Sparkly Cake (Banana Cake with Salted Honey Peanut Butter Frosting)

There are some amazing reasons to throw a party and eat cake: your birthday, a wedding, a Tuesday morning. But throwing a party to celebrate your friend having a baby definitely ranks high on that list. 

I had the honor to do just that for a dear friend, her closest friends and family, and her baby belly. And what better reason to make a three layer cake, covered in fondant and sparkles and topped with a tier inspired by the soon-to-be-mama's current craving of butterfinger blizzards.

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Banana Cake with Salted Honey Peanut Butter Frosting
from Baker by Nature

Make the cake: Preheat oven to 350°. Grease and flour three 9" round cake pans (I would also suggest using parchment paper, as well). Mash bananas and place them in a small bowl; set aside. In a medium bowl, mix flour, baking powder, baking soda and salt; set aside.

In a large bowl of a stand mixer, beat melted butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Beat in the flour mixture alternately with the sour cream. Fold in bananas. Pour batter into prepared pan and bake in preheated oven for 45 minutes or until a cake tester inserted in center comes out clean. 

Make the frosting: Cream the butter and peanut butter until smooth in a bowl of a stand mixer. Add honey and sea salt. Add 3 tablespoons of half and half. Add sugar one cup at a time and beat on low until combined, adding more half and half as needed. Once all the sugar has been added beat on high speed until frosting is smooth.

Cake
1 1/4 cups ripe bananas, mashed (about 3 large bananas)
4 cups all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 sticks unsalted butter, melted and cooled
2 cups sugar
4 large eggs
2 tsp vanilla extract
1 1/2 cups full-fat sour cream

Frosting
2 cups unsalted butter, room temperature
1 cup creamy peanut butter
1 tbsp honey
1/2 tsp flaky sea salt
6 tbsp half and half
5 cups powdered sugar​

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Sugar Cookie with Cherry Frosting

Sometimes all you want is a large sugar cookie covered with sprinkles.  And sometimes this is all you want because every where you look there is a bunny-shaped cookie covered in pastel frosting.

This sugar cookie recipe is not that default cookie you decorate for whatever holiday you're celebrating: this sugar cookie does not use a cookie cutter, this cookie is not perfectly outlined in royal frosting. This cookie is a bit messy and crumbly but oh-so-pretty at the same time (so take that, you bunny-shaped cookies I see at Caribou every morning).

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Sugar Cookies with Cherry Frosting

Make the cookies: In the bowl of a stand mixer, cream the butter, vegetable oil, sugar and powdered sugar, water and eggs.

Whisk the flour, baking soda, cream of tartar, and salt in a small bowl. Slowly add to the butter mixture and mix until combined. The mixture will be thick and a bit crumbly.

Using a size 50 scoop, scoop the dough onto a cookie sheet. Grab a small glass and pour some sugar (with a pinch of salt) onto a plate. Using the glass as a cookie press, dip into sugar, and press into cookies. Flatten to desired thickness: between 1/4" and 1/2" thick. Bake at 350 degrees for 7 minutes.

Make the frosting: In the bowl of a stand mixer, beat butter until light and fluffy. Slowly add powdered sugar until all is incorporated then add almond extract. Slowly add cherry juice until desired flavor and texture is reached.

Sugar Cookies
1 cup unsalted butter, room temp (2 sticks)
3/4 cup vegetable oil
1 1/4 cup sugar
3/4 cup powdered sugar
2 tbsp water
2 eggs
5 1/2 cup all purpose flour
1/2 tsp baking soda
1/2 tsp cream of tarter
1 tsp salt

Cherry Frosting
3 cups powdered sugar 
1/2 cup (1 stick) butter, room temp
1/2 tsp almond extract
1/4 cup tart cherry juice

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Crispy Mochi Treat

I know that this recipe will not be for everyone. I know that some people will think, hey, you tried to convince me of these flavors years ago (long live my sesame ball cookie that only three people tasted). I know that some people will hate the consistency of mochi and not be able to fathom the thought of eating sweetened bean paste. But I dare you to show up to your next party with these on a tray as opposed to those brownies that you always make (don't get me wrong, those brownies are delicious but don't you want to be the coolest one there?).

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Crispy Mochi Treat

Sesame Rice Krispie Treats
6 cups rice krispies
6 tbsp unsalted butter
10 oz mini marshmallows
2/3 cup combination of tan and black sesame seeds
1 tsp sesame oil

Matcha Mochi Cake
1 lb glutinous rice flour
2 tbsp matcha powder
1/3 cup vegetable oil
2 cups milk
2 cups sugar
3 eggs, beaten

Red Bean Paste
Sweetened red bean paste can be found at an asian grocery store (or on amazon)

Make the rice krispie bars : Prepare a 9x13 square pan with parchment paper. Melt the marshmallows and butter over medium heat in a heavy bottomed saucepan. Once the marshmallows are 90% melted, remove from heat and gradually mix in the rice krispies, seeds, and sesame oil. Once fully mixed, press evenly into the prepared pan.

Make the matcha mochi: Prepare a second 9x13 pan with parchment paper and heat the oven to 350 ° F . Combine all ingredients in a large bowl and mix until well combined (either by hand or with a mixer). Add to prepared pan and bake for about 45 minutes or until a toothpick comes out clean. Let the mochi cool completely before removing from pan.

Assembly: Slice mochi and rice krispie treat to desired thicknesses (they should be similar based on dimensions of baking pans). Use red bean paste as the middle layer -

Note: You will likely need to go an asian grocer to find the glutinous rice flour and red bean paste (I have made the paste by hand in the past but the canned version is really tasty and way more efficient).

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