A post about graduation cake pops in September? Why yes. The maker of these literally and figuratively sweet graduation cake pops will be the one donning the cap and gown next June. That leaves yours truly and firstborn Beauty to make the next round of graduation cake pops and we will need this time to prepare.  Actually, I will need this time to prepare. Being “that” mom, my thoughts are already wandering and emotions are already fluttering over the next wave of change to envelop our home in the coming scholastic year.

Youngest Beauty is by and large the family baker who has a seemingly unending supply of intricate-cake-decorating patience. Though it took her the better part of a day to make over 60 of these treats (with the help of dear friends), she tells me making graduation cake pops is really a piece of cake. (Ha!)

I have seen graduation cake pops with milk chocolate squares for the motar board, but that won’t do. My baby is all about authenticity and her graduation cake pops need to match the completely red colored regalia of MHS. In true form she found a solution for making edible red motar boards: red candy melts and a flexible bite-size brownie pan. Wilton’s bite-size treat mold is the perfect dimension for holding exactly 1 1/2 red candy melts. Simply melt in  the microwave oven, level with a toothpick, freeze until firm and then effortlessly pop the flats out of the pan. (This is a completely free promo for Wilton and well deserved for making such an awesome pan.)

As for the cake itself, both of my daughters insist that there isn’t a better batter than Amish white cake.  It’s firm but not too heavy and wonderfully rich tasting.

Decorating the graduation cake pops is a long process and patience is a necessary virtue. Begin by dipping the cake pop into a bowl of melted white chocolate and allow to dry. Next, dip only the top portion of the cake pop into a bowl of melted red candy melts and spread to replicate the hat portion of the motar board using a knife or a cake decorating paint brush. Allow to fully dry and then re-dip the very top of the cake pop once again to attach the square top.  When fully dry, pipe a fine line of black frosting for the tassle and pipe on a happy face. Voila!

May the cake pops eldest beauty and I make next June be just as pretty as these!

 

Yesterday was our last “Summer Sunday Supper” – our weekly gatherings that I absolutely love. Being Labor Day weekend I thought the occasion called for a dessert that bridged the taste of summer (zucchini) with the autumnal flavor of fall (pumpkin). A dessert that marked the end of summer vacation and the beginning of a new school year. Hence, my brilliant creation: pumpkin zucchini cake with maple cream cheese frosting. Brilliant? Perhaps not. Moist and delicious? Definitely. Pumpkin zucchini cake with maple frosting is a perfect marriage of flavors if I do say so myself.

The weather was just as perfect for our last summer hurrah …right up until Hubby started the grill. The heavens opened and despite putting an end to our pool volleyball and a kibosh on our al fresco dining, the rain was a welcomed watering.  Thanks to an oversize golf umbrella and my Love’s grilling prowess, dinner wasn’t soggy and our indoor barbecue couldn’t have tasted any better had it been served outdoors. Good food with family and friends – rain can’t dampen that.

Hope you all had a great Labor Day!

{9/12/13 note:  This is a dense cake – don’t be alarmed when it sinks while cooling.  Also, for those folks with an ardent sweet tooth, I suggest increasing the white sugar from 3/4 cup to 1 cup. I have a divided household: Hubby and I enjoy more pumpkin flavor to come through in the cake and find the maple frosting to provide plenty of decadence, while my teenage daughters are, well, typical teenagers who prefer very sweet sweets.  Which ever way you make it, I hope you enjoy it!}

I’m convinced that teenagers will eat anything that has frosting on it. Sprinkles help but frosting is key.

Knowing I would need to bake for the band concert in early October, these cupcakes were the perfect way to use up the final straggles of zucchini from this year’s bumper crop.  Sans frosting they make pair wonderfully with a cup of coffee, having only a hint of sweetness. But slather on some caramel frosting and  voilà – cupcakes that teenagers will dive into and never realize they are scarfing down a bit of veggie with every bite.

These cupcakes (or muffins) combine the tastes of summer and fall and freeze well. Just thaw overnight and frost the next day.

Ingredients:

3 cups shredded zucchini
1 C sugar
2/3 cup canola oil (or vegetable)
2 teasp. vanilla
4 eggs
3 cups all-purpose flour
2 teasp. baking soda
1/2 teasp. baking powder
1 1/2 teasp. ground cinnamon
1/2 teasp. ground nutmeg
dash of mace

Heat oven to 350F and place 20 liners in standard size muffin pans.
Stir first five ingredients in a large bowl until well blended. Stir in remaining ingredients just until wet. Fill each muffin liner 2/3 full and bake for 20 min. or until tested done.

Cool completely before frosting. If freezing, place in ziplock freezer bags and thaw at least 4 hours before frosting.

Caramel Frosting: In a small saucepan, combine 1/4 cup butter, 1/4 C milk, 3/4 C packed brown sugar and a dash of vanilla. Stirring constantly, bring to a complete boil. Cool for 10 minutes and then add to a large mixer bowl with 1 3/4 C confectioners sugar. This makes a very thick caramel frosting. If you prefer a creamy texture, add another 1/4 C butter with 2 tbsp milk and beat well.

Ingredients:

2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 cups coarsely shredded zucchini
1/2 cup milk

Directions:

1. Preheat the oven to 350°F.
2. Combine the four, cocoa, baking powder, soda; set aside.
3. With a mixer, beat together the butter and the sugar at medium speed until well blended. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla and zucchini.
5. Alternately stir the dry ingredients and the milk into the zucchini mixture, beginning and ending with the dry ingredients.
6. Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan.
7. Bake for 50-55 minutes, testing after 45 minutes as every oven bakes differently. Be sure to cook the cake in the pan for at least 15 minutes before turning out onto a wire rack or the cake is likely to come out in chunk — delicious nonetheless, but not exactly pretty looking for the time and effort.

When the cake has fully cooled, add 6 oz. semi sweet chocolate, 4 tbsp butter  and 1 Tbsp corn syrup to a small saucepan and stir over low heat until the chips have fully melted. Frost the cake and enjoy!