Amy and Lisa’s Wedding Cake… Recipe You Don’t Want To Miss

I met Lisa and Amy back when I was sponsoring – and later volunteering for – the Twin Cities Pride Festival. Sweet people and an adorable couple, I promised that I would make their wedding cake some day.

As this was LONG before I announced my retirement from cakes, I made an exception to my “No more cakes!” vow, and created the cake for their wedding this past weekend. I also had the honor of shooting the wedding with my husband… an exception to our “No more wedding photography!” vow! (more…)

Vanilla Bean Cake Recipe, Especially for Aunt Becky

Let me start off by saying… vanilla cake is not my thing – and that’s my excuse for why I don’t have a photograph of it for this blog entry. In my years of professionally making cakes, I’ve never made a straight-up vanilla cake for anyone. I’ve made 2 vanilla layers in my 4 layer “Cookies N Cream” cake recipe, and I’ve made cakes that are white (Usually Amaretto!)… but no vanilla ones.

Don’t get me wrong, I’m not in the “Vanilla is not a flavor!” camp, I’m in the “Bah, too subtle a flavor for cake” camp. I may be alone in this camp… I don’t know. Also, with all of the grocery stores and mixes out there that put their flavorless “white” cakes off as ‘vanilla’… I may be a little psychologically damaged against them. Word associations and whatnot.

Anyway, speaking of psychologically damaged… (I’m so sorry! Segue I couldn’t resist!).. let me tell you about my favorite tweep/blogger! (more…)

Recipe: Cookies N’ Cream Cake!

If you’re looking for a great cake recipe to please kids of ALL ages, look no further. This cake was absolutely our MOST popular selection for birthday cakes, when we were still taking custom cake orders. It features alternating layers of our vanilla and chocolate cakes, filled with our delicious Swiss Meringue Buttercream that has been loaded with smashed up Oreo cookies!

This recipe is also featured in our latest cookbook, Evil Cake Overlord. Order a copy today, for a funky mint version of this recipe, along with many other awesome cakes!

Cookies and Cream Cake

3 cups Cake flour
2 1/4 cups Sugar
2 Tbsp Baking powder
1 1/2 tsp Salt
3 ½ oz Instant vanilla pudding mix
1 1/2 cups Water
6 Eggs
1 1/2 cups Butter, melted
2 Tbsp Pure vanilla extract
1/4 cup Cocoa
Double batch of Swiss meringue buttercream recipe
1 package Oreo cookies

Preheat oven to 350°F (180°C). Liberally grease two 8″round cake pans with vegetable shortening, and/or spray with baking spray.

Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in water and eggs, beating just until smooth. Carefully add melted butter and vanilla to the batter, mixing on medium speed until smooth.

Divide batter evenly into two bowls. Add cocoa powder to one bowl, stirring until evenly distributed.

Divide batter among prepared cake pans, one flavor per pan. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 45-60 minutes. Allow to cool 10-15 minutes before turning cakes out onto baking rack to cool fully. Ideally, allow to cool to room temperature, wrap tightly with plastic wrap. Allow cake to sit overnight.

Prepare Swiss meringue buttercream. Run about 1/3 of the Oreo cookies through a food processor until finely ground. Crush another 1/3 of the package by hand, yielding medium/large chunks of cookies. Add cookie powder to frosting, stirring until well combined. Add cookie chunks, to taste – as many as you’d like.

To assemble cake:

Remove plastic wrap from cake layers. Carefully slice the domed top off each round, leveling the surface of the cake. Carefully cut each cake in half, horizontally, for 4 thin rounds of cake in all.

Place one round of chocolate cake on cake plate, spread with buttercream. Top with a round of vanilla cake, spread with buttercream. Top with second round of chocolate cake. Spread with a final layer of buttercream, and top with remaining layer of cake. Frost sides and top of cake with remaining buttercream. Garnish with remaining cookies, if desired. Serve at room temperature.

Note: This cake gets VERY hard when chilled. Always serve cakes at room temperature! Cold cake is DRY cake.

Interested in making wickedly delcious cakes? You’ll LOVE my second cookbook, Evil Cake Overlord! We’ve long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!

Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it! Order your copy here.

Mango Mojito Upside Down Cake Recipe

I don’t know about you guys, but *I* could certainly use a break from thinking/blogging about our tornado ordeal! Roofers start tomorrow, so how about a little normalcy on the blog?

Today, I have a treat for you – Mango Mojito Upside Down Cake! If you are looking for an easy, summery cake to bring to a BBQ or event, look no further. This one is SURE to impress.

This recipe may look daunting at first glance, but it really is easier than it appears. It’s also my absolute favorite recipe in my cookbooks Evil Cake Overlord and The Spirited Baker, and possibly the best cake ever created. Not kidding. It is too fabulous to have NOT included it in both books!

This is the cake that got us on the Wolfgang Puck’s Minneapolis catering preferred vendors list for wedding cakes… when we were still making them!

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Spumoni Cake Recipe

So, yesterday I posted a cake recipe that was based on MY favorite ice cream flavor, growing up. Today’s recipe is based on my HUSBAND’s favorite ice cream flavor when he was a kid!

An interesting thing about marrying a man from a different country is that you can expose each other to all sorts of new things. While he’d never heard of “Tiger Tail” ice cream, I’d never heard of HIS favorite ice cream flavor – Spumoni. Of course I had to use it as inspiration for a cake flavor!

This recipe is definitely one of the more labor, cost, and ingredient intensive cake recipes featured in my newest cookbook, ” Evil Cake Overlord“… but don’t be discouraged! It’s not difficult to make, so just follow through the steps – I guarantee you’ll be rewarded for the effort!

Interested in making wickedly delcious cakes? You’ll LOVE my second cookbook, Evil Cake Overlord! We’ve long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!

Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it! Order your copy here.

This cake has received one of the most bizarre compliments I’ve ever heard, as well as one of the most flattering:

Upon presenting it to an expert mold maker (more on him in a coming blog entry!), he informed me that I was “the future Ex Mrs” mold maker! LOL!

I had given him a large chunk of cake, left from when I made my taster slices for the Food & Wine Czar of Cakes competition. I may not have won, but I was floored when Dara, one of the judges, declared that I could open a cake shop in Brooklyn based on the strength of this flavor alone. SCORE!!

Whether you’re looking to open such a bakery, impress your future ex husband, or just make a fantastic cake for the people you love, this flavor is a definite winner.

A word about pistachio butter: I love Futter’s Nut Butters. I’ve listed their info in both of my cookbooks, and I do so without having been paid or receive any compensation for it – their products are amazing, great quality, and SUPER addictive. Buy a few types, make mousse, truffles… mmm. Seriously, if you  order the pistachio butter, order more than you think you need. I’m pretty sure they lace it with crack*, and you WILL be snarfing it with a spoon. Seriously, best stuff ever!

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“Tiger Tail” Cake Recipe

When I was growing up, one of my absolute favorite ice cream flavors was called “Tiger Tail” (Sometimes “Tiger Tiger”, depending on the brand.) It was an orange ice cream with black licorice marbled through it. Still love it, even though it’s unheard of in Minnesota. This cake flavor takes me back… and it works well for “Tiger” school colors and sports teams! (Consider school bake sale potential!)

As an alternative, swap banana extract for the orange extract. Banana and black licorice is another unusual flavor combination that works incredibly well!

Tiger Tail Cake

3 cups Cake flour
2 1/4 cup Sugar
2 Tbsp Baking powder
1 1/2 tsp Salt
3 1/2 oz instant vanilla pudding mix
6 Eggs
1 1/2 cup Water
1 1/2 cup Butter, melted
1 Tbsp+ Orange extract
1 Tbsp+ Anise extract
Orange and black food coloring

Frosting recipe
~ 2 Tbsp Orange or anise extract

Preheat oven to 350°F (180°C). Liberally grease two 8″ or 10″ round cake pans with vegetable shortening, and/or spray with baking spray.

Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating just until smooth. Carefully add melted butter to the batter, mixing on medium speed until smooth.

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Strawberry Mango Marble Cake Recipe

I love marbled cakes! I love picking out flavors and colors to mix. I love globbing cake batter into the pans, swirling my knife through it all. I love the anticipation of seeing how the marbling will turn out, I love making that first cut, and I love having a slice of cake that features varying amounts of each flavor in every bite!

This recipe produces a moist, fruity marbled cake. It makes a great standalone cake (say, for a bundt), without needing to rely on frosting. If you decide to forgo the frosting, feel free to serve this the same day it’s baked, or even fresh out of the oven!

A word about the food coloring – I did use food coloring in the cake pictured, and I recommend the use of coloring. Fresh strawberries are delicious, but can cause the batter to look sort of grey. With just a little food coloring, the cake turns out so much prettier.

Enjoy! Oh, and if you do enjoy it – and other unique cake recipes – be sure to order my new cookbook, “Evil Cake Overlord“, as it’s full of them 🙂

Strawberry Mango Marble Cake

3 cups Cake flour
2 1/4 cups Sugar
2 Tbsp Baking powder
1 1/2 tsp Salt
3 1/2 oz Instant vanilla pudding mix
6 Eggs
1 cup Water
1 1/2 cups Butter, melted
2 Tbsp Pure vanilla extract
1/3 cup Mango pulp*
1/3 cup Pureed strawberries
Red food coloring, optional
Yellow/orange food coloring, optional
Frosting recipe
1/3 cup Mango pulp OR strawberry puree

Preheat oven to 350°F (180°C). Liberally grease two 8″ or 10″ round cake pans with vegetable shortening, and/or spray with baking spray.

Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating just until smooth. Carefully add melted butter and vanilla to the batter, mixing on medium speed until smooth.

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Bananas Foster Upside Down Cake

Woo! This entry makes two days in a row! Maybe I am not actually the laziest, lamest blogger ever?

Ok… it’s probably too early to claim that. Whatever… I’ll distract you from my inability to blog consistently with one of the best upside down cake recipes ever. (Best goes to my “Mango Mojito Upside Down Cake”!)

This cake received the cutest compliment ever. After presenting it at a Mensa convention in Chicago, the following was posted to my Facebook page:

“When I saw your list of wedding cake flavors, I wanted to get married just so I could have one of your cakes, and I wasn’t even dating anyone. And after I tasted the bananas foster cake, I went looking for someone.”

This recipe made its debut in our first cookbook, The Spirited Baker, and was also featured in the February issue of Plymouth Magazine. Its popularity is the reason that we also included it – along with many other awesome recipes – in Evil Cake Overlord, coming out on April 30th! (The mango mojito one is also included, for that matter!)

Bananas Foster Upside Down Cake

1/3 cup Butter, melted
1 1/2 tsp Flour
1/2 cup Brown sugar
1/2 tsp Cinnamon
2 Tbsp Amber rum
1 Tbsp Creme de banane

2-3 cups Bananas, sliced
2 cups Cake flour
1 1/2 cups Sugar
1 tsp Cinnamon
4 tsp Baking powder
1 tsp Salt
3 1/2 oz packet Instant vanilla pudding mix
4 Large eggs
1/2 cup Water
1/2 cup Amber rum

3/4 cup Butter, melted

Preheat oven to 325°F (160°C). Liberally grease a 10″ round pan with vegetable shortening. Cut out a 10″ round of parchment paper, using bottom of pan as a template. Place inside pan, smoothing it out to cling securely to the shortening.

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Blood Orange Truffle Cake

To start off a week straight of cake recipes, I’m proud to share my “Blood Orange Truffle Torte” recipe!

This recipe made its debut in the February issue of Plymouth Magazine, where it was not only featured in a several page spread, it starred on the cover!

This cake has been a favorite offering of Celebration Generation since its creation, and has earned many rave reviews by those who’ve been served it – including the guests of the Goth Wedding that we blogged about a while back!

It’s also one of the many cake recipes featured in Evil Cake Overlord, coming out on April 30th!

Blood Orange Truffle Torte

Cake:

2 ½ cups Cake flour
1 cup cocoa
2 1/4 cups Sugar
2 Tbsp Baking powder
1 ½ tsp Salt
3 ½ oz Instant vanilla pudding mix
6 Eggs
1 ½ cup Water
1 ½ cups Butter, melted
2 Tbsp Pure vanilla extract

Blood Orange Swiss Meringue Buttercream:
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Brandied Apple Upside Down Cake recipe

Hey everyone!

Still recovering from this weekend’s trip to Chicago, so I’m posting today’s entry without a ton of commentary 🙂

This Brandied Apple Upside Down Cake is one of the recipes from our boozy cookbook, The Spirited Baker. (Have your copy yet? If not, what are ya waiting for?!). The aroma of the cake – even while still in the oven – evokes warm images of Thanksgiving, Christmas eve, seasonal get togethers, etc. Yum!

Oh, and this cake is ridiculously easy to make – anyone cake do it! – and requires absolutely NO decorating!Bonus!

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