Llama Cake Recipe and Instructions

I am very much still a cake-baking novice.

I've only frosted a couple other cakes before this one, and don't have a wealth of knowledge to give you, but what I do know I will share with you. I will break down for you all the steps you need to bake this cake - or any cake with a similar look.

We are going to take things one step at a time.

The Cookies

Tools:

Llama and cactus cookie cutters (If you're in Europe, you can also find these on amazon.co.uk)

Rolling pin

Baking paper

Cookie tin or large Tupperware-type container

Offset spatula

Stand mixer

Paddle attachment 

Ingredients:

3/4 cup (170 grams) unsalted butter (softened at room temperature - approx 2 hours)

3/4 (150 gr) cup sugar

1 egg

2 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon salt

2 cups (256 grams) all-purpose flour

Directions:

1. Cream together butter and sugar on medium setting for about 20-30 seconds.

2. While mixer is going add egg and vanilla extract.

3. On a low speed add in baking powder and salt.

4. Still on the low speed, add the flour 1/2 cup at a time.

5. Mix until flour just combined.

6. Pour onto a slightly floured surface. Kneed into a ball for about 10 seconds, then flatten into a disc shape.

7. Using your (lightly floured) rolling pin with thickness gauges, roll dough to 1/4 inch thickness.

8. Get out your cookie tin or Tupperware out, as well as sheets of baking paper that fit inside.

9. Dip your cookie cutter in flour, then cut the desired shape out of the dough. Use an offset spatula to lift them into your cookie tin or Tupperware. Make sure the cookies do not touch each other. When you have filled one layer of cookies, add a new sheet of baking paper and continue until you have used up all of your dough.

10. Feel your tin and place in refrigerator for 20-30 minutes.

11. Preheat your oven to 350 F/180 C.

12. Once your oven has reached the appropriate heat, remove your chilled cookies from the refrigerator, line a baking sheet with baking paper, transfer them onto it and bake them for 5-7 minutes, depending on size. You want the edges to just barely brown.

13. When you remove them from the oven, make sure you allow them to cool for 5-7 minutes before trying to remove them from your baking sheet.

14. Allow to fully cool before attempting to do anything else with them. If you are going to decorate them at a later date, use the same method as when they went in the fridge - line a cookie tin or container with baking paper, and move cookies into it using sheets of baking paper between each layer. Place in freezer, to be decorated at another time. The cookies will keep like this fora couple months.

Decorating with Royal Icing

Tools:

Zip-top bags

Toothpicks

Small bowls

Spoons

Stand mixer

Paddle attachment

Food-safe black marker

Ingredients:

1 lb (453 grams) powdered sugar

3 tbsp meringue powder

6 tbsp warm water

Gel food coloring

(I decorated my cookies 2 days before the party. Any earlier, and I think they would be too dry.)

Directions:

1. Watch as many YouTube tutorials as you'd like.

2. Combine powdered sugar, meringue powder and water on medium speed for 5 minutes (until stiff peaks form). (Cover with a damp kitchen towel to keep from drying out while you're working.)

3. Spoon out about a cup of white icing into a bowl. One tsp at a time, add water until it reaches the desired consistency. (Mine fell somewhere between piping and flood consistency.)

4. Fill your zip-top bag with your icing, then cut a very very small bit off the tip of one of the bottom corners of your bag.

5. Follow the outline of your llama, leaving their tail portion empty.

6. Once the outline is complete, fill in the space, using a toothpick to even things out and pop any air bubbles.

7. Allow to set up for a bit. (This is a great time to mix up a green and start on your cactuses, if you're making them, too.)

8. Spoon out about 1/4 cup of white icing, using a toothpick add just a bit of ivory gel color. Add water 1/2 tsp at a time to reach desired consistency. Fill piping bag, snip tip, and make tail and snout.

9. Repeat that step for every color you choose to decorate the rest of you llama with - their saddle, any other decorations you might want to add. The same applies for making the cacti. Allow your icing to dry a bit each time before adding the next element.

10. Once they're all done, place on large baking sheet, cover with plastic wrap and allow to dry for full 24 hours. 

11. Once they are dry, using your food safe marker draw on their faces.

The Cake

I'm not trying to take any credit for this recipe, it's from Chel Sweets, and so is the frosting recipe. I'm writing it out here as a reference, and do easily visit again if I need. 

Ingredients:

3 cups (390 grams) all purpose flour 

3 cups (600 grams) sugar

2 1/2 tsp (10 grams) baking powder

1 tsp (6 grams) salt

1 cup (227 grams) room temperature unsalted butter

1 cup (235 grams) egg whites (approx. from 7 eggs)

1 1/2 cup (345 grams) buttermilk at room temperature

1 tbsp (28 grams) vegetable oil

2 tsp (8 grams) vanilla extract

* makes 3 x 8 inch layers

Directions:

1. Preheat oven to 350°F / 175°C. Line a 8 inch / 20 cm pan with a parchment round, and grease with non-stick baking spray.
2. Mix together 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt in a stand mixer with a paddle attachment or hand mixer until fully combined.
3. Mix in 1 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks crumbly.
4. Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups buttermilk in two installments, on a low speed.
5. Add in 2 Tbsp of vegetable oil and 2 tsp of vanilla extract and mix at a low speed until fully incorporated.
6. If you plan to color your cake layers, add in the gel food coloring with the vanilla and oil.
7. Scrape down the sides of the bowl with a rubber spatula, then beat on a low speed for about 30 seconds to make sure everything is properly mixed together.
8. I only have one 8 inch pan, so I had to do my best to eyeball how much batter looked like about a third of it. Ladle the batter into your prepared pan.
9. Bake for 33-35 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pan to cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan. Apply a new baking paper round, spray with non-stick baking spray, and repeat for 3 other layers.
10. Allow to fully cool before attempting to handle.
11. Use a serrated knife to level the tops of the layers right before you plan to assemble your cake, or you can wrap and freeze them in you're making them in advance. I wrapped and froze them just as this link suggested. 

+ If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake. I found them easier to level and assemble this way.

I decided to assemble the layers the day before the party.

For this, I needed frosting.

I once again turned to Chel Sweets. She says she makes 1 1/2 portion when decorating a cake. I actually didn't catch that until after, and made it 1 portion. I had just enough frosting. So, if I was wanting thicker frosting, or something like that, I would do what she suggests, and do a 1 1/2 portion.

Ingredients:

2 cups (453 grams) room temperature unsalted butter

1 tbsp (12 grams) vanilla extract

1/2 tsp (3 grams) salt

7 cups (907 grams) powdered sugar

3 tbsp (45 grams) heavy cream

gel food coloring

1. Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.
2. Mix in 1 tbsp vanilla extract and 1/2 tsp salt on a low speed.
3. Slowly add in 7 cups of powdered sugar, 1 cup at a time. Alternate with 3 tbsp of heavy cream, and mix on a low speed.
4. Mix on low until the ingredients are fully incorporated and the desired consistency is reached. 
5. If the frosting is too thick, add in additional cream (1 tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
6. If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reach the desired colored. I used pink and a little yellow.
7. Watch lots of youtube videos on how to frost and assemble a cake.

Assembly:

Tools:

turntable

8 inch cake disk

frosting bag

offset spatula

1. Remove frozen cake layers from freezer. Unwrap and allow to thaw a little. 

2. Using a serrated knife, cut off "dome" of cake, making it level.

3. Place an 8 inch metal cake disk on a turntable. (A turntable is very helpful, but you could probably do without. The metal disk is great for keeping the cake neat and steady, and moving it from the workspace to the cake stand.)

4. Put a dollop of frosting on the disk to help the cake not shift. 

5. Place your first cake layer on top of that dollop. Scoop out about a cup of frosting on top, and using an offset spatula evenly spread it out.

6. Place your second layer on top, being careful to line up your layers. Scoop out another cup of frosting, spread it out evenly.

7. Place your third cake layer on top. Add approx. 1 cup of frosting to top and spread out evenly.

8. Using a piping bag, squeeze out frosting along the side of the cake. Using an offset spatula try to get the frosting as even as possible.

9. Work on the top and sides until it is smooth.

10. Place in the fridge overnight.

The Final Touches

What you'll need:

fun sprinkles

cake

cookies

cactus candles

1. A couple hours before the party, remove the cake from the fridge. 

2. Using your hand gently press sprinkles into the side of the cake. (If you aren't sure, again, I encourage you to watch a couple youtube videos). Add some to the top as well.

3. GENTLY press your cookies into the top. If they don't want to stay, stick a toothpick behind them. Strategically place the candles where you want them, as well. (I used two candles, because it was my daughter's 2nd birthday.)

4. Place on cake stand. Your cake will be fine sitting out for a couple hours inside.

And there you have it!

It was certainly a labor of love, but I am beyond thrilled with how it turned out!

Now, to start thinking about a certain 6 year old who keeps telling me he wants a pirate themed 7th birthday party... argh!

Blueberry Lavender Lemon Loaf

I've been all about those loaf recipes lately. I also perfected my Copy Cat Starbucks Lemon Loaf, and wanted to take it a step further:

Enter the Blueberry Lavender Lemon Loaf!

This cake/loaf is the perfect addition to a coffee date, a tea party, or just because. It is super moist, and I love the color of the blueberries popping on the top!

The glaze is delicious, and you can be however generous you want to be with it - you can drench it, like I did, or drizzle it on top. I think in hindsight, I might've drizzled it, as I lost all the gorgeous blueberries at the top by covering them. Either way, this loaf is a crowd-pleaser!

oops. my littlest helper approves of the glaze.

Ingredients:

Lemon Pound Cake:

2 cups all-purpose flour

1 1/4 tsp baking powder

1/2 tsp salt

1 cup granulated sugar

1 tbsp lemon zest

1/2 cup buttermilk

1/2 cup sunflower (or canola) oil

1/2 cup (fresh) lemon juice

2 large eggs

1 tsp vanilla

2 tbsp finely crushed dried culinary lavender

1 cup blueberries

Glaze:

1 cup powdered sugar

1 tsp lemon juice

1 tbsp cream

1-2 tbsp lavender simple syrup (depending on desired consistency)

Directions:

1. Preheat oven to 350 F /175 C.

2. Grease and flour a loaf pan.

3. In a medium bowl whisk together flour, baking powder, salt and lavender until combined. Set aside.

4. In a separate, smaller bowl combine lemon zest and sugar with a fork. Set aside.

5. In the bowl of a standing mixer, using the paddle attachment combine buttermilk, oil, lemon juice, eggs and vanilla. Mix on a low speed until the ingredients are combined.

6. Add the flour mixture and sugar mixture, and continue to mix until smooth and fully combined.

7. Carefully stir in the blueberries.

8. Transfer the batter into the greased loaf pan, and bake for 50-55 minutes, or until golden brown and a toothpick inserted comes out clean. (If the top is starting to brown too quickly, you can tent aluminum foil on it.)

9. Remove from oven, and allow to fully cool. Remove from pan.

10. Combine powdered sugar, cream, lemon juice and lavender simple syrup until glaze forms, then spoon and smooth over the loaf. 

And there you have it! 

As delicious as it is beautiful!

What fruit would you like to see in my next attempt?

Lime Cake With A Cream Cheese and Lime Glaze

Hey there!

Do you hate limes? This recipe is not for you. (Also, what is wrong with you?) Do you LOVE limes? Then this is DEFINITELY the dessert for you! 

Between the batter and the glaze, there is the zest of TWO WHOLE limes in this thing!! You're welcome. I brought the zzziiing! It has just the right amount of tartness, it's not overly sweet, and there are little lime zest pieces everywhere to delight you! I have been playing with this recipe for a couple months now, and can honestly say it's "my own", so I hope you enjoy it!

What you'll need:

- a standing mixer

- a 7 inch pan, or a bundt pan. This would probably work well in a loaf pan, too!

Ingredients:

Cake:

1 1/2 (195 gr) cups flour

1 tsp baking powder

1 cup (200 gr) sugar

2 eggs

zest of one lime

2-3 tbsp lime juice 

10 tbsp sunflower oil (canola would work, too)

10 tbsp milk

Cream Cheese and Lime Glaze:

3 oz/85 gr room temperature cream cheese

2/3 cup powdered sugar

1 tsp lime juice

zest of one lime

splash of milk

Directions:

1. Preheat your oven to 350 F / 180 C. Prep your baking dish with non-stick spray and flour.

2. Whisk together the flour and baking powder in a bowl and set aside.

3. Using the paddle attachment on your mixer, mix together the sugar and eggs on a low-medium setting for 5 minutes.

4. With the mixer still going on low, add zest, lime juice, oil and milk. Mix until smooth.

5. Spoon in flour/baking powder mixture in about 4 increments, making sure it is fully combined each time.

6. Pour into your prepped pan, and place in the oven.

7. Bake for about 50-55 minutes, or until a toothpick insterted in the middle comes out clean. (The bake time will vary, depending on what shape your pan is. I initially planned on 40 minutes, then added 5 minutes at a time. The top was getting brown though, and I was worried that it would get too brown and dry, so I put a sheet of aluminum foil over it, and it did the trick - the middle baked, while the top stayed golden.)

8. While your cake is baking, using the whisk attachment on your mixer, combine the ingredients for your glaze. (You can adjust the thickness to your liking by playing with the powdered sugar/lime juice or zest ratios - powdered sugar will thicken it but also sweeten it, so if you want it thicker but lime-y add more zest. Lime juice will thin it out.)

9. Wait for your cake to cool a bit, flip it into a cooling rack or plate. We decided to eat it pretty soon after I baked it, but you could let it come to room temperature, too.

10. Pour or spoon glaze on top to get desired effect - you could do just a little, for a rustic look, or you can completely cover the top, and even garnish with a slice of lime - like I did. :)

11. Serve, and enjoy!

Yummm! The perfect puckery lime dessert, with the comfort of being a cake!

Please let me know if you decide to try this, I would be thrilled to know how it goes!

Happy baking!

Eggless Chocolate Cake With Chocolate Buttercream Frosting

Last night, my husband was musing that he was craving some chocolate cake. I love him dearly, and our anniversary was this week, so I happily made my man a cake. :)

The only problem was, that our son had eaten the last two eggs for breakfast that morning, and grocery stores are actually closed here on Sunday afternoon. So, I looked up some "eggless" chocolate cake recipes, and came across one I liked, didn't QUITE wait until it fully cooled, put on some delicious chocolate buttercream frosting - and it was divine! It was very spur of the moment, so my pictures aren't great - but trust me! This is going to become a go-to in our house!

You'll need:

- standing mixer

- 8x8 inch pan

- baking paper

- non-stick spray

Ingredients:

Cake:

- 1 1/2 cups flour

- 1 cup sugar

- 1/4 cup unsweetened cocoa powder (I actually used some semi-sweet hot chocolate mix, and it was awesome)

- 1/2 tsp salt

- 1 tsp baking soda

- 1 tsp vanilla extract

- 1 tsp white vinegar

- 1/3 cup vegetable oil

- 1 cup water

Frosting:

- 3/4 cup room temperature butter

- 1/2 tsp vanilla extract

- pinch of salt

- 2 1/4 cup powdered sugar

- 3 tbs sweet and condensed milk

- about 4 tbs semi-sweet hot chocolate mix

Directions:

1. Preheat oven to 350 F / 175 C. Line 8x8 cake pan with baking paper, and spray with non-stick spray.

2. Combine dry ingredients (flour, sugar, cocoa powder, salt, and baking soda) in the bowl of your standing mixer.

3. In a separate bowl, combine vanilla, vinegar, oil and water.

4. Turn mixer on medium speed, and pour wet ingredients into dry ingredients. Mix until all the lumps are completely done.

5. Pour batter into pan, and bake for 30-35 minutes (24 minutes for convection oven.)

6. Bake until toothpick inserted in middle comes out clean. Allow to fully cool.

7. For frosting, cream together butter, salt and vanilla extract, then gradually add powdered sugar. Add sweet and condensed milk and chocolate powder. Whip until fluffy.

8. Allow cake to fully cool (or don't, haha!) and frost the cake.

This cake stayed super moist, and delicious! It's definitely going to be a go-to! 

Yummm!

A "Garden Party" Themed Baby Shower

"Baby fever" is the only thing I can call this phenomenon, but I swear, everyone I know is expecting, or just had a baby! At our church, there were (at least) 5 of us pregnant at the same time - with all of us due only weeks apart.  It was crazy!

One of the lovely side-effects of all of this new life is the ability to celebrate with baby showers!

Baby showers are a mostly American tradition, but ladies all over are starting to do them more and more.

I was very touched when a group of my friends from our church here in Ljubljana hosted a baby shower for Jocelyn and I.  It was so nice to feel loved and supported, especially since we had recently moved here.

When one of the sweet mamas who threw the baby shower for us found out she was pregnant, I knew that I wanted to return the favor.  This particular mama isn't in love with the color pink - but is expecting a girl, so I knew I needed to find a tasteful way to make it feminine.  We settled on a "Garden Party" theme, and it turned out just lovely.

For center pieces, we bought potted flowers, and put them in terra-cotta pots.  I loved how naturally beautiful it looked!  I was able to then use them as door prizes at the end - perfect!

This was the "activity" table.  We had a guestbook, where each guest left a thumb print and their name on a bare tree.  Then, I had clothespins out, to play the "baby" game (where you can't say the word baby), and little cards to fill out with "prayers for baby".  I punched holes in the corner, and then had a ring to string them on.

For food, we had cucumber sandwiches, sugar cookies, melon and blueberry "flowers" (melon, cut with a cookie cutter into flowers, then placed on a kebab stick, with a blueberry on top), breadsticks, and Danish lagkage - the recipe for which you can find here.

We also had a really fun gardening station - I bought some dirt, five different seed packets, terra-cotta pots, and also the kind you can plant all in one - the ladies then to planted some seeds to take home; the perfect party favor!

For dishes, I actually used these beautiful dishes my mom recently gave me - they were hers, but she didn't use them, and graciously passed them on.  They're not my style for everyday dishes, but are perfect for something like this.  I also used my great-grandmother's silver, which I adore.  I put the cutlery in a terra-cotta pot, to continue with the theme.  I used garden markers to label the food, and drinks.

I set up a welcome table, with a bucket for cards.  I also set out the board book, The Secret Garden, but sadly didn't get a picture of it.

And of course, a "throne' for the mama-to-be.  I love our apartment, but was especially thankful for the open floor plan.  We flipped the couch around, pulled the benches out from around the dinner table, and changed up the sofa chairs, and it worked out great!

Everyone seemed to have a lovely time, the food all turned out delicious, and I was thrilled with how it all looked!