Caleb’s Party

Caleb and cakeCaleb's Birdie Cakeparty table brooke and cay 1 water balloon pass gavin balloon plotting get Stephen parachute parachute2 parachute mushroom in tarp under parachute Benji presents presents 2 grandma and BenjiMy sweet, funny, athletic, crazy, melt-me-with-a-grin, twinkled-eyed little guy turned 4. It feels just like yesterday that I was learning how to pull the trailer home for the first time, going over speed bumps in the campground parking lot, feeling the first surges of labour pain and then meeting my little Caleb the next morning. I loved his cute little face then and I love it even more now.

Ever since then, we’ve been celebrating his birthday at that same campground.

Our family loves camping. We love leaving all of our cares at home, hanging out by the fire, biking in the afternoons and maybe get a beach day in. Getting the trailer and kids together to go camping is enough work, but then adding a cake a birthday party to mix can be a little overwhelming. That’s why I’m learning to keep things simple. This year I was going to just make cupcakes for Caleb’s party. For months and months he’s been asking for a Star Wars Angry Birds Cake. So on the day I was going to make the toppers I called Caleb to me to see which characters he liked the most. He said, “None.I’ve changed my mind.” He then went on to explain that he loves puppies and horsies but especially rainbow birds. I tried to veer him back to the original plan but he was pretty set on rainbow birds. So, that’s what he got. Rainbow birds on a cake. It actually turned out pretty cute and he LOVED it. He even stayed up late and helped me add a few sprinkles to the cake. (A child after my own heart!)

As for games we kept it simple. I filled up a few water balloons and then the kids partnered up for a “pass the water balloons race”, which then ended up in “Attack Uncle Stephen” and a mini water fight.

After some ice cream dixie  cups and the present opening, I pulled out a parachute and we played a few parachute games because, seriously, who doesn’t love parachutes. I always forget how hot those things get on the inside. Us adults were dying as the kids were loving it up!

Thanks to everyone who came out to make Caleb’s birthday special! Until next year!

Love,

Kat

P.S. Guess what Caleb? I love you….oh and Guess what? …….Monkey Butt.

This entry was posted in cakes.

Hat Cake Tutorial

hat forward croppedWith Father’s Day coming up this week, it’s a good time to talk about what kind of cake design would be good for the man in your life. And I think I have the perfect one here!

I don’t know many guys who don’t wear hats. Whether it’s a baseball cap, a basketball hat, a golf hat, a racing hat or just a brand name or company hat, guys like to wear hats. My husband is no exception. He is totally a hat guy. If I’m stuck for what to get him for his birthday or Christmas, I know that he would love either a new hat or a Travis Matthew golf shirt. The guy is pretty easy. So, last year for his 30th birthday I made 3 hat cakes and one of them just happened to be his favorite Travis Matthew hat.

Hat-Cakes

The first time I made these cakes, it took a little bit of time to figure out exactly how to make them (especially the bill of the hat) but now I have a pretty good system for making them and today I’m here to share with you how to make one!.

What you will need (you can improvise for a few of the things listed below):

  • cake (2 six inch rounds and half a ball)
  • 2 cups of buttercream icing
  • fondant (I buy mine at Bulk Barn)
  • thin cardboard
  • rolling pin
  • exact-o knife
  • pizza cutter
  • smoothing tool
  • Hat Bill Template

Let’s get started!

Begin by baking half of your favorite recipe or using this chocolate cake recipe that is already halved, in 2 six inch round pans and half of a ball pan.

stacked cakesFrost between the layers and give the cake a light coating all the way around.
crumb coatColor about 2 cups of fondant and then roll it and place it ontop of your cake. Smooth it and then trim off the excess with a pizza cutter.

fondant coveredCreate the logo that you want to use. Normally I print off the design I want on paper, cut it out and then trace it onto the fondant using an exact-o knife. But this time I just rolled a skinny piece of fondant and just formed it along the letters then put it on a blue backing.

visor and label

Now to place the bill of the hat.

First print off this Hat Bill Template that I put together.  Using this tracer, trace out the larger section in the colour of fondant you would like, then use the ‘cardboard’ template to cut a piece of thin cardboard for underneath the fondant  (A cereal box works great!).

Begin by placing a flattened piece of fondant near the front of the cake.

clumpThen first place your cardboard on top of the lump of fondant. It won’t lay right just yet, but that’s okay.

cardboardThen place the fondant bill on top of the cardboard. Make sure that it butts up right to the cake. Make any trims or alterations as necessary.

place billThen make a dot at the top middle of the cake. Using a small smoothing edge (you can easily use toothpick or knife to do this too) make a line that goes down from that point to the middle of the bill of the cake and then straight down the back as well.

center lineDivide the top of the hat into 6 sections by lightly pressing two more lines on each side.

hat linesPaint a little bit of water onto to back of your logo and then place it where you want it on the cake.

water on the back of label logo on hatThe last thing you need to do is make a small button for the top of the hat by just rolling a little fondant, flattening it and placing it on top. Then to make the air holes, I used the end of a #12 tip to make a round dot and then used a #4 tip to make a hole inside the dot. Then place one in each section of the hat.

airholes top viewOnce your air holes are on, you’re done.

side profile hat forward

Variations for this cake are pretty easy too:

  • Mesh back hat: Use that tool that you used to make the hat’s lines to make holes throughout the back of the hat.
  • Small Design: Just print the logo off on your computer (like I did for Jason’s black and white Travis Matthew hat), cut it out and place it on the cake. Just remove it before eating.

This hat was super fun to make. If you keep the design really simple then you can get this cake done in a very short time.  I hope you get a chance to make this cake sometime for someone who you love! Maybe even this weekend!

 

This entry was posted in cakes.

Summer Bucket List

summer bucket list

You know what I’m going to enjoy most about the summer? Mornings. Yep, you got it. I miss being home in the mornings so much. I can’t wait to enjoy actually sitting down for breakfast and not feeling the ticking of the clock in the back of my mind telling me I’m late for work. I can’t wait to unload the dishwasher in the morning and then place the breakfast bowls in it before noon. I can’t wait to have pajama days and cartoon mornings. I can’t wait to get the house tidied before 10 and then having the rest of the day to do whatever the heck we feel like doing. I can’t wait to fill up the kiddie pool with water and either sit with a book while the kids make puddles all over the place or invite some friends over for a little chit-chat while the kids splash around. Seriously…summer is going to be awesome.

This is one of the first summers in a LONG time that doesn’t seem to be filled to the brim with stuff. We have a busy couples of weeks that are bookending our summer but the whole middle is basically free. I intend to take time just enjoying being with the kids this summer: going to bed late, sleeping-in in the mornings and doing a lot of fun…and probably boring stuff, in the middle of all that sleeping and waking.

We’re going to keep things pretty relaxed around here but there are a few things that I’d like to do. For instance, I really want to go camping with the kids and I don’t mean pulling our trailer into a spot (which we plan to do too), but I want to take them camping, just one time, where we sleep in a tent and just keep things simple. Maybe in the mountains…maybe not. I would love it to be spur of the moment. Pack up the van and off we go!

Biking is going to be huge this summer. I just bought a bike and I plan to use it. I’ve already gone biking with Brooke a few times, but I want to get Caleb on two wheels so he can come with us. Then, when the kids are in bed, I want to go out biking with my friends and cruise around like we haven’t a care in the world!

I want to have a late night party. I want to hang around with friends past midnight, let the kids run around until they drop and enjoy a long warm summer night. I want lights twinkling overhead and a fire to gather around.

But if I do one thing off of my list, it would have to be the last one. I want to wake up my kids for something Spectacular; like a double rainbow, a hail storm, fireworks, or a trip to the ice cream store. I don’t think it really matters what it is that they are woken up for but whatever it is will be a memory maker!

How about you? Are there things you’re dying to do this summer?

This entry was posted in cakes.

Simple Decorating: Knife Spin and Piping

We all love a beautifully decorated cake. But I think what we all love more is being able to whip up a cake in a short time and make it look beautiful with as little effort as possible. The other day I shared my chocolate cake recipe. Today we’re going to look at the simplest way to decorate a cake ever with just a simple knife spin and piping.

If I didn’t take time to snap a few pictures of the process, I would have had this cake decorated in under 10 minutes. And that’s not exaggeration. It’s that easy!

chocolate cake topview

What you will need:

  • Decorating Spatula (I’m using a 1/2 inch)
  • Piping bag
  • 1M tip (large rosette tip) or any other star tip

Here’s How:

To begin, you need to give your cake a good even smattering of icing around the cake. You don’t have to worry about it looking nice. Just make sure you’ve filled in all the holes. Then place your cake on a turn table (or a piece of wax paper on the counter if you don’t have one) and place your decorators knife along the bottom of the cake.

decorating techniqueThen gentle spin the cake as you apply gentle pressure with the knife. As you spin, gradually move your knife up as you spiral your way up the entire cake. If you missed a spot just go back and spiral away.

spun design

Because I’m dutch, I always have chocolate Hagel (sprinkles) hanging around the house. So I gave the top a quick sprinkle.

sprinkles on top

Then I prepared a decorating bag with a 1M tip in it and piped a border along the top. The border takes the cake from plain to fancy and hides that ugly top seam which can be frustrating to get perfectly smooth.

When I was newly married and in college, I worked in a local bakery. I loved watching the owner of the bakery decorate cakes and one time she called me over and showed me a few things. The first thing she showed me was how to pipe a simple border. Borders are actually very easy to do. They just involve a squeeze and a little pull.

Here’s how: Holding your bag at an angle, squeeze until the icing blob is the size you would like it, then lightening the pressure, pull the tip down and away and stop the pressure. Then continue this all the way around the cake. If you’ve never done it before, then I would suggest practicing on a flat surface first. Once you get the feel of it, it goes really fast.

pipingAnd then, there you have it. A simple, yet beautiful cake to just enjoy at home or bring to a friends house! If you wanted to, you could easily pipe a border along the bottom of the cake as well.

simple desert cakeI hope you are having a sweet weekend!

 

This entry was posted in cakes.

Super Easy Chocolate Cake

Chocolate Cake

Chocolate cake.

Is there anything quite as divine?

I think not.

slicing cake

When I have to make a cake in a hurry, my go to is chocolate. And this is one of the easiest chocolate cake recipes.  I used to make a chocolate cake that involved melting chocolate and about 5 other steps, but ever since I discovered this chocolate cake recipe, I have stopped searching.  It is moist, full of flavor and dense enough to hold up to every occasion.

I first ran across this recipe from Sweetapolita. After making it a few times, I decided to adjust the measurement of flour because I was noticing that the cake was a little bit on the greasy side, which could totally be an elevation issue for me since I’m close to the mountains.

Then, a few months ago, a few of my nieces and some friends were diagnosed with celiac’s disease. Since cake is so important in my family and I didn’t want to leave anyone out {especially children}, I thought I would switch out the regular flour for gluten-free flour. It is so good! Unless you are tasting the cakes next to each other, you can’t tell which one is normal and which was gluten free. The gluten free has a slight grit to it, but the magic of cocoa makes the grit so understated that you hardly notice it. I’ve made the gluten free cake about 6 times now, and it comes out amazing every time. I really like the Cup4Cup brand for gluten free flour, which you can get at Save-on-Foods. It’s a little pricey, but for cakes and and pastries it’s perfect because it’s white and doesn’t have anything really strange in it like little bits of flaxseed.

inside of cake slice of chocolate cake

 

I don’t know about you, but for a family of 5 I cannot justify making a 9 inch cake. I don’t need 16-20 servings of cake sitting around needing to be eaten. So I cut down this recipe from the typical 9 inch cake to a simple little 6 inch cake.  Any recipe that calls for two nine inch pans can easily be halved and then baked in either a double or triple layer 6 inch cake, which is the perfect desert size for any regular family dinner.

Chocolate Cake

Ingredients

  • 1 cup flour (or gluten free flour)
  • 1 cup sugar
  • 3/8 cups dutch process cocoa (sifted)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 eggs
  • 1/2 cup coffee (preferred cooled but hot works too)
  • 1/2 cup buttermilk
  • 1/4 cup oil
  • 1/2 tablespoon vanilla

Directions

1. Combine flour, sugar, sifted cocoa, baking soda, baking powder and salt in your mixing bowl.
2. Then add the rest of the ingredients and mix on low speed for 30 seconds then on a medium speed for about a minute.
3. Pour the batter into three greased and floured 6 inch round pans. Bake at 350 for 20-27 minutes.

Whipped Chocolate Buttercream

Prep time 10 minutes
Dietary Gluten Free
Meal type Dessert
This is a delightful chocolate frosting that is perfect for almost every occasion. It is rich, fluffy and has great stability.

Ingredients

  • 2 cups unsalted butter
  • 1/2 cup dutch process cocoa (sifted)
  • 4 cups icing sugar
  • 1 teaspoon vanilla
  • pinch salt
  • 2 tablespoons milk

Directions

1. Sift together the icing sugar, cocoa powder and pinch of salt.
2. Add the butter and whip until the mixture has doubled in volume. Scrap down the sides occaisonally.
3. Add the vanilla.
4. Add milk about a tablespoon at a time until the icing is the consistency you would like.

Note

This recipe produces enough icing to frost between and around a 2 layer 9 inch cake or a triple layer 6 inch with some leftovers.

 

This entry was posted in cakes.

Vintage Art Deco First Anniversary Cake

blue art deco cake

 

Although in my mind I’m twenty-two, deep down inside I know I’m getting old. As I enjoy my last year in my twenties I find it beautiful to see young people who I’ve been able to mentor in different ways, either through counselling at camp, leading in youth group, or coaching basketball, starting to get married and starting families. Sometimes I look in the mirror and have no idea how it is possible that I, myself, have been married for almost 9 years and have 3 children, a house and career to show for it.

So when I look at these young people, I still see teenagers and cannot fathom how they are getting married and even having kids because in my mind they should still be kids. But that’s what’s amazing about mentoring young people. You get to see them grow and flourish into these adults who are now your friends, coworkers and mentors to the next generation. I get excited for them when they enter all those new stages of life. I love seeing them starting college, getting their first career, falling in love and getting married.

Lacey and Chris or some of those people. We were able to see that spark of love ignite during those sweet youth group nights and then on a mission trip. We sat by them in church for years wondering when they would call it official and get married already. Finally last year they got married. Then, Lacey was hired on as an educational assistant at the school I work at and we were able to become friends.

So when Lacey approached me to make them a first anniversary cake I had to say yes. First of all, I love Lacey’s style. It’s very vintage, classic and pretty. She gave me a few ideas, but like usual, I only sort of did what she asked me but went in a direction I knew she would still like!

art deco anniversary
art deco cakeanother closeup
top tier closeupThe cake is decorated using whipped buttercream, coloured a soft sky blue. The art deco pattern is fondant with a little added lustre dust to make it shimmer. The flower is a fondant flower tipped with gold.

blue art deco cake

I loved making this cake and I’ve loved getting to know Lacey as a married lady and am looking forward to working with her in Kindergarten next year!

Striped Sprinkle Slice Cookies

striped sprinkle ice box cookies

If sprinkles could say anything they would be standing on the table yelling, “Let’s Party!” All the other decorations are standing on the outside walls, nodding their heads to the music, trying to be all cool. While sprinkles are in the middle doing the Sprinkler that transforms into the Worm, and inevitable the Organ Grinder.

Those sprinkles. They are such party animals.

Seriously. I don’t think it’s possible to look at something yummy decorated with sprinkles and not smile. Nope, it’s not possible!

So sprinkles love to hang out ontop of yumminess but, I’ll let you in on a secret, they also like to be inside yumminess just as much. They are that WILD!

That’s why I decided to put some of those crazy little guys in the middle of a cookie. They just totally amped up the funness factor!

striped sprinkle cookies

These little guys may seem like a lot of work, but trust me they aren’t. Especially when I show you step by step exactly how to make them.  All it takes is a little rolling and cuttings.

1. Begin with your favorite sugar cookie dough. I’ve added the one I use at the bottom of this post!

cookie dough

2. Split the dough in half and mix in a handful (1/4 cup) of sprinkles and colour the other half a coordinating colour. I used blue because I intended them for a baby shower for a new little guy! Chill the dough in the freezer for about 10 minutes or until workable.

half blue half sprinkles

3. While your dough is having a party in the freezer, print off a 9 by 5 inch rectangle from your computer. Place it under a piece of wax or parchment paper.

wax paper rectangle

4. Place your dough in the middle of the rectangle and…

ball on wax paper

gently roll/press it out so that it fits in the rectangle. Trim off any extra pieces with a pizza cutter and save them…who am I kidding. Go ahead and eat them! {Just don’ t let the kids see}

blue dough rectangle

5. Do the same thing for the sprinkled dough.

sprinkle dough rectangle

6. Cover the rolled dough and let it hang out in the fridge for about 30 minutes.

wrap it up

7. Using a pastry brush, brush a little milk ontop of one of the layers and then place the other layer on top.

put together with milk

8. Then cut the rectangle in half so you have two long strips of yumminess!

cut in half

9.  Brush more milk onto one of the sprinkle sides and then place the other sprinkle side down on top of it.

sandwhich together

10. Gentle press it together and trim the sides so the sides are as straight and even as possible.

long view

11. Slice the dough into 1/3 inch slices. I got about 28 slices in all. But I guess you could take a ruler and get exactly 27 slices {if you really cared that much}

slice them

12. Place them onto an ungreased cookie sheet and bake for 7-10 minutes or until the bottoms are slightly browned.

bake

Let them cool completely before you try them. You must eat them with a glass of milk. {I think it’s the cookie law, right?}

bite of a cookie striped sprinkled cookies milk striped sprinkle ice box cookies

 

Striped Sprinkle Slice Cookies

Serves 27-30
Prep time 1 hour
Cook time 7 minutes
Total time 1 hour, 7 minutes
Meal type Snack
Misc Child Friendly
Occasion Birthday Party, Casual Party, Valentines day

Ingredients

  • 2/3 cups butter
  • 3/4 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/4 cup sprinkles
  • food colouring
  • 2 tablespoons milk

Directions

Dough
1. Cream butter, sugar, baking powder and salt until light and fluffy. (about 4 minutes)
2. Beat the eggs and add them and the vanilla to the butter mixture. Beat until well mixed.
3. Stir in the flour until it is just combined.
Assembly
4. Split the dough into two equal portions. Colour one portion with your choice of food colouring and knead the sprinkles into the other half. Chill in the freezer for 10 minutes.
5. Roll each portion of dough into a 9 by 5 inch rectangle. Cover and let chill for 30 minutes.
6. Brush one of the rectangles with milk and place the other rectangle ontop of the other.
7. Cut the dough in half lengthwise. Brush more milk on the sprinkle side then place the other strip ontop with the sprinkles on the inside.
8. Trim the rectangle so the edges are as straight as possible.
9. Cut 1/3 inch slices. Place the slices on an ungreased cookie sheet and bake at 375F for 7-10 minutes or until the bottoms are slightly browned.
10. Allow them to cool before eating them!

 

I love a simple, pretty cookie, especially with those party animals that I like to call sprinkles!

Enjoy!

Saturday 5: White Cakes

Ah…the white cake.

So simple, so pretty, so versatile and yet so scary for cake decorators.

Pure white cakes are hard to make flawless. Every little speck of dust or fuzz is easily visible. Every little imperfection is magnified. Chocolate cake, if not frosted properly, can be seen through. Most of my cake frustrations have been at the hand of a white cake.

But I still can’t help but love them. They are the statement of elegance at a wedding and never goes out of fashion or trend.

1. White Jeweled Art Deco – I love this little wedding cake. Those sugar jewels are equisite and the chevron using sprinkles is divine. But who am I kidding, that cake stand had me at hello! I love a mixture of silver and gold and bronze. Perfection!

white art deco{Source: Paola Cake Atelier}

2. White Textured – White is also lovely because it shows textures really well. The cake below has numerous different textures that take the cake from just ordinary to extraordinary. Those flowers make me swoon!

 

white texture{Source: The Cake Whisperer}

3. Giant White Flower – I’ve always loved the idea of this cake. I love how all the tiers are very close to the same size. That large ruffle flower is the epitomy of class and beauty.

giant ruffle{Source: Cakes Decor}

4. White simplicity – Now we get to the cakes that scare me.  These flat finish cakes are hard to get absolutely perfect., especially around the bottom. With practice I’ve gotten a lot better with them but when I was first covering cakes with fondant there was no way I’d leave the bottom edges ribbonless. Now I take a ribbonless edge as a challenge. Being able to add gorgeous flowers like this is a cake decorator’s dream. They detract from any imperfections and steal the show.

white with poppy flowers{Source: Beautiful Cake Pictures}

5. Simple Ribboned Love Birds – This is definitely an ‘Awww’ worthy cake. It’s simple and elegant and we all know how much I love a tall layer cake.

petite white ribbon cake{Source: Pinterest Upload}

I hope you are enjoying the start of your May Long weekend. We are going to hang out and enjoy some family time this weekend.

We know lots of people that are camping for the first time this weekend. I haven’t done the May long camping trip for a few years now. The last time I went was in college with a whole bunch of friends. We decided to tent it and woke up the next morning with the top of the tent 6 inches from our faces from the foot of snow that was piled on top. Needless to say, we were packed up and out of there in about 20 minutes. And that is when I swore off May Long camping! I hope you hardcore campers are having better luck than I did!

Happy May Long everyone!

Love,

Kat

 

 

 

 

 

 

 

 

 

 

 

 

 

A Propane Cake

When the owner of a local propane business turns 75, you celebrate it! In this case, you celebrate with a propane cake and a Friesan flag, of course.

propane tank cakeThe Friesan flag, for the province of Friesland in the Netherlands, is a really awesome flag. For being a people who are noted for their inborn stubborness, their flag stikes me as ironic. All those little happy, heart-like symbols on it make them seem like such an easy going, flexible people. But if you’ve ever met a Friesan then you know different. (Yes, you Friesan’s reading this; don’t try to deny it. In denying it, you are proving me right. That’s right…I mean you Mom!) I have Friesan decent, and I feel comfortable in accepting this characteristic of Friesan’s along with its incredible height.

friesan flag propane spigot

 

Well, there you have it. A propane cake with a Friesan flag. Never thought I’d make one of those before.

If you aren’t aquainted with the Dutch people and all their little idiosyncracies, then you may want to check out the blog “Stuff Dutch People Like“. It is spot on with highlighting everything that is awesome and odd about being Dutch. Every post will have you either laughing because you relate to everything she’s talking about, because you are Dutch, or you will be laughing and shaking your head at the obsurbity of it all!

Anyway, go hug a Dutchie or BBQ something. Tis the season!

 

This entry was posted in cakes.

Orange Chiffon Mini Cakes

One of the most cherished times of my week is when my whole family (my mom’s side) gets together after church for Sunday coffee and lunch.

It seems like a strange traditional for some people, especially my husband when he first started coming around, because the order of events can see so backwards. First we do cake and coffee around noon, followed by a tray of cookies and other baking, and then we eat a late lunch between 2 and 3 in the afternoon.

So when I mentioned on my ‘about’ page that we have cake at least once a week, I was by no means exaggerating. My Oma used to always make the cake and now that she no longer lives in her house, the rest of us get that yummy privelege.

This past weekend, I was feeling like eating something a little more on the lighter side. So when I was flipping through our church cookbook and saw a recipe for a plain chiffon cake and saw some manadarins in my fridge, I just had to make it. This is a cake that my Oma on my dad’s side used to always make and is always a good choice. It is beautiful topped with whipping cream and fresh berries or can be frosted with a simple, light buttercream.

orange chiffon cake

chiffon top view mini chiffon cake Orange Chiffon Mini Cakes eating chiffon cake take a bite

 

Before we get to the post, I need to thank my friend Bri and her husband Patrick for helping me finally make the jump from blogger to WordPress. If you decide to make that jump for yourself or if you need a new website design or any design work in general, you should get in contact with them. You can find them at www.kerbydesign.com. They are not only incredible designers but pretty cool people as well! IF all else fails, you should just become friends with them. They host concerts in their own house for pete’s sake! You don’t get much cooler than that.

Anyway, back to the recipe! I’m so excited to be on WordPress now for recipes alone! There are so many cool plugins!

It’s really a pretty easy recipe and if have two bowls for your mixer then it’s even that much easier!

Orange Chiffon Mini Cakes

Allergy Egg, Wheat
Meal type Dessert
Occasion Casual Party

Ingredients

  • 2 cups cake flour (sifted)
  • 1 1/2 cup granulated sugar
  • 3 teaspoons baking powder
  • 1/2 cup vegetable oil
  • 2 teaspoons orange zest
  • 7 egg yolks (unbeaten)
  • 3/4 cups cold water
  • 2 teaspoons vanilla
  • 1/2 teaspoon cream of tartar
  • 7 egg whites (room temperature)

Directions

1. Preheat the oven to 325F and then begin by separating the egg whites from the egg yolks and set aside.
2. Wash the oranges and zest them. Then mix the zest with the sugar by rubbing the zest with the sugar between your fingers to get the zested oil mixed with the sugar.
3. Sift the flou and the baking powder into a mixing bowl. Stir in the sugar mixture and create a well in the center.
4. Pour the cold water, oil, egg yolks and vanilla in the well and beat until smooth.
5. In another clean, grease free bowl (Wipe the bowl out with vinegar or lemon juice to make it grease free) whip the cream of tartar and the egg whites together until stiff. It is done when a spatula can make a clean cut through the whites.
6. Pour a short stream of the egg yolk mixture over the egg whites. Fold gently with a wire whisk until it is incorporated. Then pour the egg white mixture into the egg yolk mixture. Gentle fold the two mixtures together with a wire whisk until completely combined.
7. Immediately pour into either 12 ungreased mini tube pans or a 9-10 inch tube pan.
8. Bake on the lowest rack at 325F for 55 minutes and then turn up the heat to 350F for the last 10 minutes. Cake is done when it springs back when touched or touch pick comes out clean.
9. Upon taking it out of the oven, place the cake upsidedown on a glass until it is completely cooled. Once cooled, release the cake from the pan.
10. Serve with your choices of whipping cream, fruit or light frosting. Enjoy!

Note

You could change the orange zest for lemon, lime or grapefruit for a little change.

Well have a sweet week! My week is going to be spent gearing up to make a whole bunch of mini Mother’s Day cakes. If you haven’t gotten around to ordering one, then hurry because I’m only taking orders until Thursday morning! You can message me on Facebook or email me at katminicakelove@gmail.com for more information or to place an order!

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