The Cake Merchant

Mini One Bowl Yellow Cake with Malted Chocolate Frosting

Mini Yellow Cake

Sometimes I wonder why the holidays are the most stressful time of year. I mean, shouldn’t it be the opposite? They are called the holidays, after all. Last week, I found myself completely stressed out and trying to cram in a bunch of pumpkin recipes before I left for my trip to LA when I stopped and thought to myself, why am I doing this? It kind of got me thinking about why I blog in the first place. Perhaps one day I will take over the world with cake, but for now, the main reason that I blog is because it makes me happy. Baking cakes makes me happy, eating them makes me even happier, sharing them with you makes me the happiest, and if I’m not happy blogging then there’s no point. Cake should never be the cause of so much stress.

Most people know that it’s important to take a step back every once in a while and do something good for yourself, but sometimes it’s easier said than done. The last couple of holiday seasons have been all about to do lists for me, and I don’t want another one to go by in a stress frenzy. So today, when I should probably be posting something holiday themed, I am making myself some cake. A mini yellow cake with malted chocolate frosting and crunchy sprinkles. There’s just something about this combo that reminds me of childhood birthdays, and I can’t not be happy when eating it. Since mini cakes are my most favoritest thing ever, I made a 4-inch layer cake just big enough for two.

Mini Yellow Cake
Mini Yellow Cake
Mini Yellow Cake

I tried this recipe with both all purpose and cake flour, and I liked the lighter and fluffier cake flour version better. All purpose flour will work if you’re in a pinch, although you’ll end up with a slightly more dense cake and you’ll need to reduce the amount of flour by one tablespoon. If you don’t have buttermilk on hand, add a drop of vinegar to the milk and let it sit for a couple of minutes. The frosting recipe makes more than enough, but I like to have plenty on hand because since I like a smooth finish to my cakes. If you don’t plan to do a crumb coat and pipe a border, you can cut the frosting recipe in half. I also like the flavor of a little bit of malt powder in my chocolate frosting, but if you’re not a fan, you can leave it out.

Mini Yellow Cake

What dessert makes you happy?

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Raw Pumpkin Cheesecake

Raw Pumpkin Cheesecake

One of the best things about being married and having family close by is hosting Thanksgiving, because even though I don’t eat turkey, I’ve always really loved the holiday. Aaron makes the turkey and I make everything else and get to indulge in foods that my mom always deemed to bland for consumption when I was a kid. When your in-laws aren’t Indian, they don’t feel the need to douse the mashed potatoes in Tobasco and add chili paste to the green beans.

After hosting our first Thanksgiving last year, it was clear that oven space is prime, so not only is a raw pie healthier, it’s more practical. Plus, it is so so easy, and this is the one time of year when easier always wins for me. God knows I cannot be trusted to roll out a pie crust under pressure. I swear pie crust can smell fear, and after the pumpkin pie disaster of 2011, give me a press in pie crust recipe any day.

Raw Pumpkin CheesecakeRaw Pumpkin Cheesecake

This recipe has been a long time coming, mostly because the first time I made this cheesecake and removed it from the pan, the filling completely oozed out the sides and onto the floor. I’ve often said that I have no shame when it comes to desserts, but even I won’t lick cheesecake remains off the ground.

Gloopy cheesecake didn’t keep me down for long, though. I’ve tweaked this recipe a couple of times since then, so not only will it hold it’s shape now, but it will taste so good that even your pumpkin hating hubby will eat it and enjoy it! Ok, I can’t guarantee that, but mine certainly did. If you’re not concerned about the pie being raw, you can roast the pumpkin and use the puree instead of the raw shredded pumpkin. I plan to try it that way for my own Thanksgiving table.

As for the soy lecithin being raw, I’ve done some research and I’m still not 100 percent sure. Apparently sunflower lecithin is raw and a good alternative for those with soy allergies. I’ve never tried it, but I would love to hear your results if you do.

Raw Pumpkin Cheesecake

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Spiced Apple, Walnut, and Goat Cheese Cupcakes

Apple Walnut Goat Cheese Cupcakes

These cupcakes were inspired by pizza. I know that sounds weird, but we like to make our own pizza at home, and Aaron and I both love a pizza that is topped with thinly sliced granny smith apples, toasted walnuts, and big globs of goat cheese. Sounds strange, but it works.

The cupcake epiphany happened as I was drizzling honey on leftover goat cheese and spooning it into my mouth and thinking how good the combo would be as frosting. I wish I could explain to you how much I love this honey goat cheese frosting. Maybe someday in the future, food blogs will offer a tasting feature, but for now, you’ll just have to make it. I think I’m going to start adding goat cheese to all of my cream cheese frostings from now on, because it really adds something special. It would be pretty great on pumpkin, carrot, or even red velvet cupcakes, but I liked the fact that these apple cupcakes were slightly different from the standard cupcake fare.

Since these cupcakes have cream cheese and goat cheese in the frosting, you shouldn’t leave them at room temperature for more than a few hours. However, the frosting doesn’t get too firm in the fridge and the cupcakes don’t dry out too easily, so you don’t need to bring them to room temp before eating them. Instant gratification = šŸ™‚ Most cupcakes are best when they’re fresh, but I actually liked these better on day 2 and even 3. I can’t tell you how long they keep after that, because they disappeared pretty quickly.

Apple Walnut Goat Cheese Cupcakes

As for the sugared walnuts, make sure you separate them while they are cooling on the parchment. Otherwise, you’ll end up with walnut clusters that look kind of antlers. But hey, they’re festive, right?

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