Where did the Pigs in the mud go? Cake / Recipe

Here it is. I've seen the original photo (BELOW) on facebook and all over the web and I have no idea who the original maker is. Thank you to the original maker, who I couldn't find.

I did see the link from HERE. Although they shared the recipe for the cake and how to make it, I used my own recipe and chocolate buttercream frosting and the ganache.

Since the outside of the cake is a chocolate overload I made the cake vanilla. If you don't like to bake from scratch you can use any type of boxed cake as well and it goes the same as the frosting, use the store bought.

Here's the Magnolia Vanilla cake recipe:

• 1 1/4 cup all purpose flour
• 1 1/2 cup self rising flour
• 2 sticks (1 cup) butter, softened
• 2 cups sugar
• 4 large eggs (room temperature)
• 2 tsp. vanilla extract
• 1 1/2 cup milk

What to do:

1. Pre heat oven at 350F
2. Sift the flour together and stir.
3. Cream the butter on a stand up mixer until smooth, add sugar gradually until fluffy. 
4. Add eggs one at a time, beating well after each addition.
5. Alternate adding the flour mixture and milk until combined. Scrape the bowl so it's mixed in well.
6. Grease 2 - 9 inch round pan or 2 - 8 inch square pan and divide the batter into the 2 pans.
7. Bake for 30 - 35 minutes or until toothpick comes out clean. Let it cool and frost.

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Now for the chocolate buttercream:

• 1 stick softened butter
• 1/2 cup dutch coco powder
• 2 tsp. vanilla extract
• 3 cups powdered sugar
• heavy cream **

** I don't measure how much I put on my buttercream. I go by consistency. I do start out with 2 tbsp. and work my way up until desired consistency is reached.

What to do:

1. Place the butter in a standing mixer and cream.
2. Add the coco powder and mix well.
3. Add the vanilla extract and mix.
4. Add the powdered sugar and mix. Start adding the heavy cream and keep mixing until your desired consistency is reached.  Keep mixing until smooth (on low / medium speed).

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For the ganache:

• 8 oz. Baker's square (semi -sweet) chocolate
• 1 cup heavy whipping cream
• 2 tsp. butter (optional for shine)

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1. Chop chocolate squares.
2. Heat the whipping cream in a pan until warm.
3. Place chopped chocolate in a medium size bowl slowly pour the warm whipping cream while stirring.
4. Stir until melted and starting to look glossy.
5. Add the butter if you want it to look more glossy.
6. Let it sit for an hour or 2 (DO NOT place on the fridge)
7. When the consistency is a little bit harder than pudding then it's all ready to place on top of the cake.

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Sorry, I swear this cake doesn't take that long to make. The ingredients and how to's are making it long. 

So the good part. This is where you will be putting the cake together. I apologize for not taking photos. I didn't have any time since I was super tired and sleepy.

Frost like you would a regular cake. Place some frosting in the middle and top and then do the sides at the end.  For this cake I used Kit Kat bars, I believe I used 6 or 7 kit kat bars (the regular one, NOT the snack size). I'm pretty sure you can use whatever you want. I've seen chocolate covered pretzels, pretzel sticks, lady fingers, etc....

When all the kit kat bars are in place, you can take a pretty little ribbon or big ribbon and tie around the cake to hold the candy bars. When everything is in place, that's when you add the ganache on top and then place your piggies or any farm animal that would make the cake prettier.

Enjoy!!!

Hamburger / Cheeseburger Cake - Recipe

Ever since I learned how to make pretty looking cakes, my best friend has asked me to make a cake for her daughter. This would be the 3rd time  I've made her cake. The first one was the Dino Cake and the other one was the Tom and Jerry Cake. The Tom and Jerry cake, I would say is the hardest cake I've ever made. I have baked a lot but I still consider myself a novice baker. I wasn't really sure on what to do with this cake. I avoid working with fondant because of my carpal tunnel. Good thing I saw a post using just butter cream frosting. You wouldn't believe how happy I was. I actually did a happy dance. LOL!

For the top and bottom I used a regular yellow cake. For those who do not have time to make from scratch you could always use a cake from the box. For those who prefer the scratch version here's the recipe.

What you need: (This is for the bun)

• 1 cup butter
• 1 1/2 cups white sugar
• 8 egg yolks
• 1 cup milk
• 1 1/2 teaspoons vanilla extract
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

What you need to do:

1. Preheat oven to 350 degrees F.  Grease and flour 2 - 8 inch round pans or use Baker's Joy Spray. Sift together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
3. Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped and a bit golden brown. Cool 15 minutes before turning out onto cooling racks.(Make sure you don't turn the top side, the one you will be using as top bun onto the cooling racks, or it will have the indentations from the rack.)

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What you need: (This is for the burger part - Chocolate cake)

• 2 oz. Baker's bittersweet chocolate, chopped
• 3/4 cup canola oil
• 1 cup sugar
• 1 large egg
• 2 cups all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1 tablespoon baking soda
• 3/4 teaspoon salt
• 1 cup strong-brewed coffee
• 1 cup buttermilk 

Direction:

1. Preheat the oven to 350°F degrees. Spray a 2 - 8 inch round pans with flour spray. Since you're only using 1 of the chocolate cake, only if you want, make the other one into cake balls. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
2. In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
3. Pour the batter into the prepared pan and bake in the lower third of the oven for about 25-30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.

When all the cake have rested and cooled down. You can start putting them together.  Start with the bottom yellow cake and then add your colored frosting in. I thought I over did the frosting but the birthday girl actually loved the cake. I was happy and they were happy. Unfortunately I didn't get a picture with the birthday girl, 'coz I didn't make it to her party :-(

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Double Trouble Choco Bundt Cake with Choco drizzle Recipe

I've made this recipe a few times already and now it's time to share. This moist and light bundt cake is perfect for any occasion. The coffee in the batter makes the chocolate flavor intensify and combined with the sweetness.

Here's what you need:

• 2 ounces bittersweet chocolate, chopped ( I used Baker's chocolate)
• 3/4 cup canola oil
• 1 cup sugar
• 1 large egg
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tablespoon baking soda
• 3/4 teaspoon salt
• 1 cup strong-brewed coffee
• 1 cup buttermilk

Ganache:

• 3 ounces bittersweet chocolate, chopped ( I used Baker's chocolate )
• 1/3 cup heavy cream
• 1/2 tablespoon corn syrup
• 1/2 tablespoon unsalted butter
• Chopped up bittersweet chocolate (Optional, to sprinkle on top)

 Let's bake:

    1.    Preheat the oven to 350°. Spray a 12-cup bundt pan with Baker's Joy or your own creation of cake release. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into your mixing bowl (I used my Kitchen Aid mixing bowl) and let cool slightly. Mix in the oil and sugar and beat until smooth, then add in the egg.
    2.    In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; beat until smooth. Add the remaining dry ingredients, coffee and buttermilk and beat until smooth.
    3.    Pour the batter into the prepared bundt pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.
    4.    Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.
    5.    In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
    6.    Pour or drizzle the ganache over the cooled cake. Let the cake stand until the glaze is set, at least 30 minutes, before serving.

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Banana Bundt Cake Recipe

I've made this a while back and it's finally posted. I'm posting this today 'coz I saw some pretty ripe bananas in the counter and it made me think of this cake. Make sure you let me know how it turned out by commenting below or let me know in Facebook. I love hearing from all of your experience with the dish or dessert you've made.

INGREDIENTS:

• 1 1/2 cup all purpose flour
• 1 tsp. baking powder
• 1 tsp. salt
• 3/4 tsp. cinnamon
• 1/4 tsp. baking soda
• 1 large egg
• 1 cup packed light brown sugar
• 1 cup mashed ripe banana
• 3 tbsp. vegetable oil
• 1 tsp. vanilla extract
• 1/3 cup chopped walnuts (OPTIONAL)

GARNISH:

• 1/4 cup semi sweet chocolate chips
• 1/4 cup white chocolate chips

INSTRUCTION:

1. Heat oven to 400F. Lightly coat 6 or 10 cup bundt pan or tube pan with Baker's joy or any flour spray.
2. In a medium bowl, stir together flour, baking powder, salt, cinnamon and baking soda.
3. In a large mixing bowl or / if you have a Kitchen Aid, beat together egg, sugar, mashed banana, oil and vanilla until smooth, about 2 minutes. Turn it on low and add in the flour mixture just until blended. Stir in walnuts (OPTIONAL). Spread the batter into the bundt pan evenly.
4. Bake in 400F over for 30-35 minutes or until a toothpick inserted comes out clean. Let the cake cool for about 10 minutes on a wire rack and invert into a plate or cake rack and let cool completely.
5. To garnish, place semi sweet chocolate on a microwavable bowl for 40 seconds and add 20 seconds after that until melted. DO NOT OVER HEAT OR THE CHOCOLATE WILL HARDEN. Drizzle on the cake, then repeat with the white chocolate.
6. Enjoy and share, or not!
   

This won't last long in your house if you love banana bread. It's way too yummy!



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Mango upside down cake RECIPE 3/29/11

I can honestly say that I've never heard of Mango upside down cake before. Then I saw it on someone's post one time and it was in my mind ever since. The only problem was I forgot to get the recipe from that site and I don't remember which site it was. So with having the urge to eat such cake, I had to use one of my fave Pineapple upside down cake and it tasted just as good.

Lay the sliced mango's on the bottom with the brown sugar and butter

Fold the egg whites with the batter.

Pour the batter on top of the mango and bake.
Let it cool for a good 2-5 minutes before you invert it onto a plate and enjoy!

Here's the RECIPE:

INGREDIENTS:

• 1/2 cup firmly packed brown sugar
• 1/2 cup margarine or butter, melted
• 2 - 3 medium to large size mango (sliced)
• 2 eggs, separated
• 1/2 cup sugar
• 3/4 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup mango juice or concentrated juice
• Whipped cream

DIRECTIONS:

1. Heat oven to 350°F.
   
2. In small bowl, combine brown sugar and margarine; blend well. Spread in bottom of ungreased 9-inch round cake pan. Arrange mango slices over brown sugar mixture. Set aside.
3. In small bowl, beat egg yolks until thick and lemon colored. Gradually add sugar; beat well.
4. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, salt and mango juice; mix well.
5. In another small bowl, beat egg whites until stiff peaks form. Fold (NOT MIX) into batter. Pour batter evenly over mango slices.
   
6. Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 2 minutes. Invert cake onto serving plate. Serve warm with whipped cream.

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Lemon Pudding Cake RECIPE 2/7/11

Anything lemon is welcome in my book. Specially lemon cake with pudding :-) Soooooooo yummy and it goes great with vanilla ice cream. It's best eaten when it's still warm, it makes me want some now, CRAP!


Might have to make this tomorrow to get rid of the craving. If you love lemon flavor and not so sweet, then you will love this. My mom loves lemon stuff and I will be making this again so she can have a taste.

Here's what you need:

1 box yellow cake mix
2 small box of lemon flavor instant pudding
1/3 cup sugar
2 cups cold milk
1 1/4 cups water
2 Tbsp. powdered sugar

What to do:
Pre-HEAT oven to 350ºF.

FOLLOW cake batter direction on the package; pour into 13x9-inch baking dish sprayed with flour spray (I use baker's joy it's the best thing ever).

MIX dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish (YES, that's right you pour it on top of the cake batter, the cake will actually rise and the pudding will sink down to the bottom).

BAKE for 45 to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (pudding will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers, if you have any. :-)

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One Year Anniversary on my blog - GIVEAWAY 1/13/11

In 11 days it will be my 1st year BLOGsary. I didn't think I would last this long bu I managed to do so. YEYYYYYYYY!!! Hooray for me :-) and for that I would like to do a giveaway, but you have to wait till that day to enter. Make sure you tell your baker friends, maybe they would like the item I'm giving away as well.

Remember this POST? Go on now, check it out then come back here and finish reading. I will be giving away one of the mold *without the box :-(* I threw it out thinking I would use them all, but I only used one. So, now I have extra so you can give it a try.


Do you want to get your hands on one of those molds? Come back here in 11 days and enter my giveaway. So make sure you let your friends know :-) I will be giving away 2 mold and a surprise gift to go along with it.

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Cake Wreath 12/7/10

I love wreaths, specially CAKE Wreaths. This cake was super yummy. I made this a year ago for Christmas. So sorry for the photo, this was before Santa brought me my good camera.

"Happy Holidays"

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