Week of 3/12-3/18
Green Velvet Cake (recipe by Bakerella)
- 2 1/2 cups all purpose flour
- 2 cups sugar
- 1 Tablespoon cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 cup oil
- 1 cup buttermilk
- 1 Tablespoon vinegar
- 1 teaspoon vanilla
- 1 oz green food coloring
Preheat your oven to 350 degrees.
Grease your cake pans, muffin tins, whoopie pie pans, whatever method you decide to go with. Or be crazy like me and do them all.
Lightly stir eggs in a medium bowl with whisk. Add in remaining liquid ingredients. Whisk until blended and sit aside. I waited until the very end to add the food coloring, because frankly, that much food coloring scares me and I had to work out the courage to do it.
Place all dry ingredients in your mixing bowl and stir together well.
Now take a deep breath and dump all that food coloring, yes the entire bottle, into the wet ingredients. [I only used 1/3 of what the recipe calls and they were still very green]
Pour your wet ingredients into your dry ingredients and mix on medium-high for about a minute or two until well combined and green as the day is long.
Pour the batter into cake pans or cupcake pans.
Baking times will vary based on what you are using. For one 8″ cake pan, it was about 22 minutes for me.
Regular size cupcakes were around 16, mini cupcakes about 13 and the whoopie pie pan was about 13 as well.
Let cook for 10-15 minutes and than remove from pans.
While cooling, prepare frosting. You can either open a can of your favorite, or go the from scratch route. Here’s the recipe I used…
Cream Cheese Frosting
- 1 package [8oz] of softened cream cheese
- 1 stick [1/2C] softened butter
- 1 teaspoon vanilla extract
- 2C powdered sugar (2 lb bag)
Cream together cream cheese, butter and vanilla in a bowl until smooth. Gradually add in powdered sugar and continue mixing. This
Green Velvet Cake Balls
- Green Velvet Cake [see above]
- White Chocolate Almond Bark
Once you’ve made your green velvet cake, let it cool. I actually cooled mine and than wrapped it in plastic wrap and stored in the fridge for a day before making my cake pops. This was a nice way to break up the time it takes to make these. Cut your cake up, and either shred it with a fork or pop it into your food processor. It only takes a couple of pulses and you have cake crumbs.
Even though I made homemade cream cheese frosting, I decided to use canned frosting in the cake pops. I didn’t want to have to store them in the fridge, so shelf stable frosting made sense. I put a big scoop in (I always start out with a little bit and add in as needed, to make sure I don’t over do it) and gave it a few more spins in the Cuisinart.
Now you will want to make your cake balls. You can use a scoop, though I just shape mine by hand.
At this point you can put them in the fridge for a bit, but I decided to just keep on working (gotta make the most of that precious nap time…). Next you will want to melt your chocolate (I like Merkens or Wilton). I always dip my sticks into chocolate, put the sticks into the cake balls, and let the chocolate set up.
After the chocolate sets up, I than dip the cake balls into the chocolate, and than cover with pretty pretty sprinkles!
**When I made these I made 1 batch of green velvet cake batter, split it in half - made the whoopie pies with one half and cake balls with another [for that I just baked it in a 8x8” pan]**
- 1 pint (2 cups) vanilla ice cream
- 1 cup milk
- 1/2 teaspoon Pure Peppermint Extract
- 1/4 teaspoon Green Food Color
- Whipped cream and green sprinkles (optional)
Place ice cream, milk, peppermint extract and green food color in blender; cover. Blend on high speed until smooth.
Pour into glasses. Top with whipped cream and sprinkles, if desired. Serve immediately.
Makes 3 servings.