Kiki’s birthday is Sunday, and since her current obsession is Pirates of the Caribbean (or, more specifically, Jack Sparrow and Will Turner!) that is her party theme.
I really needed to not spend as much money on her party as I have in the past, (I tend to go a little crazy) so we scoured thrift stores and discount places for the things we needed… and did we luck out! We found all kinds of stuff that looks like treasure and other piratey things. Then we happened to have some other stuff in the storage unit (like dress-up jewelry) that we were actually able to find… I am going to make a pirate sail, – a Black Pearl sail, of course! – and if you can believe it, I actually found a black sheet at the thrift store! How likely is that to happen??
So, the table is set…
(ignore the rubber bands on the top of the candleabra… I’m trying to ‘tweak’ it a bit…)
Then there is the cake. It rocks!! I did an amazing job, if I do say so myself. 🙂
I went the lazy route and used a (modified) cake mix, so of course it wanted to fall apart… unlike a good scratch-made cake… oh well. It worked.
Here was my inspiration ~
So I covered the cake first with buttercream icing:
Then fondant ~
added the details ~
put silver lustre dust on the coins ~
Pretty awesome, huh??!
This recipe is from the 2002 Taste of Home Annual Recipe book. It was super easy to make, and my husband said it is the only way he ever wants me to make German Chocolate cake again – it was that good! (he also said to be sure I ‘accidentally’ rip off the outer edge then glue it back on with chocolate frosting, lol!)
1/2 cup packed brown sugar
1/4 cup butter
2/3 cup pecan halves (I used a little more than this)
2/3 cup flaked coconut
1/4 cup evaporated milk
1/3 cup butter
1 cup sugar
1 package (4 oz.) German sweet chocolate, melted
1 tsp. vanilla extract
1&1/2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup buttermilk
In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted. Spread into a greased 9-inch square baking pan. Sprinkle with pecans and coconut. Drizzle with evaporated milk; set aside.
In a mixing bowl, cream butter and sugar. Beat in chocolate, eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Pour over topping in pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near center comes out clean. Cool 5 minutes before (loosening cake from pan edges and!!) inverting onto a serving plate. Serve with vanilla ice cream.
So! There it is. Super easy, super yummy. Make it and enjoy!