Cakes, Cakes, CAKES!

It was a big spring for my family. My brother graduated high school. My sister graduated college. My parents had their 25 anniversary. And with celebrations, comes cakes. Lots of cakes. So many cakes. All. The. Cakes.

It started with Molly's graduation cake, the Moose Tracks Cake. And then, if you like us on Facebook, you'll have seen the progress of baking SEVEN cakes for my brother's open house with six of his friends. Instead of posting about every one of those cakes, I decided to do a group post of them:

The flavors were: chocolate chocolate, chocolate salted caramel, cinnamon roll, orange dreamsicle, purple velvet, strawberry chocolate, and white chocolate lemon. (Notice, one cake wasn't pictured. There were two USC cakes, so I only included one in the picture because all seven wouldn't fit.)

Oh yes, and then my brother got another cookie cake for our family party. Chock-full of butterfingers and topped with white chocolate cream cheese frosting:

And then, my friend came up with the idea of baking a cake... So obviously we decided on a funfetti cake shaped like a cat. Because. Cats are daaa best.

It's a homemade funfetti cake. With lots of sprinkles. And THE best Oreo frosting ever. Notice the eyes made of Oreos. And the ears made by stenciling out the shape and filling them with sprinkles. The whiskers were white chocolate (trust me, more difficult than it looks) and the nose and mouth were the scraped-out innards of Oreos. 

Deeelish. I included the recipe for that below. (Unfortunately, I'm not going to include every single cake recipe. But, if you are interested in a specific one, just comment below and I can post it!)

But. 10 cakes in the course of about two weeks is a lot of cakes. So, don't expect a whole lots of cake recipes for a while. I'm taking a little cake hiatus. But, knowing me, how long is that hiatus really going to last?

-Audrey

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Funfetti Cake

2 sticks (1 cup) unsalted butter, softened

1 3/4 cup granulated sugar

4 large eggs

1 cup whole milk

1 tablespoon pure vanilla extract

1/2 vanilla bean, seeds scraped out

2 3/4 cup all-purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

AS MANY SPRINKLES AS YOU WANT

Position a rack in the upper third of the oven and preheat oven to 350 degrees F.  Line two cupcake pans with paper liners and set aside.

In a medium bowl, whisk together flour, baking powder and salt.  Set aside.

In a small bowl, whisk together milk, vanilla extract and vanilla bean seeds.  Set aside.

In a stand mixer, fit with a paddle attachment, cream the butter and sugar until light and fluffy.  This may take 3 to 5 minutes.  Scrape down the sides of the bowl to make sure everything is well incorporated.

Add the eggs, one at a time, beating for one minute after each addition.  If the batter begins to looks a bit curdled, that’s alright.

With the mixer on low speed, alternately add the flour mixture and the vanilla milk mixture in three batches, starting and ending with the flour.  When the batter is almost combined, stop the mixer and finish mixing the batter with a spatula, making sure that any flour bits at the bottom of the bowl are well incorporated.

STIR IN SPRINKLES

Divide into the lined cake pans and bake for 25 minutes or until golden and a cake tester inserted in the center comes out clean.  Allow to cool in the pan for 10 minutes before removing to cool completely before frosting.

Oreo Buttercream Frosting

3 sticks unsalted butter, softened
2 1/2 cups (300g) powdered sugar
2 tablespoons heavy cream, or milk
2 teaspoons vanilla extract
18 Oreos, crushed into crumbs

1.    In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed (I use "4" on my KitchenAid). Butter will become pale & creamy.
2.    Add the powdered sugar, milk, and vanilla extract. Mix on low speed for 1 minute, and then on medium speed for 5 minutes. Add in crushed Oreos and mix to incorporate completely, about 1 minute.
3.    Frost cooled cake.

 

Assembly

To get it to be shaped like a cat, bake the cake into to 8-inch circular pans. Us one as the cat's head, and cut ears and a nose out of the other cake. (The leftovers are totally fair game) Frost and decorate to your liking!

 

Cake adapted from Joy the Baker; Frosting from Bakerita