Big Top Cupcake Cake!

Some time ago I purchased a Big Top Cupcake Silicone Bakeware kit... very cute and looked like a fun and easy time. I don't usually make cake because I'm honestly not a big fan of it. I really don't remember the last time I got a Birthday cake... I always have cookie cake and Mrs Fields makes the best cookie cakes! I worked there forever ago (aka High School).

This was my second attempt at making a cupcake cake. I say attempt because both times have not turned out entirely as planned. The first attempt was quite a blunder but I'm saving those pics for a blog post dedicated to all of my baking blunders (well at least the ones I have taken pictures of). I was not sure if the blunders were due to the bakeware or myself. After reading a few reviews of the product I think the baking instructions that come with the Big Top Cupcake need some work (Review 1, Review 2, Review 3).  Either way the cake and icing tasted awesome!

Tools Needed:

The Usual

Big Top Cupcake

Pam cooking spray

Cookie sheet

Stand or handheld mixer 

Ingredients:

1 Box of chocolate cake mix (I prefer Betty Crocker)

11/3 Cups water

1/2 Cup vegetable oil (I don't use olive oil... it changes the taste.)

3 Eggs

Icing (Martha Stewards Sprinkles Strawberry Frosting Recipe)

Preheat the oven to 350 degrees. If you have been reading my blog since the beginning then you know that I don't make cake... I buy a box. What you can make at home is just as good if not better then what you can buy in a box! That being said prepare the cake batter according to the directions on the box. I suggest buying Betty Crocker Super Moist. 

Spray the molds with Pam and place them on a cookie sheet. The Big Top instructions say to poor half the batter in each piece... I disagree.  I was using the filling top so pour 2 1/2 to 3/4 cups of the batter into the bottom mold and the remaining 11/2 to 11/4 cups into the top mold.

Place the filling top securely on top of the bottom cupcake piece.
The directions say to bake the top for 30 to 35 minutes and the bottom for 45 to 50 minutes... again I disagree. It actuality takes more than an hour to fully cook the cake. Check the cake top in 45 min by sticking a knife or tooth pick into it. If the knife or tooth pick comes out clean then the cake is done. Check the cake bottom for doneness in an hour. Continue baking until tooth pick or knife come out clean. 

The cake filler has never been much of a help but I use it anyway... Once the cake is done carefully scoop out some of the center. This is kind of difficult and frustrating because the bottom piece cracks the cake and scooping out more of the cake can crack it further so... BE CAREFUL! 

Fill the center and cover the top of the bottom piece with icing (use the icing to mold together any cracks). I used Martha Stewards Sprinkles Strawberry Frosting Recipe and it tasted fantastic but you can use whatever frosting you like best!

Carefully place the top cupcake piece on the bottom cupcake piece and ice it!

Here is my Boomer Sooner Breast Cancer Awareness Cupcake Cake!

Despite the numerous baking problems... the cake and icing tasted awesome! Enjoy!

Chocolate Eclair Cake

My man (Chris) had his 26th Birthday this week so I made him his favorite dessert, Chocolate Eclair Cake! Chris's mother gave me this recipe. It is super easy and tastes fantastic!


Tools Needed:
The usual
9 x 13 Pan
Handheld or stand mixer

Ingredients:
1 (16 ounce) Package graham crackers
2 (3.5 ounce) Packages instant vanilla pudding mix
3 Cups milk
1 (8 ounce) Package frozen Cool Whip, thawed
1 (8 ounce) Container of sour cream
1 Container or prepared chocolate frosting

 Mix the pudding with 3 cups of milk according to the directions on the box. 

Line the bottom of your 9 x 13 inch pan with graham crackers.

Blend Cool Whip and sour cream into the pudding. 

Spread half of the pudding mixture over the graham crackers, then top with graham crackers. Spread remaining pudding over graham crackers; top second pudding layer with another layer of crackers. 

Microwave the container of prepared chocolate frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake and spread out. Refrigerate for 4 hours or freeze for 2. The longer the eclair has to set in the cold the better. 

Cut and enjoy! 

Happy Birthday Chris!

Peanut Butter Cookies

At last weeks Summer Thanksgiving party my friend Jglav brought some store bought peanut butter cookies that were fantastic!! I wanted to see if I could make something similar. I use a Classic Peanut Butter Cookie recipe from allrecipes.com... with a few changes.

Tools Needed:
The usual
Mixer
Fork
Pan
Pam cooking spray

Ingredients:

1 Cup salted butter 
1 Cup creamy peanut butter
1 Cup white sugar
1 Cup packed brown sugar
2 Eggs
2 1/2 Cups all-purpose flour
1 Teaspoon baking powder
1 1/2 Teaspoons baking soda
1/3 Cup Reese's Peanut butter Chips
1/3 Cup Reese's Pieces

Cream together butter, peanut butter and sugars. Beat in eggs.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour. Split batter in to two separate bowls. Add Reese's peanut butter chips to one bowl and Reese's Pieces to the other. 

Spray your pan with cooking spray. Roll the dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for 8 to 10 minutes or until cookies begin to brown. Do not over-bake!!

These were very good cookies. I personally felt that the less time I cooked them... the better they were. Pull the cookies out around 8 min and let them sit on the pan and cook further by themselves. Enjoy!

Did you add the Reese's Pieces or Reese's Peanut Butter Chips to your cookies? What other things do you add to peanut butter cookies?