Star Wars Cake

I am forever indebted to Chef Max and Fish Mama for this cake. After discussing my sliding castle cake last week on Twitter, Chef Max gave me two excellent cake decorating tips, straws and cold.

Apparently people who decorate cakes more often than the 7 times a year (like me) use straws to keep gravity from wrecking their cakes, who knew?

I found the idea for this Star Wars cake in Fish Mama’s eBook Pretty Cook Cakes. My son looked over this book about a hundred times and finally decided on the Star Wars cake for his 7th birthday.

This Star Wars cake is so easy to make, using canned frosting and pans you already have in your house.

This cake was so easy to make, I couldn’t believe it when I finished it in under an hour. The best part about it is that you use canned frosting! I love my butter cream frosting, but with everything going on around here, canned frosting was a life saver!

My cake decorating confidence has been restored and my soon to be seven year-old is already in love with his cake.

Super easy Star Wars cake

This cake uses three mini muffin loaf pans, one round pan, and one cake cooked in a cereal bowl. The rocks are candy and I used red frosting in a tub that you can find in the baking aisle for the lava.

Easy homemade Star Wars cake

The nice thing about this cake is that you don’t want your frosting smooth, so even a child could make this cake with great results! In fact, my kids helped make most of this Star Wars cake.

simple homemade Star Wars cake

This post may contain a link to an affiliate. See my disclosure policy for more information.

Abuelita Hot Chocolate Cupcakes

Abuelita Hot Chocolate Cupcakes at The Happy HousewifeBy contributing writer Beth

These tasty treats started when I had a strong craving for spicy, delicious Mexican hot cocoa…AND cupcakes. Out of that craving, these Abuelita Hot Chocolate Cupcakes were born.

I made them miniature because I think the flavor has just the right kick in a bite-size cupcake. They pack the right amount of sweetness and spiciness. I’m not sure what is in this hot cocoa beyond cinnamon, but it’s pretty much my favorite.

I’m not sure how these little babies would work with any other brand of hot cocoa. You could play around with it to find out. I would definitely say that the spice in these is perfect.

Here’s a tip on the frosting for those of you like me who aren’t great at keeping frosting bags on hand. You can create your own frosting bag by rolling up parchment paper into a funnel shape and taping it in place. Then you can place whatever tip you’re using in the bottom, load up the frosting, and you’re ready to decorate!

Abuelita Hot Chocolate Cupcakes at The Happy Housewife

Abuelita Hot Chocolate Cupcakes
Serves: 24 mini cupcakes
 
Hot cocoa and cupcakes! What a perfect combination of spicy, sweet, and yum!
Ingredients
For the Cupcakes
  • 4 packets Abuelita hot cocoa mix (about ⅞ cup)
  • ¾ cup cake flour
  • 1 egg
  • 1 teaspoon vanilla
  • 3 tablespoons butter, melted
  • 1 teaspoon baking powder
  • ¾ cup brewed coffee
For the Frosting
  • ⅓ cup cream cheese, room temperature
  • 1 tablespoon butter, room temperature
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 2 packets Abuelita hot cocoa mix
Instructions
  1. Heat oven to 350 degrees and spray a mini muffin pan with non-stick cooking spray (recipe makes 24 mini cupcakes).
  2. Mix all cake ingredients together in a medium bowl.
  3. Spoon the batter into the baking pan.
  4. Bake for 9 minutes.
  5. Allow the cupcakes to cool completely on a cooling rack.
  6. In a small mixing bowl, combine the frosting ingredients. Mix on medium high speed until whipped, and then frost the cupcakes.

Abuelita Hot Chocolate Cupcakes at The Happy Housewife

You might also like…

 

This post may contain a link to an affiliate. See my disclosure policy for more information.

Lemon Poppy Seed Pound Cake (Gluten Free and Vegan)

Gluten-Free and Vegan Lemon Poppy Seed Pound Cake at The Happy HousewifeBy contributing writer Tessa

I always loved lemon poppy seed cake growing up. That version required a boxed mix. Since that option was out, I opted for a denser texture with this Gluten-Free Lemon Poppy Seed Pound Cake.

This cake screams Easter and spring to me, and while tasty on its own, here a few dress up ideas for you:

  1. I shared half with my neighbor and decided to stack two halves with lemon curd in between and a lemon coconut butter drizzle on top…yum!! For the drizzle, I mixed my homemade coconut butter, lemon zest, and stevia to taste.
  2. This would also be good with a cream cheese frosting of your choosing.
  3. A simple lemon glaze of powdered sugar, lemon juice, lemon zest would also work.

Gluten-Free and Vegan Lemon Poppy Seed Pound Cake at The Happy Housewife

Lemon Poppyseed Poundcake - Gluten Free & Vegan
Serves: 12
 
Ingredients
  • 2 lemons, zested and juiced
  • 1 cup softened coconut oil, palm shortening, or favorite butter
  • 1¼ cups granulated sugar (more to taste if you like), I used ¾ cup palm sugar and the rest in stevia!
  • 1 cup any milk, curdled with lemon juice (above) or ½ cup plain yogurt (I used coconut milk yogurt) mixed with ½ cup any milk
  • 1 tablespoon gelatin mixed with ⅓ cup water, or other favorite egg replacer, or 2 eggs
  • ¼ cup poppy seeds
  • 1 tablespoon vanilla extract
  • 1 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • ¾ cup tapioca flour (or any starch)
Instructions
  1. Preheat oven to 350 degrees. Grease a bundt pan or two 8" rounds.
  2. Zest/finely grate the lemons, set aside.
  3. In a liquid measuring cup, place the milk (or milk/yogurt mixture) and squeeze the lemon juice in over the top to curdle. Set aside.
  4. In the bowl of your mixer, cream the coconut oil and sugar.
  5. Add the vanilla, zest, and gelatin eggs.
  6. Add the curdled milk/lemon mixture.
  7. With the mixer running, sprinkle in the baking powder, baking soda, and sea salt.
  8. Continue with the flours and finally the poppy seeds.
  9. Spoon batter into the prepared pan(s) and bake in the preheated oven for about 45 minutes for a bundt or about 25 minutes for the rounds. Either way, test for doneness by sliding a knife or toothpick in the middle to check for moist (but not wet!) crumbs.
  10. Let cool for 10-15 minutes, then invert onto a cooling rack to cool the rest of the way.
  11. Frost as desired (suggestions above).

Gluten-Free and Vegan Lemon Poppy Seed Pound Cake at The Happy Housewife

You might also like…

This post may contain a link to an affiliate. See my disclosure policy for more information.

Quick and Easy Chocolate Mousse Dessert

Quick and Easy Chocolate Mousse Dessert for Two at The Happy HousewifeBy contributing writer Beth

Savor the chocolatey goodness of this Quick and Easy Chocolate Mousse Dessert. The mousse is served on top of flaky puff pastry and topped with fresh raspberries and a drizzle of homemade chocolate sauce.

Fast and Easy Chocolate Mousse
Recipe type: Dessert
Serves: 2
 
Ingredients
  • 1 sheet frozen puff pastry
  • 1 ounce cream cheese
  • ¼ cup powdered sugar
  • ½ cup heavy whipping cream
  • ¼ teaspoon vanilla extract
  • 1 tablespoon cocoa powder
  • 4 ounces fresh raspberries, rinsed and dried
  • ½ cup dark chocolate morsels
  • ½ teaspoon coconut oil
Instructions
  1. Set the puff pastry and cream cheese on the counter for 30 minutes to bring closer to room temperature.
For the Pastry
  1. Heat oven to 400 degrees and line baking sheet with parchment paper or a baking mat.
  2. On lightly floured surface, unfold pastry sheet and smooth out the seams with a wet finger.
  3. Use a floured cookie cutter to cut out shapes from the pastry. Place at least an inch apart on the baking sheet.
  4. Bake at 400 degrees for 15 minutes until the dough is puffed and golden brown. Remove to cooling rack immediately and cool completely before topping.
For the Mousse
  1. In a mixing bowl, combine cream cheese, powdered sugar, cream, vanilla, and cocoa powder. Mix together and scrape the sides and bottom of the bowl.
  2. Use a hand mixer or stand mixer to whip the mixture until it is much lighter in color and almost 50% thicker in volume.
For the Chocolate Drizzle
  1. In a microwave safe bowl, combine chocolate morsels and coconut oil. Microwave on high for 45 seconds and stir. If the chocolate is not completely melted, return to microwave and heat on high another 10 - 15 seconds and stir again until smooth.
Assembly
  1. Place the pastry on a dish.
  2. Top with mousse. I piped mine through a makeshift decorating bag made with two sandwich bags and a piping tip.
  3. Top with raspberries and drizzle with chocolate sauce.
Notes
Do not try to use all the dough by rerolling the pastry after it's been rolled out and cut the first time. Discard that extra dough because rerolling it will make it uneven and lumpy when it bakes. There will be extra pastry pieces for other recipes or extra servings.

Quick and Easy Chocolate Mousse Dessert for Two at The Happy Housewife

You might also like…

 

This post may contain a link to an affiliate. See my disclosure policy for more information.