cake, cake, and more cake!

Continually amazed by the creativity of the party planners, last month Extra-Ordinary Birthdays out did itself with the fantastic parties it threw for some very special youngsters and their families. This month, we partied in the jungle with Elmo and some super heroes.

As I mentioned in last month's post, I'm the first to over think a cake plan. This month, I focused on the details rather than stacking up layers of cake. The cake recipes I used can be found here and here. I used store bought frosting, but used food gel to bring the cakes to life.

birthday cake extravaganza!

As I continue to enjoy baking goodies for the fantastic parties Extra-Ordinary Birthdays provides for children and their families living in homeless shelters, this month was a Mickey Mouse, basketball, and princess extravaganza.

Pinterest is a great resource, which I used to find ideas for the My Little Pony cake and microphone cupcakes that were served at previous celebrations. Believe me, there were plenty of great photos on Pinterest for this batch of cakes.

The cake recipes I used can be found here and here. I used store bought frosting.

For the Mickey cake:

-Use a 8 inch round cake pan and a 8 by 8 square pan. From the square pan, you'll use a mold to cut out circles after the cakes have cooled. I made two Mickey cakes, so cut the square cake in half across the diagonal, cut out the "ear", and then cut the ear in half horizontally. 

-If you'd like your cakes to be more flat, use a parchment collar.

For the basketball cake

-Use gel food coloring for the main frosting, and chocolate frosting for the laces. I used a small Ziplock bag to pipe. See "let them eat cake" for more on food coloring and piping.

For the cupcakes:

-Again, used gel food coloring.

-Gave the frosting a twist by coloring some cream cheese frosting purple and piping it on top of the chocolate frosting. You can also swirl the frosting.

-See "champagne cupcakes" for tips on piping with a Ziplock.

champagne cupcakes with chocolate frosting

Adventures with Left Over Mimosa Champagne: Part II

Yield: 16 cupcakes
260 calories per cupcake
Active time: 5 minutes
Total time: 30 minutes

ingredients
1 box white cake mix (Or, you can make the cake from scratch.)
1 can frosting (Or, you can make the frosting from scratch.)
3 egg whites

1¼ cup champagne
1/3 cup vegetable oil

preparation
1. Preheat your oven to 350 degrees and line a muffin tin with liners.

2. In a large bowl, combine all the ingredients.

3. Using your hand mixer, beat on medium speed for 3 minutes.

4. Using a 1/4 measuring cup, pour the batter into the lined wells.

5. Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

6. Remove the cupcakes from the muffin tin to cool.

7. Pipe the frosting onto the cooled cupcakes and cover with sprinkles, if desired. See step 6 of "chocolate bundt cake" for piping tips.

Original recipe found here.

oreo cupcakes with chocolate buttercream frosting

With state and county fair seasons months away, this tasty recipe helped satiate my Oreo craving and doubled as the dessert Henry and I brought to share at a Game of Thrones Season 3 Viewing Party. Totally nerdy, I know.

Yield: 18 cupcakes

300 calories per cupcake

Active time: 15 minutes

Total time: 40 minutes

ingredients

for the cupcakes

1½ cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

8 tablespoons (1 stick) butter, slightly melted at room temperature

1 cup of sugar

3 eggs

1½ teaspoon vanilla extract

3/4 cup almond milk

Oreos (I used double stuffed)
   -18, whole for the cupcake bottom
   -8, crushed up for the batter (this is about 1 1/4 cups)

for the frosting

8 tablespoons (1 stick) room temperature butter

2 cups cups powdered sugar

1/4 cup cocoa powder

2 to 3 tablespoons almond milk

1/2 teaspoon vanilla extract

Oreos: 6, crushed up for garnish (this is about 3/4 cup)

preparation

the cupcakes

1. Combine the dry “for the cupcakes” ingredients into a large bowl and stir with a spoon. (I don’t sift my dry ingredients if I am using my hand or stand mixer. Why? I was at a cupcake making class and the instructor said that given the power of modern kitchen appliances that’s unnecessary. Yay!)

To crush up the Oreos, I put them in a Ziplock back and gently rolled over them with my rolling pin. I double bagged them too, because I have had the seam blow out.

2. Combine the eggs, vanilla extract, and milk with the butter.  (See step 1 of “lavender greek yogurt cupcakes” for more on this method.)

3. Combine the wet and dry mixtures, stirring with a spoon until blended.

4. Using your hand mixer beat a smooth batter has formed, about 30 seconds. Do not overbeat, as that leads to sunken and dry cake. 

5. Line muffin pan with liners and place one Oreo cookie in each well.

6. Scoop, by the tablespoon, the batter into each well. Gently tap down the muffin tin and repeat with another tablespoon. The photo on the left is with 1 tablespoon of batter and the photo on the right is after 2 tablespoons.

7. Bake until the cupcakes are golden brown, about 20 minutes. (See step 7 of “lavender greek yogurt cupcakes” for more on testing for cake doneness.)

8. Remove from the muffin tin to cool. Why? Heat doesn't build up and stay in the muffin well because air can circulate around the bottoms.

the frosting

9. Using your hand mixer, cream the butter on a medium speed for about 4 minutes. The butter will look whipped and very light because the process of creaming adds air and disperses the fat. (For frosting, the butter needs to be solid, so don't melt it in the microwave.) 

10. Add in the cocoa powder, powdered sugar, vanilla extract, and milk, beating on a low speed until combined.  Increase hand mixer speed to high and beat for about about 4 minutes. If your frosting seems too thick, add a bit more milk, 1 teaspoon at a time, and beat until a consistency of your liking forms.

11.  Fill a pastry bag or Ziplock with the frosting and pipe onto the tops of the cupcakes. (See step 6 of “chocolate bundt cake” for tips on piping with a Ziplock.)

12. Garnish with crushed Oreos.

Original recipes found here, here and here.