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Wedding Trend I'm Loving :: Unfrosted Cakes

July 18, 2013

I've skimped back on wedding posts since we've been married... and it's been 4 years so the posts are fewer and farther between. However, with all the great wedding trends floating around the web I just have to jump in and talk about one in particular today.

If I could undo one aspect of my wedding and take photos all over again, I'd have an unfrosted wedding cake.

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I just love the look of the browned white cake edges with frosting peeking out, and dusted with powdered sugar. 

I love this idea so much that I have a birthday cake idea for Jeremy this year that will likely look similar to this. 

Roses and Strawberries at Sunset by April, see more Minted
Roses and Strawberries at Sunset board by April. See more Minted


How do you like the cake above with the jam sticking out? This would be a great way to incorporate a wedding color, just pick a jam that goes along with your theme. 

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This Momofuku Milk Bar cake from Real Simple is definitely interesting. Even though it is a naked cake, it has it's edges smoothed over to give the icing a more polished look. Granted the sprinkle cake colors aren't my thing, but it could easily fit into a outdoor, vintage-y, hip wedding. 

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I love that this cake incorporates what I like from the Momofuku cake with the polished edges, but adds in the pearl bead piping with a pretty floral topper for a great traditional look. 

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I love this chocolate cake! If I were to use this as a grooms cake I wouldn't necessarily put flowers on it, but berries would look beautiful and not make the cake overly feminine. 

Girly-ness seemed to be something Jeremy battled against at our wedding. His cake wasn't girly and large, and it certainly wasn't a dead animal or sports cake, but he did get his say in on a few wedding aspects. 

Lastly, I leave you with this pretty naked cake that would be great for a fall wedding. 


This apple cake really makes me think a peach one for a spring/summer north Louisiana wedding would be divine. I say north LA simply because of Ruston's Peach Festival. 

But seriously, this cake, gorgeous! 

What do y'all this of this naked wedding cake trend? 

Don't forget to enter to win $50 from Minted! 
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S'mores Cake :: remade

April 23, 2013

Back in August I made this cake for Jeremy's birthday, for Easter I decided to make it again. This time a little easier than the time before. The marshmallow ganache was a pain in the butt last time, plus I didn't get good pictures of it. This time though a good photog friend of mine was around and let me borrow her fabulous camera! Thanks Sara!


I was actually planning to use regular mini marshmallows, but alas Wal-Mart was clear out and all that were left were Easter bunnies. Nothing says Easter like some charred bunnies people! I personally love the taste of charred bunnies, but, never mind S'mores aren't that Easter either.




Graham Crust:
2 cups of crushed graham crackers (I had a box of pre-crushed)
1/2 stick of melted butter (maybe a little extra if your's is too dry)
dash of salt

Chocolate Cake:
1 box of your favorite chocolate cake (I prefer devils food)
*follow box directions for cake and add the following ingredients
1 egg (making 4 total for your cake mix)
4 oz sour cream
1 tsp vanilla

Frosting:
13 oz marshmallow fluff
2 1/2 cups of mini marshmallows (or whatever you find)

Directions:
Preheat oven to 350, or whatever your cake mix calls for. Grease a 13x9 baking dish, I used a glass Pyrex. Pour all of the ingredients for the graham crust into the pan, mixing together and press down into an even layer. Mix your cake mix ingredients together and add to the pan on top of the pressed graham cracker crust. Bake for roughly 35-40 minutes. But watch the cake starting at 30 minutes so it doesn't over cook. 

When cake is done top with marshmallow fluff. Heat oven to broil and sprinkle the top of the fluff with marshmallows. Broil for a few minutes until marshmallows are toasted to your liking. Be sure to watch it carefully so it doesn't burn. 


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Top 12 Recipe Posts in 2012

December 29, 2012

My blogging revelation this year has seem to come from my amazement over what posts get the most views. Somehow blog posts that I deem space filler and just to talk about life for myself have had an insane amount of hits, where others that I think people will really like get skimmed over. That's the funny thing about blogging. It is so hard to find out just what your readers really want. Of all my years blogging, this one in particular has been especially recipe heavy, but in a good way. It pushes me to not cook the same thing ever week. 

Here are my top 12 most pinned recipes from 2012:

12. Thanksgiving Sides We Can't Live Without

11. Pumpkin Better Than...Cake

10. A Less Trashy White Trash Casserole

9. Nutella Hot Chocolate & Tree Decorating with a 2 Year Old

8. Donut Bread Pudding with Chocolate Glaze

7. Greek Quinoa Salad

6. S'mores Cake

5. Lighter Corn Dip

4. Spaghetti Squash Lasagna

3. Pumpkin Pie Protein Shake

2. Cinnamon Roll Casserole

1. Easy Marshmallow Frosting & a Dolled Up Cake Mix

Now for a close runner up that is one of my favorite recipes from the year - Our favorite baked potato ever:)

And for the most viewed blog post of the year...that I have no idea why anyone wanted to read it:
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Pumpkin Better Than ... Cake

November 24, 2012

While Black Friday shopping didn't go 100% as planned, Old Navy was a massive disappointment.  This cake made up for our late Thursday shopping. 

A little note on Black Friday, I hit up Target, Old Navy, and Belk. I got everything I wanted plus some from Target with no problem at all. The target in Monroe was so organized and had tons of staff to help out, as well as enough security to keep crazy people under control. We waited forever to get in at Old Navy and were lucky enough to be the first crowd through the door, right after us they stopped letting people in. I grabbed everything I wanted, particularly the Rock Star Skinny Jeans, and headed to check out. My number one issue should have been that the jeans ran two sizes larger than what I wear in the Diva. They advertised that jeans started at $15, but had no prices marked in the women's jeans in store. When I got to check out they told me they were $25 and I asked for a price check, at that point the manager popped off at me, so I happily told them to put it all back and walked out. Had she not ticked me off I would have probably paid more than I thought I was going to pay for the jeans...but the super large size # and the horrible staff attitude made me run for the door after sitting in line for an hour to get in and an hour to check out. It was pathetic. Today around lunch I headed back out to Belk and managed to get some black boots and a really cute lace top with a velvet peter pan collar for really cheap. With no problems! 

Lesson learned: Don't shop Old Navy in store for events, they are unorganized & don't buy their jeans. They are inconsistent with sizing and not worth the fuss. 

Now back to the cake...

I started to name this thing Diabetic Pumpkin Cake, because I am sure that is what I will have if this thing doesn't get eaten by people other than me soon. It could also be called "You are going to need a larger pant size cake," but that isn't very appealing. Let's just stick with what Pinterest called it: Better than Sex Cake. Let's face it, it almost is. It is definitely Better than Black Friday at Old Navy Cake. 

This super easy recipe calls for minimal ingredients and doesn't taste at all like pumpkin pie for those nutmeg haters like my mother. She even liked it and she refuses to eat pumpkin. The lack of eggs lowers the calories, but the high sugar content really makes up for it. I shopped quick for the ingredients for this in my little home town so making it less calorie heavy was not quite so easy. I would really like to redo it one day and healthy it up a bit more. 
Better than ... Pumpkin Cake
adapted from Something Swanky
serves
Ingredients:
1 box of golden butter cake mix
1 small can of pumpkin puree (not the pie filling)
1 - 14oz can of fat free sweetened condensed milk
1- 8oz tub of light cool whip
1 bag of Heath Bits
Caramel Ice Cream Topping

 Directions:
Preheat oven to 350. Combine cake mix and punpkin puree, do not add other ingredients listed on the cake mix box. Pour batter into a greased glass baking dish. Bake according to the directions on the cake mix box. When cake is done, allow to cool for a few minutes and poke holes all over using the back of a wooden spoon. Poor over sweetened condensed milk, filling holes, and refrigerate overnight. The next day (no less than 3 hours later if you are in a hurry) spread on cool whip, top with Heath Bits and caramel topping to your preference. 

 You could easily use only half of the bag of Heath Bits and leave out the caramel sauce. With the sweetened condensed milk the caramel doesn't seem totally necessary. If y'all know of a good swap for sweetened condensed milk let me know!
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{seven cake trends}

November 8, 2009

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I must admit I love cake. I have actually been looking at a box of cake flour all day wanting to make something. And after finding the 7 Hot Cake Trends on The Knot I am convinced now I must make a cake. According to The Know the seven big trends now are:


1. Butter cream frosted cakes. My mom is probably going to love this one. She hates most fondant cake, but I must admit, I too have had a few raunchy fondant cakes...one being my shower cake Gabby and I tried to save, skanky fondant from WalMart is never good.


2. Chocolate cake for the brides cake. Apparently chocolate isn't just for the grooms cake anymore. Funny though after all my fuss over cake I only had that one bite of the wedding cake and never made it to the grooms cake.


3. Playful lines and two-dimensional style pop art flowers. 

4. Dramatic colors. The one they had on theknot.com was white and charcoal.

5. Cake trios

   







6. Global patterns like Spanish tile. The Knot suggest you use this to honor your heritage.

7. Sophisticated monograms. Monograms seem to be a trend that is going to stick around for awhile, but they are pretty, so why not.

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Sunday Lunch..a little late

August 11, 2009

3 comments
I haven't ever made whole wheat pizza crust but have wanted to for quite some time, and I think it turned out well. I tried it out first on Jeremy and the MIL but didn't get the reaction I like...so I made it for the whole family Sunday when I went home. I'd say it went over well. Although I was asked to not put mushrooms on one pizza{I rarely comply with whiny people who don't eat certain things} the other two tasted almost how I wanted{I didn't have the bbq sauce I prefer}. For my pizza crust I found this one from Eating Well and loved it, I added garlic and other seasoning to it. I also have two go-to toppings, one that my lovely mother makes everything she makes pizza.

BBQ Chicken Pizza:

2 grilled chicken brest
1/2 cup bbq sauce {I prefer Pig Out Inn}
1/2 red onion
1/2 bell pepper
2 cups mozzarella cheese{or gouda}

Saute onion and bell pepper in salt, pepper, bacon salt, and worcestershire sauce. Shred grilled chicken. Top pizza dough with bbq sauce, shredded chicken, sauteed veggies, and cheese. Bake till dough is done and cheese is melted.

Mushroom Hamburger Pizza:

1/2 lb extra lean ground beef
1/2 red onion
1/2 bell pepper
1 can of mushroom slices
1 can of fire roasted diced tomatoes w/ garlic
2 cups cheddar cheese

Saute onions, peppers, and mushrooms. Add beef and brown. Meanwhile, puree diced tomatoes and add italian seasoning to taste. Top pizza dough with 1/2 of tomato puree, beef and veggies, and cheese. Bake till crust is done and cheese is melted.

If you also have picky people you can leave off the mushrooms. Had I known before I got to my grandmother's to bake I would have put the veggies in a food processor and forced people to eat them. But that is just me...and I have no problem telling people they are crazy, and I sure as heck would have lied about adding them. Call me nuts but once you're in your twenties you should branch out and try something you don't like, I personally have noticed my taste has changed because I use to not eat raw tomatoes and now eat them in things all the time. Moral of the story...try it once at least every 5 years. But enough ranting and more food.


And for dessert...a easy, and much healthier choice than chocolate cake...angel food cake.

Mom's Angel Food Cake:

1 angel food cake
1 pint whipping cream
2 tsp vanilla
1/4 cup sugar
2 cans mandarin oranges

Whip cream, sugar, and vanilla till it has stiff peaks. Cut angel food cake in half. Place mandarin oranges and whip cream on bottom half of cake. Place other half of cake on top, top with more oranges. Ice cake with remaining whip cream and decorate with remaining oranges.


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Cake Smashing?

June 24, 2009

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I have always been under the impression that the actual act of cake smashing ment something bad, some junk about how you'll treat each other in the years to come. So I must be wrong cause I can't seem to find anything to prove myself right. In fact it seems to be that cake in the brides face is a fertility blessing. Not that I am looking for one of those at the moment, too bad we couldn't wait 5-6 years to cut the cake.

In our little cake cutting incident I did my best to control it, which never works, and it didn't. I was nice and fed it to him like I wanted it, in my mouth. But as I expected, and not because I didn't attempt to restrain his arm, I got cake up my nose...as you can see in the top right picture. Good thing this it's a blessing and not a curse to shove cake up the brides nose, cause it certainly took a second to get the icing out.


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{have your cake and eat it too}

March 25, 2009

2 comments
Here are some cool cakes I found on theknot.com. Cakes have come a long way since our parents weddings don't ya think. Much more daring...and just plain cooler. I so can't wait to see my cake...and eat it too;)



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Cake...

January 11, 2009

2 comments
This is quite a belated post but about a week ago I met with out cake lady Linda McClure of Deseret Designs and this is what we came up with. I had originally tried to think of a million cake flavors that I would like but once I tried her white cake with butter cream icing I was in love. I'm serious I can't usually stand white cake but her cake was the most moist I have ever eaten. Sooo good! But here is the design idea...

{this one basically just shows the color we are going for with the white back ground and the pink design}



{this is my original cake that I found in Martha Stewart Weddings, I love the flower design, especially since the invitations have peonies and I'm carrying peonies so why not carry that on to the cake}

{this is the peony design that Mrs. Linda came up with for my cake, can't wait to see how this turns out}









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