Cake #32: Italian Cream Cake

Although not the prettiest cake in town, this Italian Cream Cake is one of the best-tasting cakes one could ever imagine! The recipe creates a 3-layer cake that is stuffed with pecans and coconut and then covered in an ultra-sweet cream cheese icing. This cake is bound to be well-liked; however, I will warn that the extreme richness will allow few to finish their slice!

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Italian Cream Cake

1 cup Buttermilk

1 tsp. baking soda

5 eggs, separated

2 cups sugar

1 stick butter

½ cup shortening

2 cups flour, sifted

1 tsp. vanilla

1 cup chopped pecans

1 small can coconut

Combine soda and buttermilk and let stand. Before mixing cake, beat separated egg whites until stiff. Set aside. Cream sugar, butter, and shortening. Add egg yolks, one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla. Fold in egg whites. Gently stir in pecans and coconut. Back in 3 9-inch greased, floured layer pans at 325 for 25-35 minutes. Frost cake with Cream Cheese Icing when cool.

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Cream Cheese Icing

8 oz. cream cheese, softened

½ stick butter

1 box powdered sugar

1 tsp. vanilla

1 cup chopped pecans

Beat cheese and margarine until smooth. Add sugar and beat well. Add vanilla and pecans stir well. Frost cake between layers; on top, and on the sides.

Cake #31: Flower Patch Surprise

Last week, my boss celebrated her birthday; unfortunately, with so many coworkers in-and-out of the office, we didn't get a chance to celebrate until today. For some odd reason, we decided that the theme of her party should be opossums (it was based on a joke shared at our last staff meeting.) My coworkers had hoped that I would make a "opossum" cake - but I was unsure how exactly one goes about making a "opossum" cake.

My original plan was to create a garden of cupcakes, and then add a small fondant opossum to one of the cupcakes. After working hours to create the flowers, I didn't really feel that I had time to experiment with fondant modeling; therefore, I scraped the opossum idea and decided to merely make a hilly, flowered meadow.

Cake #30: A Howling Good Cupcake

Although I'm leaving for vacation in a couple days, I still somehow got roped into baking the birthday cake for one of my co-workers. Since I was a little pressed for time, I decided to bake cupcakes so that the bake time would be reduced. Fortunately, the co-worker celebrating her birthday is a big supporter of wolves (she and her husband apparently do a lot of volunteer work trying to preserve the wolf's habitat.)

Anyway, I had been wanting to make these "wolf" cupcakes from Hello, Cupcake for awhile, so I thought this would be the perfect occasion. To make the wolf, I cut a large marshmallow to make the snout and ears. Then, I covered the entire cupcake in chocolate frosting using the leave tip. For a finishing touch, I adding a few M&Ms for the nose and eyes.

Cake #29: "Hot Chocolate" Cake

A couple months ago, a former colleague emailed me a recipe for a cake-in-a-mug, which gave me the idea for these delightful holiday gifts for my current co-workers. The original recipe created an individual serving that could be baked in the microwave. Unfortunately, the resulting cake was far from desirable; the microwaved-cake was extremely dense and ill tasting...in fact, it reminded me of the cake/brownie commonly found in frozen TV dinners.

However, since I liked the mug-cake idea so much, I decided to use the idea - only instead of baking the cake directly in the mugs, I used a traditional cake mix in Wilton's extra-large cupcakes. I, then, merely topped the cupcakes with a generous amount of buttercream; finally, I added a peppermint stick for decoration (I had originally planned to also top these with chocolate sprinkles, but I accidentally forget to add them before I had the mugs wrapped...)

Cake #28: Happy Birthday, Lynne

Since I was somewhat pressed for time this week, I chose this relatively simple design to celebrate a co-workers birthday. The cake was merely frosted in a basic white-buttercream; then, I added various strips of colored-fondant to create the exterior border.

After completing the fondant strips, I completed the look by adding purple-buttercream dots around the top and bottom of the stripes. Finally, I pulled out my best penmanship to add her name as the final touch.

Cake #27: The Great Pumpkin Patch

Since there are a couple Halloween cakes I plan on trying this year, I thought I'd get an early start by making these simple pumpkin cupcakes (from Hello, Cupcake.) These easy cupcakes were made by mounding a large lump of buttercream frosting atop a French Vanilla cupcake. After smoothing the icing, I merely dipped them in orange sugar crystals.

To finish the cupcakes, I added a short section of watermelon twizzler (from a Rainbow favored pack) for the stem. Finally, I used a slightly darker orange to create the line segments in the pumpkins flesh; I used a tip 3 to complete these lines, but I really wish I'd have used a larger tip.

Cake #26: Give a Hoot

This past weekend, one of my co-workers celebrated her birthday, so I decided to make some Owl cupcakes, from Hello, Cupcake, in her honor. Later this month when I have my "Kids in the Kitchen" program, I plan on having the children make these owl cupcakes. Since I was unsure of exactly how these would turn-out, I decided to kill two birds with one stone by using my practice cupcakes for her birthday celebration.

To make these cupcakes, I began by coating each cupcake with a base-layer of store-bought chocolate frosting. I then added two frosted-halves of Oreo cookies with a small Junior mint for the pupil. For the beak, I simply used a yellow M&M (the book called for a banana Runt, but for some reason I couldn't locate any Runts at my local stores!) Finally, I finished the face by adding some chocolate-frosting "feathers" with my leaf-tip #352.