I ended up at the hospital yesterday with my daughter and have to stay for 24 hours for observation. So if my post for tomorrow doesn’t go up or I don’t get to you emails, please bear with me. Now onto today’s post. Let them eat cake! The next station I went to at Baking with Betty was all about cakes. The focus of this hands on part of the class was Halloween. It will be here before you know it. We made a jack-o’lantern cake.
Lucky for us, at this station the cakes were all pre-made. We got to do the fun part -decorating . Most jack-o’lantern cakes I have seen require a bundt pan or other special pan. This jack-o’lantern cake is easy for anyone to make because you bake the cake in a bowl to get it’s shape. Everyone’s got bowls, right?
Then they had cute mini pumpkins to frost.
The recipe for the cake is made using a white cake mix with a little orange peel for flavor. Then food coloring is added to make these mini cakes orange. Finish them off with some orange frosting and a cute jack o’ latern face. Too cute!
They showed us some tie dyed cupcakes that get that cool tie dyed look from sprinkles. Then, for me, this was one of the big “ah ha! ” moments at Baking with Betty. They showed us how to make ice cream cone cupcakes. I am sure you have seen these before, ice cream cones filled with cake. But here is where the “ah ha!” part comes in. They make them by doing regular cupcakes in the tin and sticking the ice cream cone in the cupcake to bake. I’ve always cooked them right side up and filled with batter which is tricky to do.
Trying to get those ice cream cones to stand up while baking is not an easy feat.
No problems this way. Just invert after cooking and remove the cupcake liner and you have a perfect ice cream cone cupcake. The cake rises as it cooks and fills the cone beautifully. This for me was GENIUS, pure genius. There will definitely be more ice cream cupcakes in my baking future.