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Cakes

How to Make an Easter Basket Carrot Cake!

March 22, 2018

Big thank you to C&H® Sugar for sponsoring this post! 😊

Hellooo and welcome back!! 💖 Today we are making my all-time *favorite* recipe for carrot cake and I’ll show you how to decorate it to look like an adorable Easter basket filled with robin’s eggs! Not only is this cake soft, moist, tender, and flavorful, but it also makes a fantastic centerpiece for any Easter table.

And in my opinion, one of the secrets to delicious, foolproof carrot cake is having the right ingredients. For this cake, I recommend using C&H® Golden Brown Sugar for that perfect nutty caramel flavor with just a hint of molasses. Or if you’re looking for a deeper molasses flavor to make something rich or savory, C&H® Dark Brown Sugar is the way to go!

If you make this cake, I would LOVE to see it! Be sure to share your recreations by tagging me at @kawaiisweeteats and @CHSugar!

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Print Recipe
 Easter Basket Carrot Cake
Servings
Ingredients
Carrot Cake
Buttercream Frosting
Sugar Cookies
Royal Icing
Servings
Ingredients
Carrot Cake
Buttercream Frosting
Sugar Cookies
Royal Icing
Instructions
Carrot Cake
  1. Preheat the oven to 350°F. Spray three 6” baking pans with cooking spray, then line with parchment paper and lightly spray again.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate large bowl, mix together the eggs, granulated sugar, and brown sugar with an electric mixer for 1 minute or until frothy. With the mixer on low speed, slowly pour in the vegetable oil and mix until combined.
  4. Fold in the dry ingredients, then mix in the carrots.
  5. Divide the batter evenly between the pans and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 10 minutes before turning them out onto a cooling rack. Let cool completely.
Buttercream Frosting
  1. Cream together the butter and sugar until light and fluffy. Mix in the vanilla and milk until combined.
Sugar Cookies
  1. In a large bowl, whisk together the flour, baking powder, and salt.
  2. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, mixing after each addition. Mix in the vanilla.
  3. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until the dough comes together and no streaks of flour remain.
  4. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 30 minutes.
  5. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  6. Roll out one disc of cookie dough onto a floured work surface until 1/4” thick. Cut out cookies, then transfer the cookies to the prepared baking sheet. Re-roll the scraps and repeat with the remaining cookie dough.
  7. Bake the cookies for 8-10 minutes or until the edges are lightly golden brown. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Royal Icing
  1. In a large bowl, beat the meringue powder, powdered sugar, and water together for 7 minutes. Color as desired.
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Cakes

Baking a Mini Unicorn Cake in an EASY BAKE OVEN!

January 30, 2018

Welcome back!! Today we are making a miniature unicorn cake using an EASY BAKE OVEN! Who knew you could bake such tasty desserts using a lightbulb? Enjoy!!


Print Recipe
 Vanilla Cake
Servings
small cake rounds
Ingredients
Vanilla Cake
Buttercream Frosting
Servings
small cake rounds
Ingredients
Vanilla Cake
Buttercream Frosting
Instructions
Vanilla Cake
  1. Preheat Easy Bake oven for 20 minutes and grease pans with cooking spray.
  2. Whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a separate microwave safe bowl or pitcher, melt together butter and milk at 30 second intervals. Mix in vanilla, then pour into dry ingredients. Mix until smooth.
  4. Pour batter into greased cake pans, filling them up 2/3 of the way. Bake for 11 minutes and let cool completely before decorating.
Buttercream Frosting
  1. Cream together butter and sugar until smooth. Mix in vanilla, then add enough milk to reach desired consistency. Color with food color if desired.
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Cakes

Giant Tie-Dye Cupcake

October 23, 2017

Helloooo there!! Today we’re making a GIANT tie-dye cupcake in celebration of #BakeAChange with She’s the First! She’s the First is an organization that fights gender inequality through education, and from Oct 23rd to Nov 1st, YOU can join the effort! Check out the links below to learn how to host your own bake sale to fundraise for girls’ education in low-income countries! Enjoy, and make sure to share pictures of your treats on Facebook and Instagram with the hashtag #kawaiisweetworld!

HOST YOUR OWN BAKE SALE: https://shesthefirst.org/cupcakes

If you host your own bake sale, PLEASE make sure to tag me so I can see/like/comment/shower-you-with-love-and-compliments!!

IN CASE YOU’RE CURIOUS…

Q: How did you get involved with She’s the First?

A: Tammy Tibbetts, the wonderful/kind/amazing/inspiring and co-founder/CEO of She’s the First reached out to me last year about getting involved with their #BakeAChange campaign, and after learning more about it, I said “YES ABSOLUTELY!” 😀 I love how She’s the First combines lots of causes that matter to me — gender inequality, education, and assistance for low-income countries.

As I mentioned in the video, education is a huge part of my own life. I was super shy growing up, and succeeding in school largely helped foster my confidence. The same effect can help girls in low-income countries, where access to education is far more difficult than in the US. It’s not just about learning math, science, and reading — even though those topics are important. But beyond the subject matter, education gives girls the confidence inside the classroom to lead outside in their own communities. I highly encourage you to check out the She’s the First website and learn more about the incredible work they do!!  

Supplies

Print Recipe
 Giant Tie-Dye Cupcake
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350F. Grease a giant cupcake pan with cooking spray.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs one a time, beating after each addition.
  4. Add half of dry ingredients to butter mixture and mix to combine. Pour in milk and continue mixing. Finally, add in the rest of the dry ingredients and fold together.
  5. Divide batter between six separate bowls and color pink, orange, yellow, green, blue, and purple. Dollop batter 1 T at at time into cupcake mold. You'll want to add more batter into the cupcake base mold than the cupcake top.
  6. Bake cupcake top for about 50 minutes, and the base for 60 minutes.
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Cakes, Cupcakes