get your plum on

Would you believe me if I said that I thought I hated plums? Realistically, I could say (and believe) that I've never had a plum before this past weekend. It's mostly because of this texture thing I have. By which I mean texture issue. I'm still working on getting the courage to each a peach that isn't canned. When it comes to things that squish when you bite in, I have a serious problem. It one of the major reasons I can't do blueberries. I love the flavor I just cant handle the texture. I know, the horror. A baker who doesn't like blueberries. What can I say? I am weirdo. That's besides the point though, the point is, I thought plums were squishy so I stayed away. What a mistake I tell you. What a mistake! I'm officially plums biggest freaking fan now. I could sit down and slice up a plum every hour and be the happiest girl in the world.

Anyway, back to to the story about getting this cake together. I made the decision to buy two plums at Target almost two weeks before this cake was made (I'm utterly impressed at how long the kept in the fridge. Making mental note!) so I figured I should whip these bad boys out and make something. I was in the mood for a recipe I knew worked like magic and could be more fun to decorate than mixing. I went with my favorite fluffy white cake. This cake does take some time to put together properly but the batter tastes better than any box mix on earth. And that is saying a lot because, while I shouldn't, I'm a diehard box mix fan. It has been rooted in me since long before I knew what was being started. I decided to try a new frosting recipe since the cake was an old standard. It tastes great but the consistency is a little different than I'm used to using. Despite my picky consistency note this Brown Butter Frosting was definitely the perfect compliment to the white cake and sweet crunchy plums on top.



Now I should clarify that there are two "versions" of this cake pictured - with and without cinnamon. I married a man in love with Cinnamon. The spice. Not another woman. lol So of course this was topped just for him but I can assure you that regardless of whether you include it or not, it will be delicious. Cinnamon naturally pairs well with plums so it was a no-brainer. (I googled it. Don't worry. lol)



Since I have a puppy that can't seem to leave my side and must be involved in every single thing I do, I manage to get photos of his cute butt in some of my photos. I have created a jump for those of you who are sick of me blabbing on about my dog. Feel free to click down and see some extra cake photos and adorable Abe pouts if that tickles your fancy!

xoxohannah

Homemade Vanilla Creme Filled Donuts

I love donuts. Really, who doesn't?

Okay. Maybe some of you out there don't...

Krispy Kreme was always my favorite. They were the best treat because I rarely got to have any. They don't have many locations on the east coast, it was a west coast thing I guess. Especially with the explosion of Dunkin Donuts over the last couple years. Dunkin just isn't the same. It just doesn't hit the spot like Krispy Kreme.

I think it was back in high school the first time my dad taught me to make homemade donuts. In the effort of full disclosure I don't actually "make" the donuts. I cheat. I use pre-made biscuits from the can. They are so quick, fluffy and make some of the best donuts around. Someday I will put the effort into making yeast donuts. I'm sure it will be worth it. Making cinnamon rolls from scratch with yeast is one of the greatest things I ever did. It is now a yearly tradition from Thanksgiving to New Year's Day. But for now... canned biscuits it is!

It wasn't until our cabin trip in June that I made donuts again. Truth be told, it was only a matter of time. Sure it's nice and all to have a Dunkin Donuts at the bottom of the building but they are far from the "A" team. Mine are just so much better and, well, closer! Personally, I'm a glazed girl through and through. If I'm making cinnamon sugar donuts holes out of the center scraps I will definitely pop a few in my mouth but my true preference will always be glazed. James on the other hand is a creme filled kind of guy.

This weekend he was craving donuts (I guess I was too...) and neither of us were willing to walk to Dunkin. He was really craving their vanilla creme filled donuts so I offered to give making them at home a try. Since I keep every basic baking item in my house it wasn't difficult to google a recipe and come up with what looked like the perfect vanilla creme filling for our homemade donuts. Sure enough, it was a success. A resounding success!



Homemade Vanilla Creme Filled Donuts
creme filling adpated from cdkitchen


Ingredients

- one can of Pillsbury buttermilk biscuits (I like the size of the 4 pack biscuits but Grands work just as well for full size donuts.)
- 1/4 cup solid vegetable shortening
- 1/4 cup unsalted butter
- 1 teaspoon vanilla
- 2 cups sifted powdered sugar
- 1 tablespoon milk
- 1 32-oz bottle of vegetable oil
- cinnamon sugar mixture

Instructions

1. Pull out a large pot and fill halfway with vegetable oil. Turn on your heat medium-high and use a candy thermometer to measure to 350 degrees. Pop open your can of biscuits and separate them from each other while your oil heats up. For the purposes of these creme filled donuts I recommend not punching out holes as you would to make normal donuts.
2. Once your oil is heated to temperature carefully place in your whole biscuit using a slotted spoon so you don't splash and burn yourself. You want to cook each side for 30-60 seconds until golden brown and then remove from oil. Let your donut cool completely before moving to your bowl of cinnamon sugar mixture. 3. While your donut is cooling combine shortening and butter in your mixer and cream. As they combine, gradually add your powdered sugar 1/2 cup at a time. Stop and scrap sides as needed. Once all of your sugar is combined add milk and vanilla. Beat until light and fluffy. Put into frosting bag with a tip.
4. Coat your donuts in cinnamon sugar but you can also used powdered sugar or glaze. (hint: I will be sharing my favorite glaze recipe here tomorrow!!) Once you have your outer coat on use a knife to make a small X or + on the end of your donut. Stick the frosting tip in your small hole and fill it with vanilla creme until it slowly presses your tip out of the donut. Practice a couple times and you'll get the hang of how much pressure and creme to use per donut.
5. Creme recipe fills 5 small biscuits donuts. I usually make half creme filled and the other half round glazed.

52 cakes: S'mores Inspired - Chocolate cake with Marshmallow Frosting

I did a ton of research when James requested a s'mores birthday cake. I found s'mores ice cream cakes. I found no-bake s'mores cakes. I found pages of smushy, gushy, messy s'mores cakes. Messy cakes really aren't my thing. I guess if it was an intentional part of a design I could get used to it but it's just not my style.

So instead of recreating a s'mores cake created by someone else I decided to make a s'mores cake, Hannah style. Chocolate cake. Marshmallow Buttercream Frosting. Graham Cracker decoration and dressings.

I should probably add that the Marshmallow Buttercream Frosting is by far the greatest frosting I have ever made/had ever. I was so impressed and in awe of how quick, easy and delicious it turned out. You should definitely give it a shot next time you bake a cake!

I haven't decided if I'm going to bake this weekend. We are going to be in full pack up mode, finalizing our furniture purchases and DIY projects. I'll definitely be baking the first weekend in the new place so maybe I'll double up again... who knows. I'm just glad March is almost here. Regular schedule, here I come!

Have a great weekend!

xoxohannah

52 cakes: Pizza cakes

I love making cakes. Have a I mentioned that before? Like LOVE LOVE LOVE making them. The more elaborate, the better. So when I had the opportunity to make some custom cakes for our department head's surprise birthday party, I was ecstatic. Needless to say, going to bed a bit later than normal was TOTALLY worth it.
I'm definitely counting these as two separate cakes in my 52 count for the year.

"Pepperoni" was vanilla.
"Sausage" was chocolate.

Not really fancy on the cake itself, just on the outside. I knocked out both of these bad boys in about 7 hours so documenting the process wasn't really in the cards. If you follow me on Instagram or watch the slideshow you will have seen my "blow torch" photo when I was giving the cakes that wood-fired look. You have no idea how much fun the blow torch was :)

I think it is pretty much a given at this point that wherever James and I settle down I will need to have a state qualified kitchen so I can run a home bakery again. Maybe even look at having a brick & mortar someday. As much as I love design, photography and working as an admin, cakes are just my passion. Simple as that.

xoxohannah

P.S. His nickname is "Slice" so we all shared 'a slice with The Slice'. It was clever :)

call me cupcake

[IMAGES VIA call me cupcake] 

These really have nothing to do with anything other than I miss cakes. I miss making them. I miss delivering them. I miss designing them. I miss knowing the cake I made gave someone's day have a little bit of extra "special" in it.

Call me cupcake is a food blog I've run across recently that I just love. Photography is such a huge part of a successful food blog and Linda knows exactly what she is doing. It brings back dreams of starting a brick and mortar bakery in a small downtown street where the buildings are covered in brick and only a staircase stands between my shop and my loft apartment above it. Oh, dreams. I'm always dreaming :)

xoxohannah

p.s. I don't get into politics. I think the level of hate and disgust people succumb to during elections is just insane. Regardless of what the outcome was I am proud to be an American. To live in a country where I can have a voice. Here's to freedom!