I’m starting to bake and freeze in batches for the upcoming celebrations. My dad will be arriving on Saturday, and I’m making all of his favorite desserts! These include cannolis, creampuffs, eclairs, apple pies, and pineapple upside down cake. This year I decided that I would get more bang for my buck if I kept everything miniature. That means the batter and ingredients go further, and I get more deliciousness – I mean more goodies – you get the picture.
So yesterday I headed out to Walmart and picked up some Maraschino cherries, pecans (they’re sweeter than walnuts), pineapples, and some extra flour and eggs. What I thought was really cool is that right in the check out aisles I saw this:
You can actually find these ads in for CurrentC in almost every major store in the Columbus area. If you haven’t done so already, you should really download the app. If you remember last month, I was able to use CurrentC at Wendy’s.
This shopping trip I used it at Walmart to get my ingredients for my wild baking adventure. It was convenient and I didn’t have to dig through my purse to look for my wallet, cards or cash – scan and pay that was it! Easy as pie!
So on to my mini cakes. If you’re not familiar with my Italian sponge cake recipe – uhm…you better get on that – you can find it by going clicking the highlighted text in this run on sentence. Don’t worry I will have it down below for you as well.
- For the Sponge Cake
- 4 Large Eggs - Separated
- 3/4 cup sugar - Divided
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- Pinch of salt
- 1/2 Cup Flour
- 1/2 Cup Cornstarch
- 6-8 slices of pineapple
- Maraschino cherries
- For the Caramel (syrup)
- 1 cup sugar
- 1/2 cup water
- 1/4 cup heavy cream
- For the Sponge Cake
- In a medium mixing bowl, begin to whisk the egg yolks with the vanilla extract.
- Add in half of the sugar and continue to beat until very light and froth begins to form.
- In a separate bowl or container, combine the flour and cornstarch and sift once to aerate.
- In another medium bowl beat the egg whites with the salt until they form soft peaks.
- Begin to beat faster, and add the remaining sugar slowly, beating until the egg whites form firm peaks.
- Slowly fold the yolk mixture into the egg whites.
- Sift the flour and cornstarch over the eggs and fold them in gradually.
- For the Caramel
- In a heavy bottom small sauce pan add the sugar and water and bring to a boil
- Whisk until the sugar is completely dissolved then lower the heat to medium low
- Once the sugar begins to caramelize (brown) slowly whisk in the cream - be sure that the cream doesn't break.
- Simmer for about 3 more minutes or until the caramel begins to thicken
- remove from heat
- For Pineapple Upside Down Cakes
- Spray the cake mold with non-stick spray
- In each miniature cake mold that you have pour 2 tbsp of caramel
- Add in the nuts
- Add a slice of pineapple
- Place a Maraschino cherry in the middle of the pineapple
- Pour in 1/4 cup of batter
- Bake for 20-35 minutes or until batter tester (toothpick) comes out clean
- Place on a cooling rack to cool - about 15 minutes
- Tap the bottom of the mold to loosen the cake and gently let it fall unto a serving plate
These came out amazingly delicious, and if I didn’t freeze them, they would have been gone already! I love that the shopping trip was easy and painless no waiting lines (it’s a miracle in a Walmart, I know!) and I was able to use CurrentC to pay. What is normally a drawn out process, was seamless and made my day fun!
I was even able to use CurrentC at KMart to purchase pretty ribbons I used in my apple butter and pear butter (I’ll tell you more about that next week though!) Right now CurrentC is available at the following stores in the Columbus, OH area:
Giant Eagle Market District
Pretty soon it’ll be available nationwide at stores like Old Navy, Olive Garden, Lowe’s, Maggiano’s and so much more! I personally can’t wait! I love using CurrentC and it really does cut down on time – especially if you forget your money, checkbook, or debit cards at home!