A hobby of mine is decorating kids cakes. My kids get to put in their requests and then I go to work designing how best to put what they have envisioned into a reality.
I love seeing the finished results of something I have created.
Okay, here's two more. They all are so fun and have such memories. I just couldn't decide what ones to show. I recently realized that I have done over 35 cakes throughout the years so I had a lot to choose from.
In our family we start with our first birthday in November. We then have at least one, sometimes two for every month with the final birthday in March. With the holidays as well during this time it can be quite busy. We have come to call it our birthday marathon. While I love doing cakes, when the last one rolls around I am very grateful to have a break. So...... when my oldest wanted to try decorating her own cake a couple of years ago I was more than willing
(I can't believe she did this well for her first cake.
Truly her artist skills are coming through.)
This year when discussing her birthday cake she said, "Cake really isn't my favorite, could we do something else?"
I respond with, "Sure, it's your birthday, you can have whatever you want"
I was really thinking, "What? my little girl doesn't want a cute, decorated, themed birthday cake. When did she grow up?"
I respond with, "Sure, it's your birthday, you can have whatever you want"
I was really thinking, "What? my little girl doesn't want a cute, decorated, themed birthday cake. When did she grow up?"
Her request this year was a family favorite dessert
CROCK POT CAKE
1 cup flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
2/3 cup brown sugar
3 Tablespoons plus 1/3 cup Cocoa
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water
whipped cream or ice cream
1 cup flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
2/3 cup brown sugar
3 Tablespoons plus 1/3 cup Cocoa
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water
whipped cream or ice cream
Coat the inside of a 2 1/2-to-5 quart slow cooker with cooking spry. (Note the cake's cooking time and final appearance will very depending on your crock's size.) Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well. Whisk in the 2/3 cup brown sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed. Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 1/4 to 2 1/4 hours, depending on the size of the crock pot. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the side of the pot. As you check, try not to let the condensed steam from the lid drip onto the cake.) When it's done, turn off the power and remove the lid. Let it cool for 25 minutes (if you can wait.) Then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.
I have always wanted to compile pictures of the cakes I have decorated over the years into one place. This has been what I have been working on the last few days. One day, when working on this, Karebear came in and saw this cake.
"ELMOOOOOO! I love that cake.
That is what I want for my cake next year."
That is what I want for my cake next year."
I guess maybe she isn't quite ready to grow up. Thank goodness!







