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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 Kawaii Chocolate Panda Cake!

August 25, 2019

Hiiii welcome back!! Today we are making a super cute chocolate panda cake from the Kawaii Sweet World cookbook! So exciting to now be able to share recipes from the book with y’all 😊 This recipe has a special place in my heart as the first recipe I came up with for the book. It’s absolutely adorable AND delicious with a rich, chocolate-y, fluffy, moist, tender cake crumb and smooth, sweet, creamy frosting. Hope you enjoy!!

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 How to Make a Kawaii Chocolate Panda Cake!
Servings
Ingredients
Chocolate Cake
Frosting and Decorations
Servings
Ingredients
Chocolate Cake
Frosting and Decorations
Instructions
Chocolate Cake
  1. Preheat the oven to 350F. Spray three 6-inch round cake pans with cooking spray. Line the pans with parchment paper and lightly spray again.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, buttermilk, oil, and vanilla. Using a handheld electric mixer, beat on medium speed until combined. Pour in the hot coffee and beat on medium speed until just combined. Divide the batter among the prepared pans.
  3. Bake until a toothpick inserted into the centers of the cakes comes out clean, 27 to 30 minutes. 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 them cool completely.
Frosting and Decorations
  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 and gradually add the confectioners’ sugar. Add in the vanilla and milk and beat until combined. Using a rubber spatula, scrape down the sides of the bowl. Beat the frosting on medium-high speed until it is smooth and fluffy, about 3 minutes.
  2. Transfer 1 tablespoon of the frosting to a small plastic zip-top bag and cut off a small tip.
  3. Transfer 1 tablespoon of the frosting to a separate bowl and color it black with the black gel food color. Transfer it to a small plastic zip-top bag and cut off a small tip.
  4. Transfer ½ cup of the frosting to a separate bowl and color it pink with the pink gel food color. Transfer it to a small plastic zip-top bag and cut off a small tip.
  5. Using a cake leveler or a serrated knife, cut the rounded tops off the cakes. Pipe about 1 tablespoon of the remaining white frosting onto a 6-inch cake board, and then place one cake layer on top. Pipe a layer of white frosting onto the cake and spread it evenly with an offset spatula. Place a cake layer on top, pipe on a layer of white frosting, and spread it evenly with an offset spatula. Top with the final cake layer, cut-side down. For the crumb coat, pipe a thin layer of white frosting over the entire cake and spread it evenly with an offset spatula. Refrigerate the cake for 15 minutes.
  6. Pipe white frosting over the entire cake and spread it evenly with an offset spatula. Run an icing smoother around the sides of the cake to smooth the frosting. Using an offset spatula, bring the frosting from the top edges of the cake toward the center to create a flat top.
  7. Using the reserved pink frosting, pipe the outline of a scallop border around the top edge of the cake. Then fill in the scallops with more pink frosting, and pipe pink frosting to cover the top of the cake as well. Refrigerate the cake until the frosting is firm and doesn’t stick to your finger when tapped, about 20 minutes.
  8. Using an offset spatula, carefully smooth the scallops and the top of the cake. Press the rainbow sprinkles over the pink frosting.
  9. For the ears, use a serrated knife to cut off about ⅛ inch from the bottom of two of the chocolate sandwich cookies to create a flat edge. Place the ears on top of the cake toward the front.
  10. Separate the two remaining chocolate sandwich cookies and scrape off the cream filling. Use a serrated knife to cut two of the chocolate cookies into ovals for eyes, and cut a third chocolate cookie into a triangle for a nose. (You can eat the remaining cookie!) Using the reserved white frosting, pipe dots onto the eyes for pupils. Press the eyes and nose onto the front of the cake; use the reserved black frosting to pipe on a smile. Press a pink jelly bean on each side of the eyes for cheeks.
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How to Make Giant Fluffy Pancakes in a RICE COOKER!

July 21, 2019

Helloooo there and welcome back!! Today we have a really fun recipe I recommend testing out this weekend–a giant, thick, fluffy pancake in made in a rice cooker! Maybe seems random, but I got the idea from watching a Buzzfeed video on how to make giant fluffy pancakes on the stovetop by steaming them in a pan. So, I thought a rice cooker would be a fun alternative! 😁 Would definitely recommend–these came out so tasty, and for sure more playful than a regular short stack. Hope you enjoy!!

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 How to Make Giant Fluffy Pancakes in a RICE COOKER!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add in the milk, egg, and melted butter, then stir to combine. A few lumps in the batter are okay.
  2. Grease the bowl of your rice cooker, then pour the batter into the bowl. Set the rice cooker for 60-70 minutes ideally on "Steam," but "Keep Warm" or "White Rice" would work as well. To check for doneness, insert a toothpick into the center of the pancake and see if it comes out clean. If not, continue cooking the pancake at 12 minute intervals until the pancake is finished cooking.
  3. Flip the pancake out onto a plate and serve with butter, maple syrup, fresh fruit, etc.!
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