Weekend Reads {1.10.14}

Oh goodness, there is so much to talk about today and so many amazing links to share! Not only is it Friday, I've got fabulous dinner plans with a fabulous friend tonight, a fun bridal show this weekend, and most excitingly my birthday is Monday. To put it simply, next to just about every other holiday, my birthday is my most favorite! I mean what's not to love, there is always cake, cocktails, and confetti; my three favorite "C"s. So in honor of my birthday and the rest of you celebrating birthdays soon, I'm sharing my links from the week full of my must have birthday items. Hope you enjoy!

1. The Grand Margarita from Apartment 34

2. Italian Cream Cake from Boulder Locavore

3. Confetti Dipped Balloons from Studio DIY

4. Balloon Cake Topper from The Martha Stewart Crafts Department

5. Geometric Piñata DIY from Reveiller

Oh Happy Day!

It's no secret I love birthdays. I believe everybody's birthday should be their biggest celebration of the year, and I fully believe in joining them in their celebration. But, it can be hard when those you love to celebrate with most don't live near you. That's why I came up with the most ingenious "Birthday in a Box". Filled with all the birthday essentials like cake, balloons, streamers, sprinkles, candles and more, this box has everything for your friend or loved one to celebrate their birthday just as if you were there! I'm sending this box to a friend now living all the away across Canada (she's in Alaska...). After many birthdays spent together, I'm hoping this box will bring back all the fun memories we had and remind her that I'm celebrating in spirit right beside her! Here's the run down of what's in the box...

:: Supplies ::
Box Cake
Icing
Sprinkles
Balloons
Streamers
Plates
Napkins
Candles
Bunting
Birthday Hat
Blow Outs

:: Directions ::
Assemble in a box, wrap in tissue, tape the box and mail to a friend!

Party DIY {Cake Topper Redo}

It's time for another party DIY! Last time I had you choose a cake stand to remake and this time we are taking it north to the cake topper. I've chosen three equally amazing cake toppers from you to choose from. So, here's your chance. Declare your favorite right here or on our Facebook page and I will give you a step by step DIY version next week. Which one is your favorite?

Indulge In {Chocolate Espresso Cake}

Today's post is going to be short and sweet my friends. The past couple of weeks have been crazy between traveling, having family in town and a busy work schedule. It has essentially left me no time in my kitchen which does not make me very happy. But, I do have a project on the horizon that will have me spending some much needed time concocting delicious treats. I wanted to share today a recipe that I plan on using for said project. While I tend to put my own spin on recipes, this one looks so good I may even follow it to a T. Here ya' go....

:: Ingredients ::

• 2 tablespoons instant espresso dissolved in 1/4 cup of boiling water then cooled to room temperature
• 1 1/2 cups Millet Flour
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup unsweetened cocoa powder
• 1 cup raw sugar
• 3 tablespoons of butter, unsalted at room temperature
• 1 egg
• 1 egg yolk
• 2 tsp vanilla
• 1/2 cup plain non-fat greek yogurt
• 1 cup pumpkin puree
• 1/2 cup low fat buttermilk
• 4 squares (40g) of 70% dark chocolate, diced into 1/2 inch pieces

:: Directions ::

1. Dissolve the espresso powder in boiling water and allow to cool while beginning the batter.
2. Cut a circle of baking paper to fit the bottoms of two 8 inch baking pans.  Lay the paper in the pans and spray the sides with non-stick spray.
3. Preheat the oven to 375 degrees.
4. Sift together – flour, baking powder, baking soda, salt, and unsweetened cocoa powder
5. In a bowl with high sides (such as a stand mixer bowl) mix the sugar, vanilla, and soft butter with an electric mixer on slow speed.  Add egg and egg yolk and increase mixer speed to medium and mix for about 3 minutes to allow butter and eggs to become fluffy.
6. Continue to mix while adding yogurt, pumpkin, and butter milk mixing throughly between each ingredient.
7. Mix in cooled espresso and blend throughly.  Bater should be quite liquid.
8. With the mixer on low speed slowly add the dry ingredients 1/3 at a time.  When the dry ingredients are completely incorporated set aside the mixer and fold in the chocolate pieces with a wooden spoon or a spatula.
9. Divide the batter between the two prepared cake pans.  Bake at 375 for 30 minutes.  Check for done-ness at 25 minutes with a probe or toothpick.  Cake is done when the center doesn’t jiggle and a toothpick or probe comes out clean when inserted into the middle of the cake.

Allow cakes to cool at least 15 minutes before removing from pans or cutting.  Allow cakes to cool completely before frosting.

*Image and recipe courtesy of Our Lady of Second Helpings

Indulge In {Mango Coconut Cake}

One of my favorite foods has always been, and will always be, cake. It's one of the many reasons I love birthdays so much. Once, freshman year of college, I ate four whole cakes by myself. It's not something I'm proud of, but I'm willing to admit it as an example of my true love for cake. Anyways. Now that spring is upon us, I've been eating a lot lighter. I'm sure your thinking that cake doesn't exactly fit the bill for eating lighter, but this cake is moist, fluffy, and the perfect balance of sweetness. With coconut and mango flavors exploding in your mouth on every bite, it's like a tropical vacation in a cake. By only icing between the layers and the top, you loose the heaviness of all the icing. Top with fruit for a refreshing sweetness even the non cake lovers (Trust me. They do exist.) will fall for! Here's the recipe...

:: Cake Ingredients ::
1 box Vanilla Cake Mix (Yes, I cheated this time and used the box. I'm busy and it was good so I have no regrets.)
Ingredients as required by box

:: Cake Directions ::
Mix all ingredients together and split batter between (2) 8" Round baking dishes.
Bake according to box directions.

:: Icing Ingredients ::
1 can Coconut Milk
1 cups Confectioner's Sugar

:: Icing Directions ::
{1} Place coconut milk in refrigerator to get cold. If you can leave it over night, that would be best. Otherwise, 3-4 hours will do.
{2} Remove from fridge, open and drain off oil.
{3} With cold beaters, begin whipping coconut milk slowly adding confectioner's sugar until stiff peaks are formed.

:: Assembly Directions ::
{1} Once cakes have cooled, remove from pans and place on a cake stand.
{2} Ice the top of cake 1 and layer mango slices
{3} Place the second cake on top of the mango slices and ice the top. Layer with additional mangos and serve!

Enjoy!

Topped Off {Cake Bunting}

Happy Wednesday dolls! Recently, I've been searching for the perfect cake topper for any occasion. I'm getting a little tired of the traditional candles, sprinkles, monograms and figurines. While still hoping for something that will add a little dimension, I was feeling stuck. That is, until I stumbled upon cake bunting. How cute right! It gives any cake some extra height making it look much bigger than it actually is. Plus, look how it can jazz up this otherwise boring white cake. All you need is two sticks and a small banner or two to string between them and your cake is ready to go. With endless celebrations and an abundance of creativity, the possibilities for cake bunting are countless! 

Indulge In {Cake Batter Pancakes}

It's no secret, I have an obsession with pancakes. It began when I stayed with my grandparents during the summers and, preceded by a snack of Dunkin' Donuts, my grandmother and I made pancakes galore. Flavored with all sorts of things like cinnamon, bananas, vanilla, and more, they were the best and the highlight of each morning. One flavor we never tried though, was birthday cake. Combining my two favorite foods into one, how come I never thought of this? Talk about genius and majorly delicious! Imagine serving these up for a birthday brunch with friends accompanied by mimosas and fresh fruit. Here's the recipe courtesy of Betty Crocker...

:: Ingredients ::

Pancakes

1

cup Original Bisquick® mix

1

cup Betty Crocker® SuperMoist® yellow cake mix

3

tablespoons candy sprinkles

1

cup milk

1

teaspoon vanilla

2

eggs

Glaze and Garnish

1

cup powdered sugar

1 1/2

teaspoons milk

1/2

teaspoon vanilla

Additional candy sprinkles

:: Directions ::

{1} Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)


{2} In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.


{3} In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.


{4} To serve, top each serving with glaze and additional candy sprinkles.

Indulge In {Italian Cream Cake}

In a quest to share more of my fabulous birthday with you, I thought I would take today to gush over my cake. Not only did it have two of my favorite things on top, confetti and streamers, it was filled with  delicious coconut. But it's not just about the confetti, streamers and coconut. This cake is hands down the best cake I have ever had. Nothing compares to its moist nutty favor with a hint of tropical coconut. While I can't share The Cake Shop's recipe with you (because they won't give it out, and for good reason), I can share this one and it seems to be very similar. Fill it with coconut shreds and top with a vanilla buttercream, and you can have your own slice of the best cake ever!

:: Ingredients ::
1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter
1/2 cup vegetable oil
1/2 cup shortening
4 egg yolks
1 teaspoon vanilla extract
4 egg whites
2 cups all-purpose flour
1 to 2 cups flaked coconut (depending on taste)
1 to 2 cups chopped pecans (depending on taste)


:: Directions ::
1. Preheat oven to 325 degrees F. Grease three 9 inch, round cake pans. Combine soda and buttermilk.

2. Cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.

3. Beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites. Stir in 1 cup pecans and coconut.

4. Pour batter into prepared pans. Bake for 25 to 30 minutes.


Enjoy!

Oh So Sweet {Hypnotiq Cupcakes}

Yes, that's right. Hypnotiq cupcakes. In my other life, I double as the drunken baker. And no, not because I bake drunk, because I incorporate flavorful alcoholic beverages into delicious not on your diet cupcakes. Per the request of my lovely sister this holiday season, the drunken baker made a return with scrumptious Hypnotiq cupcakes. It's one of my favorite liqueurs to bake with because it is light and flavorful. Intrigued? I thought so. That's why I shared with you!

:: Hypnotiq Cake ::

{1 C} White sugar
{1/2 C} Butter
{2} Eggs
{2 t} Vanilla Extract
{1 1/2 C} All-Purpose Flour
{1 3/4 t} Baking Powder
{1/2 C} Hypnotiq

• Preheat oven to 350 degrees. Line a cupcake tin with wrappers or spray with non-stick spray.
• In a medium bowl, cream together butter and sugar. Beat in the eggs one at a time then add the vanilla extract. 
• Combine flour and baking powder in separate bowl. Add to the creamed mixture and mix well.
• Finally, add the Hypnotiq and mix till smooth. 
• Pour into cupcake tins and bake for 20-25 minutes. 

:: Hypnotiq Buttercream ::

{1 C} Butter
{3 C} Confectioner's Sugar
{1 t} Vanilla Extract
{2 drops} Blue Food Coloring
Hypnotiq to taste

• Cream together butter and confectioner's sugar. When mixed, add vanilla extract, food coloring, and Hypnotiq. 
• Note: Frosting should be stiff enough to pipe onto cupcakes. 

Enjoy! 

This Party Inspired By {Sprinkles}

Do you remember when you were young and a scoop of ice cream or a slice of cake wasn't the same without the sprinkles? It completed the treat. Well, the coolness of sprinkles has returned. I mean hello, do you see this cake that is embroidered with sprinkles? Talk about amazing! Or, look at that sprinkle bar. I love it! Seriously, I can't stop gushing. I love the idea of passing around shots of milk rimmed in sprinkles to your guests as the night is winding down. Add a warm chocolate chip cookie and it would be perfect! 

Images: (Row 1) 1, 2 (Row 2) 1, 2 (Row 3) 1, 2, 3

This Party Inspired By {Some AMAZING Cake}

So I have no idea what word to create to tell you this party is inspired by. Honestly, it's inspired by that image of that amazing cake right in the center. Some time last week I was perusing Pinterest and came across that cake image that someone pinned and I was sold. By the way, have you been on Pinterest yet? If not, I suggest you do. Right now. It's amazing. If you are looking for an invite, leave a comment below with your email, and I will be glad to send you one. Otherwise there is this stupid waiting period or something. Anyways, I feel in love with this cake, and then and there decided that it would inspire not only today's post but probably the next years worth of parties that I throw. I love the pop of gray as the neutral. It's softer than black but adds a little more punch than white. It's summery, bright, fun, and perfect! What do you think of the color combo? 

Images: Invites, Paper Lanterns, Dress, Cupcake, Cake, Present, Table Setting, Flowers

Dining Uncorked {German Chocolate Cake}

With Father's Day coming up on Sunday, I decided to take a little inspiration from my wonderful Padre for today's Bite Me.  Since his favorite cake is German Chocolate, I have been on the hunt for the perfect recipe for him.  When looking for recipes, I Google image search what I want to make and find the recipe from the image.  My thought is if it looks delicious it probably is (I eat first with my eyes so it must look as good as it tastes.).  I found this picture and the recipe sounds as good as this picture looks.  So assuming your mouth is watering as much a mine is now, enjoy this German Chocolate cake recipe from SharedSugar!

GERMAN CHOCOLATE CAKE

cake adapted from Baked, filling adapted from Baker’s

makes one 8-inch 3 layer cake

• INGREDIENTS

• cake layers

• 4 ounces dark chocolate, roughly chopped
• 2-1/4 cups unbleached cake flour
• 3/4 cup unsweetened cocoa powder
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (8 ounces) strong, hot coffee
• 1 cup (8 ounces) buttermilk
• 1-1/4 cups (2-1/2 sticks) unsalted butter, softened
• 2 cups pure cane sugar
• 5 large eggs, at room temperature
• 1-1/2 teaspoons pure vanilla extract

• filling

• 4 egg yolks
• 1 can (12 ounces) evaporated milk
• 2 teaspoons pure vanilla extract
• 1 cup pure cane sugar
• 1/4 cup brown sugar
• 3/4 cup (1-1/2 sticks) unsalted butter
• 1 seven ounce package (about 2-2/3 cups) sweetened coconut
• 1-1/2 cups chopped pecans, toasted

• DIRECTIONS

make the cake layers

Preheat the oven to 350 degrees. Line three 8-inch round cake pans with parchment paper. Butter pans and dust with cocoa powder (instead of flour which leaves white splotches on the chocolate layers), shaking off the excess.
In a double boiler, melt dark chocolate. Remove from heat and cool. Quicken this step by cooling chocolate in the refrigerator.
In a medium bowl, sift the cake flour, cocoa powder, baking powder, baking soda and salt. In a small bowl or large measuring cup, whisk together coffee and buttermilk.
In a mixer fitted with the paddle attachment, beat butter and sugar together until fluffy, about three minutes. Add eggs, one at a time, scraping sides of bowl down after each addition. Add vanilla and mix until incorporated. Add the flour mixture in three additions, alternating with the coffee/buttermilk mixture. Begin and end with the flour mixture. Remove the bowl from the mixer and using a spatula, fold in the melted chocolate.
Divide the batter evenly between the three pans. Batter should fill pans about half to two-thirds of the way full. Smooth the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. Transfer cakes to a wire cooling rack for 20-30 minutes. Invert cakes onto rack and remove pans and parchment to let cool completely.

make the filling

In a large saucepan, whisk together egg yolks, evaporated milk and vanilla until well blended. Add sugars and butter and cook over medium heat, stirring often, for 12 minutes, until mixture is thickened. Remove from heat. Mix in coconut and pecans. Cool to room temperature.

assemble the cake

Trim tops of cakes to level out surface, if necessary. Place first cake layer on platter or cake stand. Spread one third of filling on top. Add second layer and spread another third of filling on top. Follow with final layer and top with remaining filling.