Bake something fun, share it with the world, and you could win a new Holiday Cake Pan
Thank you to everyone who participated in last month's Bake Club Challenge and baked gorgeous Apple Cakes and Cupcakes! I was so impressed with all your apple roses and creativity in decorating your cakes. One of you even topped your apple cupcakes with molded chocolate trees covered in fall colored candy leaves!
The winner of last month's challenge was Mary from Texas! Congratulations, Mary!
let’s talk about this month’s challenge recipe…
I've been making this carrot cake for years and years and years and have yet to serve it to anyone who didn't like it. I've even served it to a couple carrot cake haters. They didn't hate it, which is something. The recipe will make a two layer cake, a 10-inch Bundt Cake, or 24 cupcakes.
However you choose to bake this cake - layer, bundt, or cupcakes - slather on some cream cheese buttercream and a generous pour of caramel rum sauce because, honestly friends. That's where the magic is.
The October Bake Club Prize!
I purchased this pan for myself last year and love, love, love it. Last year, I used it to make Gingerbread Cake with Sugared Cranberries. This year, who knows what kind of cake I'll use it for? Maybe something chocolate and peppermint... or an eggnog flavored pound cake perhaps. Or, maybe I'll just stick to Gingerbread Cake because OMG... I really did love it.
Regardless of what cake you bake, this pan will make it festive and beautiful even without any decoration.
Already own this pan, or something similar? If you're this month's winner, just let me know and I'll send over some other options!