the [pink] whiteout cake.

the [pink] whiteout cake.

The biggest downside to food blogging? The nagging sense that if you don’t begin your pumpkin pear spiced cinnamon latte baked donut coffee cake posts by mid-August, that you’ve somehow missed the season. Either my planning game is off, or the rest of you are just really, really overachieving this year. I’m quite impressed, but stop it; you make a girl feel ashamed.

So while the rest of you are looking over a new recipe for apple pie butternut squash sage mac n’ cheese DIY turkey brine whilst sitting on your perfect back deck drinking cinnamon mai tai pear martinis? I’ll be over here. With a giant. pink. cake. Besides, I already made a butternut-apple thing – with cinnamon and the word “donut” in it – and I made that back in June because of the way deadlines work.

*stares, arms folded*

the [pink] whiteout cake.

I needed to get that out; I feel better. I’m sorry: all of you have been doing some truly wonderful things that I love, but maybe next year one of us could grab a starter pistol from wherever you buy starter pistols (where do you buy starter pistols?) and there could be an official beginning of fall signal. It’s not the worst idea I’ve had. I plan to catch up very soon, but this cake is deserving of your attention, because it’s more than just a pink summer birthday cake: it’s the best vanilla cake I’ve ever made. I’m not saying it’s the best vanilla cake ever invented – I hesitate to ever say things like that; how would I know? – but I am saying that I’ve made my fair share of vanilla cakes, and this one wins. Big.

I can’t say for certain what makes this cake so marvelous, except that it’s taken from a place abounding with excellent deserts: the Baked Cookbook. Truly, if you aren’t afraid of slightly finicky recipes and lots of directions, you should own all three of their cookbooks; I can’t say enough about them. It’s never going to be a throw-together recipe with these guys (I’m convinced it’s just not in their nature), but it’s always going to be superb in the end. Simply put, Baked recipes will never let you down, but you have to be willing to work for it.

the [pink] whiteout cake.

This cake is no exception; it was the most involved thing I did for the Wee One’s birthday, and it was arguably everyone’s favorite thing; sweet but not mouth-puckeringly so, very vanilla but not overdone, and the frosting – a white chocolate buttercream – enhanced the cake rather than working against it. I’m not a frosting person, and this is one of two vanilla cakes I can say I ate all the frosting on, because it seemed to meld itself perfectly to the flavors of the cake inside (the other vanilla cake I feel this way about is the Momofuku Confetti Cake, in case you’re wondering.) If you’re not a white chocolate person, neither am I, but you wouldn’t necessarily detect it in this frosting: they’re correct in the book when they say it serves to deepen the vanilla flavor overall.

It could be the buttermilk in here that makes it magical. I have a known weakness for buttermilk-based cakes, because in my opinion, they surpass other cakes in terms of tenderness, and the tang of the buttermilk seems to mellow out the sweetness. It keeps things from going the instant cake mix route, where your teeth hurt and everything tastes slightly fake. It’s just a solidly awesome vanilla cake, friends: I can’t go on or I really will go on forever about it, but if you have the time and the patience, I highly recommend this cake to you for birthdays or any sort of party whatsoever. It starts out white (obviously, “Whiteout Cake”; I dyed it pale pink at the Wee’s request, so you have a blank slate to do what you want in terms of color. I’ll probably find a reason to make it this winter when it snows, because I want to see it in its natural state.

the [pink] whiteout cake.

Biggest thing I can tell you here: follow the instructions. Don’t shortcut. Baked recipes do not like it when you do that, so give the cake your attention and it will be wonderful. The frosting may scare you: make it ahead of time, because when I made it, it was quite soft and needed to firm up a bit. In a pinch, you could probably add more confectioners’ sugar, but I do feel that staying true to the measurements here would be your best bet. It’ll firm up in a few hours; keep checking on it and when it’s ready, frost that cake and stick it right back in the refrigerator. It will be massive, so make plenty of room for it, and keep it there until it’s time to party.

Barely adapted (I adjusted, in a very minor way, a few things) from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito. They should still get full-on credit for this cake, and I don’t typically make things without messing with them first, but this one needs no screwing around. Because it is not screwing around.

The (Pink) Whiteout Cake

for the layers:

  • 2 1/2 cups cake flour
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 1 3/4 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 large egg
  • 1 1/2 cups cold ice water
  • 3 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar

for the frosting:

  • 6 ounces white chocolate, coarsely chopped
  • 1 1/2 cups granulated sugar
  • 1/3 cup all-purpose flour
  • 1 1/3 cups whole milk
  • 1/3 cup heavy cream
  • 1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into cubes
  • 1 teaspoon pure vanilla extract
  • rainbow nonpareils, for decorating

Note: there’s a good chance this will be the only time you’ll ever seem me being okay with 3 sticks of butter in the frosting. Go with it.

Make the Cake:

Preheat the oven to 325˚F and butter three 8-inch cake pans. Line the bottoms with parchment paper, and butter the parchment on top (the first butter layer keeps your parchment in place.). dust with flour, knocking out any excess.

In a large bowl, whisk together the cake flour, ap flour, baking powder, baking soda, and salt until evenly distributed. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until fluffy, 3-4 minutes. Scrape down the bowl with a rubber spatula. Add sugar and vanilla and beat until thoroughly incorporated, about 5 minutes, scraping down the bowl again. Add the whole egg, and mix on medium just until combined.

With the mixer on low, alternate adding in the ice water in two parts and the flour in three, beginning with the flour. Scrape down the bowl as needed between incorporation. After last flour addition is added, mix until everything is homogenous. Remove the bowl from the stand.

In a medium bowl using a handheld electric mixer, beat the eg whites and cream of tartar together until soft peaks form. Add a scoop of the egg whites into the batter (about a half cup) and fold in gently to lighten. Once incorporated, add the remaining whites and fold gently until everything is even. This is a heavy batter, so it’s going to take a while; be patient and don’t rush things. Check for streaks as you go; it’ll give your brain something to do, like Where’s Waldo with egg whites.

Divide the batter evenly into your pans: I do this by using either my ice cream scoop or a cup measure and taking turns with each pan until all the batter is in. Smooth the tops. Bake for 30-35 minutes, checking at the 25-minute mark for doneness and rotating pans as needed. Remove once a toothpick inserted in the center of each cake comes out cleanly. Transfer the cakes to a wire rack to cool for around 30 minutes, then invert them onto the rack, removing the pans and peeling off the parchment from the bottom. Let cool completely before assembling.

Make the Frosting: 

In a heatproof bowl set over barely simmering water, melt the white chocolate, stirring occasionally. Set aside to cool (if it gets too cool on you, simply heat it back up slowly as you did the first time.)

In a large heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking regularly, until the mixture has come to a boil and thickened, 20-23 minutes. Be careful on this step, and don’t walk away: milk and cream love to burn, so keep a close eye.

Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until cool: this takes a good amount of time, also, and don’t rush things here either. If this part is too warm, everything else will be to warm, and your frosting will need longer to set up in the fridge. Once it has cooled, dial down the mixer to low speed and add the butter cubes, mixing until incorporated. Increase speed to medium and continue to beat until frosting looks light and fluffy.

Add the vanilla and white chocolate and continue mixing until combined. If the frosting seems too soft, don’t say I didn’t warn you. Your best bet to get some chill time in quickly is to transfer the frosting into a shallow baking dish and cover tightly to refrigerate. This spreads out the frosting and allows the cold to get into it easily, versus putting it in a deep bowl. I had this happen with mine: the perimeter will set up, but the middle will stay gooey. I had lots of time, but if you’re rushed, do it my way.

Assemble your extraordinarily massive cake:

This one is easy, and it’s exactly how it looks. I tear 4 rectangles of parchment paper off to make a square under the first layer’s edges: that way, you can set it on your cake stand or plate, be utterly messy with the side frosting, and not have much clean-up. You simply pull away the parchment rectangles and it looks like you’re a pro. So set your first layer on top of those parchment rectangles, trimming the top if you want it perfectly even. I don’t always mess with this, I’ll be honest, but I’m the Queen of The Slightly Tippy Cake. Spread as much frosting as you like on this layer (you’ll have plenty, but don’t go crazy with it) and then add your second layer. Repeat, then frost the entire cake. If your frosting starts to warm up or get too soft, place it all back in the fridge for 15 minutes or so to firm back up. Decorate as you see fit.

Once your cake is completed, I suggest storing this in a cake saver in the fridge until close to serving time. Take it out maybe 30 minutes prior to cutting, unless it’s 100 degrees out or massively humid, in which case you may want to just wait until it’s go time. Store, always, in the refrigerator.

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32 Comments on "the [pink] whiteout cake."

  1. Kimberly says:

    I would pay you $100 dollars to deliver a piece of that cake to me right now … okay … $200.

    Gorgeous as always, Shannon!

    • shannon says:

      See, Kim, i think we need to organize and plan better; because we could have accomplished this had i let you know back in august i had leftovers. I propose we come up with some sort of “food trade” plan where we meet and exchange goods, because i’d eat your food any day of the week. there was NO REASON for me to keep all of that cake for myself. :)

  2. I love you and your pink whiteout cake. And your hatred of deadlines. :) Love the angry stare.

    I’m clearly missing the pumpkin season so I should skip straight to turkeys, right? I’m also feeling guilty for not having chosen my cookie swap cookie yet, because we are going to blink and Christmas time will be upon us.

    OMG. Thank you so much for a white out cake. There is only so much pumpkin and apple that a girl can endure, especially when IT’S STILL 107 OUT.

    I will possibly make this cake, but I will not be able to tell the BF that there is white chocolate in it (prejudice).

    • shannon says:

      i hope the ladies at the magazine are reading this about my hatred of deadlines. ;) but they know already: i like having deadlines, but i tend to do lots of work waaaay ahead of time (research phase, which is arguably my favorite part of any process), then i make the thing also ahead of time, and then….crickets. i just like to sit on it for weeks at a time until i HAVE TO GET IT DONE. i live for pressure. and it always ends up great, but when everyone else seems to have received some secret CSA shipment of pecans and pumpkins and maple syrup and squash? it’s hard. food blogger problems. :)
      i don’t know how you even SURVIVE fall food season when you could ACTUALLY BAKE A PUMPKIN PIE OUTSIDE IF YOU WANTED TO. gross. you are welcome for the whiteout cake. i LOVE the whiteout cake. just posting it today makes me want to make it again; it was that good. SO good.
      don’t tell him: he’ll never detect it. i told my sister about it (white chocolate lover) and she loved the cake, but says she couldn’t tell there was any in there. i think it just adds another layer of different vanilla flavor to the cake? and the texture of the melted chocolate adds to the frosting, but again, undetectable for what it actually is. really inventive by the baked dudes, though; i would have never thought to do that.

  3. sara says:

    So pretty! Totally love it…yum! :)

  4. Ashley says:

    So spot on! You really do have to work for Baked’s recipes, but the results are always worth it (except for the Nutella scones where I had- gasp! -ancient/expired Nutella). And their icings always do seem too soft to use immediately. I had the same problem with the lemon drop cake and their matcha-almond cupcakes. Best of all, you’re so right about everyone doing fall recipes earlier and earlier (it’s like stores starting Halloween decorations in August). It’s the same way with spring foods. I was/still am sooooo behind rhubarb season, but we can stick to our guns. Make it as you see it! Share it like it is! Bam!

    Plus I’m super excited to have a Shannon-ified Baked recipe to use, instead of the original Baked recipe. It’s seriously the best!

    • shannon says:

      Definitely their books are wonderful, but not for the faint of heart. they don’t just hand you those recipes, do they! i’ve noticed with each and every one there’s just something that’s not as easy as you would think. I’ve had the same thing happen with another of their frostings as well – i can’t remember which – but they are soft: i wonder if it’s just that they like to push it with the creamy and back away from the things which would make it more solid? I get it; i think they ultimately taste wonderful, and i can see them sacrificing a little firmness (which you can make up for in the fridge) for taste; i would do the same. i DO do the same, i should say. ;)
      oh gosh rhubarb season: blink = over. same with so many other things too; by the time i buy it, figure out what i want, make it, and post it? done for the year. no one could find it if they tried.

  5. Wendy says:

    Beautiful cake, Shannon! I bet Wee One was thrilled when she saw it and that the guests were thrilled when they ate it! I am a vanilla person myself, so I fully endorse the importance of vanilla birthday cakes (to heck with the people who would consider that chocolate slander :) ) ! I actually have this cookbook because you raved about it previously with such conviction that I ordered it sight unseen. I am going to note on the recipe that it is one you have tried and approved.

    As for the pumpkin pear spiced cinnamon latte baked donut coffee cake posts…..to me its overkill (and I am not just saying that because I too haven’t yet posted recipes filled with the splendors of fall flavors). Like the Halloween decorations in July or the Christmas decorations in September (Dierbergs florist department had Christmas stuff out in August), it is hard to not be sick of the holiday before it ever arrives! I may get to a fall infused recipe, I may not. At least its not zucchini bread season any more!

    • shannon says:

      Wendy, i’m proud to say she STILL talks about that cake, so that makes me happy; she loved it. Vanilla is underrated and always amazing, i agree: i typically try to do something chocolate and something vanilla for parties, b/c there’s definitely two camps, but it’s harder to find people who don’t love vanilla, i think. Definitely mark this one down to make someday; you won’t be disappointed. I hope to make a few more things out of there this fall and winter – right now i’m sitting amongst my cookbooks trying to plan things like a normal blogger would, evidently, so i’m going to flip through it to refresh my memory. i just wrote down a few things from the Baked Explorations book too…i always forget how awesome that one is too.

      it’s hard not to think of it as overkill; like i think it’s so great that everyone’s excited for fall, and obviously some of the recipes i’ve seen are very well thought out and interesting, but i feel like i’m not there yet. i want to be there, and on chilly mornings i’m all for it, but today – as it is sunny and 90 degrees? – i am decidedly not there. ;)
      dierbergs floral drives me CRAZY with that! and they put it all out in the aisles and freak out about it, and it’s waaaaay too much. who is buying that now? i don’t get it. i’m barely at halloween decorations. i JUST took down the wee one’s garland from her party. :)

  6. I am so with you on the fall recipes thing. It is still summer in St. Louis, no matter what the calendar says. And we are still enjoying the tomato, corn and zucchini bounty. I am not moving to fall recipes until I can’t get local summer produce anymore. I am all for cooking with the seasons, but I’m going with the seasons where I am right now, and it is still summer here! Okay, done with the rant. :)

    Bee-yoo-tee-fullll cake! I have to admit I have never made an icing with that much butter in it. You might just have me convinced to do it, though. For a special occasion. When we are serving it to 100 people. Or at least 20. I have no self-control with cake, so I need help to eat it. YUM! Gorgeous photos too!

    • shannon says:

      i should note that yes, i’m replying to you as i sit listening to the air kick on today in STL b/c IT SOMEHOW IS 89 DEGREES HERE AND HOT. what happened to my fall?!?! :) i’m totally still enjoying those late summer things…we all long for them to get here, so it makes sense to enjoy them if they’re still around. besides, i’ve barely seen any pumpkins yet, save for few here and there. “First of the season” isn’t as good as “now we’re really kickin’ it!” anyway.

      thank you! i mulled the whole butter thing over before i did it, but ultimately i didn’t want to screw up her birthday cake. had i been doing it just for fun, i would have tinkered with it. still may, as it would make a delightful cupcake frosting, i just can’t be under birthday pressure when i do it. i feel like there’s a way to cut down to at least 2 sticks versus three? and to be fair, it makes a ton of frosting, so it’s spread out. ;) i’m bad with cake too. it’s just so festive and i can’t help it.

  7. You’re totally right on schedule, Shannon- it’s technically not even fall yet! I only posted a pear recipe because I saw pears at the store and they looked so so yummy. I do have a pumpkin recipe lined up tho, but it’s because I had the urge to eat pumpkin bread (probably due to pumpkin overload on these food blogs) and not because I HAVE to post a pumpkin recipe. That being said, there should totally be an official date for when food blogs are “allowed” to begin seasonal posts, hehe.
    Mmmm, buttermilk in cakes- it makes them so moist. This cake looks like no exception…plus it’s pink so i’d be hard pressed not to love it…I could only possibly love it more if it had a pink elephant on it ;)

    • shannon says:

      to be fair, amy, i have a pumpkin thing waiting in the wings, and technically pears are more right-now seasonal than pumpkins are, so totally appropriate (although, yes, they were in my rant list.) ;) i mean, pumpkins are fun. we all like to do things with them, and we love fall, so i get it; this year i really missed the memo, b/c i started seeing pumpkin things MID AUGUST. it’s crazy! There should totally be an official starting point; if you go early, FINES. it reminds me of the whole christmas decorations thing; like quit racing or you could run out of things. :)
      every time i see “moist” i hear sirens in my head and know that rachael will zero in on it. *moist* ;) i agree, though…very tender and not heavy, and i love that. it mellows out the sweetness in vanilla things too, and i enjoy that as well.
      you know what: she’s really into elephants right now, so if those two planets had aligned in august, your dreams would have been a reality.

  8. Emma says:

    I want mac n cheese turkey brine, I do I do I do!! Maybe, then, I would finally find a way to like turkey! Aw man I can’t wait, Thanksgiving is going to kick ass this year.

    Pretty dessert, Queen of the Slightly Tippy Cake. Please send me the names and numbers of five of your acquaintances, so that I can verify their knowledge of your buttermilk-based cake weakness;)

    • shannon says:

      i wonder if there would be a way to slow-cook turkey and mac n’ cheese together? thus creating a brineishness of sorts. someday, emma; someday. turkeroni.

      thanks, my lovely mushroom foraging goddess. i would bet there are plenty of friends and family who can verify my buttermilk love…and that extends to chocolate buttermilk cakes too. they’re simply the best. it’s the same as i feel about sour cream in chocolate cakes; something about the bite. :)

  9. Deb says:

    I’ll gladly pass on another pumpkin recipe to enjoy the glorious Pink Whiteout Cake! Our summer sunshine is always late and by the time I’m ready to post about tomatoes it seems late. But we are all still enjoying the last glorious day of summer and I say post what you wish! It is your blog!

    • shannon says:

      You know, Deb, i saw a tomato recipe this morning in my reader and all the sudden i started to miss late summer a little bit, tomatoes especially. I’m in a fall-ish mood sort of, but today is another hot one here, so it’s hard to really get pumped. i did, however, spend a lot of time in my cookbooks yesterday, which helped inspire me a little.

  10. Monica says:

    This is such a sweet cake, Shannon! I love the perfect pale pink (please tell your daughter that tinting the cake itself pink was a wonderful idea) and I’m totally intrigued by the white chocolate frosting. I’ve yet to make frosting that has flour in it. I’d love to try it because if you say you like it, I’m betting it’s something special. I’ve tried a few of the Baked recipes and I agree they are really good – some recipes do intimidate me given the volume of work they seem to involve but I can tell it’s be worth it.

    And good thing I know my own limits and don’t take my the blogging too seriously because I am not hip enough to follow the seasons at all. Tell you something…I don’t like pumpkin spice anything. I’m just glad chocolate is seasonal all year long because that’s pretty much what I’m all about and I’m good with that. : )

    • shannon says:

      I will tell her! she’s always been excellent at choosing things while i’m baking: food color, sprinkle type, etc. and she kept saying “mom: i want a pink cake!” and i was totally fine with it; it’s a great one to dye specifically due to its whiteness; no yellow tone to mute or alter the color, which is nice.
      Frosting with flour is interesting, shall we say. I’ve made two: an uncooked one (confetti cake frosting) and a cooked one (this one) and they really are special. i hesitated at first (the idea seems like a bad one, doesn’t it?) but it’s wonderful. Baked recipes are sometimes scarier than they appear; sometimes not. i’ve found ways to easily shortcut some, but others you really have to go all the way with, but i do think they’re always worth it.

      MONICA: that’s a huge confession, the whole pumpkin spice thing! Now what if it was combined with chocolate…? could you do that? ;)

      • Monica says:

        haha – as a grownup, I’m willing to try anything once and many things I didn’t like once upon a time, I love now so who knows. I’m just not into pumpkin spice lattes and muffins and such but something done right is always good so I keep an open mind! To be honest (again), I’m not sure I know what pure pumpkin even tastes like because I think I’ve always had it with sweet potatoes or squash! I made pumpkin pie once – it didn’t dazzle me but that could just be my own cooking!

        • shannon says:

          i’ve had pure pumpkin roasted and also have tried making the puree from scratch: it’s not as flavorful as you wish, basically. like we all love pumpkin, but it’s really more (i think) about the beautiful texture and color, and also background flavor profile it provides. it’s a great conduit for flavor more than it has great flavor. In terms of actual flavor, i’d take roasted squash or sweet potatoes any day, which is maybe how the whole “let’s process and can pumpkin” thing got going.
          if you’re game, try this sometime…maybe thanksgiving. Last year Natalie at Wee Eats had a pumpkin pie recipe which also included pureed sweet potatoes. we NEVER switch up our pumpkin pie recipe, but at my urging, the family let me try it for our thanksgiving feast last year. it was DIVINE; amazingly textured and really outstanding in terms of flavor. still a pumpkin pie, but with a velvety, unheavy feeling to it. really luxurious. so if you ever feel like trying it again, here’s the link to it; it comes highly recommended from yours truly, and we’ll be making it again this year.
          http://wee-eats.com/2012/11/19/the-creamiest-pumpkin-pie-in-the-world/

          • Monica says:

            Too funny – and no joke – the one pumpkin pie I’ve made IS the same you are referring me to!! I went scouring for a good one to try and this seemed it. I got it via Smitten Kitchen. It’s where I made the connection between needing to use sweet potatoes and how pumpkin is rather bland flavor-wise. I agree – that is a good pumpkin pie recipe! : )

          • shannon says:

            NO WAY! ha, that’s awesome…what are the odds of that! :) I liked that pumpkin pie a lot…the lack of flavor in pumpkin does make you wonder why it’s so prevalent. Or maybe it’s just that simple: it works as a conduit for all those spices without much interference? hmmm…thoughts for fall.

  11. I like cooking what I want, when I want. There must be enough folk out there who tire of the same things. Right? Well, maybe not. But-I am stubborn and I am old and I will not change. Which really means that this is an absolutely magical cake. It is gorgeous and I wish I was three or four again, just so I could tell someone that I want this cake. But my mom never made me a cake. I was a December baby and my dad was a Christmas Day baby and he always got the cake. What can I say? Oh-and it was chocolate!

    • shannon says:

      me too, Abbe: cooking what you feel a craving for always works better than cooking for what you think others want, at least in my opinion. For me, it can mean the success or failure of a recipe; it has to have heart behind it or it doesn’t fly. :) i’m happy you like the cake! i’ll say the all-white version looks VERY sophisticated, so you could easily ask for it now and not have anyone even question you. :)
      i have a good friend who is a christmas eve baby: she never got a party or cake either…they celebrated on christmas day also. similarly, i have a cousin who’s birthday always fell right around thanksgiving, and who wants to eat cake then when there’s so much other food around! so i always have felt bad for people with food holiday-ish birthdays. everyone should have cake.

  12. I have the perfect chocolate cake. I have long searched for its vanilla counterpart. I’m so excited to try this that I might explode. AND I’ve got, like, three birthdays to bake for in the coming weeks! Squeeeeeeeeal!!

    Also, I adore the pink. And extra adore the sprinkles.

    • shannon says:

      you have to try this and let me know what you think: requirement. mostly because i completely trust your judgement, and you’ve worked with so much cake and frosting over the years that you’ll be an excellent judge of it. It’s really a mind-blowingly vanilla cake. even when pink, it still kicks all the other vanilla cakes to the CURB.

      If i can find a reason to work sprinkles into something, i’ll do it. good thing the Wee likes them as much as i do. “oh, hey, do you want sprinkles YES I THOUGHT SO OF COURSE YOU DO.”

  13. Pfft, you’ll be lucky to see anything pumpkin-related from me before Halloween. I’d be a much better food blogger if I hopped on the season bandwagons sooner and actually planned ahead.

    • shannon says:

      ha! Jessi, i’d probably be much better too if i actually planned like it seems the big ones tend to do. :) although i sort of like bucking the trend in a little bit of a way: call it tardiness or just making what i want, but somehow it always seems nice when you see a variety of things out there around this time of year. :)

  14. Cai says:

    Hi! If you make this into cupcakes, how long should you bake them? Thanks in advance!

    • shannon says:

      Hello, Cai! If i were to make these into cupcakes (which i have never done, or at least not yet, so this is my educated and researched guess), I’d fill them 3/4 of the way full, using cupcake liners, and bake them starting at maybe 15 minutes? I’m almost positive they won’t be done at that point, but you’ll get an idea when you check them of how much longer they need. If you feel like it, begin checking at the 12 minute mark and go from there, a few minutes at a time: cupcakes tend to cook fast, and you don’t want a dry one.
      If i have a chance to make these into cupcakes myself, i’ll add the times as an update to this post.

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