Cinnamon Roll - In a Drink!

If you read my last blog post, then you know my husband and I just moved.  We've had a whirlwind past couple days, but have started settling into our new place.  It's taking some creativity to fit everything from our house into our town house, but we are getting there. I've been looking around on Pinterest for storage ideas and making use of baskets everywhere!

The day after we moved in, the temperature dropped dramatically.  Unfortunately, all our warm clothes were still packed. My husband was starting to get some looks walking around in short sleeves. &nbsp We finally found them, but have yet to locate our coats...

With the cooler weather, chili sounded great for our first dinner in our new place.  I decided to also make a warm treat for dessert. I had stumbled across a delicious cinnamon bun white hot chocolate recipe, and decided to give it a try. I found this recipe, through Pinterest, on the Crock Pot Recipe Exchange site. They have all kinds of great crock pot recipes, definitely a site I want to check out again!

This delicious, rich dessert takes several hours to cook in the crock pot. It feels your home with a wonderful cinnamon smell though! Make sure you follow the first step, for the full length of time. This step infuses the milk with the cinnamon.

Cinnamon Roll Hot Chocolate Ingredients:
  • 1/2 gallon milk
  • 8 Cinnamon sticks
  • 2 1/4 cup white chocolate chips
  • 1/4 cup brown sugar
  • 4 tsp vanilla extract
  • 4 tsp ground cinnamon
  • pinch of sea salt
  • Optional garnishing: marshmallow fluff or whipped cream, pecans, caramel
Cinnamon Roll Hot Chocolate Directions:
  • Pour the milk in a 3 or 4 quart slow cooker
  • Add in cinnamon sticks
  • Cook covered on low for 1 1/2 to 2 hours 
  • Remove cinnamon sticks (I used scoop to get them as it is warm)
  • Mix in the white chocolate chips, brown sugar, vanilla, and ground cinnamon.
  • Cook for 30-45 minutes covered.
  • Whisk in the white chocolate as they have melted.
  • Cook for an additional 30 minutes covered.
  • Whisk again.
  • Ladle into heatproof mug and garnish (I just used whipped topping and caramel)

As an added treat, I paired my drink with some mini Vanilla Wafers.  I wanted a simple snack that would compliment the flavor, but not overtake it.  The drink has a LOT of flavor, so the Vanilla wafers made for a great pairing.  I even dipped some in the drink.  

Hope you enjoy this wonderful treat, which is perfect for a cool, autumn day!  This makes a lot of hot chocolate, so it's great to share with family and friends!  If you have a 6 quart slow cooker, you can double the recipe.  This would be great for a party!

Art Imitates Life - Change and Red Velvet Cake

My goal today was to make a Red Velvet cake with a kick of spice. This cake was important to me as it symbolized my last cake in my beautiful kitchen (more on that in a minute).  I love my kitchen and have made so many of these treats in it.  I envisioned a beautiful red velvet cake with a surprise kick of cinnamon and pepper.  I got the inspiration for this from a candy bar my father-in-law enjoys. It is a chocolate candy bar with a hint of spice and pepper. I thought this would be a great addition to a red velvet cake, with the cream cheese serving to cool down the heat.  The spice to the cake was going to be further masked by soft, pretty decorations.  I wanted to mimic a cake I had recently seen with layers of beautiful ruffles.  Every detail of the cake, and corresponding blog post, had been planned for weeks in my head.  I wanted this cake to be exactly as I pictured. It was a celebration of the end of a wonderful time in our lovely home.  In reality?  Everything seemed to go wrong...

The cake I envisioned was a tall, full cake. But I didn't have enough ingredients to make a full batch, and had to half it.  The flavor of the pepper didn't come out as well as I envisioned.  I was so worried about being heavy handed, that I didn't put a lot in.  Somehow in my rushing, I also didn't get enough spray in and a major portion of the bottom of the cake stuck when I tried to get it out.  

To make matters worse, I had made these rows of beautiful ruffles similar to what I planned.  But since the cake wasn't tall enough, they wouldn't work.  I couldn't even level the cake as it had begun to crack.  Even the icing had its problems! The cream cheese icing wasn't as sweet as I wanted, and did not set as well as my buttercream, so it was not smooth and uneven. I was getting very frustrated, and about to just give up.  After a few minutes, I calmed down and decided to change my plan on what the cake should look and taste like.  

Instead of the soft, beautiful ruffles, I decided to cut them apart and make a scaled ruffle look for around the edge of the cake.  I used a strip of fondant to cover the top edge of the cake and help it hold its shape and even out.  The imperfections and cracks on top were masked by some small flowers I cut out.  I also created a large fondant daisy to tie it all in and cover up the crease of the fondant.  When I stepped back and looked at it, I kind of liked it.  It was so far from what I envisioned, but it had its own style. The cake has a very 1920's, almost flapper feel to it.  It is definitely not what I expected, or imagined, but in the end it is a beautiful cake.  Even the flavor was better than I originally thought.  True the flavor isn't a pop of heat, but there is an essence of the pepper and a bit of an aftertaste that lets you know its there. The icing wasn't as sweet as canned cream cheese frosting, but it was a perfect pairing to the red velvet recipe.  I have a hard time finding red velvet recipes I like, and as I tasted it all together I knew I would definitely make this again!

As I set there eating my piece of cake, I couldn't help but smile at how art was imitating life.  Right now my husband and I are going through an unexpected transition in our lives.  Just five short months ago, we bought a beautiful house.  It was the first home for both of us and we talked for hours about making it a home and how our lives would play out.  We envisioned spending years in this wonderful home. He loved his job and we both loved the area, so we saw no reason to leave. That is until my husband was laid off from his job unexpectedly.  Having just gotten married and bought a house, we felt like a rug had been pulled out from underneath us.  All our plans and dreams for the future seemed to become unraveled. I understood we still had a lot to be thankful for, and knew so many people going through so much more painful and serious situations.  But for us, it was a rough period of time.  We were shocked, disappointed, and uncertain about the future.  Could he find a job he enjoyed as well?  Would we have to leave the area?

Eventually though, things have turned around and we are now about to embark on a new journey.  My husband and I are selling our house and moving to a new state, as he has found a great new job that he is truly excited about.  It's amazing how after many sleepless nights and tons of prayers and tears, things have worked out better than we could have imagined.  There are still a lot of uncertainties, including what job I will be able to get. But, we are excited about these new opportunities. Just like with the cake, things somehow have turned out better than expected.  It's not necessarily better/worse than before - just different. That cake seemed to be a total mess, but with a change of attitude and vision I was able to make something beautiful. This new situation might not be what we envisioned, but I have faith that God has a plan for us in this new chapter. 

Here's my recipe for my red velvet with a kick.  This recipe is an altered version of one found on the site, Moms Who Think.  I added the pepper/cinnamon and changed the amount of food coloring.

Red Velvet Ingredients:

  •  1 stick butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1/2 oz red food coloring (add more if you want a more vibrant red)
  • 2 tbs cocoa
  • 1 cup buttermilk
  • 2 1/4 cups cake flour
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne pepper (if you want to be adventurous, you may kick this up to a larger amount for more heat)
Red Velvet Directions:
  1. Preheat oven to 350F.
  2. In a large bowl, beat together the butter (softened) and sugar.
  3. Continue beating mixture as you add eggs, one at a time.
  4. In a separate bowl, mix together the cocoa and red food coloring.
  5. Add the cocoa mixture and beat until blended.
  6. Alternately mix in portions of the buttermilk and flour.
  7. Beat in the vanilla, baking soda, cinnamon, and pepper.
  8. Pour into greased or sprayed pan.
  9. Depending on pan size, bake for around 25-35 minutes.  Check out this chart by Wilton which gives cups of batter, baking time and baking temperatures for various pan sizes. 
Cream Cheese frosting ingredients:
  • 8 oz cream cheese
  • 1 stick butter
  • 1 tsp vanilla
  • 2-3 cups powdered sugar
Cream Cheese frosting directions:
  1. Beat together cream cheese and butter (both at room temperature) until creamy.
  2. Add vanilla and mix well.
  3. Beat in small portions of the powdered sugar at a time.  
  4. After about 2 cups, taste the frosting. Continue adding powdered sugar until achieving the sweetness you want.
Thanks for reading this post, it is definitely one that means a lot to me.  I hope you enjoy this recipe!

Elvis Cookies

Apparently I'm on a banana kick!  Now that I have the banana extract, I'm trying to think of lots of uses for it.  You may remember a few months ago I did the peanut butter banana bread "Elvis Muffins."  For those of you unfamiliar with the connection, Elvis enjoyed banana slices in his peanut butter sandwich. I decided to do another Elvis spin on a familiar treat - the peanut butter cookie! Wasn't sure how a peanut butter banana cookie would taste, but I decided to give it a try.

You may have noticed that I hadn't done any cookies yet!  I've made cakes, cupcakes, pies, and all kinds of treats, but no cookies.  Well, last night I tried out my first batch in a long time of cookies by scratch.  They don't look very pretty, but they tasted great!  I decided to look up a peanut butter cookie recipe, but not look around for a peanut butter banana cookie recipe.  I wanted to try to experiment and see if I could get a good flavor and texture on my own.  I decided to use both banana extract and some bananas. The cookies look just like peanut butter, so it's a surprise when you get the banana taste.  If anything, it might have a bit stronger banana flavor than peanut butter.  I've adjusted it for the recipe today.  Overall, though, I think it's a scrumptious flavor that you will enjoy. Even with the banana addition, it has a very similar texture as a regular peanut butter cookie. I would say if anything, its more moist than the regular cookie.

Cookie ingredients:
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/2 cup mashed banana (use slightly less)
1 egg
3/8 tsp banana extract
1/2 tsp vanilla extract
1 1/4 sifted flour
3/4 tsp baking powder
1/4 tsp salt

Cookie directions:
Mix together all sugar, peanut butter, banana, eggs, vanilla, and banana extract.
Beat until mixed well.
Mix in all other ingredients.
Beat until combined.
Make approximately 1 in balls with batter and place on cookie sheet.
Use fork coated in flour to flatten out the cookies.
Bake around 10 minutes.
Let cool on rack.

Strawberry Banana Cupcakes

I have a delicious cupcake recipe for you today, but first I want to share something that happened to me. I think it will be an encouragement to all bloggers out there.

I think most bloggers probably wonder, at one point or another, if anyone really reads what they are writing or gets anything from it. It's easy to compare your blog to others with much larger followings. Today, I happened to be on a site I frequently visit to get cupcake ideas and network with other cupcake enthusiasts. I noticed someone asking for a cannoli cupcake recipe. I was about to share mine, when I looked at the previous links for recipes that were posted. One of them was for my recipe and blog!! It made my day to know someone I've never even met, had tested out and enjoyed something I posted!

So thanks to all you readers for continuing to look at my page and test out my recipes. And to any bloggers out there - keep on posting! You never know who is reading and getting ideas, advice, or inspiration from your posts! To me, it doesn't matter if 100 people see our blogs or 10,000. As long as someone enjoys or learns something from what we write, I consider it worth the effort!

For you readers, I've just added a couple new features. Along the top, I have a banner which contains links to new pages I've created. Check out my "Recipe Index" and "Decor Tutorial" tabs for a complete list of all items on my blog. This way you can easily find the recipe or tutorial you are looking for.

I also started a Twitter account for updates. I will be sharing my ideas there, as well as on my Facebook and Pinterest sites.  I'd love for you to check out these sites as well! I try to always follow back anyone that's following me, especially if you are a blogger.

Ok, now to the real reason you are reading. Here's the cupcake recipe of the day!

Straw-nana... Bana-berry... I have been struggling to come up with a cute name for this flavorful power couple, but perhaps I should just let the flavors speak for themselves. Like a lot of people, I enjoy the sweet combination of strawberry and bananas! I love to take fresh slices and use them to enhance yogurt or angel food cake. They are both great on their own, but the combination of the two together makes for a refreshing and scrumptious treat! Being such a fan, I decided I wanted to try out mixing these two flavors in a cupcake.

I wasn't sure which way I wanted to go with the recipe. I knew I loved strawberry cupcakes, and I also enjoyed the banana split cupcakes that combined the two flavors, among others. But, I really wanted to try something different. I'd made banana split cupcakes and banana peanut butter muffins, but never banana cupcakes. So I decided it was time to experiment!

I was in the grocery searching around for ideas and found banana extract, I did not know they made that! I wanted to use real bananas too, but would use the banana extract in place of vanilla extract in my recipe.

I also decided to use strawberry ice cream with real strawberry chunks to flavor the buttercream. Fresh strawberries would be preferred, but since they are out of season, the ones in the store were really pricey and didn't look great. So, I just improvised and used the ice cream. These were just an experiment anyway. I could have used a little stronger strawberry taste, but it had a rich, creamy flavor I enjoyed!

Banana cupcake ingredients:
  • 1 box white cake mix
  • 1 cup sugar
  • 1 cup flour
  • 3 tbsp vegetable oil
  • 3 eggs
  • 1 cup sour cream
  • 2 tsp banana extract
  • 1/3 cup water
  • 1 cup mashed banana (approx 2-3 bananas)
Cupcake directions:
  1. Preheat oven to 350F
  2. Mix sugar and flour into cake mix on large mixing bowl.
  3. Add in banana extract, eggs, sour cream, oil, and mashed bananas.
  4. Beat on low for 30 sec.
  5. Beat on medium for 1-2 minutes, until no lumps appear.
  6. Line cupcake pan with liners.
  7. Fill liners 3/4 full.
  8. Bake 18-22 minutes and then let cool.

Strawberry buttercream ingredients:

  • 1/2 cup butter (softened)
  • 1/2 cup Crisco
  • 8-10 tsp of pulverized strawberries or strawberry ice cream
  • 1 lb Powdered sugar

Strawberry buttercream directions:

  1. Beat butter, Crisco, and 10 tsps of strawberry in large mixing bowl.
  2. Beat in powdered sugar, adding around 1/2 lb at a time.
  3. Fold in small chunks of strawberry until you achieve the desired flavor.
  4. Once cupcakes are cooled, pipe buttercream onto cupcake using piping bag and Wilton 1M tip.


Easy Apple Rolls

As avid readers of my blog know, I love anything apple.  For those keeping track, this will be my fourth apple themed post!  It's just a great flavor for fall.  Today I have a simple treat that's quick, easy, and extremely tasty! It only takes around 10 minutes to make and 10 minutes to cook.  Much faster than the apple cupcakes or an apple pie, for sure!

I got the idea for this creation when I made some pizza rolls the other day.  I found them on Pinterest and it just required rolling out Pillsbury biscuits and stuffing them with pepperoni and cheese.  They were a big hit with my husband and I, and it got me thinking about dessert versions. I started thinking about apples and cinnamon sugar, and couldn't wait to try them out!

One of my favorite memories from growing up was when my mom, sister, and I used to make special cinnamon sugar biscuit treats.  On our birthdays, Christmas, or other holidays we would bake biscuits sprinkled with cinnamon sugar on top.  We even shaped the biscuit dough to make bunnies, bears, and in my case, penguins!  :)  It was amazing how sprinkling a little cinnamon sugar drastically changes the whole flavor.  My mouth practically watered just thinking about it.

Apple Roll Ingredients (yields 5):

  • Can of 5 Grands Pillsbury biscuits
  • 1 Gala apple
  • 1 tbsp cinnamon
  • 1 tbsp sugar
  • Caramel sauce
Apple Roll Directions:
  • Preheat oven to 400F
  • Wash, peel, and cut apple into 1/4 in cubes (mine were 1/2 in and still pretty crunchy when baked).
  • Flatten out biscuit dough with rolling pin on wax paper.
  • Mix together equal parts cinnamon and sugar.
  • Toss apple pieces in cinnamon/sugar concoction.
  • Put several pieces of apple into the flattened biscuit dough.
  • Squirt a small amount of caramel sauce in center of apples (optional).
  • Bring up the edges of the biscuit and pinch closed.
  • With biscuits still on wax paper, lightly cover with butter and then dust with more cinnamon sugar.
  • Turn over and place onto cookie sheet.
  • Bake 8-10 minutes and then let cool.

These are delicious, fall treats! The combination of the cinnamon, sugar, apples, and biscuits is sure to tickle your taste buds.  The hardest part is to try to eat just one!  The smaller the apple chunks are, the less of a crunch you will get.  Mine were in larger 1/2 in chunks and didn't have enough time to cook before the biscuits were done.  The taste was still amazing, though! 
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Cookies and Cream Cupcakes

It been a while since I posted a recipe as I've had some decoration tutorials lately. But I'm making up for it today and posting an easy cupcake recipe that's sure to be a hit at your next dinner!

My family was having a belated birthday party for our friend Jeff. My husband and I had just had a very busy week, so I hadn't been able to make some decor. But I wanted something special, so I decided to create a cookies and cream buttercream and pair it with my vanilla cupcakes. I had a lot to bring to my parents house, and I of course left without the recipe! I quickly scoured the Internet for a different doctored cake mix recipe. Mine is very complicated and I just couldn't remember all the ingredients!

Thankfully, I found a simple recipe and was able to make it along with the buttercream. It was easy to make and something your friends and family will love. Whenever the guys stop their card game to eat them, you know it's a hit. :)

The recipe is from the queen of doctored cake mixes, the Cake Doctor.  You can find her recipes and information about her book at her website.

Cupcake ingredients:
White cake mix
1 cup sour cream
1/2 cup oil
1 tsp vanilla
3 eggs

Yes, I said sour cream. If you haven't tried it in a cake, it is amazing! It adds a richness and moisture to the cake. Trust me, the flavor bakes out. I strongly dislike the taste of sour cream!

Cupcake directions
Preheat oven to 350F.
Put cake mix in large mixing bowl.
Mix in eggs, sour cream, vanilla, and oil.
Beat on low for 1 minute.
Switch to medium and beat for 1-2 minutes.
Line cupcake pan with cupcake wrappers.
Fill wrappers about 3/4 full.
Bake for 18-22 minutes.
Cool on rack.

I paired the cupcakes with a cookies and cream buttercream. It was a tasty and easy way to modify the cupcakes. You could use any candy bar or treat that can be crushed up.

Cookies and Cream Buttercream:
1/2 cup Crisco
1/2 cup butter (softened)
2 tsp vanilla
8 tsp milk
1 lb powdered sugar
4-5 crushed Oreos

Buttercream directions:
Combine Crisco, butter, vanilla, and milk.
Beat until mixed well.
Add powdered sugar about 1/4-1/2lb at a time.
If too thick consistency, add additional tsp's of milk.

Enjoy this tasty treat! It's a fun and easy alternative to the plain vanilla cake/vanilla buttercream combination.

Another thing I have been working on is setting up an Etsy page. I am creating fondant and gum paste cake toppers and decorations. My shop isn't finished and open yet, but will be soon! Below is a sneak peek at some of my favorite pieces!

Be sure to check back soon as I have some new recipes on my list to try, including a peach sweet tea cupcake and a red velvet cake with a unique twist! I'll also have a tutorial coming up in a few weeks for a Cars themed birthday cake. If you'd like to get notifications about new posts, you can subscribe by email or follow me on Facebook!

Big Blue Birthday Madness

As I mentioned in my last post, my husband's birthday was last weekend. We had a busy week after his party so I am just now getting to post my tutorial! I contemplated forever about what to make, I wanted it to be special. After many ideas, I finally decided on a UK Wildcats basketball cake. He has always been a big fan, and UK is also our alma mater.

I looked at various pictures and ideas on Pinterest and Google images, but then decided to try to create my own. My goal was to make a cake that looked like a basketball arena with the floor and basketball goal. I also wanted to have some extra Wildcat details on the side.

This cake takes considerable effort, but is definitely worth the time. My husband was so surprised and loved the cake! Parts have to be done in advance, at least 48 hours. It was exciting, though, to work on it little bits at a time and see the cake evolve.  I have created a tutorial for the decor.  I was actually remembering to take pictures this time, until about halfway through the process... Oh well!  At least I remembered to take some this time and didn't have to do it all over again, like with my last fondant tutorial.  I'm gradually getting better.

This cake requires parts that need time to dry.  I would suggest starting at least 48 hours in advance.  The basketball goal, especially, takes a while to harden.  The great thing is as long as you store it in sealed container (after it dries) it will last forever!  So you could even do this weeks beforehand, whenever you have the time.

48 Hours (or more) Before Assembling the Cake:

First, I started on the basketball goal.  If you want a decoration on the cake to stand up, your best bet is to use gum paste rather than fondant.  Some people also use a fondant/gum paste blend, but I really wanted this to harden. This process requires a couple steps with time allowed for hardening in between, so I would start this at least a couple days before you decorate the cake.
  • Roll out a section of fondant thats about 4 inches long and just slightly less thick than your pinky finger.
  • Next I cut out an approximately 2" square piece of fondant to serve as the backboard.  You can use fondant rollers, cookie cutters and cake decor tools to cut the fondant (as shown in the figure below), or you can just use a sharp knife or Exacto knife.  I just realized (as I was typing this tutorial) that backboards are typically round on top.  So feel free to cut a rounded edge instead of a square.  I'm gonna just blame that on my total lack of experience and knowledge in sports.  I was that kid who dreaded PE and longed for music class.  :)
  • I added the lines on the backboard with an edible pen
  • I assembled the two pieces using gum glue (see last post for instructions).  This was an important part to hold together, so I didn't want to just go by gum glue.  I also used a pointed fondant tool to mark the back and press in some to more securely combine the two pieces.  I remembered doing this years ago in art class when working with clay!

  • I let that sit and start to harden some as I worked on the next part.
  • I wanted to create the base for the basketball goal. I used the medium and small size cookie cutters to cut out a donut shape out of the white.  
  • Gum glue was used to cover the inside of the disk, as well as the bottom portion of the basketball goal.  I cut out a small size of gum paste that I rolled and stuck in the hole around the basketball goal.
  • I also used some blue gum paste to create an additional layer of gum paste on the bottom.

  • I moved this to the side and let dry.
  • Next, I started on the net.  I simply cut out a rectangle and drew the lines to represent the net on with a blue edible marker.
Cut a white rectangle from this and drew diagonal lines for the net
  • I made a round blue circle of rolled gum paste to serve as the rim.  This circle had a knob on the back to attach to the backboard. 
  • Using gum glue, I attached the net to the rim.
 I haven't attached the two portions yet, but here are the parts shown together.
  • I let the main portion of the basketball goal dry by stacking small boxes and objects around it to make it stand up straight. I also let the other portion (net and rim) dry off to the side.
24 Hours (or more) Before Assembling the Cake:

My goal for the next step was to complete the basketball goal, basketball, and floor.  Make sure your two pieces of the basketball goal are hardened before proceeding.  These steps are much easier than the last set of steps.  Unfortunately, I did forget to take some pictures on a few steps!  
  • The next step is to assemble the basketball goal.  I rolled out a new piece of fondant to attach to the backboard (with gum glue) that the knob on the rim would fit into.  Make sure you use plenty of gum glue!
  • Next it's time to make the basketball.  Roll out fondant or gum paste about the size of a large marble.  Make sure it's about the size that would fit in the net, to make it realistic.
  • Color the fondant using equal red and yellow gel coloring and making sure to work through it completely.
  • Once it is smooth and rolled into a ball, draw on the lines (with an edible marker) and then set to the side to dry.
  • Next, finish up by creating the floor.  I started by coloring two balls of fondant.  Make one shade slightly darker than the other.
  • Mix the two sets of fondant together, but not completely.  You want to see some variations in color and lines to represent the hardwood floor.
  • Roll out the fondant to about 1/16 in.
  • Use the cake pan, or any round object approximately the size of your cake to cut out a circle of the fondant.
  • I used the Wilton roller cutter to cut 1" strips.  After doing this, I realized I wanted them smaller and cut them in half.  If you don't have a roller cutter, you could carefully use a knife, or preferably an Exacto knife.

  • Next, I moved the strips in and out so they were no longer in a line.  I then made a few horizontal cuts.  Once putting them back in line, this will make it seem like a floor with alternating locations of the seams.
  • Let all components sit out until time to assemble cake!

Assembling the Cake:

Now you need an iced cake or one covered in fondant.  I prefer to cover the cake in buttercream and use fondant decor.  I'm all about the icing on the cake, so I want that great buttercream taste.  Some people have a tasty fondant recipe, or don't care for icing as much, and want the smooth lines that fondant creates.  Whichever you prefer is great!  I actually have done this cake both ways.  My husband's birthday dinner with my family was on a Sunday.  The NEXT night I had to create a final cake for my Wilton class.  So, I kept the fondant decor and recreated it.  The class was learning how to cover a cake in fondant, so now I have it in both ways!

For my cake, I again made the Hershey's chocolate cake.  This is my husband's favorite!  I decided to go with just a chocolate cake and buttercream icing, instead of trying the different flavors combinations like before (Andes mint or coffee).  I'm not a huge fan of chocolate cake, but I actually like this one when paired with the buttercream!  (Yes, I know it is odd I don't like chocolate...) I also put a filling in the center of the cake that was crushed Oreos mixed in with some buttercream.  This wasn't real strong, but enhanced the flavor of the cake.

Once your cake is cooled, filled, and iced - it's ready for the fun to begin!

  • First you want to cover the cake with the flooring.  If attaching gum paste or fondant to fondant, just use gum glue.  If attaching to buttercream, use icing or vanilla.
  • I lined up the floor the way I wanted it, and THEN attached the pieces.  Otherwise I could see me getting it off center.
  • Next I colored and rolled out blue fondant for the "UK" and paw prints.  I had U and K cookie cutters for the letters.  I used the medium and small Wilton circle cookie cutters for paw print.
  • I also colored and rolled orange fondant for the basketballs.  I used the medium cookie cutter for those.  I also added lines to the basketballs with an edible marker.
  • I attached the fondant paw prints and basketballs along the side of the cake, and the "UK" to the floor board.
  • I added final details with some extra buttercream icing, dyed blue.  Using a #3 tip, I created a semi-circle shaped line around the basketball goal.  
  • I finished the cake with a ball border around the top and bottom of the cake, using the #12 tip.

Version with buttercream icing

Version with fondant
Hope you enjoyed this tutorial.  This cake is certainly the most involved one I have done yet, but it was a big hit!  And if you aren't a Wildcat fan, it can easily be altered to suit your team.

Don't forget to like my Facebook page if you are a guest reading this!  I love to get feedback and see your ideas as well.  I'm still planning on having the contest when I hit 100 likes!  :)