If you have ever wanted to know how to get the PERFECT HOMEMADE BUTTERCREAM recipe (also called frosting or icing), this video is for you! This recipe has been used in my kitchen for over 15 years, and it is perfect for piping cupcakes, and perfect for icing a cake. Subscribe for more cake decorating basics, tips, recipes and tutorials LIVE with Jenn!
What to call a pie in a cake?? A “pake”? A “cie”? Or what about “Cherappkin”? Appcherrkin? Pumpcherple? CHERPUMPLE!
I think I’m going to stick with “Pie in a cake”. It much easier to figure out what in the world I’m talking about!
This cake is admittedly time consuming since you have to bake three pies ahead of time, as well as prepare two types of cake batter. It’s definitely an investment in your life, but it is bound to impress anyone that looks at it. And most likely they’ll have to look at it twice to figure out what in the world they are looking at!
To make the investment of time shorter, using premade pies from a grocery store bakery work excellently, as does using box mixes for the cake batter. In the recipe below I have provided the link to all of our homemade versions of the pies, and cakes, if you are so inclinded for this big project.
Since the cake was such a big project, I went with an easy, light covering. Instead of using a heavy buttercream, I thought whipping cream would be best paired with the cakes/pies. After all, there is a lot going on in this cake, so the last thing it needed was another element to confuse the taste buds.
You can choose to go with any flavour of cake batter, as well as any type of pie when you’re making your own version of this. The hardest part of that will be trying to name it!
When you’re baking your pies, make sure that they are at least an inch (2 centimeters) smaller than your cake pan. This will ensure that there is just enough room for the cake batter to completely envelop the pie. You want to make sure that you spread the cake batter on the bottom, sides and top so that the batter prevents any of the pie from escaping while baking- especially in the fruit pies! Roughly, I wanted an inch (2cm) of cake batter underneath and on top of the pie to help prevent that from happening.
This “PAKE”, “CIE”, whatever you want to call it is super fun to make. I hope you have a blast !
Making homemade ice cream is a tutorial that I have been wanting to do for forever!! I love ice cream. Unfortunately it doesn’t love me. But, I keep coming back to it, expressing my love, and never ending commitment. It doesn’t matter. It wants nothing to do with me.
Also having love and devotion for my KitchenAid mixers, I had my sights set on the KitchenAid Ice Cream Maker Attachment. I had seen it for over a hundred dollars from a couple of stores, so when I found it on sale for $90 CAD, I ordered it right away from Golda’s Kitchen, which is an online baking supply store in Canada.
I was set to love this attachment. I always do that to myself. I set myself up for adoration, and when it doesn’t live up to my level of love, I’m disappointed. I think I thought that this attachment would magically make ice cream, pretty much instantaneously. But, you actually have to MAKE ice cream! Well, duh Jenn . . . life is not meant for laziness!
In my naivety, I thought I would just have to throw the ingredients into the freeze bowl and turn it on, and viola, ICE CREAM. Nope, not how’s it done. You have to warm and cook the creams, sugar and eggs, and THEN you can throw them into the freeze bowl?! NOPE. You have to chill the warm mixture first for eight hours, and THEN you can throw the mixture into the freeze bowl?! YES! Finally.
Other than the fact that this machine is not a magic machine, I liked it. You have to be prepared though since many of the steps require freezing and chilling. The freeze bowl needs to be completely frozen before using it, and in the directions it says not to take the bowl out of the freezer until you are ready to pour the cream in- and they mean it. I tested that accidentally. If the freeze bowl is not completely frozen, the ice cream will not freeze, no matter how much you stir it, will it, or scream at it. Trust me on that one.
I would also like to make a comment to the parts “namers” at KitchenAid . . .”freeze bowl”, “dasher”, “driver”. . . seriously KitchenAid? You couldn’t have found better names for these parts? It took me like a million takes to get those names right! It felt like I was reading off Santa’s reindeer.
Hello world, it’s nice to see you again! I’ve been in the crawl space of our “basement” for the last two days, while we have been cutting cement, digging cement, carrying cement, and digging dirt out of two trenches so we can protect the house from water damage. Water has been coming in the basement every time the snow melts, which has been about 5851456 times this winter, and every time it rains. It’s looking like we have one more day to be down in the dungeon to lay gravel and pipes, and then we should be finished. For now. There are a couple more things to do, but my brain can’t handle the thought of crawling on my knees for much longer.