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Heart Cake Baking
This post is really, really, really late. I’m sorry. Yeah, I know. Lisa and I baked this like a month ago but LISTEN, I’ve been BUSY so LEAVE ME ALONE. Plus, this baking endeavor was really tiring and it kind of made me hate every recipe that called for some cutesy twist, which led to my current stagnant bitterness over anything heart or baking related. Unfortunately, this has not affected the amount of baked goods I consume every week.

Back to the Giant Baking. Since Lisa and I have officially run out of ideas (or HAD….wait until you see what we’ve got in store next *cue dramatic music*), we decided to continue with the theme of baking-things-inside-of-things. We weren’t pleased with how the Oreo stuffed chocolate chip cookies turned out, but what about a heart shaped cake baked inside a regular cake? OMG SO CUTE.

Yeah, that’s now how we felt about a third of the way through. We’re renaming this recipe was “stupid cake” because of the insane number of steps, the errors in the recipes we used (people, there’s a big difference between baking soda and baking powder so please don’t confuse the two), the number of times we actually had to touch the cakes (and I have this weird thing where I don’t really like to touch food unless it’s putting a donut in my mouth) and the fact that we had to put parts of this cake in the freezer a billion times.

Seriously. If your recipe calls for putting parts of the final product inside the freezer, it is not longer considered “baking.” It is called “freezing” and therefore, should be relegated to hobbies that involve like making popsicles, ice cream or storing dead bodies.

Okay, I’ll stop complaining. Let’s go.

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Oreo Stuffed Chocolate Chip Cookies

Lisa and I have a problem: we are out of giant things to bake. There are only so many times we can make giant cookie cakes and cupcakes, and there are only so many times we can fork over our hard earned cash to buy giant baking molds. So we thought we’d take a different approach by baking things-inside-of-things, kind of like this pumpkin pie in a cupcake–which sounds really labor intensive for a Saturday afternoon–so we decided to give this Oreo Stuffed Chocolate Chip Cookie recipe a hand.

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Giant Pumpkin Cookie Cake

As always, life gets a little crazy and hectic. The next thing Lisa and I know, it’s suddenly October and we haven’t baked yet! This time, we decided to create something seasonal and economical by using pureed pumpkins and ye old cookie cake pans. Back in July, we baked the amazing peanut butter and jelly cakewich but let’s be honest, we’re kind of running out of giant baking ideas and it’s not like we want to keep spending money on more baking molds.

So meet the Pumpkin Spice Cookie Cake Sandwich with Cream Cheese Icing!

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Giant Sandwich Cake Baking

So this may look like a normal peanut butter and jelly sandwich, but it’s not. Lisa and I swear. We met up this past weekend to finally bake the amazing Cakewich, which was really just a cake mold shaped like a slice of bread. Armed with my new How To Cook Everything iPhone App and some almond extract, we somehow managed to mix together Mark Bittman’s Golden Layer Cake recipe to slap together this amazing creation.

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It’s been a while since Lisa and I got back together for our Giant Baking Adventure series but to be honest, it’s been hard to find out what to make next. At first we thought about making a giant cinnamon bun, which would be super easy to bake (since I’ve already made them before) and to eat (I can demolish an entire platter of cinnamon buns like nobody’s business).

Then we came across this: the Cakewich sandwich cake mold. AMAZING!! GENIUS!!! DELICIOUS!!! Okay, so maybe it’s just like baking a giant loaf of cake-like bread but hello?? You can make a massive peanut butter and jelly sandwich out of it!! That’s crazy!!! This is going to be the best thing ever. Stay tuned!

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Giant Baking Adventure: Giant Cookie Sandwich

So after the Giant Cupcake and the Rainbow Pancakes, Lisa and I decided that our next baking adventure would be a Giant Cookie Sandwich. At first we thought about the Giant Donut but it looks like a round Bundt cake and what’s the fun with that? So after a quick trip to Williams Sonoma amidst the ladies who lunch around Beverly Hills, we were ready to conquer yet another territory in the Giant Baking Adventure Land.

Let me just say, I think chocolate has a personal vendetta against me, or maybe I’m just lacking in the chocolate cake department. For some reason, I can never get it right; it’s always too chocolate-y, too dense and too rich. I love light and fluffy chocolate cake, so how come mine never turn out like that?!

Giant Baking Adventure: Giant Cookie Sandwich

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Yesterday, Lisa and I embarked on a crazy and wild adventure where our goal was to bake a giant cupcake. (It’s 25 times the size of a normal cupcake!) I’m happy to say that we accomplished this with much success (and oozing and explosion).

So I’d like to present to you our giant S’Mores cupcake, made from Mark Bittman’s Simple Chocolate cake recipe, stuffed with marshmallow fluff, topped with vanilla buttercream frosting and decorated with graham crackers–ALL MADE FROM SCRATCH!! Well, except for the graham crackers and fluff.

No, we’re not sure how it tasted because by the time we were done, the fluff filling kept oozing out and it just seemed too sad to destroy a giant cupcake that we had spent all afternoon making.

Really, giant cupcakes are really hard to put together. Also, this cupcake was NOT 25 times larger than a regular cupcake. Whoever designed this pan clearly never enjoyed an actual cupcake from Sprinkles or Magnolia, because we estimated that maybe this cupcake was more like 5 times larger than normal.

More photos after the jump!

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So, Lisa and I haven’t had any Giant Baking Adventures lately, but it’s mostly her fault. I mean, I’ve been a little busy with various things in my life that I can’t really recall right now, but she’s such a social butterfly with so much going on that it’s hard to find a time or a place to bake. That’s all a lie. We’re kind of out of ideas of giant things to bake. We still have a giant cinnamon bun to bake, but having to wait for the dough to rise and all that makes things complicated.

But then I saw this PUMPKIN PIE IN A CUPCAKE and we were like, OMG WE HAVE TO MAKE THIS. Pie in a cupcake whaaaat? *brain explodes* Why not make a Giant Pumpkin Pie in a Cupcake, since we already have a giant cupcake pan AND my amazing culinary pie skills to begin with?

So let’s do this. How? I have no idea.

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I’m realizing that I’ve been writing less and less for myself, and that most of my time spent tapping away at the keyboard have been for other purposes, whether it’s work, hobbies, communicating with other people or trying to get something done. The time I spend, though, to punch out words based on my personal thoughts for personal needs has gotten very short. Either there’s no time, no reason, no patience or–sadly–no necessity. There’s the feeling that I’ve already said what I wanted to say in my head, on Twitter, Facebook or aloud on my commute to work. It’s almost a mentality of having nothing left to declare, especially when you’re in a position of constantly reading what other people have to say through their own writing.  By the time I sit down to stare at my computer screen, the thought of opening up a new draft fills me with dread.

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This weekend saw the follow-up to our Giant Cupcake Baking Adventure with a giant Rainbow Pancake. I thought we were going to make mini pie jars but it turns out that Lisa doesn’t really like pies for some odd reason but seriously, how can you NOT like pie? It’s the most amazing thing in the world. It’s like a giant pastry of goodness that you eat in slices.

So we compromised with Rainbow Pancakes, which was a lot harder than you think. Not only do you have to find a good pancake recipe (which we made from scratch, thank you very much, with milk pilfered from the office kitchen, which I had nothing to do with, thank you very much), but you also had to make sure there was enough food dye to create the vibrant colors of the light spectrum.

Giant Rainbow Pancake

But we did it! I also love our new camera.

Giant Rainbow Pancake

Giant Rainbow Pancake

Giant Rainbow Pancake

The difference in the pancakes’ thickness was due to our lack of planning in how many pancake rainbows we were going to make and then ending up just making one giant pancake per color. Yeah. Listen, this is tiring work.

Giant Rainbow Pancake

Also, my camera makes Lisa feel very self conscious but how could I resist? She’s so photogenic.
Giant Rainbow Pancake

Coming up next month: a giant Oreo cookie cake. We are not kidding. We just have to figure out what to put inside, since apparently all the Fluff we had for our cupcake is all gone.

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