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Chi O Cakes

November 9, 2009

Well, the cakes all turned out well and I got them delivered without any disaster which is pretty much a miracle. Transporting cakes even across town usually gives me a nervous breakdown, so transporting them 2 hours was nerve-racking to say the least. I made a red-velvet cake, pumpkin spice cake with maple pecan frosting, pound cake with peanut butter frosting and a chocolate layer cake. You can find the recipe for the red velvet HERE, the peanut cake HERE, and the chocolate cake HERE. I made up the pumpkin spice cake and really, really like how it turned out. I like it even better than THIS pumpkin cake that I made a few weeks ago. It is a perfect Thanksgiving cake so you should try it! Also, all of the decorations were made out of fondant and marzipan and only took me about 3 days. But I have a weird obsession with replicating things in sugar so it was fun for me. Anyways, here are all the pictures. I hope yall try at least one and let me know how it turns out!

cakes top view

Pound Cake with Peanut Butter Frosting

Peanut cake

Red Velvet Cake

red velvet

6-Layer Chocolate Cake

chocolate layer

Pumpkin Spice Cake with Maple Pecan Frosting

Pumpkin cake

cakes sideview

Pumpkin Spice Cake with Maple Pecan Frosting

Pumpkin Spice Cake
1 cup pumpkin feeling
3 sticks margarine
3 cups sugar
6 eggs
1 Tbsp. vanilla
1 Tbsp. baking soda
1 Tbsp. cinnamon
1 Tbsp. nutmeg
1 Tbsp. ground ginger
1 Tbsp. apple cider
3 cups flour

  • Pre heat oven @325
  • Beat butter and pumpkin together
  • Add remaining ingredients and mix until no lumps are in batter
  • Pour batter in 3 greased and lined round baking pans
  • Bake for 30-40 mins or until toothpick comes out clean
  • Maple Pecan Frosting

    2 8oz. packges cream cheese
    1 stick butter
    2 cups powdered sugar
    1 Tbsp. maple flavoring (this is found in spice section on baking aisle of grocery store)
    1 tsp. vanilla
    1 tsp. cinnamon
    1 tsp. apple cider
    1 cup chopped pecans

  • Beat cream cheese and butter until creamy
  • Slowly add remaining ingredients besides pecans, beating until no lumps
  • Ice cooled cake and either press pecans around side of cake, or mix into frosting
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