The Christmas Leftover Cake...

It sounds so unappealing and really just disgusting doesn't it. The Christmas leftover cake is exactly what it comes off as, but with a sweeter appeal and kinda dessert of its own. I could of made random cake pops but after my long week of baking and making of those in December i decided to try another layered cake and use up all my leftovers.

Now a left over cake doesn't have anything to do with pre made cake or leftover cake or food really just the left over cake pop frosting's that were stored in the fridge, the one last boxed cake mix and the left over sprinkles, chocolate curls and carmel stored in random containers taking up much needed space.

The idea of doing this kinda came to me when i started thinking of tweaking this random vanilla box cake mix with other stuff. I'm very much over plain flavored cakes and want to be more creative, so i realized I had a bunch of great quality items left around from all the holiday baking i did.

So i pre heated the oven to 350 and started grabbing everything. I made the cake as the directions on the box stated but in the mixer while everything was mixing i added one cup of carmel sauce, and 2 packets of Starbucks VIA instant coffee (the Columbia medium blend). I then added the last bits of crystallized carmel into it and mixed for an extra minute. I poured the batter into two 9" round pans and baked for 30 minutes.

I took the container of 3/4 mixed chocolate frosting's and put that in the mixer and mixed it to make it more creamy and added a cup of Carmel sauce to that also. Mixed for like 5 minutes and set aside.

Once the cakes were done and cooled (please let them cool...i had no patience and kinda forgot to let them cool) flip the bottom layer onto a cake plate, spread on the Carmel chocolate filling which you made previously and then add the top layer. (what happens when you don't wait for it to cool is that now creamy Carmel filling slowly gets melted down the sides...if that does happen you can put the cake in the fridge and curse at yourself over and over again for not having patience like i did!)

I then took my leftover 2 and a half containers of vanilla frosting and covered the sides and top with that. I then took the left over sprinkles and chocolate curls and covered the top.

At first i was upset because this was my first real attempt at a layered cake on my own. I was kinda just forgetting about being patient and watched as my top layer broke in half and was so hot that the filling started to melt so i threw the cake into the fridge and 20 minutes later i frosted the entire thing and put it back in the fridge to harden some more.

As iffy as i was this Vanilla Carmel Via Cake, With Vanilla Buttercream and a Chocolate Carmel filling turned out delicious and kinda had a fun feel to it with all its insanity. I at first wanted to throw it away and never mention it on here but in all reality I'm really just an at home baker figuring everything out on my own and the story was too funny and random not to share. I kinda wish i took a before and after photo because before i was so embarrassed that Kyle had to remind me that not everyone has good days in the kitchen and its just a learning point for me. So i learned how to cover the mistakes with buttercream and just laughed about it as everyone ate the thing!

This is my Christmas Leftover Cake...as you can see it's pink vanilla buttercream, with a lovely hint of melted chocolate filling around the edges of the plate that i actually frosted parts of the cake with!

A World of Cake by Krystina Castella

Check out Krystina Castella with a LA look on A World of Cake.



And while you are here watching this just keep your eyes posted for the first giveaway of the year! Yes one of my lucky readers will win their own copy of A World of Cake! How sweet is that! So look out for the next post to get that lucky chance!

A World of Cake

"A World of Cake: From honey cakes to flat cakes, fritters to chiffon's, meringues to moon cakes, tartes to tortes, fruit cakes to spice cakes, 150 recipes ... traditions from cultures around the world."-Krystina Castella

I recently won a copy of this book from Cupcake Project and I am so shocked at how well laid out and detailed it is. Not only does it provide the 150 recipes but it also is an amazing history lesson on everything about that specific dessert. As I was looking through different countries I was amazed about all the details and things I'm learning and really kinda want to challenge myself and make something out of each chapter from different regions. Like once a week make something from a different area and give everyone a little background about it and do some research and kinda have some fun with it all. And if you are thinking "oh wow a Julie & Julia blog right?" ...Yep pretty much. But instead of one everyday of the week just once a week like on a Sunday make one so I have time to maintain my life, and get everything i need, and make sure everyone eats the last thing i made.

So as I think about this whole challenge I'm going to figure out what the hell I'm making and from what region first and all that jazz. Please put in any input if you'd like to. I'm a little worried about putting too much on my plate but I want to expand my baking horizons!

Cupcake Diet!

Seriously. No joke. I don't know why i decided to google search that random idea in my head but a link came up and sure enough there is some doctor who came up with the cookie diet who now has the cupcake diet. Smart For Life offers 2 flavors of diet cupcakes that are said to make you thinner in no time...REALLY?? Apparently I eat a Carrot Sunshine Cupcake or Chocolate Mountain Cupcake and ill be thinner and healthier in no time. ...seriously??? I am actually terrified because the ingredients contain things that i cant even say right...Lecithin...what the hell is that??? Cellulose...what??? Hydrolyzed Collagen....wait isn't that what they use for botox?? I'm confused... Where is the real stuff? why is there triple filtered water... i don't understand! Has the world really come down to this? Whats wrong with just eating A...uno...one cupcake??? i don't get it! I get the fact that its 90 calories and all but did you know a hostess cupcake is 110! and its more delicious! I'd rather eat a rice cake than a fake healthy cupcake. If anyone out there is reading this and you are on this fad diet, can you let me know how yummy they really taste please!

Valentines day already???

As I was walking around Kohls i noticed they had valentines day decor around the store and it was all half off. I wasn't going to grab anything but then i noticed a cute cupcake apron. Double sided. and only $12.49... so with my Kohls cash i snagged it and turned my back to all the cute home decor, which was a lot of cupcake themed stuff! I may go back to grab something else but I'm not sure! But here are some great things on sale now from Kohls website:

Here is my new apron which is not online and only in stores apparently. I love it. Its double sided and sparkly!

Pink Champagne Cake Frosting: (what did i do wrong?)

This is from the book Booze Cakes:

3/4 cup (1 1/2 sticks) unsalted butter

4 cups confectioners sugar

1/2 cup champagne

1/4 cup whole milk

1 tablespoon Vanilla extract

(a few drops of red food coloring)

In a mixing bowl beat butter 1 minute. Gradually add the confectioners sugar, champagne, milk, vanilla, and food coloring; beat until smooth and creamy.

That's exactly how i made it and it came out runny and just annoying so i added the rest of the bag of confectioners sugar which was about a 2 cups and just watched it beat some more... until i was done. I put it in an air tight container to sit out till the morning.

PLEASE HELP ME!

HAPPY NEW YEARS!!!!

So its 2011 & I'm excited because my resolutions are kinda neat. Well besides the usual get my behind back in shape (and i have the support system to get that going and keep it going since i joined a 6 week challenge at Knuckle Up Training Center in Vallejo, Ca where my two amazing friends AJ & Denise will keep me in check and make sure I get my moneys worth!) I also plan to do 6 runs this year instead of 2 like last year. I did my first 5k and my first half marathon last year and i really want to build up again from a 5k to a half marathon again and possibly a marathon. So we shall see.

But the important thing for me was to get away from the store bought cake mixes and learn to bake from scratch. Even though baking from a store bought box is faster and cheaper i think its better to know whats really in whatever i make. So last night i decided to give it a shot. I made a Pink Champagne Cake last night from scratch using my Booze Cakes book.
Well lets just say I read the directions not once not twice but three times. I had some help ( even though i didn't ask or need it) and was kinda bummed i didn't get to do it all myself (while fighting off feeling ill and having a headache) the cake came out perfect! Just right. But honestly i did not taste it due to the fact that the idea of even eating champagne when having a headache makes me gag. The problem was the frosting. I did that as directed. I double, triple checked it. I kept it blending to thicken but it was runny as hell. So i added more confectioners sugar and it thickened after a while. So I decided I'll ice it all tomorrow in the morning and figure out a back up plan when i feel better.
Nothing ever goes as planned. I woke up came down stairs and someone decided to take the frosting and fill the layered cake (i forgot to mention this is my first layered cake EVER!) with the frosting in a thin layer. They also didn't cut the cakes to make them even so they were layered uneven and barely filled leaving me unhappy. I also couldn't find the large batch of left over frosting so i had to use regular vanilla frosting from a jar, which i didn't mind. But because it wasn't even and layered right it was crumbling. I was irritated because my project wasn't even mine anymore and it was falling apart. But Kyle came in and helped me fix it up and as i was cleaning up I found the champagne frosting in the fridge. Its not supposed to be in the fridge. I only know that if i were to frost the cake with the cold frosting that after a while it would slowly melt off because the house is so warm. So there goes all the frosting. down the drain.

With that said can someone tell me what went wrong? I did exactly like directed. I just don't know why it came out so "special".

The End Product! Champagne Cake with a Champagne filling and Vanilla Frosting. Renee tried it and said it was good.

This is the book I used for this project

My other Boozy Baker book. The other book i Love

My new cookie cutters and cake tester!

I honestly cant wait to get my own place and put my kitchen together!

Any who someone please help me with my frosting disaster!