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How to Make Halloween Mini Cakes!

October 31, 2021

Happy Halloween!!!! I hope you’re all having a fun and ~spooky~ Halloween weekend 🙂 Today we’re making these super cute and tasty Halloween mini cakes perfect for a party. Mini food has always been some of my favorite food to make on KSW, so I wanted to come back with a classic! Hope you all enjoy and also PS THANK YOU for all the love and support on my last video ❤️️❤️️ My heart is so warmed by the response and kind words from you guys. Thank you thank you for being the best, I appreciate you!!

https://youtu.be/vu_hwH2veJE
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 Halloween Mini Cakes
Servings
mini cakes
Ingredients
Servings
mini cakes
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. In a medium size bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a microwave-safe jug, melt together butter and milk in the microwave. Mix in vanilla extract.
  4. Pour wet ingredients into the dry ingredients and mix to combine. Pour into greased cake mold. Bake for 11-12 minutes, or until a toothpick inserted into the center comes out clean.
  5. Decorate as desired with candy melts and sprinkles.
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How to Make a Giant Kawaii Sandwich Cake! (Great British Bake Off Inspired)

October 13, 2018

Hellooo there and welcome back!! Today we are making a cake inspired by one of my all-time favorite TV shows–“The Great British Bake Off”! 😁 I ABSOLUTELY love the show, from the laid-back (but far from boring!) atmosphere, amazing baked creations, and of course, the judges and hosts! All so amazing. So today I thought it would be fun to create Steven’s Giant Sandwich Cake from Episode 1 of the latest season (Season 5)! Enjoyyyy!!



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Giant Sandwich Cake

Servings


Ingredients
Chocolate Fudge Cake

Peanut Butter Frosting

Servings


Ingredients
Chocolate Fudge Cake

Peanut Butter Frosting


Instructions
Chocolate Fudge Cake
  1. Preheat the oven to 350F and lightly spray a 9" x 13" baking pan with cooking spray. Line the pan with a parchment paper sling and secure the sides with metal (oven-safe) binder clips, then spray again.

  2. Place the coffee, butter, and cocoa powder in a medium microwave safe bowl and microwave at 30 second intervals until fully melted. Alternatively, melt the coffee, butter, and cocoa powder together in a medium saucepan on the stovetop over medium heat. Let the mixture cool for 10 minutes.

  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  4. Pour the chocolate mixture into the dry ingredients and fold to combine.

  5. In a separate medium bowl, whisk together the sour cream/yogurt, eggs, and vanilla extract. Pour this mixture into the chocolate batter and fold to combine.

  6. Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Peanut Butter Frosting
  1. In the bowl of a stand mixer, cream together the butter and peanut butter on medium speed until smooth, about 1 minute. Mix in the confectioners' sugar one cup at a time on low speed, then beat in the vanilla. Turn the mixer to medium-high speed about beat for 3 minutes, or until smooth and fluffy.


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Cakes

Six Tier Rainbow Unicorn Cake!

September 23, 2018

Big BIG thank you to all of you that came out to The Sweets Show!! It was such a pleasure to meet you guys–I was just blown away by all your support and kindness! ❤️ I NEVER would have imagined how many people I would be able to connect with around the world when I first started my channel. Feeling very blessed and happy!!!!

Here’s the cake recipe as promised!!

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 Six Tier Rainbow Unicorn Cake
Servings
six-inch cake
Ingredients
Vanilla Cake
Buttercream Frosting
Decoration
Servings
six-inch cake
Ingredients
Vanilla Cake
Buttercream Frosting
Decoration
Instructions
Vanilla Cake
  1. Preheat the oven to 350°F. Spray six 6-inch round cake pans with cooking spray. Line the pans with parchment paper and lightly spray again. If you don't have six pans, you will have to bake the batter in batches. Note that this may mean the last batch of cakes may come out slightly flatter than the first batch.
  2. In a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, baking soda, and salt on low speed until well mixed, about 1 minute. With the mixer running on low speed, add the butter and beat until the mixture resembles coarse sand, about 4 minutes.
  3. In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla. With the mixer running on low speed, gradually add the wet ingredients to the dry ingredients, and beat just until combined.
  4. Divide the batter evenly between six bowls, then color one of each bowl pink, orange, yellow, green, blue, and purple. Pour one color of batter into each pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the cakes cool in the pans for 10 minutes. Then run a knife around the edges of the pans and turn the cakes out onto a cooling rack. Peel off the parchment paper and let cool completely.
Buttercream Frosting
  1. In a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 1 minute. Reduce the speed to low, gradually add the confectioners’ sugar, and beat until combined. Beat in the vanilla and milk until combined. Scrape down the sides of the bowl. Beat the frosting on medium-high speed until light and fluffy, about 3 minutes.
  2. Use approximately 2/3 of the frosting to frost the white portion of the unicorn and the remaining frosting for the mane. For the mane frosting, color the frosting as desired (I split the frosting into three and colored one of each pink, purple, and blue)
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