Shark Week Cake

I don’t know about you but I love Shark Week. Even though it’s passed, I saw an advertisement on my Facebook feed about this Shark Week-themed cake and I thought it looked so cool. Check out Food Network’s Facebook page and if you scroll down far enough, you’ll see on August 14, at 4:15 pm the cake that I’m talking about. It sounds like it’s actually a cake done by SprinkleBakes and not Food Network itself. I checked out her page and she has another Shark-themed cake on her page that I thought looked pretty. I can only hope to have my own creations someday that look just as awesome !

I wasn’t paid in any form to promote Shark Week, Food Network, Facebook or SprinkleBakes.

Take care y’all !

The Best Vegan Chocolate Cake?

My mom and me both love chocolate so when I came across this recipe, I wanted to see if it lived up to it’s title or not.

For the ingredients, there’s only one thing you get to choose between: “1/2 cup canola oil or melted coconut oil”. I chose to go with the canola oil. For the frosting, even though they say 1/4-1/2 cup of almond milk, it’s actually only 1/4 cup that goes in and then the remaining milk is there for adding in if you think the frosting is too dry.

I was able to make the cake and the chocolate buttercream frosting and just needed to assemble. This cake is really moist but that makes it so tender that you can easily have the cake start to break if you’re not careful. Thankfully, this recipe produces so much frosting that any cracks will easily be hidden once it’s smothered with the frosting. The recipe never mentions having to level the cake but since mine didn’t come out with a flat surface, I figured I needed to ! After trying to level out my cake by hand, I’ve come to realize that I either need to invest in a cake leveler or accept that I’m gonna have a lot of tilted cakes until I get better. Wasn’t sure how much frosting to use between the two layers and still have enough for the outside of the cake so this is how the finished product came out looking:

As you can tell, I could’ve used some more frosting between the layers ! Finally tried a slice and the first bite is so good ! This is a chocoholic’s dream cake and the “buttercream” frosting is silky smooth. After the first bite though, all that frosting started to make the cake too sweet. I scraped off a lot of the frosting and tried another bite and the sweetness was much more manageable ! This is a rich cake so you’re probably not gonna be able to enjoy more than one slice at a time but what a delicious slice it’ll be !

The recipe for this cake came from noracooks. If you’d like the recipe, click here.

I wasn’t paid in any form to promote noracooks.

Take care y’all !

Buttermilk Cake with Strawberry Icing

Still had buttermilk left from making the biscuits so I decided to try out this cake recipe.

The ingredients list was easy enough to follow. I hope I followed the directions like they wanted you to. I was trying to add the flour mixture and the buttermilk in the portions that they called for but each time I went to mix them, some of the flour would shoot out or the buttermilk would splatter a little outside of the bowl. I spread the finished batter out as evenly as I could in the baking dish and let it bake in the oven for 25 minutes. When I pulled it out the cake looked so pale on top that if it hadn’t been for doing the toothpick test, I would’ve thought it was still raw ! To be honest, even though the toothpick looked clean, I was still expecting it to look like liquid batter under the surface when it eventually came time to cut the cake. Regardless, I left the cake to cool for a couple of hours before making the frosting.

The directions for making the frosting are simple and easy enough to follow. I would suggest trying to make a mark or something for every cup of powdered sugar that you measure out or add straight from the bag into the mixing bowl so you don’t lose track ’cause while I’m pretty sure I added the 5 cups called for, I started to get distracted and do wonder a little if I only added 4 cups instead.

The frosting was made and it was time to assemble the cake and cut it afterwards:

Oh man was I relieved to see that the cake was fully cooked ! The frosting did seem a little looser than it did in the picture that went with the original recipe but boy did it taste good. Between the cream cheese in the frosting and the buttermilk in the cake. The frosted cake had a nice tanginess to it to balance out the sweetness. The recipe never says whether to refrigerate the cake after it’s made so I stored half of it on the counter and half in the fridge. As humid and warm as it is around here, the counter cake had a good texture on the cake (still light, soft and tender) but the frosting was a little loose. The cake from the fridge however had the opposite problem. The cake had turned dense in the fridge but the frosting firmed up more which I liked. Oh yeah, I don’t know if it’ll happen to you but my frosting turned out a really light shade of pink compared to what the magazine’s version was. Don’t know if I just used a different brand of strawberry preserves or what, but the difference in color didn’t affect how good it tasted.

This recipe came from a special collector’s issue of Taste of the South titled Southern Cakes. It’s supposed to be on display until July 27, 2020. Unfortunately there’s no online version of this recipe.

I wasn’t paid in any way to mention Taste of the South.

Take care y’all !

Vanilla Bundt Cake

I just recently got a 12-cup bundt cake pan and it’s the first time I’ve ever owned a bundt cake pan so I was excited to use it. Turns out there are different cup capacity bundt cake pans so I had to start looking for recipes that specifically mentioned my size cake pan and the first one that sounded good to me was the Vanilla Bundt Cake recipe from delish (for the recipe click here).

As far as the ingredients go, I just wanted to let you know that I chose to use the almond extract and went with unsalted butter (they never specify if you should use salted or unsalted butter).

When it came to beating the butter and sugar together until it was “light and fluffy”, I had no clue how long to cream them or what speed to have the mixer set at but I came across a Buzzfeed article and went with their suggestion (go to the article here and scroll down to number 16 for their bit on creaming butter and sugar together). For cook time they suggest “about 55 minutes” so that’s what I went for and the cake passed the toothpick test. This is what it looked like when I pulled it out of the oven:

This is what it looked like after I flipped it out of the pan and onto the rack to cool:

When it came time to pouring the glaze over the cake, I thought I used the same amounts as they called for but it didn’t look as thick while I was pouring it out of the bowl and it seemed to roll off the cake instead of staying on it (maybe the cake wasn’t as cool as I thought it was). There were also some tiny clumps of powdered sugar I couldn’t get to smooth out (probably should’ve tried running the powdered sugar through a mesh strainer to make it smoother). I laid a piece of aluminum foil under the cake* before applying the glaze and it caught all of the remaining glaze. Had it been a new piece of foil, I would’ve just taken the leftover glaze and poured it over the cake as many times as it took for the glaze to look as thick on the cake as it did in the delish video but NO, I had to try & save on foil and used the foil my dad’s spicy chicken sandwich was cooked on ! I just wasn’t ready to find out what that concoction would taste like and that resulted in just having a thin glaze for the cake.

So now it’s time to cut the cake into 10-12 pieces and I’ve gotta choose what to cut the cake with and decide to go with a chef’s knife. I should’ve tried a different knife! I don’t know if that knife needs to get sharpened or if I should’ve tried using a serrated knife but when I’d get to the end of the slice, it just wasn’t finishing with a clean cut. You can see what I’m talking about here:

Despite a few hiccups, this cake turned out really good. You could taste the almond extract without it being overpowering and the cake itself isn’t that sweet. The glaze being thin didn’t bring as much sweetness as I would’ve preferred but had it been as thick as they intended it to be, it would’ve been sweet without being sickly sweet. The glaze being thin didn’t bring as much sweetness as I would’ve preferred but had it been as thick as they intended it to be, it would’ve been sweet without being sickly sweet. The outer crust was just a little dense to me but the rest of the cake had a nice soft tenderness to it.

*I removed the foil before taking this picture.

I wasn’t paid in any form to mention delish or Buzzfeed.

Take care y’all !