Category Archives: Cake

Cupcakes For Cupcake’s Baptism!

Yesterday was Cupcake’s baptism!

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She was such an angel about it! She was asleep up until we got up on the church altar. Then she opened her eyes & perked up, almost as if she knew that the ceremony was all for her.

Afterward we had a little party at our house to celebrate.

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So of course I made a cake!

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A pull-apart cupcake cake to be precise. Cupcakes for my Cupcake’s baptism ❤

This cake was so easy to assemble! I used 1 box cake mix, about 3 tubs of frosting, & some chocolate candies.

I think it came out looking beautiful.

I’m very much looking forward to raising little Cupcake to be a God-fearing woman.

“For we are God’s handiwork, created in Christ Jesus to do good works, which God prepared in advance for us to do.” Ephesians 2:10

Pull-Apart Cupcake Cross

assembly instructions
  • 28 cupcakes
  • ~50 oz frosting (about 3 tubs)
  • candies for decorating
  1. Assemble the cupcakes into the desired cross shape.
  2. Frost each cupcake with a large rosette ( I used Wilton 2D tip)
  3. Fill in the gaps with more rosettes.
  4. Decorate with colorful candies.

Pregnant Tiramisu

I have been pretty good this pregnancy about following the guidelines of what not to eat. Not too paranoid, but definitely avoiding the basics.

No alcohol. No cold cuts. No sushi. Limited caffeine. Nothing with raw eggs.

Raw eggs is one that seems straight forward, but isn’t. Meringue frosting? Raw egg whites. Homemade mayonnaise dressings? Probably has raw eggs. Tiramisu? RAW EGGS.

I had never made tiramisu before, but earlier in my pregnancy I had a hankering for it & looked up some recipes to see if I could substitute the obvious non-pregnancy friendly ingredients out. I was surprised when nearly every recipe called for raw egg yolks, & some also use the raw egg whites!

I figured tiramisu was just one more thing I’d have to add to my  ‘No’ list. Until I came across this post by Lily from Little Sweet Baker. She did it! An amazing egg-free tiramisu recipe! With a few substitutions, baby & I could enjoy tiramisu after all!

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Not only is this recipe safe for pregnancy, it’s also amazingly simple – which is great since pregnancy brain is in full swing around here. To make the tiramisu truly pregnancy friendly I used decaf espresso & omitted the liquor. My husband & I switched to decaf espresso when we found out about the baby, so that was no issue. I also increased the amount of vanilla extract a little to ‘make up’ for the liquor taste.

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I ended up making this recipe several weeks ago when we had some friends over to watch a football game & it was a big hit! One of my friends is really sensitive to caffeine & was grateful for a decaf tiramisu recipe. So it’s not just pregnancy friendly!

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Serve with a decaf cappuccino & have yourself an (almost) authentic Italian night!

Pregnant Tiramisu

  • 1 cup whipping cream
  • 1 cup mascarpone, softened
  • ¼ cup sugar
  • 1.5 tsp vanilla extract
  • 1.5 cups decaf espresso, cooled
  • lady fingers
  • cocoa powder for dusting
  1. Using an electric mixer, beat the whipping cream until stiff peaks form.
  2. In a separate bowl, mix the mascarpone, sugar, and vanilla extract.. Add mixture to whipped cream and beat again until smooth.
  3. Dip each lady finger into the cooled espresso. Do not soak too long or they will get soggy. Line a 9×9 square baking dish with a layer of dipped lady fingers.
  4. Spread half of the cream mixture over the lady fingers. Repeat another layer of lady fingers & cream. Chill for a minimum of 4 hours, best if overnight.
  5. Dust with cocoa powder before serving. (If you do this before chilling the tiramisu, like I accidentally did, it will still be delicious! Just a little less pretty.)

Easter Cake

Tomorrow is Easter Sunday!

Easter came early this year, which happens from time to time since its date is the first Sunday after the first full moon of spring.

Maybe that’s why this year Lent has seemed a little less Jesus-y for me than in years prior. We just celebrated Christmas & here is Easter already.

Nonetheless, just like Christmas, Jesus is the reason for the season.

My coworker is throwing her annual Easter picnic & egg hunt. Last year I made a bunny cake & brought my niece with me to the egg hunt. It was a lot of fun.

This year I am so over all the bunnies.

Easter isn’t about bunnies & egg hunts. It isn’t even about family & good food. It’s about Jesus.

“But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.” Romans 5:8

With that being said, Easter is a celebration! Up from the grave he arose! So it should be bright & fun 🙂

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I hope I captured that spirit in this cake.

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Funfetti cake with crushed M&Ms in the center, cream cheese frosting & malted eggs for decor.

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Easter should be fun, especially for children. But it’s that cross in the center that is the most important piece of this whole weekend.

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Happy Easter! He is risen, indeed!

Caramel Apple Cake

 I was trying to think of something fancier to call this cake, but alas, I came up empty.
This cake is so good, y’all!

I made this cake for Thanksgiving, but it’s not exclusively a holiday dessert. It’s a wonderfully delicious any time you’re craving cake cake!

I looked up several apple cake recipes before landing on one from EatInEatOut. I tweaked it a bit & made it my own. The original recipe has nuts & is frosted with maple buttercream & pecans – it looks really amazing! I wanted to go the caramel route, so I decided on caramel buttercream & sauce with toffee chip garnish.

The caramel sauce & caramel buttercream recipes are amazing enough to merit their own post, but since I put it all together I wanted to give you guys the full picture.

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Yep.

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Seriously, SO GOOD!

The cake itself is really yummy even without frosting. With a few tweaks it would make a great apple muffin recipe. Hmm…

It also wasn’t terribly difficult! I used honeycrisp apples & the hardest part is probably dicing them, but I took a few shortcuts. I peeled them, used an apple slicer to slice & core them, then used a slap-chop to get little crunchy pieces of yum.

The batter before adding the apples is really thick! Reminded me of gingerbread cookie dough. But the apples are very moist & so once I stirred those in the batter was more cake-y than cookie-y.

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The caramel sauce is amazing. I got it from The Pioneer Woman. Truly it’s more of a brown sugar sauce than caramel, but the taste & consistency are caramel-y enough for me! It reminds me a lot of sugary glaze part of the monkey bread muffins I’ve made previously – but much richer. At first I was worried it was too runny, but that was only because it was piping hot. So if you make this recipe & think the caramel sauce is too runny, it’s probably fine – just melted!

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Of course, this cake also needed some buttercream. So I looked up the Wilton caramel buttercream recipe & just changed the proportions to suite my needs. The below recipe made just enough buttercream for this cake.

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This cake is definitely worth all the work. It really wasn’t so bad. I put on some Christmas music, poured a glass of wine, & got to work while my husband kept me company in the kitchen.

Later on I frosted the cakes with the buttercream & put toffee chips all around the bottom. Then, I poured the caramel sauce all over it. This was one of the easiest cake decorating jobs ever. This cake is just as delicious as it is pretty!

Everyone loved it! The cake has a great apple flavor & the caramel sauce is slightly salty which offsets all the sweetness. The buttercream is creamy (well yeah, it should be, right?) & delicious.

All 3 of these recipes are winners. Put them together & they are unbelievable!

Apple Cake

Recipe adapted from EatInEatOut.
  • 3 cups all-purpose flour
  • 2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 3 apples, finely chopped
  1. Preheat oven to 350F. Spray two 8in. cake pans with baking spray.
  2. In a bowl mix flour, cinnamon, ginger, cloves, salt & baking soda.
  3. In a separate bowl, use an electric mixer to beat eggs, sugar, vanilla & oil for 2 minutes.
  4. Slowly add dry ingredients to mixer bowl until combined. The batter will be really thick.
  5. Stir in apples by hand; batter will become less thick. Pour batter into cake pans. Bake until done in the center; 40-45 minutes.
  6. Cool completely before frosting.

Caramel Sauce

Recipe from The Pioneer Woman (heavy cream version)

  • 1 cup brown sugar
  • 1/2 stick salted butter
  • 1/2 cup heavy cream
  • 1 tbsp vanilla
  1. Mix all ingredients in a medium saucepan over medium heat. Bring to a low boil & whisk gently for 5 to 7 minutes.
  2. Caramel will be runny when hot, but thicken as it cools. Caramel will harden in the fridge; to bring to pourable consistency microwave for a few seconds at a time. For cake decorating, caramel should be cool but pourable.

Caramel Buttercream

Recipe adapted from Wilton
  • 1/4 cup solid vegetable shortening
  • 1/4 cup butter
  • 1/3 cup caramel sauce
  • 3/4 tsp vanilla extract
  • 3 cups powdered sugar, sifted
  • 1-2 tbsp heavy cream
  1. With an electric mixer, cream shortening and butter. Add caramel sauce and vanilla.
  2. Add powdered sugar one cup at a time, beating on medium speed until fully incorporated.
  3. When all sugar has been mixed in, add heavy cream a little at a time until light and fluffy.
In The New House Designs

Strawberry Lemon Cheesecake Icebox Cake (or, Cheesecake Lasagna)

July 30th was National Cheesecake Day!

I celebrate this day every year! Actually, The Cheesecake Factory lets me celebrate this day twice a year – their half priced cheesecake special is 7/29 & 7/30!

The Mr. & I went to The Cheesecake Factory on the 29th & had some delicious cheesecake – for dinner.

What? We are adults!

This was actually the 3rd year in a row we’ve done this. I love our traditions!

The 30th we had a nice dinner with some friends we hadn’t seen in a while. A real dinner with protein & veggies & everything. And, of course, dessert.

Being National Cheesecake Day & all, I wanted to make something cheesecake-y. I knew I wouldn’t have the time during the busy work week to make a cheesecake from scratch, so I started thinking of a recipe using pre-made cheesecake filling. Then it came to me: graham crackers + cheesecake filling + homemade strawberry jam! But then I thought to myself, “that sounds a little too basic & predicable. How can I spice it up a little?” That’s when I remembered that I had just a little bit of lemon buttercream left in the fridge. NOW we’re talking!

I had to look up what exactly an icebox cake is to see if I can call my dessert that. The answer is yes.

My husband preferred the term Cheesecake Lasagna, though. I kind of like that, too!

Strawberry Lemon Cheesecake Icebox Cake (Cheesecake Lasagna) - Mrs. Dessert Monster

The steps are easy! Just layer to your heart’s content.

Strawberry Lemon Cheesecake Icebox Cake - Mrs. Dessert Monster

I know, I know, it would have been much easier in a rectangular pan. Well I ain’t got one!

Strawberry Lemon Cheesecake Icebox Cake - Mrs. Dessert Monster

Plus, I wanted to use my fancy Corningware that I got as a wedding present!

Strawberry Lemon Cheesecake Icebox Cake - Mrs. Dessert Monster

It got easier as I added more layers.

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I did 3 layers, plus a top layer of graham crackers. That’s where the lemon buttercream came in!

Strawberry Lemon Cheesecake Icebox Cake - Mrs. Dessert Monster

Off to the fridge to chill.

Strawberry Lemon Cheesecake Icebox Cake - Mrs. Dessert Monster

Our friends loved it!

We let them take home the leftovers – we still had some Cheesecake Factory in the fridge. 🙂

Strawberry Lemon Cheesecake Icebox Cake

  • 1 tub Cheesecake filling
  • 1 box graham crackers
  • strawberry jam
  • lemon buttercream
  1. In a deep pan, place a layer of graham crackers. Cover the graham crackers with a thin layer of jam, then a layer of cheesecake filling. Repeat 3 times.
  2. Top with a layer of graham crackers.
  3. Microwave lemon buttercream so that it’s runny & pour over the top layer of graham crackers.
  4. Chill in refrigerator overnight.

In The New House Designs

Blueberry Cake with Lemon Buttercream

Recently my husband bought these pancake & sausage on a stick things for breakfast, like a breakfast corn dog with pancake instead of cornbread. A blueberry pancake. I took my first bite at my work desk & it was pretty tasty. Then I looked down at my breakfast pancake dog & saw that it was purple. Like, really purple. Marie from Breaking Bad would love these. But then again, who wouldn’t like pretty food?

Somehow this lead to me wanting to make a purple cake for the 4th of July.

I was unamused with my search for a blueberry cake recipe. They all basically said, “toss some blueberries into your cake. Done.” So I sort of came up with my own, using boxed cake mix.

This is becoming my pattern. I like it!

Blueberry Cake with Lemon Buttercream - Mrs. Dessert Monster

I didn’t just want pieces of blueberry in my cake, I wanted my whole cake to be blueberry!

I started by making a blueberry ‘sauce’. I’m really not sure what to call it. It wasn’t really reduced, I just cooked the blueberries with lime juice & sugar to make a liquidy blueberry concoction.

Blueberry Cake with Lemon Buttercream - Mrs. Dessert Monster

Then I strained my concoction to get 1 cup of liquid. I used this to replace a cup of water from the boxed white cake instructions, & saved the solids to be added to the cake batter later.

Blueberry Cake with Lemon Buttercream - Mrs. Dessert Monster

Blueberry Cake with Lemon Buttercream - Mrs. Dessert Monster

Check out that purple!

While the cake was baking, I made lemon buttercream.

It was my first time making it. My mother in law makes delicious buttercream all the time & never uses heavy cream. I took her word for it & got good results using 2% milk. Mmm!

After baking for approximately 30 minutes & cooling, I frosted my colorful cake. I got to taste a little bit of it when I was leveling the cakes to stack them. More mmm!

Blueberry Cake with Lemon Buttercream - Mrs. Dessert Monster

Since this cake was for the 4th of July, I got a little patriotic.

Blueberry Cake with Lemon Buttercream - Mrs. Dessert Monster

I should get bonus patriot points because red & blue mixed together gives you purple.

I was so excited to serve this homemade dessert at our first big shindig at our new house. We had our families & Sunday school friends over for a 4th of July party.

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This cake was so good, everyone has some even though we were already stuffed to the gills.

The cake & the party were a big success!

Blueberry Cake

  • 1 box white cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 18 oz fresh blueberries
  • juice from 1/2 lime
  • 1/2 cup sugar
  1. Remove stems/leaves from blueberries. In a medium saucepan, cook blueberries, lime juice, & sugar for 3-5 minutes. Mash up the blueberries a bit.
  2. Strain the blueberries until you get about 1 cup of liquid. Save the blueberry mash.
  3. With an electric mixer, mix eggs, water, blueberry liquid, oil, & box cake mix on low for 30 seconds. Then mix on medium for 2 minutes.
  4. Pour cake batter into 2 8″ round cake pans. Spoon blueberry mash into cake batter & mix.
  5. Bake for about 30 minutes, until set in the center.

Lemon Buttercream

  • 2 sticks unsalted butter, softened
  • 4 cups confectioner’s sugar, sifted
  • 1 tablespoon lemon extract
  • 3 tablespoons milk
  1. Beat softened butter on medium speed with the paddle beater for about 3 minutes.
  2. Add sifted confectioner’s sugar and stir on low until incorporated.
  3. Add lemon extract and milk. Beat on medium-high for 3 minutes.

CCapture

This is my 50th post! I’m very excited about that. This blog has helped me in ways I could never have anticipated when I started it in January.

In The New House Designs

Wedding Wednesday – Our Christmas Wedding Cake (& Mustang Grooms Cake!)

Happy Wednesday! The work week is half over & Memorial Day weekend is coming!

Today I wanted to share our wedding cake with y’all.

Our venue included the cake & gave us 2 vendors to choose from. We went with Edible Creations. They have an awesome selection of flavors & their cake decorating is amazing, too! We chose Vanilla Rum & South Florida Red Velvet – it’s red velvet with a hint of key lime!

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This is the picture I got from Pinterest & showed the cake decorator.

Christmas Wedding Cake - Mrs. Dessert Monster

This is the cake we got.

So much better than we could have ever expected! The cake itself is pretty simple, but the Christmas decorations put it over the top!

Christmas Red Wedding Cake Topper

I bought a ceramic cake topper & personalized it a bit by painted the red accents.

Christmas Red Wedding Cake

We were very excited to cut into it, as you can see.

Christmas Wedding Cake - Mrs. Dessert MonsterChristmas Wedding Cake - Mrs. Dessert Monster

We had a no cake smashing rule. He thought about it, though.

Christmas Wedding Cake - Mrs. Dessert Monster

I didn’t even think about it.


BONUS: Groom’s cake!

Christmas Red Wedding Mustang Grooms Cake

My husband knew he was getting one, but the design was a surprise to him. He loved it!


See you next Wednesday for more wedding fun!

Easter Bunny Cake

Easter Bunny Cake

Tomorrow is Easter! I’m super excited this year. The Lenten season was very meaningful to me. But more on that later here! 🙂

Today my husband & I took our niece to an Easter egg hunt my coworker put on. It was a lot of fun! Everyone brought a little something to contribute, so of course I brought dessert.

This Easter bunny cake was super easy! Apparently it’s an old Kraft recipe. I used the template below to cut 2 round cakes into the necessary shapes.

kraft bunny cake template

I actually used a 9″ cake for ‘A’ & an 8″ cake for ‘B’ & ‘C’. I liked this a little better than the pictures I saw online because the ears & the bow tie weren’t giant.

I baked my cakes, cut the pieces, & frosted them individually. Then, I assembled them together.

Easter Bunny Cake

I gave him a cute little bunny face & festive bow tie 🙂

Easter Bunny Cake

The kids (and the adults) loved it!

This is a great bunny cake because you can get as fancy or as creative as you want!

Today was a very nice day spent with family & friends.

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Happy Easter! He is risen, indeed!

The Walking Dead Cake

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Tonight is the mid-season premier of The Walking Dead! This is cause for a celebration! And celebration means dessert!

My inspiration.

My inspiration.

In this case, CAKE.

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