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ITS FALL! So that means PUMPKIN EVERYTHING!
I know this has been a long overdue. So I finally decided to get this posted.
INGREDIENTS:
4 1/2 C ALL PURPOSE FLOUR
1 1/2 TBSP BAKING POWDER
1 TSP SALT
1 1/2 C MELTED AND COOLED BUTTER OR VEG OIL
1 C PUMPKIN
3 C GRANULATED SUGAR
1 TBSP VANILLA EXTRACT
6 LARGE EGGS
1.5 C MILK
1.5 TSP CINNAMON
1.5 TSP NUTMEG
1.5 CLOVES
PUMPKIN CHOCOLATE CHIP CAKE


1. PREHEAT THE OVEN TO 360 F.


2. PREPARE THE CAKE PANS BY SPRAYING THE BOTTOMS AND SIDES WITH BAKING SPRAY. (MY TIP, MAKE SURE THAT IT IS "BAKING NON STICK SPRAY" THAT HAS FLOUR IN THE SPRAY ALREADY. THIS REALLY HELPS WITH THE CAKE NOT STICKING. I RECOMMEND PAM-BAKING SPRAY, OR BAKERS JOY-BAKING SPRAY. I USE BOTH ON A DAILY BASES.)


3. PLACE ALL OF THE WET INGREDIENTS IN THE MIXER. INCLUDING: EGGS, BUTTER/OIL, MILK & EXTRACTS. I ALSO WILL ADD THE SALT AT THIS POINT. (ONE TIP FOR WHEN USING THIS MANY EGGS, I LIKE TO WHIP MY EGGS WITH A HAND WHISK TO MAKE SURE THAT I BEAT THEM ALL, AND THERE AREN'T EGGS THAT HAVE BEEN LEFT UNTOUCHED. ONCE THEY HAVE BEEN WHISKED BY HAND, ADD THEM IN THE ELECTRIC MIXER AND MIX LIKE NORMAL.)


4. IN A SEPARATE BOWL, COMBINE ALL OF THE DRY INGREDIENTS. INCLUDING: FLOUR, BAKING POWDER & SUGAR.


5. ONCE THE LIQUID MIXTURE IS WELL COMBINED, SLOWLY ADD IN THE DRY INGREDIENTS. ONCE THEY ARE COMPLETELY COMBINED, INCREASE THE SPEED ON THE MIXER FOR 30-45 SECONDS.


6. TURN OFF MIXER, REMOVE THE WHISK ATTACHMENT, AND DIVIDE THE CAKE BATTER BETWEEN THE PREPARED CAKE PANS. (MY TIP ON FILLING CAKE PANS: FILL A LITTLE ABOVE THE 1/2 WAY MARK. THAT WAY YOU CAN INSURE THAT YOUR CAKE WILL NOT OVERFLOW IN THE OVEN. AND BELIEVE ME... YOU DO NOT WANT TO HAVE IT OVERFLOW..)


7. PLACE CAKES IN OVEN AND BAKE UNTIL CAKES ARE DOMED AND GOLDEN BROWN. (YOU WILL BE ABLE TO TOUCH THE TOP AND IT WIL HOLD ITS SHAPE)


8. AFTER BAKED, SET CAKE PANS ON TABLE AND LET COOL FOR ABOUT 30MIN TO AN HOUR.


9. ONCE COOLED, GET A KNIFE AND CUT THE DOMED TOPS OFF. GET A CAKE BOARD, SET ON TOP, AND FLIP OVER. TAKE PAN OFF, AND PLACE IN FREEZER TO LET COOL. (I PERSONALLY PUT IT IN FOR AROUND 3-5 HOURS TO LET HARDEN THE CAKE UP TO MAKE IT EASIER TO FILL AND FROST.)


10. NOW ITS COOLED AND SOME WHAT HARDENED, FILL LAYERS WITH SPRINKLE FROSTING, AND PUT THE CAKE LAYERS ON TOP OF EACH OTHER.


11. AT THIS POINT, I LIKE TO PUT A VERY THIN LAYER OF FROSTING ON THE CAKE TO CONTROL THE CRUMBS. THIS IS CALLED A CRUMB COAT.


12. FREEZER AGAIN FOR ABOUT AN HOUR. THIS IS THE TIME I PREP MY FROTINGS, AND DESIGN FOR THE CAKE.
CINNAMON & SUGAR CREAM CHEESE

1 1/2 C BUTTER (ROOM TEMP)
PINCH OF SALT
1 TSP CLEAR VANILLA EXTRACT
1 1/2 TBSP ALMOND EXTRACT
3 1/2 - 4 C POWDERED SUGAR
1 TSP CINNAMON


1. COMBINE BUTTER AND SALT IN MIXING BOWL. TURN ON MEDIUM SPEED. MIX UNTIL BUTTER IS COMPLETELY SOFTENED.
ONCE SOFTENED AND CREAMED ADD IN 1 PACKAGE CREAM CHEESE.


2. WITH MIXER ON, TURN DOWN SPEED TO "VERY LOW" AND SLOWLY POUR IN POWDERED SUGAR AND EXTRACTS.


3. ONCE ALL OF THE SUGAR IS IN AND SOMEWHAT INCORPORATED, YOU CAN INCREASE THE SPEED TO BEAT OUT THE REMAINING GRAINY PIECES OUT OF THE FROSTING. BEAT ON MED/HIGH SPEED FOR 2 MINUTES OR UNTIL LIGHT AND FLUFFY.


4. AFTER YOU ARE DONE WHIPPING IN THE MIXER, TAKE OFF OF THE STAND AND GET A WOODEN SPOON AND MIX BY HAND. THIS HELPS GET ALL OF THE AIR BUBBLES OUT AND MAKE THE FROSTING SMOOTH AND READY PUT ON THE CAKE.


FROSTING CAN BE STORED IN AN AIR TIGHT CONTAINER FOR 1 WEEK.
BEFORE USING, BRING BACK TO ROOM TEMPERATURE AND BEAT IT AGAIN FOR BEST RESULTS.

Now go and make these for yourself!!
You will not regret it. They are so amazing!
Enjoy!
-Whit
​The Blonde who Bakes
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This cake has been modified to make it one of the BEST cakes you’ll ever make! It’s my top favorite cake on our menu, with many close seconds but this one takes the spot. I hope you like it as much as I do!
Ingredients:
Makes: 2-3, 6” cake pans or 1-2, 8” cake pans
Oven Temp: 360 F
Bake time: for 6” cake - 33-35 minutes or 35-40 for 8” cake

4 1/2 C Flour
1 1/2 TBSP Baking Powder
1 tsp salt
1 1/2 C Room temp butter OR Vegetable Oil
3 C Sugar
8 Lg Eggs
1 1/2 TBSP Coconut Extract
1 C Milk
3/4 C Coconut Cream
​2/3 C Coconut Milk

Baking Instructions:
1. preheat oven to 360 F. While preheating grease pans with baking spray like: Bakers Joy (my favorite)
2. Sift together: Flour, baking powder, salt, in a bowl.
3. In mixer, cream butter and sugar until smooth.
4. Scrape bowl to incorporate everything.
5. Add eggs and extracts along with the milk, cream and coconut milk.
6. Turn mixer on low and pour in your dry ingredients
7. Pour into prepared pans
8. Place in oven and bake for 33-35 min For 6” cake pan.
8” cake pans bake for 35-40 minutes.
9. Once done, let cool on baking rack or table for 20 minutes. (In pan)
10. Cut top off and set aside extras. Place cake board on top of cake with cake pan, flip over on table, and remove cake from pan.
11. Place each layer with board in freezer for at least 3 hours before attempting to fill, layer and decorate.
12. Once decorated, enjoy! I guarantee you’ll LOVE it!
XO
​The Blonde who Bakes
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For those of you who know me, I LOVE SPRINKLES!!! I love pretty much every thing about them. I love how little they are, how many varieties of colors and shapes there are, I love the sugary taste of sprinkles, and I love that I can pretty much make anything and everything look so cute when I put sprinkles on them. As a baker, they are one of my staple ingredients for sure!

Another thing I love are CHOCOLATE CHIP COOKIES!!!
I love the BIG, GOOEY, and SOFT bakery style cookies.

So I decided why not get the best of BOTH worlds?!
SPRINKLES + CHOCOLATE CHIP COOKIES!!!
Yup. That's right. They are as delicious as they sound.
And even better, we will be sharing our recipe so that you can try them out and enjoy them and show everyone how good they are.
And of course, if you're not into the whole baking thing, but want to try these sweet things, you can always head on over to our Online Shop and have them shipped straight to your door, or if you are a Utah County Local, you can Pick them up! To get easy access to the shop, click the “shop” button below.

​SPRINKLE CHOCOLATE CHIP COOKIES
​RECIPE:
prep time: 15 minutes
cook time: about 11 minutes
total time: 3+ hours, (dough chilling)


I N G R E D I E N T S:
3/4 C Unsalted Butter - Softened
3/4 C Light Brown Sugar
1/4 C Granulated Sugar
1 Large Egg
1tsp Vanilla Extract
2 C Flour
1 - 3.5 oz Packet of Instant Vanilla Pudding Mix
1 tsp baking soda
pinch of salt
12 oz bag of Semi Sweet Chocolate Chips
Favorite Sprinkles!b
BAKING INSTRUCTIONS:

1. Combine butter and sugars in stand mixer.
I use a Professional KitchenAid Mixer.
(Beat until creamed.)
2. Add egg and vanilla. Turn mixer on medium – high speed. (Cream and combine well.)
3. Stop mixer. Scrape down bowl, and add the dry ingredients; flour, putting mix, baking soda, and salt. Turn mixer on. Beat on low speed for about one minute.
4. Stop. Scrape bowl. Add chocolate chips, turn on mixer for about 30 seconds until well combined.
5. Roll dough into balls and flatten very lightly. Place them on a plate and cover with plastic wrap. Refrigerate for at least two hours, up to five days.
6. Remove dough out of refrigerator when you are ready to bake them. Preheat oven to 350° line a cookie sheet with Silpat Mat or parchment paper.
7. Bake cookies for 11-12 minutes.
(cookies may look gooey when you get them out of the oven, but they will continue to cook as they cool on the cookie sheet when you take them out.)
8. Let cookie is cool for about 10 minutes before serving.
9. Cookies will keep at room temperature in an airtight container for up to one week, or in the freezer for up to six months.
10. Now go enjoy some delicious cookies!!!!
Hope you liked this yummy recipe! Let us know what Jon thought. Theblondewhobakes@gmail.com
XOXO
Whitney
The Blonde who Bakes
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Here in my house, we LOVE everything cinnamon. From cinnamon rolls, churros, snickerdoodles just to name a few...
​So after a busy weekend of catering weddings. I decided that I would make just one more cake for our Sunday dinner. I didn't know what kind I was going to make, but I did know that I wanted to try something new. So after looking in my pantry, I saw my new SmashMallows I got from Smiths Marketplace the night before, and that is what brought the idea to mind. So enough waiting, here is the recipe for this amazing cake. 
CINNAMON SWIRL CAKE

INGREDIENTS:
4 1/2 C ALL PURPOSE FLOUR
1 1/2 TBSP BAKING POWDER
​1 1/2 TSP CINNAMON
1 TSP SALT
1 1/2 C MELTED AND COOLED BUTTER OR VEG OIL
3 C GRANULATED SUGAR
1 TBSP VANILLA EXTRACT
1 1/2 TSP ALMOND EXTRACT
6 LARGE EGGS
2 C MILK
BAKING INSTRUCTIONS:
1. PREHEAT THE OVEN TO 360 F.


2. PREPARE THE CAKE PANS BY SPRAYING THE BOTTOMS AND SIDES WITH BAKING SPRAY. (MY TIP, MAKE SURE THAT IT IS "BAKING NON STICK SPRAY" THAT HAS FLOUR IN THE SPRAY ALREADY. THIS REALLY HELPS WITH THE CAKE NOT STICKING. I RECOMMEND PAM-BAKING SPRAY, OR BAKERS JOY-BAKING SPRAY. I USE BOTH ON A DAILY BASES.)


3. PLACE ALL OF THE WET INGREDIENTS IN THE MIXER. INCLUDING: EGGS, BUTTER/OIL, MILK & EXTRACTS. I ALSO WILL ADD THE SALT AT THIS POINT. (ONE TIP FOR WHEN USING THIS MANY EGGS, I LIKE TO WHIP MY EGGS WITH A HAND WHISK TO MAKE SURE THAT I BEAT THEM ALL, AND THERE AREN'T EGGS THAT HAVE BEEN LEFT UNTOUCHED. ONCE THEY HAVE BEEN WHISKED BY HAND, ADD THEM IN THE ELECTRIC MIXER AND MIX LIKE NORMAL.)


4. IN A SEPARATE BOWL, COMBINE ALL OF THE DRY INGREDIENTS. INCLUDING: FLOUR, BAKING POWDER & SUGAR.


5. ONCE THE LIQUID MIXTURE IS WELL COMBINED, SLOWLY ADD IN THE DRY INGREDIENTS. ONCE THEY ARE COMPLETELY COMBINED, INCREASE THE SPEED ON THE MIXER FOR 30-45 SECONDS.


6. TURN OFF MIXER, REMOVE THE WHISK ATTACHMENT, AND DIVIDE THE CAKE BATTER BETWEEN THE PREPARED CAKE PANS. (MY TIP ON FILLING CAKE PANS: FILL A LITTLE ABOVE THE 1/2 WAY MARK. THAT WAY YOU CAN INSURE THAT YOUR CAKE WILL NOT OVERFLOW IN THE OVEN. AND BELIEVE ME... YOU DO NOT WANT TO HAVE IT OVERFLOW..)


7. PLACE CAKES IN OVEN AND BAKE UNTIL CAKES ARE DOMED AND GOLDEN BROWN. (YOU WILL BE ABLE TO TOUCH THE TOP AND IT WIL HOLD ITS SHAPE)


8. AFTER BAKED, SET CAKE PANS ON TABLE AND LET COOL FOR ABOUT 30MIN TO AN HOUR.


9. ONCE COOLED, GET A KNIFE AND CUT THE DOMED TOPS OFF. GET A CAKE BOARD, SET ON TOP, AND FLIP OVER. TAKE PAN OFF, AND PLACE IN FREEZER TO LET COOL. (I PERSONALLY PUT IT IN FOR AROUND 3-5 HOURS TO LET HARDEN THE CAKE UP TO MAKE IT EASIER TO FILL AND FROST.)


10. NOW ITS COOLED AND SOME WHAT HARDENED, FILL LAYERS WITH SPRINKLE FROSTING, AND PUT THE CAKE LAYERS ON TOP OF EACH OTHER.


11. AT THIS POINT, I LIKE TO PUT A VERY THIN LAYER OF FROSTING ON THE CAKE TO CONTROL THE CRUMBS. THIS IS CALLED A CRUMB COAT.


12. FREEZER AGAIN FOR ABOUT AN HOUR. THIS IS THE TIME I PREP MY FROTINGS, AND DESIGN FOR THE CAKE.
CINNAMON & SUGAR FROSTING
1 1/2 C BUTTER (ROOM TEMP)
PINCH OF SALT
1 TSP CLEAR VANILLA EXTRACT
1 1/2 TBSP ALMOND EXTRACT
3 1/2 - 4 C POWDERED SUGAR
1 TSP CINNAMON

​1. COMBINE BUTTER AND SALT IN MIXING BOWL. TURN ON MEDIUM SPEED. MIX UNTIL BUTTER IS COMPLETELY SOFTENED.

2. WITH MIXER ON, TURN DOWN SPEED TO "VERY LOW" AND SLOWLY POUR IN POWDERED SUGAR AND EXTRACTS.


3. ONCE ALL OF THE SUGAR IS IN AND SOMEWHAT INCORPORATED, YOU CAN INCREASE THE SPEED TO BEAT OUT THE REMAINING GRAINY PIECES OUT OF THE FROSTING. BEAT ON MED/HIGH SPEED FOR 2 MINUTES OR UNTIL LIGHT AND FLUFFY.


4. AFTER YOU ARE DONE WHIPPING IN THE MIXER, TAKE OFF OF THE STAND AND GET A WOODEN SPOON AND MIX BY HAND. THIS HELPS GET ALL OF THE AIR BUBBLES OUT AND MAKE THE FROSTING SMOOTH AND READY PUT ON THE CAKE.


FROSTING CAN BE STORED IN AN AIR TIGHT CONTAINER FOR 1 WEEK.
BEFORE USING, BRING BACK TO ROOM TEMPERATURE AND BEAT IT AGAIN FOR BEST RESULTS.


CARAMEL DRIZZLE
1 - 14 OZ CAN OF SWEETENED CONDENSED MILK
1 C BROWN SUGAR
​2 TBSP BUTTER
1/2 TSP VANILLA EXTRACT
  1. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.
  2. Reduce heat, and SIMMER for 5 minutes, whisking constantly.
  3. Remove from heat; whisk in butter and vanilla.
  4. NOTE: Make sure you drizzle the caramel while it's still HOT. When cooled the caramel does somewhat harden.
I hope you enjoy this recipe!!! Let us know what you think of it.
Now go make some cake if you’re not doing so already!
XOXO
Whit
The Blonde who Bakes
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Photo by: Jordan Bree Batt @jordanbreee photography
I THINK THAT E V E R Y O N E HAS HAD A SLICE OF THE CLASSIC "SPRINKLE BIRTHDAY CAKE" AT LEAST ONCE IN THEIR LIFETIME. IT WAS ALWAYS A CHILDHOOD FAVORITE OF MINE AND I STILL HAVE IT ON MY "TOP 5 FAVORITES" LIST.

I LOVED THE CLASSIC SPRINKLE CONFETTI CAKE SO MUCH, THAT I DECIDED TO TRY AND MAKE IT AS SIMILAR AS POSSIBLE TO THAT. I LOVE THE WHITE CAKE, AIRY TEXTURE, SPRINKLES GALORE AND OVER ALL THE “HAPPY CAKE" IT IS. SO IF YOU LIKE ANY/ALL OF THOSE, THIS CAKE IS DEFINITELY ONE FOR YOU.

CONFETTI SPRINKLE CAKE
​RECIPE:
INGREDIENTS:
4 1/2 C ALL PURPOSE FLOUR
1 1/2 TBSP BAKING POWDER
1 TSP SALT
​1 1/2 C MELTED AND COOLED BUTTER OR VEG OIL
​3 C GRANULATED SUGAR
​1 TBSP VANILLA EXTRACT
​1 1/2 TSP ALMOND EXTRACT
​6 LARGE EGGS
​2 C MILK
Photo by: @whitberge/@theblondewhobakes
BAKING INSTRUCTIONS:
1. PREHEAT THE OVEN TO 360 F.

​2. PREPARE THE CAKE PANS BY SPRAYING THE BOTTOMS AND SIDES WITH BAKING SPRAY. (MY TIP, MAKE SURE THAT IT IS "BAKING NON STICK SPRAY" THAT HAS FLOUR IN THE SPRAY ALREADY. THIS REALLY HELPS WITH THE CAKE NOT STICKING. I RECOMMEND PAM-BAKING SPRAY, OR BAKERS JOY-BAKING SPRAY. I USE BOTH ON A DAILY BASES.)

​3. PLACE ALL OF THE WET INGREDIENTS IN THE MIXER. INCLUDING: EGGS, BUTTER/OIL, MILK & EXTRACTS. I ALSO WILL ADD THE SALT AT THIS POINT. (ONE TIP FOR WHEN USING THIS MANY EGGS, I LIKE TO WHIP MY EGGS WITH A HAND WHISK TO MAKE SURE THAT I BEAT THEM ALL, AND THERE AREN'T EGGS THAT HAVE BEEN LEFT UNTOUCHED. ONCE THEY HAVE BEEN WHISKED BY HAND, ADD THEM IN THE ELECTRIC MIXER AND MIX LIKE NORMAL.)

​4. IN A SEPARATE BOWL, COMBINE ALL OF THE DRY INGREDIENTS. INCLUDING: FLOUR, BAKING POWDER & SUGAR.

​5. ONCE THE LIQUID MIXTURE IS WELL COMBINED, SLOWLY ADD IN THE DRY INGREDIENTS. ONCE THEY ARE COMPLETELY COMBINED, INCREASE THE SPEED ON THE MIXER FOR 30-45 SECONDS.

​6. TURN OFF MIXER, REMOVE THE WHISK ATTACHMENT, AND DIVIDE THE CAKE BATTER BETWEEN THE PREPARED CAKE PANS. (MY TIP ON FILLING CAKE PANS: FILL A LITTLE ABOVE THE 1/2 WAY MARK. THAT WAY YOU CAN INSURE THAT YOUR CAKE WILL NOT OVERFLOW IN THE OVEN. AND BELIEVE ME... YOU DO NOT WANT TO HAVE IT OVERFLOW..)

​7. PLACE CAKES IN OVEN AND BAKE UNTIL CAKES ARE DOMED AND GOLDEN BROWN. (YOU WILL BE ABLE TO TOUCH THE TOP AND IT WIL HOLD ITS SHAPE)

8. AFTER BAKED, SET CAKE PANS ON TABLE AND LET COOL FOR ABOUT 30MIN TO AN HOUR.

​9. ONCE COOLED, GET A KNIFE AND CUT THE DOMED TOPS OFF. GET A CAKE BOARD, SET ON TOP, AND FLIP OVER. TAKE PAN OFF, AND PLACE IN FREEZER TO LET COOL. (I PERSONALLY PUT IT IN FOR AROUND 3-5 HOURS TO LET HARDEN THE CAKE UP TO MAKE IT EASIER TO FILL AND FROST.)

​10. NOW ITS COOLED AND SOME WHAT HARDENED, FILL LAYERS WITH SPRINKLE FROSTING, AND PUT THE CAKE LAYERS ON TOP OF EACH OTHER.

​11. AT THIS POINT, I LIKE TO PUT A VERY THIN LAYER OF FROSTING ON THE CAKE TO CONTROL THE CRUMBS. THIS IS CALLED A CRUMB COAT.
Photo by: @whitberge/@theblondewhobakes
12. PLACE CAKE IN THE FREEZER AGAIN FOR ABOUT AN HOUR. THIS IS THE TIME I PREP MY FROTINGS, AND DESIGN FOR THE CAKE.

​13. COVER THE CAKE IN A SMOOTH LAYER OF WHITE OR SPRINKLE CHIP FROSTING, GET SOME SPRINKLES IN YOUR HAND AND GO AROUND THE BOTTOM OF THE CAKE WITH THEM. PLACE CAKE IN FREEZER AGAIN FOR 10-15 MINUTES.

​14. WHILE WAITING FOR THE CAKE TO FREEZE AGAIN, PREP YOUR CHOCOLATE DRIP. YOU CAN DO THIS MULTIPLE WAYS; I WILL EITHER USE WILTON CANDY MELTS BY MELTING THEM ALONG WITH ADDING IN SOME VEGETABLE OIL TO HELP MAKE MELT SMOOTHLY. ANOTHER OPTION FOR DRIPS IS: MELTING WHITE CHOCOLATE CHIPS WITH VEGETABLE OIL. I WILL HEAT IT UP IN VERY SMALL INCREMENTS JUST TO MAKE SURE I DONT OVERHEAT. MAKE SURE TO STILL CONSTANTLY, AND MAKE SURE THAT THE HEAT IS DISPURSED EVENLY.

​15. ONCE YOU HAVE YOUR CHOCOLATE READY TO DRIP, GET A SMALL CAKE SPATULA ON HAND TO HELP SMOOTH OUT THE DRIZZLE ONCE THE CHOCOLATE IS POURED. GET YOUR CAKE ON A SPIN TABLE (THIS IS THE EASIEST WAY TO ENSURE THAT YOUR DRIP GOES ON EVENTLY AND SMOOTH.) START IN THE CENTER OF YOUR CAKE AND MOVE OUT POURING THE CHOCOLATE MELT SLOWLY. ONCE YOU'VE COVERED YOUR SURFACE TAKE YOUR SPATULA AND SMOOTH IT OUT. MAKE CUTE SWIRLS, COVER WITH SPRINKLES AND YOU HAVE GOT YOURSELF A CAKE!

​16. I WILL USUALLY KEEP MY CAKE IN THE FREEZER UNTIL 3-4 HOURS BEFORE AN EVENT AND THEN I WILL TAKE IT OUT AND SET IT ON THE COUNTER.

​17. IF YOU DONT EAT THE ENTIRE CAKE, COVER WITH SARAN WRAP AND PLACE IN THE FREEZER.


Photo by: @whitberge/@theblondewhobakes
Photo by: Jordan Bree Batt @jordanbreee photography

​SPRINKLE CHIP FROSTING 1 1/2 C BUTTER (ROOM TEMP)
PINCH OF SALT
​1 TSP CLEAR VANILLA EXTRACT
​1 1/2 TBSP ALMOND EXTRACT
​3 1/2 - 4 C POWDERED SUGAR
1/3 C RAINBOW SPRINKLES


1. COMBINE BUTTER AND SALT IN MIXING BOWL. TURN ON MEDIUM SPEED. MIX UNTIL BUTTER IS COMPLETELY SOFTENED.

​2. WITH MIXER ON, TURN DOWN SPEED TO "VERY LOW" AND SLOWLY POUR IN POWDERED SUGAR AND EXTRACTS.

​3. ONCE ALL OF THE SUGAR IS IN AND SOMEWHAT INCORPORATED, YOU CAN INCREASE THE SPEED TO BEAT OUT THE REMAINING GRAINY PIECES OUT OF THE FROSTING. BEAT ON MED/HIGH SPEED FOR 2 MINUTES OR UNTIL LIGHT AND FLUFFY.

​4. AFTER YOU ARE DONE WHIPPING IN THE MIXER, TAKE OFF OF THE STAND AND GET A WOODEN SPOON AND MIX BY HAND. THIS HELPS GET ALL OF THE AIR BUBBLES OUT AND MAKE THE FROSTING SMOOTH AND READY PUT ON THE CAKE.

​FROSTING CAN BE STORED IN AN AIR TIGHT CONTAINER FOR 1 WEEK.
​BEFORE USING, BRING BACK TO ROOM TEMPERATURE AND BEAT IT AGAIN FOR BEST RESULTS.
Photo by: Jordan Bree Batt @jordanbreee photography


NOW YOU'VE GOT YOURSELF A DELICIOUS SPRINKLE CAKE. WHAT ARE YOU WAITING FOR?! CALL YOUR FRIENDS, GRAB SOME FORKS AND DIG IN!

​IF YOU TAKE ANY PHOTOS, SEND THEM OUR WAY. WE WOULD LOVE TO SEE THEM!
ENJOY YOUR CAKE!
XO

WHIT
​THE BLONDE WHO BAKES
Photo by: @whitberge/@theblondewhobakes
Photos by:
Jordan Bree Batt, @jordanbreee (instagram)

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