MsNovember: FluxRedux

So this happened last night. Josh told me a few months ago that he wanted a Cherpumple for his 30th birthday party. This is it. 

The bottom layer is an apple pie inside a yellow cake.

The middle layer is a cherry pie inside a chocolate cake.

The top layer is a pumpkin pie inside a spice cake.

No mixes. Everything from scratch except I did buy canned cherries and canned pumpkin (not pumpkin pie or cherry pie filling, just the fruit). 

This is the very definition of a labor of love. But he is sweet enough to deserve it.

This is the spice cake recipe I used. I like it, but more important is the frosting recipe on here. It is so damn good. And I get tons of compliments on it when I use it. If you’re looking for a good light, fluffy frosting that doesn’t do that thing where your teeth hurt because it’s so full of sugar. I’m not a big fan of regular, overly sweet frostings that they pile on to cake.

This is the chocolate cake recipe I used, though I subbed grapeseed oil for corn oil. I specifically went looking for a recipe with oil and sour cream this time because I wanted to have a really moist cake.

The yellow cake, pumpkin pie, cherry pie, and apple pie were all Mark Bittman’s recipes from How to Cook Everything, which is our super food stained go-to bible for cooking, well, everything. Hello, it has blurbs from Isaac Mizrahi AND Mario Batali on the back. 

It turned out awesome. I kind of figured everything would fall apart at the end, but it worked out. It weighs like 20 lbs, and I’m sure I’ll put on at least that much from eating the leftovers. Which we will have for years. 

Taken with instagram