Not so vanilla – vanilla cake
Get the full post and tutorial HERE: https://ediblesugarart.com/?p=529&preview=true
Not so vanilla – vanilla cake
Get the full post and tutorial HERE: https://ediblesugarart.com/?p=529&preview=true
A challenge was made and a challenge was accepted. Step one. Take a photo of your Halloween candy dish. Step two. Create a new recipe with the candy you had left at the end of the night.
Simple enough, right?
So let me just say… There are so many cards that fell perfectly into place here. First, I never ever back down from a challenge. It’s just not possible. I️ am sure this mentality drove my parents nuts when I was younger. Maybe a local sheriff or to as well. 😂😂LOL.
But seriously I like to play and I like to win. Yes, I do have this whole “I have to win” thing too! I may even take out a kid or two if nessacary. Causulties. It happens. Altough there was nothing to win here. Except an incredibly delicious recipe! Which also happened.
Then there was the fact I luckily put back the $8 bag of cheap colored tootsie roll candy at Walmart. Decide to not be stingy to the neighborhood chidren and getting the expensive bags of chocolate candy worked out to have it’s perks. Because a pink and green melted tootie roll or whatever the crap those things are called cake really would not have made a cake worth breaking a diet for.
Luckily we still had some good candy left over by the end of the night and I choose Whoppers and Milk Duds.
I just LOVE malted anything. So this seemed like a no brainer. The Milk Dud ganache, that would be all Scott Bradshaw’s idea. Oh and an amazing one it was! It worked like a charm!
I melted the Milk Duds in the microwave. At first I was a little concerned that those little suckers were going to seize. But alas they did not! I poured them directly into the warm ganache as I think they would have set up again rather quickly.
They incorporated right in! This ganache was amazing. I will soooooo be doing this more often. It set up beautifully and then whipped up nicely to frost the cupcakes. It set back up very nicley on the cupcakes!
These were a blast to make but even more fun to eat. They wash down well with a cold glass of milk! Notice I️ said “they” because you won’t eat just one!
Sugar coma commence!
These were absolutely amazing! That you Scott Bradshaw for the challenge! Find Scott and lots of cool and amazing cake stuff HERE: www.sevenravensbakehouse.com
These were based off my Not So Vanilla – Vanilla Cake Recipe that you can find HERE: https://ediblesugarart.com/?post_type=recipe&p=533&preview=true
Find the FULL RECIPE BELOW!!!
Wait … WHAT??? So is it vanilla or is it … not vanilla? Well … It is. Or it can be. Or it can not be. It’s really your call. But really no one ever know if it is ….. or if isn’t. Are you confused yet? I know. I’m sorry! Lol. Ok, so here’s the deal. If you bake cakes often then enough you have seen the cost of vanilla skyrocket!!! A bottle from Costco is like $38 right now!!! Holy Cow Batman! Crazy right!!! So for a long time I have been making mine own. But then I decided to try something. See I always added a special ingredient to my vanilla cakes anyhow. One that made them stand out. One that took my cakes over the top. It added more depth and flavor without being overly noticeable. It gave them a flavor people noticed was special but not so much that it made it stand on its own. What to know what it is? Cream Sherry.
This magical little bottle. So when the cost of vanilla kept going up I started to experiment a little more. Finally I found the prefect combination. It involved this second lovely bottle.
Oh my heart skipped a beat. These two pair together to give your cake almost the same classic nutty and floral notes of vanilla. To increase the flavor even more you can even add a small drop of vanilla to it as well. I always weigh my recipes. Kitchen scales are cheap and a great investment. You can get them at the grocery store, Walmart, Amazon…. pick one up!! If you want consistent results you have to learn to weigh your recipes. First place your bowl that you will be using for your dry ingredients on the scale empty and zero it out so that it reads zero. Then set it to the unit you are measuring in. Usually ounces or grams. Then measure each dry ingredient in a separate bowl. Do not mix the flour and sugars together for this recipe.
Use a liquid measuring cup as shown to measure your liquid ingredients. Dry measuring cups measure differently. Make sure you are using a liquid cup like this one shown or similar. Microwave the milk for 60 seconds.
Look at all this! So pretty. Ready to become a cake! Make sure all your ingredients are room temperature. Your butter should be soft and the milk lukewarm.
Place the sugar, oil and butter in the mixing bowl and mix until incorporated. This only takes about 30 seconds.
Add in your Sherry and Madeira wine.
Next pour in your flours and other dry ingredients. Mix for about 30 seconds.
Pour in your warm milk. Pulse the mixer on low to prevent splashing until it starts to become absorbed. Then turn to medium and mix for one minute
Next pour into you prepared pans. Always use parchment paper! I alway use baking strips with vanilla cakes. It makes a huge difference. I suggest these as well. These are strips you wet and wrap around the pans and pin on. I filled 3 8” Rounds and to minis for a smash cake.
Look how amazing these baked up!!
Soooo Beautiful!!! Seriously! Look at the perfect bottom and sides of this cake! No trimming! Perfectly golden. Perfectly moist. So flavorful!
Now just wrap them up in Saran wrap and wrap to lock in the heat and moisture and place them directly in the freezer until ready to use. This is what locks in the moisture. It does not dry them out. Trust me! The flavor is amazing! The cost is unbeatable. And if you ask me even when vanilla comes back down in price, these two ingredients will never leave my vanilla cake again! Don’t be afraid to try other liquors or flavoring in your cakes. They make for great flavor enhancers. People have relied on the one flavor of vanilla for way to long! Get out of the box!!! Don’t be afraid. Try something new. It just might be your next favorite!
Find the full recipe BELOW!
This ultimate chocolate cake ….
Oh chocolate cake… once upon a time I thought everyone loved you. Little did I know there where others out there. Others who might not feel the some way. But then I learned about these different types of people. These “outcast” if you will. Lol. I learned there are generally 3 types of people in this world. But once I understood this, I knew it was my job to change it!
#1 is rare but does exist. There are some of these strange people out there who don’t like chocolate…. GASP!!!! I know…. I know…. but they do exist. I live with one. Somehow I even bore her. 🙈🙈
#2 They like chocolate but every chocolate cake they had is flavorless and dry and they don’t want to try yours either. HELLO!!! These people we can work with! This is your guy right here! You are about to change this persons world.
#3 and last but not least, the chocolate lover. They know the true meaning of love. 😍 They know the world is a happier place when it is coated in this heavenly gooeyness. You will have no problems getting them to try your cake but watch out! They are about to become your new best friend!
Folks we are here to make everyone a category 3! Let me tell you, it is possible. I have had clients sit here and swear they don’t like chocolate and leave my place ordering a chocolate cake because its just that good!
Let me tell you……THIS ULTIMATE CHOCOLATE CAKE IS AMAZING!!!!!
I will go so far as to use the dreaded cake word (stop reading if you don’t want to see it) the most MOIST cake you will ever have in your life!!! I guarantee it.
There are a few TRICKS besides the recipe itself so PAY ATTENTION. These are tried and true tricks of many years of professional baking. These tricks get rave reviews and you my friends can have them too!! This is Hersheys old classic recipe with just a few adjustments.
The batter for this cake is thinner than a typical cake batter! No worries! This is what we want! It is suppose to be this way! Totally normally. Tip #1 Always always always measure your dry ingredients by weight! Do not measure flour with a cup! It will be different every single time and so will your results. Invest in a $10 Walmart kitchen scale. Don’t be THAT guy. Just do it.
#2 This batter rises nicely. DO NOT over fill you pans.
Did you catch that??? LOL I merely ask from experience. Nothing ruins the smell of a fresh baking chocolate cake more than the smell of chocolate batter spilling over onto the hot burners below and catching fire! Nope. Not good. (Albeit fun for the kids who like to play firemen like daddy) But not good for the oven, cakes, house smell, my sanity…. you get the picture, don’t over fill your pans. Half way up is enough.
#3 Do not over bake. The #1 cause of dryness is over baking, not a flawed recipe. MIC DROP! YUP. You have to keep a constant eye on cakes. Even with a timer. This isn’t a instapot or a set it and forget it type of a deal. Watch your cake carefully the last few minutes. Make sure you have an oven light. Peek in the door quickly. Check with a tooth pick and remove as soon as it comes out clean.
#4 And critically important y’all! Remove from the oven and let cool about 10 minutes. Just enough you can work with the pans but they are still warm. Then lay out some saran wrap on your counter. I like Costco’s brand. its nice and clings great. take a knife and run it around the pan to loosen the sides of the cake. You can even gently lift up to pull the cake slightly to ensure it is loose but be careful. Next I literally slam the cake upside down onto the layers of saran wrap I laid out. Then gently lift the pan off. The force helps the cake come straight off. And if you have parchment paper circles in your pan it shouldn’t be an issue. Wrap the cake up but don’t wrap to tightly. Just a gentle wrap. The cake is warm and will shrink the wrap in more.
#5 Place that bad boy directly in the freezer! WHA????? Freeze my hot cake???? YES!!! FREEZE IT! JUST FREEZE!! Don’t make me repeat it! Haha you know you just sang along with me right??
But in all seriousness, yes. Freezing the warm cake will lock in all the moisture. It will also make this very moist cake easy to work with when it comes time to ice it.
#6 Oh and Hershey’s Special Dark. This stuff is amazing. Now if you have access to a high end dark coco by all means keep using it. However pick this stuff any day of the week over regular Hershey’s. This is all I use. It is awesome. You will love it!
When you are ready to bake your cakes, first lightly grease and place parchment rounds in your pans. In this recipe you can place your mixing bowl on the scale, zero it out, then add your first ingredient. Rember to zero out each time before adding the next ingredient. If you prefer to measure them out individually you can as well and then there are no mix ups! Add all your dry ingredients together and mix just a few seconds to incorporate.
Next add you eggs, milk, and oil and mix for 30 seconds.
The batter will by a medium thickness.
Next add in you hot coffee and slowly pulsate your mixer being careful not to splash yourself! Once it is incorporated turn to low and mix one minute. This batter will be thin!
Pour into 2 8” round pans and bake or like I did 3 6” rounds! When they are all done allow them to cool in the pans for about 10 minutes and then loosen the edges with a butter knife and turn them out onto Saran Wrap. Wrap them up and pop those babies in the freezer!
When you are ready to decorate just pop those cakes out of the freeze, remove the cling wrap and frost those little suckers still frozen. Find the full recipe BELOW! http://wp.me/p9cgQh-8e Try using our Perfectly Smooth Buttercream shown paired with this cake found right HERE: (coming Soon)
Woodland animal mini cakes.
You know what is really strange to me??? Christmas and winter have their own songs. Spring has its songs. Summer definitely has its songs. But what about fall? I don’t think fall has a song. I don’t know of any if it does 😂. It is my favorite time of year. I think it needs its own song! Don’t you!
You see I live in the Shenandoah Valley surrounded by mountains and forest. 🌲🌲This time of year the air changes from thick and unbreathable to cool and crisp. The leaves change to all shades of beautiful. Oh and when the sun hits the red leaves 🍁🍁in mid afternoon! They look to be on fire!
Then there is all the holidays. Halloween and Thanksgiving. Cold Evenings and Chili cooking. And you know what every good fall meal needs, right? An adorable dessert of course.
What could be any cuter than these little woodland cakes. I mean they scream adorable!!! I didn’t even want to eat them!
Woodland fall mini cakes tutorial
This was another set using the Celebrate It set from Michaels. It is So cute!!! I can’t wait to see their spring sets!
We used the Wiltons candy melts line in varying colors as well. For the light brown I just mixed a little white and brown.
For this particular cake we used our “Not So Vanilla Vanilla Cake” If you haven’t tried it yet, you need to! It is super easy and delicious! Just spread a thin layer of it in a pan so you don’t have to bother torting it. You can find that recipe HERE: https://ediblesugarart.com/?post_type=recipe&p=533&preview=true
We decorated them with a couple fondant flowers. Wow what a pop it gave them!!
These turned out so cute!
Ultimate rich chocolate cake. Find the full tutorial and article HERE: https://ediblesugarart.com/?p=518&preview=true
Oh its that time oh year …. The one where I get to wear funny make up and clothes and people stop looking at me so strangely. Ok well maybe they still look at me strangely but that is beside the point!
The best part is still the time of year! It is after all the one holiday where everyone in the entire neighborhood comes out of their houses!!!! Yes they are dressed up as possible serial killers and demand candy as payments not to do you any harm…. but that to is beside the point! LOL
This time of year also means CANDY!
And candy means CHOCOLATE!
And chocolate means CAKE! Except these are vanilla but still …
So along came these little guys! How cute are they!!!! Everyone say awe!!!!
This awesome little mold we used was from Michaels craft store Celebrate It line. So cute and as always I used the 40% off phone app coupon!
We used Wiltons candy melts for the coating and their green gels on top. The cute little eyeballs and green pearl sprinkles were all from the Wilton line and sold at Michaels as well.
For the cake we used our “Not So Vanilla – Vanilla Cake” recipe. Have you tried it yet? No? What are you waiting for! It’s super easy and amazing!! And the best part is the scraps that will be left over! You know what you get to do with those right!
You can find our “Not So Vanilla – Vanilla Cake” we used recipe below? We baked it in a very thin layer. Perfect for fitting in these little cakes!
We had an awesome time making these halloween cauldron mini cakes and decorating them but even more fun devouring them!
Welcome to Edible Sugar Art! We are excited about are new page and working hard to get all our content quickly transferred over. This has been no easy task transferring what has been a stand alone store and website for years to a WordPress and blog. We are essentially building a new site from the ground up. However we area excited to get the new site up and running. We will have lots of new recipes, tutorials, and ways to interact that we just didn’t have with our old site.We look forward to be fully operating again soon!