You are here: Home / Archives for cake

Healthier Carrot Cake with Cream Cheese Frosting

May 15, 2013 · by · 1 Comment
Cashew Carrot Cake w Cream Cheese Frosting from ItsYummi.com #HealthyDesserts #LowCarb

It's quite possible that I witnessed an honest-to-goodness miracle this week. I didn't think it could be done, but the big God that I keep failing to trust has helped me to live through 7 days of exercise.  SEVEN!! Not the "lift fork to mouth" exercise, either. REAL workouts. At the gym! With a trainer! I know...It's kind of  freaky, isn't it?
I'm not sure what happened to me, either.

Good gravy, my bones and muscles hurt, but I'm convinced that after I've gone through a few dozen trays of ice and a couple of bottles of Ibuprofen, I'll be grateful that I'm treating my body better.

I'm not about to don a swimsuit and start training for a triathlon or anything, but I'm steadily working towards my #FitBy50 goal.  That's 50 pounds less of me by the end of January, when I'll turn 50 years old.  I BELIEVE it can be done!  I'm exercising at least 3 times a week, adding more protein and veggies to my diet, and indulging in low-carb desserts like THIS ONE instead of my usual carb-infested goodies.  Trust me when I say that with desserts like this one, I'm not feeling a bit deprived.

Cashew Carrot Cake w Cream Cheese Frosting from ItsYummi.com #LowCarb #HealthyDesserts

[Read more...]

Filed Under: BAKING, Cakes, low carb, recipes · Tagged: , , , , , , , ,

Lemon Poppy Seed Bread

May 2, 2013 · by · 8 Comments
Lemon Poppy Seed Bread from ItsYummi.com

You may be shocked by what I'm about to say.  Are you sitting down?  You really should sit.  This isn't really standing up kind of news.  OK... all comfy?

I baked you something awesome...and I used 100% UNHEALTHY  ingredients!  You're in shock, aren't you?  I knew you would be.  You can't say you weren't warned.

No low-carb flour, REAL sugar, and pure Wisconsin butter.  This from the girl who swears that she'll be "fit by 50"?

See, it's like this.  I AM changing my life for the better.  I'm trying to get into God's word more.  To pray more.  I'm eating better, I'm (Lord, help me) trying to exercise for the first time in 14 years, and I'm dumping my life of toxic relationships and negative attitudes.  I'm working daily to become a better me.  It's a day-by-day, baby steps to progress activity, but along that road, and even when I'm happy with some of the changes that I've made, I'll deserve a pure indulgent treat now and then.  That's when pure, simple ingredients like lemons, butter, sugar, and eggs will come together and sing in harmony as they're blended with flour and leavening agents to become a light, tangy, moist, and dare I say, delightful dessert!  Like THIS quick bread.

Lemon Poppy Seed Bread from ItsYummi.com

[Read more...]

Filed Under: BAKING, bread, recipes · Tagged: , , , , , ,

Orange Gingerbread Cake with Cranberry Cream Cheese Frosting

December 1, 2012 · by · 3 Comments
Orange Gingerbread Cake with Cranberry Cream Cheese from ItsYummi.com

HI LOVELIES :)

It's time for another installment of Sundays with Joy... Technically I suppose it's Saturday with Joy.  I'll be posting my Joy the Baker Cookbook recipes on Saturdays now because I've added another weekly activity into my blogging arsenal.  I know, I know... I'm constantly yapping about how busy my life is, so how can I possibly make room for yet ANOTHER activity?  Well, I haven't mentioned this to you yet, but I lost my job 2 weeks ago.  Boo hiss, right?  So the door of employment was closed and until I can find the newly opened window that I've been told to keep a look out for...you know, the one that will include a new adventure to embark on that will bring some bill-paying income into the house, I need to keep my mind and body engaged to avoid self pity and depression from setting in.  Enter #SundaySupper.

Each week, the group members are given a theme that we then use to create a recipe around.  Tomorrow will be my first post with the group and I can't wait to share the theme and my recipe with you!

But TODAY, I have something that's equally as wonderful to share.  It's magical and wonderful and it's likely to cause you to see unicorns in your sleep.  It's gingerbread with a yummilicious twist!

 

The recipe for the cake is the creation of Joy the Baker.  It's a flavor packed, spiced up gingerbread with a wonderful sweetness, thanks to the inclusion of orange zest.  Get this...It's in cake form.  No crisp yet adorable ginger people cookies for me, thank you.  These are tall, fluffy pieces of gingerbread....now that's what I'm talkin' about!  To make it even better, the cake is topped with the most delicious cream cheese frosting I've ever eaten!  Seriously, I couldn't keep my spoon out of the bowl.  Joy's recipe (which you can find in her cookbook, or on her blog), is wonderful in and of itself, but I had some extra cranberries left over from Thanksgiving, so I put my blender on puree and went to town.  The tangy cranberries helped to tone down the sweetness of the cream cheese and sugar, making this frosting the kind I'd like to drink through a straw on a daily basis.  Cranberries are high in antioxidants so that makes this frosting totally healthy.  You can tell your doctor I said so.  No, you can't give him my phone number.  Well, unless he's single and has an adorable smile and a relatively thick wallet.  Yes, I'm very happy in my relationship with Brian.  No, it's not cheating....it's...it's...  Shush now... go make this cake and enjoy it.  I look forward to seeing you here again tomorrow :)

Orange Gingerbread Cake with Cranberry Cream Cheese Frosting
 
 
WHAT'S NEEDED
  • #ingredient#

HOW TO MAKE IT
  1. #instruction#

WordPress Recipe Plugin by EasyRecipe

Recipe Type: Dessert
Cuisine: Cake
Author: Chef Becca Heflin
Prep time:
Cook time:
Total time:
Serves: 8-12
This light and fluffy gingerbread cake is accented with sweet orange zest then topped with a decadent cranberry cream cheese frosting. It will make the perfect dessert at your holiday table.
Ingredients
  • [b]FOR THE CAKE[/b][br]
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup plus 2 tablespoons vegetable or canola oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup unsulphered molasses (not blackstrap)
  • 1/4 cup honey
  • 2 teaspoons orange zest
  • 3/4 cup warm water
  • [br]
  • [b]FOR CRANBERRY CREAM CHEESE FROSTING[/b][br]
  • 1 block (8 ounces) cream cheese, softened
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 3-4 cups powdered sugar, sifted
  • 2-4 Tablespoons cranberry puree, depending on desired consistency of frosting.
Instructions
  1. Place a rack in the upper third of the oven and heat oven to 350 degrees F. Lightly grease and flour an 8×8- inch square baking pan. Set pan aside.
  2. In medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
  3. In a large bowl whisk together vegetable oil, sugar, and eggs until thick and pale. Add molasses, honey, and orange zest and stir to combine. Add the dry ingredients to the wet ingredients and stir together until entirely incorporated. Add the warm water and gently stir until the mixture is smooth and silky. Pour the batter into the prepared pan.
  4. If you find that the mixture fills the pan more than three quarters of the way full, transfer to a larger 9 or 10-inch round cake pan, or fill a mini loaf pan with excess batter.
  5. Bake cake for 30-40 minutes, or until a cake tester inserted into the center of the cake comes out clean.
  6. While the cake bakes, make the cream cheese frosting.
  7. In the bowl of an electric stand mixer fitted with a paddle attachment, blend the cream cheese on medium speed. The cream cheese should be as soft and smooth as possible. Stop the mixer.
  8. Scrape down the sides of the bowl, add the butter, and beat the two together on medium speed until smooth and incorporated. Add two cups of powdered sugar and mix until incorporated. Add 2 Tablespoons cranberry puree and remaining cup of powdered sugar. Beat on medium high speed until frosting is smooth and silky. If thinner consistency frosting is desired, add more puree a Tablespoon at a time. If thicker frosting is desired, add more powdered sugar.
  9. Allow cake to cool in the pan for 20 minutes. Remove from pan and cool completely on a wire rack before frosting the cake.
Notes

If wrapped well, this cake can be stored in the refrigerator for up to 3 days. If left unfrosted, it also freezes well.

This recipe was linked up to the following linky party. Head on over and check out more goodness!

Photobucket

Filed Under: recipes · Tagged: , , , , , ,

Peanut Butter Cake & Cocoa Frosting

October 20, 2012 · by · 5 Comments
Peanut-Butter-Cake-w-Cocoa-Frosting-from-ItsYummi.com

 

You may have noticed that posts on this blog have been few and far between lately. I've noticed it too...
I can apologize profusely for my lack of budgeting time for everything that's important in my life, or I could just put a plate of this cake in front of your beautiful face, give you my sweetest smile and puppy dog eyes, and hope that you'll forgive me. Because I truly am sorry, my lovelies.  It's been said that life is what happens when you're too busy making other plans, and baby oh baby, have I been making plans!

 

After two years of a dull ache and non-verbal cues to take it to a dentist because it had cracked, one of the teeth in the upper right portion of my mouth decided to break the rules last week by hosting a pain party WITHOUT my prior permission.  Apparently, that tooth doesn't like to party alone, because he came to that party along with the 2 molars on either side of him AND my gums. Some people call it an abscess...I prefer to call it Hell on Earth.

For the love of bacon, floss floss floss, Lovelies!

Anyhoo, I had to put my life on hold so that I could have the problem addressed. Before the "fun" was over, I had to be pumped up with 5 shots of Novacaine into my gums and the upper roof of my mouth. Three teeth were extracted and I was fitted for a partial denture that I'll pick up on Monday morning. Some negative Nellys out there may choose to look at this as a bad thing, but I'm going to look at the bright side. I've had 3 days of REALLY powerful pain medication (wheeeeeeeee!), and now I can use more than just my ugly face to scare the kids when they come to Trick-or-Treat at my house. I've got removable teeth! Creepy gross tricks on Halloween = AWESOMESAUCE and boat loads of fun. This may be my best Trick-Or-Treat yet! :)

 

I have another event that I'm celebrating this week, too. It may not be a big deal to you, but it's HUGE to me and I just want to shout my joy to the world. Spread happiness and cheer...yadda yadda.
After an UGLY ride on the bankruptcy train, I'm happy to report that the train has stopped at the Restored Credit station!

 

In my last marriage, I was an unfortunate participant to financial woes that involved major amounts of poor money management, overspending, and credit card debt. After 8 years of an ugly marriage, we parted ways, but I was left with his "this is how much I love you" gift...thousands of dollars in credit card debt.

 

Let this be a lesson to learn from my mistakes...No matter HOW much you love and think you can trust someone, don't ever allow them to become a card holder on a credit card that they didn't apply for, unless you're fully prepared to take on 100% of the responsibility for their use (or misuse) of it. I had been a good handler of my money for many years, but my discipline and hard work were flushed down the toilet during that marriage. Fortunately, after my bad debt was dismissed, I worked equally as hard to show the credit bureaus just how good of a money manager I really am.  I won't lie...it wasn't even remotely easy.  There were lots of sacrifices made, many of the household "wants" were put on the back burner, and I began pinching pennies in every area possible.

I'm happy to report that in the 5 years since the bankruptcy, my credit score has risen 216 points. I'm now the proud owner of a 763 FICO score and I did it all by myself. Purchases without the use of credit cards (I don't even own one), just good payment history on my bills and car payment and a revolving line of credit that I established when I bought my new bed. I have to say that I'm really proud of myself. The pinnacle of my excitement and pride came yesterday, when I walked into a local credit union with Brian and we refinanced our car loan at 2.85% interest (down from 14.25%), AND we dropped our payment by $100 a month. If that's not a reason to celebrate with this peanut butter cake, I'm not sure what is!

 

The recipe for this cake was adapted from one in this fabulous cook book by Joy the Baker.

Joy's cake looked beautiful, as do all of the photos in the book, and the recipe as written sounded like a winner winner cake for dinner.  It truly didn't need to be tweaked at all, but I did add some sour cream and cinnamon to the batter. I love moist cake, and sour cream does double duty, adding moisture and a nice tang. The cinnamon adds another layer of flavor that in my opinion, takes the cake to great heights. Joy's book also has a chocolate buttercream frosting recipe. She calls it "The Best Chocolate Buttercream Frosting" and explains how she amps up the flavor of a traditional buttercream frosting by adding a secret ingredient...Ovaltine! I plan to try it out on some cupcakes next week. For my celebration cake, I wanted to use my favorite Ermine frosting. It truly is the best frosting I've ever tasted in my life. Aside of that, it spreads perfectly and looks beautiful on a cake.  I added some peanut butter and mini chocolate chips to the top of my cake, patted myself on the back, put on my best stretchy pants and threw my face onto the cake plate.

 

 

So what's left to say except LET'S BAKE this bad boy!

Celebrating with Peanut Butter & Chocolate Cake!
 
Created By:

Recipe Category: Dessert
Cuisine: Cake
Serves: 12-16
Prep time:
Cook time:
Total time:
Print

 
This dessert brings the best of all worlds together. Creamy peanut butter cake meets delicious chocolate frosting. Any celebration will become a party when you serve this cake!
WHAT'S NEEDED
  • 9.9 ounces (2 1/4 cups) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup smooth peanut butter
  • 3 ounces (3/4 stick) unsalted butter, softened
  • 4 ounces (1/2 cup) granulated sugar
  • 4.2 ounces (1/2 cup) firmly packed brown sugar
  • 3 large eggs
  • 1 cup buttermilk
  • 1/4 cup sour cream

HOW TO MAKE IT
  1. Grease and flour two 8 or 9-inch round cake pans; set aside
  2. Heat oven to 350 degrees F (325 F convection oven)
  3. In medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  4. In bowl of an electric stand mixer, use the paddle attachment to cream together the butter, both sugars, and peanut butter until light and fluffy, about 3 minutes.
  5. Add eggs, one at a time, beating at medium speed for 1 minute between each addition. Scrape down sides of bowl if necessary.
  6. With mixer on low speed, add half the flour mixture to butter mixture. Once combined, slowly pour in all of the milk and sour cream. When mixture just starts to come together, reduce mixer speed to low and add remaining flour. Mix just until batter starts coming together. Turn off mixer, remove bowl, and finish combining ingredients by hand with a spatula.
  7. Divide batter between the two cake pans (I used 17 ounces of batter in each pan) and bake on center rack in oven for 28-35 minutes, until a wooden skewer inserted into center of cake comes out clean. Allow cake to cool in pan on wire rack for 10 minutes. Remove cake from pan and transfer to wire rack to cool completely before frosting.

IMPORTANT STUFF
Frost cakes with Chocolate Ermine Frosting or your favorite flavor buttercream frosting. Cake will stay edible for up to 4 days if wrapped and stored in refrigerator.

WordPress Recipe Plugin by EasyRecipe

Filed Under: BAKING, Cakes, chocolate, recipes · Tagged: , , , , ,

Challenged by a Chef

January 22, 2012 · by · 4 Comments
cornmeal cake 3

If you're a regular reader of this blog, you know that because of my disabilities, some days I feel much better physically and emotionally than others.  Today was a good day, so I intended to take full advantage of it!

I started my day by fulfilling a couple of orders for mini cinnamon roll cookies.  Needless to say, I had to make an extra batch, because whenever I make these cookies they come out of the oven and are grabbed by a strange magnetic pull, causing some of them to accidentally slip onto a plate and then drop right down in front of me with a great big "EAT ME" sign.  It's very Alice in Wonderland-ish and really quite awesome. I usually go with it because frankly, the Cheshire Cat scares the bejeezus out of me.

When I had completed my cookie baking, I decided to poll my Facebook fans to see if I should bake something sweet or savory.  That's when IT happened.  The Tweet heard 'round the kitchen... I called it that because I was standing in front of my stove when I read the following comment from one of my very favorite chefs, Felisha: " I want something different rather than a rehash of the same-ole. I challenge you to make a sweet rosemary recipe!"

Oooooooo.......a CHALLENGE!  The only thing better than a challenge is a triple dog dare challenge.  Ralphie knows all about those...

I accepted Felisha's challenge with the utmost of enthusiasm.  Thanks to inspiration from Epicurious, here's what I came up with.  It's a savory and not overly sweet corn cake, glazed lightly with a rosemary lemon syrup.

 

 

I was very happy with the results!  The crumb was wonderful and the rosemary syrup gave the corn cake a wonderful sweetness and aroma.  I just couldn't stop there, though. I felt like it needed a little oomph to take it up a notch, so I whipped up a batch of lemon cream and topped it with some fresh organic raspberries.  NOW it was challenge worthy!

 

Now it's my time to invoke a little challenge on YOU.  Make one of these beautiful cakes and see if you can eat just ONE slice.  I triple dog dare ya....

Print
Cornmeal Cake with Sweet Rosemary Syrup and Lemon Raspberry Cream

Cornmeal Cake with Sweet Rosemary Syrup and Lemon Raspberry Cream

WHAT YOU\'LL NEED

    FOR THE CAKE
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup sugar
  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 large egg yolk
  • 2/3 cup milk
    • FOR THE SWEET ROSEMARY SYRUP
  • 3/4 cup sugar
  • 3/4 cup water
  • 1/3 cup fresh rosemary leaves, chopped
  • 1 tablespoon fresh lemon juice (or 1/2 teaspoon of True Lemon Crystallized Lemon)
  • 1/4 teaspoon vanilla

HOW TO MAKE IT

MAKE THE CAKE

Heat oven to 350°F. and butter and flour an 8- by 2-inch round cake pan..

In a large bowl with an electric mixer, beat together butter and sugar until light and fluffy.

Add eggs and vanilla and mix to combine.

Add dry ingredients and beat on low speed until combined. Beat batter on high speed until pale yellow, about 3 minutes.

Pour batter into prepared pan and bake in middle of oven 40-50 minutes, or until a tester comes out with a few crumbs adhering.

Make Rosemary Syrup while cake is baking.

Cool cake in pan on a rack for 10 minutes.

Invert the cake onto a plate and then return it right side up, to rack.

While cake is still warm, gradually brush 1/3 cup syrup over it, allowing syrup to soak in before adding more. Chill remaining syrup in a small pitcher, covered. Syrup-soaked cake may be made 1 day ahead and kept wrapped in plastic wrap at room temperature.

If desired, garnish with freshly whipped cream combined with 1/2 teaspoon of fresh lemon juice and top with fresh berries of your choice.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.itsyummi.com/challenged-by-a-chef/

Filed Under: BAKING, Cakes, recipes · Tagged: , , , , ,

Celebrating a Makeover… with Cake!

November 13, 2011 · by · 12 Comments
CinnamonSpiceCake-Serving

I can't believe this day has finally arrived.  I've graduated from "kindergarten blogging" and have my very own self-hosted site!  Woo hoo!  Let's celebrate, shall we?

I've made us this beautiful cinnamon spice cake with maple cream cheese icing to assist in the celebration.  I was going to make my favorite autumnal delight, Dutch apple pie, but a celebration of this caliber deserves multiple layers of love...and frankly, lots of rich, creamy icing!

I'll share the recipe with you in just a bit, but first, I want to fill you in on all of the changes I've put into place.

Besides the new look, which I think perfectly describes me... whimsical, fresh, and fun, there are a number of other changes that will help you in getting the most out of this site.

  • For starters, I've got a brand new domain name, which should be much easier for you to remember (and type!)  Be sure to bookmark this for future reference:  http://www.ItsYummi.com
  • If you were a subscriber of posts for ItsYummilicious.Wordpress.com, you will need to resubscribe to keep receiving my new posts.  I apologize for the inconvenience.  You can subscribe easily by clicking the RSS icon at the top of this page.

Before we go on, let's have a slice of cake!  Yes, I'm sometimes impatient when I'm excited...please don't judge.

  • I've added ZipList capabilities to my recipes.  If you aren't already using ZipList, you are going to love it!  It allows you to store your favorite recipes in a virtual recipe box, which can then be shared with others and/or printed in recipe card or full page format.  The best part of ZipList is that it will create a shopping list for you based on the recipe that you want to make!  What a time saver that's been for me!
  • I've already shared with you that I'm going to be posting one recipe each week that will link to a current grocery store advertisement, as well as links to coupons for any of the recipe ingredients that might be on sale.  I'm hopeful that it will help save you some time and money, while providing your family with a healthy and delicious meal!  I plan to create a page specifically for the weekly recipes so that they are easy to find, but for now, I'll be creating them as a traditional blog post.
  • Another great change are the coupon and savings links that you'll find throughout the posts and pages.  Clicking on them will give you access to high value, FREE coupons, e-cookbooks, and other savings and coupon sites.  I've placed them here for you to use, so please take advantage of the savings!
If there's something specific that you'd like to see featured here on It's Yummilicious, you have a food/cooking related question, or there's a dish that you're looking for a recipe for, please don't hesitate to contact me at ItsYummilicious (at) Gmail (dot) com or leave a comment here.  Thank you SO much for your continued support.  I am SO grateful and thankful to have you here to share in the realization of my dream!
Now then...Let's have some more cake!
Print
Cinnamon-Spice Cake with Maple Cream Cheese Icing

16 slices

Serving Size: 1 slice

Cinnamon-Spice Cake with Maple Cream Cheese Icing

This cake will keep, refrigerated, for 4 to 5 days. It is best at room temperature, so take it out of the refrigerator for 30 to 45 minutes before serving.

WHAT YOU\'LL NEED

  • 1.5 sticks (6 ounces) unsalted butter, softened, plus more for buttering the paper
  • 1.5 cups (6.6 oz.) all-purpose flour, plus more for dusting
  • 1 cup (4.4 oz) cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon each of ground nutmeg, ground ginger, and ground cloves
  • 1/2 teaspoon salt
  • 1.5 cups (11 oz.) sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup sour cream
    • MAPLE CREAM CHEESE FROSTING
  • 12 ounces cream cheese, at room temperature
  • 3/4 stick (3 ounces) unsalted butter, at room temperature
  • 1/2 cup plus 1 tablespoon (6 1/2 ounces) PURE maple syrup (Grade A or B)
  • 1 3/4 cups (5 1/2 ounces) sifted confectioners’ sugar

HOW TO MAKE IT

BAKE THE CAKE

Preheat the oven to 350°. Butter two 9-inch round cake pans. Line the bottoms with parchment paper and butter the paper. Dust the pans with flour, tapping out the excess.

In a medium bowl, whisk the 1.5 cups of all-purpose flour with the cake flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.

In a stand mixer fitted with a paddle, beat the butter with the sugar at medium speed until fluffy, about 3 minutes. Beat in the eggs and vanilla until incorporated. In 3 alternating additions, add the dry ingredients and sour cream, scraping down the side of the bowl between additions.

Scrape the batter evenly into the prepared pans. Bake the cakes on the lower and middle racks of the oven for about 30 minutes, until golden and springy and the edges begin to pull away from the sides of the pan. Transfer the cakes to racks and let cool for 15 minutes, then turn the cakes out and let them cool completely. Remove the parchment paper.

UNMOLD THE CAKE

Run a thin, flexible knife or spatula around the edge of the pan to loosen the cake.

Place a cake cardboard or the bottom of a tart pan on top of the pan. Hold the two together and flip over. Lift the pan off of the cake, leaving the parchment on the cake. Flip again so the cake is right side up.

Using a serrated knife, level the top of the cake (if necessary), and slice the cake horizontally into two layers.

MAKE THE ICING

Place the cream cheese and butter in the cleaned bowl of the mixer or food processor.

Blend until smooth. Add the maple syrup and confectioners’ sugar and mix thoroughly.

Scrape down the bowl with a clean spatula and blend again briefly.

ASSEMBLE AND FROST THE CAKE

Place a cake cardboard or serving plate on your work surface. Using the second cardboard or tart bottom, transfer the cake’s top layer to the assembly board cut side up.

With the icing spatula, spread a generous 1/2 cup layer of frosting evenly over the surface. Flip over the bottom layer of cake, slide it into place on top of the frosting then remove the parchment paper. Voila…a crumb-free surface for frosting!

Use the remaining frosting to cover the top and side of the cake. Use a spoon to create swirls all over the top by gently pressing the tip of the spoon, rounded edge down, into the frosting in a back-and-forth motion.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.itsyummi.com/cinnamon-spice-cake-maple-cream-cheese-frosting/
Filed Under: BAKING, Cakes, recipes · Tagged: , , , , , ,