This past Easter I was in a baking mood (when am I not in a baking mood?) so decided to make– what else?– carrot cake.
I love a good carrot cake, though everyone seems to have a different idea of what to add to the basic flavor profile. Some people use raisins, some nuts, or crushed pineapple. Some people use carrot puree, others go traditional with grated carrots, and some cakes use shockingly low amounts of carrot to begin with. Last year I even made one that incorporated graham cracker crumbs in the batter. I decided this time to try a recipe from Alton Brown, who rarely lets me down when it comes to good basic recipes.
So remember when I made the three-tiered Pawprint Cake for my daughter’s birthday? At the time I wasn’t sure quite how much cake I would need in each color, so I ended up with extra layers– one 6″ layer and one loaf pan’s worth of pink cake, to be exact. I wrapped them in foil, froze them, and figured I’d find some other use for them eventually. That “eventually” arrived this weekend, when after buying several multi-packs of Pocky in various flavors to use for Valentine’s Day gifts for the kindergarten class, the teacher emailed everyone asking that we not give edible items for the occasion. (sigh)
Great, what was I supposed to do with 20+ packs of Pocky? Other than eat them, of course? But then it occurred to me that I had Pocky, I had cake, and I had Valentine’s Day coming up– of course I could put them all together to make a fabulous dessert!
This frosting really is fantastic– it’s light and creamy, silky and smooth, and it has a nicely chocolate-y flavor without being cloying.
Unlike my favorite Vanilla Frosting, which has a thickened flour/cornstarch base sweetened with granulated sugar, this frosting uses powdered sugar for sweetness; however, it avoids the underlying grittiness of powdered sugar frostings by dissolving the powdered sugar in a cocoa slurry made with boiling water. The result is a perfectly smooth frosting without a trace of grit– plus, the water itself cuts the butteriness of the frosting and allows it to whip up into a light and fluffy mass that’s perfect for spreading over a cake. I really just can’t say enough wonderful things about this frosting, so go ahead and make it for your next cake– I promise you won’t be sorry.
To go with the Chocolate Mayonnaise Cupcakes, I wanted to make a tasty dairy-free frosting for the birthday girl. I first thought about doing a standard marshmallow frosting, made of egg whites and sugar and cooked over simmering water. But marshmallow frosting just doesn’t say “frosting” to me– it’s too sticky and sweet, and not creamy enough. Besides, I had horrific visions of a roomful of children, all getting salmonella from not-quite-cooked egg whites, and quickly nixed that idea.
I thought about using canned frosting, but that seemed like cheating, and besides it’s pretty expensive when you’re using it to frost several dozen cupcakes (at least the way I frost cupcakes). So I decided to improvise.
Happy Halloween, everyone!
My daughter’s class is having a Halloween party and has requested parent contributions to the menu– naturally, I volunteered to bring a dessert item, and asked her what she’d like me to make. After a little debate about ingredients and logistics, we decided on pumpkin muffin balls decorated to look like pumpkins. And I can’t wait to tell you about an awesome discovery I made with regard to decorating icing– but I’m getting ahead of myself.
I started off with my standard pumpkin muffin recipe, omitting the white chocolate chips and nuts. I doubled it, and baked up the batter in my trusty cake pop maker.
I’ve had these in the back of my head for ages, and while they didn’t turn out precisely as planned, they did look adorable and taste fantastic, so I’m counting them as a win!
It all started when I saw the boxes of miniature ice cream cones at the grocery store… in Canada. I’d been unable to find the mini cones anywhere near me in the US, but when I saw them on the shelf I recklessly sacrificed suitcase space and picked up three boxes. Totally worth it.
Then they languished in my cabinets for a few months until I had the opportunity to use them. But the opportunity did arise, first at my annual ice cream social, and then when my daughter was invited to a birthday party this summer. Out came the boxes of cones, out came my bag-ful of frozen cake scraps, and I was all set!
There are almost always bananas in my house– if not for eating out of hand (I like them best when there’s still a touch of green at the tips), then at least in the freezer, where I stash them when they get too brown for snacking on. There they sit until it’s time to make banana muffins for my daughter’s school snacks… unless, as happened this time, the freezer is full and there’s already a bag of blueberry muffins for her to eat, leaving no room for more!
What to do? What I always do, of course– make dessert.