I’m afraid of failing. I’m afraid that I’ve already burnt out — that I’ve reached my ceiling. I’m afraid things are the way they are meant to be already, and I’m the one who needs to change and accept things as they are. I’m afraid my big dreams are just silly little dreams.
…lost in the mist of confusion. I’m ready to find my voice once again, as well as my direction. I’m ready for the magic of August Moon to shine some light on my cloudy imagination.
I’m taking a hiatus. I haven’t felt inspired to create quality content for a while, so it’s time to relax and regroup. I’ll be back soon with some great ideas.
Because I still have mascarpone from a fortuitous sale I happened upon, I’ve been wanting to make some tiramisu. I don’t necessarily have the time and energy to devote to a traditional tiramisu, which is exactly why I decided to go for a simple frosted cake. And obviously, I’m loving the little 6″ round pan I purchased.
For the cake:
1/2 cup flour
1/4 cup cocoa powder
1/4 cup sugar
1 tsp instant coffee
1/2 tsp baking powder
1/4 tsp salt
1 egg
2 tbsp butter or oil
1/4 cup milk
2 tbsp Kahlua
Preheat the oven to 325. Whisk together the dry ingredients. Add the wet ingredients and mix until combine. Pour the batter into a grease 6″ round pan or 5-6 cupcake wells. Bake for 25 minutes. Cool at least 10-15 minutes before transferring to a wire rack to cool completely.
For the frosting:
See the recipe at Smitten Kitchen.
To assemble your cake, gently split the 6″ round into two layers. Spread frosting on top of the bottom layer before replacing the top layer. Frost evenly. Save any remaining frosting for something else — perhaps some fruit? Sprinkle with whatever you desire. We ran out of cocoa powder, so chocolate and gold sprinkles came to our decorating rescue!
…with White Chocolate Mascarpone Frosting. Yes. Oh yes, I did go there. Yum, yum, YUM! Why don’t we get right down to it…
For the cake:
1 cup Pillsbury Gluten Free Funfetti cake mix
1 egg
1/3 cup milk
2 tbsp melted butter (unsalted sweet cream)
1/3 cup shredded coconut
2 tbsp crushed pineapple
1 tbsp pineapple juice (reserved from can)
Preheat your oven to 350. Grease a 6″ round cake pan. Mix shredded coconut into the cake mix. Mix all the wet ingredients, then add the dry ingredients. Pour batter into the cake pan. Bake for 25 minutes. Cool in pan for 30 minutes before transferring to a wire rack. Top with white chocolate mascarpone frosting for a “naked” look, or go all out and frost the sides.
I over mixed my frosting, so I folded in more coconut shreds to mask my mistake. This may be due to my halving the recipe because I only made a single 6″ cake, so you may opt to either bake a bigger cake or store the leftover frosting for other purposes. Even with a halved amount, I still had leftover, though. I also dusted the cake with some gold sprinkles to give it a little extra charm. The cake looks adorable, and I’m thrilled that I can slice smaller pieces for less calories. Welcome to the family, little 6″ cake pan!
