Bi-weekly Breast Cancer Fact: While more common in women, did you now breast cancer can also occur in men? It’s rare but still something to keep watch for.
The overall incidence of breast cancer is 1.3 per 100,000 men, compared to 123 per 100,000 women. Visit Susan G. Komen Breast Cancer Facts for Men for more information.
Why so disgruntled you ask? Well, let me tell you.
My sweet boyfriend bought me some awesome pumpkin-shaped silicone cake pans back in August. This week’s baking adventure was going to be the first time I got to use them since it’s now officially fall and pumpkin season. Prior to using them, like every good novice baker, I did a little research on if the cook-time varied or any other things to pay attention to when using silicone baking pans. Every source said that they bake at the same temperature and times as a standard cake pan: SCORE!
Yea, not so much. As I sit here, my pretty pumpkin cakes are sunk in the middle from not baking evenly. I have a plan to remedy the situation, so keep reading to see if it works!
First, Commence ingredients prepping.
Side note: This might be the largest number of ingredients included in a recipe I’ve made.
First step is to combine the flour (yes, I took this out of sequence from the original recipe), ARGO baking powder, cinnamon, nutmeg, baking soda, and pumpkin pie spice (not in recipe). Then set aside.
Next is to cream the sugar, and add in the dark brown and regular sugar.
Blend until creamy and add eggs one at a time, beating after each addition.
Next step is to stir the pumpkin puree, buttermilk, and vanilla in a separate bowl.
Then gather all three bowls together like so.
And add the flour mixture and pumpkin puree mixture to the butter/sugar/egg mixture alternating 1/3 at a time until all the way blended.
Place batter into pumpkin shaped silicone cake pans (or regular round cake pans that won’t leave you frustrated after 45 minutes of cook time) and bake for 35-40 minutes at 350.
Once done baking (45-50 minutes later GRRRRRRRR), remove from oven and set out to cool.
After cooling for about 30-45 min, remove from silicone pan and see that all is not lost just yet with the cake holding its intended shape! (Continue letting sit out to cool.)
After cakes have cooled, it’s time to make the best part of cake, the FROSTING.
This really does make me feel better about the pumpkin spice cakes being less than satisfactory.
Combine the cream cheese (I used 11 oz.), butter, pumpkin, and vanilla (and red and yellow food coloring to make an orange colored frosting) until smooth.
Then add powdered sugar, one cup at a time, until well blended.
Lop off the puffy ends of the pumpkin cake.
Frost one side of the half pumpkin.
And smash it together with the other half.
[This is where I should've just stopped and served the frosting on the side. You can serve frosting on the side like a gravy right?]
Next I frosted the cake… please note, there are no pictures during the frosting process, as it was a DISASTER. The halves kept coming apart and yea…
Anyways, after spending what seemed like eternity frosting and decorating, here is the final product! But be careful not to breath too hard, otherwise Mr. Pumpkin will get a splitting headache! (Haha, get it? Ok, maybe not…)
Decorating fiasco aside, this cake is so moist and delicious! I highly recommend clicking the links to the recipes above and making it yourself!
Thanks again for reading and PLEASE DON’T FORGET TO COMMENT! EACH COMMENT AIDS RAISE BREAST CANCER AWARENESS and helps yours truly get one step closer to winning this awesome contest put on by the Susan G. Komen foundation and Delish.com!