Holiday Spice Cake with Eggnog Buttercream
I think I'm ready for a cake. I feel like it has been a while since we've done a cake from Baked. Oh, I guess the last cake was the Almond Cake. (I don't want to think about that cake...still having flashbacks of that almond butter....shiver) Too bad, because the cake itself was good.
This spice cake sounds awesome. I bet it would be a good pick at the Baked bakeshop. (who's up for a trip to Baked??!!) Of course if we did go, which dessert would you get? That is a tough one. I'm thinking it would be a cake slice of some sort. Isn't that cute how I made it sound like I'd just get one thing. <snicker>
I'm pretty sure I have all the ingredients to begin baking. Another recipe I'm prepared for...huh. I want to believe this just means I'm doing a better job at keeping my pantry filled with all the essentials. Of course I see that as being both a good thing and a bad thing. Good because I can bake at the spur of the moment. Bad because I can bake at the spur of the moment. (I know you all understand this)
An early Christmas present from hubbie.....the staybowlizer. How cool is that?!!?
So the batter went together really easily. Folding the egg whites into the batter certainly makes the cake feel all light and airy. I think it is going to make for a very light cake. Not what I expected at all in a spice cake.
It is so hard waiting for things to bake. But at least I have this uber cute little kitchen timer. :o)
It is adorable!!! I just love it. (an early Christmas present from a friend)
That's okay, it might be easier to wait while I sip my coffee out of my new coffee mugs! (another early Christmas present from another friend)
Love how the cups change with the heat of the coffee. :o)
Okay, okay back to the cake. I know it's not all about the early Christmas prezzies. Okay, that was clearly a lie....it is all about the prezzies. (sorry for the lie, Santa.....I hope this in no way affects the outcome of Christmas)
Soooo the cake.....that's what I'm doing here....yes. I decided rather than a three layer cake, I'd do a two layer cake and the rest of the batter would be cupcakes.
The buttercream gods smiled on me today. I realize the key is to cool down the mixture before I add the butter.
I loved the addition of rum and nutmeg to the buttercream. The nutmeg gave the buttercream a lovely flecked look.
And the coloured sprinkles gave it a Christmas feel.
This recipe is definitely a keeper.