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Cakes & Frostings

Purple Velvet Halloween Layer Cake #HalloweenTreatsWeek

October 3, 2018

Celebrate Halloween with a bright and colorful sweet treat! Two tiers of purple velvet cake are layered with vanilla buttercream, then topped with a chocolate drip, Halloween sprinkles and royal icing decorations.

This post is sponsored in conjunction with #HalloweenTreatsWeek. All opinions are mine alone.
Purple Velvet Halloween Layer Cake from LoveandConfections.com #HalloweenTreatsWeek #ad


This cake is everything! I am seriously in love with it and can’t stop staring. Purple velvet cake, vanilla buttercream, royal icing decorations, chocolate drip and SPRINKLES! It was such a fun cake to put together and I love the vibrant colors.

It’s funny how you get an idea in your head and then are in total awe when it comes to life – I love that feeling!! This cake was inspired by Sweets & Treats Boutique “Monster Mash” sprinkle mix. I knew I wanted to make a layer cake, but didn’t have a set design in mind until I received the sprinkles, and this idea was born.

Purple Velvet Halloween Layer Cake from LoveandConfections.com #HalloweenTreatsWeek #ad

If you hadn’t already known, I totally have a sprinkle (and paper straw) hoarding problem. Sprinkle mixes are the best, especially when they are holiday themed and inspire a whole cake! I loved this sprinkle mix from the moment I unwrapped it and knew this would be a fun cake from the start.

There were a few elements I definitely wanted to have and a purple velvet cake was top priority. I wanted a show-stopping cake for this year’s Halloween celebration, like my Black Velvet Spider Cake from a few years back. Holiday cakes are so much fun to make and my purple velvet is definitely up there on the favorites list. I totally forgot to cut a piece to show you the inside; but don’t worry because I already have plans for another purple velvet cake soon and then you can see the beautiful color.

Purple Velvet Halloween Layer Cake from LoveandConfections.com #HalloweenTreatsWeek #ad

You can’t miss the bright and colorful rosette lollipops. My original intention was to make meringues, but I live in Florida where it is hot and humid still, and meringues might not have held up as I would have liked. Royal icing to the rescue! I made a batch of stiff royal icing, separated it into three bowls and colored them black, lime green, and orange.

I wasn’t sure regular lollipop sticks would hold them up and am glad I made the decision to use some matching paper straws I had on hand (self-proclaimed straw hoarder). The colors matched perfectly, which was great because I staggered the decorations and some straws were actually on the outside of the cake. The straws also held up really well to the weight of the royal icing.

Purple Velvet Halloween Layer Cake from LoveandConfections.com #HalloweenTreatsWeek #ad

I adore chocolate drips on cakes – here’s my Candy Corn Layer Cake from last year – and knew I needed that chocolate contrast with all the bright colors. It is an easy element to add to any cake and gives it a whimsical touch.

The vanilla buttercream is very easy to work with and the color matched the little pearl candies from the sprinkle mix perfectly. I didn’t want to go too dark with the buttercream, because the inside is already a dark purple, and then you wouldn’t be able to see the chocolate drip as well.

Purple Velvet Halloween Layer Cake from LoveandConfections.com #HalloweenTreatsWeek #ad
Here are a few items I used for today’s recipe:
Purple Velvet Halloween Layer Cake from LoveandConfections.com #HalloweenTreatsWeek #ad

Purple Velvet Halloween Layer Cake

By adapted from Joy of Baking

This recipe is for 1 tier. Double if you wish to do a 2-tiered cake as pictured

Ingredients

  • 2 cups plus 2 tablespoons cake flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons Dutch-processed cocoa powder
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk, room temperature
  • Purple gel food color
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon baking soda

Instructions

  1. Heat oven to 350F. Prepare cake pans with parchment on bottom and grease sides with baking spray
  2. In medium bowl, sift together flour, salt and cocoa powder. Set aside
  3. In stand mixer bowl, or large bowl with hand mixer, beat butter and sugar on medium to medium-high until light and fluffy, approximately 3-5 minutes. Add eggs one at a time until fully combined. Scrape down the bowl after each egg addition.
  4. Combine vanilla and buttermilk. While mixer is on low, alternate flour and buttermilk, in 5 additions, beginning and ending with the flour. Add preferred amount of gel food coloring (advised no more than 1/2 teaspoon, preferably 1/4 or less). Scrape down sides of bowl to make sure color is combined throughout.
  5. In a small bowl, combine the vinegar and baking soda and let fizz. Quickly mix or fold into batter.
  6. Divide between cake pans (2 if using 8-inch, 3 if using 6-inch) and bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire rack to cool completely. Can be made a day in advance, wrapped tightly in plastic wrap and refrigerated.

Vanilla Buttercream

By Love and Confections

Ingredients

  • 2 cups vegetable shortening
  • 2 cups unsalted butter, room temperature
  • 1 teaspoon clear vanilla extract
  • 10 cups Dixie Crystals Confectioners Powdered Sugar, sifted
  • pinch salt
  • 3-4 tablespoons milk
  • Purple gel food color

Instructions

  1. In bowl of stand mixer fitted with paddle attachment, beat shortening for 3-5 minutes. Add in butter, and vanilla and beat to combine.
  2. Sift powdered sugar. Slowly add to butter mixture, alternating with milk 1 tablespoon at a time, depending on desired consistency. If frosting is too yellow from butter, add a tiny drop of purple food color from the end of a toothpick and whip. 
  3. If not using immediately, transfer to bowl, cover with plastic wrap and store in the refrigerator. Bring to room temperature and re-whip before using.
  4. You can choose to layer and crumb coat in white or purple. I used white, then added purple for the final buttercream. Please be advised of the amount of food color used. Add amount at your discretion. It may change consistency of buttercream and stain tongue if too much is added. I used around 5-8 drops.

Chocolate Drip

Ingredients

  • 1 cup dark chocolate chips
  • 1/2 cup heavy cream, plus 2 tablespoons

Instructions

  1. In microwave-safe measuring cup, heat heavy cream for 45-60 seconds, until just before boiling. Add chocolate chips and let sit for 2 minutes. Stir with spatula until combined. If not thin enough for a drip and still warm, add in 1-2 tablespoons heavy cream. If necessary, heat ganache for additional 10-15 seconds in microwave then add 1-2 tablespoons heavy cream. Place in uncut piping bag.

    Cake Assembly

    1. Level cakes if necessary. Place a small amount of frosting on cake board to secure cake. Place bottom layer on cake board. Add frosting to cake and level with offset spatula (approx 1/3 – 1/2 cup) Place second layer on top (if using three 6-inch layers) and repeat.
    2. Place last layer on top upside-down and apply a crumb coat*  over cake. Place in freezer for 15-20 minutes. Repeat with additional cake if making two tiers.
    3. Frost top and sides and smooth with cake scraper/comb. Place in freezer for 15-20 minutes to chill. Repeat with additional cake if making two tiers.
    4. Place dowels in bottom layer to support top tier. Stack cakes. Make ganache drip. Drip chocolate over bottom tier and top tier. Let sit for 5 minutes.
    5. Fill piping bag fitted with 1M tip and pipe frosting along the top. Add sprinkles on top of both tiers. 
    6. Add royal icing lollipops** and additional royal icing decorations. Serve or refrigerate then bring to room temperature before serving.

    * Crumb coat is a thin layer of frosting applied after stacking the cake, so the crumbs do not show when the final layer of frosting is applied.
    ** Prepare royal icing lollipops minimum 24 hours before needed, preferably 48 hours. Use Wilton meringue and instructions on container. Divide icing and color using gel food color. Place parchment on sheet pans with sides, lay straws down and pipe rosettes using 1M piping tip. Vary size and colors as needed.

    Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!

     

    Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!

    • Pumpkin Patch Graveyard Eclair from Big Bear’s Wife
    • Pumpkin Empanadas from Pook’s Pantry
    • Malted Milk Ball Spider Cookies from Pastry Chef Online
    • Pumpkin Patch Cupcakes from Mrs Happy Homemaker
    • Purple Velvet Halloween Layer Cake from Love and Confections
    • Eyeball Jello Shots from I am a Honey Bee
    • Monster Fudge from 4 Sons R Us
    • Pumpkin Cheesecake Bars from A Blender Mom
    • Vampire Ice Cream Floats from Daily Dish Recipes
    • Graveyard Pie from Eat Move Make
    • Easy Skeleton Cake Pops from Pint Sized Baker
    • Swiss Meringue Spooky Skull from Kudos Kitchen
    • Candy Corn Cheesecake Mousse from The Spiffy Cookie
    • Melting Witch Candy Popcorn Halloween Party Mix from Lady Behind The Curtain
    • Dragon’s Eggs from A Kitchen Hoor’s Adventures
    • Graveyard Dip from Mildly Meandering
    • Eyeball Cake Balls from Strawberry Blondie Kitchen
    • White Chocolate Ghost Cupcakes from The Beard and The Baker
    • Halloween Chocolate Blossom Sprinkle Cookies from House of Nash Eats
    • Rice Krispie Haunted House from Savory Experiments
    • Halloween Snack Mix from Katie’s Cucina
    • Monster Rice Krispies from For the Love of Food

      Happy Halloween! We hope you’re ready for a spooktacular event as we celebrate Halloween with the first annual #HalloweenTreatsWeek event hosted by Angie from Big Bear’s Wife. This haunting week-long event is filled with fantastic Halloween treats, recipes and some frightfully fun giveaways.

      “When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”


      Image may contain: one or more people, text and food
       

      For our very first #HalloweenTreatsWeek event we have 30 talented bloggers that are sharing their favorite Halloween recipes throughout the week! There are going to be over 100 Halloween themed recipes shared during this year’s #HalloweenTreatsWeek and we can’t wait for you to see them all!

      Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

      Scroll down to take a look!

      Prize #1

      Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

       

      Prize #2

      Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Pure Vanilla Extract, Ground Cinnamon, Caramel Extract, Almond Extract, Pumpkin Pie Dip Mix and Adam’s Best Twice as strong Vanilla

       

       

      Prize #3

      Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Halloween Cookie House Bat, Tombstone and Skull 3-Piece Cookie Cutter Set, Halloween Skull Tube Pan, Zombie Cupcake Liners, Skull Sugar Decorations

       

      Prize #4

      Prize #4 — Sweets and Treats Shop is giving away 1 (one) 1.5lb Sprinkle Mix Kit from their shop

       

      Prize #5

       

      Prize #5 — Treat Street USA is giving away a $25 Visa Gift Card

       

      a Rafflecopter giveaway

       

      Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 1st – October 6th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

      Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Treat Street USA ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.

      Filed Under: Cakes & Frostings, Uncategorized

      Apple Cider Spiced Donut Cake #AppleWeek

      September 29, 2018

      Apple Cider Spiced Donut Cake gives you all the flavors of the favorite Fall treat, mixed with fresh apples and coated in cinnamon sugar. This from-scratch cake is easy to make and will be a new family favorite!

      This post is sponsored in conjunction with AppleWeek. All opinions are mine alone.

      Apple Cider Spiced Donut Cake from LoveandConfections.com #AppleWeek #sponsored

      I wanted to recreate an apple cider donut, but in cake form and an added sugar crust. This bundt cake basically looks like a giant apple cider donut with cinnamon sugar sprinkled all over the outside and an apple surprise inside. Chunks of apples and the cinnamon sugar topping give the cake a great mix of textures and flavors.

      Apple Cider Spiced Donut Cake from LoveandConfections.com #AppleWeek #sponsored

      I have had apple cider donuts from the store or donut shops before, but I hadn’t had a fresh, made-to-order one until last year on my visit to Vermont. Cold Hollow Cider Mill is now one of my favorite spots in Vermont.

      The hot made-to-order donuts are out of this world, and the freshly-pressed cider is like none other. I would visit Vermont in a heartbeat just to go to back Cold Hollow Cider Mill again. While on vacation, we loved it so much we went to the cider mill twice in the same week!

      Apple Cider Spiced Donut Cake from LoveandConfections.com #AppleWeek #sponsored

      That Vermont trip was breathtakingly beautiful and so memorable. Mr. L&C and I drove all over Northern Vermont and had fun exploring.

      We visited Cabot, the cider mill, a few apple orchards, fun restaurants, did wine & cider tastings, took a gondola to the top of Jay Peak (we could see Canada from the top), and more. Apple picking and the cider mill were probably my favorite experiences, since I had never picked apples before.

      Apple Cider Spiced Donut Cake from LoveandConfections.com #AppleWeek #sponsored

      I cannot wait to take Little L&C apple picking for the first time. Here in FL we have strawberries, blueberries and citrus, so she has been picking those since she was a baby.

      Apples are next on my list for her. Hope you have a delicious Fall and make this cake for your family, especially if you are lucky enough to pick apples!

      Apple Cider Spiced Donut Cake from LoveandConfections.com #AppleWeek #sponsored

      Apple Cider Spiced Donut Cake

      By slightly adapted from BakedbyRachel.com

      Ingredients

      • 1 cup apple cider
      • 2 large eggs, room temperature
      • 1 teaspoon vanilla extract
      • 2 3/4 cups all purpose flour
      • 3/4 cups Dixie Crystals Extra Fine Granulated Sugar
      • 3/4 cups Dixie Crystals Light Brown Sugar
      • 1 1/2 teaspoon baking powder
      • 3/4 teaspoon baking soda
      • 1/2 teaspoon salt
      • 2 teaspoons cinnamon
      • 2 medium apples, peeled, cored and diced
      • 1-2 tablespoons flour
      • 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
      • 1/2 teaspoon ground cinnamon or apple pie spice
      • 1-2 tablespoons butter, melted

      Instructions

      1. Heat oven to 350F. Prepare bundt pan with baking spray
      2. In a large measuring cup, whisk the cider, eggs and vanilla together until combined. Set aside.
      3. In the bowl of your stand mixer, or a large bowl, combine flour, granulated sugar, brown sugar, baking powder, baking soda, salt and cinnamon. Using either the paddle attachment or a hand mixer, slowly add the liquid while mixing on low, until just combined.
      4. Place diced apples in a medium bowl and toss with 1-2 tablespoons flour. Fold into cake batter then pour into prepared pan.
      5. Bake for 35-45 minutes, or until a skewer inserted into the center comes out clean. Cool in pan for 5 minutes, then turn out onto rack.
      6. In a small bowl, combine granulated sugar and cinnamon or apple pie spice. Place cooling rack onto parchment paper. Sprinkle all over with cinnamon sugar. If sugar is not sticking, use pastry brush and brush cake with butter, then top with cinnamon sugar.
      Apple Cider Spiced Donut Cake from LoveandConfections.com #AppleWeek #sponsored

      Here are some supplies used for this recipe:

      Saturday Recipes:

      • Apple Bourbon Pork Tenderloin with Butternut Squash by Girl Abroad
      • Apple Butter Cheesecake Tart by Soulfully Made
      • Apple Cheesecake Breakfast Quesadillas by 4 Sons R Us
      • Apple Cinnamon Cake by Kate’s Recipe Box
      • Apple Cider Spiced Donut Cake by Love and Confections
      • Apple Cinnamon Oat Bars by Daily Dish Recipes
      • Apple Crisp Breakfast Bowl by Shockingly Delicious  
      • Apple Fennel and Beet Salad by A Day in the Life on the Farm 
      • Apple Hand Pies with an Oatmeal Crust by The Freshman Cook
      • Apple Nachos by Jolene’s Recipe Journal 
      • Apple Peanut Butter Ebelskivers by A Kitchen Hoor’s Adventures
      • Apple Tortas Fritas (Argentinean Fry Bread with Apples) by Palatable Pastime
      • Apple Oatmeal Pancakes by Simple and Savory
      • Apple Rosette Frangipane Tart by Culinary Adventures With Camilla
      • Applesauce Oatmeal Bread With Vanilla Honey Butter by Cooking With Carlee
      • Caramel-Stuffed Apple Butter Snickerdoodles by The Redhead Baker
      • Chicken Salad with Apples, Cranberries, and Pecans by Karen’s Kitchen Stories
      • Cinnamon Apple Iced Oatmeal Cookies by Jonesin’ For Taste
      • Harvest Apple Cakelets with Maple Drizzle by Everyday Eileen
      • Pink Peppercorn & Curry Leaf Chicken Salad by Faith, Hope, Love & Luck 
      • Stuffed Apples with Cheddar and Sausage by Strawberry Blondie Kitchen

      Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.

      Filed Under: Cakes & Frostings, Uncategorized

      Spiced Apple Cider Charlotte Cake #AppleWeek

      September 28, 2018

      This semi-homemade Spiced Apple Cider Charlotte Cake with Cinnamon Vanilla Bean Frosting and Apple Cider Cinnamon Apples is a Fall treat that is sure to impress. All the components can be made ahead of time for an easy weeknight dessert or Autumn holiday.
      This post is sponsored in conjunction with AppleWeek. All opinions are mine alone.

      Spiced Apple Cider Charlotte Cake from LoveandConfections.com #AppleWeek #sponsored

      While I love making cakes from scratch, I do use boxed mixes with a twist often. I added apple cider in place of some of the water and the cake turned out very moist and delicious. I would even try it next time replacing all the water with cider – I love cider that much.
      Up until last year, I have only had cider from the grocery store. Granted it still tastes good, but there is nothing like fresh pressed cider. While in Vermont last year, Mr. L&C and I were able to visit a cider mill and have fresh cider, warm cider donuts and go apple picking. I was like a kid in a candy store. Apple picking was my favorite part, since I had never done it before. I cannot wait to plan a trip and take Little L&C to go get some apples. It probably won’t be as far as Vermont though.
      Spiced Apple Cider Charlotte Cake from LoveandConfections.com #AppleWeek #sponsored

      The Cinnamon Buttercream is my new favorite. I used it on my Pumpkin Pecan Pie Layer Cake last week for #PumpkinWeek. I have a few recipe ideas for more fall treats using this frosting too! It pairs perfectly with apples, pumpkin, pecans – all the flavors of the season!

      Apple Cider Cinnamon Apples was a last minute delicious decision. I originally posted these apples a few years ago on a #BrunchWeek post for Oatmeal Walnut Waffles with Fried Apples. I didn’t have any orange juice or zest, so I used some apple cider instead. It has a great flavor and any leftover fried apples are great for breakfast on top of oatmeal, or dessert on top of ice cream!

      Spiced Apple Cider Charlotte Cake from LoveandConfections.com #AppleWeek #sponsored

      Thank you Nordic Ware for the Charlotte Cake Pan. Head to the Nordic Ware Facebook, Instagram, and Pinterest for more recipe ideas!

      Spiced Apple Cider Charlotte Cake

      By Love and Confections

      Ingredients

      • 1 box Spice Cake Mix, I used Duncan Hines
      • 3 large eggs, room temperature
      • 1/3 cup vegetable oil
      • 1/2 cup apple cider
      • 1/2 cup water
      • 1/3 recipe Cinnamon Vanilla Bean Frosting
      • Apple Cider Cinnamon Apples

      Instructions

      1. *Note* You will only be using half of the batter. Prepare a cupcake tin with liners or cake pan with parchment for remaining batter.
      2. Heat oven to 350F. Prepare Charlotte Cake Pan with baking spray or shortening and flour.
      3. Combine ingredients according to package directions. Use half of the batter in the Charlotte Pan. Bake according to package directions, or until a skewer inserted into the center comes out clean. Cool in pan for 10 minutes then invert onto rack to cool completely.
      4. Pipe Cinnamon Vanilla Bean Frosting onto top of cake and top with Apple Cider Cinnamon Apples

      Apple Cider Cinnamon Apples

      By Love and Confections

      Ingredients

      • 3 tablespoons unsalted butter
      • 2 tablespoons Dixie Crystals Light Brown Sugar
      • 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
      • 1/4 teaspoon salt
      • 1 tablespoon ground cinnamon
      • 1/2 teaspoon vanilla extract
      • 1 tablespoon apple cider
      • 2 Granny Smith apples, peeled, cored and diced

      Instructions

      1. In a medium pot on medium heat, add butter, brown sugar and granulated sugar. Stir until the sugars and butter start to melt. Add in salt, cinnamon, vanilla and cider, and stir to combine
      2. Add in apples, stirring occasionally, and cook until tender, about 5-8 minutes.

      Here are a few items I used in this recipe:


      Friday Recipes:

      • Apple, Bacon and Caramelized Onion Pizza by Strawberry Blondie Kitchen
      • Apple Bakewell Tart by Books n’ Cooks
      • Apple Cider Pulled Pork with Apple Slaw by Simple and Savory
      • Apple Cinnamon Baklava by Kate’s Recipe Box
      • Apple Cream Pie with Oatmeal Crust by Savory Moments
      • Easy Apple Crisp Pie with Oats by The Anthony Kitchen
      • Apple Gingerbread Cakelets by The Monday Box
      • Apple Oatmeal Muffins by House of Nash Eats
      • Apple Pie Crepes by The Bitter Side of Sweet
      • Apple Pie Moonshine by Cookaholic Wife
      • Apple Snack Cake by Caroline’s Cooking
      • Apple Stuffed Acorn Squash by Palatable Pastime
      • Baked Apple Donuts with Oatmeal Crumble Topping by Girl Abroad
      • Baked Cinnamon Apple Doughnuts by Jonesin’ For Taste
      • Braised Chicken with Apples by A Day in the Life on the Farm 
      • Buttery Apple Streusel Thumbprint Cookies by Faith, Hope, Love & Luck 
      • Caramel Apple Stuffed Waffles by 4 Sons R Us
      • Caramel Apple Cider Vodka Slush Cocktail by Everyday Eileen
      • Caramel Drizzled Apple Pie Egg Rolls by The Freshman Cook
      • Chai Apple Multigrain Pancakes by Amy’s Cooking Adventures
      • Chai-Spiced Baked Apple Oatmeal by The Redhead Baker
      • Crumbly Apple Cranberry Casserole by Who Needs a Cape
      • Easy Apple Dumplings by Corn, Beans, Pigs and Kids
      • Gingered Apple Trifles by Culinary Adventures With Camilla
      • Individual Apple Croissant Bread Pudding by A Kitchen Hoor’s Adventures
      • Instant Pot Applesauce by Hezzi-D’s Books and Cooks
      • Marlborough Apple Custard Pie by Karen’s Kitchn Stories
      • Maple Apple Crisp by Jolene’s Recipe Journal 
      • Overnight Apple Pie Steel Cut Oatmeal by Tip Garden
      • Prairie Apple Crunch by Family Around the Table
      • Ricotta Tart with Apples and Prosciutto by Cooking With Carlee
      • Shaved Apple Salad by Cindy’s Recipes and Writings
      • Spiced Apple Cider Charlotte Cake by Love and Confections
      • Vegan Apple Pie Cinnamon Rolls by The Baking Fairy

      Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.

      Filed Under: Cakes & Frostings, Uncategorized

      Pumpkin Pecan Pie Layer Cake #PumpkinWeek

      September 21, 2018

      Pumpkin and pecans are a match made in dessert heaven, especially in a Pumpkin Pecan Pie Layer Cake with moist pumpkin spice cake, pecan pie filling and cinnamon buttercream. This cake will be a show-stopper at any fun-filled Fall event.

      This post is sponsored in conjunction with #PumpkinWeek. All opinions are my own.

      Pumpkin Pecan Pie Layer Cake from LoveandConfections.com #PumpkinWeek #sponsored


      Happy Friday! #PumpkinWeek is coming to a close and what better way to celebrate than with cake!! This Pumpkin Pecan Pie Layer Cake is what Autumn dreams are made of! I knew I wanted a mashup of sorts for this dessert – not too much pumpkin, not too much pecan – a delicious pairing of two Fall classics.

      Pumpkin Pecan Pie Layer Cake from LoveandConfections.com #PumpkinWeek #sponsored

      There were so many delicious recipes from this year’s #PumpkinWeek. You can see all of today’s delicious recipes below. A special thanks to my co-hostess, Christie from A Kitchen Hoor’s Adventures for all you do behind the scenes! Don’t forget to enter the #PumpkinWeek giveaway here!

      All the components of this cake can be made ahead of time, so you don’t have to worry about rushing to put everything together all in one day. I made my cakes the day before, and my filling the morning of assembly.

      Pumpkin Pecan Pie Layer Cake from LoveandConfections.com #PumpkinWeek #sponsored

      The buttercream was made fresh, but you can make it ahead of time and re-whip it afte letting it come to room temperature. Just be mindful of the humidity and heat that day (for those of us living in the South).

      Another easy tip is to make it semi-homemade with a box mix as your cake base. I love being able to add flavors to a cake mix and make it my own. It definitely helps when there are lots of components to a cake.

      Pumpkin Pecan Pie Layer Cake from LoveandConfections.com #PumpkinWeek #sponsored

      I envisioned this cake way back in the planning stages of #PumpkinWeek. I knew I wanted a tall, 6-inch 3-layer cake with piped border, pecans on the bottom and caramel drizzle. I have to admit, I am in love with the way this cake turned out.

      I piped a border with a French star tip – you can use either a Wilton 8B or Ateco 869. It is quite possibly my favorite border, ever since culinary school. While I love the 1M for quite a bit, this French star tip has my heart!

      Pumpkin Pecan Pie Layer Cake from LoveandConfections.com #PumpkinWeek #sponsored

      Here are some items I used in today’s recipe:

      Pumpkin Pecan Pie Layer Cake

      By Love and Confections

      Ingredients

      • 1 box (15.25 oz) spice cake mix
      • 1/2 cup pumpkin puree, not pumpkin pie filling
      • 3 large eggs
      • 1/2 cup unsalted butter, softened
      • 1/2 cup water

      Instructions

      1. Heat oven to 350F. Prepare 3 6-inch cake pans with cooking spray and parchment. Set aside.
      2. In stand mixer, add all ingredients and mix to combine on low speed. Increase speed to medium for 1 minute. Divide batter between cake pans.
      3. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10-15 minutes then turn out on wire rack to cool completely.

      Pecan Pie Filling

      By Liv for Cake

      Ingredients

      • 2 tablespoons cornstarch
      • 2/3 cup water
      • 1 large egg yolk
      • 3/4 cup chopped pecans
      • 1/2 cup packed light brown sugar
      • 1 1/2 tablespoons unsalted butter
      • 1/2 teaspoon vanilla extract

      Instructions

      1. In medium pot, whisk cornstarch, water and egg yolk together. Add in pecans and sugar. Heat on medium, whisking continuously until boiling.
      2. Boil for 1 minute, whisking constantly, then remove from heat and whisk in butter and vanilla. Remove from pan into heat-safe container and cool completely before using.

      Cinnamon Vanilla Bean Frosting

      By Love and Confections

      Ingredients

      • 1 1/2 cups vegetable shortening
      • 1 1/2 cups unsalted butter, room temperature
      • 1 teaspoon vanilla extract
      • 1 1/2 teaspoons vanilla bean seeds (optional)
      • 6 cups Dixie Crystals Confectioners Powdered Sugar, sifted
      • 1 teaspoon ground cinnamon
      • 2-4 tablespoons milk
      • Pecan halves and chopped pecans
      • Caramel sauce

      Instructions

      1. In bowl of stand mixer fitted with paddle attachment, beat shortening for 3-5 minutes. Add in butter, and vanillas and beat to combine.
      2. Sift together powdered sugar and cinnamon. Slowly add to butter mixture, alternating with milk 1 tablespoon at a time, depending on desired consistency.
      3. If not using immediately, transfer to bowl, cover with plastic wrap and store in the refrigerator. Bring to room temperature and re-whip before using.

      Cake Assembly

      1. Level Cakes. Place bottom layer on 6-inch cake board. Pipe a small amount of frosting on the top of the cake. Pipe a ring of buttercream around the top and fill with pecan filling. Place second layer on top and repeat.
      2. Place third layer on top and apply a crumb coat over cake. Place in freezer for 15-20 minutes.
      3. Frost top and sides and smooth with cake scraper/comb. Place in freezer for 15-20 minutes to chill. 
      4. Fill piping bag with French star tip and pipe a rope border along the top. Place pecan halves around base of cake. Drip caramel over cake and sprinkle on chopped pecans. Serve or refrigerate then bring to room temperature before serving.

      Here are today’s #PumpkinWeek recipes:

      Beverages:

      Pumpkin Juice from House of Nash Eats
      Pumpkin Old Fashioned from The Redhead Baker
      Pumpkin Pie Milkshake from The Beard and The Baker

      Savory:

      Black Futsu Pumpkin Pizza from Culinary Adventures with Camilla
      Cheesy Pumpkin Pasta Bake from Hezzi-D’s books and Cooks
      Ham & Cheese Stuffed Pumpkin Rolls from Amy’s Cooking Adventures
      Mincemeat Pumpkin Pie from 4 Sons ‘R’ Us
      Pumpkin and Seafood Stew from A Day in the Life on the Farm
      Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
      Pumpkin Grilled Cheese Sticks from Cindy’s Recipes and Writings
      Pumpkin Pepperjack Macaroni and Cheese from Cooking with Carlee
      Pumpkin Ravioli (Tortelli di Zucca) from Caroline’s Cooking
      Pumpkin Sausage Penne from Jonesin’ For Taste

      Baked Goods & Desserts:

      Chocolate Cream Cheese Pumpkin Cake from Rants From My Crazy Kitchen
      Chocolate Dipped Pumpkin Truffles from The Chef Next Door
      Chocolate Truffle Pumpkin Pound Cake from Family Around the Table
      No Bake Pumpkin Cream Cheese Pie from Eat Move Make
      Pumpkin Bacon Waffles with Cinnamon Syrup from For the Love of Food
      Pumpkin Caramel Scones from Cookaholic Wife
      Pumpkin Chia Pudding from April Golightly
      Pumpkin Chocolate Cheesecake Bars from Who Needs A Cape?
      Pumpkin Chocolate Chip Muffins from The Crumby Kitchen
      Pumpkin Chocolate Donuts from The Bitter Side of Sweet
      Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from Daily Dish Recipes
      Pumpkin French Toast Loaf from Seduction In The Kitchen
      Pumpkin Fudge from Sweet Beginnings
      Pumpkin Lava Cakes from The Spiffy Cookie
      Pumpkin Muffins from Everyday Eileen
      Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
      Pumpkin Pecan Pie Layer Cake from Love and Confections
      Pumpkin Pie Dessert Dip from Hardly A Goddess
      Pumpkin Pie Krispie Treats from The Mandatory Mooch
      Pumpkin Pop Tarts from Platter Talk

      This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

      Enter the #PumpkinWeek Giveaway here!

      Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

      Until next time,
      LOVE & CONFECTIONS!

      Filed Under: #PumpkinWeek, Cakes & Frostings, Uncategorized

      Semi-Homemade Pumpkin Angel Food Cake #PumpkinWeek

      September 17, 2018

      Light and fluffy angel food cake gets an Autumn upgrade with pumpkin and spices. This semi-homemade cake is sure to be a hit all season long!

      This post is sponsored in conjunction with #PumpkinWeek. All opinions are my own.

      Semi-Homemade Pumpkin Angel Food Cake from LoveandConfections.com #PumpkinWeek


      I am so excited to share this Semi-Homemade Pumpkin Angel Food Cake recipe with you because not only is it my first pumpkin recipe of the season, it is also the start of #PumpkinWeek! This is my 5th time hosting #PumpkinWeek and I am so happy to be co-hosting with the lovely Christie from A Kitchen Hoor’s Adventures!

      Angel food cake is one of my family’s favorite desserts. It is perfect on its own, with a dollop of freshly whipped cream, or topped with fresh seasonal fruit – my favorite is strawberries. I spiced my angel food cake up (literally!) with pumpkin puree and apple pie spice. I chose apple pie spice because I didn’t want the added ginger, but you are more than welcome to substitute whichever spice mix you like best.

      Semi-Homemade Pumpkin Angel Food Cake from LoveandConfections.com #PumpkinWeek

      Semi-Homemade Pumpkin Angel Food Cake starts with (gasp!) a box mix. Yes, you heard it right. I doctored up a box mix and love it so much. I have no shame in using a box mix, because let’s be real, sometimes you can’t do it all from scratch.

      My first attempt, while delicious, just didn’t have that light and airy feel like angel food cake should. Back to the drawing board and following Mom’s suggestion, I whipped up some egg whites, cream of tartar and sugar to first fold into the pumpkin mixture. That made all the difference. It also created a beautiful, and unexpected, swirl in the finished product. (Thank you Mom for the tip!)

      Semi-Homemade Pumpkin Angel Food Cake from LoveandConfections.com #PumpkinWeek

      While this cake is delicious on it’s own, which is how Little LnC enjoyed her slice, I topped it with Cinnamon Whipped Cream that made it out of this world! The top was also dusted with a little extra cinnamon, because I need this burst of Fall to combat the ‘feels like 102 degrees outside’ weather. The cooler weather and changing of seasons is something I definitely miss from up North.

      Here are some items I used for this recipe: (affiliate links)

      Semi-Homemade Pumpkin Angel Food Cake

      By Love and Confections

      Ingredients

      • 1 cup pumpkin puree (not pumpkin pie filling)
      • 1 teaspoon vanilla extract
      • 1 teaspoon apple pie spice
      • 2 Eggland’s Best egg whites, room temperature
      • 1/4 teaspoon cream of tartar
      • 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
      • 1 package Angel Food Cake Mix
      • Water, per package directions

      Instructions

      1. Heat oven to 350F. Do not grease pan!
      2. In large bowl, combine pumpkin, vanilla extract and apple pie spice. Set Aside.
      3. In medium bowl, whisk egg whites and cream of tartar on medium until light and foamy. Slow add sugar, a little at a time, then whip on high until stiff peaks form. Gently fold into pumpkin mixture and set aside.
      4. Prepare angel food mix according to package directions.
      5. Gently fold 1/4 of the angel food mix into the pumpkin mixture. Repeat until all angel food mix is incorporated.
      6. Pour into un-greased angel food cake pan. Bake for 35-45 minutes, or until a skewer inserted in the center of cake comes out clean.
      7. Immediately invert and cool upside down. Once completely cool, using a sharp knife if necessary, remove from pan.

      Cinnamon Whipped Cream

      Ingredients

      • 1 cup heavy whipping cream
      • 1 teaspoon vanilla extract
      • 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
      • 1 teaspoon ground cinnamon

      Instructions

      1. Chill metal mixing bowl and whisk before whipping.
      2. Combine heavy cream and vanilla in bowl of stand mixer and whip on medium low. Continue increasing speed to medium and whip until soft peaks form. Slowly add in the sugar and cinnamon, a little at a time while whipping. Whip on high until whipped cream has stiff peaks. Refrigerate if not using immediately
      Semi-Homemade Pumpkin Angel Food Cake from LoveandConfections.com #PumpkinWeek

      This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

      Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer.

      Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

      Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Gift Box, including a selection of Seriously Sharp, Pepper Jack, Sharp Light, Extra Sharp, Horseradish, Private Stock, Vintage Choice, and Sharp cheeses, VT Sharp Cracker Cuts, Burlap & Plaid Bag, Thick & Thin Slicer, and Wooden Cutting Board

      Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

      Prize #3 Eggland’s Best is giving one winner an Eggland’s Best Kitchen Essential Prize Package that includes a Freezer Bag, Whisk, Spatula, Plush Phone Holder and Cleaner, Plush Egg, Recipe Book, 3 Free Months of Egglan’s Best Eggs and Cutting Board.

      Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?



      ENTER THE GIVEAWAY HERE:

      a Rafflecopter giveaway

      Here are today’s #PumpkinWeek recipes:

      Beverages:

      Caramel Pumpkin Spice Latte from Hezzi-D’s Books and Cooks
      Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
      Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
      The Great Pumpkin Cocktail from Culinary Adventures with Camilla

      Savory:

      Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
      Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
      Harvest Pumpkin Soup from Everyday Eileen
      Pumpkin & Sausage Pizza from Hardly A Goddess
      Pumpkin Carbonara from The Redhead Baker
      Pumpkin Chili from The Chef Next Door
      Savory Pumpkin Gnocchi from Platter Talk
      Pumpkin Quiche from Jonesin’ For Taste
      Stuffed Pumpkin from A Day in the Life on the Farm
      Taiwanese Pumpkin Rice Noodles from Caroline’s Cooking

      Baked Goods & Desserts:

      Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
      Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
      Pumpkin Pecan Pie Dump Cake from For the Love of Food
      Chocolate Swirled Pumpkin Cheesecake from Karen’s Kitchen Stories
      Classic Pumpkin Roll from Cookaholic Wife
      Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
      Homemade Pumpkin Pancakes from Tip Garden
      Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
      No Bake Pumpkin Cookies from Seduction In The Kitchen
      Pumpkin Cake Pops from The Beard and The Baker
      Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor’s Adventures
      Pumpkin Cinnamon Rolls from Amy’s Cooking Adventures
      Pumpkin Cookie Bars from Eat Move Make
      Pumpkin Ice Cream Pie from 4 Sons ‘R’ Us
      Pumpkin Noodle Kugel from The Spiffy Cookie
      Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
      Pumpkin Peanut Butter Cups from It Bakes Me Happy
      Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
      Pumpkin Snickerdoodles from The Mandatory Mooch
      Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
      Pumpkin Spice Pancakes from April Golightly
      Pumpkin Spice Popovers from Grumpy’s Honeybunch
      Pumpkin Stuffed French Toast from Cindy’s Recipes and Writings
      Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
      Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee

      Until next time,
      LOVE & CONFECTIONS!

      Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

      Filed Under: #PumpkinWeek, Cakes & Frostings, Uncategorized

      Coconut Cupcakes with Coconut and Blueberry Frosting

      May 3, 2018

      Enjoy Spring with the delicious combination of coconut and blueberry. Fluffy coconut cupcakes are topped with not one, but two delectable frostings – coconut and blueberry. This tasty treat is sure to be the centerpiece of any brunch or celebration.

       

      This post is sponsored by Dixie Crystals in conjunction with #BrunchWeek. All opinions are mine alone.

       

      Coconut Cupcakes with Coconut and Blueberry Frosting from LoveandConfections.com #BrunchWeek


      I am all about having a sweet treat for special celebrations like brunch, Easter or Mother’s Day. I knew these Coconut Cupcakes with Coconut and Blueberry Frosting would be a showstopper for #BrunchWeek day 4! I love the two-toned look of the frosting, and purple is such a fun color for cupcakes!

      When it comes to Spring, one of my favorite things to do is go blueberry picking. We pick by the buckets, enjoy activities on the farms, and eat blueberries by the handful. I often save and freeze half of our haul to have for smoothies and baking throughout the year. The rest get gobbled up, more often than not, by my 4 year old, who could eat her weight in blueberries if I let her.

      Coconut Cupcakes with Coconut and Blueberry Frosting from LoveandConfections.com #BrunchWeek

      I wanted to make a unique and beautiful cupcake to celebrate our first blueberry farm trip of the season. These coconut cupcakes are moist and fluffy, with just the right hint of coconut. I also used coconut in the first frosting and shredded coconut as a garnish on the coconut frosting. These cupcakes are a coconut-lovers dream.

      The blueberry frosting is quite possibly my favorite part. The frosting is flavored with blueberry syrup made from fresh blueberries. I could eat this stuff by the spoonful. I have, in fact, done so – no shame – it’s that good!

      Coconut Cupcakes with Coconut and Blueberry Frosting from LoveandConfections.com #BrunchWeek

      While I love my bestie, I’m kind of glad she wasn’t here when I made these. She would have run off with the mixing bowl and not come back with it. She likes to sneak tastes when I make cakes and cupcakes, and has been known to kidnap my mixing bowl on more than one occasion. I can’t blame her, though, this frosting is seriously good!

      The frosting took on a beautiful shade of purple. Feel free to add food coloring if you want to bump up the color factor, but I like it as is. I also used a matching purple cupcake liner. We’re going with a theme here. The white and purple just looks so good together. If you make these for a party or celebration, everyone will ooh and ahh over how pretty they look.

      Coconut Cupcakes with Coconut and Blueberry Frosting from LoveandConfections.com #BrunchWeek

      Do you go blueberry picking? What is your favorite baked good or recipe to make with fresh blueberries? I hope you try this recipe and Happy Brunching! Don’t forget to enter the #BrunchWeek giveaway!

       

      Here are some items I used in today’s recipe:

       


      Visit Dixie Crystals for the full recipe:

      COCONUT CUPCAKES WITH COCONUT AND BLUEBERRY FROSTING! 

      Take a look at what the #BrunchWeek Bloggers are creating today!

      BrunchWeek Beverages:
      Blackberry Ginger Mint Julep from The Crumby Kitchen
      Peppermint Mocha Coffee Syrup from Hezzi-D’s Books and Cooks
      Strawberry Bellini from Caroline’s Cooking

      BrunchWeek Appetizers:
      Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm

      BrunchWeek Egg Dishes:
      Asparagus and Cheese Tart from Brunch-n-Bites
      Muffin Tin Frittatas from Sweet Beginnings
      Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table
      Shaksuka from Karen’s Kitchen Stories

      BrunchWeek Breads, Grains, and Pastries:
      Carrot Cake Baked Oatmeal from Cooking with Carlee
      French Toast Sticks from The Barbee Housewife
      Khachapuri – Georgian Cheese Bread with Eggs from A Kitchen Hoor’s Adventures
      Pineapple Upside Down Pancakes from For the Love of Food
      Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
      Tiramisu Pancakes from Tara’s Multicultural Table

      BrunchWeek Main Dishes:
      Everything Bagel Breakfast Pockets from Strawberry Blondie Kitchen
      Frutti di Mare Marinati from Culinary Adventures with Camilla

      BrunchWeek Fruits, Vegetables and Sides:
      Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
      Asparagus Tart from Mildly Meandering
      Creamy & Luscious Italian Asparagus from Girl Abroad
      Roast Carrots with Pine Nuts & Feta from Books n’ Cooks
      Sweet Potato Avocado Toast from Forking Up

      BrunchWeek Desserts:
      Chocolate Caramel Muffins from The PinterTest Kitchen
      Coconut Cupcakes with Coconut and Blueberry Frosting from Love and Confections
      Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
      Espresso Coffee Cake from Rants From My Crazy Kitchen
      Peach Brown Butter Coffee Cake from The Redhead Baker

      Until next time, 
      LOVE & CONFECTIONS!

      Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #Brunchweek posts or entry.

      Filed Under: #BrunchWeek, Cakes & Frostings, Uncategorized

      Easy Lemon Pudding Bundt Cake #EasterSweetsWeek

      March 31, 2018

      Easy Lemon Pudding Bundt Cake with Lemon Cream Cheese Frosting is a sweet and not-too-tart treat that is perfect for Spring and Summer.

      I received product and/or samples from the #EasterSweetsWeek sponsors to use in recipes. All opinions are my own.

      Easy Lemon Pudding Bundt Cake from LoveandConfections.com


      Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

      Easy Lemon Pudding Bundt Cake from LoveandConfections.com

      Lemon is definitely one of my go-to Springtime flavors. I love citrus and growing up in Florida, citrus is abundant. My family and I go to the citrus groves during season and pick oranges, tangerines, grapefruit and lemons. I love everything from meyer lemons to key limes, and everything in between.

      Easy Lemon Pudding Bundt Cake from LoveandConfections.com

      While I love baking from scratch the most, sometimes I do the semi-homemade route and start with a box mix. When I am planning a big party or holiday event, this is a time-saver, especially when I am in charge of more than one course or dish. I am definitely glad I chose this Easy Lemon Bundt Cake for our Easter celebration. It is sweet and moist, and I love the tart lemon flavor.

      Easy Lemon Pudding Bundt Cake from LoveandConfections.com

      This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors! Scroll down to take a look!

      Easy Lemon Pudding Bundt Cake from LoveandConfections.com

      Easy Lemon Pudding Bundt Cake

      By Love and Confections

      Cake Ingredients:

      • 15.25 ounce Lemon Supreme cake mix, dry mix only
      • 3.4 ounce instant lemon pudding, dry mix only
      • 4 eggs, room temperature
      • 1 cup plain Greek yogurt or sour cream
      • 1/2 cup vegetable oil
      • 1/2 cup butter, softened
      • 1/2 cup warm water
      • 1 teaspoon lemon extract
      • 1-2 tablespoons lemon zest

      Frosting:

      • 6 ounces cream cheese, softened
      • 2-3 cups powdered sugar
      • 2 teaspoons lemon zest
      • 1-2 tablespoons lemon juice
      • Yellow sprinkles, optional

      Instructions:

      1. Heat oven to 350F. Prepare bundt pan with baking spray or grease and flour. Set aside
      2. In stand mixer or mixing bowl, combine cake mix, pudding, eggs, Greek yogurt, oil, butter, water, extract and first measure of lemon zest. Mix to combine.
      3. Pour into bundt pan and bake 50-60 minutes, until a tester inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto rack to cool completely
      4. Prepare Frosting. With hand mixer or stand mixer combine cream cheese, 3 cups powdered sugar, zest and 1-2 tablespoons juice. Add more powdered sugar or juice as needed. Either spread onto cake or place into piping bag and pipe on top of bundt cake. Add sprinkles. Chill until serving.

      Yield: 12+ servings

       

      Check out the amazing #EasterSweetsWeek recipes from our bloggers today!

      • M&M Marshmallow Cheesecake Apple Dip from Big Bear’s Wife
      • Apple Caramel Crumb Pie from My Sweet Zepol
      • Apple Blueberry Crisp from The Bitter Side of Sweet
      • Easy Lemon Pudding Bundt Cake from Love and Confections
      • Easter Butter Mints from Nik Snacks
      • No Churn Blueberry Muffin Ice Cream from 4 Sons ‘R’ Us

      #EasterSweetsWeek Logo

      PRIZE #1

      Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

      PRIZE #2

        
      Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

      PRIZE #3

      Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

      PRIZE #4

      Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue

      PRIZE #5

      Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

      a Rafflecopter giveaway

      Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from March 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

      Until next time,
      LOVE & CONFECTIONS!

      Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.

      Filed Under: Cakes & Frostings, Holiday, Uncategorized

      Pink Ombré Drip Layer Cake

      February 21, 2018

      Pink ombré buttercream and pink ganache top off a three-tiered pink vanilla almond cake that is perfect for special occasions. Festive decorations like mini snack cakes, French macarons, meringue, and sprinkles make it over the top.

      This sponsored post is written on behalf of Dixie Crystals. All opinions are my own.
      Pink Ombre Drip Layer Cake from LoveandConfections.com
      I love everything about this cake! From the pink ombré frosting to the chocolate ganache, and all the adorable decorations – they all combine into a perfectly cute cake. Spring usually brings a lot of special celebrations.  My Pink Ombré Drip Layer Cake is perfect Valentine’s Day, Mother’s Day, baby showers, brunches and anniversaries! 
      Pink Ombre Drip Layer Cake from LoveandConfections.com
      I wanted this cake to be pink inside and out. It starts with one of my favorite – and easy – vanilla almond layer cakes that I tinted pink. I made a full batch of my vanilla almond frosting, but didn’t need to use it all, so there will be extra. Hello, mid-week decorated cupcakes! My Little loved this cake because her current favorite color is pink. If she had her way, she’d eat it for breakfast, lunch, dinner, snacks, and dessert too.
      Pink Ombre Drip Layer Cake from LoveandConfections.com
      The toppings definitely make the cake. Chocolate drip cakes are really fun to make because they can be customized completely. I love using edible decorations, like snack cakes, homemade meringues and macarons. Make sure you give yourself enough time to have everything made beforehand. The sprinkles are my favorite part – obviously, since I have a slight sprinkle obsession.
      Pink Ombre Drip Layer Cake from LoveandConfections.com
      Treat yourself to a delicious dessert and try my Pink Ombré Drip Layer Cake today!

      Visit Dixie Crystals for the full recipe:
      PINK OMBRÉ DRIP LAYER CAKE
      Until next time, 
      Love and Confections!

      Pink Ombre Drip Layer Cake from LoveandConfections.com

      I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. Thank you for supporting the brands that make Love and Confections possible. This post may contain Amazon Affiliate links – if you make a purchase after clicking the link, the price will not be higher, but a portion of the sale will go towards the sustainability of this website. As always, all opinions are my own.

      Filed Under: Cakes & Frostings, Dixie Crystals, Uncategorized

      Red Hot Cinnamon Chocolate Cupcakes

      February 11, 2018

      Add some spice to your Valentine’s Day celebration with Red Hot Cinnamon Chocolate Cupcakes. These fun and festive chocolate cupcakes have a sweet heat frosting from cinnamon candies, colorful confetti sprinkles and heart cupcake topper.

      This sponsored post is written on behalf of Dixie Crystals. All opinions are my own.
      Red Hot Cinnamon Chocolate Cupcakes from LoveandConfections.com 

      Valentine’s Day is one of my favorite holidays. I love celebrating holidays and baking special treats for my loved ones. These Red Hot Cinnamon Chocolate Cupcakes are sure to be a spicy and sweet surprise that will make everyone’s day brighter. 
      Red Hot Cinnamon Chocolate Cupcakes from LoveandConfections.com

      You can’t have Valentine’s Day without some sort of chocolate. I chose a chocolate cupcake base to compliment my frosting. Cinnamon extract, which is optional, perfectly pairs with the moist, chocolate cupcake. If you’re not a fan of cinnamon, you can add extra vanilla or even almond extract.
      Red Hot Cinnamon Chocolate Cupcakes from LoveandConfections.com

      The perfectly pink frosting gets its color from cinnamon candies. I warmed some milk and let the candies sit in the milk before straining and adding it to the buttercream. I have seen some people try and pulverize these candies in the food processor, but they are pretty tough. Soaking in milk really brings out the cinnamon flavor and you don’t have to worry about grainy candy bits ruining the frosting. I added 1 small drop of gel food coloring just to brighten up the pink.

      Red Hot Cinnamon Chocolate Cupcakes from LoveandConfections.com

      Decorations on cupcakes are a must! You should see my ever-growing sprinkle collection. Red, white and pink confetti hearts top the cupcakes and add some whimsy. Cupcake toppers are always adorable. Local party stores always have cute options, or a DIY cupcake topper is great in a pinch.

      Red Hot Cinnamon Chocolate Cupcakes from LoveandConfections.com

      I hope you have a delicious, sweet and spicy Valentine’s Day! Here are some tools you may need to make these cupcakes:
      Visit Dixie Crystals for the full recipe:
      RED HOT CINNAMON CHOCOLATE CUPCAKES

      Until next time,
      LOVE & CONFECTIONS!

      Red Hot Cinnamon Chocolate Cupcakes from LoveandConfections.com

      I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. Thank you for supporting the brands that make Love and Confections possible. This post may contain Amazon Affiliate links – if you make a purchase after clicking the link, the price will not be higher, but a portion of the sale will go towards the sustainability of this website. As always, all opinions are my own.

      Filed Under: Cakes & Frostings, Cupcakes, Dixie Crystals, Holiday, Uncategorized

      Kahlua Bundt Cake #BundtBakers

      January 18, 2018

      A family favorite, Kahlua Bundt Cake is a moist, rich, coffee-flavored cake that is easy to make and a definite crowd-pleaser.

      Kahlua Bundt Cake from LoveandConfections.com

      After a bit of a break, I am back and sharing one of my favorite bundt cakes with you. Little L&C had some minor surgery last week and I took some time off to take care of her. She is recovering well, aside from some problems at night, and I am ready to get back in the kitchen to bake. I am so excited that my first recipe of the new year is with the Bundt Bakers! This month’s theme is “favorite bundt cakes”.

      Kahlua Bundt Cake from LoveandConfections.com

      Kahlua Cake is at the top of my list for bundt cakes; right next to this Hummingbird Cake with Cream Cheese Glaze. I love anything coffee-flavored, and Kahlua is no exception. Now, I have to warn you. Most of what I bake is from scratch, but this is a family recipe that has been made for years and uses a cake mix as the base. Hopefully I will get to experiment and make a completely homemade version soon, but until then, you need to try this cake ASAP.

      Kahlua Bundt Cake from LoveandConfections.com

      With a name like Kahlua Bundt Cake, you’d expect a lot of the liqueur and this recipe doesn’t disappoint. There is both Kahlua and vodka in the cake, as well as Kahlua in the glaze. I had to add some sort of decoration and opted for one of my favorite chocolate sprinkles. These sprinkles don’t taste bland or just sugary, they taste like actual chocolate.

      Kahlua Bundt Cake from LoveandConfections.com

      I know I have said “moist” probably too much in this post already – some people seriously hate the word – but there is no other way to describe this cake. Believe me, I looked at the thesaurus! Damp, humid, muggy, soggy, rainy, watery… and it only gets worse. If you know of a better word to describe this luscious and luxurious cake interior, then please let me know.

      Kahlua Bundt Cake from LoveandConfections.com

      Kahlua Bundt Cake is seriously is sure to become one of your favorites too! What is your favorite bundt cake? Comment below – would love to know! Happy baking!

      Kahlua Bundt Cake from LoveandConfections.com

      Kahlua Bundt Bake

      Ingredients

      • 1 (15.25 oz) box yellow cake mix
      • 1(3.9 oz) box instant chocolate pudding
      • 4 large eggs
      • 1 cup vegetable oil
      • 1/3 cup vodka
      • 1/2 cup Kahlua
      • 1/2 cup granulated sugar
      • 1/2 cup water
      • 1 cup powdered sugar
      • 2-3 tablespoons Kahlua
      • chocolate sprinkles

      Instructions

      1. Heat oven to 350F. Grease and flour bundt pan and set aside.
      2. In large bowl, combine cake mix, pudding powder, eggs and oil. Add in vodka, Kahlua, sugar and water and mix to combine.
      3. Pour into bundt pan and bake for 50-60 minutes, or until a toothpick or cake tester inserted into the middle of the bundt comes out clean. Let cool 5 minutes in pan then turn out onto cooling rack to cool completely.
      4. Place cake on serving dish. Combine powdered sugar and Kahlua to form glaze. Pour glaze over the cake and top with sprinkles.

      #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

      Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

      #BundtBakers Favorite Bundt Cakes:

      • Black Forest Bundt from A Day in the Life on the Farm
      • Bundt Cake de Crema Pastelera from Merce’s cake
      • Chocolate Malted Bundtlettes from I Love Bundt Cakes
      • Chocolate Pumpkin Bundt Cake from Patty’s Cake
      • Coconut Milk Cake With Chocolate Coconut Milk Frosting from Sneha’s Recipe
      • Ginger & Peach Jam Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
      • Glazed Cinnamon-Raisin Roll Bundt from All That’s Left Are The Crumbs
      • Kahlua Bundt Cake from Love and Confections
      • Lemon Bundt Cake with Cream Cheese Frosting from Palatable Pastime
      • Pineapple Bundt Cake from Nunca es demasiado dulce
      • Vegan Strawberry Mocha Bundt Cake from I Camp in my Kitchen

      Until next time,
      LOVE & CONFECTIONS!

      Filed Under: Cakes & Frostings, Uncategorized

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