Mustache Cake

I saw this cake on Pinterest last Movember November and since the I so wanted to try it. First I thought that April is not the best time to make it but then I realized, you use any occasion. You just never ever know when a mustache cake might come in handy.  I think it could be used really at any occasion because it’s really hysterical and people laugh when they see one and when people laugh they are happy and who doesn’t love a happy party?!

It is actually less complicated than its look. All you need to do is a mud cake (any flavor) in a circle cake pan and then cut a 'yin & yang' shape. Don't worry, it's easy! Then cover it and make it looks like hair on the top.

Ingredients

• Your favorite mud cake recipe.
• 200g dark baking chocolate
• 2 tbs butter
• 2 tbs icing sugar

Directions

1. Bake the mud cake and let it cool down
2. Level the top of the cake to make it eaven. Take it out and cut the cake in a YING YANG shape.  First make a small cut with a paring knife. When you get your ying yang just right then take a very sharp knife (not a bread knife) and cut it to the bottom of the cake.
3. Then, do not do like me, do the covering on a cookie tray and then move the cake into it's show board. I did  not planed on bringing this cake somewhere, it was just a try at home!
4. We are now getting to icing. If you have a crumb brush it’s a great idea to run that over the crumb parts of the cake so when you are icing you don’t get all clumped up. Melt the baking chocolate with the butter and then add the icing sugar. Like I always tell you, you can add more icing sugar, get it with the consistncy that You like.
5. Apply the icing with an icing tool or a butter knife and at the end draw thin stripes on the top to make it looks like hairs. VOILA! Mustache cake!

Double chocolate pear tart

This recipe is a keeper! Tart, pear and chocolate, what else to make a perfect desert? It is delicious and so easy to make.

 I love that you can make it anytime in the year, first because pears are available all over the year and second, you can still use can fruits in this one, it will still be good. Another thing is that you can make it in a big tart pan for the hole family or as individual deserts. You could make it without the almond extract, but it does really add the right touch. It is as well possible to add sliced almonds or to make it with apples.

 Ingredients

• 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
• 3/4 cup sugar
• 3 large eggs
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon almond extract (optional)
•  2 firm, ripe pears

 Directions

1. Preheat oven to 350 degrees. Brush a tart pan with butter, set aside.
   
2. In a mixing bowl, combine sugar and cocoa powder. Add butter (melted or just soft, the easiest way for you), eggs, vanilla, salt, and almond extract, until combined. Spread mixture evenly in prepared pan.
   
3. Peel, halve, and core pears; cut lengthwise into thin slices, (rubbing them with lemon as you work to prevent discoloration). Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
   
4. Place pan on a baking sheet; bake until top is puffed and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes. Cool completely in pan.
   
5. Let set, at least 20 minutes. Remove tart from pan, and serve.