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    • in Recipes

      Peach Ring Cake

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      This Peach Ring Cake is bursting with tangy-sweet peach candy flavor. Filled with fluffy peach marshmallow mousse and coated with crunchy sanding sugar, the inspiration is unmistakable!

      I’m so happy to finally share this cake! The idea for it has been rolling around in my noggin for more than six months, and a couple of weeks ago I finally worked out the details. If you’ve been reading this blog for very long, then you know I’m a kid at heart, and I love a candy-inspired cake. This one is quite good and fun to make!

      The first thing you’ll need before you get started is a bottle of LorAnn Peach Flavor Oil. This whole cake is built around the flavor in that bottle. I had purchased it as an alternative to peach schnapps to boost the flavor in my peach desserts. But when I opened the bottle and took a whiff it was pure nostalgia. It is truly peach ring candy in a bottle.

      Reverse Creaming
      Begin this cake with three 8″ white cake layers. This happens to be my favorite white cake recipe made with the ‘paste’ or ‘reverse creaming’ method. Unfamiliar? That just means instead of creaming butter and sugar together, you’ll beat butter into the flour until its crumbly/sandy-looking. The butter-coated flour slows the formation of gluten and results in a slightly more sturdy cake that still has a soft texture.
      This method sounds totally contradictory to most cake recipes, but these layers come out perfect every time. It also uses a lot of egg whites, but there’s no whipping or folding them into the batter. The egg whites go in without any extra prep. I may have to dedicate and entire blog post to just these white cake layers.
      The filling is a simple marshmallow mousse made with few ingredients that includes a bag of mini marshmallows. This element is inspired by the yellow marshmallow side of the peach ring candies. This mousse molds well in 8″ cake pans in the freezer so you can pop them on top of the cake layers without much effort.

      Coat this cake with peach flavored orange and yellow buttercream. You’ll need to chill the frosted cake in the fridge until firm, and then spray it with a 50/50 mixture of water and light corn syrup. If you’ve never tried this technique for coating a cake with sanding sugar, then I think you should! It’s so easy and FUN. You will need a kitchen-dedicated spray bottle, so pick one up the next time you’re at the dollar store. (Or order one right here.)

      Sparkle and Crunch.
      Gorgeous sanding sugars in peach ring candy colors really drives home the inspiration for this cake. It provides a nice crunch, too. Arrange lines of sanding sugar on a large baking sheet. After the cake is sprayed with the corn syrup mixture…

      …roll it in the sugar. The effect is pretty neat! Definitely check out the video I made of this cake’s construction just before the recipe card. It’s definitely not a hard technique to master. Just make sure your cake is well set and very cold so it won’t melt with the body temperature of your hands.

      Finish it up.
      After frosting the cake you’ll have enough left over to create some tall two-tone buttercream swirls.

      Place a peach ring candy between each frosting swirl to complete the cake. Tah-daaa! Totally cute.

      I just adore all that sparkle! And the marshmallow mousse is so light and bouncy. Honestly, the colors are giving me some fall vibes. Which makes me think this could be a really fun Halloween party cake.

      This cake slices like a dream, which is a result of the cake’s tight-yet-light texture. The marshmallow mousse is a fun surprise inside with loads of peach candy flavor. This would be such a great birthday cake for the peach ring candy-lover in your life.
      Again, the star of the show is the peach candy flavor you’ll find in a bottle of LorAnn peach candy oil, found right here.

      Peach Ring Cake

      Heather Baird

      This candy-inspired cake has all the flavor of nostalgic peach ring candy. You’ll need a bottle of LorAnn peach flavoring oil to get started (see blog post for source). White cake layers are made using the reverse creaming method, which results in a tight crumb with soft texture.The marshmallow mousse filling will need to set for at least 1 hour in the refrigerator, so plan ahead.

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      Prep Time 1 hrCook Time 25 mins1 hour chill time 1 hrTotal Time 2 hrs 25 mins

      Course DessertCuisine American

      Servings 12

      Equipment8 inch round cake pans (3)Small kitchen-dedicated spray bottle
      Ingredients US CustomaryMetric White cake layers3 1/2 cups cake flour sifted2 1/3 cups granulated sugar4 teaspoons baking powder1 teaspoon fine grain sea salt3/4 cup unsalted butter softened1 1/2 cups whole milk at room temperature2 teaspoons vanilla extract7 lightly beaten egg whites at room temperatureMarshmallow mousse2 cups heavy whipping cream10 oz. bag mini marshmallows1 tablespoon LorAnn peach candy flavoring oil1 1/2 tablespoons grenadine or maraschino cherry juice from a jar of maraschino cherriesYellow food colorButtercream and decors2 cups unsalted butter at room temperature8 cups confectioners’ sugarMilk or cream to thin as needed2 tablespoons LorAnn peach candy flavoring oilOrange gel food colorYellow gel food color2 tablespoons light corn syrup2 tablespoons water1/3 cup red sanding sugar1/2 cup orange sanding sugar1/2 cup yellow sanding sugar8 gummy peach ring candies
      Instructions White cake layersPreheat the oven to 350°F. Grease and flour three 8-inch round cake pans.Whisk together the flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Turn the mixer on low speed and add the softened butter one cube at a time.After all of the butter has been added, let the mixer run on low speed until the flour mixture resembles fine cornmeal, about 5-7 minutes. With the mixer still running, add half of the milk and the vanilla extract. Increase speed to medium; mixture will be thick.Add the remaining milk and egg whites. Beat until just combined on medium speed. Stop the mixer and scrape down the edges of the bowl. Fold batter with a rubber spatula until the mixture is consistent with no streaks or pockets of flour remaining. Divide batter between prepared pans. Bake for 22-27 minutes, or until a toothpick tester comes out clean.Let cool in the pans for 5 minutes before turning onto a wire rack to cool completely. Level the cakes evenly using a cake leveler or large serrated knife.Marshmallow mousseLine two 8-inch round cake pans with plastic wrap so that it overhangs all sides of the pans.In the bowl of an electric mixer, whip the cream until stiff peaks form.Microwave the marshmallows in a large heatproof bowl for 45 seconds, or until they have puffed up considerably. Remove from the microwave and stir until the marshmallows have melted and completely lost their original shape. This will be very sticky and gooey – keep stirring. Stir the peach flavoring oil into the marshmallow, followed by the grenadine and the yellow food color. Fold the whipped cream into the marshmallow mixture.Divide the mixture between the two prepared pans and chill until firm, about 2 hours in the refrigerator, or 1 hour in the freezer. Keep layers chilled until you’re ready to assemble the cake.ButtercreamIn the bowl of an electric mixer, beat the butter and sugar together on low speed until just combined. Increase speed; add milk or cream a little at a time until the mixture comes to spreading consistency. Whip on high speed 2 minutes. Beat in the peach flavoring oil. Divide the buttercream into two bowls and tint one bright orange; tint the other bright yellow. Cover each bowl with a damp paper towel to prevent it from drying out.Assemble the cakePlace a dot of frosting in the center of a cake board or serving plate. Add a white cake layer. Lightly frost the layer with a thin coat of yellow buttercream.Remove the marshmallow mousse from the refrigerator and pull it out by the overhanging plastic wrap. Turn it onto the frosted cake layer and pull away the plastic. Top with a second white cake layer and repeat the process with the second mousse layer. Finish with the last white cake layer on top.Crumb coat the entire cake with a thin coat of orange buttercream on the bottom 1/2 of the cake, and a thin coat of yellow buttercream on the top 1/2 of the cake. Chill 15 minutes. Frost the cake with a final layer of buttercream, corresponding the colors with the crumb coat. Chill the cake until very firm, about 30 minutes.Meanwhile, place a large sheet of plastic wrap on a work surface. Place the remaining orange and yellow buttercreams side-by-side in a 6-inch line in the center of the plastic. Roll the frosting into the plastic jelly roll style and snip one end. Load the frosting into a piping bag fitted with a large closed star tip. Set aside.Place a 1 1/2-2-inch line of the red sanding sugar on a large baking sheet. Place a thicker line of orange sanding sugar touching the red sanding sugar. Place a thick layer of yellow sanding sugar touching the orange sanding sugar. Make sure all the sugars combined are tall enough to coat the height of the frosted cake.Place the corn syrup and water in a small kitchen-dedicated spray bottle and shake to mix thoroughly.Remove the cake from the refrigerator. Spray a light coating of the corn syrup mixture all over the sides of the cake. Let stand 1 minute. Pick the cake up and place it on its side in the sanding sugar. With a hand on the bottom cake drum, an a hand on the top center of the frosted cake, roll the cake into the sugar. Pick it up and move it backward onto the sugar, then roll forward to completely coat the cake. Stand the cake upright and smooth the top of the cake if you’ve made any impressions with your hand.Use the loaded piping bag of two-tone frosting to pipe 8 swirls on top of the cake. Place a peach candy ring between each swirl.Keep cake refrigerated. Serve slices at room temperature.

      Keyword marshmallow mousse, peach candy flavoring oil, peach ring candies, white cake layers

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Fried Peach Shortcake

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      Fried Peach Shortcake tastes just as good as it sounds! Fresh summer peaches are sliced and skillet-fried in butter and spices, then sandwiched between tender wedges of shortcake.

      Summer is slipping by too quickly! And it’s been too long since I last posted here. Fall projects are ramping up and have taken priority. But the good news is that I’ll have all kinds of delicious things to share with you this autumn. Although I look forward to all things fall baking, I’m still enjoying all the things summer gives us. A good peach crop is one of the best things about summer, if you ask me. This shortcake is a wonderful and simple way to use them. (Here’s another favorite.)
      Nearly everybody knows about fried apples – but fried peaches? They are totally a thing! And, they might be even better than their well-known counterpart.

      If you find yourself at the grocery store examining fresh peaches for this recipe, look for freestone peaches. The name says it all – the pits are easy to remove from the fruit.

      This recipe takes about 6 cups of sliced peaches. I’d estimate this at about 8 medium-sized peaches. You could also use frozen peaches (thawed) if you have them on hand. However you slice them, have them prepped ahead of time and tossed with a tablespoon of lemon juice to prevent browning.

      For the cake, whisk together the few dry ingredients called for, and then add heavy cream. Heavy cream has everything needed to bring this dough together. Namely, fat and flavor. Mix until you have a sticky dough.

      Press the dough into an 8×8-inch pan. Wet your hands first, and the dough won’t stick to them. While the shortcake bakes, fry the peaches.

      You’ll simply put all of the ingredients in the pan at once, stir, and then cook until the peaches are fork tender.

      Mmmm. These are pretty darn perfect warm from the stove top. The fried peaches alone are a fine dessert. If you have a tablespoon of bourbon on hand, it wouldn’t hurt anything to add it right after you pull them off the heat.

      Slice the cake into portions in the pan, or you could turn it out on a wire rack like I did. I always seem to ruin the first piece of cake getting it out of the pan, so this was better for me.

      Cut twice in each direction with light sawing motions with a serrated knife for 9 servings.

      To finish, split each cake and fill with fried peaches. Then spoon over more fried peaches. Shortcake wouldn’t be complete without a creamy element, so top each warm serving with a big scoop of vanilla ice cream, or a mountain of freshly whipped cream.
      I hope everyone has had a happy and safe summer so far! Let’s enjoy every last little bit of it.

      Fried Peach Shortcake

      Heather Baird

      Fresh peaches are sliced and tossed with spices, brown sugar, and fried with butter in a skillet. Lightly sweet shortcake is the perfect foil for the sweet peach mixture, and it should all be served warm with a scoop of ice cream (or whipped cream) on top.Use ripe but firm peaches for this recipe. If the peaches are too soft they will cook down to a mushy consistency.

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      Prep Time 10 minsCook Time 26 minsTotal Time 36 mins

      Course DessertCuisine American, Southern United States

      Servings 9

      Equipment8×8 inch square pan
      Ingredients US CustomaryMetric Shortcake2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon baking soda2 tablespoons sugar1/2 teaspoon fine grain sea salt1 1/2 cups heavy creamFried peaches6 cups fresh peaches sliced 1/2 inch thick (about 8 medium)1 tablespoon lemon juice1 teaspoon ground cinnamon plus more for garnish1/4 teaspoon freshly grated nutmeg1/4 teaspoon fine grain sea salt1/2 cup light brown sugar tightly packed1/4 cup unsalted butterVanilla ice cream for serving
      Instructions ShortcakePreheat the oven to 400°F. Coat an 8×8 square baking pan with flour-based baking spray (or grease and flour pan).In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt. Add the heavy cream. Stir until thick, slightly sticky dough is formed.Spread the mixture into the bottom of the prepared pan. Tamp the sticky dough down using wet hands (so the dough won’t stick to them) or using a rubber spatula coated with nonstick cooking spray. Bake for 18-20 minutes, or until puffed and golden, or when a toothpick tester inserted near the center comes out clean. If the cake is done and still pale on top, place it under the broiler for 2 minutes or until golden.Gently turn the cake out from the pan to a wire rack to cool. The cake will be tender, so be careful not to break it. Slice the cake into 9 portions, cutting it twice in both directions. Use a serrated knife and light sawing motions for the neatest slices.Fried peachesPlace all of the fried peach ingredients in a large saucepan. Stir together. Set over medium heat and cook until the butter melts. Increase heat to medium-high and cook until the peaches are fork tender and a syrupy sauce forms, about 6-8 minutes.AssembleSplit a shortcake piece horizontally and place on a serving plate or bowl. Add a big spoonful of fried peaches between the cakes. Top the cake with another spoonful of the warm peach mixture. Top with a big scoop of vanilla ice cream and garnish with a sprinkle of ground cinnamon, if desired. Repeat with remaining peaches and cakes.
      NotesFrozen peaches can be used for this recipe. Thaw and pour off the liquid before using.
      2 tablespoons of peach schnapps will really improve the peach flavor if using frozen peaches. Add it right after you pull the fried peaches from the heat.
      Bourbon would be a wonderful addition to this already southern dish. Like the schnapps, add it at the end of cooking the peaches.
      Heartier servings can be made by cutting the cake once in on direction, and twice in the other to yield 6 larger servings.

      Keyword brown sugar, cinnamon, fresh peaches, vanilla ice cream

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Danish Coffee Cake

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      Danish Coffee Cake is buttery, flaky, sweet, and best enjoyed with a cup of coffee or tea! Also known as a “Kringle,” it’s easy to make and absolutely delicious!

      This recipe is made in partnership with Imperial Sugar. Find the FULL RECIPE HERE!
      Easy Homemade Danish Coffee Cake
      Anyone else have a sweet tooth no matter what time of day it is? Dessert is great and everything, but dinnertime feels so far away when its 9am and you’re craving sugar. That’s when coffee cake, aka dessert for breakfast, comes in really handy.
      But not just any coffee cake – this Danish Coffee Cake, which is also traditionally called Kringle. It’s light and flaky, and topped with the perfect amount of sweet vanilla icing. Paired with a cup of coffee, this homemade pastry is the perfect way to kick off your day!

      What is Danish Kringle?
      Danish Kringle is a Danish pastry that is traditionally made up of multiple layers of buttery dough, and topped with icing. Some people like to put nuts and fruits inside of the layers before baking, but I prefer to top the whole thing with chopped walnuts at the end.

      Variation Ideas
      This Danish coffee cake recipe has sweet but subtle flavors. The dough becomes a buttery, pastry-like base, tasting somewhat like a homemade pie crust. It’s then topped with a filling made from butter and eggs, baked in wide strips, and drizzled with sweet vanilla icing. When you mix in the walnuts there is a delicious nutty crunch in each bite, which ties the whole thing together!
      I love the simple vanilla flavor when enjoying this pastry with a cup of coffee, but there are other flavor combinations that you could try! Here are a couple of ideas:
      Orange: You could make an orange-flavored icing with a little orange zest. The same thing could be done with lemon juice/lemon zest.Chocolate: Add chocolate chips to the pastry, or make a chocolate glaze instead of a vanilla one. Add-Ins: Throw some pecans, almonds, raisins, or other fruit into the pastry dough.
      Tips for the Best Danish Coffee Cake
      Check out the FULL RECIPE HERE, but first, here are some tips on how to make the best Danish Kringle! Here are some of my suggestions:
      Forming the Kringle: Traditional Kringle usually takes the shape of an oval, but I like to bake the dough in recatngles instead. You’re just going to cut it up anyway in the end, so why not make life a little easier?Have a Mixer Handy: To make the base layer you’re going to need to combine flour and cubed butter, which is a pain to do by hand, so I recommend having an electric mixer handy. For a Lighter Cake: If you’re looking to cut some calories off of this coffee cake, drizzle thin lines of icing back and forth over the Kringle, instead of spreading it on the whole thing.

      How Do You Serve a Kringle?
      I like to enjoy this Danish coffee cake with coffee, obviously, or a nice cup of tea. If you’ve got kiddos, I suggest serving this pastry with a big glass of milk. Kringle can be served cold, at room temperature, or warm – add a small drizzle of caramel or a little cinnamon if you want to!

      How to Store Danish Coffee Cake
      Store Kringle in an airtight container in the refrigerator for up to 3 days. Because the icing is made with dairy, you don’t want to leave it out at room temperature.
      CLICK HERE FOR THE FULL RECIPE
      More Pastry Recipes to Try
      Looking for more easy pastry recipes? Try some of these: LEGGI TUTTO

    • in Recipes

      Cheerwine Chocolate Cupcakes

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      Chocolate cupcakes get a boost of cherry flavor from Cheerwine, a unique southern soft drink. A tall swirl of cherry-Cheerwine buttercream gives these cakes a grand finish.

      My recent cake baking has been inspired by fizzy beverages. I’m not sure why. Maybe because summer makes me crave my favorite chilled drinks. Cheerwine is one of those favorites that has a cult following. It was born in North Carolina in 1917, is nonalcoholic despite its name, and tastes like a cross between Cherry Coke and Dr. Pepper. It was once little-known outside its region, however, thanks to the internet (and a NY Times article) today it’s more widely available.
      It’s a regular fixture at barbeque joints in North Carolina, but I like it with just about anything. However, I may nominate these cupcakes for dessert at our next family barbeque.

      First, you’ll start with a good amount of butter, white and brown sugars, and a generous addition of cocoa powder in a saucepan. My favorite chocolate cakes usually start out this way.

      Next, add in a whole cup of Cheerwine. All of this goes on the stovetop over medium heat. Whisk it all together until the butter and sugars are melted. The mixture doesn’t have to be super hot or boiling for this to happen. Just heat it long enough for the ingredients to marry.

      Then, let the chocolate mixture cool in the pan. When it’s just barely warm, whisk in an egg.

      Pour the chocolate mixture into the dry ingredients and stir together. You don’t even need an electric mixer for this, really. Hand-mixing is best for most small yield cake batters because it prevents incorporating too much air or over-mixing. As a result you’ll have less tunnels (air holes) in the baked cakes.

      The baked cupcakes are slightly domed and crackled on top. Just perfect, if you ask me!

      The buttercream formula is a simple confectioners’ sugar and butter mixture with the additions of Cheerwine, maraschino cherry juice, and a few drops of black cherry flavoring. The latter is available for purchase online (right here). You can make these cupcakes without the flavoring, but without it the cherry flavor is subtle.
      White nonpareils are the unsung heroes of the sprinkle world. I adore them on any baked good I want to make look bubbly or fizzy (these NYE treats come to mind). I think they work really well on these little cakes.

      The only thing left to say is – YUM! The soda gives the cakes subtle black cherry flavor. Nothing here is too bossy or overpowering, but I will offer one suggestion. For those averse to tall frosting on cupcakes, halve the buttercream recipe.

      Cheerwine Chocolate Cupcakes

      Heather Baird

      These soft chocolate cupcakes are infused with delicious dark cherry Cheerwine soft drink. Use a 1/4 cup measure to accurately fill the cupcakes, and use a small rubber spatula to effectively scrape out the batter from the measuring cup into the liner (you should get an even dozen this way). If you’re not a fan of a tall serving of buttercream, halve the frosting recipe.

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      Prep Time 15 minsCook Time 20 minsTotal Time 35 mins

      Course DessertCuisine American

      Servings 12

      EquipmentClosed star piping tip, such as Ateco #855Piping bag
      Ingredients US CustomaryMetric Cupcakes1/2 cup unsweetened cocoa powder4 tablespoons unsalted butter cut into pieces1/2 cup granulated sugar1/4 cup firmly packed dark brown sugar1 cup Cheerwine soft drink1 egg1 cup all-purpose flour1/2 tsp. plus 1/8 teaspoon baking soda1/2 teaspoon saltCheerwine buttercream and garnish1 cup unsalted butter at room temperature4 cups confectioners’ sugar3 tablespoons Cheerwine soft drink1 tablespoon maraschino cherry juice5-7 drops black cherry flavoring oil or 1/2 teaspoon cherry extract1/8 teaspoon liquid red food color optional2 tablespoons white nonpareils12 maraschino cherries with stems
      Instructions CupcakesPreheat the oven to 350F. Line a cupcake pan with baking papers.To a small saucepan, add the cocoa powder, butter, and sugars. Pour in the soft drink. Place over medium heat and whisk until the butter is melted, the sugar is dissolved, and the ingredients are well mixed, about 5-7 minutes. Let cool until barely warm. Whisk in the egg.In a large bowl, whisk flour, baking soda, and salt together. Gently stir the flour mixture into the cocoa mixture.Use a 1/4 cup measure to pour batter into the cupcake papers. Bake cupcakes for 20-22 minutes or until cakes spring back when pressed in the middle. Transfer to a wire rack to cool. Allow cupcakes to cool completely before frosting.ButtercreamIn the bowl of an electric mixer fitted with the whip attachment, cream the butter and confectioners’ sugar together until crumbly. Dribble in the Cheerwine soft drink one tablespoon at a time while beating at medium speed. Add the cherry juice and cherry flavor. Whip on high speed until light and fluffy. If mixture is too thick to spread, beat in additional Cheerwine one tablespoon at a time. The froting should be pale pink after whipping. Beat in food color if desired.Transfer the frosting to a piping bag fitted with a large closed star tip. Pipe a generous double swirl of frosting on top of each cupcake, sprinkling with white nonpareils after each cupcake is piped. Garnish each cake with a single maraschino cherry.Serve as the perfect ending to a southern dinner, especially a barbeque dinner. However, these need no special occasion.
      NotesThe chocolate cupcake recipe was adapted from Baked! New Frontiers in Baking (2008, Stewart, Tabori & Chang).
      Increase the frosting’s cherry flavor to taste by adding more drops of flavoring oil or more cherry extract.

      Keyword american buttercream, Cheerwine, maraschino cherries, unsweet cocoa powder

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Red White and Blue Firecracker Cake

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      Celebrate Independence Day with this colorful Red, White, and Blue Firecracker Cake. It’s patriotic inside and out!

      Summer is in full swing, and July Fourth is just around the corner. I’m always looking for new ways to make the holiday special. This year I dreamed up a fun way to decorate a cake for the occasion. It’s so festive and extremely simple using candy from the grocery store. Anyone can do it!

      Batter up!
      This cake is patriotic inside and out! Start by whipping up the cake batter. It’s a tangy and thick with buttermilk and Greek yogurt, and it’s pale enough to take food color well. For the colorful interior, three shades of food color does the trick! Use red, sky blue, and navy blue or royal blue gel food colors. I’ve been using Chefmaster gel food colors for a few years now, and this is a good starter set if you’re looking to try it out. Tint three bowls of batter with the food color and leave one plain.

      After the colorful cake batters are baked into 6″ cake layers and cooled, stack them and coat with good old fashioned American buttercream. (Was there any other choice for this cake?). I almost left the frosting white, but at the last minute I decided on pale sky blue. I l love this color with the red firecracker decors.

      Piping fun!
      The rope of multicolor frosting on top is a fun and really eye-catching element. The most labor intensive part of this process is tinting the frosting with food color. The rest is easy!
      First, divide and tint the frosting red, sky blue, and royal blue. Transfer each to a piping bag. Place some untinted frosting in a fourth piping bag. Next, lay a sheet of plastic wrap out on a work surface. Pipe a fat line of royal blue frosting on the center of the plastic, about 8 inches long. Pipe the light blue color frosting right next to the royal blue frosting. Follow with the white frosting, the red frosting, and another line of white. After the piping is done, fold the plastic over the frosting to roll it together.

      Next, squeeze out a some of the icing in a circular motion on a piece of scrap parchment. This will give you some practice piping the rope, and sometimes it takes a few passes for all of the colors to extrude together.Now you’re ready to pipe on the cake!

      Sprinkle now, not later.
      Immediately after piping the fat rope of frosting, add sprinkles. Have them ready to hand because this buttercream crusts in just a few minutes. If you wait too long the sprinkles will bounce right off! I used a combination of white confetti, white nonpareils and gold dragees.

      The firecrackers are TOO EASY to make. Just get yourself some SweeTarts Ropes in Cherry Punch flavor and black licorice laces. Trim the ropes down to about 2-inches and insert a small length of licorice into the cream center. I used a toothpick to remove a little of the cream filling to make room for the licorice. That’s pretty much it for assembly!

      By the time all of the firecrackers are assembled, the buttercream frosting on the cake will be well set. Use a little leftover buttercream to attach the firecrackers to the cake. I used a toothpick to apply a little to the backs of each candy.

      Because this cake requires quite a few of the firecracker decors, enlist some help! Kids can help put them together.

      This was a fun little bake, and it’s 6-inch size makes it small yet tall. A slice is a tower of color!

      This cake recipe was new to me. I found it in a community cookbook and decided to give it a spin. It has the tightest crumb and yet it is moist with all that yogurt in the batter. It’s tangy and relies on pure vanilla extract for its bakery-made flavor. I think it would be the perfect consistency to hold chunks of fresh fruit throughout, so I may try a summer peach version with it next!

      Red White and Blue Firecracker Cake

      Heather Baird

      This is the perfect party cake for a July Fourth party or cookout. The frosting recipe provides the large quantity needed to fill, frost, and make the rope border for the cake. You will have a little frosting leftover. Use it to attach the firecrackers to the outside of the cake. SweeTarts Ropes candies were used for the firecrackers can be found at most US grocery stores. You could also use strawberry licorice ropes or Twizzlers.

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      Prep Time 40 minsCook Time 40 minsTotal Time 1 hr 20 mins

      Course DessertCuisine American

      Servings 8

      Equipment6 inch cake pans, 4Kitchen scissorskitchen dedicated tweezers
      Ingredients US CustomaryMetric Cakes4 1/2 cups cake flour1 tablespoon baking powder1/2 teaspoon salt1 cup unsalted butter at room temperature2 cups granulated sugar4 eggs1 egg white1 cup Greek yogurt1 tablespoon pure vanilla extract1 1/4 cups buttermilkRed sky blue, and royal blue (or navy blue) gel food colorAmerican buttercream and decors2 cups unsalted butter softened2 lb. confectioners’ sugarMilk or cream to thin1 tablespoon pure vanilla extractRed sky blue, and royal blue (or navy blue) gel food color2 tablespoons white confetti sprinkles2 tablespoons white nonpareils1 tablespoon gold drageesFirecrackers3 SweeTarts Ropes in Cherry flavor1 licorice lace about 12 inches long1 tablespoon white confetti star sprinkles
      Instructions CakesPreheat the oven to 350F. Coat four 6-inch round cake pans with flour-based baking spray.In a large mixing bowl, whisk together the flour, baking powder and salt.In the bowl of an electric stand mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time until combined. Add the egg white and beat again. Add yogurt and vanilla extract.Add the flour and buttermilk alternately; begin and end with flour. Scrape down the sides of the bowl and fold together by hand until all the ingredients are well incorporated.Divide the batter evenly into four bowls (slightly more than 2 cups per bowl). Leave one bowl untinted. Mix red food color into one of the bowls; begin with 1/2 teaspoon and increase amount until the desired vibrant red hue is achieved. Tint another bowl with the sky blue food color, and the last bowl with the royal blue food color. Mix well until no streaks of white remain. Transfer batters to the prepared pans and bake for 40 minutes, or until cakes are completely set and a toothpick tester comes out clean.Remove cakes to a wire rack to cool completely. Trim domes from the tops of the cakes with a serrated knife to level.ButtercreamIn the bowl of an electric mixer with the whip attachment, beat butter until creamy. Add half of the confectioners’ sugar. Beat until combined. Add the remaining confectioners’ sugar and beat on low speed. Add milk or cream a little at a time until mixture whips and is of spreading consistency. Add the vanilla extract and beat again. Beat on high speed until light and fluffy.Remove about 2/3 cup of white frosting to a piping bag.Place 1/3 cup in each of three bowls. Cover remaining frosting in the bowl with a damp towel to prevent drying.Tint one bowl with red food color, one with sky blue, and one with royal blue. Transfer each to their own piping bags. Lay a piece of plastic wrap on a work surface and pipe a line of royal blue frosting 8-inches long. Pipe a light blue line alongside it, followed by a white line, and red line, and another white line of frosting, all touching each other. Roll the frostings up together in the plastic and twist the ends. Snip one end. Place the snipped end into a piping bag fitted with Ateco #824 open star tip. Set aside.Tint the remaining frosting with a small amount of sky blue food color and beat until a light blue color is achieved.AssemblyPlace the royal blue cake layer on a serving plate. Cover with a thin layer of buttercream. Stack the light blue layer on top; cover with a thin layer of buttercream. Continue with the with the white layer and frosting. Top with the red cake layer. Crumb coat the outside of the cake and refrigerate until set, 15 minutes. Coat the cake with a final layer of sky-blue buttercream. Use a bench scraper or cake smoother to smooth the edges of the cake. Refrigerate until firm, 15 minutes.Use the reserved bag of multicolor frosting to pipe a fat rope of buttercream along the top edge of the cake. Immediately add white confetti, white nonpareils, and gold dragees while the buttercream is still tacky. Reserve any leftover frosting.FirecrackersCut SweeTart Ropes int 1 1/2 to 2-inch pieces. Snip the licorice lace into small pieces using a kitchen-dedicated pair of scissors. Use a toothpick to make holes in the cream centers of the rope pieces. Insert a piece of licorice lace into the holes to make a firecracker ‘wick’.Using a toothpick place small dots of buttercream on the backs of each firecracker and attach to the outside of the cake. Repeat with star confetti sprinkles. Use a pair of kitchen dedicated tweezers to apply them to the outside of the cake. Refrigerate cake. Bring to room temperature before serving.
      NotesThe cake’s texture improves after a night in the refrigerator. Consider making the layers a day ahead. After they cool, wrap in plastic and store in the refrigerator until ready to use. 
      If you can’t find SweeTarts cherry ropes, try using red licorice ropes or Twizzlers.

      Keyword buttermilk, cake flour, candy ropes, greek yogurt, licorice laces

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    • in Recipes

      Italian Cream Cake

      ha scritto per te

      Italian Cream Cake is a classic! Three soft cake layers are loaded with pecans and coconut. Rich cream cheese frosting is the true hallmark of this cake.

      This is my family’s recipe for Italian Cream Cake. Years ago my mom gave me a book of hand-written family recipes. It’s something I treasure, and it’s extremely useful, too! This recipe comes from those pages. You probably know by now that I love a good homestyle cake. This one is a classic, known and loved by many. I made it for our Father’s Day luncheon last Sunday because it’s my father-in-law’s favorite cake.

      My mom included tips, tricks, and stories with each recipe in the book. Here is what was written alongside the cake entry.
      “Our family discovered this recipe in the 1970’s. We loved it. My recipe card has spots all over it where I made it so much. I once made it for a co-worker. He paid me $20 for it. I thought that was outrageous.”-mom
      Haha! Who else thinks $20 sounds like a steal? You can almost spend that on a bag of good pecans.

      The batter comes together quickly, even though there’s the task of dividing the eggs and whipping the whites separately. It’s an extra step but so worth it. The cream cheese frosting in this recipe is probably my favorite of all time. It’s so easy, so smooth, and pipes well. It tastes great and performs – what more can you ask for?

      Let’s just take a moment to look at that interior. The cake layers stay moist because the smooth cream cheese frosting seals all that moisture in.

      The rolled wafer cookies on top were my addition. They’re optional, but they make a quick and easy final flourish – and they’re tasty, too!

      Italian Cream Cake

      Heather Baird

      Italian Cream Cake’s beginnings are murky, but it is said to originate from an Italian baker that moved to the southern US. This is our family recipe, passed down to me from my mom. It’s a delicious classic cake that everyone should try at least once. (I’m certain you’ll be hooked!)Make sure the cake layers are completely cool before frosting them. Cream cheese frosting is soft and easily meltable.

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      Prep Time 20 minsCook Time 25 minsTotal Time 45 mins

      Course DessertCuisine American, Italian

      Servings 10

      Equipment8 inch cake pans, 3
      Ingredients US CustomaryMetric Cake layers1/2 cup unsalted butter at room temperature1/2 cup vegetable oil2 cups granulated sugar5 eggs yolks and whites divided2 cups flour1 teaspoon baking soda1 cup buttermilk1 teaspoon vanilla extract1 cup sweetened flake coconut1 cup chopped pecansCream cheese frosting and décors16 oz. cream cheese at room temperature1/2 cup unsalted butter at room temperature7 cups confectioners’ sugar 2 boxes, 1 lb. each2 teaspoons vanilla extract1/3 cup ground pecans8 pecan halves8 striped rolled wafer cookie I used Pirouettes
      Instructions Cake layersPreheat oven to 350F. Generously coat three 8-inch cake pans with flour-based baking spray (or grease and flour pans).In the bowl of an electric mixer, beat together the butter, oil, and sugar. Add egg yolks one at a time, beat well after each addition.In a separate bowl, whisk together the flour and baking soda. Beat the flour mixture into the creamed butter mixture alternately with the buttermilk; begin and end with the flour. Add vanilla, coconut, and pecans.In a separate bowl, beat together egg whites to stiff peaks. Gently fold the egg whites into the batter. Divide batter between prepared pans. Bake for 25-30 minutes, or until golden brown and set. Remove to wire racks to cool completely.Cream cheese frostingCream together the cream cheese and butter in the bowl of an electric mixer. Add the powdered sugar in two additions. Beat until smooth. Add vanilla extract. Scrape down the sides and bottom of the bowl and beat again until combined. Cover frosting with a damp towel to keep it from drying out while you work.Remove about 1 cup of the frosting to a piping bag fitted with a large closed star tip. Set aside.AssemblyPlace a cake layer on a serving plate or cake stand. Top with a thin layer of frosting; stack another layer and frost. Top with the third cake layer. Apply a thin crumb coat of frosting to the outside of the cake. Refrigerate until set, about 15 minutes. Cover the cake with the remaining frosting. Smooth top and sides using a cake smoother or bench scraper. Immediately press the ground pecans onto the lower edges of the cake.Pipe eight large swirls of frosting on the top edge of the cake using the reserved piping bag of frosting. Immediately sprinkle swirls with leftover ground pecans. Place a pecan half between each swirl. Top each mound with a rolled wafer cookie.Refrigerate cake. Bring to room temperature before serving.

      Keyword chopped pecans, cream cheese frosting, sweetened flake coconut

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    • in Recipes

      Cherry Limeade Layer Cake

      ha scritto per te

      Celebrate summer with this sweet and tangy Cherry Limeade Layer Cake, inspired by the iconic fizzy beverage from Sonic Drive-In.

      Cherry limeades are nostalgic for me. I’ve loved them for ages – since my high school days. They always bring back memories of marching band. I was drum major my senior year, and a cherry limeade was often my reward after marching and practicing for hours in the blistering sun. Maybe someday I’ll digress on that amazing life-changing and very disciplined experience here, but for now I’ll stick to the sweet stuff. Sonic Drive In was on the way home from school, and the cold fizzy beverage was like an antidote to the heat and exhaustion. I’ve translated those sweet, tangy flavors into a summery cake made for sharing!

      The alternating layers of cherry and lime are doused in simple syrup. Cherry syrup for the cherry chip layers, and key lime syrup for the lime layers. It gives the cake a damp, almost wet crumb and really turns up the volume on the flavors.

      Baste those cake layers just like a turkey at Thanksgiving! Use a lot of syrup for a wet crumb, or a little syrup if you’re looking for a more spongy cake crumb. The texture you see here is a result of using all of the syrup. This makes the cake layers delicate to stack, so take a little extra care when handling them. Making this cake reminds me a lot of my 7UP cake – another beverage inspired confection!

      Now that get-togethers are a thing again, this cake is perfect for a crowd of people. Five 8-inch rounds makes a tall, generous cake, so it’s perfect for potlucks and all kinds of summertime events. The flavors are so refreshing. And with the syrup-soaked layers, I think this cake is fantastic chilled.

      Frosty-looking frosting? Yes!
      A hefty cake requires a lot of frosting to fill and cover it all, so expect to use a lot of butter. I must have tried five different frosting techniques before I found one that suited my vision. I wanted the cake to look frosty (like accumulated ice crystals) and white buttercream smudges over chilled pink frosting worked well enough. Just drag the white frosting around the cake using a bench scraper and don’t aim for perfection. I think I may try this technique on a winter-themed cake.

      To finish, add a few swirls of frosting on top, and the all-important maraschino cherry and lime garnishes. Sonic Cherry Limeades have exactly two cherries in the bottom of their large cups, unless you ask for extra. I always do.
      Side note – I dip-dyed the napkins you see here back in May, which matched this cake perfectly! I loved using them here. You can find my tutorial on how to dip dye your own right here on Confetti Fix.

      See all those soaked layers stacked up? So packed with flavor! I recommend using key lime juice in a bottle, because it’s one of those conveniences that doesn’t sacrifice taste. Key limes are tiny with bold, tart flavor, and juicing a bunch of them for this recipe would be a total pain. If you can’t find key lime juice in a bottle, then regular bottled lime juice would work, as well as fresh-squeezed standard limes.

      The cherry chip layers are so speckled with chopped maraschinos. If you’ve ever made a cherry chip cake, then you may see a familiar flavoring – almond extract. It really brings forth the maraschino flavor. Together with the lime layers you can’t help but feel like it’s party time. It’s just an all-around FUN cake!

      I have a summer bucket list this year, which involves lots of family time and patio parties and picnics on the lawn. I can’t wait to share this treat with my people. And it’s certain that I’ll be sending them home with a few slices.

      Cherry Limeade Layer Cake

      Heather Baird

      Celebrate summer with this sweet and tangy Cherry Limeade Cake, inspired by the iconic fizzy beverage from Sonic Drive-In. I recommend using bottled key lime juice in this recipe because it shortcuts to work of squeezing lots of tiny limes. This recipe also calls for ‘cherry juice’. By this I mean the juice from the jar of maraschino cherries. The soaking syrup in this recipe can be variable. Use all of the syrup on the cakes for a wet crumb, or lightly brush for a little moisture. The picture shows the texture when using the entire amount of syrup.

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      Prep Time 1 hrCook Time 1 hrTotal Time 2 hrs

      Course DessertCuisine American

      Servings 20

      Equipment8 inch round cake pans (3)cake smootherPiping bag with large closed star tip
      Ingredients US CustomaryMetric Cherry chip layers1 3/4 cups whole milk room temperature6 egg whites room temperature3 tablespoons maraschino cherry juice1 teaspoon pure almond extract2 1/4 cups granulated sugar3/4 cups unsalted butter room temperature3 1/3 cups cake flour1 1/2 tablespoons baking powder3/4 teaspoon fine grain salt1 drop red soft gel food color1 cup finely chopped maraschino cherriesCherry soaking syrup1 cup sugar1 cup water1/4 cup maraschino cherry juice2 teaspoons almond extractLime layers4 large eggs room temperature1 cup milk2 Tablespoons vegetable oil1/4 cup key lime juice2 1/2 cups cake flour1 1/2 cups granulated sugar1/2 teaspoon) salt2 1/2 teaspoons baking powder1 tablespoon lime zest fine1 1/2 sticks unsalted butter softenedA few drops of lime green soft gel food color such as Chefmaster Neon Brite GreenLime syrup1 cup sugar1 cup water1/4 cup key lime juiceLime buttercream and decors2 1/2 cups unsalted butter room temperature6 cups confectioners’ sugar6 tablespoons key lime juiceMilk or cream to thin1/2 teaspoon fine grain saltA few drops of soft red gel food color such a Chefmaster Super Red8 maraschino cherries with stems8 fresh lime wheels2 tablespoons white nonpareils optional
      Instructions Cherry chip layers and cherry syrupPreheat the oven to 350°F. Coat three round 8-inch pans with flour-based baking spray.In a large glass measure, whisk together the milk, egg whites, cherry juice, and almond extract.Sift the flour, baking powder and salt into a medium-sized bowl.In the bowl of an electric mixer cream the butter and sugar on medium speed until light and fluffy.Set the mixer to medium speed and alternately add the flour mixture and liquid mixture; begin and end with the flour. Scrape down the bowl. Continue mixing on medium speed for 2 minutes. Add a small drop of red gel food color; mix. Fold in the chopped cherries.Evenly divide the batter evenly between the 2 prepared pans. Bake 30 minutes, or until a toothpick tester comes out with a few moist crumbs. Cool in the pans 5 minutes before turning them out on a wire rack to cool completely.For the cherry syrup, heat the sugar and water in a microwave-safe glass measure for 2 minutes at 100% power. Stir well until the sugar is dissolved. Add the cherry juice and almond extract; stir. Baste the cake layers on all sides using a pastry brush. Use all of the liquid for wet crumb, or use about half of the syrup for a drier crumb.Lime cake layers and lime syrupPreheat the oven to 350 degrees.Coat two round 8-inch pans with flour-based baking spray.In a large glass measure, combine the eggs, milk, vegetable oil, and lime juice. Whisk together until combined.In the bowl of an electric mixer add the flour, sugar, salt, baking powder, and lime zest. Whisk to combine.Turn the mixer to medium speed and add butter a little at a time. Increase to medium speed until the butter has coated the flour and the appearance resembles coarse wet sand.Slowly add half of the wet ingredients until a thick batter is achieved. Mix for 1 minute and scrape down the bowl. Add 1-2 drops of lime gel food color; mix. Add remaining wet ingredients and beat until incorporated. Divide batter between the two pans.Bake for 30-35 minutes or until a toothpick tester inserted near the center comes out clean. Cool cakes 10 minutes in the pan and then turn out on a wire rack to cool completely.For the lime syrup, heat the sugar and water in a microwave-safe glass measure for 2 minutes at 100% power. Stir well until the sugar is dissolved. Add the lime juice; stir. Baste the cake layers on all sides using a pastry brush. Use all of the liquid for wet crumb, or use about half of the syrup for a drier crumb.Buttercream and assemblyCream the butter in the bowl of a large standing mixer fitted with the whip attachment. Add half of the confectioners’ sugar and mix until incorporated. Add the remaining sugar and mix on low. Dribble in the lime juice a tablespoon at a time. Increase mixer speed. Add milk or cream a little at a time to bring to spreading consistency. Beat in the salt. Whip on high speed for 3-5 minutes, until lightened and fluffy.Remove 1 1/2 cups of frosting to piping bag fitted with a large closed star tip. Cover the tip with a damp paper towel so the frosting doesn’t dry out.Begin with a cherry chip layer placed on a serving plate of cake board. Do this carefully if you used all of the soaking syrup as the wet cake layers will be delicate. Spread a thin layer of buttercream on top. Repeat process alternating lime and cherry cake layers. (Order: cherry, lime, cherry, lime, cherry.) Coat the entire cake with a thin layer of buttercream (crumb coat). Refrigerate until firm, 15 minutes.Tint the remaining frosting with 1 small drop of red gel food color. Mix well. Increase color intensity if desired with more food color (aim for a medium pinky-red color). Cover the chilled cake with the tinted buttercream and smooth evenly with a cake smoother or bench scraper. Refrigerate until firm, 15 minutes.Place a few dots of white frosting from the piping bag on the outside of the cake over the pink frosting. Use a cake smoother or bench scraper to lightly scrape the white frosting over the first layer of frosting. Don’t aim for a perfectly smooth surface, the outside edge should look like accumulated frost (small accumulated ice crystals).Use the bag of white buttercream to pipe 8 mounds of frosting on the top edge of the cake. Top each mound with a maraschino cherry. Add a fresh lime wheel half between each mound. Sprinkle over the white sprinkles, if using.Serve slices of cake at room temperature or chilled. Cakes with a wet crumb are especially good chilled and eaten on a hot day.
      NotesThis cake is more enjoyable to make if you divide the work over two days. Bake the cake layers and refrigerate them. Also make the soaking syrups. The next day baste the cakes, make the buttercream then fill, frost and decorate the cake.
      Hand the soaked cake layers with care. They will be tender and will break apart if not handled gently.
      Food colors in the cake layers can be optional. If you choose to leave them out, the cherry layers will be mostly colorless with specks of red throughout. The lime layers will be creamy light yellow.

      Keyword cherry chip cake, key lime buttercream, key lime cake, key lime juice, marachino cherries

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    • in Recipes

      Giant Hostess Cupcake Cake

      ha scritto per te

      What’s better than a Hostess Cupcake? A super-sized one! This Giant Hostess Cupcake Cake is three chocolate layers with a cream-filled center and rich ganache frosting.

      Nostalgic childhood treats prove to be a very rich well of inspiration for me. You may remember this Snowball Cake that I made all the way back in 2012. It’s still such a favorite! Well, today I’m adding a new one to the recipe index. This Giant Hostess Cupcake Cake has been a while in the making, with repeat testing and even a few fails along the way. Now it’s just right. I’m totally obsessed with the texture of these cake layers. And, there’s a literal core of cream filling inside!

      It’s easy to complicate things when developing a recipe. Usually the secret to success is to keep things as simple as possible. I had to remind my self of that after a few setbacks. This recipe has three main components, each fairly simple. The first is really great chocolate cake. It freezes well and has a firm yet moist crumb. Second – whipped filling that’s actually a frosting your grandma might have made. Seven minute frosting is so light it’s almost like marshmallow. And third is good ol’ trusty ganache. You just can’t go wrong here!

      It’s what’s inside that counts.
      The filling little more than cooked egg whites and sugar with the whipping power of an electric mixer. It’s so easy. Always keep in mind that the enemy of meringue is fat. Always make sure your mixing bowl and whip is without a trace. To be sure, cut a lemon in half and wipe down the bowl with it. Do the same to the whip then wipe them down with a paper towel. This removes any trace of fat or grease.

      The word billowy comes to mind! Other frostings were attempted, but this one was the lightest and best contrasted all of that chocolate.

      The buttermilk cake layers don’t really puff up much during baking, so I didn’t even have to level them (who doesn’t love that?!). Cut out the centers of the bottom two layers using a large round cutter, or just free-hand it with a serrated knife.

      Fill the cake all the way to the top with that amazing fluff!

      Removing a cake slice reveals the creamy center, which will sigh down slightly, but won’t totally spill out of the cake. It just kind of relaxes.

      See? I feel relaxed just looking at it (wink). A slice of this cake will definitely remind you of the flavors of a Hostess Cupcake. The soft outer covering of creamy ganache just seals the deal. The creamy center makes this so decadent. I wish I could teleport a slice to each and every one of you!

      Serve slices on their sides instead of upright. They’ll be a little top heavy and the cream filling will ooze out otherwise. The flavor and texture of the chocolate cake is just outstanding. I refrigerated my layers overnight and I think this made the texture even better. Enjoy!

      Giant Hostess Cupcake Cake

      Heather Baird

      This Giant Hostess Cupcake Cake is three chocolate cake layers with a cream-filled center and rich ganache frosting. It’s a great all-purpose cake for nearly any special occasion. Save the cut-out cake centers. You’ll have a little leftover cream filling and can assemble your own personal-sized mini cake with the scraps and leftovers.

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      Prep Time 45 minsCook Time 35 minsTotal Time 1 hr 20 mins

      Course DessertCuisine American

      Servings 15

      Equipment8 inch round cake pans (3)
      Ingredients US CustomaryMetric Cake layers1 cup unsweet cocoa powder1 cup hot water1 cup unsalted butter room temperature2 cups granulated sugar4 large eggs room temperature1 teaspoon baking soda1 teaspoon fine grain salt1 1/2 teaspoons baking powder1 cup full fat buttermilk3 cups all-purpose flourGanache3 cups semisweet chocolate chips1 1/2 cups heavy creamCream filling1/2 cup egg whites about 2 1/2 egg whites, I used carton egg whites1/4 teaspoon cream of tartar3/4 cup plus 2 tablespoons granulated sugar1/2 teaspoon vanilla extractConfectioners’ glaze for décor1/2 cup confectioners’ sugar plus more if needed1-2 teaspoons of milk or cream plus more if needed
      Instructions Cake layersPreheat the oven to 350F. Grease three 8-inch round cake pans with flour-based baking spray.Combine the dark cocoa powder and hot water in a small bowl and whisk together until smooth and dissolved. Set aside.In the bowl of an electric stand mixer, combine the butter and sugar until light and fluffy. Mix in eggs one at a time. Scrape down the bowl and mix again. To the creamed mixture add the baking soda, salt and baking powder. Mix again briefly.In a 4 cup or larger glass measure with a pour spout, combine the dissolved cocoa mixture and buttermilk. Whisk until combined.Mix in the flour in three additions, alternating with the buttermilk/cocoa mixture (Order: 1/3 of the flour, 1/2 the liquid, 1/3 flour, remaining liquid, remaining 1/3 flour). Mix on low speed until each is incorporated.Bake for 30-35 minutes or until a toothpick tester inserted near the center comes out clean. Cool cakes in the pans for 5 minutes, then turn out to cool completely on wire racks. When cakes are cool, cut out and remove a 3.5 inch circle from two of the cakes. Save cake scraps for snacks, cake pops, or for a quick hot fudge sundae.GanachePour the chocolate chips in a large microwave-safe bowl. Add the cream and tamp the chips down into the cream so they are all covered. Microwave at 100% power for 2 minutes. Let mixture stand for 1 minute then whisk together until a shiny, thick ganache is formed. Transfer to the refrigerator to firm. Stir ganache intermittently until mixture is of soft spreading consistency, like buttercream, which should take about 20-30 minutes.Cream fillingBring a pot with 2 inches of water to a simmer. Place egg whites, cream of tartar and sugar into a stainless-steel mixing bowl and whisk to combine. Set the bowl on top of the simmering water and whisk constantly until the mixture is hot and sugar is dissolved. Check by rubbing a little of the mixture between your fingers. If the mixture is still grainy, keep whisking and cooking. Mixture is ready when the sugar is melted and an instant-read thermometer registers 160F.Remove the bowl from the simmering water and pour into an electric stand mixer fitted with the whip attachment. Beat for 5-7 minutes on medium high until the mixture is thick and billowy, and holds stiff peaks. Beat in the vanilla extract.Place a cake layer with a hole in the center on a cake board or server. Frost top edges with ganache. Top with the second cake layer with a hole in the center. Frost top with ganache. Pour cream filling into the center, filling the hole all the way to the top of the hole (You will have a little cream filling left over). Top with the final cake layer without a hole. Frost the entire cake with a crumb coat of ganache. Refrigerate until firm, about 15 minutes.Ganache will set, so re-heat, if necessary, in the microwave for 15-20 seconds, or until loosened. Remove cake from the refrigerator and apply a second thick coat of ganache.Confectioners’ glazeMix the confectioners’ sugar and 1 teaspoon of milk in a small bowl. Whisk together until a very thick paste is formed. It should hold in the balloon of the whisk and very slowly fall out. Use more or less of each of the sugar and milk to reach this correct consistency. Remove to a piping bag or zip-top bag with a small hole snipped in the corner. Pipe a series of consecutive loops on top of the cake in Hostess Cupcake fashion.Serve slices of cake on their sides instead of standing upright. The filling will fall out of the cake slices otherwise. Serve with ice cold glasses of milk for an extra dose of childhood nostalgia.Cover cake leftovers with plastic wrap. Store in the refrigerator. Bring to room temperature before serving.
      NotesIf you’re not using carton egg whites as I did, beat three whole egg whites lightly in a bowl, then pour into a 1/2 cup measure. 

      Keyword buttercream filling, chocolate cake, ganache frosting

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