If you love coffee, here’s a coffee-flavored frosting or filling that goes well in, say, a Bûche de Noël or on top of some cupcakes. Since it uses regular white sugar instead of powdered sugar, you don’t even need to worry about cornstarch.
From Betty Crocker
1 cup whipping cream
2 tablespoons sugar
1 1/2 teaspoons instant coffee granules or crystals
- Beat everything together on high speed until frosting/filling is stiff.
- There is no second step…. You’ll have about 3 cups of frosting/filling.
We made these back in the summer when we had a surfeit of peaches and decided to make a Roman-inspired dessert. They were very tasty and simple, and relatively healthy (at least compared to a pound cake).
The original recipe is here:
Original Skinny Fork recipe
Baked Honey Cinnamon Peaches
From The Skinny Fork
2 large, ripe peaches
2 tablespoons butter
1/2 teaspoon cinnamon
2 tablespoons honey
- Preheat oven to 350ºF. Line a baking pan with aluminum foil.
- Cut peaches in half and remove the stone.
- On top of each peach half, place 1/2 tablespoon butter, a pinch of cinnamon, and 1/2 tablespoon honey. (The amounts really don’t need to be that precise.)
- Bake for 20-30 minutes, or until the peaches are golden brown and soft.
Here is the chocolate frosting that I used to stick the two halves of the ghost cake together. (You only need perhaps a third of the frosting recipe for that.) It’s my favorite frosting ever – creamy and chocolate-y, and not too sweet. Somewhat annoyingly for people with a corn allergy, most powdered sugar contains cornstarch, but you can find powdered sugar without cornstarch at places such as Trader Joe’s.
1 1/2 cups powdered sugar
2/3 cup cocoa powder (I usually use Hershey’s Special Dark cocoa)
1 1/2 cups whipping cream
1 teaspoon vanilla extract
up to 4 tablespoons milk, depending on how thick you want the frosting
- Place powdered sugar and cocoa powder in a bowl and stir together.
- Add whipping cream and vanilla.
- Beat on low speed until the frosting forms stiff peaks, and then beat in milk until the frosting is smooth and spreadable. You’ll end up with about 3 cups of frosting.
I found a ghost-shaped cake pan at Williams-Sonoma a couple months ago and finally got a chance to use it! I decided to do a pound cake because those are denser and hold together better. Removing the two halves of the cake from the pan took some time and patience, but it was worth it!
The original pound cake recipe is here:
Original Betty Crocker recipe
Adapted from Betty Crocker
3 cups gluten-free OR all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
1 cup butter, softened
1 teaspoon vanilla extract
1 cup evaporated milk
- Preheat oven to 350ºF. Grease and flour a 12-cup bundt pan or other baking pan (such as a ghost-shaped one).
- Beat butter until creamy, then beat in sugar, eggs, and vanilla.
- Set mixer to high speed and beat mixture for 5 minutes. (Actually, I’m not sure the 5 minutes of beating makes much of a difference if you’re using gluten-free flour. I normally skip this part.)
- Beat in baking powder and salt.
- Beat in gluten-free OR all-purpose flour alternately with evaporated milk.
- Pour into prepared cake pan. If using a bundt pan, bake for 70-80 minutes or until a toothpick inserted in the center of the cake comes out clean. If you split the batter into two smaller pans, as I did for the ghost, bake for 45-50 minutes.
- After the cake is cool, use a rubber spatula to loosen the edges of the cake from the pan and remove it carefully. Serve and eat!