Orange Upside Down Cupcakes (★ ★ ★ ★ ☆)

But sadly, there were car fuzzies everywhere.

The End

---

Uh... ya....

This story is sort of a tragedy.  

So instead of just ending on a sad note, I thought I'd put the ending out there so you can brace yourself and not cry hysterically or anything like I did at the end of "500 Days of Summer."  

Yes, I know there was a disclaimer at the beginning of the movie!  That's what I get for blogging and movie-ing at the same time.  It took me 20 minutes to realize that the Bachelorette actually ended up with someone this season - I have a problem.

But not all was lost. I learned a lesson.

Remember that goody - "Pride cometh beforeth the falleth?"

Oh ya, we're going there.

And it's about to get good. 

As with many things in life - it all started with a "spark."

You see there was this cake - an orange cake.  It was getting ALL kinds of online love.  Features, comments, pins - you name it.  

It seemed like everywhere I went on the blogosphere that week - I was haunted by this orange cake.

The Cake From Where It All Began:

Now don't get me wrong - I'm a fan of orange and an even bigger fan of "easy," but I was dumbfounded to realize that what everybody was raving about was just so normal... so simple.

And that's the moment the dark seed took root.

"I can do that."

It became my presumptuous mission to become the toast of the blogs, the bees knees.  If an easy orange cake can do it...then I most definitely could.  

You guys like orange, right?  Obviously.  

And something that doesn't require frosting?  Boom - frosting on the ground!

Since I can't be a total copycat, instead of "simple" why don't we go with "classic?"  Upside down cake.

Then make it totes unique?  Mini-size 'em.

The stage was set.

The ingredients prepped. 

And honestly, I worked my magic.

These were good.  Like Martha Stewart Living, Better Homes and Garden, sophisticatedly-rustic-delicious good.   Even on Day 1, 2, and 3.

My evil plan was working.  Assuredly, my cupcakes would be the buzz of the week.

My friends and family drooled over them.  My brother who only eats my desserts if they are chocolate, begged for more.

Oh, I done good.

And that's when it happened...

I had carefully pack several away to bring to work.
Because the praises of family and friends can't be trusted.  They love me, you know?
But co-workers.  Co-workers have no obligation to boost my ego.  They can just as easily grab a cupcake, take a bite, and toss it in the trash.  No harm, no foul.

It was there that I would finally reign.  And my induction into the "Lauded Bakers of the Blogosphere" would be imminent.

That was before I was running late.

Before I couldn't find a container with a lid,

Before I had to slam on my brakes,

Before the treats I had so lovingly crafted, pummeled one by one to the floor...

...of my car.

My dreams crushed.
Replaced by smooshed cupcakes coated in car fuzzies.

-----

I learned a valuable lesson that day.

Baking isn't about winning praise.
It's about enjoying the process.

It isn't about sugar and butter.
Baking is about sharing and bringing people closer.

Oh, who am I kidding?  It totally is!

But I also know that giving way to the cockiness within -- always ends badly.  I'm just lucky this time my penance was pieces of carpet.

Orange Upside Down Cupcakes

used Sallys Baking Addiction as my starting point

• 3 1/2 Cup Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking soda
• 1 Cup (2 Sticks) of Butter, melted
• 2 Cups Brown Sugar
• 2 Eggs
• 1/2 Cup Plain Greek Yogurt (Or Sour Cream)
• 3/4 Cup Milk
• 1 Cup Orange Juice
• 4 tsp Vanilla
• 2/3 Cups Butter [for cupcake tops]
• 1 Cup Brown Sugar [for cupcake tops]
• 3-4 Small Oranges, cut into 24 thin slices and peeled
• 24 Cupcake Liners

Makes 24 Cupcakes

Preheat Oven to 375F after baking for 7min lower to 350F

Bake for 15-20 minutes

1) In a small bowl, mix together flour, baking soda, and baking powder.

2) In a small microwave safe bowl, microwave 1 Cup (2 sticks) butter in 30 sec increments until melted. 

    Stirring in-between each heating.

3) Transfer melted butter into a medium sized bowl.  Add 2 Cups brown sugar and beat until combined.

4) Add eggs, yogurt, milk, orange juice, and vanilla.  Beat until combined.
5) Slowly add flour mixture to batter.  Once combined batter will be very thick.  Which makes it super
    easy to spoon into the cupcake tin. Yeah!

6) Because I needed the tops to slide out very easily, but I didn't want to have to eat these out of a 

    cupcake liner, I totally stole this idea from Glorious Treats.  Fold the liners in half and cut a small half 

    moon out of the bottom.  This will be just enough to cover the bottom of each of the muffin slots. 

7) Butter or spray the heck out off the muffin tin and then line with the cut cupcake liners.

8) In a small microwave bowl, melt 2/3 cups of butter and stir in 1 Cup brown sugar.

9) Drop in 1/2 Tbsp of this mixture into each liner.

10) Cut oranges into very thin slices - you need 24 total. 

11) I found that slicing the orange and then carefully peeling each one worked for me.  However, if
      you'd like to peel the whole orange first and then slice it that might work as long as you have a very
      sharp knife.
12) Next slit an opening in the slice, so you can easily wrap it into the bottom of a cupcake slot.  If you
      have more time cutting the slice into little "pie" pieces and placing them into the cupcake liner
      individually will make it easier to eat.
13) Press orange slice down so it gets immersed in the brown sugar and butter.

14) Spoon batter over orange slices and place into oven at 375F.  After 7 mins, lower the oven
      temperature to 350F.  Bake for another 8-13 minutes until a toothpick inserted in the center comes
      out clean.
15) Let cupcakes cool on a rack for a few minutes, then flip upside down and let cupcakes slide out.  If
      some seem stuck, carefully tap the tops of the cupcake tin to get them to fall out.

Vanilla Whipped Cream
makes enough for 24 cupcakes

• 2 Cups of Heavy Whipping Cream
• 2/3 Cup of Powdered Sugar
• 2 Tbsp of Vanilla Bean Paste (or Vanilla Extract)
• 2 tsp Unflavored Gelatin

1) Tip: But medium sized bowl in the freezer for about 10 minutes beforehand.  It helps the cream to 

    whip up faster. Side Note: the gelatin helps the whipped cream to keep it's form and not to become
    a runny, puddly mess. 

2) Beat whipped cream until stiff peaks form.  Add powdered sugar (more or less to taste), vanilla, and 

    gelatin.  Beat until combined.  

3) Store in fridge if not using immediately.

*Disclaimer* - While the events in this post are true, they may have been exaggerated for story telling purposes only.  I happen to really like orange in desserts and I get inspired by other blogs like twenty times a day! 

Fluffernutter Cupcakes (★ ★ ★ ☆ ☆)

Well, well, well.  Long time no see.

Guess what?!

I'm guest posting over at Not Your Ordinary Recipes today!

Go and check these Fluffernutter Cupcakes out!

-Nat

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These cupcakes were featured:

  

Deep Dark Chocolate Cupcakes {Rebake} w/Whipped Mascarpone Frosting (★ ★ ★ ★ ☆)

Some things are just not meant to be brought back.

Like...
Dinner, Circa 1950.

Sure, it was the golden age of domesticity, but what the heck were those housewives making?!

Vegetable and meat jello?

I'll be taking a rain check, thank you.
Stick me in a cryogenic freezer and ship me back to the land of deep fried oreos!

Or...
Village People's Y.M.C.A.

I know it's your wedding, but please, let's keep this macho-cheeseball of a song where it belongs. 
In 1978.

And...

Overalls!

Guys, overalls are coming back!  They're coming back???????!

This. is. a. travesty.

Of course, I'm guilty of wearing a pair or two everyday in the 90's.

But I was a kid!

I didn't know any better.

What I thought was the perfect solution to hiding my awkward teenage body was actually a fashion conspiracy to keep me looking like a large, lumpy sack of denim.

Why?

Because Junior High is about pain, people.



The truth of the matter is:
Everything comes around.

Everything.

Whether it looks exactly like it did before, is not the question.
The fact is...it's back.

Thankfully, for every terrible idea there is an equally wonderful one begging to be rediscovered.

Like jean jackets,

All forms of hair braids,

even "Sexy."


Oh, and these cupcakes.



I made these way back in the dark ages of this blog when I had no idea what I was doing.

I still don't really know what I'm doing, but at least now I'm organized about it.

Progress, people!

But even then, when everything was a complete mess, I still stumbled upon an amazing chocolate cake recipe.

We're talking I'm lookin' no further.  I'm plantin' my roots.  And unless someone asks me to try out their recipe because they guarantee that it is better, this is the chocolate cake I will be serving from here to kingdom come.

It's my chocolate cake "go-to."

The only problem was I hadn't made it since then.

That's the food blogger dilemma.  You find something amazing, but you can't ever make it again because you are supposed to be making "new" recipes, trying "new" things.

Well, you know what?

I'm breaking the rules.

Because this cake is too good to be forgotten.

...and mascarpone cheese is so absolutely divine, I needed it again too.

But in true blogger fashion, I've tweaked it.  (Don't shut me down, Google!)

Today, it's whipped!

See?  I'm still fit to be in the kitchen.

----------
I can't really explain this cake to you, other than it has the perfect balance of moist and denseness.
It's not too heavy, not too dry.  It's amazing.

Also, this frosting is very "whipped creamy."  Light and fluffy.  If you want something more solid, cut the cream in half.  Next time, I am going to do this.
----------

Deep Dark Chocolate Cake
copied from A Bloggable Life

• 2 Cups of Sugar
• 1 3/4 Cups of Flour
• 3/4 Cup of Cocoa (Hershey's Special Dark, if you want this coloring)
• 1 1/2 tsp Baking Powder
• 1 1/2 tsp Baking Soda
• 1 tsp Salt
• 2 Large Eggs
• 1 Cup Milk
• 1/2 Cup Vegetable Oil
• 2 tsp Vanilla
• 1 Cup Boiling Water

Whipped Vanilla Mascarpone Frosting
adapted from Martha Stewart

• 8oz Mascarpone Cheese, Room Temperature
• 1 tsp Vanilla Paste (or Extract)
• 1/2 Cup Granulated Sugar (more or less to taste)
• 2 Cups of Heavy Cream
• Stabilizer: Unflavored Gelatin/Cornstarch (I did not do this and my frosting did not hold for longer than 30 minutes)

Makes 24 Frosted Cupcakes
Preheat Oven to 375F Degrees then lower to 350F Degrees
Bake for 15-20 minutes
Needed Muffin Tin & Cupcake Liners



Cupcakes:

1) In a large bowl, add sugar, flour, cocoa, baking powder, baking soda, and salt.  Stir until combined.

2) Add eggs, milk, oil, and vanilla.  Beat for 2 minutes on medium speed. 

3) Mix in boiling water until combined.  Batter will be very thin and runny.  (See bottom righthand

    picture.  The batter doesn't even stick to the beaters).

4) Line muffin tin with cupcake liners.
5) Carefully pour batter into cups about 3/4 full.  I used a measuring cup to do this since the batter
    was so runny and I still managed to make a mess. 
6) Place pan into 375F Degree oven.  After 7 minutes lower oven temperature to 350F for the
    remaining 8-13 minutes.  Cupcakes are done when toothpick inserted into the center comes out
    clean.
7) Allow cupcakes to cool completely in the muffin tin before removing.

Frosting:
1) Place a medium sized bowl in the freezer to chill.
2) In another bowl, mix mascarpone, sugar, and vanilla until well combined.

3) Take bowl out of the freezer and beat heavy cream until stiff peaks form. This will take a few
    minutes so be patient (make sure you start with clean beaters for this!) {Here is where you would
    add your stabilizer...otherwise use immediately}
4) Fold cheese mixture into whipped cream.  I found this very difficult and ended up mixing with the
    beater very carefully and quickly.  Keep chilled.
5) Frost cupcakes and enjoy!

Blog police, you'll never get my pearls!

"Birthday Cake" Seven Layer Bars (★ ★ ★ ☆ ☆)

No, this picture isn't dangerous.

Okay, ...it is a little bit.

Okay, I kind of freaked out that the whole thing would tumble over and my lovely light box would burst into flames.

But how else was I supposed to create such a "subtle" foreshadowing?
Anything for art, right?

---------

So besides the November-to-December holiday montage, February is my favorite time of year.

No, not because it's Valentines Day.

Although, I do like the whole "chocolate" binge aspect.

And I'm sure the whole "love" aspect is swell too, but I've had a total of two valentines dates throughout my entire existence so the ratio of Dates on V-day to Not Dates on V-day is none too inspiring.

And it's not even because February is the only month that never reaches thirty days...although, I have to admit that is pretty cool.

Nope those aren't the reasons.

February is my favorite time of year...
...BECAUSE IT'S MY BIRTHDAY!

And this year, I'm closer to thirty than I've ever been.  

So I'm celebrating

...all month long. 

Because I deserve it.

To help you join in on all the festivity and help you get to know me a little better, I thought it'd be fun to answer a few questions about myself.  

The more you know, the more you care, right?       RIGHT?!         right?

Don't blame me for these questions. 

If this is what Google says the world wants to know, then who I am to argue?

I mean, it's Google.  

So without further ado...  (be glad I whittled these down from my original "twenty-six" question idea!)

1. What is your favorite time of the day? 

    Pretty much the parts of the day where my stomach starts to grumble.  Because then it's "sanctioned"  

    chow time!

2. What are you absolutely best at?

    Answering questions about myself!  I'm the best in the world...in the universe!!

3.  If you were a book, which book would you be?

    A book with lots of short chapters.  I hate chapters that go on a hundred pages strong.

4.  Do you know how many pieces of clothing you own?

    The amount where a "one in, one out" rule has become a necessary evil.   

5.  Which song would you rather wake up to in the morning?

     Let's get real, it's Freddie Mercury's..."We are the Champions."  Try not getting pumped to that. 

6.  Aside from Ricky Martin, which artist do you listen to the most?  

     Well since I listen to Ricky Martin, um...., never....I'd have to say every artist in the world.  Even 

     Rebecca Black.  Because even I know that "yesterday was Thursday, today is Friday" and we be 

     "partyin' partyin' yeah!"

7.  If you could have dinner with anyone, who would you choose?

     I think I'm going to have to go with Derek Wills on this one.  *Sigh* ...that salt and pepper hair  

     ...that British accent  ...that seductive-one-moment/rip-you-a-new-one-the-next bad boy quality.  I 

     am taken.

8.  What 3 things would you not take with you to an island?

     Really? Most unproductive question. Ever. But obviously I wouldn't bring 

     1) My new Smash DVD's.  Only because there is no electricity...unless this is "The Island" - from 

         Lost.  Then I'd be A-okay. 

     2) Any of the plants from my backyard.  Because, in my imagination, this island is full of trees and

         tropical flowers so my plants would be redundant and outshone in comparison. 

     3) My cat.  As much as I love him, he'd drive me crazy while I was trying to build a "Robinson 

         Family" worthy treehouse and get an even tan. 

9.  What would you do if you found a wallet and there was no ID in it?

     Bury it.  Honesty prevents me from taking someone's money.  But if I can't have it then neither can 

     you!

10. How different would your life be if you were to live in Africa?

      Pretty different.

Since we're totally close now - I opened up so much! - I feel we can appreciate what happened in my kitchen this past week even more.

Seven Layer Bars.
Birthday Style.

And I'm not talking your normal "seven-layers-actually-translates-to-seven-ingredients" bars - I'm talking

Count em', Seven...


1 - Golden Oreos
2 - Funfetti Cake Batter
3 - Marshmallows
4 - White Chocolate
5 - Semi-sweet Chocolate
6 - Coconut
7 - Sprinkles


....Layers.

Sticky Sweetness.

Birthday Cake Seven Layer Bars

Inspired by The Domestic Rebel

• 1 Cup of Golden Oreos, Crushed with Cream Removed
• 3/4 Cup Butter (1 1/2 Sticks), Divided
• 1 Box Funfetti Cake Mix
• 1 Egg
• 3/4 Cup Marshmallows
• 1/2 Cup White Chocolate Chips
• 1/2 Cup Semi-Sweet Chocolate Chips
• 1 Cup Flaked Coconut
• 1 - 14 oz Can of Sweetened Condensed Milk
• 1/3 Cup Multicolored Sprinkles

Needed a 9x13in pan

Preheat oven to 350F Degrees

Makes Approx. 20 Bars

1) Gather all the ingredients together.  These bars are easy, but there are a few steps because of all the
    different layers.

2) Separate Oreo cookies from the creams.  I bought the Birthday Cake variety, but once you remove 

    the cream there isn't much difference between these and the standard Golden.  

3) Finely crush the Oreo cookies until you get a cups worth of crumbs.  This is about 3/4 the package.  

    Start with a meat tenderizer or a Ziploc bag and your hand to make the crumbs.  If you need them 

    finer place into a food processor or, if you are lazy like me, a cleaned coffee grinder. 

4) Place 1/2 stick of butter (1/4 cup) into the bottom of a 9x13in pan.  Let it melt in the oven.  

5) Add Oreo crumbs on top of the melted butter and pat down gently.

6) In a medium bowl, combine funfetti cake mix, egg, and rest of the butter (melted).  

7) Take pieces of batter, flatten them in your hand and add to oreo cookie base.  Make sure the entire 

    bottom layer is covered.  Add these gently as you don't want to disrupt the crumb crust.

8) Bake in the oven for 10 minutes.

9) Carefully remove slightly baked cake/oreo layers and add marshmallows.

10) Add white chocolate chips, semi-sweet chocolate chips, and cocount. 

11) Pour can of sweetened condensed milk over the entire thing.  Make sure everything gets covered. If    

      you can do with less than a can then stop there.  The less you have to use the better.  It's really, 

      very sweet.

12) Disperse sprinkles across the top. 

13) Bake for 15-20 minutes, until the top begins to get golden and bubbly.  Remove from oven and 

      cool completely on a cooling rack before cutting into pieces.  

Happy Birthday to me!

----------------------

Oh my goodness!  Thanks so much for viewing.  These were featured during The Back For Seconds Link Social on March 5, 2013 and Blooms Designs Link Party on March 6, 2013.  Click the icons to check it out!!!

 

Also featured on:

Honey Beer Cake (★ ★ ★ ☆ ☆)

I love crazy coincidences.

Like that one baby who fell from a high window and was caught by a man who not only saved his life then, but also a year later when he fell out the same window and was caught by the same man.

Or 

Like that Edgar Allan Poe book about four survivors of a shipwreck who after many days out at sea decided to eat the cabin boy, Richard Parker - 45 years later there was an actual shipwreck, with four survivors and an unfortunate cabin boy, named Richard Parker. 

I'll let you put the pieces together on that one. 

...

I've even found a few of these "occurrences" in my own life.  Now, granted, no man has saved me twice from falling into the hands of cannibalistic sea men, but they make for good stories nonetheless...

There was that one time when our family bused it across the country and bumped into the same friends in Washington D.C. at the Spy Museum and in line to see the Liberty Bell in Pennsylvania before our purposely planned meeting with them for dinner in New York City.

And

There was that one time I finally sat and had a real conversation with a coworker I had been working with for almost two years and we discovered we had the same taste in shows, same addiction to coffee, we had similar childhood experiences and personalities, we had even dated the same guy.  

I've come to the conclusion that some things fit together too perfectly to be merely coincidence.  

Like this post.

I know what you're thinking.

Beer bread? 
Really? 
You're going to claim life-alterting non-coincidences involving cake?
You hittin' the bottle a little hard there?

Um...
1) Yes, to the non-coincidence part.  And I'll explain.
2) No, to the snide alcoholism reference.  There's only one cup of beer in here and a good chunk of the
     alcohol content gets cooked out during baking.  No, duh!  In your face!

And now, the proof...

Non-coincidence #1: I took a wine class my last semester of college.
Result: I no longer found alcohol disgusting.

Non-coincidence #2: I tasted a beer cupcake at work.
Result: The idea that beer and dessert do not mix was firmly implanted in my mind.

Non-coincident #3: My first baking blog request: beer cupcakes.
Result: First, the obvious: I wondered why the heck people like beer cupcakes so much.  Second, my brain started developing strategies as to how to make a tolerable beer dessert.

Non-coincidence #4: While searching for a good recipe that would travel well to my uncle who is the reason this particular post exists, I stumbled upon this recipe that expressed what I was feeling EXACTLY.
     -Girl makes cake out of devotion to relative.
     -Girl cringes at thought of destroying beautiful cake with football belch juice.
     -Girl puts devotion above personal feelings.
     -Girl tastes cake before serving as all bakers must.
     -Girl realizes cake it good.
     -Girl is a baking goddess.
Result: Feelings of excitement and frankly a strong kinship with this girl fueled my resolve.  Beer cake, it's on!  

Non-coincidence #5: Having absolutely no experience in picking out beer, I went with the one that caught my eye at the supermarket.  Gold star + "premium beer" promise = I took home a Sapporo. When my friend came over to help take pictures for this post he mentioned that not only was this his dads favorite beer, BUT his mom was once a hand model for this brand.
Result:  Are you kidding me?!  This is too good to be true.  I bought a brand that my friend's mom was a hand model for?! Love it.

If you take 1 through 5 and add them together you get a pretty legit story.

Enter:  The Honey Beer Cake

Honey Beer Cake

adapted from Tastespotting

3/4 Cup butter, room temperature

3/4 Cup granulated sugar

1 tsp vanilla

3 eggs

1 Tbsp milk

7 oz. Sapporo Beer (or beer of choice)

1 tsp lemon zest

1/2 Cup honey

2 2/3 Cups flour

1 tsp baking soda

1 tsp cinnamon

Pinch of nutmeg

Approximately 10 Servings
Cooking Time: About 45 Minutes
Preheat Oven to 350F

1) Preheat oven to 350F.  Cream butter, sugar, and vanilla together.

2) Add eggs one at a time.  Beating well after each addition.

3) Mix in milk, beer, and lemon zest.  Add honey.
    (I knew there was a reason I started taking step-by-step pictures.)  The batter will look almost
    curdled.  It's from the carbonation.  Don't worry, this is normal and will settle after adding dry
    ingredients.

4) In a sifter combine flour, baking soda, cinnamon, and nutmeg.  Sift over wet ingredients, beating
    occasionally between additions.

5) After ingredients are well combined, spoon batter into well greased loaf pan.  Cook for
     approximately 50 minutes.  Start with 45 min and work your way up.  I left it in for almost an hour
     and it was slightly overcooked on the edges.

6) Test for doneness by inserting toothpick two inches from edge of pan.  It's done when the pick
    comes out clean.  Let cake cook on rack for 10 minutes before removing.
    Tip: To get the cake out, I ran a knife along the edges and flipped it upside down on a cookie sheet.

The Legend of the Beer Cake shall live on for generations!

My poor children.  

----

Man/Dad Approved!  This was featured here:

          

All American Cake (★ ★ ★ ☆ ☆)

I love America. 

We have Oreos,

Disney,

iPods,

and Sally Fields.  

Oh, Sally.  

The woman is notorious for playing a bad-a mom.  Seriously dudes, you do not want to cross this chick.  

I've been on a Sally kick for the past few weeks and on Sunday I settled in to watch "Not Without My Daughter."  Have you ever watched a movie that made you feel like you were in a locked sauna?  Basically, you want to punch someone, but are too busy trying to breathe and maintain the fetal position.

Ya, it was intense. 

I feel like it is my duty then, to offer some guidelines: 1) Do not watch this movie if you have a pre-existing fear of travel.  2) Skip it, if having an irrational desire to request proof of U.S. Citizenship from all potential dates seems extreme.  3) And above all, do not watch this right before bed unless relentless, tortured dreams are your cup of tea.  

Did I mention, I LOVE America?  

No, being scarred by that movie is not the reason I made this cake.  It just makes me wish I had a piece left because, in this instance, eating my feelings with the help of some cake in all its American pride and glory seems like the only logical thing to do.

...

So July 4th.

It's a pretty big day in our house.  The birthday of our great country and the birthday of the best brother in the whole world! (<----- test to see if he "really" reads my blog ;)

What about this scenario doesn't scream - "Needed: Cake of Epic Proportions" ?? !? !!!?!

Only one could fit the bill: All American Cake.

From the moment I laid eyes on this cake it was like we were meant for each other.  5 Layers.  Plain outside...flag marvel-fantasticness on the inside.  I LOVE secret details like this.  And to top it all off, this blog couldn't stop raving about how "easy" it was.

Well I'm here to tell you that "easy" is too flippant a word.

After
1) Baking for hours on end because...for the sake of cake consistency...I only baked one layer in the oven at a time.
2) Trying to make white and dark chocolate ganache using candy melts all the while not realizing that the almond bark that you are not supposed to use is in fact the same thing.
3) Whipping up a chocolate buttercream at literally the very last second (people were killing time by watching Storage Wars while I kept proclaiming - "the cake is almost ready!").
4) Actually, physically frosting the monstrosity.

...After all that, I would like to offer a more appropriate word: Involved.

Sure, it doesn't take a genius, but don't make any other plans cause you be stayin' in for the night.

You need a large round cookie cutter to create the blue and white/red layers.  I used the second to largest ring in this package I picked up from Michaels.

These layers weren't that difficult to make at all.  You just place the ring in the middle of your cake pan and pour blue batter on the outside and red/white in the cookie cutter.  Then carefully lift straight up!

The outer edges of these layers got the most discolored from baking.  I had to slice off a thin top layer to get this picture.

For a "truer" blue color, I would suggest purchasing one of those Wilton concentrated colors you can get at craft stores.  I have food gel which is supposed to work a lot better than the drops, but I put a ton of coloring into this blue batter and it still didn't come out rich enough.

What I thought was going to be my white and dark chocolate ganache.  The picture before the storm.

Learn from my misfortune: Candy melts (i.e. almond bark) do not make ganache.  They make a grainy, soupy sauce.

I was able to use the white chocolate one for my layers.  I just spread the thinnest amount possible.  But the dark chocolate one was unsalvageable.

The makings of a grand cake.

For the frosting I went with this Chocolate Buttercream recipe.  I used about a 1/2 cup less of the powdered sugar because I hate sticky sweet frosting.

Ahhhhhhh!

It worked!  It worked!  It really worked!

After all the time I spent and the last minute changes I had to make, I was a little wary that this "project" would turn out like my Cake Pops - total disaster.

But after making those first slices and carefully removing a massive chunk, I couldn't wipe off the big fat grin that found its way to my face.

God Bless America.