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Dessert Recipe Roundup

Posted by on May 19, 2013 in Blog, Recipes, Tutorials | 3 comments

Dessert Recipe Roundup

Dessert Recipe Roundup!

I love lazy Sundays. After church we normally come home and relax. Take a walk.  Work on a puzzle. Have fun together as a family. Doesn’t an afternoon of relaxation sound nice? Yet, relax is not a word I am very good at practicing. I know that it is important but for some reason I find myself able to sit still for about 5 minutes before I leap into another project. On Sundays though, I try to discipline myself to sit still for a little while. While I am “relaxing” today, I thought I would round-up some of my favorite dessert recipes that I have written for Best Friends for Frosting.

Dessert Recipe Roundup

Peppermint Mocha Cookie Recipe {Link}

December was my very guest post at Best Friends for Frosting. I was just a tad nervous writing for one of my favorite websites. Amazing contributors and desserts all in one place.  If you are looking for a happy place, I am pretty sure Best Friends for Frosting is a great place to hang out.  I thought I would kick it off with one of my all time favorite flavor combinations: chocolate and peppermint.  In my ever so humble so humble opinion they are the two best flavors ever!

Dessert Recipe Roundup

Ombre Sugar Cookie Cake {Link}

My ombre sugar cookie cake has been my favorite post so far over at Best Friends for Frosting. I can spend hours writing out lists of ideas, only to end up crossing off ninety percent of them.  This was one of the those ideas that came to me in the middle of the night. The kind where you want to shoot up in bed and tell your husband, “I’ve got it!” Only for him to look at you kind of strange and say, “Your woke me up at 3 am to tell me about a recipe?”  Apparently, not as earth shattering to him as it was for me.

Dessert Recipe Roundup

Green Velvet Cake with Jameson Whiskey Buttercream {Link}

Don’t be green with envy, you can have your cake and eat it too! I think whiskey is just about the nastiest liquid on the planet but you add sugar and butter to it and all of a sudden it transforms into something quite delicious. For those of you who know me well, know that I am not a fan of a lot of food coloring. I tried to make it with natural plant-based coloring but it failed miserably. I ended up caving and using good ole’ food coloring to make this delicious St. Patrick’s Day  green velvet cake.

Dessert Recipe Roundup

Spring Flower Cupcakes {Link}

Does piping flowers on cupcakes ever scare you? I thought I would try something a little different and top these cute spring cupcakes with natural flowers. They are perfect for any spring dessert table.  Easy + Cute = Fantastic!

Dessert Recipe Roundup

Mini Gift Cakes {Link}

Last but not least mini cakes! Have you ever seen those really cute shaped cake pans? I own a couple but I never really use them. For some reason decorating a cake that has already been shaped scares me, yet I keep buying these pans. I decided to over come my fears and turn these little cakes into a great gift for a Mother’s Day Brunch.

I hope you have enjoyed my first dessert recipe round from my contributor posts over at Best Friend’s For Frosting. If you have any great advice on how to relax I would love to hear it?  Better yet what is your favorite go to dessert recipe website?

 

 

Strawberry Buttermilk Cake

Posted by on May 7, 2013 in Blog, cakes, Recipes | 14 comments

Strawberry Buttermilk Cake

Strawberry Buttermilk Cake

Who doesn’t love spring? You wake up in the morning to birds chirping, the sun shining and flowers blooming. I long for this time of year when strawberries fill the shelves at the grocery store.  It is no secret that I am a huge fan of simple ingredients to make beautiful desserts. My favorite recipes include foods that do not have bleach, added colors or artificial flavors.  Strawberry buttermilk cake is my go to recipe when the temperatures start to rise. It is a light cake filled with fresh strawberries. The last thing you need on a hot day is something heavy. What are you favorite strawberry delights?

Strawberry Buttermilk Cake

When I started baking I was very particular about the ingredients I used in my baked goods. I tried many different products. One of my favorite go to ingredients is C&H Sugar’s Organic Sugar. You can often find me clearing out the neighborhood grocery store shelves.   I chose C&H Organic Sugar because it was well priced and high quality. You can’t ask for a better combination.

I love following C&H Sugar on Twitter. They are always posting yummy recipes and are great with interacting with bloggers and bakers.

If you are looking for some recipe inspiration, tutorials or some fun ideas try following C&H Sugar:

  • Website {Link}: Their website is a great resource for recipes, frosting tutorials and special offers
  • Pinterest {Link}: Recipes, Baking Tips, Recipes across their different product lines
  • Facebook {Link}
  • Twitter {Link}

Strawberry Buttermilk Cake

When you buy C&H Organic sugar it comes in larger unrefined crystals. It is really easy to convert these large crystals into a fine sugar for baking which is perfect for making this strawberry buttermilk cake. All you have to do is empty a bag into a food processor and pulse for 30 seconds.

Strawberry Buttermilk Cake

See the difference? Now you are ready to bake anything your heart desires.

Strawberry Buttermilk Cake Recipe

  • 3 Cups Unbleached Flour (Recommended King Arthur Flour)
  • 1 ½ tsp. Baking Powder
  • 1 tsp. Baking Soda
  • ½ tsp. Sea Salt
  • 2 cups C& H Organic Sugar
  • ½ Cup Butter, let sit out for 20 minutes
  • 2 Large Eggs, at room temp.
  • 1 tsp. Vanilla Extract
  • 2 cup Buttermilk, at room temp.
  • 1/2 cup finely diced strawberries

Yields: 3, 8” layers or 24 cupcakes

Directions:

  1.  Preheat oven to 350 degrees. Bake for 20-24 minutes or until skewer comes out clean. {I have a convection oven so mine is a little quicker than this, so check on it at the 22 minute mark} But you might have to play a little with your oven to see what the correct baking time will be.
  2.  If you can, finely dice the strawberries 24 hours in advance, sprinkle with a little raw sugar and let it set in the refrigerator. You don’t have to do this. You can use just chopped strawberries.
  3. In bowl 1, whisk together dry ingredients {flour, baking powder, baking soda and salt}. Set aside.
  4. In bowl 2, using an electric mixer on medium-high speed, beat the butter for 2 minutes till it begins to look smooth. Add sugar. Beat for 3 minutes until light and fluffy. Add the egg and vanilla and beat until the mixture is combined. Add the flour in three additions, alternating with the buttermilk. Scrap down the bowl and the beater and mix on medium {4 if you have a Kitchenaid} for 15 seconds to let the batter come together.
  5. Then fold in strawberry mixture.
  6. Divide the batter among the pans. Using a kitchen scale to weigh each of the pans helps to achieve even layers.

 Strawberry Swiss Meringue Buttercream Recipe

  • 6 large egg whites
  • 1 1/2 cups sugar
  • 2 cups (4 sticks) unsalted butter, room temperature, cut into tablespoons {about 20 minutes}
  • 1 teaspoon pure vanilla extract
  • 1/3 teaspoon cream of tartar
  • 1 cup of strawberries. Puree strawberries in a food processor or chopped strawberries {depending on the look that you want. I used chunks, but if I were covering with fondant I would puree the strawberries and put it through a strainer for the juice}

Directions:

  1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
  2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high-speed. One it begins to get foamy add cream of tartar, this helps stabilizer the mixture. Keep beating until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 10-12 minutes. During this time I put ice in a wash cloth and rub it against the bowl to help cool the mixture.
  3. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Mix in strawberry in three doses. The If you add too much at once it might separate easier. {It still will probably separate} Then mix on high for 2-3 minutes till smooth and fluffy. Then switch to paddle attachment  for two minutes on low to get out the air bubbles.

Strawberry Buttermilk Cake

Assembly:

  1. If you need help with how to ice a cake. Tessa from The Frosted Cake Shop has a great tutorial! {Link Here}
  2. Place 1 cake layer on cake plate or 8 inch cake round face down.
  3. Fill a piping bag with the buttercream mixture and a large round open tip.
  4. In a circular motion fill the top area of the 1st layer with approximately 1/2 cup of buttercream. Layer with sliced strawberries.
  5.  Place the next cake layer on top of the buttercream.
  6. In a circular motion fill the top area with a thin layer of buttercream for the crumbcoat.
  7. Take your piping bag and coat the side of the cake with a thin layer of buttercream. Scrap the extra buttercream off and place back in the bowl.
  8. Place cake in the refrigerator for 15 minutes.
  9. Once the buttercream has set remove from the refrigerator. Pipe another layer of buttercream. Take an offset spatula and make the wavy look in the buttercream.

I prefer to place my cake layers on an 10″ cardboard round. This makes it easy to transport the cake between the refrigerator to the cake stand of my choice.

Strawberry Buttermilk Cake

Disclosure of Material Connection: This is a sponsored post. The ASR Group who sponsored it compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. The opinions are completely my own based on my experience.  I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.

No Kid Hungry Bake Sales Arizona

Posted by on May 2, 2013 in Blog, Brand, Cookies | 1 comment

No Kid Hungry Bake Sales Arizona

This past week I have been blogging about my adventures while I bake for our charity.  This week I turning my focus from our international mission for Micah 6:8 Sudan to one a little closer to home.  In case you have not heard No Kid Hungry Bake Sales 2013 have begun!  Bloggers and baking enthusiasts across America are joining together to raise money for hungry kids by hosting bake sales. Every dollar raised goes towards the No Kid Hungry program.

To find a bake sale in your area, search this list of bake sales hosted by food bloggers! Reach out to contact your bloggers or bake sale for details (time, place, etc.) and buy some yummy treats for a great cause!  I have decided to host an online bake sale during the month of May.  If you have been looking to stock up on salted butterscotch and brownies, now is the time!

Valentine's Day Treats

Salted Butterscotch

Local Items Available for Donation {Phoenix Area}

 Cupcakes for $24.00 donation

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  • Vanilla Bean Cupcakes
  • Chocolate Salted Caramel Cupcakes

Cookies and Brownies {Local and Shipped Nationwide}

  • Salted Butterscotch $15.00 a dozen {plus shipping}
  • Espresso Brownies  $13.50 for half-dozen {plus shipping}
  • Turtle Brownies $15.00 for half-dozen {plus shipping}

Super Bowl Brownies

No Kid Hungry Bake Sale Weight Loss Option

  • No worries. You can still join with a tax-deductible donation!  See below how your donation can be put to good use with ZERO calorie intake.  Visit my No Kid Hungry Bake Sale Page.  Click the donate button on the up right hand side of the page and follow the directions.

To place an order send an email to melissa@thebakedequation.com

Include:

  • Item you would like to order
  • In the subject line of your email “No Kid Hungry”
  • address is being shipping
  • If local let me know which location you would like to pick up your goodies {North Phoenix/Anthem or Scottsdale}

No Kid Hungry Staggering Statistics

This year, nearly one in five kids in America will face hunger.  That’s more than 16 million.   But, there is hope.   Share our Strength is working to connect hungry kids with programs that can help them get the food they need to thrive.

$1 can help provide a hungry child with 10 healthy meals.
$4 can help provide a child facing hunger with a backpack full of healthy food over a weekend when school meals are not available.
$9 can help connect a child with healthy lunches during summer when school is out.
$35 can help a child care center provide free afterschool snacks and suppers to at-risk children all year long.
$65 can provide a grab-n-go breakfast cart to an elementary school so that every student starts every school day with a healthy meal.

Let’s roll up our sleeves, gather our ingredients, pre-heat the ovens and together we can bake a difference! Are you a fellow baker? Would you like to join my team? Just click on the Team Page and join my roster to bake for a difference!

 

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