Nutella Buttercream Frosting

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I’m currently sitting at home typing this blog post as fast and furious as I can before my kids wake up from their naps.  That’s right I said kids…as in plural, as in I now have more than one!  Our little boy was born at home a little over a week ago on Sunday, May 17th and it’s been non-stop crazy since then.  But in a good way of course. 🙂

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So since I’m pressed for time I’m sharing a super simple, completely decadent buttercream frosting recipe with you today!  I had initially planned on blogging about the whole scrumptious cake you see above but to be honest I was a tad disappointed with how the yellow cake turned out.  Heavy, dense and slightly dry…bummer.  I still think this is the best Yellow Cake recipe I’ve found to date so I’m sticking with that one as my go-to for now.  The Nutella buttercream however was a whole different story.  Not only was it good, it was GOOD.  Forget putting it on the cake, I about made myself sick eating it with a spoon.  But it was so, so worth it.  Try it on homemade Yellow Cake, sandwiched between Chocolate Chip Cookies or even spread over Sugar Cookie Bars.

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Or….just eat it with a spoon.

Enjoy!

Nutella Buttercream Frosting
 
Ingredients
  • 1 stick Unsalted Butter, room temperature
  • ½ c. Crisco
  • 4 c. Powdered Sugar
  • 1 c. Cocoa Powder
  • ¾ c. Nutella
  • 1 c. Heavy Whipping Cream
  • 2 T. Pure Vanilla Extract
Instructions
  1. In the bowl of an electric mixer, beat the butter and Crisco together on medium speed until smooth and creamy. Gradually beat in the powdered sugar and cocoa powder on low speed until combined. Slowly add the heavy whipping cream and vanilla and beat until smooth. Beat in Nutella until frosting is well combined and smooth. Use on cupcakes, cake, cookies or eat with a spoon.
Notes
Makes enough for a round, 9-inch three-layer cake or 48 cupcakes.

 

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Pineapple Upside Down Pound Cake

I wanted to make something extra special for my father-in-laws birthday because he definitely deserved it.  He is one of the most selfless, giving people I know and his birthday lunch needed a fabulous cake!  Jeremy told me he had mentioned pineapple and yellow cake so I thought hmmm, Pineapple Upside Down Cake??  Sounded good to me!  Now I had never made one before but I had had plenty in younger days…Pineapple Upside Down Cake seemed to show up at every church potluck and family gathering we had.  You know the kind, made with boxed yellow cake mix and canned pineapple slices..and there is absolutely NOTHING wrong with that version but I wanted to try my hand at a totally from scratch Pineapple Upside Down Cake.

I found this recipe on simplyrecipes.com and only made a couple of changes, nothing major at all.  As for the cake, I really liked the way it turned out, more like a pound cake.  I thought the addition of almond flour was somewhat odd but it added a nice texture to the cake.  It was definitely better the second day after the pineapple juices and butter/brown sugar mixture had time to seep into the cake a bit more.  I served it at room temperature with vanilla ice cream and everyone loved it.  I’d say it was a successful birthday!

Pineapple Upside Down Pound Cake
 
Ingredients
Topping
  • 1 c. Firmly Packed Regular or Dark Brown Sugar
  • ½ c. (1 stick) Unsalted Butter, melted
  • 5 Slices Fresh, Cored Pineapple (or 1, 20 oz. Can Pineapple Slices)
  • Maraschino Cherries
Cake
  • 1½ c. All-Purpose Flour
  • 6 T. Cake Flour
  • 6 T. Almond Flour/Meal
  • ¾ t. Baking Powder
  • ½ t. Salt
  • 1¾ c. Granulated Sugar
  • 1 c. (2 sticks) Unsalted Butter, at room temperature
  • 4 Large Eggs
  • 1 T. Pure Vanilla Extract
  • ¾ c. Sour Cream
Instructions
For the Topping
  1. Preheat the oven to 325 degrees. Grease a 10-inch, round cake pan. Sprinkle brown sugar evenly into pan. Pour butter evenly over brown sugar. Arrange pineapple slices in a single layer on top of the butter/sugar mixture and fill the center of each pineapple with maraschino cherries (I used 5 cherries in each center).
  2. Whisk together the all-purpose flour, cake flour, almond flour/meal, baking powder and salt. In the bowl of an electric mixer beat the butter and sugar together until light and fluffy. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream, beginning and ending with dry ingredients, beating well after each addition. Pour cake batter into pan.
  3. Bake in oven for 1 hour and 25 minutes or until a tested inserted in the middle comes out clean. Cool cake completely or turn out onto a platter after 10 minutes and serve warm.
Notes
Serves 16.

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1st Birthday Cake

This past weekend I helped my friend make a 1st birthday cake for her sweet little boy, Jeremiah.  We wanted to do a jungle/monkey theme but since neither of us are professional cake bakers/decorators, we had to improvise a little.  Fondant was out because not only have I never worked with it before, I really don’t care for the way it tastes.  So, after searching the internet we found some ideas we liked, went shopping and prayed it would turn out!

First, let’s start with the cake.  It’s a homemade yellow cake covered with a delicious chocolate cream cheese frosting.  Both are very simple and very good.  For the decorations we used palm trees found at a local craft store.  The animals are just chocolate molds that were painted and filled with milk, dark and white chocolate.  For the #1, I had my husband outline it on a piece of paper.  Then I taped a piece of wax paper on top of the paper with the #1 on it, filled a squirt bottle (like this one) with white chocolate and simply traced the #1, filled it in and popped it in the freezer for a couple minutes.  Easy!  Once we had it on the cake, we placed banana runts around it.  Oh, and the “bamboo” around the cake are Pirouette cookies from Wal-Mart, cut with a serrated knife into different size pieces.

The really was one of the simplest cakes.  I think painting the chocolate animals and #1 took the longest, about 1 1/2 hours.  So, I hope this gives you inspiration and confidence for your own cake baking adventures!  You can do it!  Have fun!

Yellow Cake

(adapted from Allrecipes.com)

1 c. (2 sticks) Unsalted Butter, softened

1 1/2 c. White Sugar

8 Egg Yolks

3/4 c. Whole Milk

1 T. Pure Vanilla Extract

2 c. Cake Flour

2 t. Baking Powder

1/2 t. Salt

Directions

Preheat oven to 350 degrees.  Grease a 9×13 pan and flour.  Line pan with a piece of parchment paper.

Whisk together the flour, baking powder and salt.  Set aside.

In a mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.  Beat in the egg yolks, one at a time, then add the vanilla.  Beat in the flour mixture alternately with the milk, beginning and ending with the flour.  Beat on medium-high for 2-3 minutes.  Pour batter into pan.

Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.  Let cool completely on a wire rack.  Turn out onto the rack and carefully peel the parchment paper from the cake.  Gently turn the cake over and use a serrated knife or cake leveler to level the top of the cake.  Turn upside down (so that the bottom of the cake is facing up) onto your cake plate.  Frost and decorate.

Chocolate Cream Cheese Frosting.

4 oz. Unsweetened Chocolate Baking Squares, chopped, melted (melt at 20 second intervals, stirring between each) and cooled

1/2 c. (1 stick) Unsalted Butter, softened

8 oz. Cream Cheese, cold

1/4 c. Solid Vegetable Shortening

1/4 t. Salt

2 T. Pure Vanilla Extract

6 c. Powdered Sugar, sifted

Directions

Cream butter, shortening and cream cheese until smooth.  Add salt and vanilla.  Beat in melted chocolate.  Gradually beat in powdered sugar until nice and creamy.

Frost cake with a crumb coat and let harden in the refrigerator for 5-10 minutes.  Remove, apply the final coat of frosting and decorate immediately.

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