Tag Archives: Cake

Lemon-Lover’s Cupcakes

10 Aug

School starts in 2 weeks. I am in denial. I’ll have two of my kiddos going this year – excited, but sad too! We are squeezing every last drop out of our summer  break and trying to cram in all the last bits of fun and freedom – including doing a little cupcake decorating. Does it count as decorating if you eat most of the toppings before they make it to the actual cupcake? If you love lemon (hence the name) you will love, love these babies. photo 1

 

Ingredients:

1 medium sized lemon

1 pkg plain yellow or vanilla cake mix

1 (3.4 oz) pkg lemon instant pudding

1 (6 oz, 3/4 cup) container lemon yogurt

3/4 cup water

1/2 cup vegetable oil

4 large eggs

Grease and dust two 9″ round cake pans, or line cupcake cups with paper liners.

Rinse lemon and pat dry. Grate enough zest to measure 2 tsp. Set 1 tsp of zest aside for frosting. Cut lemon in half and squeeze out the juice – you will need 1 Tbsp plus 2 tsp. Set 2 tsp of lemon juice aside for frosting.

Place cake mix, pudding mix, yogurt, water, oil, eggs, 1 tsp lemon zest, and 1 Tbsp lemon juice in a large mixing bowl and beat until well blended. Divide the batter between cake pan, or fill cupcake liners with 1/4 cup of batter. Bake at 350^F for 25-30 minutes for cakes or 20-25 minutes for cupcakes. Bake until golden brown and the top springs back when lightly pressed with a finger. Allow to cool completely before frosting.

Lemon Cream Cheese Frosting

Ingredients:

4 oz cream cheese, at room temperature

8 Tbsp butter, at room temperature

4 cups powdered sugar, sifted

1 tsp lemon zest

2 tsp lemon juice

Place the cream cheese and butter in a medium bowl and beat until creamy. Add 2 cups of powdered sugar, 1 tsp lemon zest, and 2 tsp lemon juice. Beat until will combined. Add 1 1/2 cups of the remaining powdered sugar and beat until smooth. Continue to add powdered sugar until desired consistency is reached.

 

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Sour Cream Chocolate Cake

10 Jul

The little man of our house turned one last month. Most of the time, I try to pick cakes that have white frosting so that I can color it for decorating. I finally got to do a chocolate cake! I had almost as much fun eating it as I did decorating it…almost.

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Ingredients:

Cake:

1 pkg chocolate cake mix with pudding

1 cup sour cream

3/4 cup water

1/2 cup vegetable oil

1 tsp vanilla

3 large eggs

Grease and dust two 9″ round cake pans. *Tip* Dust with cake mix instead of flour – you don’t get stuck with the white residue on the edges of your cake. Set pans aside.

Combine cake mix, sour cream, water, oil, vanilla, and eggs in a large mixing bowl and beat until all ingredients are incorporated. Divide the cake batter evenly between the 2 prepared cake pans. Place pans in the oven, side by side, and bake at 350^F for 28-32 minutes, until they spring back when lightly pressed with a finger. Let cool for 5 minutes, then remove cakes from the pans and allow to cool completely before frosting.

Chocolate Cream Cheese Frosting

Ingredients:

8 Tbsp butter, at room temperature

4 oz cream cheese, at room temperature

1/3 cup cocoa powder

3 cups powdered sugar

2 tsp vanilla

Beat together butter and cream cheese until smooth. Add cocoa powder and powdered sugar, a bit at a time, beating until well incorporated. Add vanilla and beat until frosting is fluffy.

 

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Bakery Cake from a Boxed Mix

26 Feb

We had a birthday this month! Five years old and I wasn’t a bit surprised when she asked for a ‘Frozen’ cake! It was a mad scramble to find Anna and Elsa dolls, let me tell you! Everyone and their dog is sold out of pretty much everything ‘Frozen.’ But, a gazillion stores later, we got a hold of them both! Because the skirts are the actual cake, I couldn’t do anything too fancy with the cake flavors – no filling or good stuff like that. But I had seen a recipe floating around: “Make any boxed cake mix taste just like it came from the bakery.” So, we gave it a go! The first cake got scrapped because we discovered after the first ‘skirt,’ that the pan needed two cake mixes – it doesn’t work well if the cake only makes it to the dolls’ knees. 🙂 The second run was better, but then my mom remembered that the pan came with a metal dowel that you are supposed to put in the middle to help it cook, so we plugged that into the third. Yeah…the cake overflowed a little. And when I say a little, I really mean a lot! And a huge sink hole deflated the middle. But, I figured that just made it easier to get the doll’s legs in. 🙂 We cut off any burnt parts of the lava cake, and had to improvise a little with fondant (scary! I’ve decided I need to take a class because after my first attempt I’ve concluded that, frankly, I stink at fondant) to make it all the way up to Elsa’s waist since the cake shrunk a little, what with 1/3 of it over flowing. My mom said that now she remembers why she was so happy when all us kids grew out of dolly cakes.

All in all, I’m kind of ridiculously proud of how my cakes turned out! Even Olaf, who fell over a couple of times and required major cake rehab, turned out pretty cute. You can’t tell from the pictures too well, but Elsa’s dress has edible glitter on her skirt, so she sparkled – Olaf got a little pinch on him too. I had to close my eyes and make my husband cut into them at the party. So much work, just to hack them to pieces! But it was worth it. My daughter loved it – she told me, “Mom, I just love my cake. I’m crying!” Can you tell what I do when I’m super happy? 🙂 And it tasted great too! I liked the chocolate more than the white, but that may be because I just like chocolate cake better anyways!photo 2

 

Ingredients:

Step 1: Look at the directions on the cake mix.
Step 2: Add one more egg (or add 2 if you want it to be very rich).
Step 3: Use melted butter instead of oil and double the amount.
Step 4: Instead of water, use whole milk.
Step 5: Mix well and bake for the time recommended on the box.

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Frosted with Buttercream Frosting

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Ice Cream Cake

30 Dec

My brother-in-law turned 40 over the Christmas holidays, so we had to make him feel just a little bit old. 🙂 I had fun with this cake, but I felt like I cheated a little…ok, a lot! The only part I actually made was the cookie layer. But it turned out so good, I think I’d cheat again, regardless of my culinary conscience.

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Ingredients:

Cookie Layer:
8 Tbsp (1/2 cup) butter, melted
1 cup brown sugar
1 egg
2 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 cup chocolate chips

Preheat oven to 350 degrees, and lightly grease an 8″-round springform pan. In a mixing bowl, whisk together the melted butter and brown sugar.  Add the egg, then beat until pale and slightly fluffy. Whisk in the vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Fold the dry ingredient mixture into the wet ingredients, until everything is incorporated. Then, fold in the chocolate chips. Spread this dough into an even layer in the prepared pan. Bake the cookie layer at 350 degrees for 20-25 minutes. A toothpick inserted into the middle should come out clean. Once the cookie is done, allow it to cool completely while in the pan.

Top cookie layer with softened ice cream – flavor of choice (I used butter pecan). Place springform pan in freezer and let ice cream set. Once hardened (1-2 hours), unlatch springform edge and remove. Frost with whipped cream or whipped cream frosting.

(I used crushed chocolate filled Oreos for the ‘dirt’ and Buttercream Frosting for the lettering)

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Original recipe: http://www.mangoesandpalmtrees.com/2013/05/chocolate-chip-cookie-ice-cream-cake.html?m=1

Homemade Oreos

4 Nov

Every ‘homemade’ Oreo recipe I’ve seen is actually made from a boxed cake mix. I never have boxed cake mixes – it’s just not something I keep stocked in my pantry. Which may or may not have something to do with a story someone once told me about hers gong rancid and everyone getting sick from it…that and I think it’s almost as easy to just make a cake from scratch. And I most always have the ingredients to make a cake from scratch! And of course it tastes better, because that is the unspoken rule of ‘homemade.’

If you’re in the mood for a smack in the face of chocolatey richness, go make a batch of these babies. And have a glass of milk handy! So good.

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Ingredients:

Cookies-

1 cup butter, softened

1 cup sugar

3/4 cup brown sugar

2 eggs

1 1/4 cups unsweetened cocoa powder

1 3/4 cups flour

2 tsp baking soda

Preheat oven to 350^F. In a large bowl, cream together butter, and both sugars until light and fluffy. Add the eggs, beating well. Combine cocoa, flour, and baking soda. Gradually mix into creamed mixture. Create rounded balls of dough – about 1 Tbsp each (keep them fairly small for best results). Place on greased cookie sheet and bake for 8-10 minutes until puffy but still soft. Allow cookies to cook on baking sheet for 5 minutes before moving to wire rack or wax paper to cool completely. When completely cooked, frost will cream filling.

Cream Filling-

3/4 cup heavy whipping cream

4 oz (1/2 pkg) cream cheese, softened

1/2 cup sugar

pinch of salt

1/2 tsp vanilla

In a small bowl, beat whipping cream until stiff peaks form; set aside. In a large bowl, combine cream cheese, sugar, salt, and vanilla. Beat until smooth, then fold into whipped cream.

 

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Chocolate Eclair Cake

19 Oct

I’ve been waiting, and waiting for an excuse to make this Chocolate Eclair Cake. I finally had a get together last night – a ‘bring a treat to share’ get together, with lots of ladies making crafty things late into the night, and needing a little sugary kick to keep them going. YES. I’ve always heard that eclairs are temperamental and if you don’t have your kitchen at the right temperature, or cook the dough just right, they won’t turn out (true? or old wives tale?). Hence the reason why I’ve never made eclairs. That being said, reading through this recipe I just couldn’t find a way to mess it up. So, I took a gamble, and ended up with one tasty treat.

I did learn an important lesson in making eclairs – or eclair cakes anyways. While preparing your ingredients, if an egg rolls off of the counter and you try to stop its decent by sticking out your leg and pushing said egg against the cabinet, one of two things is going to happen. One: the egg is going to break and get all over your pants, the cabinet, and the floor. Two: the egg is going to break and get all over your pants, the cabinet, and the floor. Either way, I think you’re better off just letting the darn thing fall. You will have lost an egg and will have to live with the guilt of having done nothing to save it, but at least you won’t have to change your clothes.

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Ingredients

 

Crust:

 

    • 1 cup water
    • 1/2 cup butter
    • 1 cup all-purpose flour
    • 4 large eggs

 

Filling:

 

    • 1 (8 ounce) package cream cheese, softened
    • 1 large box (5.1 ounces) vanilla instant pudding
    • 3 cups milk

 

Topping:

 

  • whipped cream
  • chocolate syrup

 

Instructions

 

  1. Instructions:
  2. Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
  3. For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
  4. Bake for 25-35 minutes or until golden brown. You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
  5. For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of whipped cream, however thick you want it and serve with a drizzle chocolate syrup.

Original recipe found here: http://www.the-girl-who-ate-everything.com/2009/06/chocolate-eclair-cake.html

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Best-Ever Cornbread

11 Oct

So, I live in Utah, and Utahan’s sometimes have a funny way of saying things. Case in point: I laugh every time I read this recipe, because whoever added it to our Ward Cookbook, listed one of the ingredients as ‘corn mill.’ Now, I have lived here since I was 9 1/2, but I have yet to, and hope to never, succumb to the spreading epidemic that is the Utah accent. Meal is meal…not mill. Pillow is pillow, not pullow. Any words that drive you crazy in your local-ese?

In addition to the flavorful vernacular, this recipe does produce the best cornbread I’ve ever had – ever. I’ve always liked cornbread, but the texture is often dry and a little grainy. Solution? Make it like cake – literally. I’m sure the nutritional value just skyrockets as soon as you say the word ‘cake mix,’ but it tastes too good to complain. So I won’t.

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Ingredients:

1 yellow cake mix (prepared per directions on box)

1 cup corn meal

1 cup flour

2 Tbsp sugar

4 tsp baking powder

1/2 tsp salt

1 cup milk

1/4 cup shortening

Mix the cake mix per directions on box. Mix all other ingredients and then add to the cake mix. Bake in a greased 9×13 pan at 375^F for 35-45 min.

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Pumpkin Cheesecake Crescent Rolls

1 Oct

Let the pumpkin-fest begin! I love Fall, and I love pumpkin, so I will probably make every recipe I find that mentions pumpkin…you have been warned.photo 1

Ingredients:

Rolls –

2 pkgs crescent rolls

6 Tbsp cream cheese, softened

1/2 cup powdered sugar

1/4 cup pumpkin puree

1/4 tsp ground cinnamon

1/4 tsp allspice

Glaze –

2 Tbsp cream cheese, softened

1 cup powdered sugar

1 Tbsp milk

Preheat oven to 375^F. To make filling, beat cream cheese, powdered sugar, pumpkin, cinnamon,  and allspice until fully combined. Unroll crescent rolls and separate into triangles. Scoop a large spoonful of filling into the center of the triangle. Roll up the crescent carefully, and place on parchment paper-lined baking sheet. Bake for 11-13 min. Cool crescents. To make glaze, mix all ingredients until creamy. Drizzle or put glaze in a ziplock bag, snip a small hole in the corner, and pipe glaze onto rolls.

Buttercream Frosting

19 Sep

I am not a frosting fan. I like the kinds made with whipping cream and pudding, but regular, sugary frosting makes me gag. Too sweet and the texture is too grainy. My four year old and I make the perfect team when it comes to frosting – she scrapes it all off and I eat what she left – basically everything but the frosting. 🙂 I made this recipe because I had to make something to decorate my cake with, and the whipping cream frosting doesn’t have enough structure to it to write words with – or should I say ‘intelligible’ words. “Happy Birthday” turns into “Blah blah blob blah,” in about two seconds flat. So, I did a little searching, and settled with this recipe, not thinking much about it; only, that it would suit my purposes and that was that. And then, I made the life changing gesture of licking my finger when a little of my frosting spilled. Oh. My. Heavenly. Frosting. It is good – really, really good. I am a frosting convert.

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Ingredients:

1 cup butter, softened

3 cups powdered sugar

1/2 tsp salt

1 Tbsp vanilla

2 Tbsp heavy cream, or milk

food coloring of your choice

Beat butter until smooth. Add powdered sugar gradually until the sugar has been fully incorporated. Add vanilla, salt, and cream/milk and beat until smooth. Add food coloring if desired.

Original recipe found here: http://www.copykat.com/2012/02/11/cheesecakes-with-buttercream-frosting/