Chicken and Waffles Cake

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I’ve made chicken and waffle cupcakes before, but had yet to man up and make a chicken and waffles cake! After trying Blue Ribbon Fried Chicken‘s amazing chicken, I knew what had to be done. I ended up making fluffy buttermilk cake layers, frosted them in a maple, bourbon buttercream, added a spicy caramel drizzle, and topped it all with some drumsticks from BRFC. The recipe and instructions can be found below, and a full tutorial can be found here.

Buttermilk Cake Batter:

  • 3 1/4 cup flour
  • 3 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 tsp. vanilla extract
  • 5 eggs,room temperature
  • 1 1/2 cups buttermilk, room temperature
  • 1/8 cup vegetable oil
Maple Bourbon Buttercream:
  • 4 sticks butter
  • 8 cups powdered sugar
  • 1 tsp. vanilla extract
  • 2 Tbsp. bourbon
  • 1 1/2 tsp. maple extract
  • 1 Tbsp. heavy cream
  • 1 tsp. salt

Spicy  Caramel Recipe:

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, room temperature
  • 1/2 cup heavy cream, room temperature
  • 1/4 tsp salt
  • 1 tsp. cayenne pepper

Instructions:

Preheat oven to 350°F. Grease and line four 7” round pans.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of butter slowly into the dry mix on a low speed. Continue to mix until no chunks of butter remain, and the mixture becomes crumbly.

In a separate bowl, combine all wet ingredients (vanilla extract, eggs, buttermilk, and vegetable oil), and whisk to combine.

On low speed, add 1/3 of the liquid ingredients to the dry/butter mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.

Mix in the remaining wet ingredients in two installments, on a medium-high speed until fully incorporated.

Divide evenly between the prepared cake pans. Bake for 35-40 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

While the cakes bake and cool, prepare the vanilla buttercream frosting (click here for tutorial). Whip the butter until it is light and creamy, then slowly add the powdered sugar. Alternate installments of powdered sugar with bourbon and heavy cream, and continue mixing until the frosting has reached desired consistency. Add salt, maple extract, and vanilla, and continue mixing on medium-low until fully incorporated.

Next, prepare the spicy caramel (click here for a tutorial)! Turn stove onto medium heat, and place a  pot over element. Pour in sugar. Using a heat proof stirring utensil (I use an old-fashioned wooden spoon), stir until sugar begins to melt into a clear liquid. Continue to stir, until clumps of sugar begin to form. Slowly the color of the sugar clump will deepen from white to amber. Keep stirring until all the clump of sugar have dissolved, and then turn off the heat. Mix in butter slowly, then stir in cream, cayenne, and salt. Place in fridge to cool for 20 minutes, then pour into desired container. I put mine in a squirt bottle (for drizzling)!

For the cake assembly, I also made miniature waffles to decorate the cake.  I used pre-made waffle mix, as this cake already has enough components from scratch!!

I stacked and frosted the cake layers, then decorated it with miniature waffles, spicy caramel drizzles, and of course, FRIED CHICKEN!!!

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The end result? A deliciously sweet and savory cake.

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Pumpkin Spice Latte Cake

Fall is upon us, and that means one important thing..it’s pumpkin spice latte season!! Naturally, I had to make PSL cake! The recipes used can be found below.

Pumpkin Cake Batter (modified from Natasha’s Kitchen):

  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp pumpkin spice
  • 3 large eggs, room temp
  • 1 cup vegetable oil
  • 1 can pumpkin puree
  • 1/2 tsp salt

Pumpkin Spice Buttercream:

  • 4 sticks (2 cups) unsalted butter, room temperature
  • 8 cups powdered sugar
  • 1/2 tsp salt
  • 3 tbsp cup heavy cream
  • 2 tsp vanilla
  • 1 tsp pumpkin spice

Orange White Chocolate Ganache:

  • 1/2 cup heavy cream (about 4 oz.)
  • 1 cup white chocolate chips (6 oz.)
  • orange gel food coloring (optional)

Option Decorations:

  • straw
  • green fondant pumpkin
  • Wilton 1M (open star) frosting tip (for the “whipped cream”)

Preheat oven to 350 degrees, and line and grease four seven-inch pans.

Combine all dry ingredients in a large bowl, and sift together to remove any clump. Add in oil, and stir until fully incorporated. Stir in eggs, one at a time. Then stir in the pumpkin puree. Mix until all ingredients are fully. Pour batter evenly into the four pans, and bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and allow to finish cooling on wire racks.

While the cakes cool, prepare the pumpkin spice buttercream, and the orange white chocolate ganache. Whip the butter in a large bowl with an electric mixer, until it is smooth. Slowly incorporate the powdered sugar, adding it in multiple installments. As the frosting thickens, add the salt, pumpkin spice, and vanilla. Continue to mix, and add cream until desired consistency is reached.

For the white chocolate ganache,  heat heavy cream in a heat-proof bowl in the microwave for 45 seconds-1 minute, until bubbling. Gently pour white chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow mixture to sit for 2 minutes. Stir slowly until the cream and white chocolate are combined, then heat again for 20 seconds and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated. Then add the orange gel food coloring. Allow to cool until desired viscosity is reached.

Assemble cake by stacking layers, and applying a thin layer of buttercream between each layer. I decided to shave my pumpkin spice cake into the shape of a coffee cup, and then decorate it like a pumpkin spice latte. I spread the orange white chocolate ganache on top of the cake, and drizzled a little over the sides for an overflowing PSL.  To see the full decoration tutorial, click here.

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The “One Glass Too Many” Cake

This cake is perfect for all the red wine fanatics out there! I made it for my friend Stephanie, who loves red wine, and who actually came up with the idea for this cake!! The recipe for this cake is actually pretty easy, and so is the decoration! My main tip is to be sure to use a light- weight wine glass, to ensure that the frosting can hold it in place.

To see a video of this cake being created, click here.

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Marbled Vanilla Cake Ingredients:

  • 3 1/4 cup flour
  • 3 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 tsp. vanilla extract
  • 1 cup egg whites (about 7 large egg whites)
  • 1 1/2 cups buttermilk, room temperature
  • 1/8 cup vegetable oil
  • red gel food coloring (optional)
Vanilla Buttercream:
  • 4 sticks butter
  • 8 cups powdered sugar
  • 3 tsp. vanilla extract
  • 1/4 cup heavy cream
  • 1 tsp. salt

“Red Wine” White Chocolate Ganache

  • 1/2 cup heavy cream (about 4 oz.)
  • 1 cup white chocolate chips (6 oz.)
  • Red and black gel food coloring

Instructions:

Preheat oven to 350°F.

Begin by preparing the white chocolate ganache, as it will need to cool down before it can be drizzled on the cake.Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds-1 minute, until bubbling. Gently pour white chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow mixture to sit for 2 minutes. Stir slowly until mixture is fully incorporated, then add in a few drops of gel food ocloring. Stir until fully combined. Then add A SINGLE tiny drop of black food coloring, to make a deep red. Be VERY CAREFUL with this step, as one extra drop of black will ruin the color or the ganache! Remember that you can always add more, but you can’t go back once you’ve added coloring!! Allow the ganache to cool until desired viscosity is reached. If there are still some bits of chocolate that aren’t melted, you can pour the ganache through a sieve to remove them from the mixture.

If it seems to thin or thick, you can add a touch more chocolate chips or heavy cream! The type of cream and white chocolate that you use can affect the consistency, so feel free to adjust as needed.

I like to put my ganache into plastic squirt bottles when decorating cakes! But you can also use a spoon to drizzle it over cakes. Leave ganache out to cool to room temperature.

Next, begin to make the cake batter. Grease and line four 7” round pans.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of butter slowly into the dry mix on a low speed. Continue to mix until no chunks of butter remain, and the mixture becomes crumbly.

In a separate bowl, combine all wet ingredients (vanilla extract, egg whites, buttermilk, and vegetable oil), and whisk to combine.

On low speed, add 1/3 of the liquid ingredients to the dry/butter mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.

Mix in the remaining wet ingredients in two installments, on a medium-high speed until fully incorporated.

Divide the batter in half, and color half of it red, with gel food coloring. Then alternate scoops of white and red cake batter, until all four pans are filled. Take a butter knife, and run it through the pans to swirl together the colors. Bake for 35 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

While the cakes bake and cool, prepare the vanilla buttercream frosting (click here for tutorial). Whip the butter until it is light and creamy, then slowly add the powdered sugar. Alternate installments of powdered sugar with heavy cream, and continue mixing until the frosting has reached desired consistency. Add salt and vanilla, and continue mixing until fully incorporated.

Assembly the cake layers, apply and even layer of buttercream between each layer. Apply a crumb coat, and place the cake in fridge for 20 minutes to allow the frosting to cool and firm. Then apply another layer for frosting, and smooth with a cake bench. Create a mountain of frosting on the cake with additional frosting, and firmly press glass into the base of the frosting mound. Smooth frosting into the glass, to make it look like the glass is full of red wine that is spilling out. Pour ganache over the cake, and using an offset spatula, spread some on top of the frosting in the glass. Allow some of the ganache to drizzle over the sides of the cake. And TAH DAH!

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