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Tag Archives: baking

Friday Find: CakeryPapery in the wild!

21 Jun

So I had a fairly life-changing moment the other day when I was seriously stalking casually perusing the Pinterest wedding category board.

(And no, I do not approve of your judgement on the fact that I was on the wedding board and am no where close to married. A girl’s got to day dream about something!)

Back to my life-changing moment.

I saw my glitter mason jars! Pinned by a random pinner that I don’t even know! My photo and my mason jars – randomly on pinterest!

I found cakerypapery on pinterest!

#mademyday

Follow that up with the fact that one of Home Depot’s official pinners (yes, the Home Depot) commented on my glitter jar post and then pinned it to the official Home Depot DIY Wedding Pinterest board!

#ahhhhhh

And then cp-bf reminded me that back in March, OXO (yes, the makers of all things good in kitchen utensil-dom) had created a facebook collage of my lemon chiffon cake recipe! Freaking 1,326 likes and 105 shares!

OXO Facebook cakerypapery image

#nowicandie

Let’s just say it was a pretty cool moment. It’s been just over a year since I started this blog as an outlet for my creative life, my mess of a dating life, and just a way to share the daily hilarity that is cakerypapery – and never did I think I would still be at it a year later. So thanks to all of you who follow this blog, pin my posts, read my random musings, and make me enjoy this whole cakerypapery alter-ego thing.

TGI-freaking-F.

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Marscapone-Filled Cake. With Berries.

12 Jun

So I finally got back to baking the other day and made some cake.

Marscapone Cake with Fresh Berries

It was for Mother’s Day…(yes, that means it has taken me thislong to post about it)

And it was pretty much the most amazing cake. Perfect for summer, nice and light. And, NO FROSTING. So getting the cake dressed was a breeze.

You make two vanilla cakes (the recipe says make one and cut it in half, but ain’t nobody got time for that.) And then you whip up a quick but veryveryvery delicious marscapone filling, top with some fresh fruit, and call it a day.

In the recipe (which is out of my epicurious cookbook), it calls for 8 oz marscapone, but I find that most grocery stores only carry it in an 8.6 oz size. And since I have limited use for 0.6 oz of marscapone, and since ain’t nobody got time to measure, I just used it all. I also accidentally added extra sugar to the filling (as in 1 cup instead of 1/4), but it just made the filling extra yum. Things like this happen when you’re trying to wrangle a baby (my niece) who is obsessed with the Kitchenaid mixer and determined to put her fingers into the spinning beaters…

Marscapone Cake on Stand

This is one of my favorite things that I have made lately. I could seriously eat this all summer long. Plus, it got rave reviews all around the Sunday dinner table – which is no easy feat.

Marscapone-Filled Cake with Fresh Berries

  • 2 cups sifted cake flour
  • 1 teaspoon baking power
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 1 teaspoon plus more to taste vanilla extract
  • 2 large eggs
  • 1 cup well-shaken buttermilk (or use this easy substitution)

For the filling:

  • 8 ounces marscapone cheese
  • 1 cup chilled heavy cream
  • 1/4 cup sugar

For the berries:

  • Mix of strawberries, raspberries, blackberries, or blueberries, cut if large
  • 2 tablespoons sugar

The cake is the hardest part of the recipe. Preheat the oven to 350F. Beat together the butter and sugar until creamy, then mix in the vanilla and add the eggs one at a time. Add the buttermilk and mix until smooth. Combine all the dry ingredients together in a large bowl, and add to the wet ingredients in batches, until just combine. DO NOT OVERMIX. This will bring out the gluten in the flour and make your cake tough.

When the batter is ready, butter and flour two 9-inch cake pans. Place a parchment paper circle in the bottom of each pan, and then butter/flour this for good measure. Divide the batter evenly between the two pans, and tap on the counter once or twice to bring any air bubbles to the surface. (Alternatively, make one cake and slice it in half. #lamesauce on that.)

Bake the cakes for about 25-30 minutes, or until the tops spring back when touched and a toothpick passes the center test. DO NOT put your cakes on separate shelves. Either bake them one at a time, or side by side. Using two shelves in the oven prevents the air from circulating evenly. Cool in the pan for about 5-10 minutes, and run a knife along the cake edge to loosen. Flip the partially cooled cakes onto a plate, remove the parchment, and then flip back right side up to finish cooling on a rack.

In the meantime, mix the sliced berries with one to two spoonfuls granulated sugar. Refridgerate the berries until you need them.

Last, whip together the marscapone, cream, and sugar until stiff peaks form. This takes about 5 minutes. For best results, I recommend refridgerating your bowl and wisk beforehand.

When the cake has cooled, you are ready to assemble. Place one cake as the bottom later, then a generous layer of marscapone, then the second cake. I topped mine with the remaining marscapone, although you could skip this if desired.

If you have patience (which we all know I don’t have), you can artfully arrange the berries on top of the cake. Meh. I like to spoon mine over the slices as it is being served.

Enjoy!

DIY 90’s Cupcake Toppers

2 Apr

You know you’re dedicated when you cut out individual N’sync and Notorious B.I.G. action figures to use as cupcake toppers for a 90’s party…

DIY 90's Cupcake Flags

But seriously, these are awesome.

Like any cupcake flag, after you slice them out very carefully, don’t want to lose a Backstreet Boy, tape them onto toothpicks, and you are good to go.

90's Cupcake Toppers

In case you’re wondering, the cupcakes are Irish Creme, and were epic & delicious.

DIY Cupcake Flags

Boozy cupcakes + 90’s cupcake flags? #Winning.

DIY Tiffany Blue Cake Stand

4 Mar

So I love cake. Like, literally love cake.

And Tiffany’s. And cake plates. And any sort of project that involves hot glue.

Saving the world, one hot glue gun burn at a time? I like to think so.

When my bff was in town this weekend, we whipped up this DIY tiffany blue cake stand.

Tiffany Blue Cake Stand

The base is a candle holder, and the top is a dinner plate. I was a “maxinista” (#shamerattle) and procured both of these items for less than $10.

Blue Cake Stand Plate

Candle Holder Cake Stand Base

Add a little hot glue, and you have a cake stand.

DIY Tiffany Blue Cake Stand

Seriously, I could give the chick who made the ‘redneck wine glasses’ a run for her money with these.

Tiffany Blue Cake Stand

#Love.

Now, all I need is some cake.

DIY Window Leaf Cupcake Flags

5 Jan

So a while back (and by ‘while’ I mean in September, #shamerattles), a friend came to visit and we got into some serious Cricut action.

The result?

DIY Window Leaf Cupcake Flags on Carrot Cake

These super-sweet window leaf cupcake flags. Perfect for fall. Displayed on carrot cake and my-favorite-ever-cream cheese frosting.

Just cut out all the shapes, assemble with glue, and then attach the finished flags to toothpicks.

Window Leaf Cupcake Flags

I like to use glue sticks for this type of work, hence the magazine laid out for scrap paper / workplace protector. I’ve tried rubber cement and liquid glue, but I remain a big fan of my first-grade glue stick method.

And seriously, get a Cricut. It’s awesome.

Because when you give a girl a Cricut, she’ll probably do a lot of crafts…like a lot a lot.

Canine Cakery: Homemade Peanut Butter Dog Treats

24 Nov

So every once in a while I go out on a limb and I make something other than cupcakes.

Wait, you can actually cook things besides cupcakes?

Yes, I do occasionally make things that do not involve mass quantities of butter and/or confectioners’ sugar.

Emphasis on “occasionally.”

So a few weeks back I mixed up these delicious and oh-so-nutritous dog treats.

They are made with organic peanut butter, oats, and coconut.

Promptly scarfed down by hungry dogs…and cats.

And in the event a family member thinks these are cookies and eats one…well, it will taste like a very dry and not very sweet peanut butter cookie. How do I know? Don’t ask…

Peanut Butter Oatmeal Dog Treat Recipe:

  • 1 cup flour
  • 1/4 cup oats
  • 1/4 cup shredded coconut
  • 1/2 tablespoon baking powder
  • 1/2 cup creamy peanut butter
  • 1/2 cup milk
  • 1 tablespoon apple sauce
  • 1 tablespoon olive oil

Preheat oven to 350F. Mix all the dry ingredients together. In a separate bowl, stir together the wet ingredients. Slowly add the dry mixture to the wet ingredients, until well combined. Add additional flour or oats until you have a consistency suitable for rolling cut-outs. On wax paper, roll dough to 1/2 inch think and cut out treats. Place on a baking sheet lined with parchment paper and bake for 20 minutes, or until golden brown. Let cool, and enjoy! Store in an airtight container for freshness.

Christmas Comes Early: Irish Cream Mini Cupcakes

19 Nov

I may have a soft spot in my heart for Bailey’s…and a hollow leg to store it in…

So let’s be honest with each other. And admit it.

We’ve both had moments where, it’s say…a Tuesday morning…and its time to leave for work…and a thought pops into your mind…Man, I wish it was socially acceptable to put a splash of Bailey’s in my a.m. coffee.

If at this point you’re saying “That’s never happened to me,” think back to the holidays and STOP LYING.

Irish cream is delicious. Just admit it already. It’s Christmas in a glass.

So to get around the apparent “frowned upon” factor of drinking on the job (insert ‘frowned upon’ Hangover movie reference here), I make irish cream cupcakes.

In bite size form.

It’s like Christmas. In a cupcake. Bite size.

Amaze sauce.

You’ll need a mini cupcake pan for these. Luckily, I have one because I have every kitchen item available and yes I know my having so much kitchen stuff really cuts down on what I can put on my wedding registry. But since I’m not registering for anything anytime soon…back to cupcakes.

You could make a full-size cupcake, but these are just…cuter.

irish cream cupcakes

Without frosting they’re naked. But I still dig it.

baileys cupcakes

Improvements? These could only get better if served with a batch of homemade Bailey’s.

Funny you should mention that…

So I wish you happy baking & bailey’s-ing, and happy freaking holidays. (Even though it’s November.)

I love Christmas, it’s my favorite holiday,and I can’t wait to post about it. So I hope you enjoy some early Christmas cheer with an irish cream cupcake.

And please, cakerypapery reminds you, always cupcake responsibly.

Irish Cream Cupcake Recipe:

  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2/3 cup irish cream liqueur

For the frosting:

  • 1/2 cup unsalted butter, softened
  • 2 tablespoons (or more…) irish cream liqueur
  • 2 cups confectioners’ sugar

Preheat the oven to 350F. Stir together flour, baking powder, and salt. In a separate bowl, mix together butter and sugar until light and fluffy. Add eggs and vanilla, and mix until well blended. Add the flour mixture to the butter mixture, alternating with the irish cream. Mix until smooth, but don’t overmix! Line cupcake pan with paper liners, and fill each one 2/3 full. Bake in the oven (one pan at a time) for 15 minutes, or until just slightly golden brown.

For the frosting, mix all the ingredients together until smooth and creamy. Add more confectioners’ sugar or irish cream if needed to give frosting the desired consistency.