Do you have the required decor item - a CAKE STAND? Cakes are an expected symbol of celebration; birthdays, anniversaries, holidays. We all love a good cake and a cake stand makes those celebrations even more special. But do you keep your cake stand put away until the day you want to use it? Break that baby out of its pantry jail and add dimension to any surface in any room and add a flare of new materials, shapes and heights for a decor styling dream.

Here’s a few ways to use your cake stand in daily life:

ALTERNATIVE FRUIT BOWL                                                        

Display your seasonal fruits and veg on a cake stand. Not only does this allow for easy access for snacking and cooking, but the seasonal items also add to your decor and are a feast for the eyes.

DROP YOUR KEYS                                                                      

We all have a drop spot for keys, mail, and phones. Why not “elevate” the experience with a gorgeous (maybe wooden) cake stand? Use it in your bathroom for jewelry or face care products or even a nightstand for a lovely stack of nighttime reading material.

SMALL SPACE TABLE                                                                  

The tiny house phenom is in full force and so is minimalist living. A beautiful cake stand next to a low-slung chair or sofa makes for a perfect spot to place a drink.

ANOTHER CHARCUTERIE OPTION                                            

Charcuterie boards are all the rage. Make a multi-level snacking table and utilize different heights and shapes of cake stands for a spectacular spread. Or…. Have you heard of the new trend, butter boards?!? Oh my! Here’s a link to make a yummy seasonal treat:   https://aubreyskitchen.com/butter-board/

And while we’re on the subject of treats, why not bake a cake for no reason and place it on your favorite cake stand on full display? This alone will improve your seasonal decor.

Check out this scrumptious fall cake recipe:

Autumn Spice Cake with Cream Cheese Frosting

Ingredients:

• 2 1/4 cups (318g) all-purpose flour (scoop and level to measure)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/2 tsp ground cinnamon*
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• 1/2 tsp allspice
• 1/4 tsp ground cloves
• 1 3/4 cups (370g) packed light-brown sugar
• 3/4 cup (175ml) vegetable oil
• 3/4 cup (185g) unsweetened applesauce
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup (240ml) buttermilk**
• 1 cup chopped pecans (optional)

Cream Cheese Frosting

• 12 oz cream cheese, nearly at room temperature
• 1/2 cup (4 oz) unsalted butter, nearly at room temperature
• 3 1/2 cups (440g) (440g) powdered sugar
• 1/2 tsp vanilla extract

Instructions

• Preheat oven to 350 degrees. Spray two 9-inch round baking pans well with non-stick baking spray then lightly dust with flour and shake out excess.
• Wrap cake strips around the pan if you have them (for a more level cake). Set pans aside.
• In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves for 20 seconds, and set aside.
• Pour brown sugar into the bowl of an electric stand mixer. Break up brown sugar with fingertips until no clumps remain.
• Pour in vegetable oil and applesauce, set the mixer with the paddle attachment, and blend until well combined (occasionally stop and scrape the bowl throughout the mixing process).
• Mix in eggs and vanilla.
• Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in buttermilk, then add the remaining 1/2 of the flour mixture and mix until well combined.
• Divide the mixture evenly among two prepared baking pans. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 28 - 32 minutes.
• Allow to cool in pans for about 5 - 10 minutes then run a knife around the edges to ensure the cake is loose and invert upside down onto a wire rack to cool.
• Cool completely then level the tops of the cakes as needed. Frost with cream cheese frosting, and sprinkle pecans around the edges if desired.
• For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter and cream cheese until smooth.
• Mix in powdered sugar and vanilla and mix until well-blended ***.
• Go to https://www.cookingclassy.com/autumn-spice-cake-with-cream-cheese-frosting/#jump-to-recipe For the full recipe and more details.
• Stylishly yours,
• The Chelsee Sowder Design Team

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