As is so often the case with incredibly beautiful custom cakes like this Cheshire Cat Cake pictured above, it is just too cool to cut up and eat. Am I right? I am.
Do you like cake? I sure do. Just recently, I was introduced to two fantastic new cake mixes from Duncan Hines® – a brand you know and trust – Blue Velvet and Pink Velvet, both of which I had the opportunity taste at Winter Food Fete. These mixes really elevate the quality of desserts that you can make conveniently at home.
Pink Velvet Cake (With Cake Balls) is Introduced at Winter Food Fete in February 2014
Just in time for Easter, Duncan Hines® has introduced Limited Edition Spring Velvets™ Cake Mix as a part of their new velvets line; the first in the baking aisle to extend velvet cake beyond the traditional red velvet. As you can see by these beautiful and tempting photos, Spring Velvets™ provides a uniquely colorful way to brighten up any spring time occasion!
Duncan Hines® Spring Velvets™ Cake Mix will be available at limited retailers nationwide only until May 2014, and has a suggested retail price of $1.99. Check out these two recipes for inspiring, lovely and delicious cakes you can make in time for Easter!
Spring Velvets Checkerboard Cake
Hands-On Time: 10 minutes
Total Time: 90 minutes
Servings: 10-12 servings
1 package of Duncan Hines® Spring Velvets Cake Mix
1 container Duncan Hines® Creamy Home-Style Cream Cheese Frosting
1. Preheat oven to 350°F. Grease 2 9×6 loaf pans with shortening or oil spray.
2. Prepare the batters according to the package directions and scoop each batter into each pan.
3. Bake 30-33 minutes or until toothpick inserted in center comes out free of crumbs. Cool completely.
4. Slice the pink velvet in half lengthwise. Then take each half and slice it in half vertically. You will have 4 strips of cake.
5. Repeat the above process with the yellow velvet.
6. Place a pink slice next to a yellow slice onto a plate. Ice the top with frosting.
7. Next place a yellow slice on top of the pink slice and a pink slice on top of a yellow slice, Ice the top.
8. Repeat the above process until there are no more remaining cake slices.
9. Frost the entire cake upon completing the 4-layer checkerboard.
*Tip – You can build as many checkerboards as you want; you just need to cut smaller slices of cake – refer to picture for guidance.
Spring Velvets Bundt Cake
Hands on time: 10 minutes
Total Time: 1 Hour and 40 minutes
Servings: 10-12 servings
1 Box of Duncan Hines® Spring Velvets Cake Mix
1 (3.4 oz.) box of Lemon Instant Pudding and Pie Filling Mix, divided in half
1½ cups water
½ cup oil
1 cup powdered sugar
2Tbsp. lemon juice
1. Preheat oven to 350°. Grease and flour 10-inch Bundt* pan or tube pan
2. Combine 2 eggs ¾ cup of water, ½ cup of dry pudding mix, and ¼ cup oil with first velvet cake mix.
3. In a separate bowl, combine 2 eggs, ¾ cup of water, ½ of dry pudding mix, and ¼ cup oil with second velvet cake mix
4. Beat each mix at medium speed with electric mixer for 2 minutes.
5. Pour Yellow Velvet batter into pan
6. Pour Pink Velvet batter on top of the Yellow Velvet batter.
7. Insert a butter knife halfway into the batter when all of the batter is in the pan. Swirl the batter by gently moving the knife in a circular motion around the pan.
8. Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out free of crumbs.
9. Cool in a pan for 25 minutes. Invert onto serving plate. Cool Completely
10. Make glaze by adding lemon juice to powdered sugar and stir until smooth. Drizzle over cake.
Please don’t eat these shoes! Creating works that are very similar to the art of contemporary sculptor Scott Hove, designer Chris Campbell has expertly painted and sculpturally enhanced dozens of pairs of Jimmy Choux shoes so that they appear to be decorated with the accoutrements of a fancy bakery cake! Clever and beautiful, but definitely not edible!
Chris sells his visually delectible creations at his own shop, The Shoe Bakery which appears to be located in Orlando Florida, but who knows. With prices that are very reasonable at just $60 for a pair of flats to $200 for the high heels – I’d say these are not only a fashion bargain but a unique investment for art collectors as well!
Read more and see additional photos of these deliciously collecitble shoes at This Link!
Thanks to Geoffrey for the Tip!
1 box Betty Crocker® SuperMoist® White Cake Mix
Water, vegetable oil and eggs called for on cake mix box
Red and Green food color
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Betty Crocker® Decorating Decors® Red, Green and White Candy Sprinkles
- Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour half of the batter into medium bowl; set aside. Divide the other half of batter equally between 2 small bowls. (You will be left with 3 bowls of batter.) Add red food color to 1 of the small bowls and mix well. Add green food color to the second small bowl and mix well.
- Pour half of the white batter from medium bowl into cake pan. Carefully pour red batter over white batter in pan. Carefully pour green batter over red batter. Then pour remaining white batter from medium bowl over the top. Do not mix the colors.
- Bake as directed on box until toothpick inserted near center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack placed over a cookie sheet; remove pan. Cool completely, about 30 minutes. Place cake on serving plate.
- Divide frosting between 2 small microwavable bowls. Microwave 1 bowl on High about 5 to 10 seconds; mix well with spoon until smooth enough to drizzle. With the spoon, drizzle white frosting back and forth around the whole cake in a striping pattern until you use all of the frosting (allow some frosting to drip down onto plate in middle of cake, if desired).
- Microwave second bowl of frosting; stir in a few drops of green food color. Drizzle over cake, scattering back and forth in the same type of striping pattern. Decorate with sprinkles. Let stand until frosting is set before serving.
Okay, judging from the multiple layers this is probably a Wedding cake, dontcha think? It may be a Birthday cake, but whatever the occasion, it is the Greatest Cake Ever in the Universe of All Time, because The Beatles! I bet it tastes delicious also, but, honestly, it is almost too cool to eat!
A Fan/Facebook friend of my pal Neal posted this awesome cake photo on his FB page for his recent Birthday, and I stole it because it is rules. The drums, cymbals and hardware all appear to be made of edible fondant, which tastes like ass but looks pretty cool.
I can’t let my good friend Neal’s Birthday slip by without giving him a shout out on the blog! Born on September 23rd, 1947, Neal turns Sixty-Six Years old today and still looks fantastic! Rock On Neal, and have a Billion Dollar Birthday!
No matter how full I am from eating a meal, 90% of the time, I want dessert. Because that is how roll.
Brother Jimmy’s BBQ is a place that will likely leave you feeling very satisfied after a meal of their ribs, chicken and other specialties – because their food is amazing. But on future visits you might have a more challenging time saying no to one of their home baked sweet treats, because they have just created a New Dessert Menu on which every pie, cake and ice cream creation is delicious. I know, because I tasted everything.
Earlier this week, Brother Jimmy’s hosted a fun Dessert Tasting Party to give bloggers a chance to sample and preview items from the new menu, which also features an original selection of “Boozy Beverage” dessert cocktails. Here are some photos from our sugar-fueled evening.
The Cherry Rhubarb Pie Float contains Rhubarb Tea Liquor, Cheerwine Cherry Soda and Rum Ice Cream. Very sweet and very strong, if you like Dessert but also like to be wasted, this drink is for you!
There are two new pies on the menu. The Pecan Pie tastes as good as it looks, so if you are a fan you are going to love what they serve at Brother Jimmy’s. The Apple Crumb Pie, pictured further up top, is completely delicious and was quite clearly a favorite of many at the event. The crumble top is the perfect sweetness and texture, and the tender crust is loaded with delicious sweet-tart sliced apples. Better than Mom’s!
I am a little bit of a Red Velvet Cake snob but this is the best Red Velvet Cake I’ve ever had. These are just tasting sized cakes but what you’ll get a is a big chunk of three layer cake that is moist and light and frosted to perfection with yummy creamcheese icing.
These are Ice Cream Sandwiches from Melt Bakery, who deliver them directly from their freezer to Brother Jimmy’s. If you’ve ever had an Ice Cream Sandwich from the Coolhaus truck, these are very similar, with a selection of different types of cookies matched with interesting Ice Cream combinations. I had one of the pink ones you see in the above photo, which was a Sugar Cookie stuffed with a Berry Ice Cream.
This is a Brownie Sundae that they made fresh for each of us and brought to our tables after I was already engorged with sweets, so we had no choice but to eat it. The Brownie is served warm and topped with Butterscotch Swirl Ice Cream and Jimmy’s Homemade Hot Fudge Sauce. It was Insane.
These new desserts are price right as well. The Melt Bakery Ice Cream Sandwiches are $5 and all other Desserts are priced at just $7 each. The Boozy Beverages are $7 and $8. Be sure to add one of these delicious desserts or beverages to your next dining experience at any Brother Jimmy’s location, and tell them The Worley Gig sent you!
Surrealist sculptor Scott Hove has become famous for his fantastic fake cakes and cake-like sculptures that he creates using carved foam and traditional cake decorating tools. Spoke Art Gallery in San Francisco is currently showcasing his latest works in a highly topical exhibit entitled Guns & Ecstasy.
In addition to a fully immersive, single person Cake Installation that Hove calls “A Pentagonal Disco Infinity Chamber” — and which features multiple angled mirrors and a spinning disco ball — the exhibit includes a series of twelve confectionery assault weapon sculptures created in light of the recent shootings and gun violence in the United States.
Weapon of Choice (Image Source)
If I lived in the area, there is certainly no way I would miss this show.
Scott Hove’s Guns & Ecstasy exhibit runs through May 25th, 2013 at Spoke Art Gallery, Located on 816 Sutter Street, San Francisco, CA 94109.