Cake classes are a super fun part of what I do with cake decorating. One of my favorite things to do is to teach a crew of kids how to make something that they are really excited about. This group came to me hoping to make a Halloween unicorn cake. This class was for Alyse and her crew of friends for Alyse’s birthday. She chose to celebrate with a cake class followed by sleepover birthday party!
A few weeks before the class, her mom sent me a picture of the cake Alyse had picked out. A Halloween unicorn cake!! Her horn was covered with a halloween witch hat, and it pulled in popular Halloween colors; purple, orange, and black all against a green background. Continue reading
Almonds are one of my favorite nuts and this almond cake is filled with almond flavor!! It is a bit dense, very moist and it pairs perfectly with an almond buttercream or a chocolate ganache.
This cake is great just eaten alone. It is so moist and delicious.
- 1 cup butter, room temperature
- 1 3/4 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon almond extract
- 4 eggs, room temperature
- 2 cups all purpose flour
- 3/4 cup finely ground almond meal
- 1 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
- Preheat oven to 350 (325 for convection) [TEMP]
- Combine flour, almond meal, sugar, salt, and baking powder in the bowl of a stand mixer. [COMBINE]
- Mix, using a paddle attachment to blend. [BLEND]
- Add the butter and almond extract and stir on low for 2-3 minutes, until coarse crumbs form. [ADD]
- Meanwhile, combine the eggs, milk and sour cream and mix to blend. Add 1/2 of this mixture. Beat on medium for 2 minutes. [BEAT]
- Add the 2nd half and beat for another minute on medium speed. [BEAT]
- Pour into two parchment lined 9 inch pans and bake for 25-30 minutes or into a parchment lined 1/4 sheet pan. [POUR]
- Bake for 20-25 minutes for 9 inch pans and 30-40 minutes for the 1/4 sheet pan. [BAKE]
This cake bakes perfectly flat so you won't have cake levels. Be careful not to under bake.
Bananas and chocolate are a perfect combination. I love these chocolate banana cupcakes because they hide a bit of the banana flavor, while still retaining the healthy benefits of banana and the tender moistness you would expect in a perfect banana cupcake. These chocolate banana cupcakes are a modification of the original tender banana cupcake.
They pair well with cream cheese frosting, chocolate frosting, or a simple vanilla buttercream.
A lovely blend of bananas and delicate chocolate flavor, these are perfect frosted with banana cream frosting, chocolate frosting or they can be enjoyed without any frosting at all.
- 1 cup all purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup canola oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1 cup pureed bananas (apx 2 large bananas)
- Preheat oven to 350 (325 for convection)
- Line 12 muffin cups with cupcake liners.
- In a blender puree the bananas and then add the eggs. Puree until just blended. Add the vanilla. [PUREE]
- Combine all the dry ingredients in a mixing bowl and blend. [COMBINE]
- Add the oil and half of the banana mixture to the dry ingredients and blend on medium speed for 1 1/2 minutes. Scrape the sides of the bowl. [BLEND]
- Add the remaining banana mixture in two batches, beating for 30 seconds with each addition. [ADD]
- Pour the batter into the prepared muffin tins. Fill each cup 2/3 full. [POUR]
- Bake for 18-20 minutes. [BAKE]