I wanted to share with you the cake I made this past weekend for my 2nd son's birthday party!!! He will turn 2 tomorrow, but we were able to celebrate this past weekend with a GORGEOUS day!!!
Here is the cake & cupcakes...
The top cake is chocolate ricecrispies with peanutbutter and then frosted...I added polls and ribbon for an old fashioned look...love how this turned out! Super nummy nummy!!!For the Rice Crispy Treat Cake:
3 Tlb. Butter
1-10 oz. Bag of Marshmallows
1/2 c. Peanut Butter
6 c. Chocolate Rice Crispies
Melt butter in a saucepan over medium heat. Add marshmallows and stir until melted. Add peanutbutter, stir until creamy. This process will take about a minute...once you have your marshmallow/peanutbutter cream, add the rice crispies until well combined. Spread or mold into a well greased pan. For this, I used an 8" cake pan that was 6" tall...Allow to cool completely before frosting!!!
Choccolate Buttercream:
1/2 c. Butter @ Room Temp
2 Tlb. Shortening
1/2 c. Cocoa Powder
1 tsp Vanilla
Pinch of Salt
4 c. Powdered Sugar
2-4 Tlb. Heavy Cream, Half & Half or Water
Cream together, butter, shortening, cocoa powder, salt & vanilla until nice and smooth. Add powdered sugar. Add 1 Tlb. of cream at a time until desired consistancy. Frost & Enjoy. Makes enough for 18 cupcakes that are heavily frosted.
Chocolate Cake: Adapted slightly from I Am Baker
1/2 c. Veggie Oil
3 Large Eggs @ Room Temp
1 tsp. Vanilla
2 c. Sugar
1 c. Buttermilk, well shaken
1-3/4 c. Flour
3/4 c. Cocoa Powder
1 tsp. Salt
2 tsp. Baking Powder
1 tsp. Baking Soda
1 c. Freshly Brewed Hot Coffee
Preheat oven to 350 degrees & prepair and line cupcake pans.
In a stand mixer, cream oil, eggs, vanilla and sugar until well combined and creamy, don't overmix.
In a separate bowl, sift together dry ingredients. Add alternately to stand mixer with buttermilk. Use paddle attachment until well combined, then add hot coffee. Batter will be thin.
Fill cupcake liners 3/4 full with batter and bake 18-22 minutes until toothpick comes out clean. Makes 24 cupcakes. (Also makes 1-9" 3 layer cake, bake cakes in a 350 degree oven for 30-35 min.)
1-10 oz. Bag of Marshmallows
1/2 c. Peanut Butter
6 c. Chocolate Rice Crispies
Melt butter in a saucepan over medium heat. Add marshmallows and stir until melted. Add peanutbutter, stir until creamy. This process will take about a minute...once you have your marshmallow/peanutbutter cream, add the rice crispies until well combined. Spread or mold into a well greased pan. For this, I used an 8" cake pan that was 6" tall...Allow to cool completely before frosting!!!
Choccolate Buttercream:
1/2 c. Butter @ Room Temp2 Tlb. Shortening
1/2 c. Cocoa Powder
1 tsp Vanilla
Pinch of Salt
4 c. Powdered Sugar
2-4 Tlb. Heavy Cream, Half & Half or Water
Cream together, butter, shortening, cocoa powder, salt & vanilla until nice and smooth. Add powdered sugar. Add 1 Tlb. of cream at a time until desired consistancy. Frost & Enjoy. Makes enough for 18 cupcakes that are heavily frosted.
Chocolate Cake: Adapted slightly from I Am Baker
1/2 c. Veggie Oil3 Large Eggs @ Room Temp
1 tsp. Vanilla
2 c. Sugar
1 c. Buttermilk, well shaken
1-3/4 c. Flour
3/4 c. Cocoa Powder
1 tsp. Salt
2 tsp. Baking Powder
1 tsp. Baking Soda
1 c. Freshly Brewed Hot Coffee
Preheat oven to 350 degrees & prepair and line cupcake pans.
In a stand mixer, cream oil, eggs, vanilla and sugar until well combined and creamy, don't overmix.
In a separate bowl, sift together dry ingredients. Add alternately to stand mixer with buttermilk. Use paddle attachment until well combined, then add hot coffee. Batter will be thin.
Fill cupcake liners 3/4 full with batter and bake 18-22 minutes until toothpick comes out clean. Makes 24 cupcakes. (Also makes 1-9" 3 layer cake, bake cakes in a 350 degree oven for 30-35 min.)
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