All Hail All Hallows’ Eve
Photo Courtesy of Wilkie Blog
Pumpkins make for a beautiful centerpiece, and we’d be remiss to leave out these gorgeous gourds this Halloween season. This rustic smoky gray-blue pumpkin is a stand out piece against the wooden and blue plates. If you have a color plate you love, paint the pumpkins to match.
Sugar and Spice
Photo Courtesy of Amber at Cake Whiz
The forgotten fall spice, chai, blends perfectly into this Chai Tea Spice Cake that’s all sorts of yummy.
Frosting, Filling and Decoration
Pour warm milk in a deep bowl and add all the tea bags. Let them sit for about 10 minutes. Then, squeeze out all the milk from the tea bags and discard them. Keep this chai milk aside for now and move on to the next step.
In a mixing bowl, cream butter and sugar together until light and fluffy.
Add eggs, one at a time, while continuing to mix.
Add vanilla extract and ground ginger and mix again.
In another bowl, whisk together the flour, baking powder, baking soda and all the spices.
Dump this dry mixture into the wet mixture. Mix everything together while adding the chai milk until just combined. The batter will be thick and there might be some lumps but don’t over mix!
Pour this batter into two 8×2 greased/floured round cake pans.
Bake at 350 degrees for about 40 minutes or until an inserted toothpick comes out clean.
Allow the cakes to cool down completely.
Then, trim the edges and tops of each cake with a sharp knife.
Place one cake on a cake stand and frost the top with buttercream (I used a piping bag with Tip #1M).
Spread some chopped pistachios and drizzle some caramel sauce.
Then, place the other cake on top of this frosting layer.
Pour some caramel sauce around the edges of the cake only.
Finally, frost the top of this cake with buttercream and toss some more pistachios. Slice and enjoy!
Bob for Apples
Photo Courtesy of Sugar and Charm
Stir well and garnish with an apple slice and cinnamon stick.
Photo Courtesy of Instagram
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