Key Lime Shamrock Cake

I have lots of wonderful memories of the Florida Keys,
where the hubby and I spent our honeymoon.
Sunset on the beach, delicious food, swimming, snorkeling,
 when my husband lost his wedding ring in the ocean...

OK, so maybe that last one isn't a fond memory.

I do sometimes wonder whatever happened to that ring...
still buried in the sand?
 swallowed by a fish?
 found by another lucky tourist?

Speaking of the Florida Keys...
did you know key limes got their name because they are grown there?

They are a lot smaller than other limes, about the size of a walnut.
Squeezing a decent amount of juice out of these little guys takes a LOT of work.
So, this is how I make key lime juice easy...

Nellie & Joe's Famous Key West Lime Juice.
I buy it at my local grocery store, but am guessing it may be harder to find outside of Florida.
I have also seen it at World Market, if you have one near you.
(They are not paying me for this, I just love the stuff!)

Native Floridians (myself included) are adamant that Key lime desserts are NOT green!

So, I may get in some trouble for this cake.

But if Chicago can die their river green for St. Patrick's Day,

I can color my key lime cake green, too!

Key Lime Cake

adapted from The Cooks Next Door 

• 1 c. (2 sticks) unsalted butter, softened
• 2 c. sugar
• 4 eggs
• 2 t. vanilla extract
• 1 T. grated key lime zest
• 1/4 c. key lime juice
• 3 c. flour
• 1 1/2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1 c. buttermilk (or 1 c. milk + 1 T. vinegar)
• green food coloring (optional)

Preheat oven to 325 degrees. Line the bottom of your cake pans with wax paper, and grease the sides. (I used 6 inch round pans, but 8 or 9 inch would work too.)

In a large bowl, cream the butter and sugar until light and fluffy (about 3 minutes). Mixing at low speed, add the eggs one at a time. Add the vanilla, key lime juice and zest and mix well. In a separate bowl, combine the flour, baking powder, baking soda and salt. Alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until well combined. Add food coloring and mix until combined.

Batter will be thick. Pour it into the pans and smooth the tops. Bake for 35-40 minutes until toothpick inserted in center comes out clean. Allow to cool on a rack.

Key Lime Cream Cheese Frosting

• 1/2 c. unsalted butter, softened
• 8 oz. cream cheese, softened
• 2 T. key lime juice
• 1 t. grated key lime zest
• 6 c. confectioners' sugar

In a large bowl, cream butter and cream cheese until light and fluffy. Add key lime juice and zest, and mix well. Add the sugar a few cups at a time, and beat until fluffy.

If you like key lime pie, you are going to LOVE this cake!
It is the perfect combination of tart and sweet...Yum!!

Happy St. Patrick's Day!

Chocolate Chip Cheesecake Cake

This decadent recipe was inspired by two things:

1. My need for chocolate! It has been a while since I made anything rich and chocolatey...
far too long. Must feed my addiction!

2. A recent visit to The Cheesecake Factory. I spent a large portion of our ridiculously long wait time gazing at their amazing dessert case. OH MY, I wanted a slice of every single thing!
I noticed that many of the desserts were a combination of layers of cake and cheesecake.
And I started thinking, "Hmm...I could make that!"

So, I invented this.

 
Layers of chocolate cake and chocolate chip cheesecake,
covered in chocolate buttercream
and mini chocolate chips,
topped with ganache.

The creamy cheesecake and rich chocolate are delicious together!

  

Chocolate Chip Cheesecake

• 3 (8 oz.) packages cream cheese (room temperature)
• 3/4 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup mini semi-sweet chocolate chips

Heat oven to 450 degrees. Line the bottom of a 9 inch springform pan with wax paper. Grease the sides.

Use an electric mixer to beat cream cheese and sugar together. Mixing by hand, add eggs one at time. Blend in vanilla. Fold in chocolate chips and pour in to pan.

Bake for 10 minutes. Reduce temperature to 250 degrees and continue baking for 35 more minutes. Remove from oven and run a sharp knife around the edge of the pan to release the cheesecake. Cool completely in the pan, then chill in the refrigerator.

 

Chocolate Cake

• 1 cup boiling water
• 2 cups granulated sugar
• 1 3/4 cups flour
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk (OR add 1 T. vinegar to 1 c. milk, let sit for 5 minutes)
• 1/2 cup oil
• 1 teaspoon vanilla extract

Heat oven to 350 degrees. Line the bottom of two 9 inch round pans with wax paper. Grease the sides. Bring some water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.

Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Pour the batter into pans. Bake for 25-30 minutes (until toothpick inserted in center comes out clean).

  Chocolate Buttercream Frosting

• 1 cup (2 sticks) unsalted butter, room temperature
• 6 cups confectioners' sugar
• 1 1/2 oz. unsweetened baking chocolate, melted
• 1 t. vanilla extract
• 1/2 c. milk (may use less)

In a large mixing bowl, cream butter and sugar on low speed. Add chocolate and vanilla, mix well. Gradually add milk until you reach the desired consistency. Keep covered.

Chocolate Ganache

• 1 c. semi-sweet chocolate chips
• 1/2 c. heavy cream
• 1 t. vanilla extract

Place the chocolate chips in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let sit for 1 or 2 minutes. Then slowly stir the mixture. Continue to stir until all the chips have completely melted. Stir in the vanilla.

Assembling Your Cake:
Level the tops of your chocolate cake layers. Place one of the cake layers on top of the cheesecake in the springform pan. Invert the pan onto a cake stand, release the spring and remove the pan and wax paper. Top with the second layer of cake and spread buttercream frosting over the entire cake.

Press mini semi-sweet chocolate chips (approx. 2 cups) onto the sides of the cake. Put the cake in the fridge for an hour, then pour ganache on the top and smooth with a spatula. I used melted white chocolate in a piping bag to make the design on the top of my cake.

This takes a little time to put together, but it's so worth it!

Enjoy!

Polka Dot Easter Egg Cake

I don't have my Easter decorations up yet,

but I am sharing my first Easter cake tutorial with you.

Cake should always come first, don't you think?

At least I have my priorities straight. :0)

Since I love polka dots, I thought polka dot Easter eggs would be really cute.

You will love how easy it is to make them...

The polka dots are white chocolate chips!

You can print this egg template,

or trace an egg shaped cookie cutter on a piece of paper.

Tape your template to a piece of cardboard or a cookie sheet.

Tape a piece of wax paper on top of it.

Put some melted candy melts in a decorating bag with a small round tip,

or in a ziploc bag with the corner snipped off.

Pipe the outline of each egg.

Arrange white chocolate chips inside your outlines.

To keep them in place, pipe around the base of each chocolate chip first.

 Then, fill in all the empty spaces.

Let the eggs set up, and carefully peel them off the wax paper.

Put a dollop of frosting on the back of each egg, and arrange around your cake.

Pipe some grass (Wilton tip #233 ) around the bottom of your eggs.

These eggs would also make fabulous cupcake toppers!

Enjoy!

Easter Chick Cupcakes

 "Thanks, Easter Bunny...bawk, bawk!"

Want to make some super adorable chick cupcakes?

What You Need:
A batch of cupcakes
Frosting: yellow, orange and white
Yellow sanding sugar
Decorating bags
Decorating tips: Wilton #102 (petal) and #2 (small round)
Mini chocolate chips

Put some sanding sugar in a small bowl or plate.
Spread a layer of thick frosting on your cupcake and smooth the top.

Turn the cupcake upside down and press into the sugar until it is covered.

Press two chocolate chips into the cupcake for eyes.

Using tip #102, pipe some ruffly wings on each side.

Spoon some sugar over the wings, then shake off the excess.

Using orange frosting and tip #2, pipe a triangle beak and little feet at the bottom.

Using white frosting, pipe a tiny dot on each eye.

He's almost too cute to eat! :0)

Bawk, bawk!

Orange Creamsicle Cupcakes

The orange blossoms are blooming here in Florida.

There are several orange groves near my house, so I get to enjoy their heavenly scent.

Mmm...the smell of Spring!

It got me thinking about these yummy orange creamsicle cupcakes.

This recipe is one of my absolute favorites...

Easy and scrumptious!

Orange Creamsicle Cupcakes

by Bird On A Cake
recipe adapted from Lady Behind the Curtain

Orange Creamsicle Cupcakes

• 1 package white cake mix
• 1 (4 serving size) package cheesecake instant pudding mix
• 1 (3 oz.) package orange flavored Jello
• 1 1/4 cups orange juice
• 4 eggs
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract

Heat oven to 350 degrees. Line two cupcake pans with paper liners. Mix all ingredients in a large bowl. Pour batter into liners, filling each 2/3 full. Bake for 18-20 minutes. Allow to cool on a rack.

Orange Creamsicle Frosting

• 1 8 oz. package cream cheese
• 1/2 cup butter
• 6 cups powdered sugar
• 1 teaspoon orange extract
• 1 teaspoon vanilla extract
• orange food coloring

Allow cream cheese and butter to stand at room temperature and soften. In a large mixing bowl, beat cream cheese, butter, orange extract and vanilla. Gradually add powdered sugar. Divide frosting into two bowls, add orange food coloring to one bowl.

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Now I'm going to show you a simple way to get beautiful, swirled frosting.
Put the white frosting in one decorating bag, and the orange frosting in another.

  
Then snip the tips off the ends, and place both bags inside another decorating bag
with a coupler and large star tip (Wilton 1M) attached.

Twist the top of your decorating bag to close it, and hold the twisted part between your thumb and first finger. Squeeze the bag until you see both colors coming out.
Starting at the outside edge of your cupcake, make a spiral toward the center.

  
Done!  

What do you think of my new recipe format?

You can print right from the post!

I also added a Recipes page and a Tutorials page at the top of the blog...

Check 'em out!

 You really should go make these cupcakes right now...

they are that good!!

Enjoy!

Caramel Pecan Chocolate Cake

 
I know what you are thinking...
"It's almost Easter!
Where are the pastel colors?

...the Bunnies? ...the Easter eggs?"

I already had fun making a Polka Dot Easter Egg Cake

and Easter Chick Cupcakes!

 This week I wanted to make something rich, caramel-y and totally over the top!

Here is a cake that will seriously impress your family at Easter dinner.

Chocolate cake, caramel frosting, pecans, whipped chocolate ganache...

and more caramel dripping down the sides!

I'm in love!!! 

Caramel Pecan Chocolate Cake

by Bird On A Cake

Ingredients

Chocolate Cake

• 1 cup boiling water
• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup sour cream
• 1 teaspoon white vinegar
• 1/2 cup oil
• 2 teaspoons vanilla extract

Caramel Frosting

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/2 teaspoon salt
• 6 Tablespoons milk
• 4 cups sifted confectioners' sugar
• approx. 1-3 Tablespoons milk

Whipped Ganache

• 1 (12 oz.) package semi-sweet chocolate chips
• 1/2 cup whipping cream
• 3 Tablespoons butter (softened)

Topping

• 1/3 cup pecan halves
• 2/3 cup chopped pecans

Instructions

Chocolate Cake

Heat oven to 350 degrees. Line the bottom of three 8 inch round pans with wax paper. Grease the sides. Bring some water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, sour cream, vinegar, oil and vanilla. Beat with mixer until combined.

Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Batter will be thin. Pour into pans and bake for 18-22 minutes (until toothpick inserted in center comes out clean).

Caramel Frosting

Melt butter in a saucepan over medium heat. Mix in the brown sugar and salt. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and add 6 T. milk, still stirring constantly. (It helps to have someone pour the milk in for you!)

Return to heat and bring to a boil again. Stir until any lumps are dissolved. Remove from heat. Divide into two bowls and set one bowl aside. Let cool until lukewarm (approx. 20 minutes).

Combine one bowl of caramel mixture with the confectioners' sugar. Beat until smooth. Add milk one tablespoon at a time, until you reach desired consistency.

Whipped Ganache

Microwave chocolate chips and whipping cream in a microwave-safe bowl on medium power, 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter; let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes or until ganache forms soft peaks.

Assembling Your Cake

Level your cake layers. Place the first layer on your cake stand and cover with half of the caramel frosting. Sprinkle 1/3 cup chopped pecans on top. Repeat with second cake layer. Place third cake layer on top, then cover entire cake with whipped ganache. Arrange the pecan halves on top of your cake. Warm the remaining caramel mixture to pouring consistency. Slowly pour caramel over the top of your cake and let it drip over the sides.

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Enjoy!

Earth Day Cupcakes

We do not inherit the earth from our ancestors, we borrow it from our children. 

- Native American Proverb

April 22nd is Earth Day!

Here is a fun and simple treat to help you celebrate.

Prepare a white cake mix.

Divide your cake batter into 2 bowls.

Color one bowl of batter green, and the other blue.

Line your cupcake pan with baking cups.

Alternating colors, drop spoonfuls of batter into the cups.

Bake your cupcakes and let them cool.

Cut off the tops.

 

Press a small heart-shaped cookie cutter into the center of the cupcake.

Use a spoon to scoop out the cake inside the heart,
and eat the scraps.

 

Fill the heart-shaped cavity with red frosting.

Replace the cupcake top and enjoy!

There is hope if people will begin to awaken that spiritual part of themselves, that heartfelt knowledge that we are caretakers of this planet.  ~Brooke Medicine Eagle
 

I hope you will take a minute to reflect on all the wonders and beauties

of this planet we call home, and how we can take better care of it.

Happy Earth Day!