"cream cheese frosting" news and stories

The Pumpkin Roll Cake is a back-of-the-box recipe, meaning that it is usually printed on the wrapper on cans of Libby's solid-pack canned pumpkin, so it is a recipe that just about everyone (in the US, anyway) seems to have come across at one time or another. Discounting the brands sold at natural foods stores, Libby's is the most common brand of pumpkin and the one you are most likely to see when at the grocery store, so it is not terribly surprising to find that when people are not making pie with their canned pumpkin, they are often making this cake, as did Nicole, from Pinch My Salt. The cake consists of a very thin pumpkin sponge caked that is rolled up and spread with a generous amount of cream cheese filling, giving it the ideal cake-to-frosting ratio for anyone who enjoys cream cheese frosting.

The recipe is after the jump.

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What could be better than a cupcake? It is an individually-sized cake serving that fits into your hand and is topped with a generous amount of gooey, sugary icing. A cupcake is not really complete until it has also been topped with a generous amount of sprinkles, and the Skinny Epicurean did not let that fact escape her when she made a batch of Magnolia Bakery's Chocolate Buttermilk Cupcakes with Cream Cheese Icing. Using the recipe from the famous New York bakery's cookbook, she put out a batch of the most beautiful cupcakes I have seen. Maybe it's the lure of those rainbow sprinkles, but I wouldn't mind making a batch myself just to get a taste! She has the full recipe on her blog.

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