Thursday, September 29, 2011

Pretty Fall Ruffle Cake

Cake + Ruffles = LOVE

I have wanted to try this design out for awhile. Can't you imagine this cake with pretty pink ruffles? Oh, I want to do this one again....I'm sure I can find someone to convince they must have this cake! :)

What's inside? Apple spice cake filled and frosted with caramel apple buttercream. I didn't get to taste it, but I was told it was delicious.

First Birthday Zebra Stripes

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Happy 1st Birthday, Madison! This was a giant undertaking! Cake and cupcakes to feed 100. Wow!

The theme was hot pink and zebra stripes and the birthday girl even had the most adorable shoes to match!

Smash cake

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This was also my first cake project at our new house. Can I tell you how much I love all my new counter space? They may be green, but there's a lot of them and I LOVE all the space extra space.

Check back soon for a Halloween themed cake I'm making this weekend!

Sunday, September 11, 2011

Fall Baking

I saw this cake on the cover of the latest Southern Living magazine. I just had to try it out. Doesn't that look delicious? And doesn't it make you so ready for Fall to arrive?

Here's the recipe for the APPLE CAKE BATTER:
  • 1 cup finely chopped pecans
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 3 large eggs, lightly beaten
  • 3/4 cup canola oil
  • 3/4 cup applesauce
  • 1 teaspoon vanilla extract
  • 3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)

  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup butter
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar


  • 1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
  • 2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
  • 3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
  • 4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
  • 5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.
And here is my version of the finished product.

It took a little bit longer to bake than most of my cakes with all the chopping of the apples and pecans, but oh so worth it! If you're in the mood, you should definitely try this recipe. I think it would be perfect for any table this Fall.