An Anniversary Challenge

January 27, 2012

I feel like I was lost in a time-warp for a bit and poof, here I am in the future…errr present actually. Whoa! I have been writing and cooking but just not posting (oops). Expect new content from us much more frequently, and *gasp* tasty leftovers of course. <(^_^)>

Sooooo my parents had their anniversary celebration this past year and it was a big one. I mean the 25th is quite the milestone (it is silver and all)! Wahoo! My gift to my parents (and personal challenge) was catering the event for them. It wasn’t massive, just an afternoon of light appetizers and dranks for about 25-30. I was pretty stoked and planned out a fun menu of classy appetizers and also sorta recreated their wedding cake. (P.S. in case you are curious/old soul at heart, here are the breakdowns of what each anniversary means).

The menu that Josie and I assembled included the following: Miniature beef Wellingtons, Asparagus spirals (familiar no?), basil & feta sweet potato cakes, and of course artisan crudite & cheese platters. I’m certain we will share all these recipes soon, but today I wanted to share the recipe for the cake.

When I asked for details about the original wedding cake there were some mixed stories. Most remembered it was a banana cake, the jury was out on the type of frosting and fillings. Hmm yes, they were kind of vague. So having this framework to work with I devised a plan. The cake would be banana of course, and I immediately thought of using this fantastic brown sugar frosting that I had made in the past. The cake came out wonderful. It was super moist and had a great flavor to it (the rum didn’t hurt either). So here is the final result:


-I scaled back the recipe to be more fitting for 24 cupcakes or a 2 layer cake.

-You can easily make your own oatmeal flour by putting rolled oats into the food processor. It adds a wonderful warmth to just about any recipe.

-Using salted butter in the frosting really helps to balance out the sweetness.

-As stated before, not a fan of cinnamon, so I went pretty light on it for the frosting. Adjust to your taste preference ^_^

-Josie and I always use this simple marshmallow fondant found here. It is so easy, tints beautifully, and tastes pretty great for fondant. NOTE: Using this fondant will make your cake non-vegan friendly as there is gelatin in the marshmallows >_<

Bananas Foster Anniversary Cake

My parents love the tropics so I brought it to them with cheerfully bright flowers and bright teal fondant with swirling waves!

Banana-Rum Cake

  • 1 cup of ripe banana, well mashed (3-4 bananas)
  • 2 cups of all-purpose flour
  • ½ cup of oatmeal flour (easily made by putting rolled oats in a food processor)
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/3 cups of sugar
  • 2/3  cup canola oil
  • 1 cup soymilk
  • 1/3 cup dark rum
  • 2 tsp vanilla extract
  • Extra Rum (optional…but is it really?)

Preheat your oven to 350 F. To make the banana smoother, put it through the blender or food processor. In a large bowl whisk together the flour, baking soda, baking powder, salt, and sugar. In a separate bowl, whisk together the bananas, soymilk, oil, rum and vanilla. Pour the wet ingredients into the dry and mix just to combine.

For cupcakes, fill two-thirds full and bake for 20-24 minutes. For layer cake, fill 2 greased 8 inch cake pans evenly and bake for 30-35 minutes or until a toothpick inserted in center comes out clean. Let cool slightly then carefully stab cake/cupcakes with a toothpick (don’t go all Psycho on it) then drizzle a dash of dark rum and let it seep in.

Cinnamon Brown Sugar Frosting

  • 1/2 cup butter
  • 1 cup dark brown sugar, packed
  • 1/4 cup of soymilk
  • 2 cups of powdered sugar
  • 1-2 tsp of cinnamon (depending on your taste)

In a saucepan, melt the butter and brown sugar. Bring sugar mixture to a boil and lower the heat to medium low stirring constantly for 2 minutes. Add the milk and whisk until it is all incorporated. Cool to lukewarm then using an electric mixer  gradually add in the powdered sugar and cinnamon. Continue to beat until thick enough to spread. If it is too thick, add a little hot soymilk. Frost cake/cupcakes immediately as frosting hardens quickly.


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