I’ve been dying (no pun intended) to do a throwback cereal themed cake and finally got around to it. I loved waking up Saturday mornings when I was little, watching Saturday morning cartoons and eating my cereal! I came up with the idea when I grabbed this spoon at my mom’s shop and thought a Cereal Killer Cake would be, well, killer! The cake is my Not Your Basic Vanilla Cake base (recipe coming soon), made with Fruity Pebble cereal milk. The filling was made with homemade marshmallow cream and Fruity Pebbles were mixed in (think a little rice cereal treat like). I finished off the cake with a Vanilla Italian Buttercream and decorated with, you guessed it, more Fruity Pebbles!
You can make this cake with any of your favorite cereals. It was so hard for me to decide, I almost picked a few. Fruity Pebbles, Fruit Loops and Lucky Charms were my fav. Can you see a bit of a rainbow theme going on here. You can find the cake recipe below. For the marshmallow cream I used this recipe and mixed in 2 cups of Fruity Pebbles. For the Italian Buttercream I used this recipe from Food 52.
Preheat oven to 350 degrees and grease your baking pans
In a medium sized bowl or stand mixer sift together dry ingredients
Add your wet ingredients to your dry mixture and mix on low speed until ingredients combine and your flour is not trying to escape
Increase mixer to medium and mix until ingredients are well incorporated
Fold in your Fruity Pebbles, don't mix with the mixer, they'll get crushed.
Divide your batter evenly between your pans and tap on the counter to get some of the air bubbles out
Bake at 350 degrees for 25 to 35 minutes or until you can insert a toothpick and it comes out clean
Remove cakes from oven and let cool completely before frosting
While the cakes cool you can make your filling and frosting
Once the cakes are cooled and your filling and frosting are ready, you can assemble your cakes
Level your cakes and make sure they're even in size. You can also cut away and of the edges that are over baked
Spread an even layer of the marshmallow filling between your cake layers and dirty ice your cake
Place your cake in the fridge for 15 to 20 minutes
Now you're ready to frost. Frost your cake with the Italian Buttercream. Don't worry if the outside isn't perfect, you're going to cover it up with cereal. Besides, this is a Cereal Killer cake, it's gonna be a little messy, he he.
Leave a comment and let me know what Cereal Killer Cake you’d make and if you try one I’d love to see it. Come join the party on Instagram @tweedledeeaz and tag your Cereal Killer Cake photos with #tweedledeeazsweettreats
It’s National Ice Cream Month and I’m so excited to celebrate. You definitely don’t need an excuse to enjoy a giant waffle cone of deliciously creamy ice cream, especially when it’s 110+ degrees outside. But this month, you should totally be indulging your sweet tooth with ice cream. I mean, come on, ice cream has it’s own month! I love any kind of ice cream, but there’s something super yum about a fresh strawberry ice cream with a thick swirl of strawberry jam! This one is easy to make a packed full of strawberry flavor!
½ Cup Strawberry Jam, divided (I made a quick strawberry compote** on the stove)
2 teaspoons Vanilla Extract
*Homemade Vanilla Sugar
Add vanilla seeds from one vanilla bean to your cane sugar and mix together. Store the vanilla bean pod in with your sugar. You can continue to reuse the vanilla bean, just continue to add cane sugar when you run low and replace your vanilla bean when needed.
1 cup fresh strawberries, diced
⅛ cup water
1 to 2 tablespoons homemade vanilla sugar
Add all ingredients to a small saucepan and bring to a boil
Reduce heat to low and reduce until strawberries thicken
You can add a small amount of cornstarch for a thicker compote if you want.
Notes: You can replace the whole milk with heavy cream if you want a super creamy ice cream.
Follow your the manufacturer's directions for your ice cream maker (I have to freeze my ice cream bowl for 24 hours before using)
In a bow with a lid add the half and half, whole milk and sugar and whisk to combine. At this point, if you have time, refrigerate your mixture for at least 12 hours. This way, you get a nice, rich vanilla ice cream base.
Next add half of your strawberry jam and mix to combine.
Again, follow your manufacturer's directions to make your ice cream
When ice cream is halfway done add the remainder of your strawberry jam
Allow your ice cream to continue churning (my machine turns off automatically)
When your ice cream is done, store in a resealable container in the freezer, or eat all of it right way.
Let me know what you think in the comments below, or if you have an ice cream flavor you’d like me to try out. Share your ice cream creations with me on Instagram with #tweedledeeazsweettreats
Photos and recipe by Brandi Van Leer
Also, check out this post from The House That Lars Built. I was so excited to have our Strawberry Ice Cream photo featured with all of these fabulous instagrammers!
I’m on a roll with the banana and chocolate desserts and I’m totally thinking bananas should be the new pineapple this summer. This cake is two layers of chocolate cake, one layer of delicious banana cake and filled with a banana flavored buttercream. This cake takes the, well, it’s banana-licious!
1 Layer Banana Cake
2 Layers Chocolate Cake
Banana Vanilla Buttercream
Yellow Food Color Gel (I used this one “nofollow””>here)
Brown Food Color Gel (I used this one here)
Small paint brush (used for food only)
Grease three 8" round cake pans (you can also use an 11" x 12" x 2" sheet cake pan and an 8" pastry ring for the chocolate cake. I use this one and this one).
For the banana cake, sift together dry ingredients
Add all of your wet ingredients to your dry and mix on medium speed until just combined
Pour the mixture into your prepared 8" cake pan and place in the oven
Bake cake at 350 degrees for 25 to 30 minutes or until an inserted toothpick comes out clean
While your banana cake is baking, prepare your chocolate cake mix (follow steps 3 - 6)
Let your cakes cool for about 15 minutes, then transfer to a wire rack to cool completely
Start making your buttercream while your cakes are cooling
Once cakes are cool, you can trim your cakes to about a 2.5 inch layer (you just want to make sure they're the same size or, I like to wrap and freeze my cake layers for about 20 minutes, it makes it a little easier to trim
Once your cake layers are prepared place on a cake board or cake stand and assemble your layers (chocolate cake, banana buttercream filling, banana cake, banana buttercream filling and finish with the last chocolate cake layer). Dirty ice your cake and place in the fridge for about 15 minutes.
Roll out your fondant to about ⅛" thick and large enough to cover your entire cake
Take your cake out of the fridge and frost with the banana buttercream and cover with your fondant
Finally, paint on your bananas. I sponged on the yellow food color gel and then painted on the banana outlines
To make the buttercream, add your softened butter and about two cups of your powdered sugar and mix on low until just combined
Add 1 more cup of powdered sugar, vanilla extract, banana flavor and heavy whipping cream and mix until just combined
At this point continue to add the rest of your powdered sugar until your desired consistency is reached. You want your buttercream to be thick enough to stay put on your cake, but still spreadable. If it gets too thick just add a little more heavy cream (1 tablespoon at a time)
I really, really love this cake. It’s the perfect combination of banana flavor and definitely satisfies my chocolate sweets craving. I want to see your version of this delicious cake. Share with me on Instagram with #tweedledeeazsweettreats
Photos and Recipe by Brandi Van Leer
This post contains affiliate links, which means I receive a little something if you make a purchase using this link, but I only promote products I’ve actually used and love.
I love celebrating the holidays. Let’s face it, I really love any excuse to dress in a theme, decorate and bake. I’m also usually doing these things at the last minute with things I find around the house. This is a super quick DIY to add some flair to your 4th of July and who doesn’t love a little extra flair, right?
4th of July garland
An old button, lapel pin, safety pin or string (I actually used some baker’s twine here, shh)
Hot Glue Gun (only if you’re using a button/pin)
Cut a 2 inch piece of garland, fold in half and hot glue to your button
If you’re using a piece of string, fold your piece of garland and tie with string (this works best if you’re wearing a tank)
Hope everyone has a fabulous fourth, make sure and eat lots of goodies and enjoy the fireworks!