Banana Bread with Crunchy Sugar Topping

I have one more recipe to share from the special baking book, Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. (for now!) In the book, this recipe is titled “The Only Banana Bread You’ll Ever Need.” That is a little over the top for me- I always welcome new recipes for banana bread. 🙂

In this version, the super moist bread is topped with crunchy, snowy granulated sugar. The sugar is dampened and clumped together before sprinkling it over the prepared batter. I had never used this technique and I loved it. The topping looked beautiful and had a wonderful contrasting texture.

I weighed the bananas and all of the dry ingredients. I modified the recipe by baking it in a Pullman loaf pan, adjusting the baking time accordingly. We loved it!

Yield: One loaf, Serves 8 to 10

  • nonstick cooking spray for the pan
  • 1 3/4 cups (400g) mashed, very ripe bananas (I used 3 1/2 bananas)
  • 3/4 cup plus 2 T (196g) firmly packed dark brown sugar
  • 1/2 cup (112g) vegetable oil
  • 1/3 cup (75g) well-shaken buttermilk, at room temperature
  • 2 large eggs
  • 1 T dark rum, optional (I omitted it)
  • 1 tsp pure vanilla extract
  • 2 cups plus 2 T (272g) unbleached all-purpose flour, spooned & leveled
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3 T (38g) granulated sugar, for sprinkling
  1. Position a rack in the lower third of the oven and preheat it to 325 degrees, preferably on convection.
  2. Spray a 9×5-inch or Pullman loaf pan with nonstick cooking spray and line it with parchment paper with a couple of inches of overhang on the long sides. Lightly coat the parchment with nonstick cooking spray.
  3. In a large bowl, stir together the mashed bananas, brown sugar, oil, buttermilk, eggs, rum (if using), and vanilla.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Pour the dry ingredients into the wet and fold until just blended.
  6. Pour the batter into the prepared pan.
  7. Place the granulated sugar in a small bowl.
  8. Using your fingertips, sprinkle water over the top of the sugar. Work the water into the sugar, pinching it together, until it begins to resemble snow. (It should barely hold together when it is pinched together.) To add additional water, sprinkle water over the top using the opposite (clean) hand.
  9. Sprinkle the dampened sugar over the batter, aiming to get it clumped up together in spots.
  10. Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes in a Pullman pan or 60 to 70 minutes in a standard loaf pan.
  11. Let cool for 20 minutes in the pan, then use the parchment paper to lift the loaf out of the pan and cool completely on a wire rack.

Note: Bread can be stored at room temperature, wrapped in plastic wrap and/or placed in an airtight container, for up to 5 days.

Donut Loaf

I felt very “out of the loop” recently when I saw numerous posts about this viral donut loaf one morning. I had to make it right away! 😉 It delivered as promised- it tasted like a giant cake donut. Ridiculously good. The freshly ground nutmeg made it exceptional.

This recipe was adapted from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever, via thekitchn.com. It was reminiscent of a pound cake but had a lighter texture. Fabulous! Next time I plan to try baking it in my Pullman loaf pan.

Yield: 1 (9-inch) loaf, Serves 8 to 10

For the Loaf:

  • nonstick cooking spray for pan
  • 2 3/4 cups (352g) unbleached all-purpose flour, spooned and leveled
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 2 tsp freshly grated nutmeg
  • 14 T (197g) unsalted butter, at room temperature
  • 3/4 cup plus 2 T (175g) granulated sugar
  • 1 tsp pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 cup (225g) well-shaken buttermilk, at room temperature

To Finish:

  • 1 cup (120g) confectioners’ sugar, divided, sifted, plus more as needed
  • 2 T (28g) unsalted butter, melted
  1. Position a rack to the lower third of the oven and preheat it to 325°F, preferably on convection.
  2. Spray a 9×5-inch light-colored metal loaf pan with nonstick cooking spray and line it with 2 perpendicular strips of parchment paper — 1 cut skinnier to fit lengthwise across the bottom and up the 2 short sides, 1 to fit crosswise and up the 2 longer sides. Cut the strips long enough to have a few inches of overhang on all sides.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy.
  5. Add the sugar and vanilla and beat until light and fluffy, about 3 minutes.
  6. Beat in 1/4 cup of the flour mixture.
  7. Beat in the eggs, 1 at a time.
  8. Reduce the mixer speed to low, and stir in the remaining flour mixture and buttermilk in 5 alternating additions, beginning and ending with the flour mixture.
  9. Finish folding the batter by hand to make sure everything is incorporated — the batter will be very thick.
  10. Scrape the batter into the prepared pan and smooth the top.
  11. Bake until the loaf is golden with a couple of cracks on top, and a toothpick inserted into the center comes out clean, 60 to 75 minutes.
  12. Let cool in the pan set over a wire rack for 15 minutes.
  13. Use the parchment paper to lift the loaf from the pan. Let rest for another 20 to 30 minutes.
  14. When the loaf is cool and firm enough to handle, but still slightly warm, sift 2/3 cup of the confectioners’ sugar all over a large rimmed baking sheet (keep the sieve handy).
  15. Peel the parchment from the cake. Gently turn the loaf over in 1 hand, using part of your forearm to support it.
  16. Using a pastry brush, brush the bottom of the cake with some of the melted butter. Carefully set the loaf, right-side up, in the powdered sugar.
  17. From there, brush the long sides with the butter, turning the cake from side to side to coat in sugar, then brush and coat the short sides.
  18. Lastly, brush the top with the butter, and sift the remaining 1/3 cup confectioners’ sugar over the top of the loaf.
  19. Roll the entire loaf in sugar once more so that it resembles a giant powdered sugar donut. (I skipped this step and my loaf had plenty of sugar.)
  20. Carefully transfer the cake to a wire rack to cool completely before slicing and serving, touching up the loaf with a quick sifting of sugar as needed.

Sunflower Birthday Cake (Yellow Layer Cake with Vanilla Cream Cheese Frosting & Oreo Filling)

My baby celebrated her 13th birthday last week. I officially have two teenagers in my house!

She requested a yellow-themed celebration. Yellow is indeed her favorite color, but I think that it was also an excuse to have vanilla Oreos and goldfish crackers around to nibble on. 😉 Our decor included yellow mums, yellow balloons, yellow streamers, yellow tablecloths and place settings, and “yellowish” birthday cake popcorn. We also had a yellow cake with yellow (sunflower-themed) cream cheese frosting and pale yellow number cookies, our family birthday tradition. It was a solid theme!

The recipe for the yellow layer cake was adapted from The New Best Recipe: All-New Edition from the Editors of Cook’s Illustrated. I used the vanilla cream cheese frosting with Oreo filling from her 12th birthday cake. There was enough frosting for the layer cake and 12 cupcakes- perfect.

Yield: One 9-inch layer cake, generously frosted

For the Cake:

  • 7 oz (1 3/4 cups) plain cake flour, sifted, plus more for dusting pans
  • 4 large eggs, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 2 tsp vanilla extract
  • 10 1/2 oz (1 1/2 cups) granulated sugar
  • 2 tsp baking powder
  • 3/4 tsp fine sea salt
  • 16 T (2 sticks) unsalted butter, softened but still cool, cut into 16 pieces
  • vanilla cream cheese frosting, recipe below
  1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees, preferably on convection.
  2. Generously grease two 9-inch round cake pans and cover the pan bottoms with rounds of parchment paper. Grease the parchment rounds and dust the cake pans with flour, tapping out the excess.
  3. Beat the eggs, milk, and vanilla with a fork in a 2-cup measuring cup with a spout. Measure out 1 cup of this mixture and set aside.
  4. Combine the flour, sugar, baking powder, and salt in the bowl of a standing mixer. Beat at the lowest speed to blend, about 30 seconds.
  5. With the mixture still running at the lowest speed, add the butter, one piece at a time; mix until the butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, about 30 to 40 seconds after all the butter is added.
  6. Add the reserved 1 cup egg mixture and mix at the lowest speed until incorporated, about 5 to 10 seconds.
  7. Increase the speed to medium-high and beat until light and fluffy, about 1 minute.
  8. Add the remaining egg mixture (about 1/2 cup) in a slow, steady stream, taking about 30 seconds. Stop and scrape the sides and bottom of the bowl as needed with a rubber spatula.
  9. Beat at medium-high speed until thoroughly combined and the batter looks slightly curdled, about 15 seconds.
  10. Divide the batter equally between the prepared cake pans. (about 1 lb plus 2.5 oz per pan) Spread to the sides of the pans and smooth with an offset or rubber spatula.
  11. Bake until the cake tops are light gold and a toothpick inserted in the center comes out clean, 20 to 27 minutes. The cakes will mound slightly but will level when cooled.
  12. Cool on a wire rack for 10 minutes.
  13. Run a knife around the pan perimeter to loosen. Invert one cake onto a large plate and reinvert onto another wire rack. Repeat for the other layer. Cool completely before frosting.

For the Vanilla Cream Cheese Frosting and Oreo Filling & Sunflower Design:

  • 16 ounces cream cheese, room temperature
  • 1 cup (2 sticks) butter, room temperature
  • 6 cups confectioner’s sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 15 mini-Oreos, crushed in a food processor, plus more for the center of the cake sunflower
  • yellow and green gel food coloring
  1. Place cream cheese and butter in the bowl of a stand mixer.
  2. Beat until light and fluffy, about 2 minutes.
  3. Add sugar and vanilla. Beat, on low-speed to combine.
  4. If too soft, chill until slightly stiff, about 10 minutes, before using.
  5. Reserve 1/4 cup icing for the green leaves, set aside.
  6. Tint the remaining icing pale yellow with food coloring, mixing well.
  7. Remove 1 1/4 cup of icing for the Oreo filling and place in separate bowl.
  8. Incorporate the crushed Oreos in the reserved 1 1/4 cups of filling icing. Spread on one of the layers.
  9. Place the second layer on top.
  10. Cover cake with a crumb coat and chill briefly, if necessary before continuing.
  11. Using an offset spatula, ice the sides of the cake with the pale yellow icing.
  12. Tint the remaining icing deeper “sunflower yellow.” Place in a pastry bag fitted with a leaf tip.
  13. Tint the leaf icing deep green. Place in a pastry bag fitted with a leaf tip and pipe onto 3 areas of the outside of the cake, or as desired.
  14. Then, starting at the outer edge of the cake, begin piping the dark yellow flower petals. Work in circles moving toward the center of the cake.
  15. When about 3 rows are complete, place a dollop of the dark yellow icing in the center and form the center of the flower with mini-Oreos. (It seemed easier to start by placing the first Oreo in the center.)
  16. Fill the gap between the last piped row of petals and the center by piping an additional row of petals.
  17. Chill prior to serving and store any leftover cake in the refrigerator.

BTW- If you thought that was enough… we had another celebration that required another dessert- this time yellow cupcakes with yellow (also sunflower) frosting. We do love our celebrations and yellow cake over here!

Spiced Zucchini-Banana Cake with Cream Cheese Frosting

To say that this wonderful summer cake was moist would be the understatement. 😉 What a fabulous use for zucchini! Everyone has an extra zucchini and ultra-ripe bananas this time of year too.

This recipe was adapted from Nancy-c.com. I incorporated light brown sugar and whole wheat pastry flour and decreased the nutmeg. I also added salt and vanilla to the frosting. This cake was even better the next day. Fabulous.

Yield: one 9×13 cake, about 12 to 16 servings

For the Cake:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large or extra-large egg
  • 1 tsp pure vanilla extract
  • 1 cup mashed bananas (about 2 medium)
  • 1 cup all-purpose unbleached flour
  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp coarse salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 to 1/2 tsp freshly grated nutmeg
  • 2 cups shredded zucchini (about 1 medium)
  1. Preheat oven to 350˚F, preferably on convection.
  2. Grease a 9 x 13″ pan, line with parchment paper, grease again. (I used cooking oil spray.) Set aside.
  3. In the bowl of a stand mixer or a large bowl, cream butter and sugar.
  4. Add in egg and vanilla, then stir in mashed bananas and blend everything well.
  5. In medium bowl, whisk flours, baking powder, baking soda, salt, cinnamon, and nutmeg together.
  6. Add flour mixture to butter-sugar-banana mixture. Blend until combined.
  7. Fold in zucchini and mix until incorporated.
  8. Pour batter into prepared 9 x 13″ pan and bake at 350˚F for 25 minutes, or until edges brown and pull from sides.
  9. Let bars cool completely, then frost with cream cheese frosting (recipe below).

For the Cream Cheese Frosting:

  • 1 (8-ounce) package cream cheese or light cream cheese, softened at room temperature
  • 1/4 cup unsalted butter, softened at room temperature
  • pinch coarse salt
  • 1/2 tsp pure vanilla extract
  • 4 cups powdered sugar
  1. In the bowl of a stand mixer or medium bowl, blend softened cream cheese and softened butter.
  2. Mix in salt and vanilla until well combined.
  3. Add in powdered sugar a cup at a time, blending well after each addition, scraping down the sides, as needed.
  4. Spread evenly over completely cooled bars, then cut and serve.

Note: If serving later, keep in refrigerator until ready to serve. Refrigerate any leftover cake.

Streusel Banana Bread

As my son said after gobbling up his first piece, “This is GOOD banana bread!” 🙂 Really good. It’s probably because it’s actually more of a banana coffee cake. The streusel was amazing.

This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour. It made a very special breakfast but would also be a wonderful snack or dessert.

For the Streusel:

  • 6 T unsalted butter, room temperature, plus more for the pan
  • 1/2 cup all-purpose flour
  • 1/4 cup white whole wheat flour
  • 1/3 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp Kosher salt
  • 1/2 cup chopped pecans

For the Cake:

  • 1 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 3/4 tsp baking soda
  • 1/4 tsp Kosher salt
  • 1 stick unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/3 cup buttermilk
  • 1 cup banana purée from 2-3 very ripe bananas, mashed
  1. Place an oven rack in the lower third. Preheat the oven to 350 degrees, preferably on convection.
  2. Coat a 9-by-5-inch loaf pan or Pullman loaf pan with butter or cooking oil spray; line with parchment, leaving a 1-inch overhang on long sides.
  3. Make the Streusel: In a bowl, combine flours, brown sugar, cinnamon and salt. Stir in the butter and pecans until small clumps form and mixture is evenly moistened. (I used a pastry blender.) Set aside.
  4. Make the Cake Batter: In a large bowl, whisk together flours, baking soda, and salt.
  5. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in mashed bananas.
  6. Make a well in the flour mixture and pour banana mixture in. Stir together until just combined making sure not to overmix.
  7. Spoon half of the batter into the prepared pan.
  8. Sprinkle half of the streusel evenly over the batter.
  9. Add the remaining batter, then sprinkle remaining streusel over the top.
  10. Bake until golden brown and a tester inserted in the center comes out clean, about 1 hour 20 minutes in a standard loaf pan (tenting with foil after 1 hour if browning too quickly), or 1 hour in a Pullman loaf pan.
  11. Let cool in pan 20 minutes, then transfer to a wire rack. Let cool completely before serving.

Meyer Lemon Breakfast Cake

I made this super moist and tender breakfast cake with my precious Meyer lemons. It could be made with regular lemons too, of course. I did think that the tangy glaze was a little over the top, so I modified the recipe to make half of the amount next time.

This recipe was adapted from Bon Appétit, via The View from the Great Island.com. I incorporated whole wheat pastry flour in addition to cake flour and baked the bread on convection in a Pullman loaf pan. Special and tasty. 🙂

For the Cake:

  • zest of 1 Meyer lemon
  • 1 cup granulated sugar
  • 2 sticks unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • 3/4 cup whole wheat pastry flour
  • 1 cup cake flour or all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp coarse salt
  • 1/2 cup buttermilk
For the Glaze:
  • 3/4 cups powdered sugar
  • freshly squeezed Meyer lemon juice to thin, start with 1 tablespoon and add more as necessary
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Lightly butter (or spray with cooking oil spray) a Pullman loaf pan or 9×5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing. Crease the ends so that they do not fold over onto the cake while it is baking.
  3. Remove the peel from the lemon with a vegetable peeler. A serrated peeler works best for this. You want to remove just the yellow part of the peel, with little of the bitter white part.
  4. Put the sugar and lemon peelings in a food processor and process until the peels are completely incorporated into the sugar.
  5. Put the lemon sugar and butter into a stand mixer and cream until light and fluffy ~ a full 5 minutes.
  6. Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes.
  7. Whisk together the flours, baking powder, and salt and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don’t over beat.
  8. Turn the batter into the prepared pan, spread out evenly, and bake on the center rack for about 40 minutes in a Pullman pan, or up to 50-55 minutes in a standard loaf pan, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine).
  9. Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles, and let fully cool on a rack.
  10. Meanwhile whisk together the sugar with enough lemon juice to make a thick glaze. Spread the glaze over the cooled bread.

“Line Friends” Red Velvet Birthday Cake

My daughter absolutely loves the “Line Friends” store in Times Square. The store features adorable plush versions of the characters from a Japanese and Korean messaging app called Line. Most center around a bear named “Brown.” As a pig enthusiast, my daughter owns two “Piggy Brown” plush in her personal collection. She requested a red velvet version of “Piggy Brown” to celebrate her 12th birthday! She also requested an Oreo-cream cheese frosting filling. The results were super cute and delicious.

Both of my kids have winter birthdays. Because my son decided to celebrate his with a gold standard household favorite, a Rainbow Sprinkle Cake, I am combining their “birthday posts” by sharing their number cookie photos at the same time. For those of you who don’t know, my kids always have birthday sugar cookies to celebrate their age. 🙂 This year, my son celebrated his 14th birthday and my daughter celebrated her 12th. ❤

I thought that it was the perfect time to share this cake because a red velvet layer cake would also be a fabulous Valentine’s Day dessert. ❤ The cake recipe was adapted from Martha Stewart Living, the cream cheese frosting adapted from various sources. I used a single vanilla cupcake for the pig snout and bear nose, recipe from Sally’s Baking Addiction. The pig ears were made with reserved number cookie dough.

To Make the Red Velvet Layers:

  • unsalted butter, for cake pans
  • 2 1/2 cups cake flour, not self-rising
  • 1 teaspoon salt
  • 1/4 cup cocoa powder, sifted
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups canola oil
  • 2 large eggs
  • 3/4 tsp red gel food coloring plus 3 1/2 T water OR 1/4 cup red food coloring
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons white vinegar
  1. Heat oven to 350 degrees, preferably on convection.
  2. Generously butter two 9-by-2-inch round cake pans. Line with parchment paper; butter the paper. Sprinkle with flour, and tap out the excess; set aside.
  3. In a medium bowl, whisk cake flour, salt, and sifted cocoa; set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined.
  5. Add eggs, one at a time, beating well after each addition.
  6. Add food coloring and vanilla, and beat until well combined.
  7. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
  8. In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds.
  9. Evenly divide batter between the prepared pans. (I use a kitchen scale to make sure that the batter is evenly distributed.)
  10. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes.
  11. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely before frosting/decorating.

For the Vanilla Cupcake Pig Snout & Bear Nose:

  • 1 egg white
  • 2 T granulated sugar
  • 2 T unsalted butter, melted
  • 1 teaspoon vanilla
  • 1 1/2 T milk
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Coat 2 wells of a muffin pan with cooking spray or line with 2 liners.
  3. In a small mixing bowl, whisk together the egg white and sugar until combined.
  4. Stir in the vanilla, melted butter, and milk.
  5. Add flour and baking powder and mix everything together well.
  6. Divide the batter between two muffin pan wells and bake for 10-14 minutes.
  7. Let cool completely before frosting/decorating as desired.

For the Cream Cheese Frosting and to Decorate the Cake:

Yield: enough to generously frost one 9-inch layer cake (plus 1 cupcake)

  • 16 ounces cream cheese, room temperature
  • 1 cup (2 sticks) butter, room temperature
  • 6 cups confectioner’s sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 5 Oreos, crushed in a food processor
  • pink gel food coloring
  • cocoa
  • brown m&m’s and pink tic tac’s for eyes and noses
  • 1-2 T semi-sweet chocolate chips, melted
  1. Place cream cheese and butter in the bowl of a stand mixer.
  2. Beat until light and fluffy, about 2 minutes.
  3. Add sugar and vanilla. Beat, on low-speed to combine.
  4. If too soft, chill until slightly stiff, about 10 minutes, before using.
  5. Remove and place in separate bowls: 3/4 to 1 cup of icing for the bear face, 2-3 T icing for the top of the pig snout, 2-3 T icing for the bear nose, and 1 1/4 cup of icing for the Oreo filling.
  6. Tint the remaining icing light pink with food coloring, mixing well.
  7. Incorporate the crushed Oreos in the reserved 1 1/4 cups of filling icing. Spread on one of the layers.
  8. Place the second layer on top.
  9. Insert the cookie pig ears in between the cake layers until securely in place.
  10. Tint the 3/4 to 1 cup of reserved bear face icing with 1 T sifted cocoa, or until desired color is achieved.
  11. Tint the reserved 2-3 T of bear nose icing with pinches of sifted cocoa until desired color is achieved.
  12. Tint the reserved 2-3 T of pig snout icing with pink food coloring until desired color is achieved.
  13. Make a paper or parchment template to outline the edge of the bear face on top of the cake. Place on top of the second cake layer.
  14. Spread and swirl the light pink frosting around the sides and top of the cake, outside of the bear face template.
  15. Spread and swirl the reserved chocolate-brown frosting circle to form the bear face.
  16. Remove the domed top of the vanilla cupcake and trim to form the bear nose. Coat with reserved light brown icing and place on the bear face.
  17. Invert the cupcake bottom and coat the sides with light pink icing. Spread dark pink icing over the top. Place the snout in place on top of the cake.
  18. Use the m&m’s and tic tacs to form the noses and eyes.
  19. Place melted chocolate chips in a small ziplock bag. (I melted the chocolate in the microwave.) Cut the corner of the bag and pipe the bear’s mouth onto the cake.
  20. The cake can be stored in the refrigerator for up to 6 hours. (I stored it overnight.) Bring to room temperature before serving.

I’m bringing my red velvet Piggy Brown to share at Angie’s Fiesta Friday #262, co-hosted by Angie and Jhuls @The Not so Creative Cook. Enjoy! 🙂

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