Chocolate Cake with Butterscotch Icing
As you all know, I absolutely to love baking and cooking! I had a great pleasure of receiving the new Mrs. Field’s Flip-n-Fill pans, and I had so much fun in doing so! They are two separate and inverted pans that you bake your favorite cake in, and then
fill with your favorite type of filling! You can absolutely use a variety of different boxed cake recipes for this, in order to help you save time! But, you know me…I like to make everything from scratch! You’re going to freaking love this recipe, as much as I loved making it. Of course, I have to let you know (To keep the FTC peeps happy, I received these pans for free to do a product review, and give my 100% honest opinion about them).
As you can see, this is what the pans look like. The one on the left is the top, and the one on the right is the bottom. The bottom piece will bake with an indention to place your the filling in, and the top seals it all off…almost seamlessly. Though, the effect happens mostly after the icing step happens. I decided to use my Chocolate Cake Recipe for this. Just follow the recipe for the chocolate cake, but if you want to use the cream cheese icing section…you are more than welcome to! For this cake, though, I decided to make a fresh Butterscotch Buttercream icing for it. I will have my version of butterscotch icing up soon, I promise. However, I started the process with making a fresh butterscotch sauce and infusing it into a basic buttercream icing. The icing turned out delicious! The hardest part was figuring out what I wanted to do for the filling. A-HA! How about a Captain Morgan Spiced Rum & Chocolate Ganache filling and topping!? My taste buds screamed, “YES!” to me. So, I went with it. You can make the Chocolate Ganache Filling Recipe here, all you would have to do is add an airplane bottle of Captain Morgans to it…and let it set.
Even thought the cake pan molds are non-stick, I still highly recommend to grease and flour your pans. I’m writing up a baking fail post soon! Yes, the pans are super easy to use…but never forget to listen to your inner baker that tells you to flour the pans! Most especially in dealing with a moist cake recipe, like my chocolate cake one I shared with you previously. It makes all the difference in the world.
One of the biggest tips that I can give is to allow the cake mold to completely cool and come to room temperature. You don’t want your cake to fall apart at all. Trust me, you will want to cry at your baking fail if you do.
The Mrs. Field’s pans are super durable and have a nice weight to them. THAT part I really like. I have had cake pans sent to me that were kind of thing and flimsy, and it’s just a baking “turn off” when you come across a product like that. Though, Mrs. Field’s has been in the baking industry for many years, so I shouldn’t be shocked by the great quality of their pans.
With all this said, you need to get these pans! You can have so much fun with them, and NOT just for dessert!! My next recipe I’m going to make a cheesy meat filled pie! How insane delicious does that sound?
Now, go and give them some social media love! Here are the links! You should really just go and like and follow them to keep up with all of their greatest news and products.