More Soft and Poofy Sugar Cookies with Frosting

Posted on May 28, 2012 by kitchenbelle

My sister-in-law made a special request for Annie’s Eats Soft Frosted Sugar Cookies and I obliged without hesitation. She loved them so much when I made them the first time!

These cookies are a dessert that both kids and adults seem to really enjoy. I love how theycan be as bright and colorful as you’d like to make them as opposed to plain old chocolate chip or oatmeal cookies. I like savoring one along side a cup of tea or a glass of milk.

Making them is easy. The dough can be made ahead of time so that you can simply bake them off when you need them. The frosting can be whipped together quickly.

Find the recipe here.

I hope you are enjoying an extra day off this weekend!

 

Filed under: cake, cookies, Dessert, frosting, icing | 1 Comment »

Coconut Cupcakes with Easter Eggs and Chicks

Posted on April 9, 2012 by kitchenbelle

I made these really cute coconut cupcakes for Easter! I was very happy with how they looked on the table and very sad when I took a bite and realized I over baked them a bit. I will pay very close attention next time!

I made a simple white frosting (butter + confectioners’ sugar +vanilla + almond extract) then tinted it pale green. I piled it onto the cupcakes using an offset spatula then sprinkled each cupcake with green coconut. (To make colored coconut just add coconut and a few drops of food coloring to a zip loc bag and shake, shake, shake!) The little “eggs” are speckled peanut butter M&Ms and worked really well on top of the green coconut. The chicks are (of course) Peeps!

Voila! Cute Easter cupcakes that will add flare to your holiday dessert table!

While we are on the subject of cute Easter cupcakes, check out these little flower pot cupcakes my sister-in-law baked. Aren’t they precious?!

Adorable Flowerpot Cupcakes with Lollipops made by my sister-in-law

Coconut Cupcakes:

  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 5 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 7 ounces sweetened, shredded coconut (for IN the batter) + 7 ounces sweetened, shredded coconut  (for on TOP of the cupcakes)

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Recipe by Ina Garten/Barefoot Contessa found here on foodnetwork.com.

Filed under: cake, coconut, cupcakes, Dessert, frosting | 3 Comments »

Ladybug Birthday Cake and Smash Cake

Posted on October 7, 2011 by kitchenbelle

Note: I attempted to scramble the name in the photo above but it turned out looking like a botched decorating job! Does anyone know how to make a black box or to blur a photo in Picasa?

I love making first birthday cakes and my trademark cake has evolved to be the following: A large sheet cake topped with one small three dimensional round cake. The purpose of the round cake is to add interest, dimension, and decoration. I then replicate that same round cake for the purpose of a smash cake.  A smash cake is what we call the small cake given to the birthday boy or girl to mash and squeeze between her fingers (and in rare circumstances, actually eat!). You’ll see I used the same formula for the Clown Cake and a similar idea for the Monkey Cake. I like how the matching cakes reinforce the party theme.  And there is something so cute about a miniature version of the larger cake made specifically for the guest of honor!

The pan I use to make the three dimensional round cakes is a pan my mom ordered from an infomercial several years ago. I have tried to find it online but I have not had any luck. It is the perfect pan to use to make a baseball or soccer ball cake. I have used the pan more times than I can count!

I was definitely happy with how the cake turned out, though I still can’t wrap my head around the fact that it was for MY little girl’s first birthday?! For goodness sake…where does the time go?! Next thing I know I’ll be baking her wedding cake. 

(If she’ll let me. 🙂 )

Brown Sugar Cake:

(I doubled the below recipe for each 15-inch pan.  As-is, this recipe yields enough batter for two 8 or 9-inch cakes)

  • shortening and flour for pan prep
  • 1/2  cup  butter, melted
  • 8 oz.  sour cream
  • 3/4 cup brown sugar
  • 3/4  cup  granulated sugar
  • 2  teaspoons  vanilla extract
  • 2 large eggs 
  • 2  cups  all-purpose flour
  • 1  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 3/4  cup buttermilk

 Preheat oven to 350 F.

Rub shortening on the bottom of cake pans.  Sprinkle with flour.  Set aside.

Combine melted butter and sour cream in a large bowl, stirring with a whisk until well blended. Add sugars and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add eggs; beat 2 minutes or until well blended.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan(s). Sharply tap pan once on counter to remove air bubbles. Bake at 350 F for 20-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

For the frosting I used the Wilton recipe.

Frosting (I made this recipe about three times for this cake):

  • 1 cup vegetable shortening, at room temperature
  • 1 teaspoon clear vanilla extract
  • 4 cups confectioners’ sugar
  • 2 tablespoons water (or milk or heavy cream)
  • 1/2 teaspoon meringue powder

Cream together shortening and butter using an electric mixer.  Add vanilla. Add confectioners’ sugar, one cup at a time and continue to beat with mixer.  Add cream and meringue powder.  Add more confectioners’ sugar or more cream to reach desired consistency.

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Check out these GORGEOUS cookies! I cannot take an ounce of credit except for ordering them from a friend’s friend. If you are in the Boston area and looking for AWESOME cookies/cookie favors, send me an email and I will provide the contact info.

Here are some more photos from the picnic:

The smash cake: Before

The smash cake: After

Filed under: cake, Dessert, frosting | 8 Comments »

Yellow Cake with Quick Vanilla Frosting

Posted on April 21, 2010 by kitchenbelle

As I mentioned, my husband ran the Boston Marathon on Monday and I am incredibly proud of him!

This was his first marathon and he ran with the Dana Farber team as part of the Dana Farber Marathon Challenge (DFMC).  He raised more than $5,000 towards Claudia Adams Barr Program in Innovative Basic Cancer Research.

While I didn’t participate in the weekly Dana Farber team runs or the training sessions with 1976 Boston marathon winner (now coach) Jack Fultz, I did meet him and other team members here and there and I did attend the pasta party on Sunday evening prior to the race.

I cannot say enough about this organization. I am incredibly impressed and inspired by what a wonderful group of kind individuals that they are. The pasta party was perfectly touching and inspiring. It felt like we (well, really my husband) and all of the other runners really made an impact and contributed toward the group’s goal of a world without cancer. I left the evening feeling touched, emotional, uplifted, and inspired.

Race day was GORGEOUS! There was such a wonderful BUZZ in the city. My husband did incredibly well and cheering for him was so exhilarating. All of his hard work paid off. I am proud of his accomplishment and feel so lucky to live with someone who inspires me every day.

Now on to the cake!

As you know, I spend quite a bit of time researching new and creative cake recipes/flavors/frosting combinations, sometimes to the point where my head feels like it is going to explode! (Remember how hard it was for me to decide what I should make for my nephew’s birthday cake?  And remember when I could not for the life of me settle on which  fruit-flavored cupcakes I should make?) What’s funny is whenever I ask my husband what kind of cake he wants the answer is always the same: yellow cake with vanilla frosting. I always dismiss it thinking it is too plain and too simple. 

This time, however, I didn’t even ask. This cake was in honor of his tremendous commitment to fundraising and training and if he likes plain on plain, that is what he should get!

Of course, I didn’t want it to be too plain. So, even though I usually try not to make a habit of eating or serving fluorescent-colored foods, I went out on a limb here and matched the frosting to the Dana Farber team shirts.

This isn't my husband--this photo is taken from the DF site.

Like the race, the cake was successful. It was moist and simple.  The key to the frosting is the perfect balance of milk and sugar. (I think this batch of frosting actually turned out a tad dry–it needed a touch more milk.) 

What a wonderful occasion it was for cake, celebration, and time with family!

Yellow Cake:

  • shortening
  • 1  tablespoon  all-purpose flour
  • 1/2  cup  butter
  • 8 oz.  sour cream
  • 1 1/2  cups  granulated sugar
  • 1/4 cup brown sugar
  • 2  teaspoons  vanilla extract
  • 2 eggs
  • 2  cups  all-purpose flour
  • 1  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 3/4  cup buttermilk

 Rub shortening on the bottom of two 9-inch round cake pans.  Sprinkle with flour.  Set aside.

Combine 1/2 cup butter and sour cream in a large bowl, stirring with a whisk until well blended. Add sugars and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add eggs; beat 2 minutes or until well blended.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350 F for 27-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Quick Vanilla Frosting:

  • 8 tablespoons butter, at room temperature
  • 5-6 cups of confectioners’ sugar, sifted
  • 1/2 cup milk (more or less depending on desired texture)
  • 1 teaspoon vanilla extract
  • a pinch of salt

Whip the butter in a stand mixer using the paddle attachment. Slowly add confectioners’ sugar, one cup at a time, while the mixer is on low. Add milk a few splashes at time until desired consistency is achieved. Add vanilla and salt and mix until fully incorporated.

Filed under: cake, Dessert, frosting, icing, vanilla | 9 Comments »

Oatmeal Birthday Cake with Cream Cheese Frosting

Posted on April 10, 2010 by kitchenbelle

Remember last year when I made this cake for the first time for my father-in-law’s birthday? It was a huge hit and has been the most requested cake ever since. My husband’s family especially LOVES this cake! They request it for most occasions and I am always happy to oblige! I love making it!  I made it for my brother-in-law’s 30th birthday, I have made it in cupcake form multiple times and I even demonstrated the recipe for How2Heroes!

My father-in-law’s birthday is this week and for the celebration the family requested that I make this cake again this year and  I was very happy to!  This time I decided to jazz it up by adding some crushed candied pecans to the sides of the cake. As usual, it received the typical moans, “ooos,” and “ahhhs” but there was one new quote by a family member who shall remain nameless:

 “I could SWIM in it!”

Yes, my friends, the frosting is THAT good!

Oatmeal Cake with Cream Cheese Frosting and Pecans:

  • 1 tablespoon  all-purpose flour
  • 1 1/3  cups  boiling water
  • 1  cup  quick-cooking oats
  • 3/4  cup  granulated sugar
  • 3/4  cup  packed dark brown sugar
  • 1/3  cup  vegetable shortening
  • 2  teaspoons  vanilla extract
  • 3  large eggs
  • 1 1/2  cups  all-purpose flour
  • 1  teaspoon  baking soda
  • 1  teaspoon  ground cinnamon
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground nutmeg
  • 1/2  cup  buttermilk
  • Cream Cheese Frosting
  • pecans for garnish

Preheat oven to 350 F.

Coat bottoms and sides of 2 (9-inch) round cake pans with shortening and dust well with flour.

Combine boiling water and oats in a medium bowl; let stand 20 minutes. Beat granulated sugar, brown sugar, shortening, and vanilla at medium speed of a mixer for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add oatmeal, beating until blended.

Combine 1 1/2 cups flour, baking soda, cinnamon, salt, and nutmeg, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.

Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350 F for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack.

Place 1 cake layer on a plate; spread layer with frosting (recipe below), and top with the remaining layer. Spread the remaining frosting over the top and sides of cake.   Decorate with pecan halves. Store the cake loosely covered in refrigerator.

Cream Cheese Frosting:

  • Two 8-ounce package of cream cheese, at room temperature
  • 12 tablespoons unsalted butter, at room temperature
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter using an electric mixer, until smooth.  Slowly sift the confectioners’ sugar into the butter/cream cheese, about one cup at a time.  Continue to beat until all lumps are gone.  Add the vanilla and mix until fully combined. 

Filed under: cake, cream cheese, Dessert, frosting, icing | 9 Comments »

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