Snickerdoodle Cake

We all love Snickerdoodles, and if you don’t, what the heck is wrong with you?

Okay, so I’m sure there are some of you out there that don’t like Snickerdoodles, you can always turn away from this post.

I love them. I made them for the first time Christmas last year during our baking day. I didn’t know they were so darn simple! I saw this recipe for a Snickerdoodle cake and instantly wanted to make it. Of course wanting to make it and getting off my butt to do it are two different things.

Alas, I made it. Yet, I have not tried it! That will be in my edit later when I do.

The recipe is so simple and it comes from The Cake Mix Doctor. This book is so awesome. However, it’s kind of vanilla.

Here’s the start of the recipe page:

Looking at this picture of the page, I don’t think I have ever had a 9 inch round cake serve 16. That says something about the size of our pieces here I guess!

The batter was so quick together since its base is a cake mix after all! It looked great, I didn’t try any, I was a good girl!

The batter was super thick and it said to spread it into your pans with a spatula. I didn’t believe it until I got to that part. It seemed so creamy as well, I love looking at it.

The frosting is just a cinnamon buttercream but I was surprised to say that it actually worked out. Not like the 4th of July disaster cake frosting thankfully. I have redeemed myself!

Yea, I still have to work on my decorating skills.

I think it looks pretty decent though.

I also need to be a bit more generous with the frosting in the middle. Hey, it’s a learning process here. I’m never done learning.

So, later I have to try it to give my verdict.

The recipe right out of the book:

Ingredients:
Solid vegetable shortening for greasing the pans (Do not skip this step. Trust me on this.)
Flour for dusting the pans (See above)
1 package (18.25 ounces) plain white cake mix
1 cup whole milk
8 T (1 stick) butter, melted
3 large eggs
1 t pure vanilla extract
2 t ground cinnamon
Cinnamon Buttercream FrostingPreheat over to 350, generously grease two 9″ round cake pans with shortening then dust with flour. Shake out the excess and put the pans aside.

Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.

Meanwhile, prepare the Cinnamon Buttercream Frosting.

Place one cake layer, right side up, on a serving platter. Spread the top with frosting. place the second layer, right side up on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.

Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. thaw the cake overnight in the refrigerator before serving.

Cinnamon Buttercream Frosting
8 T room temperature butter
3 3/4 C confectioners’ sugar, sifted
3 to 4 T milk
1 t pure vanilla extract
1 t ground cinnamon

Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the powdered sugar, 3 T milk, vanilla, and cinnamon. Blend with the mixer on low until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 T milk if the frosting seems too stiff.

Red, White & Blue Cake

First, I must say, I have to make something to redeem myself here. My frosting is just the worst thing ever. I have a plan though and here’s hoping it’ll work!

Anyway, onto the cake! This was just like the 4th of July Cupckaes except it’s in cake form!

I made SMBC for it, but, at 90 degrees a butter base frosting was not the way to go! It’s okay though. I’m out of the baking groove and have to get back into it.

The technique was done the same as the cupcakes, gel food color and white cake mix! The inside was pretty, if I do say so myself!

Valentine’s Day Heart Cake

Happy Valentine’s Day everyone! I hope your day has gone well and you spent it with the ones you love. It isn’t all about being in a relationship. Just spend it with family and friends, and that’s good enough!

I actually got in the kitchen and made a little Valentine’s day cake for my family. It was just a box mix but hey, I don’t discriminate! I needed something quick!

I made this heart shaped cake by making a 9×9 square cake and also a 9 inch circle cake. When the cakes have cooled and is taken out of the pans you lay the square cake on your plate (or in my case aluminum foil covered cardboard postage box) in the shape of a diamond. Then you want to cute your circle cake layer in half. Try to make it as even as you can.

You can then even it up or leave it how you want! Frost and decorate. Or in my case, lay the second layer on top then re-frost and decorate!

The buttercream I made didn’t come out so well. I didn’t really expect it to. It’s always so darn cold in our kitchen in the winter time so it’s hard to get great results.

Anyway, I hope you all had a great Valentine’s Day! It’s good to be back posting!

Next Page »