Let’s do this: cake and Halloween. It’s not my best work. The web piping is a bit jagged, but I probably could have avoided that by thinning the buttercream some. Or better yet, solicit advice for best tips before I started, but forever impatient—I jumped right in.
After a cramped hand and some stuttered piping, I finally did solicit some advice. My favorite tip: use melted chocolate. Makes perfect sense, right—next time I will.
Another pumpkin recipe? I’m really sorry guys, I had no idea I was baking one pumpkin recipe after another like I have been, but I guess that’s what happens when you are sleep deprived and your body doubles down on hormones. If that wasn’t enough, apparently my brain fades at higher commands, like keeping my postings straight and avoiding repeats. It’s during moments like these, that I guess I revert to to cravings (remember in yesterday’s post in which I mention I’m on a pumpkin kick).
Lucky for me this recipe is not demanding and doesn’t command an arsenal of instructions or complicated steps. Nope, you don’t even need a mixer for the cake—just a little elbow grease and a whisk.
I know, I’m on a pumpkin kick. What blogger isn’t right? Tis the season, but more so, it’s one of the few flavors I can really enjoy right now, even if it’s just in small doses. With that, I thought I would share one of our family favorites—and that is saying a lot, considering how the boys aren’t sweet eaters.
If you are regular reader than you may have noticed things have been spotty around my social media channels. Sure I’ve been pushing out one post after another as usual, but in terms of activity elsewhere—I could hardly find the energy. There’s a reason for that.
I’m having a baby! Matt and I are so excited. The boys are thrilled and have already placed their order for a baby sister. Matt and I, like any parents, just want a healthy baby, especially after trying for several months now. What we can all agree on is that, we can’t wait to meet the newest member of our family on May 28th—which by the way seems like almost an eternity. Even more so when I tell you this—the hardest part all this excitement: the smell of mixed butter and sugar makes me sick. Seriously. I can’t even get over this part. How does that happen?
If you are regular reader than you know I’m all about cakes. Making them, eating them and sometimes smashing them. If you aren’t a reader, than let’s catch-up later. For now we are going to talk about my obsession with becoming a better cake maker. Sure I have the baking part down, the buttercream down—what I don’t have down: finishes, as in beautifully decorated cakes.
I decided it was time to get busy and learn it. With that I signed up for Craftsy, an online community with top-notch instructors teaching you how to be—well, crafty—be it sewing, knitting, crafting, baking or in my case a better cake crafter. Along with that they also have classes from some favorites like Peter Reinhart, Alice Medrich and Maggie Austen.
It’s no secret that I’m a big cake lover. Give me just about any type and I’ll have it. I may have some reluctance when it comes to carrot cake, but that’s only because I’m very picky about that one (more on that in another post). Other cakes-nope. It’s all about what I’m in the mood for.
Of course, my mind drifted to chocolate – always. But chocolate these days seems to be taking a back seat (more on that in another post as well). With that in mind, I went for a classic. This Boston Cream Pie fit the bill—uncomplicated, rich in vanilla with the pastry cream, and perfect in texture—bodied, but not heavy; light but not airy. Of course I did give it a chocolate ganache vs. a chocolate glaze – for an added chocolate richness. I figured small bites of chocolate like that would be tolerable.
Muffin and doughnut? Yep, that pretty much means we are having it for breakfast. I love a good doughnut muffin. Although I find many of them to be more muffin in texture than doughnut, while being more doughnut in flavor than muffin. Mine’s no exception.
I actually started out with a doughnut recipe for the body, but then just ended up using my recipe from here - stuffing it with some Hershey bars, rolling the whole thing in sugar once baked and topping it with toasted marshmallow. Of course, if you want to short cut the recipe, you can skip the homemade marshmallow spread by placing mini marshmallows on top and toasting it in the oven under the broiler or using a handheld torch.