Caramel Pumpkin Italian Cream Cake

I have made a countless Italian cream cakes in my life.  For this Thanksgiving though, I want to break out of my rut, so I had an idea running through my mind that I just had to try.  I made a few changes to my tried and true Italian cream cake recipe and voila!  ( I had originally typed "wallah", but something deep down told me that's just not right, Lorie, that's just not right.) (And FYI--I do not know how to put an accent mark over the A.)  A pumpkiny fall version, perfect for any Thanksgiving table.  This cake is very moist and has the addition of a slightly salted caramel filling, because I'm not a huge fan of an excessive amount of cream cheese icing.  I love the way it turned out.

And can someone tell me why these cakes are called Italian cream, because I'm not getting the whole Italian connection. 

Here are my notes:

-This cake should be stored in the fridge, but let it come to room temperature before serving.  I think this can definitely be made a couple of days ahead of time.  Just store in an airtight container.

-Work fast when spreading the caramel icing on the first two layers.  If it gets too thick by the time you reach the second layer, just heat it over low heat while stirring to loosen it again.

-There is just enough cream cheese frosting to frost the outside.  I really didn't have enough to do any piping, so if you like to pipe fancy dollops and scrolls, you may want to increase.

-You could stir in the toasted coconut and pecans into the cream cheese icing, I just never do that.  I prefer to pack it on the sides.

-You could certainly increase the cinnamon and nutmeg in the batter if you wanted.

-Traditional Italian cream cakes are not my favorite.  I like them, I just don't love them.  However, everyone around me seems to love them and I get lots of requests for mine, but I'd take this one over a regular one any day.

-Did I mention that it's really moist?

-When making the caramel icing, it needs to be brought to a rolling boil.  Here's what that process looks like:

See the bubbles around the edge?  We are not there yet, monkey.

 Wait for it....

 ....wait for it....

 ....WAIT FOR IT...

...okay, monkey!  We're there!  When I stirred, the bubbles did not go away.  It is rapidly boiling all over the surface, not just around the edges.  

I'm curious.  How do you feel about me calling you monkey?

You may now proceed with beating in the powdered sugar and vanilla.  But work fast when your spreading, because it hardens quickly.

Caramel Pumpkin Italian Cream Cake

Printable Recipe

2 cups pecan halves

2 cups sweetened flaked coconut, divided

1/2 cup plus 2 tablespoons shortening

1/2 cup plus 2 tablespoons butter, softened

1 1/2 cups sugar

1 cup light brown sugar, packed

6 eggs, separated

1 1/4 cup pure canned pumpkin

1 teaspoon cinnamon

1 teaspoon nutmeg

2 teaspoons vanilla

2 1/2 cups flour

1 1/4 teaspoons baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1 cup buttermilk

Caramel frosting:

1/2 cup butter

1 cup light brown sugar

1/4 cup heavy cream

1/8 teaspoon fleur de sel or other coarse sea salt

1 teaspoon vanilla

2 cup sifted powdered sugar

Cream Cheese Frosting:

1/2 cup butter, softened to room temperature

1 (8-ounce) package cream cheese, softened to room temperature

4 cups powdered sugar

1 teaspoon vanilla

Preheat oven to 350 degrees.  Place pecans in a single layer on a baking sheet and toast for 10 to 15 minutes or until golden brown and fragrant.  Reserve 8-10 halves for decorating the top, then finely chop the remainder.  Set aside 1 cup chopped for the cake batter, then place the remaining chopped pecans in a small bowl.  Toast 1 cup coconut in a nonstick skillet over high heat until golden brown, about 3-4 minutes, stirring often.  Reserve remaining coconut for cake batter.  Place the toasted coconut in the bowl with the pecans and mix.  Set aside.

Cream the shortening, butter, sugar, and 1 cup light brown sugar together until fluffy on medium speed.  Add egg yolks, one at a time, until incorporated.  Beat in the pumpkin, cinnamon, nutmeg, and 2 teaspoons vanilla until well mixed.

Sift together the flour, baking soda, baking powder, and 1/2 teaspoon salt.  Add to the butter mixture alternately with the buttermilk.  Stir 1 cup reserved (untoasted) coconut and the reserved 1 cup chopped pecans.

Beat the egg whites until stiff in a medium bowl.  Gently fold into batter.  Divide the batter equally among 3 (9-inch round) cake pans that have been sprayed with nonstick cooking spray and lined with parchment paper or wax paper.  Bake at 350 degrees for 30-35 minutes, or until toothpick inserted in center comes out clean.  Cool completely on wire rack.

When cakes are completely cool, make the caramel frosting.  Place 1/2 cup butter, 1 cup light brown sugar, 1/4 cup heavy cream and the fleur de sel in a medium heavy saucepan over medium-high heat.  Bring to rapid boil and boil for 1 minute while stirring constantly.  Remove from heat and beat in 1 teaspoon vanilla and 2 cups powdered sugar with a handmixer on medium speed until mixture is thick and spreadable.  Immediately spread half of the frosting on the first cake layer that has been placed on cake plate or cardboard cake round, bottom side up (flat side up).  Place the second layer on top, bottom up, and spread the remaining frosting to the edges.  Place the third layer on top, bottom side up.

Make the cream cheese frosting.  Beat the butter and cream cheese until creamy and fluffy with the whisk attachment on high speed.  Gradually beat in the powdered sugar until fluffy and smooth.  Beat in vanilla.  Frost the outside and top of cake with frosting.  Carefully press the reserved coconut-pecan mixture into the sides of cake, then place pecan halves on top for decoration.

Crumb Topped Cranberry Cake

Now that fall is finally here, I don't ever want to be without it again.  The summer was hard on me--really hard.  I seriously would not care if summer ended on July 5 every year.  Autumn took it's sweet time getting here, but now that it has arrived, I'm starting to cheer up.  I'm even baking a little.

I saw this cake in a Taste of Home cookbook the other day, and thought it looked perfect to celebrate the arrival of cooler weather.  It's definitely not a very sweet cake.  I think it would be more appropriate to call it coffee cake.  I can totally see this being eaten on Thanksgiving or Christmas morning with a cup of coffee.

I have slightly adapted the recipe by using a whole can of cranberry sauce (the original recipe called for just 1 cup and what am I going to do with the 2 tablespoons or so left in the can?) and adding a lemon glaze. I used bottled lemon juice, but next time I would add fresh lemon juice and lemon zest in the glaze to make it really pop.  Or...orange juice and zest.  That would be delicious also.  Maybe even better.

One more thing...I've got a blog post syndicated at BlogHer.  Check out their website.  I have my eye on this.  And this really motivated me to start saving money.

Crumb Topped Cranberry Cake

Printable Recipe

2 cups plus 2 tablespoons all-purpose flour

2/3 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 (8-ounce) package cream cheese, divided

2 eggs

3/4 cup milk

2 tablespoons canola oil

1 teaspoon vanilla extract

1/2 cup sweetened flaked coconut

1 (14-ounce can) whole-berry cranberry sauce

Topping:

6 tablespoons all-purpose flour

2 tablespoons sugar

2 tablespoons cold butter

Lemon Glaze:

3/4 cup powdered sugar

2-3 tablespoons fresh lemon juice

1 teaspoon lemon zest

In a large bowl, combine the flour, sugar, baking powder, and soda; cut in 3 ounces cream cheese until mixture resembles fine crumbs.  In another bowl, whisk 1 egg, the milk and oil; stir into the crumb mixture just until moistened.  Spread batter into a greased and floured 9-inch springform pan; set aside.

In a small bowl, beat the remaining cream cheese with the vanilla and remaining egg.  Carefully spread over batter.  Sprinkle with coconut and dollop with the cranberry sauce.

In another small bowl, combine the flour and sugar for the topping, then cut in the cold butter until crumbly.  Sprinkle over the top.

Bake at 350 degrees for 50-55 minutes or until golden brown on top.  Cool on wire rack for 15 minutes.  Run a knife around the edge to loosen from sides and remove the metal rim.  Whisk together all the ingredients for the glaze until smooth, using as much lemon juice as needed for a drizzling consistency.  Drizzle across the top and the sides of the cake.  Cool completely before cutting.

Rich Nutella Buttercream

I make this buttercream often, and I recently had someone request the recipe, so I thought I'd post it.  I adapted this from Southern Living's Rich Chocolate Buttercream.  It's smooth and velvety, and very, very chocolaty.  I like to put it on espresso or coffee-flavored chocolate cake or cupcakes.

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Rich Nutella Buttercream

Printable Recipe

1/2 cup semisweet chocolate chips

1 cup butter, softened to room temperature

1 small jar Nutella

4 cups sifted powdered sugar

1/4 cup dark cocoa powder

1/4 cup whole milk

2 teaspoons vanilla extract

Place the chocolate chips in the microwave on high for about
90 seconds, stopping to stir every 20-30 seconds.  Stir until completely melted and smooth.  Set aside.

Beat the butter and Nutella on medium-high speed until
creamy.  Beat in the melted chocolate chips.  Add the powdered sugar one cup at a
time.  Beat in the cocoa, milk, and
vanilla until smooth.

Some Good Food Linkage

I have been doing some major cooking and baking lately for different events.  Here are some really tasty recipes from around the blogosphere and Internet.

This is my gift to you today.  

I found this recently on One Perfect Bite, even though it was an older post.  I made it for our Bible school week at church, and it was gone in like two minutes.  I'm not kidding.  

These were my tweaks:

-I made it in two loaf pans because I cannot find the bottom to my springform pan.  In  my house, bottoms of springform pans are kind of like socks--they just disappear.  I lined the loaf pan with plastic wrap, then packed in my ice cream mixture, then I put the crumb topping on top.  When you turn in out, there will be a crust on the bottom. 

-I drizzled it with Peanut Butter-Chocolate Magic Shell, then I sprinkled with toffee bits.

If you've never checked out Mary's food blog, you need to.  I think she is one of the hardest working food bloggers out there.  She is a wonderful writer as well, and I enjoy reading her stories. 

Triple Decker Strawberry Cake from Southern Living.  We all love this in my family.

I make it just like the recipe says to, and it turns out wonderful every time.
 

Oh my.  Just this past week I clicked on over to The Sweets Life, and I saw this pasta dish, although, in my head, I'm calling it a salad.  I quickly looked at the ingredients list, and I had everything on hand to make it, even the fresh mozzarella, which is something I don't keep around.

I  loved it.  My husband loved it.  My daughter loved it.  Nobody else got to try it because we kind of hogged it all up, but you bet I'll be making it again. 

My tweak:

-I used orzo pasta because I was out of spiral pasta.  This made it more salad-y to me.  I put it in a big bowl and we ate it cold, right out of the fridge.

I don't think I changed anything else.  Don't leave out the walnuts.  They were yummy.

Burned Peach Ice Cream from Alton Brown.

Making homemade peach ice cream is very uncharacteristic of me, because I gravitate toward caramel-peanut butter-chocolate-swirly concoctions, but I had a bag of frozen peaches in my freezer that needed to be used.  

Here are my tweaks:

-I used all brown sugar.

-I used vanilla extract.

-I thawed my 16-ounce bag of peaches and placed them on a baking sheet along with a tablespoon or so of melted butter, and two or so tablespoons of light brown sugar.  I roasted them in the oven at about 400 degrees, stirring them several times until they were quite brown around the edges.

Then I proceeded as directed in the recipe.  

Like I said, fruity ice cream is never my first choice, but I really enjoyed this.

Homemade Granola Bars from Ina Garten.

Loved.  And so did everyone who ate them.

And I don't know what is happening to my taste buds, but I'm really liking dried fruit lately.

Except raisins.  Never.  NEVER, I SAY!  

But dried mango, cranberries, blueberries?  Yes.  Give me more. Except dried blueberries are expensive.  Has anyone noticed that?

So these are my tweaks:

-I used quick-cooking oatmeal instead of old fashioned.

-I substituted dried blueberries and mangoes for the dried fruit in her recipe.

-I may or may not have added in some sunflower seeds.  If I did, I am sure that it was no more than about 1/4 cup.

-I used walnuts instead of almonds.

But besides that, it's practically the same.

Chocolate Toffee Caramel Crunch Cake

You see this leg below?

This is the thigh of a well-fed baby.  It's soft and squishy with deep folds that must be stretched to be thoroughly washed during bath time.  And, unlike an almost forty year-old woman, it's the kind of thigh that is highly desirable if you're a baby.

This kind of thigh means that "the breast milk's aggreein' with him"  or so says my husband's eighty-one year-old mother.  I think Grandma Mert is right.

Now, the reason for my soft and squishy thighs is probably due to this cake.

This is absolutely my new favorite cake.  I've had the recipe printed off for more than a year, but I just got around to making it this summer.  This recipe took top honors at the Hershey's Cocoa Classic at the Pennsylvania State Fair in 2008.  It was created by a fellow contesting friend, Kelly Madey.  What a talented woman!

The icing is like none other.  It's a little bit meringue and a little bit buttercream and a little bit peanut butter and I am more than a little bit in love with it.  Seriously, this is probably my favorite frosting of all-time.  All-time, I say!

The cocoa cake layers are super moist with a hint of coffee.   The toffee bits add the crunch and the caramel sauce makes it rich.

Here's a few tips to keep in mind while making it:

-I whip the meringue for the full 15 minutes with the whip attachment.  This will cool it down so the butter won't melt too much.  Then, when I have all the ingredients in, I whip it again on high speed.  I whip it.  I whip it good.  Heh heh.

-The caramel sauce sets up quickly.  If it gets too stiff to drizzle, and it probably will, gently reheat it over low heat, stirring often and/or stir in a little more cream, just until drizzleable again.  Now THAT is a hard word to say, if indeed it is a word.  I wonder if I can say it three times fast?

Drizz-uhl-able, dribbabel....no, I can't.

-I did not use cake flour like the recipe says, I used all-purpose, but I still had great results.

-I used egg whites, not the pasteurized organic egg stuff that is in the note.  Seems like I may have had a conversation with Kelly about this and she said to just use regular egg whites because the other stuff didn't whip up as well.  I could have dreamed this, though.  I'm almost forty now and my mind is a little foggy.  Some days I don't know what's real and what's not. 

-I add a full teaspoon of instant coffee granules (sometimes two) instead of the espresso, because I haven't been able to find instant espresso lately. 

Chocolate Toffee Caramel Crunch Cake

Nonstick cooking spray for baking

2 cups sugar

2 cups cake flour

1/2 cup cocoa

11/2 teaspoons baking soda

11/2 teaspoons baking powder

1 teaspoon salt

2 large eggs

1 cup buttermilk

1/2 cup canola oil

2 teaspoons vanilla

1/2 teaspoon espresso powder

1 cup boiling water

1 8-ounce bag toffee bits

Peanut Butter Meringue Frosting (recipe follows)

Caramel Sauce (recipe follows)

Preheat oven to 350 degrees. Line three 9-inch cake pans with parchment circles and spray with nonstick cooking spray. Set aside.

In a large bowl, sift together the dry ingredients. Add the eggs, buttermilk, oil and vanilla to the dry ingredients. Beat mixture until combined and smooth (about 1 minute). Stir espresso powder into hot water. Add to batter and mix until just combined. Pour batter into pans and bake for approximately 17 to 20 minutes or until skewer comes out clean. Let cool for 10 minutes, then remove cakes to wire racks to finish cooling.

While cake is cooling, make frosting and caramel sauce.

To assemble cake: Place bottom cake layer on serving plate. Spread with 1 cup frosting. Sprinkle 1/4 cup toffee bits over top. Drizzle with caramel sauce. Place second layer on top. Spread with 1 cup frosting. Sprinkle 1/4 cup toffee bits over top. Drizzle with caramel sauce.

Spread remaining frosting over cake. Place 3/4 cup toffee bits on top of frosted cake. Drizzle with remaining caramel sauce.

Peanut Butter Meringue Frosting

1 1/8 cups sugar

1/4 cup water

1/2 cup pasteurized organic egg whites (see NOTE)

3 sticks unsalted butter at room temperature

1 1/2 cups creamy peanut butter

1 teaspoon vanilla

1 1/2 cups confectioners' sugar

Place sugar and water into a saucepan. Stir to combine. Cook over medium heat until temperature reaches 240 degrees. During the last 5 minutes of cooking, whip egg whites in a stand mixer to stiff peaks. Slowly add hot sugar syrup and continue to beat for approximately 15 minutes or until mixture has cooled. Add butter, a tablespoon at a time, whipping after each addition. Add peanut butter and vanilla. Whip until fluffy. Add confectioners' sugar and whip until combined and creamy.

NOTE: Since the egg whites in the frosting aren't cooked, it's best to use pasteurized egg whites. Look for cartons of pasteurized liquid egg whites near the eggs in the supermarket.

Caramel Sauce

1/2 cup light brown sugar

1 tablespoon cream

2 tablespoons unsalted butter

1/2 teaspoon vanilla

Place all ingredients except vanilla into a small sauce pan. Heat to a boil, stirring. Cook for 2 more minutes. Remove mixture from heat. Carefully add in vanilla (mixture will sputter). Stir to combine. Let cool until thickened but still liquid enough to drizzle.

Bourbon Pecan Cupcakes With Bourbon Brown Sugar Buttercream

I was delighted to find out that I am a runner-up in a recipe contest this month, sponsored by  Mississippi Magazine.  I was thoroughly impressed with the beautiful photography of all the recipes.  Each photograph had a "green" element to it (not the term for being environmentally friendly, but the color) such as a plate, napkin or garnish, and this made me particularly happy because green is my favorite color.

Before I post the recipe, let me make an announcement.  My darling daughter and my darling son-in-law are expecting a baby which means I will be a grandmother (gulp).  I am currently brainstorming names for my sweet little grandson to call me;  anything but Grandma, Mee-Maw or Nanna could possibly be in the running.  Something a little more youthful sounding would be nice.  Here is the happy couple at his college graduation yesterday:

Here's the recipe.  Don't worry, the alcohol cooks out.

*Update-All of the alcohol does not cook out like I had initially thought, so please do your research before letting children eat these.

Bourbon-Pecan Cupcakes with Bourbon-Brown Sugar Buttercream

Cupcakes:

1/4 cup shortening

1/4 cup butter, softened to room temperature

1 cup light brown sugar

3 eggs, separated, at room temperature

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

1/4 cup bourbon

1 cup chopped, toasted pecans

Bourbon-Brown Sugar Buttercream:

1/2 cup packed light brown sugar

1/4 cup butter

3 tablespoons bourbon

1 cup butter, softened to room temperature

3 cups powdered sugar

Toasted pecan halves for garnish

1.  Preheat oven to 350 degrees.  Beat the shortening, 1/4 butter, and 1 cup light brown sugar at medium speed in a large mixing bowl until light and fluffy.  Add the yolks, one at a time, beating well after each addition.  Sift together the flour, baking soda, and 1/2 teaspoon salt.  Add the flour mixture alternately with the buttermilk and 1/4 cup bourbon, beginning and ending with the dry ingredients.  Stir in 1 cup chopped toasted pecan.  Beat the egg whites at high speed in a medium mixing bowl until stiff.  Gently fold into the cake batter.  Line a muffin tin with paper cupcake liners.  Fill each muffin cup about 3/4 full with batter.  Bake for 18-20 minutes or until toothpick inserted in center comes out clean.  Remove cupcakes from pan and cool completely on a wire rack.

2.  While cupcakes are baking, heat 1/2 cup light brown sugar, 1/4 cup butter, and 3 tablespoons bourbon over medium heat in a medium heavy saucepan, whisking often, until butter melts.  Continue to cook until mixture begins to boil, then boil for one minute, whisking constantly.  Remove from heat and cool completely. 

 3.  In a large mixing bowl, beat 1 cup softened butter on high speed until smooth and fluffy.  Beat in the cooled brown sugar-bourbon mixture until smooth. Beat in 3 cups of powdered sugar, one cup at a time, until smooth.    Frost each cooled cupcake with a generous amount of the frosting.  Top each cupcake with a toasted pecan half.  Refrigerate any remaining frosting for another use.   About 18 cupcakes.

PS.  Want to do something nice for someone?  Yes, you do.  Please click on this link and vote for my my cooking friend Linda's recipe, Dutch Apple Breakfast Bake.  If she wins this online voting contest, she will earn a spot to compete at the Pillsbury Bake-Off  for a $1,000,000.00!!!  You must register to vote,  but there is only one vote per person so it will just take a minute, PLUS there are lots of amazing recipes on this site.  Help someone's dream come true today...it's a random act of kindness, you know!

Tres Leches Coconut Cupcakes With Dulce de Leche Buttercream-The Quick And Easy Version

Yesterday was my son-in-law's birthday and I wanted to make him something really special.  He loves my Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream that landed me a spot on The Ultimate Recipe Showdown on Food Network in 2008, but I'm not going to lie:  although very delicious, these cupcakes are pretty time consuming to make. 

And because every flower, weed, and tree bud known to man is now in full bloom in my part of Mississippi, and is sending my body into a sneezy/watery-eyed/dry sore throat/body-aching/sinus pressured/pollen-induced frenzy, I haven't felt like baking or cooking or EVEN polishing my toes in a bright spring color, which is something I've been waiting weeks to do.  (Yay! for spring, but Boo! for spring allergies.)  So, I made over my original recipe to make it easy and quick (er).

Here are some tips when making this recipe:
-I prefer to cook my dulce de leche in the oven instead of buying the bottled stuff at the store.  I think it's better this way.  DO NOT forget to cover with foil first or you'll get a brown, tarry, unusable substance.  I speak from experience.

- They freeze well and you can even eat them straight out of the freezer because all the milk in the cupcake prevents the cake part from getting rock hard.  They can be brought to room temperature to serve, too, just store them in the fridge.

- You will probably have injecting liquid left over, but don't you worry your pretty little head about that because I've got a couple of ideas on how to use it up.  The first way is to drizzle a little bit of the liquid on a small dessert plate, then take the cupcake out of the wrapper and place in the center of the drizzle.  This makes for a pretty and more elegant presentation.  The second way to use up the liquid is to place a tablespoon or so in your morning coffee in place of your usual cream.  I'm SERIOUS about this.  I did it this morning and it was delicious, although I had to use a little extra sweetener.

-I like to cook my dulce de leche and bake my cupcakes and inject them the day before, then leave them to chill in the refrigerator overnight.  The next day I just whip up my frosting and top with the coconut.

-If you don't have an injector needle, you could certainly poke holes in the top of the cupcakes and drizzle the mixture over the top.  I just like using the needle because I can better control where the mixture goes in; also,  it doesn't leave big holes that smash the cake.   Let me add this about injector needles:   if you already have one that has been used for turkey or other meat, I would not use it for your baked goods.  Just buy another one that is used just for baking, that way there is not a chance of contamination.  There is a picture of an injector and how to use it in this post.

Tres leches means "three milks" in Spanish and here is a little history of the cake if your interested.

Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream-The Quick and Easy Version

2 (14-ounce) cans sweetened condensed milk, divided

1 (18.25-ounce) box yellow cake mix

Ingredients to make the cake

1 teaspoon coconut extract

1 (12-ounce) can evaporated milk

1 (13.5 ounce) can coconut milk (not cream of coconut)

2 sticks butter, softened to room temperature

3 cups powdered sugar

About 1 cup shredded, flaked coconut, toasted

1. Preheat oven to 425 degrees.  To make the dulce de leche:  pour 1 can of the sweetened condensed milk in a glass pie plate or similar size glass casserole dish; cover with foil.  Place the pie plate in a large roasting pan where it can sit flat.  Pour hot water into the roasting pan to a depth of about halfway up the pie plate.  Bake for 1 hour and 15 minutes to 1 hour and 25 minutes or until caramel colored.  Let cool completely.
2. Mix up cake according to package directions using recommended ingredients and adding 1 teaspoon coconut extract to the batter.  Pour into paper lined cupcake pans filling about 3/4 full.  Bake according to package directions. 
3. While cupcakes are baking, whisk together the remaining can of sweetened condensed milk, the evaporated milk, and the coconut milk.  When cupcakes come out of the oven, inject each of them with the milk mixture using an injection needle and about 1/2 to 3/4 ounce in each cupcake.  Cool completely before frosting.
4. To make the frosting, beat the butter on high speed until light and fluffy.  Add the dulce de leche and beat until smooth.  Add the powdered sugar, 1 cup at a time and beat until smooth and light and fluffy.
5. Frost cupcakes generously with frosting, then sprinkle with toasted coconut.  Keep refrigerated.

Pour the water between the roasting pan and the pie plate for the dulce de leche.

The dulce de leche will be thick, but this is okay.  It will blend into the frosting perfectly.