Tag Archives: birthday

Chocolate Peanut Butter Birthday Cake

Happy New Year everyone! 🙂

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Last week, I decided to spoil myself to an extravagant, over-the-top 3 tiered cake for my birthday this year. I don’t usually make cakes; honestly, I’m more of a fan of French pastries like double-baked almond croissants and macarons. However, I came across fellow Vancouverite Coco Cake Land’s cake and I was immediately hooked! Both her and Katherine Sabbath are bakers that we follow on Instagram who create unique and stylized cakes that are one-of-a-kind. I wanted to feature this cake because it’s a very visual, youthful and eye-popping cake which made me super duper happy to bake and eat!

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Wishing you an amazing year of good vibes, yummy eats, and a healthy journey ahead!

See y’all in 2015,

-matchachoco

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Vanilla Layer Cake (makes three 6-inch x 2-inch round cake layers)
Adapted from Smitten Kitchen

Ingredients

2 cups cake flour
2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup of unsalted butter, room temperature
1 3/4 cups of sugar
2 tsp. pure vanilla extract
4 large eggs, room temperature
2 cups buttermilk (I used 1 ¾ cups of 2% milk with 3 tbsp. of fresh lemon juice)

Directions

  1. Preheat oven to 350°F.
  2. Butter all sides of three 6-inch round cake pans generously and line only bottoms with parchment paper.
  3. Prepare “buttermilk” by adding fresh lemon juice to the milk. Stir to combine and set aside for 15 minutes.
  4. Sift together both all-purpose and cake flours, baking powder, baking soda, and salt in a medium bowl.
  5. In a large bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla.
  6. Add eggs one at a time, beating well and scraping down the bowl after each addition.
  7. At low speed, beat in the milk mixture and add in the flour mixture, alternating with dry and wet mixtures (ending with the dry). Mix until just incorporated.
  8. Pour batter in each pan (half way) and spread evenly with a spatula. Drop pan on counter several times to eliminate air bubbles.
  9. Bake for approximately 25-30 minutes, until the cakes are golden brown and test doneness with a toothpick . Make sure there are no crumbs on the toothpick (a denser cake is desired for clean cutting).
  10. Cool in the pans for 10 minutes, then run a knife around the edge of the pans.
  11. Invert onto separate plates to cool and set aside the layers of cakes.

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Peanut Butter Frosting (makes enough for one – 3 layer cake)
Adapted from Coco Cake Land 

Ingredients

1 cup unsalted butter, room temperature
1 cup of smooth peanut butter
2 cups of icing sugar, sifted
1 tsp. pure vanilla extract
2 tbsp. of milk
Pinch of salt

Directions

1. Using a stand or hand-held mixer, beat the butter and peanut butter on high speed for 1 minute.
2. Add the icing sugar, vanilla , salt and milk, beating until light and fluffy, about 3 minute.
3. Remove the first cake layer from the cake pan. Frost generously with peanut butter frosting. (Repeat for 2nd and 3rd layers).
4. Spread the frosting on the outer sides and smooth out the entire cake with an offset spatula.

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Chocolate Glaze
Adapted from Coco Cake Land 

Ingredients

½ cup dark chocolate, broken into pieces (I used Trader Joe’s 70% cacao Dark Chocolate bars)
¼ cup unsalted butter, diced
1/8 tsp of pure vanilla extract
1 tsp of whole milk

Directions

1. Fill a small pot with water and boil. Place the butter, chocolate, and vanilla in a heatproof glass bowl on top of the pot. Stir slowly until melted. Remove from stove and slowly stir in the milk (try to avoid curdling).
2. Set aside to cool for 20 minutes.
3. Pour glaze on top of the peanut butter frosting. With the assistance of an offset spatula, spread glaze to the edges of the cake and slowly let the chocolate drip on only a few sides of the cake.
4. Let cake set for 20 minutes.
5. Decorate the cake with meringue kisses, chocolate bark or sprinkles.
6. Serve immediately or cover and wrap the cake in saran wrap to prevent drying up in the refrigerator.

For the pretty chocolate bark decorations and cute meringue kisses, follow Coco Cake Land’s easy peasy recipes here and here!

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DIY Basketweave Birthday Cake

Back to food blogging! August has been quite an eventful month for me, so I didn’t really have that much time to play around in the kitchen. Fortunately I had a free day on my birthday a few days ago, so I took the opportunity to bake myself a DIY birthday cake. I settled for a small chocolate cake dressed up as a basket case with flowers on top :).

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This was my first attempt of doing a basket weave cake design, and although it had a few flaws, I was pretty content with how it turned out for a first try :P.

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I used a Swiss meringue buttercream technique for the frosting, while I stuck with my go-to chocolate cake recipe from Add a Pinch.

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The chocolate cake turned out pretty moist even after I refrigerated it, but I thought there was too much frosting for the amount of cake. Oh well, I’ll keep that in mind next time I make a cake :P.

Here’s a step by step demonstration in photos of how to make basket weave patterns:

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Keep repeating until you’ve gone all over the cake.

Hope you’re having a great summer!

– Ricelessasian

Giant Birthday Cupcake!

This month has been an incredibly busy time for us! After final exams in April, we headed to Vancouver for a very special celebration and our first cupcake order. The birthday girl, Samantha, was turning 1 and her mother requested a gigantic ‘smash’ cupcake to celebrate the occasion.

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A few weeks prior, Ricelessasian and I made a prototype of the giant cupcake for practice. I’ve made many regular-sized cupcakes before, but I was really excited to finally make such a massive cupcake! Luckily, Ricelessasian has had experience making one before so, we weren’t so ‘lost’ in the whole baking and molding process of the cupcake.

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Aren’t these funky and vintage-y cake stands so cute? For the party decor, our client also requested that we integrate the new OhJoy! decor line from Target. We happily obliged because all the pieces are incredibly adorable!!

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We decided to use this recipe , one – because of the enticing title and two – because vegan ingredients were requested for the giant cupcake (with the exception of the sprinkles). Personally, I think I will definitely use this recipe again one day. The title of the recipe did not lie! The texture of the cupcake was moist and chewy – which was very different from the cupcakes we have made in the past, in a positive sense. I must admit – we had a good chuckle during the baking process because of the unique baking method 😉 (refer to Step 1). For the frosting, we made vegan buttercream using this guide.

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The other regular-sized cupcakes (chocolate cupcakes with matcha frosting) were for the guests of the birthday party. We used our go-to chocolate cake recipe with a matcha cooked frosting.  I think they were a bit hit, as some of the friends took a few cupcakes to-go!

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The birthday girl, Samantha, didn’t end up smashing the giant cake, after all. She may have been too lady-like to ruin it or perhaps she thought it was too pretty to eat like I did. Haha!

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H-o-o-r-a-y!! These were the perfect decorations for the simple yet sophisticated matcha cupcakes.

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We made certain improvements to the giant cupcake we served after making the prototype one. For instance, we made the frosting colour more vibrant (more green and pink), created more defined ruffles at the bottom of the cupcake and added flowers made from vegan frosting to the top of the cupcake. Organizing all the little details that were involved with putting the cupcake together were well worth it 😀 Needless to say, we were happy about how the end product turned out. We hope all the guests and the birthday girl enjoyed it as well!

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Thanks for reading and hope you had a wonderful Victoria Day long weekend,

-Matchachoco