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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

How to Make Emoji Cake Pops

Must haz all da feelz for Valentine’s Day. Cake pops + emojis = Valentine’s treats. Nothin’ could be sweeter.

You will want a sturdy styrofoam block or a Wilton Cake Pops Stand before entering to world of cake pops because you will need to prop them up after dipping. Either of these can be purchased online or at a craft store.


Cake Pop Recipe

First, bake a 18.25 oz. cake mix. Allow to cool.

Then grab one 16 oz. container of store bought frosting. It’s important to note that you can only use 3/4ths of the container though or your cake pops will crack after coated.

Place 3/4 of the container (or 12 ounces or 1 1/2 cups) of frosting into all of the cooled, baked cake. Did I mention using only 3/4ths of the container of frosting? I recommend placing cake & frosting in mixing bowl and mixing until well-combined.

Form into about 1-inch balls and place on baking sheet. Form the same amount of cake into a poop emoji by pressing it into a flat but thick triangle then forming some curves with your fingers and a little curved tip at the top. Freeze on tray for 15 minutes to set.

During the wait time, melt chocolate and yellow candies.

Remove cake balls from freezer once they’re chilled. Poke top of lollipop stick into melted candy just about 1/8 inch, then insert a lollipop stick into cake ball. Reform the top a little bit again as it might get a little bit flat from sitting on the pan.

Royal Icing Recipe

Place all ingredients into mixer. Turn on low speed until powdered sugar is incorporated into a frosting. This prevents powdered sugar snow in the kitchen. Continue to mix until the frosting is stiff – like whipped cream.  If you remove the whisk attachment, the frosting should stand up pretty much straight. Use decorating bag and a simple round tip to decorate.

For Silly Face Emoji Dip in yellow candy, place one eye candy (yes, I know) on the right side of where you’d like the face to be. Allow to dry. Finish off face using black royal icing and I just carefully broke a thin pink heart to make the tongues. After drawing the mouth, tongue can be glued onto black frosting before it dries to complete the look.

For Poop Emoji Dip in dark chocolate candy, place eye candies in place. Allow to dry (nice thing about these is they can be carefully laid upon parchment paper on baking sheet to dry since they’re kinda flat anyhow). Finish off face using white royal icing to draw his stinky little smile.

For Love Emoji Dip in yellow candy, place two red hearts for eyes. Allow to dry. Finish off face using black royal icing for the smile.

If you like, you can let frosting on cake pops dry overnight and then place a clear bag over the top and wrap a bow around the bottom of the cake pop. You can also carefully place the cake pop stick into a matching striped paper straws making for an extra cute delivery.

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German Chocolate Cake

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There is something quite perfect about an imperfect cake. Especially a German Chocolate Cake. I’m a sucker for dark chocolate, so I make mine with dark cocoa powder rather than traditional German chocolate.

The magic of the German Chocolate Cake for this girl, though, is the penuche topping. It’s rich, creamy, and nutty. Absolutely dreamy. I can still see it on top of my great aunt & uncle’s bar glowing on top of a 9X13 pan of chocolate cake. All messy and perfect and messy.


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It is best to make penuche a day in advance and refrigerate overnight… or you can serve right away and have it running down the sides like this. I guarantee no one will complain either way.

Penuche Ingredients

  • 1 cup unsalted butter, cut into small pieces
  • 1 1/2 cups heavy whipping cream
  • 4 egg yolks
  • 1/2 cup sugar
  • 1 cup brown sugar, packed
  • 1 teaspoon vanilla
  • 3/4 teaspoon salt
  • 1 1/2 cups pecans, lightly toasted
  • 1 -14 ounce bag shredded sweetened coconut

Melt butter in a medium saucepan over low heat. Add heavy cream, egg yolks, sugars, vanilla, & salt. Whisk well. Cook over medium-high heat for 10-15 minutes or until thickened. Watch closely. Stir in pecans and coconut. Allow to cool to room temperature and then save in refrigerator until cake is ready.

Cake Ingredients

  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 dark cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1/4 cup sour cream
  • 2 teaspoons vanilla
  • 1 cup hot water

Preheat oven to 350F.

Place dry ingredients into mixer. Place eggs, buttermilk, oil, sour cream and vanilla in a container and beat together well. Mix beaten wet ingredients with dry ingredients. Mix in hot water on low speed.  Scrape down edges of bowl to be sure to incorporate all ingredients into batter. Mix on medium speed for a couple minutes.

Prepare two 8-inch round cake pans by coating with butter or shortening (making sure to cover all of the inside edges) and then coat with a thin layer of flour. Remove excess flour from pans.

Bake for about 25 minutes or until a fork poked in comes out clean or carefully touch top quickly and see if cake springs back up. If it does, it is ready.

Allow cakes to cool completely. If baking cakes ahead of time, you can wrap well in plastic wrap and freeze until ready to use. This often makes for a very moist cake. This recipe, however, is very moist without freezing as long as you remove it from oven at just the right time.

After everything has cooled, place one cake on a cake plate. Spread a layer of penuche on top of cake. Add second cake layer. Spread penuche over top layer. Entire cake can be iced with penuche or you can just put it on layers.

If cake was just removed from freezer, just allow to thaw before serving.

You can also bake your cake batter in a 9X13 baking pan and top with penuche. this way is perfect for a potluck.

Extra penuche can be saved for cupcakes, chocolate ice cream sundaes, and other treats. After all, one can never be too magical or too messy.

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Homemade Carrot Cake With Cream Cheese frosting Recipe

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I admit, my memories of carrot cake are a bit abnormal. When a bakery shelf becomes your natural before school nap habitat, you catch glimpses of bakers taking full sheetcakes out of a room-size, ferris-wheel oven.

You watch your mom carefully remove parchment papers the size of a small child off bottom of each cake. You drool as each cake is cut into the sizes requested for each special-order customer.


You nap some more.

You wake up to dozens of 8-inch carrot cakes decorated with cream cheese frosting and carefully placed in a revolving case.

You pretend you can eat the cakes through the glass. You run to the back next to your momma’s side when you notice a customer giggling at your dramatic, cake-longing expressions.

You watch the carrot cakes go out the door one by one as customers proudly carry their box out to their cars to their celebrations.

You play with plastic cake decorating embellishment toys. (Even though I was shaped like a muffin and never danced, the ballerinas were my favorite).

You laugh as, once again, the baker purposefully trips and pretends to drop a gorgeous wedding cake and your mom’s heart rate drops. “You jerk,” she replies to the man who signs her paycheck. This is almost a daily occurrence.

 

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Preheat oven to 350F.

Carrot Cake Ingredients

  • 2 3/4 cups flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoon baking soda
  • 1 1/4 teaspoon sea salt
  • 2 tablespoons ground cinnamon
  • Dash of freshly ground nutmeg
  • 1/4 cup canola oil
  • 1/4 cup unsalted butter, softened
  • 1 cup buttermilk
  • 2 eggs, beaten
  • 1 1/2 cups carrots, grated
  • 1 cup hot water
  • 1 cup raisins (optional)
  • 1 1/2 cups chopped walnuts (optional)

Place dry ingredients into mixer and mix until stirred together. Stop mixer and add remaining ingredients. Mix well.

Butter and then flour 2 8-inch pans or one 9X13 pan. Pour batter into pans (or pan).

Bake for 45-55 minutes. Cake is done when fork comes out clean.

Allow cake to cool completely. If baking in 9X13, just wait for cake to cool completely, make half a batch of frosting, frost top of cake, and serve out of pan.

If making 2 8-inch cakes for a layered cake, make complete recipe of frosting. Wrap each cake in plastic wrap and freeze overnight or for a few hours then place on platter and frost. The easiest way for beginners to frost a cake is to use a decorating bag with a large tip to decorate. This alleviates crumbs that can happen when spreading with a spatula. Freezing your cakes before frosting also helps cut down the cakes and creates a moister cake.

 

Frosting Ingredients

  • 8 ounces unsalted butter
  • 8 ounces cream cheese
  • 2 pounds powdered sugar
  • Sea salt (to taste – this might take up to a teaspoon)
  • Few drops of water if needed

Mix frosting ingredients together on lowest setting until powdered sugar is combined. Turn up speed and whip for about 8-10 minutes. If frosting is too sweet, it needs more salt.

And then you grow up and you realize. Cake is community. And you start a food blog. Cuz everyone deserves to have a community of happiness. And cake. And jerks. And happiness.

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© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016