Frosting was a bit time-consuming, with all those edges to cover, and then it was time to add a few M&M's.
When the Wilton Countless Celebrations cake pan and accessories arrived at the house, I knew I needed to try it! The pan has a grid on the bottom, so it's easy to tell where to put the rectangular inserts to form any letter or number imaginable. It comes with diagrams, too. In theory, it looked easy, but I thought it might be tricky to execute. As the Fourth of July is coming up, an American theme seemed to be in order, and since my taste in cake is different from most of my family, I used Martha Stewart's yellow sheet cake recipe (from Martha Stewart's Cakes, of course!) for the U and our family's standard buttermilk chocolate cake for the S. It was not tricky at all! The inserts kept all but a very small amount batter out of the center areas, and they came out easily after baking. The triangle cutter was so easy to use to create the angled edges of the letters. And the non-stick pan did its job well, so no tears or disasters at all. Frosting was a bit time-consuming, with all those edges to cover, and then it was time to add a few M&M's. Conclusion: This pan is great! I'm looking forward to making more letters and numbers -- although not all at once, because we can't handle that much cake!
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Stacking coupons and Cartwheels is so much fun! This week's bargain was marshmallows, Hershey's chocolate, and graham crackers, necessitating some sort of s'more recipe. This bar cookie recipe from The Girl Who Made Everything looked intriguing. I didn't quite see the point of having chocolate chips in the cookie dough and milk chocolate bars on top, so I just broke all six chocolate bars from my Target multipack into small pieces and mixed them into the dough. As the bars baked, the chocolate and most of the pre-frozen miniature marshmallows melted together and formed a layer of chocolate plasma between the graham cracker crust on the bottom and the cookie dough on top. So my bars came out much differently than Ms. Everything's, but nobody seems to mind! Since my only change from the original recipe was the use of all milk chocolate (the package was about 9.3 oz), I am not retyping the whole thing here. A warning, though: these are so powerfully sweet that even the starving teenagers in my Sunday School class only ate one apiece. Consume with caution!
There was plenty of Sucanat left over after making the ooey-gooey caramel bars to try another recipe. This one is called Sucanat Fudge Cake, but as I started measuring ingredients, I realized that it is very similar to our family's beloved Sour Cream Chocolate Cake! I made the cake as explained in the recipe, except that most of my ingredients were not organic or free-range or whatever other expensive adjectives Wholesome might have used. We had plenty of frosting in the refrigerator (left over from previous delicious cakes), so I just brought it to room temperature, beat it all together, and spread on top of the by-now-cooled cake. This made a good Friday treat. It would also make a good Saturday or any other day treat. It's always a good day when there is cake!
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