Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos : Pumpkin Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Pumpkin Cake Recipe Biography

Source Link(Google.com.pk)

The two are first introduced as newborn foals in the episode Baby Cakes, where Twilight Sparkle, Rarity, Fluttershy, Rainbow Dash, Applejack, and Pinkie Pie visit them at hospital. They are surprised to find out that Pound Cake is a male Pegasus and Pumpkin Cake a female unicorn, despite the fact that their parents are both Earth ponies. Mr. Cake explains by referring to distantly related unicorns and Pegasi in his and Mrs. Cake's family trees. Rainbow Dash, Twilight Sparkle, and Rarity caution the Cakes that young unicorns can exhibit bursts of magical power and that young Pegasi can be quite a handful once they learn how to use their wings.

The next scene shows the toddlers playing with Pinkie Pie on what she calls their "month-i-versary." Despite being only one month old, Pound Cake and Pumpkin Cake are already able to run around the house. That same day, the Cakes are also in need of a babysitter, and after Twilight Sparkle, Applejack, Rainbow Dash, Rarity, and Fluttershy decline the offer, they reluctantly ask Pinkie Pie to take care of the foals while they deliver a catering order.

This proves more difficult and less fun than Pinkie had expected. Her attempts to calm the foals when their parents leave, including trying to feed or bathe them, all end with the babies crying. Each time Pinkie can calm them only by emptying a bag of flour over her head, which amuses the foals greatly, but is a huge pain for Pinkie, especially in one scene where Pinkie Pie attempts to give the two foals a bath, and, as a last resort, ends up dumping another bag of flour on top of her head. Pinkie has become very wet while trying to give the twins a bath, and the flour mixed with the water ends up creating a sticky, doughy mixture on top of Pinkie's head.

Later, they also prove Twilight Sparkle and Rarity's concerns from the beginning valid. Pound Cake makes it difficult for Pinkie to chase after him when he starts flying and walking on the ceiling with the help of his wings, whereas Pumpkin Cake uses unicorn magic to levitate herself, phase through the laundry basket Pinkie Pie that trapped the two under, and break chains which Pinkie locked a toy chest with.

Eventually, Pinkie Pie breaks into tears when she realizes she cannot keep the foals under control. Only then do the babies stop playing around and feel guilty for their behavior. They attempt to cheer Pinkie up by imitating what she did to amuse them; emptying a bag of flour over their heads. The next scene shows them peacefully sleeping in their crib, giving Pinkie the opportunity to clean up Sugarcube Corner before their parents come home.
Pound Cake displays a habit of pounding on things and Pumpkin Cake has a habit of chewing on objects that aren't food, including a table cloth, a towel, and several toys. She also tries to chew on a broom stick that Pinkie Pie uses. Pumpkin Cake is also the first unicorn to be seen levitating herself.

The foals say one word each in Baby Cakes, spoken by Andrea Libman and Tabitha St. Germain:Pound says "Pinkie", followed by Pumpkin saying "Pie..."

Twins Giggle S02E18
Pound Cake and Pumpkin Cake in A Friend in Deed.
Pound Cake and Pumpkin Cake make a brief appearance in the opening of the episode A Friend in Deed, watching Pinkie Pie do some sort of aerobic exercises. Initially unamused by Pinkie Pie's attempts to coax them into laughter, they become amused after Pinkie Pie manages to get into an accident, mirroring their behavior in Baby Cakes.
The twins appear briefly again in Ponyville Confidential, throwing a tantrum which is photographed and later featured in a "Gabby Gums" column of the Foal Free Press.

INGREDIENTS
For the pumpkin cake
2 cups cake flour, plus more for the pans
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper (I mean freshly ground!)
1 stick (4 ounces) unsalted butter, at room temperature, plus more for the pans
1 cup firmly packed dark brown sugar
1/3 cup granulated sugar
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin
For the maple cream–cheese frosting
Two 8-ounce packages Philadelphia-brand cream cheese, softened
1 stick (4-ounces) unsalted butter, at room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup, preferably grade B amber
DIRECTIONS
Make the pumpkin cake
1. Position a rack in the middle of the oven and crank the heat to 350° (175°C). Butter two 8-by-2-inch cake pans and line them with parchment circles cut to fit the pans. Butter the parchment and coat the pan with flour, tapping out any excess. (You can instead spritz the pans with cooking spray for baking, if that’s easier for you than buttering and flouring.)
2. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper in a bowl until well combined. Take a whiff; it’s heaven. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a good old-fashioned hand mixer on medium speed), beat the butter, dark brown sugar, and granulated sugar until fluffy, about 5 minutes.
4. Plop the eggs, 1 at a time, into the bowl, beating and scraping down the sides of the bowl after each addition. Alternate adding the flour and buttermilk mixtures to the bowl, starting and ending with the flour. Dump in the pumpkin and beat just until the pumpkin is incorporated and the cake bater is smooth.
5. Spoon the batter into the prepared cake pans, dividing it evenly. Give each filled pan a good smack flat against the counter to release any air bubbles. (Just hold the pan a couple inches above your countertop and drop it. Trust us. This works.) Bake the cakes until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Let the cakes cool in the pans on a wire rack for 10 minutes. Carefully turn out the cakes from the pans onto the wire rack, peel off the parchment paper, turn them right side up, and let cool completely.
Make the maple-cream cheese frosting
6. In a stand mixer fitted with the paddle attachment (or in a bowl using a good old-fashioned hand mixer on medium speed), beat the cream cheese butter, confectioners’ sugar, and maple syrup until fluffy.
7. To assemble the cake, frost the top of one cake, then place the other cake on top. Frost the sides and top, swirling like the pro you are. Slip the the cake in the fridge for 30 minutes until the frosting is set, if needed.

Pumpkin Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos