Raspberry White Chocolate Wedding Cake!

So one of my best friends recently got married, and I was lucky enough to be her maid of honor, and she asked me to make her wedding cake! I was so honored. The beautiful bride to be and her hubby decided on one of my favorites, the white chocolate raspberry! So good!

Here is the gorgeous bride to be! She even got her "something borrowed" from me! That wonderful necklace is from me :) I also found this awesome hand towel for the kitchen while I was out buying ingredients for the cake! It is so perfect :)

And here is the cake!It is not my best work, but hey, it tasted delicious!

Recipe:

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/3 cups milk

4 ounces (2/3 package) white chocolate , chopped

1 teaspoon pure vanilla extract

3/4 cup (1 1/2 sticks) butter , softened

1 1/2 cups granulated sugar

2 eggs

1/2 cup raspberry preserves  2-8 oz. packs of cream cheese
2 cups powdered sugar
2 oz. white chocolate (melted and cooled)

Preheat oven to 350°F and prepare a 10 inch square pan and a 6 inch round pan.
In medium bowl, combine flour, baking powder and salt. In small microwave-safe bowl, heat milk until hot, but not boiling. Add white chocolate; stir until chocolate melts. Add vanilla; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well. Add flour mixture alternately with melted chocolate mixture, mixing until just combined. Pour into prepared pan.
 Bake 12-16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove and cool completely on cooling grid
To make the white chocolate cream cheese frosting, cream the cream cheese. Whip the cream cheese until fluffy, and add in the white chocolate. Mix until incorporated, and add in the powdered sugar.
After the cake is cooled, slice the square cake and the round cake in half, lengthwise. Fill with a layer of cream cheese frosting, then top that with a hefty layer of raspberry preserves! do this to all of the cakes! Then layer on top of each other and to a crumb coat on the cake, freeze or refrigerate until the crumb coat is nice and sturdy. Frost with the remaining cream cheese frosting.
Slice it up and enjoy!

 Luvyerguts<3 N&A

Strawberry Short-Cupcakes

Oh lordy I have been falling behind. But you know, life gets ya some times! I finally graduated from college! yay!! And I had my thesis show, Muted. (which you can view on my photography site, www.jessicanicolewhite.com ) and moved to Virginia, then to Florida...then back to Texas. So I have been a little bit busy, busy!! And now I am ready to start blogging again! Woo!!

Once I got back to Texas, of course I made some delicious cupcakes! They were so good! I also made some cookies, but I forgot to take pictures! (silly me!) But these are a semi-healthy cupcake, well compared to other cupcakes, they are Strawberry Shortcake! Angel food cake, filled with fresh strawberry puree and then topped with fresh whipped cream! They are a new favorite!

I can't wait to eat more of them *nomnomnom*

Recipe:

1 1/4 C. Flour

1 1/2 C. Sugar

12 large egg whites

1 1/2 teaspoon cream of tarter

1/4 teaspoon salt

1 1/2 teaspoon vanilla extract

~15 Strawberries

1 C. Heavy whipping cream

1 tsp. vanilla

1/2 C. powdered sugar

Preheat oven to 350 degrees.  Line cupcake pans with paper liners.

Place egg whites in a large mixing bowl and beat at high speed until egg whites are frothy, approximately 1 minute.
Add cream of tartar, salt and vanilla to egg whites.  Mix at high speed until egg whites are almost stiff, approximately 4 minutes.
Add 1 cup of sugar gradually while mixing on low speed.  Scrape bowl.
Mix flour and remaining 1/2 cup sugar together and spoon 1/4 of mixture over egg whites, folding gently between each addition.
Pour batter into cupcake liners until they are 2/3 full.  Bake for 20 to 25 minutes or until tops are golden brown and cracks are very dry.
Cool cupcakes completely before removing from pan.

 To make the strawberry puree, rinse your berries, then process in a food processor or blender until they are nice and pureed! Using a knife, or apple corer, take a small amount of cake out of your angel food cupcakes, and fill with some fresh strawberry puree.

To make the topping, take the heavy whipping cream and put it in a stand mixer fixed with the whisk attachment. Whip on high speed until stiff speaks form. Add in the vanilla and powdered sugar and mix just until incorporated. Frost your cupcakes and enjoy!
<3luvyerguts<3 N&A

Lemon-Blueberry Cupcakes

Hello again!! I am done with school for this year! yay! So I have been making treats for my classmates on the last days of class! So I thought since it was the beginning of spring, I needed to make something fresh and delicious!  And I have made these cupcakes before, and received rave reviews! So I wanted to make them again! They are soooo flippin yummy! One of the best for spring and summertime! Plus the icing on top is pretty much the best thing EVER! Lemon cream cheese! Mmmmm...soooo good!! =D So here it is for ya'll! Recipe adapted from Annie's Eats

Ingredients:

Cupcakes:

¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of  1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries

Icing:

8 oz. cream cheese
1 stick unsalted butter, at room temperature
  4 cups powdered sugar
  2 tbsp. freshly squeezed lemon juice

Directions:

Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated. In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. 

These cuppycakes are sooo yummy! I ate like 8! haha! I was a fat kid! :p Enjoy them while they last!!

Luvyerguts<3

N&A

Chocolate Chip Cookie Dough Cake

So! Since its been so long, I am ambushing you guys with treats galore!! Here is another delicious treat! It is one of my boyfriends favorite, and I tend to make it for his birthday every year! Since he is so dang picky, its hard to actually find a delicious treat he likes! So I make it a lot! I also make these in cupcake form! They are super delicious either way, but this is the cake version! Its really easy! Yay! Cookies and cake in one!!! (well kind of cookies....but the dough is the best part anyways!)

 (Adapted from Annie's Eats

Ingredients: 

Cake:

3 sticks salted butter, softened
1½ cups brown sugar
4 eggs
2 tsp. vanilla
2 2/3 cups flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk

Cookie Dough Filling:

4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

Frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

Directions:

To make the cake, first preheat your oven to 350°! It has to be nice and toasty for the cake. Take your flour, baking soda, baking powder, and salt and sift together into a bowl and set aside. Then take your room temperature butter and cream it with the brown sugar.Add in the eggs one at a time, mixing until incorporated after each egg. Blend in the vanilla. Alternately add in your milk and dry ingredients, start and end with the dry ingredients. Separate the batter into two grease 9-inch pans. Bake for 20-25 minutes or until a tester inserted in the middle comes out clean! Take out and let cool.

To make the filling, cream the butter and sugar together. Add in the flour, mix well. Use your sweetened condensed milk, sometimes this doesn't take the whole 7 oz. you may use less, just mix in the 'milk' until you get the consistency of cookie dough. It will be a little bit stickier than regular dough though! (ha, I rhymed :p)

Mix in the vanilla and the chocolate chips! And you're done! 

After your cake is cooled, and you have evened out the tops (if you want, its not totally necessary!), take the cookie dough and spread in the middle. Make sure its on nice and thick! The more the better! Yummy in everybody's tummy :) 

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the powdered sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended. Then ice your cake all pretty!

I used some wilton fondant and put that on top of the icing, just to try out using fondant. It didn't taste that bad! From what I heard the fondant would taste gross, but mine was ok! I also cut out circles and made it polka dot for mah boyfrand :p 

Sorry for the crappy picture though :(

Enjoy!!

Luvyerguts<3

N&A