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Thursday, November 4, 2010

Cherry Chip Boobie Cakes  

2 comments


My friend Nanny from Naughty Mommy asked me to write a guest post this week and it took me a while to think of what to say but since this cupcake pan was my project for the week I decided to tie it in with this post.

If you don't already read her blog, please head over and check out my first attempt with this pan and don't forget to check out the rest of her posts because she has some great erotica up as well as her own sex toy reviews!

Kevin from Pipedream Products had wanted to send me a cake pan for this review, but instead I chose this cupcake pan and let me tell you why. Every single time I make a full size cake, it falls apart. I usually have better luck with cupcakes, and if you checked out my post on Nanny's blog you will see that my first attempt with this pan didn't turn out much better but here's to trying again!

I'm no baking pro and I'm not even going to pretend to be but since this is a baking post post I wanted to share with you one of my favorite recipes. This is also one of the only things I bake from scratch! I would have made this for the review, but the kids ate all the banana's I was saving to use so that idea was out.

Banana Bread
  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 3 mashed bananas
  • 2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup cold black coffee
Mix it all together and bake it in a loaf pan at 350 for about an hour. You can also use a muffin pan. I usually double the recipe to make one loaf and12 muffins. Don't panic if you forget the flour. I did that once and it still turned out edible, but whatever you do - Don't forget the coffee!

Like I said, I didn't have any banana's so I went with cherry chip. It's made of all kinds of deliciousness and I just wanted a reason to eat it.

Since this is a review there are a few points I need to mention before you enjoy my horribly made video of me using the Boobie Cupcake Pan:

Packaging: Cellophane bag with tacky yet comical cardboard stapled on top.
Size: 9.5 x 8. Each set of Boobies is about 4" across, if you can avoid breaking them.
Clean up: Easy Peasy. The cakes broke, but they didn't stick. (I greased the pan before putting in the mix)


I should start a series. Misfit Cooking: How not to cook. My skills in that area are all kinds of fail. Luckily, I'm good in bed!

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2 comments: to “ Cherry Chip Boobie Cakes


  • November 4, 2010 at 8:41 AM  

    Man, I wish I had these back when I was asked to do cakes for bachelor/bachelorette parties. I love the video. They came out looking great!

    Here's a tip for handling fragile cake: put the cakes in the freezer to firm up. Cold cake is MUCH easier to ice. It's more likely to stay together, and you won't get so many crumbs coming off. :)


  • November 4, 2010 at 9:00 AM  

    Thanks for the tip! I have never heard of putting them in the freezer for cooling, I know you are supposed to let them cool first but it's so hard to wait, lol :)