Raspberry Pineapple Luau Cake

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Preheat oven to 350 degrees. Grease and flour three 9inch round cake pans and set aside.

CAKE

4 cups Cake Flour (not all purpose), sifted

1 Tbsp plus 1 tsp baking powder

3/4 tsp salt

1 cup butter, room temperature

2 cups sugar

1-1/3 cups milk, room temperature

2 tsp vanilla

1/2 cup crushed pineapple

8 lrg egg whites, room temperature

Sift the cake flour, baking powder and salt together into a bowl and set aside.

In bowl of standing mixer place butter and beat on medium until butter is light in color and very creamy. (about 4 minutes)

Slowly add sugar and continued to beat until light in color and completely combined.

In a measuring cup combine milk, vanilla and pineapple.

Add flour mixture to bowl of mixer (butter/sugar) in thirds alternating with 2 equal parts of milk mixture. Mixing after each addition just until smooth.

With clean beaters, beat the egg whites until soft peaks form.

With a rubber spatula stir about 1/4 off egg whites into batter and then gently fold in the rest of the egg whites to the batter.

Divide batter evenly between the three prepared 9 inch round cake tins.

Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center removes clean.

Let cool and racks in tins for 10 minutes, Turn cakes out of tins onto racks and then continue to cool completely.

BERRIES

3 cups fresh, rinsed raspberries

3 ounces chambord

1/4 cup orange juice

Place raspberries, chambord and orange juice in a bowl, cover with plastic wrap and marinate at least 30 minutes

Cream Frosting and Filling

2- 8 ounce blocks of cream cheese, room temperature

2- 8 ounce tubs mascarpone cheese

1 Tbsp vanilla

1 tsp raspberry extract

2 cups powdered sugar

2 cups heavy whipping cream

Place your bowl to your stand mixer and whisk attachment in the freezer for at least 30 minutes prior to making frosting/filling.

In cold bowl place cream cheese and mascarpone, whisk until fluffy.

Add vanilla, raspberry extract and powdered sugar, whisk until completely combined.

With mixer on low speed slowly add heavy whipping cream, Turn mixer to medium/medium high and whisk until stiff peaks form.

ADDITIONAL ITEMS: for decorating

chocolate spaghetti

pineapple rings cut into quarters

fake flowers ends cut and wrap in plastic wrap

ASSEMBLY

Place one layer of cake on cake board. Top with cream and 1/2 marinated raspberries. Place second layer of cake on top. Top with cream and the remaining half of marinated berries. Place last layer of cake on top. Place in fridge for about 30 minutes to let settle. Frost with reaming cream and decorate,

ENJOY!! 🙂

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Carrot Cake Cupcakes

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Preheat oven to 350 degrees. Line cupcake tins with cupcake papers (Makes 24 cupcakes)

 

2 cups flour

1 tsp cinnamon

1/8 tsp ground cloves

1/4 tsp ginger

1/4 tsp nutmeg

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 cup finely shredded carrots

3 eggs

1 cup sugar

1 cup brown sugar

2/3 cup veggie oil

2 tsp vanilla

In a medium bowl place flour, cinnamon,cloves, ginger, nutmeg, salt, baking powder and baking soda. Whisk together until combined. Stir in carrots and set aside.

In bowl of mixer , mix together eggs, sugar, brown sugar and vanilla until combined and sort of frothy. Slowly add your dry ingredients stirring until combined.

Fill your cupcake papers with 1/4 cup batter and bake at 350 degrees for 24-28 minutes or until toothpick inserted in the center comes out clean. Remove tins from oven and place on cooling racks for 10 minutes. Remove cupcakes from tins and let cool completely.

CREAM CHEESE FROSTING

12-ounces cream cheese

3/4 cup butter, softened

2 tsp vanilla

4-1/2 cups powdered sugar

In bowl of mixer place cream cheese and butter, beat on medium speed until combined and fluffy. Add vanilla and mix until combined. Slowly add powdered sugar and beat until desired frosting consistency.

Frost cooled cupcakes and ENJOY!! 🙂

Chocolate Dipped Strawberry Cupcakes

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Preheat oven to 350 degrees. Line 24 cupcake wells with papers and set aside.

CHOCOLATE CUPCAKES

2 cups sugar

1-3/4 cup flour

3/4 cup cocoa powder

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

1 cup milk

2 eggs, room temperature

1/2 cup veggie oil

1 tsp vanilla

1 cup boiling water

In bowl of mixer place sugar,flour,cocoa powder, baking powder, baking soda and salt. Mix until combined. Add milk, eggs, veggie oil and vanilla. Beat on medium for about 3 minutes. By hand stir in 1 cup of boiling water. Fill each cupcake liner with 1/4 cup of batter and bake at 350 degrees 18-22 minutes or until toothpick inserted in center comes out clean. Cool in pans on rack 10 minutes and the remove from pans and continue to cool till completely cool.

CHOCOLATE DIPPED STRAWBERRIES

24 clean large strawberries

1 cup chocolate candy melts

Wash strawberries dry and set on a parchment paper lined cookie sheet. In a microwave safe bowl in 30 second increments melt chocolates, stirring in between till smooth and glossy. Dip berries in chocolate, place back on parchment paper and place in fridge to set up.

CREAM CHEESE FROSTING

12 ounces cream cheese, softened to room temperature

3/4 cup butter, softened to room temperature

2 tsp vanilla

4-1/2 cups powdered sugar

In bowl of mixer cream together cream cheese and butter on medium for about 3 minutes. Add vanilla and mix till combined. Slowly add powdered sugar and beat until fluffy.

ASSEMBLY

Pipe frosting onto cupcakes. Top with chocolate dipped strawberries and chocolate jimmies.

ENJOY! 🙂