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.

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.

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.

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.

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

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.

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

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.

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.

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

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I love Valentine’s Day and always have.  It’s not because I need some grand romantic gesture on that day, it’s just that I am a total girly girl and love all things pink, hearts and chocolate.  I think that these Individual Vanilla Cherry Cakelets would be an adorable and festive dessert to make as a treat for you and your sweetheart this Valentine’s Day.  A simple, yet flavorful vanilla cake is topped with tart and juicy cherries for an individually-sized bite of bliss.

Come on over to Best Friends For Frosting to get the recipe!

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I will be taking the next week away from the computer to spend quality time with family.  I hope that you will be doing some of the same.  I love the way that the blessings of family and traditions makes me feel so content and satisfied.  I believe that the love we feel this time of year is the true meaning of Christmas.

Here is a round-up of some of the recipes that I shared with you this holiday season.  Merry Christmas and Happy Holidays to you and yours!

Peanut Butter Cup Fudge

Vanilla Bean and Sea Salt Caramels

Turtle Snowball Cookies

Chewy Ginger and Molasses Chocolate Cookies

Chocolate Croissant Cookies

Candy Cane Cookies with Mint Chocolate Centers

Peppermint Meringue Brownie Cake with Chocolate Ganache

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Happy 1st official weekend of fall!  I have one more pumpkin recipe to share with you this week and then I have something even more exciting for you!

These Mini Pumpkin Olive Oil Cakes are glazed with the same Cinnamon Spice Glaze that I used on the Pumpkin Scones that I shared with you earlier this week.  The olive oil is the fat source in this cake and it makes them extra moist and makes you feel good about eating them!

These cakes would be great in place of a morning coffee cake or to serve at any fall party.  I made mine in a mini cake pan that is shaped like little pumpkins, but you could use a mini bundt pan or even a regular muffin pan.  Just make sure to see my note in the recipe about altering the baking time for different sized pans.

Speaking of that adorable pumpkin cake pan……I am giving one away to one of you!  And that’s not all, I’m giving you other fun Halloween baking equipment to go along with it!

In addition to that pumpkin pan, one reader will win a Halloween cookie pan, regular and mini cupcake liners and cupcake decorations and a set of cookie cutters!  These are all Wilton products, because they make the good stuff!

To enter the giveaway:

1.  Leave a blog post comment telling me the best Halloween costume you have ever worn.

2.  Like Satisfy My Sweet Tooth on Facebook and leave a comment letting me know you did.

3. Follow Satisfy My Sweet Tooth on Twitter and leave a comment letting me know you did.

4.  Tweet the following message:  ”Win a Fall Baking Package from @satisfymysweet!” and leave a comment letting me know you did.

5.  Follow me on Pinterest and leave a comment letting me know you did.

 *Giveaway open to U.S. residents only.  Must have a valid email address to enter.  Entries accepted until 10/01/12.  Winner will be chosen at random, will be notified via email and have 48 hours to reply before another winer is chosen.  Giveaway sponsored by Satisfy My Sweet Tooth.

beat pumpkin, eggs, olive oil, brown sugar and honey until combined

add dry ingredients and mix well

pour batter evenly into well-greased pan, bake and cool completely before glazing

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I have mentioned before how sometimes I feel like I should have lived in the 1960′s or 70′s.  One experience that I feel that I would have really enjoyed is being in a bridge club.  My grandma and all of  her friends met for bridge club and originally the club actually played cards.  As their lives evolved and became busier with babies and other responsibilities, bridge club simply became an excuse to get together, have a cocktail and visit.  Since my grandma passed away several years ago my mom has been grandfathered into the group of lovely bridge club ladies.  The majority of the group has been together for 60 years.  They meet once a month for fellowship, food, wine and conversation.  No cards.  What this group meant to me growing up was that I had an extended network of “grandmas” to teach me valuable life lessons and most importantly to keep my real grandmother’s memory alive.

the original bridge club, 1980

When I got married three years ago, the bridge club ladies hosted a bridal shower for me and presented me with a sentimental scrapbook in which each of them filled a page with memories and photographs of my late grandmother.  I was so touched by their kind gesture and feel so blessed to have this inspirational group of women in my life.

For some reason making this insane Extra Crumb Coffee Cake got me thinking about the bridge club.  Probably because I know how the ladies can spend hours sipping coffee (or wine) and how much they all love to cook.  They even made a Bridge Club Cookbook!

the cover of the Bridge Club Cookbook circa 1980

The Coffee Cake is simply not my grandmother’s Bridge Club’s coffee cake.  It is a decked out, insanely over-the-top coffee cake.

With most coffee cakes, the crumbly streusel topping is my favorite part and there never seems to be enough of it.  This cake completely satisfies my desire.  The topping is truly almost as thick as the cake itself.  And a generous filling made with cinnamon and cocoa powder puts the cake into a class of it’s own.

       Print This!    

Extra Crumb Coffee Cake

by Mercedes Porter

Keywords: bake breakfast dessert cinnamon cake

6025801

 

Ingredients (9X13-inch cake)

For the topping

• 1 1/4 cup sugar
• 1/2 tsp salt
• 1 1/2 cups flour
• 1 Tbsp ground cinnamon
• 1/2 cup (8 Tbsp) unsalted butter, softened

For the filling

• 1 cup packed brown sugar
• 1 1/2 Tbsp ground cinnamon
• 1 tsp freshly grated (or ground) nutmeg
• 3 tsp unsweetened cocoa powder
• 1/2 tsp salt

For the cake

• 3/4 cup (12 Tbsp) unsalted butter, softened
• 1 1/2 cups sugar
• 1/3 cup packed brown sugar
• 2 tsp vanilla
• 3 eggs
• 3 3/4 cup flour
• 2 1/2 tsp baking powder
• 1 1/4 tsp salt
• 3/4 cup nonfat plain Greek yogurt
• 1 1/4 cup half and half

Instructions

Preheat oven to 350 degrees.

Grease and flour a 9X13-inch pan.

For the topping

In a medium bowl, combine all ingredients and mix until a large clumps form. Set aside.

For the filling

In a small bowl, combine all ingredients. Set aside.

For the cake

In a small bowl, mix yogurt and half and half together and set aside.

In another medium bowl, combine flour, baking powder and salt and set aside.

In a large bowl and with an electric mixer, cream butter and sugars together for 4 minutes.

Add vanilla and mix.

Add eggs, one at a time, beating for 1 minute after each egg.

Add 1/3 of flour mixture followed by 1/2 of the yogurt mixture and mix to combine. Add another 1/3 of flour mixture followed by the rest of the yogurt mixture and mix. Add rest of flour and mix just until it is incorporated.

Pour half of the batter and spread into the prepared pan using a rubber spatula.

Sprinkle filling over batter evenly.

Pour remaining batter over filling and spread to cover.

Sprinkle topping over the top of the batter.

Bake for 50-55 minutes or until toothpick inserted into center comes out clean.

Cool on a wire rack for at least 30 minutes before serving.

Recipe adapted from Joy the Baker Cookbook

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combine ingredients for topping and set aside

in another bowl, combine filling ingredients and set aside

for the cake, in a large bowl and with an electric mixer, cream together butter and sugars

add vanilla and eggs

alternate adding flour and yogurt mixtures

pour half of batter into prepared pan

sprinkle filling on top

pour remaining batter over the top and spread

sprinkle topping evenly over the batter

bake

cool, enjoy and celebrate a special woman in your life

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