One Sunday afternoon, Jamie Love, a local photographer, reached out to me about a smash cake. I was at work catching up on some things and answered my phone, “Hi, this is Amy” instead of using my proper Emoticakes greeting. “Is this Emoticakes?” Jamie asked. “Oh yes, this is Amy from Emoticakes,” I replied. Jamie went on to explain she had a smash cake photo shoot scheduled for the day before Thanksgiving. Was I available? Yes, that will work for me! The caveat? The cake needs to be grain, dairy, soy and nut-free. Coconut flour, fruit and eggs are okay. The theme? Bright colors. (I included one of Jamie’s pictures of my cake above: view more great photos from her session!)
Cream cheese frosting is so popular for fall with pumpkin cake, carrot cake and spice cake! But, why not enjoy it in the spring and summer with fruity cakes? I love making strawberry cream cheese frosting during the spring and summer months. This recipe is quick and easy, imparting a nice natural strawberry flavor in every bite. If you choose to use the optional strawberry powder, make your own using a dehydrator or buy one from a source that is all natural. Some strawberry powders contain artificial ingredients just like many strawberry extracts do. Nature Restore offers an organic natural strawberry powder.
This super light frosting pairs beautifully with a pumpkin cake! It has just a touch of sweetness and it is so light and fluffy.
I use it on carrot cake and pumpkin cake when I want a lighter, less sweet frosting instead of a more traditional cream cheese frosting.
Mascarpone Cream Cheese Frosting
|Yield: Frosts one 8" cake.|
This is impossible to resist! It is so light and airy. It is the perfect adornment for a fall pumpkin or carrot cake.
- 8 ounces mascarpone cheese, room temperature
- 8 ounces cream cheese, room temperature
- 8 ounces unsalted butter, room temperature
- 1/8 cup maple syrup, room temperature
- 3/4 cup confectioner's sugar
- 1 tsp vanilla
- Beat the cream cheese and butter until well blended, about 5 minutes. Scrape the sides down well several times to make sure they are incorporated.[BEAT]
- Add the maple syrup and the confectioner's sugar. Beat another minute until fully combined.[BEAT]
- Gently fold in the mascarpone cheese, blending until just added.[BLEND]
Make sure your ingredients are room temperature, as the frosting will curdle if your ingredients are cold. If this does happen, you can fix it by letting it come to room temperature and continuing to beat. You can either wait or run warm water around the edges of the bowl until the ingredients warm.
This recipe makes enough to frost one 8" layer cake. You can either frost a two layer cake and the outside of the cake, or frost a 3 layer cake and the top, with a semi-naked finish on the sides. I prefer the latter for a more unique look ... and to have 3 layers of cake!