Much like Jessica’s Trifecta, May holds lots of celebrations for our family… and it isn’t even halfway over yet!
Mr. Crumbs birthday, my step-mother’s birthday and Mother’s Day fell within 10 days of each other this year. Plus there’s still another anniversary coming up next week. To say we’ve had a lot of cake lately is an understatement. Not that I’m complaining. 😉
Check out this amazing cake my step-mom made for Mr. Crumbs.
Isn’t that awesome?! (By the way, that grey circle wasn’t on the original cake. MS Paint is helping to protect the identities of the innocent. 😉 )
My dad put me in charge of making her birthday cake this year, and let me just say this: making (and decorating) a cake for someone who can do THAT is very, VERY intimidating. And it doesn’t help that my decorating skills are quite lacking. Here was the last major cake I did, for The Girl’s birthday last year.
The birthday girl didn’t seem to mind the icing on Cinderella’s face, or the fact that her dress drooped beyond her pedestal. She also didn’t seem to care that her icing was spread on with a butter knife after Mommy’s failed attempt at piping it with a rose-shaped decorating tip. Fortunately, Mr. Crumbs requested homemade tiramisu instead of cake for his birthday last year!
I’ve learned my lesson in decorating birthday cakes and I’ve decided to stick with what I’m good at – making them taste good. I made her a coconut cake, carved out her age and frosted with a homemade ganache frosting made primarily with coconut oil and honey. This icing would be excellent with the chocolate brownie cake too, by the way. To make it sparkle, I added flaked coconut and sprinkles on top. Because . 😉
What do you guys think?
You’ll have to thank Mr. Crumbs for cleaning up the excess icing from the cake. Apparently I’m a poor AND messy decorator.
I’m pretty proud myself. 🙂
Chocolate Ganache Frosting
- Yield: enough to ice one 9x13 cake
- 1 cup virgin coconut oil
- 3/4 cup cocoa powder
- 1/2 cup honey
- two dashes of salt
- 2–3 tsp vanilla extract
- 1–2 Tbsp powdered sugar (or additional honey)
- In a large bowl or in the bowl of a mixer, combine the first four ingredients and whisk for 2-3 minutes, or until everything is combined and the mixture looks to be fluffier.
- Add 2 tsp of vanilla, whisk and taste.
- Add powdered sugar if the icing is too bitter, or add another teaspoon of vanilla if the icing is too thick.
- Whisk well.
Tropical Traditions prides itself for being America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is the final product of their original venture – hand-crafted, made in small batches, by family producers. It is still the highest quality coconut oil they offer. Read more about how virgin coconut oil is different from other coconut oils on their website or watch the video below.
Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their site to see their recommendations on using coconut oil, various places to buy (besides their own site) and to see their current specials – buy one get one free and free shipping are both offered frequently, PLUS they offer organic coconut flour for gluten-free folks, grass-fed beef and grass-fed butter too!!
Since the FDA does not want me nor Tropical Traditions to discuss the health benefits of coconut oil on a page where it is being sold or given away, Tropical Traditions suggests reading more about the health benefits of coconut oil here. You can also read my own write up of 24 reasons why you should be eating more coconut oil. If you won this gallon, there are no excuses left!