Tag Archives: cake

Almond Joy Cake

Posted on by

2

I’m a little delayed on this post… This was actually a cake on made for Easter this year. It was also my first attempt at making buttercream flowers, and I only managed to snap one picture take from an iphone.

Almond Joy Cake | Beautiful Disasters

Needless to say, this wasn’t the most optimum recipe and cake for a post, but I just HAD to share this recipe with y’all!

This cake was requested by my mom this year that I believe was partly to celebrate her birthday in addition to the Easter festivities.  Anyways her request was [the best ever] chocolate cake with coconut whipped cream filling and frosted with chocolate mousse. So basically an Almond Joy in cake form (minus the almond part…does that make it more of a Mounds cake?)

This was was super delicious, even my coconut-hating uncle enjoyed it! It’s a very decadent cake that is perfect for the spring/summer time with the refreshing coconut. Maybe not awesome for bikini season, but cake wins over bikini body in my book ;)

Almond Joy Cake

(Makes one 2-layer, 6-inch round cake)

FOR CAKE:
1 prepared & baked chocolate cake recipe, I of course used my favorite chocolate cake recipe!
FOR FILLING:
1 cup heavy whipping cream
1/2 cup shaved coconut
2-3 Tablespoons powdered sugar
2 teaspoons coconut extract
TO FROST OUTSIDE OF CAKE:
1 prepared batch of my super easy 2-ingredient chocolate mousse

  1. Prepare chocolate cake according to recipe and let cool. Once cool, slice in half lengthwise into two equal rounds.
  2. Prepare coconut whipped cream filling by whipping heavy whipped cream in the bowl of a stand mixer fitted with the whisk attachment.  Beat cream with powdered sugar and whip until heavy peaks are formed, whip in coconut extract. Whip cream until it takes on the thick appearance of whipped cream you would buy from the store. Fold in shaved coconut.
  3. Place bottom cake layer on plate that you plan on using to frost the cake. Spread coconut filling on bottom cake layer, evenly.  Let sit in fridge to set up slightly for about 30 minutes.
  4. Meanwhile, prepare chocolate mousse that you will use for frosting the outsides.
  5. After 30 minutes, take bottom cake layer that has been spread with coconut filling out and place top cake layer on top of the filling.  Frost cake as desired with prepared chocolate mousse. If desired, pipe whipped cream in small rosettes on top of cake or spread chocolate chips, shavings, or coconut on cake for garnish. I took my first stab at buttercream flowers! Mine turned out a little flat. I think I will need thicker frosting for my next attempt, but practice makes perfect! I also did a little border with some leftover yellow buttercream I had from the buttercream roses.

Random Fact of the Day: The Chinese ideogram for ‘trouble’ depicts two women living under one roof.

Related articles

Apple Layer Coffee Cake

Posted on by

1

Talk about a disaster. I wish I took a picture of this cake when it got totally defaced. It would have been a perfect picture to go next to “disaster” in the dictionary.

Apple Layer Coffee Cake | Beautiful Disasters

This cake took me about 2 hours to bake. Yes, 2 HOURS!

Apple Layer Coffee Cake | Beautiful Disasters

I originally thought it would take just about 1 hour, but nooo, you have been warned.

Apple Layer Coffee Cake | Beautiful Disasters

All my talk really should not deter you from this cake, because despite the trouble it gave me, it may be one of the most delicious things I have ever put in my mouth.

Apple Layer Coffee Cake | Beautiful Disasters

Holy apples. I put just about as much apple in here as it could take, which is why I think it took so long for mine to bake, because the apples were so juicy and the moisture was just not letting the batter bake. Granny smiths may be better for this recipe, but I used a mix of gala and honey-crisp and it was prime.

Apple Layer Coffee Cake | Beautiful Disasters

Apple Layer Coffee Cake

(Makes 1 Large tube cake)

4 Tablespoons brown sugar

5 teaspoons ground cinnamon

1 1/2 cups whole wheat flour

1 1/2 cups all-purpose flour

2 1/2 cups white sugar

pinch of salt

3 teaspoons baking powder

1 cup vegetable or canola oil

1/3 cup apple cider

4 eggs

1 Tablespoon vanilla extract

5 small-medium apples, peeled, cored, and sliced thin

  1. Preheat oven to 325˚ F and grease and flour a large tube pan.
  2. In a small bowl, with a fork, mix cinnamon and brown sugar until fully combined and set aside.
  3. In a large bowl, whisk together flours, sugar, salt, and baking powder. Mix in oil, apple cider, and vanilla extract. Add the eggs, beating well after each addition.
  4. Slice peeled and cored apples and set aside. Spread a third of that batter into the bottom of the prepared tube pan. Arrange a layer of the apples over the spread batter, sprinkle 1/3 of the cinnamon-sugar mixture over apples. Add another layer of the batter of cinnamon-sugar mixture, then another layer of apples and another layer of the cinnamon-sugar mixture. Add the final layer of batter, then sliced apples, then generously sprinkle the cinnamon-sugar over top.
  5. Bake cake in preheated oven for 90-100 minutes, or until heavy, set, and the batter is baked up. Try sticking a toothpick through to see if batter comes out on the toothpick tester. Because the apples can have quite a bit of moisture, it can be difficult to tell when the cake is done, so it may actually take a lot longer than the given time. Mine took 2 hours to bake up, it all depends on your oven and how juicy your apples are. Let baked cake cool for about 10 minutes in pan on wire rack, then place cake pan on top of a long neck bottle (like a wine bottle) to let cool for about 30 minutes. Slide a knife around the edges of the pan and invert cake onto serving plate. Enjoy! When not eating, cover with plastic wrap.

Apple Layer Coffee Cake | Beautiful Disasters

Random Fact of the Day: The venom of a small scorpion is much more toxic than the venom of a large scorpion.

Related articles

Choco-Mint [Cake Mix] Bars

Posted on by

0

Weeeirdest thing ever has been happening to me quite frequently lately…

Choco-Mint Bars | Beautiful Disasters

Ever since I have stopped eating meat (about 3 months ago), I have been having the craziest dreams(/nightmares).

Choco-Mint Bars | Beautiful Disasters

It’s usually pretty short, but basically the way it goes is this: I eat meat without thinking about it or remembering that I gave up meat, I FREAK out, start crying, ask about surgery to remove the meat, cry some more and just freak out in general.

Choco-Mint Bars | Beautiful Disasters

Then I wake up, and it always feels like the dream was so real. I’ll be like “Did that really just happen? Did I really do that? WHY would I freak out about eating a little meat?” especially because I really don’t care that much if I eat a little meat, especially when I don’t want to be an inconvenience to others during meals that are outside of my control.

Choco-Mint Bars | Beautiful Disasters

At a pasta dinner for soccer, the sauce was of course a meat sauce, so I pretty much tried to make the best of it and just avoid the sauce as much as I could but those little things certainly aren’t worth creating a fuss over. Thankfully all my little meat-eating tantrums have been dreams.

Choco-Mint Bars | Beautiful Disasters

On a totally unrelated note..You may have noticed these pictures of these delicious bars. Oh yeashhh they are delish. One of my favorite flavor combos (chocolate and mint) and then the cake mix I used already have marshmallow bits in it, so I was just like SCOREEE. This recipe is super versatile, so feel free to use whatever cake mix you want and what add-ins you like!

Choco-Mint [Cake Mix] Bars

1 (13.75 oz.) Chocolate* Cake Mix (This size is usually labeled as “Cupcake Mix”)**See note at bottom!***

2 eggs

5 Tablespoons butter, melted

1/2 cup Mint Andes baking bits (Or chopped up Andes candies)

  1. Preheat the oven to 350˚F. Spray a 8″x8″ or 9″x9″ baking pan with cooking spray.
  2. In a large bowl, mix dry cake mix, eggs, and melted butter together until combined.  Add in the mint Andes bits until evenly distributed. Pour batter into prepared baking pan.
  3. Bake in preheated oven for 16-18 minutes, or until toothpick inserted in center comes out clean.  Let cool in pan for about 5-10 minutes, then slice and enjoy! Cover bars with plastic wrap or store in sealed container when not eating.

*You may notice the white little specks in my bars, the cake mix I used had marshmallow bits already included in it, so that is what those are!

***Note: If you can only find a regular sized 18.25 oz. cake mix, that is fine, just prepare the batter the same. You may need to add a few more Tablespoons of water or milk to make the batter a spreadable consistency. Pour the batter into a 13″ x 9″ baking pan and bake at 350˚F for 20-25 minutes, or until toothpick inserted in center comes out clean.

Choco-Mint Bars | Beautiful Disasters

Random Fact of the Day: 40% of women have hurled footwear at a man. Any readers out there guilty of this??

Related articles

Molten Lava Cakes

Posted on by

4

The day I made these was a pretty darn big day. Not only was it my sister’s big old 22nd birthday, but it was also the day I got over my fear of making molten lava cakes.

Chocolate Molten Lava Cakes | Beautiful Disasters

They have been quite a common treat for my family to order at restaurants, and my mom has been nagging (okay, that may be a little bit of a mean exaggeration) to give baking molten lava cakes a try.

Chocolate Molten Lava Cakes | Beautiful Disasters

I’m not gonna lie…just looking back at the pictures almost brings a tear to my eyes. Believe me guys, if I can make these, YOU can! Seriously, nothing to be afraid of.

Chocolate Molten Lava Cakes | Beautiful Disasters

One of the best parts of this recipe is that you actually make the batter and everything all ahead of baking them. So then when you want to serve them, you just make sure you have 15 minutes to bake them up, take them out of the fridge, pop them in the oven, watch a little March Madness, and listen for the oven timer. Easy as that!

Molten Lava Cakes

(Makes about 7 small ramekin servings)

4 oz. dark chocolate

2/3 cup unsalted butter

4 eggs

2/3 cup white sugar

1/2 cup all-purpose flour

  1. Spray 7 small ramekins and line the bottom of each with a cut-out parchment paper circle
  2. In the top of a double boiler, melt the dark chocolate and butter together, stirring occasionally. Once completely melted, take mixture off heat and let cool for 15 minutes.
  3. Using a hand mixer, beat the eggs and white sugar until thick, ribbony, and pale yellow in color. Beat in flour. Slowly beat in cooled chocolate mixture until thoroughly combined.
  4. Pour batter evenly into prepared ramekins. Place ramekins in fridge and chill until ready to bake.
  5. When ready to bake, preheat the oven to 400˚ F. Place ramekins in preheated oven and bake for 15 minutes, until tops are set. Remove cakes from oven, let cool for about 5 minutes, then invert cakes onto plates and enjoy!

Chocolate Molten Lava Cakes | Beautiful Disasters

Random Fact of the Day: The Atlantic Ocean is saltier than the Pacific Ocean.

Related articles

Marble Pound Cake

Posted on by

1

Spring break is coming up! WOOOHOO

Marble Pound Cake | Beautiful Disasters Normally my mom, dad, and I always go somewhere tropical but this year my dad is gonna stay home and work. It stinks that he can’t come with my mom and I to Key West, but I’ll be happy to spend the week with my mom. It’s weird that it will be my last spring break with them before I go to college! :o

Marble Pound Cake | Beautiful Disasters Marble Pound Cake | Beautiful Disasters Marble Pound Cake | Beautiful Disasters Marble Pound Cake | Beautiful Disasters

Normally by now, I would have composed about 3 different packing lists for spring break with about 60 different possible outfit combinations and everything planned out to a T on which cosmetic bag I will be bringing and what shoes I will wear with each outfit and what underwear to wear with what clothes…I mean, I guess you could say I’m a bit of a list-maker.

Marble Pound Cake | Beautiful Disasters

But this year is like woah, totally different. Not a single list has been made yet! Scratch that-I sort of have a mental grocery list going on in my head of the food we’ll need my dad to get because Easter is the day after we get back. Yikes.

Marble Pound Cake | Beautiful Disasters

So anyways, I guess most normal people might not make a packing list (let alone, multiples) a month ahead of their trip, but I am having slight anxiety from not having a list yet. It’s just there has been SO MUCH to do! Senior year is not as “care-free” as some people may make it out to be. I have projects on projects on projects, and now that soccer season is in full swing, it is a bit of struggle to keep up with everything and then have the blog on top of that.

Marble Pound Cake | Beautiful Disasters

Needless to say, a vacation to sunny Key West is very much needed :) And a pedicure wouldn’t do any harm…Soccer feet are not a pretty site with flip flops, friends.

Marble Pound Cake | Beautiful Disasters

Oh and one more thing, this marble pound cake was a sinch to whip up! It looks so impressive with the swirls, but it really takes hardly any effort, just refer to the pictures if my written instructions in the recipe don’t make sense. This pound cake has the perfect amount of sweetness for a nice breakfast treat, but isn’t too sweet that you would call it a dessert. Perfect for out anti-dessert-during-Lent family!

Marble Pound Cake | Beautiful Disasters

Marble Pound Cake

(Makes 1 loaf)

1/2 cup (1 stick) butter, softened

1 cup all purpose flour

3/4 cup whole wheat flour

1 Tablespoon cornstarch

2 teaspoons baking powder

pinch of salt

1 cup white sugar

3 eggs

2 teaspoons vanilla extract

a little less than 2/3 cups combined with a heaping 1/2 Tablespoon white vinegar (or just 2/3 cup buttermilk)

1/4 cup plus 1 Tablespoon cocoa powder (I used dark cocoa powder)

1/4 cup plus 2 Tablespoons hot water

  1. Preheat oven to 35o˚F. Spray a 9-inch by 5-inch loaf pan with cooking spray. Set aside.
  2. In a medium bowl, sift together flours, cornstarch, baking powder, and salt. Using a stand mixer or a hand mixer, cream together butter and sugar in a large bowl. Add in eggs one at a time. Mix in vanilla extract. Alternating with the milk-white vinegar mixture, add in the dry ingredients in 3 batches, starting with dry ingredients. So add about 1/3 of the flour mixture, then half the milk mixture, then another 1/3 of the flour mixture, remaining milk mixture, then remaining flour mixture.
  3. Place 1/3 of the of the batter into a medium bowl. Combine cocoa powder and hot water until thoroughly mixed. Mix chocolate mixture into separated batter, until thoroughly combined.
  4. To put together the pound cake, drop 3 dallops of the plain batter into the bottom of the loaf pan, be sure they are in a zig-zag formation and make it look like a checkerboard, by dropping 3 dallops of the chocolate batter into the bottom next to each of the plain batter dallops. Repeat this for 3 layers, dropping alternating batters on top of eachother (so the chocolate batter will now go on top of plain, and plain on top of chocolate). Refer to the picture above in the post!!
  5. When you have finished adding the final layer of batter (You should have about 3 layers), use a knife and swirl through the batter in whatever patterns you like to make swirls. Be creative! Be sure you get your knife all the way to the bottom of the loaf pan so that the swirls go throughout the entire cake.
  6. Bake in preheated oven for 40-50 minutes, or until toothpick inserted in center comes out clean. Let cool on wire rack or about 15 minutes, then invert out of loaf pan and let cool on wire rack completely. Slice and enjoy! Store leftovers in cake dome or sealed container.

Marble Pound Cake | Beautiful Disasters

Random Fact of the Day: Oak trees do not have acorns until they are fifty years old or older.

Related articles