Blueberry Lemon Thyme Cupcakes

Spring has only just barely joined us here in Bozeman and I am ready for it. Although I haven’t yet figured out in what capacity I’m going to participate in running season this year, not needing multiple layers of clothing to visit the great outdoors is definitely improving my morale. M and I have been hiking every weekend since mid-March when the ski area closed, and with the social distancing practices it’s turned us from standard trails towards wandering about new-to-us public lands.

Blueberry Lemon Thyme Cupcakes {{Baking Bytes}}

As the snow became less frequent and the plants started to show bits of color, my typical lemon cravings arrived too. I’d had cupcakes on my list to make for approximately a year at this point and a springtime version seemed the obvious solution. (Plus it allowed me to use these gorgeous cupcake liners I bought at Costco way too many years ago.) Borrowing a recipe from the always-amazing Pastry Affair, I set out on a cupcake quest. I knew I wanted to incorporate an herbaceous aspect and with thyme being the most appropriate herb available at the store that day, I was inspired by yet another Pastry Affair scone recipe I’d made last year.

Knowing I wanted a lighter buttercream frosting in lieu of a decadent cream cheese concoction, I modified a separate recipe with another addition of thyme in order to harmonize the two recipes with plenty of springtime flavor.

Blueberry Lemon Thyme Cupcakes {{Baking Bytes}}

Moist and light, these cupcakes are packed with blueberries and accented with lemon and thyme for a slight twist on a classic. They are not exorbitantly sweet which means even with the buttercream frosting it’s a reasonable sugar high. (Still plenty sweet though, it is a cupcake, after all.) The frosting is fluffy and bright with a little thyme flavor, and a few specks of the herb throughout. I opted for some simple rose swirls to keep it a relatively light amount of frosting, and to bring an edible bouquet to my kitchen.

Blueberry Lemon Thyme Cupcakes {{Baking Bytes}}

These keep well on the counter, remaining moist and delicious for at least five days. Realistically probably longer but we’d given away or demolished all 18 of them by then. If you’re in need of a wonderful treat with plenty to share, these cupcakes are perfect. They’d make a lovely addition to Mother’s Day but are low-stress enough for any weekday treat.

Blueberry Lemon Thyme Cupcakes {{Baking Bytes}}

Blueberry Thyme Cupcakes

Vaguely adapted from Pastry Affair
Makes 18 cupcakes

Ingredients

1 3/4 cup cake flour
1/2 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1/4 cup unsalted butter, at room temperature
3/4 cup white sugar
2-3 tsp fresh thyme, minced
1 tsp lemon zest, minced

2 large eggs

1/3 cup plain Greek yogurt
1/4 cup Sicilian Lemon olive oil (or any vegetable oil)
1 Tbsp vanilla

2/3 cup milk

1 1/2 cups blueberries, fresh or frozen
1 Tbsp flour (if using frozen berries)

Directions

  1. Preheat oven to 350 degrees Fahrenheit and prepare two cupcake tins with a total of 18 baking cups.
  2. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. With an electric mixer, cream together butter,  sugar, and thyme until light and fluffy, at least 2 minutes.
  4. Beat in eggs one at a time, mixing thoroughly after each one, then mix in yogurt, oil, and vanilla.
  5. Add in the dry mixture about 1/4 cup at a time,  until mostly combined.
  6. Stir in the milk on low speed until the batter is smooth and there are no flour streaks.
  7. If you have frozen berries, toss them with the tablespoon of flour until well coated.
  8. Gently fold in the blueberries until evenly distributed.
  9. Fill each baking cup with about 1/4 cup off batter, then bake for 16-18 minutes or until a toothpick comes out clean. (If your tins will fit side by side on the same oven rack, you can bake them all at once, otherwise I recommend doing each tin separately.)
  10. Cool briefly in pan, then remove to a wire rack to cool completely prior to frosting.
  11. Frost as desired, then store in a sealed container on the counter up to one week (or until devoured.)

Lemon Thyme Buttercream Frosting

Borrowed from Sally’s Baking Addiction
Makes about 2.5 cups

Ingredients

1 cup unsalted butter, room temperature
4 1/2 cups powdered sugar
2 1/2 Tbsp lemon juice, freshly squeezed
2 Tbsp heavy cream
2 tsp lemon zest, minced
1 Tbsp thyme, minced
pinch of salt

Directions

  1. With an electric mixer, beat the butter until light and creamy, about two minutes.
  2. Stir in the remaining ingredients on low speed until just coming together.
  3. Beat on high speed for three minutes, until frosting is fluffy, uniform, and fragrant.
  4. If necessary, adjust consistency with an additional 1/4 cup powdered sugar another tablespoon of cream to thicken or thin, respectively.
  5. If you are relatively light with frosting (like me), you can store leftovers in the freezer. Bring to room temperature and beat again before using, adjusting texture with additional cream if needed.

Mini Chocolate Chip Bundt Cake (& Vanilla Bean Ice Cream)

Several years ago I bought a fancy Pampered Chef stoneware mini fluted pan at a garage sale for like ten dollars. I promptly put it in a cupboard and mostly forgot about it because I have a standard bundt pan as well and if I’m honest, I simply don’t make many bundt cakes other than the delightful lemon one from a few years ago. If I’m more honest, the exhausting trial and error of finding that lemon bundt cake kinda turned me off to the entire style of cake for a while.

In any case, I eventually came across an amazing looking chocolate chip cookie double-bundt cake creation from Sprinkle Bakes and her description of the flavor was basically “yes please”. Chocolate chip cookies in pretty cake form? Please put that in my mouth.

On the other hand I certainly don’t need to make the double-layer version because if I have that much cake around I will just eat it. (M would probably not consider this a problem, to be fair.) I have fantastic willpower when it comes to not buying food that is terrible for me, but I have almost no willpower for anything in my line of vision at home. Things I have learned about myself over the years are summed up by “it’s easier to avoid temptation than it is to resist it.”

But I don’t want to avoid it completely, obviously, which is why I made the “mini” version. I put the mini in quotes because six of these mini cakes is the same amount as one standard bundt, which means each cake really serves two people. A fantastic way to test out my “new” pan and a new recipe all the while being fairly confident it’ll be delightful because both Pampered Chef and Sprinkle Bakes are extremely reliable. Fortunately, my hypothesis was correct.

All the comforting flavor of a chocolate chip cookie baked into a pretty fluted bundt. It is just the kind of cake to pair beautifully with ice cream, and I opted for vanilla bean for the pretty speckles and traditional flavor pairing. I shared my recipe below, but feel free to pair with your favorite store-bought variety instead. If vanilla seems too plain, chocolate is always a good bet, or you could pair with strawberry for a summer flavor and some fun color. One cake and a large scoop is a perfect dessert for two, and is a wonderful way to end a celebratory day.

Since there is no leveling, frosting, or really any extra presentation required, this is a fantastic option for those times you need to need a less time-consuming but still impressive dessert. It also travels well since there’s no frosting to fall off or glaze to slide around, and is quick to assemble once you arrive at your destination. You could even scoop the ice cream ahead of time to save on required utensils and remove the need to let your ice cream soften beforehand. Plop on a scoop, drizzle on some chocolate sauce, and you are all set for a flawless and decadent experience. It would also be a super cute addition to a couples’ dinner party, if you’re in to the host(ess) gig.

As you may have noticed, I molded my ice cream into heart shapes. Since I made this for our anniversary dessert, I like to do a little something extra to make it special. If you’re interested in this, just line mini cake pans of your choice with plastic wrap, then spread softened ice cream (if you’re using homemade, just do this right after churning) into the pans and freeze until firm. They melt quick once they’re out and near the hot fudge sauce, so only assemble right before you’re ready to serve.

Next time you’re in the market for a cake, I highly recommend you give this one a try (whether you invest in the fancy mini-bundt pans or not.)

Chocolate Chip Bundt Cake

Gleefully borrowed from Sprinkle Bakes
Makes six 4.5″ mini bundt cakes (or one standard bundt cake)

Ingredients

Cake
3 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp + 1/8 tsp baking soda

1 cup unsalted butter, softened
1 1/2 cups brown sugar, lightly packed

3 eggs, room temperature
1 1/4 cups sour cream (full fat)
2 tsp vanilla

1 1/2 cups mini chocolate chips

Toppings
Hot fudge sauce
Vanilla bean ice cream (recipe below)

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease and flour one standard bundt pan, or a 6-well mini fluted pan.
  3. In a medium-large bowl, whisk together flour, baking powder, salt, and baking soda until completely combined.
  4. In the bowl of your electric mixer, beat butter and brown sugar on medium speed until light and fluffy.
  5. Add eggs one at a time, mixing between each addition.
  6. Add sour cream and vanilla and mix until completely combined, scraping the bowl as necessary.
  7. Add the flow mixture, mixing on low speed just until combined, then stir in the chocolate chips. Batter should be thick.
  8. Spoon batter into prepared pan and bake 30-35 minutes for mini bundt cakes (or 40-50 minutes for a standard bundt), or until tops are golden brown and a toothpick comes out mostly but not completely clean. Don’t over-bake or cakes will be a bit dry.
  9. Cool in the pan for at least 10 minutes, then invert onto a cooling rack to cool completely.
  10. When ready to serve, top one mini bundt or slice (I like to warm mine briefly in the microwave) with a drizzle of hot fudge sauce and a scoop or two of your favorite ice cream. Share with a friend (or eat it all yourself, I won’t judge.)

Vanilla Bean Ice Cream 

Makes ~6 cups

Ingredients

2 cups heavy whipping cream
1 cup half and half
3/4 cup sugar
1/2 cup egg substitute
2 tsp vanilla
1/2 tsp vanilla bean powder

Directions

  1. In a large bowl, whisk together all ingredients until completely combined.
  2. Cover bowl and chill in the refrigerator until thoroughly cold, or overnight. (Overnight is better as it will allow the vanilla bean flavor to really permeate the mixture.)
  3. Freeze according to your ice cream maker’s directions, then place in a cold freezer-safe bowl (or cake tins lined with plastic wrap) to freeze for an additional three hours, or overnight.

Mini Chocolate Peanut Butter Torte a la Mode

Ah, October. While most think of Halloween all month long, I focus on race season. Every weekend except one is taken up by a race, with this past weekend being the sole half marathon and taking place in Dallas. Unfortunately it was crazy hot and I missed my goal time by several minutes, but I did get third place in my age group and an award to boot!

I’m now in Houston and kicked off the Grace Hopper Celebration of Women in Computing which I’m superbly psyched to be attending. I do miss Bozeman’s October weather, but a whirlwind weekend with my favorite aunt for running and eating and Six Flags, followed by the inspiration of being around so many women in tech fields (plus my first time in Texas), is definitely worth skipping a few properly autumnal days.

Mini Peanut Butter Torte a la Mode {{Baking Bytes}}

Even with my disinclination towards Halloween, it does make for a great excuse to bake overly decadent treats that have no real justification. Although I’m still working on losing a few pounds and ergo drastically limiting my sugar intake, these tortes a la mode I made for my anniversary with M last Valentine’s Day are even more appropriate for the current holiday season.

Mini Peanut Butter Torte a la Mode {{Baking Bytes}}

The original recipe created a full-size dessert, but I felt a mini version was the right choice for me. Already portioned, pretty for pictures, and simpler to tote around. As a bonus, it’s also easier to give away the extras to my unsuspecting coworkers. I have included the instructions for the miniature ones, but for the full-size option simply double the recipe and use two 8″ cake pans.

Intensely chocolatey and riddled with peanut butter flavor, these tortes are drizzled with more of both because, well, why not? Topped with a scoop of vanilla ice cream to round out the experience, it’s an immensely rich dessert and high in presentation points.

Mini Peanut Butter Torte a la Mode {{Baking Bytes}}

Fudgy chocolate cake interspersed with chopped Reese’s, the tortes on their own are a wonderful treat, made extra decadent by sandwiching a spread of peanut butter, and drizzled with a peanut butter glaze and chocolate sauce. Smooth vanilla ice cream tones down the decadence just a tad, and makes for a lovely creamy and fudgy juxtaposition. (The sauces also make great ice cream toppings on their own.)

Mini Peanut Butter Torte a la Mode {{Baking Bytes}}

For an extravagant dessert experience bring out the big guns and make these layered tortes a la mode as directed below. For maybe a slightly more tame dessert endeavor, just top each mini torte with a little peanut butter glaze and chocolate sauce, and call it a day. Whichever route you take, or perhaps a hybrid of the two, your peanut butter chocolate lovers are sure to be thrilled.

Mini Chocolate Peanut Butter Torte a la Mode

Adapted from My Baking Addiction
Makes 6 or 12 servings

Ingredients

Cake
1/2 cup butter, melted
1/2 cup unsweetened cocoa powder

1 cup sugar
2 eggs

1.5 tsp vanilla
1/2 cup flour
1/4 tsp kosher salt

5 Reese’s cups, chopped

Filling
peanut butter, heated if necessary for spreading

Glaze
2 Tbsp creamy peanut butter
1/4 cup powdered sugar
1/4 tsp vanilla
2 – 4 Tbsp heavy cream

2 Tbsp prepared chocolate sauce

vanilla ice cream

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Liberally coat a mini cheesecake pan with cooking spray. (A muffin tin will also work.) If you’re using anything besides silicon or mini springform pans, line the bottoms with parchment paper.
  2. In a medium bowl, whisk melted butter and cocoa powder until completely combined.
  3. Stir in the sugar 1/4 cup at a time, mixing well between each addition (use a spatula).
  4. Repeat with eggs, 1 at a time.
  5. Add vanilla, flour, and salt, and stir until there are no streaks of flour.
  6. Fold in chopped Reese’s.
  7. Divide batter evenly between mini cheesecake (or muffin) wells, about 3 Tbsp each.
  8. Bake 18-25 minutes, until tops are matte and a toothpick comes out mostly clean, similar to brownies.
  9. Let cool completely.
  10. Run a knife around the edges of your pans and remove all cakes.
  11. Spread peanut butter on half of the cakes (I used about 1 tsp each), then top with another cake. Transfer to a platter, cake plate, or individual plates (or whatever you plan to serve from). Alternatively, for 12 smaller servings you can carefully cut each cake in half, spread peanut butter on the bottoms, and replace the tops.
  12. Whisk together additional peanut butter, powdered sugar, vanilla, and 2 Tbsp heavy cream until smooth. If you want a thinner glaze, add additional heavy cream in small amounts at a time until desired consistency is reached. (If you are making 12 servings and want ample glaze, you may want to double the amounts.)
  13. Carefully top each mini cake with 1-2 tablespoons of glaze, letting it drip slightly down the sides.
  14. Drizzle with melted chocolate chips or chocolate sauce.
  15. Just before serving, top each stack with a small scoop of vanilla ice cream.
  16. Enjoy!

Notes

I recommend you use a sweeter peanut butter like Jif or Skippy which probably doesn’t need to be heated, but if you insist on using a natural peanut butter it might need to be warmed a little in order for it to be easily spreadable.

I used homemade chocolate sauce I already had on hand; Hershey’s or similar would work great, or melted chocolate chips are always a good option. If you are concerned with presentation, I recommend putting the chocolate sauce in a piping bag and cutting off a very small tip so you have good control over your drizzle.

Blueberry Boy Bait (two ways)

Spring has definitely sprung over here with a high of 72 yesterday (followed by a couple inches of snow this morning), and the warm weather has gotten me thinking about the berry pies and lemony goodness that become more popular in the coming season. I decided something blueberry was definitely in order and perused my bookmarks and Pinterest boards in hopes of seeing something that piqued my interest.

Blueberry Boy Bait {{Baking Bytes}}

It didn’t work (ha) but I did ultimately remember a fabulous blueberry dish I made at home several years ago called Blueberry Boy Bait. The name has always made me giggle and the dish is amazing. A quick Google search brought me right to the lovely post from Smitten Kitchen I so fondly recalled.

Before we get much further, please bear in mind there is absolutely nothing healthy about this. It’s cake. I know there’s no frosting, but it’s like 90% butter (slight exaggeration) and 100% delicious and you should definitely make some. Just know that this is not a health food, and if you’re looking for one of those you should bake some Blueberry Oatmeal Muffins instead.

Blueberry Boy Bait {{Baking Bytes}}

Still here? Excellent. Rich and buttery, fluffy and moist, brimming with blueberries, and topped with a cinnamon & sugar coating I always adore, it’s hard to have just one piece. After making it again, I’m honestly not sure why I waited so long and it will definitely be put in a more regular baking rotation. It pairs equally well with a cup of coffee for breakfast or snack, and a glass of milk for dessert. Or a handful straight from the cooling rack to your mouth because you “accidentally” didn’t grease the pan well enough and had to hide the evidence.

Blueberry Boy Bait {{Baking Bytes}}

The blueberries do always sink to the bottom for me, but I consider this a feature rather than a problem, as it results in a perfectly proportioned cake-to-blueberry ratio with every bite. The cake is somewhat fragile, so be careful removing it from the pan. If you’re concerned about presentation, you could bake them in a muffin tin with paper liners instead, but I have not personally tried this.

Blueberry Boy Bait - Lemon {{Baking Bytes}}

Since spring was in the air, I tried a lemony version as well. I definitely prefer the original, but this is a nice alternative if you’re in the mood for it.

Blueberry Boy Bait

Adapted from Smitten Kitchen
Makes 8×8″ dish

Ingredients

1/2 cup unsalted butter, room temp
1/4 cup packed brown sugar
1/4 cup white sugar

1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt

1 egg

1 cup whole milk (2% worked great)

1/4 cup blueberries, fresh or frozen (do not thaw)
1 Tbsp flour

1/4 cup sugar
1/2 tsp ground cinnamon
1/4 cup blueberries, fresh or frozen (do not thaw)

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Grease an 8×8″ baking dish and line the bottom with parchment paper. Grease the paper too.
  2. Add butter and sugars to the bowl of an electric mixer and beat for about two minutes on medium-high speed until light and fluffy.
  3. Meanwhile, whisk together flour, baking powder, and salt in a small bowl. Set aside.
  4. Add eggs to butter mixture one at a time, mixing until just incorporated and scraping the bowl between each one.
  5. Alternate adding flour (1/3 at a time) and milk, starting and ending with flour.
  6. Toss 1/4 cup blueberries with remaining one tablespoon flour and fold into batter. (It won’t look like enough, but I promise it doesn’t need more.)
  7. Spread into prepared pan and sprinkle additional 1/4 cup blueberries onto the batter. Mix together sugar and cinnamon and sprinkle about half over the top.
  8. Bake about 35 minutes or until a toothpick comes out clean and the top doesn’t look super wet.
  9. Immediately sprinkle with additional cinnamon & sugar topping (optional but recommended). Cool at least 20 minutes in the pan before serving.
  10. Attempt to not eat the entire pan in one sitting, but fail deliciously.

Blueberry Boy Bait - Lemon {{Baking Bytes}}

Lemon Blueberry Boy Bait

Make as above except substitute 3 tablespoons of milk with lemon juice. Omit cinnamon sugar topping. Whisk 3/4 cup powdered sugar with 1-2 tablespoons lemon juice and use to lightly glaze cooled cake.

Champagne Layer Cake

Champagne Cake {{Baking Bytes}}I hope you cherished or survived your Valentine’s Day, depending on where you stand with the so-called holiday. My anniversary with M happens to fall on this overly Hallmarked date and on that Saturday we celebrated six years together. We celebrated with a bike ride given the ridiculous lack of winter but it was a wonderful day nonetheless. M makes dinner (usually Swedish meatballs; yum) and I make a layer cake.

Champagne Cake {{Baking Bytes}}

I’ve made chocolate and raspberry and peanut butter and chocolate, as well as other delicacies not featured on this blog, and all were very delicious. This year, however, I was looking for something different. I perused Pinterest and implored the masses on Facebook, and happened across a scrumptious-sounding champagne cupcake on Sprinkle Bakes. Obviously I was looking to build a layer cake and not cupcakes, but the recipe looked easily adaptable. Just in case, I questioned Heather, the brilliant author of SB. Not only is she a brilliant blogger, but she’s a delightful person and promptly assuaged my very minimal doubts. Next step: buy champagne!

Champagne Cake {{Baking Bytes}}

I chose a bottle of Barefoot Bubbly Pink Moscato Champagne, because I like Barefoot wine and a sweet champagne seemed like a solid plan. As a bonus, the reduced champagne in the frosting tinted it a very pale pink which I felt was appropriate given the occasion. Although it seems like a lot of steps, each part of this cake came together easily and could definitely stand on its own. Together, however, they create a supremely champagne experience without feeling like you’re getting drunk off dessert. (Not that getting drunk off dessert is necessarily a bad thing. Pudding shots, amiright?)

Despite having nearly the entire bottle within the various pieces, it’s still a fairly light cake. The taste of champagne is definitely prominent but not overwhelming, and I felt it was a welcome change to the usual chocolate confections. I think M was a little disappointed it’s not the kind of cake you pair with ice cream, but I promised to make it up to him on his birthday.

Champagne Cake {{Baking Bytes}}

A soft crumb and a custard filling enveloped in a fluffy frosting make for a textural dream in addition to the totally different but amazing flavor. It would be an especially lovely ending for a dinner party if you’re a classy folk but would be great for any special occasion. If you’re looking to switch it up from all the usual flavors, this is the cake for you.

Champagne Cake {{Baking Bytes}}

Champagne Cake

Adapted from Sprinkle Bakes
Makes one 9″ cake

Ingredients

1 cup butter, room temp
2 cups granulated sugar

4 eggs
2 tsp vanilla

3 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

1 cup sour cream
1 cup champagne

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Butter and flour two 9″ cake pans, lining the bottoms with parchment paper. (Butter and flour the paper as well).
  2. Cream  together butter and sugar in the bowl of a stand mixer until light and fluffy.
  3. Add eggs one at a time, mixing completely after each one. Mix in vanilla.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  5. In another bowl, whisk together champagne and sour cream. Mixture will be fizzy.
  6. Starting and ending with the flour, alternate adding it and the sour cream mixture to the stand mixer. Batter will be thick.
  7. Divide evenly between prepared cake pans (about 3.5 cups of batter per pan) and bake for 30-35 minutes. Cake will brown but that’s okay! Allow to cool for 10 minutes in the pan, then remove to a wire rack to cool completely. Freeze completely cooled cake layers for 30 minutes or until ready to use.

Champagne Cake {{Baking Bytes}}

Champagne Cream Filling

Makes about 2 cups

Ingredients

1/4 cup heavy cream
1/2 cup champagne
1/4 cup + 1 Tbsp sugar

1/4 cup heavy cream
2 Tbsp cornstarch
1 egg + 2 egg yolks

2 Tbsp unsalted butter
1 tsp vanilla

Directions

  1. Combine 1/4 cup heavy cream, champagne, and sugar in a medium sauce pan. Bring to a boil over medium-high then remove from heat.
  2. In a small bowl, whisk together 1/4 cup heavy cream and cornstarch, then mix in the eggs and egg yolks.
  3. Slowly stream in one third of the hot champagne mixture, whisking constantly so the egg doesn’t cook.
  4. Bring the remaining champagne and heavy cream mixture to a boil again, then stream in the egg mixture, whisking constantly until it thickens to a pudding-like consistency.
  5. Remove from the heat and stir in butter and vanilla.

Champagne Cake {{Baking Bytes}}

Champagne Buttercream Frosting

Makes just enough for one 9″ double-layer cake

Ingredients

1 cup champagne

1 cup butter, room temp
2 1/2 cups powdered sugar

1 Tbsp champagne

Directions

  1. In a small saucepan over medium-high heat, reduce 1 cup of champagne to 2 tablespoon. Pour into a small bowl and allow to cool.
  2. Add butter and sugar to the bowl of a stand mixture and mix briefly by hand to incorporate the sugar.
  3. Cream together with the whisk attachment until mixture is well combined and fluffy, scraping the bowl once or twice as necessary.
  4. Mix in reduced champagne and additional tablespoon of champagne from the bottle.

Assembly Instructions

Ingredients

2 champagne cake layers
1 batch champagne filling
1 batch champagne buttercream frosting

Directions

  1. Prepare a cake board, trimming if necessary.
  2. Level cake layers. Place a small amount of frosting on the cake board and gently press one cake layer on top.
  3. Evenly spread desired amount of filling on the cake (I used the whole batch), then gently press the second layer on top (cut side down) making sure it’s level. Then use a spatula (or your finger) to ensure the edges are smooth.
  4. Spread and/or pipe the frosting on the cake, and decorate as desired.

Notes

This was barely enough frosting to spread on the cake. If you intend to do any piping or you like a lot of frosting, I recommend making 1.5 batches.