Books & Baking – The Lightning Thief

Hi, lovelies! I chose to do a rather easy one for this installment of Books & Baking just to keep the momentum going for this feature. I tend to forget about things if I don’t do them regularly. So, I think this one will be a fan favorite (because it’s a very beloved book). For this edition, I’ve decided to bake something from The Lightning Thief by Rick Riordan. I’ve always wanted to make a blue food for this blog feature since I first had the idea.

Book: The Lightning Thief by Rick Riordan

Read my full review here!

If you don’t know what the Percy Jackson series is about, you must be living under a rock. We follow Percy as he finds out that he’s actually a Demi-god. Lots of wild antics and quests ensue. I really enjoyed this book, and the rest of the series. I love Percy and Annabeth and Grover. I love all of the characters we meet. And I love the representation this story gives.

“Even strength must bow to wisdom sometimes.”

“It’s funny how humans can wrap their mind around things and fit them into their version of reality.”

“Look, I didnt want to be a half-blood. If you’re reading this because you think you might be one, my advice is: close this book right now. Believe whatever lie your mom and dad told you about your birth, and try to lead a normal life. Being a half-blood is dangerous. It’s scary. Most of the time, it gets you killed in painful nasty ways. If you’re a normal kid, reading this because you think it’s fiction, great. Read on. I envy you for being able to believe none of this ever happened. But if you recognize yourself in these pages-if you feel something stirring inside- stop reading immediately. You might be one of us. And once you know that, it’s only a matter of time before THEY sense it too, and they’ll come for you. Don’t say I didn’t warn you.”

Baking: Chocolate Chip Cookies (but they’re blue!)

So, for this one I actually used my mother-in-laws recipe for chocolate chip cookies and I’m actually not going to share that with you all.

“I guess I should explain the blue food. See, Gabe had once told my mom there was no such thing. They had this fight, which seemed like a really small thing at the time. But ever since, my mom went out of her way to eat blue. She baked blue birthday cakes. She mixed blueberry smoothies. She bought blue-corn tortilla chips and brought home blue candy from the shop. ”

Okay, so here is where I’d usually put the ingredients and baking instructions. But as I said above, I’m not sharing my MIL’s recipe. So, find a chocolate chip cookie recipe of your choice and literally, all I did was add blue food coloring to the dough once it was all mixed together. I’m just going to add some more pictures I took in place of the usual ingredients and instructions.

I got some pictures when they came right out of the oven that really show how blue they are. It seemed when they cooled they lost a bit of the color. But they were not good pictures so I will not be adding them here. I also just have to say that I think these are the best batch I’ve made and I think it’s because of a brown sugar issue where I had to make my own. Have you ever made any blue food in honor of Percy Jackson? Let me know in the comments!

Keep on reading lovelies, Amanda.

Blogtober Day Three: Books & Baking – Tweet Cute

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Hiii, lovelies! I’m back again for another Books & Baking post! This is another that  baked and photographed forever ago. It was actually right around when everything closed in the U.S. due to Covid. So, like everyone else in the world, did a lot of baking. For this installment of Books & Baking, I attempted one of the bizarre and wildly appealing recipes from Tweet Cute by Emma Lord. I also want to thank the wonderful Jen from Novels and Notions for allowing me to use the photo below. I read this book as an eARC so I didn’t have a copy to take pictures with, but Jen is a good friend of mine and I adore her photos. So, visit her Instagram to see more lovely pictures like the one below!

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Book: Tweet Cute by Emma Lord

Read my full review here!

I loved this book. It was funny and cheesy (hah!) and so heartwarming. It follows two teens who manage the social media for their parents. These two are as opposite as opposite can be. But they form an unlikely friendship that turns into more. Things get interesting when they both find out the other is behind the social media (which has turned into a viral Twitter rivalry) of their families business. I loved the family aspects of this story. There were good and bad moments, but the end really solidified my love for the story.

“It’s weird, how you have no idea how far you’ve come until suddenly you can’t find the way back.”

“But sometimes even shouting into a void feels better than just staring into it.”

“Do you ever feel like someone just took something from you?” Yes, I want to say. Sometimes it feels like it’s been four years of this place taking and taking, and I’m all out of pieces to give—like I don’t even know the shape of myself anymore.”

“A stolen day. The kind of day that ends too fast but stays with you much longer.”

“These are the things that tether me, the things I’ve always been and just assumed would always be. What she’s saying right now feels a lot like permission to leave it behind, and it scares me every bit as much as it relieves me.”

“I can see it too. That I don’t belong here. That even after all this time and everything I’ve done, the things I’ve pressed and organized and pushed into myself to fit into this place, home is still somewhere a thousand miles away. Farther than that, even. Because that version of home doesn’t exist anymore.”

Baking: Monster Cake 

Find the full recipe on Emma Lord’s website here! (Seriously, read this. It’s hilarious.)

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I chose to make Monster Cake from this book because, as I said at the beginning of this post, I chose to bake when the world started to close down and I was craving something super sweet. This definitely was that.

“But no matter what else happens, this one thing my mom has always had a weakness for–Monster Cake. A perilous invention from childhood, the day Paige and Mom and I decided to test the limits of our rinky-dink oven with a combination of Funfetti cake mixed with brownie batter, cookie dough, Oreos, Reese’s Cups, and Rolos. The result was so simultaneously hideous and delicious that my mom fashioned googly eyes on it out of frosting, and thus, Monster Cake was born.”

Ingredients

A box of Funfetti cake mix (plus the ingredients the box says you need)

A box of chocolate brownie mix (plus the ingredients the box says you need)

Edible cookie dough (or cookie dough you make without eggs)

A tub of vanilla frosting

A bag of Rolos

A bag of Reese’s

A box of Oreos

Googly eyes

Instructions

Preheat the oven to 350 degrees. Mix the brownie batter and cake batter in two separate bowls, and set aside. Chop your ingredients. This does not by any means need to be precise (Emma laid out 16 Rolos, chopped 12 Oreos into fourths, and chopped eight Reese’s Cups into fourths.) Divide your candy in half. Mix the first half in the brownie mix, and the second half in the cake mix. Grease baking dish. Put globs of the cake and the brownie mix into the pans. Then take a fork and swirl it around. You want the brownie and the cake batter to be mostly separate. Stick it in the oven for 20 minutes. Pull the Monster Cake out of the oven, and add globs of edible cookie dough on top of it. Stick it back in the oven for another ten minutes. Remove and let cool. Add googly eyes and squiggly mouth as it pleases you.

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This is just as horrifying and just as delicious as it sounds. I made the mistake of overbaking mine. I gave it five more minutes too many times, but it was still delicious. It was way too sweet for my husband, but perfect for me. I had so much fun with the utter ridiculousness of making this also. This would be super fun to make in a few years once my child is a bit older. Does this sound like something you would attempt? Let me know in the comments.

Keep on reading lovelies, Amanda.

Books & Baking – What I Like About You

Hey, lovelies! Today on Books & Baking we will be talking about a 2020 release that I purchased specifically for this blog feature. The preorder incentive was a bookmark and (drumroll) a recipe card! So, obviously I couldn’t resist. I also used this recipe for my daughter’s birthday. I was planning to make cupcakes for her birthday anyway, so two birds, one stone and all that. This round of Books & Baking will focus on What I Like About You by Marisa Kanter.

Book: What I Like About You by Marisa Kanter

Read my full review here!

This book was full of sweetness (get it? Because of the cupcakes?), but it also dealt with grief and the struggle of having an online identity that’s different from your in person one. I really enjoyed that this book was focused around book blogging. There were a few things I disagreed with, but overall I liked the main characters point of view on what it means to be a book blogger, and a well known one online. The only thing I didn’t like was the secret keeping trope, but I didn’t totally hate it in this instance. I understood why Halle didn’t want to share her online persona with someone she now knew in both worlds. Overall, I enjoyed this story and it’s characters.

“That’s the problem with words. In my head, words are magic. My thoughts are eloquent and fierce. On the page, words are music. In the clicks of my keyboard, in the scratches of pencil meeting paper. In the beauty of the eraser, of the backspace key. On the page, the words in my head sing and dance with the precision of diction and the intricacies of rhythm. Out loud? Words are the worst.” 

“It’s knowing the world might be a trash fire, but it’s less trash when there are people to help navigate the darkness. Friendship is messy. Hard. Infuriating. Awesome. Fragile. Durable. Impossible. Worth it. Always worth it.”

Baking: Lemon Raspberry Cupcakes

Above is the wonderful recipe card that I got as my preorder incentive. I love books with food in them and this one was stuffed full of cupcakes and baking. It made me want to bake some cupcakes and eat them while I was reading. This recipe was pretty easy. Though, I’d never zested a lemon before, so that was interesting. The mixing everything together was the easy part, everything after putting them in the oven was hard.

Honestly, I’m not sure what I did wrong, but they did not come out how I expected them to at all. The cupcakes were basically ruined in my attempts to get them out of my pan. I never use the cupcake liners, but I think I should have. I also think I should have baked them a little bit longer, but I almost always overbake things and I didn’t want to do that with these. I also had issues with the frosting. It wasn’t very frosting like. I was expecting it to be thicker, like frostings I have made in the past. I’m not even sure if it was supposed to be thicker, but it definitely didn’t stay where I wanted it to. Despite all of these issues, they still tasted delicious. The combination of lemon in the cupcake and the raspberry in the frosting was weird but so delicious. So, they look terrible but they taste really good and the taste is all I really care about. Do these sound like something you would try? Leave a comment and let me know!

Keep on reading lovelies, Amanda.

Amanda’s Top Ten Tuesday – Books and Food

Top Ten Tuesday was created by The Broke and the Bookish in June of 2010 and was moved to That Artsy Reader Girl in January of 2018. It was born of a love of lists, a love of books, and a desire to bring bookish friends together. Each week we talk about our top ten with a different topic provided by Jana. This week’s topic is Books that Make Me Hungry (They could have food items on the cover, foods in the title, be about foodies or have food as a main plot point… they could be cookbooks or memoirs, etc.)

I’m going to tweak the topic a little bit as I have a feature here on the blog where I bake stuff I read about in books. So, I’m going to link those here.

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House of Salt and Sorrows by Erin A. Craig – Glazed Almond Cookies

Heartless by Marissa Meyer – Peter Peter Pumpkin Eater Chocolate Bars

The Night Circus by Erin Morgenstern – Darkness to Light Cake

Blood Magick by Nora Roberts – Ginger Biscuits

Harry Potter and the Sorcerer’s Stone by J.K. Rowling – Rock Cakes

The Hunger Games by Suzanne Collins – Peeta’s Goat Cheese & Apple Tarts

The Truth About Twinkie Pie by Kat Yeh – Impossible Pie

What I Like About You by Marisa Kanter – Lemon Raspberry Cupcakes

This is what I have so far for this blog feature, but I have a few recipes that I’m planning to try out soon! What did you do for your list this week?

Keep on reading lovelies, Amanda.

Books & Baking – The Truth About Twinkie Pie

Hello, lovelies! It’s been quite a while since I’ve posted another installment of Books & Baking. That’s not because of a lack of baking, but rather a very busy life with a two-year-old. My child takes up lots of time and energy which I’ve been focusing on keeping up with my reviews and other usual posts. But I’m bake today with something I baked back in April. This was a fun and pretty easy recipe (tasty too!) For this edition of Books & Baking, I’ve decided to make a recipe from The Truth About Twinkie Pie by Kat Yeh.

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Book: The Truth About Twinkie Pie by Kat Yeh

Read my full review here!

This story is about two sisters that move to New York. GiGi is attending a new school (and a rather fancy one), so she’s trying to adjust to her new life. While all of this is going on, she learns some secrets about her family. I thought this book was so sweet and full of all the family goodness I could ever ask for. I definitely recommend this to those that love to read family centered, middle-grade stories.

“Now ya’ll stop sitting around wishing you were something you’re not and just get on out there and be.”

Baking: Impossible Pie

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This was a recipe I pulled right out of the book. So, I’m going to type it up here for you all. I picked this one because I had all the ingredients for it and I was in a baking mood, but didn’t want to run to the store for things I was missing.

“This is the thing. Sometimes you think something is impossible, but it turns out it’s completely possible. You just need to look. Seriously, in your pantry this whole time you’ve had the ingredients to make pie. Just look at this list. I will bet it’s all in there right now!”

Ingredients

2 cups milk

1/2 cup Mayflower baking mix (or Bisquick works fine, too)

1/2 stick butter, softened

4 eggs

1 teaspoon vanilla

1 1/4 cups sugar

7 ounce bag of sweetened flaked coconut

Instructions

“Put the first 6 ingredients into a blender in the order listed. Blend for 3 minutes. Add the coconut, and give it another quick blen till mixed. Pour into a greased 9-inch pie pan and bake for 45 minutes at 350 degrees. Put a knife in the center. If it comes out clean, it’s done. See? You had it the whole time. You just never knew.”

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Here’s my final product! I liked it becasue it was sweet (thanks to the coconut) but not overwhelmingly so. I also added a bit of green food coloring for a bit of Earth Day festiveness. This was super easy to make. And fun becasue I got to use my blender to make it. If you like coconut, this is the recipe for you. I do also want to mention, all of this was taken directly from the book. Is this something you would make or enjoy? Leave a comment and let me know!

Keep on reading lovelies, Amanda.

Books & Baking – The Hunger Games

Hey, lovelies! It’s been a while since I’ve done one of these, mostly because life gets busy and I’m horribly forgetful. This was the hardest recipe that I’ve attempted so far, mostly because of the apples (you’ll see what I mean about the apples once you get to the part with the pictures.)  I also did this forever ago, like before Christmas forever ago. For this edition of Books & Baking, I’ve chosen to attempt a recipe from The Hunger Games.

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Book:  The Hunger Games by Suzanne Collins

Read my full review here!

If you don’t know what The Hunger Games is about, what cave do you live in? I have loved this series for so many years. I love the strong female that is Katniss Everdeen. I love the creativity of this potential future world. This series will always hold a special place in my heart.

“Stupid people are dangerous.”

“I don’t want to lose the boy with the bread.”

“Kind people have a way of working their way inside me and rooting there.”

“For there to be betrayal, there would have to have been trust first.”

Baking: Peeta’s Goat Cheese & Apple Tarts

Find the full recipe here!

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I chose to make Peeta’s goat cheese & apple tarts for two reasons. The first because there was a recipe for it and second because I didn’t want to make bread.

“We make a goat cheese and apple tart at the bakery,” he says.

“Bet that’s expensive,” I say.

“Too expensive for my family to eat. Unless it’s gone very stale. Of course, practically everything we eat is stale,” says Peeta, pulling the sleeping bag up around him.” 

Crust Ingredients

all purpose flour
powdered sugar
almond meal
room temperature butter
vanilla extract
whole eggs

Goat Cheese Filling Ingredients

softened goat cheese
sour cream
egg
honey

Apple  Topping Ingredients

gala apples
honey
lemon juice
apricot jam

Instructions

Cream butter until it resembles mayonnaise. Add powdered sugar and mix on medium. Add vanilla and egg. Combine almond meal and flour, then add in batches. Wrap dough, once fully combined, in plastic and refrigerate for two hours.

Preheat oven to 375 degrees. Grease twelve small tart tins (I used a mini muffin pan.)

Roll out dough on a lightly floured surface. Cut circles a bit bigger than your tart tins (or muffin pans). Gently form circles into pan. Bake tarts for about ten minutes with parchment paper and baking beans. Remove paper and bake another five minutes. Then let cool and prepare the filling. Mix together goat cheese, sour cream, egg, and honey. Then set aside.

Slice apples into quarters and remove core. With a very sharp knife,  thinly  (like a thin as you can possibly cut them) slice apples Toss with the honey and lemon juice. Microwave the apples for a few seconds, until warm and the apples are flexible.

Fill tarts about 3/4 of the way with filling. Create the apple flowers by first creating a cone shape with one apple slice. Start layering the slices around the cone while making sure to leave the larger slices for the outside petals. Place the flower on the tart. Fill in any open gaps with more apples. Bake for 10 minutes or until the filling is just set. Let cool and carefully unmold it from the tin. Brush the apples with the jam to finish.

And here’s the final product! These were a total hit in my house, they were gone in literally two days. They were sweet, but not overly so. Tasty and perfectly bite-sized.

Is this something you would make?  Let me know in the comments!

Keep on reading lovelies, Amanda.

Blogmas Day Two: Books & Baking – Blood Magick

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Hi, lovelies! I’m back for another edition of Books & Baking! For this latest edition, we’re going in the direction of adult romance with one of my favorite authors. An author I am sure will make another appearance on this blog feature, the ever wonderful, Nora Roberts. I started this trilogy (though it’s one I’ve read before) in October and I knew the third book would be perfect for Books & Baking.

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Book: Blood Magick by Nora Roberts

Read my full review here!

This series follows six characters as they attempt to win an age-old battle. This is the third and final installment in the Cousin’s O’Dwyer Trilogy that follows my favorite pairing, Branna and Fin. I would die for Finbar Burke and Branna is a lady I would wife the hell out of. Branna creates incredible things in this book. From food and desserts to handsoaps, candles, and lotions. These are my favorite characters of the six we get to know. With an Irish setting and a magical cast of characters, I really couldn’t ask for more.

“I’m so angry it feels my blood’s on fire. If I didn’t bank it with calm, I might burn the place to the ground.”

“Love can fade and die. I’ve seen it. It can grow and build as well. I think when it’s real and meant, it can only grow bigger and stronger.”

“We’re a superstitious breed, we Irish, and wise enough to build around a faerie hill without disturbing it, to leave a stone dance where it stands. And to keep back from a place where the dark still thrums.”

Baking: Ginger Biscuits 

Find the recipe here!

When I saw these mentioned in the book, I knew they had to be my next creation for Books & Baking because they were perfect to bring to my family as a Thanksgiving treat!

“After donning a white apron, she made her ginger biscuits first because it pleased her. While they cooled and their scent filled the air, she gathered what she needed to make the candle sets on the new list Eileen had given her.”

Ingredients

Plain flour
Ground ginger
Baking soda
Ground cinnamon
Ground cloves
Salt
Margarine or butter, softened
White sugar
One egg
Water
Molasses or golden syrup
White sugar (for rolling)

Instructions

Preheat the over to 350 degrees. Mix flour, ginger, baking soda, cinnamon, cloves, and salt, then set aside. Combine butter and sugar until light and fluffy. Add egg, then water and molasses. Add the dry ingredients a little at a time, letting each addition combine fully before adding more.

Form dough into one in balls, then roll in sugar to coat. Bake eight to ten minutes, then cool.

I will admit that I sampled more than a few before packing them up to bring with me to my family’s Thanksgiving dinner. My husband had some too. Honestly, between the two of us we probably ate a whole batch. So, I’m glad this recipe made more than enough for us to sample and still share for the holiday. I thought they were delicious. I might even make them again when I start my Christmas baking.

Do these sounds yummy or what? Feel free to try them out and let me know what you think! The recipe was fairly easy too!

Keep on reading lovelies, Amanda.

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Books & Baking – The Night Circus

Hellllllo, lovelies! I’m back today for another round of Books & Baking. For this edition, I’ve chosen the book The Night Circus by Erin Morgenstern. It was one of the first recipes I found when searching for ideas for this new blog feature, but it’s a relatively complicated recipe. So, I tried a few other ideas first. Check out the first two installments of Books & Baking here: House of Salt and Sorrows Heartless

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Book: The Night Circus by Erin Morgenstern

Read my full review here!

This story takes place over many, many years which was something I really enjoyed. Our two main characters, Celia and Marco,  were ones that I completely fell in love with. Celia grew so much throughout the book. She was caring and clever and I adored her. Marco had me going back and forth with my feelings. I didn’t always like the choices he made. But ended up really liking him once he and Celia finally met. I also really liked how developed some of the supporting characters was. This book is atmospheric and mysterious. Morgenstern is an incredible writer and this is a must-read.

“I don’t think there’s anything wrong being a dreamer.”

“Life takes us to unexpected places sometimes. The future is never set in stone, remember that.”

“Good and evil are a great deal more complex than a princess and a dragon . . . is not the dragon the hero of his own story?”

“You may tell a tale that takes up residence in someone’s soul, becomes their blood and self and purpose. That tale will move them and drive them and who knows what they might do because of it, because of your words. That is your role, your gift.”

“Secrets have power. And that power diminishes when they are shared, so they are best kept and kept well. Sharing secrets, real secrets, important ones, with even one other person, will change them. Writing them down is worse, because who can tell how many eyes might see them inscribed on paper, no matter how careful you might be with it. So it’s really best to keep your secrets when you have them, for their own good, as well as yours.”

Baking: Darkness to Light Cake  

Find the recipe here!

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For this installment,  I went with a cake that had Night Circus vibes as a whole rather than something that was actually mentioned in the book.

“The circus arrives without warning. No announcements precede it. It is simply there, when yesterday it was not. Within the black-and-white striped canvas tents is an utterly unique experience full of breathtaking amazements. It is called Le Cirque des Rêves, and it is only open at night.”

As I said above, this was a pretty complicated recipe. There are three different kinds of cake, frosting, and chocolate ganache. So, stick with me for the instructions!

White Cake Ingredients

Cake flour
Baking powder
Salt
Unsalted, softened butter
Sugar
Vanilla extract
Whole milk
Eggs whites

Caramel Cake Ingredients

Sugar
Water
All-purpose flour
Baking powder
Salt
Unsalted, softened butter
Egg
Whole Milk

Chocolate Cake Ingredients

All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Unsalted, softened butter
Light brown sugar
Sugar
Eggs
Vanilla extract
61% Semisweet chocolate, melted
72% Bittersweet chocolate, melted
Whole milk
Water

Caramel Buttercream Ingredients

Unsalted, softened butter
Confectioners sugar, sifted
Vanilla extract
Caramel syrup (from cake recipe)

Chocolate Ganache Ingredients

61% Semisweet chocolate, finely chopped
72% Bittersweet chocolate, finely chopped
Heavy cream
Corn syrup

White Cake Instructions

Preheat the oven to 350 degrees. Grease cake pan. Mix cake flour, baking powder, and salt, then set aside. Combine butter and sugar and beat until light and fluffy. Mix milk and vanilla extract. Add flour mix and milk mix to the butter mix, alternating each time, starting and ending with the flour mix. Mix fully before adding the next addition. Whip egg whites until soft peaks form. Gently fold egg whites into the batter. Pour mixture into the greased baking dish and bake 20-25 minutes. Remove from the oven and let cool.

Caramel Cake Instructions

Start by making caramel syrup. Mix 1/2 cup of sugar and 1/2 cup of water into a pan on the stove. Cook on medium heat until sugar melts and the mixture comes to boil. Let syrup boil until it turns dark golden, then remove from heat and add another 1/2 cup boiling water. Let syrup cool before using.
Preheat oven to 350 degrees. Grease baking dish. Combine flour, baking powder, and salt then set aside. Combine remaining sugar and butter, beat until light and fluffy. Slowly pour in about 3 tablespoons of caramel syrup, letting each incorporate fully before adding the next. Add in the egg and beat until combined. Add flour mix and milk mix to the butter mix, alternating each time, starting and ending with the flour mix. Pour batter into the baking dish. Bake for 35-40 minutes. Remove from the oven and let cool.

Chocolate Cake Instructions

Preheat the oven to 350 degrees. Grease the baking dish. Combine flour, cocoa powder, baking soda, baking powder, and salt and set aside. Combine sugars and butter and beat until light and fluffy. Add in the eggs and beat until combined. Add in the vanilla and beat until combined. Pour in both melted chocolates and beat until combined. Add flour mix and milk mix to the butter mix, alternating each time, starting and ending with the flour mix. Add in a 1/4 cup boiling water and beat until combined. Pour batter into the baking dish. Bake for 25-30 minutes. Remove from the oven and let cool.

Caramel Buttercream Instructions

Start with the butter, beat until soft and creamy. Add 1/2 cup of confectioners sugar at a time, fully incorporating before adding the next half cup. Add in vanilla extract and caramel syrup, mix until fully combined.

Chocolate Ganache Instructions

Do this after assembling the cake.
Place finely chopped chocolates in a bowl. Combine corn syrup and heavy cream in a pan on the stove and bring to a boil. Then, pour over chocolates, let sit for a moment, then stir to combine into a glaze. Let cool slightly.

Assembly Instructions

Level each cake layer so they are all flat and even sized. Place chocolate layer on the bottom. Spread a layer of caramel buttercream on top. Add caramel cake on top of the buttercream, then spread another layer of caramel buttercream on top. Add the final layer of white cake. If enough caramel buttercream is left, you may frost the rest of the cake with it. Or continue with the chocolate ganache. Pour the ganache on top of the cake. Use a spatula to guide the chocolate, but don’t spread with it or it may ruin the shiny the finish. Let sit to set at room temperature before serving the cake.

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I went a step further and added some white, vanilla icing around the sides to add a bit of black/white element to the outside of the cake. The original recipe suggested white chocolate plaques, but that was a bit out of my skillset so I went with some easier icing.

The verdict on this cake was decided to be absolutely delicious by myself and my husband. My daughter even tried some and liked it too. I would suggest making this for more than two adults and a one-year-old though, it was hard to finish it in a timely fashion. Regardless, the cake was super good and fun to make.

Is this a recipe you would attempt? Let me know in the comments if you try to make it!

Keep on reading lovelies, Amanda.