Fall fondant toppers and cupcakes

When your temperament coincides with the seasons, ie, in strict alignment to the months of the year, menu "specials"and baking ventures will and should rhythmically follow suit.

Withstanding the times we find ourselves in, I feel this October specifically warrants visuals like ones on the page today. Due to the fact I have a food blog, which is often, ahem, errant, makes presenting "eye-catching seasonal features" a necessary assignment.

Besides, the play-do freak in me could not let this one go.

It's not as much a recipe as it is a display of how far vanilla cake, a couple cups of buttercream and the few ounces of marshmallow fondant can take you.

Whereas, it can also be considered a lesson on seeking joy in the simple things. Such as the perfect orange in my jack-o-lantern faces that could've had a less grim look about them, but really, who cares(?). Or the home edition blue pumpkins, each stemming from the desire to festoon the house upside down, but goes only as far as molding sugarpaste to achieve my design goals.

Moreover, the blushing apparition with  Marilyn Monroe-dress-in-the-air-feels particularly holds affinity to my being. Where else and when could she be such a thematic center of attraction?

The project, start to finish, is pretty effortless. Batter, baking and buttercream don't require much from you and lending personalities to Casper-ish ghosts could be all- day child's play. The kind of play I've managed to master in the several decades after my actual childhood ostensibly ended.

The cupcakes are a perfect startup activity before the biggest baking season of the year (get ready for it). It's also why I beckon you to click those links below, then indulge your inner sculptor.

The rest, I tell you, is a piece of cake ;-)

Have a boo-tiful holiday, folks🎃

Cupcakes in theme with any occasion can be as mood brightening as the morning sun.

The recipe for the cupcakes is right here.

I used the vanilla buttercream here, minus one cup sugar.

Scroll the pages for my marshmallow fondant, which, in my opinion, is the best tasting fondant ever.

Fall themed recipes:

 2019: yellow cake

2018: Fanta cake

2012: fun Fall cupcakes

******

 "Therefore, my heart is glad, my whole being rejoices, and my body will dwell securely." Psalm 16:9

  

Olive oil lemon cake

Here's the thing: building cakes of somewhat designer magnitude should not be limited toward events of an apparent worthiness factor, you know, like wedding/milestone birthday/winning an Oscar, or anything remotely similar. In fact, the Pow! moment you've been waiting for, might be for something far less sensational.  

Not disclaiming the thrill in showing off your Boss skills each possibility permitted, but, in all honesty, testing techniques you've been dying to try could be the simplest of cake orders away. On occasion, specifically when YouTube blesses your imagination for such a time as this.

I'm not isolating the conversation to the gold gilded visuals on the page today. Instead, I'll give you an in-depth view of the contents inside. After all, we know exterior glam without an awesome interior is mere decoration (life lesson for the day, please).

Before we delve, a reminder: do not allow the "olive oil as fat" part in the ingredient menu mislead you. It's the liquid conduit for the many mighty things that happen in build. Like the tender-dense crumb which brings a certain sophistication to the entire setting. The fact it's supremely moist might fool you into thinking a sleeve of butter slipped through instead.

EVOO notes linger in bites, allowing the hint of lemon shine through as the sun. It creates a not-so-rich surface in which to accommodate ornate decor, such as the marshmallow fondant railed along its sides. 

Further and as I've mentioned before, citrus spruced cake is substantially delicious.  The clean, bright mouthfeels from the snips of zest is an outstanding testament to how addictive cake can actually be

These few elements sync beautifully with the syrup infused base. Considering, we all know Top Brass in high class dessert-ing come from sugar soaked pastries.

In hindsight, the venture does not fall into a Fall-scented bracket (yes,pun!) and may have you reconsider pinning it on the upcoming holiday menu. Though, based on what I've said here, is that really a deterrent against making it right about now?

Moreover, those marble slab panels there could rival an architectural digest feature.

Looking at the amount of times I've rediscovered the glories of baking this gem, it beckons me to new revelations, one being it will definitely be a permanent cake menu fixture.

Because I do cake orders, in addition to a few other gigs, you see:-)

Finally,  the do-ability factor is tantamount to a third grader degree. 

Wouldn't that be... enough said?

(Cake recipe adapted from Modern Honey)

Ingredients:

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• grated zest from two whole lemons
• 2 cups sugar
• 1 cup olive oil
• 3 eggs
• 1 tsp fresh lemon juice
• 1 1/3 cup milk(preferably 2% or higher)

Directions:

• Preheat oven to 325°F. Grease and line baking pans with parchment.
• Whisk flour, baking powder, baking soda, salt and lemon zest in a bowl.
• Cream sugar, olive oil, eggs  lemon juice and the vanilla in a large bowl with a mixer on medium-high speed until combined and creamy, about 2 minutes. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk. 
• Increase the mixer speed to medium high and beat until combined, about 1 minute.
• Pour batter into prepared pans and bake for 25-30 minutes or until toothpick inserted comes out clean.
• Cool in pans for five minutes, then invert cakes onto racks and allow to cool completely before frosting.
• Frost with cream cheese frosting.

Notes: 

You could swap the olive oil for canola oil if you prefer, although flavor may be compromised.

I used three 6 inch baking pans to bake my cakes.

1/2 tsp of lemon zest was added to my cream cheese frosting.

For the fabulous panel art, check out Rosie's tutorial.

My recipe for marshmallow fondant here.

The cake itself freezes well, upto 2 weeks.

Precutting the fondant and setting aside  to dry overnight will keep slabs upright and perpendicular.

2019: Moist yellow cake

2018: Multigrain pizza with charred paneer

2017: Banana cake

2016: Swiss roll cake

2015: Basic chicken curry

2014: Besan laddoo

2013: Alfajores

2012: Macarons

    ******

Memories of my father-in-law who passed away last week.  He's now at The Table, 

tête-à-tête -ing with Jesus❤️

“The Spirit you received does not make you slaves, so that you live in fear again; rather, the Spirit you received brought about your adoption to sonship And by him we cry, “Abba, Father.” The Spirit himself testifies with our spirit that we are God’s children.”  Romans 8:15-16