The recipe featured in KAF’s Bake the Bag challenge for Week 6 is their Carrot Cake. First thing I need to say up front is that I do not like carrot cakes aside from the frosting. I will generally eat the cream cheese frosting off and leave the cake if it is served to me…
Cupcakes are always a hit no matter what holiday. For St. Patrick’s Day I decided to bake up three mini cakes in honor of this day and they are…
So Rum cake… there are so many different variations and types. My friend Enid makes THE best rum pound cake on the planet and I have yet to get her recipe or duplicate it. Until that happens I will keep baking it up until I figure it out.
This version is a bit different but a very VERY good cake.
Why the rum cake? We had a bake sale at work to support the American Cancer Society’s Making Strides Against Breast Cancer this week…
This icing goes wonderfully with any pumpkin or spice cupcake. It can also be used on carrot cakes or any cake that needs a subtle creamy not sugary frosting.
I love fall flavors!
I taught a class with my baking group this past weekend on Fall cupcakes. One of the cupcake flavors was a spicy pumpkin cupcake. Although I do not like pumpkin pie I really enjoy these cupcakes. They are super moist and sort of reminds me of a spice cake, which is another one of my favorites.
Usually, I make this cupcake with a maple frosting but this time I went with a cream cheese icing with a hint of cinnamon. For something a lil extra, I added candied pecans.
So I finally decided to make these cupcakes.
I got the recipe from this very kewl Food Blogger known as Joy the Baker. She sponsored this monthly baking gift called Njoy which contained some kewl things each month.