Flipping the Cake.

Lately I've come across some stellar cakes on Pinterest that have bucked the rules and said no more to typical horizontal cake layers. Instead, stunning vertical layers are found resting inside, usually in some gorgeous color combination. Most normal bakers would see that and think, "What a unique look. I can't wait to try that out." I think you'll be in no way surprised my first thought was, "Oh man, when you turn a cake sideways, you can fit like so much more frosting inside it." I've pretty much made it my mission to try to get a perfect 1:1 ratio of cake-to-frosting with each forkful, so to manage to make this a reality was a crowing achievement for me. I also tried my hand at watercolor decorating the sides of my cake, so I was going all out into new, uncharted territory here (who am I?!). Happy to report this vertical blue ombre coconut cake with orange flavored buttercream turned out to be a delicious success.

It was almost too pretty to eat. Almost.

Not gonna lie, I was super nervous about trying this out. I figured at worst, we'd end up having some really colorful cake pops if the vertical layers all crumbled when I tried rolling them up. I've been trying this new thing, I believe it's called optimism, where I see the silver lining in situations. I've been wearing florals, trying to be peppy, and viewing the glass as half full instead of asking why the glass doesn't have wine in it. I realize the irony in me trying to be a ray of sunshine when the actual rays of sunshine are zapping my will to live (so, so sweaty). It may be endless summer here, but at least I baked a cake that perfectly encapsulates it: a blend of coconut white cake and citrus-filled frosting; I hear Florida likes oranges or something. Together, these flavors are perfect. Sweet and zesty, with a nice piña colada aftertaste. And naturally, it's low cal. Only 279 calories a slice for 12 slices. This makes about a 7" cake when flipped and rolled up, so it's a cute but substantial little lady.

That requires a boatload of eggs.

I was feeling adventurous, but didn't want to waste a ton of ingredients if I ruined everything in the process. So to make a quick but effective (I mean, it's so pretty) vertical layer cake, you need:

• 1 box cake mix. I used white since I knew I wanted to dye it different shades.
• 6 egg whites
• 3 egg yolks
• 2 tsp coconut extract
• 10 ounces diet creme soda
• Dyes: I used sky blue, electric blue, and royal blue Wilton gel dyes
• If you're also an anxious hot mess like I was at this point (I am so great at leaping to the worst possible scenario: ruined cake), might I recommend a paper sack to breathe into or some Klonopin. I hear it's wonderful. 

Preheat your oven to 350 (I did 375, but my cake bottoms got a little too browned), and get ready to make foil art!

Not pictured: the tinfoil hat I was thinking of making.

 If you're not interested in dying your cake layers different colors, just throw some Parchment down on a half sheet pan (18x13 inches) and lightly grease before pouring in all your batter. I used foil to create sections. I used 2 of these pans but only needed 3 sections, so my other pan had one tinfoil section only. Lightly spray with Pam and set aside.

Get ready to whip it. Whip it good.

In my research, I found that just about every vertical layer cake gets its flexibly sound structure from meringue, so I separated 6 eggs, holding on to 3 egg yolks for later. I whipped all 6 egg whites on medium high for about 5 minutes. You'll know things are ready when you can lift up you mixer's whisk and both stiff peaks have formed in the whites and the bit that stays attached to the whisk isn't dripping. Carefully transfer this to a medium bowl, then mix together the egg yolks, creme soda, cake mix, and coconut extract for 2 minutes on medium high. Fold in your fluffy egg whites gently by hand to keep as much air in the cake as you can.

And pray to the baking gods this turns out right.

 I then took 250 grams of plain white cake mix and spooned it into one half of my prepared pan. In hindsight, I'd do half white, half much paler blue next time. There was a lot of white on the inside of the cake, so another transition color for the ombre would've made it perfect. I then took 125 grams of white cake mix, set it in a bowl, and placed a small amount of sky blue dye with it and mixed before turning out into half of one of my little foil gutters. I took another 125 grams of white cake mix, set it in the same bowl, and dyed this electric blue before turning out into the other half of the foil gutter holding the sky blue cake mix. Carefully smooth out, trying not to disrupt between the two blues too much. Finally, I dumped whatever was left (scale be damned! ..but seriously, I can't live without my digital scale) into the same bowl and dyed royal blue before putting into my last foil gutter and smoothing out.

Slightly browned, but still edible!

Now, bake one sheet at a time unless you're lucky and have double ovens for 10-12 minutes at 350. The cake should be peeling from the edges of the pans and springy when touched. Place baking sheets on cooling trays and let cakes rest for 5 minutes. Then place some Parchment paper on top of each section and gently flip the foil/cake off the baking sheet and on to the cooling rack. Lift off the foil and let cakes cool completely. You can try rolling them up into the Parchment paper at this point if you want to, but honestly, I didn't, and my cakes didn't tear apart beyond repair. I let everything cool completely before trimming the edges so all my cakes were exactly the same width.

And then made a mess of my kitchen.

While my cakes were cooling (which, when they're less than an inch thick happens in about 5 blinks of an eye), I made my orange buttercream. I used:

• 1 cup of butter at room temp
• 2 12 ounce bags of Swerve confectioner's
• 1 TBS vanilla
• 1 tsp orange extract
• 6 TBS skim milk
• Dyes: sky blue, electric blue, and purple

I ended up not using any regular powdered sugar to cut the Swerve as I usually do; this cake was going to live in the fridge so the rolls stayed, well, rolled, and I find when Swerve is served cold from the fridge, it doesn't give off much of that cooling effect it does when it's at room temp. You could always use 24 ounces of regular powdered sugar, but this will drastically change calorie count (a cup of Swerve is about 44 calories; regular powdered sugar is 480 a cup).

To make, cream the butter for a minute or two before adding one bag of Swerve, the extracts, and 2 TBS of milk. Blend on low until incorporated, then scrape the bowl before adding in the other bag of Swerve and 4 more tablespoons of milk. Mix well, then grab your cooled cakes.

The moment of truth...

Slather a thin layer of frosting onto each cake. Remind yourself to breathe, and get ready to roll. Literally.

Some breakage, but still cake!

Roll up the white layer first from the short end, since it will be the inside of your cake. Things will crack and break, but the frosting will help hold everything together. The world's most delicious glue! Take the end of the white cake roll, and place it flush to the lightest blue shade of frosted cake. Continue to roll up. Place this flush with the final layer of dark blue cake and roll up. Flip that cake and set it on it's side (now bottom). What you have should look like this:

Cinnamon roll adjacent.

As you can see, I was cracking up. Well, the cake was, too, but not to worry. Wrap your cake roll tightly into two layers of plastic wrap, and then place into the freezer to firm for an hour. All cracks will get covered with frosting later, but again, you can try rolling these up when they're still warm if that bothers you.

Like a straight jacket for your cake. Stop the cracks!

While this is setting up, make sure your frosting gets covered up as well. You can leave it out so it stays at room temp and is easier to spread. Once your cake is firmed up, spread a thin layer of plain white frosting all over the top and sides.

Remember, if you've made it this far, you're kicking so much ass.

I used enough frosting on top to completely cover up the edges of the roll and create a flat surface. You don't need as much on the side if you're watercolor decorating it. I took my remaining dye (there won't be a ton, but you don't need much), split it into three bowls, dying one sky blue, one electric blue, and another purple.

And then I went crazy, from the looks of it.

I used a small angled spatula to swab blotches of each color all over my cake, trying to layer colors vertically (everything about this cake is vertical, apparently) instead of horizontally because things will get blended together. I then took my bench scraper and gently scraped the edges of my cake, causing the frosting to blend together. I cleaned off my bench scraper before giving a second pass. Then I came back in and added small splotches of various colors anywhere that looked too empty or didn't have much overlap. I finished up by first smoothing only those new splotches with my small angled spatula and then giving a final once over with the bench scraper.

Thinking about peacocks for some reason...

Definitely use colors that will look pretty when blended together. Purple and orange won't look nice blended together, and no one likes ugly cake. They'll still eat it, but it's the principle of the situation. You can also watercolor the top of your cake, using a long angled spatula to smooth instead of a bench scraper, but I had florals on my mind (I told you, I'm a regular ray of friggin' sunshine).

I never miss an opportunity for sprinkles, people.

I placed my remaining frosting into three bags fitted with piping tips:

• a 2D tip for the purple
• a 32 open star for the electric blue
• a 16 open star for the sky blue

I made roses around the entire border of the cake by swirling my 2D tip in a circle, starting in the middle of a small section of border and swirling my way out and around. I came back in with the electric blue and made large stars by piping a mound of frosting and quickly pulling away. I did these at random, but tried to cover up any weird white space between or under roses. I finished up by using the tiny tip on the sky blue frosting to make the littlest, most adorable stars to fill in any remaining white space. I had about 6 tablespoons of frosting left, and maybe mainlined one bag onto some cake scraps and ate to sample the goods. This is why you never throw away cake scraps until you're totally done decorating. You're welcome.

And then, of course, I added sprinkles. A finishing touch is a finishing touch.

I am definitely the kind of person that refuses to learn a new skill unless I'm immediately good at it (this is why I don't sew or play team sports). This may or may not be an awful way to approach trying new things, but at least I'm willing to give new techniques for a hobby I'm good at a chance. Otherwise I'd still be making nothing but horizontal layer cakes with plain smoothed buttercream. Moral of the blog, try the crazy new vertical cake trend because it's way easier than it looks. And if all else fails you've still got a cake to eat. So it's like the world's best win-win. I'm telling you, that 50% cake to 50% frosting ratio is a game changer!!! And so is this flavor combo. Coconut flavored anything tastes great, but add in that citrus buttercream, and this is quite possibly going to be my new summer flavor go-to. Lemon, schememon. I will say using so many egg whites does give a spongy texture to the cake, so if you're not into that, try using fewer egg whites (I think 4 would've still done the trick). I'll try that next time for posterity and because we're going to eat this cake in a hot minute. Literally. Minutes are hot in Florida. Everything is hot in Florida. If you'll excuse me, I'm going to go put up my indoor Halloween decorations because Autumn is my happy place, and I much prefer spooky linings to silver ones. 'Til next time, my fellow eaters!

Rarely has my first attempt at anything yielded such nice results. Where there's a will to eat cake, there's a way.

Chocolate- for Survival!

I work in a museum, which means during the summer, things get a little intense what with the bajillion tourists, kids being out of school, Florida being hotter than the surface of the sun and us having A/C, etc. As most of you with children know, school is back in session in many places this week, including the county I live in. So I am breathing a deep sigh of relief that I might have a work week where I don't have to tell a child not to: feed our exotic animals french fries, run at a full sprint by expensive exhibits, try to pocket gift shop items, scream at the birds...The list is long, and I am tired. So tired. As someone who never wanted children, summertime in the museum industry only reaffirms I have made the right life choice for me and my sanity. So to celebrate my bravery for not spending half of summer hiding under my desk from children (think Mad Max: Toddler-dome), I brought together two of my favorite things: chocolate and Baileys. I know...I make a chocolate-Baileys-something at least once a month (I have to cope somehow; it's this, or I run away to Canada), but this is a brand new combination: a sinfully delicious dark chocolate cookie cup filled with Baileys chocolate cheesecake.

I mean, damn.

A single bite of one of these cups, and I forget all my troubles. Well, most of them. I'm still generally tense when I hear the sound of a child's laughter, but that will pass in a few week's time. These. Cups. Way more than one bite (trust me, I tried), and so yummy it's almost a transcendental experience to eat one. The dark chocolate cookie cup is so divine, and the lighter flavor of the Baileys chocolate cheesecake is the perfect pairing--it starts off decadent and finishes on all the right notes. Rich, but not too bold. Boozy, but not too overwhelming. If you're celebrating your children going back to school, or if you're a teacher, and the above hot mess I described is now your problem instead of mine, do yourself a favor and make these cups to either celebrate or cope. Dealer's choice. Did I mention they're only 230 calories a cup? And the recipe makes 20 cups--plenty to share with your celebrating MOPs group or shell-shocked fellow educators.

Everything starts with butter.

With a few easy ingredients, these cookie cups come together in no time flat. You'll need:

• 1 cup of butter at room temp
• 1/2 cup of Swerve granular
• 1 cup of Truvia brown sugar blend
• 2 cups of All Purpose flour
• 1/4 cup of regular cocoa powder
• 1/4 cup of dark cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 tsp vanilla

Preheat your oven to 350 and grease the hell out of two muffin tins (regular size). Cream the butter and sugars for 3-4 minutes until light and fluffy. While your stand mixer is earning its keep, sift together the flour, cocoas, salt, and baking soda in a large bowl. Once your sugar/butter magic has happened, add in the eggs, one at a time, mixing well and scraping the bowl between each. Add the vanilla and a third of the dry mix you set aside. Blend until just incorporated, scrape the bowl, and add in another third of the dry mix. Repeat one last time.

I just wanted to eat the cookie dough all at once...that's how broken my spirit is after summer.

 Take a cookie scoop, grease it, and then drop two scoops into each muffin tin to make 20 cups.

Instead, I used my stress to fuel the flattening process. Coping!

Then flatten out each cup, ensuring they are relatively uniform and evenly flattened out. You don't want the sides/edges to be too high up from the rest of the dough or they will cook too fast and burn by the time the rest of the cup is ready. We'll indent later! Bake for 12 minutes at 350. The center will still be very soft and not all the way set; this is a crucial component in order to shape the cups, so don't over bake!

1/4 cup scoop, the perfect fit.

After you remove from the oven, place the muffin tin on a cooling sheet and get a 1/4 measuring cup out. Use it to gently but firmly press into the top of each cookie to create a well. I sprayed my measuring cup with cooking spray to keep it from sticking and ruining the cups. Repeat for all 20 cups, and then leave them alone. Walk away! No touchy! Let these cool off for 10 minutes, then use a dull butter knife or angled spatula to loosen the edges of the cups from the side of the tin. Once none of them are sticking, let these cups continue to cool off in the muffin tin until completely room temp. The residual heat from the pan will help the centers firm up.

Real tempting not to dig in with a spoon, though.

But worth the wait. Edible cookie bowls are the best kind of bowls. Deal with it, burrito bowls. You've had your moment.

Once fully cooled, finish removing from the pan and leave on the cooling rack. Time to prep that cheesecake filling! --Best prep work there is!

Because, booze.

This cheesecake filling is pretty light and fluffy, which goes against my general cheesecake belief that it should be so rich and so heavy that I need both a shovel and an iron will to eat it. But, considering how absolutely decadent the chocolate cookie cups are, a lighter cheesecake filling is necessary to offset the texture and balance out the flavors *just* right. You can always use less Cool Whip if you still prefer a heavier cheesecake, but I honestly think the cheesecake has the perfect amount of density to pair with the cookie cups. Any heavier and I might have trouble finishing a whole cup...and this is coming from the queen of eating her body weight in dessert, so heed my advice. For optimum cheesecakery levels, gather:

• 8 ounces of 1/3 less fat cream cheese at room temp
• 1/2 cup of Swerve granular
• 1/4 cup of Baileys
• 1/4 cup of melted semisweet chocolate chips, cooled
• 8 ounce tub of Cool Whip Lite (why can't I find Cool Whip Free anymore?!)

You are perfect in every way, fluffy filling. Like a Wendy's Frosty with Baileys. Mmm.

Start by blending the cream cheese and Swerve for 2-3 minutes until well mixed and not grainy. Add in the melted chocolate and Baileys. Mix very well. Drink with a straw for...reasons. Or don't. I don't know how rough your summer was, so I won't judge you if you actually drink this with a straw (it's delicious). Either way, finish up by gently beating in the Cool Whip. I put my filling into the fridge to firm up for 30 minutes because I wanted a nice piping texture; alternatively, you could just spoon the filling into the cups then chill and set for an hour. I'm a glutton for punishment, so I waited before loading up a piping bag with a large French tip by Ateco and the cheesecake filling.

Pipe away!

 I piped mounds, rounded twists, whatever I felt like for each cup. Not completely uniform but fun and carefree...two words I generally do not associate with myself (unless Baileys is involved). But because I'm also vain and a perfectionist (yep, those are the right adjectives), I finished off these beauties with a pièce de résistance: sprinkles.

Everything is better with sprinkles.

These cookie cups chocked full of boozy brilliance do need to live in the fridge during their very brief survival time before total consumption occurs. I do, however, nab a couple to sit out for 10 minutes so the cookie cups soften up before inhaling. Worth it. I have had these on my Pinterest board for months--waiting, not so patiently--for summer museum season to end so that I could bake these beauties and celebrate my survival. I'd say I'm also celebrating for my sanity, but that's checked at the Florida state line until we move. 'Til next time, my fellow eaters!