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!!
In a medium size bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
In a microwave-safe jug, melt together butter and milk in the microwave. Mix in vanilla extract.
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.
Decorate as desired with candy melts and sprinkles.
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!!
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.
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.
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
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.
Transfer 1 tablespoon of the frosting to a small plastic zip-top bag and cut off a small tip.
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.
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.
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.
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.
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.
Using an offset spatula, carefully smooth the scallops and the top of the cake. Press the rainbow sprinkles over the pink frosting.
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.
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.
Helloooo and welcome back!! Today we are making a Kawaii Sushi Cake inspired by how much I like sushi and cake! 😁❤️ Hope you enjoy, and here’s to a great 2019! SO excited for this one–it’ll be a fun year with the KSW Cookbook coming out THIS SUMMER AHHHH!!!!! Your girl is working hard over here trying to balance college, cookbook work, YouTube, friends, and family, and I’m sorry that’s meant less uploads lately! But I’m currently on winter break, and am working on more videos as we speak 😊 Stay tuned, and love you guys so much!! ❤️
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.
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.
In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla. Pour the wet ingredients to the dry ingredients, and beat just until combined.
Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
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.
Peanut Butter Frosting
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.
