Buttermilk-Blueberry Breakfast Cake

Cakes are great, but they’re often only associated with dessert. This buttermilk blueberry breakfast cake is here to change cakes place on the menu, one slice at a time. With a little zing from lemon zest combined with the natural sweetness of blueberries- this moist, fluffy cake is shaking things up at the breakfast table. One bite and you’ll agree- let’s have cake for breakfast!

blueberry cake for breakfast

Read more

Triple Chocolate Quick Bread

With my food guzzlers, I’m always on the lookout for a quick addition to my menu that can help top off their tanks. I love a good dessert that I don’t feel terrible about giving my family that helps keep them full until morning. This gem is one of my go-to favorites. It’s like a special edition chocolate muffin, with a hint of apples. They love a nice, warm slice of my chocolate ‘bread’ before bed with a cold glass of milk. It makes them feel all warm and fuzzy. I may, or may not, have also been talked into making this for them for a special breakfast as it contains both eggs and applesauce.  Even better, this from scratch dessert, or breakfast, or snack, is easy and takes hardly any time to whip up. Did I mention it’s versatility? So find yourself a reason to give it a try, you won’t be disappointed in the results.

Triple Chocolate Quick Bread

4 Sons 'R' Us: Triple Chocolate Quick Bread

  •  1 & 1/2 cups  semi-sweet chocolate chips, divided
  • 1/2 cups butter, softened
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 & 1/2 cups unsweetened applesauce
  • 2 tsp vanilla extract
  • 2 & 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

GLAZE:

  • 1/2 cup semisweet chocolate chips
  • 1 tbsp butter
  • 3 tbsp half and half
  • 1/2 cup confectioners’ sugar
  • 1/4 tsp vanilla extract

Directions

  1. In a pot on the stove top over low heat, melt 1 cup of chocolate chips; set aside to cool.
  2. In a stand mixer, cream butter and brown sugar until light and fluffy.
  3. Add eggs and cooled chocolate, mix until evenly combined.
  4. Add applesauce and vanilla; set aside.
  5. In a separate bowl, mix flour, baking powder, baking soda and salt until evenly combined.
  6. Add flour mix to the batter and mix until evenly combined.
  7. Lightly mix in the remaining chocolate chips just until incorporated into batter.
  8. Divide batter evenly between two* greased loaf pans.
  9. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean
  10. Cool for 10 minutes before transferring to a wire cooling rack.

For Glaze:

  1. In a small pot over low heat, melt chocolate chips and butter, stirring until evenly combined.
  2. Stir in half and half.
  3. Remove from heat and stir in confectioners’ sugar, vanilla, and salt.
  4. Drizzle over warm loaves, or pipe onto loaves using a ziplock bag.
  5. Let the chocolate cool and serve.

* If you’d prefer to make one full sized loaf, simply add all the batter to one full size loaf pan. Baking time will take a little over an hour, or until a toothpick inserted into the center comes out clean.

Typically the chocolate piping is spread between two loaves so there’s not nearly as much piled on, but the ‘breakfast’ bread I was coerced into making I left glaze free. I didn’t want too much chocolate on my mom-conscience before sending them off for school. All that chocolate on their dessert though was a real treat.

Cake Decorating Frosting

I do not like bakery cakes or their frosting. (Gasp)

Shocking, I know, but I grew up never eating store bought cake, not even sampling bakery cakes, or pre-made frosting.  Now that I have, I know I wasn’t missing anything.

The few times I attempted to use store-bought frosting for decorating cakes, the results were disastrous. It’s not stiff enough to hold it’s shape, and the addition of any food coloring makes it runny.

With four boys who request custom cakes for their birthdays, this obviously, was just not going to work. That, and I couldn’t stomach paying outrageous amounts of money to a bakery when I was sure that with a little practice, trial, and error I could duplicate their designs.

My Grandma and Mom, made beautiful cakes that always tasted just as good, if not better, than they looked and the frosting was always rich and creamy.

So when I made the decision to give my boys the same kind of catered cake experiences I had grown up with, I just knew I had to have my Mom’s recipe to make it happen.

The recipe for my family’s cake decorating frosting is simple and easy to whip up.

It’s even easier to adjust for stiffness so you can customize and create a simple or elaborate cake or cupcake design that will hold firmly in place, but still taste smooth and sugary when cut.

TIPS & TRICKS For Making The Best Buttercream Frosting

  • If you’re not interested in a plain white frosting for your cake, add a couple of drops of food coloring until your desired color is reached, and then frost.
  • If the food coloring makes the frosting too runny, like when you have to add a lot (examples being for true red or true black)- add a little powdered sugar just until it firms back up.
  • If chocolate frosting is more to your taste then simply add cocoa powder, 1 tbsp at a time, until it tastes chocolate-y enough for you.

A Few Other Pointers For Working With Homemade Buttercream

  • If your frosting is too stiff, and you’re trying to frost any parts of a cake that have been cut or aren’t browned by the outside of the baking pan, it will pull up pieces of cake and make a mess.
  • Also, don’t wipe! For a neat look that won’t ruin the cake, gently wipe frosting back and forth until frosted. To achieve a smooth, finished look, smooth over with a HOT knife. Dip the knife in hot water to keep it hot and free of any icing clumps. Otherwise, get your bake-on and frost.
  • There will be mistakes made along the way, but the results are well worth it!

Practice makes perfect, and nothing beats your child’s smile when they see you’ve managed to create something from their imagination, or yours, just for them.

Just for fun, and hopefully some inspiration, below the recipe card are a few of the various cakes I’ve made for my boys over the years.

If you’ve tried this CAKE DECORATING FROSTING, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Print Recipe
5 from 1 vote

Cake Decorating Frosting

A rich, creamy homemade butter cream frosting that's easy to work with, but holds up when trying to decorate cakes and cupcakes is an essential part of every home baker's recipe repertoire. This is that perfect base recipe.
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American

Ingredients

  • 3-4 cups confectioner’s sugar
  • 1/2 cup of shortening
  • 4-5 tbsp milk or half and half for a richer frosting
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract optional

Instructions

  • In a stand mixer, add all ingredients.
  • Mix on low speed until evenly combined. Do not whip!
  • If the frosting is still chunky add milk, 1 tbsp at a time until it’s mixed smooth.
  • Alternately, if the frosting is too runny, add more confectioners sugar until mixed to desired stiffness.
  • Frost!

Notes

If you’re not interested in a plain white frosting for your cake, add a couple of drops of food coloring until your desired color is reached, and then frost.
If the food coloring makes the frosting too runny, like when you have to add a lot (examples being for true red or true black)- add a little powdered sugar just until it firms back up.
If chocolate frosting is more to your taste then simply add cocoa powder, 1 tbsp at a time, until it tastes chocolate-y enough for you.

 

Basketball Cake 076 003 001 002 010  DSC03637060