The idea for this blog post found its beginnings in a personal journal entry. I was complaining via pen and paper about my lack of a Memorial Day weekend due to a 70 hour work week. The weekends are usually the time when I bake on my own, photograph, edit said photos, and then draft blog posts. I feel like I have not had a weekend since the middle of May. Anyway, somewhere in a rant on Instagram, Friday Night Lights (my newest Netflix obsession), and work, my mind saw a sudden burst of color. You know how shades can provoke certain emotions? Well, I feel like my brain did the opposite of that. By the end of my entry all I could think about were hues of purples and orange. I wanted to manifest these colors into something delicious. From that, my recipe for sweet potato babycakes (with a black raspberry & cinnamon glaze) was born!
Some of you may be questioning my choice of sweet potatoes now that summer is well upon us. What else is naturally orange and possesses an abundance of flavor and depth? Don’t say carrots unless you want to be wrong! Adding cinnamon the the fruit glaze really tied all the flavors together with a result that was slightly sweet and slightly savory. I have also had a hankering to use edible flowers as a garnish/decoration. After discovering and following an Australian cake decorator, Unbirthday Bakery, via Instagram, I purchased a package of pansies from a local grocery store. I figured this to be the better route than urban foraging. I really cannot wait to work with edible flowers again! They give you a warm fuzzy feeling, or me at least.
My friend Lauren let me shoot and bake in her adorable, very well lit kitchen. Her original vintage gas stove is the stuff my dreams are made of, though, I guess in that dream I’d never be able to cook a Thanksgiving turkey. Her kitchen was the perfect setting to create and then later enjoy.
Sweet Potato Babycakes w/ a Black Raspberry & Cinnamon Glaze
For the cake:
3 medium sweet potatoes
2 cups flour
2 large eggs
1/2 tsp vanilla
1 3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1 stick unsalted butter at room temperature
1 cup brown sugar
For the glaze:
4 cups powdered sugar
2-3 tbs black raspberry preserves
2 tsp cinnamon
1 tsp vanilla
1/4 cup water, added 1 tbs at a time
edible flowers for decorating
- Wash, peel, and prick your sweet potatoes with a fork. Roast for about 45 minutes or until done at 400 degrees. Once cooled, mash sweet potatoes with a fork until smooth. It is okay if there are some chunky pieces, it will give your cake some texture!
- In a small bowl, whisk together salt, spices, flour, baking soda, and baking powder. In a separate large bowl, cream together butter and brown sugar until light and fluffy. Add in vanilla and then eggs, one at a time.
- Mix the mashed sweet potatoes in with your butter, eggs, and vanilla. Once fully incorporated, stir in the flour and spices. Your batter should be thicker, more like the consistency of a banana bread.
- Grease and flour 4 smaller baking cups, I used ramekins. If you want to make a full sized cake or bunt, be my guest! A 9 inch pan should do the trick. Pour your batter into whichever type of preferred baking dish, just note that the size may adjust the baking time. For ramekins, the total baking time was about 40-45 minutes at 350 degrees. use a toothpick or a fork to test your cake at the 30 minute mark.
- Now for the glaze! Whisk together vanilla, a few tablespoons of your water, and the preserves. Slowly add in powdered sugar cup by cup, alternating between tablespoons of water. The thing with glaze is that you don’t want it too runny. The ideal consistency is a almost like Elmer’s glue.
- If you have a pastry bag on hand, you may want to use it for your glaze. It certainly makes decorating a whole lot easier and definitely less messy. Squeeze the glaze onto the tops of your cakes in a zigzag circular motion, then apply flowers before the glaze has a chance to set.
I am more than elated with the way these turned out. Like I said earlier, I cannot wait to decorate more with edible flowers. This recipe also proves that sweet potato is flavor that can and should be used year round! It is always nice when a vision becomes a reality, in this case the purple and orange color combination.
I hope you all had a lovely weekend and a pleasant Monday! Talk to ya later, babycakes!