Wednesday, October 13

The Pumpkin Spice Latte Cake

For Thanksgiving dinner, the girls and I worked very hard and made a festive pumpkin spice latte cake. I spotted this recipe on Zoella's blog and knew that I wanted to try and attempt to make such a happy dessert. I am not the most experienced baker, there were several techniques I had not tried before, but the girls encouraged me and we spent the majority of the morning building it up from scratch. 
One of the things that we did differently from the original recipe is that we made it with gluten-free flour. I looked over the recipe and with that many eggs, I wondered if it would be enough liquid to get by with the dryness that GF flour usually brings. It was! The cake that came out was heavy and dense which was a wonderful balance to the light and fluffy buttercream icing. We didn't put on Halloween marshmallows for decoration, but instead went sprinkle overboard. We found our sprinkles at a dollar store and using them was our ultimate goal for October. 
I forgot to take photos after I applied the buttercream and found that melting chocolate was easier than I thought it would be, but pouring it in a pretty fashion was harder. Must work on my drizzling skills! 
All those tasty spiders!!
The cake had a few little bubble holes through-out (oops), but everyone really seemed to enjoy this cake. Yay!
Now, to slowly eat the leftovers!

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