Saturday, June 29, 2013

Patriotic Ruffled Bunting Cake

To celebrate the Fourth of July with style,
you can make this Patriotic Ruffled Bunting Cake.
It's the cake version of red, white & blue bunting!


The ruffles are made with buttercream frosting...no fondant here!
I happen to be a cake decorator who despises fondant.
I'm an anomaly, I know!



Let me introduce you to my new favorite decorating tip...
the 050 frill border tip. It makes buttercream ruffles so easy!
You can get one here and here.


You hold this tip with the long slit on the bottom.
I put my cake on my rotating cake stand (best invention EVER!)
and piped with one hand while turning the cake with my other hand.


Helpful Hints:
  • I used 6 inch pans to make this cake. If you use 9 inch pans, I recommend making three rows of each color ruffle instead of two.
  • To color my frosting, I used Americolor "Super Red" gel paste, Wilton "Royal Blue" icing color and Wilton "White-White" icing color.
  • The topper is a cherry sour candy.


Happy Independence Day!

I share my recipes and tutorials at these fun link parties.

More patriotic cake creations...

4th of July Fireworks Cake

Patriotic Mini Star Cakes

This post was featured!
The 36th AvenueThey are talking about me at CraftGossip.com

Monday, June 24, 2013

Don't Lose Me!

If you follow me on Google Reader, this quick post is for YOU.
In just 6 more days, Google will be shutting down this service!
So you don't miss out on any of the cakey goodness, here are a few options...

You can follow me on Pinterest, Facebook or by email.
Pinterest Facebook Email Updates Subscribe to RSS feed StumbleUpon Image Map

If you would like to use another reader service, check out Bloglovin'.
It is easy to sign up and you can even import all your blogs from Google Reader!

You guys are so important to me...I don't want to lose touch with any of you!
You are what makes Bird On A Cake so much fun!! :)

Monday, June 17, 2013

Peanut Butter Chocolate Monkey Cake



Wouldn't this be a fun cake for a jungle themed birthday party? 
This Peanut Butter Chocolate Monkey Cake is super cute and delicious...
And you don't have to be a decorating genius to put it together!


This monkey is made with chocolate cake, peanut butter frosting,
whipped chocolate ganache and cocoa rice cereal.
You don't have to include the cereal, but it adds great texture and a tasty crunch!


Peanut Butter Chocolate Monkey Cake
by Bird On A Cake

Ingredients
Chocolate Cake
  • 1 cup boiling water
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk (OR 1 c. milk mixed with 1 T. vinegar)
  • 1/2 cup oil
  • 1 teaspoon vanilla extract
Peanut Butter Frosting
  • 1/2 cup salted butter (softened)
  • 1 cup creamy peanut butter
  • 2 cups confectioners' sugar
  • approx. 1/8 cup milk
Whipped Chocolate Ganache
  • 1 cup semi-sweet chocolate chips
  • 1/3 cup whipping cream
  • 2 Tablespoons butter (softened)
For Decorating
  • 1 cup cocoa rice cereal
  • 2 large peanut butter, oatmeal or molasses cookies
  • 2 white candy melts
  • 2 brown M&M's
Instructions
Chocolate Cake
Heat oven to 350 degrees. Line the bottoms of two 9 inch round cake pans with wax paper; grease the sides of the pans. Bring a small pan of water to a boil and keep it simmering while you mix the other ingredients.
In a large mixing bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.
Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Batter will be thin. Pour the batter into prepared pans and bake for 25-30 minutes (until toothpick inserted in center comes out clean).
Peanut Butter Frosting
In a medium bowl, beat the butter and peanut butter with an electric mixer until well combined. Gradually add the sugar. When it starts to get thick, add the milk a little at a time until frosting is spreadable. (The amount of milk you use depends on the thickness of your peanut butter.) Beat for 3 minutes or until fluffy.
Whipped Chocolate Ganache
Microwave chocolate chips and whipping cream in a microwave-safe bowl on medium power, 2 1/2 minutes or until chocolate begins to melt. Whisk until chocolate completely melts and mixture is smooth. Whisk in butter; let stand 20 minutes. Beat at medium speed with an electric mixer 4-5 minutes or until ganache thickens and forms soft peaks.
Assembling Your Cake
Level your cooled cake layers. Place one layer on a cake stand. Spread peanut butter frosting on it, then top with the second cake layer. Spread peanut butter frosting on top of the cake, in the shape of a monkey face. Carefully spread whipped ganache around the edges of the face and down the sides of the cake. Slide the cookies into the frosting between the cake layers, opposite from each other. Press cocoa rice cereal into the whipped ganache. Spoon some whipped ganache into a decorating bag or ziploc with the corner snipped off. Pipe dots on the back of the M&M's and attach them to the flat side of the candy melts. Pipe a dab of ganache on the backs of the candy melts and arrange on the cake. Pipe a nose and mouth.
Powered by Recipage

Design inspired by Better Homes & Gardens

Helpful Hints:
  • Decorate and serve this cake on the same day. Otherwise, the cocoa rice cereal will get a bit soggy (at least it does in Florida humidity!). 
  • You can insert toothpicks into the cake under the cookies to help support them.


 I love this combination of peanut butter, chocolate and crunchy cereal. :)
Enjoy!

 I share my recipes and tutorials at these fun link parties.

Another delicious recipe for you...
 Reese's Peanut Butter Chocolate Cake

 
This post was featured!

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