5 Delicious Cake Recipes // Cake Marathon

5 Delicious Cake Recipes // Cake Marathon

hey everybody welcome back to the Sasser house my name is Emily and I’m Chris and we are in the kitchen today together which usually when it comes to a big baking day that’s just my thing you got to call in some help but I’m going to call in some help we are making cupcakes little mini bunk cakes and a cake for one of our very good friends wedding and we both have crazy schedules we work full-time jobs and then some um and so we are going to show you how we’re going to pull this off um and we’re going to make some delicious treats so whether you need to tackle a big baking day like this or if you just want some great new recipes to make for you and your family you’re going to love this video all right so we’re going to Dive Right In and we are going to start with the easiest recipe that we’re going to do for all of this and I want to give a couple tips right off the bat we are making some of these cakes and cupcakes in advance and we’re going to freeze them a lot of folks don’t realize that you can make cake cupcakes bunk cakes whatever it is that you want to make ahead of time wrap it up real good in plastic wrap and put it in your freezer and it’ll be good for up to 3 months now we’re just going to freeze it for a week but next week we just won’t have time to do 180 cupcakes and Min bun cakes is how many we need all at once so we’re going to space this out and do it over the next couple of days and take you along for the journey but tonight we are kicking things off with a super easy chocolate chip bunk cake but we’re going to make mini bunk cakes so I have this mini bunk pan and it’s so cute y’all I love little mini bunk cakes and Chris your job to start is going to be greasing up this bunp pan now I have a really good tip TI for this for anyone who is interested um if you have ever tried to make a bunk cake you know how devastating it is when you try to dump these things out and it sticks we are not going to have any stickage today we don’t have time and we don’t have one single cake to lose all right so what I do is I make this pan release goo pretty much is what it is it’s equal parts flour oil and crisco all right you mix that up and I always keep this on hand so Chris what you’re going to do is take this little brush and you’re going to brush that right in the B pan I can do it so while Chris is greasing up our bunp pan we’re going to start on the chocolate chip pound cake this is my aunt Brenda’s recipe and she actually got it um from a sweet lady at Walmart which is so funny she was looking at the instant puddings and somebody stopped her and asked her if she had ever made a chocolate chip pound cake my Aunt Brenda said no the woman gave her the recipe and now it is one of our family family favorites and it is so easy this is the only cake we’re doing that starts with a cake mix all of our other cakes will be from scratch but I’m not against a good cake mix recipe if it’s good and this one is so good so we are just using a yellow cake mix to start any yellow cake mix will do we’re just going to dump that into our Bowl another thing I love about this recipe is it’s like a one bowl recipe so you only dirty up One Bowl now we’re going to go in with a box of chocolate instant pudding and we’re just going to dump that in as well and usually my Aunt Brenda makes this pound cake in a large bump pan but she’s made it in cupcakes before and you can make it in like a loaf shape you can do all kinds of stuff with it and I will link all of these recipes down below but now we’re going to add in in three eggs we have some farm fresh eggs right now from a friend which is really fun one day Chris and I are going to get us chickens aren’t we baby one day when we have more time to kill okay so we have our three eggs in there now we are going to add three 3/4 cup of water and 34 cup of oil all right so we’re going to measure out 3/4 cup of water and then we need to measure 34 cup of oil there we go this is one of those recipes that you can just about memorize if you make it enough and I love recipes like that you can just pull out without having to get a recipe to look out it’s just so easy now we need 1 cup of sour cream I feel like you always know a cake is going to be good if it calls for buttermilk or sour cream I know Chris hates sour cream I love sour cream but he hates it so much that if he were to buy into something with sour cream it would just about make him sick yep all right so we’re going to put that sour cream right in with the rest of our ingredients and then the last of our ingredients for now is a teaspoon of vanilla this was 34 so that’s why I overfilled it a little bit and now we’re just going to get our electric mixer and mix this up but if you wanted to you could always use just a whisk but my electric mixer makes things go a lot quicker I’m just going to scrape down the sides of the bowl to make sure everything is getting Incorporated see we’ve still got some flour down there just want to make sure we get all of that incorporated and then we’ll give it another good mix and then for our last ingredient we’re going to add in one cup of chocolate chips we’ll store that in and it is that easy y’all that came together in less than 10 minutes minutes and I cannot explain to you how good this cake is it is chocolatey from the chocolate pudding that you put in but it’s not like a chocolate cake it truly tastes like like a chocolate chip cookie in a pound cake form it is just delicious so once you have all of your chocolate chips mixed in it’s time to put it in the oven to bake and I bake this at 350 and if it is a bunk cake my Aunt Brenda says to bake it for 45 minutes but since these are mini buns we’ll probably check them at maybe 18 minutes I’d say they’d probably bake in about 18 to 205 at the max minutes Chris got our pan all nice and greased up I wanted y’all to see how that looked I swear that pan release cake goo is the best secret I have ever learned for not getting your cakes to stick there’s nothing worse than your cake sticking so I’m going to go through with just a spoon and dollop this batter in while that first batch was baking in the oven and I already had my bowl that I had made it in I thought that the best bet was to go ahead and just make another batch I have found that when I’m making a mess in my kitchen it is way easier to just make more while I’ve got things out while I’m making a mess then clean and then come back and make another mess so we made another batch to put in right after that first batch okay our kitchen is being heavily used I was just making bacon cuz it’s supper time but I want to show youall these just out of the oven I’m not going to dump them out of the pan yet but look Chris give them a closeup look at how that is not stuck at all the thing is with this big bump pan usually you can take your little cooling rack put it on top of your um cupcake pan or whatever it is you’re doing and flip it over onto your cooling rack and I cannot do that with this the parchment paper will catch most of these hopefully but we’re going to go ahead and flip these these out I already hear them falling look me all came out here let me put this over here all right let’s flip them all upright actually let’s just get them oh my goodness it smells like a chocolate chip cookie so I might have overfilled these look that looks like the only one it’s for a casualty but it’s barely anything so I might have overfilled these just a little bit because they’re filled in at the bottom as you can see right here they’re not like clear through to the bottom but that’s not an issue at all another good thing about this cake is you really don’t have to put frosting or anything on it you can eat it just as it is it is that delicious but I’m going to do either I haven’t decided yet I I want them to be beautiful for the wedding and if you were making this for a party I’m sure you would want it to be beautiful as well which a bunk cake is already beautiful because of the design in my opinion but we want to take it over the top a little bit so I’m either going to do a white chocolate or just a chocolate drizzle across the top because you really don’t need much there’s so much flavor and sweetness already in the cake and they’re so moist and perfect as is so we have our first batch done we’re going to get the next batch in the oven it was so much fun having Chris in the kitchen with me to help with this cake Marathon project I mean there was no way I would have been able to get it done without him um and he usually doesn’t do any cooking with me it’s not that he wouldn’t it’s just that I do most of the cooking but uh it was so much fun to be able to do this together and we tried to treat it even though it was a lot of work we tried to treat it like a date night you can make the most out of whatever you’re doing if you’re willing to make the most out of it once all of our little bunk cakes had cooled completely we went ahead and wrapped them up real good in plastic wrap I froze these on baking sheets so that they would freeze solid first and then after they were frozen solid we put them in Ziploc baggies to store in the freezer I do this that way you don’t shove them all in Ziploc baggies and they could get smooshed but this is a great way to bake ahead of time and then pull them out whenever you need them next we’re going to be making my all-time favorite chocolate cupcakes these are so delicious and they use ingredients like buttermilk a whole stick of butter melted semi chocolate chips it is just delicious it is so good and I’m actually going to double the recipe so I will put the recipe down below that’s just for a normal batch it makes 16 cupcakes if you’re just doing a normal batch but we got to make a lot so we’re starting off by getting our butter oil and chocolate chips all melted up into the microwave so I melt this mixture for 30 seconds at a time and then give it a really good stir in between it shouldn’t take more than a minute and 30 seconds Max but I do this so that you don’t burn that chocolate you have to be really careful when you’re melting chocolate in the microwave to not overcook it because it’ll get clumpy and hard and you won’t be able to use it anymore once it is completely smooth and melted down you’re going to set it aside and we’ll get started on our dry ingredients this recipe is the best chocolate cake recipe I cannot wait for y’all to try it if you love chocolate cake you will love this recipe for our dry ingredients we use flow baking powder baking soda salt and cocoa powder as you can see I’m almost out of flour I’m at the very bottom of my little canister but I’m going to try to use up all that I’ve got so we don’t have a bunch of old flour there at the bottom but I’ve got another bag in the pantry so we’re good to go but um you’re going to get all your flour into your bowl and then you’ll do your your baking powder baking soda and cocoa powder and we sift that cocoa powder because it can be really clumpy um but the only thing that is a downside about this recipe is that you do have to have a couple different bowls working and so it makes a little bit more of a mess in your kitchen but I’m telling you once you taste it it is so worth the mess and the time oh and I forgot to say that this has salt in it as well and salt is really important to use when you’re cooking or baking or anything like that we don’t want things to taste salty but salt is a flavor enhancer so you want to put it in there because it brings out the flavor of the chocolate and everything else that you’re cooking with whether you’re cooking or baking so you see I’ve got my little sifter over my bowl and I’m just measuring out our cocoa powder and I’m just going to sift it right in to that bowl and that’s going to get rid of any clumps and add more air into our cake like I said earlier I will leave all of these recipes down in the description box below so that you can make these for yourself or your friends and family if you want to but right here I’m just mixing up all of those dry ingredients to make sure that they are good and Incorporated trying to clean up a little bit as I go I’m curious do y’all make a big old mess and then clean it all up at one time or do you try to clean it as you go I’m very inspired by folks that wash dishes and clean the counters as they go I try to do that but majority of the time I am just making a mess and I don’t know how to not make a mess when you are baking or cooking and you’ve got all kinds of stuff out on the counter and you’re mixing stuff in bowls I just feel like a mess is part of the territory so I try not to let it overwhelm me and I just take care of it at the end so now we need four eggs plus two egg yolks I always feel like in recipes when they call for you know just an egg white or an egg yolk like it’s such a waste but then I have to remind myself that eggs are very affordable but I love to make the most with what I have and so whenever something calls for only one part of something I feel like I’m wasting all right so I’m GNA get a little bowl to separate our egg white from our egg yolk all right one need one more and we are doubling this recipe so if you are thinking holy moly that’s a lot of eggs it’s going to make a lot of cupcakes let’s see o this one is a little messy compared to my last one all right there we go when making this recipe you want to use small bowls for the melted chocolate oil and butter mixture then another kind of mediumsized bowl for your dry ingredients your flour baking powder salt baking soda and cocoa powder and then you want to use your biggest bowl for your eggs sugar and vanilla mixture because everything is going to wind up in this last bowl so what we’ve got here is our eggs and then our egg yolks and then we’re measuring out our sugar and then we’re going to add in a little bit of vanilla and then we’re going to mix that up until it’s nice and smooth and then we’ll add all of our other wet ingredients our chocolate butter oil mixture and then our dry ingredients as well as our buttermilk to this so I’m just going to get this whipped up until it’s good and smooth and everything’s Incorporated so this is one of those recipes that calls for you to add half the liquid that you’re adding and then half the dry mixture and so I’m going to get my buttermilk ready to go and I’m actually just a little under one cup so I’ve got some more in the fridge let me grab gra that get that full so now we’re going to add our chocolate oil and butter mixture that has been Cooling and we’re going to add that all in at one time this makes these cupcakes Divine this is seriously the best chocolate cupcake I have ever had in my life and you can also make this for a full-size cake as well but if you you are a chocolate cake lover or if you have a chocolate cake lover in your family you need to save this recipe so we’re going to blend that up first and now it’s time to add in half of our dry and then half of our buttermilk so we’ll just alternate so we’re going to start with a little bit of those dry ingredients and just once those are almost all Incorporated we’ll add in a little bit of our buttermilk and then a little bit more of our dry and then a little more with our buttermilk and then the last of our dry ingredients you can see how deep and Rich the color of this batter is getting it is just beautiful and then the last of our buttermilk and our last ingredient is hot hot hot like almost boiling water I don’t know the science behind this but I’ve done quite a few recipes that call for this so let’s get some really hot water okay so our water is literally boiling hot and we’re going to add in one cup of that water to our mixture and like I said I do not know why you do this but some other chocolate C recipes that I’ve used in the past call for this same thing and it is very interesting to me and so you go from a really really thick like brownie batter consistency to almost well not almost something a lot runnier so just make sure you scrape down all the sides and the bottom of the bowl and get that all Incorporated oh this is a lot of batter so as you can see it’s very runny and that’s what your batter should look like let’s get these into our tins and into the oven and then we’re going to get started on our banana cake I was truly feeling on top of it in this moment when I was filling up all of these cupcake tins with the batter and I knew that I’d made two batches I thought my goodness I’m so on it but y’all will see what happens I have never baked two racks filled with cupcakes in my oven and all of the ones I put on the bottom rack burned which is so upsetting because I really didn’t want to have to remake another batch of chocolate all right I have made quite the mess in my kitchen so I’m going to take just 5 minutes get this cleaned up because a bunch of the stuff we used in the last recipe we’ll use in the next next one the next cake is a delicious banana cake with a caramel buttercream and then we’re going to do a caramel drizzle we’re going to do these in the bunt pan and y’all have got to try this recipe it’s so good all right so we have 24 cupcakes done from our chocolate cake and unfortunately right here this mess over here that I have been taste testing the insides of um were all the cupcakes that were on the bottom rack of my oven and back when I was doing cupcakes and cakes I would load the oven up like crazy and I would never have any issues that was at my mama’s house she has an electric oven and ours runs off of a propane tank and all of those cupcakes that were on the bottom are burnt on the bottom that has never happened to me in my entire life I’m going to have to look up if that was because it was on the bottom right back or if my oven is hotter than what it should be I have no clue thankfully all the ones on the top turned out perfect but it stinks cuz there are 12 cupcakes over here that are going to have to go to the garbage so that’s a little bit of a setback but I guess I’m glad I learned that now and not later um and the insides taste scrunches absolutely delicious but as you can see when open these up the bottom of the cupcake burned and I have no clue why that happened so that’s such a bum but we’re not going to let it keep us down we’re going to move right along to the banana cakes so let’s get started on to the next recipe I am still so mad that those cupcakes burned on the bottom I hate wasting stuff and so it makes me sick to throw 12 cupcakes in the garbage but can’t do nothing about it except learn from it so let’s go and get started on these banana cupcakes so we’re going to start with our dry ingredients this calls for 1 and 1/2 cups of flour and if you hear a sizzling or boiling noise that is green beans right beside us on the stove I’m trying to multitask and get those going for supper tonight If I’m going to be making a mess in the kitchen and doing big baking days like this I try to do as much as I can because I’m like okay if the dishes are going to be dirty and the kitchen’s going to be a mess might as well get as much done as we possibly can my half a cup measure is either dirty or still in the dishwasher or something so there is 24s to give us 1 and 1/2 cups and we’re just going to sift our flour like that now we need 1 and 1/2 teaspoon of baking powder so there’s half one and a half a half a teaspoon baking soda and half a teaspoon salt that and I almost forgot the cinnamon I don’t know about y’all but I absolutely love cinnamon anything that I can put cinnamon in and get away with it I do it it’s just one of my favorites I put it in my smoothies I put it in all kinds of stuff I’m just going to combine our dry ingredients so they’ll be good to go when it’s time to add them to our wet now for our wet ingredients we need to beat the butter and and the sugar together my butter has been in the fridge so it is still cold and it needs to be room temp I’m just going to put it in the microwave at like 5sec increments turning it after every 5 seconds until it gets soft enough to be room temp you always want to be careful do doing that because you can very easily go too far and melt the butter but if you just keep your eye on it you’ll be good so let’s add both of our sugars this recipe calls for white and brown sugar this recipe is like the chocolate cake in the way that you need a couple different bowls so it makes a little bit of a mess in your kitchen which sometimes feels like a huge pain but I promise it’s so worth it don’t be intimidated by making from scratch cakes um now there are dud recipes out there but these recipes I’m sharing are foolproof and if you follow them you will turn out with a great cake so after I creamed up this butter and sugar until it was nice and creamy I added in a couple more ingredients we had to add a couple tablespoons of canola oil as well as some sour cream and I blended that up as well and then we will get another Bowl because we have to add in the star of the show which is our mashed bananas which just take this over the top it’s like everything that’s good about banana bread but in a cake okay my workspace looks absolutely crazy and that’s because well it is okay we are going to mash our bananas and I actually got these bananas yesterday but I tried to look for the ripest brownest ones I could find because when you’re baking you want to use really super ripe bananas so after you get your bananas in a bowl you need to mash them up and I have got a potato mash that I use but you can use a food processor you can even use the back side of a fork it doesn’t have to be anything fancy but just get those mashed up real good and then to our egg and sour cream butter sugar mixture that we’ve been combining we’re going to add our dry ingredients get those Incorporated and then we’re going to go in with our mashed banana so if you just continue to alternate those ingredients back and forth and mix those up it’ll turn out perfect but that last batch of banana bunk cakes were in the oven for 15 minutes and I got all the dirty dishes out of the sink into the dishwasher my muffin tins washed up and the counters wiped down so our count for our cupcakes is at 104 with the batches that we made today so we still have quite a bit of baking to do but I think that’s I whoa yeah I can’t even talk straight I think that’s all I have in me for today I’ve heated my kitchen up quite a bit I’m sweating I’m tired so I think I’ll finish these up another day but we got a lot done today all right we are getting up and at it bright and early I am still in my r um I have a right this afternoon but we have got to finish up our last day of baking the wedding is tomorrow and we actually were talking about it and we didn’t need as many diverse flavors as I originally planned to make good on my promise of five cake recipes I have another friend who’s getting married next weekend and we have a shower for her on Monday so I’m going to go ahead and make one of my favorite cake recipes a lemon blueberry cake it could not be easier and we’re going to do that one in a bunt pan and we will just pop that in the freezer so that we will have it on Monday this lemon blueberry cake is absolutely delicious you can use fresh or frozen blueberries I’m going to use frozen blueberries because I had the opportunity back in the spring to go and pick blueberries at one of my best friend’s houses they have three big huge blueberry bushes and they were just filled with berries and so she let us come and pick and I have got blueberries in the freezer to last us all winter so we’re going to start with two sticks one cup of unsalted butter at room temp and we’re just going to beat this till it’s light and fluffy to our butter we’re going to add one and 1/4 cup of white sugar and then half a cup of brown sugar and just mix that up now we’re going to add in a whole tablespoon of vanilla which seems like a ton of vanilla but that’s what the recipe calls for and then we’re going to add in four eggs and we’ll get those mixed in one at a time so I’m going to scrape down the sides of our Bowl because we’ve got some leftover butter and sugar up top that we want to make sure gets well Incorporated with everything else and then we’re going to beat this for about 2 minutes to try and save on our dishes and dirtying up two bowls we’re just going to put our dry ingredients right on top of our wet ingredients and I’ll show you how I kind of mix in the baking powder so that that gets well mixed in even with you using one bowl so I am spooning and leveling my flour into our one cup measure and we need three cups of flour and we need to sift it so we’ll just sift it in right over this bowl I’d be curious to know if y’all use cup measurements or if you weigh in your dry ingredients people say that the most accurate way to bake is to weigh away your dry ingredients I do not have a food scale I’m interested in trying to get into it but it seems like a little bit of a hassle I’m sure it’s not it’s just a new way of doing things but I’ve always just used my cup measurements and so it seems like starting over but I’m sure it wouldn’t be as bad as I’ve made it out to be in my mind but what do you do so we’ve got our three cups of flour and to this we’re going to add 1 tablespoon of baking powder and I just like to add it right on top of my flour and then a half a teaspoon of salt and then what I’m going to do is I’ll just take my half a teaspoon measurement and get that baking powder mixed in and that salt started to mix in with this flour before we mix it with our wet ingredients so we’re going to mix this on low until it is like barely just combined so we need one cup of Buttermilk half a cup of lemon juice and lemon zest as well to add to this recipe if I was smart I would have Juiced and zested my lemons before hand but I didn’t so we’re going to do that together now so to get half a cup of lemon juice we’ll use about three lemons you could always use bottled juice but then you wouldn’t be able to have the lemon zest and that adds so much flavor to the cake so I went and got a bag of lemons and we’re just rolling these out to make sure they juice real easy and I’m going to zest them before I juice them I’m just going to add this to my buttermilk and I’m not going to do exact measurements but we need two tablespoons if you want to do exact measurements I’m just going to eyeball it all right that looks good now to juice our lemons I just have this cheap little juicer that I bought when we first got married but it works just as good as anything else so I’m going to cut these in half and start juicing up these lemons this is really good because it catches all those seeds so you don’t get any seeds in your juice so I’ve got our fresh lemon juice squeeze we’re going to make sure we’ve got about a half of a cup so there’s a/4 cup and there’s a half perfect so three lemons gave me exactly half a cup so now we are oh going to make a mess I guess is what we’re going to do oh I guess I unplug that hold on there we go so now we are going to add in our wet ingredients slowly as we mix lastly we need to add our star of the show which is our blueberries we need one and 1/2 cups of blueberries and you can use fresher Frozen but if you’re using Frozen Don’t Tha them just get them right out of the freezer so that was three [Applause] four we go one and a half and then a tip that I do to to keep the blueberries from sinking all to the bottom of the cake you want them to be dispersed and kind of floating in the middle of the cake if that makes any sense and so I just toss them with 1 tablespoon of flour and get them coated in that flour now we’re just going to gently fold in our blueberries all right that looks pretty good to me we’ve got our bunp pan here and this makes quite a bit of cake batter I think I might grease up another small bunt pan and then I can even incorporate some of these into the wedding mix that way we don’t have any cake going to waste just get this in the pan all right I think that’s about as full as we want this to get I don’t know what I was thinking thinking of greasing another bunp pan I’ll just throw a couple cupcake liners throughout my cupcake tin and do cupcakes instead that is a whole lot easier then greasing and messing up another bump pan now I have never never made this cake into cupcakes before so we’ll see how it does I think some recipes make cake and cupcakes like seamlessly you can interchange them whether you want a full cake or just to make cupcakes but I found that other recipes don’t work as well if it’s a cake recipe and then you try to bake it up as a cupcake it doesn’t always make the prettiest cupcake so we’ll see how these do I am so impressed with how these cupcakes turned out they have a perfect little rounded top and they turned out perfect so this is definitely a recipe that you can make as cupcakes Funk cake or just a regular layer cake I was in a little bit of a rush trying to get this cake out of the bump pan because I had to head into work and I was doing this early in the morning um and you can see as I lift up the bunp pan the steam that comes up off of this cake I definitely pulled the pan off too early and I had a little tiny bit of stickage but nothing bad all right I have to be honest about what I did I wanted to make a fancier cake than my normal white cake recipe since since it was for my friend’s wedding and so I found a recipe online it sounded like it would be perfect and it was a total fail um we got the cakes out of the oven about an hour ago and I did not know what went wrong I followed the recipe as best as I could but it was a total fail so my Aunt Brenda actually has pass down recipe that she received from a company in East Tennessee where I’m from um called Sugar Bakers well she got their white cake recipe years and years and years ago and it actually starts with a box cake mix just a white cake mix and so I’ve made this recipe for years it’s my mom’s favorite cake ever it’s basically a doctored up cake mix you don’t use any of the instructions on the back of the box but instead you use their recipe and so I’m going to share that with you today and we are going to rebake these cakes I can’t stand when when stuff goes wrong and you work so hard to do something and it just doesn’t work out but the moral of the story is to one not do an experimental recipe when it matters maybe try that recipe on a day where it doesn’t matter if you have to throw it away um but two you just got to learn that sometimes you give it your best go and it don’t work out but that doesn’t mean you give up you just keep on trying and so I’m just sifting this cake mix I always like to to do this because you never know how long these cake mixes have been sitting um and sometimes the flour and all the ingredients can get kind of clumpy so we’re going to sift it so you add one egg into your cake mix and then you’re going to separate the white from the yolk of another egg and you’re just going to add in the egg white and get rid of the egg yolk now we’re going to measure out 1 and 1/3 cup of water now the reason I’m doing this separately is my water is coming out of the fridge and it is ice cold so I want to pop this in the microwave just to take the chill off we’re also going to add 4 tblspoon of butter and I don’t want the butter to harden up in the cold batter okay we’ve got our water that’s warmed up we’re going to add in 4 tablespoon of softened butter I would like for my butter to be just a little bit softer than it is right now but it has gotten cold in Tennessee and my house is not as warm as it normally is so I’m just going to cut this up into smaller pieces and drop in our four tablespoons of butter and I’m going to stir that in with our warm water so then we’re going to just pour these into our cake pans there we go the same in this one and this Rises up quite a bit I’ll have to make one more batch since we’re doing a two- layer cake I’ll go ahead and pour what’s left of this into our other cake [Music] pan now I love trying new recipes but tonight when I went through the mess of making that other cake and it not working out and then having to start over late at night the night before this wedding really made me rethink um when I try new recipes next time if I want to try a new recipe I’ll do it when it really don’t matter if it turns out good or if it doesn’t and that would be my best tip to you to try new recipes when a wedding is not on the line but when a wedding is on the line go with what you know it’s time to start on our first frosting and we’re going to make our chocolate buttermilk frosting first which might sound a little goofy to put buttermilk in your frosting but it’s delicious so we’re going to start with one stick of unsalted butter you can use salted if you want but I always use unsalted and then just add a pinch of salt so I have this in my KitchenAid with my paddle attachment and we’re just going to whip this until it’s nice and light and [Music] creamy so as you can see our butter is so soft and creamy that’s exactly how you want it I Just Whipped mine for I don’t know maybe 45 seconds to a minute and now now we’re going to add in our powdered sugar we need three cups of powdered sugar total we’re just going to mix them in one cup at a time be sure to start low because you can make a mess really quick with this powdered sugar if you whip it too fast too soon and we’re going to alternate each cup of sugar with a tablespoon of our buttermilk we’ll use about 3 to four tablespoons of Buttermilk in total and I want you to see here what the consistency of this frosting looks like this is pretty much what it looks like it’s really stiff and kind of crumbly until you add in that buttermilk the buttermilk is like the great equalizer it brings it all back together and we still have to add in our cocoa powder as well but we’re going to add in our third tablespoon of Buttermilk and then we’ll get our cocoa powder mixed in now just look at the difference you can see right here that that buttermilk makes it’s so much softer and creamier with the butter milk so we’re going to get 34 cup of cocoa powder added in so once again you see how thick and almost crumbly this icing gets just add in your last tablespoon of Buttermilk and give it another stir look how creamy and smooth smooth that frosting is now I do want to say that you want to make sure that you wipe down your paddle attachment or if you’re doing like a handheld mixer you want to make sure that you scrape your attachment and scrape the bottom and sides of your bowl because we have built this frosting pretty much through like layer after layer after layer you want to make sure that it is all Incorporated and fluffy and smooth and so just take some time to wipe down the sides of your bowl and the bottom of your bowl and then give it another really good mix we’re going to add in our last ingredient which is a teaspoon of vanilla and a pinch of [Music] salt now these cupcakes are delicious as is but since these are for a wedding I want them to be a little bit more special and I absolutely love oh I’m getting ahead of myself let’s see I reckon I could just use this sugar hold on we’re going to get messy I want to do little raspberries to make little hearts on the top of these chocolate cupcakes what I was trying to say was I love putting fruit with chocolate especially strawberries and raspberries so I have a little Piping Bag here and this is a reusable one which these are wonderful but you can always just use a Ziploc bag that you cut the end off of or you can buy disposable ones of these at Walmart you get them at a craft store but I would absolutely recommend investing in some type of Piping Bag because it really helps with decorating and then piping tips are incredible as well I’m going to use a star tip for some of the cakes that we’re doing together for this wedding but today since the main star of the show is going to be these cute little raspberries we’re just going to use this circular tip but I forgot to put it in before I put my icing in so slide that in there that’s not normally how I like to do things okay there we go so put your piping tip in your bag before you put your frosting in thankfully I hadn’t completely filled it up I’m going to wash my hands and keep filling up my Piping Bag so when filling my Piping Bag or if you’re doing a Ziploc bag I would just roll down this top Edge that way it doesn’t get messy and fill up your bag as much as you would like and then when you roll it up it’s not a mess there at the top so we’re going to squeeze that through make sure there’s no air and then I twist it up at the top and we’re ready to to ice our cupcakes I want to show you how simple it can be so we have our icing in our decorating bag and I’ve got it twisted and I just hold back here at the back so that I can squeeze it and I keep my thumb right here along that twist so that the icing doesn’t pump out the end which would make for a mess so if you just keep that Twisted then you won’t have that problem so like I said our raspberries are the main star of the show so I just want to do a swirl of frosting nothing fancy we’re going to start at the outside and we’re going to go right into the center like I said nothing fancy so let’s do that again so starting at the outside just squeeze all along the inside just get a little swirl we’re mainly just getting an even good layer of frosting on on our cupcakes and then we’re going to go in with a spatula and smooth that out so that it’s just a nice round base of frosting for our raspberries to go on top of so once you have your base layer of frosting piped on you’re just going to go in with a spatula and smooth that out right in the center for your raspberries but see since we piped it on there our edges look nice and clean so I have my berries washed up and dried right over here and we’re going to let them do all the work for us on this so you’re going to put one Berry with the top side up and the bottom side down and then you’re just going to go in and press these and it makes a little heart at least I think it looks like a heart if you don’t think it looks like a heart it can just just look like a cluster of berries but I think that it makes a really cutie heart I’m going to try to get some that are around the same size just like that and then to make these even more special we’re going to do just a tiny dusting of powdered sugar just a little right on top I think these turned out so cute they would be beautiful for a Christmas party or Valentine’s or anything like that so once they were all done it was time to start on our buttercream pretty much going to use the same base of frosting for all of the cupcakes and it’s a very simple buttercream that uses a mix of butter sugar and actually pasteurized egg whites which is kind of like a Swiss mering buttercream um but also not really this helps cut down on the amount of sugar you have to use so you don’t have to use as much sugar as you normally would most traditional American buttercream recipes call for an insane amount of powdered sugar to get the right consistency and it’s really difficult to not make things overly sweet so we need three cups of powdered sugar we’re going to sip this into our mixing bowl and Chris got all of our previous cakes and cupcakes that we had made out of the freezer and they’re thawing on the kitchen table right now all right I’ve added my whisk attachment and now I’m going to add in 12 tablespoon of our pasteurized liquid egg whites so after I got all of the egg whites into our p powdered sugar I went ahead and turned on my kitchena mixer and you want to whip that together until the sugar dissolves into the egg whites so it’ll go from a separate mixture with your egg whites apart from your sugar to everything being combined and for lack of a better term it just turns into like a goo but that’s when you know that you’re ready to add in your butter I love using this buttercream recipe because it’s not overly sweet and it has the most incredible texture after your egg whites and powdered sugar come together you want to add in your flavoring so this is where we’re going to add in some vanilla now we’re going to flavor this frosting some different ways um we’re going to add caramel to it later but good vanilla base can never do you wrong all right then we’re going to add in a little bit of salt to cut that sweetness and we’re going to mix that to combine so if you can remember that you use three cups of powdered sugar then you’ll know that all you need is three cups of butter so it’s the same amount of powdered sugar that it is to the butter so you want this to be softened and just a tablespoon at a time you want to slowly add that in to your icing and as you can see I didn’t bore you through watching all three cups of butter being added but you just want to add that in and it adds so much volume to your buttercream be sure to scrape down the sides and the bottom of your bowl and you’re going to let this whip for quite some time like 8 minutes on high and that’s going to get it to be really smooth and you won’t have any air bubbles when you’re trying to ice your cakes it just makes it really easy to work with so you can just walk away from it let your KitchenAid do all the work and let that icing whip up until it’s nice and smooth now if you decide to make this frosting I want to warn you sometimes if your butter is too cold the frosting will look like it’s curdled but all you need to do is remove a small portion of the frosting put it in your microwave melt it and then let that warm melted frosting which is basically just butter sugar and egg whites whip back in this won’t melt your buttercream but it will make everything come together it’s kind of like magic I don’t know the science behind it but if you just let that whip up it is not ruined it is absolutely normal it doesn’t happen every time but sometimes it happens and I wanted to add this in just in case it happens to you as you can see once you’re done whipping all of this frosting together you are left with a beautiful luxurious buttercream and it’s not overly sweet either it’s a wonderful consistency it’s really smooth but it still holds its shape if you were to pipe with it it’s not too loose that it wouldn’t hold its shape so we are going to use this as the base of all of our frostings we’re going to add some caramel to it for our banana bun cakes we’re going to just do a chocolate drizzle on top of this on our chocolate chip mini buns um for the lemon cupcakes that I had extra of this morning I’m going to add some lemon zest unless I get fancy and want to do some type of blueberry sauce to add in which I might I’m still trying to decide so just like with the chocolate cupcakes that we frosted I have my Piping Bag right here and I have this kind of super star tip it’s not a normal star tip I know I just called it a super star tip but you can see it’s got all kinds of ridges and we’re going to use this one to pipe the frosting on our chocolate chip mini buns I have my frosting and I’ve got my mini bunk cakes right here I’m just going to ice them right on top top of where they sit and we are just going to do a beautiful little ring of frosting so all I’m doing is just adding consistent pressure to the top of this bag where I’m holding it I’m just squeezing and trying to do the same amount of pressure and I kind of press down and pull up when I let go of the pressure and that kind of gives it that nice little star tip at the top but you can see how quickly this goes and how it’s not complicated at all that little tip does all the work for you for our banana cupcakes we’re going to do a caramel variation of our frosting so we’re going to make a quick homemade caramel sauce I don’t really keep caramel on hand in the house but I made homemade caramel a couple years back back and when you taste homemade caramel you just about can’t go back to the stuff you buy at the store all it is is sugar heavy cream butter and vanilla so it’s really simple to make just takes a little bit of time and patience so you start with one cup of sugar in the bottom of a saucepan and we are going to melt this sugar but you have to be very careful to not let the sugar burn so you have to whisk it pretty constantly this will take about 6 minutes for the sugar to go from this granulated form down to a liquid our sugar is starting to melt I want you to see what it looks like in case you’ve never done it before I hope you can see it’s kind of starting to Clump together you can start to smell that sugar caramelizing okay so as you can see it is just about fully melted there’s just a couple clumps of sugar in there that I want to make sure fully dissolve and melt down so you need six tablespoons of butter and you’ve got to add it in a little bit at a time because you’ll see it’s going to Bubble Up quite a bit as we add this in so we’re going to start with that much get that stirred in and our last step is to add a half a cup of heavy cream this also causes it to Bubble Up quite a bit but we want to make sure all that butter is incorporated first so we’re going to get half of the heavy cream ready and like I said this bubbles up a ton so you just want to add a little bit at a time so I just added a four a cup for starters okay now we’re going to add another four of a cup all right so once all of your heavy cream has been added you’re going to stop and you’re going to let this boil for about 1 minute we obviously have to let it cool quite a bit before we mix it in with our buttercream so while our caramel is cooling off I’m going to go ahead and Ice those six extra lemon blueberry cupcakes I know I said I was going to maybe make like a little blueberry sauce to mix in with this frosting that it is getting late already and we still have an entire wedding cake to decorate so I’m just going to keep this as simple as I can and ice this beautiful buttercream on top and then put some fresh lemon zest on the top of that to give it a nice hint of lemon taste so I have a Wilton 2D it’s a closed star tip on and we’re going to do little rosettes this is a wonderful tip if you want to get started in cake decorating but don’t want to commit to buying all kinds of different um decorating tips this is a really good one that you can do a lot of beautiful designs with so all you have to do to make like a little rosette is you’re going to start in the center and with steady pressure you’ll squeeze the frosting out then you’ll just go around it in a circle start in the center and go right around it in a circle and it makes a beautiful frosted cupcake and now just to give them a little extra something something I’m going to go in with some lemon zest right on top and hopefully that’ll be a good indication to someone who is trying to to decide what they want to choose at the wedding that this is lemon I want it just looks so beautiful with that bright yellow zest on top I mean look at that oh it’s so pretty so after I got those cupcakes done the caramel was not quite ready yet to add to the buttercream and and my kitchen was absolutely upside down so I use that time to try and clean up as many dirty dishes as I can get them in the dishwasher get that working for me because we still had an entire wedding cake to decorate the next morning and the last thing I wanted to do was wake up to a mess of a kitchen and have to mess it up even more okay we’ve got our dishwasher going our cakes are out of the oven those will have to be decorated ated tomorrow but we’ve got our banana bun cakes that we need to get frosted and so I’ve had this caramel yum a little treat for me had this caramel cooling off in the fridge and we don’t need a lot to flavor this frosting we’re going to start with that much and stir it in and then taste it and see if we need a a little more I think we may need to touch more give that a taste test that is incredible oh my goodness that is some of the best frosting I’ve ever had in my entire life man I cannot get over how delicious this frosting is and I’m going to use this Wilton 2D tip the closed star tip that we use to ice these cupcakes right here just to show you a closeup of what I’m doing I’m kind of starting in the center and just wrapping around and for the most part anything can be fixed especially when you’re working with buttercream so like for instance when I was just messing around on this one trying to figure out what design that I wanted to do just going to scrape that off put it back into our Bowl just like that and then I’ll get my little bag and we’ll just cover that right right up okay these definitely don’t need it but I want them to be a little bit extra so I’m going to take some of this caramel and just do a light drizzle over the top that is so pretty I didn’t want to spend a ton of money on cake boxes cuz they can get kind of expensive so I had the idea of going to the dollar tree and getting some of these aluminum pans and so I’m just going to transfer these into these pans and put them into our refrigerator to stay nice and fresh overnight and then we can get them out tomorrow and they’ll be perfect for the wedding you probably have noticed there’s not 180 cupcakes in mini buns we started this video we originally thought that that was the number that we needed to make we found out that our friend’s caterer also provided let’s see if that’ll fit I think it will also provided a dessert with their meal and so we started talking about it and they don’t provide cake but they do provide a dessert we didn’t think that there would be a need for 180 cupcakes plus the cake and the dessert that their caterer is providing so I had already made the original amount that I made which was right over 100 and we decided that that would be plenty the next morning I woke up really early and I tackled the wedding cake to try and keep this video from being literally 2 hours long I decided to make this a separate video but it will be posted as soon as this one goes live so if you are watching this you can check out the full tutorial on how to decorate a cake just like this I walked you through step by step but here is the final product of all the cupcakes and the cake all set up at the wedding and I loved having a variety of cakes and cupcakes and I’m just obsessed with how beautiful this wedding cake turned out all right I can’t leave y’all hanging with the blueberry lemon pound cake and not give you the frosting recipe now I will put just a normal cream cheese frosting down below but I think that this is going to be really delicious sorry I’m getting my bowls out I think this is going to be really delicious I wanted to do like a blueberry cream cheese frosting and I just got back from the grocery store and they were running a deal on the Philadelphia cream cheese and this is the blueberry flavor so I thought why not use that instead of making blueberry syrup from scratch because I was going to use cream cheese anyways but I was going to make like a little blueberry sauce which if I had all the time in the world today that’s what I would do but I do not I’m in a little bit of a rush so we’re going to see if this turns out just as good sorry if you hear noise in the background I literally just got back from the grocery store and Chris is unloading the groceries for me so we’re just going to get that in a bowl with a stick of butter and get it whipped up real good I want to apologize for all of the beautiful professional camera angles right here y’all I’m sorry I was in a rush but I added one cup of powdered sugar and I whipped that up with my blender until it was nice and smooth let’s give it a little taste test I don’t know how sweet that blueberry cream cheese was to begin with and so I don’t want this to be overly sweet wow that’s pretty good I’m going to add just a little bit of vanilla and a little bit of salt just add all this a little bit of vanilla and a pinch of salt that’ll be good wh that up I will say tastes delicious but that blueberry Flav flavor reminds me of like a poptart um it doesn’t taste as authentic as it would if I had made a homemade sauce to add into our frosting but we were in a pinch and it gives us that delicious blueberry flavor I would absolutely do it again so let’s get this in a Piping Bag and decorate our cake so I have my you you reable reusable that’s hilarious I have my reusable Piping Bag I’m going to use the Wilton 2D tip again which is that little closed star tip slide that into the bottom of my bag and fill up my bag decorate this bunk cake with just little rosettes so we’ll start in the center and work our way around oh sugar this has blueberries in it so the tip is too small this is a good learning lesson the tip is too small for the blueberries to pass through so that’s why you get that kind of stringy look right there I’m going to see if we can just do sugar no we can’t okay I’m going to get this out of here and I’m going to use this larger more open star tip okay take two so like I’ve said hopefully throughout this video if I haven’t said it this is a good time to say it anything can be fixed so we’re just going to pull pull that right off and we’re going to cover it up with our new tip and this is just as beautiful I’m going to make some Swirls and then some little poofs as well and just work my way around the cake I’ll probably do the swirls first and then go back in with the little poofs to to fill it out these piping tips like I’ve said really do all of the work for you if you can just practice on using these piping tips you can make absolutely beautiful cakes for your friends and family and add little poofs wherever I see a spot and just because I can’t get enough of that beautiful combination of the purpley blue look with the bright yellow of the lemon zest I’m going to zest a little bit of this lemon right on Top O it’s so pretty I have really found that it doesn’t take a whole lot to elevate the look of something just adding a little raspberry on the the top of a dessert or like this lemon zest right on top or even a little chocolate drizzle like anything simple can really Elevate something and make it look so much fancier people eat with their eyes they you know see something and immediately make up their mind about how it’s going to taste and so while presentation is not absolutely everything I’m all about taste more than I am about presentation I do try to meet in the middle especially when I’m cooking for other folks because they’re going to eat it with their eyes first that is it for this cake Marathon this is more cake than I have made in a couple years but it has been so much fun to be able to be creative in this way again and I really hope that this encouraged you and inspired you to get in the kitchen and make some delicious treats for you your friends and family leave a comment down below if you have any questions or if you try any of these recipes I would love to know what your family favorite is and I just want to thank you so much for being here we love y’all so much and it means the world that you come and spend some of your time out of your day to be with us so we’ll see you on the next one bye y’all

Hey Y’all!

It’s been a couple of years since I’ve had a baking marathon like this, but man it was fun! Ya’ll are gonna LOVE these recipes. Let me know if you try any of them.

CHOCOLATE CHIP BUNDT CAKE:
1 Yellow Cake Mix
1 Box Instant Chocolate Pudding
3/4 Cup Water
3/4 Cup Oil
3 Eggs
1 Cup Sour Cream
1 Tsp Vanilla
1 Cup Chocolate Chips

Grease Bundt Pan and Preheat oven to 350 degrees. Combine all ingredients except the chocolate chips into a large bowl. Using a wisk or electric mixer, mix until smooth. Fold in Chocolate chips. Pour batter into bundt pan and bake for 40-45 mins. If using mini bundt pans, cook for 20-25 mins.

BUTTERMILK CHOCOLATE CAKE:

Old-Fashioned Chocolate Buttermilk Cupcakes

BANANA CUPCAKES:
1 1/2 Cups Flour
1 1/2 Tsps Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 Tsp Cinnamon
1/2 Cup Unsalted Butter (Room Temp)
3/4 Cup Sugar
1/4 Cup Brown Sugar
2 Tbsps Oil
1/2 Cup Sour Cream (Room Temp)
1 1/2 Tsps Vanilla
2 Eggs (Room Temp)
2-3 Ripe Bananas (about 1 1/2 Cups Mashed banana)

Preheat Oven to 350 and line a muffin tin with cupcake liners. Mash or puree bananas and set aside. In a medium bowl, sift the flour, baking powder, baking soda, salt, and cinnamon. Set aside. Using an electric mixer in a large sized bowl, beat the butter and sugars until light and fluffy. Add oil, sour cream, and vanilla and mix. Lower speed and add eggs one at a time. Stop occasionally to scrape down the sides of the bowl. Slowly add the dry ingredients to your wet ingredients and mix until just combined. Add in mashed bananas. Batter will be thick. Do not over mix! Scoop batter into cupcake liners and bake for 20-25 mins until the tops have set and a toothpick comes out clean.

CARAMEL BUTTERCREAM FROSTING:
1 1/2 Cups Butter (room temp)
1 1/2 Cups Powdered Sugar
1 Tsp Vanilla
1/4 Tsp Salt
3/4 Cup Pasteurized Egg Whites
1/4 Cup Homemade or Store Bought Caramel (Recipe Below)

Add Egg Whites and Powdered Sugar in the bowl of your stand mixer with the whisk attachment. Beat on high until sugar is dissolved into the egg whites. Add salt and Vanilla. Add in your butter in small chunks white the mixer is still on high. It will look curdled at first, but this is normal. Keep whipping. If It doesn’t come together completely and remains curdled, take a small amount of the frosting out of the bowl and microwave it for a couple of seconds. Add the melted frosting back in and whip on high. Whip for 8 mins on high with the whisk attachment and then switch to a paddle attachment and stir for on low for 15 mins to remove any air bubbles. This last step isn’t required, only do it if you are decorating a fancy cake. Stir in cooled caramel and mix until combined.

HOMEMADE CARAMEL SAUCE:
https://bellyfull.net/caramel-sauce-recipe/

LEMON BLUEBERRY CAKE:

Lemon Blueberry Layer Cake

WHITE CAKE:
1 Box White Cake Mix
1 Egg
1 Egg White
1 1/3 Cup Warm Water
4 Tbsps Butter (Cut into Cubes)

Sift cake mix into a large bowl add in all the other ingredients and stir to combine using a whisk. Mix until completely smooth. Makes (2) 8 Inch cakes. Great to use for cupcakes as well! If making a cake, Bake at 300 degrees for 25-30 mins until set in the center and toothpick comes out clean. If making cupcakes, cook at 350 degrees for 18-20 mins.

EASY VANILLA BUTTERCREAM:
Same as recipe above, Just omit the caramel. Double recipe if icing an entire cake.

Let me know if you have any questions. Thank you so much for being here.

God Bless You!
Chris & Emily
Sasser House