Patriotic Ruffled Bunting Cake

To celebrate the Fourth of July with style,

you can make this Patriotic Ruffled Bunting Cake.
It's the cake version of red, white & blue bunting!

The ruffles are made with buttercream frosting...no fondant here!

I happen to be a cake decorator who despises fondant.

I'm an anomaly, I know!

Let me introduce you to my new favorite decorating tip...
the 050 frill border tip. It makes buttercream ruffles so easy!
You can get one here and here.

You hold this tip with the long slit on the bottom.
I put my cake on my rotating cake stand (best invention EVER!)
and piped with one hand while turning the cake with my other hand.

Helpful Hints:

• I used 6 inch pans to make this cake. If you use 9 inch pans, I recommend making three rows of each color ruffle instead of two.
• To color my frosting, I used Americolor "Super Red" gel paste, Wilton "Royal Blue" icing color and Wilton "White-White" icing color.
• The topper is a cherry sour candy.

Happy Independence Day!

I share my recipes and tutorials at these fun link parties.

More patriotic cake creations...

4th of July Fireworks Cake

Patriotic Mini Star Cakes

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Don't Lose Me!

If you follow me on Google Reader, this quick post is for YOU.

In just 6 more days, Google will be shutting down this service!

So you don't miss out on any of the cakey goodness, here are a few options...

You can follow me on Pinterest, Facebook or by email.

If you would like to use another reader service, check out Bloglovin'.

It is easy to sign up and you can even import all your blogs from Google Reader!

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You guys are so important to me...I don't want to lose touch with any of you!

You are what makes Bird On A Cake so much fun!! :)

Peanut Butter Chocolate Monkey Cake

Wouldn't this be a fun cake for a jungle themed birthday party? 

This Peanut Butter Chocolate Monkey Cake is super cute and delicious...

And you don't have to be a decorating genius to put it together!

This monkey is made with chocolate cake, peanut butter frosting,

whipped chocolate ganache and cocoa rice cereal.

You don't have to include the cereal, but it adds great texture and a tasty crunch!

Peanut Butter Chocolate Monkey Cake

by Bird On A Cake

6048968

Ingredients

Chocolate Cake

• 1 cup boiling water
• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk (OR 1 c. milk mixed with 1 T. vinegar)
• 1/2 cup oil
• 1 teaspoon vanilla extract

Peanut Butter Frosting

• 1/2 cup salted butter (softened)
• 1 cup creamy peanut butter
• 2 cups confectioners' sugar
• approx. 1/8 cup milk

Whipped Chocolate Ganache

• 1 cup semi-sweet chocolate chips
• 1/3 cup whipping cream
• 2 Tablespoons butter (softened)

For Decorating

• 1 cup cocoa rice cereal
• 2 large peanut butter, oatmeal or molasses cookies
• 2 white candy melts
• 2 brown M&M's

Instructions

Chocolate Cake

Heat oven to 350 degrees. Line the bottoms of two 9 inch round cake pans with wax paper; grease the sides of the pans. Bring a small pan of water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.

Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Batter will be thin. Pour the batter into prepared pans and bake for 25-30 minutes (until toothpick inserted in center comes out clean).

Peanut Butter Frosting

In a medium bowl, beat the butter and peanut butter with an electric mixer until well combined. Gradually add the sugar. When it starts to get thick, add the milk a little at a time until frosting is spreadable. (The amount of milk you use depends on the thickness of your peanut butter.) Beat for 3 minutes or until fluffy.

Whipped Chocolate Ganache

Microwave chocolate chips and whipping cream in a microwave-safe bowl on medium power, 2 1/2 minutes or until chocolate begins to melt. Whisk until chocolate completely melts and mixture is smooth. Whisk in butter; let stand 20 minutes. Beat at medium speed with an electric mixer 4-5 minutes or until ganache thickens and forms soft peaks.

Assembling Your Cake

Level your cooled cake layers. Place one layer on a cake stand. Spread peanut butter frosting on it, then top with the second cake layer. Spread peanut butter frosting on top of the cake, in the shape of a monkey face. Carefully spread whipped ganache around the edges of the face and down the sides of the cake. Slide the cookies into the frosting between the cake layers, opposite from each other. Press cocoa rice cereal into the whipped ganache. Spoon some whipped ganache into a decorating bag or ziploc with the corner snipped off. Pipe dots on the back of the M&M's and attach them to the flat side of the candy melts. Pipe a dab of ganache on the backs of the candy melts and arrange on the cake. Pipe a nose and mouth.

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Design inspired by Better Homes & Gardens

Helpful Hints:

• Decorate and serve this cake on the same day. Otherwise, the cocoa rice cereal will get a bit soggy (at least it does in Florida humidity!). 
• You can insert toothpicks into the cake under the cookies to help support them.

 I love this combination of peanut butter, chocolate and crunchy cereal. :)
Enjoy!

 I share my recipes and tutorials at these fun link parties.

Another delicious recipe for you...
 Reese's Peanut Butter Chocolate Cake

 
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Root Beer Float Cupcakes for Father's Day

Imagine the flavor of a root beer float.

The fizzy bite of the root beer, mixed with the creamy vanilla ice cream...

that's exactly what you get with these Root Beer Float Cupcakes,

and they are delicious!

The cupcakes are covered with a glaze that delivers intense root beer flavor

and the frosting is made with melted vanilla ice cream.

Yummy!!

Is your dad or husband a root beer fan?

Wrap up these cupcakes with some bottles of Dad's Root Beer and you have

a fabulous Father's Day gift idea!

Root Beer Float Cupcakes

adapted from Lady Behind the Curtain

6047935

Ingredients

Root Beer Cupcakes

• 3/4 cup unsalted butter (room temperature)
• 1 1/2 cups granulated sugar
• 3 eggs
• 2 tablespoons root beer extract
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cups root beer

Root Beer Glaze

• 2 cups confectioners' sugar
• 1/4 cup root beer
• 1 tablespoon root beer extract
• 1 tablespoon oil

Vanilla Ice Cream Frosting

• 1/2 cup unsalted butter (room temperature)
• 1/2 cup melted vanilla ice cream
• 1/2 teaspoon vanilla extract
• 4 cups confectioners' sugar

Instructions

Root Beer Cupcakes

Preheat oven to 350 degrees. Line two cupcake pans with paper liners.

In a large bowl, beat the butter for one minute. Add the sugar and beat until fluffy. Add the eggs one at a time, mixing well after each addition. Beat in the root beer extract and vanilla. In a separate bowl, whisk together the flour, salt and baking powder. Alternate adding the flour mixture and the root beer to the batter, ending with the flour mixture.

Fill cupcake liners 2/3 with batter and bake for 15-17 minutes. Remove from pans and allow to cool completely on a wire rack.

Root Beer Glaze

Combine all ingredients in a small bowl; mix until smooth.

Vanilla Ice Cream Frosting

In a large bowl, beat the butter for one minute. Add the melted ice cream and vanilla, mixing until well combined. Gradually add the confectioners' sugar, mixing until smooth. Keep covered.

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Spread about a teaspoon of glaze on the top of each cooled cupcake.
Top with a swirl of frosting and a root beer barrel candy.

 Enjoy!
...and share a few with Dad. :)

I share my recipes and tutorials at these fun link parties.

Another Father's Day cupcake recipe...

Salted Caramel Buttercream with a Mustache
 

Toasted Butter Pecan Cake

  
This recipe is like a cake version of Butter Pecan Ice Cream!

The secret to it's yummy flavor is the first step...toasting the pecans in butter.

Do NOT skip this step. Do NOT use margarine.

Just trust me on this!

Toasting the pecans gives them a richer flavor,

with the bonus of making your house smell so good!

There is also evaporated milk in both the cake and the frosting,
which adds a slightly caramelized, creamy flavor.

Toasted Butter Pecan Cake

adapted from Taste of Home

6047515

Ingredients

Butter Pecan Cake

• 2 2/3 cups chopped pecans
• 1 1/4 cups salted butter, softened
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup evaporated milk

Frosting

• 1 cup salted butter, softened
• 8 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 1/2 cup evaporated milk

Instructions

Butter Pecan Cake

Heat oven to 350 degrees. Line the bottoms of three 8 or 9 inch round cake pans with wax paper and grease the sides. Melt 1/4 cup butter in a large baking pan. Mix in pecans, coating evenly with butter. Bake for 15-20 minutes stirring frequently; set aside to cool.

In a large bowl, cream 1 cup butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in vanilla. In a separate bowl, whisk together the flour and baking powder. Add to the creamed mixture alternately with the evaporated milk, beating well after each addition. Stir in 1 1/3 cups toasted pecans.

Pour the batter into prepared pans and bake for approx. 25 minutes (until toothpick inserted in center comes out clean).

Frosting

In a large bowl, cream the butter until fluffy. Mix in half of the confectioners' sugar. Add evaporated milk and vanilla; beat until smooth. Mix in the remaining confectioners' sugar. You may either mix the remaining pecans into the frosting or press them into the sides of the cake after frosting.

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Enjoy!

I share my recipes and tutorials at these fun link parties.

Another yummy pecan cake recipe...

Caramel Pecan Chocolate Cake