What is chocolate ganache?

Chocolate ganache is a mixture of chocolate and heavy cream. The ratio of chocolate to cream determines how thick or thin the ganache will be.

More cream creates a thinner sauce that is perfect for pouring and drizzling. More chocolate creates a thicker ganache that can be used as a frosting or filling.

Create different textures:

The best part is you can make it warm and pourable, firm and pipeable, scoopable, moldable, and whipped.

Pour it over cakes, brownies, ice cream, or cheesecake.

Let it cool and thicken for a spreadable frosting.

Chill it to whip it into frosting.

Best of all, the beauty of ganache is how simple it is. There is no complicated technique or long list of ingredients. The key is using good-quality chocolate and heating the heavy cream just until it is hot, then letting the chocolate melt into it.

Chocolate with warmed heavy cream… let it sit a few minutes, then whisk smooth.

Whipped into a Frosting, the perfect item to fill cookies, pastries, and cakes.

Want more to make with it? Add cream cheese… oh yeah, it’s yummy! It’s an incredible frosting or filling.

Now turn it into a silky smooth and creamy lighter frosting with the addition of cream cheese. Make sure the cream cheese is room temperature, or there will be lumps. This is decadent and lighter in color and super creamy.

It has a shiny look and silky smooth richness that is undeniably gorgeous.

Ways to use chocolate ganache

• Truffles: Chill ganache until it’s firm and able to be scooped, roll into balls, and coat in cocoa powder, chopped nuts, or melted chocolate.
• Dipped Treats: Dip fresh strawberries, banana slices, pretzels, or marshmallows into warm ganache.
• Filled Pastries: Pipe smooth ganache into cream puffs, or use it to fill cookies and macarons.
• Dessert Sauce: Thin out warm ganache with a little extra cream or milk to drizzle over ice cream, pancakes, or waffles.
• Hot Chocolate: Stir a spoonful directly into hot milk for a rich chocolate drink.

Chocolate and Peanut Butter are a winning combo. Bake up a fresh batch of Peanut Butter Cut Out Cookies to dip into the ganache, then top with chopped peanuts.

Thick but still pipeable, it doesn’t matter what shape cookie you’re making, ganache is thick and rich and can be piped to make sandwich cookies.

Once you see how easy this is, you’ll want to put ganache with so many things.

I love heart cookies… these filled spritz cookies are perfect, and chocolate ganache and butter cookies are a dynamic duo!

Can I make chocolate ganache using chocolate chips?

• Yes, you can. I use 60% Ghirardelli chocolate chips with no issues, but some chocolate chips won’t melt easily; they are made not to melt easily, so try a small batch before using all your chocolate chips to be sure you love the result.
• Use chocolate bars, blocks, or callets to make chocolate ganache if you have trouble with chips because lots of chips have emulsifiers in them, which keep them from melting at low temperatures.
•  If you use chocolate chips to make your ganache, the cream will need to be very hot in order to melt the chocolate chips.

Mini S’more Pies

Tips for making ganache

Use chocolate that you enjoy eating. Since there are only a couple of ingredients, the flavor of the chocolate really comes through.

Don’t boil the cream. You want it hot enough to melt the chocolate, but bringing it to a full boil can affect the texture.

The key is to let the chocolate and cream sit together for a few minutes before stirring. This gives the chocolate time to soften and makes it easier to create a smooth ganache.

Hot Fudge Cupcakes

If your ganache is too thick, stir in a little warm cream until you reach the consistency you want. If it is too thin, allow it to cool for a while, and it will thicken as it sits.

Chocolate ganache is one of those simple recipes worth keeping in your kitchen basics collection.

Chocolate Chip Pancake Bundt Cake

Once you make it, you’ll find plenty of desserts that are even better with a little chocolate ganache poured, drizzled, spread, or dipped on top.

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How to Make Chocolate Ganache

Course Dessert

Cuisine American

Keyword chocolate

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1/3 cup heavy cream *use more cream if you want it thinner
• 1/2 cup chocolate chips I used 60% cacao Ghirardelli chips

Instructions

• This portion worked well to slather on the cake when it was still soft and at room temperature, before it set up firm.
• In the note area below, there are additional proportions that can be used for frosting, truffles, and filling for cookies.
• Heat the heavy cream until it's hot (not boiling).
• Place chocolate in a heatproof bowl.
• Pour the heated cream over the top of the chocolate and allow it to sit for a few minutes.
• Then begin to slowly mix or whisk the cream and softened chocolate together until thick and silky smooth.

Notes

1:2: one part chocolate, 2 parts cream. Example 4 ounces chocolate, 8 ounces cream for pourable glaze.

1:1 ratio of dark chocolate to cream. Example: 8 ounces of chocolate blended with 8 ounces of heavy whipping cream. This ganache can be used as a filling for cookies and cakes and whipped into frosting

2:1 ratio of dark chocolate to cream
Example: 8 ounces chocolate to 4 ounces heavy whipping cream. This thick, fudge-like ganache is what you will use to make truffles and firm piping that will not spread between cookies

The post How to Make Chocolate Ganache first appeared on Created by Diane.

Made with soft vanilla cake layers, classic banana pudding filling, and fresh bananas, this nostalgic Southern dessert is perfect for potlucks, holidays, and anytime you want a show-stopping cake that feels both comforting and celebratory.

If you love traditional Southern banana pudding but want something a little more special for a celebration, this banana pudding cake recipe is exactly what you need.

Starting with a doctored cake mix keeps things simple and foolproof, while the creamy pudding filling and sliced bananas give every bite that classic homemade banana pudding flavor everyone loves.

And no Cool Whip (which is an enormous plus, I don’t like Cool Whip, I think it tastes greasy).

This easy banana pudding layer cake combines the best parts of two favorite desserts. The moist vanilla cake layers soak up just enough creamy filling to create a soft, rich texture without becoming heavy.

Fresh bananas tucked between the layers add authentic banana pudding flavor, while the beautiful layered presentation makes it worthy of all gatherings.

One of the best things about this Southern banana pudding cake is how approachable it is to make. Using a cake mix shortcut means you can spend less time baking and more time creating those luscious pudding layers that make this dessert unforgettable.

It tastes like an old-fashioned homemade dessert, but comes together with easy ingredients. If you want to make the extremely simple no-bake banana pudding, simply layer the filling onto Nilla wafers, using them for 3 layers.

Alternatives to cake or Nilla wafers, you can use graham crackers, Pepperidge Farms Chessmen shortbread cookies, Lorna Doone, Dublin Shortbead, Golden Oreos, lady fingers, or Biscoff cookies. Use Nutter Butters for a fun peanut butter flavor.

Serve this banana pudding cake chilled for the ultimate creamy texture and flavor. Garnish with vanilla wafers, whipped topping, or extra banana slices for a bakery-style finish that will have everyone asking for seconds.

Whether you’re a longtime fan of classic banana pudding or simply looking for an easy Southern cake recipe that stands out from the ordinary, this layered banana pudding cake is guaranteed to become a favorite.

Now, if you’re more of a traditionalist, you’ll just place Nilla Wafers on the bottom of the pan, then add some banana cream, then add another layer of nilla wafers and bananas, then the last layer of banana cream, and top with bananas.

More Banana Desserts You’ll Love

If you love classic Southern banana pudding flavors, there are so many other delicious banana desserts to try, too. From cozy banana breads to rich cakes and bakery-style treats, bananas make some of the best old-fashioned desserts.

Looking for a completely different Banana Cake… check out this celebration-worthy, Banana Layer Cake.

If you have ripe bananas sitting on the counter, my classic Banana Bread is always a reader favorite and perfect for breakfast, snacking, or dessert.

Don’t miss this Banana Cake, so simple you can make it in a cast iron skillet, and the quick, easy trick to this recipe is to use Pancake Mix, perfect for a quick camping recipe.

Banana Crumb Muffins these are the muffin recipe you’ll turn to again and again.

Be sure to use my Pan Release so the pieces of cake come out easily!

And don’t miss making these Banana Maple Oatmeal Cookies

This is a great 13×9 pan to use.

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Easy Banana Pudding Cake with Cake Mix (No Cool Whip)

Rich and Creamy Banana Pudding makes this recipe perfect, and while it can be used with nilla wafers, this easy cake version is sure to be a crowd pleaser!

Course Dessert

Cuisine American

Keyword banana, cake, pudding

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

chill time 1 hour hour

Total Time 2 hours hours

Servings 15 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 15.25oz box Duncan Hines White Cake Mix
• 1 cup all purpose flour
• 1 cup granulated sugar
• 1 1/4 cups water
• 4 large whole eggs you can use only egg whites if you prefer
• 1/2 cup melted butter which is 4 oz
• 1 cup sour cream, or plain greek yogurt which is 8 oz
• 2 tablespoons oil, I use avocado oil
• 2 teaspoons banana extract
• 2 teaspoons vanila extract

Pudding Filling

• 2 cups whole milk
• 1 3.4oz pkg Instant banana pudding mix use vanilla pudding and 2 teaspoons banana extract if you can't find it
• 1 14oz can sweetened condensed milk
• 2 teaspoons vanilla extract
• 2 cups heavy cream Whippped until medium to stiff peaks form

Additional Ingredients

• 4 large yellow bananas no brown spots
• 1/2 teaspoon cinnamon for dusting on top

Instructions

• Begin by making the banana pudding, so it can be placed in the fridge to chill.
• In a medium bowl, combine the banana pudding mix along with the milk, whisk until thick and creamy. Place it in the fridge, and chill. It will be thick and set up as thick pudding. I use a stainless container, so it sets up quickly.
• In a medium-sized bowl, whip the heavy cream and vanilla on high until stiff peaks form.
• On low, drizzle in the sweetened condensed milk so it combines evenly.
• Next, you'll slowly and carefully fold the pudding into the whipped cream mixture, Place the pudding mixture on top, slowly slice down the middle of the bowl with a spatula, then give the mixture a flip. Don't stir or mix quickly, as that will deflate the light fluffiness of the whipped cream and deflate the filling. Continue folding the whipped cream into the pudding mixture until everything is folded together.
• Cover the filling with plastic wrap so it is placed directly onto the mixture. Place it in the fridge so it thickens while you make the cake.

Making the cake

• In a large bowl of a mixer, place the cake mix, add in the flour, sugar, eggs, butter, along with the sour cream, oil, vanilla, and banana extracts.
• Begin on a low speed, raising to a medium speed mix for 1 minute, then mix on medium high for 30 more seconds to a minute, all the ingredients should be well combined and smooth.
• Place the batter in a 13×9 pan that is prepared with a pan release cream or spray. So the cake will be able to remove easily.
• Bake the cake for 40-50 minutes for a metal pan, it'll take longer, 50-60 minutes for a ceramic pan. Bake until a toothpick comes out clean. It's a thick cake, you'll be slicing it in half once it cools.
• Allow the cake to cool in the pan for 15 minutes, then turn it out onto a cooling rack and cool completely before slicing. Alternatively, you can cut the cake into cubes and place the pieces in a trifle bowl, with the filling, or layer the pieces back into the rectangular pan for a simple serving idea.
• Once the cake is cooled, turn it out on a cooling rack and slice it into 2 even slices. Creating 2 layers, they will be about 13×9 by 1". Using a long serrated knife gives a great result. It's not a huge problem if it's not perfectly even or even breaks into a couple of pieces; you can just press it into the pan when you add the filling (to glue it together).

Assemble the cake

• Place 1 layer back into the baking pan. Then add 1/2 of the pudding mixture and spread it evenly over the cake. Peel and slice the 2 banans into even slices about 1/4" thick. Add sliced from 2 bananas. Add the second layer of cake and the remaining pudding filling. Slice the remaining 2 bananas on top, then sprinkle the edges of the cake with cinnamon using a fine sieve or strainer.
• Place the cake in the fridge for at least half an hour, or overnight. Slice and serve! It's best when it is hilled and sets up nicely. you can spoon the cake out or slice it if you want more even-looking pieces, or spoon it into bowls.
• If you are planning to serve this cake the next day, slice the bananas for the top closer to serving to ensure they don't turn brown, or place the bananas just "under" the pudding filling, and then smooth some of the mixture over the bananas and sprinkle with cinnamon. Both options are great, I love the look of the bananas on top, but both options will look nice.

Notes

This filling is made the same if you’re looking for a more traditional banana pudding with Nilla Wafers. You’ll use 1 box of Nilla wafers and place some on the bottom of the pan, layer the filling, then more Nilla wafers, more filling, and then lastly top with Nilla wafers, then dust with cinnamon.

Alternatively, you can use graham crackers, Pepperidge Farms Chessmen shortbread cookies, Lorna Doone, Golden Oreos, lady fingers, or Biscoff cookies. Use Nutter Butters for a fun peanut butter flavor.

The post Easy Banana Pudding Cake with Cake Mix (No Cool Whip) first appeared on Created by Diane.

I’d describe this coffee frosting as the flavor of an iced vanilla latte… so yummy. Making this cake the Ultimate Vanilla Latte Cake… just perfecet for that pick me up taste!

If you’re not into lattes but are a coffee ice cream fan, this is for you as well. I can’t seem to get enough of either!

Swirled coffee frosting on top of this delicious vanilla cake with a tender crumb. Making this the perfect anytime cake. Anytime you want cake, this is the one to make. It can be easily made in a 13×9 pan, and no need to transfer it out of the pan.

Bake it and take it with you wherever you may go. Take it to a friend, or family, a fun birthday cake. If you want to bring a slice for lunch, go right ahead and slice it up and pack it with a fork.

I store this cake in the fridge. This cake is great, cut and placed into to-go containers to grab and go, to snack on, or deliver. The cake also freezes well, which makes it perfect to take out and enjoy anytime! I love having cake in the freezer for when the moment strikes, and you NEED cake!

Serve it in the pan, or turn it out onto a platter if you’d like.

Can the cake be made coffee flavored as well?

Yes, add 2 tablespoons of instant coffee to 2 tablespoons of warm water and mix to dissolve the coffee crystals.

This has become my go-to cake when I’m looking for a no-fuss, quick, and easy no-fail cake.

It’s just perfectly moist, but not fluffy and crumbly. You might be surprised that it starts with a box mix.

Why? Because box mixes are ultra-sifted, making the flour lighter but also able to absorb and hold onto liquid without making it heavy.

How can I be sure the frosting will be fluffy and light, not thick and heavy?

Great question. You’ll want to beat the butter for 5 minutes until it’s light, fluffy, and pale in color. And the second tip is to mix the powdered sugar with some liquid until it creates a syrup to drizzle in. Instead of adding all the powdered sugar and then mixing, powdered sugar is dry, and by mixing some with a liquid, it will rehydrate and won’t taste so “chalky.” It allows the frosting to be silky smooth and fluffy.

Have you tried Whipped Dalgona Coffee? It’s super fun and has become popular recently.

Whether you serve cake in the pan it was baked in or turn it out onto a serving dish. You’ll want to prep the pan well so the cake doesn’t stick. Be sure to check out this Pan Release Recipe, it’s great!

They no longer make the baking pan I use this one is the most similar. This white dish would also be beautiful with cake in it!

There are 2 recipe cards for this cake. Be sure to print both!

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Vanilla Cake (with instructions to make it coffee flavored cake)

This cake is simple and all starts with a white cake mix, then add some items to make it amazing. This cake mix hack is incredible, producing a delicious cake everyone will love.

Course Cake, Dessert

Cuisine American

Keyword cake, coffee, frosting, vanilla

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 15.25 box white cake mix Duncan Hines do not follow the directions on the package
• 1 cup all-purpose flour
• 1 cup granulated sugar
• pinch salt
• 1 1/4 cups water
• 4 egg whites, from large eggs
• 4 oz butter, melted which is 1/2 cup
• 1 cup sour cream which is 8 oz
• 2 tablespoons oil I use avocado oil
• 2 teaspoons vanilla extract

optional coffe flavor options

• 2 tablespoons instant coffee, or espresso
• 2 tablespoons hot water (remove2 tablespoon water from 1 1/4 cups above is using this. Mixing hot water with instant coffee until coffee granules are dissolved

another coffee flavor option

• 1-2 teaspoons coffee extract

Instructions

• Preheat the oven to 335° (use 325° if your oven doesn't go to 335°)
• Prepare a 13×9 pan with a baking spray or pan release.
• In the large bowl of a mixer, add all the ingredients in the order they are listed. Cake mix, flour, sugar, salt, water, egg whites, butter, sour cream, oil, and vanilla extract (add in the coffee option if using one.)
• Mix the batter on low speed until it starts blending, then turn onto medium speed and mix for 2 minutes.
• Stop the mixer, then scrape down teh sides and bottom of the mixing bowl and mix for 1 more minute until all blended.
• Pour the cake batter into the prepared cake pan and spread the top evenly. Tap the cake pan on the counter to remove any bubbles.
• Bake at 335° until a toothpick comes out clean, typically 30-40 minutes.
• Remove cake from oven and allow it to cool completely.

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Coffee Frosting Recipe

whipped, silky smooth coffee frosting recipe that has simple ingredients and it easy to make.

Course Dessert

Cuisine American

Keyword coffee, frosting

Prep Time 15 minutes minutes

Total Time 13 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup butter, cold
• 2 tablespoons instant coffee
• 1 tablespoon oil
• 2 tablespoons water
• 2-3 cups powdered sugar

Instructions

• Place the butter in the bowl of a mixer and beat on medium speed for 5 minutes, scraping down sides and bottom. Don't stop at a couple of minutes and think that's enough. By 5 minutes, the frosting will lighten up in color and texture and look fluffy.
• In a microwavable measuring cup, heat water and oil until warm (about 20 seconds)
• Add in the coffee granules.
• Whisk until smooth and the coffee is rehydrated.
• Next, add in a cup of powdered sugar and whisk until smooth.
• Add in the remaining powdered sugar and add a tablespoon of water at a time as needed, until you whisk it and it looks like a pourable sauce.
• Then, drizzle in the coffee mixture slowly as the mixer is on low speed.
• Add up to an additional cup of powdered sugar if you want it sweeter.
• Mix on medium speed for another minute so it's all fluffy, blended, and smooth, and the air bubbles have been pressed out by the paddle blade against the sides of the bowl.
• Slather the frosting on the cake and swirl it with the back of a spoon to create swoops and valleys.
• Refrigerate the cake with frosting until fully set and firm. Remove cake an hour or two before serving.

The post The Ultimate Vanilla Latte Cake! first appeared on Created by Diane.

What makes this cake even more fun is the festive decoration: little piped pumpkins made of frosting around the top. They’re cute, whimsical, and bring that perfect fall touch to your dessert table. Whether you’re hosting Thanksgiving, a fall birthday, or just celebrating pumpkin season, this cake is a showstopper.

The rich, smooth chocolate frosting pairs beautifully with the warm pumpkin flavor, creating a delicious balance of cozy spice and creamy decadence. It’s the kind of cake that makes people stop mid-bite and say, “Wow, this is amazing!”

If you’re looking for a dessert that’s as beautiful as it is delicious, this pumpkin cake with chocolate frosting is it. The moist pumpkin layers, silky chocolate frosting, and adorable frosting pumpkins on top will make this your new favorite fall tradition.

A Slice of Fall Happiness

When you cut into this pumpkin layer cake, you’ll see just how soft and tender the crumb is. Each bite is filled with warm fall spices, creamy chocolate frosting, and that perfect balance of cozy pumpkin flavor and rich chocolate.

Pumpkin cake is always a fall favorite, but this one goes above and beyond. The thick layers of silky chocolate frosting not only coat the outside but fill the center, giving you chocolate in every single bite. And when you add the cute piped pumpkins on top, it instantly becomes the star of any autumn gathering.

• Pumpkin Sheet Cake– A simple, crowd-pleasing favorite! This pumpkin sheet cake is soft, spiced just right, and perfect for serving a group. It’s the kind of easy dessert that works for everything from weeknight treats to holiday gatherings.
• Pumpkin Layer Cake Chocolate Frosting- (You’re here now!) This show-stopping layer cake combines tender pumpkin cake with rich, silky chocolate frosting. It’s a little unexpected, completely delicious, and sure to impress at any fall celebration.
• Pumpkin Cake Cream Cheese Frosting– A classic pairing you can’t go wrong with! Fluffy pumpkin cake meets tangy cream cheese frosting for the ultimate fall dessert. Cozy, comforting, and always a hit at the table.
• Pumpkin Bread– Moist, flavorful, and full of autumn spices, this pumpkin bread is a staple recipe you’ll want to bake on repeat. Enjoy it for breakfast, a snack, or even lightly toasted with butter for a cozy treat.
• Pumpkin Scone– Tender and flaky with just the right amount of sweetness, these pumpkin scones are perfect with a cup of coffee or tea. Add a drizzle of glaze, and they taste straight out of a bakery.
• Pumpkin 6″-3 layer Cake– A smaller but stunning option! This 6-inch pumpkin cake stacks three moist, spiced layers with plenty of frosting in between. It’s perfect when you want a beautiful centerpiece cake without making a giant dessert.

Whether you serve this cake after Thanksgiving dinner, bring it to a fall potluck, or enjoy a slice with a cup of coffee on a chilly afternoon, it’s guaranteed to make everyone smile.

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Pumpkin Layer Cake Chocolate Frosting

If fall had a flavor, it would absolutyly be pumpkin… and this pumpkin cake wrapped in silky chocolate frosting is the perfect cake to make for all your fall celebrations!

Course Dessert

Cuisine American

Keyword cake, chocolate, halloween, pumpkin, thanksgiving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 cups granulated sugar
• 4 large eggs
• 2 3/4 cups all purpose flour
• 1 cup whole milk
• 1 cup canned pumpkin puree
• 1/2 cup butter, melted
• 1/4 cup oil, I use avocado oil, vegetable oil is another option
• 2 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1 tablespoon pumpkin pie spice

Instructions

• Preheat the oven to 350°
• Prepare 2- 8" round pans with pan release or baking spray and lightly flour if desired.
• In a large bowl of a mixer, or mix by hand. Place the Sugar and eggs into the bowl and mix well to combine.
• Add in the flour, milk, pumpkin, butter, oil, baking powder, vanilla, and pumpkin pie spice until smooth, mix until the batter is well blended and all ingredients are incorporated.
• Pour the cake batter evenly into each cake pan and spread it smoothly.
• Place both cake pans on the middle rack in the center of the oven.
• Bake at 350° for about 30 minutes, test about 15 minutes to be sure it's not done, test with a toothpick, when it comes out clean. Place cake pans on a wire rack and cool for 10 minutes.
• Remove the cakes from the pans by turning the cakes onto the wire rack. Cool completely.

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Chocolate Cream Cheese Frosting

Silky smooth, delicious cream cheese chocolate frosting

Course Dessert

Cuisine American

Keyword chocolate, frosting

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3/4 cup butter
• 6 oz cream cheese room temperature (cold cream cheese will make frosting lumpy)
• 5-6 cups powdered sugar add more if you need the frosting thicker
• 1/2-3/4 cup unsweetened cocoa
• 3 tablespoons heavy cream add more if needed
• 1 teaspoon vanilla extract

Instructions

• For this cake, I prepared the frosting without adding the cocoa and removed a heaping cup of frosting to tint to use for the pumpkins (white and orange, and a small portion green)
• In the bowl of a mixer, blend the butter and cream cheese. Add in the powdered sugar and heavy cream, mix until smooth, and add a tablespoon or two of heavy cream and mix until creamy.
• Remove the portion for pumpkin decorations. Place some white frosting in a bowl, a portion for the orange, and add a small amount of cocoa or a tiny drop of brown with orange food coloring to make a nice warm orange color. Make a very small portion dark army green for the vine. Place the colored frosting into piping bags fitted with piping tips (#32 for the orange pumpkins, #4B for the larger white pumpkins, and #3 for the green vines).
• To the remaining frosting, you'll add the cocoa, then add the vanilla and additional heavy cream, and mix well until the frosting is smooth, creamy, and spreadable. Remove a tiny amount of the vines on the pumpkins.
• You'll then spread some chocolate frosting in between the cake layers. Spread more frosting on the sides and top of the cake. Make swirls with the back of a spoon in a swooping motion.

  Then pipe the "pumpkins" onto the top of the cake, add vines, and use a tiny amount of chocolate frosting for the vines.
• Refrigerate the cake to set the frosting.
• Remove cake from the fridge at least an hour before serving.

The post Pumpkin Layer Cake Chocolate Frosting first appeared on Created by Diane.

Bring the sparkle to your dessert table with these stunning candy firework cupcake toppers! Made with melted white candy melts and topped with red, white, and blue sprinkles, these edible decorations are perfect for 4th of July parties, patriotic holidays, or any celebration that needs a little wow-factor. These delicate swirls resemble bursting fireworks or whimsical pinwheels, adding height and flair to any cupcake display. They’re not only eye-catching but also easy to make ahead—just pipe, sprinkle, and let them set!

Whether you’re planning a backyard BBQ, summer picnic, or birthday bash, these DIY candy toppers are a fun and festive way to add a patriotic pop to your cupcakes.

Let’s grab some

• Lollipop Sticks

• White Candy Melts

• patrioitic colored sprinkles and aren’t these sprinkles cute

they’d be great on these cookies too!

More great sprinkle options for more occasions

And do you see that added sparkle… that’s edible GLITTER!

You’ll also need a piping bag, parchment paper, and a baking sheet.

Making these candy cupcake toppers will be ready in no time…

Let’s start with the cupcakes… OMG Red Velvet is the way to go… or use chocolate or vanilla, or funfetti.

You’ll find my

• small batch red velvet cake recipe here
• this recipe will make about 36 red velvet cupcakes

Be sure to check out this PATRIOTIC CAKE– this is a show stopper!

In fact I have lots of Patriotic Recipes…

• Fun Summer Recipes
• Red, White, and Blue Deviled Eggs
• Cherry Pie Cookies
• Layered Red, White, and Blue Cupcake Batter
• Frosted Sugar Cookies – flag theme in post
• Patriotic Spritz Cookies
• Red White Blue Tie Dye Cookies

More Patriotic Recipes

While I piped some thin and some thick, the thinner lines worked well when eating at home. If you plan to travel with them, Make the lines THICKER, or even a small breeze will break the candy. Or place them in the cupcakes when you arrive.

Finally, If you plan on driving with food check out my tips here!

Another option to use to make items to top cupcakes and treats with is Royal Icing check out more ideas here!

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Candy Cupcake Topper

Candy melts, lollipop sticks, and sprinkles combined to make the cutest cupcake toppers

Course Dessert

Cuisine American

Keyword candy, Cupcakes

Prep Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1/2 cup white candy metls I use Ghirardelli brand
• 6 lollipop sticks 1 used 6" sticks
• 1 tablespoon sprinknles I used red, white, and blue non pariels, and stars
• edible glitter
• piping bag
• parchment paper

Instructions

• Line a baking sheet with parchment paper. Set aside.
• In a microwave-safe bowl, melt candy in the microwave at 30 second intervals, stirring each 30 seconds, until smooth and fully melted.
• Place the melted candy into a piping bag, cut a small hole (I piped thinner and thicker lines) if you'll be serving at home, thin is fine, if you plan to travel with them, make them thick so they won't be so fragile and break while transporting.
• Place the lollipop sticks on the parchment lined baking sheet.
• Swirl the melted candy onto the lollipop sticks, allowing it to collect at the end of the stick for support.I found the thicker the better!
• Then place sprinkles on top before it firms up.
• Add a bit of glitter if using it, I dip a tiny paintbrush into the glitter then tap it with a finger to allow the glitter to release on top of the candy.
• Place the baking sheet into the fridge for 5-10 minutes until the candy is firm.
• Stick the lollipop sticks into cupcakes and serve.

The post Candy Cupcake Toppers first appeared on Created by Diane.

I want all the cute desserts!

And elevating this classic Florida favorite into individual jars is just perfect!

Key lime pie is best served ice cold, so plan ahead on this one. You’ll want to be sure you have enough time to chill it well, then you’ll add the whipped cream and lime slices.

This classic recipe starts with a buttery graham cracker crust, then the tangy, thick, smooth citrusy filling is poured on top.

A friend gifted me a whole slew of key limes, and wow, were they juicy and sweet. If you don’t have or can’t find key limes, don’t worry, you can use regular limes. Another option is to use Nellie and Joe’s Key Lime Juice.

Individual desserts are a crowd pleaser, no cutting and serving, and messy looking desserts.

Jars make these individual key lime pie jars perfect!

Mini Key Lime Pies in glass jars… Use 4 or 8 oz “short” jars.

Be sure you prep the jars with a baking spray or pan release, so the filling comes out easily.

Why Key Lime Pies in Jars Are a Must-Have

• Delicious Flavors: The tart, tangy key lime filling, smooth whipped cream topping, and crumbly graham cracker crust combine to create the perfect balance of sweetness and citrus. Each spoonful is a burst of refreshing flavor that’s hard to resist.
• Convenient Individual Servings: No need to worry about cutting or sharing—each jar is a pre-portioned, ready-to-enjoy treat. This makes them perfect for gatherings, parties, or just as a personal indulgence.
• Portable and Practical: Whether you’re heading to the beach, a picnic, or a BBQ, key lime pies in jars are incredibly convenient. They stay secure in their jars, making them mess-free and easy to transport. Plus, they offer a fun twist on traditional desserts, making them a conversation starter.
• Perfect for Gifting: These mini key lime pies are an ideal gift for special occasions like birthdays, anniversaries, or holidays. Their cute, personalized presentation makes them feel extra special. Pair them with a ribbon, tag, or custom message for a thoughtful and unique gift.
• Great for Beach Days and Summer Events: With their cool, refreshing flavors and compact size, key lime pies in jars are perfect for outdoor summer activities. They’re the perfect treat to cool down after a sunny day, whether you’re lounging on the beach, hosting a backyard cookout.

You can also make these with lemon juice!

The clear jars reveal the beautiful layers of this dessert.

You can adapt any pie recipe into jar pies, they couldn’t be any cuter!

Ingredinents

• graham cracker crumbs
• butter
• sugar
• salt
• cinnamon

Filling

• egg yolks
• sour cream
• key lime juice
• sweetened condensed milk
• cornstarch
• salt

Topping

• whipped cream
• lime

Looking for more sweet treats using jars or jar lids, check these out

• Pumpkin No-Bake Cheesecake (these are perfect year-round)
• Mini S’more Pies
• Raspberry Cheesecake Pies

more great jar desserts:

• Chocolate Chip Cheesecake jars
• Chocoalte Mousse
• Want it fast… make this Instant Chocolate Mousse

Don’t forget the whipped cream!

These are the style jars I use:

8 oz wide mouth jars like I used in the first photo, these are the 4 oz jars

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key lime pie

Mini key lime pie dessert jars, the perfect single-serve key lime pie. Be sure to prepare this ahead of time so you can adequately chill the pie in the fridge until cold.

Course Dessert

Cuisine American

Keyword graham cracker, lime, pie

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

graham cracker crust

• 2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon

key lime filling

• 4 large egg yolks, room temperature
• 1/2 cup sour cream or Greek yogurt
• 1 1/4 cups key lime juice, or regular lime juice Option- Nellie and Joe's bottled key lime juice
• 2 14oz cans sweetened condensed milk
• 1 tablespoon cornstarch
• pinch salt

topping

• 1 1/2 cups heavy whipping cream, for topping
• 1 lime sliced for garnish

Instructions

• Preheat the oven to 350°.
• Choose the jar sizes you'll be using, 4 oz or 8oz short jars. The 4 oz is a nice snack size, the 8 oz is a generous portion.
• Prepare the glass jars with a nonstick baking spray or pan release (homemade recipe linked in post).
• Prepare the pie crust by mixing the graham cracker crumbs iwth melted butter, with brown sugar, salt, and cinnamon. Mix with a fork or pastry cutter to blend everything together well.
• Place a heaping tablespoon of crust mixture into each jar. Distribute the crust evenly amongst the jars, then press it firmly into the bottom of the jars with a tart press, the back of a spoon, or a small solid item that will fit into the jars like the lid of something, and press the crust firmly.
• Bake the pie crust in the jars for 8 minutes.
• In a medium bowl or large measuring cup, place the sweetened condensed milk, egg yolks, sour cream, lime juice, lime zest, cornstarch, and salt Mix with a whisk until well blended and smooth.
• Pour the filling into the prepared jars with the pie crust.
• Bake for 20 minutes and test the filling with a knife. The filling should be set and will wiggle a bit, but appear thick and cooked. It'll thicken upon cooling like any pudding would.
• Cool at room temperature, then place the jars in the fridge until they are completely cold. 4 hours to overnight.
• Mix the whipped cream firm, place in a piping bag, and top each jar with whipped cream, then add slices of lime. Serve or place in the fridge to serve later.

The post How to make Key Lime Pie in Jars first appeared on Created by Diane.

Bright citrus flavor with a tender, moist crumb. This is a great snack cake. It’s uncomplicated, while not underdelivering on flavor!

And a great cake for serving all day long, bring it to work, share it with friends, have it ready on the counter, and as everyone walks through the kitchen, they’ll be sure to grab a. slice!

Swirls of lemon sour cream frosting top this lemon poppy seed cake for a light, fresh, and fruity sweet treat.

And a great cake for serving all day long. Its bright flavor is great at brunch, perfect citrusy taste makes for a lovely birthday cake as well.

Add your favorite topping to the cake, or just add poppy seeds. I candied a few slices of lemons in lots of granulated sugar and microwaved them until they have absorbed the sugar and look dry, nicely firm. Allow them to cool before putting them on the top of the cake.

I’m so glad lemons are an item available year-round. Bright flavored, tart with a burst of freshness.

This cake is a simple one, it starts with a cake mix, but tastes like homemade.

Why use a cake mix? Honestly, a lot of people prefer to bake with cake mixes as the results are less likely to fail. You’ve all seen where you bake a cake with a can of soda and it comes out. Case in point.

So this cake has a tender crumb. A box mix has finely milled flour, making a really light result in the crumb/texture of the cake.

You’ll be adding a bunch of ingredients to this cake to make it absolutely perfect.

More of my lemon cake recipes:

• Single layer 8″ round lemon cake
• 3 layer 6: Lemon layer cake
• Lemon Sour Cream Cake

When I’ve taken surveys, readers mention they want 9×13 easy cakes, with simple decorating. Another item is chicken recipes. You’ll find my chicken recipes here.

Fresh tasting lemon cake with a lemon sour cream frosting is the perfect cake for a mood boost!

Can I make this cake in a different pan?

Yes, this cake can be baked in a bundt pan, 2-8″ round cake pans, 3-6″ round cake pans. If you want a 2-layer cake, simply slice the 13×9 cake in half and stack one layer on the other with frosting in the center and on top.

If you love lemon, don’t miss seeing these lemon recipes, I think I’m going to make this Creamy Lemon Pasta Salad this weekend!

Be sure to use my Pan Release so the cake come out of the pan easily!

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Lemon Poppy Seed Cake

This cake is infused with fresh lemon juice, giving it a vibrant, tangy kick, while the poppy seeds add a gentle nutty flavor and a pleasant texture throughout each bite.

Course Dessert

Cuisine American

Keyword cake, frosting, lemon

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 15.25oz box White Cake Mix (Duncan Hines) do not follow instruction on package
• 1 cup all purpose flour
• 1 cup granulated sugar
• pinch salt
• 1/2 cup fresh squeezed lemon juice
• 3/4 cup water
• 4 large egg whites be sure to separate eggs
• 4 oz butter, melted which is 1/2 cup
• 1 cup sour cream which is 8 oz.
• 2 tablespoons oil, I use avocado oil
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1 1/2 tablespooons poppy seeds

Lemon Sour Cream Frosting

• 1/2 cup butter
• 1/2 cup sour cream
• 4 cups powdered sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon extract
• 1 small drop yellow food coloring

Toppings

• 1/2 teaspoon poppy seeds for topping
• lemon slices, sugared, heated for garnish
• mint for garnish

Instructions

• Preheat the oven to 335°. At that temperature, the cake will bake nice and even with a light golden color on top.
• Prepare the 13×9 cake pan with a baking spray or pan release.
• In the large bowl of a mixer, add the cake mix, flour, sugar, salt, lemon juice, water, egg whites, butter, sour cream, oil, lemon, and vanilla extract.
• Mix on low to combine, then increase the speed up to medium for 2 minutes, the batter will become smooth and thick.
• Mix in the poppy seeds.
• Pour the batter into the cake pan.
• Bake the cake for 40-50 minutes or until the cake is firm and a toothpick comes out clean.
• Remove the cake from the oven, allow it to cool completely if you're serving it in the pan, or cool for 15 minutes, then turn out onto a cooling rack to cool completely.

Prepare the frosting

• In the bowl of a mixer, beat butter until smooth for 1-2 minutes, scraping down the sides and bottom.
• Add in the sour cream and mix on medium speed.
• Add in the powdered sugar, lemon juice, lemon extract, and yellow coloring.
• Mix on high until well blended and smooth.
• Spread the frosting on the cake with the back of a spoon, creating swirls.
• Top with poppy seeds, mint, sugared lemon slices, or other toppings.

The post Amazing Frosted Lemon Poppy Seed Cake Recipe first appeared on Created by Diane.

Just one more reason to buy bananas!

This cake may look fancy, but would you guess it is baked in a 13×9 pan, then cut, filled, and frosted!

I just love simple with a wow factor.

More banana recipes:

• Banana Maple Oatmeal Cookies
• Banana Bread
• Banana Crumb Muffins
• Banana Split Cake
• Banana Bread Pudding with Caramel Sauce
• Banana Bread Cake
• Glazed Peanut Butter Banana Bread
• Maple Banana Walnut Cake

I’ve made this cake in a 9×13 pan, sliced it in half, and then stacked the two halves to make a 2 layer rectangle cake. If you don’t plan on filling the cake, it can be served with adding frosting on top, keeping it simple.

I love pastry cream and filled cakes, so I often like the added step to have a filled cake when I’m finished.

If you’re looking for a nice round layer cake I made this 3 layer round cake using 8″ round cake pans.

Why use baking strips?

Because, it ensures the cake will bake evenly, nice and flat. With no need to trim cakes, no dome, cakes won’t overbake since the edges won’t overbake quickly and the center won’t rise above them, so the cakes are nice and flat and will look great, taste great and easier to frost when stacking cakes. Baking strips can be found here.

I decorated each cake easily with frosting and banana chips or fresh flowers, camomile style daisy flowers always look nice.

I like easy and simple when it comes to decorating cakes, but feel free to go all out if that is more you.

Check out these other easily decorated cakes

• Tropical pineapple and coconut cake
• Chocolate frosted vanilla cake with berries
• and this Chocolate cake with berries

I often leave the sides of cakes naked… but this one I slathered it on. I smoothed it out and then added simple toppings.

Fun and simple cake decorating ideas:

• Dollops and swirls and you’re all set with this pretty cake
• fresh flowers cake
• Semi-naked cake
• fruit on cake
• add sprinkles
• Add sliced fresh bananas if serving the cake immediately after adding

I filled the rectangle cake with pastry cream, which is so creamy and delicious. But if you don’t want that extra step you can place frosting in between the layers of cake like I did in the round cake below.

Do you ahve a favorite cake shape, round or square… I typically like round cakes for layer cakes, but have make a few 13×9 cakes and turned them into layer cakes and even an ice cream cake and it might just e a favorite after all.

It sure makes slicing even pieces easier!

But it is easy to take a round cake and slice it across and then slice it into pieces, then they are all similar.

It’s best to hold a small cutting board up to the cake and slice it, so the large slice will hold together until you place the cutting board down and then slice it into pieces.

*Ripe bananas work best in this cake recipe. Do not try the tip about putting them in an oven in the banana peel, allowing them to turn brown… they will not offer the same delicious flavor, I’ve tried it. The aroma of the bananas was nice, but once baked they did not offer a banana flavor.

Swiss meringue buttercream frosting

I used this Swiss Meringue Buttercream Frosting.

Another option is to give the frosting banana flavor by adding 1 teaspoon Banana Extract but if you don’t like the flavor of banana candy… don’t add it. You could add 1/2 teaspoon almond extract.

Below you’ll find the RECIPE CARD for the cake recipe and the pastry cream filling recipe…

A quick alternative for a shortcut banana pastry cream (1- 3.4 oz box instant banana pudding mix, 16 oz heavy cream, and a tablespoon or two of milk add additional milk if you’d like it thinner).

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Banana Layer Cake

This deliciously tender banana layer cake, makes a 2 layer rectangle cake out of a 9×13 cake or a 3-8" round layer cake.

Course Dessert

Cuisine American

Keyword cake, frosting

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 12 tablespoons unsalted butter, room temperature
• 2 cups granulated sugar
• 3 large eggs, room temperature
• 2 2/3 cups all purpose flour
• 6 tablespoons cornstarch
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk (or 1 1/2 cups whole milk with 3 tablespoons vinegar)
• 1 tablespoon vanilla extract
• 1 1/2 cups ripe, mashed banana, 3 medium bananas- equal to 1 cup

Banana Pastry Cream

• 4 large egg yolks
• 3/4 cup granulated sugar
• pinch salt
• 4 tablespoons cornstarch
• 2 teaspoons vanilla extract
• 1 teaspoon banana extract
• 2 cups whole milk
• 4 tablespoons unsalted butter

Instructions

• Preheat oven to 350°.
• Prepare 1-13×9 rectangle pan or 3-8" round cake pans. I use a pan release (or grease and flour).
• In the bowl of a mixer, beat butter until smooth.
• Add in the sugar and mix on medium speed until light and fluffy.
• Add one egg at a time, continue mixing on low to medium until each egg is combined.
• Place the buttermilk, vanilla and mash the bananas with a fork until soft, microwave 10 seconds if needed to soften them so they blend smoothly.
• In a medium bowl whisk the flour, baking pwoder, baking soda and salt until blended.
• You'll now alternate the flour and buttermilk mixtures. Start with flour, add buttermilk, flour, and buttermilk, finish with the flour mixture. Mixing on a low speed.
• Pour the batter into the cake pan(s).
• Bake the round pans for 25-30 minues and the 13×9 pan to 45 minutes test with a toothpick, once if comes out clean remoce from the oven.
• Allow the cakes to cool for 10 minutes then turn out to a cooling rack to completely cool. Wrap in plastic wrap and freeze/refrigerate until firm.
• Prepare the pastry cream filling:
• In a medium saucepan mix the sugar cornstarch, and salt. Add in milk and mix well. heat over medium heat, stirring as it heats to dissolve the sugar, and continue stirring. Bringing it to a simmer (small bubbles.
• Remove the pan from the stove, then slowly spoon some milk mixture into a bowl with whisked egg yolks, until blended while stirring well. Then add the egg mixture to the milk mixture whisking until it simmers and thickens, continue cooking for 3 minutes. Add the butter, vanilla, and banana extract and mix well.
• Pour into dish and cover with plastic wrap touching the pastry cream so it stays smooth (and does not form a thick film/skin) refrigerate until it's completely COLD. The thinner the dish for the pastry cream the faster it'll cool.
• Prepare the frosting recipe. Swiss meringue buttercream frosting linked in post.
• Cold cake, layers well. Be sure the pastry cream is cold. You don't want it to be warm, the filling will slide.
• Assemble the cake:
• Place 1 cake layer, pipe frosting around the edge then fill with pastry cream in the middle. If making a 3 -layer round, repeat.
• Use an offset spatula and spread frosting on the sides, then top of the cake. Smooth and even our frosting. Create dollops of frosting to decorate the top of the cake, and add dried banana chips or flowers as desired.
• Refrigerate the cake so everything sets well and firm.
• Remove from the fridge at least 1 hour before serving.

The post Banana Layer Cake first appeared on Created by Diane.

Along with the matcha, I added vanilla and almond extract, giving this frosting a rich smooth flavor you’re bound to love.

Another time I added a few tiny drops of mint extract, giving this frosting a bright flavor profile.

I have purchased matcha online and in a local store and found it to have a nice taste. I’ve read some info that if the matcha isn’t of good quality, it’ll taste chalky.

Matcha is actually 100% green tea leaves that have been ground into a fine powder, matcha has a richer, more buttery flavor than green tea.

So purchasing the best matcha will result in better flavor and texture. Ceremonial grade matcha powder might be the best way to go.

It can be more pricey if you’re only purchasing matcha for this recipe, use what you find and add in more extract if you find it a bit chalky.

This matcha buttercream frosting adds great flavor to vanilla or chocolate desserts. I paired it with chocolate cupcakes. Enjoying matcha on desserts may just be my new favorite way to have it. Try matcha frosting on this vanilla cake, or these sugar cookies.

Since it’s March and all things mint and chocolate are a winning combination, give this matcha frosting a try with the added mint, it’s a brand new twist on a “shamrock” sweet treat.

To create the FLAT frosting to write on, pipe the frosting on the cupcakes with a piping bag fitted with a large round piping tip.

Then turn the cupcakes over onto a parchment paper lined baking sheet and press the cupcakes evenly to flatten the frosting, place the cupcakes in the fridge until the frosting is cold. Then peel the cupcakes off the frosting.

Be sure to check out my post on flat frosting here.

Reserve some white frosting for contrasting writing, or color some black.

I use an 857 piping tip (6B is similar)for this pretty design. It’s one of my favorites!

Just hold the piping tip into the center of the cupcakes and add pressure and create the dollop, adding pressure to a small turn to create the pretty design.

Did you know green is my favorite color? And this shade of matcha green is a true winner!

I love using dark cupcake liners especially with chocolate cupcakes, and don’t be mistaken, vanilla cupcakes look great in them too.

Aren’t these just the cutest cupcakes for St. Patrick’s Day!

Both printable matcha frosting and chocolate cupcake recipes are below.

Items used to make cupcakes and frosting

• Cupcake Pan
• Cupcake Liners
• Piping Bags
• Piping Tips

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Matcha Frosting

matcha green tea frosting with a hint of almond or mint for the perfectly smooth flavor, and with that gorgeous matcha green color to win everyone over.

Course Dessert

Cuisine American

Keyword frosting, matcha

Prep Time 20 minutes minutes

Total Time 17 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup cold butter
• 2-3 tablespoons matcha powder
• 3 tablespoons heavy cream, room temp
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract or mint extract or both
• 1 1/2 cups powdered sugar

Instructions

• In the bowl of a mixer, beat butter for 4 minutes, until light and fluffy in color and texture.
• Scrape down the sides and bottom of the bowl to be sure all the butter is equally mixed. Mix an additional minute as needed.
• Combine the heavy cream with extracts along with the powdered sugar, creating a thick paste.
• Add that to the butter mixture and mix until fully incorporated on medium speed for 3 minutes.
• Add in the matcha green tea powder and mix to combine well.
• Give it a taste and be sure you've added enough extract and matcha.
• Place frosting into a piping bag with the tip you want to use. I used an 857 piping tip for the star burst style. and a round tip such as #806.
• Be sure to pipe frosting on completely cooled cupcake or cake. Then place them in the fridge to firm up, if you want flat frosting, pipe with a smooth round tip, then turn cupcakes over onto parchment paper lined baking sheet and place in fridge until completely cooled. Then peel the cupcakes off the parchment paper and write on them with contrasting colored frosting, if desired.

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24 Chocolate Cupcakes

Deliciously moist rich chocolate cupcakes, makes 24 cupcakes or 2-8" round cakes, or a 13×9 cake.

Course Dessert

Cuisine American

Keyword chocolate, Cupcakes

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 30 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3/4 cup unsweetened Hershey's cocoa
• 1 1/2 cups boiling water
• 2 teaspoons instant coffee (optional)
• 3/4 cup butter
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Instructions

• Preheat oven to 350°
• Line the cupcake pans with liners
• In a medium bowl combine the cocoa, boiling water, and instant coffee (alternatively, you can use hot coffee) whisk until smooth and allow to cool.
• In a large bowl of a mixer, beat the butter and sugar, and add in the eggs one at a time, mixing on low to incorporate each egg. Add vanilla and mix on medium for 3-4 minutes until the mixture is well combined.
• Add in the flour, baking soda, salt, and baking powder and mix on low until combined.
• Add in the cocoa mixture and mix on medium to low speed until you feel it won't splash. Then increase to medium speed and mix until just combined about 30 seconds.
• Scrap down the bowl to be sure everything is combined.
• Place 3 tablespoons of batter into each cupcake liner in the pan.
• Bake at 350° for 18-20 minutes, until a toothpick comes out just clean, do not overbake.

The post Matcha Frosting first appeared on Created by Diane.

I’m positive you’ve seen writing on cakes before.

But today I’m going to show you how simple it is to write on cupcakes.

Decide what flavor cupcakes you’ll make.

I love this chocolate cupcake recipe, and here is my favorite vanilla cupcake recipe.

Take a look at all my cupcakes to find other flavor options.

Frosting

Choose what style of buttercream frosting you’ll be making. I keep experimenting with Buttercream frosting. I like working with all varieties of Buttercream frosting, but I do not prefer the taste of American Buttercream, when its not overly sweet. But it’s the simplest to make and put on baked goods.

I prefer the taste of Italian Buttercream (it is more time-consuming to make, but that buttery, rich taste that is not overly sweet is my favorite).

My second favorite has been Swiss Meringue Buttercream, vanilla, or chocolate… It’s light and delicious and comes in a close second.

I think almost any buttercream frosting will work. As long as it holds its shape when refrigerated, it will work.

Here is my faux Swiss meringue buttercream frosting recipe, fairly easy to make. This is the frosting using coffee creamer.

More frosting and icing recipes.

I’ve been making other versions of buttercream frosting to get the consistency lighter and use less sugar. Both vanilla and chocolate.

With really great results, and no eggs, no gelatin, no meringue powder.

I made one with a coffee creamer and one with heavy cream. Using ingredients that are readily available is important to me.

Remember this first tip before piping the frosting:

Get out as many bubbles from the frosting as you can! Stir the frosting with a large firm rubber spatula and press the frosting onto the sides of the bowl.

Mixing the frosting on a low speed for a couple of minutes will help as well. But I have found that stirring the frosting by hand worked best.

Use a large round piping tip for the best result; it’ll give you nice smooth edges.

Use a 1A piping tip (1A often comes in a set), or Ateco 806, 808, or 809 are all very close in size.

I have cut off the edge of a piping bag, but it’s not exactly smooth and may leave some marks on the frosting. It’ll all depend on how specifically smooth you want them to look.

I have also tried this technique with a star tip to see how it would look and it did not look nice, but if you have a while batch of cupcakes that get messed up…

maybe they fell or slid on a tray when being moved, then this technique may work well to save them, so you don’t have to serve messed up cupcakes.

Simply turn them over and viola. Add some sprinkles, some cupcake picks, royal icing toppers, or chocolate curls.

After many tries, I found that I wanted the edges to look a little puffy, so that meant I had to be sure there was plenty of frosting applied to the cupcakes.

I place the frosted cupcakes onto parchment paper, wax paper will work too.

How to get the frosting flat on cupcakes?

Pipe the frosting with a round tip

Apply the frosting evenly across the cupcakes

Apply enough frosting so that when the cupcakes are pressed flat, they will fill out to the edges of the cupcakes.

The smoother the frosting, with minimal bubbles, will result in the smoothest finish.

Steps to making the frosting smooth and flat, perfect for writing:

Prepare a parchment lined baking sheet (or waxed paper) and clear space in the fridge for the cupcakes.

Pipe the frosting on the cupcakes.

Turn each cupcake over to flatten out the frosting, pressing each cupcake evenly so the frosting goes to the edge.

Place the tray in the fridge and allow the frosting to get completely cold for at least 30 minutes.

Remove the tray and turn the cupcakes right side up, peeling the cupcakes away from the parchment paper.

Place some contrasting colored frosting into a piping bag with a small round piping tip. I used a #3 piping tip.

Pipe on the words:

Practice first on paper to be sure the words will fit, draw a circle the size of the top of the cupcake, and then try it with the frosting.

When you’re all set on the words and spacing. Pipe the cupcakes.

If you make a mistake scrape it off with a small offset spatula or thin knife, or place it in the fridge to chill if needed, then scrape it off and try again.

More pretty piping on cupcakes:

Pink Rose Cupcakes Frosting (with how to video)

Place the frosting in a piping bag with a 2D tip or other large star tip 1M is similar.

To draw the heart you’ll make a slight swirl at the top of the cupcake, making a small circle shape then down to the center of the bottom of the cupcake.

Then repeat on the other side, creating a pretty swirled heart.

What color pink is used for the frosting?

I use this pink food coloring gel, and add a small amount, a drop at a time. Mix the frosting, then let it rest for 5 minutes. If you want it light, don’t add much more. The color deepens as the frosting rests. To stop the frosting from getting darker, frost the item you’re making, then place it in the fridge. This will help it not darken much more.

Happy Baking!

The post Flat Frosting on Cupcakes for Writing first appeared on Created by Diane.