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

one mother of a cake

I got to help mom with the photoshoot styling!






xoxoabe

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 :)

52 cakes: Chocolate cake with Whipped Peanut Butter Frosting

Man, last week was LONG but I am finally dropping in to tell you about last week's cake. I love Reese's Peanut Butter Cups wayyyyy more than I should. But I'm not a big fan of peanut butter and chocolate in some instances. I'm picky I guess. So last week was the perfect chance to make this cake and not have to eat it. James was in heaven with it all to himself and I got to pick off more cups than he would have liked 'cause I'm like that. haha

I would share a recipe this week but the cake is the same as last week (only I used a different cocoa powder) and the icing I thumbed. I couldn't tell you how to make it if I wanted to, I just don't remember. I have that problem when baking. I thumb it, it comes natural, but it makes it hard to share and explain to others.

I hope everyone had a great week and is excited for February, I know I am! This week I have a new background to share with you all and a couple other posts coming up. I know I've been a slacker.

xoxohannah

52 cakes: Chocolate Cake with Ombre Whipped Vanilla Buttercream Frosting

I never was a big fan of chocolate. James on the other hand, LOVES it. Somehow though, he has gotten me hooked on chocolate cake and vanilla frosting. I'm not sure what it is but I just absolutely love this combo. I've always just had store bought cake and frosting for it so I figured it was about time to bake this chocolate vanilla combo from scratch. I also decided that since James' birthday is the day after Valentine's Day (we have already picked out his cake choice) that I would make a looooooooooooooove themed cake this weekend. I've just been dying to make an ombre cake. It's one of the few truly "girly" things I adore.


Chocolate cake with Ombre Whipped Vanilla Buttercream Frosting
cake recipe adapted from Rosie Alyea 
frosting recipe by Rosie Alyea 

Ingredients for the cake
3/4 cup all-purpose flour (95 grams)
3/4 cup white sugar (150 grams)
1/4 cup cocoa powder (30 grams)(you can use dark. I had Hershey's on hand)
3/4 teaspoon baking soda (3.5 grams)
3/4 teaspoon baking powder (3.5 grams)
3/4 teaspoon almond flour (3.5 grams)(used as a substitute for cornstarch)
1/2 teaspoon salt (4 grams)
1/3 cup buttermilk (click here for substitute notes)
1/4 cup brewed coffee of espresso, hot (I used Nestle Caramel Latte espresso mix)
3 tablespoons vegetable oil
1 egg, lightly beaten, room temperature
2 teaspoons vanilla extract

Ingredients for the frosting
3 sticks + 2 tablespoons unsalted butter, cubed and softened (375 grams)
3.5 cups powdered sugar, sifted (400 grams)
3 tablespoons milk
2 tablespoons vanilla extract
a pinch of salt
sprinkles in any shape or color for your cake decorating

Instructions for the cake
Preheat oven to 350 degrees F.
Using your electric mixer with your paddle or mix attachments combine sifted flour, sugar, cocoa powder, baking soda, baking powder, almond flour (or cornstarch) and salt. In a separate bowl, coming buttermilk, coffee, oil, egg and vanilla. Whisk to combine.
On medium speed add your liquid to your dry ingredients and mix for 2 minutes.Then grease and flour your 2-5 inch cake pans. Split batter evenly using a scale (it ends up being around 40 grams, give or take.)
Bake 30 minutes or until toothpick comes out clean. Let them cool in the pan for 10 minutes on a wire rack and then remove, saran wrap and place in fridge to completely cool.

Instructions for the frosting
Using your electric mixer, with paddle or whisk attachments, whip your softened and cubed butter on medium for 8 minutes until you achieve a very creamy consistency and pale color. Turn your mixer down to low and slowly add in remaining ingredients until combine. Then turn back to medium for 6 minutes, using a spatula to wipe the sides if needed.

Happy baking everyone!
As always, if you have any awesome cake finds or baking ideas, feel free to share in the comments :)

xoxohannah

52 cakes: Crumb Cake with Whipped Caramel Latte Buttercream Frosting

James and I aren't big coffee drinkers. I mean, we own a coffee maker but we only use it to make tea. The only time it ever sees coffee grounds is when James' mother comes to visit. Otherwise, my body only sees caffeine on those days after a big install where my eyes won't stay open without sugar coursing through my veins (I like my coffee barbie blonde lol). Now crumb cake on the other hand we will eat all day long, no questions asked. Since we wouldn't be drinking coffee with it I decided to spike (yea that's how I'm playing this) the frosting with some Caramel Latte Espresso powder for a kick! It turned out delicious. I think I have both a sugar high and a caffeine bounce going from this stuff though. Even if you aren't a big fan of coffee, I seriously recommend giving this a shot... plus, you can control how much or how little of the powder goes into your frosting.

Crumb Cake with Whipped Caramel Latte Buttercream Frosting
cake and frosting recipe adapted from Brown Eyed Baker
original cake recipe adapted from Cook's Illustrated

Ingredients for the crumb topping:
2 tablespoons + 2 teaspoons cup granulated sugar (1.3 ounces)
2 tablespoons + 2 teaspoons cup dark brown sugar (1.3 ounces)
1 teaspoon ground cinnamon
1/8 teaspoon table salt
4 tablespoons unsalted butter (1/2 stick), melted
1/2 + 6 tablespoons cups cake flour (3.5 ounces)

Ingredients for the cake:
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners' sugar for dusting

Ingredients for the frosting:
1/2 cup unsalted butter (1 stick), at room temperature
1 1/4 cup powdered sugar
1-5 tablespoons espresso powder (I used Nescafe Caramel Latte flavor)
1-5 tablespoons hot water

Instructions for the crumb topping:
In a medium bowl, whisk together sugar, dark brown sugar, cinnamon, salt and butter until combine. Using a rubber spatula or wooden spoon add in flour. When combine it should be a thick dough-like consistency. Set aside while you make the cake. It is important to do this step first so that it can set until room temperature.

Instructions for the cake:
Before heating your oven to 325 degrees make sure your top rack is in the upper-middle portion of your oven.
Using a stand mixer with mix/paddle attachments mix together your dry ingredients, flour, sugar, baking soda, and salt on low until mixed thoroughly. The mixer should remain on low while you add in the butter, one piece at a time. You should beat for 1-2 minutes until there are no visible chunks left. Ingredients should resemble crumbs or a damp sand consistency. Add in your egg, yolk, buttermilk and vanilla. Beat on medium-high for another 1-2 minutes until the batter is light and fluffy. Scrape once if needed.
For this recipe, I used 3-2x5inch circle baking pans. Spray lightly with cooking spray before separating the batter into 3 even amounts. Use a food scale if available. If one layer is small than the others, use this one for adding your crumb topping. On only one cake pan, break apart the crumb topping into pea sized pieces and sprinkle evenly over cake batter. DO NOT PRESS IN. The batter should be thick enough that they won't sink in. Bake all 3 cakes until golden brown and a toothpick come out clean. Approximately 30-40 minutes. Always check at 30 minutes and add 5 minutes each round until finished.
Once done, remove and place on a wire rack for 10 minutes before removing from pan. Wrap in saran wrap and refrigerate to coll completely. Do this for all three layers. Remove from fridge when ready to assemble.

*Do not try to substitute cake flour with all-purpose. It's not going to give you a delicious cake. If you don't have buttermilk, like I often don't, you can substitute that by mixing 1 tablespoon of lemon juice to 1 cup milk and setting aside for 10-15 minutes before adding into the recipe. For this crumb cake your buttermilk substitute should consist of 3 teaspoons lemon juice and 1/3 cup milk.

Instructions for the frosting:
I mix one packet of espresso powder in a small bowl or cup with 5 tablespoons hot water and stir until dissolved, then set aside.
Using whisk beaters on your stand mixer add your room temperature butter and whip for 5 minutes on medium-high. Make sure to stop once and scrape the sides. To add your powdered sugar, turn your speed down to low and mix in small portions at a time. Make you each portion is almost completely combined before adding the next.
Turn your speed back up to medium-high and whip for 1-2 minutes until fluffy. Lastly, with your beater on low slowly mix in the espresso mixture, one tablespoon at a time to taste. We aren't big coffee drinkers so I went a little heavy handed but if you plan on having a big cup of coffee with this you may want to go lighter on the frosting flavor. Whatever suits you best!

All together now:
Because I love how the crumb looks on the top layer I decided to make this a messy cake. I put down the first layer and added a layer of buttercream, adding the middle cake layer and then a last layer of frosting before setting the crumb cake layer on top.

Thank you to everyone who left sweet comments on my first cake and sent me links for cake inspiration. I'm thinking week three will have to consist of chocolate. James is getting antsy for some cocoa. It's his favorite. Goodbye cake, you were delicious while it lasted!

xoxohannah

52 cakes

I've probably mentioned this a few times before (a long, long time ago) that I used to make cakes. When I lived in Las Vegas I had a part-time custom cake design business for 3 years that was truly amazing. I got to build cakes for so many friends, family, coworkers and clients. Everything from one-tier birthday cakes, custom carved cakes and wedding cakes, to name a few. The best part was that I had lived there my whole life. I had the ability to create a "word of mouth" business. When we packed up and moved to the east coast that all came to an abrupt halt without contacts and I wasn't in any position to try and start a "brick and mortar" style business in a town where I knew NO ONE in a house I wasn't sure we'd be in for more than 6 months. Thus my love affair with custom cakes died. Baking for two always just seemed a little pointless.
This year I am making a commitment to rekindle my passion, baking. My passion for cake design. My passion for cake decoration. My passion for all things cake. Stocked with smaller cake pans and a renewed motivation I can't wait to make a weekly cake for just the two of us to enjoy. With my work schedule, cake baking days will be Saturday or Sunday and I'll be able to share with you each week what I made over the weekend! Plus this will help keep me accountable. This is one project I think I can force myself to finish ;)

Fluffy Vanilla Cake with Whipped Vanilla Frosting
recipe adapted from Rose Alyea

Ingredients for the cake:
5 large egg whites, at room temperature
1 cup whole milk, at room temperature
2-1/4 teaspoons pure vanilla extract
3 cups cake flour, sifted
1-3/4 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature and cut into cubes

Ingredients for the whipped frosting:
3 sticks + 2 tablespoons (375 grams) unsalted butter, softened and cut into cubes
3 cups sifted (475 g) confectioners' sugar (icing, powdered)
3 tablespoons (45 ml) milk
2 teaspoon (10 ml) pure vanilla extract
pinch of salt

Instructions for the cake:
Preheat oven to 350°F (180°C). Grease and flour two round 8-inch pans.
In a medium bowl, combine the egg whites, 1/4 cup of milk, and the vanilla and set aside.
Using your electric mixer fitted with the paddle/mix attachment, combine the dry ingredients at low speed for 30 seconds. Add the butter and remaining milk, and mix at low speed until just moistened.
Increase to medium speed and mix for 1-1/2 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches. Make sure to beat at medium speed for 20 seconds after each addition.
Divide the batter in two, evening with a small offset palette knife. If you have a kitchen scale(they are truly great invest if you like baking!), weigh to ensure 2 even layers.
Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake! Check cake at 20 minutes, but not before, and once you feel it's almost ready, set the timer at 2 minute intervals. Let cool on cookie/baking racks for 10 minutes before loosening the sides with a small metal spatula, and remove onto greased wire racks. Gently turn cakes back up, so the tops are up. To preserve moisture I always wrap my cakes in saran wrap and put in a ziplock bag with the majority of air removed while they cool on a flat surface in the fridge. Best if eaten the same day but you can eat with maximum freshness for up to 3 days once cut.

Instructions for the frosting:
In your electric mixer fitted with the paddle/mix attachment, whip butter for 8 minutes on medium speed. Butter will become very pale & creamy.
Add remaining ingredients and mix at low speed for 1 minute, then mix at medium speed for 6 minutes. Frosting will be very light, creamy and fluffy.
Best used right away.

Are you doing any 52 week or 365 day projects? If you have any favorite cake recipes or delicious ideas on your to bake list, link them in the comments! I can use all the inspiration I can get! 

xoxohannah