.
  24. Decorated with sugar shards and drizzle with remaining caramel.

This looks like a ton of steps, but I promise it only took me 2 hours with the cooling times. Probably 45 minutes of active time. It is so worth the time! Feel free to get creative. You can skip the nutella and add extra chocolate if you want! It is definitely the time of year to get creative!

 

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Whip Cream Pound Cake with Fresh Cherry Topping

Cream Pound Cake

Now some may say this is not a true pound cake, but this is my favorite way to make a pound cake. The texture is so creamy and sweet it honestly does not need a topping, but I could not pass on these beautiful cherries. The topping is not too sweet. The cherries really stand on their own. I added a little cinnamon to warm them up. If you wanted to pass on the topping and just make the cake this is THE perfect whip cream pound cake to slice and grill or toast.

Pound Cake with Cherry Topping

I am not above using the cherries in the can. I will admit in college I was known to eat them straight from the can with a spoon. I have always been a huge cherry fan. Something about sweet black Georgia cherries though- they are way too hard to pass up. These particular cherries were so juicy. I pitted them and covered them with a little brown sugar. Between the vanilla, cinnamon and brown sugar the cherry flavor really popped.

pound cake

You can keep things simple with a little whipped cream. I love making whipped cream from scratch! Try These Whipped Cream Recipes Here! Or you can make a cream glaze to drizzle over the cherries. It again is not too sweet because I did not want to over power the pound cake.

pound cake

Whip Cream Pound Cake with Fresh Cherry Topping
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 8 large slices
 
Whip Cream Pound Cake with Fresh Cherry Topping
Ingredients
  • Cake:
  • 3 cups of AP flour
  • 2½ cups of granulated sugar
  • 1 cup of unsalted butter room temperature
  • 1 tbsp vanilla extract
  • 6 eggs room temperature
  • 1 cup of heavy cream
  • ½ tsp salt
  • Cherry Topping:
  • Fresh black cherries pitted
  • 3 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1 tbsp corn starch
  • ¼ cup of water
  • Glaze:
  • 3 tbsp heavy cream
  • ½ tsp vanilla extract
  • ¼ cup of powdered sugar
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease a bundt cake pan.
  3. In a large mixing bowl cream the butter and sugar.
  4. Add the vanilla.
  5. Add in the eggs one at a time.
  6. Whip everything together on high speed for at least 2 minutes.
  7. Add in the cream.
  8. Mix in the flour and salt on low.
  9. Pour into prepared pan and bake for 1 hour and 20 minutes.
  10. The cake will be very golden brown.
  11. For the cherries:
  12. Heat a sauce pan over medium low heat.
  13. Add cherries, sugar, vanilla, cinnamon, and salt.
  14. In a small bowl mix the cornstarch and water.
  15. Pour in slowly once the cherries start to bubble.
  16. Lower the heat so the cherries begin to thicken.
  17. Glaze:
  18. Mix the cream and vanilla then add in the sugar.

This recipe is my favorite for the fourth of July. I love finishing a BBQ or grilled meal with a nice slice of this creamy pound cake. Don’t expect a dry crumbly piece of cake! This cake is one of the most moist and creamy recipes I have made. I hope you try it out this summer! Don’t forget to tag #kelliericecakes if you make this recipe!

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