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Dulce de Leche Ganache

Dulce de Leche Ganache

Just the sound of Dulce de Leche Ganache rolling off of the tongue ignites visons of silky caramel delight.

Doesn’t it?

A traditional Argentinian dessert made by caramelizing sugar in milk, La Lechera has made this ganache one step easier.

When beginning this blog I made a promise. Any steps along the way that had given me headaches would be eliminated for my busy bees.

Just the thought of getting hateful comments…sigh...I hate getting stung and gotta protect my hive.

And this Dulce de Leche Ganache is rated high for success.

One promise that was made:  simple  & successful ganache  recipes.

If you’re a newbie to the caking world ganache is a good way to be buzzing the hive with no sign of entry.

In the beginning, I must have thrown out a multitude of ganache concoctions. In fact, it was when noticing the hubby getting a little wide in the girth that the racoons began to get fatter.

Seriously, the head racoon is super-sized. He’d fight off the mob when throwing out a batch. One night he took the whole bowl and ran off. Didn’t see him for a week. He probably went into a sugar coma.

Now he stares at the backdoor and looks perturbed with getting food scraps. ‘Where’s the ‘fr****ing’ chocolate dudette!’

With a smooth creamy taste of caramel, Dulce de Leche Ganache will be one of your favorites recipes. No hours spent caramelizing the condensed milk or time / fails making caramel sauce.

It’s a guarantee ‘nailed it’ recipe. And having La Lechera Dulce de Leche in the fridge, it’s ‘nom nom delicious!

CHOCOLATE IS TO WOMEN WHAT DUCT TAPE IS TO MEN

IT FIXES EVERYTHING

While you are here, mosey on over to the Smoked Chocolate Raspberry Ganache and Chipotle Chocolate Ganache. Both are simple to make and taste delicious.
The Dulce de Leche Ganache cake in this blog post was the base party cake for the Owl Cake Tutorial. Don’t forget to check it out!

In this blog post highlighted links provided are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to make sugar art easier to create.

Please 'share' this blog post to your friends on Facebook & don't forget to add a PIN on Pinterest. 'Let's share...for sharing is caring!' 

Hope you enjoyed the tutorial, for more tutorials click here.  Buzz on over to the hive's delicious recipes and the sweet as honey, sugar hacks.

Don't forget to share projects to be featured in ' The Busy Bees, Hive of Fame.' 

I'd love for you to leave a comment or ask a question about this tutorial and while you are here, 'Bee in the Hive.' Subscribe!

Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

Print Recipe
Dulce de Leche Ganache Yum
A traditional Argentinian dessert made by caramelizing sugar in milk, La Lechera has made this ganache one step easier. With a smooth creamy taste of caramel, Dulce de Leche Ganache will be one of your favorites recipes. ~ recipe by BB Bakes Sugar Art
Dulce de Leche
Servings
cups
Servings
cups
Dulce de Leche
Instructions
  1. Place chocolate in a heat-proof bowl. Note: if using bar chocolate, chop into small pieces. Pour in the dulce de leche; stir to combine.
  2. In a saucepan bring cream and corn syrup to a simmering boil. Once the mixture begins to foam, immediately remove from heat.
  3. Pour cream mixture over chocolate and dulce de leche. Swirl bowl to submerge chocolate.
  4. Cover bowl and allow to rest for 5 minutes.
  5. Whisk gently until smooth.
  6. Press plastic wrap / saran wrap over the ganache. Allow to sit onto the countertop overnight.
  7. Beat at medium-speed until fluffy, about 1 minute.
  8. For a beautiful frosted cake, spread a thin layer of ganache on top and sides of cake. Place the cake into the fridge until ganache is firm to touch. Proceed to frost the cake with ganache. Note: the first layer of frosting being chilled makes it easier to apply the second layer of ganache for a beautiful finish to your cake.

Apple Pudding Cake

Apple Pudding Cake

This scrumptious Apple Pudding Cake mysteriously disappeared so fast I had to bake another one just to do the pics for this tutorial.

Even after a stern, ‘Hooves off, dudes!,’ and getting nods of understanding it still disappeared.

And the weirdest thing is no one had an inkling where the darn thing vanished.

All I got out of the herd was, “Do wut?”

Like I didn’t know? The herd must have been thinking there was slack in my rope.

C’mon now, this ain’t my first rodeo. Didn’t they know that this Apple Pudding Cake was baked specifically for you?

Of all the nerve.

The aroma of cinnamon apples baking in the oven and the herd sniffing around my kitchen should have been the first clue.

Even after doggin’ the main bull toward the pasture it was futile.

Here they’d come, corralling near the oven, over and over again .

The 2nd time baking this Apple Pudding Cake, I got wise.

So very wise.

I got as cuddly as a hornet.

And yep, that’s a surefire way to scatter the herd.

‘Cause there’s nothing like dealing with a bowed up Texas woman in a horn-tossing mood baking an Apple Pudding Cake.

Just so you know, as my horns were holding up my halo and the Apple Pudding Cake was cooling on the countertop, I eventually came down from my high horse.

After photographing for this tutorial, I devoured the slice with the scoop of ice cream on top.

It was amazing.

Just me, cake and a coffee moment.

No roundup was needed ’cause all eyes were focused on the gate for the ‘all-clear whoop’ and once again, the Apple Pudding Cake mysteriously disappeared.

Hey, don’t look at me…

…all I gotta say is,“Do wut?”

In this blog post highlighted links provided are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to make sugar art easier to create.

Please 'share' this blog post to your friends on Facebook & don't forget to add a PIN on Pinterest. 'Let's share...for sharing is caring!' 

Hitch up your boots and mosey on over to the Marshmallow Buttercream tutorial. It’s so good, it’ll give you a saddle boost into an alter reality.

Hope you enjoyed the tutorial, for more tutorials click here.  Buzz on over to the hive's delicious recipes and the sweet as honey, sugar hacks.

Don't forget to share projects to be featured in ' The Busy Bees, Hive of Fame.' 

I'd love for you to leave a comment or ask a question about this tutorial and while you are here, 'Bee in the Hive.' Subscribe!

Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

Print Recipe
Apple Pudding Cake Recipe Yum
Featuring an updated old-fashioned recipe that's been tickling taste buds since the Colonial times in America. ~BB Bakes Sugar Art
Apple Pudding Cake
Prep Time 10 minutes
Cook Time 35-40 minutes
Servings
servings
Prep Time 10 minutes
Cook Time 35-40 minutes
Servings
servings
Apple Pudding Cake
Instructions
  1. Preheat the oven to 375°.
  2. In a microwave-safe bowl, combine apples and cinnamon. Microwave on high until apples are soften, 3-5 minutes.
  3. In a separate bowl, whisk together flour, sugar, baking powder and salt.
  4. In a measuring cup, add milk, butter and vanilla; stir until combined.
  5. Combiner the milk/butter mixture with the dry ingredients.
  6. Fold in the soften apples.
  7. Pour into a 9" deep-dish pie plate.
  8. Bake 30-40 minutes or until a toothpick inserted into the center comes out clean.
  9. Slightly cool before serving.

Marshmallow Buttercream

Marshmallow Buttercream

Love the taste of marshmallows? If that’s a ‘yes siree!’, then  you’re gonna love this Marshmallow Buttercream recipe.

It’s simply delicious.

Bowl lickin’ good.

Fluffy and light, this Marshmallow Buttercream pipes easily onto cupcakes and covers cakes like a dream.

And I’ve fallen even deeper in love photographing these cupcakes after a rainstorm and in stifling 95° heat (known properly as Texas sauna blessings.)

Even though the cupcakes were in the shade, it was a miracle when the buttercream held its peaks.  Ahhh-maa-zing.

A real miracle.

‘Cause let me tell you…there’s nothing like surviving  Texas in July. 

Another thing that I love about this Marshmallow Buttercream: pop the leftover icing into the fridge and make truffles.

The truffles are to ‘swoon’ for. 

Just make sure to hide the secret stash (in the fridge or freezer) ’cause it’s mind-boggling how easy it is for others to find. Label the container something disgusting, anything that refrains others from lid poppin’ and exploring.

‘Cause gross labeling is an extra delectable privacy sort of thing so you don’t freak out when the truffles come up mysteriously missing…

…and nothin’ is so disheartening as ‘disappearing truffles.’

And just for you, here’s a YouTube video link on how to make truffles.

Ain’t I sweet?

Sure ‘mam!

Highlighted links provided in this blog post are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to share with the hive, making sugar art easier to create.

All that is asked in return is to ‘share’ this blog post to your friends on Facebook & don’t forget to add a PIN on Pinterest. ‘Let’s share…for sharing is caring!’ 

I’m all about time-management and store bought marshmallow fluff was used for this Marshmallow Buttercream recipe, but if you’re hankering on how to make Homemade Marshmallow Fluff, check out this blog post.

Hope you enjoyed the tutorial, for more tutorials click here.  Buzz on over to the hive's delicious recipes and the sweet as honey, sugar hacks.

Don't forget to share projects to be featured in ' The Busy Bees, Hive of Fame.' 

I'd love for you to leave a comment or ask a question about this tutorial and while you are here, 'Bee in the Hive.' Subscribe!

Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

Print Recipe
Marshmallow Buttercream Recipe Yum
Fluffy and light, this Marshmallow Buttercream pipes easily onto cupcakes and covers cakes like a dream. And tastes delish as truffles. ~BB Bakes Sugar Art
Marshmallow Buttercream
Prep Time 10 minutes
Servings
cups
Prep Time 10 minutes
Servings
cups
Marshmallow Buttercream
Instructions
  1. On low-speed add butter. Beat butter on medium-speed until light and fluffy, 2-minutes.
  2. Add Marshmallow Fluff; on low-speed, mix until blended.
  3. Gradually mix in confectioners' sugar.
  4. Add vanilla.
  5. With the mixer on medium-speed, beat until light and fluffy, 2-minutes.

Smoked Chocolate Raspberry Ganache

Smoked Chocolate Raspberry Ganache

Creamy and spreadable this Smoked Chocolate Raspberry Ganache is what  sweet icing dreams are all about.

Don’t want the smoke?

It’s just as easy to omit and still retain a ganache that’ll be the ultimate easy recipe to achieve.

Ganache is simple to do. In fact, it’s easier than whipping up a mixer bowl of buttercream. And if you’re a ‘newbie’ cake decorator, youre going to give this recipe a ‘high-five.’

Whether the end-result is the Smoked Chocolate Raspberry Ganache version or unsmoked…

…you’ll simply fall in love.

And if this is your first time using smoked chocolate, take it easy on the smoked chips.

You can always add more to the ganache. Just melt the chips in a small amount of cream, zap for 5-10 seconds in the microwave, cool to room temp and fold into the ganache.

Easy peasy!

This Smoked Chocolate Raspberry Ganache recipe is sooo simple to do.

Versatile in flavor, choose your own seedless jelly or jam. It’s that easy to make this ganache your own.

It’s fabulous as a filling and oh so dreamy when icing the cake.

You’ll fall in love over ‘n over again.

Want to smoke your own chocolate? Here’s a link. Or purchase smoked chocolate chips? Checkout this website.

 

In this blog post highlighted links provided are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to make sugar art easier to create.

Please 'share' this blog post to your friends on Facebook & don't forget to add a PIN on Pinterest. 'Let's share...for sharing is caring!' 

Hope you enjoyed the tutorial, for more tutorials click here.  Buzz on over to the hive's delicious recipes and the sweet as honey, sugar hacks.

Don't forget to share projects to be featured in ' The Busy Bees, Hive of Fame.' 

I'd love for you to leave a comment or ask a question about this tutorial and while you are here, 'Bee in the Hive.' Subscribe!

Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

Print Recipe
Smoked Chocolate Raspberry Ganache Yum
A spreadable & creamy raspberry ganache with a hint of smoked chocolate. ~recipe by BB Bakes Sugar Art
Smoked Chocolate Raspberry Ganache
Servings
cups
Ingredients
Servings
cups
Ingredients
Smoked Chocolate Raspberry Ganache
Instructions
  1. In a saucepan bring cream, butter, corn syrup and jam to a simmering boil. Immediately remove pan from heat.
  2. Add chocolates to cream mixture. Swirl pan to submerge chocolate.
  3. Let stand uncovered for 5-minutes.
  4. Whisk ganache gently until smooth.
  5. Gently press plastic/saran wrap over the ganache. Chill, covered, at least 2-hours or up to 3-days.
  6. Assemble cake: Let ganache stand at room temperature until softened and pliable.
  7. With an electric mixer, using the whisk attachment, beat ganache until light and fluffy.

Smoked Chocolate Cake

Smoked Chocolate Cake

Popular in trendy Texas restaurants, this Smoked Chocolate Cake gets rave reviews. A decadent chocolate cake with just a hint of smoke, it’s the perfect accompaniment  paired with smoked meats and foods on the grill.

‘Smoked chocolate?‘  You bet!  And it’s the ‘best darn thing’, EVER.

And yep, it’s true. Texans will smoke anything imaginable. In fact, if it moos, bleats, oinks, swims, gobbles, wobbles, snaps or strikes at a lightning speed, Texans will slap it on the grill.

Now that’s not saying that this gal is a cheering fan of the majority smoking suggestions above, but when you’re a native Texan it’s a given that you gotta give it a taste or maybe two.

If not, you may be the ‘yellow belly on the grill.’ 

Smoked Chocolate Cake

Okay. Its a Texas yarn. We don’t consume our own. Just be cautious when grilling with the natives.

Sure’nuff,  to peak a Texas gal’s interest all you gotta say is the word, ‘smoked’, add the word, ‘chocolate’ and she’ll  be all ready and rarin’ to go…

(and now your thunking has gone sideways)

…to the kitchen to make, ‘Smoked Chocolate Cake.’

To compliment this Smoked Chocolate Cake are two ganache recipes, Smoked Chocolate Raspberry Ganache and Chipotle Chocolate Ganache.

Just take yer pick.

And to honor all Texas gals, both recipes are a wee bit smoky in flavor, one’s a little spicy ‘n the other sweet.

M’mm M’mm Good!

So, pull up a chair and stay awhile! We got ‘cha covered…

…with ganache that is.

And this Smoked Chocolate Cake recipe will lovingly lasso your guests with a trendy and tasteful ending to one spectacular evening.

You own this rodeo.

Now hitch up your boots and watch the YouTube videos.

Yeehaw!

Highlighted links provided in this blog post are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to share with the hive, making sugar art easier to create.

All that is asked in return is to ‘share’ this blog post to your friends on Facebook & don’t forget to add a PIN on Pinterest. ‘Let’s share…for sharing is caring!’ 

Want to make smoke your own chocolate?  Here’s a link. Or purchase smoked chocolate chips? Checkout this website.

Hope you enjoyed the tutorial, for more tutorials click here.  Buzz on over to the hive's delicious recipes and the sweet as honey, sugar hacks.

Don't forget to share projects to be featured in ' The Busy Bees, Hive of Fame.' 

I'd love for you to leave a comment or ask a question about this tutorial and while you are here, 'Bee in the Hive.' Subscribe!

Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

Print Recipe
Smoked Chocolate Cake Recipe Yum
Popular in trendy Texas restaurants, this Smoked Chocolate Cake gets rave reviews. ~recipe by BB Bakes Sugar Art
Smoked Chocolate Cake
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Smoked Chocolate Cake
Instructions
  1. Preheat the oven to 325º. Butter and flour (2) 6" round x 2" deep pans. Line bottom of pans with parchment paper.
  2. In a microwave safe bowl, heat the cream and pour over the smoked chocolate chips. Allow to sit for 5 minutes and whisk smooth; set aside to cool.
  3. In a large bowl, stir together sugars and oil. Add egg, egg yolk, and extracts, whisk to combine.
  4. In a medium-bowl, sift together flour, cocoa, baking powder, salt and soda.
  5. In a measuring cup, mix and stir in coffee, raspberry liqueur and milk together.
  6. Gradually add flour mixture to sugar mixture, alternately with milk, beginning and ending with flour mixture; stirring until just combined after each addition.
  7. Whisk in smoked chips glaze until smooth.
  8. Divide batter between 2 (6-inch) or 1 (8-inch) round prepared pan. For best results, wrap pans with damp towel strips or use Wilton Even Strips. (See link in notes on 'How to Bake a Flat Cake.')
  9. Bake until a wooden pick inserted in center comes out clean, 35 - 40 minutes. Don't overbake.
  10. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.
  11. Note: if NOT adding the raspberry liqueur, add another 1/3 cup brewed coffee. Total = 2/3 cup.

Chipotle Chocolate Ganache

Chipotle Chocolate Ganache

Kick-up your cake a notch (or maybe two) with this sweet ‘n spicy Chipotle Chocolate Ganache.

Complimentary with grilled meats, it’s the ‘guinda del pastel’  that withstands the Texas heat. (Well  in the shade that is…’cause nothin’ is that non meltable but it’s pretty darn close.)

And to give you a reference point of the summer heat index, ever so often it’s common to see a braggin’ Texan frying eggs on the sidewalk.

Why? Don’t rightly know.

Chipotle Chocolate Ganache

It’s just another Texan thang, sorta like, if you can’t stand the heat, get outta the kitchen, followed with a yeehaw and, ‘ Oh by the way, don’t let the door hit you in the arse when you leave.’ 

Texans love braggin’ rights, even if it’s the stifling heat. *sigh* It’s in the DNA.

One of the things learned quickly here in the Lone Star State is a celebration needs goodies that won’t go rancid in an hour, ’cause nothing ruins a hoedown like having the runs.

And Texas bakers get nervous as a long tailed cat in a room full of rocking chairs when observing buttercream sliding in a gentle slow motion off a decorated party cake…

…’cause nobody wants to go there.

Yessiree,  a stick of lard in a mixer and a load of sugar can also handle the Texas heat.  And if it’s on the menu, who am I to judge?

To each his own.

Personally, I can’t seem to wash the darn lard off my hands and with each bite I  visualize the buttercream sticking directly to my innards and clogging up the old arteries.

Cibophobia is my best guess.

Chipolte Chocolate Ganache

So my preference is ‘butter’cream and when the temps begin to rise for outdoor events it’s the perfect time for a decadent chocolate ganache.

And this Chipotle Chocolate Ganache is ‘au naturale’  and you control the heat.

It’s simply, udderly delicious!

For reference points look closely to the above photos.

2nd pic: the refrigerated  cake was (in the shade) outside for approximately 30-45 minutes/temp in the low 90’s. Notice the cake has a glossy, creamy look; softer ganache.

Whereas the 4th photo: the cake was removed from the fridge in an air conditioned room for the indoor photo shoot.

Note: It’s best to keep the cakes refrigerated until party time. The longer the ganache sits outside in warm/hot weather, the softer the chocolate on the cake.

In this blog post highlighted links provided are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to make sugar art easier to create.

Please 'share' this blog post to your friends on Facebook & don't forget to add a PIN on Pinterest. 'Let's share...for sharing is caring!' 

Bonus Video:  How to Make Chipotle Chocolate Truffles.

Hope you enjoyed the tutorial, for more tutorials click here.  Buzz on over to the hive's delicious recipes and the sweet as honey, sugar hacks.

Don't forget to share projects to be featured in ' The Busy Bees, Hive of Fame.' 

I'd love for you to leave a comment or ask a question about this tutorial and while you are here, 'Bee in the Hive.' Subscribe!

Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

Print Recipe
Chipotle Chocolate Ganache Recipe Yum
Kick-up your cake a notch (or maybe two) with this sweet 'n spicy Chipotle Chocolate Ganache. Complimentary with grilled meats, it's the 'guinda del pastel' that withstands the Texas heat. (Well in the shade that is, 'cause nothin' is that non meltable but it's pretty darn close.) ~recipe by BB Bakes Sugar Art
Instructions
  1. Add chipotles with adobe sauce to a heat-proof bowl. (1 chipotle pepper with adobe sauce = mild smoked spicy flavor.)
  2. In a saucepan, stir and bring cream to a slight boil over moderately low heat and pour over peppers. Carefully swirl bowl to submerge peppers in hot cream. Cover and chill overnight.
  3. Roughly chop chocolate; add to a heat-proof bowl.
  4. Reheat chipotle cream, stir to a slight boil over moderately low heat; remove chipotle peppers. Pour over chocolate; swirl the bowl to submerge chocolate.
  5. Cover and allow ganache to stand undisturbed for 5-minutes.
  6. Whisk ganache gently until smooth.
  7. Cool ganache to room temperature. (The ganache should coat a spoon nicely when ready for cake coverage.)
  8. Set a chilled cake onto a wire rack with a sheet pan underneath (to catch drips), pour ganache onto the top center of the cake.
  9. Quickly spread ganache evenly over top and sides of the cake with a long, narrow spatula.
  10. Allow cake to stand at room temperature until ganache is set; approximately 5-minutes.
  11. Keep cake at a cool temperature in the fridge until ready to serve.

Doughnut Flavored Mini-Cakes & Fresh Strawberry Cream

Doughnut Flavored Mini-Cakes & Fresh Strawberry Cream

This year show your appreciation for Mom by serving these youth-friendly doughnut flavored mini-cakes filled with fresh strawberry cream and topped with white chocolate ganache.

And Dad *hint-hint* the kids will love making this fast and easy Mini-Cakes Topper as a creative gift for Mom.

After all, it is her day…

And for a stress-free gift for Mom, it’s simple to make these Doughnut Flavored Mini-Cakes over a two-day time period.

…’cause busy bees need a break.

The intricate silicone mold used for this Doughnut Flavored Mini-Cakes tutorial was purchased at my local H-E-B (grocery store.) The baking molds can be found in most craft stores via Hobby Lobby, Michaels, Wal-Mart or Amazon. (Here’s an example.)

Just remember to choose one that you love, ’cause it’s addicting to bake in silicone baking molds.

The youngins will love assembling these Doughnut Flavored Mini-Cakes, to present a creative love inspiration to Mom.

The day before Mom’s special day: (1) bake the mini-cakes, allow to cool then wrap securely in plastic wrap; refrigerate. (2) Prepare the fresh strawberry filling; cover and refrigerate (remember to put a ‘no touch’ sign on the bowl ’cause it’ll disappear fast.)

Her special day: (1) Make the white chocolate ganache; allow to cool. (2) Assemble the mini- cakes. (3) Drizzle the ganache onto the mini-cakes; refrigerate.

*hint-hint* There is a YouTube video down below on how to make the Mini-Cakes topper. The topper can be made days in advance.

Right before serving Mom, add the Mini-Cakes topper and a flower from the garden.

And celebrate the blessings of having Mom in your life.

You’ve got this…Dad!

In this blog post highlighted links provided are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to make sugar art easier to create.

Please 'share' this blog post to your friends on Facebook & don't forget to add a PIN on Pinterest. 'Let's share...for sharing is caring!' 

Hope you enjoyed the tutorial, for more tutorials click here.  Buzz on over to the hive's delicious recipes and the sweet as honey, sugar hacks.

Don't forget to share projects to be featured in ' The Busy Bees, Hive of Fame.' 

I'd love for you to leave a comment or ask a question about this tutorial and while you are here, 'Bee in the Hive.' Subscribe!

Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

Print Recipe
Doughnut Flavored Mini-Cakes Yum
Doughnut flavored mini-cakes filled with a Fresh Strawberry Cream and topped with a White Chocolate Ganache. A small batch recipe (2 cups) it's the perfect amount of batter to use with silicone baking molds. To make this recipe Gluten-Free: Measure-for-Measure (King Arthur's) flour. ~BB Bakes Sugar Art
Doughnut Flavored Mini-Cakes
Prep Time 10 minutes
Cook Time 18-20 minutes
Servings
mini-cakes
Ingredients
Prep Time 10 minutes
Cook Time 18-20 minutes
Servings
mini-cakes
Ingredients
Doughnut Flavored Mini-Cakes
Instructions
  1. Preheat oven to 350º. Lightly coat a silicone baking mold with cooking spray.
  2. In a large mixing bowl using a hand mixer beat together sugar and egg until light yellow in color.
  3. Whisk together vegetable oil, milk and vanilla extract. Add to egg/sugar mixture and mix to combine.
  4. In a medium mixing bowl combine and whisk together flour, baking powder, salt, cinnamon and nutmeg.
  5. Add dry mixture to the wet ingredients. Mix on low-speed until combined and batter is smooth. Don't overmix.
  6. Distribute batter evenly between the 6 silicone molds.
  7. Bake at 350º for 18-20 minutes or until the tops of the mini-cakes are firm to touch and a toothpick comes out clean.
  8. Allow mini-cakes to cool in the silicone baking mold; wrap the with saran wrap;refrigerate until time to assemble.
  9. To assemble mini-cakes: with the cakes in the silicone baking mold, level the tops with a bread knife. Flip over and carefully remove mini-cakes from mold. Add filling to one of the cakes and top with a 2nd cake. Glaze with white chocolate ganache.
  10. Mini-Cakes Topper Drip Border: use melted candy melts around the edge/perimeter of the top only.
  11. Recipes for Strawberry Cream Filling and White Chocolate Ganache @BB Bakes Sugar Art
Print Recipe
Fresh Strawberry Cream Filling Yum
Tangy bites of strawberries with an airy consistency of cream cheese and heavy whipping cream. It's "Mm! Mm! Good!" Remember to attach a 'Do Not Eat' label until assembling the mini cakes, 'cause it'll be gone in a jiffy. ~BB Bakes Sugar Art
Doughnut Flavored Mini-Cakes
Prep Time 10 minutes
Servings
cups
Ingredients
Prep Time 10 minutes
Servings
cups
Ingredients
Doughnut Flavored Mini-Cakes
Instructions
  1. In a food processor, place freeze dried strawberries in a food processor; process until powdered; set aside.
  2. In a mixing bowl fitted with a paddle attachment, beat cream cheese, 1/3 cup sugar and salt at medium speed until smooth. Add strawberries and strawberry powder; beat until combined. Transfer to another bowl; set aside.
  3. Clean mixing bowl. Using the whisk attachment, beat cream and lemon juice until foamy. Increase mixer speed to medium-high. Gradually add the remainder of 1/3 cup sugar, beat until stiff peaks form. Fold in cream mixture. Cover and refrigerate.
Print Recipe
Small Batch White Chocolate Ganache Yum
Small batch of white chocolate ganache. Perfect for mini cakes. ~BB Bakes Sugar Art
Doughnut Flavored Mini-Cakes
Prep Time 2 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Prep Time 2 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Doughnut Flavored Mini-Cakes
Instructions
  1. Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds-1 minute, until bubbling. Note: do not overheat the cream.
  2. Pour white chocolate chips into the heavy cream; gently swirl the bowl making sure the chips are covered.
  3. Allow ganache mixture to sit for 2 minutes.
  4. Stir slowly until the cream and white chocolate are combined.
  5. Heat the ganache mixture again for 20 seconds; stir.
  6. Allow ganache mixture to cool for 2 minutes.
  7. Repeat as necessary until all the chocolate bits are fully melted and incorporated.
  8. Allow the ganache to cool until the right consistency for dripping (1hr or more); drip ganache on a chilled cake.
  9. NOTE: Use caution when heating white chocolate and cream in the microwave. The white chocolate tends to scorch easily and then separate from the cream.

Granny’s Banana Pudding Recipe

Granny’s Banana Pudding Recipe

My mother’s old-fashioned banana pudding. This recipe has been in my family for as long as I can remember and for the memories of her making life sweeter with this creamy vanilla wafer pudding, I’m naming this timeless dessert in her honor.

My mother was known to all as, ‘Granny.’ And from my kitchen to yours, I’m sharing, Granny’s Banana Pudding.

Layered with sliced bananas, vanilla wafers and a homemade vanilla pudding, this banana pudding is a ‘delight’ with every ‘bite.’

And here’s to you making this recipe a family tradition. Sending sweet wishes to you and your family with Granny’s Banana Pudding for  memories to cherish for many years to come.

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For  a Gluten-Free Version of Granny’s Banana Pudding: King Arthur’s, Measure for Measure Flour and Kinnikkinick Vanilla Wafers.

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Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

Print Recipe
Granny's Banana Pudding Recipe Yum
My mother's old-fashioned banana pudding recipe. This recipe has been in my family for as long as I can remember. Naming this recipe in honor of her, 'Granny.' This recipe can also be made Gluten-Free by using King Arthur's, Measure for Measure flour & Kinnikinnick Vanilla Wafers. When measuring the MfM flour, do level teaspoons instead of heaping. ~BB Bakes Sugar Art
Banana Pudding
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Banana Pudding
Instructions
  1. Mix dry ingredients together; set aside.
  2. Beat egg yolks until smooth. Gradually add milk, continue to blend.
  3. Mix dry and wet ingredients together. Whisk until thoroughly combined.
  4. Pour into a saucepan; add butter. Cook over medium heat. Stir constantly until pudding mixture begins to bubble. Continue stirring until the pudding thickens (approx: 1-2 minutes.)
  5. Remove saucepan from heat; stir in vanilla. Allow to slightly cool.
  6. In a decorative dish, layer vanilla wafers, bananas and pudding. Repeat layers until you end up with wafers on top. Begin with wafers and finish the top with pudding.
  7. Store covered in the refrigerator.

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