Vanilla Backyard Bugs Andor Sweet Rides Cakelets Food

VANILLA BACKYARD BUGS AND/OR SWEET RIDES CAKELETS

Steps:

• Have all ingredients at room temperature. Position rack in the lower third of oven and preheat to 350F for Sweet Rides car cakelet pan, or preheat to 375F for Backyard Bugs cakelet pan. Brush pan with unsalted vegetable shortening and lightly flour; tap out excess flour ~ or brush with vegetable shortening AND then spray with baking spray that contains flour!
• Stir together flour, sugar, baking powder, baking soda and salt in the bowl of electric mixer.
• In a separate bowl whisk together the melted butter, sour cream, eggs and vanilla until combined.
• Pour butter mixture into flour mixture and beat with electric mixer on the loweest speed until the dry ingredients are moistened (15-20 seconds). Scrap down the sides of the bowl, increase the speed to medium and beat for 30 seconds.
• Spoon HALF THE BATTER into the prepared pans, dividing evenly and filling each well to within 1/2 inch of the rim ~ DO NOT OVERFILL! Tap the pan firmly on the counter top to release any air bubbles.
• To ensure good detail on the cakes, spread the batter so it is slightly lower in the center of the wells.
• For the Backyard Bugs cakelet pan, bake in a preheated oven at 375F for about 18 minutes. Cool in pan on a rack for 15 minutes then invert pan onto rack and cool at least an hour before decorating. REPEAT with remaining batter if you only have the Backyard Bugs pan ~ one recipe makes 16 cakelets!
• For the Sweet Rides cakelet pan, bake at 350F for 18-20 minutes. Cool in pan on a rack for 15 minutes then invert pan onto rack and cool at least an hour before decorating. REPEAT with remaining batter if you only have the Sweet Rides pan ~ one recipe makes 16 cakelets!
• OPTIONAL GLAZE: In a small saucepan over medium heat, combine the water and sugar and heat, stirring until the sugar dissolves. Remove from heat and stir in vanilla. Using a pastry brush, brush cooled cakes with the glaze ~
• DECORATIONS: Be creative and use piped frosting on cakelet edge details, dust with powdered sugar, or sprinkle cakes with colored sugar and/or non-perils while glaze is wet.

CHOCOLATE BIRTHDAY CAKE AND DOUBLE CHOCOLATE SOUR CREAM FROSTING

Steps:

• Preheat the oven to 325°F.
• Grease and flour the insides of two 14-14.5 ounce cans.
• Place the cans on a baking sheet, and set aside.
• Whisk the buttermilk, egg yolk, and vanilla together in a small bowl.
• Gradually pour the melted butter into the buttermilk mixture, whisking constantly.
• Sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl; add sugar, and then whisk to blend well.
• Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
• Divide the batter between the prepared cans.
• Bake the cakes until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• Place the cans to a wire rack to cool for 15 minutes.
• Run a knife around the edge of each can and invert them to release the cakes.
• Turn the cakes upright and let them cool completely on the rack.
• Meanwhile, make the frosting: Place chocolate in the top of a double boiler set over simmering water, and heat, stirring occasionally, until melted. (May also do this in the microwave.).
• Let the chocolate mixture cool for 5 minutes. Then add the sour cream, vanilla, and salt, and whisk to blend well.
• Let the frosting cool to room temperature, stirring it occasionally.
• When frosting and cakes have cooled, cut each cake in half horizontally.
• Spread a layer of frosting about 1/2 inch thick on the cut side of one cake half, then stack the other half on top of it.
• Frost the top and sides of the cake.
• Repeat with the remaining cake and frosting.
• Store the cakes in the refrigerator in an airtight container, bringing them back to room temperature before serving.