There are some skills in the kitchen that I admire from afar.  And then there are other skills that I am not content just wondering how they are done, I actually have to try and master them for myself.  One skill that is important for me is how to frost a cake.  While I know that it does not require rocket science to successfully frost a multiple layer cake, there are certainly errors that I have made and lessons that I have learned in how to make the cake look a littler prettier.

My grandma used to make celebration cakes and would always make me a Barbie Doll cake for my birthday.  Do you remember the cakes where the actual cake is a dome shape that represents the doll’s dress and then the doll is actually stuck in the middle of the dome so that it really looks like she is wearing a giant ball gown made out of cake?  There was something magical about those cakes that my grandma made.  Unfortunately, I was too young to be interested in learning from my grandma back then, but I still think of her know anytime I get out a piping bag.

I have learned how to frost a layer cake by watching videos on YouTube and learning from masters like Rosie from Sweetapolita.  And while my cakes are not works of art like those cake artists that I idolize, I can show you the basics of how to achieve a smoothly frosted cake that is fun and festive.

How to frost a cake {Satisfy My Sweet Tooth}

My favorite frosting to use is a traditional buttercream frosting.  Buttercream is so easy to work with and just seems to naturally smooth itself as you work.  It is important to work with buttercream that is the correct consistency, which in my opinion, is when the frosting is easy to spread without being so warm that it melts.  Typically room temperature to just slightly cooler buttercream will give you great results.

First off, to ensure even layers, I weigh out my batter and evenly distribute the batter into the number of pans that I am using so that I can be confident that each cake will be the same size.  When my cakes come out of the oven, I let them cool in the pan on a rack for 10 minutes.  Then I place a piece of parchment paper onto my counter top and invert the cakes onto the counter while they are still warm so that the tops that have raised and domed a bit while baking flatten out.  This makes them easy to stack without having to cut the cakes.

To start frosting the cake, I place about one tablespoon of frosting in the center of the serving platter that I am using.  This will help the cake to stay in place while you work.  Next, I cut four pieces of parchment paper to line the edges of the platter.  The reason that I do this is that I will inevitably get some frosting on the edges of the plate and instead of having to wipe it off later, I can simply remove the pieces of parchment paper after I am done frosting the cake and I am left with a clean plate.

How to frost a cake {Satisfy My Sweet Tooth}
Place the first cake on top of the dollop of frosting on the plate.  Spread about half a cup of frosting evenly over the top of the cake using an offset spatula.

How to frost a cake {Satisfy My Sweet Tooth}

If you are using any other type of filling, such as fruit, spread that over the frosting.  Place cake into the freezer for a few minutes so that the first layer can set.

How to frost a cake {Satisfy My Sweet Tooth}

Top with the next cake layer and place about 1 cup of the buttercream on top.

How to frost a cake {Satisfy My Sweet Tooth}

Use your offset spatula to evenly spread the frosting across the top of the cake allowing it to slump down the sides as you work.  Continue to work that frosting down the sides and switch to using a straight metal spatula.  Hold the spatula vertically and lightly drag one side of it around the cake to spread the frosting evenly.  At this point, you are just trying to cover the cakes with a very thin layer of frosting.  It’s fine to see cake through your frosting.  This first frosting layer is referred to as the “crumb coat” because if there are any loose crumbs that come off in your frosting during this first layer, they will be covered up later and will not be visible in your final product.

How to frost a cake {Satisfy My Sweet Tooth}

Place the cake into the freezer again for about 5 minutes, or until the frosting feels firm.

How to frost a cake {Satisfy My Sweet Tooth}

Place another cup of frosting on top of the cakes and use the offset spatula again to repeat the process of working the frosting around the top and down the sides of the cake.  When the top is covered, switch to your straight spatula again to spread the frosting around the sides.  Once your cake is smooth, place it into the freezer for another 5 minutes for the frosting to firm up again.

How to frost a cake {Satisfy My Sweet Tooth}

How to frost a cake {Satisfy My Sweet Tooth}

How to frost a cake {Satisfy My Sweet Tooth}

Finally, if you would like to use any decorative piping or sprinkles on your cake, now is the time to do so.  I like to place my cake into the refrigerator for at least 20-30 minutes to let the frosting set for a final time.  Then I will remove the cake and let it come to room temperature again before serving.

How to frost a cake {Satisfy My Sweet Tooth}

That is how to frost a cake according to me.  Did you find this helpful?

 

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Sometimes I have no filter.  For example, in my mind, if chocolate cake is good, then chocolate cake with nuts inside, chocolate frosting on top and crushed up Heath Bars sprinkled over the top could only be better.  Peanut butter cookies are one of my all time favorite cookies.  I particularly like a thick (I’m talking at least an inch) cookie that is crispy on the outer edges and chewy in the middle with coarse sugar sprinkled over the top.  I think that it can be so difficult to replicate the style of a good bakery cookie at home.  When I decided to make a perfectly good thing even better by making these Oreo-Stuffed Peanut Butter Cookies, I knew that I wanted the peanut butter cookie to be able to stand on it’s own.  I wanted that thick and chewy bakery-style peanut butter cookie.

Oreo-Stuffed Peanut Butter Cookies {Satisfy My Sweet Tooth}

Oreo-Stuffed Peanut Butter Cookies {Satisfy My Sweet Tooth}

The base cookie that I used for these Oreo-Stuffed Peanut Butter Cookies are soft and chewy ad would be fantastic on their own.  But after making Oreo-Stuffed Chocolate Chip Cookies a few months ago, I have been dying to try another cookie-inside-cookie combination!

 Oreo-Stuffed Chocolate Chip Cookies {Satisfy My Sweet Tooth}

I see many other stuffed cookie adventures in my future because I just cannot get enough of these over-the-top treats.  When you bake an Oreo inside a cookie, the Oreo itself gets slightly softer, but not at all soggy.  And the glorious, mysterious creamy filling in the Oreo melts slightly so that it is somewhat molten if you eat one of the stuffed cookies while they are still warm out of the oven.  With all of the creative Oreo flavors on the market these days, stay tuned for the next flavor combination that I present to you, because I know that it will not end with these Oreo-Stuffed Peanut Butter Cookies.

Oreo-Stuffed Peanut Butter Cookies {Satisfy My Sweet Tooth}

Oreo-Stuffed Peanut Butter Cookies

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: ~15 cookies

Thick and chewy peanut butter cookies stuffed with Oreos

Ingredients

  • 1/2 cup (8 Tbsp) unsalted butter, room temperature
  • 1 cup brown sugar
  • 3/4 cup peanut butter (I used natural creamy)
  • 1 egg
  • 1Tbsp vanilla
  • 1 1/4 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Oreo cookies

Instructions

  1. In a large bowl, using a mixer, cream together butter and sugar.
  2. Add peanut butter, egg and vanilla and mix well.
  3. Add flour, salt, baking powder and baking soda and mix well.
  4. Using a spoon take about 2 Tbsp of dough and place it on top of an Oreo. Take another 2 Tbsp of dough and put it on the bottom of the Oreo and gently press the two pieces of dough together to seal the seam between the pieces of dough and wrap the cookie completely.
  5. Place cookies onto parchment paper or silicone mat-lined baking sheets.
  6. Refrigerate for 30 minutes.
  7. Preheat oven to 350 degrees.
  8. Bake cookies for ~15 minutes or until edges are lightly browned and feel set.
  9. Cool for 5 minutes before placing cookies on cooking racks to cool completely.
  10. Peanut butter cookie recipe adapted from Buttercream Blondie

Oreo-Stuffed Peanut Butter Cookies {Satisfy My Sweet Tooth}

If you need even more Oreo-inspired treats in your life, let me remind you of these Cookies & Cream Brownies.

Cookies & Cream Brownies {Satisfy My Sweet Tooth}

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Remember when you were little and you would spin a globe around and put your finger on it and exclaim that wherever it landed is where you were going to live when you grew up? Well I have decided to incorporate that mentality into my “what to bake next” routine.  You see, everyday, I Pin recipes, I save recipes to my inbox recipe folder, I tear out recipes from magazines and I mark pages in cookbooks that have recipes that I must make.  However, I have all of these real and virtual piles of recipes, but rarely do I actually make any of them!  And it’s so silly because these recipes are where I find a lot of my inspiration for things I actually am baking in my kitchen each week, so why oh why have I not actually made more of these recipes that have inspired me in the first place?  We are changing that today with these Chocolate Peanut Butter Cream Cheese Truffles.

In this spirit of the “spin the globe” game, I am going to select a recipe from either my Pinterest boards or my inbox from other bloggers who have inspired me and put my own twist on the recipe and share it with you each month.  I may do this once or twice a month and I hope that it will inspire you the way that these recipes inspire me to try new things and to create adorable and scrumptious treats to share.

Last weekend I shared this Pretzel Toffee Fudge with you and suggested that it would be a great addition to a homemade chocolate box to give on Valentine’s Day.

Pretzel Toffee Fudge {Satisfy My Sweet Tooth}

Well, we all like a little variety and so why not add these Chocolate Peanut Butter Cream Cheese Truffles to that thoughtful gift of yours?

Chocolate Peanut Butter Cream Cheese Truffles {Satisfy My Sweet Tooth}

This recipe was adapted from Bakerella who is notorious as the cake pop lady but she also whips up some other sweets and treats that are worthy of recreating.

Chocolate Peanut Butter Cream Cheese Truffles {Satisfy My Sweet Tooth}

These Chocolate Peanut Butter Cream Cheese Truffles could not be easier to make and again, will fool your sweetie into thinking that you have slaved all day in the kitchen to make him/her something special.  I rolled my truffles in crushed salted peanuts, but you could roll them in cocoa powder or toss them in some sprinkles as well.

Chocolate Peanut Butter Cream Cheese Truffles {Satisfy My Sweet Tooth}

Chocolate Peanut Butter Cream Cheese Truffles

Prep Time: 2 hours, 30 minutes

Yield: ~25-30 truffles

Chocolate Peanut Butter Cream Cheese Truffles: Simple, yet decadent and creamy chocolate truffles rolled in crunchy crushed peanuts

Ingredients

  • 4 ounces cream cheese, room temperature
  • 1 cup chocolate chips (semi-sweet or milk chocolate)
  • 1/4 cup peanut butter
  • 1/3 cup chopped peanuts

Instructions

  1. In a small, microwave safe bowl, melt chocolate chips in the microwave in 30 second increments until smooth.
  2. In a medium bowl, use an electric mixer to beat together the cream cheese and peanut butter until smooth and creamy.
  3. Add melted chocolate to cream cheese mixture and beat to combine.
  4. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
  5. Use a small spoon or melon baller to scoop firmed mixture into small balls. Roll balls with your hands to shape into spheres.
  6. Roll balls in chopped peanuts, pressing the balls into the peanuts gently so that they stick.
  7. Serve immediately or keep refrigerated.
  8. Recipe adapted from Bakerella

Chocolate Peanut Butter Cream Cheese Truffles {Satisfy My Sweet Tooth}

 

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I am so excited to finally be a part of The Secret Recipe Club!  The Secret Recipe Club is a group that makes recipes from each other’s blogs, but you have no idea who had your blog or what they chose to make until the big reveal day, which this month, is today!

For my first month as a member of the club, I was assigned to make a recipe from Angela’s Kitchen.  Angela is a genius when it comes to gluten-free and dairy-free cooking and baking.  She is passionate about making recipes for those with food allergies just as tasty as the original dishes.  The recipe that I chose to make from Angela’s collection was these Homemade Cereal Bars which Angela describes as “Better than Nutrigrain Bars”.

Homemade Cereal Bars {Satisfy My Sweet Tooth}

I have to say that I agree with her! These bars are so soft and chewy and have the flavors of oats, cinnamon and strawberry baked in.  The ingredients are wholesome enough that you can truly feel good about eating one of these bars for breakfast!  You could also incorporate nuts, wheat germ, flax seeds or any other mix-ins that you like into these Homemade Cereal Bars.

Homemade Cereal Bars {Satisfy My Sweet Tooth}

For these Homemade Cereal Bars, I used regular rolled oats, but to make them gluten-free simply substitute gluten-free rolled oats.  You could use whatever fruit filling flavor you prefer and could also use regular butter, melted instead of the coconut oil.  No matter what substitutions you make, these Homemade Cereal Bars are sure to be one of your go-to weekly make-ahead breakfast items.

Homemade Cereal Bars {Satisfy My Sweet Tooth}

Homemade Cereal Bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 20 bars

Homemade Cereal Bars that are flavored with cinnamon and strawberry and are soft, chewy and wholesome

Ingredients

  • 3 cups rolled oats
  • 3/4 cup brown sugar
  • 1/2 cup cornstarch
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup coconut oil (or butter) melted
  • 1/4 cup applesauce
  • 2 tsp vanilla
  • 1 1/4 cup strawberry jelly

Instructions

  1. Preheat oven to 350 degrees.
  2. Line an 8-inch square pan with parchment paper and lightly grease the parchment.
  3. In a food processor, pulse half of the oats (1 1/2 cups) until roughly ground.
  4. In a large bowl, combine all of the oats, brown sugar, cornstarch, baking soda, cinnamon and salt.
  5. Add melted coconut oil, applesauce and vanilla and mix well to incorporate.
  6. Press half of the oat mixture into the prepared pan evenly.
  7. Microwave jelly for 30 seconds so that it is more easily spreadable.
  8. Pour jelly over oat mixture and spread to cover evenly.
  9. Press remaining oat mixture over jelly gently.
  10. Bake for 30 minutes.
  11. Cool completely, then use the parchment to lift the bars out of the pan.
  12. Cut and serve.
  13. Recipe adapted from Angela's Kitchen

Homemade Cereal Bars {Satisfy My Sweet Tooth}



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With Valentine’s Day only a few days away, my mind is gravitating toward all things chocolate.  Who doesn’t love to indulge a little bit extra on Valentine’s Day by sneaking a few of your favorite chocolate treats?  I think that making your own homemade chocolates and presenting them in a heart-shaped box to someone you love or admire would be an adorable and memorable Valentine’s gift.  This Pretzel Toffee Fudge would be the perfect addition to your chocolate box.

Pretzel Toffee Fudge {Satisfy My Sweet Tooth}

Homemade chocolate doesn’t have to be fussy and stressful.  You can skip the complicated tempering and expensive chocolate by using a few basic ingredients that still result in decadent and indulgent treats.  All you need to make this Pretzel Toffee Fudge is some chocolate chips, sweetened condensed milk and a few other basic ingredients.  I chose to let my fudge set up in a mini muffin pan with individual paper liners so that they could be placed into a chocolate box with other varieties.  You could also simply pour the warm Pretzel Toffee Fudge into a well-greased pan, allow it to set and then cut it into squares.

Pretzel Toffee Fudge {Satisfy My Sweet Tooth}

I had purchased a can of fat-free sweetened condensed milk around the holidays because I wanted to experiment and see if the fat-free version would change the consistency or flavor of recipes I used it in and I have to tell you, for this recipe, you would never guess that it used any “healthier” ingredients!   For this Pretzel Toffee Fudge, I chose to mix in crushed up pretzels and chopped Heath bar bits because I love the sweet and salty combination along with the crave-able crunch that these ingredients offer.  You could easily make this recipe into a S’mores version by mixing in crushed graham crackers and sprinkling marshmallows over the top or you could try Rocky Road by adding nuts and marshmallows.

Pretzel Toffee Fudge {Satisfy My Sweet Tooth}

Pretzel Toffee Fudge Recipe

Prep Time: 20 minutes

Yield: 34 pieces

This Pretzel Toffee Fudge is the perfect sweet and salty, creamy and crunchy treat

Ingredients

  • 2 cups semisweet chocolate chips
  • 4 Tbsp unsalted butter, room temperature and cut into pieces
  • 2 Tbsp unsweetened cocoa powder
  • 1 can (14 oz) sweetened condensed milk (I used fat-free)
  • 1 tsp vanilla
  • 1 cup chopped pretzels
  • 1/2 cup toffee bits (or Heath bits)

Instructions

  1. Line a mini muffin pan with paper liners.
  2. In a medium, microwave safe bowl, microwave chocolate chips and butter in 30 second increments until melted and smooth.
  3. Stir in cocoa powder, sweetened condensed milk and vanilla until combined.
  4. Stir in chopped pretzels and toffee bits.
  5. Spoon mixture into prepared pan using a spoon or a small cookie scoop filling each cavity 3/4 full.
  6. Refrigerate to set for about one hour.
  7. Recipe adapted from Mini Treats and Hand-Held Sweets by Abigail Johnson Dodge

Pretzel Toffee Fudge {Satisfy My Sweet Tooth}

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