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failure. failure. failure.
this has been the basic motto since about a year ago since this is the third time that i am attempting a blog. it really started about 3 years ago where i would just show some pictures of fun cakes that i would make. as time went on i started making my own recipes and started to experiment more with flavors. since i’m a broke-fresh-out-of-college girl, i couldn’t afford to start a bakery, so i wanted to make the blogger blog that i had into something better. something more. at least this banana coconut rum cake makes everything better.
i had heard so much great and amazing things about self hosting with blue host, so i thought that i’d give it a try. i purchased a domain and everything for a great price as well as a cute theme to use. i was enjoying every single little thing about having my own website when all of a sudden, about 3 months into it, the whole site crashed and i lost absolutely everything! i was devastated and worked hard with trying to communicate with support to get everything back. i wasted almost a month trying to do this. in the end i gave up and got my money back. and that was a year ago!
so now i’m back and attempting to use site ground. everyone that has site ground has basically had a similar experience with blue host. all of those people claim site ground is better so here we go! i’m hoping for the best with this round. third times the charm, right!?
let me just introduce myself a little first. i’m alyx, currently a full-time pastry cook at a popular hotel in minneapolis. let’s just say it’s a very stressful job, but what else can you do when you’re a broke 20-something year old that’s only a little more than a year out of college.
i’ve been dreaming about having a blog after reading so many fun food blogs in the past, present, and hope to see more in the future. i like to see what people do to make it in this industry. so many of these bloggers are very encouraging and helpful on helping others try to get a blog going for themselves. i’m hoping that with this blog that i can make some connections with these amazing people. and also to really just share my creativeness in the kitchen with everyone as well as experiences; both the good and bad. but fair warning, sometimes i get these super wild, crazy flavor ideas! so you are definitely in for a treat whenever you come over to visit and see what’s new.
enough about all that boring old stuff. let’s get on to what really matters. cake! i’m a major cake person. making it, eating it, and especially decorating it. i love coming up with new unique flavors and fun decorating ideas. and today’s cake is super fun, because there’s booze in it!! because who doesn’t want something a little something something to go in their cake?
this cake has a bit of a tropical feel to it with the main components being banana, coconut, and a bit of bacardi rum to give it a little something, something. it’s very flavorful, light, and fluffy and a perfect way to end the summer off right before all of the spicy fall flavors start to blow up everywhere (i personally don’t have a problem with that, i love fall. bring on the pumpkin!)
want to learn how to get images onto cookies and even cakes and chocolates? then check out my new online edible printing course that will guide you through everything you need to know about edible printing, from start to finish! you won’t regret it! not too sure if you want to buy something so pricey if you aren’t sure you’d like it? then you can certainly check out my array of edible paper images you buy and try out before making such a huge purchase.
banana coconut rum cake
makes either a 4-layer 6-inch cake or a 3-layer 6-inch cake + cupcakes
1/2 cup granulated sugar
4 egg whites
3/4 cup granulated sugar
2 sticks unsalted butter
2 bananas – frozen, thawed, and drained of excess water
1 1/2 tsp vanilla extract
2 1/2 cup all-purpose flour
1 1/2 tsp baking powder and baking soda
1 1/2 tsp salt
1/2 cup rum
1 cup buttermilk
preheat the oven to 350 degrees F and line and spray three or four 6-inch cake pans. in a bowl of an electric mixer fitted with a whisk attachment, whip the egg whites and 1/2 cup of sugar to a soft meringue. in a separate bowl, cream the sugar and butter together, about 2 minutes. scrap down the sides of the bowl and then add in the bananas and vanilla. in another bowl, combine all of the dry ingredients. add the dry to the banana mixture alternating with the buttermilk and rum. once fully combined, slowly fold in the soft meringue into the batter. separate the batter among the pans and bake for 30-35 minutes or until a toothpick comes out clean. let cool for about 10 minutes then carefully remove the cakes and continue to cool them. wrap them in cling wrap until ready to use.
coconut cream filling
8 oz heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 tsp coconut extract
combine all of the ingredients in the bowl of an electric mixer fitted with a whisk attachment. whip together on high until stiff peaks form. refrigerate until ready to use.
5 egg whites
1 1/2 cups granulated sugar
4 sticks unsalted butter
2 tsp vanilla extract
over a double boiler, combine the sugar and egg whites. whisk together until the sugar is fully dissolved. you can check this by rubbing some of the mixture together between your finger and thumb. if smooth, then it is ready. place the egg mixture into a bowl of an electric mixer fitter with a whisk attachment. whip on high for about 2 minutes and the mixture has cooled slightly. gradually add in the butter, about a tablespoon at a time. once all of the butter is added continue whipping until fully combined. add in the vanilla.